Friday, February 24, 2017

Good Eats Weekly Newsletter - February 22, 2017


Welcome to the Pete's Greens Good Eats Spring CSA!


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

This week your bag contains:

Mesclun, Leeks, Rutabaga, Red Beets, Russet Potatoes, and

and OUT of the bag:
Frozen Celery
Frozen Butternut Squash Puree



Half Veggie Members
take a YELLOW BAG containing:

Mesclun, Rutabaga, Yellow Onions, Red Beets, and Sweet Potatoes

and OUT of the bag:
Frozen Whole Tomatoes




Localvore Offerings Include:

VT Tortilla Company Tortillas
Tangletown Farm or Axel's Eggs
Earth Sky Time Goldburgers
Pete's Greens Salsa



Share Pick-Up Instructions! Please review!

Whether you are a seasoned CSA member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Step #1:
Find your name on the Names List and check it off. The clipboard contains a list of all share members at your site. Checking off your name helps us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. 

If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.

Step #2:
Take the correct items - Select your items by taking what is listed next to your name on the Names List. Follow the specific item list/instructions to assemble your share. Some items are delivered OUT of the bag. Localvore/ pantry items are not bagged.

If you are sharing with someone: coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares. Only one name is listed for each share, so if you don't see yours, check for your share partner's name. 

If you're receiving something special, it is labeled separately. Please, take all of your items and only your items.


Spring CSA is here!


Each week, you'll receive this newsletter with information about what's in your share, storage tips, use tips, recipes, and other items of interest.

Above: The green bags that Full Vegetable and Localvore Members will receive.


Below: Erick is holding the yellow bags that Half Vegetable members should pick up.


Please note that the first Meat Share pick up is not this week, it is NEXT WEEK!

Around the Farm 

Welcome! We have some new members joining us this week. It's feeling quite spring-like here, too. In the washhouse, we are still working on our root veggie crops but the coolers are emptying out while the greenhouses are filling up.

If you're interested in what's going on across Vermont's food system, bookmark the Vermont Farm-to-Plate website for all the news that's fit to support our food economy! If you visit the site in the next few weeks, you'll find a feature article about Cornucopia, a women's employment and skills program in Newport using culinary arts as the foundation. It's part of the NEK Regional Food System Plan, which was updated in 2016. Full disclosure: I wrote this case study!

We're still signing up members for the spring share, so please spread the word! If you're interested in posting to Front Porch Forum, we appreciate the help! Send me an email and I'll send you some text to use.

With gratitude,                                                                                                                                                                                        ~ Taylar                                                                                   


Storage and Use Tips 
Your bag of greens is a mesclun mix. Each week, you can expect to find a different bag of greens in your share. This mix is perfect for salads or topping your sandwich. It contains a mix of shoots and greens.

Leeks: A type of onion, leeks have a milder flavor than onions and cook beautifully into tarts, soups and gratins, just to name a few. 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.
Sweet potatoes: The potato that is so much more! You can roast them, either whole or cut into wedges or pieces, in a 400F oven until they are soft and easily pierced with a fork. Try cooking and mashing them to add to your pizza, put in your tacos, serve as the base for macaroni and cheese, mix in with your eggs, or puree up for homemade baby food! Store in a dark, dry, cool (55 degree) place, in a loose plastic bag or open to the air.  Stored this way, they may keep up to 3 weeks.  Do not refrigerate, as cold temperature alters the flavor of the potatoes.
Red Beets: We grow a gorgeous mix of beets on the farm - the ones in your share this week are our red beets, with a smooth round shape and deep red color.  Red beets will bleed when cooked so if preparing with other veggies be mindful of that fact that you will end up with a uniformly technicolor dish.  Beets 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.
Rutabaga: also known as swede, rutabaga is thought to have evolved as a cross between a wild cabbage and a turnip.  Rutabaga grows particularly well in colder climates, and is especially popular in Sweden (where it earned it's second name).  Roast it, mash it with butter, season with salt and pepper, you can't go wrong. I urge you to try it again if you haven't had it in a while. I've taken to appreciate it much more than the potato. You can treat it exactly like a potato: roast it in wedges or in cubes with other veggies; mash it with butter and season with salt and pepper; bake it; soup it... let us know your favorite rutabaga style!
Onions: These are small and medium sized yellow onions - an essential staple to almost all cooking! Store onions in a cool place, perhaps even the fridge if you don't intend to use them right away.
Frozen Squash (large shares only): In the fall we put up our year's worth of squash puree. 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. It is going to be watery so you may have to cook it down first depending on how you want to use it. Each pack is 2 pounds - so more squash than you get with a fresh squash since we've already cooked it.
Frozen Celery (large shares only): We don't often freeze celery so this is a treat! We've learned a lot since the last time we did it, too. This celery is gorgeous. It was not blanched - just chopped and frozen. Each bag is 1 pound. Use it all at once or in handfuls as needed. 
Frozen Tomatoes (small shares only): We freeze tomatoes in the peak of summer when they are sweet and abundant.  They freeze very well, and are best used when they are frozen or just off frozen as they are easier to handle this way.  If you run a frozen tomato under warmish water in your hand, the skin will separate and come right off and you can pinch the top and bit of core out at the same time.  Then toss the fleshy tomato into the pan you are cooking in.  If you are looking for chopped tomatoes, just let them thaw a bit and chop away before they completely thaw and are to soft to handle.
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. And, if you make something that uses a lot of items from your share, please send us the recipe! We'll happily test it out and share it!
Need to miss 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

