Tuesday, March 19, 2013

Good Eats Newsletter - March 20th, 2013




Storm News
We plan to deliver at normal times as most reports show that the storm will be mostly wrapped up Wednesday morning.  That said, Kevin leaves the farm well before dawn and may find the conditions unsafe for delivery.  If there are changes we'll be in touch!
    Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
This week your bag will contain:
Mixed Greens; Mixed Potatoes; Carrots; Goldball Turnips; Savoy Cabbage; Onions
and OUT of the Bag
Frozen Peppers
Frozen Stir-Fry OR Zucchini (take one or the other)
Localvore Offerings Include:
Pete's Greens Pizza Dough (in cooler)
Pete's Greens Pizza Sauce
Maplebrook Farm Fresh Mozzarella (in cooler)
Pa Pa Doodles Eggs
Small Veggie Only Members
take a YELLOW BAG
containing:
Mixed Greens; Mixed Potatoes; Carrots; 
Savoy Cabbage; Onions
and OUT of the Bag
Frozen Peppers
Good Heart Farmstead Needs Our Help!
Ten days ago a barn fire claimed the work of young farming couple Katie Spring and Edge Fuentes in Worcester.  They lost their tools, supplies, fencing, animal feed and personal items though though thankfully no animals or people were injured.
Please consider donating to help them get back on their feet, back to the good work they were doing!
Around the Farm

Kevin at the workbench repairing a seeder, Steve preparing to install a new used engine in the Dodge.
While most of our crew spend their time harvesting, moving, sorting, washing, culling & packing our vegetables, a couple not-often-sung heros are Kevin & Steve.  Along with Isaac, these two have spent the last few months on equipment repair keeping up with the day to day but also making modifications for the season ahead.  Their to-do list remains daunting no matter the vigor they might tackle it with each day.  As soon as spring really arrives, they will both split their time between repairs and maintenance and tractor work in the fields.  And of course, Kevin is your faithful Good Eats delivery guy each week!  Farming is about growing and the required problem solving, ingenuity and careful planning of equipment needs.  But it's also about the ability to respond to changing conditions and breakdowns when they occur, and having the resolve to see a situation through.  These two go at it every day with good cheer.
Storage and Use Tips
This week's Greens  are a mixture of Claytonia, Spinach, Sunflower and Radish Shoots, Cress and a bit of Chickweed.  You may only know of Chickweed as exactly that, a weed, but it is actually a very nutritious little green.  It's a great source of Vitamin C, and it has high concentrations of Vitamin A, Vitamin B1 and Vitamin B2.  It's an excellent compliment to the blend!
The Mixed Potatoes are made up of large Fingerlings, Peter Wilcox, and All Blue Potatoes.  I think the blue potatoes are especially fun because of their unusual color.  They have a glistening purple skin with a solid blue interior. The moist, flavorful flesh is superb for roasting, frying, mashing or boil for salads. They are loaded with minerals, potassium and yes like most blue foods antioxidants too. These spuds are great for kids who love their fun color!  We will be sending out more of these as the share progresses.

Goldball Turnips are yellow turnips that tend to have a long tail rather than a round shape, they are creamy yellow on the inside.  One of our share members Alison says they are the best turnips EVER.  Store in a plastic bag in your crisper drawer indefinitely. They are great peeled, boiled and mashed with butter and caramelized onions, or thrown into a mashed potato dish.

