Tuesday, October 18, 2011

Good Eats Newsletter - October 19th, 2011

Welcome to the Good Eats Fall/Winter Share!
Your first pick-up is tomorrow (Wednesday).

This Week's Vegetable Share Contains:
Sweet Potatoes; Celery; Curly Kale; Yellow Onions; Green Peppers; Jalapeno Pepper; Bunched Carrots; Easter Egg Radishes; Sugar Dumpling Winter Squash and ......

...Frozen Sweet Corn

Localvore Offerings Include:
Amir Hebib's Shiitake Mushrooms

Golden Crops Pearled Barley

Red Hen Pan Au Levain

Champlain Orchards Cider

First Meat Share Delivery is November 2nd

Pete's Musings

Hi Folks,

Thanks for joining this share period. We have lots of great food coming down the pipe. Today I was in a greenhouse full of chard, glowing with health and soaking up the mid October sun. Also today bins and bins of cabbage are coming into storage and on Wednesday we'll tackle celeriac. Kitchen smells of simmering squash as we puree great batches for distribution later on in the season. Winter and spring planning are in full swing.

This is great work we get to do, thanks for supporting us in it. ~Best, Pete

Fall Share

There are still a few shares available for the fall/winter season. Spread the word...

We now are delivering to: Charlotte


Jay Peak Resort

We are considering:



St. Johnsbury

Let us know if you are interested or know anyone interested in these areas.

Visit the Fall Share page for more info

Our Weekly Good Eats Newsletter

I write the weekly Good Eats newsletter that you will receive every Tuesday evening with farm updates, the week's share contents, storage and use tips, localvore information and recipes and anything else we think you might find interesting or useful. Pete will often chime in with farm updates, thoughts and pleas for feedback.

The picking for the weekly share begins on Monday and the packing of shares is finished late Tuesday afternoon. Although we try to get the newsletter out just as early as we can, we do like to wait until the share is finalized. Sometimes there are last minute changes to the contents and we want to make sure that you've got the right information to accompany your pick-up.
 If there are changes to the share that occur after the newsletter has been sent(which happens occasionally), you may receive a follow-up email Tuesday night or Wednesday.

If you have any feedback on the newsletter, recipe contributions or just general questions about the CSA, feel free to email me. 
We also post each newsletter on our blog. It generally gets posted sometime on Wednesday or Thursday. There's a good history there for recipes, farm stories and share contents. 

Please add amy@petesgreens.com to your address book to limit the possibility of having newsletters filtered as spam.

Feel free to contact me anytime with questions or comments about Good Eats. ~ Amy

Picking Up Your Share
If you are unsure of your pick-up times or site location, please visit our website's Pick-Uppage. If you have any questions about your pick-up please email us. The quickest way to reach me is really by email, but you may leave a message on voice mail at 802.586.2882 x2.

Share Pick-Up Instructions! Please review.

Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Clipboard #1, Names List - Find your name on the pick-up list and check it off. The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the list. Share types are Localvore, Localvore Vegetarian, Veggie Only, Pete's Pantry. If you are listed incorrectly or have questions, let us know.

Clipboard #2, Pick-up Instructions - Select your items by following the Pick-up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of both the Vegetable Only and the Localvore share. The bottom section of the Pick-up Instructions list the localvore (non-vegetable) items that only the Localvore or Pete's Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week, it is November 2nd.

What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!

Our goal is 100% satisfaction. If you email us (or call if you can't email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Thursday morning.

If we have not heard from anyone, by Thursday afternoon our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution the following week.

Changes to Your Delivery?

If you will be away some upcoming week, and need to make changes to your share delivery,let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or I can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.

Storage and Use Tips

Bunched Carrots - From Annie today: Working at a place where speed and accuracy are of the utmost importance, one starts to take pride in certain numbers. Deb and I couldn't help but do a little calculating yesterday, after harvesting the orange carrots for the CSA this week. The two of us picked, bunched, loaded onto the truck (crate by crate), and unloaded off the truck (crate by crate) 350 bunches of carrots in 2.5 hours, which comes out to less than half a minute per bunch, steady. ...Just another few hours in a given day at Pete's.

Please trim the tops from your carrots before storing them in a plastic bag in the crisper drawer of your fridge. Leaving tops on pulls moisture from the root contributing to wilt of the carrots. Save the tops and add to soup stocks or use for garnish!

Sweet Potatoes - Holy sweet potato heaven... sweet potatoes have to be by far one of the sweetest vegetables (or roots) I have ever eaten. They are often found in dessert recipes and are among favorite Thanksgiving side dishes. Take note: our sweet potatoes are coming to you "dirt on" and we had to cut some bad spots off so they don't look as pretty as they should. But they will taste fantastic! This is a finicky crop to grow in these here northern climes, but we keep trying. Our crop is large and beautiful, our best yet, though still blemished. Please use them sooner than later because they won't keep.

