Thursday, August 22, 2013

Good Eats Newsletter - August 21, 2013

Localvore Members
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag will contain:

Mesclun; Potatoes; Beets; Broccoli; Rainbow Chard; Fennel; Onions; Cucumber

And OUT of the bag:

Tomatoes & Garlic (packed in a small paper bag)

Localvore Offerings Include:  

Elmore Mountain Bread
Quebec Organic Pearled Barley
Bonnieview Farm Feta
Tangletown Eggs

Small Veggie Only Members
take a YELLOW BAG containing:

Mesclun; Beets; Rainbow Chard; Fennel; Cucumber
And OUT Of the bag:
Tomatoes & Garlic (packed in a small paper bag)

Thanks to everyone who came out for our open farm on Saturday!  We had such a fun day - great weather, great food,  great music and great people.  It was great to meet so many of you.
I'd like to thank everyone at the farm for their hard work in pulling the event off, Ryan O'Malley at NECI and his talented volunteers, and the wonderfully talented ladies from Full Circle that provided us with the music.  I can't wait to do it again next year!
Open Farm Day
Food prepared by NECI, bread from Elmore Mountain, and various cheeses from Cellars at Jasper Hill.  Tim getting ready to bring a tour out.  Below: a tour heading out to the fields.  Our wonderful music from Full Circle





Storage and Use Tips

This week's greens are mesclun.

The Potatoes are a great mix of Nicola, Adirondack Reds, and Peter Wilcox.

Your beets this week are a mix of reds, golds, and chioggias.  The chioggia are a deep pink on the outside, with candy pink and white stripes on the inside. From there you can pick out the red and gold.   To maintain the beautiful colors of the chioggia and gold beets, cook the red beets separately.  If roasting, you can package the beets up in different foil packages, tossed with oil and salt.  I like to cut my beets up into like-sized pieces.  I roast them in a 400F oven for about 50-60 minutes, until a knife easily slips in and out of a piece.  Skin them once they are cool enough to handle.  Store beets loosely wrapped in a plastic bag in your crisper drawer.

Large share members will get a nice head of broccoli.  There is nothing better than fresh organic broccoli!

Rainbow Chard is a delicious nutritious green, high in Vitamins A, K, and C.  Chard works great as a spinach substitute but needs to be cooked down a bit longer.  It also works well in soups and stews, or sauteed as a side.



Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. To prepare, trim off the fronds and stalks and reserve them for garnish or seasoning. Cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute' it. It is done when tender enough to pierce easily with a skewer.

Large yellow onions will be in the bags for large share members.

Everyone will get some cucumbers this week - either a slicing cuke or a European cucumber.

Everyone is getting more garlic.  It will be in the paper bag with the tomatoes.

 Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Localvore Lore
Elmore Mountain Bread made Rustic Bread this week.  It's made with Milanaise Winter Wheat and Rye and Whole Wheat from Gleason Grains.


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.

Bonnieview Farm Feta Cheese is made right up the road from us in Craftsbury.  Neil and Kristen Urie make this amazing cheese from the ewes they milk daily.  This cheese is wonderful added to a salad, crumbled into various pasta dishes, or on bruschetta and other open faced toasted sandwiches.  It's also great right from the container!

Enjoy your eggs from Tangletown Farm!
Recipes

Creamy Feta Dressing
This is a wonderful dressing. If you have fresh mint in the garden, use it here. Makes about 1 cup.

1/3 cup feta cheese, finely crumbled
1 clove garlic, minced
1/3 cup oil
2 TB cider vinegar
1/4 tsp salt, or to taste
3 TB yogurt
1 TB mayonnaise
fresh black pepper
fresh minced or dry herbs: mint, dill, chives, parsley

Blend together vinegar, garlic, yogurt, mayo, salt, pepper, & herbs. Blend in the oil in a drizzle until emulsified, then stir in feta. Keeps 1 week in refrigerator.



Charred Tomatoes with Fried Eggs on Garlic Toast
When tomatoes are cooked in a healthy fat like olive oil, it increases our absorption of the phytochemical lycopene, which may lower the rist of heart disease.  September 2013, Martha Stewart Living Magazine.

4 slices rustic bread, toasted
1 clove garlic, peeled
1 tbsp extra-virgin olive oil, plus more for brushing
4 large eggs
Coarse salt and freshly ground pepper
4 small tomatoes, halved

Rub toasted bread with garlic and brush with oil.  Heat oil in a large, heavy skillet over medium heat.  Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes.  Season with salt and pepper and transfer to a plate.

Increase heat to medium-high.  Brush cut sides of tomates with oil.  Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes.  Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash.  Season with salt and pepper and top with fried eggs.

Pickled Chard Stems
You may not have enough stems to make this but I wanted to include the recipe anyway.  I love a recipe that uses the random parts of a veggie, especially the stems.  This makes 2 pints so you could halve the recipe if you don't have enough, or if you have access to another bunch of chard try it out and let me know what you think!

