Thanks for being part of our Summer Good Eats Share
This
is it folks, the very last delivery of the Summer Share. Thanks so
much for joining us this season! We really appreciate your support of
our farm and hope we have fed you well, maybe introduced you to a new
veggie or local product and perhaps helped to fill your plates with more
healthy & local variety than you might have otherwise experienced.
I plan to get a survey out within the next week and would really
appreciate your feedback. Please, please take the time to share with us.
We read these surveys thoroughly and take it all to heart in our quest
to serve you all better each year. Again, thanks for being with us this
Summer and I hope you will be joining us for Fall/Winter or a future
share.
All the best ~ Amy
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Have you signed up for Fall/Winter Share?
*** Sign-up/send payment now to avoid interruption of share deliveries! ***
We must receive payment by this Friday October 12th
in order to start your share NEXT WEEK October 17th.
With fantastic harvests this promises to be our best Fall/Winter share ever.
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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Can you Post to your Front Porch Forum?
Please
tell friends 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.
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Hug Your Farmer at Higher Ground - This Thursday October 11th
Coming to Higher Ground Thursday night? You should!
It's the third Hug Your Farmer benefit concert,
An All-Star Tribute To 50 Years of the Rolling Stones.
These HYF shows have been incredibly fun and inspiring - and they are contributing significant funds to our farming community.
All proceeds for this show go to The Vermont New Farmer Project, an
initiative of the UVM Extension Center for Sustainable Agriculture that
provides research, education and technical assistance to Vermont's
aspiring farmers. This January, they will launch the Vermont Youth
Agricultural Individual Development Account (IDA) program in which young
farmers ages 14-21 can see their investments matched 2:1 towards the
purchase of a productive asset like livestock, feed, or equipment. The
average age of the Vermont farmer stands at 57, and the Youth IDA
program - the first of its kind in the U.S. - is exactly what we need to
support and cultivate the next generation of Vermont farmers.
The
all-star lineup includes Bob Wagner, Joshua Panda, Jon Fishman (Phish),
Clint Bierman, Peter Day, Ray Paczkowski, Steve Hadeka, Ryan Miller
(Guster), The Sweet Remains, Matt Hagen & Mike Clifford (Lendway)
and special guests.
Select
Design is proud to present the evening with additional support from our
friends at Gardener's Supply, MINI of Burlington, American Flatbread,
Guild & Company, Skinny Pancake, Hotel Vermont, Hen of the Wood
Burlington, and Soundtoys.
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Vermont Fresh - A Fruit and Vegetable Handbook
Salvation
Farms, Sterling College and the Vermont Foodbank have just released an
incredible resource, ‘Vermont Fresh – A Fruit and Vegetable Handbook’.
This downloadable handbook provides information on produce grown in the
Vermont region. Contained within the Handbooks pages is information on
the nutritional value, storage, preparation and simple recipes for forty
different fruits, vegetables and herbs. It also contains resource
information for people looking for local foods in Vermont or seeking
ways to gain access to local foods.
Download the handbook by visiting Salvation Farms blog:
Salvation
Farms was started when Jen O'Donnell and Theresa Snow teamed up to
initiate a vegetable gleaning program on our farm in 2004. During the
pilot year, Sterling College students volunteered as gleaners and
harvested our vegetable surpluses, getting this produce to families who
could use it. Through cooperation between Salvation Farms and Sterling
College, the program grew. Salvation Farms teamed up with the Vermont
Foodbank from 2008 to 2011, and produce gleanings grew from 100,000 lbs
to over 1 million lbs gleaned and donated annually with over 120 farms
participating. Salvation Farms received its own federal non profit
staus in 2011 and now operates on its own, with the goal of fostering a
statewide gleaning collective to better manage the states considerable
agricultural surpluses.
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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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Storage and Use Tips
Carnival Squash - There
are not too many squashes quite as festive as Carnival winter squash
with its unique coloring and splotches, it holds a designer's seal of
approval in the world of winter squash. Carnival is an acorn squash with
a wonderful nutty flavor and fine eating quality. Like all winter
squash and pumpkins store in cool, dry place. Best temperature is 55F.
Radicchio -
A member of the Chicories family along with endive and escarole,
radicchio resembles a small red lettuce. Like all the members of this
family, the leaves have some bitterness. You can chop radicchio and add
it to your salad for some color and extra flavor. It is also quite good
brushed with olive oil before tossing on the grill. Try adding some to
risotto. Keep unwashed radicchio in a perforated plastic bag in the
crisper drawer for up to a week.
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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 - potatoes, leeks, kale,
sauteed raddicchio, tomatoes, broccoli,...
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.
Crooked Mile Fresh Chevre - For the final week of the share I have a really delicious cheese for you! Roberta Gillot of Crooked Mile Cheese
makes her chevre from the goats that she and her family raise on the
Waterford farm they are restoring. It all started just five years ago
when her then 9 year old daughter Lauren had the urge to milk. So they
bought her two goats. And then the goats kidded and they had more goats.
And more milk. So they learned to make cheese! They use only the milk
from their 12 milk does to make their cheese - a real micro dairy and
getting enough milk together to make a batch large enough is a tall
order. Roberta's 12 year old son Benjamin is now the farm herdsman.
They take care to grow high quality pasture and hay for their goats, in
order to make the best tasting cheese. They make several goat cheese
spreads, this roasted garlic and red pepper variety (made with garlic
from their farm and local peppers); a fresh ginger chevre which is
really interesting, different and delicious; a black pepper chevre and
several others. This one I love and I hope you enjoy it too!