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 frozen veggies).
Savoy Cabbage has firm, hearty leaves and a depth of flavor. This winter cabbage can be used in a variety of recipes. It pairs well with apples, red wine, spices, horseradish and meat. It can also be used in soups or stews or simply roasted or sauteed plain with olive oil, salt and pepper. Store whole, unwashed cabbage in the crisper drawer of your refrigerator until ready to use.
We also have Frozen Zucchini-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
It's a pizza week!
This week we have pizza dough and pizza sauce made at the farm in our kitchen with Maple Brook Fresh Mozzarella to go on top.
We make the Pizza Dough at the farm and then freeze it for delivery. 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. 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.
We also made Pizza Sauce to go along with the share. Deb made the pizza sauce in our kitchen using our organic tomatoes, onions, sunflower oil, garlic, oregano, basil, fennel seed, salt, & black pepper. It's pretty yummy and it's coming to you in a jar for easy delivery.  Use on your pizza or of course on pasta too.
Maplebrook Farm's Fresh Mozzarella Cheese is hand-made daily in Bennington, Vermont. They start with pure, whole Vermont milk from family farms around the state. The milk is first pasteurized, and then cultured and rennet are added. Once the curd has been cut and drained, mozzarella balls are formed. The unique old-world approach of stretching and molding premium raw cow curd in small batches and using all natural ingredients delivers a smooth, moist and refreshingly distinct mozzarella cheese. They recommend setting out fresh mozzarella a few hours before serving, for the full flavor to come through. For best quality, use cheese quickly but (bonus!) you can also freeze to use at a later date.
You're also getting another dozen of eggs from Pa Pa Doodles Farm this week.  Usually eggs come to you every other week but we decided to send them this week instead of next.  See below for an interesting twist on pizza with 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.
Recipes
Pizza with Sausage and Eggs
Eggs on a pizza?  It may sound weird but it works really well!  This would be good with some sauteed onions or any other cooked veggie, or even some raw greens added to the top of each slice.
1 ball of Pete's pizza dough
3/4 cup Pizza Sauce
6 oz shredded mozzarella or substitute another cheese such as Fontina or Monterey Jack
6 oz hot or mild Italian sausage, sliced, cooked and drained (optional, or could also use bacon)
4 whole eggs
Pepper, to taste
1/3 cup grated Parmesan
Pre-heat the oven to 400F.  Stretch the dough out to a 12-14" circle.  Spread the sauce evenly over the prepared dough.  Top evenly with 3/4 of the mozzarella cheese.  Scatter the sausage pieces evenly over the top.  Sprinkle on the rest of the cheese.  Cook for 10-12 minutes and remove from oven.

Using the back of a spoon, lightly make 4 indentations around the pizza, not too close to the edge.  Carefully crack an egg into each depression.  Grind black pepper onto each each egg, and top with Parmesan.

Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft.  Remove, break the yolks with a fork and spread over the pizza if desired.
Onion, Pepper and Fresh Mozzarella Calzone
Here's a suggestion for this week's pizza dough and share ingredients, although feel free to experiment with whatever you would like for fillings.
1 ball of Pete's Pizza Dough
2 tsp olive oil. separated
1 Tbs onions, chopped
1/2 c Petes green peppers, thawed or Pete's roasted red peppers, thawed and sliced
3-4 slices of fresh mozzarella
Italian spices
salt and pepper
Pre-heat the oven to 400F. In a small pan on the stove top use 1 tsp olive oil and cook onions until soft about 10 minutes and set aside. Stir in peppers, spices and salt and pepper in pan, heat all ingredients and set aside. Stretch the dough out to a 12-14" circle. Spread the olive oil over the surface of the entire circle with your fingers or use a paper towel. On half of the circle start piling your toppings, leaving a small 1/2" band on the outside edges. Pile onions and pepper mixture into calzone, top with fresh mozz. Fold over empty side of dough to cover toppings and crimp edges together to encapsulate all toppings. Cook on pizza pan or cookie sheet for 15-20 minutes until dough starts to turn golden brown and has a hard shell. Serve with marinara sauce for dipping.
Creamy Turnip with Paprika Soup
Here's yet another great way to use your turnips.  In my mind it's still soup weather, especially with this cold snap and snow.
2 tbs olive oil
1 1/2 pounds peeled turnip bulbs, cut into 1 inch chunks
1 large onion, diced
1tbs butter
1 pinch sugar
3 large garlic cloves, thinly sliced
2 tsps paprika
1 tsp dried thyme leaves
1/8 tsp cayenne pepper
3 cups broth, veggie or chicken
1 1/2 cups half and half or whole milk
Salt and freshly ground black pepper to taste
Heat oil over medium-high heat in a large, deep saute pan until shimmering.  Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, about 7 minutes.
Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.  Add paprika, thyme, and cayenne pepper; continue to simmer until fragrant, 3o seconds to 1 minute longer.
Add broth; bring to a simmer over medium-high heat.  Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes. 
Using an immersion blender or traditional blender, blend until very smooth.  Return to pan; add enough half and half so the mixture is souplike.  Taste and add salt and pepper as needed.
Honey Glazed Carrots and Turnips
This is a classic way to cook carrots to accentuate their natural sweetness. We added turnips for a little variation and for the light bite they bring to the plate....You can use just carrots or just turnips...You could also substitute rutabagas for turnips if you like.

