Saturday, May 24, 2014

Good Eats Newsletter - May 21, 2014

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Mesclun; Potatoes; Carrots; European Cucumber;
Braising Bunch; Lettuce; Chives

And OUT of the bag:
Frozen Tomato Puree

Localvore / Pantry Offerings Include:

Pete's Kitchen Pizza Dough
Pete's Kitchen Pizza Sauce
VT Creamery Fresh Chevre
Tangletown Farm Eggs

Half Veggie Only Members
Mesclun; Potatoes; Carrots; Braising Bunch;
Lettuce; Shallots

And OUT of the bag:
Frozen Chard

Have you signed up  yet for your summer share?  After this week there are only 3 more deliveries of the spring share.

Sign-up now to reserve  your weekly deliveries of fresh, organic Vermont grown goodness and the localvore staples that the share brings. 

Sign up and pay by May 31st you will get a FREE Pete's Greens T-Shirt!

Please visit the Summer Share page for more info.

We could use your help marketing our summer share!

Do you work in a large office where you could hang some posters?  Or would you be willing to post on your local Front Porch Forum?  We can send you everything you need so please let us know if you can help us out.

We are also still looking for a site in Milton, Jericho, and South Hero.  Do you know of a good business or residence that might be willing to host us?  Let us know!


Scenes from around the farm

Top: Pete took this gorgeous picture of the fields and greenhouses.
Middle: Cucumbers, tomatoes, and basil in the headhouse.
Bottom: Greens in the greenhouse.

The Whiskey Release Benefit Party for Jack Lazor is this Saturday,
May 24, at 1pm
Caledonia Spirits in Hardwick

Caledonia Spirits is releasing their first batch of a very limited number of Early Riser corn whiskey, distilled from the Early Riser organic corn grown by Jack Lazor.  This day will be a celebration of Jack, with thanks for the years of service to Vermont, her families and farming.  This will be a benefit to help Jack pay for his medical bills. 

We send out many Butterworks products in the Localvore share - flour, beans, cornmeal, and yogurt.  He is a great friend of Pete's Greens and has done amazing things for VT.

For a cost of $140 you can get a box with:
Early Riser corn whiskey, 200 mL flask
Jasper Hill Cheese, one piece of Alpha Tolman, 1/2 lb
Pete's Greens, 1lb of organic carrots and 1lb organic potatoes
Vermont Soy, a box of tofu
High Mowing Organic Seeds, a packet of Mesclun Mix
Butterworks Farm, bag of farm grown cornmeal with a recipe for cornbread from Anne and Christine Lazor

Jack will be available to sign and share copies of his book, The Organic Grain Grower.

For more information contact

All proceeds after costs of goods and advertising will be given to Jack.

You can reserve your box to be picked up at Caledonia Spirits in Hardwick, Caledonia Spirits retail location in Ferrisburgh, in Burlington, and other locations around the state.  This limited edition of Early Riser corn whiskey will only be available through the purchase of this special box for Jack.

Storage and Use Tips

This week's mesclun is gorgeous.  With this mix plus the lettuce you could make a beautiful salad!

The beautiful potatoes in your share this week are 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.

European cucumbers are here!  In an ideal world they like to be kept at about 50 degrees or they may go soft in a couple days.  I keep mine bagged and toss them in the crisper drawer and they keep a few days longer than that.  But this time of year, they get eaten too fast and storage isn't an issue.

The beautiful bunch of greens you're all getting this week is our Braising Bunch.  It's made up of a number of greens such as mustards, kale, tatsoi, and mizuna.  These greens work wonderfully sauteed or added to soups or stews.

There's a mix of red and green leaf Vulcan lettuce for everyone this week.  Enjoy this in salads or on sandwiches.

Large share members are getting chives.  A real spring treat!  Use the whole chives minced up. Stored in a loose bag in the crisper drawer,  they'll keep quite well for a few days. Great in an omelet, added to a salad, or added to a cooked dish.  They don't need much cooking so you can add them in at the end of the cooking.

Half share members are getting shallots. They're a member of the alium family being similar to both 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.

Large share members are getting frozen tomato puree.  This is made from our organic tomatoes, cooked down and frozen. The puree works well in tomato sauce, soups, or stews.  Keep frozen until ready to use.

