Our Summer CSA starts in just 2 weeks!
June 17th through October 7th
Summer Delivery Route
Changes effective June 17th
There are a number of changes with the summer share so please review this list carefully as your pick-up day or site may have been updated.
ALL Burlington sites and Williston have been moved to a Wednesday pick-up. We are no longer delivering to Sweet Clover, but instead we have 2 new Essex sites, both to be delivered on Wednesdays:
ALL Montpelier sites have been moved to Thursdays, along with Barre, Berlin, and Middlesex.
If you have already signed up and want to make a site change please email us with your
request.
Wednesday delivery effective Wednesday, June 17th
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Burlington, Henry St - 9am to 7:30pm
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Burlington, Chase St - 9am to 7:30pm
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Burlington, Bayview St - 10am to 8pm
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Burlington, Burton Headquarters, 80 Industrial Parkway - 11am to 7pm
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Burlington, Ward St, 9 to 7:30pm
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Burlington, Petra Cliffs, 105 Briggs St - 10 to 8 pm
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Burlington, Bessery's Market 1398 North Ave 11am to 7pm
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Charlotte, Little Garden Market 12:30 to 7pm
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Craftsbury, Pete's Greens Farm - 266 S. Craftsbury Rd. Noon to 8pm
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Essex, MetroRock, 6 Susie Wilson Rd, 2 - 8pm THIS IS A NEW SITE!
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Essex, Essex Resort & Spa, 2 - 8 pm THIS IS A NEW SITE!
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Hinesburg, Renewable NRG Systems 1 to 5pm
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Richmond Congregational Church 3 to 5:30 pm
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Shelburne, Shelburne Vineyard, 6308 Shelburne Rd - 12 to 5:30pm
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South Burlington, Sebring Rd - 11am to 8pm
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Waterbury, Congregational Church - 8 North Main St - 3:30pm to 8:00 pm
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Williston, Natural Provisions Market, 329 Harvest Ln - 1:30 to 5pm
Thursday delivery effective Thursday, June 18th
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Barre, Orange St. 1 to 8pm
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Berlin - Blue Cross, Blue Shield - 1:30 to 5pm
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Hardwick, The Galaxy Bookshop - 41 South Main St - 10am to 6pm
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Johnson, The Studio Store - Main St - 2pm to 6pm
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Lyndonville, Grindstone Cafe, 102 Depot St - 10am to 6pm
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Middlesex, Red Hen Baking Company - 961B US Route 2 - 11am to 6pm
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Montpelier, East State Street (near VT College of Fine Arts) - 12to 8pm
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Montpelier Senior Activity Center, 58 Barre St - 12:30 to 7:30pm
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Montpelier, National Life Building 11:30 to 5pm
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Montpelier, True Colors Building - 141 River St. - 1 to 5:30pm
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Morrisville, Concept2 - 105 Industrial Park - 9 to 5:30pm
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Newport, Newport Natural Foods - 194 Main St - 11am to 6pm
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St Johnsbury, St Johnsbury Food Co-op, 490 Portland St - 10am to 7pm
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Stowe, Laughing Moon Chocolates - 78 Main St - 10am to 6pm
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Underhill Country Store 1 Pleasant Valley Rd - 4 to 8pm
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Waterbury, Pete's Greens Farm Market, 2620 Waterbury-Stowe Rd. - 10am to 6pm
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Storage and Use Tips
This week's potatoes are a mix of small potatoes. These will be great roasted, boiled and mashed, or made into potato salad. See below for a great potato salad recipe - one of my favorites!
Large share members will get celeriac. 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. 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 lemonjuice squeezed in.
Scallions are a young onion with a small, white tip and a bright green, t all 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.
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.
Everyone will receive a bunch of our mustard greens. Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. Mustard greens are only second to steamed collard greens and kale in their cholesterol lowering abilities.They are delicious in steamed or stir-fried dishes or even added raw to a pizza! Store greens loosely wrapped in a plastic bag in your crisper drawer.
Pac choi is a member of the brassicas family along with cabbage and kale. It packs in nutrition with high scores for vitamins A and C and calcium. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries and sautes and in asian soups (and other soups too). As leaves become more mature they are more often served cooked. Pac Choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.
Everyone will get a head of lettuce this week. Made into a salad, used as a sandwich wrap, or included on a sandwich, these leaves are sweet and tender.
Last up is frozen peppers for large share members only. If you have a half share please do not pick up a frozen item this week.
