Good Eats Weekly Meal Plan & Newsletter - February 26, 2020



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Fancy Share Members
Winter Greens, Orange Carrots, Parsnips, Sweet Potatoes, Red Onions, Parsley, Sunchokes, Frozen Cauliflower
Everyday Standard Members
Winter Greens, Orange Carrots, Parsnips, Red Onions, Gilfeather Turnips, Mixed Potatoes
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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.

  • This week the Fancy Share will be in purple bags and the Everyday Standard Share will be in Yellow bags.

  • 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.
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Rosemary or Sesame Graham Castleton Crackers, Pete's Greens Baba Ganoush, Freedom Heights from Sweet Rowen Farmstead- read more below

Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Mad River Blue from von Trapp 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. This week's bread share will be coming from Elmore Mountain Bread.

Milk Shares and milk orders from the store: Our milk share comes from Sweet Rowen Farmstead in West Glover. Paul used to work at Pete's Greens years ago, but now he is milking a small herd of heritage Lineback cows. His milk and cheeses have a delightfully grassy flavor, as his cows are pasture-raised. He leaves it cream-top, and pasteurizes it over very gentle heat in order to reduce human interference as much as possible! These are delivered OUT OF THE BAG. They are in a cooler.

Store orders
Everything ordered from the store is OUT OF THE BAG.

Pantry/ Localvore Items
  • Rosemary or Sesame Graham Castleton Crackers: Most of you will receive Rosemary crackers but some of you will get Sesame Graham. The rosemary has a rich herby flavor great with any cheese. The Sesame Graham is supposed to be an adult take on a graham cracker, so I hope you enjoy them!

  • Pete's Greens Baba Ganoush: This delightful eggplant spread was made with Pete's Greens veggies and has a rich garlic flavor and velvety texture.

  • Sweet Rowen Freedom Heights: This is one of my favorite Sweet Rowen cheese offerings, and it happens to be Paul's (the founder/owner) as well! This cheese is made with summer milk in an alpine style, so it is similar to cheddar. It has a rich, grassy and buttery flavor that is reminiscent of sheeps milk cheese.
Storage Tips

  • Winter Greens: They're back! I am so happy to share mesclun mix with you again this week! Store your greens in an airtight food storage container lined with paper towels. If needed, toss the greens every couple of days to make sure they last the longest.

  • Mixed Potatoes: Store your potatoes in a cool, dark place in your kitchen or in a paper bag in your fridge. They will keep longer if refrigerated but if you plan to use them within the next week they should be fine at room temp.

  • Onions: Store your onions on the counter out of sunlight! Keep them in a space that is cool but not at risk of freezing.

  • Carrots: Store your carrots in the crisper drawer of your fridge wrapped in plastic or in a jar full of water!


RECIPES


Shaved Root Salad:
Ingredients:
  • 4 tablespoons hazelnuts, divided
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons vegetable oil
  • 2 teaspoons hazelnut oil
  • Kosher salt and freshly ground black pepper
  • 1 medium red beet, peeled
  • 1 medium golden beet, peeled
  • 1 small turnip, peeled
  • 1 carrot, peeled
  • 2 radishes, trimmed
  • 1/4 cup (loosely packed) flat-leaf parsley

To Prepare:
  1. Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
  2. Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
  3. Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.
Adapted from Epicurious

Seared Scallops with Carrot-Ginger Purée and Citrus Sauce:
I love this recipe because it is simple recipe yet looks high end. All the flavors and textures blend together to make a bright and tasty dish.

Ingredients
CARROT-GINGER PURÉE
  • 2 cups chopped carrots
  • 2 cups chicken stock
  • 1 pinch crystallized ginger, chopped
  • Salt and freshly ground black pepper, to taste
SCALLOPS
  • 1 cup all-purpose flour
  • 1 cup crystallized ginger, chopped
  • Olive oil
  • 12 extra large scallops
CITRUS REDUCTION
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 orange, juiced
  • 1 tablespoon butter
  • 1 splash dry white wine, such as Pinot Grigio
 To Prepare:
For carrot-ginger purée:
  1. In a small pot, add the carrots, chicken stock and crystallized ginger. Bring to a simmer and cook until carrots are soft, about 10 minutes.
  2. Process the carrot mixture in a blender, or with a hand mixer, until a tight purée is formed. Season with salt and pepper to taste. Set aside and keep warm.
For the scallops:
  1. In a blender, process the flour, crystallized ginger, salt and pepper until well combined and ginger is finely chopped. Transfer mixture to a shallow bowl.
  2. In a sauté pan, heat a drizzle of olive oil over medium-high heat.
  3. Dredge scallops in the flour mixture then place in the hot pan. Cook for about 1-1½ minutes on each side. Set aside and keep warm.
For the citrus reduction:
  1. In a saucepan, combine the freshly squeezed citrus juices, white wine and butter. Season with salt and pepper and simmer until the mixture is reduced and thickens, about 5-10 minutes.
To serve:
  1. Spread a few spoonfuls of the carrot purée on a plate, top with scallops and drizzle with the citrus reduction.
from today.com

