Sunday, October 28, 2012

Good Eats Newsletter - October 24th, 2012




Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
This week your bag will contain:
Napa Cabbage, Sugar Dumpling Squash;
Orange Carrots; Sweet Potatoes; Cauliflower;
Anaheim Peppers; Sweet Salad Turnips;
Pac Choi; Shallots; Dill 
Localvore Offerings Include:
Elmore Mountain Quebec Flax Bread
Landaff Creamery Landaff Cheese
Sunflower Oil
Small Veggie Only Members
take a YELLOW BAG
containing:
Napa Cabbage, Sugar Dumpling Squash;
Orange Carrots; Sweet Potatoes;
Sweet Salad Turnips; Pac Choi; Shallots
Fall/Winter Shares  Available
We have a terrific harvest and are able to extend the offer of a Fall/Winter CSA share to more members this year.
Please spread the word
and tell friends and neighbors about
Good Eats! 
If you would be willing
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. 
Pete's Musings
What a gorgeous day and it looks like a gorgeous week. Happy for the sun to grow greenhouse greens that are a bit behind with cloudy early October weather. Full scale root harvest starts today with the boys using the new harvester. Hopefully it goes great as we've got 10 acres of turnips, beets and carrots in the field. I got in a small panic the other day when my mental math indicated that we wouldn't be able to fit all our storage crops into the bins we own or into our coolers. But a more careful figuring showed that everything should work out just about perfectly. I'm always impressed by how much carrots continue to grow in the cool of the fall. In the past 2 weeks the carrot crop has grown by at least 1/3 again in bulk and they have sweetened nicely as well.
Thursday we're doing a carrot trial walk with 10 sales people from High Mowing Seeds. Our carrots are grown this year on some land High Mowing owns, we grew about 10 varieties of carrots on our own and then trialed several more varieties that High Mowing was interested in testing. At the same time High Mowing is growing most of the same varieties in another field with a different soil type nearby. We'll compare yield, flavor, shape and look. For us it's a great opportunity to really understand varieties in real life rather than try to predict their attributes based on seed catalog descriptions.
I've been spending alot of time researching how to best monitor and control the temp and humidity in our various cooler spaces. Most crops we store want to be stored as close to freezing as possible but if they freeze, they're ruined. Not so easy to keep a large space at 32.5 degrees without it ever dipping colder. Next week we'll be installing a monitoring and alarm system courtesy of UVM extension. This will allow us to monitor all our cooler spaces online, and will send us emails and call us when there is a temperature problem. The system also produces a continual graphed record of the temp and humidity in each space. We get to use it for a year during which we and Chris our extension agent will be learning lots, and then the system will be passed onto another farm. This is another example of what a great vegetable extension system we have in Vermont. Vern Grubinger, Ann Hazelrigg, and Chris Callahan are all invaluable partners in our farm.
I love eating locally this time of year. So much abundance it's hard to decide what to have for dinner each night. We've opened up the CSA to a few more members so if you or a friend is thinking of joining get in touch with Amy soon.  ~ Pete
Around the Farm

Photo Left - Juan Carlos, Tim, Adan, Annie and Molly, each with a bin of this week's CSA produce.
Photo Right - Pac Choi in the log house yesterday.
Beautiful young head lettuces, mustard greens, pac choi and other Asian greens in the loghouse yesterday.  We have gorgeous crops coming this Fall.
Picking Up Your Share
If you are unsure of your pick-up times or site location, please visit our website's Delivery page. If you have any questions about your pick-up please email me. The quickest way to reach me is always by email, but if you must, you may leave a message on voice mail at 802.586.2882 x2.
Share Pick-Up Instructions! Please review.
I am repeating these instructions again for those who are just joining us or those of you who didn't catch them last week.  Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Clipboard #1, Names List - Check off your Name - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the list. Share types are Localvore, Localvore Vegetarian, Veggie Only, Small Veggie Only, Pete's Pantry. If you are listed incorrectly or have questions, let us know.

