Wednesday, September 24, 2014

Good Eats Newsletter - September 24, 2014

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Mesclun; Kale; Beets; Onions; Peppers; Parsley; Cress; Broccoli; Radishes; Brussel Sprouts

And OUT of the bag:
Brown bag of Tomatoes

Localvore Offerings Include:  
Snake Mountain Whole Wheat Flour
Pete's Greens Vegetarian and Non-Vegetarian Kimchi
Tangletown Farm Eggs

Half Veggie Only Members
Mesclun; Brussel Sprouts; Beets; Radishes; Leeks;
Peppers; Parsley; Cress

**Please note - half share members will NOT get tomatoes this week**
The summer share is just about over!

After this week there are only
2 more deliveries.

Have you signed up for a fall/winter share yet?


Click here for more info or here to sign up.  

More information below  on our fall/winter share.

We hope you will join us again!

Fall Winter Good Eats Share
 * October 15th - Feb 11th
only 3 deliveries left of Summer!

Fall is a great time to be a CSA member. We're still sending out lots of summer veggies while bringing in new harvests of squashes and root veggies. We're also freezing a lot of our fresh summer produce for you to enjoy all winter long while cooking up a storm in the kitchen. There will be no shortage of good stuff to eat and cook with all winter.

Lots of info available on the Fall Share page of the website.

Can you help us spread the word in your neighborhood
via Front Porch Forum or postering?

Please tell friends and neighbors about the Fall/Winter Good Eats share! 
We need enough members at each site to keep your neighborhood site viable
and we can use all the help we can get.
If you are able to post something to your front porch forum or other neighborhood or workplace email group, let me know and I'll send you a little blurb that you can use or edit. 
Or if you have a great place to hang a poster or work in an office and would like to hand out some brochures to your colleagues, please email me!


Localvore Share - a great mix of organic vegetables and high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more. $46/week.

Veggie Only Share - a diverse mix of vegetables all year long.  Great for households of 2-4 people. $29/week.

Half Veggie Only Share - a smaller selection of weekly vegetables designed for households of 1-2 people.  Just $22/week.
Half Veggie and Pantry Share - this is a smaller Localvore share with a half sized bag of weekly vegetables plus the same pantry items as a Localvore or pantry share.  $39/week.

Pete's Pantry Share  - NO vegetables.  A weekly delivery of high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more.  $18/week.

Meat Share - a MONTHLY selection of locally and consciously raised meats.  You can expect Pete's Greens pastured chicken with beef, lamb, sausages, duck and possibly trout from producers we know and love.  $200 for four $50 monthly deliveries

See website for more info or to sign up!

Questions? Email or give us a call 802-586-2882 x6

Storage and Use Tips

Large share members are getting the bunch of red russian kale that the half share members got last week. This (and all) kale is in the super veggie club and is just about the healthiest vegetable you can eat.

The tomatoes are for the large share members only.

Leeks are a relative of the onion.  They look like large scallions, and have a more subtle, mild flavor than our yellow onions.  They are often used in soups but they can be served as a dish on their own, or sliced raw into salads.  Store leeks dry and loosely wrapped in plastic in the refrigerator, but use them within a week or so.

Red beets are also going out this week.  These are beautiful dark red beets that will stain your hands as you prepare them as well as tint everything pink if you're combining with other veggies or grains.  The beets may be eaten cooked or raw. Grated beets make a fabulous addition to salads and slaws. Grate some early in the week and place them in a tupperware and then sprinkle them into salads all week.  Roasted beets are extra delicious, roasting carmelizes the sugar in the beets. Cube beets and roast them in the oven with a drizzle of oil at 400F until they are tender and just browning at the edges. If you don't eat them all right away, cool and toss into a container and add these to salads.

The brussels sprouts are loose in the bag. This is a small sampling of sprouts as we wanted everyone to have a little taste and we don't have that many quite yet. Store the sprouts wrapped in a plastic bag in the fridge. Don't leave them too long because they are better the fresher they are! Brussel sprouts can be cooked a variety of ways, and can be eaten raw as well (they can be shaved fine and tossed into a salad for example). They are really great roasted as it brings out their sweetness - see the recipe below.

Parsley stands up especially well in cold salads, with its bright green color and great flavor. 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.

Cress is a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Below the Mason Dixon line, cress is known as "creasy greens" and when stewed with ham hocks, is as loved a dish as black-eyed peas or cornbread. Traditionally gathered by foragers in the Appalachian Mountains who started looking out for the hearty winter leaves while there was still snow on the ground, the leaves were believed to have medicinal benefits and used in many folk recipes to help heal wounds. Those claims may not be entirely far-fetched as the cress is indeed rich in vitamin C, vitamin A, iron, and calcium.

Cress brings a dash of hot and spicy to stir-fries and purées and can be finely chopped and added to butter, mashed potatoes, dumplings, or white sauces. Left raw, the leaves can be chopped and mixed into a salad, tucked into a sandwich, or tossed over broiled fish as a garnish. Use a food processor to blend a handful of upland cress with a cup of creme fraiche or sour cream and a few garlic cloves for a zesty side to grilled meats or blend into soups. You can sauté cress in butter for 10 minutes and serve it as a side vegetable. Store in a plastic bag in your crisper drawer for 1-2 weeks.

Easter egg radishes have hues of pink, red, purple, violet and white and the flesh is pure white. Radishes are related to turnips. Fresh radishes are delightfully crisp and their flavor ranges from mildly peppery to a bit sweet. Toss them into a salad. Sliced thin they make a delightful salad on their own with a drizzle of olive oil, some fresh squeezed lemon juice, and salt. Or try glazed radishes made by placing a 2:2:1 ratio of butter, sugar, white vinegar in a pan and gently cooking until diced or quartered radishes are tender and the liquid evaporates. Season with salt and pepper.

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

This week you will receive Gleason Grains Snake Mountain Sifted Wheat Flour, produced by taking finely milled whole wheat flour and sifting a portion of the bran out. In the end, only around 8% of the total weight of the wheat is sifted off (as opposed to about 30% for white flour).  The end result is a lighter wheat flour that can be used in many places you would use an all purpose flour with a tastier and healthier result. The flour is wonderful for breads & pizza dough, and you can use it for muffins and pancakes and baked goodies. I use this flour alone for pancakes and muffins and sweet breads and often blended with a lighter flour for cookies.

Pete's Kimchi is a wonderfully spicy kimchi that we collaborated with Michelle Guenard of Michelle's Spicy Kimchi to make.  We used our vegetables and her recipe (thanks Michelle!).  Her kimchi has received rave reviews so we are excited to have the opportunity to bring it to you.  This spicy condiment is a real treat and is extremely healthy for you.  It's loaded with vitamins A, B, and C, but most importantly has "healthy bacteria" in it that aid in digestion.  It's one of the world's healthiest foods!  This kimchi was made with our own organic napa cabbage, carrots, onion, plus daikon radish, red chile pepper flakes, rice flour, sugar, garlic and ginger root.  The non-vegetarian version also includes fish sauce made with anchovies, salt, and sugar.

What to do with your kimchi?  Eat it as a banchan as some Koreans do (serve a little bowl of it with every meal), stir it into rice or eggs, fry it into kimchi pancakes, or include on a grilled cheese sandwich (my favorite way to eat it).

**Please be careful selecting your kimchi!** We leave enough veggie kimchi at sites for Vegetarian Localvore and Vegetarian Pantry Members. All others should select non-vegetarian kimchi.  Both kimchis are clearly marked on the lids. If you aren't certain of your share type, please check the names list when you check off at your site.

We also have Tangletown Farm eggs for you this week. All of their animals are 100% free of hormones and antibiotics. Photo below taken a couple weeks ago of a bunch of the gals out at pasture with their eggmobile behind them. Enjoy these vitamin rich and delicious eggs!

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.


Fried Eggs with Kimchi
Kimchi goes really well with eggs. This is a nice version with fried eggs; you could also just add kimchi to scrambled eggs once they're almost set. Serves 1.

2 teaspoons oyster sauce*
2 teaspoons soy sauce
1 tablespoon peanut or vegetable oil
2 large eggs
1/4 cup chopped kimchi
1 scallion, thinly sliced or shredded

In a small bowl, combine the oyster sauce and soy sauce and stir until well-mixed. Set aside.

Heat a wok or large skillet over medium-high heat. Crack the eggs into a small bowl, then once the oil is hot enough, carefully pour the eggs into the hot oil. Spoon the chopped kimchi over the egg whites as they are setting so they get cooked into the eggs. After 1 minute, lower the heat to medium so the bottoms get crisp without over-browning while the egg yolks are still setting. Cook for another 2 to 3 minutes to your desired level of doneness. (If the egg whites around the yolk are taking a while to set, use a fork to poke holes around the outside of the yolks. This way, the uncooked egg whites on top can seep through, make contact with the pan, and get cooked.)

With a wide spatula, carefully transfer the eggs to a plate. Spoon the oyster sauce mixture of the eggs and top with scallions. Serve alone or with rice on the side.

Note: This dish can be made completely vegetarian by using vegetarian oyster sauce, which gets its flavoring from mushrooms.

Kimchi Deviled Eggs
I haven't tried these yet but they sure sound delicious!

6 eggs, preferably at least a week old, at room temperature
3/4 cup Cabbage Kimchi or highest-quality store-bought kimchi, preferably spicy
1/4 cup cream cheese
Sea salt

Prick each egg just barely through the shell on the rounded end, using an egg pricker or a thumbtack.

Bring a medium saucepan full of water to a boil. Reduce the heat so that the water is at a simmer. Use a slotted spoon to carefully lower each egg into the water and to stir them frequently for the first minute or so of cooking. (This helps set the yolks in the center.)

Meanwhile, pour 4 cups of water into a large bowl and stir in 1 or 2 cups of ice.

Cook the eggs for 11 minutes, then transfer them to the ice water. As soon as you can handle the eggs, reach into the water and crack them all over, keeping them in the water. Remove them one at a time and remove a large piece of the shell at the rounded end, where an air pocket should be, then return them to the water. (This helps water get between the egg and the shell for easier peeling.) Remove one egg at a time, slip off the rest of the shell, and return it to the water as you continue peeling.

Transfer the peeled eggs to a countertop, and slice each one lengthwise in half. Pop out each yolk half with your fingers into the bowl of a food processor or blender, and set each white on a serving platter.

Drain and gently squeeze the kimchi of its liquid and finely chop it. Add 1/2 cup of the kimchi and all the cream cheese to the food processor or blender and puree until smooth. Taste, add salt as needed, and add Sriracha a little at a time if you want it to be spicier.

Use a teaspoon to carefully fill each egg white half with the kimchi mixture, mounding it on top. (Or, if you want to be fancy, spoon the filling into a pastry bag fitted with a decorative tip, or a plastic ziplock bag with one corner cut off, and pipe it onto each egg white half.) Finely chop the remaining 1/4 cup of kimchi and sprinkle it on top of the eggs. Squirt a few drops of Sriracha on each egg.

Refrigerate the stuffed eggs for at least 1 hour, covered, so the cream cheese firms up, and serve.

Twice-Cooked Beets in Chianti Glaze
The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. This dish and perhaps some smashed new potatoes would make a fine meal with a roast chicken or other fowl. From the October 2003 Bon Appetit. Makes 6 servings

8 2 1/2-inch-diameter beets, trimmed, scrubbed
4 tablespoons extra-virgin olive oil
2 medium leeks por a bunch of small (white and pale green parts only), trimmed, halved lengthwise, thinly sliced (about 3 cups)
2 cups Chianti or other dry red wine
2 tablespoons (1/4 stick) butter

Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.

Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes. Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve.
I bake them in foil packets and moisten them with the savory juice that accumulates inside as they bake.

Quick Pickled Beets
These pickled beets are ready in a snap after you have cooked the beets. I will often cook a lot of beets at once and then pickle some. They'll keep in the fridge for a week.

2# beets, cooked, peeled, and cut into wedges
1/4 c minced scallions

1 Tbsp honey
2 Tbsp oil
3 Tbsp vinegar
1/2 tsp salt
fresh black pepper

Whisk together the dressing ingredients in a small sauce pan and heat gently. Toss with the warm beets and the scallions. Chill before serving. Even better the next day.

Oven Roasted Brussels Sprouts
A simple preparation for Brussels sprouts with delicious results. Try one of the tasty twists below or have fun coming up with your own! I would add some chopped up potatoes, carrots, broccoli, and/or beets to the pan to conserve some energy and cook it all up together.

1/2 pound Brussels sprouts, trimmed and halved lengthwise
1 tablespoons extra-virgin olive oil
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Preheat oven to 400°F. Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 20 to 30 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.

Rosemary Parmesan Brussels Sprouts
Add 1/2 tablespoon chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add 1/8 cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with 1/8 cup shredded parmesan cheese.

Cranberry Pecan Brussels Sprouts
During the last 5 minutes of roasting, add 1/2 cup dried cranberries and 1/8 cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.

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 knock your socks off. Using a food processor makes it one of the quickest and easiest pasta delights ever.

1/2 cup chopped walnuts, toasted
1/4 cup extra-virgin olive oil

1 cup packed fresh 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.

Pete's Greens Hearty Potato-Leek Soup
This is a hearty off-shoot of potato leek soup. It is a mild soup that can be altered with cream if you like a creamier soup or carrots if you want something a little more sweet, go on and see what is in your fridge and give it a try!

2 medium onions, chopped
2 Tbs cooking oil, butter or bacon drippings
2 quarts stock, chicken or vegetarian
4-6 medium potatoes, cut in large cubes
3/4 c leeks, thickly sliced
1 bunch upland cress, chopped
1 bay leaf
1 tsp tarragon, dried
1/2 tsp dill, fresh or dried
salt and pepper

Saute onions gently until soft. Add stock, bay leaf, potatoes and celeriac and bring to a boil, then reduce to a simmer. Skim top of broth with a spoon removing scum on surface. Add leeks, tarragon, dill and simmer until potatoes and celeriac are soft. Add watercress and simmer another 5 minutes (no longer). Remove bay leaf. Puree soup with a handheld blender or food processor. Season to taste.

Russian Beet Salad
This is a sweet and tangy recipe that really accents the sweetness of the beet. Warm up and eat atop a bed of braised kale, or keep cool on a cold chopped bed of mesclun with walnuts and goat cheese with basalmic vinaigrette.

4-6 medium sized beets
3 Tbs apple cider vinegar
4 Tbs olive oil
1 Tbs orange juice
pinch of cayenne pepper
1 tsp caraway seeds
pinch of cloves
pinch of cinnamon
1/2 tsp finely grated lemon peel
1/2 tsp finely grated orange peel
salt and pepper

Preheat oven to 350F. Bake beets 1 hour or until soft. Cool and peel beets. Finely chop roasted beets. Mix remaining ingredients in a bowl, toss with beets and refrigerate several hours. Serve on your choice of greens.

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