Tuesday, May 29, 2012

Good Eats Newsletter - May 30th, 2012




 
The Localvore Vegetable Share
is in the LIGHT GREEN BAG
and contains:
 
Spinach; Escarole; Euro Cucumber; Rhubarb; Italian Kale; Rainbow Chard; Cilantro; Chives; Mixed Potatoes plus...
 
Sweet Salad Turnips -or- Leeks
 
Localvore Offerings Include:
Snake Mountain Sifted Wheat Flour
Pa Pa Doodles Eggs
Frozen Maine Organic Wild Blueberries
 
 
The Spring Veggie Only Share
is in the YELLOW BAG
and contains:
 
Spinach; Romaine Lettuce; Radicchio; Napa Cabbage; Easter Egg Radishes; Rainbow Chard; Euro Cucumber; Basil 
 
VEGGIE ONLY SHARE MEMBERS - The Yellow Bag is the only item you should pick up tomorrow.
There's only 2 more Spring Share deliveries after this week
 
It's time to sign up for Summer!
 
 
 
Pete's Musings
 
Last week we finally got to do something that we've wanted to do for a long time. Pete's Greens made a localvore lunch for both Craftsbury schools. I first had the idea to make lunch for the school while on a trip to D.C. a couple springs ago. We met with deputy ag. secretary Kathleen Merrigan and toured the White House vegetable garden. I was inspired by the interest at the highest level of our government in improving the diets of kids. The anti-obesity work that Michelle Obama is doing is powerful and has potential to make real change. But progress is slow and there are very powerful interests that want to keep feeding crap commodity food to our school lunch program. We have long sold and donated food to schools throughout northern Vermont but it has always been bits and pieces, not a revolution of the entire lunch.

Fortunately the Craftsbury schools are low in red tape and and excited about the idea. We were getting ready to do it when we had our fire and that set us back. But now we're back and last week Deb and Amy made pizza and salad for the schools. It was a great success. We're doing it again this Thursday (chicken, potatoes, pumpkin bread, veggies, ALL LOCAL) and then once more before school is out. So far we are donating the food and the time, the school is interested in working out some compensation if we continue to do it over time. We're using this spring as an experiment to see how it works and to see what we want to do with it come fall.  It's really exciting to get the best food to where it is needed most, our kids. ~ Pete
 
 

Cooking for Craftsbury Kids
 
Deb and I thoroughly enjoyed preparing and serving lunch at the Craftsbury schools last week.  Deb made our pizza dough with 2 organic Vermont flours - Tom Kenyons white and Ben Gleason's sifted wheat (in the share today!), and with sunflower oil from Stateline Farm in southern VT.  We made the tomato sauce at the farm with our own tomatoes and vegetables.  We topped the pizzas with a new as yet unnamed alpine cheese from the team at Cellars at Jasper Hill and then added toppings, including vegetables from our farm and various sausage flavors from Applecheek in Hyde Park.  We served the kids our mesclun greens with colorful radishes and salad turnips and an all local sweet honey miso dressing, and provided Champlain Orchards apples on the side.  All the kids enjoyed the food, and hearing about where it all came from.  The elementary school kids were particularly excited to have us there and to learn about the food they were eating.  It was great fun for all and we are very much looking forward to the meals ahead.
  ~ Amy
 
 
 
 
 
June 20th - October 10th, 2012
(17 weeks of Vermont's finest eating)
 
Two more weeks after this one, and the Spring Share will be over! 
Have you signed up for Summer?
 
 
You are experiencing just the beginning of an action packed season of great food. Lots of greens just now, but in just a few more weeks we will begin to see a lot of summer favorites filling Good Eats share bags like fresh basil, spring salad turnips, tomatoes, new beets, fresh picked zucchini, peas etc.  And right behind them come carrots, sweet peppers, heirloom tomatoes, sweet peppers, eggplant, sweet corn and much more!  During the summer growing season we'll provide you with over seventy varieties of our organic vegetables.
 
