Storage and Use Tips
Green Tomatoes
- Of course, these are really red tomatoes that haven't changed color
yet. Green tomatoes are great to make chutneys and relishes out of, not
to mention Fried Green Tomatoes. You can also ripen them yourself, if
you don't like green tomatoes. Store them in a box or in plastic bags
with a few holes for air circulation. If you have a cool, moderately
humid room, simply place them on a shelf, just keep them out of direct
sunlight. They may be stored in the dark. As tomatoes ripen, they
naturally release ethylene gas, which stimulates ripening. To slow
ripening, sort out ripened fruits from green tomatoes each week. To
speed up ripening, place green or partially ripe fruits in a bag or box
with a ripe tomato (or even a banana).
 Fresh Ginger
- The young, fresh ginger you will receive again this week is probably
different from the type you are accustomed to purchasing in the store.
Ginger's aroma, texture, and flavor varies depending upon the timing of
its harvest. Early-harvest young ginger is tender and sweet, while
older, more mature ginger is more fibrous and spicy. This ginger also won't store long. Eat it up in next couple weeks.
Fresh ginger's light spiciness, warmth, and mellow sweetness complement
a range of dishes, from sweet to savory. Beyond the traditional Asian
applications like stir-fries and dipping sauces, ginger is equally at
home with everyday ingredient like maple syrup and is great for baking
and for smoothies and creamy custards too. Store wrapped loosely in
plastic in your crisper drawer. It will keep for a couple weeks.
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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.
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There's only 1 delivery left after this week.....
Fall Winter Good Eats Share
* October 17th - Feb 13th *
Have you signed up yet?
We need your sign-up and payment by October 12th
in order to start your share October 17th.
 New Delivery Sites
We have added Bessery's Market on North Ave in the new North end of Burlington.
And we are returning to the Little Garden Market in Charlotte.
New Route Confirmed
We have worked out a delivery route that will take us south through Barre, Northfield, S. Royalton and Woodstock on Wednesday. I'll be hitting the road this week to choose the best pick up locations for us.
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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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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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
Blair and Andrew are baking Honey Oat Bread at Elmore Mountain Bread for us today. Andrew
and Blair make this bread exclusively for the Good Eats CSA.
Ingredients include Milanaise Winter Blend flour, Gleason's Snake River
Wheat flour, Quebec Oats, Butternut Mountain Farm Honey, Sea Salt and
yeast.
I just heard from Amir Hebib and he's been able to harvest enough mushrooms
for us! It's always a bit of a wait and see with the mushrooms,
sometimes the weather cooperates and conditions are ideal, and some
weeks it's just a struggle. I believe he will bring a mix of shiitake
and oysters. Your bag may contain both or either. They will be
incredibly fresh!
We have the last round of Pa Pa Doodles Eggs from Deb's hens this week too.
With soup weather setting in, we have begun making broth for the share again. Localvore and pantry members will receive either chicken broth or veggie broth
this week. Take the veggie broth ONLY if you are signed up as a
vegetarian on the names list. There are just enough veggie broths at
each site for those who indicated vegetarian when they signed up. The
chicken broth is made using our own chickens, onions, carrots, celery,
fennel, bay leaf, salt & pepper. The veggie broth is made just from
our own veggies and some herbs and salt. We made them fresh in the
past few days but have frozen them for easier travel. Throw them in
freezer and use them later, or they will store up to a week in the
fridge.
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Meat Share
We have a brand new product this week, and I am very interested to hear what you think of this addition. Please let me know how you feel about including this fish in our Meat Share! In the summer I was contacted by Anthony Naples of Starbird Fish,
a local Vermonter who spends part of his year fishing in Alaska. In
Fall he flies back his catch frozen, and stores it locally and sells to
CSAs and others who are interested. This is wild caught Pacific
salmon. 