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Recipes
Winter Squash and Radicchio Risotto
1 Winter Squash
2 cups water
2 cups vegetable broth
2 1/2 cups sliced radicchio
1/4 teaspoon freshly ground black pepper, divided
1 1/2 teaspoons butter
1/2 cup finely diced onion
1 cup uncooked Arborio rice or other short-grain rice or pearled barley
1/4 cup dry white wine
2 tablespoons half-and-half or whole milk
1/2 cup (2 ounces) grated fresh Parmesan cheese
Preheat oven to 375°.
Cut squash in half lengthwise; discard the seeds and membrane. Place
squash halves, cut sides down, on a baking sheet; bake at 375° for 50
minutes or until squash is tender. Cool. Peel squash; mash pulp. Set
aside 1 cup pulp, reserving remaining pulp for another use.
Bring water and broth to a simmer in a large saucepan. Keep warm over
low heat. Place a Dutch oven over medium-high heat, add oil and heat
until hot. Add radicchio to Dutch oven; sauté 2 minutes or until
wilted. Place radicchio in a bowl. Sprinkle with 1/8 teaspoon pepper.
Melt butter in Dutch oven. Add onion; sauté 3 minutes or until lightly
browned. Add rice; sauté 1 minute. Stir in wine and 1/2 cup broth
mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring
constantly. Add 2 cups broth mixture, 1/2 cup at a time, stirring
constantly until each portion of liquid is absorbed before adding the
next (about 15 minutes total). Stir in squash pulp. Repeat procedure
with remaining 1 1/4 cups broth mixture (about 9 minutes total). Stir in
radicchio mixture and half-and-half. Remove from heat; stir in cheese.
Sprinkle with 1/8 teaspoon pepper.
Dill Potato Salad Recipe
This
classic French potato salad is really simple and compliments any kind
of meal. You can rich it up with some dijon or even mayo if you want a
bit creamier.
10 medium-sized potatoes, cubed
1/2 cup chopped yellow onions
1/3 cup light olive oil
1 1/2 tablespoons chopped green onions
2 teaspoons fresh dill
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Boil the potatoes for 12 or so minutes, until they are just tender.
Drain the cooking water and rinse the potatoes in cold water to stop the
cooking process but don't chill the potatoes, just set them aside.
In a small skillet set over medium heat, sauté the onions in the olive
oil for 6-8 minutes, until they begin to turn golden brown. Remove the
skillet from the heat and stir the green onions, dill, salt, and pepper
into the hot onion and oil mixture. Allow the dressing to cool either to
warm or to room temperature and then toss it with the cooked potatoes.
Noodles with Peanut Sauce, Broiled Kale, and Butternut Squash
Here’s
a luscious dish of noodles, kale and winter squash enveloped in a rich
peanut sauce. Can be served at room temperature, or it you prefer,
hot. Recipe from Bryanna Clark Grogan.
1 cup chunky peanut butter
2/3 cup water
1/4 cup packed brown sugar
3 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce or tamari (to taste)
2 tablespoons toasted sesame seeds
2 tablespoons chopped peeled fresh ginger
3 cloves, garlic, peeled
1 tablespoon Thai or Vietnamese hot chili sauce (no fish)
12 ounces dried udon noodles or egg-free (flour and water) Chinese noodles
(gan mian or ji mian) or spaghettini
1 1/4 pounds winter squash, peeled and cut into 1/4 inch thick slices,
about 1″ by 1/2″
12 ounces small, tender, green curly kale, stems removed, cut into wide slices
Cooking oil spray
1 bunch green onions, thinly sliced
1/2 cup chopped dry-roasted, unsalted peanuts
Blend
the peanut butter, water, brown sugar, rice vinegar, soy sauce, sesame
seeds, ginger, garlic, and chili sauce in blender or food processor
until smooth, adding more water by tablespoonfuls if too thick. Set
aside until ready to serve. This sauce can be made 1 day ahead, in which
case cover and refrigerate; then bring to room temperature before
serving.
Cook
the noodles according to the package directions. Drain the noodles in a
colander, running hot water over them. Set aside in the sink to drain.
Place
the squash pieces in one layer on a large cookie sheet, spray lightly
with oil, and sprinkle with salt and pepper. Broil about 3″ under the
heat source until the squash tender and slightly charred, on both sides.
Add
the kale on top of the squash, spray with oil, and sprinkle with salt.
Broil briefly until the kale is tender and a little brown around edges.
Watch it carefully—it doesn’t take long!
Alternately, you can stir-fry the kale in a bit of oil until tender.
Toss the drained cooked noodles, green onions, and peanut sauce in
large bowl. Divide noodle mixture among 8 bowls. Top noodle mixture with
squash and kale. Sprinkle each serving with chopped peanuts. Serve at
room temperature.
Roasted Broccoli and Potatoes
There
are many takes on this basic recipe. You can gussy it up with a
milk/cheese gratin with a breaded parm topping. You can skip all of
that altogether. Or you can go partway by roasting the veggies and then
topping with bread crumb/parm or just parm as I have offered up here.
1 medium head broccoli or bunch broccoli crowns
3 small potatoes, cut into 1-inch chunks
3 large cloves garlic, minced
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese
Preheat
oven to 400° F. Clean the broccoli. Remove the tough stem ends and cut
the remainder into medium florets and small stem pieces. Place broccoli
and potatoes in a 13x9x2-inch baking dish. Add the next 4 ingredients
and toss or stir to combine. Cover tightly with foil. Bake until the
vegetables are tender, about 1 hour. (If you prefer crispier broccoli, check it after 45 minutes.)
Remove the foil and sprinkle with the Parmesan cheese. Return to oven
just until the cheese melts slightly. Serve hot, warm or room
temperature.
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