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
This week your bag will contain:
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
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 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. 

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!
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.

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.

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