Thursday, September 26, 2013

Pete's Greens Newsletter - September 25, 2013


Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag will contain:
Mesclun; Potatoes: Salad Turnips OR Radishes; Pac Choi; Eggplant; Peppers; Napa Cabbage; Leek; Parsley

And OUT of the bag:
1 Red Kabocha Squash
1 Brown bag of Tomatoes

Localvore Offerings Include:
Elmore Mountain Country French Bread
Rhapsody Natural Foods Teriyaki Tempeh
Cellars Landaff Cheese
Pete's Zesty Dill Freezer Pickles




Small Veggie Only Members
take a YELLOW BAG containing:
Mesclun; Potatoes; Salad Turnips OR Radishes;
Pac Choi; Leek; Parsley

And OUT of the bag:
1 Red Kabocha Squash


The summer share is just about over!

Have you signed up for a fall/winter share yet? 


More information below  on our fall/winter share 

Around the Farm

The seasonal change is evident in this week's share!   The greenhouses will soon be turned over to the fall crops so we're bringing in all the hot weather crops like eggplant, peppers, and tomatoes.  At the same time, fall has begun in earnest with crisp turnips, radishes spicy from the cold, and winter squash cured in sunny greenhouses where the space is clear of fall starts that were just moved out and planted in the tunnels.  I love the transitions!  ~Annie



Storage and Use Tips

Red Kabocha Squash  - Kabocha is a japanese variety of winter squash.  It is one of the sweetest winter squash, with a vibrant deep orange interior, and a very rich, almost meaty texture.  The skin is edible making this squash ideal for stuffing.

This week tomatoes for the large share members will be a mix of heirlooms and green tomatoes.  This will be the last of the tomatoes for this share.  The green tomatoes are of course red tomatoes that haven't changed color yet. Green tomatoes are great to make chutneys and relishes out of or fried green tomatoes (recipe below).  You can also ripen them yourself if you don't like green tomatoes. Store them in a box or in plastic bags with a few holes for air circulation. If you have a cool, moderately humid room, simply place them on a shelf, just keep them out of direct sunlight. They may be stored in the dark. As tomatoes ripen, they naturally release ethylene gas, which stimulates ripening. To slow ripening, sort out ripened fruits from green tomatoes each week. To speed up ripening, place green or partially ripe fruits in a bag or box with a ripe tomato.

You could also get an heirloom tomato that's green (like a Green Zebra) so it's important to know the difference.  A true green tomato is hard.  A green heirloom tomato has more color variation often green yellow striped or shaded in different areas and will feel like a ripe tomato!

**All members will get either sweet salad turnips OR radishes.**
 
Sweet salad turnips can be eaten raw or cooked. Raw they have a texture similar to a radish, but are not so sharp. You can slice, dice, or quarter them and saute with butter or oil. Cook until just tender and still a little crisp. Just a little salt or maybe a little bit of vinegar is all they need. Or cook them with butter and drizzle of honey or maple syrup and even picky kids may gobble them up. I like to slice and eat them raw on a salad.


French breakfast radishes are delightfully crisp and their flavor ranges from mildly peppery to a bit sweet. Toss them into a salad. Sliced thin they make a delightful salad on their own with a drizzle of olive oil, some fresh squeezed lemon juice, and salt. Or try glazed radishes made by placing a 2:2:1 ratio of butter, sugar, white vinegar in a pan and gently cooking until diced or quartered radishes are tender and the liquid evaporates. Season with salt and pepper.

Pac choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries.  Store pac choi loosely wrapped in a plastic bag in your crisper drawer.

This is the last of this year's eggplant as well as the peppers.  You won't get a ton of either one but we wanted to share the last of the season's harvest with you.  Both of these ingredients would be wonderful made into ratatouille (recipe below).

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.

Leeks are a relative of the onion.  They look like large scallions, and have a more subtle, mild flavor than our yellow onions.  They are often used in soups but they can be served as a dish on their own or sliced raw into salads.  Store leeks dry and loosely wrapped in plastic in the refridgerator, but use them within a week or so.  These are very large so you may only get 1 leek in your share.

