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

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
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 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.


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

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.

No comments: