Good Eats Newsletter - December 9th, 2015

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Localvore Members  & Regular Veggie Only Share Members take a LIGHT GREEN/TAN BAG     This week your bag will contain: Mesclun, Russet Potatoes, Carrots, Shallots, Kohlrabi, Winter Kale, Brussels Sprouts, Garlic, Lettuce, Pac Choi     Localvore Offerings Include: Pete's Greens Pizza Dough Pete's Greens Pizza Sauce Pete's Greens Pesto           Half Veggie Only Members take a YELLOW BAG containing:   Mesclun, Sweet Potatoes, Carrots, Pac Choi, Winter Kale, Brussels Sprouts, Garlic             Holiday Idea: Give a Gift Certificate for a Pete's Greens CSA!     Email us at goodeats@petesgreens.com to request a gift certificate for the number of weeks of your choice.   . . . . . . . . . . . . . . . .    Thank you for supporting the Vermont Farm Fund! You can still make a donation here.

Around the Farm   There is a truly diverse nature to storing and eating local vegetables in the early winter. As the ground begins to freeze outside, storage crops are entering dormancy, their way of surviving the long, cold winter. By harvesting and root cellaring these crops before the big freeze, we can mimic the conditions that the soil provides for them, keeping them fresh and accessible as food through the season. Meanwhile, high tunnel crops like fresh greens are enjoying the cool nights in the soil that first nurtured them. A single layer of protection from the elements can work wonders for keeping these greens alive, and even slowly growing, at this time of year. There are so many ways that we're working to keep fresh food available. While our attention starts to focus indoors around now, it is valuable to remember that this season has provided our crops with a variety of adaptations to take on the winter world.         Storage and Use Tips    Mesclun - This week's mesclun includes spinach, lettuce, and tatsoi, and is great for fresh salads. Store the greens in a loose plastic bag in your crisper drawer. If the greens seem damp, throw a cloth napkin or dishtowel in the bag with the greens to absorb any excess moisture.   Carrots - Mixed carrots this week provide a rainbow of color that you can use in a variety of dishes. One great way to show them off is roasting them whole with olive oil and coarse salt. Carrots should be stored unwashed, loosely wrapped in the crisper drawer of your fridge.   Winter Kale - Curly winter kale is hardy and the perfect addition to stir frys, salads, and soups. This time of year, there may be a tinge of yellowing on the kale leaves, but this sign of cold exposure also makes the leaves sweeter and more delicious. Kale is packed with vitamins, minerals, and antioxidants to stave off those winter colds. Keep kale loosely wrapped in a plastic bag in your fridge. Strip the leaves from the lower portion of the stem before chopping and cooking.   Brussels Sprouts - These little sprouts are great halved and roasted with bacon (or bacon fat) ans shallots if you have them. Store with outer leaves intact for an easy way to protect the yummy inside leaves.   Pac Choi - Freshly harvested pac choi heads will be in both shares this week. These tender heads with succulent stems are perfect for chopping up in a salad, or wilting in a pan with salt and lemon. It's also great in stir frys and Asian soups.   Garlic - This week's garlic is actually from High Mowing Seeds in Wolcott. These beautiful bulbs would be great roasted whole as an addition to any recipe that highlights the complex flavor of roasted garlic. Store in a cool, dark, well ventilated place (a paper bag in your basement would do).   Sweet Potatoes - Half share members will have sweet potatoes this week. Don't put them in your fridge; they store better on the counter. Sweet potatoes aren't actually related to other potatoes, but are in the morning glory family. Eat them with their skins for added nutrients.   Russet Potatoes - Russet potatoes, in the full shares this week, are also known as Idaho or baking potatoes. They are in the class of starchy potatoes, as opposed to waxy varieties like red and fingerling. They are high in vitamin C and B6, as well as natural sugars. Russets make great baking potatoes, and are ideal for mashing and making fries. Store potatoes in a cool dark place, away from onions. Onions will cause the potatoes to sprout. Storing your potatoes in the refrigerator can make their starch turn to sugar and therefore should be avoided as doing so can give the russet potato an unpleasant, sweet taste.   Kohlrabi - The name means cabbage turnip in German and that is a pretty accurate description. It is a member of the cabbage family and its outer skin would attest to that. The greens look more like turnip greens however and the inner bulb can be a bit fibrous, like turnip. Raw, it is crisp, sweet, and clean, strikingly reminiscent of raw broccoli stalks. Cooked, it touts a mild, nutty, cabbage-like flavor that adapts beautifully to many cooking styles. It can be eaten raw and is great in salads and slaws. I can also be boiled, steamed, baked, roasted, etc. The greens may be eaten cooked like turnip greens or any other cooked greens. To prepare the bulb, cut off the leaves and stems. Use a vegetable peeler to pare off the tough outer layer, or use a chefs knife to slice it off. Dice or shave up the inner bulb according to your recipe. Store loosely wrapped in plastic in the fridge.   