Wednesday, April 23, 2014

Good Eats Newsletter - April 23, 2014

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Shoots/Mesclun mix; Potatoes; Carrots; Celeriac;
Onions; Pac Choi; Basil

And OUT of the bag:
Frozen Corn
Frozen Dill

Localvore / Pantry Offerings Include:
Golden Crops Organic Rolled Oats
Frozen Maine Organic Blueberries
Butterworks Farm Non-Fat Vanilla or Maple Yogurt

Half Veggie Only Members
Shoots/Mesclun mix; Potatoes; Carrots;
Celeriac; Onions; Basil

And OUT of the bag:
Frozen Corn

Join us for our Open Farm Day!
Sunday, May 4th
1 - 4pm

As part of NOFA's CSA Open Farm Day, we, along with many other VT farms, are hosting an open house. This event is for current CSA members, prospective members, and anyone else who would like to check out the farm and learn about our CSA.

Tours of the greenhouses and fields will be at 1:30 and 2:30.  We'll also have lots of information about the summer CSA as well as some light bites and drinks.

Click here for more information.  We hope you can join us!

Storage and Use Tips

We have a beautiful mesclun mixture for you this week.  This mix is made up of mostly mizuna with some sunflower shoots, baby tatsoi, baby spinach, and baby red giant mustard.  This will make a wonderful salad!

Picture at right: Kristen harvesting the baby mizuna.

Red thumb potatoes - these fingerlings are rosy inside and out. Their tender easy to clean skin needs no peeling. Just scrub and prepare. Cut these into 1 1/2 inch chunks, toss liberally with oil and salt and roast in a 400F (with fresh rosemary if you have it!) oven until crispy and golden at the edges. It doesn't get much better than that! Store in a cool dry place away from onions.

Celeriac is one of the homelier of vegetables, but it doesn't make it any less delicious. Celeriac, also known as celery root, is a type of celery that's grown for its root instead of its stalk. You can use celeriac in almost any recipe that calls for root vegetables.  Celeriac is a very good source of both vitamin C and phosphorous.  Store root veggies like celeriac in a plastic bag in the crisper drawer of the refrigerator.

The pac choi is some of our first Asian greens of the year!  It was just harvested yesterday from the head house and is an early spring treat.  The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes.  Pac choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.

We have basil this week!  This marvelous herb is a member of the mint family. It is a staple in Mediterranean cooking as well as Thai, Vietnamese, and Laotian. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. Basil should be kept in a plastic bag or kept stems down in a glass of water with plastic over the leaves for about a week with regular water changing.  Keep your basil out of the extreme cold as it could damage the fragile leaves.

** Your basil will be in your bag of greens.  Be sure to check that bag for the basil; it will be wrapped in a rubber band. **

At left: Emilie picking your basil this morning.

Our frozen corn is super sweet and tasty. Frozen at the peak of freshness, it is still tender and sweet and really fantastic.   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.

Large share members will also receive frozen dill.  Dill perks up soups, salads, casseroles. It pairs really well with cucumbers, potatoes, eggs, beets, fish, salads and salad dressings, tomatoes, yogurt.

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.**

Summer Share
June 18th through October 11th

Sign up on line NOW for 17 weeks of fresh,organic,
Vermont grown goodness and the localvore staples you love.

The summer share is filled with the best bounty that Vermont offers in the summer time.  We'll start off in June with early greenhouse crops such as zucchini, herbs, radishes, Asian greens, and lots of other early season favorites.

By July we'll be into the prime growing season.  Tomatoes, peas, broccoli, eggplant, carrots, cucumbers, and lots more will be in season.  August and September bring a huge variety of veggies: cabbages, beans, tomatoes, corn, summer squash, and lots of greens to name just a few.

We are working on some changes to our delivery schedule which might change your pick-up day.  See proposed schedule below and please keep this in mind when considering our summer share.

There are a few new towns we would love to deliver to and need suggestions on businesses or residences to be site hosts.  Please let us know if you have any ideas for sites in the proposed new sites below.

Visit our Summer Share page for more info.

Please visit our delivery page for a listing of Summer Share delivery sites.

Have questions about the Summer share?  Visit our FAQ page or send us an email

Summer Delivery Schedule to start June 18th
The schedule isn't set in stone yet but we wanted to give you a heads up for planning.

Wednesday Deliveries to:

Barre, Orange St
Burlington , Henry St
Burlington , Chase St
Burlington, Bessery's
Essex, Sweet Clover Market
Shelburne Vineyards
Charlotte, Little Garden Market
Hinesburg - proposed new site
Middlesex, Red Hen
Montpelier, East State St
    Montpelier, Senior Center
Montpelier, True Colors
Montpelier, National Life
Stowe, Laughing Moon Chocolates
Waterbury Congregational Church

Thursday Deliveries to:

Burlington, Bayview St
Burlington, Petra Cliffs
Burlington, Ward St
Cambridge - proposed new site
Colchester - proposed new site
Jeffersonville - proposed new site
Jericho - proposed new site
Johnson, Marvin's
Lyndonville, Grindstone Cafe
Mallets Bay - proposed new site
Milton - proposed new site
Morrisville, Concept 2
Newport Natural Foods
Richmond, On the Rise
South Burlington, Sebring Rd
South Hero - proposed new site
St Johnsbury Food Co-op
Underhill - proposed new site
Williston, Natural Provisions

Please spread the word about the proposed new sites above! 
We will launch these if we can get enough membership in these new areas.

