Monday, March 23, 2015

Good Eats Newsletter - March 18, 2015

Localvore Members 
& Veggie Only Share Members

This week your bag will contain:
Spinach/Shoots Mix; Potatoes; Beets; Rutabaga; Cabbage

And OUT of the bag:
Frozen Corn
Frozen Cauliflower

Localvore Offerings Include:
Elmore Mountain Pizza Dough
Pete's Kitchen Pizza Sauce
Cellars Shredded Cheese
Pete's Kitchen Tomatillo Salsa

Half Veggie Only Members
Spinach/Shoots Mix; Potatoes; Beets; Rutabaga; Cabbage

And OUT of the bag:
Frozen Corn

Are you having trouble remembering to pick up your share?

Set a weekly reminder on your phone! Many of our members rely on this tip to help them remember to pick up each week.

Try it out!





It's getting pretty green around here!

There is nothing better than checking in each week at the greenhouse. It's a tropical paradise filled with seedlings and the promise of good food to come. 



Storage and Use Tips

This week's salad mix is a mix of shoots, spinach, and cress. We're happy to have some better weather so that we can grow more greens!

This weeks' potatoes are Modoc. They're a red-skinned, white fleshed potato and are  great boiled or mashed. As with all of our varities, store potatoes in a cool dark place.

Beets are so good to eat and so versatile, it's a wonder they're not a part of everyone's weekly diet. This red veggie is loaded with fiber, antioxidants, and has a great reputation as a digestive tune-up. Beets are amazing roasted which brings out their natural sugars, grated raw into salads, or used as a food coloring! Use red beets to make a red sauce a little redder, to create pink lemonade and pink champagne, or to make pink applesauce.  Save a few for your Easter egg dying!

Rutabagas are larger than turnips and have yellow flesh and skin. They're in the brassica family and related to cabbage. They're great raw (peeled and sliced), roasted along with some onions, aded to a hearty vegetable soup, or mashed along with potatoes. They're also great steamed until soft but not breaking apart, then glazed with maple syrup and a favorite spice such as nutmeg or cinnamon.

Green cabbage can be used in a variety of ways- shredded and added to coleslaw or on top of a salad, sauteed, roasted, or grilled.  Refrigerate cabbage in a hydrator drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut store in a plastic bag.

This week everyone is getting some of our amazing frozen corn. 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!

Large share members are also getting frozen cauliflower. Our frozen veggies are grown on our farm, come in from the field and go straight into the freezer. Most are washed, blanched, bagged and frozen within hours of harvest.

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

It's a pizza week!

Elmore Mountain Bread has made pizza dough for us. This is a large ball with enough to make 2 medium pizzas, or 1 large one. The dough is made with Fresh Stoneground Redeemer Wheat, Milanaise white flour, water, extra virgin olive oil, sea salt, and yeast. The dough is coming to you frozen so you can thaw it out for dinner that night or throw back into your freezer for a future pizza week.

Here are some tips for cooking your pizza. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use). Coat a smooth surface with flour and cornmeal (just flour is ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of baking pan (I use a cookie sheet so I form it into a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.

To accompany the pizza dough is Pete's Greens Pizza Sauce. It's made with our own organic tomatoes, onions, garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper.  It's also coming to you frozen for easy delivery.  You can defrost and put on your pizza right away or freeze it for later use.  You can of course use this on pasta too.

This week we also have Cellars Shredded Cheese. We are really fortunate to have this cheese in our share as it's not available for sale yet. This batch of cheese is made with award winning Alpha Tolman cheese all shredded up and ready for whatever you can dream up. It would be amazing on a pizza, in some eggs, or made into fondue. There's a recipe on the package for fondue so be sure to check it out!

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.

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.


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.

Cabbage with Caraway Butter
Cabbage and caraway seeds naturally go together. This dish is great served with something dark-colored on your plate, such as a steak. This recipe comes from The Four Season Farm Gardener's Cookbook by Barbara Damrosh and Eliot Coleman.

1 head green cabbage, core removed, chopped into bite-size pieces
4 tbsp (1/2 stick) butter
2 tsp caraway seeds
Salt and pepper

Bring water to a simmer in the bottom of a vegetable steamer. Add the cabbage to the steamer basket, cover, and steam until it is tender, about 15 minutes.

Melt the butter in a small saucepan or skillet over medium heat, and add the caraway seeds. Cook until both the butter and the seeds are golden brown but not blackened, 2 minutes.

In a large bowl, toss the cabbage with the caraway butter and salt and pepper to taste. Serve hot or warm.

Corned Beef and Cabbage Pizza
Save some leftovers from your St Patty's Day feast for this pizza!  Someday I'm going to find a rye based crust to make it a true rueben pizza, but for now this will do just fine.

1 pizza dough
5 tablespoons extra-virgin olive oil, plus more for the pan
3 cups sliced green cabbage
Kosher salt
1 teaspoon pickling spices, tied securely in cheesecloth
1 large potato, peeled and thinly sliced
Freshly ground pepper
2 cups shredded mozzarella cheese
3/4 cup shredded monterey jack cheese
1/2 cup freshly grated parmesan cheese
6 ounces sliced corned beef

Follow directions above to prep your dough.  Then prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

Beet and Cabbage Borscht
Borscht began its existence in Eastern Europe from trimmings of cellared vegetables consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw, that pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was the beet but other vegetables such as cabbage, potato and carrots were often included. The beet color was most predominant and hence, the recipe changed into what is traditionally known as a beet soup. Borscht is a great cold weather way to enjoy those winter veggies. There are many variations of borscht. This recipe was adapted from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas.

3 Tbs sunflower oil
3 c potatoes, peeled, chopped
1 c parsnip, chopped (or carrots)
3 c chopped cabbage
1 large onion, chopped
8 cups (or more) canned broth (chicken, veggie, miso consumme (see below) or water)
3 c beets, peeled, chopped
1 c chopped tomatoes (drained) or tomato puree

1 Tbs fresh lemon juice
Sour cream or plain yogurt
Chopped fresh parsley
Lemon wedges

Heat oil in heavy soup pot over medium-high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Add broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream or yogurt; sprinkle with parsley. Serve, passing lemon wedges separately.

Winter Vegetable Crumble
Use whatever root veggies you have on hand. The nutty sauce and crunchy topping add flavor to this comfort food.

2/3 cups rolled oats
1/2 cup cashews, finely chopped
2 tbsp whole wheat flour
2 tbsp oil
1 tsp dried rosemary
2 pounds root veggies (carrots, rutabaga, parsnips, potatoes), scrubbed and peeled into bite sized pieces
1 medium onion, finely chopped
2 tbsp cashes
2/3 cup milk
1 1/4 cups veggie broth
2 tbsp flour
1 tsp dried rosemary
salt and pepper

Combine oats, cashews, and flour in a medium bowl. Mix in oil and rosemary with fingers to form a crumble topping, set aside.

Steam veggies for 10-12 minutes until just tender. Reserve the steaming water for stock. Transfer veggies to a lightly oiled 2 quart baking dish.

In a large saucepan saute onion in 2 tsp oil until soft, 4-5 minutes. Add cashews and lightly brown for 3-4 minutes. Stir in milk and veggie broth. In a cup mix flour with a little milk to make a smooth paste. Stir into saucepan and add rosemary. Bring to a boil and simmer until thickened, stirring constantly. Season with salt and pepper. Cool sauce slightly then puree until smooth.

Pour over the steamed veggies, then sprinkle with the oat topping. Bake at 375F for 30 minutes.

Southwestern Potatoes

4 cups potatoes, chopped
2 tbsp butter
1 cup frozen corn, thawed
green chilies to taste
1 tsp chili powder
1/4 tsp salt

Cook potatoes in boiling water until just done, 5-10 minutes. Drain and set aside.

Melt butter over low heat. Add remaining ingredients. Mix in potatoes and stir gently. Cook until heated through, 3 minutes.

BBQ Country Style Ribs

Country style ribs require long slow cooking and deserve to be cooked to the meat is nearly falling from the bone. You can do this in a slow cooker in about 6-8 hours, or you can go the oven route and get there in a shorter amount of time. Either way, the results should be delicious. This recipe was reviewed by over 200 users of, most giving it 5 stars. Not surprising as the method is perfect for this cut of meat and the lemon slices on top help tenderize the meat while it cooks. You could use any BBQ sauce for this, or just serve the ribs plain if you have picky kids in the house. They'll be yummy regardless. Some reviewers covered the ribs with foil for the first 2 hours to keep the more moist. 

10 country style pork ribs

2 teaspoons minced garlic

1 lemon, thinly sliced

1 (18 ounce) bottle barbeque sauce

Preheat oven to 250 degrees F (120 degrees C).

In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

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