Tuesday, March 29, 2016

Good Eats Weekly Newsletter - March 30th, 2016

 
 
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mesclun, Cress, Potatoes, Rutabaga
Beets, Red Cabbage, Onions
 
Out of the Bag:
Frozen Peas or Beans, Frozen Stir Fry Mix
 
Localvore Offerings Include:
Tangletown Farm/Axel's Eggs
Milanaise Organic All Purpose Flour
Amir Hebib's Mushrooms
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
Mesclun, Rutabaga, Potatoes, Red Cabbage,
Beets, Onions 
 
Out of the Bag:
Frozen Peas or Beans
 
 
 
Comments or Suggestions for our CSA? Leave them in our new Comment Box!
 
 
(Tell your Neighbors: We are Still Accepting Spring Sign-Ups!)
 
 
 
 
We will pro-rate the cost of your share when you join late. Pro-rated prices are listed on the signup form.
 
Tell your friends to
Call for Egg Cartons!
 
Axel would like to reuse your clean egg cartons for his growing business! Please bring any extra paper egg cartons (no plastic or styrofoam, just paper, 12-egg cartons please).to your pickup site, stacked with any other cartons for our driver to pick up next week. Thanks!
 
 
Around the Farm
 
    Spring is a time of transition on the farm, from winter storage to spring growth. From withstanding the cold to embracing the sun (or rain). As more open space becomes available in our cold storage, we are scheming and dreaming of filling the space with new spring and summer harvests that will quickly turn around and go out to our members. Our greenhouse is filled to the brim with sprouting plants that will yield fruits and greens throughout the growing season. But for now we're in a holding pattern, waiting for the weather to become more stable and give us the go-ahead. While we wait, our CSA is full of hardy crops that have sweetened in storage, and the first tender greens that are promising us that spring, in all its variability, has arrived.
 

 
 
Storage and Use Tips 
 
Mesclun - This week's salad greens are a mix of the year's first lettuce, as well as claytonia, mizuna, and shoots. Every week we're seeing a little more growth in the high tunnels. These greens are great for salads of all sorts. Store in the crisper drawer in your fridge, and eat within a week.
 
Yukon Gold Potatoes are very versatile and can be used in a number of recipes.  They're starchy enough to bake and firm enough to boil, making it as close to the everything potato if it existed.  A good potato can be incredibly delicious sautéed in a little garlicky olive oil, simmered in stock, boiled and drizzled with the tiniest amount of butter and a sprinkle of mint, or mashed with greens. So many possibilities!
 
Bunched Cress - This upland cress has a deep pungency with a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Cress is rich in vitamin C, vitamin A, iron, and calcium. Great in salads, or hardy enough to be wilted on hot dishes or used as a heaping garnish.
 
Rutabaga -  The rutabaga is believed to have originated as a cross between a turnip and a cabbage. Sweeter than a turnip, rutabagas are delicious boiled and mashed with butter (with or without potatoes). They also make great oven-roasted fries when cut into matchsticks. Rutabagas should be peeled before use. Keep them loosely wrapped in a plastic bag in your fridge.
 
Beets - The red beets in your share are a special treat this time of year, since we are nearing the end of our root cellar stocks. Beets are great roasted, or shredded raw on a salad. Store in a loose plastic bag in your fridge.
 
Red CabbageThis is by far one of the most striking cabbages in the field as well as on the dinner plate. Red cabbage takes a bit longer to cook down than your typical green cabbage and the color will bleed into other ingredients you are cooking with. It's great lightly cooked in a stir fry. Braise it separately and mix it in at the end so that other veggies keep their color. It also makes a beautiful slaw which is super tasty paired with a maple vinaigrette. Cabbage will store for a long time in your fridge. Wrap in plastic and store in your crisper drawer. Peel away outside leaves when preparing and discard.
 
Onions - The yellow onions are again coming to you from Riverside Farm in East Hardwick. Riverside is an organic vegetable farm in East Hardwick owned by Bruce Kaufman and Judy Jarvis.  Together they cultivate 20 acres of organic vegetables. They've had a beautiful onion crop that has outlasted ours in storage, and we're grateful that they have partnered with us! Onions are best stored in a cool dark place.
 