Clipboard #2, Pick-up Instructions - Select your items by following the Pick-up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. 
Small Veggie only Members select their yellow bag and (occasionally there may be a second item to select that will be out of the bag and it will be listed in same section).
Regular Veggie Only Members and Localvore Members pick up the larger tan/green bag and any other veggies listed for that share type.
Localvore and Pantry members both select the items listed on the bottom section of pick up instructions (the non -vegetable items).

We pack whole shares only!  If you are sharing a share with someone - coordinate with your share-mate to split your share and DON'T take double the amount of any items. 
Taking more than your share WILL leave other members short so please be careful selecting your items. 
THANKS FOR PICKING UP CAREFULLY!


Please note that the first Meat Share pick up is not this week, it is November 7th.
What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!
Our goal is 100% satisfaction. If you email us (or call if you can't email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Thursday morning.

If we have not heard from anyone, by Thursday afternoon our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution the following week.
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 I can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.
Storage and Use Tips
Sweet Potatoes - Vermont sweet potatoes!  Sweet potatoes really prefer a warmer climate, but with a little cajoling and TLC we've been able to harvest a decent crop this year.  Some are quite large and one potato will feed several people!  They are sweet and delicious.  Roast them, either whole or cut into wedges or pieces, in a 400F oven until they are soft and easily pierced with a fork.  Store in a dark, dry, cool (55 degree) place, in a loose plastic bag or open to the air.  Stored this way, they may keep up to 3 weeks.  Do not refrigerate, as cold temperature alters the flavor of the potatoes.

Sugar Dumpling Squash - The small size of the Sugar Dumpling squash in the share this week makes them perfect for stuffing with peppers and onions and roasting in the oven.  But these squash are also unbelievably sweet so just roasting and then adding a little butter and (yum) maple syrup and it's hard to improve upon.  Winter squash stores best in a cool, dry, dark place with good ventilation.  Once cut, you can wrap the leftovers in plastic and store in the refrigerator for 5 to 7 days.  
Napa Cabbage - For salad making this week, we have Napa cabbage.  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. In Korea it is pickled, salted, and flavored with ginger and chili peppers to make Korea's national dish kim chi. Store in a sealed plastic bag in your refrigerator.
I have been going deep on napa salads this week.  Have had them nearly every day.  One day it was a Vietnamese salad. Another day it was a Mexican salad with rice and beans and napa.  Another day it was an Asian napa salad with basmati rice and salmon (recipe below).  Yum.  And then there's one of my favorite Napa salad recipes on our website...
Pac Choi - A member of the brassicas family along with cabbage and kale, pac choi (aka bok choy or Chinese cabbage) originated in China, where it has been grown for over 1500 years.  As part of the cabbage family, it packs in nutrition with high scores for vitamins A and C and calcium.  Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries and sautes and in asian soups (and other soups too).  Pac Choi has a mild flavor - the leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes.  My favorite way to cook it is to halve or quarter it lengthwise (depending on the size), brush it with olive or sunflower oil and throw it on the grill. Prepared this way, it makes an excellent and easy side. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.

Sweet Salad Turnips - These turnips are a raw, tasty treat. Slice them and mix in with your salad greens, or dip them in dressing and eat them on their own.  The turnip greens did not survive the early winter weather, so we've removed them for you, but the turnips are only sweeter for the cold!  They can be kept loosely wrapped in a plastic bag in the fridge.

Carrots - Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.

Anaheim Peppers - The anaheim peppers are mild on the heat scale.  They are terrific stuffed with rice and beans, or with onions, peppers, bread crumbs, and parm or cheddar.  Whatever direction you take them, they will be great.