Lettuce - The head lettuces in the full shares are straight from the soil. These beautiful green and red heads are tender and great for salads. Did you know that the French will sometimes braise lettuce in stock and butter, in case you're in the mood for a warm side for chicken or beef.   Shallots - A close onion relative, shallots are sweet and mild with a hint of garlic flavor. They work well raw, thinly sliced in salads or dressings. They can also be carmelized, like in this heavenly recipe, or sliced and carmelized like onions on your stovetop. Store in a dark, cool, dry place for up to one month.   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   All of your Localvore items are coming from the Pete's Greens kitchen in Craftsbury this week! One really important part of our farm is having this kitchen as an outlet for produce surplus throughout the season. When we have basil coming out our ears, we make Basil Pesto! In the  height of the summer, when our greenhouses are bursting with beautiful red tomatoes, we make  Tomato Sauce! To use these great foods this week, we are also sending you a homemade Pizza Dough.   Our Pesto contains our organic basil and we add to that lots of garlic, parm and romano cheeses,lemon, and olive oil (Edie helped Sarah with lids and labels; right).   Our Pizza Sauce is a made using our organic tomatoes & onions plus 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.  It's great on pasta too.     Our Pizza Dough is made of a blend of organic Gleason Grains Snake Mt  Sifted Wheat Flour, organic Quebec Milanaise flour, plus water, yeast, salt, olive oil. Recipes     Mesclun Greens with Toasted Pecans, Shaved Braised Artichokes, Tossed in a Roasted Shallot Vinaigrette   5 cups mesclun greens, washed (about 4 ounces) 3/4 cups Roasted Shallot Vinaigrette, recipe follows Salt and pepper 1/3 cup toasted pecans, lightly crushed 2 large Braised Artichokes, recipe follows Roasted Shallot Vinaigrette: 1 tablespoon extra-virgin olive oil, plus 3/4 cup 1 medium shallot 1/4 cup white wine vinegar Salt and pepper 2 tablespoons all-purpose flour 1/2 lemon, juiced plus 1 lemon, halved 3 tablespoons extra-virgin olive oil 1 tablespoon salt 1 quart water 2 large fresh artichokes   For the vinaigrette: In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Thinly slice the shallot and saute it in the pan until it begins to brown slightly. Remove the pan from the heat and place the cooked shallot in a blender. Add the white wine vinegar and puree the mixture. Slowly drizzle in the remaining olive oil in a steady stream while the blender is running. When all of the oil is incorporated, season with salt and pepper.   For the artichokes: Start by preparing the braising liquid. Combine the flour, lemon juice, oil and salt in a medium saucepan. Add the water and whisk vigorously to combine. Bring the mixture to a simmer over medium-low heat and cover.   To prepare the artichokes: take each artichoke and starting from the bottom, tear off the leaves until you come halfway up the artichoke, rubbing the exposed areas with the cut lemon as you go to prevent it from oxidizing. At this point turn the artichoke on its side and cut off the remaining top inch of leaves with a serrated knife. Cut the artichoke in half lengthwise and scrape out all of the fuzz that sits on top of the heart. Keep rubbing the artichoke with lemon as you work. Finally trim off any more tough leaves and green spots anywhere else on the artichoke. Drop them into the simmering braising liquid. Simmer covered for about 20 minutes or until a paring knife easily slides into the artichoke heart. Cool the heart in the cooking liquid and store in the refrigerator until ready to use.   Toss the greens with the shallot vinaigrette (directions below) in a large bowl and season with salt and pepper. Divide the greens equally onto 4 chilled salad plates. Sprinkle the pecans evenly over each salad and thinly shave 1/2 of each braised artichoke over each salad using a Japanese mandoline.       Roasted Garlic Breadsticks   You can use the pizza dough in your pantry/localvore share, if you have it! Great for dipping in the tomato sauce, too.   Pizza dough: ½ teaspoon active yeast 2/3 cup (155ml) lukewarm water ½ teaspoon sugar 2 cups (250gr) bread, or all-purpose flour 1 teaspoons salt 1 teaspoon olive oil  Topping:   1 head of garlic 3 tablespoons olive oil, divided 1 cup (100gr) shredded mozzarella cheese ¼ cup (15gr) grated Parmigiano-Reggiano ½ teaspoon ground black pepper   Directions: To make the pizza dough (if needed):   In a small bowl, sprinkle the yeast into 1/3 of cup (80gr) of lukewarm water. (Don’t use hot water, or it will kill the yeast.) Add the sugar and let it proof for 5 minutes. The mixture will start foaming, which means the yeast is alive.   