Wednesday, June 29, 2016

Good Eats Weekly Newsletter - June 29th, 2016

News Updates
If you were a Spring CSA member 
this year, 

Complete our Survey
 by Friday to be entered to win a discount!
Our Summer CSA is underway! Tell your friends and neighbors that it's not too late to sign up!
Full Veggie Share
Mesclun, Garlic Scapes, Cilantro, Pac Choi, Napa Cabbage, Fennel, Lettuce, Rhubarb
(Out of the bag: Tomatoes, Strawberries!)

Half Veggie Share
Mesclun, Garlic Scapes, Kale, Lettuce, 
Zucchini, Rhubarb

(Out of the bag: Tomatoes, Strawberries!)

Localvore/Pantry Share
Elmore Mountain Bread
Pete's Greens Baba Ganoush
Champlain Orchards Cider
Around the Farm 
It's strawberry season! It's a real sign of summer when these sweet juicy berries start drooping on their vines, just begging to be gobbled up. Strawberries are a perennial crop, first cultivated from wild varieties in France in the 18th century. We're excited to be carrying on the tradition by growing them at our farm and working into the CSA share! Strawberry season doesn't last long, but its well worth it!  
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.

Garlic Scapes - Garlic Scapes are here!  The tall, curly seed stalks that a garlic plant sends up at this time of year are a short season delicacy. Garlic scapes are trimmed from the garlic plants so that the plant will put energy into fattening the garlic cloves in the ground, not making seed. Garlic scapes have a nice garlic flavor, without the bite of garlic cloves. These scapes are young and tender and they may be eaten raw or cooked. You can chop and add to stir fry recipes, pasta dishes, guacamole, salsas, and vegetable dishes.

Cilantro - 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 aroma 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.

Pac Choi - 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.

Fennel -  Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. To prepare, trim off the fronds and stalks and reserve them for garnish or seasoning. Cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute' it. It is done when tender enough to pierce easily with a skewer.

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!

Napa Cabbage - Napa cabbage is a crispy cabbage that does well cooked or raw in salads. Pairs well with Asian dishes;  in Korea it is pickled, salted, and flavored with ginger and chili peppers to make Korea's national dish, kimchi. Store in a sealed plastic bag in your refrigerator.
Tomatoes - Store your juicy, fresh tomatoes at room temperature, out of direct sunlight. An aerated basket it ideal, but they also do well in the paper bag they're sent out in. Toss into salads, slice and put in sandwiches or burgers, roast them with balsamic, or eat them by the wedge with a sprinkle of salt.
Zucchini - This time of year, tender zukes are a treat. 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! 
Strawberries - We're excited to be growing these gems for you on our farm. There are a few main guidelines about keeping strawberries looking and tasting their best at home: keep them in the fridge unless you intend to use them within the day; don't wash them and keep the stems on until you're ready to use them; remove any that start to look sad to keep the rest of the bunch happy. I doubt you'll need these storage tips though, as you might just want to eat them right away!
Rhubarb - Rhubarb is a very old plant, and has been harvested by man for over 4000 years. Only the stalks of rhubarb are eaten, the leaves of the rhubarb plant are not edible. Rhubarb is perfect for summer pie! Even more simply, you can slice up what you have and add to it enough strawberries to make 6 cups total. Mix strawberries and slices of rhubarb (1/2" thick) together with 1 cup of sugar, pour it into a pie shell, top it with the other crust (or streusel) and bake it. See below for another delicious rhubarb recipe. Store in your fridge in the crisper drawer until ready to use.
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 Localvore share includes: Elmore Mountain BreadPete's Greens Baba Ganoush, and Champlain Orchards Sweet Cider

At Elmore Mountain Bread, husband and wife team Andrew and Blair make every loaf by hand with local grains, which are milled in-house using their custom-built grain mill. Natural sourdough and small amounts of yeast make their breads rich in flavor after the long, 16-hour process from start to finish. This week's bread is their Redeemer Bread, made from Vermont Redeemer wheat!
Last summer we roasted our eggplants and made Baba Ganoush to share with you this spring.  It's made with our own eggplant plus cumin, garlic, tahini, lemon juice and salt.  This is often eaten as a dip with crackers, veggies, or used a spread on bread. It's coming to you frozen so you can stick back in the freezer to enjoy at a later date, or you can thaw out and enjoy right away (use within the week).  
You will also have a half gallon of Champlain Orchards Cider in your share! This ecologically conscious orchard in Shoreham VT has perfected the art of apple storage, and presses each batch of sweet cider fresh as its ordered. This cider was pressed for you earlier this week. This cider is more than just a yummy drink; it can be used in baked goods, braising liquid for pork chops or greens, or in refreshing summer cocktails.
Strawberry-Rhubarb Compote
Makes a delicious addition to morning yogurt or oatmeal, can be used as the fruit in a quick cobbler, or on ice cream with ginger snaps! In lieu of the ginger, you can opt for a vanilla bean, split lengthwise. 

