Storage and Use Tips
Spinach! We
are harvesting from the most beautiful field of spinach up on Neil
Urie's land (photo at left). It's so beautiful we are sending you a big
bag this week. Enjoy.
French Fingerling Potatoes - A slender
rose colored potato with a marbled pink and ivory interior, the French
Fingerling potato is prized both for its beauty and it's earthy buttery
flavor when cooked. These are really nice potatoes. I like to cut them
into 1" pieces and roast them in the oven with a little oil and salt
and they grill beautifully too. Or boil them til just tender in their
skins and then add a litle butter, chiffonaded parsley and sprinkle with
a little salt and pepper.
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.
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Share your Good Eats feedback on Facebook?
Would you be willing to share your Good Eats experience with others? I'd love to have some current recommendations on our Facebook page so that others can read your comments and decide whether they'd like to join. Thanks!
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Have You Secured Your winter of Good Eats?
There's only 4 deliveries left after this week.....
Fall Winter Good Eats Share
* October 17th - Feb 13th *
Every
week it just gets better! The harvests have been amazing these last
few weeks and we are going to have huge diversity this winter. Under
the cover of our unheated greenhouses, we have been planting new Fall
cool weather crops that will feed us in October, November and December.
And every day in the kitchen Deb stows away some more of our Summer
harvests in the form of frozen beans, corn, spinach, broccoli etc. There will be no shortage of good stuff to cook with all winter. I hope you all will be able to join us!
 New Delivery Sites
Last week we added Bessery's Market on North Ave in the new North end of Burlington.
And we'll be returning to the Little Garden Market in Charlotte.
I am now working on a site at Jay Peak, a new site in Barre, and I am hopeful I can work something out in Northfield and S. Royalton. I am also trying to move Woodstock to a Wednesday delivery with all the share options available.
Can you Post to your Front Porch Forum?
Please
tell freinds and neighbors about the Fall Winter Good Eats share! 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!
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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
It's a pizza week again.
We have pizza dough and pizza sauce made at the farm in our kitchen and
there is all sorts of good stuff to go on top - blue cheese, pesto,
potatoes, tomatoes, turnip greens, onions, spinach.
Our Pizza Dough is made with Aurora Farm's organic unbleached VT
white flour, Gleason Grain Snake Mountain Sifted whole wheat flour,
local Sunflower Oil, Maine sea salt and yeast. We freeze it for delivery.
Use within four to five hours of thawing (ready to go the night you
pick up share or store in freezer for later use). Coat a smooth surface
with flour and cornmeal (just flour ok) so that the dough does not stick
to the surface. Form dough into ball and flatten with heels of palms.
Stretch dough with hands or use a rolling pin to form shape of baking
pan (I use a cookie sheet so I form it into a square). Once dough is
slightly stretched on surface you can stretch dough in the air with
hands by making two fists held together with dough on top. Move each
hand up, down and out turning the dough clockwise. Each dough can be
stretched to a 16" round, for thicker crust make smaller. If you like
light fluffy crust I put my baking sheet on the top of my oven while
preheating and let rise. Otherwise set aside in neutral area till oven
is ready at 425F. Cook 12-14 minutes until crust is golden brown and
cheese bubbles.
Deb made the pizza sauce
last week from our tomatoes, peppers, onions, garlic, fennel, olive
oil, oregano, salt & pepper. We freeze the sauce right after making
it so it will come to you frozen. Use this week as a pizza topping or
save for a pasta or other tomato dish later. It's yummy.
The Pesto
in the share this week is made from our basil, sunflower oil, lemon
juice, garlic and salt. It's completely nut, seed & cheese free
(except for the sunflower oil). It's tasty as it is, but gets even
better with the addition of 1TB of pine nuts, walnuts or sunflower seeds
and 1-3 TB of your favorite aged cheese.
Bonnieview Farm Mossend Blue Cheese comes
from Neil and Kristin Urie. Their farm is a 470 acre sheep dairy and
creamery located right down the road in Craftsbury. We are leasing some
fields from Neil this year and this week's spinach was grown there. The
farm has been farmed by the Urie family for four generations, bought
first by Neil’s great-grandfather in 1890. Mossend being the name of
Neil's ancestral farm in Scotland. Bonnieview is home to 170 milking
ewes who rotationally graze on lush green pastures from May to October.
