Wednesday, April 27, 2016

Good Eats Weekly Newsletter - April 27th, 2016

Weekly updates on CSA contents, storage and use tips, recipes, and news from around the farm
Comments or questions? Leave a note in our comment box!

Summer is right around the corner! 
You can sign up now to reserve a spot in our 
Summer CSA! 

In Your Share This Week:

Full Veggie Share
Mesclun, Basil, Mustard Greens/Kale, European Cukes,
Carrots, Russet Potatoes, Shallots
(Out of the bag: Frozen Jalapenos, Frozen Corn)

Half Veggie Share
Mesclun, Basil, Chard/Kale, Carrots
Russet Potatoes, Shallots
(Out of the bag: Frozen Jalapenos)

Localvore/Pete's Pantry
Tangletown Eggs/Axel's Eggs - Morningstar Farm Dry Beans - 
Jasper Hill Bailey Hazen Blue - All Souls Corn Tortillas

Around the Farm

Despite the snow flurries in Craftsbury today (!) we're actually gearing up for summer! With a cool week ahead of us, our first plantings of the year are protected by our high tunnels and greenhouses. We've been busy in the fields too, picking rocks and amending the soil for the season ahead. This week, we've got the first European cucumbers of the year- and there will be many more to come! Each week has new surprises as we move through the season. Sometimes that surprise is snow, sometimes it's a brand new summer crop!

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!

Each share this week will receive one bunch of either rainbow chard, red Russian kale, or mustard greens:

Rainbow Chard
- Some of the half share members will have chard in their bags. 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. Perfect sauteed with some onions and shredded carrots as a taco topping.

Red Russian Kale - Some of the half share members will have red Russian kale, a green kale with reddish purple stems. 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.

Mustard Greens- Mustard Greens are the peppery leafy greens of the mustard plant. We have bunches of Green Wave Mustard, which has a spicy zip when eaten raw that mellows with cooking. We also have bunches of Red Giant Mustard, which has purple tinted leaves and a milder flavor. They're great in stir-fries, braised, steamed, or chopped up in salads.
Basil - Everyone will have basil this week! Like last week, it will be tucked inside your salad greens bag to protect it. This marvelous herb is a member of the mint family. It is a staple in Mediterranean cooking as well as Thai, Vietnamese, and Laotian. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. Basil should be kept in a plastic bag or kept stems down in a glass of water with plastic over the leaves for about a week with regular water changing.  Keep your basil out of the extreme cold as it could damage the fragile leaves.

European Cucumbers - These long, skinny cukes taste like a burst of summer. In an ideal world they like to be kept at about 50 degrees or they may go soft in a couple days. I keep mine bagged and toss them in the crisper drawer and they keep a few days longer than that. But this time of year, they get eaten too fast and storage isn't an issue.

Russet Potatoes - Russet potatoes, also known as Idaho or baking potatoes, are in the class of starchy potatoes, as opposed to waxy varieties like red and fingerling. They are high in vitamin C and B6, as well as natural sugars. Russets make great baking potatoes, and are ideal for mashing and roasting. Store potatoes in a cool dark place, away from onions.

Shallots - Shallots are a sweet tasting type of onion. They're a member of the allium family being similar to both garlic and onions. They grow in cloves similar to garlic and have a sweet, mild flavor like a sweet or Spanish onion. They are well known for their ability to be caramelized or cooked down to where the sugars are reduced or concentrated. When eaten raw, they are much sweeter and milder than even sweet onions. You can slice them thin and saute them in recipes that benefit from a sweet, mild onion flavor. When minced, they are fantastic in homemade vinaigrette and pan sauces. Store them in a cool, dark place.
Rainbow 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.

Frozen Jalapenos - This week's frozen jalapenos will add a little zing to your recipes! To use your peppers thaw in the fridge overnight, remove from package and rinse. Or if you just need a pepper to spice up a dish, just take a single frozen pepper from the bag and chop it while just off frozen and add in to whatever you are making. The seeds and the inner ribs where the seed attaches are the hottest part of the pepper. For a rich and earthy jalapeno flavor without intense heat simply cut peppers open and remove inner ribs and seeds with a pairing knife. This may still give you a bit of spice but not nearly as much as before.  My best advice when working with hot peppers of any sort is to wear gloves while preparing them.  Make sure to wash your hands thoroughly before touching any part of your body to avoid being burned.

Frozen Corn - We froze a lot of our beautiful 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.
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.

Localvore Lore

This week's share includes
Tangletown Eggs or Axel's Eggs, Morningstar Farm Jacob's Cattle Beans, Jasper Hill Farm Bailey Hazen Blue Cheese, and All Souls Tortilleria Corn Tortillas!

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! 

