Thursday, April 14, 2016

Good Eats Weekly Newsletter - April 6th, 2016

It's a Meat Week!
Localvore Members 
& Regular Veggie Only Share Members
This week your bag will contain:
Mesclun, Clean Carrots, Potatoes,
Savoy Cabbage, Celeriac, Shallots
Out of the Bag:
Frozen Squash Puree, Frozen Kale/Chard
Localvore Offerings Include:
Pete's Greens Pesto
Slowfire Bakery Bread
Vermont Dried Cranberries
Half Veggie Only Members
Mesclun, Clean Carrots, Potatoes,
Cabbage, Celeriac
Out of the Bag:
Frozen Squash Puree
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
April is off to quite the start, with days of winter weather and others of bright sunshine. While we cautiously wait for the last frost outside, the air and soil inside our high tunnels is already warm enough for some serious transplanting to take place. Our new structure, our gutter-connect high tunnels, are alive with all sorts greenery! Soon, bunched greens will be back in the share as the tomatoes and cukes continue to grow. Bring on the spring! 
Storage and Use Tips 
Mesclun - This week's salad greens are a mix of arugula, mizuna, claytonia, bibb lettuce, shoots, and tatsoi. These will make delicious fresh salads- eat up!
Clean Carrots! - The carrots in your share this week are not your average loose carrots. These brush-cleaned "real baby carrots" are one of our most popular retail products. They make snacking so easy and delicious! Try them with your favorite dip, hummus, or nut butter.
Russet Potatoes - 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 making fries. Store potatoes in a cool dark place, away from onions. 
Red Savoy Cabbage -  This cabbage is actually a red savoy, although the red color is just a tint on the outer leaves - we remove the outer leaves in the washhouse, and so the whole head appears green.  The leaves are actually more delicate than our summer savoy, while the head itself is much more dense.  This savoy variety is really good for stuffed cabbage - the leaves are thin enough to roll nicely, but strong enough to hold up to stuffing.
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). 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.
Shallots - Shallots are a sweet tasting type of onion. They're a member of the alium 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.
Frozen Squash Puree - In the fall we put up our year's worth of squash puree. The annual making of our squash puree is a joint effort. High Mowing Seeds grows several super sweet varieties of winter squash in order to collect the seeds for their customers. They do the seed extraction at our farm and we take all the flesh of the squash and steam it to make the puree. This squash puree came from a butternut variety and it has a very high sugar content. You can use the puree as a side dish, or in soup, or to make pumpkin pie (something that I believe should neither be reserved for pumpkin nor for the fall!).
Frozen Kale/Chard - Full share members will receive frozen kale or frozen chard. Both are versatile and can be used in sautees, soups, or baked dishes. Try it in a lasanga or quiche the way you would use frozen spinach. Frozen kale also makes a great creamy soup (like cream of broccoli). Before using in baked dishes, thaw and squeeze out any excess water.
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 Localvore share includes Pete's Greens Pesto, Slowfire Bakery Bread, and Vermont Cranberry Co. Dried Cranberries.
Our Basil Pesto contains our organic basil to which we add lots of garlic, parmesan and romano cheeses, lemon, and olive oil. Some of our pesto may be slightly oxidized on the top (which darkens it), but mix it up and it will regain its vibrant green color. Toss with chopped russet potatoes and bake (at 450 for 25-30 minutes) for a delicious side dish!
Slowfire Bakery is baking Country Bread, their classic sourdough loaf made with a mix of local organic flours including whole wheat, sifted, white wheat, and whole rye. Bakery owner Scott Medelin says, "It's got a nice depth of flavor to stand up to hearty use and flavors, and it retains a mellowness that allows it to pair well with just about anything."
Dried Cranberries from Vermont Cranberry Co. are lightly sweetened with cranberry juice, making them an extra tart and sweet addition to any spring salad. Cranberry Bob runs the only commercial cranberry business in Vermont, and we're grateful for it!
Meat Share
This month's meat share includes a Pete's Greens Whole Chicken, McKnight Farm Steak, and VT 99 Salami and Sausage.
Our Whole Chickens are pasture raised here at the farm and make a hearty addition to any meal. See below for a simple recipe that can be easily modified to cook up your whole bird. 
The Steaks this week come from McKnight Farm, an organic dairy in East Montpelier.  Our friend Seth Gardner is a long time organic dairy farmer  and we have been working together to regularly include Seth's beef in the Good Eats meat share.  You'll receive either Porterhouse, Rib, or T-Bone Steaks.
VT99, our collaborative venture with Jasper Hill (raising pigs on whey and vegetable scraps) is bringing you two delicious pork products this month. First, Sea Salt and Pepper Sausage is a versatile, hearty sausage that brings out the flavor of the meat with light and tasteful seasoning. Also from VT99, you will have a dry-cured Salami that is perfect sliced at room temperature and paired with bread or crackers, cheeses, fruit, and olives.
Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
Use some of your sourdough bread and dried cranberries to make this hearty salad super local and delicious!
1 1/2 heaping cups (1"-cube) sourdough bread
1/2 cup plus 1 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 clove garlic
1/8 cup balsamic vinegar
1 tbsp. dijon mustard
4-6 lightly packed cups mesclun greens
3/4 cup dried cranberries
1⁄2 cup pecan halves, toasted
2 tbsp. finely chopped fresh thyme leaves
4 oz. goat cheese, chilled
Heat oven to 350°. Toss bread cubes with 1 tbsp. of the oil in a large bowl and season with salt and pepper to taste. Arrange bread cubes on a baking sheet and bake until crisp and golden brown, 12–14 minutes. Let cool.
Roughly chop garlic; sprinkle with a little salt. Using the side of a knife, scrape garlic into a paste; transfer to a bowl. Add vinegar and mustard; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette. Season with salt and pepper to taste.
Combine croutons, mesclun, cranberries, pecans, and thyme in a bowl. Add some of the dressing; toss well to combine. (Reserve remaining dressing for another use.) Crumble goat cheese over salad and divide between plates.
Sausage, Onions, Potatoes, and Cabbage
A simple supper that only takes a few minutes to put together. It all bakes in one dish for easy clean up too.
1.5 lb fingerling potatoes, small red potatoes, or another soft skinned waxy potato
1 small head of cabbage
1 onion
olive oil
4-6 sausages of choice
salt and pepper to taste
herbs (optional)
Drizzle some olive oil in the bottom of a deep 9x13 baking dish.
Cut potatoes in halves or quarters and place in baking dish.
Cut cabbage and onions into small chunked wedges and arrange within potatoes.
Drizzle more olive oil over vegetables.
Liberally season with salt and pepper and herbs if desired.
Add sausages on top, cover with foil or baking dish cover and bake in a 350 degree oven for 40 to 50 minutes, or until sausages are cooked through and potatoes are tender.
Quick and Easy Baked Chicken
This is a Mark Bittman recipe that is a simple and delicious crowd-pleaser.
1 whole chicken, cut into 8 parts, skin on:  2 breasts, 2 wings, 2 drum sticks, 2 thighs
(don't fret about how neat your cuts are or are not, it doesn't really matter in the end, it will be delicious)
1/4 cup oil
1/4 cup fresh herbs (or 1-2 tsp dried)
salt and pepper
Preheat the oven to 450 degrees F. Put the oil or butter in a roasting pan and put the pan in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
After the chicken has cooked for 15 minutes, toss about 1/4 of the herb or herb mixture over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (180 F , or you'll see clear juices if you make a small cut in the meat near the bone) a total of 30-50 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
*Add several cloves of garlic (20 wouldn't be too many).
*Add a cup or so of chopped onion, shallot, or leek.
*Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.
*Add 2-3 lemons (or organges/limes). When the chicken is done, squeeze the hot lemon juice over it.
*Use Compound Butter, Flavored Oil, or a Vinaigrette from the beginning of the cooking or as a basting sauce during the cooking.
*Stir in a dollop of grainy French-style mustard when the chicken is done.
*Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.
*Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.
Creamy Pasta with Crispy Salami
If you want to take your salami one step beyond amazing snack or charcuterie, try this simple dinner recipe that highlights its unique flavor. Shave your salami into thin slices for this recipe.