Frozen Peas or Beans - Peas and beans both take a lot of work to harvest by hand, and so they are special additions to your share this week. You will have either peas or beans with your share. 
 
Frozen Stir Fry Mix - Frozen in the peak of summer, this mix contains broccoli, cauliflower, peppers, onions, and carrots. It is great in sautees or soups.
 
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, you will receive fresh Pasture-Raised Eggs from either Tangletown Farm or from Axel's Eggs. Lila and Dave of Tangletown Farm in West Glover are committed to quality and sustainability on their diversified farm, where they raise pastured meats and sell us delicious eggs! Axel McKenzie has been in the egg business since the age of 8 (approximately four years) and is growing his business on his family's farm in Craftsbury. In the winter these hens have had a yummy varied diet including leftover shoots and greens from our farm! 
 
Just over the border in Compton, Quebec, Lily Vallières and Robert Beauchemin, owners of La Meunerie Milanaise began producing organic cereal grains on their farm in Quebec's Eastern Townships in 1977. They are committed to sourcing their flours locally, and their partner farms grow varieties of wheat that are adapted for our climate. Their innovation and success has been important for bakeries in our region who wish to purchase local organic flours appropriate for making artisan breads. The organic Unbleached White Flour in your share this week, made with Quebec winter wheat, is a perfect all-purpose flour, great for breads and other baked goods.
 
Amir Hebib from Colchester has over 20 years experience growing mushrooms, having been a mushroom farm manager for a large Bosnian agricultural producer before immigrating to Vermont over a decade ago. He started his own small mushroom business where he grows shiitakes and oyster mushrooms. You'll see his mushrooms in restaurants and markets in our area. Growing in a mushroom house behind his own house, Amir's mushrooms take a lot of daily care. The Mushrooms in your share this week are so tender and fresh that you can eat the whole mushroom, stem and all. They have a deep, hearty flavor, making them a great substitute for beef in some recipes. Amir's favorite simple way to prepare his mushrooms is to sautee some onions in butter, add sliced mushrooms, then once coated and starting to soften, add a few eggs for a flavorful scramble.
 
 
 
Recipes
 
Red Cabbage and Beet Salad
 
1 red cabbage
2 small red onion, diced
2 red apple, cored and diced
½ lb beets, finely diced
50g walnut piece, roughly chopped
2 large orange
5 tbsp red wine vinegar
3 tbsp redcurrant jelly
2 tbsp clear honey
2 tbsp olive oil
 
Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beets and walnuts. Finely grate over the zest from the oranges.
 
Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
 
Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.
 
 
 
Spaetzle with Vegetables and Mushrooms
 
Spaetzle, a specialty from southern Germany, is a dish of small pasta-like dumplings. It goes well with a mix of vegetables and mushrooms for a comforting meal that’s fun to make.
 
Salt
2 cups all-purpose flour
Freshly ground pepper
1/8 teaspoon freshly grated nutmeg
2 large eggs, lightly beaten
1 cup quark cheese or farmer's cheese
2/3 cup heavy cream
½ ear of white corn
2 tablespoons unsalted butter
½ pound mushrooms, such as cremini, sliced or quartered
Fresh lemon juice
½ pound Brussels sprouts, leaves separated
½ cup diced carrots
½ cup peas
Tarragon leaves, for garnishing
 
Bring a large saucepan of salted water to a boil. In a large bowl, whisk the flour with a half teaspoon of salt, a quarter teaspoon of pepper, and the nutmeg. Add the eggs, cheese, and one third of a cup of the cream and beat until smooth.
 
Fill a large bowl with ice water. Working in batches, press the dough through a spätzle maker into the boiling water; or use a colander with large holes and a rubber spatula. Cook until the spätzle float to the surface, two to three minutes. Using a fine sieve, transfer to the ice water for one to two minutes, and then move to a colander to drain.
 
Bring a small saucepan of salted water to a boil. Fill a small bowl with ice water. Add the corn to the boiling water and cook until tender, about five minutes. Transfer to the ice water to cool as quickly as possible, one to two minutes, then drain. 
 
