Tuesday, June 20, 2017

Good Eats Weekly Newsletter - June 21, 2017


Welcome to the 2nd week of the Summer CSA Share!


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

This week your bag contains:

Mesclun, Arugula, Parsley, Kohlrabi, French Breakfast Radishes, Celery, Nicola Potatoes, and

Out of the Bag:
Tomatoes




Half Veggie Only Members
take a YELLOW BAG
containing:

Mesclun, Arugula, Scallions, French Breakfast Radishes, Celery, and Nicola Potatoes





Localvore Offerings Include:


VT Tortilla Company Tortillas
Pete's Greens Salsa Roja or Tomatillo Salsa
Four Corners Farm Strawberries 



The first Meat Share is coming up on July 5! If you haven't signed up for your monthly meat share, sign up today! The Meat Share is $50/ month, four months per share season.

Around the Farm...

After a weekend of intense heat and humidity, the past couple days of rain have been welcome!

~ Taylar


About those plastic bags...

For many years, Pete's Greens has used a plastic bag system for packing CSA shares. This approach has it's ups, and it has it's downs. One of the downsides is that we can't re-use the bags for packing veggies - federal food safety regs. Feel free to bring your used bags back to your CSA site and we'll recycle them. Otherwise, I encourage you to get creative in finding other ways to use them, or recycle them at your nearest supermarket or solid waste station.

Later this summer, I plan to try out two different types of CSA packaging at some test sites. Change is slow going, but we're working on our packaging system. That said, we do like to limit the amount of plastic used each week, which is why you see so many items loose in your bags. Stay tuned...
Pickup Instructions

Whether you're a seasoned CSA member or new to the Season, please review the instructions about picking up your CSA share to avoid errors!

Check the Weekly Names List
Each week there will be a Weekly Names List with instructions about what items to take. Please check off your name so we know whether or not you've picked up your share!

Choose your Items
If you're receiving a Full Vegetable Only or Localvore Share, please take a pale green bag (and any "out of bag" items). If you're receiving a Half Vegetable Only or Half Veggie with Pantry Share, please take a yellow bag (and any "out of bag" items).

Localvore and Pantry items will be out of bag. Please check the coolers for any cold items.

Problems at pickup?
Sometimes, mistakes happen. Please contact us via email if you have any problems. We may not get any notes left on the names list.


  
 The pale green bag (left) and the yellow bag (right)
   

Visit us at the Capital City
Farmers' Market!


Every Saturday, we set up at the


Come say hi and check out our veggies!


9 am - 1 pm
60 State Street




Tobin took this shot from the field last week during a hot spell!

Storage and Use Tips 

Mesclun: Both shares are getting a beautiful, hearty mix of freshly harvested field greens: baby beet greens, baby kale, mizuna, three types of lettuce, a brassica called Red Giant, and a little arugula. The greens are pre-washed and ready to eat. Keep greens in your fridge and use within a week. 
Scallions (Half shares): Often referred to as green onions, scallions are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe but I usually chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color. We're sending you the entire scallion - so they may be a little twisted, but since you can use the whole thing, we preferred not to waste any part!

