Wednesday, August 24, 2016

Good Eats Weekly Newsletter - August 24, 2016


News Updates


Fall Share Sign Up is Underway

After this week there's only 6 weeks til the Fall Share begins.  Online sign up is underway and as always its helpful when people sign up early!




Full Veggie Share
  Mesclun, Chard, Zucchini, Carrots,
Onions, Potatoes, Beans,
(Out of the Bag: Corn! Tomatoes!)
Half Veggie Share
Mesclun, Cucumber, Beans, Potatoes,
(Out of the Bag: Corn! Melon!)
Localvore/Pantry Share
Slowfire Bread
Champlain Orchards Gingergold Apples
Pete's Zesty Sweet Dill Pickles

Storage and Use Tips

 - This week's mesclun is a diverse mix of lettuce, kale, tatsoi, spinach, and more. Will make amazing salads. Store in the crisper drawer of your fridge for 3 to 7 days.

Potatoes - Early Rose Finn and Purple Viking potatoes will be in both bags this week.  I love potatoes this time of year, so tender and flavorful.  I have been boiling mine til just cooked and then putting the cooled taters in the fridge. Sometimes I make potato salad, other times I throw the cooked potatoes on greens, and add a little salad dressing for a fab lunch.

Sweet Corn - Both shares get corn this week, picked fresh this afternoon.  Full share members take 6 ears.  Half share members take 4 ears.   If you really need to store it for a day or two, pop it in the fridge, husks and all.  Boil in a large pot of unsalted water for 2 minutes or less. If you are grilling, peel back the husks without removing them completely, remove the silk and "re-husk" the corn.  Soak the corn for a good 20 minutes so it won't burn on the grill then grill for about 5 or 10 minutes over an open flame, slather with butter and salt and enjoy. 

Beans - Fresh green beans this week for all both Full and Half share members.

Chard - In Full share bags, 
Chard is a leafy green vegetable that is related to beets and spinach. Some of the stems are multicolored, while others have white or red stems only. 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. 

Zucchini - Zucchini and yellow summer squash are in full share bags this week. This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating them, and saute lightly in butter. Or eat them raw in salads. Shred them and mix into muffins or other baked goods. The possibilities are endless!

Carrots - Beautiful fresh Carrot bunches this week for Full share members straight from the field. They are bunched with their tops, which are edible too! See below for a great way to use all parts of the carrot. Store in your crisper drawer loosely wrapped in plastic.

Onions - This week, Full share members will get fresh yellow and/or red onions. Great for flavoring almost any dish. Store in a cool, dark place.

Tomatoes - Full share bags only, gorgeous fresh tomatoes.

Cucumbers - Half share members will receive a Euro cuke this week.  Will make nice salads combined with lettuce, radishes, fennel and onion.

Melons - Half share members ONLY will get either a watermelon or a cantaloupe this week! They are sweet and delicious and perfectly ripe. You can dig in right away!

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/pantry share includes bread from Slowfire Bakery, Gingergold Apples from Champlain Orchards and Zesty Sweet Dill Pickles.
Yay!  Fresh Apples!  The 2016 harvest has begun!  Champlain Orchards has sent to us Ginger Golds, one of my favorite early season fresh eating apples.  This crisp green gold beauty starts the season a little tart and get sweeter as each week passes.  It's a great lunch box apple because it resists browning when cut.  Also a good apple for baking as it holds its shape when baked.  Terrific every day fresh eating apple.  Enjoy!

Slowfire is a farm-based, wood-fired bakery. Scott Medellin bakes breads and pastries that are naturally leavened, hand-crafted, and baked in a masonry oven.   This week he is baking a Malt Country bread, a sourdough made with whole malted wheat and cracked malted barley, both gown in VT and malted by Peterson Quality Malt in Monkton.  Very cool.

These 
Zesty Dill Freezer Pickles were made right here at the farm.  Our cucumbers have been going crazy and we got busy in the kitchen making our special freezer pickles. These pickles are sweet and sour and are great eaten right out of the container or added to a sandwich.  They are a freezer pickle and we are sending them out frozen so you may need to thaw a bit more in order to enjoy, or you can put right back in the freezer for a later date (use within 6 months).  Once open keep refrigerated and eat within 3 weeks.


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We're Hiring!


We have several positions open, a couple in Waterbury and a couple in Craftsbury.  

In Waterbury we need someone to join our chef in the kitchen at our Waterbury Farm Market making prepared foods.  Also at the Farm Market we are hiring an new member to our store sales/customer service team.  

In Craftsbury we are hiring a new CSA Manager.  We are also looking for a couple folks to join our team in the washhouse washing and packing veggies.

 Click Here to learn more and please share the word!
Recipes


Provençal Zucchini and Swiss Chard Tart

Pie pastry 1 crust
1 lb Swiss chard
Salt to taste
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 pounds zucchini, cut in small dice (1/4 to 1/3 inch) 
2 to 3 large garlic cloves (to taste), minced
1 teaspoon fresh thyme leaves, chopped 
1 to 2 teaspoons chopped fresh rosemary (to taste) 
2 oz Gruyère cheese or aged cheddar cheese grated (1/2 cup, tightly packed) 
3 large eggs, beaten Freshly ground pepper

Bring a large pot of water to a boil while you stem the greens, and wash them. If the ribs are wide, wash and dice them, then set aside. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Drain and cool quickly in several changes of fresh water. Squeeze out excess water and chop. Set aside.

Heat oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.

Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.

Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.
Curried Potato and Green Beans with Onions and Carrots

2-3 potatoes, diced to 1" pieces
1 medium carrot, diced to 1/2 inch pieces
1 small yellow onion
3/4 lbs green beans, tipped, and cut in half
2 tablespoons olive oil
1/4 cup water
1/4 teaspoon salt
1 tablespoon & 1 teaspoon tamari or soy sauce
3 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon sesame oil

Put the diced potato and carrot into a saucepan filled with water (doesn't really matter how much, as long as it covers the potatoes) and bring it to a boil.

Simmer the potato and carrot pieces in medium heat for about 6 or so minutes until both are getting soft. You can test by poking a knife or toothpick through.
Meanwhile, dice the onions. 

Add 2 TB olive oil in the frying pan and add the chopped green beans and onion. Saute in medium high for about 3 minutes until the onions soften, then add 1/4 cup water and 1/4 teaspoon salt and add beans. Simmer for about until beans are tender.
Drain the water from the potato and carrot saucepan, then add to the beans and onions in the frying pan.
Add the soy sauce, curry powder, turmeric and sesame oil. Stir and saute for another 5-8 minutes until the flavors start to kick in, then serve.


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