Thursday, March 14, 2013

Good Eats Newsletter - Febraury 27th, 2013




 
 
 
      Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
 
Spinach and Shoots Mix; Mixed Small Potatoes; Carrots; Purple Top or Goldball Turnips; Savoy Cabbage; Red Cippollini Onions
 
and OUT of the Bag
Frozen Beans 
Frozen Peppers 
 
Localvore Offerings Include:
Aurora Farms VT Organic White Flour
Butterworks Fresh Cream
Empire Apples
Pa Pa Doodles Farm Eggs
 
 
 
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Spinach and Shoots Mix; Pete's Fingerling Potatoes; Carrots; Savoy Cabbage; Red Cippollini Onions
 
and OUT of the Bag
 Frozen Beans 
 
 
Meat Share Members
The first meat share delivery is March 6th.
 
 
 
 
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
 
 

Molly joyfully presents savoy cabbage, ready for this week's share.
 
 
 
Andrew and Dan pack our CSA greens this week,
a vibrant mix of spinach with sunflower and radish shoots.
 
 
 
 
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.
 
tStorage and Use Tips
 
This week you will have Frozen Beans or Frozen Peppers.  Our beans have been picked, washed, blanched, bagged and frozen all in a few hours. The peppers have been washed, sliced, bagged and then right to the freezer. Beans and peppers simply need to be heated up. Remove from plastic bag and heat in water or mix into a dish as you would fresh produce. Although the peppers are not blanched they tend to lose some rigidity during the freezing process, but retain all the sweet flavors or a freshly picked pepper and are best used cooked in a dish as opposed to fresh on salads.

The potatoes in the big share this week are a mix of all our potato varieties, baby-sized and perfect for roasting whole.  The potatoes in the small share are large fingerlings - they have the characteristic delicate skin and sweet flesh of fingerling varieties but are big enough to chop up and roast, or bake, the way you might cook a larger potatoAt this time of year it's best to store potatoes in a paper or plastic bag in the fridge.  Since they are not treated with an anti-sprouting agent these guys are getting ready to start their next cycle of life and tend to sprout quickly if kept at room temperature. 
 
Purple Top or Goldball Turnips - these turnips are an heirloom variety originating in Asia in the late nineteenth century. Still today they are a mainstay for winter storage vegetables. They are very nutritious being high in vitamins, minerals and fiber. Before they became the brunt of off-season localvore humor they were highly prized by the Romans, even Pliney the Elder loved a good turnip. They have been a regular guest in root cellars for over a century, being able to keep well into late winter months. They have a delicate flavor, being slightly bitter and earthy. Turnips can be grated for salads, stir fries, gratin potatoes or try them steamed with salt, pepper and a creamy cheese sauce, roast in the oven with your other favorite roots or mash with potatoes for gourmet mashers.
 
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.
 
Cippollini Onions (pronounced chip-oh-lee-knee) are about the size of a golf ball with a slightly flattened appearance.  They're thin-skinned and have a pale, translucent purple flesh.  Caramelizing and roasting these onions bring out their natural sweetness.  Cippollini onions will keep, cool and dry, for up to a month.
 
Using your frozen veggies - I have been using our frozen veggies for a couple years now and I love having access to great organically grown local vegetables in winter. I have kids and often I do not need a whole bag of vegetables. Recently my mother in law was in the kitchen watching me as I prepared dinner. I took a bag of frozen corn out of the freezer, grabbed a serrated bread knife, and sawed myself off a hunk of frozen corn and tossed it into the waiting pot of boiling water for a quick warm up. Then I twist tied the remaining veggies into their bag and tossed them back into the freezer. It was something that I thought everyone would obviously do but she was surprised at the utilitarian approach. I use a lot of our frozen vegetables in the same way beans, corn, broccoli, red peppers etc. I throw sawed off hunks in pasta sauces, saute pans, etc. It may be a bit of a crude method, but it's a time saver and a great option if you don't need a whole bag.
 
