Wednesday, November 16, 2011

Good Eats Newsletter - November 16th, 2011

This Week's Vegetable Share Contains:

Mesclun and Shoots Mix; Bunched Chard; Romanesca Italian Cauliflower (small head); Mixed Carrots; Mixed Beets; Red Onions; Jalapeno Peppers; Carnival Acorn Winter Squash; Banana Fingerling Potatoes and ....

1 Panisse Head Lettuce
1 Bag Frozen Sweet Red Peppers

Localvore Offerings Include:

Amir Habib Mushrooms
Pa Pa Doodles Farm Fresh Eggs
Chicken or Vegetable Stock

*Please note that containers will be marked C for chicken and V for veggie broth. If you did not sign up for a vegetarian localvore or pantry share, please do not take a veggie broth.

Veggie/Localvore Bulk Orders

We got your hopes up for an on-line ordering system that we hoped would launch by now. Due to a number of technical difficulties, we have delayed the launch of the on-line store (sigh).

HOWEVER, we know that many of you were hoping to order for Thanksgiving. We are dusting off the old bulk order pdf and will take orders the old fashioned way.

Please visit our home page. Under the Good Eats CSA updates on the home page you will find an order form that you can download to order veggies for next week

Our Last Capital City Farmers Market of the Year!

This Saturday, 10-2

Montpelier High School Gym

Thanksgiving Good Eats Share

As promised, here's the list of what we plan to include in next week's share. Please be aware that an item or two may change between now and then. If you need to augment with other veggies, you can download an order form on our home page for other vegetables and localvore products and they can be delivered next week.

Vegetable Share:

Mesclun and Shoots Mix; Golden Frill or Red Giant Mustard Greens; Cipollini Onions; Sweet Potatoes; Parsnips; Brussels Sprouts and ....

1 Panisse Head Lettuce

1 qt Squash Puree

Localvore Items:

Elmore Mountain Bread

Maple Sugar


Thanksgiving week delivery will be Tuesday November 22nd for all sites!

Because we know that many of you will travel for the holidays and are anxious to get your food gathered together in preparation for your feast, we will deliver on Tuesday November 22nd. Newport members your delivery will also be on Tuesday for this one week only. To help you with menu planning, in next week's newsletter we will let you know what will be in the Thanksgiving week share.

Looking ahead, we will deliver on Wednesday December 21st, the week before Christmas as normal (Thursday for Newport). But there will be NO delivery the week afterward on Dec 28th.

Changes to Your Delivery?

If you will be away some upcoming week, and need to make changes to your share delivery, let me 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 & Use Tips

Mesclun Mix - The name 'mesclun' comes from Southern France and literally means "mixture", without a specific ingredient list is can be a mixture of many types of greens, as it is used today. If you have not noticed our mesclun mix is constantly changing to reflect the seasons we are in. At this time of year lettuces grow slowly and often get diseased so there tends to be little lettuce in the mix. But mustards flourish in these cool conditions, so varieties like Red Giant, Green Wave, Golden Frill, Ruby Streaks, Mizuna and similar Japanese mustards are in abundance with all their glorious colors and shapes. Sunflower shoots are a new ingredient we have added to the mix in order to add flavor and dimension. You may also find Claytonia or Miner's Lettuce which is a cold-hardy green with succulent, heart-shaped leaves. Store sealed bags in the fridge from 3-7 days.

Russian Banana Fingerlings - Superstar of the fingerlings! This heirloom yellow skinned, finger-sized potato sets the standard for fingerling flavor. Yellow flesh is fine-grained and suitable for boiling, roasting and baking. Tubers are crescent-shaped with tapered ends. Store in a cool dry place excluding all light.

Mixed Colored Carrots - Pete's organic mixed carrots are a mix of vibrant purple, yellow and orange carrots. A great choice for kids as they will be impressed with the colorful display and yummy flavors. Carrots originally were a red color and through the Dutch breeding programs were bred to be orange colored for the ruling House of Orange in the Netherlands. Today various colors have made a come back because of their lively spectacle and in some cases increased nutritional value. Store your carrots in a plastic bag in the crisper drawer of the fridge.

Romanesca Italian Cauliflower - A very striking vegetable, the Romanesca variety of cauliflower has a beautiful light green color with pointed florets instead of the usual rounded. Originally from Northern Italy, its taste is somewhat milder than the traditional cauliflower and is preferred for raw snacking over regular cauliflower. These are small heads this week! Cook as you would a regular cauliflower by steaming, roasting, braising. Store unwashed in a loosely wrapped plastic bag in the crisper drawer of the fridge.

Frozen Sweet Red Peppers - From the field straight to the cooler. These are whole sweet peppers that have been washed, bagged and frozen. Frozen peppers tend to not have the same rigidity as fresh peppers but retain all the flavors and yummy summer goodness.

Using Your Frozen Veggies - I have been using our frozen veggies for a couple years now and I love having access to great organically grown local vegetables in winter. I have kids and often I do not need a whole bag of vegetables. Recently my mother in law was in the kitchen watching me as I prepared dinner. I took a bag of frozen corn out of the freezer, grabbed a serrated bread knife, and sawed myself off a hunk of frozen corn and tossed it into the waiting pot of boiling water for a quick warm up. Then I twist tied the remaining veggies into their bag and tossed them back into the freezer. It was something that I thought everyone would obviously do but she was surprised at the utilitarian approach. I use a lot of our frozen vegetables in the same way beans, corn, broccoli, red peppers etc. I throw sawed off hunks in pasta sauces, saute pans, etc. It may be a bit of a crude method, but it's a time saver and a great option if you don't need a whole bag.