Parsley (Full shares):  Parsley has lots of benefits: many claim that flat-leaf parsley has more flavor than curly but all parsley has huge nutritional benefits - high in vitamins A, C, and K, and in folic acid (great for pregnant women!). The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, meaning it can help neutralize particular types of carcinogens. Try adding parsley stems to your simmering stock, both to impart flavor and help clarify the broth. It can be sprinkled an a host of different recipes, including salads, vegetables sautes, and grilled fish. It can be a rub for chicken lamb, and beef when combined with garlic, lemon zest, and salt. A nice way to store is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge.  If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer. Parsley is a great addition to your potatoes this week or with tomato dishes.
French Breakfast Radishes: Always store the radish greens separate from the radish bulb. Both parts are edible - the greens are a little bitter but saute up nicely. I love radishes with a slice of thick crusty bread in the morning - sauteed in butter or olive oil and sprinkled with sea salt. Try cutting up some scallions or chives for a little extra spice. 
Kohlrabi (full shares): Kohlrabi, the weird UFO like veggie, kind of tastes like broccoli but 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's also versatile. 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.
CeleryOn its own, celery has a mild flavor but is excellent for flavoring sauces, stuffings, pasta dishes, soups, and other items where flavors all meld together. Wrap unwashed celery tightly in a plastic bag and store in the coldest part of your refrigerator. To maintain really crispy celery, place it upright in a glass of water in your fridge and cover loosely with a plastic bag.
Tomatoes: Heat loving tomatoes are doing well these days! Tomatoes are out of your veggie bags and in a separate paper bag. Please, only take 1 bag of tomatoes! Store tomatoes at room temperature - never in the fridge. I prefer to slice them with a serrated knife to preserve as much of the tomato as possible.
Nicola PotatoesNicola Potatoes are golden skinned, golden fleshed potatoes that are truly all purpose. They are great for boiling, mashing or roasting and are plenty waxy enough to make excellent potato salad. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. Store in a plastic bag in the fridge if you are not going to use right away. Please note: this is some of the very last of our fall storage potatoes. As we packed the potatoes, we did some sample quality tests. Some potatoes are perfect but others have some internal breakdown that is not obvious from the outside. We hate to waste food, so we're going ahead and sending you the potatoes, but lowering their value, and understanding that the quality may not be perfect. If you have a bad bunch of potatoes, please let me know right away. Please try to eat these potatoes within a week. Non-potato eaters rejoice - it'll be a few weeks before we have any more potatoes in the share!
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.


Changes to Your Delivery?

If you will be away some upcoming week and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Sorry, we cannot make changes to the week's delivery after noon on Monday.

Localvore Lore

At the end of every share season, we survey our members to gather feedback on the season and gather recommendations for the future. Just a couple takeaways I wanted to share from the Spring 2017 survey... There are so many great food producers in Vermont, and we try to pull in items from a wide swath of them. That said, many producers are pretty small scale. At any point in our share season, we may have upwards of 150 - 300 pantry share members, so this volume is really high for small producers, especially those making fresh, artisan foods!
When selecting items for the share, we look at some simple criteria: 1) Regionally grown ingredients. We ask our bread bakers to use wheat and grains grown in Vermont, New York, Maine, or southern Quebec and look for cheeses using Vermont milk. Sauces and dressings and other products should primarily contain Vermont-grown ingredients. We consider Quebec local for us; it's often closer to get to some farms across the border than it is in southern Vermont! 2) Organic (certified or not) or poduced using environmentally conscientious practices. 3) Yummy! We often include items that we are fans of and hope others will enjoy, too! We also like to support our neighboring food producers in the NEK, so you'll find a lot of products from our part of the state.
Sometimes these criteria mean we have a lot of last-minute juggling. Take this week's share contents, for example. We have tortillas from VT Tortilla Company and Pete's Greens Salsa. We also have freshly picked strawberries from Four Corners Farm in Newbury, VT. Amy and I spent a lot of time yesterday and today trying to coordinate logistics to get these berries into the share this week. So tortillas and strawberries may be a weird combination, but with such a short and finicky berry season in Vermont, we thought it was worth it!! Enjoy these quarts of berries. Owner Bob Gray said he hasn't had a strawberry crop like this in 30 years.
Vermont Tortilla Company is relatively 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. Because they don't have preservatives, they're being sent frozen. Either keep frozen or use within a week, otherwise they will start to go bad.
Our on-farm kitchen produced these batches of Salsa Roja and Tomatillo Salsa. We're including both kinds - please select one. Both are made with our farm-grown tomatoes or tomatillos and farm-grown onions. There is a little heat with both types of salsa. It's coming frozen, so either use soon or stick into your freezer.


Recipes

Find more recipes by searching our website or looking through past newsletters here.

