Wednesday, January 23, 2013

Good Eats Newsletter - January 16th, 2013

Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Greens Mix, Gold Potatoes, Orange Carrots,
Daikon Radish, Valentine Radishes, Arrowhead Cabbage,
Red Kale, Garlic, and Yellow and Red Onions
Plus out of the bag:
Frozen Shredded Zucchini (in cooler)
Localvore/Pantry Offerings Include:
Elmore Mountain Quebec Flax Bread
Pa Pa Doodles Farm Eggs
Golden Crops Organic Oats
Champlain Orchards Spartan Apples
Small Veggie Only Members
Greens Mix, Gold Potatoes, Orange Carrots,
Green Kale, and Yellow and Red Onions
Plus out of the bag:
Frozen Shredded Zucchini (in cooler) 
Spring Share
Begins Feb 20th!
The Spring Share begins in just 5 weeks!
Sign-up now to secure your weekly deliveries of fresh, organic Vermont grown goodness and the localvore staples that the share brings.

The Spring Share is limited in space so sign up early! 
If you sign up by Feb 1st, you will receive 2012 pricing!
Please visit the Spring Share page for more info.
Please visit our delivery page for a listing of Spring Share delivery sites.
Pete's Musings
Tighten the ship! That's the motto at Pete's Greens this winter. After a couple years of recovery and then growth following our fire we're settling in and taking care of lots of details. These tasks might not be so sexy but they are the key to excellence. Vegetable storage root cellars are being fined tuned for perfect temperature and humidity for maximum shelf life. The boys have made lots of improvements to our washline making it more comfortable and efficient for the crew. We're working on some new sources of fertility including lots of nearby cow manure. Our sandy soils need lots of fuel and we're excited to see the improved growth that will come from ample amounts of composted manure. We're doing a full financial analysis of the business in order to understand where we can do better, what we should focus on, where we should head. And we're hiring key folks with the energy, smarts and enthusiasm to take us forward.

Jan. 12 marked the 2 year anniversary of our barn fire. Sure feels longer ago than that! It's such a credit to the folks who work here and the tremendous support of our community that I don't look back on those two years with any negativity. It was an amazing experience and pretty incredible to be part of.
It's only Jan. 15 but spring is coming. Afternoons last a little longer, morning now dawns before 7. The first tomatoes are up and next week when Melissa returns from vacation in Panama we'll begin to start lots of other seedlings. I'm fully confident that we'll have our best crops ever this year. We learn so much each season and it's still so easy to make significant improvements that barring a hail disaster or something of that sort we almost have to do better. It's so gratifying to find solution to problems, to permanently solve an issue that has plagued the farm for a time, to move ahead. That is really the spirit of Pete's Greens and everyone who works here, to keep striving for the next thing.
We have a new farm we'll be growing on this year. Last winter my sister Anners bought a small farm owned by the Bickarts in Craftsbury. Jeff Bickart was a beloved local figure, taught at Sterling College and developed a great homestead on his farm. He passed away several years ago and last winter his wife Jen and the kids decided to move a few miles away. Anners was honored to get to purchase the special land and we are excited to grow veggies on it this summer.
Spring Share Sign-up Has Begun
17 weeks  - February 20th thru June 12th

Early Birds get 2012 Pricing - Sign up by Feb 1st!

The Spring Share begins in just 5 weeks! Sign-up now to secure your weekly deliveries of fresh, organic Vermont grown goodness and the localvore staples that the share brings.

We will continue to grow shoots and and winter salad greens through the early months of the share while also providing you with the diversity of storage crops you have come to expect. By April you can expect a wide variety of fresh spring greens, from mesclun and baby spinach and arugula to pac choi, chard and various varieties of Asian greens. Also in April, winter storage crops give way to fresh spring onions, baby beets, scallions, spring turnips and by May and June, many more vegetables are added to the list.  We'll continue to supply you with our frozen summer veggies too until the variety of crops increase later on in the shares.  As always, we will continue to bring you a variety of localvore items.

Please visit the Spring Share page for more info.

The Spring Share is limited in space so sign up early!  If you sign up by Feb 1st, you will receive 2012 pricing!

Please visit our delivery page for a listing of Spring Share delivery sites.

Email with questions or for more details visit our Spring Share page on our website.