2 large bunches chard stems (leaves removed)
1 cup rice wine vinegar (at least 5% acidity if canning)
1/2 cup white vinegar (at least 5% acidity if canning)
1/2 cup filtered water
1/4 cup sugar
2 tbsp pickling salt
1/4 tsp coriander seed
1/4 tsp fennel seed
1/4 tsp black peppercorn
1/4 tsp yellow mustard seed

If canning, prepare canner, jars and lids.

Scrub chard stems, trim the ends, and slice any bits of leaf off of the edges with a sharp knife.  Slice into batons, the height of your jar minus 1/2-inch for headspace (line one measured baton up on your cutting board to use as a template). Slice larger stems in half, or in thirds, lengthwise, if needed, such that each pickle is approximately the same size.

Combine vinegar, water, sugar, salt and spices in a small saucepan and bring to a boil, stirring to dissolve sugar and salt.

Stack chard stems into hot, sterilzed jars and cover with brine, leaving 1/2-inch headspace. Wipe rim, affix lid and process in a boiling water bath for 10 minutes (alternatively, you can store these pickles in the fridge for about 1 month).  Makes 2 pints.

Stovetop Broccoli Mac and Cheese
This recipe comes from my friend's blog, Yankee Kitchen Ninja.  She has some awesome recipes on her blog, gardening tips, and the CSA Share Rescue which features some of those hard to use veggies people get in their shares.

4 cups broccoli florets, cut into very small sections with NO stems left attached (about 2 broccoli crowns)
8 ounces elbow pasta (I use multi-grain)
2 tablespoons butter
2 tablespoons flour
1 1/3 cups skim milk
4 ounces grated cheddar cheese (I like Cabot's Seriously Sharp)
2 ounces grated pepper jack cheese (this makes it nicely spicy -- if you don't want spice, substitute an equal amount of regular cheddar cheese)
salt and pepper

Directions:
Bring a large pot of water to boil and add the broccoli. Wait for the water to reboil then cook the broccoli for about 3 minutes. Add the pasta and cook according to package directions. When done, drain and stir until the broccoli breaks down.

While pasta is cooking, melt the butter in a saucepan over medium heat. Whisk in the flour until the mixture is thick and bubbly (a couple of minutes). Slowly whisk in the milk and continue to cook and whisk until the mixture thickens (just a few minutes, really). Remove the pan from the heat and stir in the cheese until it melts.

Add the cheese mixture to the pasta-broccoli mixture and stir thoroughly. Season to taste with salt and pepper.

Potato Fennel Soup
Potatoes and fennel are two great things that go great together and there are many recipes that feature the two including dozens of soup variations you could find on line. This one is basic, it's from Mollie Katzen's Moosewood Cookbook. You could make this soup as is, or you could enrich it by substituting all or a part of the water with chicken stock or a nice vegetable stock. Some recipes call for dairy, adding either some half and half or skim milk, depending on the preference of the eater. You could substitute some leeks for all or part of the onions, or add in some shallots.

1 TB butter or oil
4 cups thinly sliced onions
2 tsp salt
4 medium potatoes, not necessarily peeled and sliced into thin pieces 1 to 2 inches long
1 cup freshly minced fennel bulb
1/2 tsp caraway seeds
4 cups water (or stock)
white pepper to taste

Optional toppings:
sour cream, thinned (by beating with a whisk in a litle bowl)
the feathery tops of the fennel, well minced

Melt the butter or heat the oil in a kettle or Dutch oven. Add the onions and 1 tsp salt. Cook over med-low heat, stirring occasionally for about 15-20 minutes, or until the onions are very, very soft and lightly browned.

Add the potatoes, another 1/2 tsp salt, the minced fennel bulb, the caraway seeds. Saute over medium heat for another 5 minutes, then add water (or stock). Bring to a boil then partially cover, and simmer til the potatoes are tender (10 to 15 minutes).

Taste to adjust salt; add white pepper. Serve hot, topped with a decorative swirl of thinned sour cream and/or minced feathery fennel tops.

Tomato Fennel Salad
Here's another great recipe using your fennel.

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tbsp good olive oil
2 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

Swiss Chard and Caramelized Onions

1 large yellow onion, chopped
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch red Swiss chard, rinsed and chopped
1/4 cup kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 lemon, juiced

In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.

When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.



Broccoli Slaw
I love a nice cold, broccoli salad in the summertime.  I know many folks like to add bacon to their broccoli salads - that would be a great addition here.

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
2/3 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar

Trim broccoli and chop it by hand into smaller pieces, you can use the stem, or not, to your preference. Toss the broccoli with the almonds, cranberries and most of the red onion in a large bowl. Meanwhile, whisk the buttermilk, mayo, vinegar, sugar and a pinch each of salt and pepper in a smaller bowl. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it use it all) and toss it well. Season well with salt and pepper to taste. This slaw should keep up to a week in the fridge.