Roasted Pork Loin with Salted Caramel Potatoes:

Ingredients
  • 1 (3 1/2–4-lb.) skin-on pork loin roast (see note above)
  • Kosher salt
  • 3 large yellow onions, halved
  • 4 fresh bay leaves
  • 1 bunch thyme
  • 2 tbsp. olive oil
  • 1 lb. fingerling potatoes
  • 1⁄2 cup sugar
  • 8 tbsp. unsalted butter
  • Flaky sea salt
  • Freshly ground black pepper
  • 1 tsp. apple cider vinegar
  • Red currant jelly, for serving

To Prepare:
  1. Heat the oven to 350°. Using a very sharp knife, score the skin on the pork roast crosswise every 1⁄4 inch, being careful to cut just through the skin and not the fat. Season the pork skin with kosher salt and rub into the score marks. Place the onions in a roasting pan and scatter over the bay leaves and thyme. Set a roasting rack over the onions and place the roast in the rack, skin side down.
  2. Pour 3 cups boiling water into the roasting pan, place in the oven, and roast for 30 minutes. Flip the pork roast skin-side-up, brush the skin with the olive oil, and continue roasting until the pork is cooked to 140°, about 1 hour. Heat the broiler and broil the top of the pork roast until the skin is golden brown and crisp, about 4 to 5 minutes. Transfer the pork to a cutting board, tent with foil, and let rest while you make the potatoes.
  3. Meanwhile, in a small saucepan of boiling water, cook the potatoes until just tender, about 5 minutes. Drain the potatoes, let them cool, and peel them. In a medium skillet, heat the sugar with 2 tablespoons water over medium-high and cook, swirling the skillet, until the sugar turns into an amber caramel, about 5 minutes. Add the cooked potatoes and butter and cook, stirring occasionally, until the potatoes are coated in the caramel and tender-sticky, about 20 minutes. Remove from the heat and season with sea salt and pepper.
  4. Pour the pork's pan juices through a fine sieve into a bowl and skim off as much of the fat as possible. Stir in the vinegar and season the sauce with kosher salt and pepper. Serve the sauce and the red currant jelly alongside the pork roast and caramel potatoes
From Saveur

Chicken and Root Veggie Wrap:
This is dish is perfect for those nights when you really just don't want to. If your kids are older you can put all the ingredients on the table and they can make their own.

Ingredients:
  • 4 wraps
  • Cooked Chicken
  • Cooked Root Veggies
  • Pickled onions
  • Hummus
  • Mixed Greens
  • Olive Oil
  • Balsamic Vinegar

To Prepare:
  1. Grab a wrap and put down a layer of hummus. Top with chicken, roots, greens, and pickled onions.
  2. Drizzle with oil and vinegar. Sprinkle with salt and pepper.
  3. If you like to have a crunchy element in your wrap, some sunflower seeds would be nice! If not, just wrap it up and serve.

Pickled Sunchokes:
This recipe is different than the last ones I included. They have a really bright, mild curried flavor from the turmeric and both look and taste like sunshine on a wintry plate!

Ingredients:
  • 1 large lemon, juiced
  • 1 pound sunchokes, scrubbed (about ten 3-inch sunchokes)
  • ¼ medium yellow onion, thinly sliced (½ cup sliced)
  • ¼ green bell pepper, small diced (½ cup diced)
  • 1 large garlic clove, very thinly sliced (⅛ ounce)
  • 1 cup apple cider vinegar
  • ⅓ cup sugar
  • ¼ cup sorghum syrup (can substitute with 3 tablespoons honey)
  • 1 teaspoon light brown mustard seed
  • ¼ teaspoon celery seed
  • ½ teaspoon turmeric
  • 1 clove
  • 1½ tablespoons kosher salt

To Prepare:
  1. Fill a large bowl halfway with cold water and add the lemon juice. Slice the sunchokes into ½-inch disks, placing them directly into the water, and soak 15 minutes.
  2. While the sunchokes are soaking, in a large pot, add the remaining ingredients except for the salt and bring to a boil. Remove from the heat, set aside and let cool. Makes 2 cups of pickling liquid.
  3. Drain the sunchokes, discarding the water, and return to the bowl. Add the salt, tossing to combine, and let sit 3 hours, tossing occasionally.
  4. After the sunchokes have soaked in the salt, drain and discard the sunchoke liquid (don't rinse). Transfer the sunchokes to a quart-size glass jar and pour the cooled pickling liquid over top. Cover and store in the fridge for at least a few hours and up to 2 weeks.
From The Tasting Table

Sourdough Cinnamon Rolls:
Important note: You will need to start this the night before you plan to make them!

Ingredients:
  • 1/2 cup fed sourdough starter
  • 1/2 cup water
  • 4 cups flour - I use freshly-milled hard wheat.
  • 1/2 cup melted coconut oil
  • 1/2 cup honey
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 1 cup organic brown sugar
  • 2 Tbs cinnamon
  • 1/2 cup heavy whipping cream
  • Cream Cheese Topping:
  • 6 oz cream cheese
  • 1/2 cup heavy cream
  • 1/2 cup maple syrup or honey
  • 2 tsp vanilla extract

To Prepare:
  1. In a bowl, combine fed sourdough starter, flour, honey, water and melted coconut oil. Mix together and then form into a ball.
  2. Place the dough in a greased bowl and cover the dough with beeswax wraps or plastic wrap.
  3. Allow to rest in warm place overnight or up to 24 hours. 
  4. Add eggs, baking soda, baking powder and salt to the bowl, and combine well with your hands.
  5. Cover it with a tea towel and put it in a warm place for about an hour.
  6. In a bowl, combine melted butter, organic brown sugar, and cinnamon. Stir.
  7. Lightly dust the counter with flour, and roll out the dough to about 1/4 inch thickness. 
  8. Add butter and cinnamon-sugar filling to the dough and spread evenly. 
  9. Roll the dough up as tightly as you can. When you get to the end, pull it up as tightly as you can and pinch the ends into the main roll
  10. Slice to make 12 total sourdough cinnamon rolls. 
  11. Place the rolls into a well-seasoned 14" cast iron skillet. 
  12. Cover them with about 1/2 cup of heavy whipping cream. Allow this to soak in and rise in a warm spot for about 1/2 hour to an hour.
  13. Bake them in a 375 degree oven for 15 minutes. Allow them to cool a bit.

CREAM CHEESE TOPPING
  1. In a cast iron skillet over medium heat, add cream cheese, heavy cream, maple syrup or honey, and 2 tsp of vanilla extract. Stir until combined. Use immersion blender to get smooth if desired.
  2. Pour over cinnamon rolls and enjoy. 

NOTES
*Fed sourdough starter is a sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature at least 4-12 hours.
Adapted from Farmhouse on Boone

Parsnip and Gilfeather Soup

Ingredients
  • 2 tablespoons unsalted butter
  • ½ cup onion (chopped)
  • 1 large Gilfeather turnip (peeled and cut into 1-inch chunks)
  • 2 parsnips (peeled and sliced)
  • 5 cups less-sodium vegetable broth
  • 2 teaspoons fresh sage leaves (chopped)
  • 1 tablespoon honey
  • ½ cup heavy cream

To Prepare:
In a large pot melt the butter over medium heat. Add the onions and sauté for about 4 minutes, until tender. Add the turnips and parsnips and stir, then pour in the broth, raise the heat to high and bring to a simmer. Lower the heat to medium and simmer, covered, for about 25 minutes until the vegetables are tender.

Use an immersion blender to puree the vegetables right in the pot, or carefully transfer the vegetables and some of the liquid in batches to a food processor or blender and puree with the sage leaves and honey until smooth. Return to the pot, add the cream and heat over medium-high heat for another minute until the whole thing is heated through. Serve hot in bowls with the scallions sprinkled on top.
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