Important Reminder
It's Thanksgiving this Thursday! CSA pick-ups are happening today! Everyone was hard at work over the weekend to make sure all of your veggies were prepped to go out a day early this week.
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?
This week was the final week for order customization. I will be sending members a survey next 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
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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!
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Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Cranberries from VT Cranberry Co., Polenta Bread from Red Hen, and Rolled Oats from Golden Crop- read more below
Cheese Shares: Cheese is OUT of the bag. This weeks cheese is Sweet Emotions from Lazy Lady Farm.
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 else ordered from the store is packed in your bag.
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- VT Cranberry Co. Cranberries: Tart, refreshing, delicious. I love fresh cranberries. They are versatile and beautiful! Vermont Cranberry Company is currently the only commercial cranberry grower in the state. I always look forward to their boxes of cranberries arriving at the store!
- Red Hen Polenta Bread: These tasty loaves are creamy and light, made with heirloom corn - 90% of this bread is is made with Vermont ingredients!
- Golden Crops Oats: I think I see some overnight oats with cranberry sauce in my near future! This winter I have been all about making porridge for breakfast. Savory, sweet, or both at the same time! These rolled oats are organically grown in Compton, Quebec - just over the border. Michel Gaudreau grows quite a few different grains on his farm and also mills grains for organic growers in the area!
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Storage Tips
- Rutabagas: Ah, rutabagas... They get such bad press. But they truly are a treat once you get to know them! They have a sweet side if you treat them right. The recipe I sent last week for turnip & orange mash works just as well with rutabagas! Try tossing them with maple syrup and fresh thyme while you roast them. And salt. is. your. friend. With "hard to love" veggies, I think salt is usually the answer to cutting through the strength of their strongest flavor in order to properly taste the other flavors in the background!
- Parsley: Parsley can be stored in your crisper drawer wrapped in a damp paper towel for short-term storage. Anything left over can be stored upright in a jar of water with a bag on top. You could also mince whatever is left over and cover it with olive oil and store in the fridge. It will keep for quite a while this way and you can just add a spoonful to roasted veggies after they come out of the oven for a burst of fresh flavor!
- Celery: In case you don't use up all the celery in your Thanksgiving stuffing, store celery just like you would store parsley: in a cup of water with a plastic bag on top.
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RECIPES
Cranberry & Onion Relish:
I first made this relish after reading it in the Thanksgiving issue of Saveur in 2014. It is sweet, tart, onion-y goodness. This is one of the dishes that I always bring to Thanksgiving, and it always goes quickly! Not only is it great on turkey, but it is also the perfect complement to ham. If there is any leftover, mix it with some mayo and use it as a spread on a sandwich.
Ingredients:
- 1⁄4 cup olive oil
- 12 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 4 cups fresh or frozen and defrosted cranberries
- 2 sweet apples, such as Red Delicious, cored, peeled, and roughly chopped
- 2 1⁄2 cups unsweetened apple juice
- Kosher salt and freshly ground black pepper, to taste
To Prepare:
- Heat oil in a 6-qt. saucepan over medium. Cook garlic and onion until soft, 6–8 minutes. Add cranberries and apples; cook until cranberries burst and apples are tender, about 15 minutes. Add apple juice, salt, and pepper; boil. Reduce heat to medium; cook, stirring occasionally, until mixture is slightly dry, about 45 minutes. Let cool slightly and transfer to a food processor; pulse until coarsely ground. Serve cold or at room temperature.
Cheesy Mashed Potato Puffs:
A great way to use up leftover potatoes in a delectable brunch dish.
Ingredients:
- 2 c. mashed potatoes
- 3 large eggs, beaten
- 1 c. grated cheese such as Parmesan or Gruyere, divided
- 1/4 c. minced chives
- 1/4 c. diced cooked bacon or ham, optional
- Salt and freshly ground pepper
- Sour cream, to serve
To Prepare:
- Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
- Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with
- Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
- Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.
Butternut Squash, Ricotta, and Sage Crostini:
This appetizer is sure to keep your guests happy before the main event!
Ingredients:
- 1 butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
- 3 1/2T extra-virgin olive oil, divided, plus more for drizzling
- 1 1/2t (packed) light brown sugar
- Coarse sea salt and freshly ground black pepper
- 24 fresh sage leaves
- 3/4 c. fresh ricotta
- 1/2 t finely grated lemon zest
- 12 3/8"-thick baguette slices, toasted
- Fresh lemon juice
To Prepare:
- Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
- Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper.
- Note: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
- Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.
Carrot Cake Pancakes:
Ingredients:
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 1/4 c. chopped walnuts, toasted
- 2t baking powder
- 1t ground cinnamon
- 1/4t salt
- 1/8t freshly ground nutmeg
- Pinch of ground cloves
- Pinch of ground ginger
- 1/4 c. brown sugar
- 3/4 c. buttermilk
- 1T canola oil
- 1 1/2t vanilla extract
- 2 large eggs, lightly beaten
- 2 c. finely grated carrot (about 1 pound)
- Cooking spray
- 3T butter, softened
- 2T honey
To Prepare:
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
- Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
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