Sunday, May 31, 2015

Good Eats Newsletter - May 27, 2015

Localvore Members 

& Veggie Only Share Members



This week your bag will contain:

Mesclun; Potatoes; Beets; Basil; Radish; Lettuce; Chard


And OUT of the bag, in the cooler:

Frozen Corn


Localvore Offerings Include:

Elmore Honey Oat Bread

Von Trapp Mt Alice Cheese

Raw VT Honey



Half Veggie Only Members



Mesclun; Potatoes; Cabbage; Chard; Radish; Lettuce


The summer share is right around the corner!


After this week there are only 2 deliveries left!


Don't miss out on a summer filled with the best locally grown, organic vegetables you know and love.


Sign-up now!

Pick-up Reminder


We've had a couple of pick-up errors in recent weeks. We only have 3 weeks left in the spring share so please take extra care in picking up your shares.  Often we send specials for folks in coolers, bags or boxes marked with their name. They often look like the other items so take care and double check that what you're getting is the item you are supposed to get before leaving.


If your name isn't on the list don't take a share. Email us and we'll fix as quickly as possible.


If you have a friend or family member picking up for you please share these instructions with them so we can avoid any issues.


As always if you have any problems email us and we'll do our best to resolve the issue quickly. Thanks! ~Sara


Farmstand News


The Craftsbury Farm Stand will open on Monday, June 1st.


Our Waterbury market is now preparing salads, casserole type dishes and baked goods. These creations ae being developed by our store manager Mark and new staff member Chantelle who just joined us to head up the cooking effort.  This team comes with quite a wealth of chef experience and everything they have made thus far is delicious! Take a break from cooking and stop by the store to pick up some dinner!





Around the Farm


Pete sent these images from the fields. The first picture was taken last Wednesday - can you guess what the white stuff is?











Storage and Use Tips


This week's potatoes are Peter Wilcox for all members; some half share members may get some Keukas instead. Wilcox potatoes are beautiful purple potatoes - see Allison packing them for you yesterday.  They are nicely textured, firm but not waxy, and wonderful whether roasted, boiled, or sliced into wedges or fried.  They have a full earthy flavor that hints of hazelnuts.  For best visual and nutritional effects, leave the skin on while cooking.


Red beets are going out for the large share.  These are beautiful dark red beets that will stain your hands as you prepare them as well as tint everything pink if you're combining with other veggies or grains.  The beets may be eaten cooked or raw. Grated beets make a fabulous addition to salads and slaws. I also like to roast them either peeled and cut into wedges, or wrapped whle in foil and peeled once they're cooked.


Your basil will be packed in your mesclun bag.  Be sure to pull out the basil and store out of the fridge with the stems in a glass of water to keep as fresh as possible.


Pink radishes are delightfully crisp and their flavor ranges from mildly peppery to a bit sweet. They're a dainty, zesty and colorful little bite and are wonderful raw or equally as good cooked. Have you tried raw radishes on a slice of buttered bread yet? It is an amazing way to enjoy them and I can't wait to fix myself some with this week's bread!


Everyone will get a head of panisse lettuce this week. These leaves are great added to a sandwich or enjoyed in a salad. Store your lettuce in a plastic bag in the fridge.


Chard is a delicious nutritious green, high in Vitamins A, K, and C.  Chard works great as a spinach substitute but needs to be cooked down just a bit longer.  It also works well in soups and stews, or sauteed as a side.  Keep chard loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking.

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.


Erik to the left washing cabbage.


We're nearing the end of the spring share and our frozen veggies so only large share members will receive frozen corn this week. We recommend thawing the corn out before cooking, or if you want to cook it right away pull the frozen corn out of the bag and cook.



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.



Our Summer CSA starts in 3 weeks!
June 17th through October 7th
Each week of our summer share is filled with deliciousness. Here's a sampling of the summer veggies we'll be sending out this summer:
  • European cucumbers
  • Asian greens
  • Zucchini
  • Herbs
  • Radishes
  • Scallions
  • Lettuce
  • Kale
  • Chard
  • Mustards
  • Tomatoes
  • Peas
  • Broccoli
  • Cauliflower
  • Eggplant
  • Sweet peppers
  • Hot peppers
  • Fresh carrots
  • Cucumbers
  • Cabbage
  • Beans
  • Corn
  • Tomatillos
  • Squash
  • Melons
  • Garlic
  • Onions
  • Lots and lots of greens!

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.


Localvore Lore


Elmore Mountain Bread baked Honey Oat Bread this week. This bread is made with their fresh stoneground flour from Quebec and Rogers Farmstead, fresh rolled oats from Rogers Farmstead, honey, sea salt and yeast.


