Sunday, June 28, 2015

Good Eats Newsletter - June 24, 2015


Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag will contain:
Mesclun; Scallions; Parsley; Fennel; Chard; Lettuce; Radiccio; Garlic scapes; Zucchini

And OUT of the bag:
Brown bag of Tomatoes

Localvore Offerings Include:

Amir Hebib Mushrooms
Four Corners Farm Strawberries and Rhubarb


Half Veggie Only Members
take a YELLOW BAG
containing:
Mesclun; Scallions; Garlic Scapes; Chard; Lettuce; Parsley

And OUT of the bag:
Brown bag of Tomatoes

Traveling for
4th of July or upcoming weeks?

If you'll be away at any point during the summer, please consider donation of your share to the food shelf. Your share can be transferred to the food shelf on any week. 

Or, you can also skip a delivery week and retain a credit on your account toward the purchase of your next share.

We need at least 5 days' advance notice in order to stop your share or re-direct to the food shelf so please plan accordingly.

Just let us know via email.
How did your first pick up go?

There were a couple of issues last week but overall it seems to have gone pretty well. I've included some of the same information in this weeks newsletter as there are some new members and it's also a good reminder for everyone to see.

I also wanted to review the bags to make sure you are picking up the correct one. If you have a Localvore or Veggie Only share you should pick up a light green/tan bag. If you have a half veggie share you should be getting a bright yellow bag. Please take care in selecting your bag so everyone gets the correct share.

Veggie only/Localvore bag on left; Half veggie bag on right



And on a final note this will be one of my final newsletters as I am leaving Pete's Greens to pursue another opportunity. It has truly been an honor to work with all of you - I will miss communicating with you and sharing info and recipes for all of Pete's Greens amazing veggies! I'm sure you'll be in good hands soon - stay tuned for news on the new CSA Manager.

Thanks,
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 only members. The bottom section of the Pick-Up Instructions list the shares that include localvore  items for Localvore and Pete's Pantry members.

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.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday for some sites) of every month
starting July 1st.
 


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, 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 Thursday morning.

If we have not heard from anyone, by Thursday afternoon 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.


Picking Up Your Share
Please review your confirmation email or visit our Delivery Site page for pick up times and locations of pick up sites. If you have any questions about your pick-up please email us. The quickest way to reach me is really by email, but you may leave a message on voice mail at 802.586.2882 x 6


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.



Storage and Use Tips

Mesclun - The name 'mesclun' comes from Southern France and literally means "mixture", without a specific ingredient list is can be a mixture of many types of greens, as it is used today. Our mesclun mix is constantly changing to reflect the seasons we are in.  Store sealed bags in the fridge from 3-7 days.

Scallions are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe but I usually chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.  I throw scallions into pretty much everything I'm cooking to bring out just a hint of onion flavor.

Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli and in the Argentinian chimichurri sauce (recipe below). Parsley is one of those vegetables with huge nutritional benefits, even when using just a couple tablespoons of the minced green. The vitamin content is very high (particularly vitas A, C, K, and folic acid). And what's more, the activity of parsley's volatile oils qualifies it as a "chemoprotective" food, a food that can help neutralize particular types of carcinogens.

Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. To prepare, trim off the fronds and stalks and reserve them for garnish or seasoning. Cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute' it. It is done when tender enough to pierce easily with a skewer.

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 a bit longer.  It also works well in soups and stews, or sauteed as a side.

Lettuce is going out for the large share members. You'll get a head of one of our red varieties. This lettuce makes a great salad or adds some crunch to a sandwich. Store it in the fridge in a large plastic tub with a piece of paper towel to absorb excess moisture and condensation. My lettuce will keep for up to 5 days this way. If you store wet lettuce in a produce bag, it will likely only last a couple days.

A member of the Chicories family along with endive and escarole, radiccio resembles a small red lettuce. You can chop radicchio and add it to your salad for some color and added bite. It is also quite good brushed with olive oil before tossing on the grill. Try adding some to risotto. Keep unwashed radicchio in a perforated plastic bag in the crisper drawer for up to a week.

