Tuesday, January 12, 2016

Good Eats Weekly Newsletter - January 13th, 2016

Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Mixed Shoots, Potatoes, Carrots, Rutabaga,
Kohlrabi, Leeks, Cress
Out of the Bag:
Frozen Corn, Frozen Peppers
Localvore Offerings Include:
Pete's Greens Pizza Dough
Pete's Greens Pesto
Jasper Hill Shredded Cheese
Half Veggie Only Members
Mixed shoots, Potatoes, Carrots,
Kohlrabi, Leeks
Out of the Bag:
Frozen Peppers
You can now sign up for our Spring CSA!
. . . . . . . . . . 
We are now accepting Sign-ups for the Spring Share!
The Spring Share starts on February 17th and goes through June 9th. 
We're Gearing up for our Spring CSA!
With a mixed slurry of winter weather upon us, we are gearing up for our Spring CSA, and now accepting sign-ups! Our spring CSA starts immediately after the winter share ends (the first delivery is February 17th-18th).
The Spring Share begins with weekly deliveries of winter greens from our greenhouses and shoots house, lots of staples like potatoes, carrots, onions, beets and cabbage, plus frozen summer goodies like corn, sweet peppers, spinach and winter squash tharound out the diversity. Although it is very much winter it is our intention to provide something fresh and green every week even in the early weeks of this share!

By the end of March and into early April, with increased daylight, crops begin to vigorously grow and winter greens and flavorful herbs are in abundance.  Mesclun, baby spinach and arugula, chard, pac choi and various varieties of Asian greens begin to appear in shares.  From late April into May you can expect a wide variety of these greens plus spring vegetables like salad turnips, baby beets, scallions and hardy herbs like dill and parsley. 
In late May and into June warm season vegetables like European cucumbers, basil, and spring onions make their way into the share along with tender greens harvested from the field. Throughout the spring months we will continue to include preserved and frozen items to keep things interesting.
Storage and Use Tips 
This week, frozen vegetables are making their first appearance in the winter share! This is one of the great ways that we are "extending the season" of some of our summer treats, and in turn livening up the winter shares! You will find these frozen items out of the bag, in a cooler. Typically, the half veggie share members will look for one of these treats, while the full share members will look for two.
Frozen Peppers - Our frozen veggies are grown on our farm, come in from the field and go straight into the freezer. Our peppers are washed, chopped, bagged and frozen within hours of harvest. Frozen peppers won't be crisp like fresh peppers but retain all the flavor and yummy summer goodness. To use them, simply remove package from the freezer, slice open bag, and then either thaw and add to your dish, or chop just what you need frozen and toss directly into your skillet frozen. If you use the latter method, you can toss unused frozen back into the freezer for later use. 
Frozen Corn - (Full share members only.) We froze a lot of our organic corn this year, so that you could enjoy this summer flavor throughout the winter! We have put away enough so that you can expect it once a month over the winter. To reheat, just bring some water to a boil in a pot (salted if you wish) and throw in a handful of corn. Heat for 2-4 minutes and then drain and serve, with a bit of butter. If you have kids they will be especially pleased!
Mixed Shoots - This week's salad greens are shoots! Shoots are like sprouts, except that they are grown in soil. This nutritious mix is made up of sunflower and radish shoots. Shoots tossed into any salad or slaw are delicious!
Cress is here! It will be bunched in your veggie bag. This upland cress has a deep pungency with a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Below the Mason Dixon line, upland cress is known as "creasy greens" and when stewed with ham hocks, is as loved a dish as black-eyed peas or cornbread. Traditionally gathered by foragers in the Appalachian Mountains who started looking out for the hearty winter leaves while there was still snow on the ground, the leaves were believed to have medicinal benefits and used in many folk recipes to help heal wounds. Those claims may not be entirely far-fetched as the cress is indeed rich in vitamin C, vitamin A, iron, and calcium.