Parsley - many claim that flat-leaf parsley has more flavor than curly, but I have found them to be mostly interchangeable in recipes. Both types are going out this weeek - flat and curly.  Curly parsley stands up especially well in cold salads, with its bright green color and more rigid demeanor. Try adding parsley stems to your simmering stock, both to impart flavor and help clarify the broth.  A nice way to store, is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge.  If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer.

 
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.

Please tell friends & neighbors
about the upcoming Good Eats Fall Winter Share!

We need enough members at each site to keep your neighborhood site viable and we can use all the help we can get.  If you are able to post something to your front porch forum or other neighborhood email group, let me know and I'll send you a little blurb that you can use or edit. 

Or if you have a great place to hang a poster or work in an office and would like to hand out some brochures to your colleagues, please email me!


Sign up now to secure your Fall/Winter Share!

Fall / Winter Good Eats Share
 * October 16th - Feb 12th *



 
If you haven't signed up for your Fall/Winter share yet but plan to, please do!  It's so helpful to us to be able to plan our delivery route in advance and we can only do that if we know we have enough people signed up at each site.


Lots of info available on the Fall Share page of the website.

SIX
SHARE TYPES

Localvore Share - a great mix of organic vegetables and high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more. $46/week.

Veggie Only Share - a diverse mix of vegetables all year long.  Great for households of 2-4 people. $29/week.
 

Half Veggie Only Share - a smaller selection of weekly vegetables designed for households of 1-2 people.  This share size will be limited this season so sign up soon. Just $22/week.

Half Veggie and Pantry Share - this is a smaller Localvore share with a half sized bag of weekly vegetables plus the same pantry items as a Localvore or pantry share.  $39/week.

Pete's Pantry Share  - NO vegetables.  A weekly delivery of high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more.  $18/week.

Meat Share -
a MONTHLY selection of locally and consciously raised meats.  You can expect Pete's Greens pastured chicken with beef, lamb, sausages, duck and possibly trout from producers we know and love.  $200 for four $50 monthly deliveries

See website for more info or to sign up!

Questions? Email GoodEats@PetesGreens.com or give us a call 802-586-2882 x6


SHARE THE HARVEST EVENT - OCTOBER 3rd
Please shop or dine to support this worthy NOFA program!

This week we'll leave Share the Harvest flyers at your CSA sites.

Next Thursday, October 3, is the 19th annual Share the Harvest event presented by NOFA.  Share the Harvest raises funds for NOFA Vermont's Farm Share Program which assists limited-income Vermonters in obtaining farm fresh fruits and vegetables from their local CSA Farms.  This program allowed us to support 13 families this summer with a CSA!

On Thursday, October 3, eat out at a participating restaurant or purchase products from a participating store or restaurant and up to 15% of that day's sales will be donated to the NOFA Farm Share Program!  If you can't get out next Thursday you can also mail in a donation (coupon on flyer).

Click here for the full list of participating resaurants, here's just a short list:

City Market - Burlington
Hen of the Wood - Waterbury
Juniper - Burlington
The Skinny Pancake - Burlington and Montpelier
Sweet Clover Market - Essex Junction
Buffalo Mountain Food Co-Op - Hardwick
Claire's Restaurant - Hardwick
St Johnsbury Food Co-Op - St Johnsbury
Harvest Market - Stowe
Laughing Moon Chocolates - Stowe
Natural Provisions Market - Williston



Preserving the Harvest

 There's been a renewed interest in canning, jamming, smoking, pickling, and fermenting in recent years.  Sur la Table conducted a consumer survey to find out how people are making food preservation a part of their daily lives.  Here are some of their findings that I found interesting.  By the way I made the Pickled Chard Stems from the newsletter a few weeks ago and they turned out really good!