Storage and Use Tips
Greens Mix - Your baby greens this week include claytonia, spinach, and sunflower, pea, and radish shoots.  
Gold Potatoes - The potatoes this week are a waxy yellow-fleshed variety with a thin skin - low in starch, high in sugar and moisture.  They're a great choice for roasting, sautéing and boiling, as their low starch content helps them maintain their shape after they’re cooked.
Daikon and Valentine Radish - Both of these roots are in the radish family, but they have very different flavors, texture, and color, and they complement each other in many dishes!  Daikon is a large, white, mild-tasting root with a light, almost soft texture, while the valentine radish is a crisp, dense, spicy white-skinned radish with a vibrant red interior.
 Arrowhead Cabbage - This is a cone-shaped cabbage variety with a smooth leaf and a delicate, summery texture.  The tender sweet flavor of arrowhead makes it perfect for eating raw in slaws and salads. 
Frozen Shreddded ZucchiniGreat for a dinner stir-fry, or for throwing into zucchini oatmeal muffins for breakfast.  As with all of our frozen produce, keep the package frozen until you are ready to use.
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
Elmore Mountain's Andrew and Blair are baking us some special Quebec Flax Seed Bread today with Quebec organic Milanaise winter wheat flour, Ben Gleason's organic Snake River sifted wheat flour, Milanaise organic rye flour, Golden Crops Quebec organic flax seed, sourdough, sea salt and spring water.  This is a hearty, tasty loaf.
Deb's hens have sent along another round of farm fresh delicious eggs this week.
We also have Michel Gaudreau's organic rolled oats today from his Golden Crops mill just across the border in Quebec (his flax seed is also in this week's bread).  These oats are perfect for oatmeal (see recipe below) and granola, both of which are staples in my house. 
And to go in your oatmeal, your apple crisp, or in your salad or lunchbox this week, we have Champlain Orchards Spartan apples.
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.
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 Friday 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.
Pommes Annette
This recipe was one of several in Mark Bittman's article last weekend on Yukon Gold potatoes.  Here's a link to the article for more variations on baked, braised, and mashed recipes.  
Heat oven to 400. Peel and thinly slice all-purpose potatoes (consider using a food processor). Toss with 3 tablespoons melted butter or oil and neatly layer in a 10- or 12-inch ovenproof skillet. Bake for 30 minutes; slide the cake out onto a plate, cover with another plate, invert it and slide it back into the skillet, with a little more butter or oil if necessary. Continue cooking until potatoes are done and top is browned, 20-25 minutes; cut into wedges.
Boiled Potatoes with Parsley and Dill
This is the kind of potato salad I like.  No mayonnaise or goopy sauce, just potatoes and herbs, super simple and flavorful.  A plate of these potatoes with german-style sausages and a scoop of arrowhead coleslaw would make a fine winter picnic-by-the-fireside.
6 red potatoes (about 2 pounds), peeled and halved
2 to 3 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1 tablespoon fresh dill, finely chopped
2 tablespoons torn fresh curly leaf parsley
Place potatoes in a large pot of water. Bring to a boil, and cook until fork tender, 15 to 18 minutes. Drain. Transfer to a warm serving bowl, add butter, and season with salt and pepper. Toss with herbs.
Risotto with Red Kale and Red Beans
Vegetables with red pigments are a good sign of anthocyanins, the beneficial flavonoids that are known for antioxidant properties and are present in purple and red vegetables.  This is a good way to get a heavy dose.
2 quarts chicken or vegetable stock, as needed
1 tablespoon extra virgin olive oil
1/2 cup minced onion
1 1/2 cups arborio or carnaroli rice
1 to 2 garlic cloves (to taste), green shoots removed, minced (optional)
1 teaspoon fresh thyme leaves, roughly chopped
Freshly ground pepper to taste
1/2 cup dry white wine, like pinot grigio or sauvignon blanc, or rosé
1 bunch red kale, stemmed and washed thoroughly in 2 changes of water
1 15-ounce can red beans, drained and rinsed
1/3 cup freshly grated Parmesan cheese (1 1/2 ounces)
Put the stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby or in the pot. Stack the kale leaves and cut crosswise into thin ribbons. Set aside.
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Do not brown.
Stir in the rice, thyme and the garlic (if using) and stir until the grains separate and begin to crackle. Add the wine and stir until it is no longer visible in the pan. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
After the first two additions of stock, stir in the kale, and continue to cook in the same fashion until the rice is tender all the way through but still chewy, about 15 minutes. Taste and adjust seasoning, adding salt and pepper to taste. Add the beans and another ladleful of stock to the rice, along with the Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about half a minute, then serve.
