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The Localvore Vegetable Share
is in the TAN BAG
and contains:
Head of Panisse Lettuce; Red Russian or Italian Kale; Dandelion Greens; Mixed Potatoes;
plus (seperate from bag)...
Mesclun Greens
Frozen Onions
Frozen Squash Puree
Coleslaw
Localvore Offerings Include:
Elmore Mountain Bread
Pearled Barley
Chicken OR Vegetable Broth
Champlain Orchards Red Delicious Apples
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LOCALVORE MEMBERS - 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. The
Chicken stock does not have a label at all. Thanks for your cooperation
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The Spring Veggie Only Share
is in the YELLOW BAG
and contains:
Braising Greens;
Head of Panisse Lettuce, Napa Cabbage; Green Wave Mustard Greens;
Dandelion Greens; Basil; European Cucumber; Yellow Onions
VEGGIE ONLY SHARE MEMBERS - The Yellow Bag is the only item you should pick up tomorrow.
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Good Eats
Summer Share
Share starts in just 8 weeks. Have you sent in
your sign up yet?
More information below
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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.
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Pete's Musings
You
know how most of the time things take longer than you expect? The other
day we transplanted onions with our new setup and it took a lot less
time than I thought it would. That was great because in past years
onions have been a project that have dragged on for at least a couple
weeks. In fact as recently as 4 years ago we spent every spare minute
for a month of the spring transplanting onions. Last week we did 4 acres
in two 5 hour sessions and it was awesome. Good hard work but nothing
too stressful. They went into some beautiful land we are renting from
Tom Stearns of High Mowing Seeds on the Lamoille River just west of
Hardwick. I really enjoy farming plots a ways from home. While there are
logistical challenges it's fun to learn about different soils, notice
variations in climate, and meet new neighbors. I was down there towards
dusk Saturday night and a man came walking along the abandoned railroad
track that runs through the field. I said it's a beautiful day, he said
it's going to be a beautiful night and he'd be walking to St. Johnsbury.
Wonder if he made it. ~ Pete
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Onions
Yesterday
our team planted a 1/2 acre of leeks on a piece of land that we are
renting from High Mowing Seeds. Pete manned the tractor that punched
and watered the hole for each plant. Pete's brother Andrew wielded the
crow bar to deepen & widen the holes. Noah, Jackson, Adan, Hector
and Juan Carlos planted each leek by hand. It's slow, steady work but gratifying when the harvest comes in.
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Meanwhile Back at the Farm Yesterday
And while the boys planted, the girls harvested. Elena, Annie
and Ellen, Alejandra, Socorro and Molly harvested all of our greens from
various greenhouses. It was hot in the greenhouses yesterday so the
harvest is a timing dance in order to preserve the freshness of the
greens. Greens are picked and bunched, and then either cooled right out
in the field or brought quickly to the washhouse to be dunked in the
cold water tank before going into the cooler.
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HUG YOUR FARMER - FRIDAY MAY 18th at Higher Ground
Come out for a great night of music and support VT farmers at the same time!
 Many
of the fantastic musicians who banded together for the Hug Your Farmer
concert last year, the benefit concert that helped raise money for our
farm after our fire, will perform together again in just a couple
weeks. This time the show will be in tribute to Levon Helm, with 100%
of the proceeds to benefit NOFA VT's Farmer Emergency Fund. This fund
helps farms in Vermont when they have suffered a disaster like fire,
flood, or barn collapse.
An
all-star house band (Bob Wagner, Ray Paczkowski, Clint Bierman, Peter
Day, Steve Hadeka, Ron Rost) with guests that include (once again) Jon
Fishman (Phish), Will Evans (Barefoot Truth), The Sweet Remains, Stephen
Kellogg, Ryan Miller (Guster), Josh Panda and more.
This
show was a blast last year. The mix of musicicans was amazing and the
show energy was awesome. We hope to see many of you there. Will be a
really fun night for a great cause.
