Thursday, February 18, 2016

Good Eats Weekly Newsletter - February 10th, 2016

 
It's the last week of the Fall/Winter Share,
so this will be your last delivery unless you sign up for Spring!
 
Sign Up Now for the Spring CSA! Sign up by Friday if you don't want to miss a delivery and start your Spring Share next week!
 
Thanks for joining us for the Fall/Winter Share! 
 
 
 
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mixed Shoots, Potatoes, Carrots, Parsnips,
Kohlrabi, Leeks
 
Out of the Bag:
Butternut Squash, Frozen Kale, Frozen Jalapenos
 
Localvore Offerings Include:
Organic Frozen Blueberries
Tangletown Farm Eggs
Pete's Greens Pesto
 
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
Mixed Shoots, Potatoes, Carrots, Parsnips
 
Out of the Bag:
Butternut Squash, Frozen Fresh Peppers
 
 
 
 
Our Spring CSA Starts Next Week!
. . . . . . . . . . 
 
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!
 
Winter CSA Survey Heading your Way Soon!
 
We will be sending you a survey soon where you can tell us what you thought about the share. This is one of the most important ways that we learn about what you liked and didn’t like, what you wanted to receive more or less of, how you felt about the localvore items, and what we can do to improve. We directly use your feedback to plan for the next share, and we hope that you will take a few minutes to help us improve your CSA experience. Thanks!
 
Please Sign up for the Spring CSA This Week
 
It’s a busy week here! We are gearing up for the Spring Share next week, and I will be working hard to get all of our Spring CSA members signed up! I will only be able to guarantee that you’ll receive the first spring delivery (next week) if I receive your check by this Saturday, since this is when we will need to finalize deliveries for the following week. I really appreciate your efforts to sign up on time and keep things manageable on our end. Looking forward to a great spring share! ~Allison
 
Around the Farm
 
Spring is certainly on our minds! We are gearing up for spring at the farm by continuing to plant trays and trays of seeds that will one day be transplanted out into our high tunnels and fields. We grow our vegetable starts under lights and in our greenhouse to keep these baby plants happy and growing strong. 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 
 
 
Mixed ShootsThis 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!
 
PotatoesNicola 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.
 
CarrotsCarrots are in the family Apiaceae, or the umbel family. Other members of the family include parsley, dill, parsnips, and fennel. Because carrots are biennial, they do not flower in the "first year", during which we typically eat them. Carrots store well in part because the plants are surviving in hopes of a second year of growth and reproduction. In storage, they actually increase their Vitamin A content for several months. Store in your crisper drawer to ensure that they retain needed moisture.
 
ParsnipsRelated to the carrot, the parsnip has grown wild in Europe for millennia and was considered a delicacy by the Roman aristocracy. Though parsnips are usually eaten cooked, they can also be eaten raw like carrots. They have a sweet nutty flavor and lend themselves well to cooking with honey, maple syrup and butter. They are a very flexible starch. Try them sauteed, baked, roasted and mashed, as well as in soups and stews. Store parsnips as you would carrots, loosely wrapped in a plastic bag in your crisper drawer.
 
Kohlrabi The name Kohlrabi is derived from the German word for cabbage "kohl" and turnip "rabi".  It is the same species as cabbage, broccoli and Brussels sprouts. Although each has been selected to appear and taste very different, they have all been derived from the same wild cabbage cultivar. The taste and texture of kohlrabi are similar to that of a broccoli stem or cabbage heart, but milder and sweeter. Some kohlrabi has a zesty bite, but these ones have sweetened in storage. Kohlrabi is eaten raw as well as cooked. The skin should always be peeled off before eating.
 
Leeks The leeks in the full veggie 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.
 
Butternut Squash - These beautiful butternut squash are from our friends at the Intervale Community Farm in Burlington. With a slightly warmer climate than we have here in the Northeast Kingdom, these guys have grown an abundance of squash that they are happy to share with us! Peel your butternut and cube to boil or saute for your soups or curries, or cube more finely to add to a roasted vegetable medley.
 
Frozen Kale - You can use frozen kale pretty much anywhere you'd use frozen spinach.  Tip for using...  If you won't use the whole package at once, take it out of freezer and let it thaw a bit on counter.  Once softened some you can attack it with a knife and saw into several slices of frozen goodness.  Then use what you will and throw the rest of the sliced sections back in freezer.  Next time you won't have to thaw to saw, just grab a slice.
 
Frozen Jalapenos This week's frozen jalapenos (full veggie shares) will add a little zing to your recipes! To use your peppers thaw in the fridge overnight, remove from package and rinse. Or if you just need a pepper to spice up a dish, just take a single frozen pepper from the bag and chop it while just off frozen and add in to whatever you are making. The seeds and the inner ribs where the seed attaches are the hottest part of the pepper. For a rich and earthy jalapeno flavor without intense heat simply cut peppers open and remove inner ribs and seeds with a pairing knife. This may still give you a bit of spice but not nearly as much as before.  My best advice when working with hot peppers of any sort is to wear gloves while preparing them.  Make sure to wash your hands thoroughly before touching any part of your body to avoid being burned.
 