In a medium saucepan, melt one tablespoon of the butter. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated, about seven minutes. Season with salt, pepper, and lemon juice.
 
In a large saucepan, melt the remaining one tablespoon of butter over medium-high heat. Add the Brussels sprouts and carrots and cook for 30 seconds. Add the spätzle, corn, peas, mushrooms, and the remaining one-third cup of cream and cook until warmed through, about two minutes. Season with salt and pepper.
 
Spoon the spätzle into a warmed serving bowl or onto plates, garnish with the tarragon, and serve.
 
Potato-and-Turnip Cakes
1 pound potatoes
1/2 pound white turnips (about 1 large)
1/4 cup olive oil
1 teaspoon coarse salt
1/4 teaspoon ground pepper
 
Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.
 
Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.
 
 
 
Chocolate-Beet Cupcakes with Cream Cheese Frosting
 
This sneaky recipe uses your flour, eggs, and beets to make a deliciously unique dessert, that’s even a tad healthy. For an even healthier take, reduce the sugar in the batter.
 
2 cups diced peeled beets (1/2-inch; about 2 medium)
2/3 cup buttermilk
1 1/2 cups unbleached white flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup canola oil or grapeseed oil
1 3/4 cups packed confectioners’ sugar, divided
2 teaspoons vanilla extract
5 ounces cream cheese, at room temperature
 
Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add beets, cover and steam until tender, 10 to 12 minutes. Transfer to a blender. Add buttermilk and puree until smooth. Reserve 2 tablespoons of the beet puree. Pour the rest into a large bowl.
Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl. Whisk egg, oil, 1 cup confectioners’ sugar and vanilla into the beet puree in the large bowl. Stir in the dry ingredients until just combined. Spoon the batter into the prepared muffin cups.
 
Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
 
To prepare frosting: Combine the remaining 3/4 cup confectioners’ sugar and cream cheese with the reserved beet puree in a medium bowl. Beat with an electric mixer until smooth. Top each cooled cupcake with a generous 1 tablespoon frosting.
 
 
 
Mixed Vegetable and Mushroom Galette
 
A galette is a savory dinner pie that is super flexible and can be adapted in any way you please. If you don’t have a wilted green in your freezer (spinach, chard, etc.), substitute finely shaved potatoes, rutabaga, or wilted cress into your galette for the swiss chard the recipe calls for. You can even crack a fresh egg on top before baking for a little extra heartiness.
 
Whole wheat dough:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
 
Galette:
1 cup ricotta
Kosher salt
3 tablespoons olive oil, divided
4 ounces maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
1 garlic clove, finely chopped
1 large bunch Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
All-purpose flour (for parchment)
1 large egg, beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Flaky sea salt
 
Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
Dough can be made 2 days ahead. Keep chilled.
 
For galette:
Preheat oven to 400°F. Season ricotta with kosher salt and pepper; set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
 
Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
Roll out dough on a lightly floured sheet of parchment to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2" border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2" border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.
 
Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.
 
 
 
Recipe sources:
1, 2, 3, 4, 5
   

Tuesday, March 22, 2016

Good Eats Weekly Newsletter - March 23rd, 2016

 
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mesclun, Arugula, Potatoes,
Carrots, Celeriac, Onions
 
Out of the Bag:
Butternut Squash
Frozen Peppers, Frozen Cauliflower
 
Localvore Offerings Include:
Pete's Greens Tomatillo Salsa
VT Veggie Burger Beet Burgers
Bonnieview Feta Cheese
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
Mesclun, Potatoes, Carrots, Celeriac,
Onions
 
Out of the Bag:
Butternut Squash
Frozen Peppers
 
 
 
 
Tell your Neighbors: We are Still Accepting Spring Sign-Ups!
 
 
 
 
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. Pro-rated prices are listed on the signup form.
 
 
Call for Egg Cartons!
 
Axel would like to reuse your clean egg cartons for his growing business! Please bring any extra paper egg cartons (no plastic or styrofoam, just paper, 12-egg cartons please).to your pickup site, stacked with any other cartons for our driver to pick up next week. Thanks!
 
Around the Farm
 
Things are starting to look green! This week we transpanted our cukes into the high tunnel and trellised them up. Later in this share and at the start of the summer share, we'll have European cucumbers for you to snack on! We have all sorts of plants growing inside now and we're gearing up for the summer ahead!
 
 

 
 
 
Storage and Use Tips 
 
Mesclun - This week's salad greens are a mix of claytonia, arugula, mizuna, and shoots! We're starting to get a few more successions of greens coming on in the high tunnels. These are our first harvests of mizuna and arugula this year!
 
Arugula - This tender baby arugula is the first of the year. Planted earlier this spring, we've had enough sun and warmth to bring it to life! Enjoy it in salads and as a garnish on any hot dish.
 
Potatoes - This week's potatoes are a colorful mix of purple Peter Wilcox, Adirondack Red, Red Gold, and Russets. One great way to show off the diversity of colors and flavors in this mix is to cube and roast them with herb butter. Store potatoes in a cool dark place.
 
Carrots - Our carrots are one of our greatest prides. All winter long and now into the spring, our carrots are vibrantly bright and wonderfully sweet. Store carrots in the crisper drawer of your refrigerator.
 
Celeriac - Celeriac is not your average vegetable. This knotty root ball is related to celery (as well as carrots and parsley) and has a refreshing celery-like flavor that compliments many cooked dishes (but it can also be eaten raw, shredded in salads etc). Emilie suggests a celeriac apple slaw like this one. Celeriac starts to brown quickly once cut, so immerse it in cold water or spritz it with lemon juice to keep it looking fresh. Store in your crisper drawer.
 
Butternut Squash - This week we have butternut squash from the Intervale Community Farm. Andy Jones stores wonderful squash from the fall harvest, all the way through the winter. Butternut squash stores best on your countertop. Peel the skin with a vegetable peeler, and cube the orange flesh before boiling or roasting.
 
Frozen Peppers - Our peppers are washed, chopped, and bagged within hours of harvest in the summer. To use, let the peppers thaw in the bag on your countertop or submerge them in water to thaw. While frozen peppers don't have the same crunch as fresh ones, they do retain all that yummy flavor! Great for tacos, stir frys, etc.
 
Frozen Cauliflower Frozen cauliflower is great in many recipes including soups, stir fries, stews, casseroles, etc.  Our frozen cauliflower is blanched briefly before freezing so is partly pre-cooked, cooking times for recipes calling for fresh cauliflower will be shorter.  You will want to test your cauliflower when cooking for perfect doneness as some recipes will want cauliflower more or less tender.  Store your frozen cauliflower in the freezer until you are ready to use it. It can even be chopped when it's still slightly frozen.
 
OnionsThe yellow onions are again coming to you from Riverside Farm in East Hardwick. Riverside is an organic vegetable farm in East Hardwick owned by Bruce Kaufman and Judy Jarvis.  Together they cultivate 20 acres of organic vegetables. They've had a beautiful onion crop that has outlasted ours in storage, and we're grateful that they have partnered with us! Onions are best stored in a cool dark place.
 
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 Tomatillo Salsa, Vermont Veggie Burger Beet Burgers, and Bonnieview Blended Feta Cheese
 
Tomatillo Salsa (salsa verde) from the kitchen here at Pete's Greens will make a great addition to any Mexican-inspired dish. It also makes a great addition to eggs, burger meat mixtures, filling (mixed with cheese) for jalapeno poppers, and sandwiches. 
 
 Vermont Veggie Burger is owned by David and Jannah Swedick of Marshfield Vermont. They produce their delicious Beet Burgers at the Food Venture Center in Hardwick. Made with organic beets, lentils, brown rice, and lots of other tasty ingredients, these organic burgers are best prepared in an oven or stovetop, starting on very low until thawed, then with increased heat until the desired crispiness is reached. These beet burgers are great on a bun, and just as tasty crumbled in some hearty Vermont-style tacos! You can also find Vermont Veggie Burgers at a number of retail outlets around the state. Store in your freezer until use.
 
Neil and Kristen Urie at Bonnieview Farm run a 470 acre farm with 170 milking ewes. Their Blended Feta is in our share this week; it's a mix of cow's and sheep's milk. This feta is tasty enough to eat on its own, and is also great in salads and various recipes.
 
