Good Eats Weekly Newsletter - January 16, 2019


In Your Share This Week:

FANCY/ LOCALVORE (PURPLE)

Shoots, Napa Cabbage, Shallots, Garlic, Black Radish, Carrots, Potatoes, and
OUT OF THE BAG
Brussels sprouts

EVERYDAY STANDARD (YELLOW)

Shoots, Leeks, Garlic, Napa Cabbage, Carrots, Potatoes, and
OUT OF THE BAG
Brussels sprouts

LEAN & GREEN (GREEN)

Mesclun, Shoots, Black Radish, Leeks, Napa Cabbage, and
OUT OF THE BAG
Brussels sprouts

Pantry/ Localvore Items


Butterworks YogurtWe have Butterworks Yogurt this week. At Butterworks Farm in Westfield, Jack and Annie Lazor milk a small herd of Jerseys, all of whom are born on the farm and are fed an entirely organic diet of feeds grown on the farm. Milk from Jersey cows is rich, with a high protein count and fat content. This makes their yogurt richer than others. The non-fat yogurt produced by Butterworks is the only non-fat yogurt on the market that does not contain milk thickeners like whey protein or dry milk. Their whole milk yogurt is made from just that - whole Jersey milk straight from the cows, so the yogurt comes with a cream on top and a butterfat content of 5% - a very high amount. There will be a mix of yogurts at the sites this week - this yogurt is so good it can be breakfast, morning snack, lunch, or dessert. You'd be hard pressed to find a yogurt on the market that is made with such a small carbon footprint... Butterworks is powered by renewable energy, certified organic, and committed to farming practices that are healthy, safe, and improve environmental impact.
Dried Cranberries: are coming to you from the VT Cranberry Company. Even though it's a native fruit of Vermont, it's actually not that easy to find local VT cranberries. Bob Lesnikoski aka "Cranberry Bob" provides us with this week's Vermont grown dried cranberries. Bob takes his cranberries, lightly sweetens them and dries them out for you to enjoy. The cranberries are wonderful added to baked goods, salads (see recipes below), in oatmeal, baked goods, or just eaten plain.
Eggs: Farm fresh eggs from Axel's Eggs this week! Axel is an aspiring entreprenuer who runs his egg business from his family's farm.
 

Only 4 deliveries left of the Fall Share!

Sign up today for your Spring CSA! The Fall/ Winter Share ends February 6/7.Sign up today so you can continue receiving your weekly veggie deliveries. The Spring Share runs February 13 - June 6, 2019. This is a great time to take advantage of the changing seasons as fresh greens burst onto the scene.
 

Around the Farm

Freezing freezing temperatures are causing our greenhouses to work overtime. Even so, we did lose some greens so you'll notice shoots in your bags this week. These are a fun treat to enjoy as a shoots salad or when added to other dishes.
As you might imagine, it's not always easy work at the farm. We work hard during the workday and off the farm, we like to have some fun. Some of our crew who don't have family nearby spent a weekend in Burlington over Christmas. On Tuesdays and Fridays throughout the winter, Pete and Isaac lead teams at the Craftsbury Outdoor Center in some competitive (but fun) games of broomball for community members and farm workers. Maybe I'll try to get some pictures tonight! On Wednesdays we often go shopping in Morrisville and grab some pizza and on Thursdays, there's trivia at the Highland Lodge. If you're ever in Greensboro on a Thursday evening, come join us for some fun mind-exercises and some tasty local brews! And of course, you never know who you might run into at the Craftsbury General Store or C Village Store, both informal community meeting spaces. As you drive through the village, you might bump into Tim working on one of his antique cars. Life in our small town stays busy! The work hard, play hard motto rings true here all year round.
~ Taylar
 

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.
Mesclun: This mix consists of lettuce, cress, brassica mix, and shoots.
Mixed Shoots: A colorful zing of sunflower & radish shoots! These are grown in organic soil under tightly controlled conditions. Flavorful and healthy.
Black Radishes: Black radishes are firmer, drier, and stronger than other radishes - this is a very different radish from your red/pink globes! You can eat these raw or cooked but they are bitter when eaten raw. Try shredding them to add to a salad, slaw, or relish (peeled or unpeeled), or peel and slice thin, then salt and drain and mix with sour cream as a spread for chewy rye bread. Or, blend minced radish with creamy cheese, smoked fish, or pate. Cooked black radishes taste like turnips but with less reliable cooking time. You can add them to soups, stews, braises, or stir-fries, or chop finely and add to ground raw meat. Wrap unwashed, topped radishes in newspaper or perforated plastic and refrigerate. Don't let them get moist or they will mold. Their taste mellows as they store and are fine for grating and shredding even after months of storage. I recommend scrubbing them before eating, especially if you keep the peel on.
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.

Recipes

Curry Carrot-Leek Soup
1 pound thinly sliced leeks, white parts only
1 pound carrots, coarsely chopped
2 teaspoons butter or stick margarine
1 medium potato, peeled and diced
1/2 teaspoon curry powder
4 cups reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. Process in batches in a food processor or blender until pureed. Return to the pan; heat through.
Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta
Dressed with a simple balsamic vinaigrette, this no-fuss salad is a breeze to whip up. The cranberries added a touch of sweetness to the mix, and all the savory, tangy, crunchy, nutty components played nicely together.
The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.
Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.
Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you’d like. I use about ½ the amount this recipe makes


Shoots Salad with Dried Cranberries and Roasted Parsnips
Feel free to get creative with this salad. You can roast any of your veggies to beef it up a bit.  
6 TB cranapple or apple cider
3 TB apple cider vinegar
salt and pepper to taste
1 small shallot, minced
7 TB sunflower or extra-virgin olive oil
1 TB butter
2 parsnips, peeled and cut into 1" slices
Shoots
1/2 cup dried cranberries
Whisk cider and vinegar in bowl. Add minced shallot, salt and pepper. Gradually whisk in oil. Rewhisk before using. Preheat oven to 450°F. Combine parsnip cubes and butter, salt and pepper; toss to coat. Roast for 20 to 40 minutes untl tender.
In a large bowl, toss shoots with half of dressing. Divide among plates; top with parsnips. Drizzle with dressing and sprinkle with dried cranberries.

Need to Skip a Week?

You can donate your share to the food shelf, receive a second share the following week, or receive a credit on your account. We ask for one week's notice.
Sorry, no changes to the week's delivery after 8 am on Monday of that week.
FacebookTwitterInstagram
Questions? Contact Taylar, goodeats@petesgreens.com

Comments

Popular Posts