Thursday, January 12, 2017

Good Eats Weekly Newsletter - January 11, 2017

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:
Mesclun Mix, Pac Choi, Red and Gold Beets, Red Gold Potatoes, Rutabaga, Red and Yellow Onions, Garlic, and Winter Squash

Half Veggie Members
take a YELLOW BAG containing:

Mesclun Mix, Pac Choi, Red and Gold Beets, Red Gold Potatoes, Red Onions, and Garlic

Localvore / Pantry Offerings

VT Tortilla Company Tortillas
Butterfly Bakery Hot Sauce
Pete's Greens Tomatillo Salsa

Weekly sales at our Waterbury Farm Market!

Each week, our Farm Market on Route 100 in Waterbury features sales on special items. Haven't stopped in lately? This week is the perfect opportunity!

Today, all CHEESE is 15% off! Pick up your favorite, famous Vermont-made cheese at a special price! That's a steal!

On Thursday, January 12, all CHOCOLATE AND BREAD are 15% off - storewide!

The Waterbury Farm Market is open daily, 10 am - 7 pm. 

Did you know... The Farm Market is also a CSA pick-up site! Click above to see our fall and spring CSA sites.

Around the Farm

We're getting to the end of our fall/ winter share season! At the farm, we're starting to wind down our storage of some mid summer crops and heading into storage of later season items. We're also drawing down supply of some items, like our squash and different onion varieties. But we have oodles of other veggies and varieties to keep your shares diverse, including some storage crops we haven't even touched yet!

We're at the time of year where any combination of root veggies work for a variety of recipes. The recipe section below features some ideas for veggie combos, but substitute as you prefer. Many recipes this week are great for cleaning out your fridge or freezer.

Have you signed up for your Spring Share? Sign-up today and check that off your to-do list! And, if you sign up for a Localvore or Half Veggie w/ Pantry Share and we receive payment by January 27, we'll send you a special gift!

~ Taylar

Storage and Use Tips 
Mesclun Mix: A delightful combination of lettuce, baby spinach, baby tatsoi, and upland cress! The greens are fresh from the greenhosue. They come to you pre-washed and ready to eat! I like to sort out the fresh salad/ sandwich greens from the cooking greens (spinach, tatsoi) so I can toss those into my morning eggs.
Pac Choi: This just may be the last week for pac choi! Part of the cabbage family, 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. It's also great in stir-fries and sautes and in Asian soups (and other soups too). Try it raw on an appetizer platter or on a sandwich. Pac choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.
Beets: Red and gold beets coming your way. Red beets will add some of their red color to a dish you add them to (but who doesn't love a technicolor side?). Gold beets are great because you can toss them in your salads without turning everything a uniform pink. Either way, gold or red, beets are delicious and packed full of nutrients. Both may be eaten cooked or raw. Grated beets make a fabulous addition to salads and slaws. Grate some early in the week and place them in a tupperware and then sprinkle them into salads all week.  Roasted beets are extra delicious, roasting carmelizes the sugar in the beets. Cube beets and roast them in the oven with a drizzle of oil at 400F until they are tender and just browning at the edges. If you don't eat them all right away, cool and toss into a container and add these to salads.
Onions: Half shares are getting only red onions while large shares are getting both red and yellow onions. These are the VERY LAST of our red onions! Onions are best stored in a cool, dark place.
Potatoes: Continuing on our journey of red food this week, we have a variety of potato called red gold, so named for the Red River that runs between North Dakota and Minnesota. These are red on the outside, yellow on the inside with a nice texture. These are excellent for making roasted, scalloped, mashed, steamed, and fried potato dishes. Some are a very nice small size perfect for whole roasting. A few of you may get a mix of red gold and Peter Wilcox (purple on the outside, a yellow gold flesh on the inside). Store potatoes in a cool, dry, dark place away from onions. They will store at room temperature for about a week. If you store them in a cooler place (months), they will last longer.
Rutabaga (large shares only): Rutabaga grows particularly well in colder climates, and is especially popular in Sweden (where it earned its second name, swede).  Rutabagas should be peeled before use. Some rutabagas may have come out of the ground with superficial worm track markings. Don't be deterred if your rutabagas have these marks. Just peel or slice off the outer layer (which you need to do anyway) and the inside should be just fine. Keep them loosely wrapped in a plastic bag in your fridge and they'll last for several weeks at least. Roast it, mash it with butter, season with salt and pepper, cook it like a fry, you can't go wrong.
Winter squash (large shares only): Inside the large share bags you'll find the VERY LAST of our squash, so you may receive either a butternut squash or a carnival squash. There's a slight possibility we can eke out another distribution next week but squash lovers, be warned - this may be it.