Seared Beets with Walnuts over Wilted Chard with Greens

5 small beets, a mix of red and golden
3 tbsp olive oil
1 bunch swiss chard leaves, stems removed and leaves finely chopped
1 clove garlic, finely chopped
Sea salt
Aged red wine vinegar
small handful of walnut halves or pieces
Feta or goat cheese
Crushed aniseeds or dried oregano
A handful of greens

Steam the beets in simmering water, covered, until tender but still a bit firm when pierced with a fork, about 25 minutes for small beets, longer for larger ones. When cool, either slip off the skins with your hands or peel them neatly with a knife.  Cut them into wedges.

Heat 1 tbsp oil in a wide skillet over medium heat.  Add the beets and cook them, turning as needed, until seared, 10 to 15 minutes.

While the beets are cooking, rinse the chard and drain in a colander but don't dry.  Heat 1 tbsp oil in a second wide skillet over high heat.  When the oil is hot, add the chard, garlic, and a few pinches of salt.  Turn the greens as they cook, taking care that the garlic doesn't burn.  The water clinging to the chard will steam the greens then evaporate.  When shiny and tender, add 1 tbsp vinegar and toss it with the chard.  Taste for salt.

Loosely arrange the chard on a small platter and cover with the beets, walnuts, and cheese.  Crush a pinch or so of aniseeds and sprinkle them over the salad, then drizzle the remaining oil over all and sprinkle with more vinegar and salt.  Finish with the greens and serve.



Summer Barley Salad
This recipe just begs for improvisation - swap out the corn for roasted beets, cucumber, broccoli, or any other veggie.

1 1/2 cups uncooked pearl barley
1 cup fresh corn kernels (about 2 ears) (could leave
1 cup diced seeded plum tomato (about 2 small)
1/2 cup chopped green onions
1/4 cup chopped fresh flat-leaf parsley
20 kalamata olives, pitted and coarsely chopped
3 tbsp fresh lemon juice
2 tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
3/4 cup (3 ounces) crumbled feta cheese


Cook barley according to directions above, omitting salt. Drain and rinse with cold water; drain. Cool completely. Combine barley, corn, and next 4 ingredients (through kalamata olives) in a bowl. Combine juice and next 4 ingredients (through garlic), stirring well with a whisk; drizzle over barley mixture.  Toss to coat.  Sprinkle with cheese.

 

Monday, August 19, 2013

Good Eats Newsletter - August 14, 2013

Localvore Members
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag will contain:
Baby Spinach; Potatoes; Carrots; Lettuce; Kale;
Pepper; Onions; Zucchini; Cucumber

And OUT of the bag:
Tomatoes (packed in a small paper bag)

 
Localvore Offerings Include: 
Snake Mountain River Sifted Flour
Champlain Orchards Paula Red Apples
Butterworks Yogurt
Small Veggie Only Members
take a YELLOW BAG containing:
 
Baby Spinach; Potatoes; Carrots; Lettuce;
Kale; Onion; Cucumber
This is the weekend! 
Pete's Greens Open Farm Day
Kingdom Farm and Food Days
We hope you can make it to the farm this weekend  so we can show you around! 
Pete's Greens Open Farm
Saturday August 17th

Hi everyone - this weekend is shaping up to be great!  The weather looks amazing, the food is going to be great, and the tours and farm visits will be a great way for you to see how Pete's Greens operates.  It's my first year working at Pete's and this will be my first farm event.   I feel like I know so many of you already through our email communications so it will be really great to meet you in person.   I'll be holding down the fort at the tent so come say hi.  I hope to see you at the farm this weekend!  ~Sara

We will be giving tours of the farm, serving up some food, and look forward to visiting with you all and showing you around. We welcome CSA members, neighbors, friends, and anyone else to visit the farm and learn about what we do, how we grow, where we process and store vegetables.

Schedule of Events:

11:00 AM First Farm Tour

12:30 PM Second Farm Tour (including participants from the CAE tour)

2:00 Third Farm Tour

We'll have a lovely local spread laid out under the tent, cheeses to sample from Cellars at Jasper Hill, a farm fresh buffet prepared by NECI students (all free).  If you are hankering for heartier fare, Jonathan Flis will be serving up smoked chicken and pork plates from our farmstand too. The chicken and pork will also be available for take out.
Full Circle will be playing music for us from 12pm to 2pm!

Kingdom Farm and Food Days
 August 17 and 18th
Saturday August 17th

Open Farms - Orleans & Caledonia Counties - Saturday 8 AM to NOON
Agape Hill Farm, Highfields Center for Composting, Sandiwood Farm, Ta
nnery Farm & Cashmeres, Four Acre Farm, Echo Hill Farm, Walden Heights Nursery & Orchard and Wilder Farm.  All participating farmers have generously opened their facilities from 8am to noon for KFF attendees; farm demos and activities vary from farm to farm.

View the map of participating farms and area businesses and restaurants here!

Please contact Elena Gustavson at elena@hardwickagriculture.org or 802-472-5362 for more information.


CAE Special Guided Tour - Saturday 9 AM to 12:30 PM - Join the CAE for a morning caravan tour and go behind the scenes at High Mowing Seeds, Highfields Center for Composting, the Vermont Food Venture Center and end the day at Pete’s Greens for our 12:30pm tour. Participation cost is $15.00 with light refreshments provided. Please contact Elena Gustavson at elena@hardwickagriculture.org or 802-472-5362 for more information.

