Friday, May 27, 2016

Good Eats Weekly Newsletter - May 25th, 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!
Less than 3 weeks left to sign up for the Summer CSA!

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

The Summer CSA starts on June 15th. Sign up and pay by June 10th
and don't miss a single week!


If you have questions before signing up, email us at goodeats@petesgreens.com

In Your Share This Week:

Full Veggie Share
Ramps, Spinach, Chard, Cilantro, Mizuna, Rutabaga, Russet Potatoes, Onions
(Out of the bag: Frozen Cauliflower, Frozen Sweet Peppers)

Half Veggie Share
Ramps, Spinach, Chard, Head Lettuce, Euro Cucumber, Russet Potatoes
(Out of the bag: Frozen Cauliflower)

Localvore/Pete's Pantry
Tangletown Farm / Axel's Pastured Eggs
Pete's Greens Tomatillo Salsa
Champlain Orchards Empire Apples

Around the Farm

This week we marked the peak of spring by firing up our greens washer! This seasonal rite-of-passage means that we have lots and lots of greens to wash and pack, fresh from the fields and tunnels! Greens are carried up on a conveyor belt to an S-shaped water slide, complete with rapids, that gently soak and clean the tender leaves. Before the end of the line, they are sorted for quality, leaving only the best leaves to make it into the tub that is carried away to be spun dry. This is just one of the ways we make our greens washing efficient so that we can make use of all that we grow!



Storage and Use Tips
Spinach - The tender baby spinach in your shares this week was grown in our fields and is a great addition to salads. It will cook down substantially if you add it to sautes or cooked dishes. Store bagged spinach in your crisper drawer for up to one week.

Bunched Mizuna- The full share will have a bunch of mizuna in their share this week. Mizuna is a Japanese mustard green with tender, pointy-lobed leaves and a pleasant, peppery flavor. You could substitute it, chopped, in a salad calling for arugula. It adds a nice zest to a stir-fry or saute too. Store mizuna, unwashed, loosely wrapped in a plastic bag in your crisper drawer.
Lettuce Heads - Half share members will have lettuce heads this week. These tender lettuce heads are perfect for salads, sandwich toppers, or even as delicate little wraps. These tender heads should be wrapped in plastic and stored in your crisper drawer.

Chard - Chard is a leafy green vegetable that is related to beets and spinach. Some of the stems are multicolored, while others have white stems. Chard is a delicious nutritious green, high in Vitamins A, K, and C.  This green 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. 
(*Note: Some of our chard was bunched with rubber bands with another farm name on them- but don't be fooled- this is our chard! We were just re-using some rubber bands).

Cilantro - Full share members will have a bunch of cilantro in their bags. A member of the carrot family and related to parsley, cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals. Wash and gently dry your cilantro with paper towels. Then put sprigs loosely in a plastic bag and use as needed.

Ramps - Ramps are wild onions that grow in the moist woods of Vermont. These ramps come from a local forager who has sustainably gathered these wild treats for you to enjoy this week from his family's land in Hardwick. Ramps can be chopped like scallions and taste great sauteed and used in place or onions or leeks, added to scrambled eggs, or even sprinkled raw over salads.  You can use both the white bulb and the leaves.  The leaves are much milder in flavor but make a nice green addition to lots of meals.

European Cucumbers - These long, skinny cukes taste like a burst of summer. Ideally they like to be kept at about 50 degrees or they may go soft in a couple days. But you can keep them bagged and toss them in the crisper drawer; they'll keep a few days longer than that. 

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.

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 can also be roasted, included in soups and stews, or even pickled! Rutabagas should be peeled before use. Keep them loosely wrapped in a plastic bag in your fridge.
Yellow Onions - This week's onions once again come from our neighbors at Riverside Farm. They had a beautiful onion crop that is holding up well for us. Onions are best stored in a cool, dark place.

Frozen Veggies - This week, everyone will take one bag of cauliflower. The cauliflower is treated much the same. You may notice your cauliflower is a little 'yellow', do not fear this is the natural color of the 'Cheddar' variety of cauliflower we grow, we also grow white cauliflower and a purple cauliflower.  To use vegetables let the package thaw in the fridge till soft, or submerge bag in warm water until usable. Full share members will also take a frozen sweet pepper bag this week.

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:
Pastured Eggs from Tangletown Farm and Axel's Eggs, Pete's Greens Tomatillo Salsa, and Champlain Orchard Apples

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!

Tomatillo Salsa (salsa verde) from the kitchen here at Pete's Greens will make a great addition to any Mexican-inspired dish. It also makes a great addition to eggs, burger meat mixtures, filling (mixed with cheese) for jalapeno poppers, and sandwiches.

You will also receive Empire Apples from Champlain Orchards of Shoreham VT, which will make great baking apples for your homemade apple pies this week. Champlain Orchards grow a variety of tree fruits using ecologically sound practices so that you can feel good about sharing their fruits with your family and friends. Empire apples are a well-known lunchbox apple that have a balanced sweet-tart taste and crisp texture ideal for fresh eating.

Recipes

Braised Greens with Ginger, Cilantro, and Rice
1-2 big bunches of greens (chard, mizuna, etc.)
3 Tbsp vegetable oil
1 onion, diced
¼ cup white rice
2 Tbsp finely chopped ginger
1 teaspoon ground cumin
1 teaspoon paprika
1 cup chopped cilantro stems and leaves
Sea salt
Plain yogurt and/or lemon wedges for garnish
Wash the greens well and chop them, but don't dry them. Heat the oil in a wide heavy pot over medium heat. Add the onion, rice, ginger, cumin, and paprika. Stir to coat with the oil. Cook for 2 minutes, then add the cilantro and greens. Sprinkle with 1 tsp of salt, cover the pan, and cook slowly for 30 minutes. There should be ample moisture in the pot, but check once or twice to make sure that nothing is sticking (add a few tablespoons of water if needed). Cook until the greens are really tender. Serve at room temperature with yogurt spooned over the top or a squeeze of fresh lemon.


Roasted Turnip and Ramp Salad
2 bunches turnips (or substitute with 1 lb rutabaga, potatoes, or any root vegetable you have on hand) - trimmed, peeled, and cut into even 1/2-inch chunks
1 tablespoon olive oil
sea salt and pepper to taste
1/2 teaspoon paprika
3-5 ramps, cleaned and chopped
1/4 cup aioli or mayonnaise
1 tablespoon lemon zest
1 tablespoon fresh squeezed lemon juice
1 tablespoon prepared horseradish
2 tablespoons fresh herbs, such as parsley, chives, oregano, or thyme
Preheat the oven to 400 degrees F.
On a rimmed baking sheet, toss turnips with 1 tablespoon olive oil, and sprinkle on sea salt, pepper, and paprika. Roast for 20 - 30 minutes, flipping turnips once halfway through cook time.
In a small bowl, combine the aioli, lemon zest and juice, and prepared horseradish.
Toss warm turnips with the ramps, and then fold in the aioli mixture. Add the herbs. Taste, and adjust salt or acid levels as needed.


Cauliflower with Parsley and Green Olives
1 head of cauliflower, or 1 package of frozen cauliflower, thawed
1 bunch of flat-leaf parsley, stems removed, finely chopped
2 Tbsp finely chopped tarragon
½ cup chopped Spanish green olives
2 Tbsp dried capers, rinsed
1/3 cup olive oil
Sea salt and freshly ground pepper
Manchego cheese
Reheat frozen cauliflower (or steam fresh cauliflower) until warmed through. Meanwhile, put parsley, tarragon, and olives in a bowl with the capers, oil, ½ teaspoon of salt, and plenty of pepper. When the cauliflower is warm and tender, drain and toss it into the bowl, and mix well. Serve with a little manchego cheese grated over the top.


Rutabaga and Potato Puree

½ lb russet potatoes
1 to 1 ½ lbs rutabaga (don't worry too much about the proportions, it will work just fine skewed in the direction of either root veggie)
Sea salt and pepper
Unsalted butter
Freshly grated nutmeg
1 Tbsp chopped parsley and/or snipped chives

Peel the potatoes and rutabagas, then chop them into chunks, making the rutabagas about half the size of the potatoes (since they take longer to cook). Put them in a saucepan and cover with cold water. Add 1 ½ tsp of salt and bring to a boil. Cook until soft enough to mash, about 25 minutes.

Drain, reserving a cup of the cooking water first, then return the vegetables to the pot. Mash them with a potato masher, adding as much butter as you like. If the puree is too thick, add some of the reserved liquid or warm milk or cream to thin it. Scrape in a little nutmeg and taste for salt and season with pepper. Serve with chopped herbs scattered over the top.



Huevos Rancheros Breakfast Cup with Salsa Verde for 1 (easily multiplied)

1 uncooked flour tortilla, burrito size*

2 Tbs refried beans
1 egg
pinch salt and ground pepper
1 Tbs grated cheddar or monterey jack cheese
3 Tbs tomatillo salsa (or salsa verde)

* uncooked tortillas can be found at most major grocery stores in the refrigerated section, any size will work

Preheat oven to 350° F. Place a tortilla in an ungreased muffin tin. Press firmly to mold into the cup, allowing the excess tortilla lay over the side. I always opt for the vegetarian refried beans. They are cooked without lard and generally a lot less fat than the traditional. Place the refried beans in the bottom of the tortilla cup.
Crack an egg into a bowl to avoid any loose egg shells and then pour the egg on top of the beans in the tortilla cup.
Sprinkle with a pinch of salt and a pinch of fresh ground pepper. Top with cheese and place in the oven. Bake in the oven until the whites are cooked. Bake for 12 minutes for a runny yolk (15 to 18 minutes for a hard yolk).



Mixed Greens Salad with Poppyseed Dressing

For salad:
1 bag mesclun greens (can use spinach instead)
1-2 tart apples, thinly sliced
1/2 cup (or a little more) dried cherries
1/2 cup chopped candied pecans
1/2 cup crumbled Gorgonzola
1/4 lb. cooked bacon, crumbled

For Poppyseed Dressing:
4 Tbsp. sour cream
4 Tbsp. mayonnaise
1-2 Tbsp. apple cider vinegar
1 Tbsp. honey (more or less depending on desired sweetness)
1/2 tsp. (or a little more) Dijon mustard
1 Tbsp. poppyseeds

Wash and dry the salad greens, place in a large bowl. Sprinkle the remaining salad ingredients over the greens. Drizzle with a bit of the dressing. Toss to coat. Add extra dressing as needed.

For Poppyseed Dressing:
Whisk all the ingredients together until smooth. Taste and adjust seasonings according to your taste. (It may need a little bit of salt.) Makes about 1/2 cup.


Some recipes from Local Flavors, by Deborah Madison

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