Garlic Scapes are here!  The tall, curly seed stalks that a garlic plant sends up at this time of year are a short season delicacy. Garlic scapes are trimmed from the garlic plants so that the plant will put energy into fattening the garlic cloves in the ground, not making seed. Garlic scapes have a nice garlic flavor, without the bite of garlic cloves. These scapes are young and tender and they may be eaten raw or cooked. You can chop and add to stir fry recipes, pasta dishes, guacamole, salsas, and vegetable dishes.

Large share members will receive a green or yellow zucchini; they are both zucchinis and not a summer squash.  If you can't use your zucchini right now you can shred it and freeze in 2-cup increments. Then you can pull a  frozen bag out in the dead of winter and make a fresh loaf of zucchini bread (such a treat!) or throw into an omelet or soup. Store your zucchini in the veggie drawer of your refrigerator; avoid storing it in a plastic bag.

Tomatoes! Look for them OUT OF YOUR VEGGIE BAG packed in little brown bags at your pick up site. Please take just one bag of tomatoes and enjoy.   Store your tomatoes at room temperature, out of direct sunlight.

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Localvore Lore

I'm happy that we have Amir's Shiitake Mushrooms for you this week!  Amir Hebib started growing mushrooms in a mushroom house behind his home in Colchester in 2005.  He grows shiitakes and oysters (little clusters of trumpet shaped mushrooms) and sells them to restaurants and markets in our area as well as at the Burlington Farmers Market.  You can eat the whole mushroom stems and all. The shiitakes have a deeper flavor, and are more hearty, enough so that they can be used in place of ground beef in some recipes.

I had the pleasure of meeting Amir last summer at the Burlington Farmers' Market where he sells his mushrooms.  I asked him for his favorite mushroom recipe and here's his response:  fry some onions, add cut up mushrooms and cook until soft.  Add an egg to the pan, cook, and enjoy!

Both the rhubarb and strawberries are coming to you from  Four Corners Farm in Newbury, VT. Bob and Kim Gray run this family farm and grow a number of different crops, strawberries among their list of crops.  These strawberries would be great added to your morning smoothies or oatmeal, or made into bread, cake or pie. If you haven't had rhubarb before you're in for a treat. It needs to be cooked as it is extremely bitter when eaten raw. It's best enjoyed in jams, chutneys, pies, or even in a drink recipe- rhubarb wine anyone? I stumbled upon this website a few years ago and refer to it every spring when the rhubarb starts coming in and I need fresh ideas!


Recipes



Tomato Fennel Salad
Here's a great recipe using your fennel.

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tbsp good olive oil
2 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.



Parsley Chimichurri
This parsley packed condiment is a staple in Argentina where it is always served alongside meats.  It is also terrific spread on sandwiches, alongside grilled potatoes, and to liven up a plate of eggs and toast.  It's been popular in the farmstand lately, can't seem to keep it on the shelves!

1 cup (packed) fresh parsley
1/2 cup olive oil
1/3 cup red wine vinegar  or cider vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt



Garlic Scape and Almond Pesto
A quick and easy recipe that can be used on sandwiches, tossed into pastas or stored in the freezer to use later in the season.

(Makes about 1/2 cup)
5 garlic scapes, finely chopped
1/4 finely grated Parmesan (to taste and texture)
2-3 TB slivered almonds (you could toast them lightly, if you'd like)
About 1/4 cup olive oil Sea salt

Put the scapes, cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest. Delicious!



Garlicky Swiss Chard & Chickpea Stir Fry
This seasonal salad is hearty enough to be served as a main course for two people but works well as a side dish for a small crowd. The flavors are fresh, satisfying and the addition of nuts, raisins and fresh herbs take this simple salad to a whole new level. Recipe from the Dishing up the Dirt blog.

1/2 cup almonds, coarsely chopped
2 1/2 Tablespoons olive oil (or oil of choice)
4 garlic scapes, finely chopped (or sub with 4 cloves of thinly sliced garlic)
1/2 teaspoon crushed red pepper flakes
1 large bunch of swiss chard, ribs and stems chopped into 1/4 inch pieces and leaves coarsely chopped
1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
1/2 cup raisins (soaked in warm water for 5 minutes to soften)
salt + pepper to taste
1 Tablespoon fresh lemon juice + more to taste
2-3 Tablespoons minced dill
goat milk feta cheese for topping (optional)

Serves 2-4

In a large skillet over medium high heat lightly toast the chopped almonds; about 3 minutes. Shake the pan multiple times throughout toasting. Remove the almonds from the pan and place in a bowl.