Half share members are getting frozen chard.  This 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.

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.**

Our Summer Share starts in 3 weeks!
June 18th through October 11th

Sign up for a veggie only or Localvore share, send in your checks by May 31st, and you can get a FREE PETE'S GREENS T-SHIRT!  (If you've already signed up and paid you can also get in on this deal).

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

It's a pizza AND special egg week!

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 a great way to cook 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.

VT Creamery fresh chevre is made with fresh goats’ milk from family farms that is naturally coagulated overnight, drained and then shaped into logs.  This cheese is distinguished by a simple, mild, fresh goats’ milk favor and is highly versatile as an ingredient or as part of a cheeseboard.  This chevre is amazing crumbled into salads, steamed veggies, or on a pizza.  You can mix it into quiche, omelets, or souffles or stuffed into chicken breast or peppers.

Your eggs came from the hens at Tangletown Farm.  Dave and Lila added a special bonus for one lucky member - a $25 gift certificate to their stand at the Montepelier Farmers' Market!  Each Saturday they have an amazing variety of free-range, pasture raised and grass fed meats and eggs at the market.  The lucky winner will have the certificate taped to the egg carton.  No peeking!


 Warm Fingerling Potato Salad
Already looking for a good alternative to roasting roots?  Tossing boiled roots with flavorful herbs and oil while they're still hot is the next-best thing.  The warm vegetables soak in the flavors of the herbs beautifully, and the salad only gets better after a few days in the fridge.

2 pounds fingerling potatoes
1/2 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon red pepper flakes
1 tablespoon salt-packed capers, rinsed and coarsely chopped
1 lemon, zested and juiced
1/2 medium red onion, coarsely chopped (1/2 cup)
1 celery stalk, thinly sliced crosswise on bias
2 tablespoons chopped parsley
Salt to taste

Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.  Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.  Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.

Creamy Braising Greens
This is a great recipe for your greens.  If you like creamed spinach you'll love this recipe!

2 T butter
1/4 cup of finely chopped alisa craig onions
2 cloves garlic, minced
2 T flour
3/4 cup (or more) of cream or half n half, room temp or even warmed up (helps prevent lumpiness)
a generous pinch of freshly grated nutmeg
a generous pinch of freshly ground black pepper
a generous pinch of salt
Bag of Pete's Braising Mix, roughly chopped

Over medium heat, melt the butter and saute the onions and garlic until just soft and fragrant.
Lower the heat! With a whisk, add the flour and cook/stir for 2 minutes. All the while whisking, add the cream, getting out all the lumps before they can cook hard, and continue to whisk and cook over low heat until the cream gets thick, about 2 to 3 minutes. Stir in the seasonings to taste and then stir in the greens; let wilt for a few minutes. Serves 2 or 3 grown ups.

Caramelized Onion, Greens, and Chevre Pizza
Here's a basic pizza recipe that is easy and tastes amazing!

1 onion, sliced
several cloves of garlic
1 shallot if you have it, minced
around 10-12 leaves of braising greens chopped into ribbons
1/2 log Chevre (4 oz)
crushed red pepper

Preheat the oven to 425F.  Stretch your pizza dough with well floured hands and place on baking sheet, let rest.

Heat a skillet, and add olive oil to coat.  Add the onion and cover and simmer first on medium for around 5 minutes.  Add your shallots (if using) and garlic and saute a bit more til these soften but don't brown, and then remove to a plate.

In same skillet, toss in a bit more oil, some water, and the chopped greens and saute the greens till it softens.  Steam will help achieve this and might take 5 mins.  Then turn off.

Build pizza.  Start with a smear of olive oil on the crust.  Crumble the chevre between fingers and spread over crust.  Then the greens. Next give your pizza a good sprinkling of oregano, crushed red pepper, and a bit of salt.

Bake for 10-15 mins until bottom is nicely baked and top comes together.  Remove to a rack, slice  and enjoy.

Potato and Chive Soup
If you like spice, this soup would be amazing with hot peppers thrown in!  Celeriac would also be a great addition; add peeled and chopped cubes to boil with the potatoes.