The localvore share (or pantry share add on) rounds out your pantry with the selection of local pantry staples that our members have come to love and depend on.
 
 
Four Share Types for Summer:
Veggie Only - delivers a weekly delivery of fresh, organic veggies from the farm.
Localvore Share -  delivers the same fresh vegetables and wonderful local staples and artisan products to fill your pantry. 
Pete's Pantry Share - just the localvore products, no veggies
Meat Share - delivers a monthly selection of local, pastured meats
 
and be rewarded with another healthy, local and delicious season of Good Eats!
 
 
 
 
 
 
 
 
 
 
Storage and Use Tips
 
Radicchio - (Veggie Only Members) A member of the Chicories family along with endive and escarole, radicchio resembles a small red lettuce. Like all the members of this family, the leaves have some bitterness.  You can chop radicchio and add it to your salad for some color and extra flavor. It is also quite good brushed with olive oil before tossing on the grill. Try adding some to risotto. Keep unwashed radicchio in a perforated plastic bag in the crisper drawer for up to a week.
 
Escarole - (Localvore Members) With broad, pale green leaves escarole is less bitter than other members of the chicory family. You can tear some and add it to your salad. It also benefits from cooking. Try sauteing the escarole and adding it to your pasta. Or chop it up and add it to a soup. You can store escarole, loosely wrapped in a plastic bag in your crisper drawer for up to a week.
 
Napa Cabbage - (Veggie Only Members) The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. It is extremely popular in China partly because of its versatility.  It also keeps very well after chopping.  I will often prepare Napa salads in advance, slicing the Napa, shredding carrots and adding other stuff like radishes or salad turnips and then I'll put the whole thing in a bag in fridge.  Later when I want salad, I dress the mixture and eat.  The salad blend will keep fine like this for several dayts. Store uncut Napa heads in a sealed plastic bag in your refrigerator.
 
Sweet Salad Turnips (some Localvore Members) - Tender fresh dug Spring Turnips can be eaten raw or cooked. Raw they have a texture similar to a radish, but are not so sharp. Or slice, dice, or quarter them and saute with butter or oil. Cook until just tender and still a little crisp. Just a little salt or maybe a little bit of vinegar is all they need. Cooked with butter and given a slight drizzle of honey and even picky little eaters may gobble them up. Don't forget the greens! Turnip greens are tender and flavorful. Chop and saute with the turnips for a side dish, or cook up with other greens, or by themselves. I often chop them and toss them into pasta sauces
 
Leeks (some Localvore members) - Leeks belong to the allium family along with garlic, onions, shallots, and scallions. Leeks feature a fragrant flavor that is reminiscent of shallots but sweeter and more subtle than onions.  Leeks add a subtle touch to recipes without overpowering the other flavors that are present.  Leeks tend to collect dirt in between the tops of their long leaves. It is important to wash between leaf folds to remove dirt. To use, make thin slices across the leek from the base of the white elongated bulb on up.  These leeks are so tender that you can go ahead and include most of the greens too.  As leeks age, these outer green leaves become tougher, but right now they are perfect.  Store wrapped in plastic in the fridge.
 
A note about our Potatoes - It's the end of the storage season for crops that were harvested in the Fall of 2011.  At this time of year we are culling a higher percentage of each crop as we pull it from storage, wash it, and sort for you.  Our potatoes seem to have experienced some cold in our new cooler that we built last Fall, and in particular, the Nicola's (the yellow potatoes) suffered.  We work hard to sort the potatoes each week and hope we are doing a good job for you all.  I had an email from a member last week whose potatoes weren't good when she cut into them.  If you experience this, please do let me know
 
 
Please share your comments about the veggie info you DON'T find, but wish was there!
 
 
 
 
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.
 