Even though the terms are often used interchangeably, sweet potatoes are not to be mistaken with yams. Sweet potatoes are the common red-brownish skinned root vegetables with sweet orange flesh and semi-smooth skin. Yams usually have a rough dark brown skin, similar in texture to tree bark, with a white, purple, or red flesh. Yams do not have orange flesh. Most of what you see in the supermarket labeled as a yam is in fact a sweet potato (thanks to the U.S. Department of Agriculture).

Sweet potatoes are very easy to cook. For the simplest and most comforting mashed sweet potato recipe, cube and boil them for 15-20 minutes, or keep whole, poke a few holes, wrap in foil, and roast in the oven for 45-55 minutes. When done, remove the skin without burning your fingers, add a teaspoon of butter and maple syrup and mash with a fork. I like to add a little cream, cinnamon and garlic or add chicken or vegetable stock, blend and you have a hearty sweet pototo soup, it's easy! Store your sweet potatoes in a dark, dry place for up to 3-4 weeks. If you do not have a cool, dry place use within one week. Do not store in the fridge.

Sugar Dumpling Winter Squash - A staff favorite on the farm, these petite acorn squashes are packed with sugar! Their size lends them to stuffing quite easily but go ahead and slice em up and roast em with honey and soy sauce, or grill slices dipped in olive oil, salt and pepper alongside chicken for a late season bbq. This particular variety of squash is so sweet that my 4 year old takes leftovers to school to eat cold like pudding. Store all winter squash and pumpkins in a cool, dry, well ventilated space. The optimal storage temperature is 55F.

Frozen Corn - We couldn't help ourselves this year and froze a lot of our beautiful organic corn. The corn that we froze and tested ourselves was so far and away better than frozen corn we have bought in stores that we resolved not to let any of it go to waste. You will receive corn 2 to 3 more times over the course of the share. To reheat, just bring some water to a boil in a pot and throw in a handful of corn, heat for 2-4 minutes and then drain and serve. If you have kids they will be especially pleased!

Locavore Lore

It does not get much better than locally grown Oyster and Shiitake Mushrooms! The mushrooms you receive this week are grown by Amir Hebib in Colchester, VT. Amir grows his mushrooms in a mushroom house behind his home. He has 20 years experience growing mushrooms, having been a farm mushroom manager for a large Bosnian agricultural producer before immigrating to VT in 1996. He started growing mushrooms here in 2005. He grows shiitakes and oysters (little clusters of trumpet shaped mushrooms) and sells them to restaurants and markets in our area as well as at the Burlington Farmers Market. You can eat the whole mushroom stems and all. Many people discard the stems of shiitakes because they are tougher and take longer to cook. But the shiitakes you are receiving are so fresh that they are tender enough to add to most dishes though you may want to allow longer cooking time for the stems. Shiitakes have a deep flavor, and are very hearty, enough so that they can be used in place of ground beef in some recipes.

This week's Pearled Barley comes to us from Michel Gaudreau of Golden Crops in Quebec. Michel is an organic grower dedicated to the production of organic food grade grains. Pearled barley is barley that has been de-hulled, with some or all of the bran (hard outside seed coat) removed. It makes a great substitute in recipes calling for brown rice and is wonderful cooked, cooled and used in cold salads, and adds a nice texture to soups and stews. It also cooks down into a really nice risotto, without all of the attention and stirring required with Arborio rice. Barley packs a nice nutritious punch into a small package. One cup of cooked pearled barley provides 12% of the US Recommended Daily Allowance (RDA) of iron and 6 grams of dietary fiber fiber, all for only 193 calories. Keeping barley sealed in a cool dark place, it will last at least 6 months to a year. One cup of dry barley makes about 3 to 3 1/2 cups cooked. If you give these guys a soak for 6+ hours in cold water before use, you can reduce your cooking time by at least half. Without soaking, you'll want to let them simmer in water for a good hour. You can also cook barley like pasta: use a lot of water (4-5 cups of water to 1 cup barley), then drain what's left over.

What would October be without Apple Cider? This week's cider comes from Champlain Orchards in Shoreham, VT. Enjoy a cold cup for breakfast, heat up and keep those hands warm round a fire, or add to your favorite squash, carrot or sweet potato dish for an apple sweet bite.

And finally, from Red Hen Baking Co we have a loaf of pain-au-levain made with unbleached turkey heirloom wheat flour, water, Ben Gleason's VT-grown whole wheat flour, culture, salt.


Kicked Up Cajun Corn Maque Choux ~Taken from thefoodnetwork.com

Pronounced "mock shoe", this is a traditional dish from southern Louisiana. It is thought to be a mix of Cajun and American Indian cultural influence, and the name is likely derived from the French interpretation of the Native American name. It is usually served as an accompaniment but it can also act as a base for a main meal by adding rice, chicken, shrimp etc.

