Wednesday, February 29, 2012

Good Eats Newsletter - February 29th, 2012


This Week's Vegetable Share Contains:
Green Cabbage; Mixed Yellow and Red Onions; Russian Banana Fingerling Potatoes; Parsnips; and ......

Bag of Salad Greens
Package of Frozen Rhubarb 
Frozen Green Peppers or Roasted Red Peppers (by site)

Localvore Offerings Include:
Champlain Orchard Spartan Apples
Maplebrook Farm Fresh Mozzarella
Pete's Kitchen Pizza Dough
Pete's Kitchen Sweet Onion Relish


Pete watering the greenhouse on Tuesday
Summer Sign-Up
is now underway!

Yes, Spring Share has barely begun and yes, we are starting Summer sign-up already. 
Reserve your share now! 

Payment checks forSummer won't be deposited
until  Jun 4th.




Add-On Localvore
& Meat Orders

Order your favorite localvore, pantry, bulk vegetables or meats any week and have them delivered to your pick-up location.



We Have Extra Apples This Week!

If you want to stock up we will deliver to your delivery site next week
$3.50 / 3lb bag... what a deal, orders need to be in by Friday, March 2nd



Good Eats CSA Update

How did the first week of the Spring Share go?

Hoping everyone was able to easily access their food and the pick up instructions were straightforward. Please let me know if you had any difficulties or have any questions. Pick up instructions are listed again below for review. Hope you enjoyed the first week of your share!

We are now sold out of the vegetable portion of our Spring Share. We do have Pantry Shares and Meat Shares available at this time. Pantry Shares are pro-rated at $17/week and Meat Shares do not start until next week, March 7th so there is still time to get signed up before the first delivery! Sign up online now

By popular demand we have begun taking sign-ups for a Late Spring Veggie Share that will run from May 2nd to June 13th when we have freshly cut vegetables coming out of our greenhouses and early crops from the fields. This is a condensed (7 week), partial share that will include salad greens, cooking greens like pac choi, mustards and kale, baby carrots, garden radishes, salad turnips and herbs; all of which are already included in the Localvore Share your are signed up for.

This is a great opportunity for someone to try out a Good Eats Share for the first time
or for folks that were not able to sign up for this season's Spring Localvore Share.



 
Deb Rosewolf - Pete's Greens Kitchen Manager

One of the many exciting things happening at Pete's Greens is the use of our on-farm kitchen. Many of you may know Deb Rosewolf as your steady egg supplier from Pa Pa Doodles Farm and we are excited to announce that Deb has taken on the role as Kitchen Manager here at Pete's Greens. Deb has been working on the farm for over eight years in many roles and has been working on various projects in the kitchen as long as we have had one. Her culinary expertise has been proven over and over again when she supplies us with staff lunches most days of the week! This week you will receive sweet onion relish and pizza dough, made by Deb.



Picking Up Your Share
Please visit our Delivery Site page for pick up times and locations of pick up sites. 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 x6.


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, Pete's Pantry or Meat Share. 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 the Localvore share. The bottom section of the Pick-Up Instructions list the localvore (non-vegetable) items that Localvore and 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 are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week, it is the first Wednesday of every month starting March 7th.

 


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 not 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 you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.


Reserve Your Good Eats Summer Share Now!
June 20th - October 10th, 2012

Our summer share is filled with all kind of interesting varieties with unique flavors, colors and shapes as well as all the summer staples you are familiar with. In June we will start out with tender salad greens, fresh basil, European cucumbers, tomatoes, fresh picked zucchini, spring salad turnips, Napa Cabbage, Asian greens, chard and lots more spring vegetables.  And then come all your summer favorites like peas, beans, carrots, sweet peppers, heirloom tomatoes, eggplant, sweet corn and much more!

Last summer, members received 70+ different kinds of vegetables...

and that was just the Veggie Only Share. The Localvore Share brings you the same fresh vegetables and also wonderful local staples and artisan products to fill your pantry. 
Meat Shares are available too!
 

















Join now and be rewarded with a healthy, local and delicious season of Good Eats!



Storage and Use Tips


This weeks Greens are a mix of sunflower and radish shoots with a good portion of claytonia mixed in.
 