Spinach/Shoots Mix- New to shoots? In the world of sprouts, micro-greens and shoots they are all just varying degrees of growing greens to eat at seedling maturity. Sprouts are sprouted without soil and the roots, stem and young seed leaves are eaten. Micro-greens are grown in soil and are cut at the base of the stem leaving mini seedlings that usually have very colorful or tasty seed leaves. Shoots are larger seeded crops like peas, corn or sunflowers that are grown in soil and cut at the base of a long hearty stem, with large tasty seed leaves. The plants are very tender because they have not begun to photosynthesize yet which makes the cells more rigid and sturdy to support the plant. Sunflower shoots are my favorite type of shoot to eat because of their succulent stems and leafy tops. They are tender, juicy and very earthy flavored. A great treat when there is little green to eat! Store in a sealed plastic bag in your crisper drawer for 3-4 days.
 
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
 
We are psyched to be able to include cream from Butterworks Creamery in Westfield, VTThis cream was separated and bottled today (Tuesday) and is fresh as can be! 
 
Empire apples straight out of Champlain Orchards in Shoreham, VT will be included in this weeks locavore share. Empire was developed at Cornell University in New York in the 1940s. Its parents are the classic old North American varieties Red Delicious and McIntosh that have been long grown in the Northeast. The shiny red Empire apple has a sweet-tart taste that is ideal for fresh eating and salads but also great for sauce, baking, pies and freezing. It is an ideal lunch-box apple because it does not bruise easily. Although Empire apples can be stored for a short period, it is best when eaten straight from the tree. It is recommended they are stored in the fridge to maintain their much loved crisp texture and sweetness.
 
 
Over the course of this share, you'll receive several types of flour. The Vermont Organic White Flour you are receiving this week was organically grown in Charlotte by Tom Kenyon at Aurora Farms (home of the Nitty Gritty Grain Company). Tom and Randy George of Red Hen Baking Company collaborated to grow this flour, and the first successful crop was harvested in the Fall of 2009 (after a couple failures in prior years). The quality of the flour and the success of the crop was worthy of celebration! Prior to the 2009 harvest, we had nothing like it available to us that was grown locally here in Vermont. It's a lower protein flour, more of an all purpose flour than a bread flour, though still with enough protein and gluten strength to bake breads (Red Hen's Cyrus Pringle bread uses this flour). I am thankful for the opportunity to have a good, very local organic white flour on hand to bake with, one that I know has been grown organically and that performs so well to boot. It is my go to flour for most dessert baking - cookies, brownies, cakes etc. I like the added nutrients of whole wheat flour, so I do mix this flour with others in most non-treat baking. I mix it with whole wheat flour for bread and pizza dough, and with whole wheat pastry or a sifted wheat flour for muffins, pancakes and biscuits.
 
The eggs come from "the girls" at Pa Pa Doodles Farm. This flock is lovingly tended by our own Deb Rosewolf.
 

 
 
Recipes
 
Cippolini Onions Roasted with Balsamic Vinegar and Honey
Peeling the onions takes a bit of time but it's worth it!
 
1 1/4lb cippolini onions, peeled
Four sprigs fresh rosemary, thyme or oregano, chopped
3/4 cup dry white wine
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 tbs olive oil
1 tbs honey
 
Place enough water in a saucepan large enough to hold the cippolinis.  Bring the water to a boil.  Score an X in the root end of each onion and boil the in the water for 60 seconds.  Drain and allow to cool. 
 
Preheat the oven to 450.  Cut off the roots and stems and remove the onion peels.
 
Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding. 

Combine the wine, soy sauce, vinegar, olive oil, and honey.  Pour the mixture over the onions.  Scatter on the herbs.  Roast in the preheated oven for about 40 minutes, turning twice. 
 
 
Indian Cabbage and Carrot Salad
An oldy but goody recipe from the Good Eats archives, this is an easy to prepare dish that is perfect to serve on top of greens for a dinner salad or add to hot sandwiches as an Indian Slaw or eat as is. Adapted from the Lite and Luscious Cuisine of India cookbook, by Madhu Gadia.
 