Dill - The fresh dill in the share today is the last of the season, harvested just before the nights in Craftsbury got too cold for dill to survive.  It can be used right away or preserved for later use.  There are numerous methods for preserving dill. The easiest is to simply hang the dill for several days in a warm dry place (attic perhaps). You can dry it in your oven if your oven can operate at a low temp of 100°F. You can also freeze the leaves in a plastic bag. Dill perks up soups, salads, casseroles. It pairs really well with potatoes, eggs, beets, fish, salads and salad dressings, tomatoes, yogurt.
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.
Localvore Lore

This week Elmore Mountain Bakery has baked their Quebec Flax Seed Bread, made with organic Milanaise Winter Wheat, Milanaise Whole Wheat, Milanaise Rye, Quebec Flax, Sea Salt and Sourdough. This bread is yummy.
The organic sunflower oil comes from John Williamson's State Line Farm in Shaftsbury, VT. This is a good all purpose mild flavored oil that you can use wherever a recipe calls for vegetable oil. You will receive it in a plastic quart container, but we recommend transferring it to a glass container. If you will not use the oil quickly in your household, it's best to store it in the fridge. This is an unrefined product and it can spoil. In the fridge it will last indefinitely. It may get a little cloudy in your fridge but this is normal and the cloudiness will dissipate as it warms up. John and partner Steve Plummer did not start out with the intention to make sunflower oil for consumption but instead built Vermont's first on farm biodiesel facility pressing oilseeds grown on site to be used as bio fuel. But they are able to press the same seeds to create a very high quality oil for consumption, and we all are lucky beneficiaries. Photo at left of John's fields.

The Welsh style farmstead Landaff cheese in the share this week is made through a partnership between Doug and Debby Erb, owners of the Landaff Creamery & the Cellars at Jasper Hill. The cheese is made at the Creamery, with milk from the Erb's Holsteins. After the cheese is made, it heads to the Cellars for the affinage, or aging process where it is lovingly cared for for a minimum of 60 days to maturity. Landaff is a particularly great melting cheese, but also a great slicing cheese for sandwiches, and a terrific addition to a cheese plate. Remove cheese from the refrigerator about an hour before you plan to eat it. This will allow the full flavors to be enjoyed. Keep your cheese surfaces protected so they won't dry out. If mold does develop, just trim it off. The natural cave-aged rind is safe to eat.
Recipes
Sweet Potato and Sausage Soup

3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked chorizo-style sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes, peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups chicken broth
1/2 pound pac choi, roughly chopped

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain.  Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Asian Cabbage No Mayo Salad
This salad/slaw blend will keep well undressed in the fridge for several days.  You can even dress it and put leftovers in fridge.  But I tend to make a lot of the undressed veggie blend and bag it, and make the dressing.  And then I dress enough for each meal. 
With Salmon - For a complete meal, make a teriyaki sauce in a small skillet combining 1 TB oil, 1 TB tamari or soy, 1-2 tsp sugar, a clove or two of garlic and a thumb size piece of minced ginger.  Let heat then toss in slices of salmon and cook for a few minutes a side.  Remove from pan.  If you have leftover rice you can heat in this same flavorful pan.  Then make pretty plates with salmon, rice and salad. 

Combine in a bowl:
1 head napa cabbage, shredded
2 carrots, shredded
sweet salad turnips shredded
1/2 anaheim pepper, cored, seeded and thinly sliced
8 scallions, thinly sliced on the bias (not essential)

Asian vinaigrette, combine in a bowl:
2 tablespoons Asian sesame oil
1/4 cup rice vinegar
2 tablespoons mirin*
1/4 cup tamari or soy sauce
1 tablespoon sugar
1 tablespoon grated ginger root
2 cloves garlic, minced
1 teaspoon hot chili sauce or 1/2 teaspoon crushed red chili flakes
1/4 cup minced cilantro leaves (optional, salad holds it's own without)
1 tablespoon sesame seeds
1 tablespoon minced lemon grass*, optional

Cauliflower and Sweet Onion Tart
From Bon Appetit, this recipe is perfect for the Landaff. 

