Wednesday, January 11, 2012

Good Eats Newsletter - Jan 11th, 2012



This Week's Vegetable Share Contains:
Claytonia Winter Salad Greens; Cippolini Onions; Napa Cabbage; Purple Viking Potatoes; Parsnips; Mixed Carrots and...

1 Package Frozen Corn
1 Package Frozen Sweet Red Peppers


Locavore Offerings Include:
Blythedale Cookeville Grana Cheese
Pete's Kitchen Tomato Sauce
Champlain Orchard Empire Apples



 


We Are Now Taking Bulk Vegetable, Locavore Items and Meat Orders!
 
Check out our bulk list for locavore favorites like balsamic vinegar, honey, maple sugar, oats, flours and bulk vegetables like carrots and onions to name a few!
 
Order forms can be downloaded on the homepage of our website in the Good Eats News area. There are two separate order forms for veggie/locavore items and meats in both PDF and EXCEL formats. All orders need to be in on the Friday before the delivery date.
 
Let me know if you have any questions.


Spring Share Sign-up Has Begun
17 weeks February 22nd thru June 13th


Early Birds get 2011 Pricing - Sign up by Feb 1st!

The Spring Share begins in just 6 weeks! Sign-up now to secure your weekly deliveries of fresh, organic Vermont grown goodness and the localvore staples that the share brings.

We will continue to grow shoots and  andwinter salad greens through the early months of the share but by April you can expect a wide variety of fresh spring greens, from mesclun and baby spinach and arugula to pac choi, chard and various varieties of Asian greens. Also in April, winter storage crops give way to fresh spring onions, baby beets, scallions, spring turnips and by May and June, many more vegetables are added to the list.  We'll continue to supply you with our frozen summer veggies too until the variety of crops increase later on in the shares.  As always, we will continue to bring you a variety of localvore items. 

Please visit the Spring Share page for more info.

At this time we are not offering the Veggie-Only share for Spring.  

 

The Spring Share is pretty limited in space this year so sign up early!   If you sign up by Feb 1st, you will receive 2011 pricing!

Because the Spring share will be smaller than Winter, we cannot deliver to as many sites.  We have a bit more work to do on our route so this may change a bit and we will keep you posted as the route develops.  Please visit the join good eats pagedownload the sign up form, and review the delivery sites that are available on the second page of the sign up sheet.
 

Let me know if you have any questions or for more details see our spring share page on the Join Good Eats page on our website.



Around the Farm

Melissa and Pete working on next seasons seed orders, Kevin packing orders in the wash house.








Above (L to R):  Claytonia today in the cold house, Jackson washing sugar beets in the wash house.


Above (L to R): The claytonia cold house today, outside the same cold house in the snow.

Meet Pete's Greens

Tim Fishburne, Wholesale Sales and Distribution

I grew up, near Washington D.C., I also spent much time in the Blue Ridge Mountains and Shenandoah Valley of Virginia. For many years I worked for Fresh Fields, a small chain of organic health food stores. There I learned about the importance of organics, local and minimal processing of food.  This changed the way I thought about food and it’s relationship to me.  

I am the wholesale sales manager at the farm and also manage the packing end of the  business. In 2002, while working on my bachelors degree at Sterling College I was introduced to Pete. My focus was on biodiesel production and using recycled cooking oil in diesel engines. Pete wanted to find a more cost effective and environmentally responsible solution to heating greenhouses. I did a 10 week internship converting the tractors and greenhouse heaters to be able to use ” grease” on the farm. I have been here ever since, and have been a mechanic, delivery driver, problem solver, have worked at the farmers market and performed many other tasks during my time here.  
 
At this time of year we are learning how to breathe again. Our summer season is quite intense as we have a lot to do outdoors as well as indoors. In the winter our outdoor duties are drastically decreased and we spend a lot of time indoors, in the wash-house packing up our CSA shares and wholesale orders. This gives us all a chance to enjoy each other’s company while maintaining a high standard of efficiency.


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 we can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.


Storage & Use Tips

Claytonia is a cold-hardy salad green, that is also known by the name of "miner's lettuce." During the gold rush, miners foraged for the wild-growing green. It provided a rare source of fresh vitamin C during the winter, thus staving off scurvy for the hungry miners. Claytonia has a mild, but lush flavor. We love it for its ability to grow through many weeks of a Vermont winter in an unheated greenhouse. Store in a sealed bag in your fridge for up to 5-7 days.
 