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 after Monday.

Localvore Lore

We've provided the base for your fiesta meal! 

Vermont Tortilla Company is new to the scene, making natural corn tortillas in Shelburne, VT. Their artisanal Corn Tortillas are produced with local organic non-GMO corn, with no added preservatives. With simple ingredients (corn, water, lime) and using traditional practices to stone-grind and steep the corn in minerals, these tortillas have a nice corn flavor and will go perfectly with any grilled meats or vegetables.

Butterfly Bakery of Vermont's hot sauce is made by Claire Georges in Montpelier using almost all Vermont ingredients, included Pete's Greens' very own onions! The peppers in this hot sauce are organically grown by Maple Wind Farm. This is a truly local product! We've provided two flavors of hot sauce for you to choose from. Please take one of either the Smoked Onion or the Cilantro Onion. Both are a medium hot flavor and go quite nicely with Mexican dishes, on eggs, on mac and cheese or other pasta dishes, or with meat... or anything else that you pair with hot sauce! Please let me know what you think of this item.

Pete's Greens Tomatillo Salsa is made at the height of our summer season with farm-grown tomatillos. It's a little bit smokey with a little bit of heat. The perfect accompaniement to a corn quesadilla, tacos, burritos, or burgers, eggs, sandwiches, or jalapeno poppers.


Root Vegetable Tacos

2 potatoes, peeled and chopped (sweet potatoes are best)
3 medium carrots
2 beets
3 parsnips, peeled and cut into 1/4-inch (6-mm) dice
2 Tbs. canola oil
1 Tbs. ground cumin
1 tsp. ground coriander
1/2 tsp. chili powder
1/2 tsp. salt
Tomatillo salsa

For the lime-cilantro cream:
1/2 cup (4 oz./125 g) sour cream
1/4 cup (1/3 oz./10 g) finely chopped fresh cilantro, plus more for garnish
Juice of 1 lime
Salt and freshly ground pepper, to taste
Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.

Put the potatoes and roots in a bowl. Add the oil, cumin, coriander, chili powder and salt and stir to coat the vegetables. Transfer to the prepared baking sheet and spread the vegetables in a single layer. Roast, stirring once, until the vegetables are caramelized, about 20 minutes.

Meanwhile, make the lime-cilantro cream: In a small bowl, stir together the sour cream, the 1/4 cup cilantro and the lime juice. Season with salt and pepper.

Garnish the lime-cilantro cream with cilantro. Place 3 Tbs. of the root vegetables on each tortilla, top with the salsa and crema and serve immediately. Serves 4 to 6.
Optional: if you have cabbage hanging out, massage it with a little oil, lemon juice, salt, and pepper and top your root veg. Or, throw some mesclun atop the veggies.

Root Veggie Pasty
Pasties are typical Wisconsin fare, akin to a calzone. You can customize the filling depending on your tastes. 

For the dough:
1 cup butter
1 cups boiling water
3 cups flour
1 teaspoons salt

For the filling:
3 pounds potatoes, chopped
1.5 pounds turnips, chopped
4 medium carrots, chopped
1 medium onion, chopped
2 pounds of your favorite ground meat
2 teaspoons salt
2 teaspoons pepper
4 cloves garlic, chopped
1 Tablespoon of red pepper flakes
2 Tablespoons butter

In a large bowl, stir the 1 cup of butter and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. Mix the chopped veggies, meat and seasonings together in a bowl. Divide dough into 6 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle.

Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on ungreased baking sheets. Cut several slits in top of pasties. Bake at 350° for 1 hour or until golden brown. 

Cool on wire racks. Any leftovers make a great meal the next day - delicious hot or cold!

Asian Peanut Noodle Salad
This recipe was created by Dani Lind of Rooted Spoon Culinary

1 lb. flat rice noodles (or fettucini noodles)
⅓ c. chunky peanut butter
½ c. coconut milk
¼ c. chopped tomato
3 Tbsp. fish sauce or tamari
2 minced whole scallions
1 Tbsp. minced fresh garlic
1 Tbsp. minced fresh ginger
1 minced jalapeno pepper OR 1-3 tsp. hot sauce, to taste
1 Tbsp. sugar/honey
Juice & zest from 1 lime
4-6 cups vegetables cut into bite sized pieces, blanched appropriately & ice bath cooled*
¼ c. basil chiffonade &/or chopped cilantro (garnish)
3 Tbsp. chopped peanuts (garnish)

Boil noodles according to package’s directions, run under cold water & drain. Bring a large pot of salted water to a boil.

Combine sauce ingredients peanut butter through lime in a heavy bottomed sauce pan & slowly bring to a simmer uncovered, stirring frequently. Simmer for about 5 minutes & remove from heat.

Meanwhile, blanch vegetables of choice in separate batches with like vegetables until au dente & immediately cool in an ice water bath (broccoli, cauliflower, & fennel bulb/stems – 2-3 minutes; bok choi stems, chard stems, summer squash, & peas – 1-2 minutes; bok choi or chard leaves – 30 seconds).

Drain vegetables & toss with noodles & slightly cooled peanut sauce. Garnish with herbs & peanuts & serve warm or at room temperature.

Roasted Rutabaga
Roasting rutabagas brings out their natural sweetness.  You could easily bulk up this recipe by adding chopped potatoes, carrots, and any other root veggies you've got.

Olive Oil
Apple cider vinegar
Chopped Parsley
Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

Rutabaga, Potato and Apple Gratin
Adapted from Jame's Peterson's book, "Vegetables." Serves 6-8.

1 small garlic clove, peeled and finely chopped
3/4 cup milk combined with 1 cup heavy cream, or 1 3/4 cups half-and-half
2 medium (about 1 and one-half pounds total) waxy potatoes
1 rutabaga (2 pounds), peeled
3 medium apples, cored, peeled and sliced thin
1 cup (about 3 ounces) grated/crumbled Bourree cheese (cheddar works too)
salt and freshly groound black pepper
One-quarter teaspoon grated nutmeg

Preheat oven to 375 degrees F. Rub the inside of a large, oval gratin dish or square or rectangular baking dish with butter. Crush the garlic clove into a fine paste with the side of a chef's knife and combine it in a saucepan with the milk and cream.

Peel the potatoes -- keep them under cold water if you're not using them right away -- and slice them into three-sixteenth-inch-thick rounds with a mandolin, vegetable slicer, or by hand. Peel the rutabaga into rounds the same thickness as the potatoes. Cut the rutabaga in half to make the slicing easier. Bring the milk and cream mixture to a simmer.

Arrange the potato, rutabaga and apple slices in alternating layers in the gratin dish, sprinkling each layer with cheese, the milk and cream mixture, salt, pepper, and nutmeg. Save a fourth of the grated cheese for sprinkling over the top of the gratin. Bake for 1 hour to 1 hour and 15 minutes or until the top of the gratin is golden brown and the vegetables are easily penetrated with a paring knife.

Miso Garlic Mashed Potatoes

1 bulb garlic, unpeeled
½ teaspoon sunflower oil or olive oil
2 pounds potatoes, rinsed and quartered
Salt and pepper to taste
¾ to 1 cup plain soy milk (unsweetened)
2 tablespoons aged barley miso
Chives or green onions, finely chopped (for garnish)

Heat oven to 425°F. Slice ½-inch top off garlic bulb and drizzle with olive oil.
Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.
In large pot, add potatoes and cover with salted water.

Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm.

Root Veggie Gratin with Horseradish Crust
Recipe comes from the Driftless Organics CSA, a great resource for recipe ideas.

2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, beet, potato, etc.)
4 ounces grated cheddar cheese
3 Tbsp. flour
½ cup rye bread crumbs
2 cups whole milk, heated
1-2 Tbsp.Driftless sunflower oil
3 Tbsp. butter
⅓ cup apple cider or wine
1 Tbsp. minced garlic
⅛ tsp. nutmeg
Salt & pepper
2 Tbsp. prepared horseradish

Heat oven to 375 degrees.

Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine. Season to taste with salt & pepper, & toss well.

Cover dish tightly with aluminum foil & bake 20 minutes. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min.

Meanwhile, start make a white sauce by melting the butter in a saucepan. Stir in flour & cook over low heat several minutes.

Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.

Season with salt, pepper, & nutmeg. Gently fold the sauce into the roasted vegetables.

Mix horseradish, cheddar, & bread crumbs with your fingers. Scatter the mixture evenly over the vegetables. Continue to bake until bubbly, 20- 30 minutes.

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