Frozen Fresh Peppers Our frozen peppers (for half veggie share members) 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. 
 
 
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 weeks Localvore share includes Frozen Blueberries from Elderflower Farm, Pete's Greens Basil Pesto, and Tangletown Farm Fresh Eggs.
 
We are grateful that Tangletown Farm can provide us with nutritious Local Eggs all winter long! At Tangletown Farm in West Glover, Lila and Dave raise pasture-based hens on their land, and feed them Vermont grains and vegetables. These chickens have mobile coops to keep their diets lush and healthy.
 
Our Basil 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 wild organic Maine Blueberries are from one of two farms. Some are from Elderflower Farm in Lincolnville, Maine, owned by Briar Lyons. Elderflower farm specializes in raw milk, yogurt, cheese, eggs, honey, and of course, wild blueberries. The rest of the berries are from Merrill's Blueberry Farm in Ellsworth, Maine. Todd Merrill and his family have been in the blueberry business since 1925.  They provide a great service to the Maine blueberry community by providing a place to clean, sort, freeze and store berries. These delicious berries are perfect for all uses: pies, smoothies, or just eating by the handful. They are coming to you frozen, and can either be thawed or stuck back in the freezer. 
 
 
 
Recipes
 
Shoot Salad
 
This recipe came from our former wash-house manager, Annie.  This was her stand-by recipe for a bowl of greens in her kitchen.
2 eggs
Shoots salad mix
Olive oil
Mustard
Apple cider vinegar
Salt & Pepper
Optional: blue cheese, walnuts, almonds, bacon
 
Hard boil two eggs (Place the eggs in a small pot of cold water. Heat over medium heat. Remove from the stove as soon as water boils. Let sit ten minutes. Remove the eggs from the water.) While still warm, chop the eggs into large pieces and throw them on top of a bowl of greens. Mix up a dressing of mostly olive oil, a squirt of dijon mustard, a bit of apple cider vinegar, and a solid pinch of sea salt and pepper. Pour dressing over the eggs and greens, and mix. Sometimes almonds, or bacon, or blue cheese make it into the bowl, but eggs and a mustard dressing are the basics.
 
 
 
Butternut Squash and Parsnip Baked Pasta
 
This dish features a great combination of vegetables for hearty texture and flavor. It can be dressed up for company or dressed down for a weeknight meal.
 
1 tablespoon olive oil
1 cup finely chopped onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped parsnip
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh or 1 teaspoon dried parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups uncooked penne pasta
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Cooking spray
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
 
Preheat oven to 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.
 
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.
 
Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
 
Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.
 
 
Crispy Apple & Kohlrabi Salad
 
This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It's a delicious and unique side salad. 
 
2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼" wide
1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼" wide
⅓ cup grated gouda cheese (optional, not shown)
¼ cup fresh tarragon leaves
3 tablespoons toasted sunflower seeds*
Lemon zest, to taste
1 to 2 tablespoons olive oil, to taste
1 to 2 tablespoons lemon juice, to taste
Flaky sea salt (like Maldon) and freshly ground black pepper, to taste
 
In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon's worth or more).
 
Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
 
 
 
Kale & Cheddar Scrambled Eggs
 
Kale and eggs go perfect together in this simple recipe. When using frozen kale in this recipe, thaw and squeeze out an extra liquid before adding it to your pan to reheat.
4 large eggs
Salt and pepper, to taste
1 teaspoon olive oil
½ medium shallot, sliced
3½ cups of chopped kale leaves
½ cup grated Cheddar cheese
 
In a bowl, whisk the eggs, salt, pepper and 1 tablespoon of water. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the shallot and cook, stirring until golden brown, about 4 minutes. Add the kale and cook until wilted, about 5 minutes, stirring occasionally.
 
 Add the whisked egg and grated cheddar to the kale, and mix vigorously until the eggs have set. Serve immediately with toast.
 
 
 
Carrot & Orange Soup
 
This soup can be eaten hot or cold, with a drizzle of olive oil or a dollop of sour cream or Greek yogurt. From Ally Zeitz of the Drexel Food Lab.
 
¼ cup olive oil
4 cups carrots, chopped
½ cup shallots, chopped
6 cups low-sodium vegetable stock
1 cup orange juice
Salt and pepper to taste
 
In a medium pot, heat olive oil over a medium high flame. Add carrots and shallot to the pot cook a minute then lower the flame to medium and sweat until soft, about 5 minutes.
Pour in vegetable stock, raise the flame to medium high and bring to a simmer. Cook for about 15 minutes, or until the carrots are cooked through and soft.
 
Remove the soup from the heat. Pour soup into a blender and puree until smooth. Blend hot liquids in batches with the vase filled only half way up. Hot liquids expand in the blender and can blow the top off and scald.
 
Stir in orange juice to pureed soup, season with salt and pepper to taste. Serve warm or chilled.

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