Summer Salad Plate
An easy option for a lazy night in the kitchen.  Good and garlicky.  Subsitute any cooking greens for the chard (kale, pac choi, whatever you have left in the fridge). 

Toppings
Mozzarella balls
Fresh tomatoes
Extra-virgin olive oil
Fresh basil leaves, minced or cut into chiffonade
Coarse or flaked salt
Cracked black pepper
Artichoke hearts
Toasted pine nuts
Olives
Roasted red pepper strips
Red onion slivers
Capers
Chickpeas
Croutons

Salad greens - arugula works nicely

On a large platter or individual plates, make a bed of greens. On top of the greens, arrange rows or rings of alternating and slightly overlapping slices of mozzarella and tomatoes (and other toppings). Drizzle a thin stream of olive oil over the salad. Sprinkle on the basil and salt and pepper. Serve at room temperature.

Confetti Kale Slaw

Dressing
1/2 c. orange juice
1/4 c. lemon juice
1 Tbsp apple cider vinegar
1/4 c. olive oil
1/4 tsp salt
1/4 tsp ground black pepper

1 large firm apple, shredded (1-2 cups)
1 c. shredded green or red cabbage
1 c. shredded carrots
1 c. minced celery
1/4 c. minced scallions
3 c. shredded kale, packed.

To make the dressing: whisk together ingredients.

Prepare the apple and vegetables and place them in the bowl as you go: Peel the apple or don't, and shred it on the large-holed side of a hand grater. To prevent the apples from discoloring, toss well with the dressing. Thinly slice the cabbage and then cut across the slices about every inch. Peel the carrots and shred on the large-holed side of a hand grater. Mince the celery. Mince the scallions.

To shred the kale: Rinse the kale leaves and shake off excess water. Strip the leaves from the large stems and pile on a chopping board. Gather the kale into a compact mass and thinly slice it. Then cut down across the slices, chopping the kale into 1-2 inch pieces. Go after those larger pieces of kale that got away from you when you were slicing it. Add the shredded kale to the bowl and toss well.

Serve right away, but the sweetness intensifies as it sits. The slaw will keep in the fridge for 2 - 3 days.


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.


Braised Kohlrabi
Braising kohlrabi in white wine really brings out the sweetness of this vegetable. Makes a wonderful accompaniment to grilled chicken or fish.

1.5 lb. kohlrabi, peeled and chopped into 1 pieces
2 garlic scapes, chopped into 1/4 pieces
2 TB butter
1.5 teaspoon fresh tarragon, finely chopped (or 1/2 teaspoon dried, crumbled)
salt & pepper to taste
1/4 cup white wine
chopped fresh parsley

Melt butter in a medium-sized skillet set over medium heat. Add the kohlrabi, scapes, tarragon, salt and pepper, and toss to coat with butter. Pour in white wine. Bring to a simmer, reduce heat and cover. Continue to cook, adjusting heat to keep pan contents at a slow simmer, approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored. Remove from heat and transfer to serving dish. Sprinkle with parsley and serve.


Kohlrabi Black Bean Salad
This is a very forgiving summer salad.  Feel free to swap in any of the items from your share - get creative!

approx 1 cup kohlrabi, peeled and diced
3-4 green onions, chopped
2 cloves garlic, minced
a handful of fresh cilantro, chopped
3 small radishes, sliced thin
1/2 can black beans, drained and rinsed
the juice of one lime

Toss all ingredients together. Season with salt to taste and refrigerate at least an hour. Just before serving, garnish with chopped avocado.


Radish Salsa
Serve with tamales, quesadillas, or tortilla chips.

2 c. radish, chopped
1/2 English cucumber, peeled and diced
1/2 small red onion, minced
1 scallion, thinly sliced
1 tsp minced garlic
1 Tbsp minced fresh chile (like jalapeno or Thai), or to taste, or hot red pepper flakes or cayenne to taste
2 Tbsp freshly squeezed lemon juice, or more to taste
1/4 c. chopped fresh cilantro leaves
S&P

Put all ingredients in a medium bowl and mix thoroughly. Taste and adjust the seasoning, addin gmore chile, lemons, or salt as needed. Serve immediately or cover and refrigerate for up to a day. 


