Tuesday, September 4, 2012

Good Eats Newsletter - Sept 5th, 2012




 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
 
This week your bag will contain:
 
Mesclun; Red Beets; Carmen Peppers;
Zucchini; Leeks; Garlic;
Sweet Salad Turnips; Lacinato Kale and Artichokes
Broccoli ~or~ Cauliflower ~ or~ Napa Cabbage
(just one of these will appear in your bag)
 
plus, out of the bag:
Paper Bag of Tomatoes
 
Localvore Offerings Include:
Pa Pa Doodles Farm Fresh Eggs
Amir Hebib's mushrooms
Boggy Meadows Baby Swiss Cheese
 
 
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Mesclun; Red Beets; Sweet Salad Turnips;
Zucchini; Napa Cabbage
Carmen Peppers, Lacinato Kale
 
 
Meat Share Members - This is a MEAT SHARE WEEK!
Please come out
to the farm on
September 29th!
 
Pete's Greens
Harvest Celebration features tours, a special Harvest Dinner in the Barn and an evening Concert with Anais Mitchell!
 
 
 

 
Storage and Use Tips
 
Carmen Peppers - The gorgeous red peppers in your bags are Carmens and they are a sweet pepper, not spicy.  Enjoy them as you would any sweet pepper, but my favorite way to eat these is to cut them in half lengthwise, remove the seeds and then stuff them with rice or barley mixed with sauteed veggies, perhaps beans, and a bit of cheese and roast them in the oven til it all comes together.
 
Lacinato Kale -  Kale is just about the healthiest vegetable you can eat so if you aren't there yet, your mission should be to learn to absolutelty love it! 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  to provide both anti-oxidant and anti-inflammatory benefits too.  This week's kale, Lacinato aka black kale or dinosaur kale has very dark and bumpy and somewhat leathery looking leaves (hence the dinosaur nickname) that stand up really well to cooking. Lacinato kale will retain its shape even in soups and stews and makes excellent kale chips too.
 
Sweet Salad Turnips - This new crop of salad turnips are young and sweet and the greens on them are just beautiful.  Separate greens from turnip roots before storing them (both keep better that way), but don't toss the greens, they make terrific eating!  Salad turnips are a raw, tasty treat. Slice them and mix in with salad greens, or dip them in dressing and eat them on their own. Chop the greens and mix in with other salad greens for a peppery bite. Or, serve the greens chopped and steamed or sauteed. Both greens and roots can be kept loosely wrapped - seperately - in plastic bags in the fridge.
 
Artichokes -The artichokes in your bags are on the small side...  Our crop was not as bountiful as we'd hoped but we had these and thought you would have fun steaming them and dipping in butter for a little decadent treat.  We didn't factor them into the value of this week's share because of their size.
 
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.
 
 
 
Share your Good Eats feedback on Facebook?

If you have been enjoying your Pete's Greens share, I'd be thrilled if
you could share that with others!  There's a place on our Facebook page for recommendations and I'd love to have more members share their experiences.  I think people love to read reviews before signing up or buying something. 
 
 
Fall/Winter Good Eats CSA Share
Begins in just 6 weeks!
October 17th - Feb 13th *
 
We are having an excellent growing season and have a beautiful Fall/Winter share in the works.  I hope you all will be able to join us!  Lots of info available on the Fall Share page of the website.
 
New Sites
We have some new delivery sites in the works and I'll be updating you all as the delivery schedule comes together.  It's happening fast now.
 
Right now working on a couple new sites for Burlington - the New North End, top of Pearl St, and somewhere in Flynn Ave neighborhood. 
 
Also looking at new sites in Northfield, S. Royalton, Jay Peak and Barre, and possibly a site in Glover.
 
 
 
 
Tell Friends and Neighbors About Good Eats!
If any of you are able to post something to your front porch forum or other neighborhood email group to spread the word, please email me!  I'll send you a little blurb that you can use or edit. 
 
 
FIVE SHARE TYPES

Localvore Share - a great mix of organic vegetables and high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more. $46/week.

Veggie Only Share - a diverse mix of vegetables all year long.  Great for households of 2-4 people. $29/week.
 
Small Veggie Only Share - a smaller selection of weekly vegetables designed for households of 1-2 people.  Just $22/week.