 
 
Recipes
 
Spicy Vegetarian Tacos
 
This recipe was modified to include your VT beet burgers, but you can add chicken or beans to it instead (or in addition!) if you have them. Also drizzle in your tomatillo salsa! Highly versatile, include whatever veggies you've got for a fun weeknight meal!
 
hard taco shells
1 tablespoon taco seasoning (or make your own with cumin, garlic, chili powder, paprika, salt and pepper)
Mixed vegetables- red or green peppers, mushrooms, onions, cabbage
1 package beet burgers, cooked until crispy, crumbled
olive oil
3-4 carrots, shredded
salt and pepper
queso fresco or feta cheese
cilantro
lime, chopped
mixed greens
 
for the sauce
1/2 cup crema or sour cream
1/2 teaspoon chili powder
1/2 teaspoon cumin
instructions
 
Heat a skillet over medium heat and add a drizzle of olive oil. add the taco seasoning,peppers, onions, mushrooms, and other desired vegetables, and cook until tender.
 
Meanwhile, in a small bowl mix together the crema and seasonings.
Place the veggies and beet berger crumble in each taco shell, top with a sprinkling of cheese, shredded carrot, cilantro, a squirt of lime, and drizzle with crema. Add the mixed greens and serve immediately.
 
 
 
Butternut Squash Ginger Carrot Soup
 
1 butternut squash
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken - fish could also work nicely here)
water
olive oil
salt & pepper
(optional - cream, milk, sour cream, or coconut milk)
 
Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.
 
 
 
 
Celeriac Gratin
 
2 lbs potatoes , peeled and sliced into 1cm slices
1 large celeriac , peeled and sliced into 1cm slices
1 onion , peeled and finely sliced
sea salt
freshly ground black pepper
2 cloves garlic , peeled and finely chopped
2.5 oz Cheddar cheese , grated
2 cups heavy cream
1 small bunch fresh flat-leaf parsley , leaves picked, stalks roughly chopped
 
Preheat your oven to 200°C/400°F/gas 6. 
 
Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese, the cream and the parsley stalks. 
 
With a spoon, move everything around to mix all the flavours. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Sprinkle over the parsley leaves.
 
 
Green Salad with Walnuts, Dried Cherries and Feta
 
1 bag baby greens
3/4 cup dried cherries
3/4 cup toasted walnuts
4 feta cheese, crumbled
3 sherry vinegar or balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
 Freshly ground black pepper
 
Toss together greens, cherries, walnuts and feta cheese in a large salad bowl.
Combine vinegar, oil, salt and pepper, whisking well. Drizzle over salad and toss well.
 
 
 
Balsamic and Parmesan Roasted Cauliflower
1 package frozen cauliflower
2 tablespoon oil, olive, extra-virgin
1 teaspoon marjoram, dried
1/4 teaspoon salt
pepper, black ground
freshly ground, to taste
2 tablespoon vinegar balsamic
1/2 cup(s) cheese, Parmesan
finely shredded
 
Preheat oven to 450°F.
 
Toss cauliflower, oil, marjoram, salt and pepper. Roast on a large rimmed baking sheet until heated through and starting to brown, about 10 minutes.
 
Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Tuesday, March 15, 2016

Good Eats Weekly Newsletter - March 16, 2016

 
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mesclun, Potatoes, Sweet Potatoes, Beets,
Savoy Cabbage, Onions
 
Out of the Bag:
Frozen Corn, Frozen Roasted Peppers
 
Localvore Offerings Include:
Pete's Green's Pickles
Tangletown and Axel's Eggs
4 Corners Farm Frozen Strawberries
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
Mesclun, Potatoes, Sweet Potatoes, Beets,
Savoy Cabbage, Onions
 
Out of the Bag:
Frozen Corn
 
 
 
 
Tell your Neighbors: We are Still Accepting Spring Sign-Ups!
 
 
 
 
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. Pro-rated prices are listed on the signup form.
 
 
Call for Egg Cartons!
 