1 onion, chopped
1 tbsp olive oil
5 cups chicken or veggie broth
2 1/2 pounds potatoes, peeled, sliced (about 7 cups)
3 large garlic cloves, peeled
2/3 cup half and half
1/2 cup minced fresh chives
Sour cream

Preheat a large pot over medium-high heat.  Add oil and saute the onions until soft.  Add broth, potatoes and garlic cloves into pot. Bring to a boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.

Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)

Ladle soup into bowls. Top with dollop of sour cream and serve.

Spring Celebration Soup
This soup is a true herald of spring filled with lots of healthy greens and spring veggies.  This gem of a recipe comes from a recipe book I recently received called 'Simply in Season.'

2 cloves garlic, minced
1 tbsp olive oil
1/3 cup chives or shallots, shopped
1 cup carrots
1 cup asparagus (optional)
2 cups chicken or veggie broth
2-3 tbsp lemon juice
1/8 tsp salt
1/2 cup braising greens
2-4 tbsp fresh parsley, or 2-3 tsp dried parsley

In soup pot saute garlic in oil until golden, 1 minute.  Add onions and carrots and saute for 5-7 minutes.

Add asparagus, broth, lemon juice, salt, and cool gently until asparagus is just barely tender.

Stir in greens and parsley until heated through, 1-2 minutes.  Garnish with chopped fresh basil and grated Swiss or Parmesan cheese.  Serve immediately.

Triple Onion Deviled Eggs
The April 2014 issue of Cooking Light magazine ran a deviled egg special.  I thought the triple onion eggs sounded especially good especially with this weeks' shallots and chives!

12 eggs
1/4 cup finely chopped shallots or chives
1/4 cup mayo
1/4 cup plain Greek yogurt
1 tsp Dijon mustard
1/2 tsp black pepper
1/4 tsp salt
5 pickled onions, finely chopped

Hard boil eggs.  According to Cooking Light a good method is to steam eggs in a vegetable steamer for 16 minutes, cool slightly then peel.  Cut in half and scoop out the yolks.

Combine all ingredients with the yolks and divide among the whites.  Top evenly with 1 ounce French-fried onions or chives.

Penne Alla Vodka
Here's a tasty and easy way to use your tomato puree.

3 tbsp extra-virgin olive oil
1 large onion, chopped
6 garlic cloves, chopped
Salt and black pepper
1/2 tsp crushed red pepper, or more as desired
1 jar tomato puree
1 pound penne or other tubular cut pasta
1/4 cup vodka
1/2 cup heavy cream
1 tbsp butter
1 cup grated parmesan cheese, plus more for garnish

Bring a large pot of water to a boil.  Meanwhile, put the olive oil in a large saucepan over medium-high heat.  When it's hot, add the onion and garlic and season with salt and pepper.  Cook, stirring occasionally, until the onion is soft, about 10 minutes.  Add the crushed red pepper and tomatoes, adjust the heat so the mixture simmers steadily, and cook, stirring occasionally, for 10 minutes.

When the water comes to a boil, salt it generously and add the pasta.  Add the vodka to the tomato mixture, and continue cooking until thick and saucy, another 10 to 15 minutes.  Stir the cream and butter into the tomato sauce, and turn off the heat.

When the pasta is al dente scoop about a cup of it's cooking liquid out of the pot, and then drain the pasta.  Toss the pasta with the sauce, adding the reserved cooking liquid as needed to thin out the sauce.  Add the parmesan, toss again, and serve hot garnished with more parmesan.

Goat Cheese and Egg Pizza
One pizza dough
4 cups mesclun
3 Roma tomatoes, roughly chopped
2 cloves garlic, sliced thin
1 sun-dried tomato, chopped
olive oil, parmesan cheese, basil, oregano
3 oz. goat cheese, crumbled
4 eggs

Prepare your dough.  Top the unbaked crust with the spinach, tomatoes, garlic, and sun-dried tomato. Drizzle with olive oil, sprinkle with parmesan, basil, and oregano. Carefully transfer to the pizza stone and bake for 10 minutes, just to get the crust started.

Now, top with the goat cheese and bake for an additional 20 minutes.

Break the four eggs on top of the pizza.  Cook for another five minutes or so, or until the egg whites are set.  Sprinkle with chives and enjoy!

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