Thursday, June 26, 2014

Good Eats Newsletter - June 26, 2014

Localvore Members
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag will contain:
Arugula; Potatoes; Scallions; Lettuce; Broccoli;
Napa Cabbage; Fennel; Parsley; Zucchini
And OUT of the bag:
Brown bag of Tomatoes
Localvore Offerings Include:
Pete's Kitchen Pizza Dough
Pete's Kitchen Pizza Sauce
Norris Berry Farm Strawberries
Amir Hebib Mushrooms
Half Veggie Only Members
take a YELLOW BAG
containing:
Arugula; European Cucumber; Scallions;
Green Chard; Napa Cabbage; Zucchini
And OUT of the bag:
Brown bag of Tomatoes
T-shirts will be at your sites this week!
If you qualified for a free t-shirt (Veggie Only or Localvore share) and paid by May 31st your t-shirt will be at your site this week.
Are you traveling next week for the 4th of July holiday?

If you'll be away next week or at any point during the summer, please consider donating your share to the food shelf. Your share can be transferred to the food shelf on any week, or you can also skip a delivery week and retain a credit on your account toward the purchase of your next share.
Just let me know via email.
How did your first week of the share go?
I heard of a few errors at pick up last week but it seems like things went well overall. I wanted to include some of the same information as last weeks' newsletter as there are some new members, and it's also a good reminder for everyone to see.
I also wanted to review the bags to make sure you are picking up the correct one. If you have a Localvore or Veggie Only share you should pick up a light green/tan bag. If you have a half veggie share you should be getting a bright yellow bag. Please take care in selecting your bag so everyone gets the correct share.
Localvore & Veggie Only bag at left (light green/tan). Half Share Veggie Bag at right (bright yellow).
As always, let me know if you have any pick-up questions or concerns! ~Sara
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 Lo
calvore, 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 July 2nd.
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 2
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.
Around the Farm
Here's a picture of our gorgeous red clover cover crop. While we grow this years crops we are working on other fields for future year crops. This land is being prepped for next year. The red clover fixes nitrogen into the soil so that it will be ready to support the crops it will grow. The clover itself we will mow in a couple weeks for winter pig feed (they will love this rich tender hay) and the flowers are now feeding the bees!


Storage and Use Tips

Arugula - Also known as Rocket or Roquette, this is a very popular and versatile green, that can be eaten raw, but also stands up well in the sauté pan. It has a peppery mustardy flavor and is great on sandwiches to give them pep, and into salads to take it up a notch. It also does well with a quick wilt added to pastas, frittatas or calzones, or as a stand-in for lettuce on an Italian-inspired sub. It blends particularly well with goat cheese and balsamic and olive oil. It is delicious simply sautéed in a pan with olive oil with a sprinkle of coarse salt & pepper.
Large share members are getting banana fingerling potatoes this week. These beautiful little nuggets are favorites of area chefs. No need to peel, just scrub clean before cooking. Roast whole with some olive oil, salt and pepper or boil until just tender and toss with butter and herbs such as parsley. Store in a paper bag in a cool, dry, dark place.
Scallions, often referred to as green onions, are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe but I usually chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.
This week's panisse lettuce is beautiful. The leaves are buttery and smooth making it perfect to throw onto a sandwich or into a salad.
We have a small taste of fresh broccoli for the large share members. There is nothing better than fresh, organic broccoli in my book. These florets would be great thrown into a saute or stir fry.
Napa cabbage - 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.
Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. To prepare, trim off the fronds and stalks and reserve them for garnish or seasoning. Cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute' it. It is done when tender enough to pierce easily with a skewer. The fronds themselves can be used to flavor dishes (they're similar to dill) or added as a garnish.
Half share members will receive green chard. Like other greens, it is packed with the vitamins and minerals that are so hard to get in quantity in other foods. Chard is best eaten cooked. You can use it as a substitute for many recipes that call for spinach or other greens. For a quick side dish, try braising it one of two ways. Put a little olive oil or butter, 2 cloves of minced garlic & hald od a minced onion in a saute pan and allow the garlic to cook a bit and soften. Put in the chopped chard and cover tightly and let cook until wilted (if there's not enough moisture add a TB or so of water). Once chard has just wilted, add a sprinkle of red wine vinegar or apple cider vinegar or balsamic and black pepper and serve. Or, add a bit of vegetable oil to the pan. Add the clove of minced garlic. Then add the chopped chard and cover and let cook until wilted. Then sprinkle with rice vinegar and a few drops of toasted sesame oil and maybe a teeny bit of soy if you want stronger flavor.
Parsley isn't just a pretty garnish on the side of your plate - it's actually a very nutritious herb. It's an excellent source of vitamin K and vitamin C as well as a good source of vitamin A, folate, and iron. Try adding parsley stems to your simmering stock, both to impart flavor and help clarify the broth. A nice way to store is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge. If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer.
We've got more tomatoes for everyone this week. You will get bit more than last week but this is still just a taste of what's to come this summer.
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
The pizza dough was made at the farm and frozen for delivery. The 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. Line a cookie sheet or pizza pan with parchment. 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. If you have a pizza stone, it's great to slide the pizza and parchment off onto the stone. Otherwise, bake on the parchment on the pan. After around the first 5 mins, if dough has started to bake/firm up, you can carefully ease the parchment out from under the pizza, sliding the pizza onto the stone or onto the oven rack itself. Allowing the pizza to bake on the stone or rack will help crisp the crust. Just be certain it's firm enough to move it before you go for it! Overall you are going to bake your pizza 12-14 minutes until crust is golden brown and cheese bubbles.