Use cress the same way you would watercress. Left raw, the leaves can be chopped and mixed into a salad, tucked into a sandwich, or tossed over broiled fish as a garnish. Use a food processor to blend a handful of cress with a cup of creme fraiche or sour cream and a few garlic cloves for a zesty side to grilled meats or blend into soups. Store in a plastic bag in your crisper drawer for 1-2 weeks.
Potatoes - Nicola Potatoes are golden skinned, golden fleshed potatoes that are truly all purpose. They are great for boiling, mashing or roasting and are plenty waxy enough to make excellent potato salad. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. Store in a plastic bag in the fridge if you are not going to use right away.
Kohlrabi - The name means cabbage turnip in German and that is a pretty accurate description. While some kohlrabi has a spicy bite to it, this winter kohlrabi is mild and sweet from frosts and root cellar storage. It can be eaten raw and is great in salads and slaws. I can also be boiled, steamed, baked, roasted, etc. To prepare, 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.
Carrots - Sweet, winter carrots of the variety "romance" have a deep orange color and are perfect for storage through the winter. If you don't use them right away, store them in your crisper drawer to make sure they retain needed moisture.
Rutabaga - The full share will have rutabaga in their bags this week. Rutabagas are larger than turnips and have yellow flesh and skin. One of my favorite ways to eat a rutabaga is to peel off the outer skin, slice it into matchsticks or wide fries, toss with oil and spices and bake in a single layer to make french fries!
Leeks - The leeks in your shares this week make a great substitute for onions in any recipe, but they're especially great in combination with potatoes in any dish, from pot pies to soups. Store in your crisper drawer, and rinse inside the leaves before chopping up.
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
This week's share includes Pizza Dough and Basil Pesto made in our kitchen at Pete's Greens, as well as Jasper Hill Shredded Cheese.
Our Pizza Dough is made of a blend of organic Gleason Grains, Snake Mtn  Sifted Wheat Flour, organic Quebec Milanaise flour, plus water, yeast, salt, olive oil.
Our Pesto contains our organic basil and we add to that lots of garlic, parm and romano cheeses, lemon, and olive oil. Some of our pesto may be slightly oxidized on the top (which darkens it), but mix it up and it will regain its vibrant green color.
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!  
Cheese Fondue with Vegetables
Fondue is a fun hands-on meal that can take on so many variations. Try making veggie fries, as suggested here, or use cubed bread or meats. The perfect apres-ski meal!
1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch (or arrowroot powder)
3 cups shredded cheese (Jasper Hill’s Chef Shred, or cheddar, gruyere, emmental, etc).
For dipping:
Carrots, potatoes, kohlrabi, rutabaga, etc., cut into cubes, wedges, or wide matchsticks
Olive Oil
 Salt and pepper
Preheat oven to 375 degrees. Toss vegetables with olive oil, salt, and pepper, and spread in a single layer on a baking sheet. Bake, turning occasionally, for 40 minutes or until vegetables are cooked through and golden.
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and win in a cup or bowl.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.
Serve veggies or other dipping foods on a platter with fondue skewers, toothpicks, or kabob skewers for dipping.
Balsamic Goat Cheese Pesto Pizza
I love the flexibility and creativity that can be brought to a pizza. This one was inspired by Kilpatrick Family Farms recipe, a farm that’s not far from Poultney VT. I love the idea of topping this with cress or shoots (or both) after baking.
1 pizza dough
5 ounces goat cheese
5 oz hard Italian cheeses (or Jasper’s shred)
2 cloves crushed garlic
1 kohlrabi bulb, peeled and sliced
1 small rutabaga, sliced
1/4 cup balsamic vinegar
salt, pepper, garlic powder for seasoning
Preheat oven to 425˚

Sautée sliced kohlrabi bulb and turnips with some olive oil over medium heat until golden. Sprinkle with salt and pepper to taste. Spread dough over greased pizza pan or floured stone. Layer pesto, kohlrabi/turnip slices, goat cheese, and 1/4 cup of hard Italian cheeses (in that order).
Over medium heat, swirl balsamic vinegar in a low sauce pan until reduced to a thick sauce. This may take about 3 to 5 minutes. Be patient and do not leave you pan unattended. Swirl pan at a constant pace. Remove from heat, allow to cool. Drizzle over pizza and place in preheated over. Cook for 12-15 minutes, centered on the bottom rack (crust should be golden).
Potato, Corn, and Leek Chowder
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups coarsely chopped leek
1/2 cup finely chopped celery or celeriac
1/2 cup finely chopped red bell pepper (use your frozen peppers!)
2 cups whole milk
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups fresh or frozen corn kernels
2 pounds cubed golden or red potatoes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Parsley, chives, or other garnishes (optional)
Cress (optional garnish)
Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Garnish with parsley, chives, or cress.
Moroccan Spiced Potatoes
Keep warm this winter by adding a little spice to your menu! This recipe would make a great side or vegetarian main.
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon paprika
1 1/2 pounds Yukon gold potatoes (about 4 potatoes)
2 tablespoons canola oil
1 small red onion, diced
2 cloves garlic, minced
3/4 cup golden raisins
Juice of 2 lemons
1/3 cup chopped fresh dill
Lemon zest, for garnish
Fresh mint, for garnish
In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.

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