Thursday, February 13, 2014

Good Eats Newsletter - February 12, 2014


Localvore Members 

& Regular Veggie Only Share Members



This week your bag will contain:

Shoots mix; Potatoes; Carrots; Celeriac; Onions; Cabbage


And OUT of the bag:

Frozen Chard

Frozen Broccoli


Localvore and Pantry Offerings Include:

Pete's Kitchen Pizza Dough

Pete's Kitchen Pizza Sauce

Scholten Family Farms Weybridge Cheese

Tangletown Farm Eggs




Half Veggie Only Members



Shoots Mix; Potatoes; Carrots; Celeriac; Onions; Cabbage


And OUT of the bag:

Frozen Chard


Roots Cellar Share take an ORANGE BAG containing:

Potatoes; Carrots; Celeriac; Onions; Cabbage


And OUT of the bag:

Frozen Chard



There is STILL TIME to sign up for the spring share that starts next week.


We need checks by the weekend to get you into the database.



Be delighted in the coming months as each new spring vegetable makes its appearance in your bag!  


Please visit the Spring Share page for more info.


A word from Pete  


I guess spring is coming but it's hard to tell today. But tomatoes are 3 in. tall, onions are popping up, and plans are taking shape. And though it's cold you can feel spring in the intensity of the sun. Thanks for joining us this share period. We hope you enjoyed the veggies and other great local fare. We're glad to have fresh snow to insulate the ground and keep our garlic healthy. It also brightens the ski trails! ~Pete


Thank you for joining us for this share!


I say this every time we wrap up another share but I can't believe it's over already.  It has been a real pleasure to feed you and your families.  I hope you've been happy with your share and will re-join us for the spring share or another share in the future.   Please share the news about Good Eats with friends, family, co-workers.  Word of mouth is the most powerful means of spreading news about Good Eats.  We need your help to reach new members.

Later this week I'll be sending you all a simple end of share survey that I'd love for you to fill out.  We want to know how we did, what you liked and what you didn't so that we can improve for you all.  Please take a few minutes and tell us what you think when the survey comes your way.  Thank you!  ~ Sara


The spring share starts next week!

Share Period: February 19th thru June 11th, 2014


Join now for 17 weeks of fresh,organic,

Vermont grown goodness and the localvore staples you love.


We have a share type to fit everyone's price range:

Localvore: a great mix of organic vegetables and pantry staples.  $46/week.

Veggie-Only: the same veggies as the localvore share, minus the pantry items. 29/week.

Half- Veggie Only: a smaller portion of the veggie share, good for 1-2 people. $22/week.

Half-Veggie with Pantry: a smaller portion of veggies plus pantry items. $39/week.

Pete's Pantry: no veggies, just the local staples as the localvore share.  $18/week.

Meat: a monthly delivery of locally raised and/or grass fed meats and seafood.  $200.



Experience the difference

eating great local, organic produce can make on your health and well being!


Visit our Spring Share page for more info.



Please visit our delivery page for a listing of Spring Share delivery sites.
Have questions about the Spring share?  Visit our FAQ page or send us an email


Around the Farm

Nearly everything we send out in a Good Eats CSA bag starts out as a seed, nurtured along from seed to seedling to starts that are ultimately transplanted.  This work begins in January and continues steadily right into June and beyond.  This is just the start of the hundreds of trays of seedlings that will pass through on their journey to their field bed.




Storage and Use Tips



The shoots mix is a mix of our sunflower, radish, and pea shoots with some spinach added in.


The potatoes are Peter Wilcox potatoes.  These are beautiful purple potatoes.  They are nicely textured, firm but not waxy, and wonderful whether roasted, boiled, or sliced into wedges or fried.  They have a full earthy flavor that hints of hazelnuts.  For best visual and nutritional effects, leave the skin on while cooking.


Celeriac is one funky looking vegetable.  Also called celery root, celeriac is a vegetable that cleans up well. Once you peel away its gnarled outer layer, you find a creamy interior with a clea taste that has wide appeal. Store unwashed celeriac in a plastic bag in the refrigerator, where it will keep for several weeks.  Here's how to cut this veggie: I like to take a thin slice off the top so that I can lay it flat.  Then I cut the whole thing into 1" wide strips and trim the edges off.  It's tough to peel because it's so uneven so this method works well for me.  Like apples, celeriac will darken if exposed to the air for too long. If you don’t plan to cook it immediately, submerge the celeriac in a bowl of water with lemon juice squeezed in.


Also known as Chinese cabbage, the flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag.  You may get 1 very large head or 2-3 smaller heads.


