Tuesday, March 1, 2016

Good Eats Weekly Newsletter - March 2nd, 2016



 
Welcome to the 3rd Week of the Spring CSA!
If you are a new member, please see the bottom of this email for
detailed instructions to help with pickup.
IT'S A MEAT WEEK!
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mixed Greens, Potatoes, Mixed Carrots, Rutabaga, 
Green Cabbage, Onions, Garlic
 
Out of the Bag:
Frozen Stir Fry Mix, Frozen Beans
 
Localvore Offerings Include:
Elmore Mountain/Slowfire Bread
Jasper Hill Willoughby Cheese
Pete's Greens Chimichurri
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
Mixed Greens, Potatoes, Mixed Carrots, Rutabaga, 
Green Cabbage, Onions
 
Out of the Bag:
Frozen Stir Fry Mix
 
 
 
 
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.
 
 
Around the Farm
 
Seeding is an important task on the farm. Trays that are well-seeded and cared for will ensure healthy plants for the coming growing season. We have been seeding onions, chard, Asian greens, and cucumbers that we are monitoring and nurturing until they are ready to be transplanted. Emilie is very efficient at seeding, especially using a vacuum seeder. She uses pelleted seeds (coated in minerals to make small or irregular seeds easier to handle) that are held in place on a perforated plate by a vacuum underneath. When she flips the plate onto a tray primed with starting mix, she turns the vacuum off, and all of the seeds drop into the perfect places in each cell. This efficient process makes it possible for us to seed the large number of trays we need for the season ahead.
 
 

 
 
 
Storage and Use Tips 
 
Mixed Greens - This week's salad greens are a mix of spinach and shoots. Our winter spinach is a real survivor that comes straight from our high tunnels. As you know, our shoots include radish and sunflower shoots, and are packed with nutrients. This great mix can be eaten as a salad or tossed in at the end of a stir fry for some extra color.
 
Rutabaga - Known as "swede" in the U.K., 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). Rutabagas should be peeled before use. Keep them loosely wrapped in a plastic bag in your fridge.
 
Potatoes - Peter Wilcox potatoes are in your share this week! Wilcox potatoes are beautiful purple potatoes.  They are nicely textured, firm but not waxy, and wonderful whether roasted, boiled, or sliced into wedges or fried.  They have a full earthy flavor that hints of hazelnuts.  For best visual and nutritional effects, leave the skin on while cooking.
 
Green Cabbage - Wrapped loosely in a plastic bag, cabbage will keep in the crisper drawer for several weeks. Discard any exterior leaves that may have begun to tear and/or discolor before using. Once cut, seal remaining cabbage in a plastic bag and use within a week or two.
 
Mixed 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.
 
Onions - The yellow onions in your share this week are a mix of our onions and those from our friends at Riverside Farm in East Hardwick. Store them in a cool place, even in your fridge, if you don't intend to eat them quickly.
 
Garlic - Garlic is great roasted or enjoyed raw in small quantities. Be careful not to burn it, as burnt garlic takes on a distint, bitter flavor. Once you've broken the head and used the first clove, try keeping the remainder in a small, open bowl in your deli drawer. To remove the paper skin from cloves, try trimming the ends, then giving the clove a whack with the side of your butcher's knife.
 
Frozen Stir Fry MixFull 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. 
 
Frozen Beans Our beans have been picked, washed, blanched, bagged and frozen all in a few hours.  They simply need to be heated up.  Remove from plastic bag and heat in water or mix into a dish as you would fresh produce
 
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 Elmore Mountain or Slowfire Bakery Bread, Jasper Hill Willoughby Cheese, and Pete's Greens Chimichurri.
 
We love having Elmore Mountain Bread and Slowfire Bakery's Bread as staples in our Localvore share. Their breads are made with local flours and natural sourdough. Elmore Mountain is in the midst of baking today for Wednesday's (and some of Thursday's) delivery sites. Slowfire Bakery is making Country Bread for the remainder of Thursday delivery sites.
 