Russian Banana Fingerlings  are the superstars of all 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. No need to peel, just scrub clean before cooking. Roast whole with some olive oil, salt and pepper or boil until just tender and toss with butter and herbs. Normally I  a cool, dry, dark place is good enough for these spuds, but I find that potatoes this time of year are very excited to start sprouting and getting on with life, so I like to keep in a plastic bag in the fridge for the best storage quality or for an extended amount of time.
 
Contrary to appearances, Parsnips are not pale versions of carrots. In fact, they have a nutty-sweet taste and a tender-hearty texture that is entirely distinct. For centuries, parsnips were a more common staple than the potato—and deservedly so. Satisfying, versatile, and highly nutritious, these delicious roots make a terrific base to any meal. Young parsnips don’t need to be peeled. Simply scrub them under running water with a vegetable brush. Peel larger parsnips, and cut out the core if it seems woody. However you slice or chop parsnips, be sure to make all the pieces relatively the same size, ensuring an evenly cooked dish. Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks.
 
This week's frozen items include sliced Green Peppers at some sites and Roasted Red Peppers at other sites and everyone gets frozen Rhubarb. Pete's Frozen Vegetables just really need a quick warm up when using. Thaw out in the fridge or on the counter or if you are in a rush submerge in warm water bath until usable. Add to dishes near the end for a quick warm up and to add flavor. Frozen peppers and rhubarb come right from the field, washed, chopped and frozen. The Roasted Reds are washed, trimmed, roasted and frozen.


Localvore Lore

Champlain Orchard's Spartan or Acey Mac Apples and are one of the later apples harvested in the fall. They are a good all-purpose apple being juicy with a tart-sweet taste.  It is very much a "McIntosh" style apple, bright crimson skin and whiter-than-white flesh. I took a bite into one of these yesterday and could not believe the incredible flavor and juiciness. A great treat this time of year!

Maplebrook Farm's Fresh Mozzarella Cheese is hand-made daily in Bennington, Vermont. They start with pure, whole Vermont milk from family farms around the state. The milk is first pasteurized, and then cultures and rennet are added. Once the curd has been cut and drained, mozzarella balls are formed. The unique old-world approach of stretching and molding premium raw cow curd in small batches and using all natural ingredients delivers a smooth, moist and refreshingly distinct mozzarella cheese. They recommend setting out fresh mozzarella a few hours before serving, for the full flavor to come through. For best quality, use cheese quickly or freeze to use at a later date.

This week's Pizza Dough is made with Aurora Farm's organic unbleached VT white flour, Gleason Grain Snake Mountain Sifted whole wheat flour, local Sunflower Oil, Maine sea salt and yeast. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use). Coat a smooth surface with flour and cornmeal (just flour ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of baking pan (I use a cookie sheet so I form it into a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Give it some practice and you will be throwing doughs like the professionals. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.

Also from Pete's Kitchen is Sweet Onion Relish made from organic yellow onions grown here at Pete's Greens, yellow mustard seed, sugar and salt. These is a sweet, golden relish good for adorning toast and cheese, on sandwiches or in salads. Also just great right out of the container for a mouth watering treat.
 
Recipes

Tarragon Roasted Apples, Parsnips and Potatoes
A wonderful roasted dish using this week's share ingredients. The combination of apples, parsnips and tarragon sweeten this dish while the potatoes and salt round it out with well balanced flavor. Serve with creme friache or sour cream on the side.
 
2 Tbs cooking oil
2 parsnips, peeled and thinly cut into 1/2" slices
1 lb Banana Fingerling potatoes, peeled and cut into 1/4-1/2" slices
1 medium size onion, chopped
2 large cloves garlic, peeled and minced
2 apples, peeled, cored and cut into 1/2" slices
1 tsp tarragon
1/4 tsp salt 
pepper to taste
 
Pre-heat oven to 400F. In sauce pan or skillet heat oil on medium-high. When oil is hot add onion, parsnip and potatoes and stir. Cook until onions have slightly softened about 5-7 minutes. Turn off stove top heat. Add garlic, apples, salt, pepper and tarragon and combine well, covering all ingredients with oil from the pan. Transfer all ingredients to a roasting pan and cook in the oven, uncovered for 15-20 minutes until potatoes are soft.
 
 

The Green Mountain Special - Pizza
This week’s share inspired me to pass on one of my favorite pizzas from Parker Pie in West Glover, VT. The original includes bacon, baby spinach and cheddar. I have substituted sunflower shoots and fresh mozzarella found in this week’s share and the bacon is up to you!

