Thursday, February 20, 2014

Good Eats Newsletter - February 20, 2014

Welcome to Spring Good Eats!

The first pick-up is TOMORROW  Wednesday February 19th for most sites
or Thursday February 20th for Newport, Jay, Lyndonville, Johnson, and St J

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Shoots mix; Potatoes; Carrots; Parsnips; Onions; Cabbage

And OUT of the bag:
Frozen Corn
Frozen Cauliflower

Localvore Offerings Include:
Elmore Mountain Country French Bread
Jasper Hill Alpha Tolman Cheese
Pete's Kitchen Sweet Basil Pesto

Small Veggie Only Members
Shoots mix; Potatoes; Carrots; Parsnips; Cabbage

And OUT of the bag:
Frozen Corn

Spring Shares Still Available

We are still accepting members for Spring.  We expect the share to sell out  soon so let friends or family who are thinking about it know that they should sign up now.

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!

The 1st Meat Share Delivery is March 5/6 (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, Pete's Pantry Vegetarian, 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 March 5th.

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.

Molly Brandt, our Harvest Manager

We have hired some new people in the past few months and have really great team aassembled.  I have been trying to make the rounds interviewing our crew to share with you all so you can get to know them.  One of Molly's tasks is to plan what goes in the CSA. 

"My goal is to make sure you receive the best possible variety of the veggies in your share each week.  We keep veggies in our enormous root cellar right up until we start harvesting bunches from our tunnels in the spring. In order to make sure you get the best possible value, I have already planned out each week’s share through April. For the big share I always include some of our rib-sticking pantry basics (potatoes, carrots and beets), a less familiar root vegetable to mix things up a little (parsnips, rutabaga, turnips, celeriac), something savory from the onion family (red & yellow onions, shallots, leeks), some of our summer harvest in frozen form (corn, peppers, tomatoes, etc.), often a cabbage, and of course some fresh salad fixings every week.  The half share usually receives a smaller quantity of these items.

On top of planning for the CSA, I also need to make sure we retain enough items for our wholesale customers.  Each week I add up roughly how much of each item we’ll need to keep on hand for the CSA and then compare those numbers to my running inventory of the root cellar to determine how much we have left to sell wholesale.  For some veggies, like carrots, we have literally tons left to sell wholesale all winter long, but other harvests were not so plentiful.  We have to stop selling those items to wholesale much earlier so that we can keep our commitment of variety and value to you, our CSA members.  I hope you enjoy your shares each week!"  ~ Molly

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 taken yesterday.

Middle: Molly, Emilie, Matt, Greg and Jonathan packing your shares. 
Bottom: just some of the many seedlings in the greenhouse getting a head start on the growing season.


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 shoots mix is a mix of our sunflower, radish, and pea shoots.  These shoots make a hearty salad or are wonderful added to a sandwich or as a garnish.  They're also great mixed with shredded cabbage for a sweet and spicy winter salad.

Russet potatoes, also known as Idaho or baking potatoes, are in the class of starchy potatoes, as opposed to waxy varieties like red and fingerling. They are high in vitamin C and B6, as well as natural sugars. Russets make great baking potatoes, and are ideal for mashing and making fries. Store potatoes in a cool dark place.  Storing your potatoes in the refrigerator can make their starch turn to sugar and therefore should be avoided as doing so can give the russet potato an unpleasant, sweet taste.

Our orange carrots are crunchy and sweet.  They should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.  I like to eat the carrots cut up into sticks, shredded into salads, or blended into my morning smoothie.

Contrary to appearances, parsnips are not pale versions of carrots. In fact, they have a nutty-sweet taste and a tender-hearty texture that is entirely distinct. For centuries, parsnips were a more common staple than the potato—and deservedly so. Satisfying, versatile, and highly nutritious, these delicious roots make a terrific base to any meal. Young parsnips don’t need to be peeled. Simply scrub them under running water with a vegetable brush. Peel larger parsnips, and cut out the core if it seems woody. However you slice or chop parsnips, be sure to make all the pieces relatively the same size, ensuring an evenly cooked dish. Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks.