3 large carrots (about 3/4 pound), peeled & cut into pieces about 2 long by 1/2 wide
3 medium turnips (about 3/4 pound), peeled & cut roughly the same size as the carrots
2 TB honey
2 TB unsalted butter
3/4 cup water
1/2 tsp coarse kosher salt, plus more to taste

In a large skillet or saute pan that, ideally, fits the carrots and turnips in one layer, put the vegetables, honey, butter and water. Set the pan over medium-high heat. Bring it to a boil, sprinkle with the salt, and toss to coat the vegetables in the cooking liquid. Reduce the heat to medium and simmer, covered for about 10 minutes until the carrots are starting to get tender.

Remove the cover, toss the vegetables again, and cook uncovered for another 12-14 minutes, tossing occasionally, until the liquid has evaporated to a glaze and the carrots and turnips are tender but not mushy. Adjust seasoning to taste.

Variation: If you're doing this carrots only, try adding 1 teaspoon of coarsely ground toasted cumin seeds--or 1/2 teaspoon of ground cumin--in step 2.

Zucchini-Potato Frittata

Frittatas are so adaptable and this one would be happy to have the addition of some of the frozen peppers, or any other veggie. The addition of herbs can change the tune of a frittata as will the type of cheese used so lots of room to be creative. This one is perfect for the share this week. The recipe has been adapted from Andrea Chessman's Serving up the Harvest. Serves 4-6.

1 medium zucchini (or half a bag of frozen)
4-5 tablespoons extra virgin olive oil (or sunflower)
1.5 lbs potatoes
1 large onion
1/4 lb bacon or some ham, diced
6 eggs
1 cup grated cheddar

Thaw zucchini. Squeeze out extra juice and set aside.

Heat 3 TB oil over medium-high heat in a large well-seasoned cast iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to med-low, and cook, flipping and stirring occasionally until the potatoes are soft, about 20 mins (you can cover to speed the process and hold in moisture). Increase the heat to medium-high and continue cooking, tossing occasionally, until potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

Add the zucchini and bacon to the skillet and saute over medium high heat, until the bacon/ham is cooked. Remove zucchini and bacon. Keep the skillet over the heat.

Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and bacon, and cheese.

Preheat the oven to 350°F. Add 1-2 TB oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce heat to med-low, and cook without stirring until the bottom is set about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 mins.

Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.
Irish Colcannon
If you're in the mood to continue the St Patrick's Day celebrations, this traditional Irish dish is just perfect.  

2 pounds yellow potatoes, scrubbed
6 tablespoons butter, divided
1 cup milk
2 teaspoons salt
pepper to taste
1 large onion, thinly sliced
12 cups green or Savoy cabbage, thinly sliced (about 1 medium head)
2 TB white wine or water

Cut larger potatoes in 1/2, so that all pieces are of basically uniform size. Cover with cold water. Bring to a boil. Simmer, partially covered for 30 minutes, or until a knife inserts easily through potatoes. Warm 4 tablespoons butter and milk together. Drain potatoes and mash. Add milk and butter and mash until fairly smooth. Season with salt and freshly ground black pepper.

Meanwhile, heat remaining butter in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add cabbage, sprinkle with a bit of salt and continue cooking, stirring occasionally, until the cabbage wilts, about 5 minutes. Add 2 tablespoons of wine or water, reduce heat, cover and simmer for 8 minutes.

Add the cabbage to the potatoes. Mix and mash to desired consistency. Taste for seasoning.

