Wednesday, May 13, 2015

Good Eats Newsletter - May 13, 2015

Localvore Members 
& Veggie Only Share Members

This week your bag will contain:
Mesclun; Potatoes; Parsnips; Cress; Basil; Ramps; European Cucumber

And OUT of the bag, in the cooler:
Frozen Corn
Frozen Jalapenos

Localvore Offerings Include:
Butterworks Farm Organic Cornmeal
Organic Black Beans
Pete's Kitchen Tomatillo Salsa

Half Veggie Only Members
Mesclun; Parsnips; Cress; Ramps; European Cucumber

And OUT of the bag, in the cooler:
Frozen Corn
Come join us at the Montpelier Farmers' Market!

Every Saturday we are at the outdoor farmers' market from 9am - 1pm. The market is located on State Street in downtown Montpelier.  There are lots of fun vendors, great food, and usually some great music.

Welcome to new members!

This week begins the 5 week Late Spring Share with many new members joining us, therefore I am including pick-up instructions and other information.

This is also a good time to remind all of our members that we allow changes to your share if you'll be away and not able to pick up for a specific week. We do need at least 5 days' notice though so please plan accordingly if you want to make any changes to your share.

As always contact me at if you have any questions or feedback. ~Sara

Share Pick-Up Instructions! Please review.

Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Clipboard #1,
Find your name on the Names List - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the Names  List. Share types are Lo
calvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.

Clipboard #2,
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of the  share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pete's Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.

Which color bag do I take?
If you are a Localvore or Veggie Only member take a tan / light green bag shown in the picture below at left.

If you are a Half share member (with or without pantry) take a bright yellow bag shown below at the right.

What To Do If You Have a Problem at Pick Up

Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list please DO NOT take a bag.  If one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away.

Our goal is 100% satisfaction. If you email us (or call if you can not email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Friday morning.

If we have not heard from anyone, by Thursday afternoon (for Wednesday deliveries) or Friday afternoon (for Thursday deliveries) our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.

If we can not resolve your issue right away, email us to arrange a replacement or substitution.  These will generally come in the next week's delivery.

Pete's Greens is hiring in Waterbury and Craftsbury!

We are seeking a full time reliable and passionate localvore
to join our team at our Waterbury Farm Market. 

Must be available weekends.  Excellent customer service skills are required, knowledge of Vermont’s amazing food producers would be helpful.  Self-motivated people who can conceive and see through projects preferred. 
Email contact info, cover letter and resume to

We also have a number of positions available at our farm in Craftsbury.

Processing kitchen manager
Forklift operator / Maintenance team member
Farm Stand Staff
Packing house staff.
Interested in any of these jobs? For a full description of these jobs click here.

Join the Summer CSA!
June 17th through October 7th
Summer is a tantalizing time to be a CSA member! Each week seems even richer than the last as the season progresses. June will start us off with greenhouse favorites such as European cucumbers, Asian greens, zucchini, herbs, radishes, scallions, and lots of other early season favorites.
By July we'll be into the best of VT's summer goodies - tomatoes, peas, beans, broccoli, eggplant, sweet peppers, carrots, cucumbers and TONS more will be in season. August and September will bring us new cabbage, beans, tomatoes, corn, hot peppers, tomatillos, squash, and lots of greens to name just a few.
Our pantry members will be treated to not only the VT staples you've come to know and love but the best of our local seasonal fruits. Strawberries, blueberries, rhubarb, raspberries, black currants, apples, and pears may all grace your summer shares, along with the freshest of our kitchen products such as basil and arugula pesto, chimichurri, baba ganoush, and kimchi to name just a few.
Sign up now to get in on a summer filled with the best fresh, organic
Vermont grown goodness!
Visit our Summer Share page for more info.
Please visit our delivery page for a listing of Summer Share delivery sites.

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

Storage and Use Tips

Our salad greens this week is a beautiful brassica mix. This is the stuff that salad dreams are made of!  Pictured at right is Molly, our wash-house manager, washing your mesclun.

The large share potatoes this week are a mix of our baby taters. These would be great boiled, roasted whole or cut up into chunks with oil, salt and pepper, or boiled and mashed.