Cool Yogurt Soup with Nuts

1/4 c. toasted hazelnuts
2 c. yogurt
1/4 c. milk
1 c. chopped parsley
2 c. coarsely chopped radishes, tossed with 1 Tbsp white wine vinegar  
2 Tbsp extra virgin olive oil
S&P

Use the flat side of a wide knife or cleaver or a small food processor to break up the nuts.

Vigorously stir the yogurt, milk, and parsley together in a bowl for a minute or two. Stir in a sprinkle of salt and push the mixture through a strainer. Discard the parsley and refrigerate the yogurt.

In aother bowl, combine the radishes and olive oil. Sprinkle with S&P. Refrigerate for at least 2 hours, stirring occasionally. To serve, taste both the yogurt and radish mixtures and adjust the seasoning if necessary, then spoon some of the radish into chilled soup bowls; top with the yogurt and a sprinkling of nuts.



Potato, Scallion and Goat Cheese Frittata
Frittatas are one of the easiest things you can make. They make a filling and healthy dinner and you can use any veggies you've got on hand. You can also throw some meat in there to bulk it up a bit- ham, bacon and turkey are all great additions, and cheese of all sorts is welcome as well.
10 large eggs
1/2 cup heavy cream
8 scallions, thinly sliced crosswise on the bias
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 potatoes, peeled and sliced 1/4 inch thick
1/2 cup crumbled soft goat cheese (4 ounces)
Garnish: scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons
Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.

Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.

Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.

Strawberry-Rhubarb Compote
Makes a delicious addition to morning yogurt or oatmeal, can be used as the fruit in a quick cobbler, or on ice cream with ginger snaps! In lieu of the ginger, you can opt for a vanilla bean, split lengthwise. 

1/2 cup water
3/4 cup sweet apple cider
3 slices fresh ginger, unpeeled
1/4 cup sugar
1/3 cup honey
1 lb rhubarb, trimmed and cut into 3-inch batons, about 1/2 -inch wide
1/2 pound strawberries, hulled and quartered
optional: 1 teaspoon kirsch, or another eau-de-vie
In a large, nonreactive saucepan, heat the water, cider, ginger, sugar, and honey (use less if you want a more tart compote)

When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it's just softened, which may take as little as 5 minutes, depending on the rhubarb. Remove from heat and add the strawberries and the eau-de-vie, if using. When cool, pluck out the ginger slices. Serve warm or store in a jar in your fridge.


  

Wednesday, June 14, 2017

Good Eats Weekly Newsletter - June 14, 2017

Welcome to the Summer CSA Share!


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

This week your bag contains:
Mesclun, Basil, Kale, Pearl Onions, Beet Bunch, Rhubarb, Russet Potatoes, and

Out of the Bag:
Tomatoes



Half Veggie Only Members
take a YELLOW BAG
containing:

Lettuce Head, Chard, Parsley, Rhubarb, Russet Potatoes, and


Out of the Bag:
Tomatoes



Localvore Offerings Include:


Slowfire Bakery Bread
Lazy Lady Farm Cheese
Tangletown Farm Eggs


Around the Farm...

Welcome to the Good Eats Summer Share! I'm so glad you're with us. For Summer CSA members, I'm Taylar, the (new-ish) CSA Manager at Pete's Greens. I'm passionate about our local food system and getting good, healthy (for our bodies and our planet) food to more Vermonters. I love tomatoes and chard - and any cooking green - and I'm so excited to be with you for the whole summer!

Each Tuesday, you'll receive this newsletter with news about the farm, recipes, storage and use tips for the week's veggies, and more. 

We have three delivery drivers on the road on Wednesdays. They're all friendly, and they all work hard to make sure your shares are delivered on time and in the excellent condition they were leaving our farm.