Localvore Lore

Greetings from Pa Pa Doodles Farm, Home of Deb's Free Range Eggs. The new pullets have finally arrived! It has been a wait well worth waiting for. Their feathers are soft as silk, red, orange, with white mottling. Their legs are the color of lemon skins in a few weeks the feathers under their tail will be fluffy forming what is called an egg basket letting me know that soon they will begin to lay. At first the eggs will be small but in time they get larger another change that occurs, their legs no more will be lemon yellow they will turn beige. A most interesting transformation to watch. As a final note to all our friends that have visited our farm and/or purchased our eggs we humbly thank you. We will keep you posted on our progress. From our home to yours: Happy Thanksgiving!

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.

Included in your share this week is 1 quart of Pete's Pantry Chicken Broth or Vegetable Broth, please only take Vegetable Broth if you signed up for a vegetarian share. We make all of our broths here in our on-farm kitchen using our pastured chickens and/or organic vegetables. Broth can be used to make soups, stews, sauces and about a thousand more things that we can not list all right here. I am thinking because it is November most of you will want to make soup to ward off the chill in the air.


Cumin Seed Roasted Cauliflower, Broccoli and Chard

This dish gets an amazing amount of flavor out of just a few ingredients. And if you’re not into cauliflower or broccoli, you can substitute potatoes or squash but the real killer combo is with the cauliflower. Top with something colorful like pomegranate seeds or shredded beets. Adapted from Melissa Clark’s Cook This Now.

2 Tbs olive oil, divided
1 head cauliflower, cut into bite size florets
1 head broccoli, cut into bite size florets
2 c chard, chopped
1 tsp whole cumin seeds
1/2 tsp kosher salt, plus additional
1/2 tsp freshly ground black pepper
Plain yogurt (I used whole milk yogurt, Greek style)
1/4 cup crumbled feta (optional)

Preheat oven to 425°F. Brush a large baking sheet or roasting pan with 1 tablespoon of the olive oil.

Toss broccoli and cauliflower florets with remaining olive oil, cumin seeds, salt and pepper and spread out on prepared tray. Roast for 20 to 30 minutes, until tender and its edges are toasty. On the side gently steam chard and strain well, season with salt and pepper.

Pennette all'Arrabbiata

This is an Italian recipe whose name translates to qill shaped pasta with "angry" tomato sauce, so named for its fierce kick of hot pepper. We've layered this sauce with three kinds of pepper sweet red peppers, jalapeno peppers and black pepper. You can temper the heat somewhat by altering the amount of jalapeno or by omitting the seeds of the jalapeno. You can use penne for this recipe, but we prefer the smaller pennette, which soak up a bit less of the hot sauce with each forkful. Other ingredients to add that come to mind are green olives, seafood, anchovies or add veggies like broccoli, carrots or chard for some added nutrition. Adapted from Second Helpings from Union Square Cafe.

1 (28oz) can peeled whole tomatoes in juice

1/4 c olive oil

1tsp chopped garlic

1-2 jalapeno peppers, seeded and minced, plus the seeds of one jalapeno

1 lg red bell pepper, chopped

1Tbs fresh or dried basil

1 (16oz) can diced tomatoes

2 tsp coarse sea salt

1/2 tsp black pepper

12 oz pennette or penne (penette is juss small penne)

1/2 c Pecorino Romano (optional)

Puree the canned peeled tomatoes in their juices in food mill. Heat oil in a saucepan over medium heat. Add the garlic, jalapeno, sweet pepper and basil; cook for one minute without browning the ingredients. Add the diced tomatoes, seas salt, and black pepper. Simmer for 10 minutes, stirring occasionally. Add the pureed tomato and continue simmering, stirring occasionally, until the sauce has reduced and thickened, 20-25 minutes. Taste and adjust the seasonings. Set aside. Bring 1 gallon of water to a boil and add 2 tablespoons of salt. Cook the pasta until al dente and drain in a colander. Combine the cooked pasta with the hot sauce and half the cheese in a large skillet over medium heat, and toss well until the pasta is piping hot and evenly coated with the sauce. Transfer to a serving bowl, sprinkle with the remaining cheese if desired, and serve.

Mushroom Barley Soup
Adapted from

1/3 c pearled barley, soaked 6 hrs. in cold water
1 c mushrooms, chopped
1 Tbs cooking oil
2 large onions, chopped
2 garlic cloves, minced
2 parsnips, peeled and chopped
2 carrots, chopped
1/2 lb fresh oyster mushrooms thinly sliced, or shiitakes-stems discarded and caps thinly sliced
1 1/2 tsp salt
1/4 tsp black pepper
2 tsp tomato paste
1 bay leaf
1/4 cup medium-dry Sherry
3 c chicken or vegetable stock
soy sauce to taste
chopped fresh parsley

Simmer barley in 3 1/2 cups water in a 5- to 6-quart heavy pot, uncovered, until almost tender, 10 to 15 minutes. Drain in a colander.

Heat oil in cleaned pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Add carrots, parsnips, shiitakes, mushrooms, salt and pepper and sauté, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.

Stir in tomato paste, bay leaf, sherry, stock, mushroom soaking liquid, barley, salt and pepper. If soup looks too thick, add a cup or so of water. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes. Season to taste with salt, pepper and soy sauce. Garnish with chopped parsley.

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