Pete's Greens Ready to Eat Meals?

Over the years we have pondered a prepared food share.  We have surveyed members and received overwhelming approval of the concept.  We hired Chef Albert Sabatino in March and he brings with him years of experience and a great ability to make delicious food with seasonal and local ingredients.  With Albert leading our kitchen, we are eager to finally work on this concept.
We envision a new share that will feature  prepared entrees, soups, dressings and sauces.  We are still in our recipe testing phase - this week we are reviewing yellow vegetarian curry, Mulligatwany, a vegetable bechamel sauce, and apple squash bisque (pictured here).  But in the next weeks we'll be sending you more info on our very first pilot share! 

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.

Localvore Lore

Localvores will also receive a bag of Golden Crops Organic Rolled Oats from organic grower Michel Gaudreau of Golden Crops, across the border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a great operation in a beautiful setting surrounded by his fields. Michel's Golden Crops Mill makes many organic grains available locally that we might not otherwise have local access to and we are grateful for his commitment. These are beautiful, clean organic rolled oats ideal for oatmeal, granola, cookies, streusel toppings etc.

 We have wild organic Maine blueberries coming to you from Merrill's Blueberry Farm in Ellsworth, Maine.  These are delicious, sweet small berries, perfect for all uses - pies, muffins, smoothies or just eating by the handful.  They will come to you frozen.  If they have thawed when you pick them up, put them back into the freezer.  They'll freeze solid again and you can still use them.  Todd Merrill and his family have been in the blueberry business since 1925.  They provide a great service to the Maine blueberry community by providing a place to clean, sort, freeze and store berries.

They are growers, but they themselves don't grow organically.  The organic berries come from local organic Maine growers including our friend Ben Perrin at Burke Hill Farm in Cherryfield, ME.  Wild blueberries are loaded with antioxidants and are ranked among the fruits and vegetable with the  most antioxidants.

We also 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 were 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 human consumption.  All sites will receive a mix of their full fat Maple and Non-Fat Vanilla Yogurt.  The vanilla is flavored with natural vanilla and the maple  is made with local maple syrup.   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 make great smoothies and are an excellent and complimentary accompaniment to fruit.


Stir-Fried Pac Choi with Ginger and Garlic
Here's a quick and easy way to get greens on the dinner table.

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 bunch fresh pac choi
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add pac choi and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Celeriac Remoulade
I had some of this at City Market last week and it was really tasty. 

one celeriac
3 Tbsp grainy mustard
2 Tbsp mayonaise
2 Tbsp capers, chopped
dash hot sauce or cayenne, to taste
juice of half a lemon
salt & pepper, to taste

Peel and julienne the celeriac. Combine the mustard, mayo, & capers. Add hot sauce or cayenne, lemon juice, salt and pepper to taste. Combine dressing with celeriac. Use your hands to mix thoroughly. Adjust seasoning as needed.

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.

Baby Greens with Roasted Carrots and Potatoes
This is a wonderful early spring salad. 

For vinaigrette
1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil

For salad
2 medium carrots
1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
1 bag shoots mesclun mix
1/3 cup fresh basil, chives or other fresh herbs

Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified. Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Chop potatoes and carrots into 1" chunks.  Toss carrots and potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until veggies are tender, 25 to 30 minutes. Add potatoes and carrots to all greens and herbs. Add vinaigrette and toss gently to coat.

Basil Lime Gimlet
I love drinks featuring herbs.  This of drink just screams summer to me!

4 large basil leaves
1/2 oz. simple syrup
2 1/2 oz. vodka
3/4 oz. fresh lime juice

In a cocktail shaker, muddle 3 of the basil leaves with the simple syrup.  Add the codka, lime juice and ice and shake.  Strain into a chilled martini glass and garnish with the remaining basil leaf.

Basil Puree
This is a great way to use your basil.  The puree is very similar to pesto without the cheese and nuts.  It's thinner and lighter and a great addition to grilled zucchini, roasted pepper, or green beans.

1 small clove garlic
Sea salt
1 bunch basil
1/3 cup olive oil

Pound the garlic in a mortar with 1/4 tsp salt until smooth.  Set aside.

Bring a pot of water to a boil, add the basil leaves, and leave them for just a few seconds until they're bright green, then drain immediately.  In a food processor or blender, puree the drained leaves, garlic mixture, and olive oil until smooth.  Season to tast.  The sauce is best used immediately, but can be stored in an airtight container for 1-2 days.