 
Localvore Lore
 
This week we have flour grown by Ben and Theresa Gleason in Bridport. Snake Mountain sifted flour is produced by taking finely milled whole wheat flour and sifting a portion of the bran out. In the end, only around 8% of the total weight of the wheat is sifted off (as opposed to about 30% for white flour) The end result is a lighter wheat flour that can be used in many places you can use an all purpose flour with a tastier and healthier result. The flour is still wonderful for breads. I have been using it in muffins and pancakes and baked goodies. For cookies and sweeter confections I have been using a mix of this flour and Tom Kenyons VT white.

For the second time this share, we have Wild organic Maine blueberries from Merrill's Blueberry Farm in Ellsworth, Maine.  These are delicious, sweet small berries, perfect for all uses - pies, muffins, smoothies or just eating by the handful.  They will come to you frozen.  If they have thawed when you pick them up, put them back into the freezer.  They'll freeze solid again and you can still use them.  Todd Merrill and his family have been in the blueberry business for a long time.  They provide a great service to the Maine blueberry community by providing a place to clean, sort, freeze and store berries.  They are growers, but they themselves don't grow organically.  The organic berries come from local organic Maine growers including our friend Ben Perrin at Burke Hill Farm in Cherryfield, ME.
 
And we have another round of eggs from Deb's farm this week too.
 
 
 
Recipes
 
 
Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's "How to Cook Everything Vegetarian." It would be delicious sprinkled with some blue cheese. Mark also suggests using the grilled radicchio in the Mediterranean Slaw recipe below. Serves 4.

1 pound radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste

Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.
 
 
Risotto con radicchio

Serves: 4‑6

2 1/2 cups arborio rice (or pearled barley)

1 head radicchio plus extra greens if desired

1/2 cup finely chopped white onion
1 Tbsp. extra virgin olive oil

5 Tbsp. unsalted butter

6‑7 cups vegetable broth
1 cup dry white wine (or red is great with the radicchio)

1/2 cup freshly grated Italian Parmesan

Wash and slice the radicchio thinly.  And greens if using.
In a large non stick pan cook the onions in 3 Tbsp. butter and 1 Tbsp. olive oil until they're translucent being careful not to brown them.  Add the radicchio and cook them for about 10 to 15 minutes or until they are reduced to less than half their original volume. Mixing often.  Add the rice and mix well for 2 or 3 minutes so that the moisture from the radicchio is absorbed into the rice.  Add the wine and continue mixing until it is absorbed.

Add about 2 cups of hot broth and reduce the heat to medium-low. Stir frequently.  Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take some guesswork since every rice cooks differently.When the rice is almost cooked, mix in 2 Tbsp. Butter and the Parmesan. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
Serve the risotto and accompany it with extra Parmesan for the topping.
 
 
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. Serves 4.

3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Salad Turnips or Spring Dug Turnips, cut into 3/4" wedges or chunks
5 cups packed, stemmed greens (Pac Choi, Braising Greens, Yukina Savoy, Chard, etc)

Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
 
 
Sauteed Escarole with Parmesan and Toasted Pine Nuts
From kalynskitchen.com this is a simple way to prepare your escarole.

Ingredients:
1 large head escarole
1 T olive oil (use more or less, depending on your pan)
pinch red pepper flakes (optional)
2 T pine nuts, toasted in dry pan
1 T Parmesan Cheese
sea salt to taste

Cut escarole in half, cutting top-to-bottom through the core. Then lay flat on cutting board and cut off the core end, cutting about an inch above the core to cut off some of the thickest part of the leaves. After core is removed, slice escarole into ribbons just over an inch thick. (You can also chop the ribbons slightly, which I always do because I hate long pieces of greens.) Wash escarole if needed, and dry well. (I used a salad spinner.)

Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a signal that it's time to turn off the heat or move the pan away.) This doesn't take more than 2-3 minutes at most.

Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using) and add escarole a handful at a time, turning over each time you add more. Saute escarole. turning about every minutes, until it's slightly wilted but not completely soft, about 3-4 minutes.

Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with parmesan and sprinkle pine nuts over. Serve immediately. This is best while still hot from the pan.
 