It is the delicious rich and creamy milk from these ladies that produce
the award winning Mossend Blue; a washed-rind blue with a rich, creamy
texture. It's a beautiful blue in color, with earthy and barnyardy notes
and a lingering finish. A great cheese that can stand alone on a cheese
plate or an be used to accent flavors in salads and dishes.
Bonnieview Sheep
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Recipes
Beefsteak Tomato, Lettuce, and Bacon with Blue Cheese Dressing
From
the Sep 2009 issue of Gourmet, this salad is like a BLT without the
bread. Butterhead lettuce is called for but really any nice fresh head
lettuce will do.
4-6 bacon slices, chopped
1/2 cup sour cream (can make lighter with sour cream/milk combo)
3 tablespoons whole milk plus additional if necessary
1-2 tablespoons cider vinegar
1 scallion, chopped
1 cup crumbled blue cheese , divided
1 head lettuce
1 large beefsteak tomato, cut into wedges
Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar,
and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion
and 2/3 cup blue cheese. Thin with additional milk if desired.
Quarter lettuce lengthwise (through stem) into wedges, then remove core
and arrange each wedge on a plate with tomato wedges. Stir dressing and
spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and
pepper to taste.
Spinach-Rice Casserole
Straight
from the Moosewood Cookbook by Mollie Katzen, 1977. I love this recipe.
It's basic but oh so good. When greens are abundant, I make it a lot.
It packs in the greens and brown rice. You can modify the recipe by
skipping the cheese & eggs and making it vegan. It's hearty and
healthy and the brown rice gives it a great chewy texture. Serves 4 - 6.
4 cups cooked brown rice (2 cups dry makes approx 6 cups cooked rice)
2 lbs. raw, chopped spinach (amount doesn't have to be exact)
(or a combo of spinach bok choy, mustard greens, turnip greens, swiss chard, kale)
2 cloves minced garlic
3 tablespoons butter (or 2 tablespoons olive oil)
4 beaten eggs (or egg substitute)
1 cup milk (skim or whole OK)
1 1/2 cups grated cheddar (less than this works great too)
1/4 cup chopped parsley
2 tablespoons tamari (optional)
1/2 teaspoon salt (or more, to taste)
a few dashes each - nutmeg, cayenne (I like a little more than a dash of cayenne)
1/4 cup sunflower seeds
paprika
Saute onions and garlic with the salt in butter (or oil). When onions are soft, add spinach or greens. Cook 2 minutes.
Combine the onion/greens mixture with the brown rice, eggs, milk,
cheese, parsley, tamari, nutmeg, cayenne, sunflower seeds, paprika.
Spread into buttered casserole and sprinkle on top.
Bake, covered, 25 minutes at 350 degrees F. Uncover and bake 10 more
minutes. I like it best when it is a little browned on top.
Celery and Blue Cheese Soup
2 Tbs. butter
3 celery stalks, chopped
1 onion, coarsely chopped
1 cup chopped leek (white part only)
4 cups chicken stock or canned low-salt chicken broth
(or veg broth)
1 lb. potatoes, peeled and diced
4 oz. Blue cheese, crumbled (about 1 cup)
1/2 cup heavy (whipping) cream
Salt and freshly ground black pepper, to taste
In
a large saucepan, melt the butter over medium heat and sauté the
celery, onion, and leek for 4 to 5 minutes, or until soft but not
browned. Stir in the stock or broth and bring to a boil. Add the
potatoes, reduce heat to low, and simmer for 45 minutes. Remove from
heat, transfer to a blender or food processor, and purée.
Return the soup to the saucepan over low heat and slowly add the blue
cheese and cream, stirring constantly. Season the soup with salt and
pepper. Correct the consistency of the soup, if necessary, by adding a
little more cream or stock or broth. Ladle the soup into bowls and serve
immediately.
Tabouli
A great recipe in which parsley plays a main role. Make sure you give it time to marinate in the fridge. Serves 6.
1 cup bulgur (cracked wheat)
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
Optional: 1 cup chopped cucumber and/ or 1/2 cup coarsely grated carrot
Combine bulgar, boiling water, and salt in a bowl. Cover and let stand
15-20 minutes, or until bulgar is chewable. Add lemon juice, garlic,
oil, and mint, and mix thoroughly. Refrigerate 2-3 hours (this is
important, the bulgher needs to marinate). Just before serving add the
vegetables and mix gently. Correct seasonings. Garnish with olives.
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