Corn Chowder
Even though spring is here it's still great weather to enjoy soup. Here's one you can have ready in about 40 mins. Adapted from Mollie Katzen's Enchanted Broccoli Forest.

1 medium potato, peeled and diced small (about 2 cups diced)
2 1/2 cups water
1 tablespoon butter
2 cups minced onion
1/2 teaspoon dried thyme
1 1/2 teaspoons salt (or to taste)
1 medium stalk celery, finely minced
1 small red bell pepper, finely minced
4-5 cups corn
White pepper to taste
1 cup milk, at room temperature (lowfat OK)

Place the potatoes and water in a small saucepan. Bring to a boil, lower to a simmer, cover, and cook until the potatoes are tender. Set aside.

Melt the butter in a kettle or Dutch oven. Add the onion, thyme, and salt, and cook over medium-low heat, stirring. After about 5 minutes, add celery. Five minutes later add the cooked potatoes with all their liquid, the red bell pepper, the corn, and a few shakes of white pepper. Stir well, cover, and reduce heat. Cook quietly for about 5 minutes longer.

Using a blender or food processor, purée about half the solids (about 2 to 3 cups--it doesn't have to be exact!) in some of the soup's own liquid. Return this to the kettle, and let it rest until serving time.

Don't actually cook the soup any further; simply heat it--gently!-- until it's hot enough to eat. Serve immediately.


Braised Pac Choi
Braising your pac choi makes it so tender and tasty. 

1 lbs bok choy
1-2 tbsp olive oil
1/2 cup chopped onion
1/2 teaspoon salt
1/2 tsp white pepper
1-2 tbsp rice vinegar
1 tbsp toasted sesame oil

Trim the base of the pac choi. Then cut the leaves crosswise into 1 1/2-inch-wide strips. Place a pot, large enough to hold all the pac choi, over medium heat. When it is hot, add the olive oil and coat it evenly. When the oil is hot, add the onion and stir-fry until softened, about 2 to 3 minutes. Add the pac choi and season with the salt and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Stir in the vinegar and toasted sesame oil, serve hot. Serves 2.

Dilly Carrots
Melted butter, brown sugar, and dill complement the carrots while bringing out the carrots' natural flavor.

3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons brown sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/2 teaspoon black pepper

Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.


Granola Bars
These are the best granola bars.  I love having them around as it keeps me from reaching for  store bought ones.  Recipe from The Homemade Pantry by Alana Chernila.

1/4 cup unsalted butter
1/4 cup coconut oil, or butter
3/4 cup peanut butter
1/2 cup packed light brown sugar
2 tbsp vanilla extract
1/3 cup honey
2 1/2 cups rolled oats
1 1/2 cups sliced almonds
1/2 cup shredded unsweetened coconut
3/4 cup semisweet chocolate chips
1/2 cup oat bran (or 1/2 cup rolled oats ground to a powder in the blender or food processor)
1/4 cup sesame seeds
1/2 tsp ground cinnamon
1/2 tsp kosher salt

Preheat the oven to 350F.  Line a 9x13 baking pan with parchment paper, leaving extra paper to pull the finished product out of the pan.

In a large saucepan combine the butter, coconut oil, peanut butter, brown sugar, vanilla, honey, and 2 tbsp water.  Cook over medium heat, stirring frequently, until you have a uniform syrup.  Remove from heat.  Add the oats, almonds, coconut, chocolate chips, oat bran, sesame seeds, and cinnamon.  Stir until the dry ingredients are thoroughly coated.  Transfer the mixture to the prepared pan, and press it as firmly into the pan as possible, first using your hands, then using a spatula or wooden spoon to flatten the top.  Sprinkle the salt over the top.

Bake until the edges darken, 35 to 40 minutes.  The mixture will be soft when you take it out of the oven, but allow it to cool completely before taking it out of the pan and cutting into 16 squares.

Banana Cream Pie Overnight Oatmeal
I haven't tried this way of making oatmeal yet but the idea intrigues me.  It's simple- make up an oats mixture, refrigerate it overnight, and then enjoy the next morning.  You can add in any different fruits or nuts, heat it up, or enjoy it cold.

1/2 cup old fashioned rolled oats
1 tsp. chia seeds (optional)
Pinch of salt
Dash of ground cinnamon
Dash of grated nutmeg
½ cup fat milk
¼ cup low plain yogurt
½ tsp. vanilla extract
Seeds scraped from ½ vanilla bean
1 ripe banana, divided
Chopped nuts such as walnuts or pecans, for serving
Turbinado or brown sugar, for serving

In a jar, combine the oats, chia seeds, salt, cinnamon, and nutmeg. Add in the milk, yogurt, vanilla extract and vanilla bean seeds (if using).  Divide the banana into thirds.  Mash two thirds of it well with a fork and add to the jar with the oats. Slice the remaining third and add this to the jar as well. Place the lid on the jar and shake vigorously until the mixture is evenly combined (this may take a minute or two). Refrigerate overnight.

Remove the jar lid, sprinkle nuts and/or sugar over oatmeal as desired. Serve.

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