Friday, May 2, 2014

Good Eats Newsletter - April 30, 2014

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Salad mix; Potatoes; Parsnips; Turnips; Shallots; Pac Choi; Rainbow Chard OR Red Russian  Kale

And OUT of the bag:
Frozen Spinach
Frozen Squash Puree

Localvore / Pantry Offerings Include:
Elmore Mountain Honey Oat Bread
Vermont Soy Artisan Tofu
Pete's Greens Zesty Sweet Dill Pickles
Tangletown Farm Eggs

Half Veggie Only Members
Salad mix; Potatoes; Parsnips;
Turnips; Mustard Greens

And OUT of the bag:
Frozen Spinach

Happy Spring
Happy Planting

Finally, good spring planting weather and days of it.  Lots of potatoes went into the ground last week (below).  Fields and fields were planted and all with our own seed potatoes!  Lots of transplanting has been happening in greenhouses and yesterday Steve was planting greens.  Exciting time of the year!

Open Fam Day this Sunday, May 4th
1 to 4 pm

 ** Sign up for a Summer Share at our event this weekend and get a
free Pete's Greens t-shirt! **

We are participating in the NOFA CSA Open Farm Day along with many other VT farms.  Come check out our greenhouses and fields, meet some of the crew, and enjoy some refreshments. 

Tours will be offered at 1:30 and 2:30.

We welcome current CSA members, anyone who wants to become a CSA member, or anyone who just wants to come visit the farm.

Let us know if you have any questions.  Hope to see you on Sunday!

Storage and Use Tips

We have another beautiful salad blend for you this week.  This mix is made up of shoots, spinach, cress, and mizuna.

Baby nicola potatoes - these slightly waxy potatoes have a smooth yellow exterior and white and are creamy within. Nicolas are excellent for boiling, roasting and using in salads. Store in a cool dry place away from onions.

Parsnips are a root vegetable that originated in Eurasia. They closely resemble carrots but are paler in color and have a slightly sweeter flavor. Parsnips were actually used to sweeten jams and cakes in Europe before sugar became widely available. Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks.

Gilfeather turnip - In the late 1800's Wardboro, VT native John Gilfeather either developed or discovered an unusually sweet and creamy turnip with the ability to reach a very large size without becoming woody and while retaining its sweet flavor. Fully realizing how special his turnips were, he sold them at markets throughout his lifetime - with the tops and bottoms cut off. Turnips and rutabagas both have the same seed generating ability... You can store a turnip with tap root and tops intact in a root cellar for the winter, plant it in early spring, and it will immediately go to seed, producing enough seed quickly enough to generate another crop the same season. By cutting off the tops and taproots, John assured that he was the sole marketer of the superior "turnip" and prevented it from being altered by breeding. When John died, his turnips seed made it into the hands of several of his neighbors who began to grow them. One of these folks eventually trademarked the name and registered the vegetable as an heirloom with the Vt Agency of Agriculture. In Wardsboro, an annual festival celebrates the special turnip serving up dozens of dishes featuring it. It may be roasted (delicious), used in soups and stewed, mashed with or without potatoes, and it is even good raw sliced thinly into a salad.

Shallots are a member of the alium family along with garlic and onions. They grow in cloves similar to garlic and have a sweet, mild flavor like a sweet or Spanish onion. They are well known for their ability to be caramelized or cooked down to where the sugars are reduced or concentrated. When eaten raw, they are much sweeter and milder than even sweet onions. You can slice them thin and saute them in recipes that benefit from a sweet, mild onion flavor. When minced, they are fantastic in homemade vinaigrette and pan sauces. Store them in a cool, dark place.

Pac choi is a chinese leaf vegetable, related to the western cabbage. It can be eaten raw or cooked and has been cultivated in China for over 6,000 years!  To prepare remove the bottom end of the bok choy plant and carefully rinse each leaf under cold water. Chop up the leaves and stems separetely, since the stems will take longer to cook. While bok choy can also be steamed or boiled, the most flavorful way to cook this vegetable is by stir-frying.  Place unwashed heads of bok choy in a loosely closed plastic bag and refrigerate. Bok choy is more perishable than other forms of cabbages, so be sure to use it ASAP.

Large share members will get a mixture of either Rainbow Chard or Red Russian Kale.  Both greens are hearty and work well in stews, soups, or stir frys.  Chard works great as a spinach substitute but needs to be cooked down a bit longer. 

