Monday, November 23, 2015

Good Eats Weekly Newsletter - November 25th, 2015


 
HAPPY THANKSGIVING!
 
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
 
This week your bag will contain:
Mesclun, Potatoes, Carrots, Onions, Turnips,
Parsley, Brussel Sprouts, Sweet Potatoes
 
And OUT of the bag:
Butternut Squash
 
 
Localvore Offerings Include:
Vermont Cranberry Co. Cranberries
Champlain Orchard Cortland Apples
Vermont Homestead Gourmet Olive Goat Cheese
 
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
 
Mesclun, Potatoes, Carrots, Onions,
Brussel Sprouts, Sweet Potatoes
 
 
And OUT of the bag:
Butternut Squash
 
 
Schedule Reminder:
 
We are making all CSA deliveries one day early this week!
 
 
 
Please be sure to pick up your shares during the normal time frame (one day early), so that site hosts can enjoy their Thanksgiving too.
 
If you cannot pick up, please let us know so that we can donate your share.
 
. . . . . . . . . . . . . . 
 
This Thanksgiving, spread the word about our CSA to friends and family. They can still sign up!
 
Around the Farm
 
This Thanksgiving week, our crew has been hard at work to get fresh food harvested and packed for you to enjoy with family and friends! We are cutting greens for mesclun from the greenhouses and tunnels, washing carrots and other root vegetables, and bunching parsley. This unpredictable November weather brings excitement and wonder with each day, readying us for winter swings and giving us an ever deepening appreciation of the bounty that the land offers us. We are thankful for another beautiful year, with its abundance of incredible food that we have been able to share with our local community. We are grateful for our hard-working farm crew, for our neighbors, and for the collaboration and support of our local farming community. And we are so very thankful for our members, for your support helps us move forward to confidently plan another great season. Happy Thanksgiving!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Storage and Use Tips 
 
 
Mesclun - This week's mesclun is a diverse mix of lettuce, claytonia, mizuna, tatsoi, and more. Will make amazing salads. Store in the crisper drawer of your fridge for 3 to 7 days.
 
Nicola Potatoesare golden skinned, golden fleshed potatoes that are truly all purpose. They are great for boiling, mashing or roasting. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. This means they don't cause the blood sugar spike that other varieties may cause, an issue that can wreak havoc with people with insulin resistance. They also have a yummy slightly nutty flavor, enjoy! Store in a cool, dark place to avoid sprouting.
 
Brussel Sprouts - This week you will have a brussel sprout stalk in your share! If the kids at your house are looking to help in the kitchen, have then help by snapping off the sprouts. Great roasted or shredded in a salad.
 
Carrots - By now, you're no stranger to our delicious, sweet storage carrots. You can store them loosely wrapped in plastic in your crisper drawer, but I bet you'll want to show them off at your Thanksgiving table, with a maple glaze or a roasted root vegetable medley.
 
Gilfeather Turnips - The gilfeather turnip was bred here in Vermont by John Gilfeather of Wardsboro. Here is an excerpt from the Slow Food site about Gilfeathers: The Gilfeather is an egg-shaped, rough-skinned root, but unlike its cousins, it has a mild taste that becomes sweet and a creamy white color after the first frost. While the hardy Gilfeather turnip does well in nearly any climate, this touch of frost contributes to its unusual taste and texture. This turnip is one of the state's unique contributions to cold weather agriculture. They will store well in the fridge, or try them out at your dinner table mashed or roasted.
 
Onions -We know our members love using onions, so we want to give them to you as much as we can. This week, they'll be great in stuffing, casseroles, and dips prior to the main course. Use them up quickly for the best quality, or store them in your refrigerator.
 
Butternut Squash is great for mashing, soups, roasting and probably most loved because it is easy to peel and boil. The perfect addition to many Thanksgiving dishes, and you can even use it in pumpkin pie!
 