But, if you ever have any questions about your share, or any issues at pickup, don't hesitate to reach out! I will try to resolve any issues ASAP. Email is typically best but you can call us at 586-2882, ext 2.

For folks who signed up and paid for their share during our coffee mug promo, we'll send those out in a couple weeks! Thanks for being a part of our community!

~ Taylar

Mark your calendars for Kingdom Farm and Food Days, August 18 - 20, with Pete's Greens Open Farm Day Saturday, August 19!
Pickup Instructions

Whether you're a seasoned CSA member or new to the Season, please review the instructions about picking up your CSA share to avoid errors!

Check the Weekly Names List
Each week there will be a Weekly Names List with instructions about what items to take. Please check off your name so we know whether or not you've picked up your share!

Choose your Items
If you're receiving a Full Vegetable Only or Localvore Share, please take a pale green bag (and any "out of bag" items). If you're receiving a Half Vegetable Only or Half Veggie with Pantry Share, please take a yellow bag (and any "out of bag" items).

Localvore and Pantry items will be out of bag. Please check the coolers for any cold items.

Problems at pickup?
Sometimes, mistakes happen. Please contact us via email if you have any problems. We may not get any notes left on the names list.

The first MEAT SHARE delivery is July 5/6.

  
 The pale green bag (left) and the yellow bag (right)
   
Pete's Musings: A Day in the Life of a Farmer

June 12, 2017

4:15 am, wake up, email for 1/2 hour, plan the day for multiple crews.

5 am, run to Hardwick to check crops there, notice that newly seeded carrots need to be flame weeded later today.

5:30 am, harvest baby greens-they are finally growing well now that weather is warmer and drier.

7 am, talk to shop guys about equipment repairs, learn that a critical tillage tool that we need tomorrow won't be repaired by then. Note to self, plan further ahead. (Not the first time I've made that note to self!)

7:20 am, run home, grab a bite, play hide and seek with my 2 year old Bee for 15 minutes. She tells me where to hide and looks through her fingers while she counts but it's still the most exciting game on earth.  More email. 

7:45 am, harvest more greens, talk to washhouse crew about greens washing. 

9:00 am, rake rye straw for baling. We have an enormous crop and hoped to be done baling yesterday but there are just endless quantities of straw. The yellow bales are so pretty in the field.

11:00 am, trial run of mulching young vegetables with finely chopped, 1/2 inch long straw. This is a project we've been working on for a couple years and we're finally putting all the pieces together. Hope to mulch most of our veggie production in the coming years. 

Noon, scout crops, amazed by the heavy berry set on a strawberry patch that got very little care, send photos of garlic to UVM Extension as the leaves have yellow tips though the crop looks great otherwise. Make work plan for greenhouse work.

1:00 pm, mow 20 acres of heavy grass/clover cover crop in a field that is transitioning to organic. We're feeding the soil this year with cover crops and will grow veggies there next year. 

3:00 pm, check in with washhouse crew, check on straw baling, rake some more straw. 

4:30 pm, plan trip to Ontario for later week to visit garlic farms and attend a garlic field day. 

4:45 pm, post ads on Craigs list for equipment we have for sale.

5:15 pm, rake some more straw, have an exciting moment when I smelled smoke and realized that the baler that Steve was driving in front of me had caught on fire. Some very fine straw dust had gotten hot enough to light-it was easy to put out but equipment fires are scary. 

7 pm, home for dinner and another hour of hide and seek with Bee. 
~ Pete
Pete and Bee last fall

Storage and Use Tips 

Mesclun and Greens: Each week, we try to provide you with fresh greens. This week, full share members receive a mesclun mix of baby greens. The greens are already washed and ready to eat. Best when eaten within a week and stored in plastic in the crisper drawer.  Half Shares are getting a head of Romaine lettuce.
Basil (full shares): This marvelous herb is a member of the mint family. It is a staple in Mediterranean cooking as well as Thai, Vietnamese, and Laotian. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process so it will retain its maximum essence and flavor. Basil should be kept in a plastic bag or kept stem-down in a glass of water with plastic over the leaves, for about a week with regular water changing. Keep your basil out of extreme cold as it could damage the fragile leaves. The basil is inside your mesclun.

