Wednesday, October 2, 2013

Good Eats Newsletter - October 2, 2013

Meat share members - it's a meat week!

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

This week your bag will contain:
Braising Mix; Potatoes; Carrots; Cauliflower; Sweet Peppers; Kale; Red Chard; Onions; Garlic

And OUT of the bag:
1 Sweet Dumpling Squash
1 Butternut Squash

Localvore Offerings Include:
Pete's Greens Tomato Sauce
Amir Hebib's Mushrooms
Tangletown Farm Eggs



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

And OUT of the bag:
1 Butternut Squash


Only one more delivery after this week!

Sign up now for the Fall/Winter share !

We need to receive your payment at the farm by Thursday, October 11 to get your share set up in time for the first delivery. 


Thank you for supporting Pete's Greens!
Pete's Musings

Thanks to our great crew that kept everything running smoothly here I was able to go to Europe last week. Had a great tour with Tom Stearns of High Mowing Seeds, Andy Kehler from Jasper Hill, and Andrew Meyer from Vermont Soy. We started in Rome and visited several seed companies and vegetable farms in central Italy. Near Venice we toured the shop that makes our baby greens harvester. It was really fun to see the source of the great ideas and engineering that we have enjoyed using for the past decade. Then we crossed Italy to Bra for the Slow Food Cheese Festival. This is a completely overwhelming event in which 1500 cheese makers from around the world set up booths and display, sample, and sell their goods. Through Jasper Hill I have cheese maker friends in Italy, Switzerland, and France and it was exciting to come upon their booths. Then a quick dash to Switzerland and an amazing dawn drive over the Alps. In Andeer we visited a famous Swiss cheese-maker. They buy milk from 5 farms, 2 of which transport the milk to the creamery in milk cans on wheelbarrows! Later that day we visited Sativa Seeds, a very interesting seed company that has a large breeding program breeding open pollinated vegetable seeds for professional growers. Sativa is located on a farm that is home to 50 disabled adults and 12 other ag based businesses such as a slaughterhouse, veggie farm, bakery and more. Exhausted from the amazing tour at Sativa we crossed into Germany and dined on schnitzel. The next day we sped across Germany stopping for an impromtu ride on a potato harvester we saw from the autobahn. In Holland we had 3 big days visiting a cheese maker, several organic vegetable farms, and attending organic field days at Bejo Seeds.  We all learned a ton and had alot of time to discuss how our work here in Vermont fits into the wider world. It was great to return to crops that look better than when I left due to the great weather.  ~Pete


Around the Farm

Below: Todd, Dan and Matt packing this week's shares.
Many of our beautiful squashes out to dry in the headhouse.




Storage and Use Tips

Our Braising Mix is a mix of various brassica greens. They are great tossed in the saute pan with garlic and oil on their own, but are terrific added to many dishes.  I use this mix as salad as well - the leaves are heartier than some salad greens, but they taste great!

The potatoes this week are called "baby bakers."  They are cute little russet potatoes that are great for baking or frying or made into a breakfast hash.  The skin is the best part (and contain most of the potatoes' iron, protein, and fiber), so don't bother to peel them!  Just rinse them in the sink and throw them in the oven.

Everyone is getting a butternut squash this week.  One of the best-known winter squash, butternut has a delicious, sweet, nutty flavor.  It does need to be peeled (but it's smooth shape makes it easy!), and is most commonly roasted and/or pureed.  Best stored in a dark, dry, cool place (50 degrees) with good ventilation.  Eat them up soon or peel, cube and freeze them, or roast your squash, scoop the flesh and freeze for later.

Large share members will also receive a sweet dumpling squash.   The small size of the  squash makes them perfect for stuffing with peppers and onions and roasting in the oven.  But these squash are also unbelievably sweet so just roasting and then adding a little butter and (yum) maple syrup and it's hard to improve upon.  Winter squash stores best in a cool, dry, dark place with good ventilation.  Once cut, you can wrap the leftovers in plastic and store in the refrigerator for 5 to 7 days.

The cauliflower this week is a mix of white, cheddar, purple, and romanesca.  The romanesca 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.  The picture below is of Annie harvesting the romanesca cauliflower.
Large share members get to enjoy another round of mixed sweet peppers!  I thought last week was the last of it but we still have more.  We'll send these sweet peppers out as long as we can.   These peppers are great raw, sauteed, or roasted and added to soups or stews.

