Tuesday, February 2, 2016

Good Eats Weekly Newsletter - February 3rd, 2016

Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Sunflower Shoots, Sweet Potatoes, Carrots, Beets,
Leeks, Cabbage
Out of the Bag:
Frozen Stir Fry Mix, Frozen Peppers
Localvore Offerings Include:
Pete's Greens Freezer Pickles
Ploughgate Creamery Cultured Butter
Tullochgorum Farm Popcorn
Half Veggie Only Members
Sunflower Shoots, Sweet Potatoes, Carrots,
Beets, Leeks
Out of the Bag:
Frozen Stir Fry Mix
Our Spring CSA Starts in Only 2 Weeks!
. . . . . . . . . . 
Keep eating fresh, local, organic foods through the spring!
We are now accepting Sign-ups for the Spring Share!
The Spring Share starts on February 17th and goes through June 9th. It includes winter favorites as well as new arrivals as they come on the scene this spring!
Around the Farm
Even though it still feels an awful lot like winter here, spring is on our minds. Melissa has been busy ordering seeds for our spring and summer shares, and Emilie has been planting trays of tomatoes and onions for the coming seasons! The crew is happily chugging along with winter storage crops while we prepare the farm for the next season of growing. We are excited to be launching the Spring CSA on February 17th, and can't wait to share this dynamic seasonal transition with you!
Storage and Use Tips 
Frozen Stir Fry Mix - Full and half share members will both receive our frozen stir fry mix this week! Frozen in the peak of summer, this mix contains broccoli, cauliflower, peppers, onions, and carrots. It is great in sautees or soups. Make sure you are choosing the right package, since this mix is colorful, just like some of our colorful frozen peppers (which are for full share members only).
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. If you use the latter method, you can toss unused frozen veggies back into the freezer for later use. Full share members: be sure to pick up one stir fry mix and one package of peppers- some of the peppers are multicolored (green, red, and even purple!).
Sunflower Shoots - This week's salad greens are shoots! Shoots are like sprouts, except that they are grown in soil. This week you'll see sunflower shoots. These little plants are packed with nutrients beneficial enzymes, and antioxidants. Shoots tossed into any salad or slaw are delicious!
Sweet Potatoes - Sweet potatoes are a real treat this time of year! These warm-weather lovers are tough to grow here in our cold, northern climate. But luckily, our friends at Basin Farm in Bellows Falls VT have just the right conditions for growing beautiful sweets. Roast them, either whole or cut into wedges or pieces, in a 400F oven until they are soft and easily pierced with a fork.  Store in a dark, dry, cool (55 degree) place, in a loose plastic bag or open to the air.  Stored this way, they may keep up to 3 weeks.  Do not refrigerate, as cold temperature alters the flavor of the potatoes.
Red Beets - The red beets in your share this week are delicious roasted and can be used in a variety of recipes. I love adding roasted beets to my shoots salads and adding a crumble of goat cheese and a splash of balsamic vinegar. Roast your beets with onions or shallots for an extra level of flavor. Store in a loose plastic bag in your fridge.
Green Cabbage - Full share members will have green cabbage this week. Cabbage can be used in a variety of ways- shredded and added to coleslaw or on top of a salad, sauteed, roasted, or grilled.  Refrigerate cabbage in your crisper drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut, store in a plastic bag.
Carrots - These multi-colored carrots can add a burst of color to your salads or roasted veggies. They can even be the centerpiece of your salad if you shave them into long skinny ribbons using a vegetable peeler, then toss them in dressing.
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 Pete's Greens Freezer Pickles, Tullochgorum Popcorn, and Ploughgate Creamery Cultured Butter.
Our Zesty Dill Freezer Pickles were made right here at the farm.  These pickles are sweet and sour and yummy and are great eaten right out of the container or added to a sandwich.  They are a freezer pickle and we are sending them out frozen so you may need to thaw a bit more in order to enjoy or you can put right back in the freezer for a later date (use within 6 months).  Once open keep refrigerated and eat within 3 weeks.
The organically grown White Lightning Popcorn comes from Steve and Loraine Lalonde of Tullochgorum Farm in Ormstown, Quebec, situated in the beautiful Chateauguay Valley of South-western Quebec.  Because popcorn requires a longer growing season than most types of corn, Steve and Loraine consider their area to be at the northern limit of successfully producing this crop. To their knowledge, they are the only commercial producers of certified organic popcorn in Quebec. Once popped, White Lightning possesses a delicate, crispy texture, and a slightly nutty flavor, vastly different from the more common yellow popcorn varieties with which most people are familiar with, and a world away from microwave popcorn!
Marisa Mauro of Ploughgate Creamery is based in Fayston at Bragg Farm, a beautiful historic farm she acquired through the Vermont Land Trust. Marisa makes Cultured Butter fresh from Vermont cream. The cream is cultured for 48 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. Hope you enjoy this delicious fresh butter this week!
Meat Share
This week's meat share includes a Pete's Greens Whole Chicken, McKnight Farm Burger, and Sliced Bacon and Cheese Sausage from VT99.
Pete's Greens Pastured Chickens - we have some good sized chickens for you this month.  You will get a meal out of the bird, plus some good leftovers!
Our friend Seth Gardner at McKnight Farm is a long time organic dairy farmer and we have been working together to regularly include Seth's beef in the Good Eats meat share. This month you will receive their Organic Burger, which is great for making hamburgers or chili.
The Sliced Bacon and Cheese Sausage in your share this week are both from VT99, a collaboration between us and Jasper Hill. Evan is our sausage-maker extraordinaire, and he has been working on developing many incredible flavors of sausages, using vegetables from our farm, and in this case, cheese from Jasper Hill. See some of his sausage flavor trials pictured, right. The Cheese Sausage in your share is a fresh pork sausage made with our pork, mixed with white wine (riesling from Grandview Winery in Calais), a simple spice mix, and Alpha Tolman cheese, aged about one year before being added to this natural-casing sausage. Evan suggests preparing the sausages slowly by baking them at 350, then browning in a pan with a small amount of oil. Cooking them slowly will help keep the delicious cheese from escaping. They can be eaten on a bun or over your favorite dish. Thaw them under running water or in your refrigerator. Consume within 5 days of thawing, or keep them frozen for up to 6 months.
Making Popcorn on the Stove: 
Things you need:
Large pot with lid
3 tablespoons coconut oil (virgin coconut oil gives the best flavor)
1/2 cup popcorn kernels
very large bowl
3 tablespoons melted butter
fine ground sea salt
2 medium-large serving bowls
Start heating pot with oil over medium-high heat.  Drop three kernels in the oil and cover the pot.  When you hear all the kernels pop (meaning the oil is hot enough), add the rest of the popcorn and swirl it around to get it all coated in the hot oil and let the kernels settle into an even layer.  Put the lid back on the pot and when the kernels start popping, start shaking the pot back and forth a little.  Once the popping really starts going, I crack the lid a little to allow steam to escape (but not enough to allow oil and kernels to come flying out at me!) and hold it in position while continuing to shake the pot.  I suggest wearing pot holders while doing this.  Once the popping slows to where you can count several seconds between each pop, dump the popcorn into a large bowl.  Drizzle popcorn with melted butter, sprinkle with salt, and toss to coat.  Divide popcorn between two serving bowls and enjoy the show! 
Sausage with Cabbage and Apples
This is a great way to use your cabbage in a tasty main dish.
½ head green cabbage, shredded
2 granny smith apples, cored and thinly sliced
¼ cup pecans
¼ cup dried cranberries
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
½ cup chicken stock
1 tablespoon apple cider vinegar
¼ teaspoon Kosher salt
¼ teaspoon fresh ground pepper
4 to 6 sausages
Preheat oven to 400F. In a large casserole or baking dish, place and spread the cabbage along the bottom of the dish. On top of the cabbage, evenly scatter the apple slices and then the pecans and cranberries.
Sprinkle the sage and thyme over the cabbage and apples.
Next, pour the chicken stock and apple cider vinegar over the cabbage. Sprinkle with salt and pepper.
Lay the sausages over the cabbage and apples, pressing down lightly. Sprinkle with salt and pepper. Cover tightly with foil and place in the oven. Bake for 35 to 45 minutes until the sausages are cooked and the cabbage is soft.
Remove foil and serve.
Sweet Potato Sheperd’s Pie
This recipe is based off of Paleo Comfort Food's Farmer's Pie, The mashed sweet potato recipe is from Food Lover's Kitchen. You can substitute dairy milk for coconut milk if you'd like, and add or subtract any vegetables to your liking!
2 lbs ground beef (preferably grass-fed)
4 cloves garlic, minced
1 medium yellow onion, chopped
2 carrots, chopped
8oz of mushrooms, sliced
16 oz peas, frozen or fresh
6 oz tomato paste
2 tbsp balsamic vinegar
1 Tbsp fresh rosemary, chopped
2 tsp fresh thyme
4 to 6 medium sweet potatoes
½ cup coconut milk
1 Tbsp butter plus more for the pan
sea salt and pepper
Preheat your oven to 350 F.