 
Kale and Chive Mashed Potatoes

6 large potatoes, quartered
3 cups fresh kale, chopped
1/2 cup fresh chives, chopped
1/2 cup sour cream (optional)
1/4 to 1/2 cup Parmesan cheese, shredded
1/2 cup onions, chopped
4 cloves garlic, minced
3 tbsp olive oil
1/4 sea salt
1/4 black pepper

Bring a pot of water with potatoes in it, to a boil and boil for 30 minutes or until fork tender.  Remove from heat and strain, then pour in a large bowl.  Add kale, 1/4 cup sour cream, olive oil, garlic, salt and pepper into the bowl.  Using the mixer, blend potato mixture on low/medium until creamy, but semi-chunky.  Add the remaining sour cream and cheese and mix for another 2 minutes.  Remove from mixer, then stir in chives and onions until well blended and creamy
 
 
Kale (or any Greens!) Quiche
Quiche is a great way to pack in greens in a tasty, healthy package and one that makes great leftovers and lunches.
 
One prepared pie crust

2 T olive oil
2 -3 leeks thinly sliced (or 1 onion, finely diced)
1 lb coarsely chopped greens (Kale, swiss chard leaves, beet greens, cabbage, leeks, etc.)
2 cloves of garlic
2 T. chopped fresh basil (1 1/2 t. dried)
2 tsp mustard powder
2 tsp thyme
1 t. salt
1/8 t. ground black pepper
pinch of red pepper (optional)
4-6 large eggs
1/2 C. plain, lowfat yogurt or milk
1 C grated Parmesan cheese (also good with a combination of goat cheese, gorgonzola, blue, or any other cheese you like really)
 
Preheat your oven to 375F.
Prepare your pie crust and place in pie plate. You can prebake your crust (but I don't).

Add olive oil to a large skillet and add the leeks or onion, cooking on low until they are soft --8-10 minutes.
Coarsely chop 1 pound of kale or whatever greens you are using and 2 cloves of garlic. Add to skillet, cooking until tender, about 8-10 minutes.  Season with basil, mustard, thyme salt and ground black pepper. A pinch of ground red pepper is optional.

In a bowl combine eggs, slightly beaten, yogurt or milk, and cheese.
Add the kale mixture and then scrape the mixture into the prepared tart shell, spreading evenly.
Bake at 375 until filling is golden and firm. About 45-60 minutes.
Serves 4 easily
 
 
Blueberry Rhubarb Bars
These bars are a special sweet treat.  And they are flexible.  You can use more rhubarb than blueberries, or other berries besides blue berries.  You can even use all rhubarb.  They do call for a fair amount of sugar, I cut back some (see below).  You can sub in maple sugar if you have it on hand.  You could sub in honey to sweeten the fruit part of the bars.

3 cups rhubarb cut in 1 inch pieces
3 cups blueberries
2 TB lemon juice
3/4 cup sugar (original recipe calls for 1 cup, or use 1/2 cup honey)
4 TB cornstarch (or tapioca works well too as a thickener)
1-½ cup all-purpose Flour
1-½ cup rolled oats (not Instant)
3/4 cup brown sugar (recipe calls for 1 cup)
¾ cups butter, softened
½ teaspoons baking soda
¼ teaspoons salt

Preheat oven to 350ºF.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.
In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.
While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.
When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.
Once mixture is thickened, pour over crust. Top with reserved crust mixture.
Bake at 350ºF for 30 minutes.

Good Eats Newsletter - May 23rd, 2012




 
The Localvore Vegetable Share
is in the LIGHT GREEN BAG
and contains:
 
Meclun Greens and Bunch of Basil (Basil will be in the mesclun bag); Napa Cabbage; Green Wave Mustard;
Rainbow Chard; Euro Cucumber;
Scallions; Nicola Potatoes
 
plus in a cooler:
Frozen Squash Puree
 
Localvore Offerings Include:
Elmore Mountain Bread
Pete's Greens Pesto
Blythedale Farm Grana
 
 
The Spring Veggie Only Share
is in the YELLOW BAG
and contains:
 
Mesclun Greens; Beet Greens; Green Frills Mustard Greens; Redbor Kale; Pac Choi; Baby Leeks;
Red Savoy Cabbage
 
VEGGIE ONLY SHARE MEMBERS - The Yellow Bag is the only item you should pick up tomorrow.
The END
of this CSA Season
is very near
 
It's time to sign up for Summer!
 
Only three more deliveries
after this week!
 
 
 
Annie's Field Notes
 
From now until about October, my work on the farm revolves around what we simply call "bunches."  Much of the produce that we harvest in the spring is picked leaf by leaf, stem by stem, radish by radish, and bunched together in one rubber band.  Keeping an eye and a hand in the numbers, sizes, quality, transportation from the field, washing, prepping, and cooling of those bunches leads to an increasingly busy world of spring harvesting, with plants growing exponentially over the course of a sunny Sunday, leaves that want to wilt as fast as we can pick them, and a crew just getting back into summertime shape.  Bunching at Pete's is new to several of my buddies in the field, and it's fun to have a few experienced pickers and a few who have continuous questions, who are learning the names of each kale and mustard, radish and head lettuce, and learning to see the differences in how each new vegetable grows and smells and feels and tastes.  Not to mention how certain ones are easier to pick, quicker to wilt, or faster to clean.  We're still harvesting mostly in the greenhouses, but we picked our first true outdoor bunches (easter egg and french breakfast radishes) from the field last week, and the early outdoor plantings are coming in fast.  I have a bowl of rubber bands in my kitchen - they start to collect when you have a dozen to pull off your wrists every night - and I come home these days with hands smelling of basil and cilantro.  Twice a week, I go out with a fresh list of bunches to harvest, and it only gets longer from here!  ~ Annie
 
On Monday and Tuesday morning this week, Annie and crew will hand pick, assemble, wash, cool and pack 1500 bunches of various crops for Good Eats, and many additional for area restaurants and stores.
 
 

 
The Summer Share is fast approaching...
It's time to sign up!
June 20th - October 10th, 2012 (17 weeks of Vermont's finest eating)
 
You are experiencing just the beginning of an action packed season of great food. Lots of greens just now, but in just a few more weeks we will begin to see a lot of summer favorites filling Good Eats share bags like fresh basil, spring salad turnips, tomatoes, new beets, fresh picked zucchini, peas etc.  And right behind them come carrots, sweet peppers, heirloom tomatoes, sweet peppers, eggplant, sweet corn and much more!  During the summer growing season we'll provide you with over seventy varieties of our organic vegetables.
 
 
The localvore share (or pantry share add on) rounds out your pantry with the selection of local pantry staples that our members have come to love and depend on.
 
 
Four Share Types for Summer:
Veggie Only - delivers a weekly delivery of fresh, organic veggies from the farm.
Localvore Share -  delivers the same fresh vegetables and wonderful local staples and artisan products to fill your pantry. 
Pete's Pantry Share - just the localvore products, no veggies
Meat Share - delivers a monthly selection of local, pastured meats
 
and be rewarded with another healthy, local and delicious season of Good Eats!
 
 
 
 
 
 
Storage and Use Tips
 
Mustard Greens - (Veggie Only & Localvore Members) Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. This week everyone will receive either Green Wave or Green Frills.  Both greens are delicious in steamed or stir-fried dishes.
 
Napa Cabbage - I love having Napa back and I just had my favorite Napa cabbage salad  for lunch today.  The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. It is extremely popular in China partly because of its versatility. In Korea it is pickled, salted, and flavored with ginger and chili peppers to make Korea's national dish kim chi. Store in a sealed plastic bag in your refrigerator.
 
Beet Greens - The beet greens in your share today are best eaten cooked (though they are totally fine to eat raw of course, and I often do in my smoothies). They are related to Swiss chard and may be used exactly the same way. I love them saueed with a bit of oil and vinegar (balsamic or apple cider) and salt & pepper.  Or with a little garlic, tamari and a couple drops of sesame oil.  You can also toss them into most recipes that call for other greens (mustard greens, spinach etc). They are milder in flavor than mustard greens, but a bit stronger than spinach. They are delicious.
 
Pac Choi - A member of the brassicas family along with cabbage and kale, pac choi (aka bok choy or Chinese cabbage) originated in China, where it has been grown for over 1500 years. It was introduced into the US during the late 19th century by Chinese immigrants. Part of the cabbage family, it packs in nutrition with high scores for vitamins A and C and calcium. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries and sautes and in asian soups (and other soups too).  As leaves become more mature they are more often served cooked. Pac Choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. We grow both purple and green varieties. My favorite way to cook it is to halve or quarter it lengthwise (depending on the size), brush it with olive or sunflower oil and throw it on the grill. Prepared this way, it makes an excellent and easy side. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.
 
A note about our Potatoes - It's the end of the storage season for crops that were harvested in the Fall of 2011.  At this time of year we are culling a higher percentage of each crop as we pull it from storage, wash it, and sort for you.  Our potatoes seem to have experienced some cold in our new cooler that we built last Fall, and in particular, the Nicola's (the yellow potatoes) suffered.  We work hard to sort the potatoes each week and hope we are doing a good job for you all.  I had an email from a member last week whose potatoes weren't good when she cut into them.  If you experience this, please do let me know
 
 
Please share your comments about the veggie info you DON'T find, but wish was there!
 
 
 
Pete's Greens Farmstand is Open for the Season!
 
Every day from now into October you can depend on the Pete's Greens Farmstand being open and filled with every kind of produce that we are harvesting at the farm.  The veggies are ultra fresh and beautiful.
 
 
Way beyond just vegetables, you can fill your pantry with a pretty diverse array of local food.
 
 
 
Here's just a sampling of what you will find: local milk, eggs, cheeses, yogurts and other dairy products, Vermont Soy products, our own chicken and pork, beef cuts and a variety of sausages from other farms, local flours, local grains, preserved items, coffee, pastries, popcorn, maple syrup, honey.  Everything in our farmstand is produced locally from mostly local ingredients supporting many other farms in the process.
 
Open Daily from 8 to 6 pm.
 
 
 
 
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.
 
 
Localvore Lore
 
At Elmore Mountain Bread this week Andrew and Blair are baking their Honey Oat bread for us.  This bread is made with Milanaise Winter Blend, Gleason's Snake River, Quebec Oats, Butternut Mountain Farm Honey, Sea Salt, Yeast.
 
We are sending out Pete's pesto this week.  Pete, Deb and I made this pesto with our basil in the height of summer last season, with Stateline Farm's sunflower oil, and with garlic, salt and a bit of lemon juice. We left out the nuts and cheese to accommodate as many diets as possible. If you like nuts and cheese in your pesto, there's no reason you can't add them. 1/4 to 1/3 cup aged cheese with a similar amount of toasted and chopped pine nuts, walnuts, or sunflower seeds would be delicious.
 
I have had a wedge of Blythedale Grana in my fridge and have been grating a little regularly on pastas, and barley risottos, and all sorts of dishes I have been making with the recent explosion of greens on the farm.  I thought it would be the perfect accompaniement this week for you all, particularly with the pesto.
 
 
 
 
Recipes
 
Asian Cabbage No Mayo Salad
This salad/slaw blend will keep well in the fridge for several days.  You can even dress it and put leftovers in fridge.  But I tend to make a lot of the undressed veggie blend and bag it, and make the dressing.  And then I dress enough for each meal. 

Combine in a bowl:
1 small head green or savoy cabbage, cored and shredded
1/2 head napa cabbage, shredded
6 stalks kale, stems removed, leaves shredded
2 carrots, shredded
1/2 red bell pepper, cored, seeded and thinly sliced (if you have handy, otherwise, just leave out)
8 scallions, thinly sliced on the bias

Asian vinaigrette, combine in a bowl:
2 tablespoons Asian sesame oil
1/4 cup rice vinegar
2 tablespoons mirin*
1/4 cup tamari or soy sauce
1 tablespoon sugar
1 tablespoon grated ginger root
2 cloves garlic, minced
1 teaspoon hot chili sauce or 1/2 teaspoon crushed red chili flakes
1/4 cup minced cilantro leaves
1 tablespoon sesame seeds
1 tablespoon minced lemon grass*, optional

 

 
Macaroni and Cheese with Butternut Squash
Good Eats member Patty Pasley sent this recipe along the other day.  Said her kids approved it and many other solid reviews on line. Adapted slightly from MarthaStewart.com

About 3 cups of pureed butternut squash (from 1 small Butternut squash)
1 cup chicken stock, skimmed of fat
1 1/2 cups milk (non fat just fine here)
Pinch of freshly grated nutmeg
Pinch of cayenne pepper (more for more punch)
3/4 teaspoon coarse salt
Freshly ground black pepper
1 pound elbow macaroni
4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
4 tablespoons Parmesan cheese, finely grated (1 ounce)
2 tablespoons fine breadcrumbs
1 teaspoon olive oil
Olive-oil
1/2 cup part-skim ricotta cheese or cottage cheese

Bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl.
 
While the water is boiling mix the squash puree with nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.  Taste to adjust seasonings. 
 
Stir the squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan into the bowl of cooked elbow noodles.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.
 


Spanish Tortilla with Potatoes and Greens
This is like a frittata, but with a potato base. This makes this quick dish for supper and with great leftovers for breakfast. Serve it with fresh minced cilantro and salsa. Serves 6.

1 lb. potatoes, cut into 1/4 slices
1/4 cup olive oil
1 onion or 4 scallions, chopped
1 1/2 tsp salt
1 lb. greens
5 eggs
1 cup milk
grated cheese
minced fresh cilantro

Butter or oil a deep dish pie plate. Heat 2 tablespoons oil in a wide skillet over medium heat. Cook potatoes in a couple of batches until nearly tender and browning, using more oil as needed. Layer into to pie plate. Heat remaining oil and saute onion. Add greens and briefly saute, seasoned with a bit of salt. Spread on top of potatoes.

Beat the eggs with milk, season with salt and pepper. Pour over the potatoes and greens. Sprinkle with cheese if desired. Bake until just set in the center, about 30 minutes.

Alternately, you can cook this on top of the stove by cooking the greens first and removing. Then cook the potatoes, top with the greens and pour in the eggs. Reduce heat and cover. When nearly set, run it under the broiler until golden and eggs are cooked through.
 
 
 
Swiss Chard Gratin

This is not a low fat recipe, nor is it a quick one. But it is extremely well reviewed and uses a large quantity of greens.  This time of year that is sometimes just what you need. So if you are seeking to pack in the greens this week while also treating yourself to some decadence, this recipe is for you. Adapted from an October 2000 recipe in Gourmet. Serves 6.


 
5 tablespoons unsalted butter

1 cup fresh white bread crumbs

3 oz Grana cheese, Gruyere, parm or another hard aged cheese, grated (1 cup)
1 garlic clove, finely chopped

1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)

1/8 teaspoon freshly grated nutmeg

1 cup low-sodium chicken broth

1/2 cup heavy cream

1 tablespoon all-purpose flour

1 medium onion, finely chopped
 (or baby leeks!)
3 lb Swiss chard, Beet Greens, Mustard Greens, Pac Choi, or even Kale, leaves and stems separated and cut into 1-inch pieces
(if using kale though, don't use stems, just leaves, and don't use bottom ends of the mustard greens). 
 


Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl. 
 


Boil broth in a small saucepan until reduced by half. Add cream and keep warm.

 
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.

Preheat oven to 400°F.

Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard and other greens stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.

Increase heat to moderately low heat, stirring, until softened. Add greens stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.  

Increase heat to moderately high and add greens leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.

Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon (be sure to press out as much liquid as possible!).
 
Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.

Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.