1 small head of cauliflower (about 1 pound), cut into 1-inch florets

3 1/2 tablespoons olive oil

1 refrigerated pie crust or a homemade tart shell

1 large onion, halved lenghtwise and thinly sliced

1 tablespoon Dijon mustard

2 large eggs

1 (7- to 8- ounce) container mascarpone cheese

1/2 cup whipping cream

1/4 teaspoon ground white or black pepper

Pinch of ground nutmeg

1 cup grated gruyere cheese (Landaff works well instead)

1/3 cup Parmesan cheese

Position rack in center of oven and preheat oven to 425°F. Toss cauliflower with 2 tablespoons olive oil in large bowl. Spread on rimmed baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 15-20 minutes.
Reduce temperature to 350°F.

If using store bought pie crust, press it onto the bottom and up the sides of a 9-inch diameter tart pan with removable bottom. Line crust with foil, fill with pie weights and bake 20 minutes. Remove foil and weights then bake until crust is golden, about 5 additionally minutes. Press crust back with the back of a fork if bubbles form. Cool crust and maintain oven temperature.
Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat. Add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown (about 30 minutes), stirring occasionally.

Use a knife or brush to spread the bottom and sides of crust with mustard. Spread onion over crust. Arrange cauliflower over the onion. Set the tart on a rimmed baking sheet (to protect against leaks). Whisk eggs, mascarpone, cream and pepper in a medium bowl. Stir in the Landaff. Pour mixture over filling in tart pan, sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack and cool 15 minutes before serving.

Pureed Roasted Squash and Sweet Potatoes with Citrus

1 sweet dumpling squash (about 1.5#)
1 pound sweet potatoes
1.5 tablespoons mixed finely chopped orange and lemon zest
1/4 teaspoon ground cinnamon (or less, to taste)
1/2 tablespoon olive oil
salt and pepper

Preheat the oven to 400 degrees. Cover a large baking sheet with foil and brush the foil with olive oil. Cut the squash in half lengthwise (see below) and scoop out the seeds and fibers. Lay on the baking sheet, cut side down. Pierce the sweet potatoes in several places with the tip of a paring knife and place them on the baking sheet. Place in the oven and bake 1 hour, or until the potatoes and squash are thoroughly tender when pierced with a knife. Turn the oven down to 350 degrees.

Bring 1 quart of water to a boil in a saucepan and add the zests. Boil for 3 minutes and drain.

When the squash and sweet potatoes are tender, remove the skins and mash the rest with a fork, potato masher or standing mixer fitted with the paddle, or put it through a food mill. (A food processor makes the mixture too watery, Ms. Kasper says.) Stir in the citrus zest, the cinnamon, olive oil, and salt and pepper to taste.

Scrape the mixture into a heavy skillet or saucepan and cook, stirring, over medium heat, stirring, for 10 to 15 minutes, until it is thick and steamy. Serve hot.


Pac Choi and Pepper Stir Fry

1 lb. pac choi
1 lb. peppers

1 Tbsp fresh ginger root, finely chopped
2 cloves garlic, thinly sliced
2 Tbsp tamari or soy sauce
1 Tbsp sesame oil
1 Tbsp sunflower oil

Separate the pac choi leaves and cut off the chunky stalks.  Slice the stalks finely. Roughly chop the leaves. Heat the sunflower oil in a wok or sauté pan. Add the garlic, peppers and ginger. Cook for 1 minute, stirring often. Add the pac choi stalks. Toss well. Cover and cook for 2 minutes.  Add the pac choi leaves. Stir and then cook for 1 minute, until they are barely wilted. Add soy/tamari and sesame oil and toss.


Caramelized Shallots
From one of Annie's mom's Barefoot Contessa (Ina Garten) cookbooks.

6 tablespoons (3/4 stick) unsalted butter

2 pounds fresh shallots, peeled, with roots intact

3 tablespoons sugar

3 tablespoons good red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley or dill

Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley or dill, and serve hot.