1 ball of Pete’s Pizza Dough
2 tsp olive oil
1 apple, cored and sliced thinly
1 clove garlic, minced
¼ c greens, original recipe calls for spinach but the sunflower shoots in your share will be equally delicious with a sweet nutty flavor
Fresh mozzarella
1 Tbs maple syrup
Salt and pepper

Pre-heat the oven to 425F. Stretch the dough out to fit whatever size cooking vessel you are using. The base layer will be the olive oil, spread evenly with fingers or using a paper towel. Next layer the sliced apples and garlic, then place chunks of mozzarella evenly over the top and last drizzle maple syrup over the top. Salt and pepper to taste and bake for 12-14 minutes.



Onion, Pepper and Fresh Mozzarella Calzone
Here's a suggestion for this week's pizza dough and share ingredients, although feel free to experiment with whatever you would like for fillings.

1 ball of Pete's Pizza Dough
2 tsp olive oil. separated
1 Tbs onions, chopped
1/2 c Petes green peppers, thawed or Pete's roasted red peppers, thawed and sliced
3-4 slices of fresh mozzarella
Italian spices
salt and pepper

Pre-heat the oven to 400F. In a small pan on the stove top use 1 tsp olive oil and cook onions until soft about 10 minutes and set aside. Stir in peppers, spices and salt and pepper in pan, heat all ingredients and set aside. Stretch the dough out to a 12-14" circle. Spread the olive oil over the surface of the entire circle with your fingers or use a paper towel. On half of the circle start piling your toppings, leaving a small 1/2" band on the outside edges. Pile onions and pepper mixture into calzone, top with fresh mozz. Fold over empty side of dough to cover toppings and crimp edges together to encapsulate all toppings. Cook on pizza pan or cookie sheet for 15-20 minutes until dough starts to turn golden brown and has a hard shell. Serve with marinara sauce for dipping.



Apple-Rhubarb Brown Betty
A fairly simple desert to use up your left over breads and enjoy this week's delicious apples and rhubarb. A Brown Betty is an American dessert made from fruit (usually apple, but also berries or pears) and crumbled bread. A cross between a cobbler and a bread pudding, it consists of a baked-like pudding made with layers of sweetened and spiced fruit and buttered bread pieces. And here's a fun fact that wikipedia has enlightened me with... Apple Brown Betty was one of the favorite desserts of Ronald and Nancy Reagan in the White House.
 
1/2 package of Pete's Greens rhubarb, thawed
1 loaf of soft bread, crusts removed (optional)
8 Tbs (1 stick) unsalted butter, melted, plus more for pan and topping
2 apples, peeled, cored, and sliced into quarter-inch-thick wedges
1/2 c plus 2 Tbs dark-brown sugar
1/4 tsp ground cinnamon
Pinch ground nutmeg
Juice and zest of 1/2 lemon
warm water
 
Pre-heat oven to 375F. Tear bread into 1/2-inch pieces, yielding 3 to 3 1/2 cups of broken bread. Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and bread; cover bottom of dish with 1 - 1 1/2 cups bread pieces. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest and add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarb mixture over bread. Sprinkle with 1 cup of bread. Add remaining rhubarb mixture and juices and then cover with remaining 1 cup bread. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
 
Cover with foil and bake 25-35 minutes on the middle rack. Increase heat to 400F uncover, and bake 10 to 15 minutes more, until top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.


Wednesday, February 22, 2012

Good Eats Newsletter - February 22nd, 2012

Welcome to the Good Eats Spring Share!
 
Your first pick-up is this
Wednesday Feb 22nd (for most sites)
or Thursday Feb 23rd (Lyndon Center and Newport)



This Week's Vegetable Share Contains:
Winter Greens; Beets; Savoy Cabbage; Mixed Carrots; Yellow and Red Onions; Purple Viking Potatoes and ......

Frozen Sweet Corn

and your choice of:
Frozen Sweet Red Peppers or Frozen Green Beans

Localvore Offerings Include:
Landaff Creamery's Landaff Cheese
Red Hen Baking Company Bread
Pa Pa Doodles Eggs


First Meat Share Delivery is March 7th

Summer Sign-Up
is now underway!

Yes, Spring Share has barely begun and yes, we are starting Summer sign-up already. 
Reserve your share now! 

