Tuesday, July 31, 2012

Good Eats Newsletter - July 25th, 2012




 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
 
This week your bag will contain:
 
Arugula; Broccoli; Cauliflower; Eggplant; Redbor Kale
Onions Mix; Garlic; Jalapenos, Cilantro
 
plus, out of the bag:
Tomatoes (packed in a small paper bag)
 
Localvore Offerings Include:
Butterworks Farm Organic Black Beans
Golden Crops Organic Pearled Barley
Knoll Farms Organic Blueberries
Pa Pa Doodles Farm Fresh Eggs
 
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Arugula; Cauliflower; Eggplant;
Redbor Kale; Onions Mix; Garlic;
 
 
plus, out of the bag:
Tomatoes (packed in a small paper bag)
 
Cows!
 
This year our pasture is playing host to a visiting herd.  Dave and Lila of Tangletown Farm produce excellent grass fed meats but are still searching for their perfect farm.  At home they have just a couple acres so most of their animals are pastured elsewhere in rented or borrowed pasture.  We had extra pasture this year while we take a year off from raising pigs and were happy that they could make use of it.  It's satisfying to see it used, and really nice to have Lila's beautiful animals here as they contently graze our fields.  There were 9 calves born out there this year and they all look great.
 

The Tangletown herd following Dave out to the field.
 
Pete's Musings
 
So fun to see the bustle of the farm today. Miracle worker Deb somehow managed to make pickles, run the freezing of 1000 lbs of zukes, freeze 400 lbs of broccoli, and make us an awesome pizza lunch. We had 20 people at lunch today including Annie's parents visiting from FL. We had informal visits from both our best restaurant and best store accounts and CSA shares got prepped and bagged. Now people are slowly filtering away as the truck gets packed for tomorrow's 2 a.m. departure to Burlington.

Whew, all the big fall plantings are in. It was a big push and nice to have it behind us. We seeded carrots last week into 90 degree perfectly moist soil and one variety came up in 4 days. Carrots generally take 10 days to germinate so it was the fastest I'd ever seen. Beets, turnips, carrots are all in, loads of cabbage, broccoli and cauliflower is transplanted, it's looking good out there.
 
Last night we got hail within a mile on yet another side of the farm. That makes damaging hail on 3 sides of the farm within a couple miles in the past 6 weeks. First 10 years I farmed we got hail once, now it seems to be a nearly weekly occurance somewhere in the neighborhood. Scary. Two weeks ago I was in Quebec and 4000 acres of vegetables had been destroyed by lemon size hail just south of Montreal.
 
Speaking of Quebec we bought a really nice root harvester up there. It pulls root crops, cuts the top off, and gently deposits them in a bin. After years of dragging around on our knees all fall pulling roots we're excited. ~ Pete
 
 
 
Storage and Use Tips
 
Arugula - Also known as Rocket or Roquette, this is a very popular and versatile green, that can be eaten raw, but also stands up well in the sauté pan. It has a peppery mustardy flavor and is great on sandwiches to give them pep, and into salads to take it up a notch. It also does well with a quick wilt added to pastas, frittatas or calzones, or as a stand-in for lettuce on an Italian-inspired sub. It blends particularly well with goat cheese and balsamic and olive oil. It is delicious simply sautéed in a pan with olive oil with a sprinkle of coarse salt & pepper.
 
Veggie Storage and Use Tips are our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
 
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
 
The Butterworks Farm Black Turtle Beans are the result of prevailing over the elements here in Vermont where dry beans can be extremely hard to grow in our wet summers.  Wet you say?  Yes, it's been delightful so far this year but beans have a long way to go yet.  Dried beans need to sit in the field into fall, allowing pods to dry and beans to harden off for storage.  Weather at the end of the growing season is critical to our having local beans. Lots of rain and beans can mildew in the field.  When Butterworks has a good crop I tend to stock up so we will have them for all of you throughout the year.  I am thankful that each year Jack Lazor plants his beans again in hopes of a good harvest.  It's not an easy crop to grow and harvest correctly, and we are lucky he dedicates time, acreage and equipment to this task benefitingus all.
 
