Wednesday, January 25, 2017

Good Eats Weekly Newsletter - January 25, 2017

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:
Mesclun Mix, Kale, Leeks, Garlic, Rainbow Carrots, Adirondack Red Potatoes, and

And OUT of the Bag:
Frozen Squash (St J and Newport will receive cauliflower)
Frozen Sweet Peppers

Half Veggie Members
take a YELLOW BAG containing:

Mesclun Mix, Leeks, Garlic, Parsnips, Rainbow Carrots, Adirondack Red Potatoes

Localvore / Pantry Offerings

Red Hen Baking Co Cyrus Pringle bread
Sweet Rowen Farmstead Farmers Cheese
Pete's Greens Pesto

NOFA Winter Conference

Join NOFA-VT on February 18th, 19th and 20th in Burlington for the Northeast Organic Farming Association of Vermont 35th annual Winter Conference!

This event is a great chance for farmers, gardeners,
homesteaders, and organic food enthusiasts to 

come together for three days of learning, inspiration, good food, and fellowship. This year’s conference is going to be a big one - with internationally-renowned keynote speakers Dr. Fernando Funes Monzote (from Cuba) and Dr. Vandana Shiva (from India). There are 100+ workshops scheduled, day-long intensives, a Children's Conference, and much more! Find details and register online at

Have you signed up yet to keep your shares coming each week??

NOW is the time to sign up for your spring share.

The Spring Share is a greens-lovers' delight! Fresh greens abound with this share, especially as the greenhouse eats up in April and May.

We'll sweeten the deal: For any Localvore or Half Veggie w/ Pantry Share paid by January 27, we'll send you a FREE Pete's Greens gift!

Click here to sign up today -- we know you don't want to miss a week without your Good Eats!

This week at the
Waterbury Farm Market...

On Thursday, ALL cheese is 15% off!
Around the Farm

The weather's been a weird winter so far and if you're at all like me, hunkering down with a good book has been in order. Our site host Andrea at the Galaxy Bookshop in Hardwick has some suggestions on winter reading material. We all know about The Town that Food Saved but here are a few titles to check out to get you inspired about food, farming, and local agriculture:

The Vermont Farm Table Cookbook by Tracy Medeiros - Stories and recipes from across our brave little state!
Greenhorns: The next generation of American Farmers - 50 Dispatches from the New Farmers' Movement edited by Zoe Ida Bradbury - read more from new farmers across the U.S. collected by this non-profit organization that promotes, recruits, and supports new farmers
The Farmers Market Cookbook by Julia Shanks and Brett Grohsgal - A book designed for farmers' market customers and CSA members! Answers all your questions about the funky veggies known to appear in CSA shares and at market.
The Vegetable Butcher by Cara Mangini​ - I just added this to my birthday wish-list! Everything you need to know about buying, storing, and preparing veggies. The pictures are gorgeous! 

~ Taylar

Spring Share starts February 15!

We are currently signing up members for the Spring Share! Please help us spread the word about Good Eats to your friends, family, and coworkers!

If you are willing to post something to your Front Porch Forum or other neighborhood email group to spread the word, please email me!

Did you know...
If you are a Blue Rewards member of Blue Cross Blue Shield, your Blue Rewards may be used to help pay for your CSA share! For more info, contact BCBSVT at
(800) 247-2583.

Storage and Use Tips 
Mesclun Mix: A delightful combination of delicate lettuce, mild spinach, baby tatsoi, and bitter upland cress! The greens are fresh from the greenhosue. They come to you pre-washed and ready to eat!
Leeks: You can tell we're in the depths of winter when even the alliums start to go... this could be the last of the leeks this fall. If you have any Russet potatoes left, this is the week to make potato leek soup! Julia Child's recipe is below. I made it last weekend and YUM! For cooking, use just the white and light green parts. A bit of investigation reveals that the light green color extends farther up the stalk on the interior of the leek. Thus, to prepare the leek, cut off the dark green sections leaf by leaf, working your way towards the center of the stalk.  To clean the leek, cut it lengthwise from just above the root end all the way up through the top, making sure to keep the root end in tact. Turn the leek a quarter turn, then repeat. You'll end up with four long sections of leek still joined together at the root. Now, swish the leek around in a tub or bowl of cold water, keeping the root end higher than the stem, so that the dirt flows out the "top" of the leek. Once thoroughly rinsed, cut the leek for your recipe as desired. To store, loosely wrap unwashed leeks in a plastic bag and keep in your crisper drawer.
Parsnip (small shares only): This variety is called Albion. It's a little sweeter than other varieties and quite a bit bigger. Store parsnips as you would carrots - loosely wrapped in plastic and stored in your crisper. Enjoy raw or roasted, sauted, baked, grilled...