Pete's Kitchen Tomato Sauce was also made right at the farm. It's made with our own organic tomatoes, onions, plus garlic, organic sunflower oil, oregano, basil, salt, black pepper, and citric acid. This sauce is awesome for pizzas, pasta, or dipping.
The strawberries this week come from Norris Berry Farm in Hinesburg. These are local but not organic berries. They are having a great year on the farm so far - the berries are their biggest and juiciest yet! Enjoy these berries plain or if you don't eat them all on the way home, make into a strawberry shortcake! They also offer pick your own berries so if you're in the area you could go pick some fresh berries.
Lastly we have some fresh oyster or shiitake mushrooms for you! These mushrooms are from Amir Hebib in Colchester. They're so temperamental and weather dependent that we never know for sure whether they will work out when we schedule them. Amir started growing mushrooms in a mushroom house behind his home in Colchester in 2005. He grows shiitakes and oysters (little clusters of trumpet shaped mushrooms) and sells them to restaurants and markets in our area as well as at the Burlington Farmers Market. You can eat the whole mushroom stems and all. The shiitakes have a deeper flavor, and are more hearty, enough so that they can be used in place of ground beef in some recipes. Your bag will have one variety or the other.

I had the pleasure of meeting Amir last summer at the Burlington Farmers' Market where he sells his mushrooms. I asked him for his favorite mushroom recipe and here's his response: fry some onions, add cut up mushrooms and cook until soft. Add an egg to the pan, cook, and enjoy!

Recipes
Pizza With Mushrooms, Goat Cheese, Arugula and Walnuts
By Martha Rose Shulman (NYT)

pizza dough
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, trimmed, cleaned and sliced
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves
4 ounces goat cheese
4 walnuts, shelled and chopped
About 1 heaped cup arugula leaves
1/4 teaspoon balsamic vinegar
1 teaspoon walnut oil

Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.

Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.

Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.

Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.

Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.
Arugula and Strawberry Salad
When Pete said that we had plenty of arugula and could include in a share I wanted to include it in a strawbery week so you could make this salad. The peppery greens go so well with strawberries!
3 tablespoons sherry vinegar
1/2 teaspoon granulated sugar
3 tablespoons extra-virgin olive oil
1 tablespoon canola oil
1/4 teaspoon kosher salt, plus more for seasoning
2 cups arugula leaves
1 generous pint fresh strawberries, washed, dried and split lengthwise
Sprinkle poppy seeds

In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.

Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.
Potatoes with Oyster Mushrooms
This recipe was adapted from a four star recipe in the June 2006 issue of Bon Appetit. If you have shiitake mushrooms, they'll be just fine in this recipe too.

4 tablespoons extra-virgin olive oil, divided
1 pounds small potatoes, unpeeled, halved lengthwise
1/4 onion, minced
1 garlic clove, pressed
1/2 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley

Position 1 rack in top third of oven and preheat to 450°F. Brush a large rimmed baking sheet with 1 tablespoon olive oil. Place potatoes on 1 prepared sheet; drizzle 2 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle minced onion and garlic over the potatoes.

Drizzle remaining 2 TB oil over the mushrooms, sprinkle with salt and pepper and add to potato roasting pan. Continue to roast potatoes and mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes or a bit longer as needed.

Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.
Grilled Scallions
Scallions just aren't something that I would think of to grill. I came across this recipe and it sounds like you can!
1 bunch scallions, root ends trimmed
2 tablespoons olive oil
1/4 teaspoons kosher salt
Freshly ground black pepper

Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
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.
Warm Fingerling Potato Salad
Tossing boiled roots with flavorful herbs and oil while they're still hot is amazing. 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.
Braised Fennel and Potatoes
In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Gourmet February 2006.

1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb potatoes
1/2 cup water

Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.
Fennel Orange Salad
I tried fennel for the first time in this salad. It only took about 10 minutes to make, was very tasty, and looked down right gourmet!

4-5 large seedless oranges (about 3 pounds)
1 fennel bulb
1/4 medium red onion, very thinly sliced (about 1/4 cup)
1 cup large black olives, cut in half
1/4 cup fresh mint leaves, coarsely chopped (about 2 tbsp)
2 tbsp lemon juice
1 tsp paprika
1/4 tsp ground cayenne pepper
1/4 tsp ground coriander
1 clove garlic, minced
4 tbsp olive oil
fennel fronds, minced for garnis

Use a sharp knife to peel the oranges, removing all white pulp and the membrane on the outside of the orange sections. With your fingers, separate the sections and cut into 1-inch pieces. Place in a large bowl.

Remove the fronds from the fennel and reserve a few for garnish. Cut the ends off the fennel bulb, and slice it very thinly, crosswise. Add the fennel, onion, olives, and mint to the oranges. Gently combine.

In a small bowl whisk together lemon juice, paprika, cayenne, coriander, garlic, salt and pepper. Add the oil in a slow drizzle, whisking continuously. Pour the dressing over the oranges and toss gently to blend. Let the flavors meld for about an hour before serving. Taste, adjust seasonings, then top with minced fennel fronds.

Parsley Pesto with Walnuts Pasta
This protein- and omega-3-rich pesto uses milder-flavored parsley instead of the usual basil for a garlicky, rich, and delicious pasta topping that will tide you over beautifully until the basil pops up in your garden or farmer’s market.

Using a food processor makes it one of the quickest and easiest pasta delights ever.
1/2 cup chopped walnuts, toasted (see Hint)

1/4 cup extra-virgin olive oil

1 cup packed fresh flat-leaf (Italian) parsley

1/4 cup vegetable broth

6 cloves garlic, peeled

1 tablespoon plain unseasoned bread crumbs

1/2 teaspoon coarse salt, or to taste
16 ounces spaghettini or other thin pasta

In a food processor fitted with a metal blade, process walnuts, oil, parsley, broth, garlic, bread crumbs, and salt until smooth.

Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid, then drain pasta in colander.

Place pasta in a large serving bowl and add the parsley-walnut pesto and reserved cooking liquid. Toss well to combine and serve at once.
Green Chard with Ginger
This is a simple, slightly spicy side dish or snack. Try adding just a little tamari or miso to the pan if you have any left, but make sure not to add more salt if you do!

1 bunch green chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Directions

Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.

Wednesday, June 18, 2014

Good Eats Newsletter - June 11, 2014

Localvore Members
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag will contain:
Mesclun; Spinach; Potatoes; Carrots; Scallions; Lettuce; Mustard Greens; Kale
And OUT of the bag:
Frozen Veggie
Localvore / Pantry Offerings Include:
Fat Rooster Farm Rhubarb
Blue Ledge Lake's Edge Cheese
Tangletown Farm Eggs
Half Veggie Only Members
take a YELLOW BAG
containing:
Spinach; Potatoes; Carrots; Scallions;
Lettuce; Mustard Greens
There is STILL TIME to sign up for the summer share that starts next week.
We need checks by the weekend to get you into the database.
Please visit the Summer Share page for more info.
Thank you for joining us for this share!
It's hard to believe that we are done with yet another CSA share season! 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 summer 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. Please take a few minutes and tell us what you think when the survey comes your way.