 

Caledonia Spirits
, Hardwick - Saturday 10 AM to 6 PM - If you haven't sampled Barr Hill Gin & Barr Hill Vodka you are in for a real treat.  Founder Todd Hardie is a long time beekeeper.  His honey plays a starring role in Barr Hill Vodka and softens the edges of the delicious, herbacious Barr Hill Gin.  In addition, Caledonia makes a delightful Elderberry Cordial.  Stop by for a sample, meet Todd, and learn how these special Vermont spirits are made.  Take home a free jar the season's harvest of raw honey with a purchase of a bottle of Barr Hill Vodka or Gin.  For more info visit the Caledonia Spirits website.
 


Hill Farmstead Brewery, Greensboro - Saturday 12 PM to 5 PM - Stop by the award winning brewery where you can purchase Hill Farmstead beer in bottles or growlers.

Claire's Restaurant, Hardwick - SAT Dinner 5pm to 9PM, SUN Brunch 11-2pm, Dinner 5-8PM
Positive Pie, Hardwick  11:30AM to 10PM

Bee's Knees, Morrisville  7:30AM to 10PM
Parker Pie, West Glover - Open Daily 11AM to 10PM
 


  Circus Smirkus! - Saturday 7 PM  AND Sunday 1 PM & 6 PM
Vermont's award-winning international youth circus hold their grand finale shows over this weeknd just down the road in Greensboro!  Twenty-seven stars, ages 11 to 18 are featured in this year's show Oz Incorporated, so grab your ruby slippers and click your heels together for some acrobatic thinking, highwire hearts, and courageous clowns.
Saturday at 7pm
Sunday at 1pm and 6pm
For tickets call 877-SMIRKUS or visit www.smirkus.org

      
Sunday August 18th

High Mowing Field Days - Wolcott - Sunday August 18th - 11am to 6pm, followed by music and a bonfire.

High Mowing Organic Seeds will be giving tours of the HMS trials field led by HMS and Bejo representatives. Workshops for gardeners and growers include: seed saving, herbal gardening, and vegetable fermentation, gleaning with the Vermont Foodbank,seed swap, children’s activities hosted by Lamoille Valley 4-H.  More information here!

Join NECI for their farm to table Local Foods Showcase served in the field a High Mowing, prepared with HMS produce and food donations from area farms. Compare the flavors and textures of vegetable varieties at the tasting station and enjoy fresh fire-roasted corn on the cob. Boogie down with Granite Junction string band and network at the bonfire.

Click here for a full list of all activities and directions.  Hope to see you there!

Storage and Use Tips
This week's greens are baby spinach.   These would be great in a salad or cooked.  Enjoy them by sauteeing in oil and adding garlic, adding to soups, or in an omelette or frittata. 

Large share members will get either red or heirloom tomatoes this week.  They will be packed in a brown paper bag separate from your veggies.  Store your tomatoes at room temperature, out of direct sunlight.

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.

The carrots are rainbow colored and loose in your bag (not bunched).  Enjoy the different shades of orange, purple, yellow, red, and white.

Red leaf Summer Crisp lettuce will be in everyone's bag this week.  This is some of the best lettuce we've had yet this year!  Large share members will receive another head of either red leaf, panisse, or butter lettuce.

Redbor Kale is in the super veggie club and is just about the healthiest vegetable you can eat. 1 cup packs 1300% of your daily requirements for Vita K, 200% of your Vita A, and nearly 100% of vita C, along with lots and lots more vitas and minerals.  Over 45 different flavonoids have been identified in kale that combine to provide both anti-oxidant and anti-inflammatory benefits. It is now believed that kale offers risk-lowering benefits for five types of cancer including bladder, breast, colon, ovary and prostate cancer. It also has the ability to lower cholesterol (and for this purpose steaming is best). It is also now recognized that kale provides much support for your body's own detox system.  And what's more, it's tasty, so eat lots. Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking.

The gorgeous red peppers in your bags are Carmens and they are a sweet pepper, not spicy.  Enjoy them as you would any sweet pepper, but my favorite way to eat these is to cut them in half lengthwise, remove the seeds and then stuff them with rice or barley mixed with sauteed veggies, perhaps beans, and a bit of cheese and roast them in the oven til it all comes together.  Annie puts them on her sandwiches every day, one of which I saw yesterday, and it looked amazing!

This week everyone will get one large yellow onion, and large share members will also get one large red onion.

 Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Localvore Lore

This week you will receive Gleason Grains Snake Mountain Sifted Wheat Flour, produced by taking finely milled whole wheat flour and sifting a portion of the bran out. In the end, only around 8% of the total weight of the wheat is sifted off (as opposed to about 30% for white flour).  The end result is a lighter wheat flour that can be used in many places you would use an all purpose flour with a tastier and healthier result. The flour is wonderful for breads & pizza dough, and you can use it for muffins and pancakes and baked goodies. I use this flour alone for pancakes and muffins and sweet breads.

Champlain Orchards has sent us the very first variety picked from their trees! The Paula Reds are a large red apple similar to Macintosh but a bit sweeter. Great for fresh eating, salads.  It's hard to believe it's already apple season but Champlain Orchards is open for pick your own apples  - check out their website for further information.

Even though we sent out yogurt a few weeks ago, we were really excited to send out Butterworks Farm's newest  flavor - it's a honey yogurt that tastes amazing!  Most of the yogurt at your site is full fat honey yogurt but as usual we wanted to provide some non-fat yogurt to those of you who prefer it.  The non-fat at each site will be either plain, lemon, or vanilla. 
Recipes

Whole Wheat Apple Pancakes

1 cup low-fat buttermilk
3/4 cup nonfat milk
2 large eggs
1 tablespoon honey
6 tablespoons pure maple syrup
1 medium apple, diced
3/4 cup all-purpose flour
3/4 cup whole-wheat four
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.

Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.


Pasta with Garlicky Red Kale
This is a quick and easy dinner, a great healthy last-minute option.  Add in some more veggies to bulk it up - sauteed peppers and onions would be great, or even chopped up tomatoes.

1 pound pasta, whatever shape you like (but chunky ones will match up better with the kale)

1 pound red kale, stems removed, leaves cut into 1- to 2-inch sections
1/2 cup olive oil

5 garlic cloves, peeled and minced or pressed

1/2 teaspoon red pepper flakes or 1 teaspoon finely chopped jalapeno, more or less to taste

About 1 heaping teaspoon Kosher salt (or more to taste)
To serve: Grated Parmesan or Romano cheese

Bring a large pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the kale. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain kale and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper or pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.


Kale Spinach and Pear Smoothie
This is one of my favorite ways to start the day.
  I swap in other fruits based on what I have on hand, as well as add some peanut butter, flax oil, and chia seeds to boost the nutritionals.
1 heaping cup spinach leaves
1 heaping cup chopped kale leaves
1/2 pear
1 frozen banana
1 1/2 cups cold almond milk (or soy milk or orange juice)
1 tablespoon honey

Remove kale leaves from their rough center stalk and coarsely chop.  In a blender, combine kale spinach and almond milk.  Blend until no big kale bits remain.  Stop blender and add banana honey and pear.  Blend until smooth.  Enjoy immediately.



Red-Leaf Lettuce with Shallot Vinaigrette

1 large shallot, minced
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
3 1/2 tablespoons olive oil
Coarse salt to taste
1 large head red-leaf lettuce

Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.



Grilled Peppers and Goat Cheese Salad
This recipe comes from the Martha Stewart website.  Feel free to swap out the goat cheese if you don't have it - feta would substitute well or even some cheddar. 

1 large red bell pepper
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
3 ounces aged goat cheese
1 small head lettuce, such as red leaf

Heat grill to high. Roast red peppers on grill until charred, turning as each side blackens. Transfer to a large bowl, and cover with plastic wrap. Let stand until cool enough to handle, about 15 minutes. Using paper towels, peel off blackened skin.

Lay peppers flat on a clean work surface. Using a sharp paring knife, cut open peppers and remove seeds and ribs. Slice into 1/2-inch-wide strips. Drizzle with 1 tablespoon oil, and season with salt and black pepper; set aside.

Slice goat cheese into four pieces, and place directly on grill. Heat, covered, until cheese starts to soften and melt. Remove from grill.

Place one piece on each serving plate. Arrange lettuce leaves next to cheese on each plate. Drizzle greens and cheese with remaining tablespoon oil; season lightly with salt and black pepper. Divide reserved peppers among plates; serve immediately.



Spinach and Apple Salad with Crispy Almonds
I love adding fruit to my green salads - it gives it a nice crunch and sweetness.

1/4 cup minced onion
3 tbsp apple cider vinegar
3 tbsp white wine vinegar
2 tbsp sesame seeds
1/4 tsp paprika
3 tbsp sugar
1/2 cup olive oil
2 tbsp butter
3/4 cup blanched slivered almonds (about 3 ounces)
Baby spinach
2 medium-size red-skinned apples, quartered, cored, thinly sliced

Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer. Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)

Combine spinach and apples in large bowl. Toss with enough dressing to coat. Mix in almonds. Serve salad, passing any remaining dressing separately.



 

Friday, August 9, 2013

Good Eats Newsletter - August 7, 2013


 Meat Share Members - it's a Meat Share week!
Localvore Members
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag will contain:
Mesclun; Potatoes; Beans; Eggplant;
Napa Cabbage; Onion; Zucchini; Cucumber
And OUT of the bag:
Tomatoes / Garlic (packed in a small paper bag)

Localvore Offerings Include: 
Elmore Mountain Bread
Cabot Clothbound Cheddar
Blueberries
Small Veggie Only Members
take a YELLOW BAG containing:
Mesclun; Potatoes; Beans;
Napa Cabbage; Onion; Cucumber
 And OUT of the bag:
Tomatoes / Garlic (packed in a small paper bag)

August 17 &18th
Pete's Greens Open Farm Open Farm Day
Kingdom Farm and Food Days
We hope you can make it to the farm next weekend  so we can show you around! 
And, we hope you can experience Kingdom Farm & Food Days, there's so much going on!
 Please go here for all the information
Kingdom Farm and Food Days
Saturday
AM - Open Farms in Orleans & Caledonia Counties - check out llamas, cashmere goats, fiber and meat sheep, maple producers & veggie farms.  At least 8 farms in our area will open their doors, some holding tastings and demonstrations.
AM - CAE Guided Tour to Vermont Soy, Highfields Center for Composting, Vermont Food Venture Center with final tour at Pete's Greens.

**Midday - Pete's Greens Open Farm with Wagon Tours, Food and Fun (**See you there!!!!)
Afternoon - Try Barr Hill Vodka & Gin at Caledonia Sprits, raise a pint at Hill Farmstead Brewery.
Evening - Treat Yourself! Dine at Claire's, Parker Pie, Positive Pie, Bees Knees.
Evening - Circus Smirkus!


Sunday
High Mowing Seeds Field Days - Demonstrations and Workshops
Circus Smirkus!
NECI Local Foods Showcase at High Mowing



Storage and Use Tips
You will get either red or heirloom tomatoes this week.  They will be packed in a brown paper bag separate from your veggies.  Store your tomatoes at room temperature, out of direct sunlight.
Red Norland Potatoes - these are the freshest potatoes you can get!  Cook them briefly as they don't need a whole lot to make them amazing.  A quick boil or saute, some butter, salt and pepper and you're good to go!
Beans are  back this week!  These green, yellow, and purple beans will make a nice addition to your dinner plate.  You can steam these beans, incorporate them into a stir fry, or make them into a featured dish (recipes below).  Enjoy this special treat!
There are 2 different types of Eggplant - you will get either Black Beauty which is a traditional looking eggplant, or Japanese which is a long skinny one.  Eggplant prefers to be kept at about 50 degrees, which is warmer than most refrigerators and cooler than most kitchen counters, so it will do best with extra protection of your crisper drawer. Wrapping unwashed eggplant in a towel is a bit better than in plastic because the towel will absorb any moisture.  Keep your wrapped eggplant in the hydrator drawer of your refrigerator. Used within a week it should still be fresh and mild.
Also known as Chinese cabbage, the flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag.
This week everyone will get one large yellow onion.  These onions were just harvested and are big and beautiful!  The crew is harvesting more onions today and beginning the curing process that proceeds storage so they can be enjoyed all winter long.
The garlic is "fresh" meaning not fully cured yet.  The fresh heads have a milder flavor than garlic that's had a chance to dry out a bit and are wonderful added to any dish or roasted whole.  The garlic will be in your bag of tomatoes. 

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
A Pete's Eye View Yesterday in the Fields
Tips to Boost Veggie Flavor and Nutrition
I read this article in the August/September issue of Mother Earth News.  I learned some great information and thought it would be great to share.  This information was adapted from the book "Eating on the Wild Side: The Missing Link to Optimum Health" by Jo Robinson. 
Greens
  • Tear lettuce into bite-sized pieces a day or so before you want to eat it to double the amount of antioxidants.
  • Leaf lettuce is the most nutritious lettuce type; Red leaf lettuce is the best.
Alliums
  • Scallions and leeks are better for your health than full-sized bulb onions, because the green parts are more nutritious than the white parts.
  • Choose pungent, robust varieties of yellow and red onions for all cooking.
  • Before you expose it to heat, let garlic rest for 10 minutes after chopping, slicing or pressing it.  This is beneficial because when you bite, chop, slice or press garlic, the main healing ingredient in garlic, allicin, forms when 2 compounds in the clove mingle together.  The reaction takes about 10 minutes to complete but stops short if applied to heat before the time has elapsed.
Other Veggies
  • There are "heavy breathers" fruits and veggies - these are those veggies that most of us assume "die" after they are harvested, but they actually continue to respire, or "breathe", even when stored in your refrigerator.  These veggies that respire more quickly should be eaten as soon as possible after bringing them home: arugula, asparagus, broccoli, Brussels sprouts, cherries, corn, kale, lettuce, mushrooms, parsley, raspberries, scallions, snap beans, spinach, and strawberries.
  • Always cook asparagus, broccoli, brussels sprouts and cabbage less than five minutes, if at all.  If cooked longer than that their natural sweetness disappears, and "off" flavors and sulfurous fumes begin to develop.  Chop the vegetables into smaller pieces which means that they can cook faster.  Enjoy these veggies a bit crunchy to keep in the cancer-fighting bionutrients and natural sweetness! 
  • Eat the rainbow - I'm sure you've all heard this one before but it bears repeating.  Red carrots, blue potatoes, and purple cauliflower were the original colors of these veggies.  Over the years those vibrant colors were removed to provide standard white, green, and orange veggies.  In removing their natural colors, potent antioxidants were also removed that may reduce the risk of cancer, cardiovascular disease, obesity, diabetes and memory loss.  You'll get more bang for your buck by eating deeply colored fruits and vegetables.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
Localvore Lore
Andrew & Blair are just finishing at Elmore Mountain baking us the special Honey Oat Bread that they bake just for Good Eats with organic Milanaise winter wheat, Ben Gleason's organic whole wheat flour, Michel Gaudreau's Quebec organic oats, Vermont honey, sea salt and yeast.