More than 1/3 of people now regularly purchase food from a local farmer or farmer's market year round (I wonder how many people participate in a CSA?)
  • 69% of respondents in the survey say they preserve foods so that they can enjoy home-grown food all year long
  • 56% preserve to enjoy the flavors preserving brings out
  • 36% preserve because it's part of a growing sustainable foods trend

Men & women have differing preferences when it comes to the food they choose to preserve as well as the techniques they use

Men are more interested in smoking, fermenting, pickling & curing while women have a stronger interest in canning and jamming.

Food preservation isn't just for your grandparents anymore
  • 32% of people ages 18-34 are more likely to try techniques like canning, smoking, pickling, fermenting and curing versus consumers aged 65+.
  • 66% of people ages 18-34 preserve because they want to enjoy home-grown foods all year round versus consumers aged 65+ primarily do it because they enjoy the flavors of preserved foods.

Do you preserve your harvests?  What techniques do you like to do?  Any favorite recipes or websites that you refer to often?  Let me know - I would love to hear from you!


Localvore Lore

Here's what I would do with the localvore share this week.  Slice the tempeh and pan fry until warm.  Slice some cheese and melt it on top of the tempeh.  Toast a few slices of bread, add the tempeh and cheese, and top with pickles, tomatoes, and mesclun.  That's a great sandwich right there!

This week's bread is a Country French Bread made by Elmore Mountain.  It is made with Milanaise White Flour, Milanaise Whole Wheat Flour and Rye, sea salt and sourdough.  This is most likely the last time we'll send out bread this share period so I hope you enjoy it!

Rhapsody Natural Foods' Teriyaki Tempeh is made right down the road from us in Cabot.  Their farm and production facility is located on a beautiful hill over the small town of Cabot.  They are a small family run operation that prides themselves on making geniunely traditional Japanese foods.  Besides the tempeh, they make other traditional Japanese products - miso, amazake (a fermented rice drink), rice milk, koji (a starter culture for tempeh, amazake, sake and rice vinegar), rice bran, and vegan eggrolls.  They also grow Hayayuki Rice, a cold weather, short season variety from Hokkaido, Japan.

This tempeh comes to you ready to eat - if you're hungry when you pick up you can eat it on your way home!  Otherwise throw it in a frying pan to heat up for a few minutes.  It's wonderful cubed in salads, sliced in a sandwich, great in stir fries, or mashed in sauces or
gravies.

Picture at left is soybeans packaged and ready to cook; at right Sjon prepping the finished tempeh.

Landaff Cheese is a mild, semi-firm cheese with a delicious combination of flavors made at the Landaff Creamery in Landaff, NH.  Its complexity balances a bright buttermilk tang and savory brown butter notes.  The buttery texture comes with a natural, cave-aged rind.  It melts beautifully for cooking, and makes a wonderful addition to any cheese plate.  Remove cheese from the refrigerator about an hour before you plan to eat it.  This will allow the full flavors to be enjoyed.  Keep your cheese surfaces protected so they won't dry out.  If mold does develop, just trim it off.  The natural cave-aged rind is safe to eat.

We made the Zesty Dill Freezer Pickles a few weeks ago at the farm.  These pickles are super crunchy and are great eaten right out of the container or added to a sandwich.  We are sending them out frozen so you may need to thaw a bit more in order to enjoy or you can put right back in the freezer for a later date (use within 6 months).  Once open keep refrigerated and eat within 3 weeks. 



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.



Recipes


Roasted Kabocha Squash with Cumin Salt
This salt would be great on any meats or fish. 

1 teaspoon cumin seeds,toasted 1 minute in a dry skillet
1 bay leaf
1/4 teaspoon smoked paprika (pimenton) or regular paprika
2 teaspoons packed brown sugar
1 teaspoon sea salt
1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
1 tablespoon olive oil

Heat oven to 375°F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.


Fried Green Tomatoes
Adapted from a recipe in Southern Living. Serves 4 - 6.

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
vegetable oil
Salt to taste

Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.


Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and greens.

3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Salad Turnips cut into 3/4" wedges or chunks
5 cups packed, stemmed Pac Choi

Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.

Oven Ratatouille

You have almost all of the makings for ratatouille this week.  The recipe is forgiving so use the amount of ingredients that you have.  This recipe looks long. But really, it's just a lot of instruction about properly roasting the various vegetables in this dish. The roasting sweetens and concentrates the flavors of them all. This is a very healthy, very tasty dish. From Mollie Katzen's Vegetable Dishes I Can't Live Without.



3 to 4 tablespoons extra virgin olive oil

1 large globe eggplant (about 1 pound), cut into ¾-inch cubes (peeling unnecessary if the skin is tight and smooth)

2 pounds ripe plum tomatoes (or 1 smallish heirloom or beefsteak)

6 medium-sized garlic cloves, unpeeled

2 large bell peppers (red, yellow, or orange)

2 cups coarsely chopped onion

1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes

1½ teaspoons dried basil

1 teaspoon dried marjoram or oregano

½ teaspoon each crumbled dried thyme and rosemary

Salt and freshly ground black pepper, to taste



Optional:
Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)
Pitted chopped olives

Arrange an oven rack in the topmost position, and another in the middle of the oven. Preheat the oven to 425°F. Line 1 small and 2 large baking trays with foil, and coat the foil generously with the olive oil.



Place the eggplant on one of the large trays, and toss to coat with oil. Then push it to one side, keeping it in a single layer. Arrange the tomatoes on the other half of the tray, rolling them around so they get coated with oil. Wrap the garlic cloves (still in their skins) and a half teaspoon of water tightly in a piece of foil, and place this on the corner of the same tray.



Place the whole bell peppers on the small tray.



Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.



Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack. After 10 minutes, use tongs to turn everything over. Repeat this turning process after another 10 minutes or so. Gently squeeze the garlic to see if it is soft. If it is, remove it from the oven; if not, continue roasting.



Place the onion-zucchini tray on the middle shelf next to the one with the eggplant, and continue roasting all for another 10 minutes. Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly. Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs. Once again, squeeze the garlic to see if it is soft. If so, remove it from the oven; if not, continue roasting. Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.



Transfer the eggplant, onion, and zucchini to a large bowl. Let the peppers, tomatoes, and garlic sit for a few minutes, or until comfortable to handle. Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture. Slip the roasted garlic cloves from their skins, mash with a fork, and add to the eggplant mixture.



Toss until well combined. Season to taste with salt and freshly ground black pepper. Serve warm, at room temperature, or chilled – plain or topped with a sprinkling of freshly chopped herbs and/or olives.


Quick Stir Fry of Pac Choi & Pepper



1 lb. pac choi

1-2 peppers, chopped
1 Tbsp fresh ginger root, finely chopped

2 cloves garlic, thinly sliced

2 Tbsp tamari or soy sauce

1 Tbsp sesame oil

1 Tbsp sunflower oil



Separate the pac choi leaves and cut off the chunky stalks. 
Slice the stalks finely. Roughly chop the leaves.

Heat the sunflower oil in a wok or saute pan. Add the garlic, peppers and ginger. Cook for 1 minute, stirring often. Add the pac choi stalks. Toss well. Cover and cook for 2 minutes. Add the pac choi leaves. Stir and then cook for 1 minute, until they are barely wilted. Add soy/tamari and sesame oil and toss.


Scalloped Potatoes with Leeks
This recipe just screams fall to me.

2 tablespoons unsalted butter, plus more for baking dish
1 large leek, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
1/2 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock

Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.

Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)

Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

 

Grilled Napa Cabbage with Chinese Mustard Glaze
Feel free to reduce the amount of mustard if you don't like things too spicy.  If you don't have scallions feel free to leave out.

3 tablespoons hot Chinese mustard
1 tablespoon agave nectar
1 tablespoon extra-virgin olive oil
1/4 teaspoon finely grated garlic
2 tablespoons chopped fresh basil leaves
2 small heads napa cabbage (about 2 pounds total)
1 large bunch scallions, roots trimmed (if scallions are thick, cut them in half lengthwise)

Heat grill to high. Mix together mustard, agave nectar, 1 teaspoon oil, the garlic, and basil. Cut cabbage lengthwise into quarters, leaving core intact. Brush cabbage and scallions with remaining 2 teaspoons oil.

