This week we are bidding Taylar farewell as she embarks on the next chapter of her life! After many years in Vermont, she has decided to return to home state Wisconsin and start fresh, just in time for spring! She wore many hats at Pete's Greens, though most of you will know her as the CSA manager before me!
This photo is of Taylar hand-harvesting and bunching sorrel from our greenhouse on Monday. It must have been nearly 80 degrees in there with the warm weather we had that day!
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Share Contents
Fancy Share Members
Winter Mesclun, Sorrel, Rutabaga, Yellow Onion, Orange Carrots, Frozen Sweet Peppers, Frozen Squash Purée
Everyday Standard Members
Winter Mesclun, Sorrel, Rutabaga, Yellow Onion, Orange Carrots, Frozen Squash Purée
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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 Tortillas from VT Tortilla Co., Organic Brown Rice from Boundbrook Farm, Hartwell from Jasper Hill- read more below
Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be 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. 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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- VT Tortilla Co. Tortillas: These tortillas are made in the traditional way! They nixtamalize the corn before they press their masa into tortillas. This means that the corn kernels are soaked in a lime solution in order to break down the outer husks of the kernels. This results in a more nutritious, better tasting tortilla! The nixtamalization process also frees the bound niacin in corn into a form of niacin that the body can readily absorb!
- Boundbrook Farm Brown Rice: Organic, short-grain brown rice grown in Vergennes! A friend of mine once had a very determined experiment to try and grow rice here in Craftsbury. Despite his enthusiasm he was not able to make the climate work for his rice! It is so impressive that these guys down in Vergennes are able to pull it off! They integrate their rice operation with duck farming. Rice that is cold-tolerant enough to grow in Vermont requires five months to mature fully. This causes weeds to become a huge issue with rice farming. Ducks, who do not eat rice, are integrated into the rice patties during each growing season. They get to eat all of the weeds that they enjoy, which allows the rice to grow without weedy competition, and with added fertilizer!
- 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 Mesclun: 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.
- Sorrel: Store your sorrel wrapped in plastic in your crisper drawer or in a food storage container lined with a paper towel. I have had success forgetting about sorrel for a couple weeks when I stored them as I would greens only to discover them in the back of the fridge with only a couple wilted leaves.
- Carrots: Store your carrots in a jar of water or in a plastic bag in your crisper drawer.
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RECIPES
Braised Carrots:
Ingredients:
- 2 tablespoons unsalted butter
- 1 1/2 pounds carrots, peeled and sliced 1/4 inch thick on the diagonal
- 2 garlic cloves, thinly sliced
- 2 thyme sprigs
- Salt and freshly ground pepper
- 1 3/4 cups chicken stock
To Prepare:
- Preheat the oven to 375°. In a large ovenproof skillet, melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
- Cover the carrots with a round of parchment paper and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
Thoughts on cooking brown rice:
The typical cooking method for rice (grains in general, really), is to use a 2:1 ratio of water:rice and simmer over low heat until all of the water is absorbed.
Not only is this method time consuming, it also requires the cook to monitor their pot closely during cooking. I read once to cook grains like you would pasta: In a lot of rapidly boiling water. I decided to try it and have never gone back! Rice cooks faster and has a better texture when cooked this way. You also don't have to worry about having the pot go dry and burning rice to the bottom of it. It's a win-win.
Chicken Fried Rice:
Ingredients:
- 2 tablespoons sesame oil
- 2 tablespoons canola or vegetable oil
- Leftover chicken, diced
- 1/2 cup onions, diced finely
- 2 to 3 garlic cloves, finely minced
- 3 large eggs, lightly beaten
- 4 cups cooked rice
- 3 to 4 tablespoons soy sauce
- salt and pepper, optional and to taste
To Prepare:
- Heat oil over medium-high heat and add the veggies, cooking for about 2 minutes, or until vegetables begin to soften, stirring frequently.
- Add the garlic and cook for 1 minute, stir frequently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
Adapted from Averie Cooks
Chicken Mole:
I advocate for store-bought mole sauce. There are many recipes on the internet claiming that you can achieve the depth of flavor in a traditional mole sauce in short amounts of time. In my experience, they are lying. Making mole from scratch requires an entire day of cooking, and then another day in the fridge for the flavors to really come together before you should put it on any meat!