Parsley (half shares):  Parsley has lots of benefits: many claim that flat-leaf parsley has more flavor than curly but all parsley has huge nutritional benefits - high in vitamins A, C, and K, and in folic acid (great for pregnant women!). The activity of parsley's volatile oils qualifies it as a "chemoprotective" food, meaning it can help neutralize particular types of carcinogens. Try adding parsley stems to your simmering stock, both to impart flavor and help clarify the broth. It can be sprinkled an a host of different recipes, including salads, vegetables sautes, and grilled fish. It can be a rub for chicken lamb, and beef when combined with garlic, lemon zest, and salt. A nice way to store is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge.  If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer. Parsley is a great addition to your potatoes this week or with tomato dishes.
Rainbow Chard (half shares): This beautiful chard is so colorful, you can almost taste the variety of vitamins and nutrients packed inside each stem and leaf! Chard is best eaten cooked but can be eaten raw - try it in a smoothie! It can be used as a substitute for many recipes that call for spinach or other greens but cook the stems first as they take longer than the leaves. Eat is as a side dish braised one of two ways: Put a little olive oil or butter, 2 cloves of minced garlic, and half a minced onion in a saute pan. Put in chopped chard, cover tightly, and cook until wilted. Then add red wine vinegar or apple cider vinegar, salt, and serve! Store it wrapped in plastic.
Beet Bunches: In Full share bags, these bunched beets were freshly harvested and have their tops on. You can eat beet greens as well as the roots. The tops are great in salads or sautéed (definitely edible & enjoyable!). Beets are great this time of year grilled in a foil pouch with other veggies, or shaved thinly over salads.
Rhubarb: Rhubarb is a very old plant, and has been harvested by man for over 4000 years. Only the stalks of rhubarb are eaten, the leaves of the rhubarb plant are not edible. Rhubarb is perfect for summer pie! Even more simply, you can slice up what you have and add to it enough strawberries to make 6 cups total. Mix strawberries and slices of rhubarb (1/2" thick) together with 1 cup of sugar, pour it into a pie shell, top it with the other crust (or streusel) and bake it. Store in your fridge in the crisper drawer until ready to use. You may remove the strings of the rhubarb but they should also break down during the cooking process.
Pearl Onions: Full share members will receive bunches of pearl onions. These small onions but have a mild, sweet flavor. They are often pickled, but also make a tasty addition to sautés and meat dishes. 
Kale (full shares): The kale bunches going out this week are a mix of lacinato or green kale- you will receive one of the two. You can use different types of kale interchangeably in recipes, but Lacinato works well in Italian dishes (soups and pastas), while curly kale is great pan-cooked to bring out a new dimension of its flavor.
Tomatoes: Red, pink, and heirloom variety tomatoes this week for both shares! Tomatoes are out of your veggie bags and in a separate paper bag. Please, only take 1 bag of tomatoes! Try a simple salad of tomato wedges and basil tossed with olive oil, salt, pepper, and vinegar.
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.
Changes to Your Delivery?

If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Sorry, we cannot make changes to the week's delivery after Monday.
Localvore Lore
This week you're receiving a loaf of: Chive Ciabatta from Slowfire Bakery. Light, airy, bubbly sourdough with fresh chives and chive blossoms from 3 Crows Farm in Jeffersonville (where Scott Medellin and his bakery are located).  Great with soft cheese, butter, or dipping oil; cut in half laterally, brushed with oil & aromatics, and grilled; or cut in sections to use as burger buns.
Lazy Lady Farm is located in Westfield. Laini Fondiller raises goats and make goat and cow's milk cheese using organic practices on a renewable-energy powered farm. She's a true pioneer in Vermont's cheesemaking history, having owned her business for over 30 years! Enjoy this fresh goat's milk cheese as is or atop a slice of Slowfire's fresh bread.

