Sunday, October 27, 2013

Good Eats Newsletter - October 23, 2013

Localvore Members 
& Regular Veggie Only Share Members

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
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.


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

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!

dough for 1 piecrust
1 egg
1 tbsp water

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.

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