Grill cabbage, flat side down, 3 minutes. Flip, and continue to grill until charred. Remove from grill. Add scallions to grill, and cook until partially charred, flipping halfway through cooking, about 2 minutes total.

Brush cabbage and scallions on all sides with mustard glaze. Cut scallions lengthwise into thirds. Arrange cabbage on a platter, and top with scallions.

 


Monday, September 23, 2013

Good Eats Newsletter - September 18, 2013


Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag will contain:
Spinach; Lettuce; Cauliflower; Tomatillos; Watermelon;  Beets; Onions; Cilantro; Jalapeno; Garlic

And OUT of the bag:
1 Pint of Tomatoes

Localvore Offerings Include:
Red Hen Cyrus Pringle Bread
Pete's Greens Chimichurri
Tullochgorum Farm Popcorn
 


Small Veggie Only Members
take a YELLOW BAG containing:
Spinach; Lettuce; Tomatillos; Beets;
Onions; Cilantro; Jalapeno; Garlic

Have you signed up for your fall share yet? 

Time is running out to get a free T-shirt!


Sign up for a Localvore or a Veggie Only share by this Sunday, 9/22, and get a brand new Pete's Greens t-shirt.

Or sign up for any of our other shares to secure your fresh, organic vegetables for this fall and winter.

Pete's Musings

Oh I love the urgency of fall. Yesterday we had to hustle to get the winter squash in before a possible freeze, today we're digging some potatoes with our new harvester, more carrots will flow in later in the week. We have several days of needed sun and cool nights in the forecast. Fall greenhouse plantings are doing really well. Chard, kale, head lettuce, herbs, scallions, leeks, are all growing nicely and we have multiple plantings in the pipeline. We should be able to provide ample amounts of these green crops in Good Eats at least through the New Year. And our storage crops in the field are totally awesome. Potato bonanza, fall carrots are fattening, rutabaga and cabbage are sweetening in the cool temps, and the parsnips are completely out of control with the plants topping 5 ft tall.
    
I'm headed to Europe tomorrow for an 8 day tour of vegetable farms, seed farms, and cheese producers. We're starting in Rome, going to the Slow Food cheese fest in Bra Italy, heading to Switzerland for more tours, and finishing in the Netherlands and Belgium where there is a vegetable field days and lots of farm tours both with folks I've visited before and many new ones. I've learned a tremendous amount on trips such as this in the past and it's exciting to be going during the growing season so that we can see the farms in action. The level of precision and well executed farming is so high in the Netherlands, and Italy is full of interesting small scale equipment for vegetable farms.
 
Check out the Fall Vermont Farm Fund newsletter, good stuff happening there.
 

It was very exciting to have Jonathon Dysinger and his family visit the farm the past 2 days. Jonathon is an ag engineer who has developed a small scale greens harvester we use in the greenhouses. He is 20 years old and has been working on the design for 5 years.  Talented guy and a very nice family, they have a vegetable farm in Tennessee. He brought a second generation harvester for us to try (big improvements) and it was really fun to listen to Annie describe the good and bad points of using it all last winter to Jonathon. This is new wave American manufacturing and exactly what the small scale farming community needs. We look forward to working on future projects with Jonathan. ~Pete
 

Photo above: freshly harvested squash curing in greenhouse. 
Photo at right: Jonathan Dysinger in the spinach field this morning.


Storage and Use Tips

In this weeks share you'll get some awesome Long Standing Bloomsdale Spinach. It's an old variety that's harder to grow and lower yielding than newer types but the flavor is really great, much sweeter than newer types.

Big share members are getting a pint of tomatoes.  These will be either cherries or cute baby tomatoes.

Most of the cauliflower this week are white heads, but some of you may get a yellow head (called cheddar).  They can all be enjoyed the same way - steamed, sauteed, or roasted.  The heads are quite delicate so handle them gently to avoid bruising.  You can eat the whole head - any of the small leaves left clinging to the vegetable are delicate and cook quickly, and the stalk can be thinly sliced and served raw with a dish of sea salt for an appetizer.

