Wednesday, October 21, 2015

Good Eats Weekly Newsletter - October 14th, 2015

Welcome to the Fall/Winter Good Eats CSA!
The first pick-up is TOMORROW  Wednesday, October 14th,
or Thursday, October 15th, for Thursday pick-up sites.
Email us at if you have any questions!
Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Mesclun, Sweet Potatoes, Beets, Peppers, Cauliflower, Mustard Greens, Head Lettuce
And OUT of the bag:
Pie Pumpkin
Localvore Offerings Include:
Slowfire Bakery or Elmore Mountain Bread
Tangletown Eggs
Pete's Greens Basil Pesto
Amir Hebib's Shiitake Mushrooms
Half Veggie Only Members
Mesclun, Sweet Potatoes, Beets, Peppers,
Cauliflower, Mustard Greens
And OUT of the bag:
Pie Pumpkin
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!
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 (this week is a pie pumpkin!). Localvore/Pantry items will need to be gathered from their respective bins/containers.
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
Fall is in the air! The leaves are peaking here in Craftsbury, and we are getting ready for the first hard frosts. This means harvesting some sensitive summer crops and covering others at night. Meanwhile, all of our greenhouses are planted for the winter with our favorite winter greens - including spinach and claytonia - as well as some new experimental varieties of lettuce and cress.
Harvest is in full swing too, which means that we have lots of veggies to clean, sort, and store. Emilie (pictured) is sorting pie pumpkins for your CSA shares. Peppers are coming in from the fields, which are a real treat this late in the season! Richard is in the kitchen running the pepper roaster. What a nice way to warm up on an autumn day!
Localvore Lore
This week's localvore/pantry items include fresh bread from Elmore Mountain Bakery and Slowfire Bakery, Eggs from Tangletown Farm, Basil Pesto from our Pete's Greens' kitchen, and Shiitake Mushrooms from Amir Hebib.
Wednesday sites are getting a loaf of fresh bread from Elmore Mountain Bakery in Elmore. Husband and wife team, Andrew and Blair make every loaf by hand with local grains, which are milled in-house using their custom-built grain mill. Natural sourdough and small amounts of yeast make their breads rich in flavor after the long, 16-hour process from start to finish. This week's bread is Redeemer, made from 100% Vermont wheat.
Thursday sites are getting a loaf of fresh bread from Slowfire Bakery in Jeffersonville.  Slowfire is a farm-based, wood-fired bakery overlooking the Lamoille River at Waiora Valley Farm. They make breads and pastries that are naturally leavened, hand-crafted, and baked in a masonry oven. They source their flours, all of which are organic, from Meunerie Milanaise in Quebec, and procure dairy and produce from even closer: their own gardens and forest, those of their neighbors, and nearby farms.  This week's bread is cider sourdough, made with local apple cider and an increased proportion of whole wheat.
Our friends at Tangletown Farm have provided Fresh Eggs this week. All of their animals are 100% free of hormones and antibiotics.  Their birds love being outside, roaming, pecking, finding things to cluck about.  The eggs are rich and delicious.
You will receive Pete's Greens Basil Pesto that we have preserved from this summer's harvests. We use cheese from the Cellars at Jasper Hill, and lots of garlic, lemon, and olive oil. enjoy!
Amir Hebib from Colchester has over 20 years experience growing mushrooms, having been a mushroom farm manager for a large Bosnian agricultural producer before immigrating to Vermont over a decade ago. He started his own small mushroom business where he grows shiitakes and oyster mushrooms. You'll see his mushrooms in restaurants and markets in our area. Growing in a mushroom house behind his own house, Amir's mushrooms take a lot of daily care. The Shiitakes in your share this week are so tender and fresh that you can eat the whole mushroom, stem and all. They have a deep, hearty flavor, making them a great substitute for beef in some recipes. Amir's favorite simple way to prepare his mushrooms is to sautee some onions in butter, add sliced mushrooms, then once coated and starting to soften, add a few eggs for a flavorful scramble.
