Remember... Thanksgiving week we deliver ONE DAY EARLY...
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IT'S A MEAT WEEK THIS WEEK!
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FANCY/ LOCALVORE (PURPLE)
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Lettuce, Garlic, Red Russian Kale, Red Radish, Fennel, Red Beets, Russet Potatoes, Cippolini Onions, and Squash
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EVERYDAY STANDARD (YELLOW)
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Baby greens, Parsley, Tatsoi, Napa Cabbage, Russet Potatoes, Leeks, and Squash
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Vivid Choi, Parsley, Red Russian Kale, Fennel, Celery, and Kohlrabi
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Meat Share
Pete's Greens chicken: Raised on our farm this summer! These birds came to us as chickens and we raised them on our organic, fertile soil.
VT99 Sirloin Cutlets: VT99 is our project with Jasper Hill Farm, where we raise pigs fed on whey and veggies! Enjoy these cutlets bread and fried or baked, or grilled.
McKnight Farm Burger: Pastured, grass-fed beef raised in East Montpelier! Burger is versatile and always tasty.
Maple Wind Farm Chicken Drumsticks: For all your Sunday appetizer trays! Maple Wind Farm in Hinesburg/ Richmond raises pastured chickens, pork, beef, and turkeys (read on about the turkeys).
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Red Hen Baking Co: A great bread for this election week! Liza Cain and Randy George, owners of Red Hen, are leaders in revitalizing our political system through their food system business. Waitsfield Common is rooted in Vermont, named after Liza's hometown and made with regionally grown wheat.
Ploughgate Creamery Butter: To slather on this fresh bread we have Cultured Butter from Marisa Mauro, owner of this creamery at the historic Bragg Farm in Fayston. Ploughgate Creamery's cultured butter is made from fresh Vermont cream. The cream is cultured for 48 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. I hope you enjoy this delicious fresh butter this week!
Mcfarline Apiaries Honey: Tim McFarline is a beekeeper from Benson, VT. Tim's honey is raw, and has never been heated so it retains all vitality and enzymes. You'll notice its thickness, color, and creaminess - all a result of the process: It is extracted and allowed to settle in the bottling tank where after 1 -2 days most of the wax, propolis, and pollen float to the surface. Then, they bottle what is on the bottom. If you notice small particles on the top layer of your honey, this is just pollen, propolis, and/or wax, which only add to the therapeutic qualities of raw honey. It is unnoticeable while eating. We are grateful for the bees without whom our crops could not be pollinated.
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Weybridge Cheese is aged at the Cellars at Jasper Hill in Greensboro. Patty and Roger Scholten manage a small herd of Dutch Belt cows in the rolling landscape of Weybridge, VT. Organic, high quality milk production has helped the Scholtens survive a competitive milk market; farmstead cheese is now a strategy for the business to thrive into the next generation.
Their Weybridge cheese is an organic, lactic set cheese with a delicate bloomy rind. The lightly aged style is meant to showcase the Scholtens’ rich and complex Dutch Belt milk. The thin rind surrounds a delicate creamline, showing a toasty, mushroom flavor in pleasant contrast to the bright acidity of the dense, milky core. The small medallion format appeals to any occasion - a snack for two or a garnish for a larger spread. Weybridge’s rich, milky flavor makes it an ideal breakfast cheese alongside berry preserves and freshly baked bread. Classic beverage pairings include dry, bubbly white, sparkling apple cider or a crisp German pilsner.
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Red Hen Waitsfield Common this week! A versatile bread.
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Around the Farm
This is a Big Week. It's Election Day, so if you haven't voted yet, GO VOTE!!!! There's still time! It's so important that we vote our values and don't sit out this critical piece of our democratic system.
We also say goodbyes this week. Every spring, we welcome in a crew of H2A workers (a federal migrant worker program), a crew of Mexican amigos who spend about six months with us in the fields and in our washhouse during our busiest time of year. Most of this crew is part of a family who has been working at our farm each summer for about 10 years now, plus a couple guys who've been coming for at least six years. They're great friends and really hard workers, and they bring a lot of sweat, experience, and efficiency to our farm. Below are a few pictures from this summer. They'll fly south to the mountains and islands of Mexico while we chill up here in the north.
We also say goodbye to Amy Skelton, who ends 9.5 years at the farm. Over the years, she's been the CSA Manager, Kitchen Manager, Bookkeeper, HR Manager, "Special Projects Coordinator," financial manager, and all around 'den mom' to our farm family. She's been my mentor and I speak for all of us when I say that we will miss her! She'll slowly transition out of the farm as she moves into a full-time gig with a local start up ag venture. We're fortunate she's staying in the community and I know we'll call on her often for her expertise. I'll be taking on a number of her projects as we look for an interim replacement, so please allow a little extra communication time from me!
Thanks Amy, and amigos, for all your work!! We will miss everyone.
~ Taylar
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Storage Tips and Recipes
Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our blog and website.