Tortillas! These tortillas are back by popular demand! Made in Shelburne using corn grown just 10 miles away in Essex, New York, Vermont Tortilla Co. is a relatively new player on the Vermont food scene. April and Azur Moulaert started making these tortillas in 2015 using freshly stone ground corn, called nixtamal. Nixtamal is corn that has been soaked in a mixture of water and food grade lime. The corn even begins to sprout a little, making these tortillas healthier and easier to digest. The corn is then ground and made into masa, which is what is used to make tortillas, tortilla chips, or tamales, or be dried. The tortillas are coming frozen. They are made without preservatives so keep them frozen until ready to use. I keep a package in my freezer and only pull out what I need. This way, they stay fresher longer!
Earth Sky Time is a farm and bakery collective based in Manchester, VT. Earth Sky Time Community Farm makes Vermont Certified Organic Goldburgers from organic VT-grown carrots and potatoes and organic almonds, sunflower, flax, and sesame seeds, brown rice, and oats. They are cooked in a wood-fired oven and come to you free of gluten, egg, wheat, and soy. These delicious burgers can simmer in olive oil or be toasted, roasted, or grilled!  *Please note: there was an error on the labels and there ARE ALMONDS in these burgers.* 
Pete's Greens Tomatillo Salsa is made in our on-farm kitchen using ingredients grown on our farm. This smoky tomatillo may have a little heat. Use it on your tacos or quesadillas or use it for dipping chips or on eggs.
You're also receiving eggs for the first time this week. You'll receive either Tangletown Farm eggs or Axel's Eggs. Both types of eggs are from happy hens raised free to range year round. Tangletown Farm is based in West Glover and Axel lives on the Craftsbury/ Greensboro townline. You'll receive eggs from one or the other throughout the share season. Stay tuned to hear more about them!

Recipes

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.

Beet Bourguignon
This is one of those dishes that works well making a day in a advance. The flavors will become more intense and the vegetables more tender.  This dish would be excellent paired with lentils, noodles, or mashed potatoes.

2 tbsp olive oil
1 yellow onion, chopped
4 cloves garlic, minced
8 small beets, peeled & quartered (we used Chioggia beets)
4 medium sized carrots, sliced in large pieces
2 sprigs thyme
sea salt & pepper to taste
2 tbsp tomato paste
1 cup red wine
2 cups vegetable stock
3 bay leaves
2 tsp arrowroot powder, solved in 2 tbsp water (optional)

1 tbsp olive oil
Mushrooms
1 onion, chopped

Cooking the stew: Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils, mushrooms and pearl onions.

Searing the mushrooms and onions: Heat olive oil in a pan. Lower the heat and sear the mushrooms and onion, stirring occasionally, until tender and golden in color. Season to taste. Set aside.

Finishing the stew: Taste the stew, add more wine, stock or herbs if you like. If you prefer the stew a little thicker, add arrowroot mixture, but this is optional. Add mushrooms and onions and simmer for 10 more minutes.