4 c cabbage, thinly sliced
1 c carrots, scrubbed and grated
1 tsp sunflower oil
1/2 tsp mustard seeds
pinch of turmeric
1/2 tsp salt
1/4 tsp black pepper
 
Heat oil in a heavy skillet on high heat. Add mustard seeds, cover with a lid to avoid splattering. Cook for a few seconds until the mustard seeds stop popping. Add the cabbage and carrots and then the turmeric, salt and pepper. Stir to mix. Stir-fry for 3-4 minutes, until heated through. Do not overcook the cabbage - it should be just barely cooked. Transfer to a serving platter and serve immediately.
 
 
Turnip Hash
We have included this recipe before and have gotten great comments about how nice it is to have a flavorful easy recipe for these root crops. Feel free to use related root crops such as rutabaga, Gilfeather turnip or Goldball turnips from your share this week.
 
6 Tbs olive oil
1 onion, small dice
1 lb. turnips, small dice
2 c hot chicken or vegetable stock
2 Tbs unsalted butter
1/2 cup gruyere cheese, shredded
1/2 cup parsley, rough chop
Salt and pepper, to taste
 
Warm the chicken stock in a sauce pan over medium-low heat.
Heat the olive oil into a large skillet and turn the heat to medium. Toss in the onion and cook until translucent. Add the turnips and cook for 2 minutes. Ladle in some of the hot chicken stock and cook until absorbed. Continue until all of the stock has been added, about 10 minutes. Season with salt and pepper. Add the butter and grated cheese off the heat. Garnish with parsley.
 
 
Smashed Turnips With Horseradish
If you are not a fan of turnips yet this recipe will be the one to change your mind. Pleasingly chunky, slightly sweet with a nice horseradish bite.
 
2 large turnips
1/2c red onion, minced
2 Tbs horseradish, freshly grated
1/2 c sour cream
2 tsp salt
 
Trim the ends off the turnips, peel and cut into quarters. Place them in a pot, and cover with water. Bring to a boil, then reduce heat to low and simmer until turnips are fork-tender, about 25 minutes. Strain until completely dry. Place the turnips in a large bowl while they’re still hot, and add the remaining ingredients. Mash with a whisk or a potato masher until well combined but still chunky.
 
Sweet and Sour Savoy Cabbage
Apples and cabbage are just meant to go together.  Throw in a pork chop or some sausage and you've got a standout meal!
 
3 tbs unsalted butter or canola oil
1 medium onion, thinly sliced
1 large head savoy cabbage, thinly sliced
1 large apple, peeled and sliced
1/4 cup sugar
1/3 cup apple cider vinegar
3/4 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
 
Add the butter, onion, and cabbage to a large saucepan and set over medium high heat.  Saute until the cabbage is slightly wilted and has reduce in volume by about half, about 8 minutes.
 
Stir in the apple, sugar, and vinegar.  Cover and cook, stirring once, until the cabbage and apples are nearly tender, about 4 minutes.  Turn off the heat.  Let the lid "cook" until the apples are soft, about 4 minutes.  Add salt and pepper and serve.
 
Braised Winter Vegetables ~ Adapted from Vegetable Love cookbook
Simple, excellent and addictive, these veggies practically melt on the inside. This recipe will work for potatoes, carrots, parsnip, squash, pumpkin, turnip and rutabaga. Add more stock per volume of vegetables as needed.
 
 
carrots, peeled and cubed into 1" pieces
parsnip, peeled and cubed into 1" pieces
potatoes, cubed into 1" pieces (peeling is optional)
2 Tbs butter, melted
1/2 c stock (veggie or chicken)
salt and pepper
 
 
Place oven rack in the bottom third of the oven. Preheat the oven to 500F. Toss the diced veggies with butter in a 12x10" roasting pan. Spread out in a single layer. Roast the veggies for 30 minutes, stirring midway through cooking until lightly browned. Reduce the oven temperature to 350F. Pour the stock into the roasting pan. Cover tightly with foil or lid. Bake for 15 minutes. The liquid will be mostly absorbed by the veggies. Season with salt and pepper.
 
Pie Crust (10" pie shell, or 9" shell with lattice)
This is an easy crust recipe to follow with some great notes at the bottom. Make ahead of time and freeze or the night before. I suggest the food processor but you may also want to do by hand. I like to make a bunch and put them in the freezer for quick quiches or on the fly pies.
Adapted from epicurious.com

9 Tbs unsalted butter or lard, cold
1 1/2 c pastry flour (preferred) or all-purpose flour
1/4 tsp salt
3 1/2 Tbs ice water
1 1/2 tsp cider vinegar Optional
1/8 tsp baking powder (if not using, double the salt)

Divide the butter into two parts, about two thirds to one third (6 tablespoons and 3 tablespoons). Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes. Combine the flour, salt, and baking powder freeze for at least 30 minutes.

Food processor method
Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal. Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas (Toss with a fork to see it better). Add the ice water and the vinegar and pulse 6 times. Pinch a small amount of the mixture together between your fingers. If it does not hold together, add 3/4 Tbs water and pulse 3 times. Try pinching the mixture again. If necessary, add another 3/4 Tbs water, pulsing 3 times to incorporate it. The mixture will be in particles and will not hold together without being pinched. GentlykKnead the mixture with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. If mixture is too sticky add small amounts of flour until it becomes granular. Wrap th e dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. Refridgerate up to 2 days or freeze up to 3 months.

Notes on crust
Pastry flour offers the most tenderness while maintaining flakiness, but it is the addition of vinegar that relaxes the dough without losing flakiness, making it easier to roll, shrink less, and be even more tender. The baking powder lifts and aerates the dough slightly without weakening it, but it makes it seem more tender. The secret to success is finely incorporating about two thirds of the butter into the flour, which keeps the flour from absorbing too much water and forming gluten (protein + water), which would make the crust tough. The remaining one third of the butter is incorporated in larger pieces, which serve to seperate the layers, resulting in the desired flakiness. This pie crust does not shrink or distort as much as the standard all-butter crust because there is less gluten development. If when adding the water, you find you need more than indicated in the recipe, chances are you haven't moisture-proofed the flour adequately (you haven't used the correct amoun t of butter or processed it fine enough), leaving the flour free to absorb more liquid. The resulting crust will be flakier but less tender. If you find you need less water than specified in the recipe, chances are you divided the butter incorrectly and used too much of it to moisture-proof the flour, preventing it from absorbing an adequate amount of water. The resulting crust will be more tender but not very flaky. Flattening the newly formed dough into a disc or discs before refrigerating makes it easier to roll without cracking. The dough is refrigerated to relax the gluten, making it less elastic and easier to roll. Chilling also firms the butter, preventing sticking and the need for extra flour when rolling, which would toughen it. Dough that has rested overnight before baking shrinks less.
 
Glazed Apple Cream Pie
 
 
1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tbs cornstarch
2 tbs milk
1 tsp vanilla extract
2 baking apples, peeled, cored and sliced
1 tbs flour
1/4 tsp ground cinnamon
1 package pie pastry for a double-crust pie, or the recipe above, doubled
1/2 cup confectioners' sugar
1 tbs milk
1/4 tsp vanilla extract
1 tbs butter, softened
 
In a medium saucepan over medium heat, combine sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter.  Heat until butter is melted, stirring occasionally.  In a small bowl, whisk together the cornstarch, 2 tbs milk and vanilla; stir into saucepan.  Cook until thickened, stirring constantly.  Remove from heat and set aside to cool slightly. 
 
Preheat oven to 400 degrees.  In a medium bowl combine apples, flour, and cinnamon; mix well.
 
Line a 9-inch pie pan with dough.  Pour thickened mixture into pastry-lined pan.  Arrange apple mixture evenly over filling.  Top with second crust, seal and flute the edges.  Cut slits in top crust.
 
Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender.  Cool for at least 30 minutes. 
 
In a small bowl combine confectioner's sugar, milk, vanilla, and butter.  Blend until smooth; pour evenly over warm pie.  Refrigerate for at least 1 1/2 hours before serving (longer is better).
 

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