Wednesday, October 17, 2012

Good Eats Newsletter - October 17th, 2012




 
Welcome to the Fall/Winter Good Eats Share!
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
 
Mesclun;
Russet Potatoes; Ferono Beets;
Broccoli; Celery; Green Peppers,
Rainbow Chard; Torpedo Onions, Parsley
 
and OUT of the Bag
1 Pie Pumpkin
 
Localvore Offerings Include:
 
Butterworks Whole Wheat Pastry Flour
Pa Pa Doodles Farm Eggs
Champlain Orchards Cortland Apples
 
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Mesclun; Pie Pumpkin;
Russet Potatoes; Ferono Beets;
Broccoli; Rainbow Chard; Torpedo Onions
 
 
 
Meat Share Members
The first meat share delivery  is Nov 7th.
 
 
Fall/Winter Shares Still Available
 
We are still accepting members for Fall/Winter
so please spread the word
 
and tell friends and neighbors about
Good Eats! 
 
If you would be willing
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. 
 
Our Weekly Good Eats Newsletter
 
I write the weekly Good Eats newsletter that you will receive every Tuesday evening with farm updates, the week's share contents, storage and use tips, localvore information and recipes and anything else we think you might find interesting or useful. Pete will often chime in with farm updates, thoughts and pleas for feedback.
 
The picking for the weekly share begins on Monday and the packing of shares is finished late Tuesday afternoon. Although we try to get the newsletter out just as early as we can, we do like to wait until the share is finalized. Sometimes there are last minute changes to the contents and we want to make sure that you've got the right information to accompany your pick-up.
 If there are changes to the share that occur after the newsletter has been sent (which happens occasionally), you may receive a follow-up email Tuesday night or Wednesday.

If you have any feedback on the newsletter, recipe contributions or just general questions about the CSA, feel free to email me. 
We also post each newsletter on our blog. It generally gets posted sometime on Wednesday or Thursday. There's a good history there for recipes, farm stories and share contents. 


Please add goodeats@petesgreens.com to your address book to limit the possibility of having newsletters filtered as spam.
 
Feel free to contact me anytime with questions or comments about Good Eats.  ~ Amy
 
 
Picking Up Your Share
If you are unsure of your pick-up times or site location, please visit our website's Delivery page. If you have any questions about your pick-up please email me. The quickest way to reach me is always by email, but if you must, you may leave a message on voice mail at 802.586.2882 x2.
 
Share Pick-Up Instructions! Please review.
Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Clipboard #1, Names List - Check off your Name! - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the list. Share types are Localvore, Localvore Vegetarian, Veggie Only, Small Veggie Only, Pete's Pantry. If you are listed incorrectly or have questions, let us know.

Clipboard #2, Pick-up Instructions - Select your items by following the Pick-up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. 
 
Small Veggie only Members select their yellow bag and (occasionally there may be a second item to select that will be out of the bag and it will be listed in same section).
 
Regular Veggie Only Members pick up the larger tan/green bag and any other veggies listed for that share type.
 
Localvore and Pantry members both select the items listed on the bottom section of pick up instructions (the non -vegetable items).

We pack whole shares only!  If you are sharing a share with someone - coordinate with your share-mate to split your share and DON'T take double the amount of any items. 
 
 
 
Taking more than your share WILL leave other members short so please be careful selecting your items. 
 
THANKS FOR PICKING UP CAREFULLY!


Please note that the first Meat Share pick up is not this week, it is November 7th.
 
 
What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!
 
Our goal is 100% satisfaction. If you email us (or call if you can't email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Thursday morning.

If we have not heard from anyone, by Thursday afternoon our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution the following week.
 
 
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 I can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.
 
Storage and Use Tips

Pie Pumpkin - Pumpkins are the essence of fall, and pumpkin recipes are sure comfort food.  But be sure to use the correct type of pumpkin to achieve a richly flavored result in the kitchen. Pie pumpkins are not only smaller than jack-o-lantern type pumpkins but they also have a denser flesh and more sugars that make their edible quality much more like winter squash. In fact pumpkins and winter squash can be used interchangeably in many pie, soup & bread recipes.  Not all!  But many. Pie pumpkins are an excellent source of beta carotene, calcium and potassium. Store all winter squash and pumpkins in a cool, dry, dark place with good ventilation, like a porch or garage, but make sure they do not freeze, around 55F is perfect and for shorter duration (1-3 weeks) your kitchen counter should be fine. They should last over a month for decoration but use within a few weeks for best flavor quality. Once cut, you can wrap the leftovers in plastic and store in the refrigerator for 5 to 7 days.
 