Half share members will get a misture of mustard greens - either red frill, red giant, or green wave.  Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. All types are tender enough to liven up salads, and stout enough to stand on their own in steamed or stir-fried dishes.  Mustard greens add an especially spicy touch to a pizza or other stir fry.

Everyone will receive frozen spinach this week.  This spinach, frozen at the height of freshness, is full of nutrients.  It works great in lasagna, soups, or stews.

Large share members are also getting frozen squash puree.  This is just pure frozen winter squash goodness. Use this in recipes calling for pureed winter squash or pumpkin - particularly soups, pie, baked items like pumpkin bread, muffins or cookies, or for casseroles or rice dishes. Also fantastic just on its own sweetened with a bit of maple syrup, enriched with some cream and served as a side. The puree is coming to you frozen. If it is has thawed a bit when you receive it, no worries. Just pop it back in freezer til you are ready to use.

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

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

Andrew and Blair from Elmore Mountain Bread have been busy baking up Honey Oat Bread for you this week.  They used fresh stone ground wheat from Butterworks Farm and Champlain Valley Mills, Quebec oats, Butternut Mountain Farm honey, sea salt and Yeast. 

Vermont Soy Artisan Tofu is produced right down the road from us in Hardwick, Vermont.  Tofu is a fermented soy product, high in protein and rich in calcium.   They try to use as much locally grown soybeans as possibly for production and use traditional fermentation methods when processing their product. Although tofu can be eaten raw, it is best used with seasonings and marinades as it soaks up flavor. Before using, wrap tofu block in a very clean cotton or linen kitchen towel and squeeze the excess moisture out.  It also freezes well so toss it in the freezer if you won't use it soon.
The zesty dill freezer pickles were made last fall 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.

The girls at Tangletown Farms have been busy laying eggs for you.  Enjoy!


Shallot Vinaigrette
This is a tasty vinaigrette for a spring salad.

5 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon agave syrup
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Combine all the ingredients in a small bowl. Whisk vigorously until emulsified. Toss the vinaigrette with the lettuce and serve.

Honey Mustard Parsnips
This is a great recipe and quite easy to make.  I would even add some turnips in to cook with the parsnips.

2 1/2 pounds parsnips, cut into 1-inch chunks (about 8 cups)
2 tablespoons sherry vinegar
4 teaspoons honey
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
3 tablespoons whole-grain mustard

Heat the oven to 450°F and arrange a rack in the upper third. Place the parsnips on a large baking sheet and toss with the vinegar, honey, and olive oil. Season with salt and pepper.

Roast until fork tender, about 30 minutes. Remove from the oven, toss with the mustard, and serve.

Parsnip and Caramelised Onion Tart
This would be especially lovely with this weeks' shallots. 

For Filling:
1 1/4 cups milk
1/4 cup cheese
1 3/4 table spoons butter
3 onions sliced
1 lb parsnips, peeled and quartered lengthways
3 eggs

For Pastry:
1 3/4 cups flour
5 table spoons butter chilled

    Preheat the oven to 375°F. To make the pastry, sift the flour and a pinch of salt into a large bowl. Rub in the butter to form fine breadcrumbs. Add 1-2 tbsp cold water to mix to a soft dough. Roll out on a floured surface and use to line a 9in pie tin. Cover and chill for 15 minutes. Line the pastry with parchment paper, fill with baking beans and bake for 15 minutes. Remove the paper and beans and set aside. Turn the oven down to 350°F.
    Meanwhile, heat the butter in a non-stick frying pan and add the onions and some seasoning. Cook over a gentle heat for 10 minutes, until golden and caramelised. Meanwhile, cut any woody centres out of the parsnips and discard. Cook the parsnips in boiling water for 5-7 minutes, until tender. Drain well and tip into a bowl. Mash until smooth.
    Beat the eggs and milk together and stir in half the cheese, season and stir in the onions and parsnips. Pour the mixture into the tin and scatter the remaining cheese over the top. Bake for 25-30 minutes, until just set in the middle. Remove from the tin and serve warm with a crisp green salad.


Curried Turnips
Turnips work especially well in a curry because of their natural spicy bite. 