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Book signing and Q&A this weekend in Waterbury
Meet Linda Ly, author of 'The CSA Cookbook' and Garden Betty blogger this weekend at our Farm Market in Waterbury. Linda has written an amazing book fi lled with recipes and ideas to help you cook your way through your CSA Share or backyard bounty. The recipes utilize every part of the plant - from leaves and flowers to seeds and stems. Inside the book, you’ll find 106 recipes of which:
92 recipes are (or can easily be) vegetarian
95 recipes are (or can easily be) gluten-free
89 recipes are (or can easily be) dairy-free
106 recipes include a beautiful full-color photo of the finished dish, with many more photos throughout
For a neat perspective on this book check out the video posted on this page.
Linda will be visiting the Waterbury Farm Market this Saturday, June 6th, at 11am. Please come join us for a Q&A session, book signing, and lots of veggie info!
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Localvore Lore
Vermont Soy's Artisan Tofu is produced right down the road from us in Hardwick, Vermont. Tofu is a fermented soy product, high in protein and rich in calcium. They try to use as much locally grown soybeans as possibly for production and use traditional fermentation methods when processing their product. Although tofu can be eaten raw, it benefits from seasonings and marinades as it soaks up flavor. Before using, wrap tofu block in a very clean cotton or linen kitchen towel and squeeze the excess moisture out. Another good trick to make tofu drier and even more ready to soak up flavors and bake or saute well is to freeze first, then thaw, squeeze out moisture and then use. Pre-frozen tofu is drier and this method works really well. It stores great frozen so please do just toss it in the freezer if you won't use it soon.
Owners of Les Aliments Massawippi Gilbert and Suzanne made the superb Soy Oats Miso in the share. The two are big supporters of local growers. Their oats come from Michel Gaudreau. Their soy beans come from a grower within 60 kilometers of their facility, and their Quebec barley is processed on the south shore of Montreal. To make this miso, Suzanne and Gilbert begin by introducing their own lactobacilli culture to washed barley. After culturing for 45 hours, they have what is called, "koji," the basis for making their miso. At this point, they will mix in soy that has been soaked and then slowly cooked for 20 hours. This part of the process takes around 4 days. The next phase of miso production is fermentation. Gilbert and Suzanne ferment their miso very carefully controlling the temperature, humidity and oxygen levels. Their fermentation chamber is on premises, and is held at a continuous 60F. The flavor is fresh and soft, almost sweet on the finish with some saltiness. As miso is a living food, it is best not to cook it. Instead, stir miso into a dish after it is removed from the heat to maintain it's nutritional benefits. Kept refrigerated, it will last several years.
Miso is a fermented product which enhances the effect of the lactic intestinal flora and as such it is easy on the body. The enzymes it contains further aids digestion. Commercial packaged miso has been pasteurized and is no longer a living food so always choose unpasteurized miso.
Keep this miso in your fridge and it will be good for many months or even years. You can add it to soups for more flavor, or use it as a base for making sauces, or add it to prepared foods. It is a delicious and nutritious way to flavor foods. A bowl of miso soup a day goes a long way toward a healthful diet.
Lastly we have one more round of eggs from Tangletown Farm. Dave and Lila have been busy building their flock to provide lots of eggs to Good Eats members in the future. Here are some pictures of the chicks they got recently, which just moved outside. They'll soon be producing lots of eggs!
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Meat Share
This month's meat share is a Pete's Greens chicken, Pete's Greens Bacon and Sweet Italian Sausage, and McKnight burger.
The chicken is wonderfully flavorful and very nutritious due to all the organic veggie scraps they were fed. These birds are somewhat large so you can make a few meals out of them. Roast it the first night, turn leftovers into chicken pot pie, burritos, or chicken salad, then boil the carcass down to make soup broth.
Now that we're into the warmer months of the year here's a refresher on chicken safety to ensure proper handling of your chicken.
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Thaw in the refrigerator, not on the counter or in the microwave
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Make sure to cook all poultry thoroughly to avoid any food-borne illness. Cook until the juices run clear and the internal temperature gets to 165, or 180 to be even safer.
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Don't cross contaminate - make sure to thoroughly wash knives, cutting boards, and anything you touched while dealing with raw meats.
The bacon and Sweet Italian sausage come from our own pigs raised at Pete's Greens. Like our chickens, they enjoyed free ranging our fields and a great diet of veggie scraps and seconds. This pork is vitamin packed and extremely tasty!
The burger comes to you from McKnight Farm, an organic dairy in East Montpelier. Our friend Seth Gardner is a long time organic dairy farmer and we have been working together to regularly include Seth's beef in the Good Eats meat share. This is some of the best burger I have ever tasted!
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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.
