Sunday, October 27, 2013

Good Eats Newsletter - October 23, 2013


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

This week your bag will contain:
Mesclun; Carrots; Cauliflower; Broccoli; Peppers; Red Chard; Watercress; Onions; Garlic

And OUT of the bag:
Pie Pumpkin OR Red Kabocha Squash

Localvore Offerings Include:
Butterworks Farm Organic Yogurt
Champlain Orchards Fuji Apples
Pete's Greens Sweet Basil Pesto
Tangletown Farm Eggs



Small Veggie Only Members
take a YELLOW BAG
containing:
Mesclun; Carrots; Cauliflower; Red Chard;
Onions; Garlic

And OUT of the bag:
Green Kabocha Squash

Fall/Winter Shares  Available

We have a terrific harvest and are able to extend the offer of a Fall/Winter CSA share to a few more members this year.

Please spread the word
and tell friends and neighbors about
Good Eats!

If you would be willing
to post something to your front porch forum
or other neighborhood email group to spread the word, please email me!
I'll send you a little blurb that you can use or edit.


Good Eats CSA Update

How did the first week of the fall share go for you?

We had a pretty good pick up across all sites with just a few snafus.

Thank you to all of you for being careful with pick up!

I am hoping that instructions were clear and easy to follow.  Please let me know if you had any difficulties or have any questions.  Because so many are new this share and we have had new folks join us this week, I am posting the pick up instructions again below.

Hope you enjoyed the first week of your share!

 

Share Pick-Up Instructions! Please review.

Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Clipboard #1,
Find your name on the Names List - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the Names  List. Share types are Localvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry or Meat Share. If you are listed incorrectly or have questions, let us know.

Clipboard #2,
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of the  share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pete's Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday for some sites) of every month
starting November 6th.
 


What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!

Our goal is 100% satisfaction. If you email us (or call if you can not email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Thursday morning.

If we have not heard from anyone, by Thursday afternoon our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution.  These will generally come in the next week's delivery.


Picking Up Your Share
Please review your confirmation email or visit our Delivery Site page for pick up times and locations of pick up sites. If you have any questions about your pick-up please email us. The quickest way to reach me is really by email, but you may leave a message on voice mail at 802.586.2882 x 6


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.



Storage and Use Tips

Large share members will receive either a pie pumpkin or red kabocha squash (see description below for green kabocha squash for storage and use tips).  Many people consider pumpkins to be the essence of fall, reminding them of crisp falling leaves, cool evenings and the approaching holidays. Any pumpkin recipe can be a source of comfort and warmth, but be sure to use the correct type of pumpkin to achieve a richly flavored result. Pie pumpkins are not only smaller than jack-o-lantern type pumpkins but they also have a denser flesh and more sugars that make their edible quality much more like winter squash. Most pumpkins in fact are in the same family of plants as winter squash such as: delicata squash, acorn squash, and dumpling squash and can be used similarly in pies, soups, breads even pancakes! Check out our recipes below for some tips on how to prepare. Pie pumpkins are an excellent source of beta carotene, calcium and potassium. Store all winter squash and pumpkins in a cool, dry, dark place with good ventilation, like a porch or garage, but make sure they do not freeze, around 55F is perfect. They should last over a month for decoration but use within a month for best flavor quality. Once cut, you can wrap the leftovers in plastic and store in the refrigerator for 5 to 7 days.

Small share members are getting a green kabocha squash.  It has an exceptional naturally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Like other squash-family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other squash would be.  This squash is amazing roasted and turned into a soup.

The romanesca cauliflower is a very striking vegetable with a beautiful light green color and pointed florets instead of the usual rounded. Originally from Northern Italy, its taste is somewhat milder than the traditional cauliflower as well. Cook as you would a regular specimen. Consider blanching the florets and adding to a crudite platter. Store unwashed in a loosely wrapped plastic bag in the crisper drawer of the refrigerator.  We are having an amazing crop of cauliflower this fall and are preserving lots of it in the kitchen for members to enjoy this winter!

Large share members will get a nice head of broccoli.  Try blanching the broccoli for a scant 1 to 2 minutes in boiling water or steam for about 2 minutes or turn it into the mac and cheese recipe below.