Thursday, March 14, 2013

Good Eats Newsletter - March 13th, 2013



    Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
This week your bag will contain:
Shoots Salad Mix; Nicola Potatoes; Carrots; Mixed Beets; Red Cabbage; Shallots
and OUT of the Bag
Frozen Corn
Frozen Spinach
Localvore Offerings Include:
Elmore Mountain Pain Rustique Bread
Pa Pa Doodles Eggs
Pete's Greens Applesauce
Quebec Organic Pearled Barley
Small Veggie Only Members
take a YELLOW BAG
containing:
Shoots Salad Mix; Nicola Potatoes; Carrots; Mixed Beets; Red Cabbage
and OUT of the Bag
Frozen Spinach
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. 
Around the Farm
 
Todd, Cori and Anners harvesting our salad greens this week.
Storage and Use Tips
This week's Greens Mix is a mixture of Claytonia, Spinach, Shoots and Cress and a bit of chickweed. 
Frozen Spinach is great for casseroles, lasagnas, quiches etc. Thaw it, squeeze out the excess liquid and add it in.  Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish.  You can put the remainder back in freezer.  Really great in pasta or with pearled barley.
Pete's Mixed Beets are a colorful selection of red, candy stripe, and golden. The colors stay true while cooking but if boiling together the red color will take over. I prefer to halve and roast in the oven at 350F. When beets are soft the skins are easily removed. Cool the beets and then dice or slice how you would while preserving the colors of individual beets. Toss in dressing etc when cool or reheat with a meal. Make sure to keep beets in fridge until you want to use.
Shallots are a member of the alium family being similar to both garlic and onions. They grow in cloves similar to garlic and have a sweet, mild flavor like a sweet or Spanish onion. They are well known for their ability to be caramelized or cooked down to where the sugars are reduced or concentrated. When eaten raw, they are much sweeter and milder than even sweet onions. You can slice them thin and saute them in recipes that benefit from a sweet, mild onion flavor. When minced, they are fantastic in homemade vinaigrette and pan sauces. Store them in a cool, dark place.
Nicola Potatoes are golden skinned, golden fleshed potatoes that are truly all purpose. They are great for boiling, mashing or roasting and are plenty waxy enough to make excellent potato salad. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. This means they don't cause the blood sugar spike that other varieties may cause, an issue that can wreak havoc with people with insulin resistance. They also have a yummy slightly nutty flavor, enjoy! Store in a cool, dark place to avoid sprouting. At this time of year organic potatoes (not treated with an anit-sprouting agent) do not store for very long periods of time as they are ready to start their next life cycle. I suggest storing in a plastic bag in the fridge if you are not going to use right away.
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
Here's the information about the Elmore Mountain Bread in this week's share from Andrew at Elmore:
Today we made a Rustic Bread (Pain Rustique). We use Milanaise Winter Wheat, Whole Wheat and a bit of Rye in this bread and one third of the flour is fermented for 10 hours with a small amount of yeast. This long fermentation improves the flavor, the digestability and the keeping quality of the bread.


The organic pearled barley was grown in Quebec and milled at Golden Crops owned by Michel Gaudreau. Pearled barley has been de-hulled, with some or all of the bran removed. It makes a great substitute in recipes calling for brown rice, is wonderful cooked, cooled and used in cold salads, and adds a nice texture to soups and stews. It also cooks down into a really nice risotto, without all of the attention and stirring required with Arborio rice. One cup of dry barley makes about 3 to 3 1/2 cups cooked. If you soak the grains for 6+ hours in cold water before use, you can reduce your cooking time by at least half. Without soaking, you'll want to let them simmer in water for a good hour. You can also cook barley like pasta, using lots of water (4-5 cups of water to 1 cup barley), then drain what's left over.
Deb's eggs have been busily producing lots of eggs for this week's share.
Lastly, we have our very own applesauce this week straight from the Pete's Greens kitchen. The applesauce is made from a mix of apple varieties from Champlain Orchards. This is pure and simple applesauce made with ... apples! That's it. It's delicious stuff and can be frozen if you aren't going to use it this 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.
Recipes
Red Cabbage, Carrot, Beet, and Shoots Salad
There are so many salad options with this week's share!  This salad is a favorite because I grate the vegetables in volume and leave them in containers in the fridge. Then just before dinner I throw a handful of shoots in the bowl with handfuls of grated carrot, cabbage and some beets, dress the salad and I am done. So easy.

