Good Eats Weekly Newsletter & Meal Plan - February 19, 2020

Share Contents Fancy Share Members Winter Greens, Gold Beets, Gold Potatoes, Green Cabbage, Yellow Onion, Frozen Squash Purée, one of the following frozen veggies: Broccoli, Cauliflower, OR Whole Tomatoes  Everyday Standard Members Winter Greens, Gold Beets, Gold Potatoes, Green Cabbage, Yellow Onions, Frozen Squash Purée. Need some help getting the hang of Farmigo? 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. 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! Pantry/ Localvore Shares and Pantry Add-Ons This week's pantry/ localvore pantry items are Eggs from Axel or Maple Wind Farm, Whole Plain Yogurt from Butterworks, and Potato Loaf from Red Hen Baking Co.- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Thin Red Lines from Lazy Lady.  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 Eggs from Axel or Maple Wind Farm: Golden, sunny yolks from happy, pastured hens. These giant eggs are a breakfast, lunch, or dinner treat! Butterworks Farm Whole Plain Yogurt: We 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. Red Hen Potato Loaf: Red Hen Baking Co, is located in Middlesex. Their potato loaves are naturally levened, which gives them a depth of flavor that breads made with isolated yeast simply cannot develop! On top of that, this loaf is made with roasted VT-grown potatoes, which caramelize during the baking process to form a dark crust. The crumb will be light and sweet thanks to the potatoes as well! Visit our blog for more storage tips and recipes! Storage Tips  Winter Greens: They're back! I am so happy to share mesclun mix with you this week! We're sending everyone with an extra-large bag of greens this week so you can have salad multiple times! 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. Gold Potatoes: Store your gold 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. Green Cabbage: Store your green cabbage in the crisper drawer of your fridge. Wrap them in plastic wrap to keep them crisp longer. RECIPES Chicken Fried Steak: Ingredients: Chicken Fried Steak: 1 1/2 cups whole milk 2 large eggs 2 cups all-purpose flour 2 teaspoons seasoned salt Freshly ground black pepper 3/4 teaspoon paprika 1/4 teaspoon cayenne pepper 3 pounds cube steak (tenderized round steak that's been extra tenderized) Kosher salt 1/2 cup canola or vegetable oil 1 tablespoon butter Gravy: 1/3 cup all-purpose flour 3 to 4 cups whole milk 1/2 teaspoon seasoned salt Freshly ground black pepper Mashed potatoes, for serving To Prepare: For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang! Adapted from The Food Network Garlic Mashed Potatoes: Ingredients: 2 heads garlic 1 teaspoon olive oil 3 pounds Yukon gold potatoes, scrubbed and cut into 1-inch cubes Coarse salt and ground pepper 1 cup half-and-half 4 tablespoons butter To Prepare: Preheat oven to 400 degrees. Cut off and discard top quarter of garlic heads. Drizzle garlic with oil; wrap in foil. Bake until tender, 1 hour. Squeeze out garlic cloves; discard skins. Place potatoes in a large saucepan, and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a paring knife, 15 to 20 minutes. Drain, and return to pan. Heat over medium, stirring, until a thin starchy film covers bottom of pan. Remove from heat; add half-and-half, butter, and garlic. Mash until smooth; season with salt and pepper. Adapted from Martha Stewart Chicken and Tomato Stew with Caramelized Lemon: Do Ahead: Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving. Ingredients: Stew 4 chicken legs (thigh and drumstick) Kosher salt 2 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 6 garlic cloves, halved 2 tablespoons honey 1 tablespoon tomato paste ¾ teaspoon ground turmeric ½ teaspoon ground cinnamon 1 14.5-ounce can whole peeled tomatoes, preferably San Marzano 3 cups low-sodium chicken broth Caramelized Lemon and Assembly 1 lemon 1½ teaspoons sugar 2 tablespoons extra-virgin olive oil 1 tablespoon toasted sesame seeds ½ cup torn mint Flatbread (for serving) To Prepare: Stew Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours). Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10–12 minutes. Transfer chicken to a plate, leaving drippings behind. Add onion to pot and cook, stirring often, until softened, 6–8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70–80 minutes. Caramelized Lemon and Assembly Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat. Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt. Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread. Adapted from Bon Apetit Classic Cole Slaw: Coleslaw can be made 8 hours ahead. Keep chilled. Ingredients: 1 cup mayonnaise 1½ tablespoon apple cider vinegar 1 tablespoon honey ¾ teaspoon celery seeds 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ medium green cabbage, very thinly sliced (about 4 cups) 2 medium carrots, peeled; julienned or grated To Prepare: Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve. Adapted from Bon Apetit Beet & Goat Cheese Salad: Ingredients: 4 medium-size beets, tops removed and scrubbed 1/2 cup balsamic vinegar 1/2 cup good olive oil 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 4 ounces baby greens 1/3 cup roasted, salted almonds, toasted 2 ounces soft goat cheese, crumbled To Prepare: Preheat the oven to 400 degrees. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. Place the greens in a separate bowl and toss it with enough vinaigrette to moisten. Put the greens on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature. Adapted from Ina Garten French Toast: Want to punch it up a notch? Make it a Bailey's and Whiskey french toast by adding a splash of each to the milk mixture before soaking. Ingredients: 6 large eggs ¾ cup heavy cream ¾ cup whole milk ¼ cup sugar Pinch of kosher salt 6 ¾-inch-thick slices Red Hen potato loaf, challah, or brioche 2 tablespoons unsalted butter, divided, plus more for serving 2 tablespoons vegetable oil, divided Pure maple syrup, jam, or powdered sugar (for serving) To Prepare: Preheat oven to 250°. Lightly beat eggs, cream, milk, sugar, and salt in a large shallow baking dish (a lasagna pan is perfect). Add bread, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak, 10 minutes. Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so. Heat 1 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. butter and remaining 1 Tbsp. oil. Serve French toast with butter, maple syrup, jam, and/or powdered sugar. From Bon Apetit Pickled Beets: Ingredients: 1 cup cider vinegar 1/2 cup water 1/2 cup sugar 1/8 teaspoon pickling spice 1/4 teaspoon mustard seeds 1/4 onion, halved 1 small bay leaf (not California) 3/4 teaspoon whole black peppercorns 1/4 bunch fresh dill 3 beets (1 pound without tops) To Prepare: Bring all ingredients except beets to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved. Cover and simmer 30 minutes. Cool marinade, then chill, covered, 1 day to allow flavors to develop. Pour through a fine sieve into a bowl. Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins and cut into 1/2-inch pieces. Stir together beets and marinade, then marinate, covered and chilled, 1 day. Pickled Onions: Ingredients: 1 medium red onion, very thinly sliced ½ cup water ¼ cup distilled white vinegar ¼ cup apple cider vinegar or additional white vinegar 1 ½ tablespoons maple syrup or honey 1 ½ teaspoons fine sea salt ¼ teaspoon red pepper flakes (optional, for heat) To Prepare: Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions keep for 2 to 3 weeks in the refrigerator. From Cookie & Kate Curried Squash Soup: Ingredients: 2 tablespoons coconut oil or olive oil Squash purée 1 medium yellow onion, chopped 4 garlic cloves, pressed or chopped 2 to 3 tablespoons Thai red curry paste 2 teaspoons ground coriander 1 teaspoon ground cumin ¼ teaspoon sea salt ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup) 1 tablespoon fresh lime juice 4 cups (32 ounces) vegetable broth ½ cup full fat coconut milk for drizzling on top ½ cup large, unsweetened coconut flakes Handful fresh cilantro leaves, chopped To Prepare: Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes. While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro From Cookie & Kate Pete's Greens | www.petesgreens.com