Storage and Use Tips
Cippolini Onions -
Pronounced chip-oh-LEE-nee. These are the short, disk-shaped yellow
onions in your bag. Originating in Italy, cippolinis are very sweet and
delicious. Try roasting some whole. Peel them, toss with a liberal
amount olive oil, a few sprigs of thyme, salt and pepper, and roast in a
375F oven for around 30 minutes, or so. Serve as a side dish. Store in a
cool dark place.
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Newsflash!
Anais Mitchell Concert at the Farm!
Part of Pete's Greens Harvest Celebration Saturday September 29th
So excited to share with you that singer Vermont singer songwriter Anais Mitchell will play a concert in our washhouse/barn as part of our Harvest Celebration on Saturday September 29th!
Anais
is returning to Vermont for her first state-wide tour since the
acclaimed Hadestown appearances. Each of these four intimate shows on
the Barnstorming Tour will be hosted in working barns in the four
corners of the state and feature specially prepared farm-to-table
dinners. Special guest and long-time collaborator Michael Chorney will
accompany Mitchell for these uniquely Vermont concerts.
The events support Vermont Farms...
Anais
grew up on a farm in Addison County and with this tour shows her
commitment to Vermont Farmers. A portion of the ticket proceeds from
each of these shows will go to benefit the Vermont Local Food &
Farms Fund, an extension of the Vermont Community Foundation.
The Fund’s mission is to support both the immediate needs and long-term
strategies of nonprofits that are working to build a creative,
sustainable food system in Vermont.
At our show, a portion of the proceeds from our dinner will go to benefit the Vermont Farm Fund
which offers 0% loans money to farms who have suffered disasters, and
quick low interest loans to farms and food producers who are innovating
to increase the diversity of local foods in Vermont.
Afternoon Tours and Dinner Too!
We
welcome CSA members, neighbors, friends, and anyone else to visit the
farm in the afternoon on the 29th and learn about what we do, how we
grow, where we process and store vegetables.
Pete
and others among us will be giving tours of the farm, there will be
food and snacks a-plenty. All are welcome in the afternoon for this
very family friendly event!
And then in the evening we'll have a special Farm Dinner prepared for us by Chef Jon Flis.
Schedule of Events (subject to small changes still)
1:00 PM Field Harvest w/ Pete or
1:30 Farm Tour (folks can choose one or the other)
3:30 PM Farm Tour
5:00 PM Join us for a localvore Harvest Dinner w/ Chef Jon (more details coming soon!)
7:30 PM - Anais Concert
Tickets!
Tickets for Anais Concert and Dinner will be available on line through Higher Ground Music and locally at the Galaxy Bookshop in Hardwick. Tickets will go on sale on Friday August 24th.
Anais Concert Tickets - $20 per person
Pre-Show Dinner Tickets - $20 per person, kids 5 and under $5.
CSA Members are invited to join us for half price, adults $10, kids for free- details on that soon!
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In just Two Weeks...
Oustanding in the Field will return to 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 still available.
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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
This week we have Elmore Mountain Bread "Foagies".
When full on tomato season arrives, these special foccacia breads
become a mainstay at our house. I split them, toast them, and top them
with garlic, tomato, basil, olive oil blend, sometimes topping with goat
cheese, feta, or fresh mozz, and then toasting the resulting bruschetta
again. They are made with Quebec Milanaise Organic Unbleached Wheat,
Water, Extra Virgin Olive Oil, Sea Salt, Yeast.
For the second time ever we have VT Beancrafters Organic Black Bean Burgers.
These tasty organic burgers are made largely with VT ingredients by Joe
Bossen in West Rutland, VT and these burgers were specially made for
the share with our carrots, onion, kale and garlic. The burgers come
baked, so you only need to get them hot. They do best pan-fried in cast
iron with a bit of sunflower oil, but also cook well on grills and in
toaster ovens.
To bake - brush lightly w//oil. Bake on a greased pan for 8-12 mins at 400F.
To
pan fry - set burner to med/hi. Once hot, add a bit of oil and spread
in pan, toss in burgers straight from freezer. Cook first side til
burgers slides freeely on the pan with light shaking. Then flip and
cook other side for a minute or two. Try them crumbled into a tortilla
with a fried egg and some relish or salsa on the side. Mmmmm.
