Wednesday, August 27, 2014

Good Eats Newsletter - August 27, 2014


Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag will contain:
Mesclun; Cilantro; Scallions; Carrots; Peppers;
Radish; Potatoes; Jalapenos

And OUT of the bag:
Brown bag of Tomatoes
6 ears Corn

Localvore Offerings Include:  
Butterworks Farm Organic Cornmeal
Champlain Orchards Ginger Gold Apples
Pete's Kitchen Dill Pickles
Honest to Goodness Apple Cider Vinegar


Half Veggie Only Members
take a YELLOW BAG
containing:
Broccoli; Cilantro; Carrots;
Peppers; Potatoes; Jalapenos

And OUT of the bag:
Brown bag of Tomatoes
6 ears Corn
We had a great time at our open farm this past weekend!


 Thanks to everyone who came out for our open farm on Saturday!  We had such a fun day - great weather, great food,  great music and great people.  It was really good to meet so many of you.

I'd like to thank everyone at the farm for their hard work in pulling the event together, and to also thank Ryan O'Malley at NECI for the delicious food, and the wonderfully talented band "Watch out for Dinosaurs."  I can't wait to do it again next year! 






Storage and Use Tips



This week the half share folks are getting broccoli!  Keep refrigerated until use and then enjoy in a veggie stir fry, roasted or raw in a salad.

Cilantro is a member of the carrot family and related to parsley.  It's the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals. I toss cilantro into any Mexican dish I am making, and love it in summer when I have tomatoes to make salsa. If you can't use all your cilantro just yet and wish to save it for a future dish, you can freeze it. Wash and gently dry your cilantro with paper towels. Then either put sprigs loosely in a plastic bag and freeze them. Or lightly chop cilantro, measure by the tablespoon into ice trays, fill remaining space in ice tray with water, and then after cubes are frozen, store in a plastic bag. You can take one out and thaw anytime you need to use it.

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.

I'm so happy to have new fresh carrots!  These are bunched and have the tops attached.  Make sure you save the tops - you can add them to salad alone (they're a tad bitter though), or consider softening the greens by blanching, sautéing them with olive oil, garlic and some of your other favorite greens, or cooking them into a soup or stock.

Large share members are getting a mix of radishes.  These are great sliced up and added to a salad; they give a nice little zippy flavor and crunch.  You can also make a radish vinaigrette to top your salads with (recipe below).

Everyone's getting potatoes this week.  These are a great mix of our recently harvested taters.

Sweet corn is back this week!  We finally have enough of our own corn to send to everyone!  Store in the fridge if you don't eat right away.  This is of course organic corn so don't be alarmed if you find a worm near the tassles or the bottom.  There aren't many in our crop but we see a few here and there. You can cut off the affected area, and the rest will be fine. 

Jalapeno peppers are a great way to add a little zing to your food!  Store the pepper in a paper bag in the crisper drawer of your refrigerator.


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

We love being able to provide you with 4 pantry items each week!  I just wanted to let you know that both this week and last week were a bit over value as is what happens sometimes as we plan the weekly pantry portion.  So one of these weeks soon we'll have to reel it in for a week a bit to balance it out.  That said - we've got some new and exciting things in store for you!

Butterworks Farm Early Riser Cornmeal is made from 100% stone ground Early Riser kernels. Early Riser is an open pollinated (op) corn variety Jack has been improving here in Vermont for years. OP corns tend to be much more nutrient dense, textured and flavorful than hybrid corns, but also yield much less per acre making the variety less marketable. Early Riser Cornmeal is great for making cornbread, muffins, tortillas or polenta. Soak the flour overnight in buttermilk, kefir or yogurt before baking to bring out the best flavor, nutrition and digestibility. The flavor and texture of this freshly milled flour is like no other. Keep in a cool dry place in an air-tight container. The oils in whole-grain cornmeal go rancid more quickly than others, so it should be stored in an air-tight container in the refrigerator for 1 month (or in the freezer for up to 2 years).

We love Champlain Orchards! They have just begun their fall harvest and these Ginger Gold Apples are oGinger Goldne of their first varieties.  These are considered one of the best early season apples. Ginger Gold is light, sprightly, and finely crisp with hints of pineapple. Offspring of Golden Delicious, this is an excellent choice for fresh eating, cooking, or baking.