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Recipes
Tangy Potato Salad with Scallions
This is a great basic potato salad recipe. If you have any fresh herbs on hand they would be amazing added in. Last week I made a similar version and added in fresh basil - it was to die for.
Coarse salt and ground pepper
3 pounds potatoes, scrubbed, halved, and sliced 1/2 inch thick
1/2 cup white-wine vinegar
4 scallions, thinly sliced
1/2 cup olive oil
Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
Step 2
Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
Step 3
When potato mixture is cool, mix in oil; season potato salad with salt and pepper.
Braised Chicken with Celeriac and Garlic
Cooking the garlic inside the skin not only saves time but also mellows the harshness of its flavor and results in tender cloves that can be peeled easily. Squeeze the cloves out of their skins and eat them with the chicken and the bread. Reading the reviews on line suggested to add paprika and/or red chili flakes to the dish as well as some lemon slices or juice to the braising liquid.
3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 celery root (sometimes called celeriac; 1 1/4 lb), peeled with a sharp knife and cut into 3/4-inch cubes
1 head garlic, cloves separated and left unpeeled
1 1/4 cups reduced-sodium chicken broth (10 fl oz)
2 fresh thyme sprigs
Accompaniment: crusty bread
Garnish: fresh thyme
Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.
Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.
Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.
When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.
Healthy Greens Saute
Here's a quick and easy way to prepare your greens.
5 tbsp broth
1 bunch greens - mustards, pac choi, chard, or kale
1 tbsp lemon juice
1 clove garlic, pressed or chopped
3 tbsp olive oil
salt and black pepper
Heat broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add greens, cover, and saute for 5 minutes.
In a bowl combine all other ingredients; stir and season with salt and pepper to taste.
Panfried Tofu with Mustard Greens
Here's a terrific sounding tofu and mustard greens recipe adapted from the Gourmet Cookbook edited by Ruth Reichl. Serves 2 as a main course, easily doubles.
1 TB sesame seeds
2 tsp grated fresh ginger
1 glove garlic minced
1/4 c orange juice
2 TB soy sauce
2 tsp toasted sesame oil
1 block tofu
2 1/2 TB oil
1 bunch mustard greens, coarsely chopped
2 tsp honey
Toast sesame seeds in a dry skillet until golden brown. Set aside.
Combine ginger, garlic, orange juice, soy sauce and sesame oil in a sauce pan. Simmer gently for 1 minute.
Place tofu on a clean towel, cover with another, and press gently but firmly to remove excess moisture. Cut into 1/2 inch thick slices along the short end. Heat 1 TB oil in a skillet over medium high heat. Brown tofu on both sides, about 6 to 8 minutes. Transfer to a plate. Heat remaining 1 1/2 TB oil in same skillet add mustard greens and honey, saute until crisp tender, tossing frequently.
Transfer mustard greens to plates, arrange tofu slices on top, drizzle with sauce and sprinkle with toasted sesame seeds.
Creamy Herb Miso Dressing
This creamy herb-flecked dressing is great on any tossed salad.
1/3 pound fresh silken or firm tofu
1/2 cup blush or semi-sweet white wine
1/4 cup safflower oil
1/4 cup firmly packed chopped basil
3 tablespoons lemon juice or brown rice vinegar
2 tablespoons sweet or mellow miso
2 tablespoons water
1 tablespoon tahini
1 tablespoon rice syrup or mirin
1 small clove garlic, sliced
Place all of the ingredients in a blender and blend until smooth. If necessary, add more water or wine to reach desired consistency. Transfer to a jar with a lid.
Use immediately, or cover and chill until ready to use. Shake well before using.
The Basic Burger
Mark Bittman's basic burger recipe is basic but tried, true, and tasty.
1 to 1⅓ lb. ground chuck or sirloin, not too lean
1 tsp. salt or 1 tablespoon Worcestershire sauce, soy sauce, or steak sauce
¼ cup minced onion, shallot, or scallion (optional)
Place the meat in a bowl and sprinkle with salt or sauce and the onions, if using. Lightly mold the meat into 4 patties.
If you’re cooking the burgers on a grill, heat the grill to high; cook the burgers for about 3 minutes on each side for rare, a minute more per side for each increasing stage of doneness. If you’re cooking the burgers on the stovetop, preheat a cast-iron pan over medium-high heat for 3 to 4 minutes; sprinkle coarse salt in the pan and cook the burgers for the same amount of time as on a grill.
If you’re making cheeseburgers, add the slices of cheese to the burgers as soon as you flip them. Serve on warm buns, toast, or hard rolls, garnished with ketchup, mustard, mayo, lettuce, pickles, tomatoes, etc.
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 allrecipes.com, 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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