Cabot Clothbound Cheddar just won first place in it's category at last week's ACS confernece in Madison, WI!  Jasper Hill did amazing at this conference with their Winnimere winning not only first in it's category but best in show, their Landaff winning 2nd place in it's category, and their Harbison winning 3rd place in it's category.   Congrats to Jasper Hill!

This cheddar undergoes quite the life phase before it gets to you. The cheese is made one vat at a time at Cabot Creamery using milk from the Kempton Family Farm in Peacham, VT, then transferred to the Cellars at Jasper Hill to age in their cellars.  Once unmolded from their shaping hoops, the infant wheels are individually wrapped with muslin.  They undergo a ten to fourteen month maturation period.  The extra care involved in curing a clothbound cheese requires a customized aging environment, with proper temperature, humidity, and airflow. The wheels are then tested, tasted, and monitored for quality during their entire life cycle.

Cabot Clothbound has all the characteristic texture of an English-style cheddar with the sweet caramel and milky flavors that sets it apart from other bandaged cheddars. The flavor profile is at once sweet, savory, nutty, and tangy and pairs well with charcuterie, jellies, and honey.  Also goes great with a malty brown ale, or an oaked Cabernet Sauvignon.

Blueberries!  This spring we bought the Legare's Farm in Calais.  We aren't farming there, it will be a few years before we are able to.  For now we are just cover cropping the fields and resting them so in the future the soils will be healthy and robust ready to start growing crops for us.  There's a nice patch of blueberries on the farm and they haven't been tended or sprayed this year, they are just doing their thing.  The berries are totally unsprayed, but not certified organic.  But they are tasty and we knew you would appreciate them.
Meat
Pete's Pastured Chickens are are grazed on our greens fields and pack in loads of extra flavor and nutrition from the abundant fresh forage they consume in their lives. They fertilize and  the fields while growing into beautiful vitamin packed table birds.  They're perfect for roasting whole for dinner and you'll have plenty of leftovers.  Please don't just toss the carcass as it's such a precious resource!  Use the carcass, neck and bones after your meal to make a delicious broth afterward.  At our house a roast chicken dinner is first a terrific family meal, then leftover chicken sandwiches, then 6-8 bowls of chicken noodle soup for my kids, and then anything left is treats for the trusty dog.

 Vermont Salumi's Chorizo Sausage is a traditional sausage flavor in Spanish and Mexican cuisine. This sausage has some spice and it has a great taste that is amazing in paella, on pizzas, tossed in pasta, in soups, with black beans and it's wonderful in scrambled eggs.  It's also fantastic on its own in a bun.  According to Vermont Salumi it's a "mariachi in your mouth!" 

Vermont Salumi is based in Waitsfield and is run by Peter Roscini Colman.  He was born in the small Italian city of Assisi, and raised in central VT.  He sources pork raised on pasture without hormones or antibiotics.  Everything is made in small batches by hand without the use of preservatives or nitrates.


The Salmon comes from Vermonter Anthony Naples and Starbird Fish.  Anthony Naples spends his summers commercial fishing in the pristine, and immensely beautiful waters off the coast of Alaska, from the far northern reaches of the Bering Sea, to Bristol Bay, the Aleutian Islands, all the way down to southeast Alaska.  He catches all his fish during the season and ships it to VT where it's stored at the VT Food Hub in Waitsfield. 


 McKnight Farm Organic Burger comes from McKnight Farm in East Montpelier.  This organic grass-fed burger is loaded with healthy fats such as Omega 3's and CLA's (conjugated linoleic acid - a very potent defense against cancer), Vitamin E, and is lower in fat than store bought meat.  This lean beef can actually have the same amount of fat as skinless chicken breast, elk, or wild deer.  Lean beef can also lower your "bad" LDL cholesterol levels.  This would be great made into burgers, included in the tomato sauce recipe below, or thrown into chili.  We sent this last month too but it is summer and we thought you'd all be happy to receive again.
 

Recipes
Stuffed McKnight Farm Burger

1 lb. beef
½ cup Jasper Hill/Cabot Clothbound Cheddar
Salt & Pepper

Season beef with salt and pepper. Take a small chunk of cheddar and form burger round it. You decide how cheesy you want it. Grill and serve with grilled onions, grilled tomato slices and a mesclun salad…no bread necessary unless you choose. Some caramelized onions would add a whole new dimension to this burger!


Eggplant Parmesan
A modification of a classic from the NY Times.

1 eggplant

sea salt

2 cups whole peeled tomatoes

1 clove garlic, peeled and minced

Olive oil

Freshly ground black pepper

1/4 cup all-purpose flour

1/4 cup fine dry breadcrumbs

2 large eggs, beaten

12 oz of fresh mozzarella cheese, sliced into 1/4 inch rounds

1/2 cup grated high quality Parmesan cheese

1/2 packed cup fresh basil leaves or several TB of pesto



Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside.

When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves (or a tb of pesto dabbed around). Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil (or pesto). Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.


Herbed New Potatoes
The best way to honor new potatoes is to cook them in a way that highlights their creamy goodness.

2 lbs new potatoes, scrubbed
3 TB butter, melted
2-3 TB fresh herbs (parsley, chives, oregano, dill, tarragon ...)

Add water to a sauce pot and bring to a boil. Put scrubbed potatoes in a basket steamer and cover, steaming for 25 to 35 minutes until potatoes are tender. Transfer to a bowl, drizzle with melted butter, sprinkle with herbs, salt and pepper and toss gently to coat.


Napa Cabbage Picnic Salad Recipe
From http://www.elise.com/. This salad is sooo tasty! I have made it a lot lately because it's just really good, flavorful with a good amount of spice. The recipe below is great, but there's lots of room for improvisation (vary up the veggies, reduce the amount of mayo in dressing, etc). You can also prepare a lot of this salad ahead and then just throw it together in minutes when you are read to serve it. I have been washing, salad spinning dry, and then chopping a whole head of Napa and then storing it in a bag in my fridge. It easily stays fresh 5 days or more. I make the dressing ahead and keep it in the fridge. Then when I want the salad I put some Napa in a bowl, toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whataver I have on hand. It's all good. The almond are really good in this and the cilantro is totally optional.

1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)

Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise

1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

  
Teriyaki Salmon
This is a great salmon recipe.  If you're not a fan of salmon already this could turn you into a salmon lover! 

2 tbsp sesame oil
 2 tbsp sesame oil
2 tbsp soy sauce or tamari
1 tbsp brown sugar
1 tsp ginger
1 clove garlic
 *My Modifications - I usually use around 3 cloves garlic, a similar amount in volume of ginger.  I only use about 1/2 TB sesame to save the expense and additional fat.  Often I'll make extra marinade so I can swamp my veggies and rice with some of it too.
 

Mix the marinade in a baking dish, not much larger than the piece of fish.  Add the fish and flip it upside down a couple times to coat it well.  Turn on the broiler and let it warm up.  Broil the fish for 5-7 minutes or until just cooked through.  The marinade will be bubbling like crazy and it's nice to let the fish get a bit browned just on top.
 

Poulet Provencal
This dish is so easy to  make and so amazingly good!  I don't think I'll ever cook a whole chicken any other way now that I've discovered this.
1 pound tomatoes (3 to 4 medium), cut into wedges
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided (I didn't have this so used poultry seasoning instead)
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pounds)

Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

Beer-Simmered Grilled Sausages
This sounds like a great way to enjoy your chorizo! 
a needle or pin and a cork
3 pounds uncooked Chorizo, or other sausage such as Sweet or hot Italian or bratwurst
1 onion, thinly sliced
3 cups beer, as needed
About 1 tablespoon vegetable oil
Mustard, for serving

Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.
Set up the grill for direct grilling and preheat to medium-high.
When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side. You may want to rotate the sausages 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill. Use a slender metal skewer to test for doneness. Insert it into the center of one of the sausages: It should come out hot to the touch.
Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.
Variations: Poaching is optional and not every grill jockey does it. If you omit the poaching, you'll need to grill the sausages 7 to 10 minutes per side.

Napa Cabbage Kimchi
Kimchi is an ancient fermented food that does wonders for your digestive system.  Eating raw, fermented foods direcly supplies your digestive tract with living cultures esential to breaking down foods and assimilating nutrients.  In cabbage especially, fermentation breaks down the compounds into new ones that are known to fight cancer.

4 pounds napa cabbage
3/4 cup coarse salt

Seasonings:
1 tsp finely minced gingerroot
1 cup red pepper powder
2 tbsp sugar
3 tbsp garlic juice
1 cup onion juice
4 ounces scallions, cut into 1-inch lengths


 Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.
In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.
Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.


Some kimchi tips: Korean red pepper powder is available online at http://www.kgrocer.com/. Cayenne pepper does not make a good substitution — its flavor is too mild. 
To make garlic or onion juice, roughly chop and blend with just enough water to make a smooth mix. Strain out any solid bits.
After pickling the cabbage in salt water, drain it well — leave it in a colander for 20 minutes and press to remove all liquid.

Once the kimchi has fermented, it will last 10 days in the refrigerator before it becomes overripe and loses its crunchiness.

Blueberry Lemon-Fizz
Here's a recipe for a refreshing summer cocktail.

1/2 cup  fresh blueberries
1  lemon (thinly sliced and seeds removed)
4  mint (sprigs)
4 ozs  vodka
 soda (italian, whatever fruity flavor you like!)

In each of four glasses, divide blueberries, lemon and mint. Add 1 oz vodka to each glass, and stir vigorously to release the flavors. If a couple of blueberries get a bit smashed, that’ll be yummy.

Fill glasses to the top with Italian soda and serve.