As a last minute addition we're including Pete's Kitchen Dill Pickles!  We added pickling cucumbers to a salt brine along with some dill, garlic, and spices and they've been fermenting since then.  This week they are finally ready to go.  Keep refrigerated and eat within 2 weeks.


Jo Liddell and Bob Machim carved their homestead, Gingerbrook Farm, out of the woods of South Washington, VT 40 years ago. As they cleared for their fields, they found wild apple trees and decided to keep them. The land around their home is dotted with these old wild trees and it is from these trees and others nearby their farm that Bob makes their cider vinegar. This is the real macoy, Honest-to-Goodness cider vinegar as they call it, a health tonic, and almost good enough to drink straight! It starts with unpasteurized apple cider that Bob seeds with a "mother" culture of yeast that ferments the cider. The difference between apple cider gone bad due to the infiltration of natural airborne yeasts and a good artisanal cider vinegar is in controlling the process. The mother culture makes a big difference, as does the fresh cider used for the vinegar, and the aging process. Bob ages this vinegar for two years and pours the beautiful amber liquid from big wooden barrels in a corner of his home. In time, you may find a slippery gelatinous mass forms in your cider vinegar. Fear not!  This is just more "mother" forming in your jar.  Just remove it from jar and continue to use your vinegar.

I use cider vinegar for cooking, made into salad dressings, or just drizzled plain onto my salads.   Amy drinks it weekly in switchell that she uses as both an energy drink and electrolytes for running.   Here's her recipe: 1/2 cup cider vinegar, 1/4 molasses, 1 tsp ginger, 4 cups water.


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.



Recipes




Radish Vinaigrette
This spicy vinaigrette is wonderful on a salad.  It's great to roasting veggies in as well. 

1 1/2 teaspoons finely grated lemon zest
 3 tablespoons fresh lemon juice
 3 tablespoons extra-virgin olive oil
 1 1/2 tablespoons rosé vinegar or white wine vinegar
  1/4 teaspoon ground coriander
  5 radishes, very finely diced
  2 tablespoons minced shallots
  Kosher salt
  Freshly ground pepper

In a small bowl, whisk the lemon zest and juice with the olive oil, vinegar and coriander. Stir in the radishes and shallots and season with salt and pepper. Let the vinaigrette stand at room temperature for 2 hours.

Make Ahead:  the radish vinaigrette can be refrigerated overnight.



Salsa Fresca
This recipe is super quick and easy!  Reviews online said that you can leave the olive oil out completely if you'd like.

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
2 tbsp cup olive oil
1/2 teaspoon salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.



Carrot Oatmeal Muffins
It's back to school at my house.  These are great to have around in the freezer for a quick healthy breakfast or included in kids' lunches.  I usually bake a double batch and freeze half.

1/2 cup unsweetened applesauce
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup grated carrots
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup rolled oats
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg

Optional: chopped nuts or raisins.

Preheat oven to 400 degrees F.  In a mixing bowl combine applesauce, sugar, egg, vanilla, and carrots.  In a second bowl combine all the dry ingredients.  Add the two mixtures together and beat just until combined.  If desired, fold in nuts or raisins.

Pour batter into greased muffin tins.  Bake for about 15 minutes or until the tops spring back when touched lightly.




Carrot Slaw
I love this easy recipe!  It travels really well so it's great for a picnic or potluck.

 2 pounds carrots, peeled and ends trimmed
 5 tbsp country-style Dijon mustard
 1/4 cup extra virgin olive oil
 1/4 cup finely chopped fresh Italian parsley
 3 tbsp minced fresh chives
 3 tbsp red wine vinegar
 2 lightly packed tsp orange zest (from 1 medium orange)
 1 1/2 tsp kosher salt

Fit a food processor with the grating blade. With the processor running, feed carrots down the tube to grate them. (Use the hopper to push carrots through.) Alternatively, grate carrots on large holes of a box grater. (You should have about 6 cups.)
 
Whisk together remaining ingredients in a nonreactive mixing bowl until evenly blended. Add carrots, and, using clean hands, toss together until they are well coated. Season well with freshly ground black pepper.
Let marinate at least 15 minutes and serve.




Grilled cheese with Carrot, carrot Green Pesto, and Asiago Grilled Cheese
My friend recently posted this picture of carrots with carrot top pesto.  YUM!  I since found this recipe which is pretty darn amazing.  If you don't feel like making a whole sandwich out of it try just cooking the carrots and adding the pesto on top as shown below.

1 bunch farmers carrots, greens attached
1/2 – 3/4 cup shaved asiago
1/4 cup olive oil
juice of 1 lemon
2 cloves garlic
salt/pepper to taste
4-6 1/2″ slices of sourdough boule
Butter, ghee, or olive oil for the pan/bread

Preheat the oven for 450.’ Remove the greens from the carrots and reserve for later use. Place carrots on a heavy baking sheet and drizzle with olive oil and a sprinkle of salt and pepper. Cook for 20 minutes until they just begin to brown and blister. For the carrot top pesto, place washed greens in the basin of a food processor with the blade attachment. Combine olive oil, garlic, and the juice of one lemon. Blitz until smooth, adding a little olive oil if it feels too “pulp-y.” Shave the cheese super thin, set aside.

Warm a shallow, heavy pan over medium heat while you prepare the sandwiches. Butter one side of each slice of bread. Lay flat and layer with cheese, then pesto, then 4-5 grilled carrots. It’s okay if the stems stick out. Finish with another layer of cheese, if desired, and the other slice of bread. Place in the pan and grill on each side for 2-4 minutes until browned as you prefer. Cut in half. Repeat. Enjoy.




Jalapeno-Lime Corn on the Cob
This butter will take your corn to a whole new level.  Feel free to add some cilantro into the mix to make it even more of a fiesta.

1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
Coarse salt

Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.

Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)




Warm Apple-Cornmeal Upside Down Cake
The cornmeal in the batter adds a great texture to this comfort dessert.  Serve warm with vanilla ice cream!

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup plus 3/4 cup sugar
1 1/2 pounds apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup yellow cornmeal
1/2 cup boiling water
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk

Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 1 1/2-inch-high sides; line pan with 10-inch-diameter parchment paper round (parchment will come 1/2 inch up sides of pan). Butter parchment.

Melt 2 tablespoons butter in 10-inch-diameter nonstick skillet over medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 13 minutes. Transfer apples and caramel syrup to prepared cake pan, spreading evenly.
Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 6 tablespoons butter and 3/4 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Pour batter over apples in pan.

Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof or microwavable platter and peel off parchment. Cool 15 minutes. (Cake can be made up to 6 hours ahead. Rewarm in 350°F oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)
Cut cake into wedges, place on plates, and serve warm with a scoop of vanilla ice cream.




Tamale Pie
I love making this when I have cornmeal in the house.  It's fairly quick, easy, and lends itself to substitutions and/or changes based on what you have on hand.  Black olives always end up in my version!  Recipe adapted from Martha Stewart.

5 1/2 cups water
Coarse salt and freshly ground pepper
1 1/4 cups yellow cornmeal
1/2 ounce (1 tablespoon) unsalted butter, plus more for dish
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 medium green bell pepper, cut into 1/4-inch dice
1 serrano chile, finely chopped
1 1/2 pounds ground meat- beef or turkey
1 can diced tomatoes, or 2-3 chopped tomatoes with their juices
1/2 cup chicken stock
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
8 pimiento-stuffed green olives, rinsed and coarsely chopped
4 ounces grated Monterey Jack cheese (1 1/4 cups)
1 ripe avocado, peeled, halved, pitted, and diced
2 vine-ripened tomatoes, chopped, or 3/4 cup cherry tomatoes, quartered
1/2 cup coarsely chopped fresh cilantro
1/2 cup finely chopped red onion
Crisp lettuce leaves

Bring water to a boil in a medium saucepan over high heat. Add 2 teaspoons salt. Whisking constantly, add cornmeal in a slow, steady stream, switching to a wooden spoon when cornmeal becomes too thick to whisk. Reduce heat to medium, and cook, stirring often, until thick and creamy, about 15 minutes. Stir in butter, cover, and keep warm over low heat.

Preheat oven to 350 degrees. Lightly butter a 2-quart baking dish. Heat oil in a large skillet over medium-high heat, then add onion, garlic, bell pepper, chile, and a pinch of salt. Cook, stirring often, until onion is light gold and vegetables are tender, 10 to 12 minutes. Add turkey, and cook, breaking up large pieces with a wooden spoon, until cooked through, 5 to 7 minutes. Stir in tomatoes and juices, stock, cumin, oregano, and cayenne. Reduce heat to medium, and cook, stirring, until most of the liquid has evaporated and mixture resembles chili, about 10 minutes. Stir in olives, and season with salt and pepper.

Spread 1 1/2 cups cornmeal into bottom of prepared dish with a wet spatula. Spread turkey mixture on top, then spread remaining 2 1/2 cups cornmeal on top. Sprinkle with Monterey Jack. Bake until golden brown and cheese is melted, 35 to 40 minutes. Let stand for 15 minutes. Serve with avocado, tomatoes, cilantro, red onion, and lettuce.

Good Eats Newsletter - August 20, 2014


Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag will contain:
Braising Mix; Broccoli; Onions; Fennel; Peppers; Eggplant; Cabbage; Kale; Jalapeno

And OUT of the bag:
Brown bag of Tomatoes


Localvore Offerings Include:  
Slowfire Country French bread for Wednesday shares
Patchwork Farm and Bakery Polenta Bread for Thursday shares
Bonnieview Ayersdale cheese
McFarline Apiaries Honey


Half Veggie Only Members
take a YELLOW BAG
containing:
Braising Mix; Onions; Lettuce; Peppers;
Eggplant; Cabbage; Kale


Our big weekend is coming up!

We're SO excited for all the fun events coming up this weekend - OITF, KFF, WYSIWYG, and our open farm day.  I wish I could clone myself so I could go to everything!

I do hope you make it out to our Annual Open Farm Event.  This is one of the best opportunities to show you our farm and share some of our bounty with you. 

The weather's looking pretty good so bring your family, friends and neighbors up to the farm on Saturday!  ~Sara

See below for more info on all the events!



    Saturday August 23rd
Pete's Greens Annual Open Farm


Please join us for our annual open farm event this Saturday!

We look forward to this day each year.  Our open farm gives us the opportunity to connect with our neighbors, CSA members and friends and visitors and enjoy some music, food, and farm tours.  Come out to the farm this weekend and see the growing fields, learn about what we do, how we grow, where we process and store vegetables.


We will be giving tours of the farm, the washhouse, and our processing kitchen.  We'll have live music and some great food for the occasion. 

We are very much looking forward to connecting with everyone and having some fun.  Hope you can make it!


The schedule:

11:00 am - First farm tour

12:30 pm - Second farm tour

2:00 pm - Third farm tour

 

We'll have a lovely local spread laid out under the tent, cheeses to sample from Cellars at Jasper Hill, a farm fresh buffet prepared by NECI students (all free).

 We'll also have some excellent bluegrass music with "Watch out fo
r Dinosaurs" featuring fiddler Kalev Freeman from 11:30 am to 2:30 pm!
       
One more special treat for you all is Champlain Orchards will be there with their early apples as well as a selection of hard and ice ciders to sample, including their newly released ORIGINAL Vermont Hard Cider.

Hope to see you there!



Kingdom Farm and Food Days
August 22, 23, and 24th

Join us for a fun weekend in the Northeast Kingdom!

Friday

12 - 3pm - Agape Hill Farm in Hardwick and the Log Cabin Alpaca Farm in East Albany will offer tours of their llama farms.

3 - 6 pm - Hardwick Farmers' Market
http://kingdomfarmandfood.org/wp-content/uploads/2014/07/alpaca.jpg

Saturday

10 a.m. to 1 p.m. Craftsbury Farmers Marketon Craftsbury Common. Children’s gardening activities are on the agenda at Craftsbury School Gardens that morning, taught by Green Mountain Farm to School.

11 am to 3pm - Pete's Greens Open Farm Day!
 
3:30 to 5:30 - Sterling College tours and workshops.

That evening - Treat Yourself! Dine at Positive Pie, Bees Knees, Craftsbury General Store, or Downstreet Eats.  These establishments will offer a special for KFF attendees that evening.

Sunday

10 a.m. Eden Ice Cider orchard in Charleston,

Also visit the Northeast Kingdom Tasting Center, where you can see the cidery in action, and visit with local food vendors, bakers, maple syrup producers and more!

1 to 4 p.m. High Mowing Organic Seeds will host field days and workshops. New England Culinary Institute will put on a dinner — a local food showcase — at High Mowing Seeds starting at 4:30 p.m., and everyone is invited to a bonfire afterward.



What You See is What You Get Festival (WYSIWYG)
Saturday, August 23rd and Sunday, August 24th
11 am - 10 pm

We are really excited to take part in this inaugural festival on the Burlington waterfront!  We're pleased to once again partner with Hen of the Wood who will use our veggies in preparing dishes for the event.

WYSIWYG is a Farm Food Music and Art Festival.  Top tier Farmers and Chefs will be paired to create unique and delicious menus featuring the best that Vermont farms have to offer.  Speakers and educators will entertain and host talks to shed light on the key issues facing local and global food systems.  Cold beer from brewers across the state will flow, music from fantastic nationally- touring bands and homegrown bands will fill the air, and art that reflects the ethos and humor of WYSIWYG will dot the land.  It's going to be a great party, a celebration really: full of friends and neighbors and family.  It will be a fabulous time and we'd love you to come out and play! 
 
More information can be found here. 


Storage and Use Tips

Our braising mix is a mix of various brassica greens. They are great tossed in the saute pan with garlic and oil on their own, but are terrific added to many dishes.  I use this mix as salad as well - the leaves are heartier than some salad greens, but they taste great!

Fresh, organic broccoli!  What could be better?  Large share folks will get some of this great broccoli this week.

Everyone's getting some yellow onions this week.  These are freshly harvested and washed, so you may want to unpack your bag and dry these off once you get home.

Our tomato harvest is starting to slow down, so we're only sending tomatoes out for the large share.  Half share members please don't pick up any!

Small share folks are getting a head of lettuce.  Enjoy this on sandwiches or made into a salad.

Large share members are getting some fennel heads.  It's 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.

Our sweet peppers are exceptional this year.  With not a ton of rain and lots of sun these peppers just take off!  Enjoy these sliced in a salad, added to soups or stews, stuffed, or roasted.  To roast, simply core and seed, quarter them, brush them with olive oil (or not), and then roast them in the oven, skin side up at n oven temp of anywhere from 45o to broiling. The hotter the oven, the quicker they will roast. With a very hot oven, you may want to turn them a time or two for even roasting.&n bsp; Roast until the skins blister and brown or char a bit. Then remove from oven to cool. Most cooks like to remove the charred skins from the peppers before using in a dish. This is done easily if you cover the cooling peppers with a cloth for 10 minutes. The steam loosens the skin and peeling is easier.

Eggplant is a great healthy vegetable!  It provides iron, calcium and other minerals that are essential nutrients required by the body.  It also contains certain essential phyto nutrients which improve blood circulation and nourish the brain - these are mostly found in the skin so don't remove.  It prefers to be kept at about 50 degrees, which is warmer than most refrigerators and cooler than most kitchen counters, so it will do best with extra protection of your crisper drawer. Wrapping unwashed eggplant in a towel is a bit better than in plastic because the towel will absorb any moisture.  Keep your wrapped eggplant in the hydrator drawer of your refrigerator. Used within a week it should still be fresh and mild.

All members will get either an arrowhead cabbage or green cabbage.  Arrowhead is an unusually shaped cone cabbage.  It's a really delicate cabbage with a soft, buttery leaf.  It's very mild in flavor and a great substitute for lettuce in a sandwich.  Make slaw, your favorite cabbage dish, or quarter it and drizzle olive oil on it, sprinkle with salt, and grill it.  Add a little teriyaki sauce if you like.

Redbor Kale is in the super veggie club and is just about the healthiest vegetable you can eat. 1 cup packs 1300% of your daily requirements for Vitamin K, 200% of your Vitamin A, and nearly 100% of vitamin C, along with lots and lots more vitamins and minerals.  Over 45 different flavonoids have been identified in kale that combine to provide both anti-oxidant and anti-inflammatory benefits. It is now believed that kale offers risk-lowering benefits for five types of cancer including bladder, breast, colon, ovary and prostate cancer. It also has the ability to lower cholesterol (and for this purpose steaming is best). It is also now recognized that kale provides much support for your body's own detox system. We are lucky that it is also one of the longest season northern vegetables.  And what's more, it's tasty, so eat lots. Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking.