Our yellow onions are great all-purpose onions.  Store onions in a cool, dry, well ventilated place. Do not store whole onions in plastic bags. Lack of air movement reduces storage life. Chopped or sliced onions can be stored in a sealed container in your refrigerator at the proper temperature of 40°F or below for 7 to 10 days

Red Cabbage - Though very similar in taste to green cabbage, red can have slightly more pronounced peppery notes. In my opinion, it can also tolerate longer cooking cycles without becoming too acidic and "stinky." If alkaline ingredients like eggs are present in your pan when cooking red cabbage, it can turn blue on you. To stop this from happening, add a bit of acid to the pan in the form of lemon juice, vinegar or wine. Classic braising red cabbage preparations often call for adding a little red wine, cider vinegar or both to the pan during cooking. Apples also make a perfect match with red cabbage. Cabbage can be stored loosely wrapped in a plastic bag in the refrigerator for weeks. If the outer leaves wilt or turn spotted, just remove them and use the good leaves below. Once cut, keep the remaining cabbage in a sealed plastic bag in the crisper drawer.

Frozen corn - everyone is getting a package of frozen corn this week.  Frozen at the peak of freshness, it is still tender and sweet and really fantastic.  This is the best frozen corn I have ever tasted!  I always have great plans to use in recipes etc but when it comes down to it it makes a heck of a side dish just steamed.   To reheat, just bring some water to a boil in a pot (salted if you wish) and throw in a handful of corn. Heat for 2-4 minutes and then drain and serve, with a bit of butter if desired.

Large veggie and localvore members will also get frozen cauliflower.  We had a great crop of cauliflower this past fall and froze a lot of it to share with you. Frozen cauliflower is great in many recipes including soups, stir fries, stews, casseroles, etc.  Our frozen cauliflower is blanched briefly before freezing so is partly pre-cooked, cooking times for recipes calling for fresh cauliflower will be shorter.  You will want to test your cauliflower when cooking for perfect doneness as some recipes will want cauliflower more or less tender.  Store your frozen cauliflower in the freezer until you are ready to use it.  I like to chop for recipes when it it still partly frozen.

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

Since working on this newsletter all I can think of is a grilled cheese with pesto made with these awesome ingredients!

From Elmore Mountain Bread we have French Country Bread.  Andrew baked this bread especially for the share today.   It is naturally leavened and all of the wheat is fresh stone ground from their mill.

Alpha Tolman Cheese is a Jasper Hill Creamery original.  Inspired by the classic Alpine cheeses of Europe with a modified recipe designed to showcase the cows and landscape of the Northeast Kingdom, Vermont.

Alpha is made using the traditional Alpine methods of cooking and pressing the curds during cheesemaking to achieve a tight, elastic texture and robust, complex flavors. Fresh wheels are washed with a cultured brine to cultivate a rosy orange rind that imparts a funky depth to the ripening paste beneath. Young wheels have milky, fruit and nut flavors and a smooth mouthfeel. Mature wheels are more bold and meaty with amplified butter and caramelized onion flavors carried by a rich and crystalline texture.  The texture, aesthetic, and flavor make Alpha Tolman a great choice f
or foalpha_tolman_beauty_shot_cropped_smallerndue. Try pairing slices with a robust Ale, plummy red wine, or onion jam.

If that isn't enough description to get you psyched up for Alpha Tolman, here's one more nugget.  This cheese took home SUPER GOLD in the 2012 World Cheese Awards, one of only 9 American cheeses to receive that recognition.  Over 2700 cheeses from 30 different countries competed.

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. 


Russet Potato Hash
From one of our former crew members Annie Myers: "This was a part of my Sunday morning breakfast every week.  Russet potatoes make for a hearty hash."

1# russet potatoes
1 green pepper
1 yellow onion
3 tablespoons butter
salt and pepper

Quarter the potatoes and boil them in water with a little salt for about 20 minutes.  Slice and sautee the onion and pepper in butter, while the potatoes boil.  Set the onions and peppers aside.  Drain the potatoes when they are soft but still a little undercooked.  Melt 2 tablespoons of butter in the same pan you already used, and pack the potatoes down into the pan.  Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, another 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides. Stir in onions and peppers, and salt and pepper as you like it.

Honey-glazed Carrots with Garlic
This simple recipe comes to you from Martha Stewart. I often forget that there's no need to get too fancy when making a vegetable side dish.

1 1/2 pounds carrots, trimmed and scrubbed
1 small head garlic, halved
Coarse salt
1 tablespoon extra-virgin olive oil
3 tablespoons honey
1 dried red chile, halved
2 sprigs fresh rosemary

In a large skillet, arrange carrots and garlic in a single layer and cover with water. Season generously with salt. Bring to a boil, then reduce heat and simmer, covered, until tender, about 10 minutes.

