Wednesday, November 30, 2016

Good Eats Weekly Newsletter - November 30, 2016

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:

Pink or French Breakfast Radish
Green Savoy Cabbage
Sweet Potatoes

Out of the bag:
One Acorn Squash


Half Veggie Members
take a YELLOW BAG containing:

Sweet Potatoes

Out of the bag:
One Acorn Squash

Localvore / Pantry Offerings

Elmore Mountain Bread VT Redeemer
Butternut Mountain Farm Maple Sugar
Tangletown Farm or Axel's Eggs

Accidentally deleted last week's newsletter? Need to research a funky veggie variety? Check out our blog, which archives newsletters going back to 2007!

What's with all the potatoes?

On a pretty regular basis, I get emails from members with thoughts about veggies. One of the most common emails during this share period is about potatoes - namely, there are too many!

In the next few days, we'll be sending out a survey to gauge your appetite for fall veggies: how often do you want certain types and in what quantity, etc. 

While we'd love to tailor each person's share to their dietary needs, there are over 500 of you! We strive to find a balance that works for our members so participating in the survey is a great way to collectively tell us what you want each week.

Our newest greenhouse helps us extend the growing season so we can bring you a weekly variety of fresh greens and root crops. However, we must also accept that the Fall/ Winter Share season needs to work with the reality of Vermont. Potatoes, carrots, beets, and other hearty root crops store very well. 

~ Taylar
It might not look like much is happening but growth is happening under those covers! Chard, spinach, pac choi, and tatsoi are all growing. Your spinach and tatsoi was harvested from here.
Storage and Use Tips 
Sample small veggie share
This week we bring you items from our greenhouse! Both shares receive a beautiful bunch of tatsoi direct from our tunnel. Tatsoi is a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw or sauteed, but may be added to soups at the end of the cooking period. Store tatsoi in a plastic bag or container and use within several days.
Large shares will receive a bunch of greenhouse grown radishes. We typically don't have radishes this time of year but with our newest greenhouse and this unseasonably warm weather, these radishes provide a nice change of pace from winter roots. The greens are very tender and are quite nice when sauteed in olive oil. You  may have some darker greens typical of other winter greens. Radishes are nice on buttered toast, in a salad, sauteed with other winter veggies, or thrown into a curry.
Large shares also receive a bunch of cilantro, harvested right before Thanksgiving before the coming winter storm. Cilantro keeps well when it's in a cold, moist place. Store it in your fridge in a jar of water. You may want to take it out of its rubber band to avoid damaging the stems. Use cilantro to top any curry or throw it into a slaw with cabbage and radish. It's also enjoyable with eggs or Mexican-style dishes.
Both shares are also receiving some nice winter spinach, also from one of our greenhouses. Spinach is wonderful when eaten raw or lightly sauteed with olive oil, garlic, and salt. It is a great accompaniment for salads, in eggs, in pasta, or in Mediterranean-inspired cuisine. (not pictured)
We're also sending out parsnips for the first time this winter! Parsnips run the gamut from large sizes to small sizes. Some of you  may even receive "baby parsnips" perfect for a roast veggie mix. These root crops are very flavorful and versatile. Try roasting them or cutting and cooking them like French fries or potato chips. You can also mash them - use them in place of potatoes if you dare! Store unwashed parsnips loose in a crisper drawer. They will keep for several days. But don't worry - there are more to come!
Leeks were once called the poor person's asparagus, but today are cherished for their culinary qualities right along side asparagus. Leeks tend to collect dirt in between the tops of their long leaves therefore it is important to wash between leaf folds to remove dirt or soak in a water bath and let dirt sink to bottom. Store wrapped in plastic in the fridge. Although the best quality is within the first few days, they can be stored for an extended amount of time in the fridge. Peel outer leaves if damaged and use tender inner stalks. Use them as if they were onions.
A sample of this week's full share bag, minus the spinach.
And don't forget your OUT OF THE BAG acorn squash. Acorn squash is a the classic old favorite green winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh.  It's a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.  It's excellent baked or roasted, steamed or stuffed with rice, meat, or vegetable mixtures. Try roasting veggies with cilantro and baking them into the squash. Just slice off the top and scoop out the insides. Fill the squash with your fixings and bake in the oven around 350 degrees.

Need to Skip a Week?

If you're ever not able to pick up your share, please let us know at least one week in advance. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Sorry, we cannot skip a share or change pick-up sites with less than 48 hours notice.

** Heads up: There will be no delivery the week of December 26th **
Localvore Lore

The Marvin family has a keen interest in Vermont's food economy. Elmore Mountain Bread is owned by Blair Marvin and Andrew Heyn. Blair and Andrew mill their wheat and bake their bread in a wood-fired oven at their home in Elmore. This week their Vermont Redeemer bread is in your share. This loaf is made with stoneground Vermont-grown wheat from Rogers Farmstead in Berlin. Blair (below, with her bread) and Andrew mill wheat daily at their bakery.

This maple sugar comes to you from Butternut Mountain Farm, which is now headed by Blair's cousin, Emma Marvin. Butternut Mountain Farm started in Johnson and produces quality maple products at its solar-powered facility in Morrisville. Use maple sugar as you would any time you use sugar - in your coffee, for baking, or when you make French toast (see this recipe below for a way to use all your localvore items!).

The eggs this week come from Tangletown Farm in Glover. These eggs are often very large, so please be gentle with the cartons! Tangletown's hens moved as part of their rotational grazing practice so their laying cycle was a little off. Some of you are receiving Axel's Pastured Eggs, raised by Axel McKenzie in Greensboro. We welcome your clean cardboard egg cartons once you're finished with them. Just return them to your CSA site.