Russian Beet Salad 
This is a sweet and tangy recipe that really accents the sweetness of the beet. Warm up and eat atop a bed of braised kale, or keep cool on a cold chopped bed of mesclun with walnuts and goat cheese with basalmic vinaigrette.

4-6 medium sized beets
3 Tbs apple cider vinegar
4 Tbs olive oil
1 Tbs orange juice
pinch of cayenne pepper
1 tsp caraway seeds
pinch of cloves
pinch of cinnamon
1/2 tsp finely grated lemon peel
1/2 tsp finely grated orange peel
salt and pepper

Preheat oven to 350F. Bake beets 1 hour or until soft. Cool and peel beets. Finely chop roasted beets. Mix remaining ingredients in a bowl, toss with beets and refrigerate several hours. Serve on your choice of greens.

Brown Roasted Rutabaga Wedges

4 medium rutabagas (about 3 pounds)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Sea salt

Heat oven to 500°. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3 - 4 long wedges.

Place wedges in very large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another.

Roast in a hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15 - 20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.

*This "hot-oven" approach to roasting is credited to cookbook author Barbara Kafka.

Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing
from Madison Area Community Supported Agriculture Coalition

1 large or 2 medium rutabagas (about 1 pound)
1 large carrot
6 - 8 tablespoons Buttermilk Garlic Dressing (see below)
4 tablespoons chopped fresh parsley
Salt and pepper to taste

Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand- held grater.

Toss with remaining ingredients

Chill 1 hour or more.

Buttermilk Garlic Dressing
Ingredients
1 - 2 medium garlic cloves
4 tablespoons minced green onion
3 tablespoons white wine vinegar
1/2 cup buttermilk
1/3 cup sour cream
Large pinch sugar
1/2 cup olive oil

Directions
Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, green onion, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper, to taste.

Makes almost 1 1/2 cups.

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.

Butternut Squash Ginger Carrot Soup

1 butternut squash, or 1 pound 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)
water
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.

Creamy, light butternut squash macaroni and cheese
I found this one in our archives and the description read: “This recipe was a hit with the kids.” Who are we kidding? Macaroni and cheese is great at any age! I love it anytime and with any kind of veggie variety!

3 cups cubed peeled butternut squash (about 1 [1-pound] squash) OR 1- 2 pound package of squash puree
1 1/4 cups chicken or broth
1 1/2 cups milk
2 garlic cloves, peeled
2 tablespoons plain yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) shredded Gruyère cheese (note: I never have cheese this fancy... use your favorite kind of melting cheese, like colby, mozzarella, or most cheddars)
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi, elbows, or rotini
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley

Preheat oven to 375°.

Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

Place the hot squash mixture in a blender. Add salt, pepper, and yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Celery and Blue Cheese Soup

2 Tbs. butter
3 celery stalks, chopped
1 onion, coarsely chopped
1 cup chopped leek (white part only)
4 cups chicken stock or canned low-salt chicken broth (or veg broth)
1 lb. potatoes, peeled and diced
4 oz. Blue cheese, crumbled (about 1 cup)
1/2 cup heavy (whipping) cream
Salt and freshly ground black pepper, to taste

In a large saucepan, melt the butter over medium heat and sauté the celery, onion, and leek for 4 to 5 minutes, or until soft but not browned. Stir in the stock or broth and bring to a boil. Add the potatoes, reduce heat to low, and simmer for 45 minutes. Remove from heat, transfer to a blender or food processor, and purée.

Return the soup to the saucepan over low heat and slowly add the blue cheese and cream, stirring constantly. Season the soup with salt and pepper. Correct the consistency of the soup, if necessary, by adding a little more cream or stock or broth. Ladle the soup into bowls and serve immediately.

Chilled Beet & Celery Soup

1 1⁄2 lbs beets
1 large onion
2 cups celery, thinly sliced (works well with celery root or use frozen celery)
2 tablespoons olive oil
salt and pepper
2 teaspoons sugar
1 tablespoon red wine vinegar
3 cups low sodium chicken broth
1⁄2 lemon, juice of
1⁄3 cup plain yogurt
2 tablespoons minced chives (or finely minced scallions)

Peel the beets and cut them into 1" chunks.  Peel and dice the onion, and chop the celery.
In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.

Puree the soup, and chill 6 hours to overnight.

Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.

Serve with a dollop of yogurt, and a sprinkling of minced chives.
  

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