Tomatillos - a tomatillo is a Mexican fruit similar to a tomato that remains firm and green when ripe. Tomatillos grow inside lantern-shaped paper husks, which must be removed. Wash the tomatillos well to remove the sticky substance that keeps the husks in place. Because they are quite acidic, tomatillos are not often used raw. Roast them to rid them of excess liquid and soften their texture. Roasted with some fresh chiles, they can be turned into a quick salsa in the blender.  There's a nice Roasted Tomatillo Salsa Recipe on our website. Tomatillos exude a lot of liquid and seeds as they roast. Scrape all the flavorful juices into the blender. Store tomatillos in their husks in a paper bag in the refrigerator for up to 1 month.

The watermelon this week is a Sunshine variety.  It's striped on the outside and yellow on the inside.  These watermelons are sweet and tasty!  Here's a picture of the crew harvesting the watermelons this morning.


Everyone will get beet bunches this week.  The beets are red and the greens are still attached.  These greens are best eaten cooked.  They are related to Swiss chard and may be used exactly the same way. I love them sauteed with a bit of oil and vinegar (balsamic or apple cider) and salt & pepper. You can also toss them into most recipes that call for other greens (mustard greens, spinach). They are milder in flavor than mustard greens, but a bit stronger than spinach.   Do separate beet greens from the beets and store each separately, loosely wrapped in a plastic bag.

Cilantro is a member of the carrot family and related to parsley.   Cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals.  If you can't use all your cilantro just yet and wish to save it for a future dish, you can freeze it. Wash and gently dry your cilantro with paper towels. Then either put sprigs loosely in a plastic bag and freeze them. Or lightly chop cilantro, measure by the tablespoon into ice trays, fill remaining space in ice tray with water, and then after cubes are frozen, store in a plastic bag. You can take one out and thaw anytime you need to use it.

My only advice in using the jalapeno pepper is to use gloves when cutting.  I learned this again the hard way after recently making some peach salsa.  I didn't use gloves and my hands were burning for 2 days!   Store the pepper in a paper bag in the crisper drawer of your refrigerator.

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.

Please tell friends & neighbors
about the upcoming Good Eats Fall Winter Share!

We need enough members at each site to keep your neighborhood site viable and we can use all the help we can get.  If you are able to post something to your front porch forum or other neighborhood email group, let me know and I'll send you a little blurb that you can use or edit. 

Or if you have a great place to hang a poster or work in an office and would like to hand out some brochures to your colleagues, please email me!


Sign up now to secure your Fall/Winter Share!
There are only 3 weeks left of the summer share...

Fall / Winter Good Eats Share
 * October 16th - Feb 12th *

Sign up before September 22nd for a Localvore or Regular Veggie Only Share
and we'll send you a FREE Pete's Greens T shirt!


 

Lots of info available on the Fall Share page of the website.

We have a fantastic share planned out for fall and winter.  We'll be harvesting the last of the summer bounty in the next few weeks and plan to send out chard, kale, lettuce, herbs, scallions and leeks well into the New Year.  We have been busy in the kitchen preserving our summer harvests so we can send out frozen goodies during the share.  There's nothing like our frozen corn in the middle of winter!  I hope you can join us!

SIX
SHARE TYPES

Localvore Share - a great mix of organic vegetables and high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more. $46/week.

Veggie Only Share - a diverse mix of vegetables all year long.  Great for households of 2-4 people. $29/week.
 

Half Veggie Only Share - a smaller selection of weekly vegetables designed for households of 1-2 people.  This share size will be limited this season so sign up soon. Just $22/week.

Half Veggie and Pantry Share - this is a smaller Localvore share with a half sized bag of weekly vegetables plus the same pantry items as a Localvore or pantry share.  $39/week.

Pete's Pantry Share  - NO vegetables.  A weekly delivery of high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more.  $18/week.