The peppers for the large share members are a nice mix of carmens, bells, and poblanos.  The poblano peppers are indeed hot but according to Annie they're not scary hot.  All the peppers would be great in a salad, soup or chili.

In the photo at right, the poblanos are the dark green peppers all the way to the right.  These are the only HOT peppers you might receive in your bag.  The other peppers will all be sweet including the red & green long slender carmens in the photo.

Red chard is a beautiful green veggie with bright red stems.  Chard stems are good eating, as well as the leaves. Strip the greens from the stems before cooking. Add the chopped stems to your pan a few minutes before the softer greens to ensure an evenly cooked dish. Store chard loosely wrapped in a plastic bag in your crisper drawer. Wash thoroughly before use.

Watercress is one of the oldest known leaf vegetables consumed by humans.  Eaten cooked or raw, it has a slight peppery flavor. Try it in a classic British sandwich: butter and cream cheese spread on two slices of bread with watercress in between. Liven this simple sandwich up with thinly sliced radishes or cucumbers. This is another in the superfood group. Watercress is a very powerful antioxidant. A two year study published in the American Journal of Clinical Nutrition in 2007 determined that eating watercress daily can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer. It is brimming with more than 15 essential vitamins and minerals. Gram for gram, it contains more iron than spinach, more vitamin C than oranges and more calcium than milk.

This week's onions is a nice mix of yellow and red.  Store these onions in your fridge until you're ready to use.  Add onions to stews, stir frys, or caramelize them to add sweetness to any dish.

Garlic should be stored in a dark, dry, well-ventilated place at a cool room temperature. 


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.


Localvore Lore

This is a great week to do some baking with your pumpkin or squash, yogurt, apples and eggs!

We have Butterworks Farm Organic Yogurt this week. Butterworks Farm is a completely self sufficient organic farm with a closed herd of their own cows (they are all born on the farm) from which they make their yogurt (and other products). Butterworks also grows quite a variety of grains and beans both for animals and for human consumption. We love to support the excellent work that they do. All sites will receive a mix of their full fat Honey and Non Fat Vanilla - choose one.  Both of these flavors are sweetened with local maple syrup and the vanilla is flavored with natural vanilla.  The non fat yogurt is unique among other non fat brands in that no thickeners are used in the making of the yogurt.  The structure of the Lazor's jersey milk allows them to make non-fat yogurt thickener free.   Both yogurts are amazing mixed with fruit or granola, eaten plain, or included in a recipe.

Champlain Orchard Fuji apples are crisp with a sugary sweet flavor that resembles that of freshly pressed apple cider.  Though not all of Bill Suhr's varieties are organic, all are chosen for disease resistance.  He sprays his apples very judiciously, preferring to be satisfied with some apple imperfections in order to satisfy the greater goal of cleaner produce.  These apples originated in Japan and were named after Mt Fuji.  They are great for fresh eating, salads, pies, baking, and freezing.

Pete's Greens sweet basil pesto - Last summer we grew a lot of basil and stockpiled pesto for Good Eats. This pesto contains our own basil blended with olive oil, romano and parmesan cheese, sunflower seeds, garlic, lemon juice and salt. It is tasty slathered on bread or added to pasta with grated cheese on top. If you like yours garlicky - add some minced fresh garlic to your cooked pasta before mixing the pesto with the pasta.  The pesto will come to you frozen. To use, simply thaw and eat as is or add to your dishes. It will keep in your fridge a couple weeks, but if you won't use the entire tub right away, just throw it back in the freezer! It keeps really well.

You will also get Tangletown Farm eggs.



Recipes


Old Fashioned Pumpkin Pie Filling
The most important step when making a pumpkin pie (or other recipe that calls for pumpkin) with fresh, rather than canned, pumpkin is to to use a pie pumpkin. These pumpkins are small and bred to have dense, sweet flesh, unlike Jack-O-Lantern pumpkins with flesh that is stringy and tasteless.  I use this technique for any squash puree that I make.

Preheat your oven to 375 degrees F. Wash the pumpkin rind and cut the pumpkin in half. Scoop out all of the seeds and strings. Place the pumpkin halves cut-side down in a rimmed baking pan. Add about ½ inch of water to the pan and then place it in the oven. Bake the pumpkin for about 30 minutes and then flip to cut side up, add a dollop of butter, maple syrup or honey if desired and cook for another 15 minutes or so, until it is soft when peirced with a fork or knife.

Remove the pumpkin from the oven and set it aside for about 30 minutes or until it is cool enough to handle. Then, scoop out the flesh out of the rind. Place the flesh into a blender or food processor and puree until it is very smooth.
 If you want extra smooth pumpkin puree, first run the pumpkin flesh through a food mill, then process it in a blender or food processor.

You can refrigerate the pumpkin puree for up to a week or you can freeze it for later use. To freeze, pour the pumpkin into ½ quart plastic freezer bags, leaving ½ inch of headroom at the top of the bag. Seal the bag, being sure to squeeze as much air out of the bag as possible. Lay the bag flat on a freezer shelf and freeze. Once the puree is solid you can stack the bags wherever you like in the freezer. Use the frozen puree within one year.


Pumpkin Hazelnut Flaugnarde (Clafoutis)
This simple French custard-like dessert is very light and not too filling- the perfect thing after a heavy meal!  You can swap in walnuts or pecans for the hazelnuts.  This is my favorite pumpkin dessert.

3 large eggs
2 large egg whites
10 tbsp light agave nectar (or sugar)
1/2 cup unbleached all-purpose flour, sifted
pinch of salt
1 cup 1% milk
1 tsp vanilla extract
1 inch vanilla bean, split, pulp scraped out, or 1/2 tsp more vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree, homemade or canned
baking spray
1/3 chopped lightly toasted hazelnuts

Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray. Add the hazelnuts to the dish. 

Place the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger and salt in a blender (or a food processor). Blend until smooth, about 30 seconds. Add the pumpkin purée and blend well. Add the flour and pulse until well combined.

Pour in the batter into the pie dish.  Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes. Serve immediately.


Apple Crisp
Everyone loves apple crisp! This is a basic recipe you can use for any fruit type.

3 lbs tart apples peeled, cored and sliced

2 tbs lemon juice

1/2 cup light brown sugar (pack it tightly)

1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup all-purpose flour

1/3 cup granulated sugar

1/3 cup rolled oats

4 tbs of cold butter (Half stick)

1/2 cup hopped walnuts or pecans (optional)

Grab two bowls. In one bowl, add the apples and lemon juice. In the other bowl, combine the brown sugar, nutmeg, and cinnamon, mix sugar mixture in with apples and lemon juice. Mix the flour, sugar, and oats. Slice the butter into small pieces. Use two forks to mix the the flour and butter until it looks crumbly. Add the chopped nuts. 



Preheat oven to 375F. Spread apple mixture into a 9x9 baking dish. Top it off with the crumbly oat mixture. Bake for 30 - 45 minutes at 375F, or until the apples are soft and topping is browned slightly. Serve with vanilla ice cream if desired.


Fall Harvest Squash Soup
You can make this soup with either your pie pumpkin or kabocha squash.  To add sweetness to my squash soups I usually add at least 1 or 2 peeled, chopped and cored apples. 

1 pie pumpkin, about 3 lbs
4-5 carrots
1 onion
3 cloves garlic
3 tbsp olive oil
1 quart chicken or vegetable broth
1 quartt water, as needed
Fresh or dried herbs to taste: thyme, sage, parsley, fennel greens
Pinch or red pepper flakes
Salt & pepper

Preheat oven to 350; cut squash in half, place in baking pan cut side down, add 2 inches water. Bake until tender, about an hour. Cool to handle, discard seeds, scoop out flesh and chop up a bit if it’s in large pieces. Set aside for now.