2 Tbs unsalted butter or bacon drippings
2 c corn
1/2 c yellow onions, chopped
1/2 c red or green bell peppers, chopped
1 Tbs jalapeno pepper, minced
1/2 c heavy cream
dash of the following spices:
garlic powder
onion powder
dried oregano
dried thyme
Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, spices, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.

Mushroom Barley Risotto
This one is delicious. Adapted from a Splendid Table recipe.

4 ounce dried shiitake mushrooms
1 tablespoon olive oil
1 large onion, chopped
3 medium carrots, peeled and diced (about 1 cup)
1 medium shallot, chopped (you can sub a bit more onion and a clove or 2 of garlic here)
1/2 cup dry white wine
1 1/2 teaspoons dried thyme
1 cup pearl barley
4-5 cups canned low-sodium chicken or vegetable broth
3 tablespoons chopped fresh parsley
1/2 cup grated Manchego or Parmesan cheese
Kosher salt
Freshly ground black pepper

Heat the oil in a large, heavy stockpot over medium heat. Add the onion, carrots, and shallot and sauté 5 minutes. Add the mushrooms, wine, thyme, and barley, stirring until the wine is nearly evaporated. Add 4 cups of broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is almost completely absorbed and the barley is almost tender, about 25 minutes. Add the remaining 1cup broth and cook, stirring, until the barley is tender and creamy, about 5 minutes. Stir in the chopped parsley and cheese, season with salt and pepper, and serve.

Mushroom, Barley Stuffed Squash
Not only does this dish look amazing in its perfect squash bowl, it is savory and hearty and sure to warm you up from the inside out.

1 c pearled barley (uncooked)
3 c vegetable, chicken broth or water
2 clove garlic, minced
1/2 onion, diced
2 c fresh shiitake mushrooms, sliced
3 c loosely packed fresh spinach
2 Tbs tamari or soy sauce
2 tsp sesame oil
dash cayenne pepper, to taste
2 sugar dumpling squashes, roasted
cooking oil, butter or bacon drippings

Preheat oven to 400.Cut squash in half, scoop out seeds. Brush lightly with olive oil and sprinkle with salt and pepper. Bake, cut side down for 40 minutes. While squash is roasting, add barley and broth (or water) to medium saucepan. Bring to a boil. Cover and simmer until tender, about 1 hour (Tip: You can soak barley one hour ahead of time to reduce cooking time). Strain excess water if needed after cooking and set barley aside. In large nonstick saucepan, heat a few tablespoons of cooking oil over medium heat. Add onion and cook, stirring occasionally, until soft. Next add garlic, shiitake mushrooms and cook, stirring often, until soft. Add barley, stirring often, until barley is heated through. Add spinach in batches, covering pan with a lid to steam. Remove from heat. Season with tamari, sesame oil and cayenne pepper. Stuff in to a halved squash.

Sweet Potato Waffles ~Taken from foodnetwork.com
I thought this was such a cool twist on vegetables for breakfast. A great way to get your kid to eat something orange!

1 1/2 c sweet potatoes, peeled and cubed
2 c all purpose flour
1 Tbs baking powder
1/2 tsp salt
6 egg whites, at room temperature
1 c milk
1/4 c light brown sugar, firmly packed
1/4 c butter, melted
1 Tbs grated orange rind
Vegetable spray, for waffle iron

Special equipment: waffle iron

Boil sweet potatoes until soft. Mash cooked potatoes and set aside. In a large bowl, whisk together flour, baking powder, and salt and set aside. In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Place an appropriate scoop of batter onto oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

Moroccan Carrot Soup ~Taken from Vegetarian Times
Its soup season and I have been eating this soup for the past week straight! I love its sweet, rich Eastern flavors. A general recipe that can be transformed with any accent flavors you wish.

1 Tbs + 1 tsp olive oil
1 tsp fennel seeds
1 1/4 lbs. carrot, sliced 1/4 inch thick
1/2 lb sweet potatoes, peeled and cubed (1 large or 2 medium)
1 large Granny Smith apple, peeled and diced (or 1/4 c cider)
6 c vegetable broth (or chicken broth)
2 Tbs long grain white rice
1/4 tsp curry powder
1/4 tsp coriander
1 bay leaf
Fresh lemon juice
Flat-leaf parsley sprigs, for garnish

In a large pot, heat olive oil over medium heat. Add fennel seeds and cook, stirring until fragrant, about 1-2 minutes. Next, add sweet potatoes, carrots, and apple and cook, stirring often, 5 minutes. Add broth, rice, curry powder, coriander, and bay leaf. After all of the ingredients have been added, bring mixture to a very low boil. Cover, reduce heat and simmer until vegetables are just tender, about 20 minutes. Discard bay leaf and puree soup in batches in a food processor or with an immersion blender. Add lemon juice, salt, and freshly ground pepper to taste. Garnish with parsley.

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