Storage and Use Tips 
Mesclun is a great green for salads! Eat raw or even wilted in a number of dishes. Store in your crisper drawer where they will keep for several days.
Sweet Potatoes are a special treat from our farm. Our field-grown sweet potatoes did really well this year because we have had a relatively warm fall, giving them time to grow. The sweet potatoes in your share have been gently washed, meaning that they won't store as long as dirty sweet potatoes. Store them in a dark, cool cupboard and eat them in the next week or two. Great thinly sliced and roasted in the oven with some olive oil.
Red Beets - Beets are great raw or cooked. Grated beets make a great addition to salads or slaws. Alternatively, roasting carmelizes the sugar in the beets. Cube beets and roast them in the oven with a drizzle of oil at 400F until they are tender and just browning at the edges. If you don't eat them all right away, cool and toss into a container and add these to salads. Store raw beets loosely wrapped in a plastic bag in your crisper drawer.
Peppers - Multicolored bell peppers make an appearance in your share this week. With a hard frost imminent, these are a special veggie for us to have this time of year! Keep cool in the crisper in your fridge. They are sweet eaten raw, but should retain some of their color when cooked.
Mustard Greens - You will see a bunch of mustard greens in your share this week! If you're not sure what we're talking about, take a bite and wait for the kick! Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. They're tender enough to liven up salads, but hardy enough to stand on their own in steamed or stir-fried dishes. They'll become more mellow with cooking.
Cauliflower - Large share members will receive a large white head of cauliflower. These should be fine for a few days, but will start to speckle if not eaten somewhat quickly. Great roasted, steamed, or baked. Half veggie members will have romanesca cauliflower. This bright green vegetable looks like it's from another planet, but has the same great flavor as a white cauliflower. It can be used in a similar way. Store wrapped in plastic in your refrigerator crisper.
Head Lettuce will be in the large veggie shares this week. Try in a salad with mesclun, shredded beets, and miso dressing.
Pie Pumpkins are small orange pumpkins that are great for, you guessed it, pies! But roasted and pureed, it will make a great substitute for any winter squash in your favorite recipe. If you're having trouble cutting it open, I've heard you can bake it for 45 minutes first, then carefully split it open before continuing to bake.
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.

Curried Squash Soup with Green Garnish
Mix the left over green garnish with eggs and cheese to make a frittata for a second evening's meal. 
1 winter squash, such as pumpkin or kuri, peeled and sliced thin
2 pinches sea salt
1 15 oz can coconut milk
2 pinches yellow curry powder
salt and pepper to taste
For garnish:
1 TB sunflower or olive oil
1 large leek, sliced thin
1 clove garlic, minced
1 bunch mustard greens, washed, dried and chopped finely
salt and pepper to taste
Steam squash, sprinkled with salt, in a large pot over medium heat, until soft. Puree with coconut milk, curry powder, salt and pepper. Taste and adjust seasonings.
While squash is steaming, heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and garlic and saute, stirring frequently, until leeks are translucent, about 5 minutes. Increase heat to medium-high and add mustard greens, salt and pepper. Saute, stirring frequently, until mustard greens turn deep green, about 5 minutes, decreasing heat if necessary. Taste for seasoning. Ladle hot squash soup into bowls and garnish with the sauteed greens.
Sweet Potato, Beet and Goat Cheese Galette
This Sweet Potato Beet and Goat Cheese Galette pairs the earthy flavor of beets and sweet potatoes, combined with the creaminess of goat cheese, encompassed in a delightful, toasted herbal pastry shell. You can also use wheat flour for the pastry.
1 cup gluten free flour
¼ cup coconut flour
½ tsp sea salt
1 tsp dried basil
¼ tsp garlic powder
¼ tsp onion powder
½ cup butter, works best if cold and cut into 1" pieces
¼ cup ice cold water
¼-1/3 cup sliced onions
1-2 small beets, peeled and thinly sliced
2 small sweet potatoes, peeled and thinly sliced
1 garlic clove, minced
2 oz goat cheese
Preheat oven to preheat for 400 degrees.
While the oven heats, add gluten-free flour, coconut flour, sea salt, dried basil, garlic powder, and onion powder to bowl of food processor. Pulse 4-5 quick pulses to blend ingredients.
Add in the cubed butter pieces and pulse until you have a small crumbly texture (see photos), then gradually add in the icy water until mixture comes together, do not over-blend.
Flour a clean, dry surface, using gluten-free flour or coconut flour, then turn the mixture out and use your hands to form a 2" round, flat form. Wrap the dough in plastic wrap and put in refrigerator for 20-30 minutes (or longer).
While the dough refrigerates, peel and thinly slice sweet potatoes and beets. Then slice onions and set aside.
After 30 minutes, roll the dough out on to your floured surface to create a thin (approx ⅛"-1/4") 10" circle.
Layer the center of the dough with the sliced onions, then add a layer of sweet potatoes, then beets, reserving the most consistent and attractive beets and sweet potatoes to alternate for the top later. Make sure to leave about 1½"-2" border around the outside edge of the dough.
Sprinkle with goat cheese and crushed garlic, then gather the edges of the dough, and fold them over the inner fillings. Bake for about 40 minutes or until beets and sweet potatoes are soft and cooked through. Let cool 5-10 minutes, then serve.
Beet Burgers
4 cups beets, grated (about 4 medium beets)
1 cup onion, chopped (1 medium onion)
1 cup cooked long-grain brown rice
1 cup sunflower seeds
1/2 cup sesame seeds
2 eggs, lightly beaten
2 tablespoons soy sauce
1 cup cheddar cheese, grated
3 tablespoons flour
1/4 cup canola oil
Thoroughly mix all ingredients in a bowl.
Form into patties and place on lightly oiled baking sheets. Bake at 350 degrees for about 45 minutes. After about 40 minutes, flip patties for the last 5 minutes of baking. Cooked patties should be browned and firm. You may need to use a spatula to get patties off baking sheet. For a grilling alternative, bake for 40 minutes, then finish by grilling for a few minutes unbaked-side-down.
Serve just as you would a hamburger, with lettuce, tomato, cheese and condiments inside a homemade bun. We like ours with barbecue sauce. Makes approximately 12 patties.
Adapted from Farmstead Chef by John Ivanko and Lisa Kivirist.
Mustard Greens Pesto on Pasta With Shiitake Mushrooms And Smoked Mozzarella
1/2 cup plus 1/3 cup olive oil
1/4 cup pecans
2 garlic cloves, peeled, quartered
2 tablespoons balsamic vinegar
1/4 cup grated Parmesan cheese
3 cups (loosely packed) coarsely chopped mustard greens
8 tablespoons (1/4 stick) butter
1 pound fresh shiitake mushrooms, stemmed, thinly sliced
1 tablespoon chopped fresh sage
1/4 cup dry white wine
1 pound fusilli (spiral-shaped pasta) or rotelle
1/2 cup coarsely grated smoked mozzarella cheese (about 2 ounces)
Blend 1/2 cup oil, pecans, and garlic in processor until finely chopped. Add vinegar, then Parmesan; process to blend. Add mustard greens alternately with remaining 1/3 cup oil in 2 additions each; puree until almost smooth. Season pesto with salt and pepper. Transfer to small bowl. Can be made 6 hours ahead. Cover; chill. Let stand at room temperature 1 hour before using.
Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sage and sauté just until mushrooms wilt, about 3 minutes. Add wine and sauté until mushrooms are tender, about 5 minutes. Season to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add pesto and mushrooms; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with smoked mozzarella cheese and serve.
Roasted Winter Vegetables with Cheesy Polenta
4 cups cauliflower florets, (see Tip)
4 cups cubed peeled butternut squash, (1 1/2-inch chunks)- or substitute pumpkin!
1 medium onion, sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
3/4 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
2 1/2 cups vegetable broth, or reduced-sodium chicken broth
1 cup water
3/4 cup cornmeal
1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano
Preheat oven to 450°F.
Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, about 30 minutes.
Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size. To store, refrigerate in a plastic bag for up to 5 days.

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