Thursday, February 18, 2016

Good Eats Weekly Newsletter - February 17th, 2016

Welcome to the Spring CSA!
If you are a new member, please see below for detailed instructions to help with pickup.
Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Mixed Shoots, Russet Potatoes, Carrots, Cress,
Shallots, Savoy Cabbage
Out of the Bag:
Frozen Broccoli, Frozen Squash Puree
Localvore Offerings Include:
Pete's Greens Pizza Dough
Pete's Greens Tomato Sauce
Butterworks Farm Cottage Cheese
Half Veggie Only Members
Mixed Shoots, Russet Potatoes, Carrots,
Shallots, Savoy Cabbage
Out of the Bag:
Frozen Broccoli
It's the first week of the Spring CSA!
We are still accepting Sign-ups for the Spring Share, so tell your friends!
We will pro-rate the cost of your share when you join late.
Share Pick-Up Instructions! Please review.
Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Step #1:
Find your name on the Names List - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Check your share type on the Names List. Share types are Lo
calvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.

Step #2:
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on a second clipboard or on an attached sheet. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable only shares. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pantry members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday) of every month
starting March 2nd.
Which color bag do I take?
If you are a Half share member (with or without pantry) take a bright yellow bag shown in the picture of Erick, on the left.
If you are a Localvore or Veggie Only member take a tan / light green bag shown in the picture of Kat, on the right.
You will also look for "out of bag" items (like frozen goods). Localvore/Pantry items will need to be gathered from their respective bins/containers. 
Storage and Use Tips 
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! Or try them on sandwiches or in asian noodle dishes.
Shallots - Shallots are a member of the allium family, and are similar to both garlic and onions. They grow in cloves similar to garlic and have a sweet, mild flavor like a sweet or Spanish onion. They are well known for their ability to be caramelized or cooked down to where the sugars are reduced or concentrated. When eaten raw, they are much sweeter and milder than even sweet onions. You can slice them thin and saute them in recipes that benefit from a sweet, mild onion flavor. When minced, they are fantastic in homemade vinaigrette and pan sauces. Store them in a cool, dark place.
Red Savoy Cabbage - Wait... this cabbage looks green! With the outer red leaves removed after storage, a mostly green head is left inside. Savoy cabbage has loosely wrapped, savoyed or crumpled leaves.  These cabbages have a thick wrapper leaf which enables them to store well but are not as well suited to stir fry or egg rolls as Chinese types of cabbages with their thin skins and sweet flavor.  They are also not so high in dry matter like your slaw or kraut cabbages which are perfect for retaining structure during processing and fermenting.  The savoy cabbage is perfect for cooking however, especially in soups that can tenderize its thick kale-like leaves.  I also prefer savoy cabbages to stuff with rice, tomato sauce and sausages.  Saute with a little butter and a splash of milk or cream to quickly soften the leaves and bring out its sweet flavors on the stove top.  Store cabbage in a plastic bag in your crisper drawer for a few weeks.
Cress was harvested from our high tunnels this morning! Bunches are included in the full veggie bags. 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.
Russet Potatoes - Also known as Idaho or baking potatoes, Russets 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.
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.
Frozen Broccoli - Our frozen broccoli was blanched for a minute or two in our kitchen before cooling and freezing.  It is not a substitute for fresh broccoli in salads or places where you really need the veggies to be crisp.  But they are fantastic for pastas, burritos, casseroles, quiches, soup etc. To reheat, bring some water to a boil in a pot and put in all or a part of the bag of broccoli (you can saw off chunks of frozen if you don't want to use the whole thing). Heat for 2-5 minutes, testing each minute after 2 minutes to see if it has reached the tenderness you seek.
Frozen Squash Puree -  Full veggie members only. In the fall we put up our year's worth of squash puree. The annual making of our squash puree is a joint effort. High Mowing Seeds grows several super sweet varieties of winter squash in order to collect the seeds for their customers. They do the seed extraction at our farm and we take all the flesh of the squash and steam it to make the puree. This squash puree came from a butternut variety and it has a very high sugar content. You can use the puree as a side dish, or in soup, or to make pumpkin pie.
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 Pizza Dough, Pete's Greens Tomato Sauce, and Butterworks Farm Cottage Cheese! You can use some of your ingredients to make pizza this week, or others to make lasagna!
Our Tomato Sauce is a made using our organic tomatoes & onions plus garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper. We preserve our tomatoes in the height of summer for maximum freshness!  This sauce is coming to you frozen for easy delivery.  You can defrost and put on a pizza right away or freeze it for later use.  It's also great in pasta dishes, like lasagna.
Richard in our kitchen at the farm made your Pizza Dough, with a blend of organic Gleason Grains, Snake Mtn Sifted Wheat Flour, organic Quebec Milanaise flour, plus water, yeast, salt, olive oil. This special dough is coming to you frozen, but you can thaw it in the fridge or put it back in the freezer for a later date.