We have cress for all members this week.This lovely spring green will be bunched in your veggie bag. It has a deep pungency with a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Below the Mason Dixon line, upland 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.

Use cress the same way you would watercress. 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 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. Store in a plastic bag in your crisper drawer for 1-2 weeks.

Spring dug parsnips - sweet and yummy, these are a gift from under the snow! Overwintering in the ground develops a wonderful flavor in parsnips. Store unwashed in a loose bag in the crisper drawer.

Basil is a member of the mint family. It is a staple in Mediterranean cooking as well as Thai, Vietnamese, and Loatian. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. Basil should be kept in a plastic bag or kept stems down in a glass of water with plastic over the leaves for about a week with regular water changing.  The basil was NOT washed at the farm as it tends to turn black once washed so wash right before you use. Keep your basil out of the extreme cold as it could damage the fragile leaves.

**Your basil will be packed in the bag with your salad mix.**

Ramps aka Wild Onions, Wild Garlic, or Wild Leeks are coming to you from the Greensboro woods. They were foraged by our crew and are tasty and fresh. Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes. Since ramps aren't cultivated in the way leeks are, they're much easier to clean. Just cut off roots, rinse thoroughly, and scrub off any excess dirt on the bulbs.  You can use both the white bulb and the leaves.  The leaves are much milder in flavor but make a nice green addition. The spring edition of  Edible Green Mountains magazine has a wonderful feature on ramps as well as a ramp and pea pesto recipe that looks great. (You'll have to find a copy of it in print as it's not updated on their website yet)

European cucumbers are here!  In an ideal world they like to be kept at about 50 degrees or they may go soft in a couple days.  I keep mine bagged and toss them in the crisper drawer and they keep a few days longer than that.  But this time of year, they get eaten too fast and storage isn't an issue.

Frozen corn is going out for all members. This is some of our best tasting, sweetest corn ever. 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!

This week's frozen jalapenos will add a little zing to your recipes! 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.  My best advice when working with hot peppers of any sort is to wear gloves while preparing them.  Make sure to wash your hands thoroughly before touching any part of your body to avoid being burned.

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

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

We also have organic Butterworks Farm Black Beans for you this week.  Please give your beans a rinse in water and scan for little rocks/stones!  There may be a few.  The black 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 a tamale pie. 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. 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.

Once the beans are cooked you can enjoy them right away or freeze them.  I like to cook up a large batch at once, use some that week in dishes or a salad, and freeze the rest in 1 cup  increments.  Then when you need some black beans just pull out a bag, thaw and enjoy!

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 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.


Maple Vinegar Glazed Parsnips
These parsnips are sweet and rich, a great dish to serve along side a cress salad.

2 lbs parsnips, peeled and cut in even chunks
2 tbsp oil
1 tsp salt
1/2 c water
2 tbsp maple syrup
1 1/2 tbsp balsamic vinegar
1 tbsp cider vinegar
black pepper

Preheat oven to 400. In a large roasting pan, toss parsnips with oil and salt. Set pan on a burner over medium heat and add water. Bring to a simmer. Place in oven and roast until tender, turning frequently. This could take anywhere from 30 to 60 minutes. When fork tender, drizzle with maple syrup and vinegars. Toss gently; roast until deeply browned and glazed, turning once or twice, about 10 minutes. Serve with fresh ground black pepper.

Mexican Corn and Jalapeno Soup
This is a wonderful soup using your frozen corn and jalapenos. Feel free to leave the jalapenos out if they're not your thing - this will still be delicious!