Ingredients:
- Leftover chicken, shredded
- Store-bought mole sauce
- Yellow onion, small-diced
- Queso fresco
- Tortillas
- Hot sauce
- Lime wedges
- Crema
- Corn oil
To Prepare:
- Take your leftover chicken and shred. Use two forks to pull the meat apart. I recommend using a mix of light and dark meat. Coat the chicken in a heavy amount of mole sauce and place in a pan and simmer over low heat until warmed through and the flavors have seeped into the chicken.
- Meanwhile, heat 1/2-inch of corn oil over medium-low heat until it starts to bubble when you dip an edge of a tortilla in it.
- Working one at a time, submerge tortillas in the oil, flipping once, until they have become pliable and the edges start to darken. Use a flat metal spatula for this. Remove the tortillas from the oil and pat on each side with paper towels. Fold the tortilla in half and set aside while you prepare the rest of the ingredients. The tortillas should remain soft. If you let them cook too long they will become tostadas, which is still delicious but not the end-goal here!
- Once the chicken is hot and all of your tortillas are done, you are ready to build your tacos. I personally like to spread sour cream on the bottom of the taco, followed by chicken, a generous handful of diced onion, cilantro-onion hot sauce from Butterfly Bakery, topped with queso fresco, and finished with fresh lime juice on top.
Squash and Rutabaga Soup:
Ingredients:
- Squash Purée
- 1 rutabaga, peeled and chopped
- 1 parsnip, chopped
- 1 large onion, chopped
- 3 Tablespoons Olive oil
- 1 TSP Himalayan Sea Salt
- 1/2 TSP Black Pepper
- 6 Cups Stock
- Parsley
To Prepare:
- Heat olive oil in a dutch oven. Once melted, add veggies and seasoning, mix well.
- Sauté until veggies begin to sweat, about 2-3 minutes, stirring occasionally.
- Add bone broth (should be about 2 inches from top of dutch oven) and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for about 20 minutes until veggies soften, stirring occasionally.
- Once veggies soften, allow to cool and blend with an immersion blender (or in a Vitamix) until smooth and creamy.
- Garnish with parsley and black pepper
Poached Fish in Coconut Sorrel Sauce:
Ingredients
- 2 1/4 cups sweet yellow onions, thinly sliced (1 large onion)
- 4 cups sorrel leaves, fresh and finely chopped (9.5 ounces)
- 1 15-ounce can unsweetened coconut milk
- 1 1/2 pounds fish fillets; half salmon and half tilapia of similar thickness
- 1 1/4 teaspoons salt
- 2 teaspoons brown sugar
- 1.5 cups sliced sweet peppers
- 1 tablespoon cooking oil
To Prepare:
- Cut the onion in half, remove the outer layer and thinly slice the onion.
- To a large sauté pan, add one tablespoon of oil or enough to fully coat the bottom of the sauté pan. Place on the stove burner and turn to medium-high heat. When the oil is shimmering, add the sliced onions. Let the onions to nearly caramelize by allowing them to brown; this process will take 15 to 20 minutes. Add the peppers halfway through cooking the onions
- Once the onions are finished browning to near caramelization turn the stove down to medium heat. Add the sorrel. Constantly stir the sorrel so that it does not stick to the pan. As the sorrel is heated, it will cook down significantly, turn dark brownish-green in color and will add a bit of liquid to the pan.
- Once the sorrel is fully cooked down (about 5 to 8 minutes), add the salt and brown sugar and mix. Shake the can of coconut milk and then open it. Slowly pour in the coconut milk into the sauté pan while mixing it with the sorrel and onion contents.
- Turn down the stove to low-medium and allow the sauce to come to an even temperature that is right below simmering, about 180F degrees.
- Add the fish fillets to the sauté pan and make sure that they are submerged in the liquid of the sauce. Allow the fillets to poach until they are cooked. This should take about 15 minutes, but, check for doneness.
Adapted from Food52
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