Black turtle bean have a dense, meaty texture and are very high in protein. They are an excellent choice for  soups and chilis, or to add to salads, or rice or to use in my favorite dish huevos rancheros. It is common to keep the boiled water of these beans and consume it as a soup with other ingredients for seasoning (known as sopa negra, black soup), as a broth (caldo de frijol, bean broth) or to season or color other dishes.
 
Some tricks to cooking with them: Number one, some sort of pre-soak is required to cook beans and will significantly reduce cooking time. Cover with 2 inches of water and soak overnight or for 6-8 hours. Drain and cover with fresh water and simmer until beans are soft, about an hour. In warm conditions, refrigerate black beans while they soak to prevent fermentation. A quick-soak method involves covering beans with water, bring to a boil for 2 minutes and then remove from heat and let sit for 2 hours. Drain, cover with fresh water and simmer until soft, an hour or two depending on the softness you are seeking. The beans may prematurely break up with a quick-soak method. Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes. Do not add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen. If additional water is needed during the cooking process, use boiling water rather than cold water.
 
The Pearled Barley comes to us from Michel Gaudreau of Golden Crops in Quebec. Michel is an organic grower dedicated to the production of organic food grade grains. Pearled barley is barley that has been de-hulled, with some or all of the bran (hard outside seed coat) removed. It makes a great substitute in recipes calling for brown rice and is wonderful cooked, cooled and used in cold salads, and adds a nice texture to soups and stews. It also cooks down into a really nice risotto, without all of the attention and stirring required with Arborio rice. Barley packs a nice nutritious punch into a small package. One cup of cooked pearled barley provides 12% of the US Recommended Daily Allowance (RDA) of iron and 6 grams of dietary fiber fiber, all for only 193 calories. Keeping barley sealed in a cool dark place, it will last at least 6 months to a year. One cup of dry barley makes about 3 to 3 1/2 cups cooked. If you give these guys a soak for 6+ hours in cold water before use, you can reduce your cooking time by at least half. Without soaking, you'll want to let them simmer in water for a good hour. You can also cook barley like pasta: use a lot of water (4-5 cups of water to 1 cup barley), then drain what's left over.
 
This morning Helen Whybrow dropped off her amazingly sweet fresh picked blueberries from Knoll Farm in Fayston.  Melissa commented yesterday "these are possibly the best blueberries I have ever tasted".  They are mighty good, sweetened by all the sun we have had the past couple weeks while they have ripened.  Helen has 8 varieties of organic berries planted including some heirlooms. Helen and her husband and kids raise berries and veggies and icelandic sheepThis is probably the only week we will be able to get enough from Helen's farm for the CSA but the farm offers pick you own in you have a hankering for more.  Next week we hope to have more from another farm. 
 
And lastly, we have a dozen eggs from Pa Pa Doodles Farm (to make huevos rancheros a reality)
 

 
 
 
Recipes
 
Broccoli and Rocket Pasta
A quick and healthy pasta dinner made with arugula (aka rocket), broccoli, chillies & anchovies (or kalamata olives).

3 cloves garlic
2 long red chillies (or crushed red pepper 1/4 to 1/2 tsp)
4 anchovy fillets (or 12 kalamatas)
2 heads broccoli
2 oz extra virgin olive oil
1-2 oz pecorino or parmesan cheese
6-8 oz orecchiette or other short dried pasta
1 cup rocket (arugula, chopped)
1 lemon

Bring a large saucepan of salted water to the boil. Meanwhile, thinly slice garlic widthwise. Halve chillies lengthwise and remove seeds. Finely chop chillies and anchovies (or olives), and set aside with garlic. Cut stalks from the broccoli, peel, then cut into 1cm pieces. Cut the broccoli heads into small florets.
Add florets to boiling water and cook for 3 minutes or until almost tender. Using a slotted spoon, transfer to a bowl and keep water boiling. Place half the florets in a food processor with 2 tbs oil. Season with salt and pepper. Coarsely grate cheese and add half to the food processor, and process to a paste. Transfer to bowl with remaining florets.

Add pasta to boiling water and cook until al dente. Halfway through cooking, add the broccoli stalks. Drain pasta and broccoli stalks, reserving 1/2 cup cooking water and the pan.
Place remaining oil, garlic, chillies and anchovies in reserved pan over medium heat. Cook, stirring, for 2 minutes or until garlic is fragrant and anchovies have broken up. Add reserved cooking water, pasta, broccoli mixture, rocket and 1/2 tsp salt and cook, tossing, for 2 minutes or until rocket wilts.

Squeeze lemon over pasta, season and toss well to combine. Divide among bowls, scatter with remaining cheese
 
 

Cauliflower & Kale & Eggplant Curry
A quick and simple one pot dish.  Serve with rice or barley for a complete meal. 

2 onions, diced
1 t cumin
1 T mild curry powder*
1 t tumeric
2 T grated fresh ginger
2 c water
1 head of cauliflower, broken into flowerets
1-2 cups chopped kale
¼ cup coconut milk (or 2 T coconut cream)**
1 T butter
Splash of white wine
Salt & pepper to taste
Chopped cilantro
 
In a heavy pot over medium heat, saute the onion for a couple of minutes and add the spices and ginger and the eggplant. Stir for several minutes until eggplant softened, then add the water and cauliflower. Stir, cover the pot and cook for about 10 minutes. When the cauliflower is almost cooked, add the remaining ingredients, stir and cook for a few more minutes.
 
 
 
Barley-Black Bean Salad
This is a basic recipe I provide here for backbone.  I hope you will use it to build upon!  This one is from Eating Well, and on its own it's totally yummy and satisfying.  But Annie thoughtfully designed the veggies to pair well with the beans and barley, and you have some great options to make this salad really rock. 

1 cup barley, cooked according to package directions
2 cups cooked black beans (or 1 15-oz can)
1/2 cup corn, (thawed if frozen)
1/3 cup chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
Pinch of cayenne pepper
Salt & freshly ground pepper, to taste
 
Options: chopped fresh garlic - 2-3 cloves; chopped tomato, half to 1 jalapeno pepper, deseeded and chopped; one onion diced fine.

Combine cooked barley, beans, corn, cilantro, lime juice, oil, cayenne pepper, salt and pepper in a medium bowl.

 
 
 
Roasted Tomato and Arugula Salad
This really is a very scrumptious recipe if you are ready to part with fresh tomatoes for the broiler.  From Epicurious November 2008.

1 cup olive oil
1 large clove garlic, minced
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 lb tomatoes, in sections lengthwise lengthwise and seeded
2 tablespoons balsamic vinegar
2 1/2 cups (loosely packed) arugula

Preheat oven to 250°F. Line large rimmed baking sheet with foil.

In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)

In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.
 
 
 
Blueberry Cake
In honor of blueberry season and the fresh and frozen we've been sending, here's one of my favorite ways to use them.  This is a tender cake just like the one my Mom used to make (that sadly I lost the recipe to).  This one is pretty close.  

1/2 cup butter
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup sugar
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon whitesugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. 2. Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy. 3. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter. 4. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar. 5. Bake for 50 minutes, or until cake tests done.
 
 
 

Wednesday, July 18, 2012

Good Eats Newsletter July 18th, 2012




Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag will contain:
Spinach; Broccoli; New Potatoes; Fennel; Zucchini;
Cucumber; Savoy Cabbage; Onions Mix; Garlic Scapes;
plus, out of the bag:
Tomatoes (packed in a small paper bag)
Localvore Offerings Include:
Elmore Mountain Flax Bread
Champlain Orchards Plums
Frozen Wild Maine Blueberries
Small Veggie Only Members
take a YELLOW BAG
containing:
Vulcan Head Lettuce; Broccoli; New Potatoes; Fennel;
Cucumber; Onions Mix
plus, out of the bag:
Tomatoes (packed in a small paper bag)
Save the Date!
August 18th & 19th