Wanting
to understand more about the sustainability of Alaskan salmon I did a
little research on the Alaskan fishery. Kind of cool actually. The
state is divided up into 12 or so distinct geographic fisheries. Each
of these has rivers that run to the sea, up which salmon must run to
spawn. In order to maintain healthy stocks of salmon, a critical number
of fish must be able to escape being caught ("escapement") and migrate
upriver. Biologists monitor escapement and fisheries are opened and
closed daily to ensure adequate escapement numbers. Adequate numbers of
fish going upstream should mean adequate numbers of eventual
offspring. Alaska also has a highly regulated state run permit system
and only permitted fisherman are alowed to fish within the Alaskan
waters. This overall control in the fishery has had excellent success
in maintaining yields and the health of the fish and ecosystem. The
fish you will receive this week is sockeye salmon a high quality type of
salmon known for firm red flesh, high fat content, good flavor. From Anthony:
I've
just returned this week from the 2012 Alaska salmon season, and am
really happy to be home in time for some fall glory. This year, I
covered nearly the entire Alaskan coastline, from Bristol Bay, the
Bering Sea, down through the Aleutian Islands, over to Kodiak Island,
across the Gulf of Alaska, and finally ended the season fishing in the
immensely beautiful southeast Alaskan fishing grounds. It was a
challenging year, one which started off much colder than average, as sea
temperatures struggled to rise after an intense winter, and made for a
stormy start to the season. Despite the challenges, it's an
inspiration to be taking part in the world's most sustainable fishery,
year after year. There is also a stark beauty I find unable to resist,
and it's always an adventure exploring new parts of the beautiful and
pristine Alaskan waters in search of fish. It's my pleasure to bring
this bounty from the last frontier home, to share with friends and
neighbors in Vermont, and I hope you enjoy!! Please feel free to ask questions, request more photos or videos of the experience.
Best,
Tony
From Lila and Dave at Tangletown Farm/Moretown, you will receive their Sweet Italian Sausage
or a few of you will receive their Hot Italian (which is actually only a
little hot). Both are super flavorful. The sausage is bulk packaged,
not linked. Make little patties and toss in the skillet to brown and
serve alongside potatoes and other veggies. Or crumble and brown in a
skillet and add to pasta sauces or other dishes you are preparing.
To satisfy beef cravings, we have included North Hollow Farm T-bone Steaks.
Mike and Julie raise fantastic grass fed beef on their farm in
Rochester, VT. Mike and Julie's cattle are born on their farm. They
are fed throughout the spring, summer and autumn on grass and clover
pastures, and fed and finished during the winter on their own silage and
hay. They eat only that which is grown on the farm and never receive
antibiotics or hormones. The flavor and vitamins in the forage they
consume is transferred to the meat, making their meat very flavorful.
As with all grass fed beef, the meat is lower in fat. Great for your
health, but requiring a little more of your attention in the pan.
Without all the additional fat in the meat, grass fed beef can dry out
when cooked. For best results marinate it. If you are feeling too
rushed to even do that, just put a little olive oil and lemon juice,
some salt & pepper in a tupperware that will fit the meat, then put
meat in cover and flip around to coat on all sides. Leave it for 1
minute or 24hrs. This little extra step will result in a much better
steak than just throwing it naked onto pan or grill. If you have time
to marinate, here are links to my favorite marinade and some additional cooking instructions for grass fed beef.
 Last
but not least we have a Pete's Greens Pastured Chicken for you. These
birds have just been put in the freezer in the last couple weeks. The
first few weeks of their life was spent in the barn, protected from
elements, their diet supplemented with our greens. As soon as they were
feathered up at 4 weeks old they headed out to the field and they spent
the next weeks grazing and foraging, sheltered by moveable sheds, and
protected by electric fencing from predators. Their meat is wonderfully
flavorful and very nutritious.
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Recipes
Eggs Nested in Sautéed Chard and Mushrooms Recipe
Shiitakes
are highly flavorful mushrooms, and will really make this dish special
if you use them, though you can use just about any mushroom.
2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
1 to 2 eggs
Cut out the thick, tough center ribs of the chard leaves. Chop the ribs
into 1/2 inch pieces and place in a bowl. Add the chopped onions and
mushrooms to the bowl. Cut the remaining chard leaves crosswise into
1-inch ribbons, set aside.
