Wednesday, August 10, 2016

Goog Eats Weekly Newsletter - July 27th, 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
 
Braising Mix, Mustard Greens, Dill, Beans, Cauliflower,
Garlic Scapes, Radishes, Carrots
(Out of the Bag: Tomatoes)
Half Veggie Share
Braising Mix, Kale, Zucchini, Cauliflower,
Garlic Scapes, Radishes, Carrots
Localvore/Pantry Share
Knoll Farm Blueberries
Rogers Farmstead Maple Yogurt
Pete's Greens Basil Pesto

Around the Farm    

  
Carrot harvest is under way! The carrots we're pulling up right now are different varieties than the storage carrots we'll hold in our "root cellar" through the winter. These carrots are sweet, tender, and made for summer snacking. Usually the tops are removed before they are sorted and cleaned, but for CSA members we like to leave the tops on (because they're edible too!). Hope you enjoy your fresh summer carrots this week!

 
Storage and Use Tips
 
Braising Mix - Our Braising Mix is a mix of various hardy greens. They are great tossed in the saute pan with garlic and oil on their own, but are terrific added to many dishes.  I use this mix as salad as well - the leaves are heartier than some salad greens, but they taste great!
Mustard Greens - Full share members will have beautiful bunches of Green Wave mustard greens. Mustard greens have a delicate texture and mild, sweet, yet slightly spicy mustard flavor. They are related to Asian greens and kale. They're tender enough to liven up salads, and stout enough to stand on their own steamed or in stir-fried dishes.
Kale - Half share members will have a bunch of kale in their bags. While these leaves are tender enough to eat raw, cooking adds a sweetness and tenderness that makes these greens just as versatile as spinach. This time of year, kale makes a great massaged salad when drizzled with sesame oil, lemon juice, and garlic, and worked through with your fingertips. Store unused kale in your crisper drawer loosely wrapped in plastic
Dill - This 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.
Beans - These green (and other colored) beans are great for snacking and cooking up. Store in your fridge wrapped in plastic for up to 5 days. Try them braised, roasted, or grilled. These beans pair well with garlic, balsamic, and parmesan.
Cauliflower - Cauliflower is a humble cruciferous vegetable with a lot of hidden potential. It's surprisingly versatile- you can use it in frittatas, mac and cheese, or even as a meat substitute in your favorite indian dish. Store wrapped in plastic in the crisper of the fridge.
Garlic Scapes - 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.
Radishes - These fresh red and pink radishes are delightfully crisp and their flavor ranges from mildly peppery to a bit sweet. They're a dainty, zesty and colorful little bites and are wonderful raw or equally as good cooked. Heating removes both the radishes' crunch and their peppery bite; to avoid that you can add them at the end of the cooking process. Try glazed radishes made by placing a 2:2:1 ratio of butter, sugar, white vinegar in a pan and gently cooking until diced or quartered radishes are tender and the liquid evaporates. Season with salt and pepper.
Carrots - Both shares will have carrots 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.

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.

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!
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 Knoll Farm Blueberries, Rogers Farmstead Maple Yogurt, and Pete's Greens Basil Pesto!

Knoll Farm
in Fayston, VT raises Icelandic sheep and grows organic berries. This week we're lucky to have their fresh Organic Blueberries in the share! Great for snacking, baking, or smoothies. If you can get your hands on a few ripe peaches, you should try this recipe for blueberry peach pie!

Our Basil Pesto
contains our organic basil to which we add lots of garlic, parmesan and romano cheeses, lemon, and olive oil. Some of our pesto may be slightly oxidized on the top (which darkens it), but mix it up and it will regain its vibrant green color. Pesto is great on pasta, but it also makes a flavorful addition to grilled vegetables or chicken. Enjoy!

Rogers Farmstead
is owned by Nate and Jessie Rogers in Berlin, VT. They cultivate nearly 100 acres of wheat, oats, and other cereal grains, and they milk a small herd of Jersey cows. They now make yogurt from their rich milk, and this week, you will have their Organic Maple Yogurt in your share. A perfect pairing with your fresh blueberries, we hope this yogurt is enjoyed by you and your family.


Recipes
 

Morrocan Carrot and Chickpea Salad

You can throw some carrot tops into this recipe as well.

    Dressing:
    1 tablespoon cumin seeds
    1/3 cup / 80 ml extra virgin olive oil
    2 tablespoons fresh lemon juice
    1 tablespoon honey
    1/2 teaspoon fine sea salt, plus more to taste
    1/8 teaspoon cayenne pepper
    10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
    2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
    2/3 cup / 100 g dried plums or dates cut into chickpea-sized pieces
    1/3 cup / 30 g fresh mint, torn
    For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.

In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.

In a medium bowl, combine the carrots, chickpeas, dried pluots, mint, and almonds, and rose petals (if you're including those as well.) Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. (You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)



Roasted Parmesan Cauliflower

1  head cauliflower, cut into florets  
1  medium onion, sliced  
4  sprigs thyme  
4  garlic cloves, unpeeled  
3 tablespoons olive oil  
 Kosher salt and freshly ground black pepper  
½ cup grated Parmesan  

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.


Quick Pickled Vegetables

5 large carrots, cut into large matchsticks
1 lb green beans, ends removed
2 cucumbers, cut into large matchstick
1/2 red onion, sliced
4 cups water
2 cups white vinegar
1 cup apple cider vinegar
2 tablespoons peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander
2 tablespoons sugar
about 10 fresh dill sprigs or 1.5 tablespoons dried dill

Start by blanching the carrots and green beans. Bring a pot of water to boil, add in cut carrots and green beans and cook for 3 minutes, then immediately run them under cold water and put ice cubes on top of them (you want them to stop cooking and be crunchy, not mushy).

Arrange 6 clean mason jar on top of some paper towels and then tightly pack with the carrots, green beans, and onions.

In a large pot bring water, vinegar, apple cider vinegar, peppercorns, mustard seeds, coriander, sugar and fresh dill to a boil. Remove from heat and let cool for 5 minutes, then ladle liquid evenly into the mason jars - fill the jars almost to the top, making sure to cover the vegetables with liquid.

Put lids on and refrigerate for 24 hours and then enjoy! These quick pickled vegetables last in the refrigerator for 2 months (or more!)


Sauteed Greens with Pine Nuts and Raisins

Use your mustard greens or kale, or braising greens in this simple but flavorful side dish.

1/4 cup pine nuts
2 Tbsp olive oil
2 garlic cloves (or 4 scapes, chopped)
1/4 cup golden raisins
1 bunch of greens, with tough center stems removed, greens chopped
1/2 to 1 tsp red pepper flakes
1/4 cup dry white wine (or water with a splash of balsamic vinegar)
salt and pepper to taste

Toast the pine nuts: Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

Sauté garlic in olive oil: Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown.

Wilt the greens: Add the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

Add the nuts, raisins, salt, and red pepper flakes: Stir in the nuts and raisins, and sprinkle with salt and red pepper flakes.

Add the white wine: Use a little more wine if you are cooking collards, and less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.


Caramelized Peach Pesto Tart with Blueberries and Pistachio

for caramelized peaches:
peaches, quartered - 4
honey - 1 tbsp
butter - 1 tbsp
fresh lemon juice - ¼ tbsp

for tart:
frozen puff pastry, thawed - 3 sheets
basil pesto - ½ cup
feta cheese, crumbled - 1 cup

for serving:
fresh basil, roughly chopped
fresh blueberries
sriracha sauce or hot pepper sauce
pistachio

For Caramelized Peaches:
Heat the butter in a non-stick skillet over medium heat. When butter is hot add the peaches and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes.
Sprinkle the honey/sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute.
Add the lemon juice and sauté until the juices thicken.
Let the peaches cook, shaking the pan occasionally. The total cooking time will be about 4 minutes.

For Tart:
Preheat the oven to 400°F/200°C. Line two baking sheets with parchment paper.
Lay the puff pastry and cut each piece in half. Place on the baking sheet. Spread pesto equally on to the 6 pieces of pastry sheets.
Sprinkle good amount of cheese overtop the pastries.
Place in the oven with the peaches and bake for 25-30 minutes or until the pastry is puffed and cooked
Remove the tarts from the oven.

For Serving:
Divide the peaches among the tarts. Top with fresh blueberries and basil leaves. Add some feta cheese and sprinkle some pistachio top.
Drizzle with the sriracha sauce and eat.



Fluffy Blueberry Almond Pancakes

1 cup all purpose flour
½ tsp baking powder
½ tsp baking soda
2 tbsp ground almonds
2 tbsp granulated sugar
1 tsp lemon zest
¾ cup yogurt
6 tbsp almond milk, or any milk {see note}
1 egg
½ tsp almond extract
¼ cup slivered almonds
1 cup fresh blueberries

In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)

 
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