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.

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