1/2 cup water
3/4 cup sweet apple cider
3 slices fresh ginger, unpeeled
1/4 cup sugar
1/3 cup honey
1 lb rhubarb, trimmed and cut into 3-inch batons, about 1/2 -inch wide
1/2 pound strawberries, hulled and quartered
optional: 1 teaspoon kirsch, or another eau-de-vie
In a large, nonreactive saucepan, heat the water, cider, ginger, sugar, and honey (use less if you want a more tart compote)

When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it's just softened, which may take as little as 5 minutes, depending on the rhubarb. Remove from heat and add the strawberries and the eau-de-vie, if using. When cool, pluck out the ginger slices. Serve warm or store in a jar in your fridge.

Tomato and Cheddar Pie
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2' cubes
3/4 cup buttermilk

1.5 pounds large ripe tomatoes, cored and cut into 1/4' slices
2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1 scallion, trimmed, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons cornmeal 
Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.

Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
Preheat oven to 425°. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.

Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.
Pan Browned Polenta with Sauteed Braising Greens and Garlic Scapes 
Sometimes it is the most simple of foods that best celebrate a season. Pan browned polenta is has a wonderful consistency of a more of a cake of polenta than traditional looser form. The blend of flavors and textures with the sharp-flavored braising greens and whimsical garlic scapes are a soul-satisfying dish. The greens on top may be modified to add onion, traditional garlic or anything you fancy. 
For Polenta:
2 teaspoons Unsalted Butter (to grease the pan)
½ cup Milk
2 cups Water
Pinch of Kosher Salt
1 cup medium or coarse Cornmeal
Olive oil (a few tablespoons)
Freshly ground Black Pepper

For Sautéed Braising Greens:
1-2 tablespoons Olive Oil
4 Garlic Scapes, chopped
6 cups Braising Greens, washed and dried
Optional: lemon wedges to squeeze on greens 
Butter a bread loaf pan and set aside.
In a medium saucepan over medium heat, add milk, water and a pinch of salt. Bring almost to a boil, stirring to combine.
When liquids are almost boiling, whisk in the cornmeal, whisking constantly to combine and to avoid lumps.
Lower heat to low, bringing mixture to a simmer. Stir constantly until thick (like the thickness of oatmeal when done); around 20 minutes.
Spoon finished polenta into the buttered loaf pan and put into the refrigerator for approximately 30 minutes or until fully cooled. Polenta should be of a thickness allowing you to form into patties or to slice into pieces to pan brown. 
Form thick slices or patties to your preferred size. Brush each side with olive oil, add a sprinkle of pepper (if desired) and place in the skillet over medium-high heat. Allow to brown on each side and warm in the middle. Place on a plate and top with sautéed braising greens and garlic scapes. 
Meanwhile, in a heavy frying or sauté pan heat to medium high heat and add the olive oil.
Add the chopped garlic scapes and sauté to begin to soften. When you can smell the garlic, add the braising greens in batches. As they begin to wilt and reduce, add more until all the greens are in the pan. Remove and spoon over the polenta. Note: if the braising greens are bitter add a squeeze of lemon!

Chicken Salad Pita with Baba Ganoush 
1 tablespoon red wine vinegar
3 teaspoons dried mint, crumbled
3/4 teaspoon red pepper flakes
2 cloves garlic, finely minced (or 2 garlic scapes!)
Kosher salt
4 tablespoons extra-virgin olive oil, plus more for drizzling
4 chicken scallopine (4 to 5 ounces each)
1 cup coarsely chopped tomatoes
1 unpeeled cucumber, chopped
Freshly ground pepper
4 pocketless pitas
1/2 cup baba ganoush
2 cups chopped lettuce

Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.
Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ganoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.

Caramelized Fennel and Quinoa Salad with Cilantro and Dill

1 tbsp coconut oil
2 medium (or 1 large) fennel bulbs (2 1/2 pounds), cored and cut lengthwise into 1/4 inch thick slices
salt and freshly ground black pepper, to taste
2 tbsp fresh lemon juice
1 1/2 tsp ground cumin
1 cup dry quinoa, rinsed

1.75 cups water or broth
1 lemon, supremed
1 tsp Aleppo chile flakes
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh dill (or 1 Tbsp dry)
4 cups baby spinach or other greens
1/4 cup pomegranate seeds/arils (from 1/2 small pomegranate) - optional

In a large non-stick skillet over medium heat, melt oil. Add fennel and season with salt and pepper. Cook, stirring occasionally, for 10 minutes until lightly brown. Reduce heat and continue to caramelize for another 20 minutes, or so. The fennel should become soft and caramelized. Stir in the lemon juice and cumin and cook for an additional minute to meld the flavours. taste and adjust seasonings if needed. Set aside.

Meanwhile, prepare your quinoa: In a small saucepan, bring water or vegetable broth to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.

Once quinoa and fennel is ready, cut off the skin of the lemon and supreme the lemon pulp. Allow all juices to fall into the quinoa. Stir in the chile flakes, cilantro, dill and spinach. Once fennel is ready, stir into the salad. Just prior to serving, stir in baby spinach and the optional pomegranate arils.
New this week?
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.



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