Jalapeno peppers are a great way to add a little zing to your food!  My only advice in using the jalapeno pepper is to use gloves when cutting.  I learned this again the hard way after recently making some  salsa.  I didn't use gloves and my hands were burning for 2 days!   Store the pepper in a paper bag in the crisper drawer of your refrigerator.


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

Wednesday folks are going to get a loaf of Country French bread from Slowfire Bakery in Jeffersonville, VT.  I spoke with Scott this morning about the bread and he wanted me to let you know their breads are all hand mixed and hand made from start to finish.  He uses all local flours.  This French bread is light enough to eat on it's own  but versatile enough go with everything - sandwiches etc. 

For the Thursday folks Patchwork Farm and Bakery is once again making their Polenta Bread.  This is an outstanding bread made with Butterworks cornmeal and other local ingredients.  I got some feedback from a share member who got this bread earlier in the season; she sadi it was outstanding and she's a bread baker!

Ayersdale cheese is a relatively new cheese from Bonnieview Farm.  This cheese is made with milk from the farms' 15 grass-fed cows. Neil and Kristen Urie are our neighbors who run a 470 acre farm with 170 milking ewes.  This  cheese is buttery and smooth with a slight tang. 


A special treat for you this week is raw Vermont honey from McFarline Apiary.  Tim McFarline is a beekeeper from Benson, VT.  Tim's honey is raw, and has never been heated so it retains all vitality and enzymes.  His website is filled with interesting information about bees so be sure to check it out!  We are grateful for the bees without whom our crops could not be pollinated.

On the topic of bees, I read a really interesting book recently on bees - A Sting in the Tale: My Adventures with Bumblebees by Dave Goulson.  It was a fascinating book on the habits of bees, the history of bees, and how to protect them for future generations.
Product Details


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.



Recipes




Arrowhead Coleslaw
I always add apple slices to sweeten any coleslaw that I make.  Apples gives the slaw a nice, sweet crunch.

1 medium Arrowhead cabbage
1 carrot
2 tablespoons finely chopped red onion
1 cup mayonnaise, preferably home-made
2 tablespoons water
3 tablespoons white wine vinegar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon dry mustard, or 1/2 teaspoon Dijon-style mustard

Using a large, sharp knife, remove the hard core from the cabbage and then cut the cabbage very finely.  While it may be tempting to use a food processor, the best results are achieved by hand.  You should have about 8 firmly packed cups.  Using a vegetable peeler or mandolin, scrape the carrot and then cut it into long, fine strands or paper-thin slices about the length of the cabbage shreds.  Place the cabbage, carrot, and onion in a large bowl.  In a small bowl stir together the mayonnaise, water, vinegar, caraway seeds, salt, and mustard.  Using your hands, combine the mayonnaise dressing with the cabbage mixture.  Cover and refrigerate the salad for up to 3 hours.



Simple Baked Arrowhead Cabbage
Here's a nice, easy side dish that showcases these lovely cabbages.

1 Arrowhead Cabbage, cut in two lengthwise
Olive oil
Salt
Pepper
Chopped Scallions
Grated Parmesan

Place the cabbage halved on a baking sheet or in a glass baking dish. Drizzle with olive oil and sprinkle with salt, pepper and chopped scallions. Roast for 20-30 minutes at 350 degrees. Remove from oven, sprinkle with grated parm and return to oven to bake a few more minutes until cheese is lightly browned.

The result was very light and lovely without any of the heaviness sometimes associated with cabbage. The best description of the taste I can come up with is buttery crunch — not at all tough, but a velvety texture. Mild, sweet, delicious.




Spicy BLT Soup
This recipe comes courtesy of Martha Stewart's website.  This no-cook chilled soup is made for times when you have a bonanza of ripe tomatoes on hand. The toppings really make it a meal. I like to add a few leaves of tender butterhead lettuce, crumbled crispy bacon, and toasty croutons made from a loaf of country-style bread.

2 pounds assorted tomatoes, roughly chopped
Coarse salt and ground pepper
1 small cucumber, roughly chopped
2 medium Fresno chiles or jalapenos, stemmed and chopped
1/2 small yellow onion, chopped
1 garlic clove, smashed and peeled
2 teaspoons white-wine vinegar
1 slice white bread, crust removed, torn into pieces
1/2 cup extra-virgin olive oil
1/2 teaspoon sugar
Chopped Egg and Garlic Vinaigrette
Croutons, crumbled cooked bacon, and sliced lettuce

Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chiles, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.




Tomato and Fennel Salad
Fennel pairs very well with tomatoes.  This easy salad is a wonderful way to combine the 2!


1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar, or white-wine vinegar
1/2 teaspoon salt
Freshly ground pepper, to taste
1 pound tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup chopped fresh parsley
1/3 cup toasted pine nuts, (see Tip)

 
Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.

Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

 


Fennel And Kale Pasta
Sweet fennel and bitter greens also work beautifully together.

1/2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar

1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan

Heat oil in a large braising pan or skillet with a cover. Add onion; saute over medium heat until softened, about 5 minutes. Stir in fennel; saute until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.

Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add greens; continue to cook until pasta is al dente, about 7 minutes.

Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.



Fennel, Feta and Kalamata Olive Salad

I couldn't resist adding just one more fennel recipe.  This recipe comes from chef and author George Kyrtatas. This adaptation of a greek salad will be fantastic on it's own, but could also be placed on a bed of greens.



1/2 pound fennel bulbs (1 bulb)

1/4 cup lemon juice

1 TB olive oil

1/4 tsp sugar

1/8 tsp salt

1/8 tsp pepper

4 oz feta cheese—crumbled

1/4 cup kalamata olives—pitted and chopped

Clean fennel well and remove outer layers and top stocks. 
(Top portion may be frozen and used for flavoring at a later time.) 

With a mandolin or food processor shredding attachment, slice fennel as thin as possible. Then soak fennel in ice water for 1/2 hour. Then drain. 
In a bowl mix sugar, olive oil, salt, pepper, and lemon juice. 
Toss in the shredded fennel and toss to coat. 
Top with chopped olives and crumbled feta cheese.



Roasted Eggplant Salad
I have to admit that I'm not a huge fan of eggplant.  I keep trying it in different recipes to find one that I enjoy.  Last summer I discovered baba ganoush which I absolutely love, and I just made this salad for lunch which was pretty tasty, especially with the honey lemon dressing (recipe below).  Do you have any favorite eggplant recipes or ways to prepare that may sway me further into the eggplant camp?  Send them to me - I'd love to hear from you.

1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Salad Greens
Tomatoes
Cucumbers
Peppers
Chicken or other protein

Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

On a serving platter, layer eggplant onto salad greens. Add tomatoes plus any other veggies you want in your salad.  Top with honey and lemon dressing.



Honey and Lemon Dressing
It's amazing what a little bit of honey does to this basic salad dressing!

6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon good honey
sea salt
freshly ground black pepper

Mix everything together in a bowl and season to taste.




Roasted Pepper-Chicken-Pale Ale Stew
I thought this recipe sounded pretty awesome.  I know we are only sending out 1 jalapeno so feel free to add some extra Cajun seasoning to make it spicier.

2 medium chicken breasts
2 tablespoons Cajun seasonings
1/2 teaspoon salt
1 teaspoon olive oil (or lower calorie spray oil)
2 carrots, chopped
2 red onions, chopped
2 jalapeno peppers, roasted and chopped
1 red bell pepper, roasted and chopped
1 teaspoon garlic, minced
12 ounces Pale Ale
1 cup chicken stock
1 tablespoon Cajun seasonings
1 teaspoon dried oregano
1 teaspoon dried parsley
Salt to taste


Heat a large grill pan to medium heat and add olive oil (or coat with spray oil).  Season chicken breasts with 2 tablespoons Cajun seasonings and 1/2 teaspoon salt.  Sear the chicken breasts about 2 minutes per side to brown. Remove from heat and chop.  Add chopped chicken to a slow cooker. Add all remaining ingredients. Mix well.

Heat to medium heat and cook 3.5-4 hours, or until chicken and vegetables are tender.     Salt to taste and serve!