We have some very special cheese for you this week - Von Trapp Farmstead's Mt Alice cheese. We tried a sample of this and all fell in love with it. This bloomy rind Camembert-style cheese is an elegantly smooth milky delight composed of their organic pasteurized cows milk and aged for three to five weeks.  Mt. Alice is named after the peak southeast of their farm.


The Von Trapp Farm was purchased in 1959 by Werner and Erika von Trapp. Since it's inception it's been a working dairy. Over the course of three generations, the farm has transitioned to a certified organic dairy and most recently added cheese making to the value-added operations. Striving for high-quality standards, they produce some of the sweetest organic milk for premium cheese production.



To round out this weeks' share we have Raw VT Honey. Raw honey is the most original sweet liquid that honeybees produce from the concentrated nectar of flowers. Collected straight from the extractor; it is totally unheated, unpasteurized, unprocessed honey. An alkaline-forming food, this type of honey contains ingredients similar to those found in fruits, which become alkaline in the digestive system. It doesn't ferment in the stomach and it can be used to counteract acid indigestion. When mixed with ginger and lemon juices, it effectively relieves nausea and supplies energy.  Characterised by fine textured crystals, it looks cloudier and contains particles and flecks made of bee pollen, honeycomb bits, propolis, and even broken bee wing fragments. Raw and unfiltered honey and has a high antioxidant level and will usually granulate and crystallize to a thick consistency after a few months, particularly after being exposed to lower temperatures.


Honey found in the supermarket is not raw honey but "commercial" regular honey,  which has been pasteurized (heated at 70 degrees Celsius or more, followed by rapid cooling) for easy filtering and bottling so that it looks cleaner and smoother, more appealing on the shelf, and easier to handle and package. Pasteurization kills any yeast cell in the honey and prevents fermentation, which is a concern for storing honey with high moisture content over a long period especially in warm weather. While fermentation does not pose a health danger (mead is fermented honey), it does affect the taste of honey. Heating also slows down the speed of crystallization in liquid honey. On the downside, when honey is heated, its delicate aromas, yeast and enzymes which are responsible for activating vitamins and minerals in the body system are partially destroyed.



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.








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

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

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

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



Quick Pickled Chard Stems

Once you separate your chard leaves from the stems here's a quick pickle you can make with the stems. These pickles are a true winner. They remain intensely crunchy and have just the right amount of pucker. Spoon them onto salads, add to eggs or hamburgers. They are delicious!


Chard stems, chopped

1 cup rice wine vinegar

1/2 cup water

1 tablespoon honey

1 teaspoon kosher salt


Funnel the chopped stems into a pint jar. Combined the remaining ingredients in a glass measuring cup and microwave until the salt and honey dissolved. Pour the warm brine into the jar, put a lid on, let it cool until room temperature and pop the jar into the fridge.




Green Chard with Ginger
This is a simple, slightly spicy side dish or snack.  Try adding just a little tamari or miso to the pan if you have any left, but make sure not to add  more salt if you do!

1 bunch green chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper

Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.




Roasted Cabbage with Chive-Mustard Vinaigrette

Recipe from Eating Well, March/April 2014. You could also grill the cabbages - prepare as directed, wrap in foil, and cook on grill until soft.


1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons Dijon mustard
2 teaspoons white balsamic or white-wine vinegar
1 teaspoon lemon juice
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
3 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil


Preheat oven to 450°F. Coat a large baking sheet with cooking spray.

To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.


Roast the cabbage for 12 minutes. Carefully flip over (it’s OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.


To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.


Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.



Lettuce and Beet Salad

Cooking the beets for an extra long baking time pays off abundantly in flavor and texture - the beets become very soft, full-flavored an caramelized.


2 medium-sized beets

6 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp maple syrup

Sea salt and freshly ground black pepper

1 head lettuce

Mesclun, if desired


Position a rack in the center of the oven and preheat to 350 F.


Wrap the beets individually in foil and place them in a small casserole or ovenproof pot. Cover, and bake for 3 hours (4 hours if using large beets, 2 for small ones).

While the beets are baking make the dressing. Combine the oil, vinegar, and maple syrup in a small jar. Set it aside.


Remove the beets from the casserole and unwrap the oil. Set them aside to cook for about 5 minutes. Then trim off the stems and tails and peel off the skin.


Cut the beets in half lengthwise; then slice them crosswise and place them in a bowl. While they are still warm vigorously shake the dressing in the jar to mix it well, and immediately pour half over the beets. Season the beets with sald and pepper to taste, and stir gently to coat them with dressing.

Gently tear the lettuce leaves into smaller pieces and place them in a bowl. Add mesclun if using. Shake the rest of the dressing and add to the greens. Toss gently and then spread the greens on a platter or shallow dish. Distribute the beets over the center of the greens and serve immediately.

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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