In a large mixing bowl with dough hook attachment, combine flour, salt, yeast mixture and the remaining 1/3 cup (75ml) of lukewarm water on low speed. (Alternatively, you can make this dough by hand.) Once the dough start coming together, add the olive oil. The dough should be soft and slightly sticky. Transfer onto a counter and cut into 2 equal parts. Form each dough into a ball, generously oil them and put them into separate ziplock bags. Refrigerate overnight for maximum flavor. The next day, bring the dough out of the fridge. Let it rise at room temperature for 1-2 hours, before making the breadsticks.   To roast the garlic: Preheat the oven to 400°F (200°C). Cut the top of the garlic head, exposing the garlic cloves, and place it in the middle of aluminum foil cut side up. Drizzle a tablespoon of olive oil and wrap the garlic. Roast it for 45-75 minutes, or until the garlic is golden and mushy. Start checking it after 45 minutes, at this point it should be ready, but for more color and flavor, continue to roast for another half hour.   To make the breadsticks: Preheat the oven to 425°F (220°C). Once the garlic is roasted, cool it slightly and squeeze garlic cloves out. Press through garlic press into a small bowl and mix with remaining 2 tablespoons of olive oil. On a floured surface, roll the dough into 10x12in (25x30cm) rectangle. Spread half of the garlic olive oil all over the dough. Sprinkle about half of the mozzarella and Parmigiano-Reggiano on one half of the dough. Sprinkle ¼ teaspoon of black pepper. Fold the dough in half so that cheeses are covered. Sprinkle a little bit more mozzarella cheese on top and cut the dough into 6 strips. Twist each strip and arrange them on a baking sheet lined with silicone mat, or parchment paper. Bake for 15-18 minutes, or until golden brown. Repeat with the remaining dough and cheese.       Kale Pesto Pizza with Caramelized Onions   This is a great twist on your classic pizza. You can sub any hard or soft cheeses you have on hand. Also, sub shallots for the onions if you have them!   Pizza dough Basil pesto fresh mozzarella freshly grated parmesan 1 1/2 cups roasted kale 1 red onion, sliced  1 tsp sugar olive oil   Preheat oven to 450 dgF. Place pizza stone in the oven to preheat for 15 minutes. Dust a work surface with flour and roll out the dough. Brush the dough with olive oil and transfer to the pre-heated stone; bake until dough edges begin to brown (about 10 minutes). Meanwhile, thinly slice a red onion and saute with olive oil and a little honey until caramelized. Remove pizza from oven and paint the crust generously with the pistachio-kale pesto. Spread caramelized onions over the pizza, top with kale and fresh mozzarella, and finish with a sprinkling of freshly grated parmesan. Return the pizza to the oven and bake for an additional 10-15 minutes until the cheese begins to bubble and crust is browned.       Spicy Potato, Bok Choy, and Shallot Hash   Great for breakfast, lunch, or dinner. You can swap in brussels, sweet potatoes, or onions, depending on what you have on hand. Try with kimchi for that added umami boost.   1/2 pound (about 2 medium) russet potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices 2 tablespoons plus 1 teaspoon vegetable oil, divided 1 large shallot, thinly sliced (about 1/2 cup) 1/2 pound baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces 1 finely sliced serrano or Thai bird chili 1 teaspoon hot sauce, or more to taste Kosher salt and freshly ground black pepper 2 eggs   Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.   Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.   Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm   Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of hash and serve immediately with hot sauce.       Creamy Carrot Casserole   Looking for a new idea for your root vegetables? Try this mouth-watering casserole with carrots, kohlrabi, and even potatoes or beets. Use it as a side or even a main dish.   4 tablespoons unsalted butter (1/2 stick) 2 pounds carrots, cut on the bias into 1/4-inch-thick pieces 1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour 1 1/2 cups heavy cream 3 medium garlic cloves, smashed 1 1/2 cups panko breadcrumbs   Heat the oven to 350°F and arrange a rack in the middle. Lightly coat a 2-quart casserole or 11-by-7-inch baking dish with butter, and set aside.   Heat 2 tablespoons of the butter in a large frying pan over medium-high heat. When foaming subsides, add carrots, salt, and pepper and cook, stirring occasionally, until carrots just start to brown, about 7 minutes. Evenly sprinkle flour over carrots, stirring constantly. Cook until flour turns golden in color, about 1 to 2 minutes. Slowly pour in cream while constantly stirring, bring to a boil, then remove from heat. Transfer to the prepared dish and cover with aluminum foil. Place in the oven and bake until cream is bubbling and carrots just give way when pierced with a knife, about 20 to 25 minutes.   Meanwhile, heat remaining 2 tablespoons butter in a medium frying pan over medium heat. When foaming subsides, add garlic and cook until butter just begins to brown, about 3 minutes. Add breadcrumbs to the pan and season with salt and freshly ground black pepper. Stir occasionally until panko is lightly browned and toasted, about 5 minutes. Remove to a medium bowl and discard garlic.   When casserole is ready, remove foil and allow to sit for about 10 minutes. Sprinkle toasted breadcrumbs evenly over top before serving.