Wednesday, January 28, 2015

Good Eats Newsletter - January 28, 2015


Localvore Members 
& Veggie Only Share Members
take a TAN / LIGHT GREEN BAG

This week your bag will contain:
Shoots; Potatoes; Beets; Rutabaga; Shallots; Cabbage

And OUT of the Bag:
Frozen Corn
Frozen Jalapenos

Localvore and any share with pantry items Include:
Buterworks Organic Black Beans
Jasper Hill Creamery Moses Sleeper Cheese
Pete's Kitchen Tomatillo Salsa


Half Veggie Only Members
take a YELLOW BAG
containing:
Shoots; Potatoes; Beets; Shallots; Cabbage

And OUT of the Bag:
Frozen Corn

Would you like to see Good Eats delivered right to your office?

We are pleased to offer workplace CSA's and may be able to deliver to your office if there are at least 10 interested members. Many companies also offer incentives for CSA members or payroll deductions. Please email me for more information.

We could use your help in spreading the word about Good Eats!

If you would be willing
to post something to your front porch forum
or other neighborhood email group to spread the word, please email me! I'll send you a little blurb that you can use or edit. I can also send you some posters to hang up in your office or neighborhood.
Thanks!



Notes on Life at Pete's Greens
A new perspective from our Waterbury Farm Market manager, Mark

Have you ever been driving down a stretch of highway lost in thought or a classic Van Morrison album and lost track of the last 10 miles?  You know, when you literally can’t account for the details of the journey?  You know you drove it because you got here from there but all else is a blur.  That is how I am feeling about the Farm Market journey to this point.  We are 6 blurry months in.  Yep.  Six months of my life that I can barely account for.  

When we opened Pete’s Greens Waterbury Farm Market on a blistering July day this past summer, I had no idea what to expect.   I can remember unlocking the front door that first day.  No trumpets sounded.  There was nobody waiting at the door.   The market was assembled in just a couple of days with a flash of energy utilizing salvage from several old barns, some birch trees, a bunch of hay bales, and some old apple crates.  It looked tidy and clean but slick it was not.  Farm-chic is how we describe it.
Still I had flats of spectacular heirloom tomatoes, watermelons, and the best greens anywhere… all organic… all delicious.  I remember the first folks who walked through the door.  They stood in front of the vast island of tomatoes just gawking with amazement. 

“Are you Pete” they asked.
 
“No, I am Mark.  Pete is at the farm in Craftsbury doing the hard work with a cast of amazing farmers.  I have the easy job”.    I replied.
 

They introduced themselves as John and Sally- our first customers from down the road a piece.  They went about their shopping filling several baskets with a kaleidoscope of veg and brought it to the counter.  I rang them up using my hand held calculator with a 7 that stuck randomly.   I announced the total, and pulled out my cigar box to gather the cash. 

“You don’t take credit cards?” they inquired.  
 
“Not yet” I replied sheepishly.
 
“I’m afraid we have no cash”
 
I thought about the dilemma for a moment and offered to accept an IOU.  John’s eyebrows rose as the total was appreciable.  I assured them it was no problem.  They agreed to the terms with many thanks as they had company coming and really wanted to make a Caprese salad with our tomatoes.  
 
The next day they came back in to settle the deal.  They told me that they were shocked that in this day and age that I would offer credit to complete strangers.  “That wouldn’t have happened at the large market down the street.  Clearly, you are doing things different here.”
 
“We are trying to do many things different here” I added.
 
I thanked them for honoring their end of the deal.   John and Sally come in regularly.  We are friends.   We have made many friends.
 
When I was asked about contributing to this newsletter, I was initially unsure of what tone to take or how to help tell the story of Pete’s Greens.  What I have decided on is to talk about the people, the interactions, and the experiences as they happen here at the Farm Market in Waterbury and on the farm itself in Craftsbury.  After all, the Pete’s Greens family is full of amazing people and the folks who walk through our doors here every day are fascinating.  My job will be easy.

And so it will be… “Notes on Life at Pete’s Greens” is born.  Stay tuned. ~Mark

 
Below: Mark holding up his favorite veggie of the week, red cabbage




The Spring Share starts in just 3 weeks!
Share Period: February 18th thru June 10th, 2015
 

Important Dates to keep in mind:
In order to get the first share on 2/18 you must be signed up by Friday, February 13th.
Payment must be received at the farm by Monday, February 16th


Join now!


Start off your spring right with weekly deliveries of winter greens from our greenhouses and shoots house, lots of staples like potatoes, carrots, onions, beets and cabbage, plus frozen summer goodies like corn, sweet peppers, spinach and winter squash that round out the diversity. We provided greens every single week of the year last year, and this spring will be no exception.

As we head into the end of March and into early April crops begin to vigorously grow with increased daylight - winter greens and flavorful herbs are in abundance. Mesclun, baby spinach and arugula, chard, pac choi and various varieties of Asian greens begin to appear in shares.  From late April into May you can expect a wide variety of these greens plus spring vegetables like salad turnips, baby beets, scallions and hardy herbs like dill and parsley. 


In late May and into June warm season vegetables like European cucumbers, basil, and spring onions make their way into the share along with tender greens harvested from the field. Throughout the spring months we will continue to include preserved and frozen items to keep things interesting.


Visit our Spring Share page for more info.

Please visit our delivery page for a listing of Spring Share delivery sites.

Have questions about the Spring share?  Visit our FAQ page or send us an email.

Storage and Use Tips


We have shoots again to fulfill your salad needs. I hope you're enjoying the shoots and finding lots of ways to use them. Last week I make up my own version of bibimbap and it was excellent! See below for this weeks' featured shoots recipe.

This week's potatoes are Red Norlands. These potatoes have a dark red skin and creamy white flesh inside. They're excellent boiled, steamed or roasted. They're particularly yummy in a warm potato salad with the skis left on!

Red beets have so many health benefits. They contain betaine, the same substance that is used in certain treatments of depression. They also contain trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. Beets can also lower your blood pressure. They also contain potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; and folic acid. Beets are particularly beneficial to women who are pregnant, as the vitamin B and iron are very beneficial to new growth cells during pregnancy and replenishing iron in the woman’s body. Beets cleanse the body- they're a wonderful tonic for the liver, works as a purifier for the blood, and can prevent various forms of cancer. Try shredding your beets and adding to your salads, juice them, boil or roast them. Store your beets in the fruit and vegetable drawer of your refrigerator for up to 2 weeks.

Large share members are getting rutabagas this week. These rutabagas may not look like the prettiest 'bagas aruond, but they are as tasty as can be. Also known as swede, rutabaga is thought to have evolved as a cross between a wild cabbage and a turnip.  Rutabaga grows particularly well in colder climates, and is especially popular in Sweden (where it earned it's second name).  Roast it, mash it with butter, season with salt and pepper, you can't go wrong.

We're proud to send out our shallots this week - they're one of the few onion varities that cured successfully this year. If you are a fan of onions the shallot will become one of your favorite treats. Shallots are related to onions and garlic having a head composed of multiple cloves, each covered with a pink, papery, onion-like skin. They have a mild taste that combines the flavor of a sweet onion with a touch of garlic. They are more delicate than onions, having a faster cooking time and can be used in many of the same dishes where garlic and onions are used (and do not cause stinky breath!). You can sautee or caramelize and then combined with wine, butter or cream in sauces. They are also quite good in dressings. You can chop fresh into salads and on sandwiches or it is also very easy to roast shallots while leaving the skins on and then peel and mash them before using. Thyme, chervil and tarragon are savory accompaniments to the shallot. Store in a cool, dry place for up to a month.

We're coming up to the end of the Napa cabbage and this week will have enough for all half share members and many large share members. Some large share members will get savoy cabbage.  Napa is delicious raw or cooked and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag.

Savoy cabbage has loosely wrapped, savoyed or crumpled leaves.  These cabbages have a thick wrapper leaf which enables them to store well but are not as well suited to stir fry or egg rolls as Chinese types of cabbages with their thin skins and sweet flavor.  They are also not so high in dry matter like your slaw or kraut cabbages which are perfect for retaining structure during processing and fermenting.  The savoy cabbage is perfect for cooking however, especially in soups that can tenderize its thick kale-like leaves.  I also prefer savoy cabbages to stuff with rice, tomato sauce and sausages.  Saute with a little butter and a splash of milk or cream to quickly soften the leaves and bring out its sweet flavors on the stove top.  Store cabbage in a plastic bag in your crisper drawer for a few weeks.

Our frozen corn is a favorite!  Frozen at the peak of freshness, it is still tender and sweet and really fantastic.  This corn is the best frozen corn I have ever tasted!

Frozen jalapenos are going to large share members this week.They should warm you up a little! To use your peppers thaw in the fridge overnight, remove from package and rinse. Or if you just need a pepper to spice up a dish, just take a single frozen pepper from the bag and chop it while just off frozen and add in to whatever you are making. The seeds and the inner ribs where the seed attaches are the hottest part of the pepper. For a rich and earthy jalapeno flavor without intense heat simply cut peppers open and remove inner ribs and seeds with a pairing knife. This may still give you a bit of spice but not nearly as much as before.

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 brings you Butterworks Farm Black Turtle Beans, the result of prevailing over the elements here in Vermont where dry beans can be extremely hard to grow in our wet summers. This heirloom bean originates from Southern Mexico and Central America. Its history can be traced to over 7,000 years ago. The black turtle bean has a dense, meaty texture and is very high in protein, which makes it popular in vegetarian dishes. It is an excellent choice for making into soups and chilis as it broth cooks down to a paste like consistency. You can also cook and add to salads, rice or use in my favorite dish huevos rancheros (see recipe below). It is common to keep the boiled water of these beans and consume it as a soup with other ingredients for seasoning (known as sopa negra, black soup), as a broth (caldo de frijol, bean broth) or to season or color other dishes.

Here are some of my tricks and instructions for cooking these little black nuggets. Number one, some sort of pre-soak is required to cook beans and will significantly reduce cooking time. Cover with 2 inches of water and soak overnight or for 6-8 hours. Drain and cover with fresh water and simmer until beans are soft, about an hour. In warm conditions, refrigerate black beans while they soak to prevent fermentation. A quick-soak method involves covering beans with water, bring to a boil for 2 minutes and then remove from heat and let sit for 2 hours. Drain, cover with fresh water and simmer until soft, about an hour. The beans may prematurely break up with a quick-soak method. Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes. Important! Do not add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen. If additional water is needed during the cooking process, use boiling water rather than cold water. Addition of the herbs known as summer savory and epazote can help reduce the flatulence suffered by many who eat beans.

Not sold on dried beans yet? There are many good reasons to ditch the cans and cook with dried beans.  One of the biggest motivators is to reduce packaging waste.  Also, dried beans are certainly more economical than canned. You're paying a lot for the added water in a can of beans which you will most likely drain anyway. Finally, canned beans often contain a significant amount of sodium.  Preparing your own beans allows you to control the amount of salt you want to use.  So, more environmentally friendly, wallet friendly, and heart friendly.  What’s not to love? (from the Annies Eats blog)

Pete's kitchen tomatillo salsa is a yummy reminder of summer. It's made with our organic tomatillos, onions, roasted jalapenos, plus cider vinegar, lime juice, garlic, cilantro and salt.  It has good flavor and some nice zip.  This salsa is wonderful with chips or as a sauce for meats, steamed veggies, or beans.  It will also be amazing on a pizza! It will come to you frozen so you can thaw it out and enjoy right away (it's good for one week) or stick back in the freezer for up to a year.

Moses Sleeper Cheese is a Jasper Hill Creamery original, the culmination of years of experimentation in the cheese house at Jasper Hill Farm.  This pasteurized cow's milk cheese was created to rival the best Normandy Camembert and was named after a Revolutionary War-era scout who was cut down on the Northeast Kingdom's legendary Bayley Hazen Military Road.  This cheese has a bloomy rind with a milky, gooey core.  The finish is bright and acidic and is aged 4-6 weeks.

Moses is perfect for a festive cheese board or for baking en croute for an elegant dessert. At room temperature, this cheese is pliant and decadent without being runny. Seek out a farmhouse saison, country pâte, pickled carrots, and a crusty baguette to bring together a satisfying ploughman’s lunch.







 


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




Braised Napa Cabbage
Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy, but more delicate (use either in this recipe). Napa cabbage is more elegant than regular firm-headed green cabbage and sautees beautifully. The high heat carmelizes the cabbage leaving a sweet subtle flavor. Go wild and add some shredded carrots to the mix!


3 tsps vegetable oil
1 small head (about 1 pound) Napa cabbage, cut into 2-inch pieces
3 cloves garlic, sliced
1 piece fresh ginger ( 1/2 inch), cut into matchsticks
1/4 c water
1 1/2 tsp cornstarch
1/4 c soy sauce
4 scallions, thinly sliced
1 tsp rice wine vinegar


In a large skillet or wok, heat 1 tsp of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan. Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.

In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender. Remove from the heat. Stir in the scallions and vinegar.




Sir Wasano's Infamous Indonesian Rice Salad - FEATURED SHOOTS RECIPE
This recipe came to us from a share member who adapted the recipe from the Moosewood cookbook.  The original called for Mung Bean sprouts which she replaced with our shoots.  They are perfect for this type of salad.  Enjoy!

Serves 4 to 6

2 cups cooked, cooled brown rice*
½ cup raisins
2 chopped scallions
¼ cup toasted sesame seeds
½ cup thinly sliced water chestnuts
1 cup fresh shoots
¼ cup toasted cashews
1 large, chopped green pepper
1 stalk chopped celery (it looks nice if you slice it on the diagonal)
fresh parsley

dressing:
¾ cup orange juice
½ cup safflower oil
1 Tbs. sesame oil
3-4 Tbs. Tamari sauce
2 Tbs. dry sherry
juice of one lemon
1-2 cloves minced garlic
½-1 tsp. freshly grated ginger root
salt + pepper

Combine all ingredients & serve chilled on greens. Top with dressing.



Baked Honeyed Rutabaga Discs
One of your fellow shareholders contributed this recipe as a family favorite a few years back.  It's adapted from “The Victory Garden Cookbook” by Marian Morash. Excellent for turnips too.

2 medium rutabagas or large turnips (2 lbs total)
4 TB butter
1/4 c honey

Preheat oven to 400 degrees. Peel rutabagas/turnips. Slice across width of vegetable to make ½ inch disks. Melt butter and brush onto baking sheet. Place disks on sheet and brush with butter. Bake for 15 minutes. Turn and coat with honey, bake another 15 minutes. Turn once more and coat with melted butter and honey. Bake another 15 minutes. You may have to adjust final time for size and thickness of the discs.


 



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.



Huevos Rancheros Tacos
What could be better than huevos rancheros folded into a taco?  This is more of a knife and fork taco.  I would also throw in some thawed jalapeno peppers, salsa, and corn. From Cooking Light, May 2013.

4 6-inch corn tortillas
Cooking spray
1/2 cup shredded cheese
1/2 cup cooked black beans
2 tsp olive oil
4 eggs
1/4 tsp black pepper
1/4 cup pico de gallo or salsa
2 tbsp Mexican crema
1/2 ripe peeled avocado, chopped
1/4 cup cilantro
4 lime wedges

Preheat broiler to high. Arange tortillas on a baking sheet; lightly coat with cooking spray.  Broil 2 minutes; remove pan from oven.  Turn tortillas over and top each with 2 tbsp cheese and 2 tbsp beans.  Broil 1 minute or until cheese melts.  Remove from oven.

Heat a large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Crack eggs into pan and cook for 2 minutes.  Cover and cook 2 more minutes or until whites are set.  Place 1 egg in center of each tortilla and sprinkle with pepper.  Top tacos evenly with pico de gallo, crema, avocado, and cilantro.  Serve with lime.



 
Spicy Citrus Black Beans
Topped with some sour cream, salsa and of course a little shredded cheese, these could be a meal on their own! Recipe from Annies Eats.

3 cups cooked black beans, or 2 15oz cans, drained and rinsed
2 tbsp. olive oil
1 yellow onion, chopped
pepper, chopped or minced (bell, Anaheim or jalapeno depending on your taste)
½-1 cup reduced-sodium chicken or vegetable broth
1½ tsp. dried oregano
2 bay leaves
½ tsp. salt
3 cloves garlic, minced or pressed
1 tsp. pureed chipotles in adobo
1½ tsp. ground cumin
¼ cup freshly squeezed orange juice
Juice of 2 limes (added lime zest – optional)
1 tbsp. white wine vinegar
Chopped fresh cilantro, to taste, plus more for garnish
Cooking View
Directions

    Place the beans in a colander and rinse throughly.  Heat the olive oil in a medium saucepan over medium-high heat.  Sauté the onion and pepper until tender, about 5-7 minutes.   Add the garlic and sauté just until fragrant, about 1 minute.  Stir in the beans.  Mix in broth (more or less depending on how much liquid you would like) and bring to a simmer.  Mix in the oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice and vinegar.  Once simmering, reduce to medium-low or low and let simmer, covered, 20-30 minutes, stirring occasionally.  Remove from the heat, stir in chopped fresh cilantro to taste and serve.


 







3 tablespoons butter

    1 large onion, chopped

    2 ribs celery, chopped

    1 cup pearl barley

    1 (8 ounce) package sliced fresh mushrooms (optional)

    1 green bell pepper, chopped

    2 cups chicken broth

    salt and ground black pepper to taste

Check All Add to Shopping List

    PREP
    15 mins

    COOK
    45 mins

    READY IN
    1 hr

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
    Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.


Thursday, January 22, 2015

Good Eats Newsletter - January 21, 2015


Localvore Members 
& Veggie Only Share Members
take a TAN / LIGHT GREEN BAG

This week your bag will contain:
Shoots; Potatoes; Carrots; Celeriac; Leeks

And OUT of the Bag:
Coleslaw Mix
Frozen Greens Mix
Frozen Roasted Peppers

Localvore and any share with pantry items Include:
Red Hen Potato Bread
Pete's Kitchen Chimichurri
Rogers Farmstead Organic Rolled Oats


Half Veggie Only Members
take a YELLOW BAG
containing:
Shoots; Potatoes; Carrots; Celeriac; Leeks

And OUT of the Bag:
Coleslaw Mix
Frozen Roasted Peppers



Have you signed up  yet for your spring share?  After this week there are only 3 more deliveries of the fall share.

Sign-up now to reserve  your weekly deliveries of fresh, organic Vermont grown goodness and the localvore staples that the share brings.  This is the most exciting share as all the new veggies become available.

Please visit the Spring Share page for more info.
.


Around the Farm

Every time I plant a seed in the greenhouse I can't help but think, "Is this really going to grow?!" It seems so improbable that just by adding a little heat and a little water this seemingly lifeless little seed will suddenly spring into action and make roots and shoots for us to eat.

The beauty of growing shoots is that seeds come pre-equipped with all the energy and nutrition they need to sprout their first two baby leaves (called cotyledons). If it was planted underneath the soil outdoors, the energy from the seed
would be enough to get those first two leaves above the soil and photosynthesizing in order for it to keep growing into an mature plant. Though we do heat and supply light in the small area in which we grow shoots, these little shoots have been running largely on "seed energy". 

Eating shoots has extra benefit to us in that shoots are packed with all of the proteins, carbohydrates, and minerals a growing plant needs and therefore are extremely nutritious despite their tiny size! Though they of course can be eaten as salad, I like them on sandwiches, in spring rolls, and in the korean traditional dish (a personal favorite) Bi Bim Bap! ~Molly


Pictures: Molly at right with sunflower shoots

Below: growing shoots and a close-up of our sunflower shoots




 



 Our Spring Share is coming up quickly!
Share Period: February 18th thru June 10th, 2015

Join now for 17 weeks of fresh,organic,
Vermont grown goodness and the localvore staples you love.


Spring is a great time to be a CSA member!

The Spring Share begins with weekly deliveries of winter greens from our greenhouses and shoots house, lots of staples like potatoes, carrots, onions, beets and cabbage, plus frozen summer goodies like corn, sweet peppers, spinach and winter squash that round out the diversity. Although it is very much winter it is our intention to provide something fresh and green every week even in the early weeks of this share!

By the end of March and into early April, with increased daylight, crops begin to vigorously grow and winter greens and flavorful herbs are in abundance.  Mesclun, baby spinach and arugula, chard, pac choi and various varieties of Asian greens begin to appear in shares.  From late April into May you can expect a wide variety of these greens plus spring vegetables like salad turnips, baby beets, scallions and hardy herbs like dill and parsley. 


Each week of new veggie bounty is like Christmas!

In late May and into June warm season vegetables like European cucumbers, basil, and spring onions make their way into the share along with tender greens harvested from the field. Throughout the spring months we will continue to include preserved and frozen items to keep things interesting.





 


The Spring Share is a celebratory share
as each new vegetable makes its way
from greenhouse and field into your weekly share.

Experience the difference
eating great local, organic produce can make on your health and well being!


Visit our Spring Share page for more info.

Please visit our delivery page for a listing of Spring Share delivery sites.

Have questions about the Spring share?  Visit our FAQ page or send us an email.

Storage and Use Tips


This week's salad greens are shoots. This nutritious mix is made up of sunflower and radish shoots. See Molly's recommendations above or recipe below for some ideas on how to enjoy your shoots.  Also, shoots tossed into any slaw are delicious!

Potatoes this week are a Fingerling mix - Magic Mollys and Rose Finn Apples. The magic mollys are gorgeous - they're big and don't look like a typical fingerling but are still fingerling tender and a special new variety. Their dark purple skin and solid dark purple flesh is striking and retains its color when boiled. The Rose Finn Apples have blush-colored skins and bright yellow flesh with superb flavor. This variety is long and narrow, more like a usual Fingerling. They both have an excellent earthy flavor, especially when roasted. As with all other potatoes store in a dark, cool place.

Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks.

Also called celery root, celeriac is a vegetable that cleans up well. Once you peel away its gnarled outer layer, you find a creamy interior with a clean taste that has wide appeal. Store unwashed celeriac in a plastic bag in the refrigerator, where it will keep for several weeks.  Here's how to cut this veggie: I like to take a thin slice off the top so that I can lay it flat.  Then I cut the whole thing into 1" wide strips and trim the edges off.  It's tough to peel because it's so uneven so this method works well for me.  Like apples, celeriac will darken if exposed to the air for too long. If you don’t plan to cook it immediately, submerge the celeriac in a bowl of water with lemon juice squeezed in.

Leeks were once called the poor person's asparagus, but today are cherished for their culinary qualities right alongside asparagus. Leeks tend to collect dirt in between the tops of their long leaves. We advise that it's important to wash between leaf folds to remove dirt or soak in a water bath and let dirt sink to bottom, but our leeks arrive well cleaned, so that step  may not be necessary . Store wrapped in plastic in the fridge. Although the best quality is within the first few days, they can be stored for an extended amount of time in the fridge. Peel outer leaves if damaged and use tender inner stalks.

Pete's kitchen coleslaw mix - cabbage is king, at least in these cold winter months where there is little food that is fresh and green to eat. Cabbage is an excellent source of vitamin K and vitamin C, a very good source of fiber, manganese, and folate and also a fairly good source of molybdenum, vitamin B6, potassium, thiamin (vitamin B1), and calcium. Another interesting fact that may surprise you is cabbage's anti-inflammatory omega-3 fatty acids. Ordinarily, we do not think about this cruciferous vegetable as a source of omega-3s. For that matter, we do not think about cabbage as source of any type of fat. We are right in this overall type of thinking - cabbage is not a fatty food. But among the little bit of fat it contains, there is a surprising amount of one particular omega-3 fatty acid called alpha-linolenic acid, or ALA.  For maximum nutritional benefits it is recommended to eat your cabbage raw or steamed. For this week we have included some pre-shredded coleslaw mix to boost vitamin uptake and add a delicious easy to make side to the weekly mix. The mix includes:  Arrowhead cabbage, red cabbage, and carrots. Not only does it make a delicious slaw it is very pretty, sure to liven up winter meals.  All you need to do is add dressing! See recipes below for variations of coleslaw dressings.

Frozen roasted peppers - these Anaheim peppers were picked at peak freshness and roasted in our kitchen. They're mild on the heat scale.  They're not going to retain their shape as they would eaten fresh but are great for salsas, added to a sandwich or salad, or chopped and added to burritos or added to stews or soups. They'll add a little kick to your life in this cold weather!

Our frozen greens this week is comprised of brassicas - baby red russian kale, red giant mustards, mizuna and tat-soi.   I would recommend throwing this mix into a soup or stew or tomato sauce (frozen or thawed) or thawing and cooking into an egg dish (omelets or scrambled eggs - yum!).  A tip for using these if you won't use them all at once... Let them thaw partially on your kitchen counter, just to the point that they are easier to cut.  Then saw the greens into several pieces, and put into a zip lock.  Then you can grab a smaller chunck whenever you want to add a little nutritional boost or some greenery to a dish you are making. 

Using Your Frozen Veggies - I have been using our frozen veggies for several years now and I love having access to great organically grown local vegetables in winter. I have kids and often I do not need a whole bag of vegetables so here's what I do: I take a bag of frozen corn out of the freezer, grabbed a serrated bread knife, and sawed off a hunk of frozen corn and tossed it into the waiting pot of boiling water for a quick warm up. Then I twist tied the remaining veggies into their bag and tossed them back into the freezer. I use a lot of our frozen vegetables in the same way beans, corn, broccoli, red peppers etc. I throw sawed off hunks in pasta sauces, saute pans, etc. It may be a bit of a crude method, but it's a time saver and a great option if you don't need a whole bag.

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 Red Hen Baking Co baked you Potato Bread. From Randy,  owner and baker:

This week's bread is Potato Bread.  One fifth of this bread is Yukon Gold potatoes that are grown for us at Foote Brook Farm in Johnson.  The potatoes give a little sweetness to the bread-- especially in the crust which is nicely caramelized but not thick.  Potato bread keeps very well because of the moisture held in the potatoes.  15% of the flour is Ben Gleason's stone ground and sifted wheat grown at his farm in Bridport.  All the rest of the flour is an organic unbleached wheat flour that comes to us from Moulin des Cedres in Quebec.  We have just begun an exciting partnership with this exceptional farm and mill operation located just west of Montreal.  You can read more about that here on our blog

Potato Bread


Our chimichurri was made in our kitchen last fall with fresh parsley, cilantro, cider vinegar, jalapenos, garlic, olive oil, and salt.   This very flavorful condiment is an Argentinian staple usually served alongside meats, but it can also liven up a sandwich, go along with grilled potatoes, or liven up a plate of eggs and toast. It's packed with flavor and will be delicious slathered on the bread with some cheese. It's coming to you frozen.  You can use it right away or freeze for a few months before thawing to enjoy.

We've got an exciting new product for you to try this week. Rogers Farmstead Organic Raw Rolled Oats. I had a bowl of oatmeal from these oats last week and it made the best oatmeal I've ever had! Rogers Farmstead is a relatively new farm in Berlin, VT, that grows grains and also raises Jersey cows for milk and oher animals for meat. Farmers Nate and Jessie use sustainable agriculture practices and are improving the health of the land and the buildings as their farm grows. Their wheat flour has been used in the Redeemer bread from Elmore Mountain Bread; we hope to get our hands on this soon and send it out in a future share. Their oats are becoming more popular to local bakers, in fact, Red Hen was working on a new loaf of bread using the oats when I told Randy we were sending them out this week.

Most oats that you find in stores (even organic ones) are steamed or heated and milled to turn them into shelf stable rolled oats. The Rogers' oats aren't steamed or dried.  Instead, they simply roll the oats and they're ready to eat with all the nutrients and maximum flavor retained. They are tasty enough on their own or they make a delicious, creamy bowl of oatmeal.

Because these aren't heat treated they should be refrigerated to maximize freshness. They will not be delivered to you in coolers, but for best results, store in the refrigerator.

Enjoy your oats raw on top of a salad, made into muesli or granola, or in a bowl of oats.  Nate even told me some people use their oats as a savory dish instead of rice (I haven't tried that yet - let me know if you do!). The cooking process is a bit different with these oats so be sure to use the recipe below for best results.


 


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


Here are a few coleslaw dressing recipes to accompany this weeks' coleslaw mix.

Classic Coleslaw Dressing
A classic dressing for the coleslaw mix we included in the share this week.

2/3 c mayonnaise (sub sour cream if you like)
1/4 c onion, minced
3 Tbs dill pickled, minced
2 Tbs pickle brine
2 Tbs distilled white vinegar
1 Tbs horseradish
1 Tbs sugar
1 tsp salt
1/2 tsp black pepper
1/2 tsp celery seeds

Whisk ingredients together until well blended.



Mexican-Lime Coleslaw Dressing
A fun way to spice up your coleslaw mix, serve with chicken or fish.

1/3 c lime juice
1/2 tsp ground cumin
1 clove garlic, minced
1/2 tsp hot pepper sauce (to taste)
1/2 c olive oil

Whisk lime juice, ground cumin, garlic and hot pepper sauce together and then slowly whisk in olive oil.



Apple Coleslaw

1 bag Pete’s slaw Mix
2 apples, small dice

2 tbsp. Dijon Mustard
1 clove garlic, minced
½ cup cider vinegar
2 tsp. fresh thyme, chopped
1 tbsp. honey
1 tbsp. mustard seed (optional)
Salt and pepper, to taste

Whisk dressing ingredients together in a large bowl. Add apples and slaw mix and toss.



Celeriac Slaw

1 cele­riac, cut into matchsticks
1/2 red onion, diced
1 bag coleslaw mix

Dress­ing
2 tbsps olive oil
2 tbsps mayonnaise
Juice of 1 lemon
1 tbsp white or apple vinegar
1/2 tsp gar­lic powder
1/2 tsp onion powder
Fresh black pep­per to taste

Mix veg­eta­bles in a large bowl. Mix all dress­ing ingre­di­ents well, then toss with vegetables.



Shoot Salad
This recipe came from our former wash-house manager, Annie.  This was her stand-by recipe for a bowl of greens in her kitchen.

2 eggs
Shoots salad mix
Olive oil
Mustard
Apple cider vinegar
Salt & Pepper
Optional: blue cheese, walnuts, almonds, bacon

Hard boil two eggs (Place the eggs in a small pot of cold water. Heat over medium heat. Remove from the stove as soon as water boils. Let sit ten minutes. Remove the eggs from the water.) While still warm, chop the eggs into large pieces and throw them on top of a bowl of greens. Mix up a dressing of mostly olive oil, a squirt of dijon mustard, a bit of apple cider vinegar, and a solid pinch of sea salt and pepper. Pour dressing over the eggs and greens, and mix. Sometimes almonds, or bacon, or blue cheese make it into the bowl, but eggs and a mustard dressing are the basics.



Spicy Celeriac and Carrot Soup

1 tsp olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1/2 cup roasted Anaheim peppers
1 celeriac, peeled and diced
1 pound carrots, peeled and diced
2 vegetable stock cubes made up with 7.5 cups boiling water
Fresh coriander, roughly chopped
Freshly ground black pepper

Heat the oil in a large saucepan and cook the onion until softened. Add the garlic and red chilli and cook for a further minute. Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander.

Bring to a boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.

Blend the soup in a processor until smooth. Return the soup to the saucepan, season to taste and warm through before serving, sprinkled with coriander.



Simple Vegetarian BiBimBap
Many bibimbap recipes online feature meats but I liked the looks of this vegetarian one. This is a very basic recipe just begging for your personal touch - use whatever veggies you have on hand and make it your own.

2 tablespoons sesame oil
1 cup carrot matchsticks
1 cup celeriac matchsticks
6 ounces canned bamboo shoots, drained
1 (4.5 ounce) can sliced mushrooms, drained
1/8 teaspoon salt to taste
2 cups cooked and cooled rice
1/3 cup sliced green onions
 2 tablespoons soy sauce
1/4 teaspoon ground black pepper
1 tablespoon butter
3 eggs
3 teaspoons sweet red chili sauce, or to taste
Shoots

Heat sesame oil in a large skillet over medium heat; cook and stir carrot in the hot oil until they begin to soften, about 5 minutes. Stir in bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt and set vegetables aside.

Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.

To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture, a handful of shoots, and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
 


Carrot Salad with Honey-Lemon Dressing
I live on basic salads like this all winter when carrots are a-plenty. Sometimes, when I'm short on time, I'll just shred some carrots and apples into a bowl, add some toasted walnuts, and there's my salad.
 
2 tablespoons walnut oil or canola oil
2 tablespoons lemon juice
1 tablespoon honey
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celery root
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted

Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery root, raisins and walnuts; toss to combine.

 


Celeriac Soup
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don't have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.

2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes, scrubbed and chopped
2 carrots, peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)

Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.

 

Roasted Fingerling Potatoes
This recipe, from Martha Sewart, is a classic. Feel free to add chopped carrots or other root veggies to bulk up the dish.

2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 1/2 pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil

Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.

Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.



Rogers Farmstead Oatmeal
Here's their basic oatmeal recipe as provided on their retail bags. This makes a creamy, filling bowl of oaty goodness to fill your belly on cold mornings! Feel free to add in any fruits, nuts, and/or flavorings as desired!

1 cup oats
2-3 cups of water

Bring water to a boil and stir in oats. Reduce heat to a simmer and cook oats 20 to 30 minutes to desired tenderness. Add in more water or milk to cook longer.
 
3 tablespoons butter

    1 large onion, chopped

    2 ribs celery, chopped

    1 cup pearl barley

    1 (8 ounce) package sliced fresh mushrooms (optional)

    1 green bell pepper, chopped

    2 cups chicken broth

    salt and ground black pepper to taste

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    PREP
    15 mins

    COOK
    45 mins

    READY IN
    1 hr

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
    Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.