From Joe:
I
hope you all enjoy the little dose of locavore yum that's in each of
our bean burgers you've been graced with this week. While they are
indeed 'burgers' and function wonderfully as such, I encourage you to
explore their culinary potential free from the limitations of that
title. Try them over a bed of polenta and wilted greens with chutney, in
a breakfast sandwich with salsa, pan-fried in a touch of oil and
crumbled over a salad, nachos, or pasta. they'll be good company in any
of those settings and more. Vegetarian reubens? yes indeed.
Feel free to check out our website or even me directly with questions
or for ideas. If you love them, we keep a list of grocers, coops,
farmstands and restaurants that use our burgers and other products on
our website as well. we even offer seasonally-varying locavore
catering. Holler any time. Hope this finds you smiling with your mouth
full. ~ Joe
I
heard from many members after the last round of relish and we decided
to make another round. This time, Deb added a wee bit of jalapeno so it
is Sweet & Spicy Relish. Hope you like it.
Should be a great accompaniement to all sorts of dishes, and really
great on the veggie burgers and foccacia.
And also from Deb (indirectly) come another round of her farm fresh eggies.
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Recipes
Gazpacho
Tomatoes
are beautifully ripe, cucumbers and all summer veggies abundant, it's
perfect time for gazpacho! Gazpacho is a cold, flavorful soup often
based on tomatoes and garlic. Please be liberal when considering
gazpacho. Here I will give you a standard recipe (it's from the
Moosewood cookbook), but it begs to be altered with what you have on
hand. This week I'd skip the green peppers and use fresh corn from a
couple ears and diced carrot.
1 small, minced onion
6 cups freshly diced tomatoes
1 cup minced green pepper
1 tsp. honey
1 clove crushed garlic
1 diced cucumber
2 scallions. chopped
juice of 1/2 lemon & 1 lime (can omit or use a little lemon juice)
2 Tbs. cider vinegar
1 tsp. dill and basil
dash of ground cumin
1/4 cup freshly-chopped parsley
dash of tabasco sauce ( a bit of jalapeño)
2 Tbs. olive oil
salt & black pepper to taste
To
make the gazpacho, simply whiz the veggies in a food processor. Garlic
should be done first and chopped fine, carrots & onions on finer
side too. But the other veggies can be a bit more chuncky, as you like
them. Swap parsley for basil if you have it. You really can't go too
far off track.
Garlic and Ginger Pac Choi & Beans
Serve this simple prep alongside grilled chicken and some rice for a yummy easy meal.
2 heads of Pac Choi
1-2 TB finely minced ginger
3 cloves minced garlic
1/2 tsp crushed red pepper flakes
vegetable oil
1 TB tamari or soy sauce
6-8 drops of toasted sesame oil
Use
a chef's nice to make thin slices across from the bottom of the Pac
Choi head up freeing the stalks as you do so. Wash the stalks to remove
any trapped silt from between stalks. Chop the white stalks crosswise
into 1/2 to 1/2 slices until you reach the leaves. Chop leaves into 1 or
wider ribbons and set aside.
Snap ends off the beans and slice in
half. Heat a saute pan on the stove top and add some cooking oil. When
hot add the stalks & beans and let them sizzle for a minute until
they are just starting to soften a bit. Add the ginger, garlic and the
red pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of
toasted sesame oil, and the leave
Beet Risotto with Swiss Chard
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped yellow onion
4 large leaves chard, stems and leaves chopped separately
2 1/2 cups chicken or vegetable stock
1/2 cup white wine
1 cup arborio rice or medium-grain white rice
5 ounce hard aged cheese or brie, rind discarded, cut into small pieces
Melt butter in heavy large saucepan over medium heat. Add beets,
onion and chard stems. Cover; cook until onion is soft, about 8 minutes.
Meanwhile, heat broth in a small saucepan. Once the onion is soft, mix
the rice into the beets and onion. Saute for a minute. Add wine and
simmer briskly, stirring, until wine has been absorbed, about 1 minute.
Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been
absorbed. Continue simmering and adding hot broth, about 1/2 cup at a
time, stirring constantly and waiting until each addition has been
absorbed before adding the next, until rice is just tender and looks
creamy, 15 to 20 minutes. Season with salt and pepper. Stir in chard
greens and cheese a minute or two before removing from heat.
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