Wednesday, July 20, 2016

Good Eats Weekly Newsletter - July 20th, 2016

News Updates
Join us on August 20th for our Open Farm Day!
Local food, farm tours, and more!
Learn More Here

Tell us you're coming and receive a Farmstand Discount!
Full Veggie Share
Mesclun, Kale, Fennel, Lettuce, Kohlrabi, Onions,
Scallions, Basil, New Potatoes, Cucumbers
(Out of the Bag: Tomatoes)
Half Veggie Share
Mesclun, Kale, Fennel, Lettuce, Scallions,
Onions, Cucumbers
(Out of the Bag: Tomatoes)

Localvore/Pantry Share
Tangletown/Axel's Eggs
Champlain Valley Creamery Cream Cheese
Adam's Berry Farm Raspberries
Butterworks Farm Cornmeal
Around the Farm    

Our field-grown crops are booming now, with the recent rains and plentiful sunshine. Greens, fennel, kohlrabi, and scallions are using all of that soil goodness and sunshine and converting it into delicious food in your bag this week!

Storage and Use Tips
Mesclun - This mix contains lettuce, kale, chard, arugula, and more. Perfect for salads, store in your crisper drawer for up to one week.

Kale - You'll receive one of two varieties of kale this week- lacinato and red kale. These two are quite different in texture but can be used in a lot of the same dishes. Lacinato, or "dinosaur kale," is named for its dark leathery leaves.  Lacinato stands up really well to cooking, and will retain its shape even in soups and stews. Red kale is similar to the curly-leafed green kale, but it has a fun purply hue. This variety does well in salads, as chips, or cooked up. Strip the leaves from the tough lower stems before using, and 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. Our fennel is so tall that we've cut it in half to fit in the bags!
Head Lettuce - Make sure to dry your head lettuce some before bagging and putting in your fridge. Great for salads, of course, but you can also use it as a wrap or taco shell! Members will receive a variety of lettuce types in their shares this week.
Kohlrabi - Kohlrabi is the vegetable in the full veggie bags this week that looks like a purple alien! To eat it, use a vegetable peeler to shave off the colorful outer skin, then dice or shave. It tastes a lot like broccoli stems, and is versatile and kid-friendly. It can be boiled, steamed, baked, or roasted, or eaten raw shaved in salads. Store loosely wrapped in plastic in the fridge.
Cipollini Onions - Cippolini onions are a small flattened Italian onion with a sweet, mild flavor. Cippolinis are traditionally served roasted or baked, but also work well on kebabs or eaten fresh. If you have never eaten a roasted cippolini you must, as you will never think of onions the same way. The advantage of the cipollini is its mild flavor that when roasted caramelizes quickly into sweet, flavorful goodness! Their shape lends them well to roasting. A classic Italian recipe is to glaze them with balsamic vinegar, roast and serve as part of an antipasto. Cippolini onions do not store as well as your typical onion. For short term storage keep in a cool, dry place or in the butter compartment of your fridge.
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.
Tomatoes - Tomatoes are back this week for both shares. Our red tomatoes are grown in greenhouses to keep the climate just right for them. 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.
Basil - This versatile herb is a member of the mint family. It is a staple in Mediterranean cooking as well as other cuisines. 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.
New Potatoes - These tender potatoes are a mix of varieties, our first summer harvests of potatoes! They are great for wrapping in a foil packet and roasting on the grill or in the oven with onions and herbs, or for potato salad. These potatoes have thin, delicate skins, so store them in your fridge and eat withing a week or two.

European Cucumbers - These cucumbers are a bonus item this week. While all of them aren't the most aesthetically pleasing (they may be curled or uneven) they make incredibly good eating. Slice them up and toss them into salads or eat them as a snack on their own. Cucumbers like to be stored around 50 degrees, but if you don't have that climate in your house, your fridge's crisper drawer will also do just fine.

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: Butterworks Cornmeal, Champlain Valley Creamery Cream Cheese, Tangletown Farm and Axel's Eggs, and Adam's Berry Farm Raspberries!  