Frozen chard, just like last week's frozen spinach, is great for casseroles, lasagnas, quiches etc.  Thaw it, squeeze out the excess liquid and add it in.  Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish.  You can put the remainder back in freezer. 


Frozen broccoli - this is a favorite side dish in my house - it tastes just like summer in the middle of winter!  As with all of our frozen veggies thaw it out to use as a side dish, or partially thaw if you only need a small amount.  This is one frozen veggie that holds it's shape well so it's great on it's own as a side dish.


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


It's a pizza week!  I've given you some good pizza recipes below or feel free to create your very own. 


We made the pizza dough at the farm and froze it for delivery.  This pizza dough is made with Milanaise organic flour, Gleason Grain Snake Mountain Sifted whole wheat flour, local Sunflower Oil, salt and yeast. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use).


Here's Amy's favorite way of cooking the dough: coat a smooth surface with flour and cornmeal (just flour is ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of baking pan (I use a cookie sheet so I form it into a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.

We also made pizza sauce to go along with the share using our organic tomatoes, onions, garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper.  It's coming to you frozen for easy delivery.  You can defrost and put on your pizza right away or freeze it for later use.  You can of course use this on pasta too.


We've got a special cheese for you for the last week of the share.  Scholten Family Farms' Weybridge Cheese, aged at The Cellars at Jasper Hill, is a lactic‐set cheese with a delicate, bloomy rind. The lightly‐aged style is simply meant to showcase the Scholten’s distinctive Dutch Belt milk. A snack for two or garnish to a larger spread this full flavored creamy treat is one of the best. The white, edible mold rind imparts a subtle cave aroma and a mushroom character to the developing creamline beneath. The center is moist and airy with bright citrus notes and a savory ‘toasted’ finish. Weybridge’s clean, milky flavor makes it an ideal breakfast cheese, or companion to a flute of sparkling wine.


Lastly we've got some eggs from Tangletown Farms.  Those girls have been busy laying eggs for you all!







Carrot-Cashew Curry
This recipe is adapted from 'The Enchanted Broccoli Forest' by Mollie Katzen.  It's marvelous served with rice.

1 tbsp canola or peanut oil
1 tbsp grated fresh ginger
1 tsp mustard seeds
1 tsp dill seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 cups sliced onion
4 large cloves garlic, minced
2 tsp salt
2 medium-sized potatoes, thinly sliced
5 large carrots, thinly sliced
2 cups orange juice
1/4 tsp cayenne (to taste)
1 /2 package frozen peppers, thawed
1 cup yogurt
1 1/2 cups toasted cashews
Chutney (if desired)
Raita (if desired)

Heat a large deep skillet or Dutch oven.  Add oil, ginger, mustard seeds, and dill seeds, and saute over medium heat for 3 to 5 minutes, or until the seeds begin to pop.

Add the remaining spices, and the onion, garlic, salt, potatoes, and carrots.  Saute for another 5 minutes, then add the orange juice.  Cover, turn the heat to medium-low, and simmer until the potatoes are tender (15 minutes).

Add cayenne and bell pepper.  Cover and let it stew for another few minutes, until the peppers are just barely cooked.  (At this point it can be set aside until shortly before serving time.)  Heat the curry just before serving, stirring in the yogurt at the very last minute.  Serve over rice, topped with cashews, with chutney and raita.



Celeriac and Apple Salad with Tarragon and Roasted Walnuts
It probably isn’t often that you think ooooh, celeriac, and your mouth waters. But this recipe could change all that. The key here is to be sure to cut the celeriac to matchstick-size, no bigger; it will hold the sauce better. Also, don’t be tempted to skimp on the pepper, as pepper and apples have a certain unexplored appeal.


Serves 4 to 6
4 cups water
juice of 1 lemon (about 3 tablespoons)
2 tart apples, peeled, cored, sliced into 1/4-inch strips
1 large celeriac, peeled, cut into matchstick-sized strips
1/2 cup chopped walnuts
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons mayonnaise
1 tablespoon heavy cream
2 teaspoons prepared Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper


Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown).


Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool.


Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.


Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).



Spicy Celeriac and Carrot Soup

1 tsp olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1/2 cup roasted, peeled, seeded, and chopped Poblano chilies (canned)
1 celeriac, peeled and diced
1 pound carrots, peeled and diced
2 vegetable stock cubes made up with 7.5 cups boiling water
Fresh coriander, roughly chopped
Freshly ground black pepper


Heat the oil in a large saucepan and cook the onion until softened. Add the garlic and red chilli and cook for a further minute. Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander.

Bring to a boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.

Blend the soup in a processor until smooth. Return the soup to the saucepan, season to taste and warm through before serving, sprinkled with coriander.



Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison.  It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes.  This recipe caught my eye as it's so simple yet so delicious.  You should be able to find coconut butter at a co-op or you can make your very own.  Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth.  If it doesn't come together try adding some coconut oil to make it gel.  Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.

1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
Sea Salt
About 2 tbsp coconut butter
1 lime

In a pot, bring 4 or more cups of water to a boil.  Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes.  Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat.  Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots.  Taste for salt and add more if needed.




Napa Cabbage Salad with Peanuts and Ginger
This recipe from Martha Stewart is a great way to use your napa cabbage.

2 tablespoons rice-wine vinegar
1 tablespoon Dijon mustard
1 piece fresh ginger (1 inch long), peeled and grated
3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1/2 medium napa cabbage (about 1 pound), cored and cut into bite-size pieces
1 red bell pepper (seeds and ribs removed), thinly sliced
1/4 cup chopped fresh, cilantro
1/4 cup chopped roasted peanuts

In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.

In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.




Quinoa Chard Pilaf

This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils.  Feel free to experiment with other ingredients if you don't have all of those listed.


1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 cups uncooked quinoa, rinsed
1 cup canned lentils, rinsed
8 ounces fresh mushrooms, chopped
1 quart vegetable broth
1 package frozen Swiss chard

Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth and chard. Cover, and cook 20 minutes, until chard is cooked through.


Remove the pot from heat.



Cabbage with Fried Egg and Toast
This is not just a good breakfast, I've had it for many a lunch and dinner.  Sometimes I have a hard time believing that cabbage can be this good.
1/2 head cabbage, sliced into large ribbons
4 tbsp olive oil
1 medium yellow onion
1 egg
1 slice good bread
sea salt and pepper
crushed red pepper flakes
Toast the slice of bread.  Heat the oil over medium heat and sautee the onions until soft and translucent.  Add the cabbage and cook until just softened (just until the color becomes vibrant as the cabbage heats).  Pile the cabbage and onions onto the slice of bread, add a little more oil to the empty pan, and fry the egg.  Place the egg on top of the cabbage, and season with sea salt, pepper, and red pepper flakes.




Shoots and Chard Squares

3  eggs, beaten
4  tablespoons butter softened
1 cup flour
1 cup milk  
1 teaspoon salt
1 teaspoon baking powder
1/2  pound cheddar cheese shredded
1 small onion, finely chopped
1 bag frozen chard, thawed and excess water removed
5  ounces shoots

In a large bowl, combine and mix well eggs, butter, flour, milk, salt and baking powder.  Stir in cheese, onion, chard and shoots.  Spoon mixture into a 9″ x 13″ greased pan and level off.  Bake at 350 degrees for 35 minutes.  Remove from oven and cool 45 minutes.  Cut into large squares for luncheon dish or bite size squares for appetizers.  Good hot or cold.  Recipe serves 6.




Jim Lahey's Potato Pizza
Jim owns a very good bread bakery in New York City, where they make some of the most delicious pizzas, served in big rectangle slabs.  You don't have to go to New York to get them…this recipe will bring those delicious squares of pizza right to your table. 
1 tbsp olive oil
1 pizza dough, thawed
2 potatoes, thinly sliced (about 2 cups)
1/2 onion, diced into 1/4- to 1/2-inch pieces
4 tablespoons extra-virgin olive oil
Fresh rosemary (optional)
Pour the olive oil in a large bowl, and roll your pizza dough in the oil until coated.  Cover with plastic wrap and let sit in a warm place for an hour or two.
While the dough rises, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 1 tablespoon olive oil, and set aside.
Preheat oven to 450 degrees. Prepare a rimmed baking sheet with vegetable oil.  Place the dough on the baking sheet, and using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil. Sprinkle with rosemary if using.
Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 20 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.



Pizza and Eggs
Eggs on a pizza?  It may sound weird but it works really well!  This would be good with some sauteed onions or any other cooked veggie, or even some shoots added to the top of each slice.


1 ball of Pete's pizza dough
3/4 cup Pizza Sauce
6 oz shredded mozzarella or substitute another cheese such as Fontina or Monterey Jack
4 whole eggs
Pepper, to taste
1/3 cup grated Parmesan


Pre-heat the oven to 400F.  Stretch the dough out to a 12-14" circle.  Spread the sauce evenly over the prepared dough.  Top evenly with the mozzarella cheese. Cook for 10-12 minutes and remove from oven.

Using the back of a spoon, lightly make 4 indentations around the pizza, not too close to the edge.  Carefully crack an egg into each depression.  Grind black pepper onto each each egg, and top with Parmesan.

Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft.  Remove, break the yolks with a fork and spread over the pizza if desired.



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