Russet Potatoes - Also known as Idaho or baking potatoes, Russets are in the class of starchy potatoes, as opposed to waxy varieties like red and fingerling. They are high in vitamin C and B6, as well as natural sugars. Russets make great baking potatoes, and are ideal for mashing and making fries. Store potatoes in a cool dark place.  Storing your potatoes in the refrigerator can make their starch turn to sugar and therefore should be avoided as doing so can give the russet potato an unpleasant, sweet taste.
 
Torpedo onions are included in the class of roasting onions, though they are also great for grilling, sautéing, or pickling.  Torpedo onions originated in the Italian town of Tropea, where the Phoenicians introduced them more than 2,000 years ago.  These onions are very pungent, with a sharp note which balances out the sweet flavor. Because the red torpedo onion does not store well, it is generally a seasonal delicacy, available only in the Fall.  You may get a mix of red and yellow.  Keep them loosely wrapped in a plastic bag in your refrigerator.
 
 

Ferono Beets - These beautiful beets are unusually shaped - long and slender rather than round.  They're shape makes them easy to peel, and good for slicing into uniform discs.  They taste just like regular red beets!

Parsley - A little chopped parsley adds an enormous amount of flavor (and color) to almost any dish.  Toss a little into your russet potato hash or sprinkle it on top of a bowl of roasted forono beets.

Celery - Wrap unwashed celery tightly in a plastic bag and store in the coldest part of your refrigerator. To maintain really crisp celery, store as you would basil or parsley. That is, place it upright in a glass of water in your fridge and cover loosely with a plastic bag.
 
 
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.
 
 
Localvore Lore
 
You may associate Butterworks Farm name with their outstanding organic yogurt.  Jack Lazor and Annie started selling dairy products from their 3 Jersey cows to their Northeast Kingdom neighbors in 1979.  Over the years, the herd, raised entirely on the farm, has grown to 85 cows, and they milk around 50.  Due to the needs of the herd, Jack has become an excellent grower of grains and beans feeding not only the cows, but many Vermonters with his beautifully milled products.  Freshly ground for this week's share, we have Butterworks Farm Organic Whole Wheat Pastry Flour. Pastry flours are made from soft wheat varieties with less gluten than hard wheat varieties. Like all whole wheat flours, the flour is ground from the entire grain - bran, endosperm and germ are all present. The germ contains oils that can go rancid, so please store this flour in a cool dry place. I often keep my whole wheat flour in my freezer if I know I won't use it up in a month or so. This flour is my go to for pie crust & biscuits.
 
Flour Primer
Whole wheat flour is made from the entire grain - bran, endosperm and germ are all present. "White" all pupose flour flours are made from the endosperm only and are actually yellow when freshly milled. It is also somewhat unstable and must be conditioned to help the glutens strengthen and for keeping quality. Unbleached flour is matured and bleached naturally by oxygen present in the air (rather than by using various chemical bleaching agents that are used in commercial bleached white flours).

There's more to it... Wheat is categorized as hard and soft. Hard wheats have a higher protein content which makes stronger gluten and results in a better rise and more elastic quality in breads. Soft wheats are better for delicate pastries and cakes. Therefore "bread flour" contains a mixture of hard wheat varieties. All purpose flours contain hard and soft wheat. Pastry flours are made from soft wheat varieities
 
We also have Champlain Orchards Cortland apples this week. Though not organic, Bill selects his apple varieties for disease resistance and sprays his apples very judiciously, preferring to be satisfied with some apple imperfections in order to satisfy the greater goal of cleaner produce. My personal testamonial: I am very allergic to non-organic apples (and pears and peaches etc) and cannot eat them at all.  Even some "organic" apples imported from other countries will cause a reaction.  But Bill's apples I can eat!  Cortlands were developed in NY by crossing the MacIntoch and the Ben Davis variety and were named after Cortland County, NY. Cortland apples are crimson red with a little bit of light green background showing. They are sweet and juicy with a hint of tartness. They are good for fresh eating, salads, sauce, pies and baking. The snow-white flesh is also a favorite for fruit plates and garnishes because it does not turn brown very quickly.
 
 
 
For 6 years Deb Rosewolf has been a force to reckon with on the farm and these days she spends most of her farm time in our kitchen, processing and preserving food for our CSA.  The last couple of days Deb has been hard at work putting up squash puree for us for later this season.  At home she has her own farm to tend to along with 400 laying hens that she keeps so that we can have a consistent supply of Pa Pa Doodles Farm Eggs for Good Eats.  Every day, Deb loads her truck up with leftover veggie scraps that she feeds to her chickens and they free range at her place too.  As a result, Pa Pa Doodles eggs have rich orange yolks and firm whites.
 
 
 
 
 
 
 
 
 
 

 
 
 
A couple years ago, Seven Days Eva Sollberger visited Deb and the hens for a Stuck in Vermont episode.  Want to see where your eggs come from? Check out the video!
 
 
 
Recipes
 
Pumpkin Chard Lasagna
I had a most delicious butternut squash/kale lasagna the other day, and this one is just along the same lines.  Healthy, savory and delicious!  This recipe is adapted from Taste of Home.

1 bunch of chard, sliced
1 onion, diced
2 cups of cooked pumpkin
10-20 sage leaves chopped or 1/2 tsp sage or to taste
1/2 cup heavy whipping cream
9 lasagna noodles
16 oz ricotta (part skim fine)
1 cup shredded mozzarella
1/2 cup Parmesan cheese

Preheat oven to 375 degrees. Heat 1 t. of oil in a large skillet. Add onion and cook until translucent. Add chard and cook until wilted. Add sage and cook for 1-2 minutes more, stirring to combine. Remove from heat and set aside.

Combine pumpkin, whipping cream and salt and pepper and sage to taste.

Boil a pot of water and add lasagna noodles. Cook until soft (4-6 minutes). Remove from water and drain.

Spread some sauce on the bottom of a 9x13 pan. Top with three lasagna noodles. Cover with more sauce, half of chard mixture, half of ricotta, mozzarella and Parmesan.

Top with three noodles. Repeat sauce, chard, ricotta, mozzarella and Parmesan layers. Top with last three noodles and last of sauce. Cover with foil and bake for 45 minutes.

Remove foil and top with a light dusting of Parmesan. Bake for 15 more minutes. Allow to cool a bit before serving.  Enjoy.
 
 
Russet Potato Hash
From one of our crew Annie Myers: "This has been a part of my Sunday morning breakfast for the last few weeks.  Russet potatoes make for a hearty hash, and these small ones are perfect for frying."

1# russet potatoes
1 green pepper
1 yellow onion
3 tablespoons butter
salt and pepper

Quarter the potatoes and boil them in water with a little salt for about 20 minutes.  Slice and sautee the onion and pepper in butter, while the potatoes boil.  Set the onions and peppers aside.  Drain the potatoes when they are soft but still a little undercooked.  Melt 2 tablespoons of butter in the same pan you already used, and pack the potatoes down into the pan.  Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, another 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides. Stir in onions and peppers, and salt and pepper as you like it.
 
 
 
Roasted Beet and Onion Salad
If you are one of those folks who have never developed a love for beets, try roasting them.  Roasting sweetens them and deepens their earthy flavor.  Roasted beets keep well in the fridge for 4-5 days and are great tossed onto daily green salads.  This recipe brings together roasted onions and roasted torpedo onions and tops them with parsley, all in the share this week.  The original recipe is adapted from one by Clifford Wright.  You could roast the onions and beets together but please watch the onions closely, they will be bitter if they blacken too much.  The beets will take longer to roast.

