Wednesday, February 20, 2013

Good Eats Newsletter - February 20, 2013




 
Welcome to the Spring Good Eats Share!
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
 
Spinach; Pete's Gold Potatoes; Carrots; Forono Beets; Napa Cabbage; Onions
 
and OUT of the Bag
Frozen Corn (in cooler)
Frozen Chard (in cooler)
 
Localvore Offerings Include:
Elmore Mountain Maple Oat Bread
Cellars at Jasper Hill Harbison Cheese - Super Gold!
Organic Steel Cut Oats
 
 
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Spinach; Pete's Gold Potatoes; Carrots; Forono Beets; Onions
 
and OUT of the Bag
1 Frozen Corn (in cooler)
 
 
 
Meat Share Members
The first meat share delivery is March 6th.
 
Todd with freshly harvested spinach for this week's shares.
 
 
Spring Shares Still Available
 
We are still accepting members for Spring
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. 
 
Melissa's Farm Update

I am ankle deep in potting mix and early spring starts.  Starting with tomatoes on January 8th we have been sowing seeds daily.  Some of the earliest and most abundant seeds to be sown are the many different types of onions that we grow.  We grow 14 different varieties of onions that each have a different shape, size, or flavor and different timing to maturity so that we can stretch the onion season as long as possible.  Plus this year we are doing some seed trials with High Mowing Seeds to find the best storage onion variety and nicest leeks out there.  Today, we finished seeding everything that will be our early greenhouse crop of tende r bunching and head veggies.  This batch includes mustards, kales, bunching beets, chard, dill and a lot more.

This week we will start grafting our tomatoes.  We are fusing the root stock of a vigorous grower to a top plant (scion) which bears a desirable fruit.  Thus making a plant that has the qualities we need to have tomatoes that produce more in a smaller amount of space and still taste as delicious as a vine ripened tomato can.  This process and the week to follow involves a lot of careful care in the tomato nursery to keep plants misted and then to gradually reintroduce them to their sunny greenhouse environment.

This is my third year working on seeding and caring for the starts.  I have learned many techniques along the way to improve their germination and survival until transplant time.  However, there is always the challenge of growing in an environment that is under a thin plastic roof with bitter cold on the other side.  Winter seems to fly by as I pass most of my days in the toasty greenhouse planting, watering, and caring for all these tender young plants.  It is amazing to think that it is 15 degrees out and there is so much to plant.   Spring is by far my favorite season, as I get to watch all the new greenery taking hold and start to fill our bellies! ~ Melissa
 
 
Iris demanding another ride on the pallet jack.  Iris hangs out with Melissa while she seeds and does many other tasks on the farm.  Pallet jacks (pushing and riding) are her newfound joy.
 
Our Weekly Good Eats Newsletter
 
We 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 us. 
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 us anytime with questions or comments about Good Eats.  ~ Amy & Sara
 
 
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 us. The quickest way to reach us 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 March 6th.
 
 
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

Your greens this week are a mix of Spinach and sunflower shoots and radish.  According to Annie who works in the washhouse says the spinach is "ridiculously sweet."  Photo at right of our crew washing this week's spinach.  Store this in the crisper drawer in your refrigerator.

Ferono Beets - These beautiful beets are unusually shaped - long and slender rather than round. Their shape makes them easy to peel, and good for slicing into uniform discs.  They taste just like regular red beets!  My favorite way to eat beets is to roast them- peel and chop them into quarters, coat with olive oil, salt and pepper, and roast in an oven pre-heated to 450 for about 40-50 minutes. 
 
Napa Cabbage has a more delicate flavor than regular cabbage.  It's crispy crunch makes it great in a salad, slaw or Chinese stir fry.  
 
The Sweet Corn that we grew on the farm last summer was so far and away better than any corn we had eaten we decided to put away as much as we could for the winter and spring shares. We harvested, blanched and cut off the kernels ear by ear, bagged and then into the freezer to preserve its sweet, buttery deliciousness for the long winter ahead. Tested against other frozen corns available in the grocery store we were pleased by the freshness, quality and flavor of our own. You will receive corn 2 to 3 more times over the course of the share. Corn has already been blanched and only really needs a quick reheat, just bring some water to a boil in a pot and throw in a handful of corn, heat for 2-4 minutes and then drain and serve. If you have kids they will be especially pleased!
 
