Tuesday, October 27, 2015

Good Eats Newsletter - October 28th, 2015

 
It's Week 3 of the Fall/Winter CSA!
 
If you are joining us this week, you can review the
pickup instructions at the bottom of this email.
 
Email us at goodeats@petesgreens.com if you have any questions!
 
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mesclun, Potatoes, Carrots, Sweet Potatoes,
Leeks, Kale, Brussel Sprouts, Lettuce
 
And OUT of the bag:
Butternut Squash
 
Localvore Offerings Include:
Tangletown Eggs
Champlain Orchards Hosui Pears
Lazy Lady Sweet Emotions Cheese
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
Mesclun, Potatoes, Carrots, Brussel Sprouts,
Lettuce, Kale, 
 
And OUT of the bag:
Butternet Squash
 
 
Tell your neighbors:
We're still accepting new sign-ups for the Fall/Winter share!
 
 
 
 
 
We still have all share types available! 
 
 
 
If you refer a friend who decides to join the Fall/Winter CSA share, we will send you a special thank-you gift!
 
 
We deliver the exact amount we need for the members at each pickup site.
Please take only what belongs to you, and be respectful of the pickup
site property and other members' shares. Only take the items that the list
indicates were delivered for you.
 
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.
 
 
Around the Farm
 
Winter squash is on our minds this time of year! We've got all varieties rolling in from the fields. This year (as in past years), we are collaborating with High Mowing Organic Seeds on an effort to grow, preserve, and save seed for butternut squash. This is a big process that has required all hands on board! Butternuts are cleaned, then fed into the hopper of an HMOS contraption that smashes the squash and extracts the seeds! These seeds are cleaned and used by High Mowing. The delicious butternut flesh then goes to our kitchen, where it is cooked, pureed, and packed! This squash is so sweet and creamy; it will make a wonderful addition to the share later in the season!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Keep the Soil in Organic
 
Our farm participated in a protest in Stowe Monday with a message to the National Organic Standards Board to "Keep the Soil in Organic".
 
We believe that a central tenet of organic agriculture is that plants are grown in soil.  As organic farmers we have a commitment to nurturing land and its soil, so that the rich soil may in turn nurture plants and those plants can reward us with vibrant health.  We believe that health we derive from plants grown in this manner is dependent upon the complexity and the biodiversity that exists in the soil.  We believe that the organically grown, soil grown plants we eat are enriched with phytochemicals that develop in the plant in part from growing in a complex environment and that these phytochemicals are in part what makes organic vegetables better for you.  
 
We also believe that consumers make certain assumptions about what they are buying when they shop for their organic vegetables.  As a consumer, if I pick up an organic tomato in the store, I believe that the tomato was grown in soil, ripened by sun.  As a consumer I want to be able to know that this is true.  If in fact the tomato was grown hydroponically, in water or a sterile growing medium, I want to know that, because that tomato would hold a different kind of value to me than a sun ripened soil grown tomato.  
 
We embrace hydroponics as another way to grow food.  It's still farming, it's still noble work, and it holds lots of promise for feeding an ever more poulated world.  But we believe that the term certified organic should not be used to describe hydroponic vegetables even if they have not been sprayed.  They need another description.
 
Using certified organic to market hydroponic vegetables waters down the designation of certified organic.  As a consumer, I no longer know what I am buying.  Organic farmers have spent lifetimes working hard to develop their craft together, working with the same principals.  Years have been spent developing consumer confidence in the certified organic designation.  Hydroponic agriculture simply doesn't belong under the same label.
 
We had a blast at the protest, with our tractor caravan and compost podium!  We heard statements of support from several long-time leaders in the field of organic growing and innovation, and had meaningful conversations with farmers and friends. We brought our kids and taught them chants ("Whaddaya want?" "Compost!"  "When do you want it?" "Now!" - silly but fun).  We taught them about standing up for what's right and making a peaceful statement.  It was great to stand together and speak up and we hope that our message is heard as the National Organic Standards Board deliberates the issue.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
Localvore Lore
 
This week's localvore items include fresh eggs from Tangletown, Hosui Pears from Champlain Orchards, and Sweet Emotions Cheese from Lazy Lady!
 
