Good Eats Weekly Newsletter - Dec. 04, 2019

Good Morning! Welcome to our Winter Season! Last week I was on the Montpelier delivery route and boy was that a learning experience! I had no idea how much goes into the delivery side of our business! Neither the driver nor myself had ever done this route before, and we got quite turned around We have reduced the price of our milk share! Moving forward you can get a half gallon of fresh, cream-top milk from Sweet Rowen Farmstead for $5 per week. Are you as tired of forgetting to remember milk at the store as I am? I will be sending members a survey this week so I can get a feel for the general food preferences you have. created a Facebook group for Pete's Greens CSA members and others who wish to join in the conversation about eating locally and seasonally! If you missed my invite, you can check it out here! It is my hope that this group will serve as a discussion board for members to swap recipes, photos, and to take part in the CSA planning process! Some veggies that you might not like very much could be a favorite for another member who has a large repertoire of recipes to share. You might just find that you like rutabagas after all! 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. This week the Fancy Share will be in purple bags and the Everyday Standard Share will be in Yellow bags. Last week was the final week for Lean & Green. All Lean & Green members have been changed over to the Everyday Standard Share. If you ordered any bulk items in the store this week, they will be OUT OF THE BAG. They will have a label with your name on it. Access your member account here! It's a Meat Week! This month's meat share will include: Sweet Italian Sausage from VT-99 made right here in Craftsbury! Various Chicken Cuts from Maple Wind Farm in Richmond Ham Steaks from LeBlanc Family Farm in Hardwick Stew Meat from McKnight Family Farm in East Montpelier Pantry/ Localvore Shares and Pantry Add-Ons This week's pantry/ localvore pantry items are Ciabotta from Mansfield Breadworks, Maple Butter from Ploughgate Creamery, and Eggs from Axel or Maple Wind Farm- read more below Cheese Shares: Cheese is OUT of the bag. This weeks cheese is Mountain Ash 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 Red Hen! 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 ordered from the store is OUT OF THE BAG. Pantry/ Localvore Items Axel's/Maple Wind Farm Eggs: Delicious, organic and pastured chicken eggs from either our local producer (Axel) or from Maple Wind Farm in Richmond. Mansfield Breadworks Ciabatta: Spongy, chewy, airy. Ciabatta is the best bread for eating warm slathered with butter and jam! Ploughgate Creamery Maple Butter: Nothing says the holidays quite like specialty butter laced with maple syrup. Visit our blog for more storage tips and recipes! Storage Tips Leeks: Leeks should store for quite a while in your crisper drawer. When cooking with leeks, be sure to only use the white and light green part. The dark green tops are very tough and don't break down easily when cooked. I like to save the tops of my leeks in the freezer with my other veggie scraps until the next time I make stock. Parsnips: Parsnips will also store for a long time in your crisper drawer. Be sure to peel parsnips that you get throughout the winter. The outer layer can start to dry out while they are stored, but once peeled you will reveal the sweet, delicate white flesh within! Savoy/Green Cabbage: We ran out of prepped Savoy Cabbage half-way through CSA packing last night. Some of you will get green cabbage instead. Both of these store well for long periods of time. If you end up holding on to your cabbages for a while, just peel back any of the outer leaves until you get to happy ones on the interior. RECIPES Chou Farci: This is a classic French dish. It may sound a little intimidating but it is actually really simple to prepare and feels really special. Think of it as a lasagna with cabbage leaves as the noodles! Ingredients: 1 head Savoy cabbage 1 lb. pork sausages (½ pound hot spicy pork sausage and ½ pound sweet pork sausage) 8 oz. button mushrooms, sliced, then diced 2 shallots, finely diced 2 medium carrots, shredded 2 free-range eggs 1/8 c. fine breadcrumbs 2-3 thyme sprigs 1 bay leave ½t allspice 1T butter Olive oil Sea salt and freshly ground black pepper To Prepare: Prepare cabbage leaves: Peel away 11-12 large green leaves to reveal the light yellow heart of the cabbage. Bring a large pot of salted water to a boil. Blanch cabbage leaves in boiling water for 1 minute. Carefully lift up the leaves with slotted spoon and transfer to a bowl with iced water. Drain and pet dry with a towel. Cut remaining cabbage heart in half and shred one half finely, set aside. (2 cups of shredded cabbage) On cutting board using a sharp knife remove the thickest part of the vein in the center of each blanched cabbage leave but keep the largest leaf intact, just slightly shave off the vein with a knife. Place the largest leaf on a bottom of baking dish, then like a flower, arrange another five leaves around it, slightly overlapping each other. Make the filling: Take sausages out of the casing and cook quickly in a hot medium sized frying pan for 3-5 minutes until almost cooked through. No need to season. Transfer to a bowl. Add butter to the same pan, let it melt then add a dash of oil. Add shallots and carrots, season with salt and pepper and sauté for 5 minutes, stirring often, until soft but not browned. Then add shredded cabbage, season with salt and pepper. Add allspice, 2 thyme sprigs, bay leave and sauté for another 5-8 minutes, stirring often, until cabbage shrinker in volume and softened. Transfer to a large bowl with the meat. Add a dash of oil to the same pan, add chopped mushrooms, season with salt and pepper and add the last thyme sprig. Sauté for 5 minutes, stirring frequently, transfer to a bowl. Mix meat, vegetables and mushrooms to combine. Add breadcrumbs and eggs and mix again. Spread half of the mixture in one even layer on the bottom of the dish, pressing it gently with spatula. Place cabbage leaf on top. Then spread the rest of the mixture, close of the leaves on a side tightly and cover with the last cabbage leave on top. Bake at 350 F for 45-50 minutes. Serve this dish hot! Black Radish Salad: 4t. freshly squeezed lemon juice 1/2t Dijon-style mustard 2 black radishes (weighing about one half pound each) peeled and trimmed One small shallot, sliced paper-thin 2T extra-virgin olive oil Fine sea salt Preparation: In a medium sized bowl whisk together the lemon juice and the mustard, then slowly whisk in the olive oil into the mixture until it emulsifies. Grate the radish on a grater with small holes. Add the grated radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately. Marinated Beets: A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads. Ingredients: 1 lb. beets 1/3 c. red wine vinegar or sherry vinegar Salt to taste 2 garlic cloves, cut in half 2t sugar To Prepare: Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges. Combine the remaining vinegar and the sugar. When the sugar has dissolved in the vinegar, stir in 1/4 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for 30 minutes, then remove the garlic from the marinade. Remove the beets from the marinade with a slotted spoon to serve. Skin-on Garlic Mashed Potatoes & Parsnips: Author: Dani Lind, Driftless Valley Organics Ingredients: 2 lb. red potatoes 1 lb. parsnips 5-7 whole cloves garlic, peeled 4T butter 1 c. milk or half & half ¼ c. sour cream salt & pepper to taste To Prepare: Scrub potatoes & cut into 2” pieces. Scrub parsnips & cut into similar sizes. Place cut potatoes, parsnips, & whole peeled garlic cloves into a medium sauce pan & cover with salted water. Bring to a boil covered, lower heat, & simmer uncovered for about 10-15 minutes, until vegetables are tender. Drain water & mash vegetables & garlic with the remaining ingredients. Pete's Greens | www.petesgreens.com