In the same skillet add the 2 1/2 Tablespoons of oil and heat over medium. Add the garlic and sauté, stirring occasionally, until golden. About 2 minutes. Add red pepper flakes, chard stems and chickpeas. Continue to cook, stirring often until the chard stems soften and the chickpeas brown up a bit. About 3-5 minutes.

Stir in chard leaves and cook, tossing occasionally, until the leaves are wilted, about 4 minutes.

Turn off the heat and add the raisins, a healthy pinch of salt + pepper and 1 heaping Tablespoon of fresh lemon juice. Divide among plates and top each portion with fresh dill and a sprinkle of feta cheese.



Sauteed Radicchio with Honey and Balsamic Vinegar
Serve this simple side of sauteed radicchio with chicken, steak, or sausages.

1 head radicchio, cored and torn into bite-size pieces
1/2 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoons balsamic vinegar
1/2 tablespoon honey

Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.



Sautéed Zucchini and Tomatoes
Here's an easy and quick way to enjoy your zucchini and tomatoes!

2 tbsp olive oil
2-3 minced garlic cloves
2 medium zucchini, cut into chunks
1-2 tomatoes, chopped
basil
mozzarella cheese
Salt
Pepper

In a large skillet, heat oil over medium heat. Add garlic cloves and sauté until softened, about 2 minutes. Add  zucchini and sauté 4-5 minutes. Add tomatoes and sauté until the zucchini is tender but still crisp, 2-3 minutes. Add torn fresh mozzarella and basil and season to taste with salt and pepper.



Strawberry-Rhubarb Crisp Bars
Sure you can make a strawberry rhubarb pie with your Localvore goodies this week, but these bars are darn tasty and I think easier to make than a pie (I'm not the pie baker in our house, my husband is). The bars happen to be pretty low in sugar, butter and use a chock-ton of oats. You could eat them warm with a scoop of ice cream or cold for breakfast with a dollop of plain yogurt.

Yield: 16 small bars, as shown, or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan, where they will come out a little thicker

1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
6 tablespoons (85 grams) unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Powdered sugar, for decoration, if desired

Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper. No need to bother (and no greasing needed) if you plan to serve them right in the pan, as I did.

Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.

Let cool in pan; I do this in the fridge, where they become crisp once chilled (less so at room temperature). Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.


Wednesday, June 17, 2015

Good Eats Newsletter - June 17, 2015



Welcome to Summer Good Eats!

The first pick-up is TOMORROW  Wednesday June 17th
or Thursday, June 18th, for our Thursday pick-up sites.

Many of our pick-up sites have changed since the spring share so please reference
the website to verify your pick-up day and time.

Email us at goodeats@petesgreens.com if you have any questions!


Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag will contain:
Mesclun; Potatoes; Lettuce; Kohlrabi; Kale; Beets; Cabbage; Zucchini

And OUT of the bag:
Brown bag of Tomatoes

Localvore Offerings Include:

Slowfire Polenta Sourdough Bread
Jasper Hill Farm Willoughby Cheese
Pete's Kitchen Sweet Basil Pesto


Half Veggie Only Members
take a YELLOW BAG
containing:
Mesclun; Kohlrabi; Kale; Beets; Cabbage

And OUT of the bag:
Brown bag of Tomatoes

Summer Shares Still Available

We are still accepting members for Summer.

  Please spread the word about Good Eats to your friends and family!

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!

First Meat Share Delivery is July 1 or 2 (depending on your
share site)

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 only members. The bottom section of the Pick-Up Instructions list the shares that include localvore  items for Localvore and Pete's Pantry members.

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.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday for some sites) of every month
starting July 1st.
 


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, 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 Thursday morning.

If we have not heard from anyone, by Thursday afternoon 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.


Picking Up Your Share
Please review your confirmation email or visit our Delivery Site page for pick up times and locations of pick up sites. If you have any questions about your pick-up please email us. The quickest way to reach me is really by email, but you may leave a message on voice mail at 802.586.2882 x 6


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.