Butterworks Farm Cornmeal
is made from 100% stone ground Early Riser kernels. Early Riser is an open pollinated (op) corn variety Jack has been improving here in Vermont for years. OP corns tend to be much more nutrient dense, textured and flavorful than hybrid corns, but also yield much less per acre making the variety less marketable. Early Riser Cornmeal is great for making cornbread, muffins, tortillas or polenta. Soak the flour overnight in buttermilk, kefir or yogurt before baking to bring out the best flavor, nutrition and digestibility. The flavor and texture of this freshly milled flour is like no other. Keep in a cool dry place in an air-tight container. The oils in whole-grain cornmeal go rancid more quickly than others, so it should be stored in an air-tight container in the refrigerator for 1 month (or in the freezer for up to 2 years).

Champlain Valley Creamery makes organic, hand-made cheeses in Middlebury, VT. Their Old Fashioned Organic Cream Cheese is made from cultured fresh cow's milk and cream. It's got a perfectly balanced creaminess and tanginess, making it perfect on bagels or sandwiches, or baked in your favorite dessert.

Adam's Berry Farm in Charlotte, VT is bringing you farm-fresh organic Raspberries this week!  Adam grows all sorts of organic berries. These raspberries will be best enjoyed in the next several days. Store them unwashed in your fridge- they'll keep longer if laid out in a single layer. These will be perfect on your morning granola, in salads or dressings, or baked in your favorite dessert. Enjoy this seasonal treat!

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!


Kale, Fennel, and Apple Salad
1 bundle of lacinato (or other) kale
1 large fennel bulb
1 Granny Smith apple
1 1/2 cups of walnuts
about 1/4 cup of freshly grated Parmigiano Reggiano
1 small shallot or cipollini onion, minced
extra virgin olive oil
apple cider vinegar
sesame oil
sea salt
fresh ground black pepper
Remove the kale stems by running a knife along each side of the stem so you're left with just the leafy part.  Stack the leaves and slice into thin strips. Next, cut the apple into match sticks.  Halve and core the apple and slice into 1/4 inch slices.  Stack the apple slices and cut into thin match sticks.
Remove the stems of the fennel (save the fronds for garnish!).  Cut the bulb down the center and remove the center core.  Slice into paper thin slices with a mandoline or a sharp knife.
Toast the walnuts in a pan until they start to become fragrant.  Put the kale, fennel, and apple into a large salad bowl and crumble the toasted walnuts over the salad.  Then add the grated parmesan cheese over the salad.
In a small bowl, whisk about 1/3 cup of extra virgin olive oil with about 3 tablespoons of apple cider vinegar.  Add a small drizzle of sesame oil- a little goes a long way. Add the minced shallots and add a couple large pinches of salt and fresh ground black pepper or season to taste.  Give the dressing a taste and add adjust ingredients if needed (don't forget the parmesan will add additional saltiness). Dress the salad and garnish with some fennel fronds.  Toss and enjoy!

Polenta with Mushrooms, Kale, Caramelized Onion and Poached Egg
Perfect for any meal of the day!
For the polenta:
    4½ cups water
    1½ tsp. kosher salt
    1½ cups polenta/coarse ground cornmeal
    2½ oz. creamy garlic herb cheese, such as Boursin
For topping:
    4 tsp. extra virgin olive oil
    1 large yellow onion, sliced
    Salt and pepper
    16 oz. baby bella mushrooms, sliced
    1 clove garlic, minced
    1 bunch kale, ribs removed and coarsely chopped
    4 large eggs, poached
In a large skillet, heat 2 teaspoons of the olive oil over medium heat. Add the sliced onion to the pan and season lightly with salt and pepper. Cook, stirring occasionally, until the onions are evenly browned and caramelized. Transfer the onions to a medium bowl.
Once the onions have caramelized, make the polenta while the rest of the veggies and eggs cook. To make the polenta, bring the water to boil in a medium saucepan. While the water heats, start caramelizing the onions. When the water is ready, stir in the salt and then gradually whisk in the polenta. Reduce the heat to low and cook, stirring occasionally, until the polenta is thickened and creamy, about 15 minutes. Stir in the boursin until completely melted.
While the water heats and the polenta cooks, return the skillet to medium high heat and add 2 more teaspoons of the oil. Stir in the mushrooms and sauté until they have softened and most of the liquid has evaporated, about 5-7 minutes. Stir in the garlic and sauté just briefly until fragrant, about 30 seconds. Add in the kale and cook, stirring occasionally, until it is just wilted and tender. Return the caramelized onions to the pan, stir all of the veggies together, taste and adjust seasoning as needed. Remove from the heat.
Divide the warmed polenta between serving bowls. Top each with a quarter of the vegetable mixture and a poached egg. Serve immediately.