Parsley - 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 poultry. Add it to your Thanksgiving stuffing, or to any of your roasted or mashed vegetable sides.
 
Sweet Potatoes - The sweets in your shares this week are unwashed, which aids in their durability and storage. When you want to use them, scrub the skin clean. You can peel them but you don't have to- the skins are healthy and nutrtitious too! Sweet potatoes are a hit at most Thanksgiving tables mashed or roasted, in casseroles or sides.
 
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.
 
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 Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
 
 
Localvore Lore
 
We wanted to send you some local specialties that will compliment your Thanksgiving meals this week. That's why we are introducing a new product from Vermont Homestead Gourmet this week, their Olive Goat Cheese Spread. George and Tracey Chaleff of Johnson produce their goat cheese spread at the Food Venture Center in Hardwick, using delicious local goat cheese. This spread has a wonderful garlic kick and an Kalamata olive zing! It makes a perfect appetizer on toasted baguette or crackers, and is sure to be a crowd-pleaser this Thanksgiving. You can learn more about Vermont Homestead Gourmet on their website.
 
 
You will also receive Cortland Apples from Champlain Orchards of Shoreham VT, which will make great baking apples for your homemade apple pies this week. Champlain Orchards grow a variety of tree fruits using ecologically sound practices so that you can feel good about sharing their fruits with your family and friends. Cortland apples are a cross between McIntosh and Ben Davis apples, and "exhibit a sweet vinous flavor and crisp refreshing bite."
 
Lastly, a real Thanksgiving treat: Local Cranberries from the Vermont Cranberry Company. Bob Lesnikowski, the owner of VT Cranberry Co., runs Vermont's only commercial cranberry business! They grow cranberries in Fletcher, VT, and make cranberry products such as vinegars and spreads. These cranberries are perfect for cranberry sauce (there's a great, easy recipe on the box!).
 
Recipes
 
Butternut Squash, Ricotta, and Sage Crostini
This appetizer is sure to keep your guests happy before the main event!
 
1 2-pound butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
3 1/2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 1/2 teaspoons (packed) light brown sugar
Coarse sea salt and freshly ground black pepper
24 fresh sage leaves
3/4 cup fresh ricotta
1/2 teaspoon finely grated lemon zest
12 3/8"-thick baguette slices, toasted
Fresh lemon juice
 
Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
 
Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper.
 
Note: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
 
 
Roasted Brussels Sprouts and Prosciutto Bites
Another great way to show off your organic veggies before dinner, or at brunch the day after.
 
1 pound small Brussels sprouts, rinsed of any dirt
2 tablespoons extra-virgin olive oil
1/4 pound thinly sliced prosciutto
1 pinch coarse salt and freshly ground pepper
 
Preheat oven to 400°F.
Slice the Brussels sprouts in half, lengthwise. Don't trim the ends, as they'll hold together better with them.
Toss the sprouts on a rimmed baking baking sheet with the oil and a good sprinkle of salt and pepper.
Bake for 40 minutes total, but start checking around the 25-minute mark. Toss them around too.
In the meantime, chop up the prosciutto into small chunks. Heat a medium skillet over medium-high. Add the prosciutto and saute for about 5 minutes, until nice and crispy. Set aside.
Remove the sprouts from the oven and let them cool about 5 minutes, or until you can handle them.
Using toothpicks, slide on a sprout half, followed by a slice or 3 of the ham, then bookend it with another sprout half.
Continue until you have about 32 mini skewers.
Arrange on a platter and serve immediately.
 
 
Root Vegetable Gratin
You can use any of your favorite thinly sliced root vegetables in this recipe. You can include your gilfeather turnips, carrots, beets, parsnips, potatoes… whatever your heart desires! 
 
1 tbsp butter
3 cloves garlic, minced
3 cups heavy cream (1/2 milk 1/2 cream, optional)
Salt & pepepr to taste
1/4 tsp nutmeg
1 lb parsnips
1 lb sweet potatoes
1 lb celeriac (celery root)
8 oz gruyere or other strong, sharp cheese, grated
1 tbsp fresh thyme, or 1 tsp dry
3 tbsp minced fresh parsley, or 1 tbsp dry
 
Preheat oven to 400 and butter a 3 quart baking dish. Make cream sauce:
In a medium saucepan, melt the butter and saute the garlic for a minute. Add cream, salt, pepper, and nutmeg. Heat just until bubbles form around the edges of the pan, 5 minutes. Remove from heat, stir in the herbs and let stand 10 minutes
 
Prepare vegetables:
Peel and thinly slice the vegetables. 
 
Assemble gratin:
Arrange a layer of half of the vegetables: parsnips, then sweet potatoes, then celeriac. Sprinkle with half the cheese and pour over half of the cream sauce. Repeat layers with the remaining ingredients, ending with cheese. Cover with foil and bake for 1 hour. Remove foil; lightly press gratin down with a spatula. Return to oven for another 15-30 minutes, until the vegetables are tender and top is golden brown. Let stand 15 minutes before serving.
 
 
Baked Root Vegetable Chips with Buttermilk-Parsley Dipping Sauce
 
For the Buttermilk-Parsley Dipping Sauce:
1 (7-ounce) cup 2% Greek yogurt
6 tablespoons buttermilk
2 tablespoons minced parsley
2 cloves minced garlic
1 teaspoon lemon zest
1 teaspoon honey
Salt to taste
For the Root Vegetable Chips
1 medium turnip
1 large parsnip
1 medium golden beet
1 medium red beet
2 tablespoons olive oil or grapeseed oil
1/2 teaspoon dried thyme
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt + more to taste
instructions
 
To Prepare the Buttermilk-Parsley Dipping Sauce:
In a small bowl, whisk all ingredients for the dipping sauce together until combined. Cover and refrigerate until ready to use.
 
To Prepare the Root Chips:
Preheat the oven to 400ºF.
Whisk together the oil, dried thyme, garlic powder, ground cumin and salt in a small bowl.
Peel all of the root vegetables and use a mandoline slicer to slice them 1/8-inch thick. (You can also slice them thinly using a sharp knife, but be very careful, as roots tend to be difficult to cut.)
Use a brush to lightly coat both sides of each chip with oil, then place the slices on an oven-safe wire rack, making sure the slices do not overlap. Place the wire racks on 2 baking sheets. (If you don't have enough wire racks or baking sheets, you can make the chips in 2 batches.)
 
Place the baking sheets in the oven and bake the roots until golden-brown and crispy. Check on the roots every few minutes once they have been baking for 20 minutes; remove any chips that are brown and crisp and return the rest to the oven until they're all done baking.
Serve fresh out of the oven with buttermilk-parsley dipping sauce.
 
 
Classic Apple Pie
This simple pie recipe is a classic from Fanny Farmer. Everyone has their own secret ingredients and techniques for their own apple pie, but this is a great starting point. You can use the pie crust recipe from last week’s newsletter. 
 
Basic dough for 9" 2 crust pie
3/4 - 1 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tbls flour
6-8 large, firm, tart apples (about 10 cups)
2 tbls butter
 
Preheat oven to 425. Line a pie plate with half the pastry dough. Mix the sugar, salt cinnamon, nutmeg and flour in a large bowl. Peel, core and slice apples and toss them in the sugar mixture, coating them well. Pile them into the lined pan and dot with butter. Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top. Bake 10 minutes, then lower the heat to 350 and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
 
 
Cheesy Mashed Potato Puffs
A great way to use up leftover potatoes in a delectible brunch dish.
 
Mashed Potato Puffs
12 to 24 puffs, depending the size of the pan used
 
2 cups mashed potatoes
3 large eggs, beaten
1 cup grated cheese such as Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced cooked bacon or ham, optional
Salt and freshly ground pepper
Sour cream, to serve
 
Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
 
Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with.
 
Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
 
Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.

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