Tuesday, November 25, 2014

Good Eats Newsletter - November 19, 2014

Localvore Members 
& Veggie Only Share Members

This week your bag will contain:
Salad greens; Potatoes; Carrots; Radish; Kale;
Lettuce; Cilantro

And OUT of the bag:
2 Acorn OR Sweet Dumpling Squash

Localvore and any share with pantry items Include:
VT Cranberry Company Fresh Cranberries
Champlain Orchards Macoun Apples
Butterworks Farm Organic Yogurt

Half Veggie Only Members
Salad greens; Potatoes; Kale; Lettuce

And OUT of the bag:
2 Acorn OR Sweet Dumpling Squash

Thanksgiving week deliveries
Image of colorful Fall fruits and vegetables (Photo: Westmont.IL.gov)
  We will deliver early next week so that you can get started with  Thanksgiving meal prep. Sites that normally pick up on Wednesday will pick up on Tuesday, November 25.  Sites that normally pick up on Thursday will pick up on Wednesday, November 26. 
All sites are open normal hours on Wednesday and closed Thanksgiving Day.  Please pick up your food on your delivery day so you can enjoy it over the holiday weekend.Let us know if you'll be out of town and want to skip your share or donate it to a local food shelf. Thanks!
Making a shopping list for Thanksgiving dinner? 
Check out our new online store!

Just in time for Thanksgiving we finally brought back bulk ordering to enable you to order larger quantities of veggies.   You can go right to our website and the online store is there in the Where to Buy section.  Place your order by Friday at 5PM, pay by credit card, and your order will be delivered the following week to your pick-up site!

There is a minimum order of $40 for veggies and $75 minimum for meats.

Selections will change based on availability.

Click here to go to our website and do some online shopping.

Please let us know if you experience any weird glitches when ordering.  And as always, should you have questions, please email us at goodeats@petesgreens.com.

Have you Ordered Your Local Thanksgiving Turkey Yet?

Some of you were confused about the turkey order process...

Lila and Dave at Tangletown Farm are good farmer friends and have some of their beautifully raised pastured turkeys available.  If you place your order for a turkey with Tangletown Farm and pay Tangletown for your bird, we will indeed deliver the turkey you order from them to your pick up site next week.  It will be a fresh bird (not frozen). 

Contact Lila at ttownfarm@gmail.com, pay via credit card on their website, and we'll deliver it to you next Tuesday or Wednesday (depending on your site pick-up day).

Photo Below:  Dave and Lila with Governor, Willa and Sam at their Glover farm.

Storage and Use Tips

Our greens mix is always changing to keep things interesting for you! This week's mix is made up of our cold hardy brassicas as well as a good amount of claytonia.

This week's potatoes are a nice fingerling mix made up of red thumb, red amorosan, french, and LaRatte. Narrow finger-shaped potatoes are used for roasting, boiling, baking and salads. There are many varieties and colors of fingerlings and they can be used in any way you'd prepare any small potato. Try roasting potatoes with truffle oil, or mash with goat cheese.  Boiled fingerlings are perfect with cheese fondue or raclette.

Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.

Large share members are getting some of our daikon radish. This large root looks like an overgrown white carrot, but it is actually a radish.  In Korea, cubed daikon radish is used to make a type of kimchi. Its mild taste makes it an excellent palate cleanser. In Japan, strings of daikon marinated in vinegar typically accompany sashimi. Try serving the radish in light salads where its own flavor won't be overwhelmed by the other ingredients.

This week's squash is a mix of acorn and sweet dumpling. Both types of this acorn squash are amazing roasted, mashed, stuffed or made into a fancy dessert (see recipe below).

**Please choose 2 squash - you can get 2 of the same or one of each
for a total of 2. **

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 Vita K, 200% of your Vita A, and nearly 100% of vita C, along with lots and lots more vitas 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.

This week everyone will get some beautiful lettuce. This is teide lettuce and it has soft leaves, making it perfect for salad or adding into a sandwich. Lately I have been adding lettuce to my morning smoothie for some greens, and it's fabulous!

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.
Some of the crew packing your shares yesterday, from left to right: Emilie, Philip and Tim

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

I've got Thanksgiving on my mind this week and next! We're sending out lots of baking essentials for you, as well as some goodies. Next week we're planning to send out Butterworks whole wheat bread flour, Bayley Hazen blue cheese and Tangletown eggs, but as always keep in mind that this may change.

Starting us off this week are fresh cranberries from Vermont Cranberry Company. These berries come to you from Cranberry Bob in Fletcher, Vermont's only commercial cranberry grower. Even though they're a native fruit to VT, cranberries are difficult to find locally, so we're lucky that Bob grows them. Keep them refrigerated until ready to use (they'll last beyond Thanksgiving), or freeze for longer term storage. There are a few recipes below (including a sparkly cocktail!) or use the recipe right on the box for Bob's cranberry sauce.

2010 Harvest is complete.

Next up are Macoun apples from Champlain Orchards. These are great apples for pie baking, and I thought you all might be baking up some apple pie for the holiday. Macouns are a cross breed of the McIntosh and Jersey Black cultivars and are regarded as one of the best all-purpose cooking apples around. This dark red fruit with creamy white flesh is soft, tender and perfect for sauce. It has a sweet, rich apple flavor with hints of berry. It's also great for fresh eating!

Butterworks Farm is a completely self sufficient organic farm with a closed herd of their own cows (they are all born on the farm) from which they make their yogurt (and other products). Butterworks also grows quite a variety of grains and beans both for animals and for human consumption. We love to support the excellent work that they do. All sites will receive a mix of their full fat Maple and Non Fat Vanilla yogurt.  Both of these flavors are sweetened with local maple syrup and the vanilla is flavored with natural vanilla.  The non fat yogurt is unique among other non fat brands in that no thickeners are used in the making of the yogurt.  The structure of the Lazor's jersey milk allows them to make non-fat yogurt thickener free. Either of the yogurts would be great in your baking, or enjoyed plain.

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.


Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison.  It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes.  This recipe caught my eye as it's so simple yet so delicious.  You should be able to find coconut butter at a co-op or you can make your very own.  Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth.  If it doesn't come together try adding some coconut oil to make it gel.  Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.

1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
Sea Salt
About 2 tbsp coconut butter
1 lime

In a pot, bring 4 or more cups of water to a boil.  Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes.  Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat.  Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots.  Taste for salt and add more if needed.

Coriander Carrots
This would make a great side at your Thanksgiving table.

1 tsp whole coriander seeds
1 pound diagonally cut carrots
1/4 cup water
1 tbsp butter
1/4 tsp salt
1/4 tsp pepper

Crush coriander seeds with a heavy skillet (or grind them using a mortar and pestle, spice grinder, or coffee bean grinder).

Heat a large skillet over medium heat. Add corianger; cook 30 seconds or until toasted. Add carrts, water and butter to the pan. Reduce heat to medium-ow; cover and cook 10 minutes or until carrots are crisp-tender. Sprinkle with salt and pepper and cook, uncovered, 3 minutes or until liquid evaporates.

Daikon with Tahini Dressing
This is an attention-getting dish: it’s unique, it’s attractive, and it tastes wonderful. Mix in some cooked shredded chicken and an extra 1/4 cup tahini, and you have a delicious, unique chicken salad. Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).

4 inches daikon, cut into matchstick-sized strips
3/4 cup thinly sliced red radishes
1 medium carrot, grated (about 1/2 cup)
1/4 cup tahini
4 scallions, thinly sliced
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon dry sherry or vermouth
dash salt
1/4 cup chopped almonds (optional)

Combine daikon, red radish, and carrots in a medium bowl.
Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste.
Toss the dressing with radishes until well combined. Garnish with almonds if desired.

Roasted Daikon and Carrots
You really can't go wrong roasting veggies! The daikon gives this dish a nice kick, and the balsamic added at the end of the cooking time makes the whole dish incredible. There's no need to peel the daikon as it's got a really thin skin.

1.5 pounds daikon radishes, scrubbed and sliced into ¼-inch rounds
4 carrots, peeled and cut into ¼-inch rounds
1 red bell pepper, thinly sliced (optional)
1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
¼ cup balsamic vinegar

Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.

Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.

Redbor Kale Salad with Squash and Orange
This recipe calls for butternut squash, but I think it would work with any squash. Acorn or sweet dumpling may be harder to peel, so you could cube it, roast it and then peel it once it's cooled.

2 cups winter squash, peeled, and cut into 1″ cubes
1 bunch Redbor kale, washed, dried, and chopped

1 orange, supremed
juice of half a large orange
1/4 cup olive oil
1/2 teaspoon sea salt
3″ segment of orange zest
1 1/2 fresh oranges, divided into segments
1/3 cup shaved Asiago
3 twists fresh ground pepper

Preheat the oven to 425 degrees. Prepare the squash, spread out on a rimmed baking sheet with a drizzle of olive oil and a pinch of salt, and bake for 25 minutes, or until the squash is cooked through and the edges are golden brown.

Prepare the kale and orange zest and segments. Slice the zest into thin strips.

Juice the orange half. Whisk the orange juice into the olive oil, and add the salt.

When the squash is ready, toss the orange segments and squash with the kale, add a generous drizzle of the vinaigrette, and garnish with slices of zest, Asiago, and pepper.

Sweet Dumpling Squash with Wild Rice and Apple Stuffing
The small size of these squash makes them perfect for stuffing.

2 sweet dumpling or acorn squash
1/2 cup wild rice
1 shallot
1 large firm apple (Macoun or empire would be great; use 1 1/2 if on the smaller side)
1/8th cup (large handful) sliced almonds, toasted
2 tbsp butter
2 tbsp honey, plus more to taste
Finely ground sea salt
Olive oil
Lemon juice

Cook the wild rice according to package directions -- it will take 40-60 minutes or so.

Meanwhile, preheat the oven to 350. Cut the squash in half (vertically) and scoop out the seeds. Pierce the flesh with a fork in a few places. Divide the butter between all 4 squash halves. Drizzle each with the honey, and then sprinkle with cinnamon.

Cover each squash half with foil, put them on a baking pan, and pop them in the oven for 30 minutes.

While the squash is cooking, chop up the shallot and saute it in evoo until it starts to brown, then set aside. Roughly dice the apple, then squirt with a little lemon juice to keep it fresh. When the wild rice is done cooking, add the apple and shallot, almonds, sea salt and pepper to taste, and a generous drizzle of both the evoo and honey and toss to combine.

Take your baking pan out of the oven (leave it on) and remove the foil from the squash. Scoop the wild rice mixture into each half. Lightly spray the top of the filled squash halves with cooking spray, then return to the oven for 15 minutes uncovered.

This will serve 4 as a side dish or 2 as a vegetarian main course.

Sweet Dumpling Squash Bars
These sweet treats feature this weeks' squash. They basically taste like pumpkin pie in a bar!

2 sweet dumpling or acorn squash
For the crust:
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup butter

For the filling:
1 1/2 cups (one 13-ounce can) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Cut the squashes in half, scoop out the seeds, and place the halves face-down in about 1/2 inch of water in a baking pan. Roast at 350 degrees for 45 minutes or until the flesh is tender. Scoop out the flesh and set aside.

In a large bowl, combine the flour, oats, and brown sugar. Cut in the butter until evenly mixed. Press the mixture flat (with a side crust if desired) into a 13 x 9 1/2 inch baking pan. Bake at 350 degrees for 15 minutes.

Meanwhile, combine the squash with the evaporated milk and eggs. Mix well. Add the sugar, salt, cinnamon, ginger, and cloves, and continue mixing until smooth. Pour the squash mixture into the baked crust. Bake for 30 minutes or until the custard has set in the middle. Cool, cut into squares, and serve. Could also serve them cold.  Serves 8 to 10.

Apple Crisp Pie
Here's a great pie recipe just in case you don't already have a standby.

1 9-inch pie crust
4-5 Macoun or other New England apples, peeled, cored, and thinly sliced
3/4 c plus 2-3 T sugar
¾ c flour
1/2 t cinnamon
1/4 t salt
3 T brown sugar
1/2 c butter at room temperature

Toss apples with the 2-3 T sugar. Place into uncooked pie shell, rounding up on center. Combine remaining ingredients in bowl, mixing until mixture resembles moist crumbs. Sprinkle over top of apples. Bake 15 minutes at 425°F. Reduce heat to 350° for 30 minutes more until crunchy and brown.

Slowcooker  Apple and Cranberry Compote
This will make your whole house smell heavenly while creating a tasty compote that you can spoon over yogurt or ice cream, or even meats. I bet it would even be a good stand-in for cranberry sauce!

4 medium sized Macoun or Macintosh apples, sliced but (unpeeled – the skin softens and almost dissolves so no need to peel)
1/2 cup sugar (This is not an overly sweet compote. You may want to add more sugar. We like it tart.)
2 tbsp lemon juice
2 tablespoons apple pie spice
1 bag (12oz) whole cranberries
Pinch of salt

Directions: Set slowcooker on low. Toss apples and lemon juice. Then combine with all other ingredients in a bowl and toss. Add ingredients to slowcooker. Cook for 3 hours, stirring once an hour, if desired. Serve warm layered with yogurt, or enjoy over top vanilla ice cream. Refrigerate leftovers and use on oatmeal, pork roast or enjoy on its own.

Cranberry Sauce
This is a tried and true, simple cranberry sauce recipe. I make this sauce every year or so and can lots of it so I can pull out a jar whenever needed. It will also freeze great and keeps in the fridge for a long time too. If you want to get a little more fancy add some apple pieces and raisins or spice it up with cloves, allspice and ginger.

3 cups cranberries
1.5 cups water
1 to 1.5 cups sugar

Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.

Pepper Cranberry Sparkle
I just can't resist throwing in a festive cocktail drink. This recipe comes from Organic Gardening, December 2014.

Serves 1

Pink Himalayan sea salt
2 oz gin
2 oz Black-Pepper Cranberry Shrub (recipe below)
4 oz Club Soda
Fresh Cranberries

Moisten the rim of a tall glass and dip the rim into the sea salt. Gently fill the glass with ice. Add gine, shrub, and club soda. Stir to mix. Float some cranberries in the cocktail, or spear on a cocktail skewer and garnish.

Black-pepper Cranberry Shrub

2 cups fresh whole cranberries
1 tbsp black peppercorns
1 1/4 cups sugar
3/4 cup pomegranate vinegar

Place all ingredients except for vinegar in a medium-sized saucepan. Muddle, or press, the berries until they break and get juicy. Then slowly heat up to medium, stirring often. Once the sugar dissolves reduce the add, add vinegar, and simmer for about 2 minutes, stirring occasionally. Let cool and then refrigerate for at least 6 hours. Strain through a cheesecloth and bottle the liquid.

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