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!
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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!
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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.
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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.
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This is the weekend! 
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