Pete's Greens
Annual Farm Picnic &
Kingdom Farm and Food Days

Around the Farm
Mondays and Tuesdays are our busiest days on the farm as we harvest, wash, and pack for Good Eats and also for our wholesale orders.  Most of the crew work 10 plus hours these days.
The washhouse/harvest crew: From left to right:  Todd, Hector, Socorro & Elena (sisters), Annie, Tiffany, Juan Carlos, Tim, Molly, Adan up on the tractor (and father of Hector), Jackson, and Alejandra (sister-in-law of Socorro and Elena!).
Missing from this photo: Pete who was on a tractor seeding carrots, Andrew who was out behind the greenhouses culitvating, Kevin who was working on a piece of potato equipment, Steve who was also involved in the carrot seeding, Melissa, Isaac and Iris who were taking a couple much needed days off, Deb who is also off this week, and Amy - taking the photo!
In the Washhouse
Photos below: Molly with a crate of zuch and squash for Good Eats.  Jackson washing bunches of chard in the tank.  Tim and Tiffany packing up orders for wholesale customers.  And Todd beautifying heads of cabbage.
Storage and Use Tips
A few tips for the less familiar veggies...
Savoy Cabbage - (Regular Veggie/Localvore Bag) - Round with crinkled leaves, Savoys are the beauties of the cabbage world. Their leaves are more delicate and more loosely packed than their green cabbage cousins. Store as you would other cabbages, unwashed, loosely wrapped in a plastic bag in the crisper drawer. Don't worry if the outer leaves begin to discolor or tear on you, just remove them to expose the perfectly good leaves remaining below.
Garlic Scapes - (Regular Veggie/Localvore Bag) The curly soon-to-be-flowering-if-we-didn't-pick-them stalks that a garlic plant sends up at this time of year are a short season delicacy. With a mellow green but garlicky flavor, they can be eaten raw or cooked and are delicious added to many dishes. Add to stir fry recipes, pasta dishes, guacamole, salsas, vegetable dishes. They are also good in salads and on bruschetta & pizza and so many more ways.  You can also make a mild pesto with scapes.
Fennel - (All Veggie/Localvore Members) - Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. To prepare, trim off the fronds and stalks and reserve them for garnish or seasoning. Cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute' it. It is done when tender enough to pierce easily with a skewer.
Veggie Storage and Use Tips are our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
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
Andrew and Blair are baking for us this week.  You can look forward to Elmore Mountain Flax Bread, a bread they bake specially for us with all local organic ingredients: Ben Gleason's Snake River Sifted Wheat flour, Milanaise winter blend flour, Milanaise rye flour, Michel Gaudreau's flax seed, Elmore's sourdough, sea salt and spring water.
Also going out this week is the very last of our frozen blueberries in preparation (hopefully) for fresh next week!  These are gorgeous Maine organic wild blueberries and they are so tasty and sweet.  Great for baking, smoothies, or topping cereals or granola.  They also make a fabulous frozen snack in this hot weather.
Champlain Orchards has the first plums of the season!  Your site will get one or the other of the two varieties available this week.  The Early Goldens are sweet with a zingy skin, golden yellow with a red blush.  The Methleys are sweeter yet and dark red/purple.  I can to get a first taste of these, such a treat.  Enjoy!

Recipes
Roasted Baby Potatoes and Broccoli with Soy Sauce, Butter and Parsley

3/4-1 lb new potatoes
1 1/2 cups of broccoli florets
2 tbsp soy sauce
1 tbsp butter
2 tsp olive oil
Sea salt (to taste) and fresh cracked black pepper
2-3 tbsp fresh parsley, chopped (divided)

Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool. Once cooled, slice in half and combine soy sauce, broccoli florets, butter, olive oil, sea salt and black pepper along with half of the parsley. Mix thoroughly and place in a baking dish tcoated with olive oil.

Place into the oven and roast for 20-25 minutes. Remove from the oven and taste, season with sea salt, cracked pepper, butter or soy sauce if needed.
Bandh Gobhi Ki Sabzi (Buttered Smothered Cabbage)
I have been cooking Indian a lot lately and thought I'd share.  Here's a traditional cabbage dish that will be great using the Savoy cabbage.

