Tuesday, June 21, 2016

Good Eats Weekly Newsletter - June 15th, 2016

Weekly updates on CSA contents, storage and use tips, recipes, and news from around the farm
Welcome to the Summer CSA!
If you are a new member, please see below for detailed 
instructions to help with pickup.

In Your Share This Week:

Full Veggie Share
Mesclun, Arugula, Lettuce, Mizuna, Dill, Basil, Potatoes,
Baby Leeks, Scallions
(Out of the bag: Tomatoes)

Half Veggie Share
Mesclun, Arugula, Lettuce, Pac Choi,
Shallots, Basil, Scallions, Zucchini

Localvore/Pete's Pantry
VT Fresh Fettuccine
Jasper Hill Harbison Cheese
VT Bean Crafters Veggie Burgers

Were you a Spring CSA Member this year?
Fill out our Spring Survey HERE 
and enter to win 2 weeks off of you Summer CSA Share!

Pick-up Instructions! Please Review

Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!
Step #1:
Find your name on the Names List - Find your name on the pick-up list and check it off. The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.
Check your share type on the Names List. Share types are Localvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.
Step #2:
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on a second clipboard or on an attached sheet. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable only shares. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pantry members should select.
If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.
Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday) of every month, starting July 6th.

Which color bag do I take?
If you are a Half share member (with or without pantry) take a bright yellow bag shown in the picture of Erick, on the left.
If you are a Localvore or Veggie Only member take a tan / light green bag shown in the picture of Kat, on the right.
You will also look for "out of bag" items (like tomatoes) if the pickup instructions indicate that you should. Localvore/Pantry items will need to be gathered from their respective bins/containers.


Storage and Use Tips

Mesclun -  Our salad greens have made the transition from greenhouse-grown to field grown, and our fields are now covered in a beautiful array of colors! Our mesclun mix includes arugula, mustard greens, lettuces, tatsoi, and more. Perfect for salads, store in your crisper drawer for up to one week.

Arugula - Arugula , also known as "rocket", is a very popular and versatile green that can be eaten raw, but also stands up well in the sauté pan. It has a peppery mustardy flavor and is great on sandwiches to give them pep, and into salads to take it up a notch. It also does well with a quick wilt added to pastas, frittatas or calzones, or as a stand-in for lettuce on an Italian-inspired sub. It blends particularly well with goat cheese and balsamic and olive oil. It is delicious simply sautéed in a pan with olive oil with a sprinkle of coarse salt & pepper. This week's arugula is bunched; store loosely wrapped in plastic in your crisper drawer.

Head Lettuce - These lettuce heads were made for you to devour. They are so delicate and succulent, and will make a great salad. These tender heads should be wrapped in plastic and stored in your crisper drawer. Perfect for salads, sandwiches, tacos, and more. Enjoy!

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.

Pac Choi - Half 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.

Basil - 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.

Scallions - Often referred to as green onions, scallions are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe or chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.

Dill - The freshly harvested dill in the share today can be used right away or preserved for later use. This is the part of the plant called dill weed, the feathery spring growth. Later on in the season the seed heads of the dill plant will mature There are numerous methods for preserving dill. The easiest is to simply hang the dill for several days in a warm dry place (attic perhaps). You can dry it in your oven if your oven can operate at a low temp of 100°F. You can also freeze the leaves in a plastic bag. Dill perks up soups, salads, casseroles. It pairs really well with cucumbers, potatoes, eggs, beets, fish, salads and sald dressings, tomatoes, yogurt.

Baby Gold Potatoes - The baby potatoes this week are a waxy yellow-fleshed variety with a thin skin - low in starch, high in sugar and moisture.  They're a great choice for roasting, sautéing and boiling, as their low starch content helps them maintain their shape after they're cooked.

Baby Leeks - To eat these little leeks, trim off the dark green leaves, and cook with the white and light green parts only. To get the most sweetness out of your leeks, try sweating them instead of sauteing. When you sweat a veggie, you cook it in a fat, (I like butter), over a lower temperature or flame. You should barely hear it sizzle. This slower method of cooking yields a much sweeter taste. Add the leeks to a quiche or mix in with mashed potatoes for a decadent side dish. Store the leeks loosely wrapped in a plastic bag in your crisper drawer.

Tomatoes - These are some of our first tomatoes of the year! Store your tomatoes at room temperature, out of direct sunlight. An aerated basket it ideal. If you've sliced open a tomato and find yourself with a piece that you won't use in the next few hours, you can refrigerate this portion. I find the best way to store these left over pieces is cut-side-down in a small bowl. 

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.

Zucchini - This is also some of our first zucchini of the year! Store unwashed in the crisper. Use in a few days. Try grating it, sauteed lightly in butter. Or eat it raw in salads. Shred it and mix it into muffins or other baked goods. The possibilities are endless!

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

Take one pack of either their Shiitake Burgers or their Black Bean Burgers.


Quinoa Apricot & Arugula Salad

You can substitute mizuna for arugula in this salad for the same end result: a zesty and balanced salad that can even be its own meal.

1 cup cooked quinoa
1 cup chickpeas, drained, rinsed
a few big handfuls of arugula
1 small avocado, cubed
¼ cup dried apricots
¼ cup chopped, toasted almonds
¼ cup chopped chives

¼ cup California Olive Ranch Arbequina Extra Virgin Olive Oil
1-2 cloves of garlic, minced
juice of 1 medium lemon
1-2 teaspoons honey (vegan sub: a big squeeze of orange)
2 teaspoons cumin
salt & pepper

Whisk the dressing ingredients together.
Toss together the cooked quinoa, chickpeas, arugula, avocado and dried apricots. Drizzle in the dressing and toss again. Top the salad with chopped almonds and chives.Taste and adjust seasonings.

Mediterranean Salad with Yogurt Dressing

2 heads butter lettuce, or one head plus mesclun mix
1 cup sliced tomatoes
1/2 cucumber, skin-on and chopped
10 Kalamata olives, pitted, sliced
3/4 cup Greek feta cheese, crumbles
3 Tbsp extra virgin olive oil
1 Tbsp lime juice, approx. ½ juicy lime
1/2 tsp dill, dried
1/4 tsp ground pepper
2 Tbsp Greek yogurt

Wash, dry and tear lettuce into small pieces and place in a large salad bowl. Add tomatoes, cucumber and olives. Crumble feta cheese over the top.

In a small mixing bowl, whisk oil, lime juice, dill, pepper and yogurt until the dressing comes together and forms an emulsion. Toss or drizzle over salad then serve immediately.

Balsamic Roasted Tomatoes

3-4 large tomatoes (or an equivalent amount of smaller tomatoes)
2 large garlic cloves, minced
4 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
2 teaspoons sugar
1 teaspoon salt
Freshly ground black pepper
2 tablespoons chopped fresh herbs

Preheat oven to 450°F. Wrap a rimmed baking sheet with aluminum foil, and lay a sheet of parchment paper on top.
Cut tomatoes into ¾-inch slices. (I got about 3 slices out of each jumbo tomato. If using smaller tomatoes, like plum tomatoes, just cut them in half.) Remove all seeds and juices and poke a few holes in the bottom of any tomato end-pieces. Drain, cut side down, on a paper towel for a few minutes.

Arrange tomato slices on prepared baking sheet. Sprinkle tomatoes with minced garlic and drizzle with olive oil and balsamic vinegar. Sprinkle tomatoes with sugar, salt, and freshly ground pepper, to taste. Roast for 25 to 30 minutes (check at 15 minutes the first time you make them) or until tomatoes are soft, dark, and caramelized. Sprinkle with chopped fresh herbs and serve hot or at room temperature.

Cheesy Zucchini Rice

2 tablespoons unsalted butter
3 cloves garlic, minced
2 cups vegetable broth*
1 cup rice*
2 zucchini, shredded
1 cup shredded cheddar cheese
Kosher salt and freshly ground black pepper, to taste

Melt butter in a large saucepan over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in vegetable broth and rice. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-20 minutes.
Remove from heat and stir in zucchini and cheese; season with salt and pepper, to taste. Cover and let stand until cheese has melted, about 3-5 minutes.
Serve immediately.

Vegetable Bolognese

This versatile pasta recipe could be modified by adding shallots or baby leeks, zucchini, fresh tomatoes, and even the veggie burgers in your localvore share! Garnish with fresh basil.