3 eggs
1 cup grated Parmesan
4 ounces salami
Olive oil
3 crushed garlic cloves
3/4 pound spaghetti
Salt and pepper
Chopped parsley
Whisk together eggs and Parmesan in a large bowl. Cut salami into bite-sized pieces, thinly sliced. Heat a skillet over medium-high, then coat with olive oil. Cook salami and garlic until salami is crisp. Cook spaghetti; before draining, reserve 1 cup pasta water. Add hot pasta to egg mixture, along with garlic and half the salami. Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and remaining salami.
Steak with Mustard Sauce and Potato Cakes
Here is a new take on the classic “steak and potatoes” meal. I love the idea of adding celeriac, carrots, or shallots to the shredded potatoes to add a little more flavor and depth. Serve with a side of fresh greens.
2-3 large potatoes
1 egg, lightly beaten
2 tablespoons rice bran oil
4 x 150g scotch fillet steaks
20g butter
½ cup (125ml) white wine
¼ cup (60ml) cream
1 tablespoon dijon mustard
Fresh greens, to serve
Grate potatoes into a bowl and squeeze out as much water as possible. Add egg and season well. Mix thoroughly with a fork. Shape mixture into eight small or four large patties.
Heat oil in a large frying pan on medium. Fry potato cakes for 5 minutes each side, until golden and cooked through. 
Meanwhile, season both sides of steaks well. Lightly grease a large heavy-based frying pan and heat on high. Cook steaks for 3 minutes each side, until cooked to taste. Remove from pan and keep warm. 
Melt butter in same pan on high heat. When just starting to color, add wine and simmer for 1 minute. Add cream and mustard and swirl pan to combine. Simmer for 2 minutes, until reduced slightly. Serve steaks with potato cakes and spoon over sauce.
Butternut Squash and Celery Root Soup
2 tablespoons olive oil
1 medium onion, diced
1 – 2lb butternut squash, peeled, seeded and diced
1 celery root (celeriac), peeled, rinsed and diced
2 teaspoons kosher salt
2 teaspoons dried rosemary
4 cups low sodium chicken or vegetable stock, hot
black pepper and cream for garnish
Peel and chop the onion, celery root and butternut squash.
Heat the oil in a large stock pot. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir the squash, celery root and salt into the pot and cook for about 10 minutes until the squash begins to soften.
Add the rosemary and chicken broth and bring to a boil.  Reduce heat and let simmer over medium heat, partially covered, for 20 minutes, or until vegetables are tender.
Using a blender in batches, or an immersion blender, puree the soup until completely smooth. Adjust the seasoning with salt and pepper and thin out with cream or extra stock as desired. Ladle into bowls and add a swirl of cream and a few dashes of fresh cracked pepper and serve!
Honey Glazed Baby Carrots
Our carrots are extra sweet. It wouldn’t hurt to cut down on the brown sugar and/or honey in this recipe to compensate for these roots’ natural sugars. 
1 1/2 pounds baby carrots
2 cups water
1 cup white wine
3 Tablespoons unsalted butter
2 Tablespoons honey
2 Tablespoons brown sugar
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
Chopped fresh parsley, for garnish
In a large skillet set to medium heat, add carrots. Pour water and wine over carrots. Bring to a boil then reduce heat to medium-low. Cover and simmer for 10-15 minutes, or until carrots are tender. Drain any excess liquid. Place carrots in a separate dish; set aside.
In the same skillet, melt butter over medium-low heat. Add honey, brown sugar and nutmeg. Cook, stirring, until sugar is dissolved. Stir in carrots, coating well in butter-sugar mixture. Continue cooking, gently stirring, until carrots are hot and glazed. Remove from heat and stir in chopped parsley. Serve immediately.
Colcannon is a classic Irish dish that combines potatoes with cabbage or kale (or both!). I also think it’s a great way to work a few extra greens into your meal seamlessly and deliciously. Use your cabbage or frozen kale/chard in this recipe.
4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
5-6 Tbsp unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
1/2 cup minced green onions, shallots, leeks, or white onions
1 cup milk or cream
Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
Meanwhile, cook the greens and the onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.
Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
Add the green onions and cook 1 minute more.
Mash the potatoes with milk or cream, add greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
Add salt to taste and serve hot, with a knob of butter in the center.
To eat, dip a forkful of the potatoes into the melted butter.

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