Shoots Mix
Grated Carrots
Grated Red Cabbage
Grated Beets

Grilled Red Cabbage
With the nice spring weather we've been having lately I've been using the grill quite a bit.  My favorite thing to do is grill the whole dinner- a piece of meat, a foil packet of nicely spiced potatoes, and another foil packet with veggies.  I grilled up some red cabbage recently and it was outstanding!  This would be wonderful with some diced shallots mixed in.
1 head red cabbage, cut into quarters and then wedges
Olive Oil
Salt and Pepper to taste
Preheat the grill.  Combine the cabbage wedges in a bowl and drizzle the oil on top; add salt and pepper and any other spices you desire.  Wrap in foil and create a sealed packet to keep the steam in.  Put on the grill for 15-20 minutes, or until the cabbage is tender.  Enjoy!
Grilled Carrots
Yet another veggie that grills up great!  I left the smaller carrots whole and quartered the larger carrots so they would cook evenly.  I also left the peels on to retain the antioxidants and nutrients, but you could certainly peel them.
Carrots
Olive Oil
Salt and Pepper to taste
Preheat the grill.  Combine the carrots in a bowl and drizzle oil on top; add salt and pepper as desired.  Wrap in a foil and create a sealed packet.  Grill for 10-15 minutes or until the carrots are tender.
Caramelized Shallots
What to do with all the shallots besides tossing them into a stir fry?  Make these caramelized shallots!  This recipe, from the Smitten Kitchen, is a great way to maximize the sweetness of the shallots.
6 tbs unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tbs sugar
3 tbs good red wine vinegar
1/2 tsp salt
1/4 tsp pepper
2 tbs chopped fresh flat leaf parsley
Preheat the oven to 400 degrees F.  Melt the butter in a 12" oven-proof saute pan, add the shallots and sugar, and toss to coat.  Cook over medium heat for 12 minutes, stirring occasionally, until the shallots start to brown.  Add the vinegar, salt and pepper and toss well. 
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender.  Season, to taste, sprinkle with parsley, and serve hot.
Mushroom Barley Risotto
This one is delicious. Adapted from a Splendid Table recipe.

4 ounce dried shiitake mushrooms
1 tablespoon olive oil
1 large onion, chopped
3 medium carrots, peeled and diced (about 1 cup)
1 medium shallot, chopped (you can sub a bit more onion and a clove or 2 of garlic here)
1/2 cup dry white wine
1 1/2 teaspoons dried thyme
1 cup pearl barley
4-5 cups canned low-sodium chicken or vegetable broth
3 tablespoons chopped fresh parsley
1/2 cup grated Manchego or Parmesan cheese
Kosher salt
Freshly ground black pepper


Heat the oil in a large, heavy stockpot over medium heat. Add the onion, carrots, and shallot and sauté 5 minutes. Add the mushrooms, wine, thyme, and barley, stirring until the wine is nearly evaporated. Add 4 cups of broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is almost completely absorbed and the barley is almost tender, about 25 minutes. Add the remaining 1cup broth and cook, stirring, until the barley is tender and creamy, about 5 minutes. Stir in the chopped parsley and cheese, season with salt and pepper, and serve.
Roasted Beet and Barley Salad
Beets are a wondeful addition to any salad, but this barley salad is just over the top.  I suspect I'll make this often in the summertime!
1 cup dry pearl barley
4 medium beets, tops removed (or 5-7 small)
1/2 large red onion, minced and soaked in cold water for about half an hour
1/2 block feta (about 4 ounces), cut into small squares or crumbled
4-5 scallions, sliced into rounds
1 1/2 tbs lemon juice
1 tbs olive oil
salt and pepper to taste
extra sliced scallions for garnish
Preheat the oven to 450 degrees F.  Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender, about 30-45 minutes.  Peel and dice the beets into small cubes.
Meanwhile, bring 3 cups of water to a boil.  Add the barley and 1/2 tsp of salt.  Reduce to a simmer, cover and cook until the barley is just al dente, about 30 minutes.  If there is extra liquid in the pan drain the water.  Cover the pan until ready to use.
Drain the red onion.  Combine barley, beets, feta, and scallions in a large mixing bowl.  Sprinkle the lemon juice and olive oil over the top and toss to coat.  Taste the salad and add salt and pepper as needed.
Carrot Oatmeal Muffins
Muffins are a staple in my house.  I usually bake a batch and freeze half for quick morning snacks.
1/2 cup unsweetened applesauce
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup grated carrots
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup rolled oats
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
Optional: chopped nuts or raisins
Preheat oven to 400 degrees F.  In a mixing bowl combine applesauce, sugar, egg, vanilla, and carrots.  In a second bowl combine all the dry ingredients.  Add the two mixtures together and beat just until combined.  If desired, fold in nuts or raisins.
Pour batter into greased muffin tins.  Bake for about 15 minutes or until the tops spring back when touched lightly. 

Good Eats Newsletter - March 6th, 2013




Meat Share Members -It's a meat share week!
    Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
 
Shoots Salad Mix; Purple Potatoes; Rainbow Carrots; Celeriac; Yellow Onions;
 
and OUT of the Bag
Coleslaw Mix
Frozen Kale
Frozen Squash Puree
 
 
Localvore Offerings Include:
Elmore Mountain Flax Bread
Bonnieview Coomersdale Cheese
Pete's Greens Pesto
 
 
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Shoots Salad Mix; Purple Potatoes; Rainbow Carrots; 
Yellow Onions;
 
and OUT of the Bag
Coleslaw Mix
Frozen Kale
 
 
 
 
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. 
 
Around the Farm
 

Iris getting into the seedling action this week in the headhouse.
 
Storage and Use Tips
 
This week's Shoots Mix is a mixture of Sunflower shoots, radish shoots, and cress.  You're probably familiar with the shoots by now but perhaps not the cress - it's got a tangy spicy kick to it and is a great addition to salads or sandwiches.  I LOVE cress.  There's only a small amount of cress in this week's bag, you'll see more as spring progresses.
 
This week we have prepared our shredded Coleslaw Mix for you.  We make this periodically in winter and spring so that you don't have to!  This is a simple blend of cabbage and carrots. All you need to do is just add your favorite dressing! I have included a few suggestions below. We may have coleslaw mix once or twice more during the share.  Let us know what you think of receiving this option!  We think it's nice to able to deliver cabbage in a ready to use form.
 
Celeriac doesn't win any beauty contest but celery root (celeriac) has a creamy, delicious inside with a mild celery flavor that adds depth and character to ordinary dishes.  It's excellent storage ability makes celeriac a popular vegetable for winter dishes.  Excellent mashed, as a roasted vegetable, in soups, or raw in salads.  The easiest way to prepare celeriac is to cut it into 1 inch thick slices.  Lay the slices flat and cut off the exterior without cutting away too much of the creamy flesh.  Store loosely wrapped in plastic in the fridge for 1-2 weeks or longer.
 
Frozen Kale - I use frozen kale pretty much anywhere I'd use frozen spinach.  Tip for using...  If you won't use the whole package at once, take it out of freezer and let it thaw a bit on counter.  Once softened some you can attack it with a knife and saw into several slices of frozen goodness.  Then use what you will and throw the rest of the sliced sections back in freezer.  Next time you won't have to thaw to saw, just grab a slice.
 
 
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 Bread is making Quebec Flax Seed Loaves for us this week. They are made with Milanaise wheat and rye flours, Quebec flax seeds, sourdough and sea salt.
 
 
Pete's Greens Pesto - We grow a lot of basil just to make pesto for Good Eats. We have been fiddling with recipes using different oils, nuts, cheeses, and we have settled on this this recipe made with pesto, garlic, olive oil, salt, sunflower seed, parmesan and romano cheeses.  If you like your pesto really garlicky, add some.  We are pulling it from the freezer for you and it may have thawed when you receive it. If you will not use it right away, refreeze it. You can just throw the whole container in the freezer, or dole it out into an ice cube tray. After the pesto cubes have frozen, pop them out and place them into a plastic bag. Then you can use just what you like when you need it.
 