Remove carrots and garlic with a slotted spoon and set aside. Drain water and wipe out pan. Heat to medium high. Add oil, honey, chile, rosemary, and 1 tablespoon water and cook until bubbling. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with salt.

 Honey-Ginger Carrot and Parsnip Salad Topping
This is a popular recipe that makes it's way into our newsletter often.  It's such a great way to sweeten up a green salad when seasonal salad favorites are not around. The idea is to roast the vegetables in a lemon-honey vinaigrette and serve on top of a green salad with sunflower shoots and whatever else comes to mind.

2 c carrots, diced small
2 c parsnips, diced small
1/4 c ginger, grated

1/2 c olive oil
1/8 c red wine vinegar
1/8 c lemon juice
tsp lemon zest (if you have)
pinch of dill
1/4 c honey, soft
extra honey to drizzle

In a bowl combine carrots, parsnips, ginger and lemon zest. In a small sauce pan, warm on low heat: oil, vinegar, lemon juice, dill and honey and combine well. Pour half of dressing onto chopped vegetables and mix well. Use a cookie sheet lined with parchment paper lay vegetables out evenly. Drizzle with honey and bake in the oven at 375F for 20-30 minutes until they are soft and begin browning. Remove from parchment paper right away and cool. Top green salad with veggie mix and use remaining dressing.


Creamy Braised Parsnips with Sage
Braising vegetables is a great way to prepare them.  The veggies benefit both from the browning and then the steaming, then get nice and soft and creamy from the added cream.

2 teaspoons olive oil
1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
1 1/2 cups chicken broth
2 teaspoons chopped fresh sage
2 tablespoons heavy cream
Salt and pepper

In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.

Bubble and Squeak
This dish is said to be named after the sound that the vegetable mixture makes as it fries. Adapted from Serves 4.

1 lb yellow potatoes, peeled (optionally) and cut into 1 1/2-inch pieces
3/4 stick (6 tablespoons) unsalted butter
1 lb red cabbage, cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper

Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.

Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes. Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

Parsnip Pierogi with Pickled Red Cabbage and Apples
This recipe might seem a bit intimidating but the results are worth it.  You can't go wrong with homemade pierogi!  Or if you're not feeling so ambitious, the pickled cabbage alone is worth making.

1/4 cup red-wine vinegar
1 1/2 tablespoons sugar
1 teaspoon caraway seeds, crushed
1/4 small red cabbage, finely shredded
Salt and freshly ground black pepper
1 large egg
1/2 cup milk
1 1/2 tablespoons sour cream
2 1/4 cups all-purpose flour, plus more for dusting
2 1/2 pounds parsnips, peeled
2 shallots
1 teaspoon unsalted butter
Salt and freshly ground black pepper
Freshly grated nutmeg
2 teaspoons freshly grated or prepared horseradish
4 ounces farmer cheese or goat cheese
2 teaspoons unsalted butter
2 apples

To make red-cabbage slaw, whisk together vinegar, sugar, and caraway seeds in a medium bowl. Toss in cabbage. Season with salt and pepper. Let marinate for at least 1 hour, or overnight.

To make pierogi dough, whisk together egg, milk, sour cream, and 1/2 cup water. Stir in flour a little at a time until dough comes together. Turn out onto a lightly floured board, and knead until smooth and elastic, up to 10 minutes. Incorporate more flour if dough is too sticky. Cover dough with plastic wrap, and allow to rest for 1 hour.

To make filling, place parsnips in a medium saucepan, and cover with cold, salted water. Bring to a boil, and simmer until tender, 20 to 25 minutes. Drain, and put through a food mill to puree.

In a small saute pan, cook shallots in butter until soft, stirring occasionally, 1 to 2 minutes. Stir shallots into puree, and add nutmeg, salt, and pepper to taste. Remove from heat, and let cool slightly, then mix in horseradish and cheese.

On a lightly floured board, roll out dough to 1/8 inch. Cut out circles using a 3 3/4-inch-round cutter. Set circles aside on a floured tray. Place a round tablespoon of filling on each circle. Lightly wet edges, fold over, and seal by pinching.

To make sauteed apples, heat a medium sautee pan over medium-high heat. Melt butter, add apple slices, and toss to coat. Add sugar and toss again to coat evenly. Cook until brown, about 5 minutes.

When ready to serve, bring a pot of salted water to a boil. Add pierogi, and cook for 5 minutes after they float to the surface; drain. Pierogi can be eaten right away or browned in a small amount of butter. Serve with red-cabbage slaw and sauteed apples.