Meat Share -
a MONTHLY selection of locally and consciously raised meats.  You can expect Pete's Greens pastured chicken with beef, lamb, sausages, duck and possibly trout from producers we know and love.  $200 for four $50 monthly deliveries

See website for more info or to sign up!

Questions? Email GoodEats@PetesGreens.com or give us a call 802-586-2882 x6


Localvore Lore

From Red Hen Baking Co. we have Cyrus Pringle Bread.  This bread is made entirely from VT grown wheat flour with Charlotte's Aurora Farm flour contributing the lions share and Gleason Grains providing about 15% of the flour.  We have been very lucky the last couple of years with good weather delivering favorable drying conditions for the wheat.  This year has been a struggle, but this bread is made with the first of the 2013 harvest.  Because our farm is in the NEK, including Red Hen bread in the share is a bit tricky, but a labor of love.  Our truck leaves the farm breadless, and makes an early stop in Middlesex to pick up bread for most of the sites.  At this point our truck has already made delivery to Craftsbury and Hardwick, leaving those sites breadless.  I pick up loaves of bread and drive it North for those members.  It's difficult not to eat all the bread on my drive up - the smell of all of those loaves of fresh bread is enough to make me crazy!

We made a fresh batch of Chimichurri in our kitchen with fresh parsley, cilantro, cider vinegar, jalapenos, garlic, olive oil, and salt.   This very flavorful condiment is an Argentinian staple usually served alongside meats, but it can also liven up a sandwich, go along with grilled potatoes, or liven up a plate of eggs and toast. It's packed with flavor and will be delicious slathered on the Cyrus Pringle bread with some cheese and tomato an greens.  It's coming to you frozen.  You can use it right away or freeze for a few months before thawing out to enjoy.

A couple times a year, Lorraine and Steve Lalonde load up their truck and bring us their organically grown White Lightening Popcorn from Tullochgorum Farm which is in Ormstown, Quebec, situated in the beautiful Chateauguay Valley of South-western Quebec. Because popcorn requires a longer growing season than most types of corn, Steve and Loraine consider their area to be at the northern limit of successfully producing this crop. To their knowledge, they are the only commercial producers of certified organic popcorn in Quebec. Once popped, White Lightning possesses a delicate, crispy texture, and a slightly nutty flavor, vastly different from the more common yellow popcorn varieties with which most people are familiar with, and a world away from microwave popcorn! We invite you to try this unique, organically grown treat and hope that you’ll get hooked on White Lightning, too!



Vermont Farm Fund

Please check out the news from the Vermont Farm Fund in the recently released Fall newsletter.  The VFF continues to do great work for the Vermont Ag community.  Recent loan recipients include an innovation loan to Stony Pond Farm to assist with their viable, holistic, and environmentally sensitive agricultural enterprise,and Elmore Roots Nursery with an Emergency Loan after Tropical Storm Irene damaged their land.  Please check out the VFF newsletter here!

The Vermont Farm Fund provides no-hassle, friendly-term loans to local farmers and food producers. A true revolving loan fund, as the community of recipients pays back their loans, funds are replenished for the next cycle of borrower.


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.



Recipes


Tomatillo Salsa
We had this recipe in mind when creating this week's share.  This quick and easy salsa features many of this weeks ingredients: beautiful tomatillos, onions, garlic, cilantro and a jalapeno pepper.

1 pound tomatillos, husked and washed (or substitute1/2 lb tomatillos, 1/2 lb tomatoes)

½ of a large onion, quartered

2 cloves garlic

1 jalapeno pepper, deseeded if you want to control the heat

¼ cup cilantro, chopped fine

1 tablespoon chopped fresh oregano (optional)

1/2 teaspoon ground cumin

1 1/2 teaspoons salt, or to taste

1 TB lime juice

1/2 cup water




Coarsely purée tomatillos, jalapeno, onion, garlic, water, and 1/2 to 1 teaspoon salt in a blender. Transfer to a large heavy skillet and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro, lime juice, and possibly additional salt to taste.