Oh the Cippolini Onion... pronounced chip-oh-LEE-nee is a treat unto itself. This is a small flattened Italian onion with a sweet, mild flavor. Cippolinis are traditionally served roasted or baked, but also work well on kebabs or eaten fresh. If you have never eaten a roasted cippolini you must, as you will never think of onions the same way. The advantage of the cipollini is its mild flavor that when roasted caramelizes quickly into sweet, flavorful goodness! Their shape lends them well to roasting. A classic Italian recipe is to glaze them with balsamic vinegar, roast and serve as part of an antipasto. Cippolini onions do not store as well as your typical onion. For short term storage keep in a cool, dry place or in the butter compartment of your fridge.
 
The Purple Viking Potato is a strikingly beautiful potato, with deep purple skins dappled with pink splashes and stripes. Bright white and creamy-good, the flesh bakes or mashes perfectly but can be considered an all purpose potato too. It has a slightly sweet flavor and a buttery finish. I like to chop into 1/2" pieces with the skins on, drench in a little olive oil, salt and pepper throw in some leeks and dill if you like, roast in the oven at 375F or until soft and crusted on the outside and there you have it. The potatoes get their purple tint from the anthocyanins they contain, the same antioxidant found in blueberries. At this time of year organic potatoes (not treated with an anti-sprouting agent) do not store for very long periods of time as they are ready to start their next life cycle. I suggest storing in a plastic bag in the fridge if you are not going to use right away.
 
This week's frozen items are Frozen Sweet Red Peppers and Sweet Corn. Who says eating locally means missing out!  Our frozen veggies are grown on our farm, come in from the field and go straight into the freezer. The sweet peppers are whole 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. The corn has been blanched and removed from the cob packed in their natural juices. To use vegetables let the package thaw in the fridge till soft, or submerge bag in warm water till usable. Remove from plastic bag before heating. Since frozen foods are often blanched (or lightly cooked) the cooking time tends to be reduced and all they really need is a warm up.
 

Locavore Lore

All of Blythedale Farm's Cheeses are free from added animal enzymes and are made with a microbial rennet. The cows at Blythedale are cared for with love and respect and live in a clean, comfortable stable, with year round outdoor access. Their stress-free lives create a milk with delicious flavor. The Cookeville Grana in your share this week is a small natural rind wheel made from unpasteurized milk. It is an excellent grating cheese and is a good additive in cooking; as well as having a lovely flavor that stands well alone. 

Pete's Pantry Tomato Sauce is made right here on the farm with fresh organic tomatoes, onions, fennel, garlic, sunflower oil, basil, oregano, thyme, salt, black pepper and lemon juice. It is great for pizza, pastas or dipping.


Empire Apples from Champlain Orchards in Shoreham, VT will be included in this week's locavore share. Empire was developed at Cornell University in New York in the 1940s. Its parents are the classic old North American varieties Red Delicious and McIntosh that have been long grown in the Northeast. The shiny red Empire apple has a sweet-tart taste that is ideal for fresh eating and salads but also great for sauce, baking, pies and freezing. It is an ideal lunch-box apple because it does not bruise easily. These apples keep well and are one of our favorites for winter distribution because they are still crisp and juicy.  Keep them bagged and in the fridge to maintain their crisp texture and sweetness.



Recipes


Maple-Balsamic Glazed Parsnips
The complex acidity of the balsamic vinegar makes a great match for parsnips. In this easy agrodulce, or sweet-and-sour dish, the parsnips become caramelized and infused with an intriguing sweetness.
 
1 Tbs Maple sugar (sub white sugar)
2 Tbs unsalted butter
2 good size parsnips, peeled, cored and cut crosswise into 1/4" pieces
1/4 c balsamic vinegar
1/2 c water
1/4 tsp salt
1/4 tsp freshly ground black pepper
 
In a heavy skillet, put sugar in the center of skillet and heat over medium heat until it starts to melt, then cook, tilting skillet occasionally so it melts and caramelizes evenly, until it is a golden brown caramel. Stir in butter, add parsnips, and cook, stirring, for 2 minutes. Add remaining ingredients, reduce heat to low and simmer, covered, until parsnips are just tender, 10-15 minutes. Remove lid and simmer, stirring occasionally, until liquid is reduced to a glaze and parsnips are caramelized, about 5 minutes. Serve warm or at room temperature.
 
 
 
Corn Chowder with Spicy Red Pepper Cream
A summer favorite with a spicy edge to warm you up in these winter days. I would dare say a touch of grated Cookeville grana on top this tasty dish would be absolutely incredible.
 
Spicy Red Pepper Cream (make ahead)
2 small sweet red peppers
2 tsp medium-hot chile powder or 1/4 tsp cayenne pepper
1 1/2 tsp oregano leaves
1/2 tsp olive oil
1/4 tsp salt
1 Tbs heavy cream
 
For the Chowder
1/2 package Pete's Kitchen frozen corn
1 slice of bacon, chopped (optional)
1/4 c plus 2 Tbs yellow onion, finely chopped
3 Tbs celery, finely chopped
3 small Purple Viking potatoes, peeled and diced into 1/2" pieces
1 1/2 c chicken or vegetable stock (sub water if none)
1 tsp dried thyme
1 bay leaf
Salt and ground pepper
1 1/2 c milk
 
Coarsely chop the pepper. In a blender or mini-processor, puree the pepper with the chile powder, oregano, olive oil and salt. Transfer to a small bowl and stir in the cream.
The pepper cream can be refrigerated for up to 1 day.
 
In a soup pot, cook the bacon over moderate-low heat until slightly crisp, 3 to 4 minutes. Add the onion and celery and cook until softened, about 4 minutes. Add the potatoes, stock, thyme and bay leaf. Season with salt and pepper and bring to a boil. Cover and simmer over low heat until the potatoes are just tender, about 10 minutes. Add the milk and simmer for 5 minutes. Add the corn and simmer until tender, 3 to 4 minutes. Remove the bay leaf and season with salt and pepper. 
 
Ladle the chowder into soup bowls and top each with a spoonful of Spicy Red Pepper Cream.
 
 
 
Napa Cabbage Coleslaw with Miso Dressing
The sweet and tangy dressing for this coleslaw also makes a wonderful all-purpose dressing for any salad. Turn this dish into a vegetarian main course by tossing in some cubed baked tofu for protein.
 
Ingredients
1 Tbs miso 
2 tsp Dijon mustard 
1 tsp honey 
2 Tbs rice vinegar 
3 Tbs vegetable or salad oil 
2 tsp sesame oil (sub sunflower oil for nutty flavor)
4 c thinly sliced Napa cabbage  
3 carrots, grated 
2 apples, grated skin on
4 cippolini onions, sliced 
1 (5-ounce) can sliced water chestnuts, rinsed and drained (optional)
1/4 c roasted peanuts or sliced almonds (optional)
 
Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in salad oil and sesame oil until well blended and emulsified. Add cabbage, carrots, apples, onions, water chestnuts and nuts and toss to combine. Coleslaw may be made a day ahead, covered and chilled until ready to serve.
 
 
 
Vegetable Chili
A very versatile recipe that you can add any vegetable you would like to. The parsnip and the corn sweeten the chili so I prefer to make it spicy to counterbalance. I often will take a small sample and add a variety of hot sauces till I find a good amount or combination. I tend to go for smokey hot sauces that have a rich flavor and will add some layers of flavors. You can also add beans, ground meats, pork or tofu for protein. And I would also suggest topping with some grated cheese. This weeks Cookeville grana would be spectacular or cheddar.
 
1 Tbs olive oil
2-3 cippolini onions, finely chopped
2 garlic cloves, crushed
1 celery rib, chopped
1 parsnip, chopped into 1/4" cubes
2-3 carrots, chopped into 1/4" cubes
3 Purple Viking potatoes, chopped into 1/2" cubes
1/2 c water
2 sweet red peppers, chopped
1 c sweet corn
2 tsp ground cumin
1/2 tsp chili powder
1 tsp garlic
cayenne pepper (to taste)
1 jar Pete's Kitchen tomato sauce
salt and pepper to taste
 
Heat the oil in a large saucepan over medium heat. Cook the onion, garlic, carrot, and celery, stirring, for 5-6 minutes until softened. Add the spices and stir for 1-2 minutes until fragrant. Next add the tomato sauce and stir ingredients and sauce together for 1 minute. Add the potatoes, parsnip and water and bring to a boil. Reduce heat and simmer for 10-15 minutes until potatoes and parsnips are soft. Add the peppers and corn and simmer for another 10 minutes. Season with salt and pepper.
 

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