Heat the olive oil in a large, stick-free sauté pan (with cover) on
medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for
about 4 to 5 minutes, until the onions are translucent and the mushrooms
are a little brown on the edges and have started to give up their
moisture
Add the green sliced chard leaves to the sauté pan. Use tongs to turn
the leaves over in the pan so that the leaves get coated with some of
the olive oil and the onions and mushrooms are well mixed in with the
leaves. Sprinkle with salt and pepper.
Spread the mixture evenly over the bottom of the pan. Crack one or two
fresh eggs in the center of the pan, over the chard mushroom mixture.
Lower the heat to low and cover the pan. Cook for 3 to 4 minutes,
checking after 3 minutes. When the whites are cooked, remove the pan
from the heat and use a spatula to gently transfer the eggs and chard to
a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run
over the chard and mushrooms and form something of a sauce.
Fried Green Tomatoes
This
is a great recipe I have used many times. It originally came from
Southern Living (but I may have adapted in somewhat along the way).
Serves 4 - 6.
1 large egg, lightly beaten
1/2 cup buttermilk (or use the substitute of 1 tsp lemon juice in a 1/2 cup of milk)
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
vegetable oil
Salt to taste
Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose
flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and
dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet;
heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2
minutes on each side or until golden. Drain on paper towels or a rack.
Sprinkle hot tomatoes with salt.
Sausage, Mushroom and Chard Stuffed Squash
This
recipe is really a suggestion. Winter squash is delicious stuffed with
aall sorts of stuff. If you have a meat share, this recipe would be
great. If you don't, you could skip the sausage altogether, or put in
one of your choosing.
2 medium winter squash
1-1/2 cups water
1/2 pound bulk pork sausage
1/4 - 1/2 pound mushrooms
1 large onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/2 cup white wine
1 cup good bread, cubed to 1/2" and toasted
1/2 cup milk
1/3 cup shredded Parmesan cheese or aged cheddar.
Cut squash in half; discard seeds. Place cut side down in an ungreased
15-in. x 10-in. x 1-in. baking pan. Add water. Cover and bake at 350°
for 40-50 minutes or until tender.
Meanwhile, in a large skillet, cook the sausage, mushrooms, onion,
celery and garlic over medium heat until meat is no longer pink; drain.
Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in
the toasted bread cubes & milk, Parmesan.
Drain water from squash. Turn squash over; stuff with sausage mixture.
Grate some more parm on top. Bake, uncovered, for 20-25 minutes or
until heated through. Yield: 6 servings.
Teriyaki Salmon
This
is my favorite salmon recipe and we eat this once a week. Years ago,
incorporating salmon into our diets became a mission due to the health
benefits and this was the recipe that really turned me into a salmon
lover. It's a simple teriyaki and adapts well to modifications.
2 TB sesame
2 TB soy
1 TB brown sugar
1 tsp ginger
1 clove garlic
*My
Modifications - I usually use around 3 cloves garlic, a similar amount
in volume of ginger. I only use about 1/2 TB sesame to save the expense
and additional fat. Often I'll make extra marinade so I can swamp my
veggies and rice with some of it too.
Mix
the marinade in a baking dish, not much larger than the piece of fish.
Add the fish and flip it upside down a couple times to coat it well.
Turn on the broiler and let it warm up. Broil the fish for 5-7 minutes
or until just cooked through. The marinade will be bubbling like crazy
and it's nice to let the fish get a bit browned just on top.
Serve
alongside rice or mashed potatoes and the greens below. Also fantastic
with maple sweetened baked or roasted winter squash.
Garlic and Ginger Greens
Tried and true and always delicious with any type of greens.
2 small heads of pac choi, or 1 large bunch of kale, chard or mustard greens, cleaned & chopped into 1 inch or wider ribbons
1 TB finely minced ginger
2 cloves minced garlic
1/2 tsp crushed red pepper flakes
1 TB tamari or soy sauce
6-8 drops of toasted sesame oil
Heat
a saute pan on the stove top and add some cooking oil. When hot add any
chopped stalks or stems and let them sizzle for a minute until they are
just starting to soften a bit. Add the ginger, garlic and the red
pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of
toasted sesame oil, and the leaves. Saute until the leaves have wilted.
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