Axel would like to reuse your clean egg cartons for his growing business! Please bring any extra paper egg cartons (no plastic or styrofoam, just paper, 12-egg cartons please).to your pickup site, stacked with any other cartons for our driver to pick up next week. Thanks!
 
Around the Farm
 
Farming in Vermont means striving toward a whole-system approach to sustainability. One of the ways that we make the most of our harvests and reduce waste is to process vegetables in our on-site commercial kitchen. Even when some tomatoes have slight imperfections, we can use them to make delicious tomato sauce. We make basil pesto, zesty pickles, and tomatillo salsa from our veggies on the farm. As you know, we freeze fresh vegetables to add diversity and flavor to your share in early spring. This week you will have frozen corn (and roasted peppers), and localvore members will have freezer pickles!
 
Hope you enjoy the fruits of our labors in the kitchen this spring!
 
               
 
        
 
Storage and Use Tips 
 
Mesclun - This week's salad greens are a mix of spinach and shoots, with a small amount of mizuna and claytonia. Now that the days are getting longer and warmer, our winter greens are getting a chance to rebound from the winter with new life. The diversity of greens will continue to increase as the weather gets warmer, so stay tuned!
 
Adirondack Red Potatoes -  Adirondack Red potatoes have a bright red skin and an even more vibrant interior! Use these purplish red potatoes, which do lighten some after cooking, as vibrant home fries for dinner or breakfast. Keep these in a cool, dry, dark place.
 
Sweet Potatoes - These sweet potatoes are from Juniper Hill Farm, an diversified organic farm (like us)! They grow excellent sweet potatoes that are great for roasting (sliced or whole) in a 400 degree oven until they are soft enough to be pierced by a fork. Store in a dark, dry, cool place (but not in your fridge- it's too cold), and they can store for a week or two.
 
Beets - Gold beets or red beets are in your shares this week. We are nearing the end of the beet storage season, so having beets right now is a special thing! We have had a few requests from customers who are juicing their beets- we like to juice ours with carrots and apples. Beets are also great roasted, or shredded raw on a salad. Store in a loose plastic bag in your fridge.
 
Red Savoy Cabbage - With red savoy cabbage, most of the red outer leaves are removed after storage, leaving a mostly green head with savoyed, crumpled leaves. Savoy cabbage holds up well when fermented in kraut or cooked in soups and sautees.  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.
 
OnionsThe yellow onions are again coming to you from Riverside Farm in East Hardwick. Riverside is an organic vegetable farm in East Hardwick owned by Bruce Kaufman and Judy Jarvis.  Together they cultivate 20 acres of organic vegetables. They've had a beautiful onion crop that has outlasted ours in storage, and we're grateful that they have partnered with us! Onions are best stored in a cool dark place.
 
Frozen CornThe frozen corn you will receive this week is a real treat from our fields and kitchen. Frozen at the peak of freshness, it is still tender and sweet and really fantastic. This is great on its own or used in chowder or even cornbread!
 
Frozen Roasted PeppersFrozen roasted peppers are in the large share this week. These are whole peppers that have been washed and then roasted in a barrel flamer, cooled, bagged and frozen. We use Anaheim peppers, which have a little heat that is complemented by the roasted flavor. After thawing, remove seeds and toss them in a pan if you want to each them warmed up. These are great on burgers, in Mexican dishes, or in pasta recipes. 
 
 
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 Tangletown Farm Eggs and Axel's Eggs, Pete's Greens Zesty Freezer Pickles, and Four Corners Farm Frozen Strawberries.
 
Tangletown Farm has been providing us with delicious pasture-based Eggs from West Glover for a while now. We're grateful for their commitment to quality and sustainability on their diversified farm. This week, some of you will receive Axel’s Pastured Eggs in your share.  Axel McKenzie is 12 years old and has been in the egg business since he was 8 selling eggs to neighbors in Waterbury.  After moving to a farm in Craftsbury in 2014, Axel expanded his business with the purchase of 200 layer chicks last Fall.  Those chicks are now 5 months old and have just begun to lay! The flock roams a big fenced field under an old apple orchard and roost in their barn coop at night.  Over the winter months the hens diet has been supplemented with all the leftover shoots and greens from our farm and in summer they roam a very large extended pasture.  Axel also sells his eggs at our Waterbury Farm Market.
 
