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.


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