2 tablespoons olive oil
1 large carrot, peeled and diced
2 medium sized celery ribs, diced
1/2 medium onion, diced
sea salt or kosher salt and freshly ground black pepper
3 garlic cloves, grated or minced
3/4 cup red wine
about 1 pound of mushrooms (I used a mix of mostly baby bellas and some shiitake), chopped
1 ounce of dried porcini mushrooms
1-1/2 cups beef (or vegetable, if you want this to be vegetarian) broth
1 15-ounce can whole tomatoes, crushed 
1 15-ounce can tomato sauce or puree
2 bay leaves
2 teaspoons sugar 
2 teaspoons dried oregano
1 teaspoon dried thyme

Soak the dried porcini mushrooms in 1 cup of very warm water and let sit for 20 minutes.  Strain through a cheesecloth or a coffee filter and keep the liquid.  Do not use a metal mesh strainer for this step - it is not fine enough.  Chop the mushrooms. 

Saute the onion, carrot and celery in a large pot in the olive oil with a big pinch of kosher or sea salt and a few grindings of pepper.  Let the vegetables cook for about 8 minutes, on low heat.  Add the garlic and cook for one minute. Increase heat and add the wine.  Cook for 5 minutes, making sure the wine is simmering. Add the mushrooms.

Add the rest of the ingredients, including the reserved porcini mushroom liquid. Simmer, uncovered, for about an hour to an hour and a half, until the sauce has reduced down and a lot of the liquid has cooked off - cook until you like the thickness of the sauce. Taste for salt and adjust seasoning.

This recipe will be more than enough to coat a pound of pasta. If you don't use all the sauce, it's great the next day or you can freeze it.

Roquette and Walnut Pesto Fettuccine

"Roquette" (aka arugula) makes a wonderful peppery pesto to dress up your fresh pasta. Add another dimension by sauteing your favorite vegetables to top this dish.

2 cups roquette
1/3 cup walnuts
1/4 cup basil
2 tbsp pine nuts
2 tsp parmesan, grated
2 large garlic cloves, chopped
1/2 cup olive oil
Salt and pepper
1lb fresh fettuccine, cooked according to package (about 3 minutes)

Chop the roquette, walnuts, basil, pine nuts, parmesan and garlic in a food processor. With the motor running, pour in the oil in a thin stream until the mixture is smooth and incorporated. Season with salt and pepper, then toss with the hot pasta.

Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette

1.5 to 2 pounds (about 24) fingerling potatoes, scrubbed
1/4 cup olive oil
coarse salt and freshly ground black pepper
1/2 cup Lemon-Saffron Vinaigrette (recipe below)
1/2 cup creme fraiche, sour cream or plain non-fat Greek yogurt
2 tablespoons coarsely chopped fresh dill
1 large shallot, thinly sliced (or baby leeks or scallions)
Lemon-Saffron Vinaigrette

large pinch of saffron threads
2 tablespoons hot water
1 large egg yolk
1 teaspoon Dijon mustard
juice of 1 lemon, plus more if needed
1/2 teaspoon turmeric
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Preheat the oven to 400 degrees F.
Put the fingerling potatoes on a large baking pan, drizzle with the oil, toss to coat and spread out in a single layer. Season generously with salt and pepper. Roast, shaking the pan from time to time, until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes.
Set the roasted potatoes aside to cool. The potatoes can easily be prepared in advance, covered, and refrigerated.

Slice the fingerling potatoes cross wise into 1/2-inch thick pieces and put into a mixing bowl. Add the vinaigrette, crème fraîche, dill and shallot.
Toss to evenly combine the ingredients. Season with salt and pepper. Serve room temperature, chilled or warm.

For the vinaigrette:
In a small bowl, combine the saffron with hot water. Stir to combine. Allow it to sit for a couple of minutes to bleed out the saffron's yellow color.
In a blender, combine the egg yolk, mustard, lemon, turmeric, saffron (along with the water), salt and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Stir in 1 tablespoon of water or lemon juice to thin out if needed.
Cover and refrigerate until ready to use. Keep any leftover vinaigrette covered in the refrigerator for up to 3 days.

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