1 savoy cabbage (1-3/4 to 2 lbs)
2 Tbl ghee, butter or oil
1-1/2 tsp cumin seeds
1/4 tsp ground asafoetida (optional)
1/4 tsp turmeric
1 Tbl minced ginger root or 1/2 tsp dry
1 8 oz can tomato sauce or 1 cup chopped fresh ripe tomato (1 large)
1/4 tsp crushed red pepper or 1-2 seeded and minced green chilies

1/2 tsp salt
1/2 cup hot water

1-2 Tbl coarsely chopped fresh coriander leaves or 1 Tbl dry (optional)

Cut the cabbage into quarters, and core out the stem from each quarter.  Shred the cabbage into 1/2-inch thick shreds.  Heat the oil over med-high heat in a large heavy-bottomed pan.  When the oil is hot, add cumin.  When cumin turns dark brown (10-15 sec), add asafoetida (if using it), and immediately add the shredded cabbage.  Sprinkle turmeric over the cabbage and saute, turning and tossing rapidly until
cabbage is wilted (about 5 min).
  
Add ginger, tomato (sauce), and chilies or red pepper, and continuecooking for an additional 5 min.  Add salt and water.  Reduce heat tomed-low and cook the cabbage, covered, until it is tender and the water is absorbed into the vegetables (about 20 min).  Check and stir often whileit is cooking to prevent burning.  Fold in coriander leaves, check for salt, and serve.
Cucumber, Fennel, and Chick Pea Salad
An Indian flavored simple & very healthy salad from the blog Shef's kitchen.

Salad Dressing:
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon salt
1 garlic clove, finely chopped
¼ teaspoon ground roasted cumin
½ teaspoon paprika
¼ teaspoon cayenne (optional) or Indian chili powder such as Kashmiri

Salad:
½ cup cooked chick peas
2 small cucumbers, chopped in ¼ inch dice
½ large fennel bulb, chopped in ¼ inch dice
¼ teaspoon roasted cumin powder
½ teaspoon chaat masala powder (optional)
1-2 tablespoons finely chopped cilantro (optional)

Combine all dressing ingredients in a small airtight jar with a lid and shake well (canning or Mason jars work well) or thoroughly whisk all dressing ingredients in a small bowl and set aside.  Can make dressing up to 2 days ahead.

In a medium bowl, combine chick peas, cucumbers, and fennel.  Sprinkle in the roasted cumin powder and the chaat masala if using.  Mix well with a large spatula or spoon.  Stir in the cilantro.  Stir in 2 tablespoons of the dressing.  Taste for salt and dress further if desired.  Serve cold.
Dry Potatoes with Ginger and Garlic (Sookhe Aloo)
This one from Madhur Jaffrey's Indian Cooking I have made many times.  Potatoes are encrusted with a spicy, crispy brown garlic ginger paste.  A great side dish for an Indian meal.

1 lb 6 oz. potatoes
Piece of gingerroot, 2”x1”, peeled and coarsely chopped
3 cloves garlic, peeled
3 tablespoons water
½ teaspoon turmeric
1 teaspoon salt
½ teaspoon cayenne pepper
5 tablespoons oil
1 teaspoon fennel seeds (or use a handful of fennel fronds at the end)
Boil potatoes in skins til just tender. Drain and cool. Cut into 3/4 - 1” pieces. Put ginger, garlic, water, turmeric, salt and cayenne in blender. Blend until a smooth paste.

Heat oil in skillet over medium flame. Put in fennel seeds and let sizzle. Put in garlic-ginger paste and stir-fry 2 minutes. Add potatoes. Stir-fry 5-7 minutes until potatoes are crusted.

Good Eats Newsletter July 11th, 2012



 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
 
This week your bag will contain:
 
Mesclun Mix; Green Beans Mix; Beets; Zucchini; Carrots; Celery; Cucumbers; Napa Cabbage; Onions; & Sage
 
Localvore Offerings Include:
Aurora Farms Vt Organic White Flour   
Pa Pa Doodles Farm Fresh Eggs
Cabot Clothbound Cheddar
 
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Mesclun Mix; Green Beans Mix; Beets, Zucchini; Carrots; Cauliflower; Garlic Scapes
 
 
Save the Date!
 
August 18th & 19th

Pete's Greens
Annual Farm Picnic &
 
Kingdom Farm and Food Days
 
 
See below for more information about this exciting annual event.
 
Pete's Musings
 
Farm is starting to click along on all cylinders. It is pretty amazing how long it takes to get really skilled at growing 40 or so different vegetable crops. And I wouldn't say that we are really skilled at all of them yet but we're getting better all the time. But it takes a constant commitment to education, analysis, considering new techniques, experimenting, and taking notes so you don't make the same mistakes twice. Really a lifelong challenge but I guess if it weren't a lifelong challenge it might get boring at some point.

Later this week we are seeding very large plantings of carrots and beets for winter storage. We were shy on carrots last winter but we don't plan to be this time around. Our onion and potato storage crops continue to be the finest we have ever grown and storage cabbages are being planted next week.  We're freezing zukes this afternoon for winter dispersal. All this preparation for winter and we've barely hit high summer!  That's farming in a season as short as we have here in Vermont.

Our greenhouses are doing well with a bumper crop of tomatoes. Most of the plants are now 14 ft. tall and will have to be lowered next week so that we can continue to trellis them. We're a little disappointed in how late our peppers and eggplant are, usually we have a good crop by now.  And we have the most gorgeous melon patch in a greenhouse that has not set a single fruit!  Bees and flowers everywhere but no fruit being set. Good example of a crop that will require more research this winter. Fortunately we have softball size melons fattening up outdoors.

In other news we enjoyed the epic "Milagro Beanfield War" projected onto the side of our building last Saturday night. Big screen, 20 ft. by 20 ft, think drive-in. One of the best movies ever made as it includes farming, poor people facing down rich people taking over their town, and a bulldozer going over a cliff.  It's an old enough movie that I think the bulldozer actually did go over the cliff. Anyway we'll probably be showing a movie every other Saturday night so stay tuned. ~Pete
 

Around the Farm
 
 
 
 
 
Storage and Use Tips
Most of you are probably pretty familiar with this week's offerings.  But there's a chance some among you aren't yet acquainted with these below.
 
 
 
Garlic Scapes - (Veggie Only Members) The curly soon-to-be-flowering-if-we-didn't-pick-them stalks that a garlic plant sends up at this time of year are a short season delicacy. With a mellow green but garlicky flavor, they can be eaten raw or cooked and are delicious added to many dishes. Add to stir fry recipes, pasta dishes, guacamole, salsas, vegetable dishes. They are also good in salads and on bruschetta & pizza and so many more ways.  You can also make a mild pesto with scapes.

 
Napa Cabbage - (Regular Veggie/Localvore Bag) 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 days. Store uncut Napa heads in a sealed plastic bag in your refrigerator.
 
Sage - (Regular Veggie/Localvore Bag) This herb is very good in stuffings, beans, potatoes, risotto, cheeses, and tomato sauces and pairs well with fatty meats such as pork, sausage, goose, and lamb. Complementary flavorings include onion, garlic, thyme, oregano, parsley, bay leaf, and rosemary. Sage can easily overpower a dish. Use with a light hand when experimenting. Though it has a strong flavor, it is an aromatic and will lose some of its flavor when cooked, so for fullest flavor, add it at the end of the cooking process. Wrap in paper towels and store in a plastic bag in the refrigerator. Use within 4 to 5 days. Sage can also be preserved for later use by freezing freshly washed leaves in ziploc bags (they'll keep for about a year), drying (will be good for about 6 mos), or covering with olive oil and refrigerating (will be good about 3 weeks).
 
Veggie Storage and Use Tips are our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
 
 
 
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.
 
 
Save the Date!
Saturday August 18th is Pete's Greens Annual Farm Party
                    & Kingdom Farm & Food Days Too!

Please mark your calendar and join us in August 18th for our annual farm picnic.  Pete and others among us will be giving tours of the farm and our new building. We'll have some great live music. And we will cook up some great feast for the occasion!

We welcome CSA members, neighbors, friends, and anyone else to visit the farm and learn about what we do, how we grow, where we process and store vegetables.
 
