Thursday, February 2, 2017

Good Eats Weekly Newsletter - February 1, 2017



Localvore Members 
& Full Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag contains:
Mesclun Mix, Kohlrabi, Rutabaga, Beets, Yellow Onions, Sweet Potatoes, and

And OUT of the Bag:
Frozen Spinach
Frozen Broccoli
Please, only take 1 spinach and 1 broccoli




Half Veggie Members
take a YELLOW BAG containing:

Mesclun Mix, Beets, Yellow Onions, Sweet Potatoes, and

And OUT of the Bag:
Frozen Spinach
Frozen Broccoli
Please, only take 1 spinach and 1 broccoli




Localvore / Pantry Offerings

Rhapsody Tempeh
Morningstar Farms - Jacob's Cattle Beans
Tangletown Farm Eggs
Pete's Zesty Dill Pickles

At some sites, the tempeh and pickles are in coolers with vegetables!


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 www.nofavt.org/conference.
ONLY 1 WEEK LEFT OF THE FALL SHARE!

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

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


Enjoy all the first veggies a new growing season bring. 

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

There are about a dozen different tomato varieties started! Onions and more tomatoes will be started soon!

Students from East Burke School helped clean the greenhouse yesterday!

If you need more recipe ideas, check out our blog! 

Around the Farm

I've been a little under the weather lately so this will be short and simple! It's seed starting time and spring share season signup time around here. Yesterday I gave a tour to a group of students from East Burke School and they helped clean out a greenhouse to get ready for planting lettuce. It was fun to see the kids - and their teachers - get their hands dirty to get close to their food. These students visited the Cabot Cheese Factory, the Vermont Food Venture Center, and Pete's Greens in a whirlwind tour to experience different parts of the NEK's food system. We're proud to be a part of that system and hope to see you next spring!

~ 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!




Storage and Use Tips 
Mesclun Mix: A delightful combination of delicate lettuce, mild spinach, claytonia, and bitter upland cress! The greens are fresh from the greenhosue. They come to you pre-washed and ready to eat!
Kohlrabi (large shares only): Kohlrabi packs the nutritional punch of the other members of the cruciferous veggies (broccoli, kale, cabbage), and when you cut it up into strips and cook it, it is completely unintimidating (it looks like apple slices or plain potato strips). So this makes it a veggie that is easy for even picky kids to try and often like. It adds crunch and body to a salad, it's great tossed on grill in a drizzle of olive oil in roasting basket or tin foil, it's great as a side dressed up in a myriad of ethnic flavor profiles, and it's terrific in many dishes calling for a veggie melange. And to top it off, it stores a long time, so you can eat everything else in the fridge first and then 3 weeks later discover you still have perfect kohlrabi. To use it, cut off that tough colorful exterior. Then cut up the white part into whatever shape you like. Eat it raw or cook it up. Recipes below.

Sweet Potatoes: Holy sweet potato heaven... sweet potatoes have to be by far one of the sweetest vegetables (or roots) I have ever eaten. They are often found in dessert recipes and are among favorite Thanksgiving side dishes. Even though the terms are often used interchangeably, sweet potatoes are not to be mistaken with yams. Sweet potatoes are the common red-brownish skinned root vegetables with sweet orange flesh and semi-smooth skin. Yams usually have a rough dark brown skin, similar in texture to tree bark, with a white, purple, or red flesh. Yams do not have orange flesh. Most of what you see in the supermarket labeled as a yam is in fact a sweet potato (thanks to the U.S. Department of Agriculture).
Sweet potatoes are very easy to cook. For the simplest and most comforting mashed sweet potato recipe, cube and boil them for 15-20 minutes, or keep whole, poke a few holes, wrap in foil, and roast in the oven for 45-55 minutes. When done, remove the skin without burning your fingers, add a teaspoon of butter and maple syrup and mash with a fork. Try adding a little cream, cinnamon and garlic or add chicken or vegetable stock, blend and you have a hearty sweet pototo soup, it's easy! Store your sweet potatoes in a dark, dry place for up to 3-4 weeks. If you do not have a cool, dry place use within one week. Do not store in the fridge.

Frozen Spinach: Frozen at the height of peak freshness, you're receive frozen spinach and broccoli. Frozen spinach is great for casseroles, lasagnas, quiches etc. Thaw it, squeeze out the excess liquid and add it in.  Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish.  You can put the remainder back in freezer.  This is really great in pasta or even added to smoothies.
Our broccoli was frozen at the height of freshness so all the nutrients are still present.  This broccoli works great in stews, quiche, or even as a veggie on the side.  Just boil until tender and it's ready to go!
Careful - the broccoli and spinach may look similar!

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 week's pantry items are a little bit of everything. At some sites the tempeh and pickles are packed in coolers with the frozen veggies. Be careful picking up!

For the non-meat eaters out there, this Rhapsody Tempeh is an excellent substitute. Tempeh is made from soybeans. It is high in protein, wheat free, gluten free, and low in sodium. Rhapsody is located in Cabot and this family-run operation produces quality tempeh, miso, and other Indonesian products that are all certified organic. This tempeh is ready to eat. I prefer to eat it warmed. Slice it and heat over the stove like bacon, put it in sandwiches, or dice it to mix in with your roasted veggies. 

The Jacob's Cattle beans come from Morningstar Farm in Glover. Seth Johnson and family run this organic farm and grow many varieties of common and heirloom beans. Jacob's Cattle bean is also called a Trout bean or an Appaloosa bean. Because these beans are fresh, they do not need to be soaked as long as store-bought dry beans. Before cooking, rinse the beans and put them in a bowl with fresh cold water, cover, and soak for 3 - 4 hours or overnight. Drain and rinse well. Or, put them in a sauce pan with salt and cover with water, bring to a boil, remove from heat, soak for 1 hour, drain, and rinse well. To cook, put them in a pan with 2" of water, simmering 1 - 2 hours or until tender.

Tangletown Farm eggs and Pete's Greens Zesty Dill pickles round out the pantry share.

Meat Share

This week's meat share includes a variety of cuts. Vermont Chevon (chevon is French for goat) is based out of Danville. Shirley Richardson started building a robust goat meat industry in Vermont by utilizing culled dairy goats. Goat meat is the most popular meat consumed around the world yet is relatively foreign to most Americans. It is healthier and leaner than most other meat. This goat stew meat can be used for a number of dishes. I got to spend some time with Shirley and her kids this spring - they are well loved before making it to your freezer!

The Pete's Pastured Chicken is a big, whole frozen bird. These chickens free range around the farm, adding value back into the earth. Many farms may offer "free range" chickens that are just free enough to meet standards requiring birds to have access to an outside area. This may mean they live in large barns with a couple openings to small dirt lots outside. Our chickens are truly free ranging, living outside on pasture and greens throughout their lives. In turn, their meat is healthier, having assimilated the nutrients of forage they consumed.

Similarly, the VT99 pigs are raised on our farm, along Cemetery Rd in Craftsbury. They are a delight to many who visit Craftsbury Village! We have two pork products for you, the very popular pork belly and crowd-pleasing breakfast sausages. Pork belly comes from the same cut as bacon but the difference is belly is not cured. You can roast or cook it whole or slice it and cook it, cube it and cook it, or use it in soups. 


Recipes

Curried Sweet Potato and Carrot Soup
From Dishing Up Vermont by Tracey Medeiros

2 Tbsp olive oil
3 - 4 carrots, cut into pieces
2 sweet potatoes, peeled and cut into 1inch cubes
1 onion, chopped and peeled
1 garlic clove, minced
2 Tbsp curry powder
1 1/2 c. broth or water, or more as needed
1/4 c. orange juice
salt & pepper

Heat olive oil over medium heat in large stockpot. Add onions and cook until translucent, stirring frequently. Add carrots, potatoes, and garlic. Saute until soft, about 10 minutes. Add curry powder and cook 1 minute.

Add broth until veggies are covered and cook until boiling. Reduce heat, cover, and simmer until carrots and potatoes are fork tender, about 15 minutes. 

Remove from heat. Puree the mixture with a handheld blender or food processor. If the mixture is too thick, add more water or broth.

Transfer back into stockpot if necessary. Whisk in orange juice. Heat through and adjust seasoning with salt & pepper. You may choose to serve it cold, topped with yogurt or creme fraiche.

Simple Roasted Kohlrabi

2-4 kohlrabi - outer skin trimmed to white bulb, and cut into 1/4 " thick strips
1 TB olive oil
salt and pepper

Preheat oven to 450.  Toss kohlrabi with olive oild, salt & pepper on a baking sheet.  Bake until browned 15-20 mins.  Works just as well tossed with oil and placed in tin foil and placed on grill.

Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998

3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

Sweet Potato Waffles ~Taken from foodnetwork.com
I thought this was such a cool twist on vegetables for breakfast. A great way to get your kid to eat something orange!

1 1/2 c sweet potatoes, peeled and cubed
2 c all purpose flour
1 Tbs baking powder
1/2 tsp salt
6 egg whites, at room temperature
1 c milk
1/4 c light brown sugar, firmly packed
1/4 c butter, melted
1 Tbs grated orange rind
Vegetable spray, for waffle iron
Special equipment: waffle iron

Boil sweet potatoes until soft. Mash cooked potatoes and set aside. In a large bowl, whisk together flour, baking powder, and salt and set aside. In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick. Place an appropriate scoop of batter onto oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.

Baked Honeyed Rutabaga Discs
One of your fellow shareholders contributed this recipe as a family favorite a few years back.  It's adapted from “The Victory Garden Cookbook” by Marian Morash. Excellent for turnips too.

2 medium rutabagas or large turnips (2 lbs total)
4 TB butter
1/4 c honey

Preheat oven to 400 degrees. Peel rutabagas/turnips. Slice across width of vegetable to make ½ inch disks. Melt butter and brush onto baking sheet. Place disks on sheet and brush with butter. Bake for 15 minutes. Turn and coat with honey, bake another 15 minutes. Turn once more and coat with melted butter and honey. Bake another 15 minutes. You may have to adjust final time for size and thickness of the discs.

Curried Goat

1 pounds goat meat (or lamb) without bones
1 lime, juiced
.5 tablespoon salt
.5 teaspoon freshly ground black pepper
.5 Scotch bonnet pepper (any color), seeded and minced
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice (dry pimento berries)
2 tablespoons curry powder
2 onions, sliced
2 cloves garlic, minced
1/4 cup vegetable oil
1-2 tomatoes, diced
1/2 cup coconut milk (optional)
3-4 cups water, more if needed.

Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.  In the last hour you could add diced potatoes and carrots and chick peas for a stew that is a complete meal.

Goat Stew with Chili Sauce

2 pounds goat meat, cubes or left-over pieces from butchering
4 guajillo chilies (red dried Mexican chilies)
3 poblano chilies, seeded and chopped
1⁄2 cup hot water
3 garlic cloves, minced
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
2 tablespoons vegetable oil
Salt
Potatoes, sliced 1⁄2-inch thick with peel left on

Tear up the dried guajillo chilies, and soak them in 1⁄4 cup hot water for 30 minutes.
Add garlic and spices, and process in a food processor or blender until smooth.
Using a large skillet, add the oil and cook the meat until it is evenly browned.
Layer the sliced potatoes and poblanos over the meat, and cook for 15 minutes, covered.
Pour the chili mixture over the top; add salt to taste. Continue to cook, 45 to 50 minutes more over medium heat, until the potatoes are tender.

Serve with rice and corn bread.

Vermont Red Wine and Goat Stew

2 strips thick-cut bacon, coarsely chopped (try using pork belly!)
2 pounds boneless goat meat, cut into 1-inch pieces (note: your shares include 1 pound; reduce all ingredients if only using 1 pound of meat or keep as is if you are unfamiliar with goat)
⅓ cup all-purpose flour, or as needed
3 tablespoons olive oil, or as needed
½ tablespoon smoked sweet paprika*
½ tablespoon salt
½ tablespoon fresh-ground black pepper
1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced
3 medium cloves garlic, minced
2½ cups dry Vermont red wine, such Boyden Valley’s Riverbend Red (28-ounce) can whole tomatoes in juice
¾ cup low-sodium beef stock, plus more if needed
1 tablespoon tomato paste
½ tablespoon brown sugar, or to taste
⅛ teaspoon ground cinnamon
⅛ teaspoon dried red pepper flakes, or to taste
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves
1 bay leaf
1 pound carrots, peeled and sliced diagonally into 1-inch pieces
1 pound new potatoes, unpeeled, cut into ½-inch-wide wedges
1 tablespoon unsalted butter
1 tablespoon fresh chopped parsley, plus extra for garnish
Crusty bread
Preheat the oven to 300°.
Cook bacon in a heavy pot or Dutch oven over medium heat until crisp and browned, about 10 minutes.
Using a slotted spoon, remove the bacon and drain on paper towels. Reserve bacon fat in pot.
Pat the goat meat dry with paper towels. In a medium bowl, dredge the meat in flour and season with paprika, salt and pepper.
In the same pot used to cook the bacon, heat the reserved bacon fat and 2 tablespoons olive oil over medium-high heat until hot but not smoking. Working in batches, cook the meat until browned on all sides, adding additional oil if needed, about 6 minutes. Remove meat from the pot and set aside. Add the remaining 1 tablespoon oil and onion and sauté, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.
In the same pot, stir in the wine, tomatoes and juice (breaking up the tomatoes with a fork), beef stock, tomato paste, cinnamon, pepper flakes, Worcestershire sauce, thyme and bay leaf.
Bring to a boil over medium-high heat. Return the meat to the pot and cook in the oven, stirring occasionally, until meat is tender, about 3 hours for chevon meat. After 2 hours of cooking add the carrots, potatoes and reserved bacon.
Whisk in butter until melted. Stir in the parsley. Discard bay leaf and adjust seasonings with salt and pepper to taste. Garnish with parsley and serve with crusty bread, if desired.
*Note: You can turn up the heat by substituting smoked hot paprika.

Momofuku Pork Belly
David Chang is well known for his Momofuku restaurants and in particular, his use of pork belly. This is a little time intensive but worth it.

1 pound skinless pork belly
2 teaspoons fine salt
2 teaspoons sugar
a few grinds of black pepper
Instructions
Season pork belly with salt sugar and a few grinds of black pepper. Cover and refrigerate overnight.
Preheat oven to 450°F.

Roast pork belly for 30 minutes, fat side up. Reduce heat to 275°F and roast for an hour or more, until tender but not mushy. (Larger pieces of pork belly will take longer. Our one-pound belly was done after an hour at 275°F.)

Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through - at least a few hours and up to 2 days.

Once chilled, slice into thick pieces and brown in a small amount of oil or warm in stock or water if you're making ramen or...??
  

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