Raspberry Mozzarella Salad with Raspberry Basil Garlic Vinaigrette
5 oz mixed greens
½ cup fresh mozzarella pearls
¼ cup slivered fresh basil leaves
1 cup fresh raspberries
2 Tbsp. Raspberry Basil Garlic Vinaigrette
For the Vinaigrette:
3 Tbsp. extra-virgin olive oil
1 Tbsp. raspberry vinegar (or add a few raspberries to apple cider vinegar and blend)
1 Tbsp. chopped fresh basil
2 tsp. brown sugar
½ tsp. Dijon mustard
1 large garlic clove, minced
salt and pepper
Whisk all of the vinaigrette ingredients until well blended. In a large bowl, toss salad ingredients with the vinaigrette, and serve immediately.

Cipollini Onion Hummus
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
1/3 cup plus 2 Tbs olive oil, divided
3 small cipollini onions (about half a pound), thinly sliced or chopped
1 15-oz can chickpeas, rinsed and drained
juice of 1 lemon (approx 1/4 cup)
1 clove garlic, roughly chopped
4 tbsp. tahini
1/2 tsp. salt
Heat 2 tablespoons olive oil in a skillet set over medium heat. Add the onions and cook, stirring occasionally, until browned, 12-15 minutes. Remove onions from heat.
In the bowl of a food processor, combine chickpeas, lemon juice, garlic, tahini, salt, remaining 1/3 cup olive oil, and 2/3 of the browned onions. Process until smooth and creamy. (If the hummus seems dry, add additional tahini one teaspoon at a time, reprocessing between teaspoons.) Taste and season with additional salt, if desired. Serve topped with remaining browned onions and drizzled with additional olive oil.

Raspberry Cheesecake Crumb Bars
Raspberry Filling:
1/4 cup water
1 teaspoon lemon juice
1/4 cup granulated sugar
1 tablespoon cornstarch
12 ounces (roughly 3 1/2 cups) Driscoll's Raspberries
1/2 cup granulated sugar
1 1/2 cups all purpose flour
1 teaspoon lemon zest
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) cold butter, cut into 12 tablespoons
1 egg
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons lemon juice
Preheat the oven to 375F. Line an 8x8 pan with parchment paper.
Make the raspberry filling: In a large saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly, about 2-3 minutes. Once it bubbles, cook for another 2 minutes, constantly stirring. Remove from heat and gently stir in the raspberries. Cool while making the base and cheesecake.
Make the base: In a large bowl, whisk together the sugar, flour, lemon zest, baking powder, and salt. With a pastry cutter or two knives, cut in the butter until the pieces look like pebbles then cut in the egg. Dough will be crumbly. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan.
Make the cheesecake: In a large mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg, vanilla, and lemon juice. Pour over the base layer. Top with the raspberry filling then top with the reserved 1/2 cup of topping.
Bake 38-40 minutes or until the top is golden brown, the edges pull away from the pan sides,and the center slightly wiggles when given a gentle shake. Cool completely before cutting into 12 bars. Refrigerate leftovers in an airtight container for up to one week.
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