 
 
Our farm event happens within the action packed weekend Kingdom Farm & Food Days
 
 
On Saturday many other nearby farms will be open to visitors.  The Craftsbury Outdoor Center will offer bike tours that begin and end at Pete's Greens (ending in time for the big picnic shindig).  The bike tour is routed along many other farms and food producers in our neck of the woods.  There's a shorter family length tour and a longer one from stronger riders. 
 
 
 
 
On Sunday August 19th the events continue at High Mowing Seeds.  High Mowing Seeds trials garden will be open for self-guided and hour-long guided tours throughout the day. There will be many workshops on seed saving, pest and disease identification, fermenting fresh vegetables, and more!

The New England Culinary Institute (NECI) will present an amazing array of locally produced food in Sunday afternoon’s Local Foods Showcase. This dinner has become very popular among visitors who know they will taste some of the finest Vermont-made food products and culinary delights prepared by NECI students and chef Ryan O’Malley.

Many more event details will be available in next couple weeks. 
Please mark your calendars and come out and join us for a great weekend celebrating Vt Agriculture.
 
Oustanding in the Field 2012 at Pete's Greens

Wednesday September 5th - Tickets on Sale now


For the last two years our farm has provided the scenic backdrop for an exquisitely beautiful, memorable meal prepared by Chef Eric Warnstedt of Hen of the Wood Restaurant. Each year, the touring team at Outstanding in the Field make their way across North America, bringing their signature long community table to fields, gardens and vineyards near and far. The mission of the organization is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. Outstanding in the Field connects a passionate chef with a farm and then provides all the infrastructure to make a picture perfect meal happen in very rural or remote places.


We feel lucky that OITF staff and Eric conspired to make it happen again here at the farm.  Dining at Hen of the Wood is among my top dining experiences anywhere.  Having Eric and his outstanding crew prepare a meal as part of the Outstanding in the Field experience makes it that much more special.  A place at the table includes a five course meal with wine pairings, all gratuities, producer discussions, cocktails before dinner and a tour of our farm with Pete.

Tickets are available.
Visit the Outstanding in the Field website for event details or to order tickets.
 
 
 
Localvore Lore
 

Over the course of this share, you'll receive several types of flour. The Vermont Organic White Flour you are receiving this week was organically grown in Charlotte by Tom Kenyon at Aurora Farms (home of the Nitty Gritty Grain Company). Tom and Randy George of Red Hen Baking Company collaborated to grow this flour, and the first successful crop was harvested in the Fall of 2009 (after a couple failures in prior years). The quality of the flour and the success of the crop was worthy of celebration! Prior to the 2009 harvest, we had nothing like it available to us that was grown locally here in Vermont. It's a lower protein flour, more of an all purpose flour than a bread flour, though still with enough protein and gluten strength to bake breads (Red Hen's Cyrus Pringle bread uses this flour). I am thankful for the opportunity to have a good, very local organic white flour on hand to bake with, one that I know has been grown organically and that performs so well to boot. It is my go to flour for most dessert baking - cookies, brownies, cakes etc. I like the added nutrients of whole wheat flour, so I do mix this flour with others in most non-treat baking.  I mix it with whole wheat flour for bread and pizza dough, and with whole wheat pastry or a sifted wheat flour for muffins, pancakes and biscuits. There is a nice article in the Spring issue of Local Banquet about the partnership between Tom and Randy that brought this flour into existence for us to enjoy. Read the article here.  This year's wheat is still in the field.  We are hopefull that the weather will cooperate and give us another good harvest.  Personally, I'd be sad not to have this in my kitchen.
 
The eggs come from "the girls" at Pa Pa Doodles Farm of course.  This flock is lovingly tended by our own Deb Rosewolf.
 
Oh how I love the cheese in the share this week.  Every time I taste it after I have been away a while, I am reminded what a great cheese it is. Cabot Clothbound Cheddar is a multi award winning cheese, judged best cheddar in many competitions, including winning the American Cheese Society's Best in Show Award in 2006 besting some 940 other cheeses from around the country in that year's competition. And it has earned both a gold and silver medal at the World Cheese Awards taking home the title of the Best US Cheddar. The cheese starts out at the Cabot Creamery. Immediately after the wheels are unmolded from their cheddar hoops at Cabot, they are loaded into a truck and delivered to the Cellars at Jasper Hill. For the next 10-14 months they remain at Cellars, lovingly tended. During the aging process a bloomy rind is allowed to develop which flavors the cheese. The cave environment is carefully monitored to age the cheese perfectly. The result is a traditional English type cheddar, with a slightly craggly texture, and flavors that are both sweet and nutty.