Green kale should be stored unwashed, loosely wrapped in a plastic bag in your crisper drawer.  This kale makes wonderful kale chips, or is a great addition to soups, stews, or as a side (see recipe below).

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.
 
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!
 * 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.



 Fall Share Info

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


 Don't forget - the NOFA SHARE THE HARVEST EVENT
is this Thursday, OCTOBER 3rd
Please shop or dine to support this worthy NOFA program!


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 last week's 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



Tomorrow is National Kale Day!

National Kale Day celebrates kale’s incredible health benefits, highlights kale’s culinary versatility, and promotes eating, growing and sharing kale throughout America. National Kale day is the first Wednesday in October and is an annual celebration.
 
It's not actually an official holiday just yet but it could become one with your help.  Go here to learn all about "Team Kale" and sign a petition to make this a holiday, and enjoy your kale this week!



Localvore Lore


Pete's Tomato Sauce is made right here on the farm with fresh organic tomatoes. It is a basic sauce made with tomatoes, onions, fennel, garlic oregano, thyme, basil, salt, black pepper and lemon juice. It is great for pizza, pastas or dipping.

We are lucky to have Amir's mushrooms again for you this week!  The shiitake and oyster mushrooms were just harvested yesterday and arrived at the farm today for packing.  You can eat the whole mushroom stems and all. Many people discard the stems of shiitakes because they are tougher and take longer to cook. But the shiitakes you are receiving are so fresh that they are tender enough to add to most dishes though you may want to allow longer cooking time for the stems. Shiitakes have a deep flavor, and are very hearty, enough so that they can be used in place of ground beef in some recipes.

Lastly the girls at Tangletown Farm have been busily producing eggs for this week's share.



Meat Share


We have a Pete's Greens Pastured Chicken for you.  These birds were just put in the freezer in the last couple weeks.  The first few weeks of their life was spent in the barn, protected from elements, their diet supplemented with our greens.  As soon as they were feathered up at 4 weeks old they headed out to the field and they spent the next weeks grazing and foraging, protected by electric fencing from predators.  Their meat is wonderfully flavorful and very nutritious.  These birds are again somewhat large so you can make a few meals out of them.  Roast it the first night, turn leftovers into chicken pot pie (my kids' new favorite meal) or chicken salad, then boil the carcass down to make soup broth.

Pete's Hot Italian Sausage - We have just got back the first of our pork from the piggies that have been roaming our fields since last Spring.  Our pigs are pastured on around 20 acres.  They forage all day and we also bring them tons of veggie leftovers.  These sausages are great grilled whole or made into a meat sauce and served over pasta.  Or use some of your sweet peppers and onions to make a sausage sandwich!

Pete's Pork Chops are from our same pastured pigs.  These are boneless pork chops.

McKnight Organic Ground Beef is some of the best hamburger I have ever tasted.  This organic grass-fed burger is loaded with healthy fats such as Omega 3's and CLA's (conjugated linoleic acid - a very potent defense against cancer), Vitamin E, and is lower in fat than store bought meat.   This burger comes from Seth Gardner in East Montpelier who is a long time organic dairy farmer.



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

Garlic Butter Roasted Mushrooms

A very simple recipe, the best way to enjoy the flavor of the mushrooms themselves.

1 pound mushrooms, halved lengthwise if large

2 tablespoons capers, rinsed and chopped (optional)

3 large garlic cloves, minced

2 tablespoons sunflower or olive oil

3 tablespoons unsalted butter, cut into pieces
1/2 teaspoon finely chopped jalapeno (optional)

2 teaspoons fresh lemon juice

1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in jalapeno, lemon juice, and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.


Eggs Nested in Sautéed Chard and Mushrooms Recipe
Shiitakes are highly flavorful mushrooms, and will really make this dish special if you use them, though you can use just about any mushroom.

2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
1 to 2 eggs

Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture
Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.

Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.


Spicy Sauteed Kale with Lemon
Probably the easiest way to prepare your kale, this is a very nutritious, warm side dish.

1 tablespoon vegetable oil
1 Thai or jalapeno chile, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 tablespoon honey
1 handful kale, tough stems and ribs removed, leaves coarsely chopped
1 leek, thinly sliced
Coarse salt

In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add leeks, season with salt, and cook 1 minute. Serve warm or at room temperature.


Swiss Chard with Raisins and Pine Nuts

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.



Roasted Greek Lemon-Garlic Chicken

1 chicken, cut into quarters
2 lbs. potatoes, halved
3 lemons, juiced
2 tsp, fresh oregano or 1 tsp. dried
8 cloves garlic, finely chopped
½ cup olive oil
Fresh ground pepper
1 tsp. kosher or sea salt
1.5 cups water or chicken stock

Preheat oven to 355°F.
Rinse the chicken and pat dry. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan and add potatoes, around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water/stock and roast uncovered for a total of 1 hour and 40 minutes. Half way through turn the chicken. Remove chicken and potatoes from pan with slotted spoon and reduce the pan jus on top of the stove by half.


The Basic Burger
Mark Bittman's basic burger recipe is basic but tried, true, and tasty.

1 to 1⅓ lb. ground chuck or sirloin, not too lean
1 tsp. salt or 1 tablespoon Worcestershire sauce, soy sauce, or steak sauce
¼ cup minced onion, shallot, or scallion (optional)

Place the meat in a bowl and sprinkle with salt or sauce and the onions, if using. Lightly mold the meat into 4 patties.

If you’re cooking the burgers on a grill, heat the grill to high; cook the burgers for about 3 minutes on each side for rare, a minute more per side for each increasing stage of doneness. If you’re cooking the burgers on the stovetop, preheat a cast-iron pan over medium-high heat for 3 to 4 minutes; sprinkle coarse salt in the pan and cook the burgers for the same amount of time as on a grill.

If you’re making cheeseburgers, add the slices of cheese to the burgers as soon as you flip them. Serve on warm buns, toast, or hard rolls, garnished with ketchup, mustard, mayo, lettuce, pickles, tomatoes, etc.


Cauliflower FousCous Pilaf
Thanks to CSA member Stephanie for forwarding us this recipe.  I made this for lunch today and it was quick, easy, and very delicious!  The whole thing took about 20 minutes to make.  I added black olives, parsley, and cheese to make it into more of a meal.

1 large head of fresh cauliflower
1/4 cup chopped onion (about 1/2 a small onion or 1/4 large)
2 tablespoons pine (pignola) nuts
2 tablespoons raisins, dried cranberries, or chopped dried apricots
1 tablespoon olive oil, separated into two 1.5-teaspoon servings
1/2 to 1 teaspoon cumin
1/2 to 1 teaspoon cinnamon

Wash the cauliflower and break it into florets. Cut off the stem part. The stems can be chewy and unpleasant, and they don’t cooperate with the food processor. The processing of the cauliflower has to be done in batches to get the right consistency.  Place a handful of florets in a food processor and PULSE until the cauliflower looks like couscous. Dump that batch into a bowl and repeat until all of the florets have been reduced to cauliflower dust. Measure about 3 cups for now, and put the rest in the fridge for later.  (I used a head of Pete's cauliflower which turned into just about 3 cups so I had no leftovers).

Place the 3 cups of cauliflower in a microwave-safe dish and microwave for 5-7 minutes. It should be pretty tender. Set aside.

Heat 1.5 teaspoons of olive oil over medium heat. When it starts to shimmer, add the onions and dried fruit.  Sautée the onions and nuts and fruit over medium-ish heat until the onions and nuts begin to brown. Be gentle and give them time. The natural sugars in the onions will carmelize into a deep, rich flavor.

Mix the spices together in a little cup.  Push the onions to the side of the pan, and add the remaining 1.5 teaspoons of oil. Let it heat up a bit, then add the spices and stir stir stir everything together: onions, nuts, oil, spices, all co-mingling in happy harmony. When things get all fragrant, toss in the cauliflower and stir stir stir. Sprinkle the whole dishwith salt and pepper. Stir stir stir.

Here are some ideas of additives:  toss the leftover Fouscous with whole olives, chopped fresh parsley, chopped fresh chives or the green part of a few scallions, a chopped cucumber, a chopped tomato, and equal amounts of lemon juice and olive oil. Let it rest at room temperature for about 20 minutes. Eat. Enjoy!


Butternut Squash Fries
These fries take a little bit of work to peel and cut up but are worth the effort.  These are also amazing made with cajun spice, salt and pepper.

1 medium butternut squash
2 teaspoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh cilantro

 
Preheat oven to 425 degrees. Prepare butternut squash; peel and cut into 1/2-inch-wide sticks. On a baking sheet, combine squash with olive oil and cumin; season with salt and pepper. Toss to coat, and spread squash in a single layer. Roast until fork-tender, 45 minutes to 1 hour.

Sprinkle with lime juice and cilantro.



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