Our Weekly Good Eats Newsletter

Hello Everyone,

Welcome to the Good Eats Summer Share.  Thanks for joining us! 

Welcome also to the weekly Good Eats Newsletter.  You'll receive this newsletter each Tuesday evening letting you know what to expect in this week's share. We also include storage and use tips, localvore information, recipes and anything else we think you might find interesting or useful. Pete and/or other crew members on the farm will often chime in with farm updates, thoughts and pleas for feedback. 

The picking for the weekly share begins on Monday and the packing of shares is finished late Tuesday afternoon in order to give you extremely  fresh produce. Although we try to get the newsletter out just as early as we can, we do like to wait until the share is packed up and finalized. Sometimes there are last minute changes to the contents and we want to make sure that you have the right information to accompany your pick-up.
 If there are changes to the share that occur after the newsletter has been sent (which happens occasionally), you may receive a follow-up email Tuesday night or Wednesday.

If you have any feedback on the newsletter, recipe contributions or just general questions about the CSA, feel free to email us. 
We also post each newsletter on our blog and on our website. It generally gets posted to the web sometime on Wednesday or Thursday. You can also search our archive of recipes, farm stories and share contents at these sites.

Please add GoodEats@petesgreens.com to your address book to limit the possibility of having newsletters filtered as spam.

Feel free to contact us anytime with questions or comments about Good Eats.  ~ Amy and Sara


Around the Farm

Top: Phil with your beets
Middle: Tomatoes in the greenhouse
Bottom: Chris, Isaacs' dad, helping out at last weekends' farmers market in Montpelier



 

 


 


Storage and Use Tips

Each week we'll give you storage tips so you can learn about the veggies in the share that you may not be familiar with.  Most of these tips are on our website too, so please get acquainted with and bookmark the recipe and storage tip section of our website. I am sure you will find it useful!

Mesclun - most weeks you will receive a bag of our mesclun.  The name 'mesclun' comes from Southern France and literally means "mixture", without a specific ingredient list is can be a mixture of many types of greens, as it is used today. Our mesclun mix is constantly changing to reflect the seasons we are in.  Store sealed bags in the fridge from 3-7 days.

Large share members are getting Reba potatoes. These potatoes have excellent flavor and are great for baking (not too dry, not too moist), potato salads, boiling, or mashing. Store in a paper bag in a cool, dry, dark place.

Lettuce is going out for the large share members. You'll get a head of one of our red varieties. This lettuce makes a great salad or adds some crunch to a sandwich. Store it in the fridge in a large plastic tub with a piece of paper towel to absorb excess moisture and condensation. My lettuce will keep for up to 5 days this way. If you store wet lettuce in a produce bag, it will likely only last a couple days.

The alien looking purple globes in your bags is kohlrabi. It is the same species as cabbage, broccoli and Brussels sprouts. Although each has been selected to appear and taste very different, they have all been derived from the same wild cabbage cultivar. The taste and texture of kohlrabi are similar to that of a broccoli stem or cabbage heart, but milder and sweeter. The young stem in particular can be as crisp and juicy as an apple. Kohlrabi is eaten raw as well as cooked. The skin should always be peeled removing the tough external skin before using.

For an easy snack simply melt some butter in a pan, add some sliced onions and chopped Kohlrabi and brown.  Add some fresh herbs, put on a lid and simmer for 10-15 minutes.  Amy's favorite way to enjoy lately is to peel and slice the kohlrabi into strips, mix it with some olive oil, wrap in foil, and throw on the grill until tender (probably 15 -30 minutes, depending on temp). My favorite way is to eat it raw in a slaw or as part of a veggie tray.

Green kale is full of nutrients, tasty and an easy addition to so many dishes.  Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking.  Saute with a little lemon juice, olive oil, and salt, throw it into any soup, or blend it into a (very healthy) smoothie.

