Wednesday, September 11, 2013

Good Eats Newsletter - September 11, 2013

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Lettuce; Baby Potatoes; Carrots;
Fava Beans; Onions; Cabbage OR Melon

And OUT of the bag:
Brown Bag of Tomatoes
Sweet Corn - 6 ears
1 Watermelon

Localvore Offerings Include:
Butterworks Farm Organic Cornmeal
Butterworks Farm Jacob's Cattle Beans
Pete's Greens Salsa
Tangletown Farm Eggs

Small Veggie Only Members
take a YELLOW BAG containing:
Lettuce; Baby Potatoes; 
Cabbage; Onions

And OUT of the bag:
Sweet Corn - 4 ears
1 Watermelon

Summer Share is coming to an end..
Only 4 weeks left

Have you secured your Fall/Winter share yet? 

Sign up for a Localvore or large veggie share by September 22
and get a FREE Pete's Greens t-shirt! 

There are a few changes with this upcoming share period.  We're offering a new share type this fall/winter share period.  See below for all the details, or sign up here!

Storage and Use Tips

The Baby Potatoes this week are a mix of many of our varieties, all baby sized.  They're a great size for roasting whole.  Mix them up with some olive oil, salt and pepper, and roast in a pre-heated oven until tender.  Enjoy!

The Lettuce are heads of different varieties.

Everyone is getting a beautiful Black tail Mountain Watermelon.  These have a dark rind and are bright red in the middle.  I had one yesterday that cracked during packing the shares and it was amazing!  If you don't eat it right away it'll last on your counter for a week or so.  Once you cut into it you should refrigerate it the leftovers.  These will be in a black crate at your site; take 1.

Sweet Corn is back this week!  Store in the fridge if you don't eat right away.  I made the corn fritters in last week's recipes for breakfast Saturday morning and they were amazing!  I highly recommend making this super easy recipe if you find that you have any corn leftover.
The corn will be in a large bag at your site.  Large share members - take 6 ears; Small members - take 4 ears.

Large share members will get a small handful of Fava Beans.  The fact that they came up so nicely this fall was a neat surprise as they're typically a spring veggie that we don't normally grow.  They're a good source of protein, fiber, vitamins A and C, potassium and iron.  Once you get them home keep them cool and eat them quick.  The pale green skins can be left on or removed according to preference - to remove the skins, blanch in boiling water for one minute and then rinse in cold water. Slip off the skins before finishing by boiling or steaming until tender (approx. 2 - 5 minutes).  These beans are great thrown onto a salad or just eaten plain.

Small share members will get Green Savoy Cabbage.  Large share members who got a melon last week will also get Savoy Cabbage this week.  This cabbage has loosely wrapped, savoyed or crumpled leaves.  These cabbages have a thick wrapper leaf which enables them to store well but are not as well suited to stir fry or egg rolls as Chinese types of cabbages with their thin skins and sweet flavor.  They are also not so high in dry matter like your slaw or kraut cabbages which are perfect for retaining structure during processing and fermenting.  The savoy cabbage is perfect for cooking however, especially in soups that can tenderize its thick kale-like leaves.  I also prefer savoy cabbages to stuff with rice, tomato sauce and sausages.  Saute with a little butter and a splash of milk or cream to quickly soften the leaves and bring out its sweet flavors on the stove top.  Store cabbage in a plastic bag in your crisper drawer for a few weeks.

Melons - Large share members who got savoy cabbage last week will get melon this week and will get either a honeydew or cantaloupe melon.  How to tell if your melon is ripe? Cantaloupes will have dull yellow rinds with raised netting. Honeydews actually get a slight velvety stickiness on their rinds when perfectly ripe. Both melons will yield to pressure at the blossom end and you should be able to detect their smell sweet as well.

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.

 Have You Secured Your Winter of Good Eats?Fall Winter Good Eats Share
 * October 16th - Feb 12th *
only 4 deliveries left of Summer!

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!

Every week it just gets better!  The harvests have been amazing these last few weeks and we are going to have huge diversity this winter.  Under the cover of our unheated greenhouses, we have been planting new Fall cool weather crops that will feed us in October, November and December.  And every day in the kitchen we're stowing away some more of our Summer harvests in the form of frozen beans, corn, spinach, broccoli etc.  There will be no shortage of good stuff to cook with all winter.   I hope you all will be able to join us!

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

Can you help us spread the word in your neighborhood
via Front Porch Forum or postering?
Please tell friends and neighbors about the Fall/Winter Good Eats 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!


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 or give us a call 802-586-2882 x6

Localvore Lore

Butterworks Farm Early Riser Cornmeal is made from 100% stone ground Early Riser kernels. Early Riser is an open pollinated (op) corn variety Jack has been improving here in Vermont for years. OP corns tend to be much more nutrient dense, textured and flavorful than hybrid corns, but also yield much less per acre making the variety less marketable. Early Riser Cornmeal is great for making cornbread, muffins, tortillas or polenta. Soak the flour overnight in buttermilk, kefir or yogurt before baking to bring out the best flavor, nutrition and digestibility. The flavor and texture of this freshly milled flour is like no other. Keep in a cool dry place in an air-tight container. The oils in whole-grain cornmeal go rancid more quickly than others, so it should be stored in an air-tight container in the refrigerator for 1 month (or in the freezer for up to 2 years).

You will also receive some Pete's Greens Salsa this week.  Some sites will receive a container of our Salsa Roja made with our tomatoes, onions, sweet peppers and jalapenos plus garlic, cider vinegar, cumin, oregano, & salt.  Containers are leaving the farm frozen and you can use this week or toss back in the freezer to use later.  Other sites will receive a jar of our Salsa Verde made with tomatillos, onions, jalapenos, cilantro, garlic, lime juice, cumin, salt.  This salsa can be stored in your pantry until it is opened, after which it should be refrigerated.

You will also receive eggs this week from Tangletown Farm!

Butterworks Farm Jacob's Cattle Beans are also coming from Butterworks Farm.  They are cool looking speckled beans kind of shaped like a kidney bean.  These beans are will be wonderful in a pasta, as refried beans, in burritos, dip, soup, stew or classically New England baked (see below for a recipe).

Here are some general cooking instructions for these beans. Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.

Jack Lazor has been growing organic grains in Vermont for quite some time, both to feed his cows high quality feed so they can produce fantastic yogurt, and more recently to feed fellow Vermonters.  Jack is the author of a new, very comprehensive book on growing grains on a small and ecological scale.  Jack shares his 30 plus years of growing and storing grains, honing in on everything from finding and choosing seeds to how to grind grains for livestock rations and processing for human consumption.

To learn more about this book or order a copy go here.

There was a nice article in Portland Press Herald recently too.

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.


Maple Baked Beans
If you like, use salt pork or even bacon for a yummy alternative instead of the butter and salt.

2 c dry beans
1/2 tsp baking soda
1 c grade B maple syrup
2 tbsp molasses
1 onion, chopped fine
1 1/2 tsp salt
2 tbsp butter

Soak beans overnight. Drain soaking liquid, cover with fresh water, add baking soda and bring to a boil. Simmer 30 minutes, until getting tender but not falling apart. Drain off and reserve the cooking liquid. In an ovenproof casserole or a crockpot, combine the maple, molasses, onion and beans. Add enough bean liquid to cover. Bake in a slow 300F oven for about 6 hours or in the crockpot on low all day. In the last hour mix in the butter and salt. When ready, the beans will be melting tender and deep golden brown.

Cornbread Casserole
This recipes comes to you via the Fall 2013 issue of Vermont's Local Banquet.  Serve salsa and sour cream alongside if desired.

3 garlic cloves, sliced
1 medium onion, sliced
1 cup cabbage or bell peppers, sliced
1 medium carrot, sliced into coins
1/2 tsp salt
1 tsp olive oil, butter, or bacon fat
1 lb hot Italian sausage
1 16 oz cooked black beans, or 2 cups cooked Jacob's Cattle Beans
12 oz frozen or fresh corn
1 cup cornmeal
1 cup whole spelt or whole wheat flour
1 tsp salt
1/2 tsp baking soda
1/2 cup butter, melted and slightly cooled
2 eggs, lightly beaten
1 tbsp maple syrup (optional)
1 cup buttermilk
1/2 cup shredded cheddar, parmesan or feta cheese
1/4 cup chopped chipotles (optional)

Preheat oven to 350 F.  Grease a 9x13 casserole dish.

In a large pan, saute together the garlic, onion, cabbage, carrot, salt and olive oil until the vegetables have started to soften.  Remove and discard the sausage casing and crumble sausage into pan.  Cook, stirring often, until the sausage is cooked through.  Mix in the beans and corn and add mixture into the prepared casserole dish.

In a medium bowl, mix together the cornmeal, spelt flour, salt, and baking soda.  Make a well in the center and add the butter, eggs, maple syrup, buttermilk, cheese and chipotles.  Mix thoroughly and pour cornbread batter over the sausage mixture.  Bake casserole for 30 minutes or until the cornbread is cooked through and turning golden.
Watermelon Mojitos
I'm a big fan of making cocktails out of garden ingredients.  This mojito is a great refreshing drink!  This recipe makes 1 drink.

4 large mint leaves
1/2 lime
1 tablespoon superfine sugar
4 ounces seedless watermelon, cut into 1/2-inch cubes (about 3/4 cup), plus a small wedge for garnish
2 ounces white rum (optional)
1/2 cup ice cubes

In a heavy large glass, combine mint, lime, and sugar. Using a muddler, mash together mint and lime until sugar is dissolved. Add watermelon, and muddle until broken down. Stir in rum and ice cubes. Pour into an 8-ounce serving glass and garnish with a watermelon wedge. Serve immediately.
Sweet and Spicy Slaw
This recice is adapted from a Bon Appetit recipe at

1 head savoy cabbage
2/3 cup mayonnaise
2 tbsp honey
3 tbsp dijon mustard
1 1/2 tsp celery seed
1 1/2 tsp lemon zest
1 tsp hot pepper sauce (start with 1/2 and see how you like the taste)
Salt and pepper to taste

Chop or shred the cabbage and place in a large bowl. Whisk together the remaining ingredients to create the dressing. Toss the dressing with the cabbage and chill for about an hour.
Potato and Carrot Pancakes
With an egg baked into the top and a crisp green salad on the side, these savory pancakes make a nice summer dinner.
 1 1/2 pounds baking potatoes, peeled and shredded (about 4 cups)
1 large carrot, shredded (about 1 cup)
1/4 cup all-purpose flour
5 large eggs
2 teaspoons chopped fresh thyme or 1/2 tsp. dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon canola oil
Preheat oven to 425 degrees F. Lightly coat two small baking sheets with nonstick cooking spray; set aside.

In large bowl combine potatoes, carrot, flour, 1 of the eggs, thyme, salt, and pepper.

In extra-large nonstick skillet heat half of the oil over medium heat. To make a pancake, spoon about 1 cup of potato mixture into skillet; evenly press and round edges with back of spatula to form a pancake. Cook two pancakes at a time, 4 to 5 minutes each side or until golden brown, turning once. Transfer to prepared baking sheet. Repeat with remaining oil and potato mixture.

With the back of a wooden spoon or a 1/4-cup measure gently press each pancake, slightly off-center, to make a 3-inch-diameter depression, deep enough to hold an egg. Pour one egg in each nest. Place pancakes with eggs in oven, being careful not to tilt baking sheet. Bake, uncovered, 10 to 12 minutes or until eggs are cooked through. Transfer pancakes to serving plates.
Charred Corn Crepes
I have been dying to try this recipe from the Smitten Kitchen blog for a while now.  After making those corn fritters last week I'm all about cooking with corn!   This recipe makes 9 to 10 9inch crepes so you may want to double the recipe.
1 large fresh corn cob
 2 tablespoons butter, melted
 1/2 cup flour
1 cup milk, any fat level will do
2 large eggs
1/2 teaspoon table salt
Butter or oil for pan
To char corn: Shuck your corn but leave the “stem” on if you can; it makes a great handle. Remove small children from the area. Over a hot grill or an open gas-stove flame, char the corn until well-blackened but not completely burnt. It tends to snap, crackle and yes, pop a little making terrifying noises (hence, the removal of small people) but will smell amazing (like popcorn and fireplaces and summer camp). Remove cob from heat, and when cool enough to handle, shave off kernels using a large knife. You should have about 1 cup kernels. Transfer to a bowl and pour melted butter over it; let cool to lukewarm.

Make crepe batter: Place corn-butter mixture in a blender with flour, milk, eggs and salt. Blend until mostly smooth (a few bits and coarse piece of corn are awesome but too many will make the batter hard to pour and spread in the pan). Cover and refrigerate for 1 hour or two days; this resting time really, really makes it easier to make crepes that don’t fall apart.

Cook crepes: Heat an 8- to 9-inch skillet (nonstick makes things even easier here) over medium heat. Coat very lightly with butter or oil. Pour 3 (for an 8-inch skillet) to 4 tablespoons (for a larger size) batter into the center of the skillet and roll it around so that it evenly coats the bottom. Cook until edges appear lightly brown, then flip the crepe* and cook it on the reverse side for another 30 seconds.

Slide crepe onto a paper towel-coated plate or counter. Repeat with remaining crepe batter, re-buttering pan as needed. Cooling crepes can overlap on the towels. Cooled crepes can be stacked and will not stick to each other.
Mexican Street Corn Crepe Stack (pictured above): I spread about 1 teaspoon mayonnaise (which is very scant and you can definitely use more; use yogurt or sour cream if you dislike mayo) between each crepe, then sprinkled about 2 teaspoons crumbled cotija cheese (but you can use ricotta salata, feta or another crumbly salty cheese if you cannot find it), a couple shakes of chili powder and a small amount of chopped cilantro (but you can use flat-leaf parsley if you’re not into cilantro). The toppings add up quickly as you stack the crepes, so don’t be afraid to go easy on them; you’ll still get a full amount of topping with each bite. Serve with lime wedges, squeezing some lime juice over each wedge.

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