3 scallions
1 large yellow onion, chopped
2 jalapenos, thawed and diced into small pieces
1 bag frozen corn, thawed and drained, divided
2 tsp salt
4 cups plus 3 tbs water, divided
2 tbs fine cornmeal  or masa harina
Crumbled queso fresco or shredded cheese plus fresh cilantro for serving

Divide the white and green parts of the scallions - save the green parts for later use.  Combine the white scallions and onions in a large saucepan or cast iron skillet.  Cook over medium heat until soft.  Add cooked onions, 2 1/2 cups of corn, salt, and 2 cups of water into a blender.  Blend until smooth or leave chunkier for a thicker soup.  Transfer the puree to the skillet and place over medium-high heat.  Stir in the remaining corn and up to 2 cups of water.  Bring to a boil.  Reduce heat to a simmer and let boil until slightly reduced, about 8 minutes.  In a bowl, combine the 3 tbs of water and cornmeal or masa.  Whisk until smooth.  Blend into the soup in the skillet and add the jalapenos.  Simmer, stirring occasionally until the soup has thickened.  Serve topped with cheese, green scallions, and cilantro as desired.

Pasta with Ramps
This recipe from the Splendid Table is a delicious way to enjoy your ramps. You could also substitute pancetta or bacon for the olive oil; dice the pancetta and cook, covered, until crisp and the fat is rendered; then proceed as directed. You will only receive a pound of ramps so you may want to scale the other ingredients back as well.

 1 1/4 to 1 1/2 pounds fresh ramps
 1/4 cup extra-virgin olive oil, or half oil and half butter
 1/8 to 1/4 teaspoon crushed dried Italian red pepper (pepperoncino) or red pepper flakes
 1/2 pound dry pasta, in any shape, such as penne, linguine or orecchiette
 Freshly ground black pepper
 1/4 cup grated Parmigiano-Reggiano or Pecorino cheese

To prepare the ramps, trim off the roots with a paring knife and slip off any discolored or dead skin that clings to the bulbs. Wash the ramps in several changes of water and drain well. (As you clean the ramps, stack into loose bundles, so the bulbs and leaves are lined up; this will make them easier to cut). Place on a cutting board and cut off the bulbs; cut the leaves in half crosswise. Reserve both bulbs and leaves. Put a large pot of water on to boil.

In a large non-stick skillet set over low heat, combine the ramp bulbs, olive oil and 1/3 cup water; cover and cook until the bulbs are soft, about 10 to 15 minutes. Add the pepperoncino and cook, tossing frequently, about 1 minute. With a tablespoon, scoop about 1 tablespoon of the oil into a small bowl and reserve. Add the ramp greens to the pan along with 1/2 teaspoon salt and about 3 tablespoons water. Cover and cook over moderately high heat, tossing frequently, until the greens are tender and the water has completely evaporated, about 5 minutes. (If the water evaporates before the greens are cooked, add a tablespoon or two more to the pan. If too much water is left in the pan once the vegetables are cooked through, uncover, increase the heat to high and boil it off, or simply drain it off). Turn the heat to low and cook, stirring occasionally, until the bulbs and greens are meltingly tender and the
greens are no longer stringy. Turn off the heat.

Meanwhile, salt the boiling water well. Add the pasta and cook until tender but still slightly firm to the bite. Using a measuring cup, scoop out about 1/4 cup of the cooking water and reserve. Drain the pasta well.

Pour the reserved cooking water back into the pasta pot. Add the reserved ramp oil, and the cooked ramps and bring to a boil for 30 seconds. Add the drained pasta and toss to coat, seasoning with salt and plenty of freshly ground pepper. Divide the pasta among four warm shallow soup bowls, spooning some of the vegetables over each. Serve at once, passing the cheese on the side.

Cress salad with warm maple dressing
The spicy cress is complimented perfecly by the sweet maple dressing.

1 tbsp chopped pecans
1 bunch cress, trimmed and chopped
1/2 cucumber, peeled, seeded and cut into ¼ inch slices
1 tsp extra-virgin olive oil
1/2 shallot, finely chopped
1/8 cup vinegar
1 tbsp pure maple syrup
Salt and freshly ground pepper to taste
1/8 cup shredded smoked cheese, such as gouda or chedder

Toast pecans in small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

Toss B&W watercress and cucumber in a salad bowl.

Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.

Immediately pour the dressing over the B&W watercress and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Tamale Pie
This is a great recipe to bust out when you have cornmeal, salsa, and black beans. It's fairly quick, easy, and lends itself to substitutions and/or changes based on what you have on hand.  Black olives always end up in my version!  Recipe adapted from Martha Stewart.

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

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

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

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