Chilled Sesame-Ginger Tatsoi
From the New York Times November 1995. You can use both the pac choi and the tastoi in this recipe. The cooking time for the pac choi will be a bit longer, and pac choi stems a bit longer still (still no more than 2 mins).

1.5 lb Tatsoi; washed and dried
Salt to taste
1/3 tamari
2 TB sesame oil
1 TB ginger
1 TB sugar
½ c white vinegar
4 dashes Tabasco
Black Pepper to taste
¼ c sesame seeds

Bring a large pot of salted water to a rolling boil. Add the tatsoi, blanch for I minute, drain, immediately plunge into ice water to stop the cooking process, and drain again.

In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season to taste with salt and pepper.

In a large bowl, combine the tatsoi and dressing, and mix well Refrigerate until well chilled, gar nish with sesame seeds and serve.

Maple Vinegar Glazed Parsnips

2 lbs parsnips, peeled and cut in even chunks
2 tbsp oil
1 tsp salt
1/2 c water
2 tbsp maple syrup
1 1/2 tbsp balsamic vinegar
1 tbsp cider vinegar
black pepper

Preheat oven to 400. In a large roasting pan, toss parsnips with oil and salt. Set pan on a burner over medium heat and add water. Bring to a simmer. Place in oven and roast until tender, turning frequently. This could take anywhere from 30 to 60 minutes. When fork tender, drizzle with maple syrup and vinegars. Toss gently; roast until deeply browned and glazed, turning once or twice, about 10 minutes. Serve with fresh ground black pepper.

Winter Tart with Potato, Leeks, and Mustard Greens
Here's an easy tart you can throw together.  Leftovers make great lunches.

Prebaked pie crust
1 bunch mustard greens, chopped (or any other winter green: kale, chard, spinach, etc.)
1 leek, sliced
4-8 slices of bacon cooked, cooked and chopped
1 potato, sliced thin
4 eggs
1 cup milk
1/2 tsp ground mustard or a tsp prepared
1 TB olive oil
salt and pepper to taste
goat cheese

Heat a skillet and add 1 TB olive oil once hot.  Add the sliced leeks and cook on medium, stirring, til leeks soften.  Add the mustard greens and cook just a couple of minutes til wilted and remove from heat.

Layer in the cooked pie crust like so: sliced potato, greens & leek, bacon. Mix the eggs and milk together, and pour into the pie crust. You want the mixture to come almost to the top of the crust; if you don't have enough, add more egg/milk until it rises to that level. Cover with goat cheese crumbles. Bake at 400 degrees for 25 minutes, or until the custard sets. Let cool a few minutes before serving.

Curried Squash Soup with Green Garnish
Mix the left over green garnish with eggs and cheese to make a frittata for a second evening's meal. 

1 winter squash, such as pumpkin or acorn, peeled and sliced thin
2 pinches sea salt
1 15 oz can coconut milk
2 pinches yellow curry powder
salt and pepper to taste

For garnish:
1 TB sunflower or olive oil
1 large leek, sliced thin
1 clove garlic, minced
1 bunch greens, washed, dried and chopped finely
salt and pepper to taste

Chili-Roasted Acorn Squash

2 acorn squash (1 1/2 pounds each), halved lengthwise, seeds removed
2 tablespoons olive oil
2 teaspoons chili powder
Coarse salt and ground pepper

Preheat oven to 450 degrees. Cut each squash half into several wedges, then halve wedges crosswise.

On a large rimmed baking sheet, toss squash with oil and chili powder; season with salt and pepper, and toss again. Roast until tender and starting to brown, 20 to 25 minutes, tossing halfway through.
Steam squash, sprinkled with salt, in a large pot over medium heat, until soft. Puree with coconut milk, curry powder, salt and pepper. Taste and adjust seasonings.

While squash is steaming, heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and garlic and saute, stirring frequently, until leeks are translucent, about 5 minutes. Increase heat to medium-high and add mustard greens, salt and pepper. Saute, stirring frequently, until mustard greens turn deep green, about 5 minutes, decreasing heat if necessary. Taste for seasoning. Ladle hot squash soup into bowls and garnish with the sauteed greens.

Squash & Coconut Curry
Serves 4-6

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 medium (roughly 2 1/2 pound) butternut squash (or other squash)
3 tablespoons cooking oil, such as grapeseed or peanut oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2-inch knob fresh ginger, peeled and minced
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 teaspoon turmeric
1/2 teaspoon cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 Balinese Long Pepper (optional)
1 tablespoon tamarind paste
1 14-ounce can coconut milk
1 cup water
1 teaspoon salt or to taste
Cilantro, for garnish
Cooked rice, to serve

In a small, dry skillet over medium heat, toast the coriander, cumin, and fennel seeds. Once cool, grind the toasted spices in a spice grinder or with a mortar and pestle.

Meanwhile, peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.
Warm the oil in a large Dutch oven over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent. Add the chile, turmeric, cayenne (if using), small dried red chiles (if using), Balinese Long Pepper (if using), and the ground toasted spices. Stir to release fragrance, cooking for 2-3 minutes.

Add the squash, tamarind paste, coconut milk, water, and salt. Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry.

Garnish each plate with sprigs of cilantro and serve with cooked rice.

French Toast with Maple and Apples

6 eggs
1 cup milk
1/2 teaspoon vanilla extract
Ground cinnamon
Pinch maple sugar
6 slices bread
2 tablespoons butter, plus more for serving
3 apples, peeled and sliced
2 tablespoons water
1/2 cup maple syrup
Pinch maple sugar

Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.

Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.

Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
In a large, heated nonstick skillet, melt about 1 tablespoon butter and sauté the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!

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