Jasper Hill's Willoughby Cheese is a collaboration using Marisa Mauro's recipe (from Ploughgate Creamery) and Jasper Hill's unique take on cheesemaking. This washed-rind soft cheese has a buttery and complex flavor, and a gooey interior. It pairs well with rose wine, saison beer, or raw honey. Try it melted in the tartiflette recipe, below.
 
Lastly, we are sending you tasty Chimichurri from our kitchen. We thought it would be the perfect complement to the meat in your shares this week. This very flavorful Argentinian condiment is made with fresh parsley, cilantro, cider vinegar, jalapenos, garlic, olive oil, and salt.   It is usually served alongside meats, but it can also liven up a sandwich, go along with grilled potatoes, or liven up a plate of eggs and toast. For a super simple sandwich try a slather of chimichurri and good cheese between a couple slices of good bread. It's coming to you frozen.  You can use it right away or freeze for a few months before thawing out to enjoy.
 
 
Meat Share
 
This week's meat share includes Pork Loin Roast, Beet Sausage, and Slab Bacon from VT99, and Stew Beef from McKnight Farm.
 
VT99 is a collaboration between Pete's Greens and Jasper Hill Farm, where pigs are raised on the nutritious by-products of the two businesses: why (from cheesemaking), and organic vegetable scraps (from our farm). These pigs live happy and healthy lives and it shows in the pork products from VT99. You will receive a Pork Loin Roast, which is a cut that lends itself well to slow roasting or grilling over moderate heat. Slab Bacon is the same as sliced bacon, just not yet sliced. This means you have more flexibility in how to cut and use it (it's great cubed in soups and casseroles). Lastly from VT99, we're sending you a new product: Beet Sausage! The recipe for this brilliantly red pork sausage includes our red beets, which adds a depth of earthy flavor to the sausage, in addition to the color.
 
We are also sending you Stew Beef from McKnight Farm in East Montpelier. Seth Gardner, the owner, installed a photovoltaic array at this farm to cover the electrical needs of his dairy and beef businesses. This stew meat makes great stews (obviously), but can also be used to make chili, stroganoff, or even a steak and Guinness pie (in time for St. Patty's Day).
 
 
Recipes
 
Tartiflette - Alpine Melted Cheese, Bacon and Potato Gratin
 
This comfort-food dish is from the Alpine Haute Savoie region of France. I first tried it when visiting a friend who was living on the France-Switzerland border; it was one of those meals you don’t forget. This dish is traditionally made with Reblochon cheese, one that is similar in style to Jasper Hill’s Willoughby. 
 
2 lbs potatoes
1 large onion, peeled and finely diced
6-8 oz lardons streaky bacon, diced
1 oz butter
1 glass of wine
4 Tbsp creme fraiche or sour cream
1 garlic clove, peeled and cut in half
sea salt
fresh ground black pepper 
1 ripe Reblochon or Willoughby cheese
 
Preheat the oven to 400°F
Bring a large pan of water to the boil and cook the potatoes whole, in their skins, for 15 minutes.
Meanwhile, cook the onion and bacon in the butter in a heavy frying pan over a medium heat; they should sweat but not brown. When they are cooked, discard the fat and add the glass of wine and the creme fraiche and mix well.
 
Drain the potatoes and as soon as they are cool enough to handle peel them (or don’t) — the quicker the better. Slice thinly across.
 
Choose an ovenproof earthenware dish and rub it well with the cut halves of garlic. Layer half the sliced potatoes across the base, season them with salt and freshly ground black pepper, then scatter over half the onion and bacon mixture.
 
Cut the Reblochon cheese in half through the centre of the cheese, leaving you with a cut edge and a skin/rind edge, then lay one half of the cheese on top of the potato, bacon and onion mixture. Add the remaining bacon and onion mixture followed by the rest of the potatoes and more seasoning.
 
Place the remaining half of cut Reblochon cheese skin/rind side up on top of the potatoes. Bake for 10 minutes, then reduce the heat to 350F for another 20-25 minutes. The Reblochon should melt within its skin and the cheese drip down throughout the dish, while the potatoes will become crispy and golden brown.
 