 
 
 
 
Recipes
 
Roasted Beet Salad with Beet Greens and Feta
This one comes from Bon Appetit anmd it's delicious every time.  Beet greens are combined with roasted beets, capers and feta in a Greek-inspired salad.  You can sub in goat cheese or blue cheese too if you don't have feta, or go cheese-less.

6 tablespoons extra-virgin olive oil (can get by with 2-3 TB)
2 1/2 tablespoons red wine vinegar (balsamic ok too)
1 tablespoon minced garlic
7 medium-large beets (about 3 inches in diameter) with greens
1 cup water
2 tablespoons chopped drained capers
3/4 cup crumbled feta cheese (about 3 ounces)
 
*substitutes -if you don't have feta,  blue or goat cheese will do, or skip cheese altogether
*optional - toasted chopped walnuts or pine nuts are excellent additions


Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
 
 
Zucchini Chile-Cheddar Mash
This recipe from EatingWell July/August 2011 creates a very tasty dish a lot out of a few very simple ingredients.

1 tablespoon canola oil
1 1/4 pounds zucchini (2-3 medium), halved lengthwise and sliced
1 medium onion, chopped
1 4-ounce can diced green chiles, drained (or some salsa)
1/4 teaspoon salt
1/2 cup grated extra-sharp Cheddar cheese (even 2 oz is plenty to give good flavor)

Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more.

Transfer to a medium bowl. Mash a bit with a potato masher until chunky, not completely smooth. Stir in cheese and serve immediately.
 
 
Zucchini Cheddar Not Just for Breakfast Biscuits
Serve these tender delicious biscuits up with a big salad. From Andrea Chessman's Serving Up the Harvest.

2 cups shredded zucchini
1 tsp salt
4 ounces good quality bacon
3 cups unbleached all purpose flour
1 TB baking powder
2 tsp baking soda
1/2 tsp freshly grated ground black pepper
4 TB cold unsalted butter
1 cup grated Cheddar
3/4 cup buttermilk (or 1 cup milk with 1.5 tsp lemon juice added)

Combine the zuc and salt in a colander and set aside to drain for 30 mins. Squeeze out any excess moisture and place in small mixing bowl. You should have around a 1/2 cup.

Cook the bacon in a large skillet over medium heat until crisp, around 10 minutes. Remove and set aside on paper towels to drain.

Preheat the oven to 400°F.
Sift the flour, baking powder and baking soda and pepper into a large bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the cheese, bacon, and buttermilk to form a stiff dough.  Transfer dough to a lightly floured board and knead briefly till dough is a bit smoother. Pat out or roll out to 1" thick. Cut biscuits with 3" cutter or slice into squares and place on a baking sheet 1" apart.

Bake for 15 mins or until golden.
 
 
 
Spicy Asian Slaw with Napa Cabbage, Carrots & Ginger Dressing

This recipe Aadapted from Gourmet Magazine is a winner.  Such a flavorful dish, total crowd pleaser at potlucks and travels really well.  Don't worry if you don't have cilantro or even the scallions handy.  This salad is tasty all the same.  Great with toasted almonds too.

3 tbsp rice vinegar

2 tsp sugar

1 tsp peeled and grated fresh ginger

1 tbsp sesame oil

1 tbsp canola oil

1/2 tsp grated lime zest

1 tbsp fresh lime juice

1/2 serrano chile, seeded and membranes removed, finely chopped

1 small Napa cabbage (about 1 1/2 pounds), halved lengthwise, cored, and cut crosswise into 1/2-inch slices

1 1/2 cups grated carrots

4 scallions, sliced

1/2 cup chopped cilantro

In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice, and chile. Set aside.

Separate the cabbage leaves into a large bowl. Add carrots, scallions, and cilantro, and toss well.
Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.