Tuesday, March 29, 2016

Good Eats Weekly Newsletter - March 30th, 2016

Localvore Members 
& Regular Veggie Only Share Members
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
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.
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.
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
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

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