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!
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Around the Farm
More spring greens are here! It's a sure sign that we are over the hump and headed into a season of growth, freshness, and abundance! We wait until the last minute to harvest our mesclun, spinach, pac choi, chard, and kale so that they are as fresh as can be with they arrive home with you.
Meet our new Waterbury Farm Market store manager, Martin! He helped harvest bunched greens this morning for CSA and for the market.
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Storage and Use Tips
Mesclun - This week's salad greens are a mix of arugula, mizuna, claytonia, lettuce, shoots, and tatsoi. These will make delicious fresh salads- eat up! A small number of folks will receive spinach instead, which is great ripped up in salads, or cooked down in a number of dishes.
Pac Choi - Full share members and a portion of small share members will get pac choi this week. This Asian green, also known as bok choy, is part of the cabbage family, and it packs in nutrition with high scores for vitamins A and C and calcium. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. Store in your crisper drawer loosely wrapped in plastic.
Chard or Red Russian Kale - Full share members will receive either rainbow chard or red Russian kale. Half share members who don't receive pac choi will get one of these bunches instead. Both of these greens are straight from our greenhouses and the first harvests of bunched greens! Rainbow Chard is a delicious nutritious green, high in Vitamins A, K, and C. The beautifully colored stems are why it's called rainbow chard! Chard works great as a spinach substitute but needs to be cooked down a bit longer. It also works well in soups and stews, or sauteed as a side. Red Russian kale is a green kale with purple stems, and while these leaves are tender enough to eat raw, cooking adds a sweetness and tenderness that makes these greens just as versatile as chard. Store in your crisper drawer loosely wrapped in plastic
Carrots - All winter, our carrots have been storing and sweetening in their cool slumber. Did you know that root vegetables are still very much alive after they have been harvested and entered storage? This week's carrots have been lightly brushed to make them bright and tender, so make sure they stay wrapped in your fridge.
Adirondack Red Potatoes - 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. Store in a cool, dry, dark place.
 Gilfeather Turnips - The Gilfeather turnip was bred and created here in Vermont by John Gilfeather of Wardsboro. Right now, there is a bill making its way through the Vermont Senate to make the Gilfeather turnip Vermont's official state vegetable! You can read more about it here. Go Gilfeather!! A small number of members will receive rutabagas instead, a very similar vegetable with a more orangey tint.
Here is an excerpt from the Slow Food site about Gilfeathers: "The Gilfeather is an egg-shaped, rough-skinned root, but unlike its cousins, it has a mild taste that becomes sweet and a creamy white color after the first frost. While the hardy Gilfeather turnip does well in nearly any climate, this touch of frost contributes to its unusual taste and texture. This turnip is one of the state's unique contributions to cold weather agriculture." They will store well in the fridge, or try them out at your dinner table mashed or roasted, or even grated over salads.
Red Cabbage - 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.
Frozen Corn - We froze a lot of our beautiful organic corn this year. To reheat your corn, just bring some water to a boil in a pot (salted if you wish) and throw in a handful of corn. Heat for 2-4 minutes and then drain and serve, with a bit of butter. If you have kids they will be especially pleased! This corn is also great in soups, chowders, and casseroles etc.
Frozen Beans - This week we have 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.
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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.
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Localvore Lore
This week's Localvore share includes Fresh Eggs from Tangletown Farm and Axel's Eggs, Pizza Dough made in our Pete's Greens kitchen, and Jasper Hill Farm Shredded Cheese!
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!
Our Pizza Dough is made of a blend of organic Quebec Milanaise flour, plus water, yeast, salt, olive oil. Thaw it in your fridge overnight, roll out on a floured board, and bake with toppings in a 425 degree oven for 8-12 minutes for a delicious local pie!
The Cellars at Jasper Hill are providing you with Shredded Cheese this week. Their Chef Shred is comprised of mostly their cheddar and Alpha Tolman cheeses. In addition to using this on pizza, and in burritos etc, our neighbors at Jasper Hill in Greensboro reccommend using this shred in fondue!
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Recipes
Red Cabbage Pizza
This fun twist on a pizza recipe can be modified to use what you've got. Don't had red cabbage but you have lots of beautiful red potatoes? Slice them thin and lay them on top of the sauce! Don't have a frozen pepper you can thaw, drain, and use? Add some green by topping your pizza with some chopped fresh greens after it emerges from the oven!