Now you could make a nice vegetable stock with the pumpkin shell, and the parings from the onions, fennel, and turnip. Cover with water in a large stock pot and simmer 15 minutes. While this cooks, you can chop and sauté the vegetables.
Dice the turnip, fennel bulb, and onion. Mince the garlic.
Heat olive oil in large soup pot, add onion, sauté 5 minutes; add the rest of the vegetables and sauté until fragrant and slightly browning. Add the salt, pepper, and seasonings. Stir around a couple of minutes, and then add in the pumpkin. Set a mesh strainer over the pot and very carefully pour in the vegetable stock. Simmer about 30 minutes, adding more stock or water as needed.
This can be a thick chunky soup or a velvety smooth puree, so add as much broth or more water as needed to make the desired consistency. A splash of cider is also lovely. Puree if you wish.
Garnish with fresh snipped parsley/fennel greens and/or some roasted pumpkin seeds.


Swiss Chard with Raisins and Pine Nuts
This is a great all around recipe for any greens- kale, bok choy, or chard.

1/4 cup extra virgin olive oil, divided
1/2 cup thinly sliced onion
1 clove garlic, minced
1 bunch Swiss Chard, rinsed, coarsely chopped
1/3 cup raisins
1/4 cup pine nuts, toasted
1 tbsp freshly squeezed lemon juice
salt
pepper

Heat 3 tbsp oil in a large skillet over medium-high heat.  Add the onion; cook, stirring occasionally, until golden, about 15 minutes.  Stir in the garlic and cook for 1 minute more.

Add the chard in batches, adding more as each batch wilts (the only water you will need is the water clinging to the leaves from rinsing), and keep the pan covered between batches.  When all the chard is added and the leaves are wilted, stir in the raisins, pine nuts, lemon juice and the remaining 1 tbsp oil.  Season with salt and pepper to taste.


Cauliflower Quiche
This is a great recipe for a Sunday brunch.  It's easy to make yet is very impressive - both in looks and taste!

Crust:
dough for 1 piecrust
1 egg
1 tbsp water

Filling:
1/4 cup butter, divided
1 small onion, diced
1 small head cauliflower, chopped
1 tsp salt, divided
3 tbsp water
3 eggs
1 1/2 cups heavy cream
pinch freshly ground nutmeg
3/4 cup grated Fontina or Swiss cheese
salt and pepper

Preheat oven to 425 F.  Roll out the piecrust dough to fit into a 9-inch pie pan.  Place the crust in the pan and put it in the freezer for about 10 minutes.  Then prick the crust all over with the tines of a fork.

Line the crust with a large piece of foil and fill with pie weights or beans; bake for 12 minutes.  Meanwhile beat the egg with the 1 tbsp water to make an egg glaze.  Remove the foil and beans from the crust, brush on the egg glaze, and return the crust to the oven for 3 more minutes.  (The crust will only be partially baked at this point).  Cool on a wire rack.

Reduce the oven to 375 F.  Melt 2 tbsp butter in a medium skillet.  Add the onion and saute until translucent, 5 to 7 minutes.  Add the cauliflower, 1/2 tsp salt, and 3 tbsp water; cover and cook for 10 minutes, shaking the pan occasionally.  The cauliflower should be just barely tender, as it will cook more in the oven.  Remove from heat and let cool.

Whisk the eggs in a medium bowl.  Stir in the cream, remaining 1/2 tsp slat, and nutmeg.  Sprinkle half the cheese on the bottom of the crust.  Add the cauliflower mixture in an even layer.  Pour the egg/cream mixture  over the top, being careful not to add so much that it goes all the way to the top of the crust as it will rise during baking.  Sprinkle with salt and pepper.  Sprinkle on the remaining cheese and dot with the remaining butter.

Bake until quiche is lightly browned in spots, 25 to 35 minutes.


Chard and Watercress Soup
The chard cooks beautifully in this soup and is all blended together in the end so you may not even know it's there!

1 tbsp unsalted butter
4 white button mushrooms, cut into 1/4-inch slices
3 shallots, sliced
2 garlic cloves, grated
1 bunch chard, stems and center ribs discarded, cut into 1-inch strips, divided
1/2 tbsp kosher salt
1/2 tsp white pepper
2 potatoes, peeled and cut into 1/4-inch-thick slices
1/2 cup heavy cream
1/2 cup whole milk
1 bunch watercress, trimmed, plus more for garnish
2 tablespoons reduced-fat sour cream (optional)
4 slices whole-grain bread (optional)

In a large pot over medium heat, add butter. As it melts, add mushrooms, shallots, garlic, half the chard, salt and white pepper. Cook until shallots are translucent and shard starts to cook down, 3 to 5 minutes.

Add potatoes, remaining shard and 2 cups water. Cover; reduce heat to low. Cook until potatoes are tender, 15 to 20 minutes.

In a medium pot, simmer cream and milk; season with salt and pepper. Add watercress to soup; stir to wilt; remove soup from heat. Stir in cream mixture; simmer.  In a blender, blend soup in batches until smooth. Divide among 8 bowls; top with sour cream and watercress leaves, if desired. Serve with whole-grain bread, if desired.


Broccoli with Asian style dressing
This recipe can be addictive!  For variety try adding matchstick-size strips of steamed carrots.

1 medium head broccoli
1/2 cup rice wine vinegar
3 tbsp peanut oil
2 tbsp soy sauce, or tamari
1 tsp grated fresh ginger
1/2 tsp minced garlic
1/2 tsp toasted sesame oil
1/2 tsp hot chili oil (optional)

Separate the florets from the stalk; break into smaller florets.  Cut the stalk into 1-inch lengths and then into matchstick size strips.  Place the broccoli in a steamer basket set over 1 1/2 inches boiling water and cover.  Steam for 5 minutes.  Transfer the broccoli to a bowl.

Combine the remaining ingredients in a small bowl; stir until well combined.  Pour the dressing over the broccoli and mix well.  Enjoy!


Broccoli Mac and Cheese
This is a great recipe from a blogger friend of mine, the Yankee Kitchen Ninja.  This mac and cheese comes together quickly and easily on a week night!

4 cups broccoli florets, cut into very small sections with no stems left attached
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

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.



Wednesday, October 16, 2013

Good Eats Newsletter - October 16, 2013



Welcome to Fall / Winter Good Eats!

The first pick-up is TOMORROW  Wednesday October 16th for most sites
or Thursday October 17th for Newport, Jay, Lyndonville, Johnson, and St J


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

This week your bag will contain:
Mesclun; Potatoes; Radishes; Broccoli; Green Peppers; Mustard Greens; Kale; Parsley; Onions; Jalapenos

And OUT of the bag:
Butternut Squash

Localvore Offerings Include:
Elmore Mountain Miller's Bread
Jasper Hill Farm Willoughby Cheese
 Certified Organic Concord Grapes



Small Veggie Only Members
take a YELLOW BAG
containing:
Mesclun; Potatoes; Broccoli; Green Peppers;
Kale; Onions

And OUT of the bag:
Butternut Squash

Thanks for joining Good Eats!

If you ordered your localvore or veggie only share before September 22nd and earned a t-shirt, we will be in touch when we have the newly printed shirts in hand.  We hope to have these ready in the next few weeks.  Thanks for your patience!


The 1st Meat Share Delivery is Nov. 6/7 (depending on your share site)
Share Pick-Up Instructions! Please review.

Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Clipboard #1,
Find your name on the Names List - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the Names  List. Share types are Localvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry or Meat Share. If you are listed incorrectly or have questions, let us know.

Clipboard #2,
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of the  share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pete's Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday for some sites) of every month
starting November 6th.


What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!

Our goal is 100% satisfaction. If you email us (or call if you can not email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Thursday morning.

If we have not heard from anyone, by Thursday afternoon our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution.  These will generally come in the next week's delivery.


Picking Up Your Share
Please review your confirmation email or visit our Delivery Site page for pick up times and locations of pick up sites. If you have any questions about your pick-up please email us. The quickest way to reach me is really by email, but you may leave a message on voice mail at 802.586.2882 x 6

New site locations for fall - please spread the word!
Please be respectul and support your pick-up sites

We have been busy working on setting up new sites to accomodate more members for this fall and winter share.  We are happy to be back at National Life as well as in new sites at the Grindstone Cafe in Lyndonville and the Jay Country Store in Jay. 

So far we're moving forward with deliveries to all sites but we need more members in order to keep them.  Please spread the word to your friends, family, colleagues, and neighbors about Pete's Greens!

Also please remember that whether your pick- up site is at a private residence or a business please be respectful of their space.  They are doing us a huge favor by hosting and could use everyone's cooperation in keeping their places neat and tidy.  Also don't forget to support the businesses that are hosting!  Please shop and support the businesses that are supporting us while picking up your share (if applicable, of course). 


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.



Our Weekly Good Eats Newsletter

Hello Everyone,

Welcome to the Good Eats Fall/Winter Share.  Thanks for joining us! 

Welcome also to the weekly Good Eats Newsletter.  You'll receive this newsletter each Tuesday evening letting you know what to expect in this week's share. We also include storage and use tips, localvore information, recipes and anything else we think you might find interesting or useful. Pete and/or other crew members on the farm will often chime in with farm updates, thoughts and pleas for feedback.

The picking for the weekly share begins on Monday and the packing of shares is finished late Tuesday afternoon in order to give you extremely  fresh produce. Although we try to get the newsletter out just as early as we can, we do like to wait until the share is packed up and finalized. Sometimes there are last minute changes to the contents and we want to make sure that you have the right information to accompany your pick-up.
 If there are changes to the share that occur after the newsletter has been sent (which happens occasionally), you may receive a follow-up email Tuesday night or Wednesday.

If you have any feedback on the newsletter, recipe contributions or just general questions about the CSA, feel free to email us. 
We also post each newsletter on our blog and on our website. It generally gets posted to the web sometime on Wednesday or Thursday. You can also search our archive of recipes, farm stories and share contents at these sites.

Please add GoodEats@petesgreens.com to your address book to limit the possibility of having newsletters filtered as spam.

Feel free to contact us anytime with questions or comments about Good Eats.  ~ Amy and Sara


Around the Farm

Here are just a few of the recent scenes from around the farm.  You can look forward to these greens in upcoming weeks!




Storage and Use Tips

Each week we'll give you storage tips so you can learn about the veggies in the share that you may not be familiar with.  Most of these tips are on our website too, so please get acquainted with and bookmark the recipe and storage tip section of our website. I am sure you will find it useful!

This week's mesclun harvest is abundant and beautiful.  Enjoy these beautiful greens in salads, sandwiches, or pizzas.

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. I suggest storing in a plastic bag in the fridge if you are not going to use right away.

Butternut squash is in a class of squash all its own, known for being both nutty, sweet and because the flesh is so smooth and silky on the inside. It is great for mashing, soups, roasting and probably most loved because it is easy to peel and boil making is perfect for quick dinners with the kids.  One of my favorite ways to enjoy this is to make fries- see recipe below.

 French breakfast radishes - These beautiful radishes have a crisp texture and a mild to delicately sweet flavor. They are best eaten raw. Slice them in a salad or serve them with coarse salt, fresh butter and a baguette for a French treat. Radishes should always be stored separate from the greens. Try adding the greens to a salad or mix in with other cooking greens in soups, sautes or stir-frys. Keep greens and radish ends loosely wrapped in their own plastic bags, in your crisper drawer.

Everyone will get a nice head of broccoli this week.  There is nothing better than fresh organic broccoli!  Try blanching the broccoli for a scant 1 to 2 minutes in boiling water or steam for about 2 minutes.

The green peppers are a little something extra for you all this week.  They would be great added to salads, sliced up for sandwiches, or added to a stew or chili.

Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. This week everyone will receive Red Giant Mustard Greends.  Red giant mustard has a delicate texture and mild, sweet yet mildly pungent mustard flavor. The greens are tender enough to liven up salads, or stout enough to stand on their own in steamed or stir-fried dishes.

Lacinato Kale - the dark leathery bunch of leaves in your bag is Lacinato kale aka dinosaur kale, one of my favorites of the bunch of kales we grow at the farm. I love the flavor and texture of this variety. It's particulary good sauteed with olive oil, garlic and a bit of red pepper flakes.

Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli and in the Argentinian chimichurri sauce. Parsley is one of those vegetables with huge nutritional benefits, even when using just a couple tablespoons of the minced green. The vitamin content is very high (particularly vitas A, C, K, and folic acid). And what's more, the activity of parsley's volatile oils qualifies it as a "chemoprotective" food, a food that can help neutralize particular types of carcinogens.

Large share members are getting jalapeno peppers.  My only advice in using the jalapeno pepper is to use gloves when cutting.  I learned this the hard way after making some peach salsa earlier this summer.  I didn't use gloves and my hands were burning for quite a while!   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.


Localvore Lore


From Elmore Mountain Bread we have Miller's Bread.  Andrew baked this bread especially for the share today and sent along this note:

Today we made our first Miller's Bread.  For the past six months we have been designing and building our own stone mill to fresh grind all of our flour.  We bought 36 inch pink granite millstones from Meadow's Mills in North Carolina and built a slow turning, horizontal mill.  Stone milling wheat grinds the whole grain which retains the nutritious germ, bran and a distinct fresh milled flavor and aroma. This naturally leavened bread is made with fresh milled whole wheat and white flour from Milanaise in Quebec.  We are beginning to use the fresh whole wheat in all of our breads and our goal in the next month is to be milling and sifting 100% of our flour!  We hope you enjoy...cheers!  ~ Blair & Andrew

Jasper Hill Farms' Willoughby cheese is a real treat.  Formerly made by Ploughgate Creamery, this pudgy, buttery, nutty disc disappeared along with Ploughgate Creamery after a fire there in September 2011.  Throughout much of 2012 Jasper Hill Farm has been working with Marissa's orginal recipe in preparation for incorporating this cheese into the 2013 mix of Jasper Hill Farm cheeses. This cheese is delightful with floral, fruity, and sweet flavors when young and stonger flavors when fully ripe.  Try pairing this wine with a lighter-bodied red wine or a saison.
Another treat this week are the certified organic concord grapes grown at Walden Heights Nursery and Orchard down the road from us in Walden Heights, VT.  This is the first time we've offered their grapes in our CSA!   They carefully select the varieties based on their ability to thrive in an environment such as they face in the Northeast Kingdom of Vermont.  Concord grapes are great for making jelly or juice, eating right out of the container, or there's a great recipe below for grape foccacia.  Some recipes suggest not eating the bitter peel but rather squeezing the grape to release the fruit, spitting the seeds out, however, you can eat the peel.


Recipes


Grape Focaccia with Rosemary
Seeding the grapes may take some time so as the recipe implies, pull up a chair!  To seed your Concord grapes, I recommend re-sharpening your sharpest paring knife, halving them and then using the tip of the knife to excavate the seed or seeds.  Recipe from the Smitten Kitchen blog.

3/4 cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 1/2 teaspoons (6 grams) sugar
1 1/4 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
6 tablespoons (90 ml) olive oil
1 1/2 cups halved Concord, red or black grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
2 teaspoons coarse sea salt (heads up: some are finding this too salty; if you’re worried, use less)

In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low. Attach the dough hook, raise the speed to medium-low and knead the dough for 8 minutes longer.

[And yes, you can stir this together entirely by hand with a wooden spoon, then smash it around on a floured counter to "knead" it for a bit. It'll be sticky, but doable, and of course you'll get to say you made bread "old school" style.]

Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-ish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.

Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and sprinkle the grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature.


Kale-Potato Soup
This is a classic recipe from The New Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.

1 large onion, chopped
1 TB butter
1 clove minced garlic
3-4 Nicola potatoes (cut into 1/2 - 1" pieces)
1 bunch of kale, stemmed and chopped
5 cups hot water or stock or combo
1/2 tsp salt, more to taste
black pepper, to taste

In a large sauce pan saute the onion in the butter until softened and slightly golden. About halfway, add the garlic. Add the potatoes and 2 cups of water. Simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash the kale, remove stems, chop and steam them (although you can add them to the potatoes, this will result in a much stronger flavored soup). When the potatoes are really well done, puree half of them with the remaining water or stock and the salt and pepper to taste. Then combine all and heat gently, correcting the consistency by adding hot water or milk. Taste and adjust seasonings.


Easy Pickled Radishes
A mandoline would be helpful in slicing these radishes very thin, but not necessary.  These would make an excellent addition to a salad!

1 bunch radishes, very thinly sliced
2 tablespoons of sugar
2 teaspoons of sea salt

Dressing:
1 tablespoon of tamari or shoyu
1 tablespoon of agave syrup or brown sugar
½ teaspoon of dark (toasted/roasted) sesame oil
A good pinch of chilli powder

Toss the radish slices with the sugar and salt and leave to marinate for 30 minutes.

Whisk the dressing ingredients together in a small bowl. Drain and gently squeeze the radishes, draining away the pickling mixture, then drizzle with the dressing.


Baked Butternut Squash Fries
Feel free to change up the spices on these fries.  Cajun spice works great!

1 butternut squash (large enough to yield 1 pound once peeled and sliced)
1/8 teaspoon coarse salt, plus more, optional

Preheat the oven to 425 degrees F.  Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.

Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.

Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.  Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.


Roasted Broccoli and Potatoes
There are many takes on this basic recipe.  You can gussy it up with a milk/cheese gratin with a breaded parm topping.  You can skip all of that altogether.  Or you can go partway by roasting the veggies and then topping with bread crumb/parm or just parm as I have offered up here.  

1 medium head broccoli or bunch broccoli crowns
3 small potatoes, cut into 1-inch chunks
3 large cloves garlic, minced
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400° F. Clean the broccoli. Remove the tough stem ends and cut the remainder into medium florets and small stem pieces. Place broccoli and potatoes in a 13x9x2-inch baking dish. Add the next 4 ingredients and toss or stir to combine. Cover tightly with foil. Bake until the vegetables are tender, about 1 hour. (If you prefer crispier broccoli, check it after 45 minutes.) Remove the foil and sprinkle with the Parmesan cheese. Return to oven just until the cheese melts slightly. Serve hot, warm or room temperature.


Sweet and Spicy Squash Soup
A soup to warm you up on these chilly fall days. The sweetness from the apple, the nuttiness of the squash with the spiciness of the pepper offer a great combination in this recipe. Other flavors you may like to add to this recipe are tarragon, curry, nutmeg or cinnamon. I like to take a small cup aside and experiment till I get it just the way I like it and then add to the batch.

1 butternut squash, halved, seeds removed
3 Tbs olive oil
2 carrots, chopped
2 apples, cored and chopped
1 onion, chopped
1 Jalapeno Pepper
1 clove garlic
1/4 tsp ginger
1/8 tsp allspice
4 c chicken or vegetable stock
Jalapeno pepper (optional)
salt and pepper to taste

Preheat oven 400F. On a baking sheet, roast the squash, cut side down, until soft, about 45 minutes. Scoop out the squash flesh and set aside. In a soup pot, heat olive oil over medium high heat. Saute carrot, apple, onion, garlic and pepper until soft. Season with ginger, allspice, salt and pepper. Add additional jalapeno pepper for extra spice if desired. Add the squash and the chicken stock. Simmer for 15 to 20 minutes. Remove the pot from the heat and puree with a hand-held immersion blender.


 Braised Mustard Greens
Mustard greens can be included in almost anything you would use spinach, chard, kale or collards in. They are quite versatile. Here is a basic recipe that can be used with any type of green but is typical for mustards.

1/4 cup thinly sliced onions
1 cloves garlic, minced
1/2 Tbs olive oil
1 bunch mustard greens, washed and torn into large pieces
2-3 Tbs chicken broth or vegetable broth
1/8 tsp dark sesame oil (or bacon fat if your into it!)
Salt and pepper to taste

In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil (or bacon fat). Season with salt and pepper.


Parsley Potatoes
Here's a delicious one to serve alongside meats or other sides this week.

1 1/2 pounds Nicola potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
1/2 teaspoon ground black pepper

Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.

Meanwhile, heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.

Strain potatoes from the cooking water and place in a serving bowl. Sprinkle the black pepper into the skillet and stir. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.