Seth and Jeannette Johnson of Morningstar Farm in Glover, VT grow organic dry beans on over 10 acres of land. They grow all different sorts of heirloom varieties, from yellow eye, to Jacob's cattle, to black turtle beans. This week, you'll be receiving Jacob's Cattle Beans, an heirloom variety with white and red splashes of color. They're a great all-purpose bean, great for baking, soups, and topping off your salads. 

Jasper Hill Farm produces and ages world-class cheese with their on-site dairy and cheese cellars in Greensboro, VT. This week, you will be receiving Bailey Hazen Blue Cheese. This batch is a little more colorful than usual! You may see some fun pink or white molds in addition to the typical blue-green veining in this cheese, which is perfectly safe to eat, and quite tasty! Makes a wonderful addition to cheese plates, burgers, or salads. Enjoy!

All Souls Tortilleria in Waitsfield VT makes a traditional style of corn tortilla using simple, wholesome ingredients. Their Corn Tortillas are made with an organic, open-pollinated heirloom variety of corn called Wapsie Valley, grown by Lakeview Organic Grain in Penn Yan, NY, and Aurora Farms/Nitty Gritty Grain Co. in Charlotte VT. They use a traditional process called "nixtamilization" where they steep the whole corn kernels in water and lime. This hydrated corn is then stone ground wet to make masa, which is formed and cooked over fire to make our tortillas. Corn, water and lime are the only three ingredients making them not only simple and delicious, but gluten-free and vegan.


Penne with Wilted Greens, Goat Cheese and Fresh Basil

This is more of a suggestion than a recipe. Substitution opportunities are endless!
1 lb penne pasta (or any shape pasta)
Olive oil
3-6 Cloves garlic, minced
3-8 cups of greens, tough stems removed, greens chopped (chard, mustard, kale)
1/2 to 1 cup of tomato sauce
Goat cheese
Fresh chopped basil
Put a large pot of salted water on and bring to boil for the pasta. While water is heating, mince the garlic, chop the greens and any other vegetables you have on hand that you'd like to throw in (see options below). Once the veggies are all chopped and prepared and water is boiling, add pasta and cook to al dente (8-12 mins depending on pasta type).
While the pasta is cooking, put a large saute pan over medium heat. Once the pan is hot, add 2-3 TB of olive oil and the garlic to the pan and stir to coat and cook for a minute or two. Add the tomato sauce (or fresh tomatoes or sun dried tomatoes). Add other optional veggies in order of necessary cooking time and cook until not quite tender. Add the greens and cover pan until greens are just wilted at which time other veggies will now be tender. Remove cover. Drain the pasta, and in a large bowl or in the original pasta pot mix together the pasta and veggies saute and the fresh chopped basil. Serve on plates with crumbled goat cheese and the optional toasted nuts on top.
Optional Ingredients:
2-3 TB Toasted Pine Nuts, Walnuts, Pecans, or Almonds. Toast on a dry skillet (cast iron ideal) on the stovetop over medium heat until they become fragrant. Don't let them burn. Remove from heat to a bowl.
Sundried tomatoes - use just 2-4 as too many can overpower a dish. Soak in hoat water if they are very dry, and once softened, chop/mince them.
Other fresh veggies - 1-2 fresh tomatoes, broccoli, aparagus etc. Add these to the saute as necessary to cook til just tender

Grilled Apple, Walnut, Blue Cheese and Mesclun Salad

1 teaspoon minced shallot
1 teaspoon Dijon mustard
1 lemon, juiced
salt and freshly ground pepper
~ 2-3 tablespoons olive oil
2 tablespoons minced fresh chives

1 apple
~1/4 cup crumbled blue cheese
1/4 cup walnut pieces
6 cups mesclun greens, washed and spun dry

Heat your barbecue to high heat. In a bowl whisk together the shallot, mustard, lemon juice, salt and pepper. While whisking vigorously, stream in the olive oil until you have a nice emulsion. Whisk in chives. Taste the dressing and adjust for salt and pepper of necessary.

Wash the apple and slice it into 1/4" slices. Toss with a tablespoon of the salad dressing. Grab a piece of aluminum foil big enough to wrap the walnuts in. Place walnuts in aluminum foil and seal.

Oil your grill and put the apple slices on the grill. Careful, they will most definitely want to try and fall down the grate. Grill for ~2 minutes with the lid closed and then flip the apples. The apple slices should be soft but still have enough texture to be flipped. Put the walnuts on the grill as well and cook apples for another 90 seconds. Flip the walnut package over and turn off the barbecue. Remove the apples and the walnuts. Open the walnut package, they should be toasted and fragrant but not burnt.

In a large salad bowl layer greens, then the grilled apple slices, blue cheese and walnuts. Toss with the dressing a few minutes before you are ready to serve.