Mashed Potatoes with Kale or Zucchini
Another article from Bittman, will work well with this week's red kale and even the shredded zucchini.  Sautee the kale or zucchini in oil and salt, until the kale is soft or the zucchini is just slightly browned, before mixing them in with the potatoes.
While potatoes boil, heat 1/4 cup olive oil in a skillet with 1 tablespoon minced garlic and a sprig of rosemary or thyme. When the garlic is colored (not brown), add drained potatoes to the olive oil and mash, adding a bit more oil if you like.  Mash in 1 pound cooked, chopped spinach, kale or other cooked greens.  Garnish with buttered breadcrumbs.
Zucchini Bread
Delicious.  Period.  This recipe yields 2 loaves or approximately 24 muffins.  Make sure to let your zucchini thaw and then drain in a colander for a half-hour before using it in the recipe.
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)
Preheat oven to 350°F.  Grease and flour two 8×4 inch loaf pans, liberally.  Alternately, line 24 muffin cups with paper liners.  In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.  Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.  Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
Arrowhead Coleslaw
Add apple slices to sweeten this recipe, or grated valentine radishes for spice!
1 medium Arrowhead cabbage
1 carrot
2 tablespoons finely chopped red onion
1 cup mayonnaise, preferably home-made
2 tablespoons water
3 tablespoons white wine vinegar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon dry mustard, or 1/2 teaspoon Dijon-style mustard
Using a large, sharp knife, remove the hard core from the cabbage and then cut the cabbage very finely.  While it may be tempting to use a food processor, the best results are achieved by hand.  You should have about 8 firmly packed cups.  Using a vegetable peeler or mandolin, scrape the carrot and then cut it into long, fine strands or paper-thin slices about the length of the cabbage shreds.  Place the cabbage, carrot, and onion in a large bowl.  In a small bowl stir together the mayonnaise, water, vinegar, caraway seeds, salt, and mustard.  Using your hands, combine the mayonnaise dressing with the cabbage mixture.  Cover and refrigerate the salad for up to 3 hours.
Easy Radish Salad Recipe
This is a great way to just enjoy the mild, crisp flavor and texture of daikon.  From the blog Sarah's Cucina Bella.
2 cups julienne cut daikon radish (you can use a food processor to shred it)
1/2 cup julienne cut valentine radish
1 tsp kosher salt
1 tbsp seasoned rice vinegar
2 tsp granulated sugar
1 tsp sweet rice wine (mirin)
OPTIONAL: crushed peanuts
Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.  In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).  Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.  This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.
Daikon Radish and Kale Soup
It almost feels silly to write this as a recipe, it is so easy to throw together.  There is nothing flashy about this concoction, but it is the perfect thing to feed yourself as you feel a cold coming on, the few right flavors to have in a steaming hot bowl before a good night sleep.
5 cups vegetable broth
4 cups kale
15 oz. daikon radish
2 tablespoons garlic, sliced
Tear kale leafs in to bite size pieces and boil in broth with garlic for about 30 minutes. Slice the daikon into half-moon 1/8″ pieces and add to broth. Boil about 20 minutes.
Old Fashioned Oatmeal
This is just the basic how to cook recipe.  I make a pot of this probably 5 mornings a week.  There are endless possibilities of what you might add to your oatmeal including honey, maple sugar or syrup, dried fruits, frozen berries, sliced apples or melons, etc. You can go totally dairy free, omitting butter and using all water, no milk, or add just as much of those as you like. Adding sliced peeled apples before you bring to a boil is really yummy as the pieces soften so they are like apple pie in your oatmeal.

2 cups dry rolled oats
3.5 cups water (or some milk if you want to make it richer)
1/4 tsp salt
1 TB butter (optional)

Place oats, milk, water, butter and salt in a medium saucepan and stir to combine. Place over medium-high heat and bring to a boil. Stir, reduce heat to very low and simmer, uncovered, for five to 10 minutes, until all the liquid is absorbed and oats have softened to a porridge. Divide into bowls and garnish with dried fruit and sweetener of your choice and a good few glugs of milk.
Breakfast Apple Granola Crisp
From my beloved recipe source, Smitten Kitchen.  A perfect excuse to eat dessert for breakfast.  Granola is a breakfast food, right?
3 pounds apples, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp.  Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

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