2 medium size torpedo onions, sliced across the grain in 1/4 " rings
3 tablespoons extra virgin olive oil
1 lb beets, roasted, peeled and sliced (roast all of your beets and save remainder for other salads)
Salt and freshly ground pepper
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon balsamic vinegar
2 to 3 tablespoons finely chopped parsley or arugula
1 ounce toasted almonds, chopped (2 tablespoons chopped)

Preheat the oven to 425 degrees.  Place beets in a glass baking dish and add 1/4 inch of water and cover tightly and place in oven.  Large beets over 8 oz will take 50-60 means to roast.  Roast til they are easily pierced with a fork. Toss the sliced onions with 1 tablespoon of the olive oil and salt to taste, and place on a lightly oiled baking sheet. Toward the second half of the roasting of the beets, place the onions in the oven and roast 15 minutes, turning the onions over halfway through. They should be nicely browned and just beginning to blacken around the edges, but not charred. Remove from the heat.
 
Remove beets carefully when roasted, and the skins will slip from them easily (you can run them under cool water briefly if too hot to handle when removing skins, they will still retain some warmth.  Slice beets into discs.

Arrange the sliced beets on a platter. Arrange the onions over the beets. Sprinkle with salt and pepper. Whisk together the vinegars, salt and pepper to taste and the remaining olive oil. Drizzle over the onions and beets. Sprinkle on the parsley or arugula and the almonds, and serve.
 

Pumpkin Bread Pudding
Another from Annie this week. This dessert is even better than pumpkin pie, and makes for a good breakfast too.  The recipe comes from one of my favorite sources, Smitten Kitchen.  You'll want to slice your pumpkin in quarters, scoop out the seeds, and bake in a 375 degree oven for about an hour, until it is quite soft.  Scoop the flesh out of the skin and puree it in a mixer or just mash it up with a fork.  Keep the leftover puree (in tupperware in the fridge) for another batch of bread pudding or a good old traditional pumpkin pie.     

1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup pumpkin, cooked and pureed
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Preheat oven to 350°F with rack in middle.

Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

 
 
 
Apple Pie
This is my favorite apple pie recipe. The pie is made with honey rather than sugar. The honey flavor comes through in the pie and gives the pie a rich, decadent flavor.

Crust:
2 cups flour
1 tsp salt
1 tsp sugar
1.5 sticks cold butter cut into 1/4" slices
Ice water

Pie filling:
7-8 Cortland apples, peeled, cored and sliced 1/4" thick
2/3 cup honey
3 TB flour
1 TB lemon juice
2 TB melted butter
1 tsp cinnamon

For the crust
Place flour, sugar and salt in a food processor and give it a quick pulse to mix. Toss in the slices of cold butter. Using the pulse button, pulse 7-8 times for 1 second each time until the flour butter mixture looks like very coarse cornmeal. Run a fork through it and look for butter chunks. The largest chunks should be pea sized or a bit larger (high bush blue berry sized?). Transfer to a mixing bowl. Pour in 1/3 cup of water and fold flour in from outer edges of bowl with a rubber spatula. The goal in mixing water into the dough is to do it with as few strokes as possible so use some strategy. You will need to add more water, depending on how cold your butter is, moisture content of flour etc. You may need as much nearly another 1/3 cup but probably not quite that much. As soon as it starts holding together, use your hands to gather the dry flakies that resist capture and form the dough into two equal sized balls. The dough wants to be just moist enough to come together, and not so dry that your balls want to crack apart again. Press your dough balls into flattened rounds and proceed to rolling it out if you are ready. If you aren't, wrap your flattened rounds in plastic and refrigerate (can be made a couple days ahead).

For the filling
Melt the butter and if your honey is thick and creamy, let it heat along with butter so that it is easier to blend with the apples. No need to heat it lots, just enough to make it pour easier. Pour the honey/butter mix over the apple slices in a large bowl and mix to coat. Add the flour, cinnamon, lemon juice.

Assemble your pie and bake at 425°F in the middle of your oven for 30 mins. Then turn the temp down to 350°F and bake until lightly browned and bubbling - another 15-25 mins.