Tartiflette is a filling dish and all you really need to go with it is a mixed green salad, crusty French bread and a selection of pickles.
 
 
 
Pork Loin Braised with Cabbage
 
You can prepare the dish a day ahead, and chill overnight. Cut the pork loin into 1/4-inch slices. Gently reheat the meat in cabbage mixture in a Dutch oven over medium-low heat.
 
4 teaspoons Hungarian sweet paprika, divided
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 teaspoon chopped fresh sage
1 (2-pound) boneless pork loin, trimmed
Cooking spray
3/4 cup diced bacon (about 4 ounces)
14 cups thinly sliced cabbage (about 2 pounds)
2 1/2 cups thinly sliced onion (about 2 medium)
3/4 cup thinly sliced carrot (about 1)
1 tablespoon tomato paste
1/2 teaspoon caraway seeds
1 (12-ounce) bottle dark lager
 
Preheat oven to 350°.
Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage; rub over pork. Heat a large ovenproof Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Remove pork from pan.
 
Add bacon to pan; cook 3 minutes. Add cabbage, onion, and carrot. Cover, reduce heat to medium, and cook 15 minutes or until cabbage begins to wilt, stirring occasionally. Stir in tomato paste, remaining 2 teaspoons paprika, remaining 1 teaspoon thyme, remaining 1/2 teaspoon pepper, caraway seeds, and lager. Return pork to pan. Cover and bake at 350° for 2 hours or until tender. Sprinkle with remaining 1/2 teaspoon salt.
 
 
Colombian Beef Stew (Carne Guisada)
 
Savory beef, tender potatoes, and a richly spiced sauce make this Colombian Beef Stew a new twist on an old classic. Topped with creamy avocado-cilantro sauce, this satisfying dinner will quickly become a family favorite. If you want, simply substitute your chimichurri for the avocado-cliantro sauce, or add an avocado to make it creamier.
 
2 tablespoons vegetable oil
1¼ pounds stew beef
3 cups chopped ripe tomatoes (about 4 tomatoes)
2 cups chopped yellow onion (about 2 medium onions)
4 tablespoons minced garlic
¾ teaspoon ground cumin
½ teaspoon ground cayenne pepper
2 cups beef broth
1 tablespoons white vinegar
1 pound baby red potatoes, cut into uniform bite-sized pieces
 
For the Creamy Avocado-Cilantro Sauce (or, substitute chimichurri!):
½ of a large, ripe avocado
Juice of half of one lime
½ cup cilantro leaves and stems
1 scallion (green onion)
¼ teaspoon salt
4 tablespoons extra virgin olive oil
 
Heat the oil in a 5-quart or larger Dutch oven over medium-high heat. Once the oil is shimmering, add the beef in a single layer and let cook, undisturbed, until the meat is browned and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat process to brown on each side.
 
Add the tomatoes and onion to the pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper and cook for 30 seconds. Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).
Add the potatoes and cook, uncovered, over medium heat for 30-60 minutes until the potatoes are tender.
 
Meanwhile, prepare the creamy avocado-cilantro sauce by placing the avocado, lime juice, cilantro, scallion, and salt into the bowl of a small food processor or blender. Pulse a few times, then slowly add the olive oil and continue to process until creamy and smooth.
Serve the stew warm topped with the creamy avocado-cilantro sauce.
 
 
 
Tri-Color Ginger-Orange Carrot Cake
 
This just blew your mind a little bit, right? Me too. This recipe from Hungry Rabbit is a perfect, elegant way to appreciate the colors of your vegetables. Oh, and a great excuse to eat cake…
 
2-1/2 cups (12-1/2 ounces) unbleached all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground ginger
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 ground cloves
6 ounces purple carrots, peeled & grated
6 ounces orange carrots, peeled & grated
6 ounces white carrots, peeled & grated
1-1/2 cups (10-1/2 ounces) granulated sugar
1/2 cup (4 ounces) packed light brown sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest
1-1/2 cups vegetable oil or canola oil
1/2 cup minced crystallized ginger
 