 
Coomersdale Cheese comes to you from Bonnieview Farm right down the road from us in Craftsbury.  Neil Urie milks his herd of sheep to produce three cheeses - Ewe's Feta, Mossend Blue, and Coomersdale. Coomersdale is a semi-hard cheese, similar to a young pecorino, made with a recipe originally from the Pyrennes. This American Cheese Society award winning cheese is great on it's own or pairs well with sweet items like honey or jams.  It should also be great grated onto the pesto in the share.

 
 
 
Meat Share
 
McKnight Farm Organic Steaks - The steaks this week comes from McKnight Farm, an organic dairy in East Montpelier.  Our friend Seth Gardner is a long time organic dairy farmer  and we have been working together to regularly include Seth's beef in the Good Eats meat share.  You'll receive either Porterhouse, Rib, or T-Bone Steaks.
 
Our friends and neighbors over at Jasper Hill Farm have a new venture this year. They have begun making good use of the whey left from the milk that goes into cheese making and they've been feeding it to a small group of pastured pigs on the farm. We purchased a few of their piggies for Good Eats and these cuts will appear in the share in coming months. This week we have Jasper Hill Farm Pastured Whey Fed Sweet Italian Sausage and Bacon! Great on pizza or alone in a bun, or as part of a pasta fest. Enjoy!
 
Pete's Pastured Chicken - we have our own Pastured Chicken for you and this week I have included a recipe for Chicken and Dumplings. Yum.
 
 
 
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.
 
 
Recipes
 
Annie's Shoot Salad (of late)
These days, the most common assembly of a bowl of greens in my kitchen goes like this...
 
2 eggs
Shoots salad mix
Olive oil
Mustard
Apple cider vinegar
Salt & Pepper
Optional: blue cheese, walnuts, almonds, bacon
 
Hard boil two eggs (Place the eggs in a small pot of cold water. Heat over medium heat. Remove from the stove as soon as water boils. Let sit ten minutes. Remove the eggs from the water.) While still warm, chop the eggs into large pieces and throw them on top of a bowl of greens. Mix up a dressing of mostly olive oil, a squirt of dijon mustard, a bit of apple cider vinegar, and a solid pinch of sea salt and pepper. Pour dressing over the eggs and greens, and mix. Sometimes almonds, or bacon, or blue cheese make it into the bowl, but eggs and a mustard dressing are the basics.
 

 Potato & Celeriac Mashers
This beats plain old mashed potatoes any day!
 
4-6 potatoes, baked or boiled
1 celeriac, peeled and cubed
2 cloves garlic, peeled and mashed
1/4 c butter (to taste)
1/4 c creme fraiche or sour cream
pinch nutmeg
salt and pepper
 
Cover celeriac pieces with cold water, bring to a boil until tender, about 30 minutes, drain water.  Cut up butter and place in bottom of a large bowl.  Add cooked potatoes, cooked celeriac, garlic and mash all together.  Add the cream to desired consistency.  If you want it really smooth mix with a hand held mixer.  Season to taste.
 
 
Kale, Sausage and Potato Soup
A hearty soup to warm up these last cold days of winter.  This could be made vegetarian by skipping the sausage and swapping chicken broth for veggie broth.
 
2-3 links Italian sausage
1 package frozen kale, thawed
1 tsp olive oil
1 onion, chopped
1 medium carrot, sliced
4 cloves garlic, chopped
8 cups chicken or veggie broth
2 cups water
3 medium potatoes, peeled and diced into 1/4 inch pieces
1 pinch dried red pepper flakes
salt to taste
1/4 tsp ground pepper
 
In a large dutch oven or soup pot, cook sausage over medium-low heat.  Turn and cook until brown, about 10 minutes.  Remove from pot, let cool and cut into thin slices.
 
Add oil to pot, add onions and carrots; cook on medium heat until transluscent, about 5 minutes.  Add garlic and cook for one minute more.
 
Add broth, water and black pepper, bring to a boil and cook 5 minutes.  Add cooked sausage, potatoes, red pepper flakes and bring back to a simmer.  Cook covered for about 4 minutes.  Add kale and bring back to a simmer.  Cook partially covered until the potatoes and kale are cooked, about 5-6 minutes. 


