Good Eats Weekly Newsletter - October 30, 2019

‌  ‌  ‌ Good morning! We have a few tentative locations in Burlington now. If you live in the south end you can add yourself to the waitlist at Arts Riot. This is also a good fit for anybody who has trouble making it to their current site early in the day. Arts Riot will be having pick-up go until 8pm so you would have plenty of time to get your share after work! If you work at any of the businesses that share the Select Design Complex, you could join that waitlist as well! If you ordered red carmen peppers in the store this week, they may be green carmens instead. Pantry Share Members: For whatever reason when I added the pantry items to your order lists on Monday, the freezer pickles were left off the sheet. Everyone who has a pantry share is getting freezer pickles. I added it to the member check-off sheet but not to your individual packing lists. Kate Do you find Farmigo to be frustrating and difficult to navigate? Check out our new tutorials below! Farmigo Store Tutorial Farmigo Settings Instructional Video Reminders! We are low on our bags! Please remember to bring back any of our bags that you have at home and bring your own grocery bag to bring your veggies home with you today. Your share may come in a different colored bag or in a box today. Please be sure to look around your delivery site for a bag or box with your name on it! Access your member account here! Pantry/ Localvore Shares and Pantry Add-Ons This week's pantry/ localvore pantry items are Pete's Greens Freezer Pickles, Sweetgrass Farms Apples, and Morningstar Farm Solider Beans- read more below Cheese Shares: Cheese is OUT of the bag. This weeks cheese is Feta from Sweet Rowen Farmstead.  Egg Shares: These are delivered OUT OF THE BAG. They are on your bag's tag but not packed in your bag. You'll find your dozen labeled with your name. Bread Shares: These are delivered OUT OF THE BAG. From Elmore Mountain Bread in Elmore! They are on your bag's tag but not packed in your bag. Milk Shares and milk orders from the store: These are delivered OUT OF THE BAG. They are on your bag's tag but not packed in your bag. They are in a cooler. Store orders Everything else ordered from the store is packed in your bag. Pantry/ Localvore Items Pete's Greens Freezer Pickles: These pickles are sweet but tangy. They are made with Pete's Greens cucumbers and peppers. They are addictive. Great on their own or on a sandwich. Sweetgrass Farms Apples: This has been an amazing year for apples. These apples are tart-sweet with a nice, crisp texture. Organic from Hardwick. Morningstar Farm Soldier Beans: Two pounds of soldier beans from Morningstar Farm in Glover! These are organic, dried beans. They have a subtle flavor and creamy texture that make a great addition to soups or on their own. Visit our blog for more storage tips and recipes! Storage Tips Cippolini Onions: These are a bit more delicate than regular storage onions. I recommend storing them on a shelf in the fridge to keep them fresh longer. Sorrel: Store in a plastic bag in the crisper drawer. You will want to use this up quickly. It is delicate and won't last long. Romaine Lettuce: Store in a tightly sealed plastic bag for at least a week. Fennel: Wrap loosely in a plastic bag. The fennel should store for at least 7-10 days. Sweet Salad Turnips: We finally had to say goodbye to the turnip greens. As turnips without the tops on, these store best loose in the crisper drawer. They should keep for about 7-10 days. RECIPES Salmon with Sorrel Sauce 3 tablespoons butter Prepared Salmon - see below 2 cups fresh sorrel leaves, chopped rough 1/4 cup parsley 1/2 cup chives 1/2 cup heavy cream salt and pepper 1 pound center-cut salmon Prepare the Salmon: Slice the salmon into thin medallions. A flexible salmon slicing knife is my choice, but any long thin knife will work well. It must be very sharp. Slice on a slight angle cutting away the skin as you go. Aim for 16 pieces. Place the salmon on a sheet pan lined with parchment and very lightly oiled. Brush the tops very lightly with oil. Sprinkle salt and pepper over the fish. For the Sauce: Adjust an oven rack to be at the very top of the oven. Preheat the broiler. Prepare all ingredients and stage. This dish comes together quickly and you don't want to be scrambling. When the oven is ready, start the sauce. In a large, wide skillet, melt the butter until it starts to toast. It should be golden brown. At this point, put the salmon under the broiler. Add the sorrel, chervil and chives to the butter and coat quickly. Allow them to wilt a little, and then pour in the cream. Bring to a boil and reduce just until the sauce coats the back of a spoon. Taste and adjust for salt and pepper, remembering you have seasoned the fish. The salmon should now be ready. (2-3 minutes) Watch it carefully the entire time it's in the oven -- it could take you as little as 30 seconds, depending on your oven. Dry the warm plates. Place four medallions per person on each plate and decorate with the sauce, being very generous. Sprinkle chive flower petals and serve with crusty bread. Adapted from Food52 Chimichurri: My toddler loves veggies tossed in this sauce! 1/4 cup chopped of either parsley or cilantro, or a combination of the two 4 cloves garlic 4 T red wine vinegar 2t crushed red pepper 1/2 cup olive oil To prepare: Finely chop the herbs and mince the garlic with a knife or a food processor. Mix the ingredients together in a bowl. Make sure that the herbs are submerged in oil. Store in an airtight container on the counter or in the fridge (it will last longer in the fridge. It could also be frozen in an ice cube tray). This is a great way to preserve the flavor of fresh herbs as we enter into the cold season! Fennel, Sorrel, and Onion Salad: ½ small white onion, very thinly sliced into rings 1 tablespoon fennel seeds 1 medium fennel bulb, thinly sliced into rings 1 bunch sorrel, thick stems removed 2 tablespoons white wine vinegar Kosher salt, freshly ground pepper 2 tablespoons olive oil To prepare: Soak onion in a bowl of ice water 30 minutes; drain. Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden, about 4 minutes. Transfer to a cutting board and coarsely chop. Toss onion, fennel bulb, sorrel, and vinegar in a large bowl. Season with salt and pepper, add oil and fennel seeds, and toss again to coat. Adapted from Bon Appetit. Winter Squash Mac 'n Cheese: 2 cups diced winter squash One Package pasta (shape of your choosing) 1 cup shredded cheese (I like to use either parmesan, asiago, or cheddar. A combination works well too) 2T Mustard powder 2t garlic salt 4T butter 1/4 cup half&half 3/4 cup whole milk Traditional cooking method: Cook the squash in a small amount of water on the stove until it is falling apart. Add in the dairy, mustard powder, and salt. Meanwhile, cook the pasta according to package directions. Drain, reserving some of the starchy pasta water. Add the pasta to the sauce. Add some of the pasta water until it thickens and adheres to the pasta. Instant pot cooking method: Add squash, mustard powder, salt, butter, pasta and 2.5 cups of water to the instant pot. Cook at high pressure for half the cooking time listed on your pasta package- if the package says 8 minutes, set your instant pot to 4 minutes. Quick release the pressure. Stir in the half & half, milk, and cheese. It will be pretty liquidy. Once it starts to cool the sauce will seize up. Pete's Greens | www.petesgreens.com