The beets are fresh from the ground!  The greens are still attached so be sure to use these up too.  Beet greens are best enjoyed cooked.  They may have some residual dirt on them so give them a bath in a big bowl of water.   Dunk them in the water and swish around to get rid of any remaining dirt.  I love them sauteed with a bit of oil and vinegar (balsamic or apple cider) and salt & pepper. You can also toss them into most recipes that call for other greens (mustard greens, spinach). They are milder in flavor than mustard greens, but a bit stronger than spinach. They are delicious.  The beets themselves are wonderful shredded into a salad, smoothie, or roasted whole. 

Napa cabbage is an Asian vegetable that resembles regular green cabbage, but is much more tender with large crunchy ribs and has a long, slender shape. Napa cabbage has slightly more protein and fewer calories than regular cabbage and a unique taste like a mild celery or bok choy. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. It is extremely popular in China partly because of its versatility. In Korea it is pickled, salted, and flavored with ginger and chili peppers to make Korea's national dish kim chi. Store in a sealed plastic bag in your refrigerator for 2-3 weeks.

Yet another early season favorite - zucchini!  Large members will receive a green or yellow zucchini; they are both zucchinis and not a summer squash.  If you can't use your zucchini right now too you can shred them and freeze in 2-cup increments. Then you can pull a  frozen bag out in the dead of winter and make a fresh loaf of zucchini bread (such a treat!) or throw into an omelet or soup.

Tomatoes!  I can hardly believe these are ready to send out, but they are. 
Look for them OUT OF YOUR VEGGIE BAG packed in little brown bags at your pick up site. Please take just one bag of tomatoes and enjoy.   Store your tomatoes at room temperature, out of direct sunlight.  We plan to send out tomatoes as much as possible so this is just a taste of what's to come!

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

Scott at Slowfire Bakery made us a polenta sourdough bread. This bread is made with VT-grown corn and whole wheat from Green Mountain Flour, white flour from Moulins de Soulanges in Quebec, sourdough culture, and sea salt. This bread will be amazing with the cheese and some pesto. If you're not a pantry member and want to try out some of Slowfire's bread you can find it at the Burlington Farmers' Market, plus the general store in Jeffersonville, Cambridge, Underhill/Jericho and Fairfax.


Jasper Hill Farms' Willoughby cheese is a real treat.  Formerly made by Ploughgate Creamery, this pudgy, buttery, nutty disc disappeared along with Ploughgate Creamery after a fire there in September 2011.  This washed-rind cheese has aromas of peat, roasted beef and onions – a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior.

This cheese is delightful with floral, fruity, and sweet flavors when young and stonger flavors when fully ripe.  Try pairing this cheese with a lighter-bodied red wine or a saison.

Pete's Kitchen sweet basil pesto - last summer we grew a lot of basil and froze lots of pesto for Good Eats. This pesto contains our own basil blended with olive oil, romano and parmesan cheese, sunflower seeds, garlic, lemon juice and salt. It is tasty slathered on bread or added to pasta with grated cheese on top. If you like yours garlicky - add some minced fresh garlic to your cooked pasta before mixing the pesto with the pasta.  The pesto will come to you frozen. To use, simply thaw and eat as is or add to your dishes. It will keep in your fridge a couple weeks, but if you won't use the entire tub right away, just throw it back in the freezer! It keeps really well.



Recipes

We also provide you with recipes to help you fully enjoy your weekly bounty.  Got a great recipe you want to share?  Email me - I would love to share with our members!



Warm Beet Salad with Greens
This is a great dish to make with this week's beets.  You can leave it simply dressed with a bit of olive oil and salt, or add lemon zest, chopped hazelnuts, or feta or goat cheese if you want to dress it up a bit for company.

1bunch spring beets with greens attached
1 tsp. olive oil
1 clove garlic
1 Tbsp. high-quality extra-virgin olive oil for drizzling (or more to taste)
Kosher or sea salt
Optional Garnishes:
Lemon zest or orange zest
Chopped hazelnuts
Crumbled feta cheese
Goat cheese

Cut off greens from beets. Trim beets. Very young and tender beets can be scrubbed clean, but you will want to peel most beets. Cut beets in half lengthwise, lay cut-side flat and cut into 1/4-inch-thick slices.  Heat a large frying pan over medium heat. Add 1 tsp. olive oil, 1/4 cup water, and beets. Cover and cook until beets are just barely tender, 5 to 10 minutes.