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
 
For those of you who are not familiar with Elmore Mountain Bread, they are regular contributors to the share. Located in Elmore, VT, Blair and Andrew bake bread in their "bread studio" built into the side of their home. They have a wood fired oven and use the best flours and grains available. This week they are making a Maple Oat Bread with VT maple syrup from Butternut Mountain Farm in Hyde Park and the same steel cut oats from Golden Crops that you are receiving in the share this week.  The bread also contains two organic flours - Milanaise Winter Wheat &  Milanaise Whole Wheat from Quebec, Sea Salt and yeast.
 
Harbison Cheese from Jasper Hill Farm in Greensboro, VT is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. It is made with pasteurized cow's milk and aged 3-6 weeks and the cheeses this week are ripened to perfection.  This cheese just won Super Gold at the 2012 World Cheese Awards in November!  The cheese just was named hey named their newest cheese after Anne Harbison, seen by many to be the grandmother of Greensboro, VT. She's active in the community, runs a bed and breakfast, and volunteers at the public library, and has known the Kehler brothers since they were children. The bark, cut from Jasper Hill Farm's woodlands holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate

The Organic Steel Cut Oats in the share today come from just across the border in Quebec, little more than an hour's drive from the farm. At Golden Crops, Michel Gaudreau farms several hundred acres of organic grains, and in his mill he processes and then stores the grains from other organic grain farmers in his area. Once each share period we drive to his mill to pick up grains for Good Eats. Michel is an avid member of the organic movement. The existence of his mill makes it possible for a couple thousand neighboring acres to be farmed organically. His products are beautiful and we are grateful to have such an excellent source or oats, barley, flax, spelt and rye. Steel cut oat make for a pretty fab weekend morning meal. These are oats that require long cooking, but you are rewarded with a nutty, creamy beautiful breakfast. These are the oats I cook when it's a special breakfast day.

 
 
 
Recipes
 
 
Roasted Beet Hummus
A friend of mine brought this hummus to a party and it was a huge hit!  Serve it with bread, crackers, or carrot sticks.
 
2 small or 1 medium sized red beet, roasted, peeled and chopped
2 cloves garlic, minced
1/4 cup tahini
juice and zest of 1 lemon
1/2 tsp salt, or extra if desired
1 tsp ground cumin
1 cup cooked chickpeas
1/4 cup olive oil, plus more for thinning the hummus needed
 
Place all ingredients except for the chickpeas and olive oil in a blender or food processor.  Pulse until well blended.  Add the chickpeas and olive oil and pulse just until incorporated.  Add more olive oil as necessary for blending the chickpeas into a paste or to thin out the hummus to a thinner consistency.
 
 
Steel Cut Oats with Apples and Raisins
This recipe takes some time to prepare so it may be better suited to a weekend breakfast.  I tried it this morning and my three year old and I both loved it!  
 
3 cups water
1 cup milk - 1% or 2% is fine; I used almond milk
1 tbs unsalted butter
1 cup steel cut oats
1/4 tsp salt
1/4 tsp cinnamon
1 apple, peeled and grated
1/3 c. raisins
1/4 c. maple syrup
 
Combine the milk and water in a saucepan; bring to a simmer.  Meanwhile, melt the butter in a skillet.  Add the oats and toast until golden and fragrant, about 2 minutes.
 
Stir the oats into the simmering liquid.  Reduce the heat to medium-low and simmer gently until the mixture is very thick, about 20 minutes.  Stir in the salt, cinnamon, apple, raisins and maple syrup.  Continue to simmer, stirring occassionally, until the all of the liquid has been absorbed and the oatmeal is creamy, about 10 more minutes.  Remove from heat and let stand 5 minutes until serving.
 
 
Kicked Up Cajun Corn Maque Choux
Pronounced "mock shoe", this is a traditional dish from southern Louisiana. It is thought to be a mix of Cajun and American Indian cultural influence, and the name is likely derived from the French interpretation of the Native American name. It is usually served as an accompaniment but it can also act as a base for a main meal by adding rice, chicken, shrimp etc.
 