Our Zesty Dill Freezer Pickles were made right here at the farm.  These pickles are sweet and sour 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 Frozen Strawberries are coming to you from Four Corners Farm in Newbury, VT. Bob and Kim Gray run this family farm and grow a number of different crops, strawberries among their list of crops.  These strawberries would be great added to your morning smoothies or oatmeal, or made into bread, cake or pie.
 
 
 
Recipes
 
Seared Savoy Cabbage with Mixed Sausages
 
Savoy cabbage is a great addition to a St. Patty's day corned beef and cabbage dinner. This recipe is a great twist on the same theme. You can sub chicken or corned beef for the sausages if you'd like.
 
Kosher salt
1 1 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached
1 cup 1" crustless bread cubes
1 teaspoon mustard powder (such as Colman's)
8 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic)
1 tablespoon chopped fresh tarragon
 
Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl. Add mustard powder and stir to coat.
 
Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.
Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl. Season mustard vinaigrette with salt and pepper.
 
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking. Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.
 
Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).
Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.
 
 
Cheddar Corn Chowder
 
This recipe uses frozen corn and potatoes- use your Adirondack Reds for an unexpected splash of color in this chowder.
 
4 ounces bacon, chopped
1/8 cup good olive oil
2 large onions, chopped
2 tablespoons unsalted butter
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
6 cups chicken stock
3 cups medium-diced potatoes, unpeeled (1 pound)
1 package frozen corn
1 cup half-and-half
1/4 pound sharp white cheddar cheese, grated
 
In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
 
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
 
Adapted from the The Barefoot Contessa Cookbook 
 
 
 
Roasted Sweet Potatoes & Beets
 
2 Sweet potatoes, diced
2 Beets (skin removed and diced)
1/4 c Parsley (fresh chopped)
 Pinch of coarse ground sea salt
 Drizzle of olive oil
 
Preheat oven to 400 degrees.
Using your potato peeler, remove skin from both sweet potatoes and beets.
Dice your sweet potatoes and beets into 1/2 inch chunks.
Place beets ONLY on a baking sheet and drizzle with a small amount of olive oil. You don’t want too much olive oil or they won’t crisp up nicely.
 
Bake beets at 400 for 15 minutes. They require a slightly longer cooking time than the sweet potatoes.
 
Now add sweet potato chunks to the baking sheet and decide whether or not you need another drizzle of olive oil. Be sure to flip over the beets using a spatula to make sure they cook evenly on all sides.
 
Bake for an additional 30 minutes and remember to check at the 15 minute mark so that you can flip the chunks and ensure that everything bakes evenly.
Garnish with fresh chopped parsley and sea salt.
 
 
 
 
Nitty Gritty Corn-Berry Buckle
 
This recipe is straight from your cornbread mix from last week! Thanks Nitty Gritty Grain Co.! Try it out with your frozen strawberries for a localvore treat!
 
¼ cup butter, softened
¾ cup sugar
1 egg
1 ¾ cups Cornbread Mix
½ cup whole milk
2 cups berries or sliced fruit
Crumb topping (recipe below)
 
Heat oven to 350. Lightly grease a 10-inch glass pie plate or baking dish. Set aside. In a medium bowl, beat the butter, sugar, and egg until light and fluffy. Reduce the mixer to low and blend in the Cornbrean Mix and milk. Fold in the fruit. Pout into baking dish. Scatter crumb topping on top. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
 
Crumb topping: Combine ¼ cup sugar, 3 tablespoons flour, and ¼ teaspoon sat. Using your fingertips (or a food processor) cut in 2 tablespoons butter until the topping resembles coarse sand.
 
 
 
 
Quick and Easy Roasted Red Pepper Pasta
 
12 ounces pasta of your choice
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh or dried Basil
 
Cook pasta in salted water according to package directions. 
 
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. 
 
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) 
 
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.
 
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. 
 
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
 
 
 
 
 
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 this week!
If you have a meat share, you'll take a bright red bag after checking off your
name on the meat checklist.
 
 
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.