Pete's Pantry Share  - NO vegetables.  A weekly delivery of high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more  $17/week.
 
Meat Share - a MONTHLY selection of locally and consciously raised meats.  You can expect Pete's Greens pastured chicken with beef, lamb, sausages, duck and possibly trout from producers we know and love.  $200 for four $50 monthly deliveries

See website for more info or to sign up!
 
Questions? Email GoodEats@PetesGreens.com or give us a call 802-586-2882 x2
 
 
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
 
I love to get Amir Hebib's Fresh Mushrooms out in the share but mushrooms are temperamental and like conditions just so to flourish.  FINALLY, with the cooler nights, here they come.  Amir picked these last night and this morning for us so these are very fresh.  You should see them once more in October if all goes according to plan.
 
New to the share we have Boggy Meadows Baby Swiss Cheese.  I thought this would be a nice change and would go well with the mushrooms.  Located in NH Boggy Meadows makes their cheese twice weekly from their own herd. 
 
And we have Pa Pa Doodles Farm fresh eggs again from Deb's hens.
 
 
 
Meat Share
 
This week we have a really big Pete's Pastured Chicken for you!  These are the biggest of our birds, many 6 lbs or more.  You will also receive some incredibly tasty Breakfast Sausage from Tangletown Farm.  Like really good.  The sausage is not linked, it's loose, so you will be making patties for the skillet.  And because it's not always easy to get bacon for the share, I jumped at the opportunity to put in North Hollow Farm's Bacon this week.  And finally, we have North Hollow Beef Kabobs too.  Feel free to use these kabobs as kabobs, but I often slice them thin  and then marinate them in the fridge and then toss them in the skillet throughout the week to go in or along with other dishes.  The kids love the little "steak" morsels. 
 
 
 
Recipes
 
Mushroom & Swiss Frittata w/ variations
 
2 tablespoons (1/4 stick) butter
6 ounces mushrooms, sliced
4 large eggs
1 leek, sliced thin
2 ounces Swiss cheese (about 2 ounces) sliced thin
 
Variations:
add 2 cups turnip greens or kale to the leek and mushroom saute
add 1/2 to 1 carmen pepper to the saute
add some zucchini quartered and sliced thin to the saute

Preheat broiler. Melt butter in heavy 10-inch nonstick skillet over medium heat. Add mushrooms & leeks and sauté until golden brown, about 8 minutes. Beat eggs to blend in bowl. Season with salt and pepper. Pour egg mixture over mushrooms and stir briefly. Let eggs begin to set around edges. Lift edges and tilt pan, letting uncooked portion flow under cooked eggs. Cook until eggs are almost set but still slightly moist, about 30 seconds. Arrange cheese slices atop frittata. Broil until cheese melts and bubbles. Slide frittata onto plate and serve.

 
 
Beet and beef curry (Chukandar Gosht)


This delicious recipe came from Salon.  Serves four with rice or bread

1 pound beets quartered and diced
1 pound beef or lamb cubed (kabob meet would be great here)
1 large onion, thinly sliced
1 tablespoon ginger, minced fine
1 tablespoon garlic, minced fine
1 teaspoon red chili powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 tablespoon amchoor (dried mango powder), optional
fresh coriander leaves
grated lemon peel
½ cup oil
salt to taste

Heat a heavy bottom dish over medium high heat.  When hot, add oil and then the sliced onion.  Brown the onion over medium heat till nicely caramelized, about 10-15 minutes.
Remove with a slotted spoon and lay out on paper towel to drain the excess oil.

In the still hot dish, add the meat and brown on all sides, then add the garlic and ginger paste, red chili, coriander powder and turmeric and sauté for a minute or two.  Add the beetroot and some water to cover the mixture generously.  Crush the cooled, browned onions and add to the dish.  Bring to a boil, reduce heat, season lightly with salt and cook covered over medium-low heat until both the meat and beetroot are tender, about 1.5 hours.

Uncover, add amchoor powder if using and cook over high heat till the curry is of desired consistency. Season with salt to taste.  Let it sit uncovered for 5 minutes before serving.
Garnish with freshly chopped coriander and grated lemon peel.

 
 
Kale Enchiladas
I love, love enchiladas.  They always turn out delish.  Here are some made super healthy with kale and beans and without much cheese.
 
2 cloves garlic
1/2 onion, chopped
1 teaspoon olive oil
1 jalapeno, finely diced
1 teaspoon ground cumin
1-2 small zucchinis, grated
1 carmen pepper, diced
salt and pepper
1 bunch kale, roughly chopped
1 can pinto or black beans, rinsed
1 green onion, sliced
some of your favorite salsa or enchilada sauce
12 small corn tortillas
a handful or two of swiss or cheddar cheese
 
Preheat oven to 350F. Heat a medium skillet over medium high heat. Add the olive oil and jalapenos and stir for a minute. Add the zucchini, cumin and a big pinch of salt. Cook for about 3 minutes, then add kale and peppers and stir until soft.  Remove from heat and stir in a a few grinds of black pepper, the beans, green onion, and a few tablespoons of enchilada sauce.
 
Put together the enchiladas, prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. Spoon a thin layer of enchilada sauce over the bottom of a greased 13 x 9 pan.
Form the enchiladas one at a time: Put a few spoonfuls of filling in a tortilla, roll up and place it in the pan. Pour the remaining sauce evenly over the top and sprinkle with cheese. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10. Cool for 10 minutes before serving.
 

Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and their greens.

3/4 cup orange juice
2 TB tamari
3 medium scallions (sub in some leeks!)
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, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens

Combine orange juice and soy in measuring cup. Place scallions (or leeks), 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.
 

Indian Spiced Whole Roast Chicken
This is a low and slow recipe and will take several hours in the oven.  The result is a super moist, deeply flavored bird, with delicious pan juices to drizzle over plates served with rice and steamed greens or other veggies. This recipe works just fine for a smaller bird, cooking times will just be shorter (but you are cooking to temp anyway here, not to a timer).
 
1 whole, 6-pound chicken
7-10 cloves garlic, separated into 4 cloves pressed and 3 cloves pressed
1 teaspoon freshly grated ginger, separated into 3/4 teaspoon and 1/4 teaspoon 
3 and 1/2 teaspoons graham marsala, separated into 1 and 1/2 teaspoons and 2 teaspoons
1.5 teaspoon ground hot chili
1.5 teaspoon salt
1.5 tablespoon fresh lemon juice
1/3 teaspoon powdered tarragon
2 medium onions, diced
6 tablespoons olive oil
6 cloves
12 black peppercorns
6 cardamom pods, cracked
1 cinnamon stick
2-3 cups chicken broth
3 tablespoons of water
chopped fresh cilantro, for garnish

First, pulling from above ingredients make a paste make a paste by combining the following:
6 cloves garlic, pressed
1/4 teaspoon ginger, grated
1 and 1/2 teaspoon garam masala
1.5 teaspoon ground chili
1.5 teaspoon salt
1.5 tablespoon lemon juice
 
Rinse the chicken inside and out, and pat it dry with paper towels or a cloth.
 
Rub the inside cavity of the chicken and the entire outside of the chicken with the paste.  Place the whole chicken in a large covered baking/roasting dish, and allow it to marinate for 2 to 3 hours.

Preheat the oven to 250 degrees F.

Heat the olive in a skillet over medium-high.  Add the onion, remaining cloves of garlic (pressed), and remaining ginger (grated) and cook until the onion is browned.

Add the cloves, black peppercorns, cracked cardamom pods, cinnamon stick and 1 cup of the chicken broth to the skillet mixture. Simmer for about 2 minutes, until fragrant and well blended into a baste.
Spread the baste over the chicken, cover and cook in the oven for at least 90 minutes, basting every 15 minutes or so with the pan juices, or until the internal temperature of the chicken reaches somewhere between 150 and 155 degrees.  Uncover the chicken and pour the remaining cup of chicken broth over it.

Turn up the oven to 410 degrees F.  Bake the chicken until it browns on the top and reaches an internal temperature somewhere between 160 and 165 degrees.

Mix the tarragon and remaining 2 teaspoons of garam masala into the 2 tablespoons of water. Then drizzle over the chicken.  Finish it off by sprinkling a little chopped cilantro for garnish on top.
 

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