2 Tbs unsalted butter or bacon drippings
2 c corn
1/2 c yellow onions, chopped
1/2 c red or green bell peppers, chopped
1 Tbs jalapeno pepper, minced (optional)
1/2 c heavy cream
 
dash of the following spices:
salt
pepper
garlic powder
onion powder
dried oregano
dried thyme
paprika
 
Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, spices, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
 
 
Swiss Chard and Garlic Saute
 
1 tbs oil
1 clove garlic, chopped
1 bag frozen swiss chard, thawed
Lemon juice
 
Preheat oil in a saucepan; add garlic and cook until just turning brown.  Add the chard to pan and toss it with the oil and garlic.  Season the chard to taste with your choice of herbs and spices, such as salt and pepper, or Italian seasoning.  Stir the chard and cook for about 5 minutes until wilted.   Serve with lemon juice.
 
 
 
 
 
 

Wednesday, February 13, 2013

Good Eats Spring CSA Begins Feb 20th!



 
 
Good Eats Spring Share Begins Next Week!     Learn more
Procrastinators, the time to act is now! 
Pete's Musings
 
We hope you join our rapidly approaching spring share!  The bounty coming your way includes tender baby sweet salad turnips, succulent chard, super sweet overwintered kale, the old Vermonter's favorite beet greens, crunchy napa cabbage, mild and sweet head lettuce, sweet stored carrots followed by new spring tunnel carrots, flavorful and nutritious greenhouse celery, baby beets in all colors, long tender euro cukes (my favorite spring veggie), greens of every shape, size, color and flavor, sweet crunchy pac choi, everybody's favorite spring kohlrabi, scallions and baby onions, baby zukes, and of course plenty of potatoes, cabbage, and other stored crops from last fall's epic harvest.
 
 
 
Fresh Greens end of March Last Year
   

There are many exciting things happening at Pete's Greens these days. We have our best crew ever with lots of young folks stepping up and taking on leadership roles.  We're buying the neighboring farm which will give us more crop land and the possibility of using the new barn for raising lots of critters for meat and manure (more to follow on this development).  We're in the midst of a careful 6 month long analysis of the business that will lead to a better understanding of our strengths and weaknesses.  We appreciate your support and are excited to see what the year to come will bring. ~ Pete
 
 
In the washhouse today (with spinach harvested this week!) left to right: 
Cori Jean, Greg, Dan, Todd, Andrew, Annie, Melissa & Iris with Isaac in the background, and Molly. 
 
Missing from the photo: Pete (busy somewhere!), Amy (writing this now), Tim (taking the photo), Sara (doing Good Eats Spring share data entry!), Steve & Kevin (working on equipment), Deb (in the kitchen).
 
The Spring Share begins NEXT WEEK
February 20th thru June 12th
 
**** THERE'S STILL TIME TO JOIN! ****
 
Payments must be received by Friday to receive first share next week!
(Late starts will be prorated)
 
 
Sign-up now and feed yourself and family
 local goodness that supports your health and community.
 
 
Spring is an exciting time at Pete's Greens!
 
The Spring Share begins with weekly deliveries of winter greens from our greenhouses and shoots house, lots of staples like potatoes, carrots, onions, beets and cabbage, plus frozen summer goodies like corn, sweet peppers, spinach and squash puree that round out the diversity. Although it is  very much winter it is our intention to provide something fresh and green every week!
 
 
 
 
By the end of March/early April, with increased daylight crops begin to vigorously grow and winter greens, mesclun, baby spinach and arugula, chard pac choi and various varieties of Asian greens begin to appear in shares along with herbs.  From late April into May you can expect a wide variety of these baby greens plus spring vegetables like salad turnips, baby beets, scallions and hardy herbs like dill and parsley.
 
 
 
And soon afterward come European cucumbers, basil, and spring onions make their way into the share along with tender greens harvested from the field. Throughout the spring months we will continue to include preserved and frozen items to keep things interesting. 
 
 
 
Visit our Spring Share page for more info.
 
 
 
 
Please visit our delivery page for a listing of Spring Share delivery sites.
 
 
 
 
 
 
Experience the difference
eating great local, organic produce can make on your health and well being!

Have questions about the Spring share?  Visit our FAQ page or send us an email.
 
FIVE SHARE TYPES

Localvore Share - Our most popular share is a great mix of organic vegetables and high quality locally produced staples like cheeses, eggs, flours, grains.  This share is designed to fill your fridge and pantry with enough veggies and local staples to cook healthy and well each week. $46/week.

Veggie Only Share - Provides a great mix (8-10 items weekly) of seasonal organic vegetables from our farm.  Great for households of 2-4 people. $29/week.
 
Small Veggie Only Share - a smaller selection (5-7 items) 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 raised, pastured meats.  You can expect Pete's Greens pastured chicken along with a great mix of beef & pork cuts and sausages from local producers we know and love, plus occasional inclusions of salmon, or lamb or goat. $200 for four $50 monthly deliveries

See website for more info or to sign up!
 
Questions? Email GoodEats@PetesGreens.com or give us a call 802-586-2882 x2]
 
SUPPORT
 
Help Support the NOFA-VT Farm Share Program. 
Farm Share assists limited-income Vermonters in obtaining fresh, local produce directly from family farms. In partnership with NOFA VT, we will be offering subsidized CSA shares to qualifying individuals and families within our delivery area. If you, or someone you know, may be in need of this program, please checkout NOFA's Website, as well the Pete's Green Farm Share web page. Farm Share relies on donations from CSA members to help fund those who might not otherwise be able to afford a CSA share. Please consider making a donation to the program when you mail your checks!
Traveling some weeks of the share? 
No problem.
Just let us know the week before. You will receive a credit for your skipped week which you can use toward next sign-up.  
 
Or donate your share to the Food Shelf!
 
 
Spring Share Delivery Sites
 
Wednesday Deliveries to:
 
Burlington (5 locations)
Montpelier
Middlesex
Northfield
Waterbury
Stowe
Richmond
Essex
Williston
Shelburne
Charlotte
Morrisville
Johnson
Hardwick
Craftsbury
 
Thursday Deliveries to:
 
Newport
St Johnsbury
 
 
 
By being a member of the Good Eats CSA you will also receive a weekly subscription to our weekly Good Eats Newsletter. In the newsletter you can find helpful storage and use tips with interesting tid bits of information for the veggies you have received, localvore item descriptions about quality, production and storage, recipes that include that week's share offerings. You will also find farm updates and photos from around the farm, highlights about our employees and happenings around the area that we are affiliated with. It is a great way to learn about your food!
 

Good Eats Newsletter - Feb 13th, 2013



 
 
This is the LAST Fall/Winter Share Delivery.
Thanks for supporting our farm and being part of Good Eats!
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Salad Greens Mix, Mixed Potatoes, Orange carrots, Goldball Turnips, Valentine Radishes, Onions
 
Plus out of the bag:
Frozen Peppers (in cooler)
Frozen Eggplant -OR- Frozen Stir Fry Mix (in cooler)
 
Localvore/Pantry Offerings Include:
 
Elmore Mountain Country French Bread
Pa Pa Doodles Farm Fresh Eggs
Tim McFarline's Raw Vermont Honey
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Salad Greens Mix, Mixed Potatoes, Orange Carrots, Goldball Turnips, Onions
 
Plus out of the bag:
Frozen Peppers (in cooler) 
 
 
There is STILL TIME to get in on the first delivery of Spring Share next week.
 
We need checks by the weekend to get you into the database. 
 
 
Procrastinators the time has come!
 
Sign-up NOW to secure your weekly deliveries of fresh, organic Vermont grown goodness and the localvore staples that the share brings.
 
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
 
We hope you join our rapidly approaching spring share! The bounty coming your way
    includes tender baby sweet salad turnips, succulent chard, super sweet overwintered kale, the old Vermonter's favorite beet greens, crunchy napa cabbage, mild and sweet head lettuce, sweet stored carrots followed by new spring tunnel carrots, flavorful and nutritious greenhouse celery, baby beets in all colors, long tender euro cukes (my favorite spring veggie), greens of every shape, size, color and flavor, sweet crunchy pac choi, everybody's favorite spring kohlrabi, scallions and baby onions, baby zukes, and of course plenty of potatoes, cabbage, and other stored crops from last fall's epic harvest.
 
 
Fresh Greens end of March Last Year
   

There are many exciting things happening at Pete's Greens these days. We have our best crew ever with lots of young folks stepping up and taking on leadership roles. We're buying the neighboring farm which will give us more crop land and the possibility of using the new barn for raising lots of critters for meat and manure (more to follow on this development). We're in the midst of a careful 6 month long analysis of the business that will lead to a better understanding of our strengths and weaknesses. We appreciate your support and are excited to see what the year to come will bring. ~ Pete
 
 
In the washhouse today, left to right: 
Cori Jean, Greg, Dan, Todd, Andrew, Annie, Melissa & Iris with Isaac in the background, and Molly. 
 
Missing from the photo: Pete (busy somewhere!), Amy (writing this now), Tim (taking the photo), Sara (doing Good Eats Spring share data entry!), Steve & Kevin (working on equipment), Deb (in the kitchen).
 
Spring Share Starts NEXT week February 20th
  **** THERE'S STILL TIME TO JOIN! ****
 
PAYMENT CHECKS MUST BE RECEIVED AT THE FARM BY THE WEEKEND
IN ORDER FOR YOUR SHARE TO BEGIN FEB 20TH
 
Sign-up now and feed yourself and family
 local goodness that supports your health and community.


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.

 
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
 
 
Salad Greens Mix - this week our salad mix is spinach and sunflower shoots, with a bit of radish and pea shoots mixed in.  Enjoy!
 
Goldball Turnips- Goldball Turnips are yellow turnips that tend to have a long tail rather than a round shape, they are creamy yellow on the inside.  Store in a plastic bag in your crisper drawer indefinitely.  They are great boiled and mashed with butter and caramelized onions, or eaten raw such as in the cous-cous recipe below. 
 
Valentine Radishes - a special treat for you, just in time for Valentines Day!  These Asian radishes are also known as Beauty Heart or Watermelon. The exterior of this radish is quite nondescript, they look just like a plain greenish whitish turnip. And they can also be quite large, even softball size which is not what comes to mind when one imagines a radish. But cut into one, and they reveal a distinctive bright pink interior . Sweet, with just a hint of a radish bite, valentines are great in salads, slaw, or as crudites. You can also add to soups, or saute thinly sliced or shredded radish in butter with a pinch of salt. Cook lightly without browning. A stunning bright pink addition to any meal! Store valentine radishes loosely wrapped in a plastic bag in your crisper drawer.
 
Frozen Green or Red Peppers - Our frozen veggies are grown on our farm, come in from the field and go straight into the freezer. Our peppers are washed, chopped, bagged and frozen within hours of harvest. Frozen peppers won't be crisp like fresh peppers but retain all the flavor and yummy summer goodness.  To use them, simply remove package from the freezer, slice open bag, and then either thaw and add to your dish, or chop just what you need frozen and toss directly into your skillet frozen.  If you use the latter method, you can toss unused frozen back into the freezer for later use. (This is how I use all the frozebn veggies).  
 
We also have Frozen Eggplant -or- Frozen Stir Fry Veggies this week.  Green Bag people will take one or the other of these. 
 
 
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
 
Blair and Andrew are shaping loaves of their Elmore Mountain Country French Bread for Good Eats today.  One of our favorite loaves, crusty on the outside, but soft and chewy and flavorful on the inside, they bake this loaf with Ben Gleason's Snake River Sifted Flour, Quebec Milanaise Winter Blend, Quebec Milanaise Rye, sourdough culture and sea salt.
 
For this final week of the share, we have special new Vermont honey from Tim McFarline, a beekeeper from Benson, VT.  Tim's honey is raw, and has never been heated so it retains all vitality and enzymes.  We keep bees on the farm and winters in Vermont are challenging.  The bees head into winter in hives packed with honey and pollen which they need to keep themselves fed through the cold months.  The bees form a ball inside the colony, with their queen in the middle and their gently buzzing activity keeps the whole cluster of bees warm enough to survive.  This bee cluster moves through the hive, and the bees eat their stored honey as they move across the frames.  They don't go outside unless there is a special sunny day with temps near 40-50, then they might slip out for a brief flight that will allow them to eliminate wastes.  Sometimes the bees make it just fine into February and March but if April is long and cold, the bees can starve in the spring while they await the first polllen available on the budding trees.  Sad when this happens.  Our job as beekeepers is to make sure the bees go into winter with colonies full of honey, to wrap the colonies with an insulating layer to help the bees keep heat in, and to check on them in spring, often feeding them to get them through to first pollen. It's gratifying when the bees make it through to another season.  We are grateful for the bees without whom our crops could not be pollinated.
 
