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Fancy Share Members
Fingerling Potatoes, Celeriac, Shallots, Braising Mix, Mixed Shoots, Mixed Beets
Everyday Standard Members
Winter Greens, Sweet Potatoes, Shallots, Parsley, Mixed Beets
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Ready for spring! It's been a really nice winter, not too cold, lots of great powder, but this is the time of year it starts getting tough in the north country. March is often the snowiest month and some years we get buried just as we wish that it would all go away.
Greenhouses crops are starting to grow at a decent clip and we'll have more greenery diversity soon. We're re-filming a greenhouse tomorrow. No matter how many times you've done that it's always a nerve wracking job. Just a bit of wind at the wrong moment can send a huge sheet of plastic wafting up into the sky, or sliding down the greenhouse to the ground. I remember way back in the day at my folks' farm we were putting plastic on one of our first greenhouses. I was impatient, I wanted to get it done even though the forecast was wrong. Just when we got into the meat of the job with a big sheet of poly up one side of the house the wind really picked up. We had a feisty young lady working for us at the time and she hung on for all she was worth. She launched 8 ft in the air only to be brought down again gently as the wind let the plastic settle back down. I think we quit that project for the day.
We're excited to be growing crops at the old Legare farm in E Calais again this year. We've owned that land for 6 years and generally grow crops one year and cover crop it the next. The soils there are exceptional for root crops, no rocks, sandy, but with enough silt to hold moisture and fertility. It's a remarkable place to farm compared to the stony upland soils that we often deal with.
Enjoy the balmy week!
Pete
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Need some help getting the hang of Farmigo?
Check out our new tutorials below!
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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.
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Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Mushroom Medley from 1000 Stone Farm, Eggs from Axel or Maple Wind Farm, Hartwell from Jasper Hill- read more below
Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Alpha Tolman from The Cellars at Jasper Hill.
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.
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- 1000 Stone Farm Mushroom Medley: These mushrooms are from 1000 Stone Farm in Brookfield. I have known Kyle for a few years through working at Three Penny, and I am really excited to be able to bring some of his amazing mushrooms to you guys! Kyle wanted me to pass along the following message about these mushroom varieties: The mushrooms should be cooked. This not only provides the best nutritional and health values, but it also deepens the flavor so that you get the most out of your quart. Enjoy!
- Eggs from Axel or Maple Wind Farm: These eggs come from happy, pastured chickens. You can taste the love in their golden yolks!
- Jasper Hill Hartwell: This is a special edition of Little Hosmer. It is a brie-style cheese whose rind has been washed in Shacksbury Cider
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Storage Tips
- Winter Greens/Braising Mix/Shoots: 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.
- Sweet 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.
- Shallots: Store your shallots on the counter out of sunlight! Keep them in a space that is cool but not at risk of freezing.
- Parsley: Store your parsley in a jar with water topped with a plastic bag. They will keep for an extended period of time this way, especially if you change the water and check on them frequently to remove any bad pieces as they come.
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RECIPES
Roasted Shallots and Celeriac:
Ingredients
- 1 medium celeriac peeled, cut into 1½” pieces
- 2 tablespoons walnut oil or olive oil
- Kosher salt and freshly ground pepper
- 1 tablespoon cider vinegar
- 2 tablespoons chopped toasted walnuts (for serving)
- 1 shallot, chopped
- Fresh thyme leaves (for serving)
To Prepare:
- Preheat oven to 425°. Toss celeriac and shallots with oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes. Toss the veggies with vinegar while still warm. Serve topped with walnuts and thyme.
From Bon Apetit
Mashed Sweet Potatoes:
Ingredients:
- 2 pounds sweet potatoes
- 3 tablespoons unsalted butter
- 1 cups half-and-half or whole milk, plus more as needed
- 1/2 teaspoons kosher salt, divided, plus more as needed
- 1/8 cup maple syrup
- 1/4 teaspoon freshly ground black pepper
To Prepare:
- Peel the sweet potatoes, then cut them into chunks that are no larger than 1-inch.
- Sauté the sweet potatoes in butter. Melt 3 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the sweet potatoes and sauté until glossy, more vibrant in color, and just beginning to soften, about 5 minutes.
- Simmer the sweet potatoes. Pour in 1 cup of milk and 1 teaspoon kosher salt. Stir to combine and bring to a boil. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer gently, stirring frequently to prevent sticking or burning, until the sweet potatoes are very tender and beginning to fall apart, 20 to 25 minutes. The half-and-half or whole milk may curdle in this process but that’s okay — it will smooth out with mashing.
- Mash the sweet potatoes. Remove from the heat. Use a potato masher to mash the sweet potatoes in the pot until mostly smooth with a few small chunks remaining.
- Whip the sweet potatoes. Add 1/8 cup maple syrup and 1/4 teaspoon freshly ground black pepper. Switch to a sturdy whisk and whisk the sweet potatoes vigorously until whipped and lightened in texture, about 2 minutes. Taste and season with more salt as needed. Transfer to a serving dish and serve warm.
From The Kitchn
Chickpea Scramble:
Ingredients:
- 1 3/4 cup cooked chickpeas (drained but not rinsed, cooking liquid reserved // 1 15-ounce can yields 1 3/4 cup cooked chickpeas)
- 1 1/4 tsp ground turmeric
- 1 1/4 tsp ground cumin
- 1/4 tsp ground ginger
- 1 pinch smoked paprika (optional)
- 1/4 tsp each sea salt + black pepper (plus more to taste)
- 1-2 Tbsp water (to thin)
- 1 Tbsp avocado or coconut oil
- 4-6 Tbsp baba ganoush
- Roasted fingerling or sweet potatoes
To Prepare:
- Add chickpeas and 2-3 Tbsp of their cooking liquid to a shallow mixing bowl. To a separate small mixing bowl, add turmeric, cumin, ginger, paprika, salt, pepper, and water to thin and mix into a pourable paste. Taste and adjust flavor as needed, adding more spices for flavor or salt for saltiness.
- Pour spice mixture over the chickpeas and mash half of them with a fork, evenly distributing the spices until the chickpeas are coated. Sprinkle the chickpeas with a bit more salt for flavor. Set aside.
- Unwrap the eggplant and peel off most the skin - if well steamed, it should peel right off. Don't fuss too much about getting all of the skin off - a little bit is fine!
- Transfer eggplant to a food processor (or mixing bowl) and add lemon juice, tahini, garlic, and another healthy pinch of salt. Blend (or mash/whisk) until a paste is formed (see photo). Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing/spice, tahini for creaminess, or salt for saltiness. Set aside.
- Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15 g // amount as original recipe is written // adjust if altering batch size) oil and chickpeas. Stir to coat and cook for 3-4 minutes, stirring occasionally. Then add desired amount of baba ganoush - 4-6 Tbsp (amount as original recipe is written // adjust if altering batch size).
- Stir to combine and cook for 3-4 minutes more or until the scramble is slightly drying out and taking on a golden-brown color. Taste and adjust flavor as needed, adding more fresh garlic for garlic flavor/zing, salt for saltiness, or pepper for a little heat. You can also add more baba ganoush for fluffy texture + flavor.
- Serve the chickpea scramble as is or with desired garnishes / sides. I love roasted sweet potatoes, avocado, cilantro, and extra baba ganoush on the side. Hot sauce is also delicious.
- Best when fresh, though leftovers keep in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave until warm.
From The Minimalist Baker
Classic Chicken Soup:
Ingredients:
- 12 whole black peppercorns
- 1/2 cup chopped celeriac
- 2 carrots, roughly chopped, plus 2, finely chopped
- 4 sprigs thyme, plus 1 tbsp. thyme leaves
- 4 sprigs parsley
- 1 (3 to 4 lb.) whole chicken
- 1 large yellow onion, roughly chopped
- 2 tbsp. unsalted butter
- 8 oz. wide, flat egg noodles
- 2 bay leaves
- Kosher salt, to taste
- Finely chopped parsley, to garnish
To Prepare:
- Bring peppercorns, roughly chopped celery and carrots, thyme sprigs, parsley, bay leaves, onion, chicken, and 10 cups water to a boil in a 6-qt. saucepan over high heat; reduce heat to medium-low, and cook, partially covered and stirring occasionally, until chicken is cooked through, about 45 minutes. Using tongs, transfer chicken to a cutting board, remove and discard skin and bones, and shred meat into bite-size pieces; set aside. Pour cooking liquid through a fine strainer into a bowl and set aside.
- Heat butter in a 6-qt. saucepan over medium heat. Add remaining finely chopped celery and carrots, and cook, until soft, 6 to 8 minutes. Return chicken and cooking liquid to pan along with noodles, season with salt, and bring to a boil; reduce heat to medium-low and cook, stirring until noodles are al dente, about 8 minutes. Remove from heat and stir in thyme leaves; divide among soup bowls and sprinkle with parsley before serving.
From Saveur
Mushroom, Shallot, and Beet Frittata:
Ingredients:
- Extra virgin olive oil
- 3 shallots, thinly sliced
- 8 ounces mushrooms, thinly sliced
- 8 eggs
- 1/2 cup whole milk
- Kosher salt
- Freshly ground black pepper
- 1 cup beets, small diced
To Prepare:
- Preheat oven to 350° F.
- In a large oven proof pan coated lightly with extra virgin olive oil, add shallots and beets and sauté over medium heat for 10 minutes until caramelized and golden brown. Add mushrooms to the pan, a bit more olive oil and sauté for 5 more minutes. Season veggies with salt and pepper.
- In a large bowl, whisk eggs and milk together. Pour egg mixture into pan and transfer to oven. Bake for 20 minutes until eggs are just set ( a toothpick inserted in the center will come out clean).
- Cool and slice into wedges or squares. Frittata can be stored, covered, in the refrigerator for 1 day. Reheat on low if serving warm.
Adapted from Jamie Geller
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