1 Pizza Dough
1 cup Pizza Sauce
Freshly ground black pepper
2-3 Cups of cabbage, finely shredded
1 Green Bell pepper cut into long strips
1/4 of a red onion cut into long strips
1/2 cup of frozen or fresh corn
2 tsp of red pepper flakes
1 to 2 cups of shredded cheese
Roll out your pizza dough on a floured surface. Transfer to a cooking sheet or pizza stone that has been dusted with cornmeal. Spoon on and spread sauce, followed by veggies and cheese. Bake in a 425 degree oven for 8 to 12 minutes, or until the crust is crispy and cooked through, and the cheese is melted.
Eggs in Clouds
Here's a fun twist on your morning eggs! Add small amounts of any sauteed vegetables to your whites.
4 eggs
1/4 cup grated pecorino-romano
1/4 cup chopped chives
1/4 cup crumbled bacon
Pepper
Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls. Whip whites until stiff peaks form. Fold in cheese, chives and bacon. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each. Bake at 450 degrees for 3 minutes, then and 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.
Bok Choy Salad with Sesame-Almond Crunch
If you've got chard or kale instead of pac choi (bok choy), you can swap it in here!
topping:
 1 cup slivered almonds
2 tablespoons sugar
1/3 cup sesame seeds
dressing:
3 tablespoons sugar
¼ cup grapeseed oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
6 green onions, thinly sliced
1½ pounds bok choy
Preheat oven to 350°F. Spread slivered almonds in a single layer on a baking sheet, and bake for 7 to 10 minutes, until golden brown. Set aside.
Sprinkle 2 tablespoons sugar in an even layer over the bottom of a saucepan set over medium heat. The moment the sugar is completely liquefied, add almonds, stirring briskly to coat, then sesame seeds, stirring until evenly distributed. Do this quickly, so that the mixture does not burn. Immediately transfer nut mixture to a plate and let cool.
In the same saucepan, bring the dressing ingredients to a boil: sugar, oil, vinegar, soy sauce, and whisk until sugar is dissolved. Add sliced green onions and remove from heat. Dressing can be used while warm or cool.
Meanwhile, slice the bok choy crosswise into ½-inch pieces. Bits of dirt can lodge themselves in the greens’ numerous crevices, so thoroughly wash and dry the greens after you’ve chopped them. Place bok choy in a large bowl, and toss with dressing. Just before serving, add the nut mixture and toss well.
Rainbow Chard Slaw
Again, swap in the greens you've got if you have kale, spinach, or pac choi instead of chard!
 3 cups shredded or finely chopped Swiss chard
1 cup shredded purple cabbage
1/4 cup shredded carrot
1/2 cup chopped or slivered raw almonds
1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)
1 tablespoon apple cider vinegar
1 tablespoon Vegenaise (optional)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1 to 2 teaspoons xylitol or 1 packet stevia
1/4 cup raw hemp seeds
1/2 cup dried, unsweetened blueberries
Combine chard, cabbage, carrot, and nuts in a large bowl.
In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
Toss with salad mix.
llow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
Top with hemp seeds and dried blueberries.
Scalloped Turnips
4 Tbsp butter
1/2 cup thinly sliced onions
4 cups peeled, thinly sliced turnips
2 Tbsp flour
1 teaspoon salt
Freshly ground black pepper
3/4 cup milk
1/3 cup cream
Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted.
2 Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.
3 Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.
Mini Shepard's Pot Pies
2 pie crust, rolled out
1 1/2 cup mixed vegetables (frozen corn, cooked carrots, sauteed veggie leftovers)
1 Tbsp Butter
1 medium onion, chopped
1/2 lb ground beef, browned
Salt and Pepper
1 lb potatoes, boiled and mashed
Grated cheese (optional)
Cut pie crust into 4 inch diameter circles using a cup or bowl. Press into 12 ungreased muffic cups. Bake 7-10 minutes in a 350 degree oven or until lightly browned. Remove from oven.
Fill each pie crust with a layer of ground beef and a layer of cooked vegetables. Spoon on a dollop of mashed potatoe, then sprinkle on grated cheese (optional). Bake at 350 degrees for about 25 minutes. Loosen from muffin cups, and transfer to a cooling rack or plate. Serve and enjoy!
Recipe/Photo Sources: 1 2 3 4 5 6
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