8 ounces cream cheese softened
5 tablespoons (2-12 ounces) unsalted butter softened
1 tablespoon orange juice
1 tablespoon grated orange zest
1-1/4 cups (5 ounces) confectioners’ sugar
 
Adjust oven rack to middle position; heat oven to 350℉. Spray three 8-inch cake pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
 
Whisk together flour, baking powder, baking soda, ground ginger and salt in large bowl; set aside. Whisk cinnamon, nutmeg and cloves into a small bowl, set aside.
In a large bowl whisk all sugars, eggs, vanilla and orange zest until thoroughly combined, about 30-40 seconds. While whisking, add oil in a steady stream. Whisk until the mixture is light in color and well emulsified, about 1 minute. Fold in crystallized ginger, and the flour mixture with a rubber spatula until incorporated and no streaks of flour remain.
 
Divide batter evenly into three bowls. Add each color carrots into one bowl. Add 1/4 teaspoons cinnamon, 1/8 teaspoons nutmeg and cloves into the purple carrot batter, stir to combine. Divide cinnamon mixture be evenly between orange and purple carrot batter, stir to combine. Pour each batter into prepared cake pans and bake until a toothpick or inserted into the center of the cake comes out clean, 22-25 minutes, rotating the pan halfway through the baking time. Cool cakes in pan for 10 minutes on a wire rack. Remove cakes from pans and cool on lightly greased wire rack to room temperature, about 45 minutes.
 
In the bowl of a food processor fitted with blade attachment, process cream cheese, butter, and orange juice and zest until combined, about 15 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and process until smooth, about 20 seconds.
Trim cake layers if necessary to remove domed top. Place purple carrot layer on a cake stand or serving platter, spread a layer of frosting evenly on top. Place orange carrot layer and spread frosting evenly on top. Repeat with white carrot layer and spread remaining frosting on top and sides of cake. Refrigerate for 30 minutes and serve. (Cake can be wrapped in plastic wrap and refrigerate up to 3 days.)
 
 
Vegan Fried Rice with Vegetables
 
Who says meat-eaters have all the fun? This recipe makes a delicious, colorful, healthy side or main dish. You can use your frozen stir fry as some or all of the veggies in this dish! You can add tempeh or tofu too if you have it.
 
2 teaspoons organic canola oil or any high smoke point oil 
8-10 cloves of garlic, chopped
2-3 cups cooked Rice (or noodles or Quinoa)
2 cups vegetables – for example, red and green bell peppers, celery, button mushrooms, broccoli, carrots and peas
2 teaspoons Sesame oil
1 Tablespoon or more Soy sauce or other Asian sauce of choice
½ teaspoon salt
¼ teaspoon raw sugar
¼ teaspoon black pepper
 
In a wok or large pan/skillet, heat 2-3 teaspoons of a high smoke point oil of choice on high heat. Add garlic and cook until golden. Add onions and green and red bell peppers and mix. Cook for 2-3 minutes, stirring occasionally until brown on the edges.
Add mushrooms and celery and cook for another 2 minutes.
 
At this point, you can also add regular tofu or Soy-free tofu or steamed Tempeh for more protein, and cook for 2 minutes.
 
Add in the broccoli, carrots, peas, salt, black pepper and sugar. Reduce heat to medium, cover and cook for 3-4 minutes.
 
Add in cooked rice or noodles(or quinoa), soy sauce and sesame oil. Toss well, taste and adjust salt, spice and seasoning. Add a splash of water if needed. Add in some Sriracha or other chili sauce for the heat. Cover and cook 2 minutes. Serve hot.
 
 
Roasted Rutabaga in Brown Butter
 
Serves 4 as a side dish
1 large rutabaga, about 1 1/2 pounds 
4 tablespoons unsalted butter
Flaky salt and freshly ground black pepper
Juice of 1/2 lemon 
2 tablespoons finely chopped parsley
 
Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes.
 
Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
 
Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.
 
 
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. 
 
   

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