Pete's Greens is going to be involved in a lot of events this summer. Before we close for the spring share I wanted to let you know about these events in hopes that you will join us for one or all! Thank you. ~ Sara
Saturday, June 14 - Sterling College Job Summit
Friday, August 22nd Outstanding in the Field dinner at Pete's Greens
Saturday, August 22nd and August 23rd Kingdom Farm and Food Days. Pete's Greens will host the Saturday event. There will lots of other events going on that weekend! More info to come...
Saturday August 22nd and August 23rd The What You See Is What You Get festival in Burlington
Don't forget - the Food Jobs Summit at Sterling College is this weekend
Saturday, June 14th
11 to 1pm
Are you interested in working in sustainable agriculture or an artisan food field? If so you might want to attend this job summit next weekend at Sterling College. The Summit will include a keynote from Chuck Ross, Vermont Secretary of Agriculture, as well as an optional tour of local food producers and sites of interest. The Summit is free for job seekers.
Some of the employers that will be at the Food Jobs Summit include: Pete’s Greens, High Mowing Organic Seeds, Caledonia Spirits, the Cellars at Jasper Hill, and Vermont Soy.
Job seekers are encouraged to RSVP for the event. More information can be found at Sterling College's website.

Circus Smirkus
Circus Smirkus' big top tour is just around the corner! This local circus troupe kicks off their Anchors Away for Atlantis tour in Greensboro on Sunday, June 29th. Many more dates follow as the circus hits the road. Check your bags this week for a flyer with all the dates and further information. This cirus is absolutely amazing!2014Poster_240p
Ahoy, there! It’s all hands on deck as we dive into another season with Circus Smirkus. This time we set sail for adventure on the high seas and take the plunge for fathoms of fun. Discover maritime merriment under the briny big top, where we explore the vast ocean in all of its beauty and mystery – both above and below the surface. Join our intrepid crew as we climb the rigging with aquatic aerialists, tumble the surf with amphibious acrobats, even catch and release some fishy jugglers. Help turn the tides for the castaway clowns set adrift in center ring. This nautical production will be ship shape, so hold your breath and ride the wave as we proudly present the Circus Smirkus 2014 Big Top Tour, Anchors Away for Atlantis.
Storage and Use Tips
Everyone will receive a bag of spinach this week. These are big leaves perfect for cooking down. Add into a veggie stir fry, omelet, or soup towards the end.
This week's potatoes are Adirondack Reds. They have a dark pink skin and dark pink insides. The pigments in these two varieties offer higher levels of antioxidants than tradition white or yellow potatoes. The Adirondack Red is quite versatile being great for boiling, roasting and baking.
Our rainbow carrots are quite beautiful! Every time I eat one of Pete's carrots I am blown away at how great they taste - so much better than your standard carrot. My new favorite way to cook these is to cut them into roughly 2" pieces, coat in oil, and enfold into a foil packet and throw on the grill until soft. They're great hot off the grill, or added to a salad during the week.

Scallions, often referred to as green onions, are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe but I usually chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.
There are 2 lettuce varieties going out this week - panisse and vulcan. Vulcan is the big red leaf head lettuce. Both are just gorgeous and will make a wonderful tender salad or sandwich topping this week.
Green wave mustard greens are the peppery leafy greens of the mustard plant. Green Wave is a beautiful representative of this group. Green Wave is a bit spicy when raw, but still tender enough for salads. It is delightful in stir-frys, braises, steamed and added to many dished calling for greens.

Lacinato kale is my favorite type of kale. It's also known as dinosaur kale because of its dark leathery leaves. Lacinato stands up really well to cooking, and will retain its shape even in soups and stews. Kale is in the super veggie club, 1 cup packing 1300% of your daily requirements for Vita K, 200% of your Vita A, and nearly 100% of vita C, along with lots and lots more vitas and minerals. It also contains several compounds fairly well documented to be helpful in fighting certain types of cancers. And what's more, it's tasty, so eat lots.
Large veggie members ONLY will receive 1 frozen veggie this week. It's another hodge-podge week so please choose one bag. Some of your options may include peppers, eggplant, cauliflower or broccoli.
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've changed up our delivery schedule so please be sure to review it before signing up.
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
We have fresh rhubarb from a few different local sources. Fat Rooster Farm is in South Royalton, VT. They're a small family farm using organic practices to grow a variety of vegetables and raise heritage breeds of livestock. We got more from our neighbor Tim Colman and another neighbor, Allison Van Ackran. Neither is a certified organic grower but they both use organic practices.
If you haven't had rhubarb before you're in for a treat. It needs to be cooked as it is extremely bitter when eaten raw. It's best enjoyed in jams, chutneys, pies, or even in a drink recipe- rhubarb wine anyone? I stumbled upon this website a few years ago and refer to it every spring when the rhubarb starts coming in and I need fresh ideas!
We have an award winning cheese for you this week from Leicester, VT. Blue Ledge Farm's Lake's Edge is a mold riphttp://www.blueledgefarm.com/assets/galleries/9/goats.jpgened goat cheese. It is wonderfully tart and creamy with a distinctive streak of vegetable ash running through it. Greg Burnhardt and Hannah Sessions milk a mixed herd of Nubian, Alpine and Lamancha goats and milk on average 75 goats 10 months a year. The goats' access to grasses, leaves and fresh air help to produce a milk which is clean and sweet tasting and that comes through in the cheeses the farm produces. This cheese goes great with a light red wine such as a Pinot Noir.
Lastly we have another round of Tangletown Farm eggs for you. These are the tastiest, most nutritious eggs you can get. I hope you have enjoyed their eggs during your share!
Recipes

Scallion Pancakes
This same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions. I use peanut oil for this recipe, but that's only because I associate it with soy sauce. If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings -- you can use any vegetable oil or even a good olive oil. Recipe from The New York Times.

Salt and freshly ground black pepper
4 bunches scallions or spring onions, about 1 pound
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed

Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth. Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.

Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
Potato, Scallion and Goat Cheese Frittata
Frittatas are one of the easiest things you can make. They make a filling and healthy dinner and you can use any veggies you've got on hand. You can also throw some meat in there to bulk it up a bit- ham, bacon and turkey are all great additions, and cheese of all sorts is welcome as well.
10 large eggs
1/2 cup heavy cream
8 scallions, thinly sliced crosswise on the bias
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 potatoes, peeled and sliced 1/4 inch thick
1/2 cup crumbled soft goat cheese (4 ounces)
Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons
Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.

Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.

Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.
Braised Mustard Greens
Mustard greens can be included in almost anything you would use spinach, chard, kale or collards in. They are quite versatile. Here is a basic recipe that can be used with any type of green but is typical for mustards.

1/4 cup thinly sliced onions or scallions
1 cloves garlic, minced
1/2 Tbs olive oil
1 bunch mustard greens, washed and torn into large pieces
2-3 Tbs chicken broth or vegetable broth
1/8 tsp dark sesame oil (or bacon fat if you're into it!)
Salt and pepper to taste

In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil (or bacon fat). Season with salt and pepper.

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.

Spinach, Mustard Green and Potato Soup
This is a flexible recipe so use it as a base. You could use some of your scallions here instead of onions or sub in other greens. Although the recipe calls for using just water, you can make it richer by using veg broth or using some chicken broth.

4 tablespoons olive oil
2 cups chopped onions
2 pounds potatoes, peeled, cut into 1-inch pieces
8 cups (or more) water (or veg broth or half water/half chicken broth)
1/2 teaspoon dried crushed red pepper

4 garlic cloves, minced
1 bunch mustard greens, stems trimmed, leaves coarsely chopped
.5 lb fresh spinach, stems trimmed

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.

Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.

Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
Spicy Sauteed Kale with Lemon
Probably the easiest way to prepare your kale, this is a very nutritious, warm side dish.

1 tablespoon vegetable oil
1 Thai or jalapeno chile, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 tablespoon honey
1 handful kale, tough stems and ribs removed, leaves coarsely chopped
1 leek, thinly sliced
Coarse salt

In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add leeks, season with salt, and cook 1 minute. Serve warm or at room temperature.
Kale Spinach and Pear Smoothie
This is one of my favorite ways to start the day. I swap in other fruits based on what I have on hand, as well as add some peanut butter, flax oil, and chia seeds to boost the nutritional value.

1 heaping cup spinach leaves
1 heaping cup chopped kale leaves
1/2 pear
1 frozen banana
1 1/2 cups cold almond milk (or soy milk or orange juice)
1 tablespoon honey

Remove kale leaves from their rough center stalk and coarsely chop. In a blender, combine kale spinach and almond milk. Blend until no big kale bits remain. Stop blender and add banana honey and pear. Blend until smooth. Enjoy immediately.
Crispy Roasted Kale
This is my favorite way to eat lacinato kale. Roasting the kale makes it super crunchy and yummy. Feel free to mix up the oils and spices to achieve a different flavor. I know some people who also add parmesan cheese or nutritional yeast to add some protein.
1 bunch lacinato kale
olive oil
salt and pepper
pressed garlic
Preheat oven to 400F. Remove center ribs from kale and slice the leaves into strips. Put on cookie sheet and pour oil on top. Add salt, pepper, and pressed garlic and stir to mix (I usually do this with by hands to soften the kale a bit while I massage the oil in). Cook about 15-20 minutes or until crispy, stirring after about 10 minutes.