Kabocha or Dumpling Squash: Two sweet winter squash varieties going out in your share! You'll receive either the colorful dumpling or the green kabocha, a Japanese variety known for its health benefits and sweet flesh. You can eat the skin, so wash it well if you plan to eat it! I had some leftover roasted kabocha this morning sauteed with tatsoi, garlic, and a scrambled egg. Oh yum! A filling and healthy way to start my day. The combination of greens and eggs (and maybe cheese for dairy eaters) in a roasted dumpling is also quite nice. Slice off the top of the dumpling, scoop out the seeds, and roast, with or without your fillings.
Russet Potatoes: Also known as Idaho or baking potatoes, Russets are in the class of starchy potatoes, as opposed to waxy varieties like red and fingerling. They are high in vitamin C and B6, as well as natural sugars. Russets make great baking potatoes, and are ideal for mashing and making fries. Store potatoes in a cool dark place. Storing your potatoes in the refrigerator can make their starch turn to sugar and therefore should be avoided as doing so can give the russet potato an unpleasant, sweet taste.
Tatsoi: Mild enough to be eaten raw or sauteed, but may be added to soups or stir fries at the end of the cooking period. Store in a plastic bag or container in your crisper drawer and use within several days.
Fennel: crunchy and slightly sweet with the flavor of anise, fennel is delicious served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in soups and stews and sauces and is particularly at home with tomato sauce dishes. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. To prepare, cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute it. It is done when tender enough to pierce easily with a skewer.
Parsley: Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli and in the Argentinian chimichurri sauce (recipe below). Parsley is one of those vegetables with huge nutritional benefits, even when using just a couple tablespoons of the minced green. The vitamin content is very high (particularly vitas A, C, K, and folic acid). And what's more, the activity of parsley's volatile oils qualifies it as a "chemoprotective" food, a food that can help neutralize particular types of carcinogens.
Leeks: Leeks are a member of the allium family, a type of onion. 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.
Recipes
Spicy Napa Cabbage and Chicken Stir-Fry
This is a great recipe to incorporate some leftover roasted chicken into.
One head Napa cabbage
2 teaspoons grapeseed oil, or other oil with a relatively high smoking point (olive oil won’t do)
sriracha, or other chili sauce, to taste
soy sauce, to taste
leftover meat from a roast chicken (if you don’t have that on hand, get a raw chicken breast and grill or sear it separately, or substitute diced firm tofu, or top each bowl with a poached or fried egg)
sesame seeds, toasted
Slice the cabbage finely. Pull the chicken meat apart into bite-size pieces.
Heat a large skillet over high heat. When the skillet is very hot, add the oil, and let it heat up for a few seconds. Add the cabbage and stir to coat. Cook for a couple of minutes, stirring regularly, until softened and slightly colored.
Add a few squirts of chili sauce, stir, and cook for a few more minutes, until the cabbage is golden-brown in places. Add a few dashes of soy sauce and the chicken, and stir well. Cook a minute more, stirring regularly, until the chicken is warm and the soy sauce starts to caramelize at the bottom of the skillet. Add a drop of water to deglaze and remove from the heat.
Taste, add a little more hot sauce and/or soy sauce as needed, and serve hot, with a sprinkle of sesame seeds from the sesame mill.
Butter Braised Kohlrabi
Cooking the kohlrabi brings out it's natural sweetness.
Put kohlrabi, chicken stock, 1 Tbsp. butter, and thyme into a 12″ skillet over medium-high heat. Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet. Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes. Uncover, remove pan from heat, and add the remaining butter, swirling skillet until butter melts. Serve warm.
Soy Braised Kabocha Squash
2 tbsp. canola oil
½" piece ginger, minced
2 cloves garlic, minced
3 scallions, minced, plus more for garnish
¼ cup chicken or vegetable stock
3 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. sugar
½ medium kabocha squash, peeled, seeded and cut into 1"x4" wedges
Heat oil in 12" skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a simmer. Add squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.
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Thanksgiving Turkeys!
Each year, we work with fellow farmers to connect our CSA members with ethically raised local turkeys to accompany your local, organic veggies. This year I'm proud to share two options with you! Order your turkey today through one of these producers and we'll deliver the turkey with your veggies.
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Our turkeys are all raised on pasture, moved to fresh grass daily. You can really taste the difference! No antibiotics, no hormones ever and processed in our own USDA plant in Richmond!
Non Gmo grain fed turkey flock. $5.25/lb, in size ranges 9-12lb, 13-17lb, or 18-23 lb
Certified organic turkeys,10-18lb, also raised the same way on pasture, different grain of course. $6.45/lb
Order by 9 am, Nov. 12. Payment is direct to Maple Wind Farm via check or PayPal for the amount due- will be on the turkey!
Also: fresh organic turkeys available on Mon, Nov 19th for pickup at our Richmond farm, 3-5pm only.
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Tangletown Farm
Tangletown Farm turkeys are raised on pasture, from three weeks of age until maturity at our family-run farm in West Glover. This summer they have been roaming across about 30 acres of fields, basking In the sun and foraging for all kinds of great nutrition. They range from 14-30 lbs.
They can be picked up at the Montpelier Farmers Market on November 17 from 10-2 or at the farm on November 18, or have it arrive with your Pete's Greens CSA on November 19/20! There is nothing like a fresh, local turkey for your Thanksgving feast.
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