Tangletown Farm provides fresh eggs this week. Tangletown is run by Lila Bennett and they're neighbors of ours just down the road in West Glover. Lila takes wonderful care of her free-ranging hens, feeding them healthy and well. This Summer, you can expect eggs to appear in your share on a regular basis. If you split a share with another family, you may want to coordinate so that one of you isn't always getting the eggs. We do have Tangletown eggs available for sale on our bulk orders website.
Recipes

Find more recipes by searching our website or looking through past newsletters here.

Pasta with Chard and Garlic Chips
An easy option for a lazy night in the kitchen.  Good and garlicky.  Subsitute any cooking greens for the chard (kale, pac choi, whatever you have left in the fridge). 

1/4 cup extra-virgin olive oil
6 cloves garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1/2 medium onion, finely chopped
1/4 cup dried currants (optional)
1 bunch chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/4 cup water
1/2 pound spaghetti
1/4 cup Kalamata olives, cut into slivers
3 ounces feta, crumbled (1 1/2 cups)

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.  Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.


Sesame Ginger Beet Greens or Kale
A simple side dish recipe for your beet greens or kale.
1/2 tbsp sesame seeds
4 cups loosely packed beet greens
1 tsp extra-virgin olive oil
1 clove garlic, minced
1 tsp grated gingerroot
1 pinch salt
1/2 tsp sesame oil

In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside.

Trim stems from small young beet greens or remove centre rib from larger mature beet greens.

In large skillet, heat oil over medium-high heat. Add beet greens, garlic, ginger and salt. Cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds.

Glazed Pearl Onions

2 pounds pearl onions
3 tablespoons unsalted butter
1 tablespoons sugar
Kosher salt
2 tablespoons finely chopped fresh parsley leaves

Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side. Bring a medium pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1 1/2 minutes. Drain onions and run under cool water until cold enough to handle. Peel onions with your fingers and discard peels.

Transfer onions to a large saucepan or high-sided sauté pan and cover with water. Add butter and sugar. Bring to a boil over high heat, reduce to a simmer, and cook, stirring and shaking pan occasionally, until onions are completely tender and sauce water has reduced and emulsified with the butter into a glossy glaze, about 25 minutes (if butter looks greasy or broken, add 2 tablespoons of water and shake pan to bring glaze back together). Season to taste with salt. Stir in parsley, and serve.


Black Kale and Black Olive Salad
This salad calls for lacinato kale, sliced thin and served raw, and it's delicious. Try combining the kale with black olives and a little shaved Parmesan for a full flavored, earthy, briny salad. It's also a sturdy salad that can be dressed an hour or two ahead of serving.

1 large bunch Lacinato kale (about 1 pound), cut into thin ribbons
1/2 cup black olives, pitted and chopped
1/4 cup shaved Parmesan cheese
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt and black pepper

Combine the kale, olives, and Parmesan in a large bowl. Drizzle with the oil and vengar, sprinkle with salt (not too much) and lots of pepper, and toss.

Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.


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, 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.)


Swiss Chard, Mushroom, and White-Cheddar Quiche
This creamy family-style quiche combines custard with vegetables and cheese, and pairs them with a delectable, flaky shell for a relaxed approach to brunch.

FOR THE CRUST
2 sticks unsalted butter, cut into small pieces and frozen until firm
2 2/3 cups all-purpose flour, plus more for surface
Coarse salt
1 large egg, plus 1 large egg yolk
1/4 cup plus 3 tablespoons ice water

FOR THE FILLING
3 tablespoons unsalted butter
1 pound cremini mushrooms, thinly sliced
Coarse salt and freshly ground pepper
2 large garlic cloves, minced
1 bunch Swiss chard (12 ounces), stems and ribs removed, washed and coarsely chopped (8 cups)
9 large eggs
3 1/4 cups half-and-half
2 1/2 cups shredded sharp white cheddar (6 1/2 ounces)

Make the crust: Pulse butter, flour, and 1 teaspoon salt in a food processor until it resembles coarse meal with some large pieces. Whisk together egg, yolk, and water. Pulse flour mixture, drizzling with egg mixture, until dough forms. Turn out dough onto plastic wrap; shape into a rectangle, and wrap. Refrigerate until firm, at least 1 hour.