2 Tbs. butter
1 medium-sized onion, thinly sliced
3/4 tsp. turmeric
1 Tbs. minced fresh ginger
1/4 tsp. ground coriander
1/8 tsp. cayenne
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garam masala
1/2 cup plain yogurt
2 lbs. turnips, peeled and cut into 1-inch cubes

In a large skillet, heat butter over medium heat. When hot, sauté onion until golden, 5 to 8 minutes. Stir in turmeric, ginger, coriander, cayenne, salt, pepper and garam masala, and cook, stirring, for 1 minute. Add yogurt and cook 1 minute more.

Stir in turnips, turning to coat evenly with yogurt mixture. Cover skillet, reduce heat to medium-low, and cook turnips until tender, about 30 minutes. Add 1 tablespoon water, if necessary, to keep them moist.

Roasted Potatoes and Shallots
Salt and pepper is all you really need with this dish, but a spoonful of gravy on top is certainly welcome as well.

1 pound shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds potatoes, peeled and quartered

Preheat oven to 400°F with rack in lowest position.

Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.

Roast, stirring occasionally, until shallots are golden, about 30 minutes.

Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.

Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

Grilled Bok Choy
I love cooking veggies on the grill.  Although I usually sacrifice some falling through the cracks it's so nice to throw almost your entire dinner to cook on the grill.

1 pound bok choy
1/4 cup sweet chili sauce
1 Tbsp rice vinegar
1 tsp brown sugar
1 tsp sesame oil
1 tsp soy sauce

Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.


Pasta with Red Chard and Garlic Chips
An easy option for a lazy night in the kitchen.  Good and garlicky.  Subsitute any cooking greens for the chard (spinach, kale, pac choi, whatever you have left in the fridge).  Great use for this week's mustards, kale or chard!

1/4 cup extra-virgin olive oil
6 cloves garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1/2 medium onion, finely chopped
1/4 cup dried currants (optional)
1 bunch red chard, kale, or mustard greens, stems and center ribs finely chopped and leaves coarsely chopped separately
1/4 cup water
1/2 pound spaghetti
1/4 cup Kalamata olives, cut into slivers
3 ounces feta, crumbled (1 1/2 cups)

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.  Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Coconut Butternut Squash Soup
This is a recipe adapted from many of the recipes on the blog.  Our sales guy, Tim, suggested adding the coconut milk to this puree and it is SO good.  Feel free to experiment with other veggies and different spices too - cajun spice, more onions, turnips, or even potatoes.

1 tbsp olive or coconut oil
1 onion, chopped
1 clove garlic, chopped
1-2 carrots, chopped
1 bag squash puree
1 tbsp curry powder
3 - 4 cups veggie or chicken broth (start with 3 cups and add more if you want a thinner soup)
1 tbsp lime juice
1 can coconut milk

Heat oil in a large saucepan .  Add onions and carrots and cook to soften, about 5 minutes.  Add garlic and cook for another minute.  Add in the squash puree, curry powder, and broth.  Simmer until warmed through and thickened about 15-20 minutes.  With an immersion blender, blender, or food processor, blend the soup to smooth it all out.  Add in lime juice and coconut milk and cook until warmed. 

Grilled Tofu and Sauteed Greens
Pressing excess moisture out of your tofu will increase its firmness and its ability to absorb the flavors of the marinade.

1 (14-ounce) block firm tofu, drained
1/4 cup low-sodium soy sauce
1 teaspoon Asian sesame oil
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 small garlic clove, minced
1/4 teaspoon Tabasco or dried hot red pepper flakes
1 tablespoon plus 1 teaspoon vegetable oil
1 bunch pac choi, kale, or mustard greens
1 frozen spinach, thawed

Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.

Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.

Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.

While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking, then sauté greens, tossing with tongs, until beginning to wilt. Add reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates.

Serve greens with tofu slices.

Baked Tofu in a Sweet Ginger Marinade
This marinade is adapted from a Korean marinade with some local ingredients added in.  This is a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.

1 lb firm tofu, sliced in eight even slabs
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions

Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar.  Arrange the tofu slices in an oiled flat baking pan. Cover with the marinade - add more vinegar and soy sauce needed. Cover and marinate 4 - 8 hours in the fridge. Turn over once if possible.

Preheat the oven to 350 degrees.  Bake 30 minutes in the marinade, uncovered. Turn over halfway through the baking. Broil for a few minutes if the tofu isn't golden on both sides.

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