At Tangletown Farm in West Glover, Lila Bennett, David Robb, and their kids Sam, Governor and Willa raise pasture-based hens on their land, and feed them Vermont grains and vegetables. These chickens have mobile coops to keep the pastures and their diets lush and healthy. Did you know that chickens are foragers too? Lila and David also grow sunflower seeds to keep their hens' diet rich and varied. These Fresh Eggs have a whole lot going for them, and we hope you enjoy 'em.
 
You'll find a pint of Hosui Asian Pears from Champlain Orchards in your Localvore or Pantry share too! This bronze-skinned pear is juicy and relatively low acidity. They're shaped a bit like apples, and some people think they have an apply taste. These guys are versatile, great with any cheese, and can be substituted for apples in your favorite recipes.
 
Lazy Lady Sweet Emotions Cheese is made by Laini Fondiller, who runs the farm and takes great pride in producing high quality cheese from her Alpine goats, in an off-grid facility in Westfield VT! Laini has also got cows, chickens, and a vegetable garden. Her Sweet Emotions cheese is made with a mix of goat and cow's milk, and is a "bloomy rinded cheese with a soft and sometimes gooey texture." Yum!
 
 

 
 
 
Storage and Use Tips 
 
Butternut Squash - Each veggie share will have one butternut squash this week. This winter squash is a favorite of many, and is great pureed (like we have been working on) or roasted. Skin and cube it, then pop it into boiling water or a roasting pan. Winter squash store best at around 50 degrees.
 
Kale - Kale is a resilient, cold-weather plant. Your bunches of kale this week are from some of our hearty plants that have survived the hard frosts here (and even some snow!). While there may be a little bit of yellowing on the tips of the leaves, these greens are still absolutely delicious. Great in stir-fries or as "chips" made in the oven.
in your fridge for 3 to 7 days, and enjoy in salads or braised.
 
Red Gold Potatoes – These potatoes are similar to Red Norlands, but are a buttery yellow inside. These are great for roasting or boiling. Store in a cool dry place away from onions.
 
Brussel Sprouts - They're back! Brussel Sprouts are a tall-stemmed plant in the cabbage family, that "sprouts" lots of tiny heads from the base of its leaves. These are great sliced in half and roasted or steamed. Some of them may have brown spots on the outer leaves, but these are purely cosmetic and shouldn't be fretted over.
 
Mesclun – Our mesclun is an ever-evolving mix of the greens we have in season. Right now, that includes kale, Asian greens, and other hearty yet tender young plants. Store in a sealed bag 
 
Carrots - Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.
 
Lettuce - This weeks lettuces are a mix of varieties from our greenhouses. This means they are tender and delicious. Store in your crisper drawer until eating in salads and wraps.
 
Leeks - Large shares have leeks this week. These store well in the fridge in your crisper. To make sure they're extra clean, slice them once lengthwise but keep the end entact, then run under cold water. Great substitute for onions in any recipe, or in a potato leek soup.
 
Sweet Potatoes - Sweet potatoes are not related to other potatoes. Store them on your countertop until use. These sweets haven't been washed, because they keep much longer in their natural state. I love slicing mine into thin shoestring fries, tossing with oil and garlic, and baking until they acquire a golden hue. 
 
 
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.
 
 

Recipes
 

Kitchari
 
This week we’re featuring a recipe for kitchari sent to us by a dedicated CSA member, Caitlin Bourassa.
 
Caitlin is a certified Health Coach who specializes in one-on-one coaching in her INPower Wellness consulting business. In partnership with her clients, she develops integrative plans that cultivate vitality with an emphasis on healing foods and radical self-care practices. She has made a generous offer of 50% off Health Consultations and 10% off her 6-month coaching program, Powerful Beyond Measure. You can learn more at: www.inpowerwellness.com.
 
Kitchari is a traditional Indian dish for cleansing, detoxifying and replenishing the body. This version is particularly suitable for late fall and winter when we may experience symptoms of feeling cold, dry, and depleted. The combination of mung dahl beans and basmati rice creates a complete protein that is light and gentle, granting us energy and stamina. The tantalizing spice blend activates our digestive fire, enhancing digestion and nutrient absorption. Ghee neutralizes stomach acid, lubricates our intestinal linings, and enhances the absorption of lipid-soluble vitamins A, E, D and K. It is an ideal one-pot dish during illness like cold or flu, when feeling stressed or anxious, during times of grief, during menstruation, during the change of the seasons (as we are experiencing in Vermont), when shifting to a gluten-free or vegetarian diet, during intense spiritual practice, and as a guided cleanse to reduce unhealthy food cravings. 
 
 
4 tablespoons ghee (Vegan version: use coconut oil or sesame oil)
1 small onion, chopped
4-6 cloves garlic, chopped fine
2 teaspoons each black mustard seeds, cumin seeds, turmeric powder, and black pepper
1 teaspoon each cumin powder, coriander powder, fennel seeds, cardamom, cinnamon
8 cups water
2 cups mung dahl beans (or split red lentils)
1 cup white organic basmati rice 
1-2 tablespoons fresh ginger, minced or grated
2 teaspoons sea salt
3-4 cups of seasonal squash or root vegetables of your choice, chopped (Kabocha or Red Curry squash, pumpkin, carrots, etc.)
A few handfuls of chopped seasonal greens (kale, chard, collards, spinach, etc.)
Garnish: fresh squeezed lime or lemon juice, chopped cilantro, dollop of ghee
 
Rinse mung dahl beans (or lentils) several times until water runs clear. Give rice one quick rinse. In a large saucepan or pot heat ghee (or oil of choice) over medium heat. Once ghee is warm, add all seeds (mustard, cumin, and fennel). When mustard seeds begin to pop, add onion and garlic. Sauté on medium heat for about 5 minutes, stirring occasionally. Add the rest of the spices (turmeric, black pepper, cumin, coriander, cardamom and cinnamon) and stir well. Allow spices to open and infuse 1-2 minutes. Add 8 cups water, mung dahl beans, rice, ginger, salt, and root vegetables. Bring to a boil and reduce to a simmer. Allow mixture to simmer, covered, for about 45 minutes. Tip: Set a timer for 30 minutes and go relax, shower, do laundry, sort through mail, read, anything that suits you! Once timer goes off, add seasonal greens and stir thoroughly. Set timer for another 15 min. and prepare garnishes. Kitchari is ready once beans and rice are soft and consistency is like a very thick soup. Turn off heat. Serve warm in bowls and garnish with lime juice, cilantro, pinch sea salt (optional) and a teaspoon (or more) of ghee. Bring Kitchari to work in a thermos for a healthy, hot lunch! 
 
For a mini detox: Enjoy Kitchari three meals a day for 1-2 days and drink plenty of warm water  and herbal, digestive teas between meals. 
 
For those looking to lose weight: Add a pinch of cayenne, use half the amount of ghee, and use cauliflower, carrots, and more leafy greens for vegetables. 
 
Rice can be substituted with quinoa, amaranth, or millet.  
 
 

Shaved Brussels Sprouts Salad
 
10 oz Brussels sprouts
2 TB good quality olive oil
1 TB freshly squeezed lemon juice
salt and freshly ground black pepper to taste
1 oz shaved parmesan-style, hard cheese
 
Slice sprouts into very thin ribbons. If you have an adjustable blade slicer, use it, watching your fingers closely. Toss cut sprouts into a bowl to separate layers. Whisk together oil, lemon juice, salt and pepper, then toss with the sprouts. Garnish with the shaved parmesan.
 
 
 

Butternut Squash and Pears with Rosemary
 
Large pieces of winter squash can take a long time to cook, but when sliced thinly, it cooks in about 15 minutes. This means you can take advantage of squash’s dense nutrition even on a weeknight, as in this dish that also stars sweet pears and fragrant rosemary.
 
1-2 Asian pears
1 Tbs. grapeseed or canola oil
1/2 small butternut squash, about 3/4 lb., peeled, seeded and
  thinly sliced
1 tsp. sea salt
1 Tbs. finely chopped fresh rosemary
Pinch of cayenne pepper
1/2 cup apple juice
 
Halve and core the pear and cut it lengthwise into thin slices.
 
In a fry pan over medium-high heat, warm the oil. Add the squash and sprinkle with the salt. Cook, stirring often, until the squash is browned on the edges and begins to soften, about 5 minutes.
 
Add the pear, rosemary, cayenne and apple juice. Cook until the liquid evaporates and the squash is tender, 6 to 8 minutes more. Transfer to a serving bowl. Serve hot, warm or at room temperature. Serves 4.
 

 
Kale & Smashed Potato Cakes
 
1 bunch kale, washed, trimmed
2 lbs. potatoes, washed and quartered
2 onions, finely chopped
5 sprigs fresh sage, rough chop
1/2 cup scallions, bias cut
1/4 cup olive oil
salt & pepper
 
Bring 8 cups of salted water to a boil. Add kale. Cover and cook over medium until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
 
Add potatoes to the same pot; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale. Add half of the olive oil and season with salt & pepper.
 
Heat remaining oil in a large nonstick pan. Add diced onion and chopped sage. Cook until browned. Combine potato mixture, onion mixture, green onions. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. In the same nonstick pan, add some olive oil and carefully place potato patties, Brown evenly on both sides.
 
 

 
Potato and Kale Frittata
 
4 tablespoons extra-virgin olive oil
4 medium Yukon gold potatoes, peeled and chopped into 3/4-inch cubes
1 large onion, thinly sliced
2 cups kale, chopped
6 eggs
Salt and pepper
 
Pour the olive oil into a large cast-iron skillet set over medium heat. Add the onions and potatoes. Cook, stirring carefully and occasionally, until the onions brown and the potatoes are tender. This should take about 15 to 20 minutes. Toss in the kale and cook for five minutes, stirring occasionally. Turn off the heat and season with salt and pepper.
 
Crack the eggs into a large bowl and whisk together. Pour the eggs into the skillet. Smooth mixture out with a spatula.
 
Preheat the broiler. Turn the heat back on to medium. Cook for a few minutes, until the edges are cooked but the middle is still runny. Then place the skillet underneath the broiler and cook for a few minutes until the top is golden brown. Be careful not to let it burn.
 
Remove the frittata from the pan and let cool on a plate for a few minutes. Then slice up and serve. Also great left over, straight from the fridge with a dollop of salsa.
 
 

 
Squash and Coconut Curry with Vegetables
 
Last week we accidentally put a picture of a squash soup next to this recipe, but it's not a soup! But it is just too good to miss out on, so we wanted to include it again. It's super versatile and can be used with any veggies you've got!
 
1 half onion or 1 shallot
2-3 cloves garlic
1 can coconut milk
2-3 Tbsp fish sauce
2 Tbsp sugar
1 tsp to 1 Tbsp red curry paste
1-2 cups chicken or veg broth
1 winter squash cubed and peeled (2-3 cups cubed or so)
1 half head broccoli or cauli
1 red sweet pepper (or anaheim)
1 bunch of greens (kale, chard, mustards, etc.), chopped
1 handful of chopped cilantro (optional)
 
Heat large wide skillet (cast iron is great), add a little oil to moisten
Simmer chopped garlic and onion together to soften but don't brown the garlic.  
Add coconut milk in and heat gently to a simmer. 
Add curry paste and mash until blended into milk (start with 1 to 1.5 tsp and add more later if not enough heat)
 
Add fish sauce and sugar and broth (amount of broth depends on amount of veg you want to put in, can add more later depending on how much sauce you want)
Add squash and simmer til just tender
Then add veggies according to time needed to perfect doneness, finishing with the chopped greens.
 
Remove from heat, taste broth, if more spice desired, spoon a little broth into a small container, dissolve more paste in liquid and add back to pan.  Add more sugar if more sweetness desired, more fish sauce if it lacks complexity.
Serve on bed of rice sprinkled with fresh cilantro if you have it.
Travels great.  Add leftover rice to whole veg pan and blend together for great leftovers.
 
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!

Step #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.

Step #2:
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on a second clipboard or on an attached sheet. 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 share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and 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.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday) of every month
starting November 4th and 5th.
 
 
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, on the left.
 
If you are a Half share member (with or without pantry) take a bright yellow bag shown in the picture, on the right.
 
You will also look for "out of bag" items. Localvore/Pantry items will need to be gathered from their respective bins/containers.