Cauliflower Jalapeno
This recipe calls for Jalapeno dressing (recipe below).  If you don't have enough jalapenos (or prefer things less spicy like me) you could make the dressing without the extra jalapenos. 

1 head (10 to 11 ounces) cauliflower, florets cut into bite-size pieces
Olive oil
Fine sea salt
Freshly ground black pepper
1/4 red onion, finely chopped
1 jalapeno, half of the seeds discarded, finely chopped
4 tbsp Jalapeno Dressing (recipe below)
1/4 cup cilantro leaves

Preheat oven to 450 degrees.

Place cauliflower on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast until brown and just soft, 4 to 8 minutes.  Transfer cauliflower to a bowl, along with onion, jalapeno, and jalapeno dressing. Toss to combine. Transfer to a serving platter and garnish with cilantro leaves; serve immediately.

 
Jalapeno Dressing
2 jalapenos, half of the seeds discarded, finely chopped
1/2 tsp grated garlic
1 1/2 cups unseasoned rice-wine vinegar
4 tsp fine sea salt
1 1/2 cups grapeseed oil

Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.


Sesame Ginger Beet Greens
Here's a fun recipe for your beet greens.

1/2 tbsp sesame seeds
4 cups loosely packed beet greens
1 tsp extra-virgin olive oil
1 clove garlic, minced
1 tsp grated gingerroot
1 pinch salt
1/2 tsp sesame oil

In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside.

Trim stems from small young beet greens or remove centre rib from larger mature beet greens.

In large skillet, heat oil over medium-high heat. Add beet greens, garlic, ginger and salt.  Cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds.


Watermelon Gorgonzola Salad
This summer I went to Washington DC and visited the historic Eastern Market.   Jonathan Bardzik, a local chef, was giving demos and samples of this delicious salad.  I was glad he had the recipe cards to bring home so that I could share this with you. 

6 cups watermelon cut into 1" cubes
2 cups lettuce or spinach, loosely packed
1 shallot, minced
1/3 cup Cava Rose vinegar, or apple cider vinegar
1 tsp honey
2/3 cups olive oil
1 cup chilled, crumbled gorgonzola cheese

Toss together watermelon and greens in a large bowl.  In a separate bowl, whisk together shallot, vinegar, and honey.  Whisk oil into vinegar to form a thick, creamy emulsion.

Stir crumbles into vinaigrette and taste with a cube of watermelon.  Season dress to taste with additional salt, pepper, vinegar or oil and lightly dress watermelon and greens. 

**If making this ahead, keep the watermelon separate.  It will release water which will dilute your dress and wilt the greens.


Pasta with Cilanto-Peanut Pesto
Don't waste cilantro stems; you can use the entire bunch in this recipe!

1 bunch cilantro with 1/4 cup leaves reserved for serving
1 clove garlic, smashed and peeled
3/4 inch piece fresh ginger, peeled (substitute 1 tsp ground ginger if you don't have fresh)
2 tbsp vegetable oil
1 tbsp toaste sesame oil
1/2 tsp red-pepper flakes
1/2 tsp grated lime zest plus 2 tbsp juice
1 tsp light-brown sugar
1/3 cup roasted peanuts, divided
2 - 3 tbsp soy sauce or tamari
3/4 pound spaghetti or linguine, cooked according to package instructions

In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts.  Pulse until a coarse paste forms.  Season with soy sauce and pulse to combine.

In a large bowl, toss pesto with pasta.  Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.


Scrambled Eggs with Tomatillos

Olive oil
1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped
1/3 cup chopped onion
1 fresh or canned jalapeno chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)
Splash of lemon or lime juice
4 to 6 eggs
Salt and pepper
Some chopped fresh cilantro for garnish

Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, jalapeño chile pepper, and a small squeeze of lemon or lime juice. Cook on medium to medium-low heat (you want to gently cook, not brown) for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.

Add the eggs directly to the pan (no need to whisk first). Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste. Remove from heat when the eggs begin to set, but are still moist, about 3 minutes. Serve immediately. Sprinkle on cilantro for garnish.