Meanwhile, rinse leaves and cut off stems. Cut stems into 2-inch lengths. When beets are just starting to seem tender, add stems to pan. Cover and cook 3 minutes. 

Meanwhile, chop leaves and set aside. Peel and thinly slice garlic.

Add garlic to pan, stir until fragrant, about 1 minute. Add beet greens, cover, and cook until wilted, about 1 minute.  Divide warm salad between 4 plates. Spoon any pan liquids evenly over each serving. Drizzle each salad with olive oil and sprinkle with salt. Add any optional garnishes (lemon zest, orange zest, hazelnuts, feta, goat cheese) that you like.



To kick off your summer share in the right way I wanted to highlight a few dressing options.  All of these are made the same way- add all the ingredients to a blender or food processor and blend until smooth and creamy, or use an immersion blender in a large glass measuring cup.  These will all keep for at least 3 days in the refrigerator.   The first 3 recipes come from Eating Well, August 2013.

Tomato-Garlic
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 medium tomato, quartered and seeded
5 anchovy fillets
2 cloves garlic
1 tbsp capers, rinsed

Carrot-Ginger
1 cup shredded carrot
1/2 cup canola oil
1/3 cup rice vinegar
2 tbsp white miso
2 tbsp chopped onion
1 tbsp chopped fresh ginger
1 tbsp soy sauce

Balsamic
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup chopped shallot
1 tbsp Dijon mustard
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp ground pepper

Buttermilk
1/2 cup well-shaken buttermilk
1 TB sour cream
2 TB mayonnaise
1/4 tsp dried tarragon, crumbled
1/2 tsp minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper



Napa Cabbage Salad with Peanuts and Ginger
This recipe from Martha Stewart is a great way to use your napa cabbage.

2 tablespoons rice-wine vinegar
1 tablespoon Dijon mustard
1 piece fresh ginger (1 inch long), peeled and grated
3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1/2 medium napa cabbage (about 1 pound), cored and cut into bite-size pieces
1 red bell pepper (seeds and ribs removed), thinly sliced
1/4 cup chopped fresh, cilantro
1/4 cup chopped roasted peanuts

In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.

In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.



Perfect Kale Chips
I've tried many a kale chip in my day but never quite mastered the technique.  This is a great recipe that cooks at a lower temperature to produce evenly baked chips and none of the burned ones.  Feel free to sprinkle on your favorite spices and seasonings before baking.  I like to use curry powder or a friend uses nutritional yeast for some extra nutrition.

1 bunch kale, stems removed and leaves torn
1 tbsp extra virgin olive oil
1/4 to 1/2 tsp fine grain sea salt
1/4 tsp freshly ground black pepper
Spices or seasonings of your choice (optional)

Preheat the oven to 300F.  LIne 2 large rimmed baking sheets with parchment paper.  Wash the kale leaves and dry them completely in a salad spinner.

Place the kale leaves in a large bowl and drizzle with olive oil.  Massage the oil into the kale with your hands until the leaves are thoroughly coated with oil.

Place the kale in a single layer on the prepared baking sheets.  Sprinkle with salt, pepper, and other spices if desired.  Bake for 10 minutes, then rotate the pans and bake for 7-10 minutes more, until the leaves are crispy but not burned.  Serve the kale chips with a side of ketchup, sriracha, or your favorite salad dressing.  Leftover kale chips don't keep their crisipiness very well, so these are best consumed immediately. 

 


Kohlrabi Salad
This salad is perfect for a hot summer day!

1 head kohlrabi, cut into matchsticks
1/2 apple, such as Gala, cut into matchsticks
2 tbps rice vinegar
2 tbsp sesame oil
1/2 tsp sambal oelek or bird eye chili (I didn’t have the chili, so had to make do with the former)
a pinch of cumin
1/2 tsp fish sauce (optional, if you want this vegetarian/vegan)
3 tbsp chopped cilantro
salt and freshly ground pepper to taste

With a sharp knife, cut off the “branches” of the kohlrabi, peel it with a vegetable peeler.

Cut the kohlrabi into matchstick either using a sharp knife of a mandolin (I used the latter). Do the same with the apple.

Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

Serves 2.