Kale Bunches (large shares only): These little curly green kale bunches have stored exceptionally well this year. In years past, we've been out of kale by now! Store kale loosely wrapped in plastic in your crisper drawer. Saute with eggs, toss into pasta or onto a pizza, make some chips out of it, put it into a smoothie, cook it up with potatoes - lots of possibilities!

Potatoes: These Adirondack red potatoes have a purplish-red skin and a pinkish-red flesh. They're perfect for roasting, mashing, and boiling, or for a winter potato salad because they remain firm. They do keep their color once cooked, turning a darker shade when roasted and staying pink when mashed. It's a variety that is high in anti-oxidants, especially the skin. Serve with a little sweet butter and chopped dill or parsley.

Frozen Peppers AND Frozen Squash Puree (large shares only): Frozen at the height of peak freshness, you're receive frozen sweet peppers and butternut squash. The annual making of our squash puree is a joint effort. High Mowing Seeds grows several super sweet varieties of winter squash in order to collect the seeds for their customers. They do the seed extraction at our farm and we take all the flesh of the squash and steam it to make the puree. This squash puree came from a butternut variety and it has a very high sugar content. You can use the puree as a side dish, or in soup, or to make pumpkin pie.

Our frozen peppers come in from the field and go straight into the freezer. Our peppers are washed, chopped, bagged and frozen within hours of harvest. Frozen peppers won't be crisp like fresh peppers but retain all the flavor and yummy summer goodness. To use them, simply remove package from the freezer, slice open bag, and then either thaw and add to your dish, or chop just what you need frozen and toss directly into your skillet frozen. If you use the latter method, you can toss unused frozen back into the freezer for later use. 

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

This is a great local-localvore week! The Red Hen Baking Co. bread is called Cyrus Pringle, made using 100% certifed organic Vermont grown wheat! Red Hen's bakery and cafe are located on Route 2 in Middlesex. They are even one of our CSA site hosts! Sounds like a great place to pick up a weekly share. Help us spread the word!

To enjoy with your 100% Vermont bread, how about 100% Vermont cheese? Sweet Rowen Farmstead is located nearby in West Glover. Paul raises happy heritage linebacks and Blair works magic with the pasteurizer and cultures to bring us this farmers cheese spread. Most of you will receive the Garlicky Tomato variety while a few will receive the VT Herb flavor. So versatile and so good.

Last is our farm-made pesto, using our very own organic sweet basil. If you're not using it right away, pop it back into the freezer. Otherwise keep in the fridge for no more than a couple of days. This could go great with your cheese and bread, served over pasta with sauteed tomatoes and/or kale, or as a dressing for your boiled potatoes.


Potato Leek Soup
Julia Child's recipe... quick, easy, and really yummy!

2 tablespoons neutral oil, such as canola or grapeseed oil
4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), cleaned and thinly sliced (your share this week includes 1 pound!)
6 cups vegetable stock (or light chicken stock)
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt and lemon juice.

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

Butternut Dumplings with Brown Butter and Sage
Winter is the perfect time to spend a little more time making something really special for dinner. This recipe for butternut dumplings, or gnocchi, is one great way to create a hearty meal that your family will love.
1 package frozen squash puree, thawed and excess liquid drained off
4 medium baking (russet) potatoes, pierced
1 egg
11/2 tablespoons kosher salt
1 pinch nutmeg
1 1/2 cups all-purpose flour, plus additional, for dusting
1 bunch sage, leaves chiffonade
8 tablespoons unsalted butter
1/2 cup grated Parmesan
Preheat oven to 375 degrees F. Bake potatoes directly on the rack of oven for 1 hour. Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes into a bowl, add the squash, and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.

Butternut Squash Ginger Carrot Soup
1 butternut squash (or package of frozen squash)
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken - fish could also work nicely here)
olive oil
salt & pepper
(optional - cream, milk, sour cream, or coconut milk)
Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.
Kale Chips
If you haven't made them yet, do try.  They are delicious, fun, super easy to make.  They come out crispy with a very satisfying potato chip like crunch.  You can try different toppings ...  chili powder, parmesan cheese etc, to flavor them further, but the simple oil and salt I have given below really is great.

1 large bunch kale (any kind), tough stems removed, leaves torn into pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Position racks in upper third and center of oven; preheat to 400°F.

