Tuesday, January 17, 2012

Good Eats Newsletter - January 18th, 2012

This Week's Vegetable Share Contains:

Bunched Leeks; Green Cabbage; Banana Fingerling Potatoes;
Mixed Beets; Orange Carrots and .....

1 Bag of Salad Greens
1 Package Frozen Green Beans
1 Package Frozen Cauliflower

Localvore Offerings Include:
Pete's Kitchen Stock - Chicken or Vegetarian
Butterworks Whole Wheat Bread Flour
Pa Pa Doodles Farm Fresh Eggs

Check Your Stock!

Please only take the Vegetarian Stock if you have signed up for a Vegetarian Share. We pack by site based on your sign-up status. The Vegetarian stock is labeled with a Pete's Greens Vegetable Stock sticker and the Chicken stock does not have a label at all. Thanks for your cooperation

Spring Share
Sign-up Has Begun

The Spring Share
begins in just 5 weeks!

Sign-up now to reserve your share of fresh, organic, Vermont grown goodness and the localvore staples you love.

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

Share Runs
February 22nd - June 13th
Thats 17 weeks of
Good Eats!

NEW - Sign up online! We are now offering an online sign up for the share. Simply fill out the online form and mail your payment.

Go to our Spring Share page
for more details or to download an order form.

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

Leeks were once called the poor person's asparagus, but today are cherished for their culinary qualities right along side asparagus. Leeks tend to collect dirt in between the tops of their long leaves. It is important to wash between leaf folds to remove dirt or soak in a water bath and let dirt sink to bottom. Store wrapped in plastic in the fridge. Although the best quality is within the first few days, they can be stored for an extended amount of time in the fridge. Peel outer leaves if damaged and use tender inner stalks.
Pete's Mixed Beets are a colorful selection of red, candy stripe, yellow and white beets. The colors stay true while cooking but if boiling together the red color will take over. I prefer to halve and roast in the oven on 350F. When beets are soft the skins are easily removed. Cool the beets and then dice or slice how you would while preserving the colors of individual beets. Toss in dressing etc when cool or reheat with a meal. Make sure to keep beets in fridge until you want to use. 
This week's frozen items are Frozen Green Beans and Cauliflower. 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 green beans are washed, blanched, bagged and frozen within hours of harvest. The cauliflower is treated much the same. You may notice your cauliflower is a little 'yellow', do not fear this is the natural color of the 'Cheddar' variety of cauliflower we grow, we also grow white cauliflower and a purple cauliflower.  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.

Localvore Lore

Pete's Kitchen Chicken and Vegetable Stock is made right here in our on-farm kitchen. The chicken stock is made using fresh celeriac, onions and carrots, and chicken bones from our farm and Misty Knoll and seasoned with peppercorns, bay leaves, salt, thyme and garlic. The vegetarian stock is made with fresh carrots, onions, shallots, garlic and celery and seasoned with salt, thyme and peppercorns. Keep frozen until you want to use. Thaw in the refrigerator or if in a pinch put in a warm water bath in a pot.  Once thawed, use within a week.

Butterworks Farm Organic Whole Wheat Bread Flour is made from organic hard red winter wheat grown right here in Vermont. Hard red winter wheat berries are rich in protein and when stone ground retain 12-13% protein. Protein is 80% gluten which is the active ingredient that when added to water makes the flour “stick” together.  Using whole wheat bread flour creates nutritionally dense, hearty loaves of bread. Mix with white flour for muffins, cookies and pastries. Wheat flours retain the germ part of the grain which makes for added nutrients and higher fats. Fats tend to go rancid quickly. With this in mind whole wheat flours have a shorter shelf life than your typical all-purpose white flours that have had some or most of the bran removed. For best storage store in a sealed plastic bag or air tight container for 3-6 months in a cool, dry place. You can also freeze in portioned bags for easy use and an extended period of time. Another common pantry issue are weevil larvae that reside in your cabinets. They can actually eat through thin plastic bags and love the fatty germ inside of whole wheat flours and other pantry items. To avoid this storage pest place a few bay leaves in your flour containers, this will repel these pesky pests. 

Your bi-weekly delivery of Pa Pa Doodles Farm Fresh Eggs.


Sesame Green Beans
A quick way to add some flare to your green beans. You can substitute the sesame oil and seeds for minced garlic to make Garlic Green Beans, also a great alternative to those that may be allergic to nuts.
1 Tbs olive oil
1 tsp sesame oil (optional)
1 Tbs sesame seeds
1 package frozen Pete's Kitchen green beans
1/4 c chicken or vegetable broth
1/4 tsp salt
freshly ground black pepper to taste
Heat cooking oil and sesame oil in a large skillet or wok over medium heat, when warm add sesame seeds. When seeds start to darken, stir in green beans, stirring until beans are covered with oil. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender but still crisp, about 3 minutes. Uncover and cook until liquid evaporates.
Winter Cabbage and Vegetable Soup
This is a basic vegetarian soup to use up your winter crops. At this time of year cabbage is tender and sweet and adds a great flavor to soups alongside onions and carrots. Feel free to add a few turnips, winter radishes or other vegetables you have at home, although I would hold back on the parsnips unless you want a sweeter flavor. If you would like a heartier version add some ham, corned beef or salt pork to salt up your recipe. Add meats with the leeks, onions and garlic.
2 Tbs cooking oil
4 medium leeks, sliced 1/2" thick
1 medium onion, chopped
2 cloves garlic, minced
3-4 medium carrots, sliced 1/4" thick
6-8 Russian Banana Fingerling potatoes sliced 1/4" thick
1/2 green cabbage sliced 1/4" thick
1-2 stalks of celery, chopped
1/2 tsp chervil
1/2 tsp marjoram
4 cups water
salt and pepper to taste
In a pot, add the oil and cook the leeks, onions, and garlic together for 5 minutes stirring frequently. Do not brown. Add the potatoes, celery, chervil, marjoram, and  water. Cover and let simmer for 15 minutes and then add the cabbage and simmer until potatoes are tender another 10 minutes or so. Add salt and pepper to taste. Pour into bowls and top with the finely chopped green tops of the leeks or croutons if you have them. 
Gobi Masala (Indian Curried Cauliflower)
A hearty, warm you up recipe that will be well served with Indian Chapatis (recipe below). If you do not have all the spices below you may default to a pre-mixed curry spice blend without worry. 
1 bag frozen cauliflower
1 c stock - Chicken or vegetable (use water if you have neither)
3 Tbs cooking oil
1 Tbs black mustard seeds
2 medium onions, minced
1 1/2 tsp kosher salt
8-9 cloves of garlic
1 inch piece of ginger
1/2 small can tomato puree
1 tsp red chili powder to taste
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp turmeric powder
1 tsp garam masala spice blend
Put the cooking oil in a pot that holds at least 4 quarts and place over medium-high heat. When the oil is hot, add the black mustard seeds. Cook, watching carefully, until they change color, about 30 seconds. Immediately add the onion and salt and lower the heat to medium. Cook onions for about 5 minutes, until translucent. Add ginger and garlic and cook for another minute or two. Add tomato puree and stir. When mixed, add chili powder, cumin, cinnamon  and turmeric and stir. Add stock and thawed cauliflower (if using fresh cauliflower blanch quickly before adding here) and cook covered loosely until cauliflower is soft but not mushy.  Stir in garam masala at the end and adjust chili and other spices as desired. Serve with Chapatis (see recipe below).
These chewy, unleavened breads are traditionally eaten throughout Northern India. They are usually served as an accompaniment to spicy dishes and would be a great accompaniment to Gobi Masala above. Makes 6 pieces.
1 1/2 c whole wheat flour
1/2 tsp salt
1/2 cup water
1 tsp vegetable oil
melted butter for brushing
Sift the flour and salt into a bowl. Add the water and mix to a soft dough. Knead the oil, then turn out on to a lightly floured surface. Knead for 5-6 minutes until smooth. Place in a  lightly oiled bowl, cover with a damp dish towel and let rest for 30 minutes. Turn out on to a floured surface. Divide the dough into 6 equal pieces. Shape each piece into a ball. Press the dough into a larger round with the palm of your hand, then roll into a 5-inch round. Stack, layered between plastic wrap, to keep moist. Heat a griddle or heavy bottomed frying pan over a medium heat for a few minutes until hot. Take one chapati, brush off any excess flour, and place on the griddle. Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. Turn the chapati over using a spatula and cook for a further 30 seconds. Remove from the pan and keep warm, layered between a folded dish towel, while cooking the remaining chapatis. If you like, the chapatis can be brushed lightly with melted butter immediately after cooking. Serve warm.

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