Payment checks for Summer won't be deposited
until  Jun 4th.


Weekly Localvore
& Meat Orders

Order your favorite localvore, pantry, bulk vegetables or meats any week and have them delivered to your pick-up location.


Pete's Musings

Welcome to our spring share! In this winter in which we have not yet plowed snow, anticipation of spring is strong. Bare ground is starting to show in the fields yet the skiing is great at the Craftsbury Outdoor Center. Greenhouses are coming to life with strong sun and we are putting the finishing touches on equipment tuneups for the coming season.
 
Last week I traveled to NY and met with Bejo seeds. They are a Dutch seed producer who supplies companies such as High Mowing Seeds and Johnnys Selected Seeds. Bejo is known for being the best around and we rely on many of their varieties. I toured their vegetable storage facility and learned alot as we cut open crops such as kohlrabi and napa cabbage, discussing the storage variables between different varieties.
 
Claytonia is growing back strong with the longer days and warmer temps and we are cutting it again for the the greens mix this week after giving it a couple weeks break to grow earlier this month. Shoots are loving the sun in the greenhouse, we think you will especially like this weeks salad mix. ~Pete

Our Weekly Good Eats Newsletter

Hey Everyone, this is the first edition of the 2012 Good Eats Spring Share weekly newsletter that you will receive every Tuesday evening letting you know what to expect in this week's share. We also include storage and use tips, localvore information, recipes and anything else we think you might find interesting or useful. Pete and Amy 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 in order to give you extremely  fresh produce. Although we try to get the newsletter out just as early as we can, we do like to wait until the share is packed up and finalized. Sometimes there are last minute changes to the contents and we want to make sure that you have 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 and on ourwebsite. It generally gets posted to the web sometime on Wednesday or Thursday. You can also search our archive of recipes, farm stories and share contents at these sites.

Please add GoodEats@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.  ~ Heather


Picking Up Your Share
Please visit our Delivery Site page for pick up times and locations of pick up sites. 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 x6.


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, Pete's Pantry or Meat Share. 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 the Localvore share. The bottom section of the Pick-Up Instructions list the localvore (non-vegetable) items that Localvore and 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 are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week, it is the first Wednesday of every month starting March 7th.

 


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 knowright away!

Our goal is 100% satisfaction. If you email us (or call if you can not 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 you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.


Around the Farm







Left:  The head-house filled with seedlings. Right:  Radish shoots just before we harvest for greens.








Left:  Seedlings of greenhouse cucumbers that we will be eating in 2 months time.  Right:  Onion seedlings.


Reserve Your Good Eats Summer Share Now!
June 20th - October 10th, 2012

Our summer share is filled with all kind of interesting varieties with unique flavors, colors and shapes as well as all the summer staples you are familiar with. In June we will start out with tender salad greens, fresh basil, European cucumers, tomatoes, fresh picked zucchini, spring salad turnips, Napa Cabbage, Asian greens, chard and lots more spring vegetables.  And then come all your summer favorites like peas, beans, carrots, sweet peppers, heirloom tomatoes, eggplant, sweet corn and much more!

Last summer, members received 70+ different kinds of vegetables...

and that was just the Veggie Only Share. The Localvore Share brings you the same fresh vegetables and also wonderful local staples and artisan products to fill your pantry. 
Meat Shares are available too!
 



















Join now and be rewarded with a healthy, local and delicious season of Good Eats!



Storage and Use Tips


This weeks Greens are a mix of sunflower and radish shoots with a good portion of claytonia mixed in.
 
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.
 
 
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.

The Sweet Corn that we grew on the farm last summer was so far and away better than any corn we had eaten we decided to put away as much as we could for the winter and spring shares. We harvested, blanched and cut off the kernels ear by ear, bagged and then into the freezer to preserve its sweet, buttery deliciousness for the long winter ahead. Tested against other frozen corns available in the grocery store we were pleased by the freshness, quality and flavor of our own. You will receive corn 2 to 3 more times over the course of the share. Corn has already been blanched and only really needs a quick 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!