Wednesday, October 21, 2015

Good Eats Weekly Newsletter - October 21, 2015

Subject: Good Eats Newsletter - October 21st, 2015

It's Week 2 of the Fall/Winter CSA!
If you are joining us this week, you can review the
pickup instructions at the bottom of this email.
Email us at goodeats@petesgreens.com if you have any questions!
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
This week your bag will contain:
Mesclun, Potatoes, Carrots, Peppers, Onions,
Chard, Cilantro, Head Lettuce
And OUT of the bag:
Celebration Squash
Localvore Offerings Include:
Elmore Bakery Pizza Dough
Pete's Greens Pizza Sauce
Jasper Hill Shredded Cheese
Half Veggie Only Members
take a YELLOW BAG
containing:
Mesclun, Potatoes, Carrots, Peppers,
Head Lettuce, Chard
And OUT of the bag:
Celebration Squash
Tell your neighbors:
We're still accepting new sign-ups for the Fall/Winter share!
We still have all share types available! 
If you refer a friend who decides to join the Fall/Winter CSA share, we will send you a special thank-you gift!
We deliver the exact amount we need for the members at each pickup site.
Please take only what belongs to you, and be respectful of the pickup
site property and other members' shares.
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.
Around the Farm
Late last week, our carrot harvest was going strong! Two years ago, we invested in a root harvester that makes our harvest of carrots, beets, and other roots a lot more efficient. It pulls up the roots by their tops, carries them to a conveyor belt, removes the tops, and drops them in a bin! This is just one way we have been working to make our local veggies more economical.
Localvore Lore
This week you will have all of the basics for a delicious pizza!

Andrew Heyn and Blair Marvin, owners of Elmore Mountain Bread, are bringing you Pizza Dough this week from their Elmore, VT Bakery. These guys stone mill flour daily with their custom-built mill to bring you the freshest, most nutritious breads (and in this case dough that you can bake at home). This dough was made fresh for you this week. Toss it in flour and use your fists to stretch in into a large flat crust for pizza, which can be baked on a cookie sheet or a pre-heated pizza stone.
The Cellars at Jasper Hill are providing you with Shredded Cheese this week. Their Chef Shred is comprised of mostly their cheddar and Alpha Tolman cheeses. In addition to using this on pizza, and in burritos etc, our neighbors at Jasper Hill in Greensboro reccommend using this shred in fondue!  
Pete's Greens Tomato Sauce is made using our organic tomatoes, onions, garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper.  It's coming to you frozen for easy delivery.  You can defrost and put on your pizza right away or freeze it for later use.  You can of course use this on pasta too.
Storage and Use Tips 
Mesclun – Our mesclun is an ever-evolving mix of the greens we have in season. Right now, that includes kale, Asian greens, and other hearty yet tender young plants. Store in a sealed bag in your fridge for 3 to 7 days, and enjoy in salads or braised.
Nicola Potatoes – These slightly waxy potatoes are golden skinned and golden fleshed and are truly all purpose. They are great for boiling, mashing or roasting and are plenty waxy enough to make excellent potato salad. Nicola potatoes have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. This means they do not cause blood sugar spike the way that other varieties may, if you are sensitive to blood sugar ups and down then you know this is an issue that can wreak havoc with people with insulin resistance. They also have a yummy slightly nutty flavor.  Store in a cool dry place away from onions.
Carrots - Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.
Peppers - It’s really special to have sweet peppers this late in the season! Your shares will have have lunchbox peppers, which are great small peppers for snacking and any other use. Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag.
Lettuce - Make sure to dry your head lettuce some before bagging and putting in your fridge. Great for salads, of course, but you can also use it as a wrap or taco shell! Members will receive a variety of lettuce types in their shares this week.
Red Chard –Red-stemmed chard is in your shares. This green is in the same family as beets- see if you can taste the similarity! Chard stems are good eating, as well as the leaves. Strip the greens from the stems before cooking. Add the chopped stems to your pan a few minutes before the softer greens to ensure an evenly cooked dish. Store chard loosely wrapped in a plastic bag in your crisper drawer. Wash thoroughly before use.
Celebration Squash – Resembling a festive acorn squash, dressed up with stripes and polka dots, “celebration” squash is similar to carnival squash (but sweeter!). It has a hard, thick shell and golden flesh. Reminiscent of sweet potatoes and butternut squash, it is delicious steamed and baked, and pairs well with apples. Store squash in a cool, dark, but not humid spot. As it is getting close to the practical end of squash storage season, eat sooner rather than later.
Onions - Full share members have onions this week. The perfect start to any meal is sauteeing chopped onions in oil or butter. Onions also do best in a cool dark place, away from potatoes.
Cilantro – Full share members also have cilantro in their shares this week! A member of the carrot family and related to parsley, cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals. You can lightly chop cilantro, measure by the tablespoon into ice trays, fill remaining space in ice tray with water, and then after cubes are frozen, store in a plastic bag. You can take one out and thaw anytime you need to use it.
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.