Hug Your Farmer: A Tribute to Levon Helm
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Storage and Use Tips
 Dandelion Greens
- (All Members)These nutrition packed greens can be eaten raw in
salads, braised or sauteed, or tossed into dishes calling for greens.
The level of bitterness in the greens depends on several factors from
the age of the greens to amounts of rainfall and sunlight they have
received while they have grown. How to tell? Try a piece! Bitter greens
will mellow in flavor with more time in the skillet and are great
accompanied by minced onion and garlic, and/or stock or water. Some
recipes call for bitter greens to be cooked over low heat for as much as
20 minutes. Because they grow in pretty optimal conditions on our
farm, they don't tend to be very bitter.
Panisse Lettuce Heads
- (All Members) We have gorgeous fresh new heads of Panisse lettuce for
you this week. This is very tender mild lettuce perfect for sandwiches
and salads.
Kale
- (Localvore members) We grow many varieties of kale at Pete's
including the Red Russian and the Italian you will receive this week.
Kale is in the super veggie club and is just about the healthiest
vegetable you can eat. 1 cup packs 1300% of your daily requirements for
Vita K, 200% of your Vita A, and nearly 100% of vita C, along with lots
and lots more vitas and minerals. Over 45 different flavonoids have
been identified in kale that combine to provide both anti-oxidant and
anti-inflammatory benefits. It is now believed that kale offers
risk-lowering benefits for five types of cancer including bladder,
breast, colon, ovary and prostate cancer. It also has the ability to
lower cholesterol (and for this purpose steaming is best). It is also
now recognized that kale provides much support for your body's own detox
system. We are lucky that it is also one of the longest season northern
vegetables. And what's more, it's tasty, so eat lots. Keep kale
loosely wrapped in a plastic bag in your crisper drawer. Strip the
leaves from the stems and wash them well before chopping and cooking.
Mustard Greens
- (Veggie Only 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 Mizuna or Ruby Steaks Mustard. Mizuna
is a Japanese mustard green with dandelion-like jagged edge green leaves
with a mild, sweet earthy flavor. It has long been culitaved in Japan,
but most likely originated in China. Mizuna makes an excellent salad
green, and is frequently found in Mesclun. Ruby Streaks Mustard has a
delicate texture and mild, sweet yet mildly pungent mustard flavor. Both
greens are tender enough to liven up salads, and stout enough to stand
on their own in steamed or stir-fried dishes.
Braising Greens - (Veggie Only Members)
will receive our braising greens this week. We grow this mix intending
it to be used as a cooked green. But the mix is often tender enough,
espcecially this early in the season, to stand in as a heartier salad
mix.
Pete's Kitchen Coleslaw Mix -
(Localvore members) we have included another round of our shredded slaw
mix this week. This is a simple slaw mix of our own shredded carrots
and cabbage. The blend makes a delicious slaw but don't hesitate to use
it in a stir fry or other saute if you would prefer. We had a plentiful
cabbage crop last Fall, and rather than give everyone so many whole
cabbages and to make use of seconds carrots, we have tried to mix it up
this year with the slaw offering every few weeks. All you need to do is
add dressing! See recipes below for variations of coleslaw dressings.
Frozen Squash Puree - (Localvore members) In the Fall we put up our year's worth of frozen squash puree from the flesh of butternut squash grown at High Mowing Seeds
who grow the crops for the seed. This is just pure frozen winter squash
goodness. Use this in recipes calling for pureed winter squash or
pumpkin - particularly soups, pie, baked items like pumpkin bread,
muffins or cookies, or for casseroles or rice dishes. Also fantastic
just on its own sweetened with a bit of maple syrup, enriched with some
cream and served as a side (for a side you may want to drain some of the
water that separates from the squash when you thaw it. Your puree will
then be a bit thicker).
If your frozen squash puree has thawed a bit
when you receive it, no worries. Just pop it back in freezer until you
are ready to use.