This week you will have your choice of Frozen Green Beans (they are actually green, yellow and purple) or Frozen Sweet Red Peppers, first come first serve (but only take ONE package), Our beans have been picked, washed, blanched, bagged and frozen all in a few hours. The peppers have been washed, sliced, bagged and then right to the freezer. Beans and peppers simply need to be heated up. Remove from plastic bag and heat in water or mix into a dish as you would fresh produce. Although the peppers are not blanched they tend to lose some rigidity during the freezing process, but retain all the sweet flavors or a freshly picked pepper and are best used cooked in a dish as opposed to fresh on salads. 




Localvore Lore

Made from their own high quality Holstein raw cow's milk, Landaff Creamery Landaff Cheese is a mild, semi-firm cheese with a delicious combination of flavors. Its complexity balances a bright buttermilk tang and savory brown butter notes. The buttery texture comes with a natural, cave-aged rind. It melts beautifully for cooking, and makes a wonderful addition to any cheese plate. Remove cheese from the refrigerator about an hour before you plan to eat it. This will allow the full flavors to be enjoyed. Keep your cheese surfaces protected so they won't dry out. If mold does develop, just trim it off. The natural cave-aged rind is safe to eat.
 
Doug and Deb Erb craft Landaff on their second-generation dairy farm in the White Mountains. Declining milk prices drove the Erbs’ determined pursuit of cheesemaking as a way to revitalize their farm. Doug developed Landaff after studying with the Vermont Institute for Artisan Cheese and time spent making Caerphilly with the Duckett family of Somerset, England.

From Red Hen Baking Company we have an assortment of bread loaves being delivered to each site.  Pain-au-Levain is made with unbleached turkey heirloom wheat flour and Ben Gleason's VT-grown whole wheat flour, 100% whole wheat with 20% of this wheat is from Gleason Grains.  Mad River Grain loaves feature heirloom cornmeal from Nitty Gritty Grains and whole wheat from Gleason Grains.  Cyrus Pringle loaves made entirely with VT-grown wheat (a combination of Nitty Gritty and Gleasons). First come first serve.

Our Farm Fresh Eggs are laid each day by "the girls" at Pa Pa Doodles Farm in Albany, VT. Deb Rosewolf is one of our year round employees at Pete's Greens. A couple of years ago Pete talked her into keeping a flock of hens to supply our CSA (actually he talked her into taking the farm's small flock over to her house). Deb now has 400 hens and exclusively supplies us with eggs. Pa Pa Doodles eggs have rich orange yolks and firm whites. Seven Days Eva Sollberger visited Deb and the hens for a Stuck in Vermont episode. Check it out!

Recipes

Rainbow Root Pie
I was really surprised by this dish when I first saw the bright orange and red layered pie. It is not only easy on the eyes but an incredibly delicious way to eat your carrots and beets. Feel free to add other layers as desired or substitute cheddar cheese on top. 
 
1 pie crust of your liking
3-4 medium sized beets
5 medium sized carrots
1 tsp allspice, separated
1 tsp cinnamon, separated
2 tsp ginger, grated and separated
1 Tbs maple sugar (sub honey)
couple pinches of salt and pepper
3/4 c Landaff cheese, grated for topping as desired (sub cheddar)
 
Steam or boil beets and carrots in big pieces or whole if they are on the small side until tender. Let them cool and then grate carrots coarsely, slip off the skins of the beets and grate them second keeping them separate from carrots so that colors do not mix. Toss each with 1/2 tsp allspice, 1/2 tsp cinnamon and 1 tsp ginger, 1/2 Tbs maple sugar and a pinch of salt and pepper. Pack layers of veggies firmly into pie crust alternating red and orange. Top with grated Landaff cheese. Bake until cheese is melted and slightly golden. 
 

Kicked Up Cajun Corn Maque Choux
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 (optional)
1/2 c heavy cream
 
dash of the following spices:
salt 
pepper
garlic powder
onion powder
dried oregano
dried thyme
paprika
 
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.
 
 
 
Dijon Green Beans Almondine
A twist on the traditional almondine recipes of the past. The Dijon mustard adds a whole new layer of flavor and makes for a great side dish.
 
1 package of Pete's frozen green beans
 
1/4 cup (1/2 stick) butter
1 tsp garlic, minced
1/4 c onion, finely chopped
2 cloves garlic, minced 
1 Tbs Dijon mustard
1 tsp thyme, dried
1/3 c slivered almonds, lightly toasted
 
Melt the butter in a large, heavy skillet over medium high heat. Saute minced onion in butter for 2 minutes. Whisk in thyme, the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds.