Tuesday, November 5, 2013

Good Eats Newsletter - October 30, 2013

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Mesclun; Potatoes; Cauliflower: Tatsoi; Broccoli; Lettuce; Mustard Greens; Cilantro; Leek

And OUT of the bag:
Butternut Squash

Localvore Offerings Include:
Amir Hebib Mushrooms
Quebec Organic Pearled Barley
Blue Ledge Lake's Edge Cheese
Pete's Greens Zesty Sweet Dill Pickles

Small Veggie Only Members
Mesclun;Potatoes; Broccoli; Lettuce; Leek

And OUT of the bag:
Butternut Squash

Have a fun Halloween!
Halloween Love Fest: Awesome Halloween Recipes
Pete's Musings

First cold night and it sure was. Pretty great to get almost through October with just mild frost that only make greens sweeter. We covered up well last night and I'm hopeful we can keep some nice outdoor stuff going for a few more weeks as the beginning of November looks mild.
This week Annie Myers is leaving us for an exciting new venture starting Myers Produce. Myers Produce will deliver Vermont produce direct to customers in NYC. Currently there are no companies doing this and we are excited about the potential for increasing markets for Vermont growers. Annie has been with us for 3 years and has excelled as our harvest manager and seasonally our washhouse manager. She's smart and capable and has the rare ability to manage several crews and tasks while simultaneously doing her own work. This is one of the most valuable traits an employee can have at a diversified, fast paced operation like ours. We'll still be seeing Annie in the neighborhood and look forward to stories of all the parking tickets she'll be getting while lugging potatoes into Brooklyn eateries. Thanks Annie!
Thanks to all of you who signed up for our fall share. It's bigger and better than ever and we have a very, very full root cellar stuffed with goodies for the winter and beyond. Happy eating.  ~ Pete

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

Butternut Squash has a delicious, sweet, nutty flavor.  It does need to be peeled and is most commonly roasted and/or pureed.  This squash can be a bit tricky to peel.  I like to slice off the top and bottom first, then cut the whole squash into 1" rounds and then cut off the peel.  I find this easier than using a vegetable peeler especially around the curvy parts.  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.

Todd and Hector harvesting fingerlings a couple weeks ago.  Photo by Emily McManany.

The potatoes are a mix of French, Ruby Red, and Banana Fingerlings.  Fingerling potatoes are a family of heritage potatoes that naturally grow much smaller than conventional potatoes. They tend to be elongated and slightly knobbly, making them very finger-like in shape. The unusual-looking, flavorful potatoes can be used just like regular potatoes in an assortment of roasted, broiled, baked, grilled, or boiled dishes.  Store in a paper bag in a cool, dry place. No need to peel, just scrub clean before cooking.

Tatsoi is a big beautiful head from the tunnels.  As of last night, which got down to 20 degrees at the farm, we are officially moving into fresh greenouse veggies.  We have a lot of beautiful leafy produce still to come.  Tatsoi has dark green spoon-shaped leaves which form a thick rosette. It has a soft creamy texture and has a subtle yet distinctive flavour.  It can be substituted for spinach in many recipes.  To store, wrap the leaves in a damp paper towel, and store them in a plastic bag in the refrigerator for 3 to 5 days.

Like regular cauliflower, Romanesca has a tightly compact head of florets attached by clusters of stalks-but there the similarity in appearance ends. Romanesca, which hails from northern Italy, is a beautiful pale lime green color; its florets, rather than being rounded, rise in a pyramid of pointed, spiraling cones. Its flavor is somewhat more delicate than that of regular cauliflower.  Store in a plastic bag in the refrigerator for up to 1 week. Romanesca can be cooked in any fashion suitable for regular cauliflower. It makes beautiful cruditĂ©s, and is stunning cooked whole.
The head lettuce you're all receiving is called Panisse.  It's as beautiful as it is tasty.  This very tender buttery lettuce is perfect for sandwiches and salads.

The mustard greens are either green wave or ruby streak.  Related to kale, cabbage, and collard greens, mustard grens are the peppery leafy greens of the mustard plant.  Both greens are delicious in steamed or stir-fried dishes.

We rushed to pick the cilantro yesterday to save it from the cold!  Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals. I toss cilantro into any Mexican dish I am making.  If you can't use all your cilantro just yet and wish to save it for a future dish, you can freeze it. Wash and gently dry your cilantro with paper towels. Then either put sprigs loosely in a plastic bag and freeze them. Or lightly chop cilantro, measure by the tablespoon into ice trays, fill remaining space in ice tray with water, and then after cubes are frozen, store in a plastic bag. You can take one out and thaw anytime you need to use it.

Leeks were once called the poor person's asparagus, but today are cherished for their culinary qualities right along side asparagus. Leeks tend to collect dirt in between the tops of their long leaves therefore it is important to wash between leaf folds to remove dirt or soak in a water bath and let dirt sink to bottom. Store wrapped in plastic in the fridge. Although the best quality is within the first few days, they can be stored for an extended amount of time in the fridge. Peel outer leaves if damaged and use tender inner stalks.

Clockwise from bottom left:  Katt, Dan, Britany, Tim, Dan and Annie packing your shares today.

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

The mushrooms you're receiving this week are grown by Amir Hebib in Colchester, VT. Amir grows his mushrooms in a mushroom house behind his home.  He has been growing mushrooms for over 20 years, having been a farm mushroom manager for a large Bosnian agricultural producer before immigrating to VT in 1996. He started growing mushrooms here in 2005. He grows shiitakes and oysters (little clusters of trumpet shaped mushrooms) and sells them to restaurants and markets in our area as well as at the Burlington Farmers Market.

Mushroom production is labor intensive and production is a full-time job for Amir. Amir must harvest the mushrooms each morning before delicately removing the woody base of each mushroom, preparing them for mid-day deliveries. In the afternoon the logs are soaked to keep them damp. Most time consuming is manually removing the green molds that also like to grow on his mushroom logs. While the process could be completed more quickly with fungicides, Amir manages his mushrooms organically and so must spend the time to remove each spot of mold by hand.

You can eat the whole mushroom stems and all. Many people discard the stems of shiitakes because they can be tough 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.

The organic pearled barley was grown in Quebec and milled at Golden Crops owned by Michel Gaudreau. Pearled barley has been de-hulled, with some or all of the bran removed. It makes a great substitute in recipes calling for brown rice, is wonderful cooked, cooled and used in cold salads, and adds a nice texture to soups and stews. It also cooks down into a really nice risotto, without all of the attention and stirring required with Arborio rice. One cup of dry barley makes about 3 to 3 1/2 cups cooked. If you soak the grains for 6+ hours in cold water before use, you can reduce your cooking time by at least half. Without soaking, you'll want to let them simmer in water for a good hour. You can also cook barley like pasta, using lots of water (4-5 cups of water to 1 cup barley), then drain what's left over.

We have an award winning cheese for you this week from Leicester, VT. Blue Ledge Farm's Lake's Edge is a mold ripened goat cheese.  It is wonderfully tart and creamy with a distinctive streak of vegetable
ash running through it. Greg Burnhardt and Hannah Sessions milk a mixed herd of Nubian, Alpine and Lamancha goats and milk on average 75 goats 10 months a year. The goats' access to grasses, leaves and fresh air help to produce a milk which is clean and sweet tasting and that comes through in the cheeses the farm produces.  This cheese goes great with  a light red wine such as a Pinot Noir.

We made the Zesty Dill Freezer Pickles a few weeks ago at the farm.  These pickles are super crunchy and are great eaten right out of the container or added to a sandwich.  We are sending them out frozen so you may need to thaw a bit more in order to enjoy or you can put right back in the freezer for a later date (use within 6 months).  Once open keep refrigerated and eat within 3 weeks.


Potatoes with Oyster Mushrooms
This recipe was adapted from a four star recipe in the June 2006 issue of Bon Appetit. If you have shiitake mushrooms, they'll be just fine in this recipe too.

4 tablespoons extra-virgin olive oil, divided
1 pounds small potatoes, unpeeled, halved lengthwise
1/4 onion, minced
1 garlic clove, pressed
1/2 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley

Position 1 rack in top third of oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon olive oil. Place potatoes on 1 prepared sheet; drizzle 2 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle minced onion and garlic over the potatoes.

Drizzle remaining 2 TB oil over the mushrooms, sprinkle with salt and pepper and add to potato roasting pan. Continue to roast potatoes and mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes or a bit longer as needed.

Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.

Mushroom Casserole
Adapted from 101cookbooks.com, this is comfort food at its healthy-finest. Serves 8.

2-3 TB olive oil or bacon fat
1/2 pound (8 ounces) mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
2 tablespoons dry sherry
3 cups cooked barley (from about 1 cup dry), room temperature
1/2 tsp crumbled dried thyme
2 large eggs
1 cup cottage cheese
1/2 cup plain yogurt or sour cream
1/2 teaspoon sea salt
1 cup freshly grated hard Vermont cheese or Parmesan cheese

Preheat oven to 350F degrees. Rub a medium-large baking dish (somewhat smaller than a 9x13) with a bit of olive oil or butter and set aside.

Heat oil/fat in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt to taste and saute. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute. Add sherry and cook, stirring constantly until all the liquid has evaporated. Remove from heat. Add the thyme and the barley to the skillet and stir until combined.

In a large bowl whisk together the eggs, cottage cheese, yogurt/sour cream, and salt.

Add the barley mixture to the cottage cheese mixture, and stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or until hot throughout and golden along the edges. Sprinkle with the remaining cheese and enjoy.

Butternut Barley Salad
This is a good recipe for lunch or dinner -the vinegary onion makes it refreshing, more like a salad than a main course, and it is perfect for eating warm right when you make it, or cold the next day.  This would be awesome with brown rice or another grain such as cous-cous or quinoa if you don't have barley.

1 medium butternut squash (2-3 pounds)
1 head broccoli

5 to 6 tablespoons olive oil, divided

Salt and freshly ground black pepper, to taste

1 cup pearled barley

1/3 cup toasted squash seeds (or any seed or nut will be tasty)

3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)

1 tablespoon sherry or white wine vinegar

1 tablespoon water

1/2 teaspoon table salt

1/2 teaspoon granulated sugar
1 bunch mustard greens, leaves roughly chopped
1/2 small red onion, finely chopped
Preheat oven to 375 degrees F.

Peel squash, then halve lengthwise and scoop out seeds. Cut squash and broccoli into approximately 3/4-inch chunks.  Coat one large or two small baking sheets with 2 tablespoons oil total. Spread squash and broccoli out in single layer on sheet. Sprinkle with salt and freshly ground black pepper. Roast until pieces are tender, about 30 to 40 minutes, turning them over halfway through the cooking time (the broccoli may cook quicker so keep an eye on it).  Set aside to cool slightly.

While squash and broccoli are roasting, cook barley in a large pot of simmering salted water until the grains are tender but chewy, 25-30 minutes.  Drain and cool slightly.

In a small bowl, whisk together the vinegar, water, 1/2 teaspoon table salt and granulated sugar until sugar and salt dissolve. Stir in onion; it will barely be covered by vinegar mixture but don’t worry. Cover and set in fridge until needed; 30 minutes is ideal but less time will still make a lovely, lightly pickled onion.

Pour a tablespoon of olive oil into a sauce pan over medium heat, and cook the mustard greens for just a few minutes, until wilted and slightly tender.

In a large bowl, mix together squash, turnips, barley, greens, red onion and its vinegar brine, the crumbled cheese and squash seeds. Toss with 3 tablespoons of the remaining olive oil, use the 4th one only if needed. Taste and adjust seasonings. Eat now or later. Salad keeps in the fridge for up to a week.

Macaroni and Cheese with Butternut Squash
This recipe comes courtesy of Martha Stewart.  This is a family favorite of ours and the kids don't even know there's squash in it.

 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
 1 1/2 cups nonfat milk
 Pinch of freshly grated nutmeg
 Pinch of cayenne pepper
 3/4 teaspoon coarse salt
 Freshly ground black pepper
 1 pound elbow macaroni
 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
 4 tablespoons Parmesan cheese, finely grated (1 ounce)
 2 tablespoons fine breadcrumbs
 1 teaspoon olive oil
 Olive-oil, cooking spray
 1/2 cup part-skim ricotta cheese

Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.

Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.

Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.

Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.


Sauteed Tatsoi
Here's a quick, tasty way to enjoy your tatsoi.

1 head tatsoi
Olive oil

Slice the stems into 3/4-inch lengths and stir-fry them with some finely chopped garlic and a generous pinch of salt in olive oil for a minute or two, then add a couple tablespoons of water and steam them, covered, for a couple of minutes to soften them further. At that point add the whole leaves, stirring and turning them with tongs for about a minute, then add about ¼ cup water and another generous pinch of salt and steam, covered, until wilted and tender, about 3 to 4 minutes more.

You could give it an Asian flavor with ginger, soy sauce, and a touch of toasted sesame oil, but it’s just as delicious in a simple Italian-style treatment with garlic and olive oil.

Roasted Cauliflower with Paprika
This is a  quick and easy recipe and looks so pretty when using Romanesca!

1 head cauliflower florets
4 TBS. extra virgin olive oil
1 tsp. smoked Spanish paprika
1½ tsp. sweet Hungarian paprika
1 TBS. granulated garlic.
Kosher salt
freshly ground white pepper
1 lemon, cut into wedges

Preheat oven to 450°

Cut the cauliflower into florets slightly larger than bite sized pieces. Drizzle with EVOO all over, then sprinkle with a combo of 1 tsp smoked Spanish and 1 ½ tsp sweet Hungarian , sprinkle granulated garlic, kosher salt. and freshly ground pepper. Toss to cover all.

Roast at 450° for 10 minutes, turn at roast 10 to 15 minutes more until lightly browned and tender. Serve with lemon wedges.

 Winter Tart with Potato, Leeks, and Mustard Greens
Here's an easy tart you can throw together.  Leftovers make great lunches.

Prebaked pie crust
1 bunch mustard greens, chopped (or any other winter green: kale, chard, spinach, etc.)
1 leek, sliced
4-8 slices of bacon cooked, cooked and chopped
1 potato, sliced thin
4 eggs
1 cup milk
1/2 tsp ground mustard or a tsp prepared
1 TB olive oil
salt and pepper to taste
goat cheese

Heat a skillet and add 1 TB olive oil once hot.  Add the sliced leeks and cook on medium, stirring, til leeks soften.  Add the mustard greens and cook just a couple of minutes til wilted and remove from heat.

Layer in the cooked pie crust like so: sliced potato, greens & leek, bacon. Mix the eggs and milk together, and pour into the pie crust. You want the mixture to come almost to the top of the crust; if you don't have enough, add more egg/milk until it rises to that level. Cover with goat cheese crumbles. Bake at 400 degrees for 25 minutes, or until the custard sets. Let cool a few minutes before serving.

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