Frozen Onions - (Localvore
members) We are reaching the end of our Fall harvest of storage
onions. Knowing that this day would come we started freezing onions
several weeks ago. The bagged frozen onions you will receive today may
be used in any saute or soup you are making. They are great to have on
hand. Just take bag from freezer and saw off a chunk of the thin sliced
onion in the amount you need for your recipe and toss in your pan or
pot just like you would fresh onion and simmer til soft. If you don't
need the whole bag of sliced onion, return the remainder to the freezer.
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June 20th - October 10th, 2012
Summer share begins in just seven weeks. If you haven't signed up yet, it's time! Our Summer Share spans three seasons of vegetable production on the farm. 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! During the summer growing season we'll provide you with over seventy varieties of locally grown vegetables with unique flavors, colors and shapes as well as all the summer staples you are familiar with.
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
Join now and be rewarded with a healthy, local and delicious season of Good Eats!
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NOFA-VT Farm Share Program
If you are on a limited income and wish to join Good Eats this Summer, visit the NOFA-VT website
to learn more about the Farm Share Program. You may be eligible for
assistance. Assistance is limited and already around half of the the
available assistance has been used. Don't delay getting an application
into NOFA if this is a program you are interested in!
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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.
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Localvore Lore
Today at Elmore Mountain Bakery
Andrew and Blair are working on this loaves of Quebec Flax Seed Bread,
made with organic Milanaise Winter Wheat, Milanaise Rye, Ben Gleasons
Wheat, Quebec Flax, Sea Salt and Sourdough.
This
week we have organic pearled barley from Michel Gaudreau's Quebec farm
and grain mill Golden Crops. Michel is just 60 miles from the farm. He
grows a variety of organic grains and beans and we visit him several
times a year to stock up on grains that we can't get from nearby VT
growers. Michel is very involved in the local organic movement, and the
existence of his organic mill has enabled many of his neighbor farmers
to grow organically. I use pearled barley in place of rice quite
often. My favorite way to cook it is in broth, like risotto. I'll cook
up a big pot and then use it as a base for a big plate of greens and
barley, or I'll put it in the kids chicken broth soup, or I'll use it in
place of rice in burritos, etc.
Also
for this week, Deb has prepared both chicken broth and veggie broth.
If you are NOT signed up as a Vegetarian please DO NOT take veggie
broth. There is only enough veg broth at each site for the number of
vegetarians there.
From Champlain Orchards
we have red delicious apples this week. At Champlain Orchards as with
our onions, supply is not unlimited. Each time I call for apples they
have fewer varieties to choose from. Those that remain at this time of
year are those that have been selected to do well through months of
storage and this year we sure haven't been disappointed. Each batch of
apples we have received have been crisp and delicious.
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Recipes
Spring Greens and Barley Risotto
Any
quick cooking spring greens will work nicely in this dish. Try a
braising green mix, kale, dandelion greens, mustard greens etc. Just
don't leave it in to cook too long. And if you are a new Spring Veggie
only share member and don't happen to have pearled barley, you can
substitute arborio rice. Serves 4.
2 TB sunflower oil
2 large shallots, minced (or 1 med or large onion or frozen onions)
1/4 tsp salt
1 1/4 cups barley, rinsed and drained
1/2 cup white wine
4 cups chicken or vegetable broth
1/2 tsp freshly grated nutmeg
1/2 tsp freshly grated black pepper
1 bunch of spring greens, washed, spun dry and chopped
4 oz. grated sharp, hard local cheese, such as Green Mountain Gruyere or Prima Caciotta from Dancing Ewe Farm
2 TB chopped fresh basil or parsley
2 TB chives if you have on hand
Heat oil over medium heat in a 10 frying pan with 2 deep sides. Add
shallots and salt; cook, stirring frequently for about 5 minutes. Do not
let shallots begin to brown. Add barley and cook stirring frequently
for about 1 minute. Add wine and stir until the liquid is absorbed by
the barley, about 1-2 minutes. Add the broth, nutmeg and pepper. Bring
to a boil. Reduce heat and simmer, covered, for about 1 hr. 15 minutes.