 
 
Citrus Herb Marinade
This is the standard steak marinade in our house. The steaks that meat share members will receive tomorrow will be wonderful with this marinade - I'd be preparing it tonight! Citrus really works well to tenderize a piece of meat and this marinade never disappoints. It is quick to prepare and substitutions work out just fine. You can prepare it ahead of time and it can sit in the fridge for up to a week.

Combine and then place with steaks in a ziplock bag or other sealed container.
1/4 cup sunflower oil or olive oil
1.5 TB lemon juice
1.5 TB orange juice or red wine
1.5 tsp dried thyme
1 crumbled bay leaf
1 clove minced garlic
1 tsp salt
1/4 - 1/2 tsp black pepper

 
 
 
Chicken and Dumplings

Comfort food at its very best. Adapted from Epicurious.com. Use a wide pot so the dumplings don't stick together. Serves 6.



For the soup

2 tablespoons sunflower oil, bacon fat or olive oil

1 (3-4 pound) chicken, cut into pieces

1/4 cup flour, seasoned with salt and pepper to taste

1 medium yellow onion, peeled and cut into large chunks

2 carrots, peeled and cut into large chunks

2 medium turnips, cut into large chunks

1 bay leaf

1 sprig thyme

1/4 teaspoon turmeric

Kosher salt and freshly ground black pepper to taste

4 cups chicken stock or low-sodium chicken broth

shoots



For the dumplings

1 1/2 cups whole-wheat pastry flour

2 teaspoons baking powder

1/2 cup coarsely ground cornmeal

1 tablespoon sugar
1 teaspoon kosher salt

1 3/4 cups heavy cream



Heat the oil in a wide, heavy pot with a tight-fitting lid. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside. Add the onion to the pot and cook for 2 minutes. Add the carrots, turnip, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more. Stir in the stock. Return the chicken to the pot, cover, and simmer for 15 minutes.

Meanwhile, in a large bowl, combine the first five dumpling ingredients. Add the cream and mix until just combined. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the shoots.
 
 
 
Arrowhead Coleslaw
Add apple slices to sweeten this recipe, or grated valentine radishes for spice!
 
1 package slaw mix
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.
 
 
 
Classic Coleslaw Dressing
A classic dressing for the coleslaw mix we included in the share this week.
 
2/3 c mayonnaise (sub sour cream if you like)
1/4 c onion, minced
3 Tbs dill pickled, minced
2 Tbs pickle brine
2 Tbs distilled white vinegar
1 Tbs horseradish
1 Tbs sugar
1 tsp salt
1/2 tsp black pepper
1/2 tsp celery seeds
 
Whisk ingredients together until well blended.
 
 
 
Mexican-Lime Coleslaw Dressing
A fun way to spice up your coleslaw mix, serve with chicken or fish.
 
1/3 c lime juice
1/2 tsp ground cumin
1 clove garlic, minced
1/2 tsp hot pepper sauce (to taste)
1/2 c olive oil
 
Whisk lime juice, ground cumin, garlic and hot pepper sauce together and then slowly whisk in olive oil.
 
 
 
Breaded and Fried Celeriac
From Mark Bittman's cookbook, How to Cook Everything Vegetarian, this process results in crunchy, yet tender celery root strips. Serve with pesto. You can also try this procedure with winter squash served with a curried mayonnaise.
 
1/2 cup flour
2 eggs, beaten, seasoned liberally with salt and pepper
1 cup plain bread crumbs
large celeriac, peeled and cut into 1/4 inch thick slices
3 TB butter, plus 3 TB olive oil for frying

Set out three shallow bowls, next to each other in order, one with flour, another with eggs and third with bread crumbs. To bread celeriac, toss with flour, shaking off extra. Immerse in eggs, then toss to cover with bread crumbs. Set on a parchment-lined cookie sheet until all pieces have been breaded. Heat oil in a medium frying pan over medium to medium-high heat, so that oil reaches about 350F. Fry celeriac, allowing space between each piece, until golden. Flip and fry the other side, about 5-10 minutes total. Drain on paper towels. Repeat with remaining celeriac. If you have a lot of vegetables to cook, keep fried vegetables warm in a 200F oven set on a cooling rack over a cookie sheet for 10-15 minutes. Serve with pesto.