In a large skillet, brown the meat with the cloves of garlic in butter.
Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.
Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.
Cook until all of the excess liquid has cooked off. Stir in the peas.
Pour the meat mixture into a large baking dish-- 9X13" works well.
Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft-- about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).
Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, butter, sea salt and pepper.
Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
Bake the shepherd's pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.
Oven Fried Pickles
If you want an alternative way to use our zesty pickles, try this fun, mouthwatering appetizer!
1 jar pickles, slices
2 eggs
1⁄3 cup flour
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon cajun seasoning
1 teaspoon pepper
1 1⁄2 cups panko breadcrumbs
ranch dressing, and hot sauce for dipping
Turn oven broiler on high.
In a medium bowl, whisk together eggs and flour.
Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
Place panko bread crumbs in a shallow dish.
Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray.
Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.
Serve with Ranch dressing and a dash of hot sauce.
Popcorn Snack Bars
The combination of popcorn, coconut, almonds, raisins and apricots is the perfect blend of salty and sweet in these popcorn snack bars.
1/2 cup unsweetened shredded coconut
3/4 cup almonds, chopped
8 cups plain popped popcorn
2 cups rolled oats (do not use instant)
1/2 cup raisins
1/2 cup thinly sliced dried apricots
3/4 cup honey
3/4 cup packed light brown sugar
1/4 teaspoon salt
Preheat oven to 350ºF. Spread coconut on an ungreased baking sheet and bake until lightly toasted, stirring once or twice, about 5 minutes. Transfer to a bowl to cool. Wipe off baking sheet and spread almonds on it. Bake until golden brown and fragrant, 5 to 7 minutes, stirring once or twice. Transfer to bowl with coconut to cool.
Mist a 9-by-13-inch baking dish with cooking spray. In a large bowl, combine popcorn, oats, coconut, almonds, raisins and apricots; stir well.
In a small pan over low heat, combine honey, brown sugar and salt. Cook, stirring, until sugar dissolves, about 5 minutes. Pour honey mixture over popcorn mixture; stir until all ingredients are well-coated and there are no dry spots. Transfer mixture to baking dish. Using lightly moistened palms, firmly press mixture into baking dish. Refrigerate for at least 30 minutes before cutting into bars.
Chinese Stir Fry
This recipe is easy and versatile. You can use your frozen stir fry mix, cabbage, carrots, and even top with sunflower shoots. If you bake up a whole chicken beforehand, you can use any leftover meat in this dish.
300g vegetables, finely shredded e.g. cabbage, carrots, mushrooms, peppers
2 tablespoons vegetable oil 
350g lean pork, turkey or chicken, shredded
1 tablespoon soy sauce
2 teaspoons Chinese 5 spice 
2 onions, thinly sliced
2 cloves garlic, crushed
½ red chilli or pinch chili flakes or cayenne pepper
2 tablespoons water
Prepare all the vegetables and set aside.
Heat a wok or large frying pan over high heat and add 1 tablespoon of the oil. Once hot, add the pork and stir-fry for 3-4 minutes. Remove the pork from the wok and put into a bowl, then add the soy sauce, sprinkle with the Chinese 5 spice, mix well and set aside.
Heat the remaining oil in the wok and add the onions. Stir-fry for 2 minutes then add the garlic and chili and stir 1 minute.
Add the mixed vegetables and return the pork to the wok, stir for 2 minutes, add 2tbsp water, cover with a lid and cook for a further 1 minute. Mix well and serve immediately with rice or noodles.
Parmesan Thyme Popcorn with Browned Butter
If you're looking for a savory popcorn snack, this is a great bet!
2-3 tbsp. unsalted butter
1 clove garlic, grated (or finely minced)
½ tsp. fresh thyme leaves, minced
1 tsp. olive oil
1/3 cup popcorn kernels
2-3 tbsp. grated Parmesan cheese
Salt and pepper, to taste
Place the butter in a small skillet over medium heat.  Melt the butter completely.  Continue to cook, whisking frequently, until the butter foams, bubbles slightly, and begins to brown.  Continue whisking until the butter is evenly browned, being careful not to burn.  Just before it is finished, stir in the garlic and thyme.  Remove from the heat and let cool slightly.
In a popcorn popper or large pot, heat the olive oil over medium high heat.  Add the kernels to the pot, cover, and cook until all the kernels are popped. Remove from the heat, add in the browned butter mixture along with the grated Parmesan and stir well to coat evenly.  Season with salt and pepper to taste, and stir once more.

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