Begin checking for doneness after 50 minutes. The liquid should be
absorbed, the grains softened and gluteness, yet still have just a bit
of chew. Stir in greens, cover until just wilted. Reduce heat to very
low. Stir in cheese and herbs. Serve warm.
Dandelion Greens Salad
This recipe is from Mad River localvore Robin McDermott and came to us from a 2009 issue of Edible Green Mountains.
Three strips of bacon
1-2 TB, finely minced shallots (or onion and a small clove garlic)
2 TB good vinegar (cider preferred)
A touch of maple syrup
A little olive oil
dandelion greens chopped
toasted pine nuts
Chop
the bacon and cook in a medium sized skillet over medium heat until
they releast their fat and become crispy. Add the shallots and cook 5
mins or so until they begin to soften. Next, add 2 TB of vinegar and
cook for a few minutes. Add a bit of maple syrup and olive oil. Pour hot
dressing over fresh washed greens, toss and garnish with some toasted
pine nuts.
Dandelion Greens, Apples and Cabbage Salad with Mustard Vinaigrette
I ran across this one today though it actually called for yams instead of apples. It looks mighty tasty. Adapted from Gourmet
1 to 2 apples cut into half-inch pieces
1 bunch dandelion greens, coarse stems discarded, leaves washed well and coarsely chopped
1/4 head of green cabbage, outer leaves removed and coarsely chopped
2 tablespoons Dijon-style mustard
2 tablespoons red wine vinegar
1/4-cup olive oil
3 tablespoons scallion, thinly sliced
Salt and pepper to taste
In
a saucepan bring water to a boil, add a bit of salt if desired. Add
the dandelion greens and cabbage and boil, stirring occasionally, for 10
minutes. Remove and drain in a sieve or colander, run cold water over
them to refresh, and allow them to drain well.
In
a medium bowl, whisk together the mustard, vinegar, and add salt and
pepper to taste. Add the olive oil in a stream, whisking constantly
until the dressing emulsifies. Add the apples to the dressing and stir
together gently. Add the greens, cabbage, and scallions. Toss the salad
well and enjoy. Season with salt and pepper to taste.
Green Soup
This
is a basic modifiable soup that can take all kinds of variation. You
can liberally substitute pretty much any of our greens here including
braising, mustards, kale, spinach, dandelion, etc. Serves 8.
2 lbs. spinach
1 bunch mizuna (about 1/2 lb.)
1 cup loosely packed cilantro
5 cups water
1 tsp salt, plus more to taste
1 large potato, peeled and chopped in large pieces
1 TB, + 1 tsp olive or sunflower oil
2 onions, chopped
1 TB sherry or Madiera, optional
2-3 cloves garlic, finely chopped
4 cups vegetable or chicken broth
1/2 tsp crushed red pepper flakes
1 TB lemon juice
freshly ground black pepper
Wash
and roughly chop the greens. Place greens, cilantro, water, salt and
potato in a large pot over medium-high heat. Bring to a boil, cover,
reduce heat and simmer for about 30 minutes. While greens are simmering,
heat 1 tablespoon of the oil in a large heavy-bottomed skillet over
medium heat. Add onions and a sprinkling of of salt. Cook, stirring
occasionally until onions are golden brown and soft, up to 45 minutes or
more. When nicely browned, add liqueur or a bit of water and stir to
bring up any remaining bits in the bottom of the pan. Add cooked onions
to the pot with greens. Back in the skillet, heat remaining 1 tsp of oil
and garlic. Saute for a minute or two until soft. Add to the pot. Add
broth and red pepper flakes and simmer for another 10 minutes. Working
in batches puree soup in a blender, or use an immersion blender in the
pot. Process just until smooth, but do not over blend or the potato can
make the soup gummy.
Back in the pot, return soup to a simmer. Add
pepper, a dash more salt and lemon juice. Taste and adjust seasonings.
Serve garnished with yogurt, feta or goat cheese.
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