Butterworks Farm, owned by Jack and Anne Lazor in Lowell VT, has been an innovator and leader in organic grains and high quality dairy for decades. They have a full line of yogurts and cottage cheese made from high quality organic Jersey cow milk, with no added thickeners. This Organic Cottage Cheese is a new product that has a clean, pleasing flavor and a large curd. Eat it with your morning berries or mix it into pancake or biscuit batters. Use it in lasagna or blend it into a fruit smoothie. The possibilities for this delicious product are endless!
Gluten Free (or Regular) Lasagna
This recipe uses cabbage leaves instead of pasta to make lasagna! But if you have no qualms with noodles, you can simple replace the cabbage with cooked lasagna noodles (about 12).
1-2 lbs ground beef (optional)
2-3 cups tomato sauce
Optional for the sauce: chopped veggies: onions, peppers, shallots, carrots, etc.
1 head of cabbage (or 12 lasagna noodles, cooked and drained)
1 egg
6 oz shredded mozzarella cheese (reserve 2 oz for top layer of lasagna)
6 oz shredded Parmesan cheese
1 cup cottage cheese
salt and pepper to taste
Preheat oven to 375 degrees.
Crumble beef in medium saucepan and cook until browned. Remove from heat and drain fat. Return cooked beef to heat, add tomato sauce sauce and chopped veggies. Cook on medium heat until sauce has heated through; about 8 minutes. Add salt and pepper to taste.
If using cabbage:
Cut cabbage in half and place in boiling water. Boil for 10-12 minutes or until softened. Drain cabbage and chop into large pieces. Sauté cabbage with oil in large skillet over medium high heat until softened, about 2-3 minutes. Pour into large bowl lined with paper towels. Roll up cabbage in paper towels and squeeze out remaining water and oil; set aside.
Combine egg, cheeses and yogurt in small bowl.
Layer small amount of cabbage (or noodles), meat sauce and cheese mixture in 9" x 12" baking dish. Repeat layers with remaining cabbage, meat sauce and cheese mixture. Sprinkle reserved mozzarella cheese on top.
Place baking dish on baking sheet; bake 15-20 minutes until lightly browned and bubbly.
Cool 10 minutes then serve and enjoy.
Twice-Baked Broccoli & Cheddar Potatoes
Twice-baked potatoes are first baked in their skins. Once cooked, the filling is scooped out and other ingredients are mixed in to add flavor. The filling is then placed back inside the empty potato skins and the potatoes are baked again. This recipe, with a little cottage cheese added for protein and additional vegetables mixed in, is a meal in itself.
2 medium russet potatoes
2 teaspoons olive oil 
1/2 cup shredded cheddar cheese, plus 1 tablespoon for sprinkling
1/4 cup cottage cheese or sour cream
1 cup chopped fresh or frozen broccoli 
Salt and pepper, to taste
Preheat the oven to 400 degrees Fahrenheit. Rinse the potatoes in cold water and pat them dry.
Place the potatoes in a baking dish and drizzle them with the olive oil and sprinkle with a big pinch of salt. Bake the potatoes until they’re fork-tender, about an hour.
While the potatoes bake, bring a small pot of water to a boil. Add a big pinch of salt and add the chopped broccoli to the boiling water. Cook the broccoli until it’s soft and bright green, about 2 minutes. Drain the broccoli and run it under cool water to stop it from cooking.
Remove the potatoes from the oven and carefully slice the top off each potato. Use a spoon to scoop the filling out of each potato and place it in a bowl.
Stir in the cheddar cheese, cottage cheese or sour cream and chopped broccoli. Season the potatoes to taste and divide the potato-cheese mixture evenly between the two potato shells.
Sprinkle each with the remaining cheese and bake until the cheese melts and the potato begins to brown, about 10 minutes. Remove the potatoes from the oven and serve.
White Pizza with Salad
1 pizza dough
3 ounces (90 grams) mozzarella di bufala (buffalo mozzarella), shredded or torn into small pieces
2 to 3 cloves garlic, very thinly sliced
 Extra-virgin olive oil, for drizzling
1/2 to 1 1/4 cups fresh cress, pea shoots, sunflower and radish shoots, or other baby greens
 Juice from 1/4 to 1 lemon
 Sea salt and coarsely ground black pepper
 Parmigiano-Reggiano, for sprinkling
Preheat the oven to 450°F (260°C) for 1 hour. Slide a baking stone or a large cast-iron skillet turned upside down in the oven to preheat.
Stretch the pizza dough to a diameter of 12 inche.
Scatter the mozzarella and garlic evenly over the dough, leaving a 1-inch border around the edge. Drizzle some extra-virgin olive oil over the pizza.
Carefully slide the pizza onto the baking stone and bake until the crust is golden and the cheese is bubbling, 10 to 15 minutes.
Place the watercress, pea shoots, baby spinach, or other baby greens in a large bowl. Drizzle with more olive oil and lemon juice to taste and gently toss to coat each leaf.
Remove the pizza from the oven and place it on a cutting board. Top it with the mound of greens and sprinkle with salt and pepper to taste. Grate some Parmigiano-Reggiano over the pizza, slice it into wedges, and dig in.
Butternut Squash Risotto with Sage
1 tablespoon butter
1 package pureed squash, thawed
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
3 cups chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often to heat through.
Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
Sautéed Cabbage and Carrots with Turmeric
Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many Ethiopian recipes, from vegetables and lentils to meat and chicken. In this delicately spiced vegetarian dish, chunks of carrots and cabbage are added to the base and cooked until the cabbage is sweet and silky. Turmeric, the main seasoning, lends an earthy flavor.
1/3 cup extra-virgin olive oil
3 medium onions or shallots, finely chopped (1.5 cups)
6 garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 tablespoons ground turmeric
1 pound carrots, quartered lengthwise and cut into 1 1/2-inch lengths
3 pounds green cabbage, cored and cut into 3/4-inch pieces
In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.
Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes. Season with salt and serve.

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