Roll out dough to a 14-by-21-inch rectangle on a lightly floured surface. Refrigerate until firm, about 15 minutes. Coat a rimmed baking sheet with cooking spray. Fit dough into sheet. Fold excess under, and pinch to form a crust that comes 1/2 inch above rim. Freeze until firm, about 30 minutes.

Preheat oven to 375 degrees, with 1 rack in middle position and 1 rack in the lower third. Line dough with parchment, pressing flush and leaving a 2-inch overhang on all sides. Top with dried beans or pie weights. Fold parchment over crust edges. Bake on lower rack, rotating halfway through, for 40 minutes. Remove beans and parchment. Bake until golden brown and crisp, 15 to 17 minutes more. Let cool slightly on a wire rack.

Reduce oven temperature to 325 degrees. Make the filling: Heat 2 tablespoons butter in a large skillet over high heat. Cook mushrooms until tender, about 8 minutes (adjust heat if needed). Season with 1/2 teaspoon salt and some pepper; transfer to a bowl.

Let skillet cool. Add remaining tablespoon butter. Cook garlic over low heat, stirring often, until fragrant, about 1 minute. Stir in chard; season with 1/2 teaspoon salt and some pepper. Cook, covered, stirring occasionally, until tender, about 6 minutes. Raise heat to high. Cook until liquid evaporates. Toss chard with mushrooms. Let cool slightly.

Whisk eggs with half-and-half and 2 teaspoons salt in a bowl. Sprinkle 1 1/4 cups cheese onto tart crust. Spread mushroom-chard mixture over top. Sprinkle with remaining 1 1/4 cups cheese. Slowly and evenly pour custard over cheese and vegetables. (It should come no higher than 1/4 inch from the top of crust; discard extra.) Bake on middle rack, rotating halfway through, until custard is just set, 35 to 45 minutes. Let stand on a wire rack for 15 minutes. Cut into squares. Serve immediately.


Creamed Swiss Chard
Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy sauce that pulls this entire dish together.

2 tablespoons water
4 bunches Swiss chard, stems removed, leaves cut into 1-inch strips
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground nutmeg
Coarse salt and ground pepper

In a large pot, bring water to a boil over medium-high. Gradually add chard and cook until it is just wilted, 2 to 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible.

In pot, melt butter. Whisking constantly, add flour and cook 1 minute. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 to 3 minutes. Add chard and stir until coated. Stir in nutmeg and season with salt and pepper.


‘Big Crumb’ Coffeecake with Rhubarb
Smitten Kitchen, Adapted from The New York Times 6/6/07

Butter for greasing pan
For the rhubarb filling:
1/2 pound rhubarb, trimmed
1/4 cup (50 grams) sugar
2 teaspoons (15 grams) cornstarch
1/2 teaspoon ground ginger

For the crumbs:
1/3 cup (65 grams) dark brown sugar
1/3 cup (65 grams) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (4 ounces or 113 grams) butter, melted
1 3/4 cups (225 grams) cake flour (all purpose works great)

For the cake:
1/3 cup (80 grams) sour cream
1 large egg
1 large egg yolk
2 teaspoons (10 ml) vanilla extract
1 cup (130 grams) cake flour (ditto on the all-purpose flour–worked just fine)
1/2 cup (100 grams) sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (85 grams) softened butter, cut into 8 pieces.

Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. For filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Yield: 6 to 8 servings.


Rhubarb and Beets

Rhubarb, sliced
Baby beets, halved
Olive oil

Toss rhubarb slices with olive oil and beets. Season with salt and pepper, and roast at 375 degrees until tender. Top with walnuts to finish.