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 if you have any questions!
Localvore Members 
& Regular Veggie Only Share Members
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
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.

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
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.

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