Scrambled Egg Tacos

A great weeknight dinner, or breakfast or brunch! Serve with baked beans for an extra hearty meal. 
6 large eggs
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon pepper
8 small corn tortillas
2 to 3 cups cooked vegetables, such as potatoes, zucchini, corn, or any other leftover vegetables
1 cup cooked meat, like chicken, pulled pork, or any other leftover meat, optional
Fresh cilantro and hot sauce, for serving
Whisk the eggs until the whites and yolks are fully combined. Melt the butter in a medium saucepan over medium heat. Once melted, reduce heat to medium-low and pour in the eggs. Stir often until the eggs reach your desired level of softness. Remove from heat and stir in salt and pepper, then move to a big serving platter. (Read more: How To Make Soft, Creamy Scrambled Eggs)
Meanwhile, warm the leftover vegetables in the microwave or in a skillet over low heat. Transfer the warmed vegetables to the serving platter with the eggs.
To warm the tortillas on a gas stove, heat the remaining burners to medium to warm and toast the tortillas briefly on both sides. If you have an electric stove, select another method to heat the tortillas. Wrap the warm tortillas in a clean dish towel to keep them warm.
Bring the platter of taco toppings to the table with the tortillas, cilantro, and hot sauce. Let everyone build their own tacos at the table.

My Nova Scotian Baked Beans

This slow-cooker recipe makes for some easy and delicious beans that can be used in tacos, or eaten as a side with wilted greens, cornbread, or eggs.

1 lb Jacob's Cattle Beans
1/2 cup brown sugar, lightly packed
1/3 cup molasses
1 tsp salt
1/4 tsp pepper
3 slices bacon, cut into 1/2 inch pieces (optional)
1 tsp vinegar
1/2 onion, chopped small
1 tsp dijon mustard

Soak beans overnight in a large pot or dutch oven filled with water. In the morning, drain beans and refill pot with fresh water to cover beans. Bring to boil and the reduce heat and simmer until the beans are tender (30-40 minutes). They will not soften a bit once you add the sugar, so make sure they are tender enough, but not mushy. Strain the beans reserving (at least some of ) the cooking water and transfer beans to large slow cooker.
Combine remaining ingredients with 1 cup of warm water and pour over beans. Add enough of the reserved bean water to just come to the top of the beans. Cover and cook for 4 hours on high and at least another 4 on low.

Mexican Roasted Potatoes

A zesty side dish that compliments any Mexican meal.
8 medium russet potatoes, diced into small chunks
1/3 cup extra virgin olive oil
2 tsp dried oregano
1 tsp ground cumin
1/2 tsp sea salt
ground black pepper
3 cloves garlic, minced
1/8 tsp cayenne pepper
1 TB dijon mustard
1 lime, juiced
Pre-heat oven to 400 degrees. Combine all ingredients in a bowl, except for the potatoes and lime juice and whisk together.
Scatter potato chunks onto a large baking sheet and toss with the dijon mustard dressing. Sprinkle with additional salt and pepper. Roast for 40 minutes, or until potatoes are fork tender and browned on the edges.
Remove from oven, and sprinkle lime juice over the potatoes.

Slow Cooker Jalapeno Popper Chicken Taquitos

1-2 chicken breasts, frozen or thawed
4 ounces cream cheese
1/4 cup sliced jalapeƱos, roughly chopped
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin
8 taco-sized tortillas
1½ cups shredded cheese (or blue cheese)
Add chicken, 3 cup water, cream cheese, jalapeƱos, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
Use two forks to shred chicken and stir it in with the other contents of the crockpot.
Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
Place taquitos on baking sheet and spray heavily with cooking spray (or brush with oil). Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
Serve warm with dipping sauces and toppings if desired.

Sauteed Greens with Garlic
4 cloves garlic
1 shallot
2 bunches of greens
1 dried red pepper
1 tablespoon ghee
Start by chopping the garlic and the shallots. Some people prefer them minced, but I love big, sweet chunks of garlic.
Trim the stems from the leafy part of the greens as was done for this Swiss chard. In some cases, you can reserve the stems and use them like celery.
Roll the greens lightly and cut them in thin strips as shown above.
Heat your desired fat in a pan, and fry your shallots and onion until they're tender.
Add the greens and cook until they're bright. Add a touch of dried red pepper.
Serve warm.

Garlic Marinated Cucumber Chips

Dunked in a mixture of garlic, red chili flakes, ginger, shallot slices, and rice wine vinegar, sliced baby cucumbers become infinitely snackable. Eat them alone, serve them in tacos, or use them to top a simple salad.
1 large English cucumber, cut into 1/2" rounds
2 cloves garlic, finely chopped
1 teaspoon freshly grated ginger
1 small shallot, very thinly sliced
Big pinch red pepper flakes (to taste)
Pinch salt
Pinch sugar
1/2 cup rice wine vinegar
Mix all the ingredients together in a small bowl. Let sit at least 10 minutes, and up to 4 hours. Serve at room temperature.

1, 2, 3, 4, 5, 6, 7
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.
Like us on Facebook   Follow us on Twitter   Find us on Pinterest

No comments: