Good Eats Weekly Newsletter - March 18, 2020

A mini New England boiled dinner! We realize that this has suddenly become an unsettling time throughout the world, and we want you to know that we value you tremendously and have been working hard to ensure that you can continue receiving your CSA shares during this time! We currently do not have any intention of ceasing operations, but as many of you know businesses have started to close in order to reduce the spread of COVID through our communities. Some deliveries have been rerouted to other pickup sites. If this is the case for you, you received an email stating so on Monday. If you are unsure if you may have missed that email, please check your inbox and spam folder for any emails coming from me! Some pick-up sites will remain at their current locations, but will be moved outdoors while the businesses are closed. We have many CSA sites that operate year-round outdoors, and we are confident that your shares will be fine. This is the perfect weather for outdoor pick-up! For the time being, we have decided to use single-use bags for our CSA shares. We feel that this is best for our community of CSA members, as well as for our staff during this time. For this week only, Everyday Standard shares will come in either a yellow or an orange bag. After next week they will be in yellow bags as usual. We ask that you please do not return your cloth bags until we state otherwise. Since many of our pick-up sites are closed, there will not be staff available to store your bags until we pick them up next week. Kate Share Contents Fancy Share Members Mesclun, Spinach, Parsley, Yellow Onion, Gold Potatoes, Beets, Frozen Whole Tomatoes Everyday Standard Members Mesclun, Spinach, Yellow Onion, Beets, Gold Potatoes. Some members received extra potatoes and onions without beets. Need some help getting the hang of Farmigo? Check out our new tutorials below! Farmigo Store Tutorial Farmigo Settings Instructional Video Reminders! 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 1000 Stone Farm Mushroom Medley, Eggs, and Golden Crops Oats- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Sun-dried Tomato & Garlic Farmers cheese from Sweet Rowen + Hartwell from Jasper Hill OR Red Sky from Sweet Rowen.  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 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! Axel's or Maple Wind Farm Eggs: These eggs come from happy, pastured chickens. You can taste the love in their golden yolks! Golden Crops Rolled Oats: These oats are from organic grower Michel Gaudreau and Golden Crops Mill, just across the Vermont border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a great operation in a beautiful setting surrounded by his fields. Michel's Golden Crops Mill makes many organic grains available locally that we might not otherwise have local access to. These are beautiful, clean organic rolled oats ideal for oatmeal, granola, cookies, streusel toppings etc Visit our blog for more storage tips and recipes! RECIPES Cream of Spinach Soup: Ingredients: 1 pound spinach, well washed, thick stems trimmed 3 spring onions or 3 bunches scallions, trimmed and roughly chopped 3 cups chicken or vegetable stock  Small grating of nutmeg  Salt and pepper 1 cup heavy or light cream, half-and-half or milk To Prepare: Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve. Beet Hummus: Ingredients: 2 packs/cans garbanzo beans, rinsed and drained well (about 30 ounces including packing water) 1 1/2 cups diced roasted beets 1/2 cup water 1/2 cup tahini (one ingredient: sesame seeds) 1/4 cup lemon juice 1/4 cup olive oil- may use less depending on consistency 2 tbsp Balsamic vinegar 1/4 tsp garlic powder To Prepare: FOR ROASTING BEETS: Preheat the oven to 375°. Trim beet greens and wash beets (no need to dry the beets off, the water helps them cook). Wrap each beet in foil and place wrapped beets on baking sheet and roast until tender (this ranges between 30 to 60 minutes depending on size). Let the beets cool for at least 10 minutes. Unwrap from foil and then peel off the skin (I just rubbed them with my thumbs and skins come off easily). Dice.  FOR HUMMUS: Combine all the ingredients except the oil in a high-speed blender. Add oil in slowly until you reach the desired consistency. To make it oil-free, use beet juice in leu of olive oil. Blend on high for about 2 minutes, or until smooth and creamy. Store in glass containers, keeps for up to 10 days in the fridge.  RECIPE NOTES Use this hummus on wraps and pitas and use it to make the beet hummus dressing! Adapted from Hello Nutritarian Beet Hummus Salad Dressing: Ingredients: 2/3 cup beet hummus 1/3 cup water 1 tbsp lemon juice 1 tbsp dried dill or 2 tbsp fresh dill 2 tsp raw sesame seeds 1/4 tsp garlic powder To Prepare: Prepare your beet hummus. In a medium mixing bowl, add the hummus and water and whisk together well. Add dill, sesame seeds and garlic powder, whisk until incorporated. Adapted from Hello Nutritarian Mushroom & Onion Quiche: Ingredients For the crust: Nonstick cooking spray 3/4 cup rolled oats 1/2 cup all-purpose flour 1/4 teaspoon salt 3 tablespoons cold, unsalted butter, cut into small pieces 3 tablespoons cold, low-fat buttermilk For the filling: 4 teaspoons olive oil 1 large onion, sliced thinly into half moons 8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon dry mustard 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry) 3 large eggs 3 egg whites 1 cup evaporated fat-free milk (not condensed milk) 2/3 cup grated Gruyere cheese (about 1-ounce) To Prepare: Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray. To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter. Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool. To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme. In a medium bowl whisk together the eggs, egg whites and evaporated milk. Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving. How to Cook Barley: As with rice, I advocate for cooking barley the same way you would pasta. In a lot of rapidly boiling, well salted water until it reaches the level of al dente you want. The grains cook faster and more evenly this way! Carrot Cake Oatmeal: Ingredients 1 carrot 1 pinch salt 1/2 cup rolled oats 1/4 teaspoon vanilla extract 1/8 teaspoon cinnamon Optional: 1 tablespoon raisins 1 tablespoon brown sugar (plus more to taste) 1 tablespoon butter (plus more to taste) 2 tablespoons walnuts (toasted, chopped) To Prepare: Gather the ingredients. Peel the carrot and grate it into a small saucepan. Add 1 cup of water and the pinch of salt. Bring to a boil over high heat. Stir in the oats, vanilla, cinnamon, and raisins (if using). Adjust the heat to maintain a steady simmer and cook, stirring frequently, until the oats and carrot are tender, about 5 minutes. Take the pan off the heat. Stir in the brown sugar. Transfer to a bowl. Dot the top with bits of the butter. Sprinkle with more brown sugar, if you like, and top with the walnuts. Serve hot.  Variations Make it creamy: Stir in a tablespoon or two of cream, half-and-half, or whole milk along with the sugar.Make it creamier: Use whole milk instead of water to cook the oatmeal. Be careful and don't let it quite come to a boil if you choose this option.Bring on the coconut: Stir in a tablespoon or two of coconut milk along with the sugar for lots of creaminess and a lovely note of coconut flavor.Bring on more coconut: Stir in or top with grated or shredded coconut.Make it nuttier: Stir in a tablespoon of almond butter along with the sugar.Swap the nuts: Try roasted chopped almonds, cashews, or pecans instead of walnuts.Swap the fruit: Use dried cranberries, dried blueberries, currants, chopped dates or dried figs instead of raisins or currants.Frost it: Sweeten a tablespoon or two of whipped cream cheese with brown sugar and dollop it on top of the finished carrot cake oatmeal as a sort of "frosting."  Adapted from The Spruce Eats Homemade Tomato Sauce: If you aren't receiving frozen whole tomatoes, you can always sub in canned ones! Ingredients: 1 Tbsp olive oil 15 mL 3 cloves garlic minced 5 fresh tomatoes diced 2 Tbsp fresh basil finely chopped 1 Tbsp honey 15 g 1/2 tsp salt 1/4 tsp ground black pepper 3 sprigs of parsley To Prepare: Cook tomatoes: Heat oil in a medium saucepan over medium heat. Add garlic and cook until soft and fragrant, about 2 minutes. Stir in tomatoes and allow to simmer uncovered until tomatoes have mostly broken down, about 25 minutes. Stir often to prevent burning. Herbs: Stir in basil, honey, salt, pepper, and parsley (stem and leaves intact). Continue simmering about 10 minutes. Carefully remove sprigs of parsley with a fork. Serve: You can serve it like this or puree it in a food processor/blender for a smoother sauce. Pete's Greens | www.petesgreens.com