 
And brought to you by Deb's hens at Pa Pa Doodles Farm, the last Fall/Winter delivery of Farm Fresh Eggs.
 
 
 
 
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.
 
 
Recipes
 
Sweet and Sour Radish Salad
This is a beautifully colored salad to serve for Valentines Day!
 
2 cups thinly shredded watermelon radish (about 2 medium)
1/2 tsp salt
1 tbs white vinegar
1 tbs sugar
 
Peel the radishes and shred into 1/8'' thickness.  Put into a bowl and add the rest of the ingredients.  Mix well and marinate in refrigerator for about 20 minutes or so.  Enjoy!
 
 
 
Kitchen Sink Cous-Cous Salad
This is an easy salad to put together using any vegetables in your fridge.  This could also be made with quinoa.
 
Cous-Cous or quinoa
Beets
Turnips
Radishes
Herbs
Drizzle of Olive Oil
1 Lemon
 
Cook cous-cous or quinoa according to package directions, let cool.  Finely chop or slice vegetables in your fridge, such as beets, radishes, turnips.  Finely chop herbs.  Mix cous-cous, vegetables, and herbs.  Sprinkle with salt and pepper to your liking.  Drizzle with olive oil to hold salad together.  Squeeze the juice from one lemon and refrigerate.   
 
 
 
Carrots and Turnips Au Gratin
This is a delicious variation on au gratin that features something besides potatoes.  I sometimes substitute rutabaga for the turnips or parnips for the carrots.
 
 
1-1/2 lbs carrots, peeled and sliced
1-1/4 lbs turnips, peeled and sliced
1 can (10-3/4oz) cream of celery soup, undiluted
1 cup milk
1/2 tsp pepper
1 cup shredded sharp cheddar cheese
1/2 cup panko bread crumbs
1 tbs butter, melted
 
Place carrots and turnips in a large saucepan; cover with water.  Bring to a boil.  Reduce heat; simmer, uncovered for 5-7 minutes or until crisp-tender. 
 
Meanwhile, in a small saucepan, combine the soup, milk, and pepper.  Bring to a boil; remove from the heat.  Stir in cheese until melted.  Drain vegetables; transfer to an 11-in x 7-in baking dish coated with cooking spray.  Pour sauce over the vegetables.

Combine bread crumbs and butter; sprinkle over top.  Bake, uncovered, at 400 for 15-20 minutes or until vegetables are tender and crumbs are golden brown.
 
 
 
 
 
 
 
Mes
 
Mexican Corn and jJalapeno Soup
 
Vegetable Stew
 
Veg
 
Vegetable Stew
Here's a delicious stew recipe that you can follow exactly as written below or improvise.  Swap in any veggies you've got laying around, use up your frozen veggies, or even throw it all into the crockpot for about 4-6 hours on low, or until potatoes are tender.
 
1 onion, chopped
1 tbs garlic
1 bag frozen eggplant, thawed, OR 1 bag frozen stir fry mix, thawed
1 red pepper, chopped or use some of your thawed frozen peppers
1 zucchini
6 potatoes, scrubbed and quartered
3 tomatoes cut into chunks
1 chili pepper, chopped
1 tsp rosemary
1 tbs red wine vinegar
1 tbs olive oil
1 tsp salt
1/2 tsp pepper
1 cup frozen peas
2 tbs parsley, chopped
 
 
Preheat oven to 350.  Combine all ingredients in a large casserole dish except for peas and parsley; stir well to combine.  Bake for about 1 hour or until potatoes are tender, stirring once or twice during cooking.

When the potatoes are tender, add the peas and cook for another 5 minutes.  Remove from oven and stir in chopped parsley.
 
 
 
Honey Roasted Carrots
Simple, easy and delicious.
 
6-8 carrots, peeled
3tbs olive oil
1/4 cup honey
salt and pepper to taste
 
 
Preheat oven to 350.  Place the whole carrots into a baking dish, and drizzle with olive oil.  Mix until the carrots are completely covered with oil.  Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
 
Bake in the oven until just tender, or to your desired tenderness, 40  minutes to 1 hour.