If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. (If the kale won't all fit, make the chips in batches.)

Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Carmelized Onion, Sweet Pepper, Kale, Feta Pizza

1 onion, sliced
several cloves of garlic
1 package frozen sweet peppers
1 shallot if you have it, minced
around 10-12 leaves of kale stripped from stalk and chopped into ribbons
1/2 container Marinated feta
crushed red pepper

Preheat the oven to 425F. 

Stretch your pizza dough with well floured hands and place on baking sheet, let rest.
Heat a skillet, and add olive oil to coat.  Add the onions and cover and simmer first on medium for around 5 minutes.  Then add the peppers (frozen is fine) and cook on medium til the water evaporates from them.  Then let onions and peppers simmer together a while to very soft and starting to color a bit.  Add your shallots (if using) and garlic and sauté a bit more til these soften but don't brown, and then remove to a plate.

In same skillet, toss in a bit more oil, some water, and the chopped kale and sauté the kale til it softens.  Steam will help achieve this and might take 5 mins.  Then turn off.

Build pizza.  Start with a smear of olive oil on the crust.  Then spread the pepper mixture around.  Then the crumble the feta between fingers and spread over crust.  Then the kale.  Then drizzle half the oil from the feta container and the yummy sundried tomato bits around.  Next give your pizza a good sprinkling of oregano, crushed red pepper, and a bit of salt.

Bake for 10-15 mins until bottom is nicely baked and top comes together.  Remove to a rack, slice  and enjoy.

Potato-Leek Tourte
Author: Monique Hooker-Cooking with the Seasons

large russet potato or 1lb red potatoes
1 partially baked 9” pie shell
3 cups chopped leek, white & light green part only (If there’s not quite enough leek in the box for the recipe, add some chopped collard greens & saute them with the leek.)
1 Tbsp. unsalted butter
½ cup cream
2 eggs
½ tsp. salt
¼ tsp. freshly ground pepper
¼ tsp. freshly ground nutmeg grated Gruyere, Swiss, or goat cheese (optional)

Preheat oven to 375 degrees.

Gently crush baked potato with a fork into the bottom of the pie shell.

Saute leek in butter until translucent.

Transfer to the pie shell.

Mix together the cream, eggs, salt, pepper, and nutmeg to make a custard.

Pour over the onion and potato, sprinkle cheese on top (if using)

Place in the preheated oven, baking for 45 minutes, or until the tourte is golden brown and the custard set.

Skin-on Garlic Mashed Potatoes & Parsnips
Author: Dani Lind

2 lb. red potatoes
1 lb. parsnips
5-7 whole cloves garlic, peeled
4 Tbsp. butter
1 c. milk or half & half
¼ c. sour cream
salt & pepper to taste

Scrub potatoes & cut into 2” pieces. Scrub parsnips & cut into similar sizes.
Place cut potatoes, parsnips, & whole peeled garlic cloves into a medium sauce pan & cover with salted water.

Bring to a boil covered, lower heat, & simmer uncovered for about 10-15 minutes, until vegetables are tender.

Drain water & mash vegetables & garlic with the remaining ingredients.

Carrot Oatmeal Muffins
These are great to have around in the freezer for a quick healthy breakfast or included in kids' lunches. Try baking a double batch and freezing half.

1/2 cup unsweetened applesauce
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup grated carrots
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup rolled oats
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
Optional: chopped nuts or raisins.

Preheat oven to 400 degrees F.  In a mixing bowl combine applesauce, sugar, egg, vanilla, and carrots.  In a second bowl combine all the dry ingredients.  Add the two mixtures together and beat just until combined.  If desired, fold in nuts or raisins.

Pour batter into greased muffin tins.  Bake for about 15 minutes or until the tops spring back when touched lightly.

Honey Glazed Carrots
1 lb. carrots (or mixture of carrots & other veggies like
sweet peppers, green beans, snap peas, etc.)
2 Tbsp. butter (or olive oil)
1½ Tbsp. honey
½ c. water
salt & pepper to taste
Fresh herb such as thyme, rosemary, or mint (optional)

Scrub carrots. Slice carrots into ½ inch diagonals & combine them with butter, honey, & ½ cup water in a large skillet or sauce pan over medium-high heat.

Bring to simmer, lower to medium heat, & cook until carrots are tender (but not mushy) & most of liquid has reduced (10-15 minutes). (If you are combining carrots with other veggies, add quicker cooking veggies like peppers or peas half way through cooking.) Season with salt, pepper, & fresh herb of choice (if using), & serve.

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