Recipes
Squash and Coconut Curry with Vegetables
This recipe is easily adaptable to use any vegetables you want! Can’t beat this on a cold fall evening.
1 half onion or 1 shallot
2-3 cloves garlic
1 can coconut milk
2-3 Tbsp fish sauce
2 Tbsp sugar
1 tsp to 1 Tbsp red curry paste
1-2 cups chicken or veg broth
1 winter squash cubed and peeled (2-3 cups cubed or so)
1 half head broccoli or cauli
1 red sweet pepper (or anaheim)
1 bunch of greens (kale, chard, mustards, etc.), chopped
1 handful of chopped cilantro (optional)
Heat large wide skillet (cast iron is great), add a little oil to moisten
Simmer chopped garlic and onion together to soften but don't brown the garlic.  
Add coconut milk in and heat gently to a simmer. 
Add curry paste and mash until blended into milk (start with 1 to 1.5 tsp and add more later if not enough heat)
Add fish sauce and sugar and broth (amount of broth depends on amount of veg you want to put in, can add more later depending on how much sauce you want)
Add squash and simmer til just tender
Then add veggies according to time needed to perfect doneness, finishing with the chopped greens.
Remove from heat, taste broth, if more spice desired, spoon a little broth into a small container, dissolve more paste in liquid and add back to pan.  Add more sugar if more sweetness desired, more fish sauce if it lacks complexity.
Serve on bed of rice sprinkled with fresh cilantro if you have it.
Travels great.  Add leftover rice to whole veg pan and blend together for great leftovers.
Mesclun Greens Salad Pizza
Salad atop pizza? Why not? Lightly dressed greens on the pizza of your choice makes a great balanced meal. Here is one idea below.
1 Pizza Dough
cornmeal
½ c. tomato sauce
1½ c shredded cheese
¼  c chopped peppers
½ c carmelized onions
2 c. mesclun greens
1 tbsp. balsamic vinaigrette
Divide pizza dough in half. Roll out each portion on a floured surface into two 9-inch pies.
Transfer to a cornmeal-dusted baking pan and spread tomato sauce onto each pie. Sprinkle shredded cheese and veggies on the two pies.
Bake in a 475 degree F oven until the crust is golden, about 12 minutes.
Toss mesclun greens and vinaigrette together and pile onto pizzas just before serving.
Lettuce-Wrap Tacos with Black Beans and Corn
These tacos don’t require any cooking, which makes it easy for you to put together a quick lunch and be on your way. Try any variation that inspires you!
1 cup black beans, cooked
1/2 cup frozen whole-kernel corn, thawed
1 small Italian plum tomato, diced
1/2 small avocado, diced
2 tablespoons snipped fresh cilantro
1 tablespoon fresh lemon juice
1/2 teaspoon chili powder
8 lettuce leaves
1/2 cup shredded cheese
1/2 cup salsa
In a small bowl, stir together the beans, corn, tomato, avocado, cilantro, lemon juice, and chili powder.
Spoon 1/4 cup bean mixture into the center of each lettuce cup. Top with the Monterey Jack and salsa. For tacos, fold the sides of the lettuce over the filling. For burritos, roll the lettuce to enclose the filling, tucking the ends in. Secure each burrito with a toothpick.
Potato-and-Carrot Mash
4 potatoes, peeled and cut into 1-inch pieces (6 cups)
3 carrots, peeled and cut into 1/2-inch pieces (2 cups)
2 garlic cloves
Coarse salt and freshly ground black pepper
1/2 cup whole milk
3 tablespoons unsalted butter
Place potatoes, carrots, and garlic in a medium saucepan. Cover with water. Add a large pinch of salt. Bring to a boil, and cook until completely tender, about 20 minutes.
Drain vegetables, reserving 3/4 cup cooking liquid. Return all but 1/4 cup liquid to pot. Add milk and butter, and season with salt and pepper. Mash until smooth, adding remaining liquid to desired consistency.
Carrot Cupcakes with Cream Cheese Frosting
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
Pinch ground nutmeg

3/4 cup firmly packed light brown sugar
1/4 cup canola oil
2 large eggs
1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
1/2 cup natural applesauce
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces low-fat cream cheese, such as
Neufchatel, at room temperature
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.)
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!

Step #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.

Step #2:
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on a second clipboard or on an attached sheet. 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 share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and 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.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday) of every month
starting November 4th and 5th.
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, on the left.
If you are a Half share member (with or without pantry) take a bright yellow bag shown in the picture, on the right.
You will also look for "out of bag" items. Localvore/Pantry items will need to be gathered from their respective bins/containers.