Pasta with Cauliflower
A sicilian dish traditionally made with the strongly flavored, deep green cauliflower called sparaceddu.  But any cauliflower works well.  If using our frozen cauliflower, thaw until off frozen and easy to chop. Chop florets a little further and add to skillet as in step 2, and reduce cooking time, cooking until cauliflower pieces are tender.  Serves 4.

2 tbsp. chopped oil-packed anchovies

6 tbsp. extra-virgin olive oil

1 cup fresh bread crumbs

1 large head cauliflower, core removed, florets finely

5 cloves garlic, peeled and minced

Pinch crushed red pepper

Salt and freshly ground black pepper
3 tbsp. tomato paste

1 lb. ditali or other small tubular pasta

Pinch crumbled saffron

5 canned whole peeled tomatoes, coarsely chopped

2 tbsp. finely chopped Italian parsley

Place anchovies in a small skillet and cook, crushing with a spoon, over low heat for about 5 minutes. Set aside. Heat 1 tbsp. of the oil in a large skillet over medium-low heat. Add bread crumbs and cook, stirring occasionally, until golden, about 20 minutes. Transfer to a small bowl and set aside.

In the same skillet, heat remaining 5 tbsp. oil over medium heat. Add cauliflower and cook, stirring, until cauliflower begins to soften, 5–10 minutes. Stir in garlic and red pepper and season to taste with salt and black pepper. Dissolve tomato paste in 1⁄2 cup water. Reduce heat to low, add tomato paste and mix thoroughly, then cover and cook, stirring occasionally, until cauliflower is very tender, 15–20 minutes.

Cook pasta in a large pot of boiling salted water until al dente, about 9 minutes. Meanwhile, dissolve saffron in 1⁄3 cup hot water. Add saffron mixture, chopped tomatoes, and anchovies to sauce. Increase heat to medium and cook, stirring, until sauce thickens. Drain pasta, toss with sauce, season with salt and pepper, and serve garnished with parsley and toasted bread crumbs.

Gobi Masala (Indian Curried Cauliflower)
A hearty, warm you up recipe that will be well served with Indian Chapatis (recipe below). If you do not have all the spices below you may default to a pre-mixed curry spice blend without worry.

1 bag frozen cauliflower
1 c stock - Chicken or vegetable (use water if you have neither)
3 Tbs cooking oil
1 Tbs black mustard seeds
2 medium onions, minced
1 1/2 tsp kosher salt
8-9 cloves of garlic
1 inch piece of ginger
1/2 small can tomato puree
1 tsp red chili powder to taste
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp turmeric powder
1 tsp garam masala spice blend

Put the cooking oil in a pot that holds at least 4 quarts and place over medium-high heat. When the oil is hot, add the black mustard seeds. Cook, watching carefully, until they change color, about 30 seconds. Immediately add the onion and salt and lower the heat to medium. Cook onions for about 5 minutes, until translucent. Add ginger and garlic and cook for another minute or two. Add tomato puree and stir. When mixed, add chili powder, cumin, cinnamon  and turmeric and stir. Add stock and thawed cauliflower (if using fresh cauliflower blanch quickly before adding here) and cook covered loosely until cauliflower is soft but not mushy.  Stir in garam masala at the end and adjust chili and other spices as desired.
  Serve with Chapatis if desired (recipe below).

These chewy, unleavened breads are traditionally eaten throughout Northern India. They are usually served as an accompaniment to spicy dishes and would be a great accompaniment to Gobi Masala above. Makes 6 pieces.

1 1/2 c whole wheat flour
1/2 tsp salt
1/2 cup water
1 tsp vegetable oil
melted butter for brushing

Sift the flour and salt into a bowl. Add the water and mix to a soft dough. Knead the oil, then turn out on to a lightly floured surface. Knead for 5-6 minutes until smooth. Place in a  lightly oiled bowl, cover with a damp dish towel and let rest for 30 minutes. Turn out on to a floured surface. Divide the dough into 6 equal pieces. Shape each piece into a ball. Press the dough into a larger round with the palm of your hand, then roll into a 5-inch round. Stack, layered between plastic wrap, to keep moist. Heat a griddle or heavy bottomed frying pan over a medium heat for a few minutes until hot. Take one chapati, brush off any excess flour, and place on the griddle. Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. Turn the chapati over using a spatula and cook for a further 30 seconds. Remove from the pan and keep warm, layered between a folded dish towel, while cooking the remaining chapatis. If you like, the chapatis can be brushed lightly with melted butter immediately after cooking. Serve warm.


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