Tuesday, June 4, 2019

Good Eats Weekly Newsletter - June 5, 2019

In Your Share This Week:

It's a Meat Week!!
In your Meat Share... VT99 Canadian Bacon, VT99 Breakfast Sausage, Ground Lamb from Cloverworks Farm, McKnight Farm Ribeye, and McKnight Farm Sandwich Steak

FANCY/ LOCALVORE (PURPLE)

Mesclun, Basil (IN your mesclun), Braising mix, Cucumber, Chard, Green Mustard, Onions, and Parsnips
*Some shares are receiving their rhubarb this week.

EVERYDAY STANDARD (YELLOW)

Mesclun, Arugula, Scallions, Green Kale, Onions, and Potatoes

LEAN & GREEN

(ORANGE)

Mesclun, Scallions, Cucumber, Radish, Green Kale, and Bonus bag of greens!

Pantry/ Localvore Items

Pizza party!! Red Hen Baking Co par-baked pizza crust, our own tomato sauce, and shred cheese from the Cellars at Jasper Hill! A great start to any pizza pie for a quick and tasty meal. Toss on some greens, top with a little sprig of basil, slice some scallions... so many options!
Top your crust and bake at 450 degrees for about 5 minutes, then turn your oven to broil for another minute or two until your cheese is golden and bubbly. If you're not able to use the crust within a couple of days, please freeze it.

Summer eating starts next week!

Our new customizable share system takes effect NEXT WEEK!
If you don't have enough carryover credit on your account from past deliveries, and you haven't added to your account yet, your last share delivery is this week.
Melissa tells me we'll have tomatoes in 1-2 weeks and we're seeing our fresh bunched beets coming in already. We're pruning the blueberries and with a little bit of sun we are starting to see some growth in our hot weather crops.
Summer is a great time to be a CSA member -- with so much fresh diversity of foods we've been craving all winter! Payment plans start at $100. At $1800, you receive a bonus $200 worth of shares!

Around the Farm

Well, here we are! Another CSA share season is in the books... and right now, it's our last share season! If you haven't been online to check out your new account yet, please head over to: https://csa.farmigo.com/account/goodeatscsa
We are moving away from 17-week seasons and towards a subscription model. Choose your share type and your payment plan. Use your funds for deliveries each week and then your account will automatically renew at your selected payment level. We've been planning this out for about a year and now it's finally here! I can't believe it.
I've ordered some fancy new CSA bags, which I hope will be permanent but I may move to a different bag once we get going using them. We FINALLY have a reusable bag!! Bye, bye plastic bags! Either take the bag home and return it next week or bring your own bag, fill it up, and leave our bag. More info coming before pickup!
Every season is unique and has its surprises. This one has been full of unexpected challenges -- staff changes, rainy cool weather, new CSA program. So thank you, sincerely, from all of us at Pete's Greens for joining us for this season!! We really appreciate your support of our farm and commitment to eating locally. We all live, work, and play in this community and we know you don't have to choose our farm -- we are just so glad you do!
We hope you join us in our new CSA endeavor to make it easier to eat local, organic food.
~Taylar
 

Storage Tips and Recipes

Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our blog and website.
Mesclun: Such a diversity of greens! These greens are the last of our winter greenhouse greens plus a little of our fresh field greens.
Basil: This versatile herb is a member of the mint family. It is a staple in Mediterranean cooking as well as Thai, Vietnamese, and Laotian. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. Basil should be kept in a plastic bag or kept stems down in a glass of water with plastic over the leaves for about a week with regular water changing. Keep your basil out of the extreme cold as it could damage the fragile leaves.
Braising Mix: I love these greens! We don't always have them in volume enough for the CSA. Our braising greens are a mix of brassicas and other hardy greens. Though intended for the saute pan, these greens are also really great as a base for a hearty (and super healthy) salad. I'm a big fan of eggs and braising greens for breakfast!
Lean & Green share members: You are receiving a bag of mesclun AND a bag of other greens! There was a mix-up during greens packing today and the braise and mesclun got mixed up. So you may receive either braise mix or a braise-heavy mesclun. How to tell if you have mesclun? Lettuce! That's the biggest giveaway.
Green Kale: Kale is an incredibly hearty green, able to make it through harsh Vermont frosts, and even building flavor and sweetness in the cold. The green kale filling your bag this week may be a little limp from enduring the winter weather, but the flavor is better than ever! Sautee with a little lemon juice, olive oil, and salt, throw it into any soup, or blend it into a (very healthy) smoothie.
Green wave mustard greens are the peppery leafy greens of the mustard plant. Green Wave is a beautiful representative of this group. Green Wave is a bit spicy when raw, but still tender enough for salads. It is delightful in stir-frys, braises, steamed and added to many dished calling for greens.
Arugula: Also known as Rocket or Roquette, this is a very popular and versatile green, that can be eaten raw, but also stands up well in the sauté pan. It has a peppery mustardy flavor so some people prefer to tone it down by mixing it with other greens. It blends particularly well with goat cheese and balsamic and olive oil. It is delicious simply sautéed in a pan with olive oil. I toss it on sandwiches to give them pep, and into salads to take it up a notch. This is a bunched, mature arugula which may have a stronger taste. Store unwashed, loosely wrapped in a plastic bag in your crisper drawer.
Scallions: Often referred to as green onions, are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe but I usually chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.
 

Recipes

Scallion Pancakes
This same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions. Try using peanut oil for this recipe. If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings -- you can use any vegetable oil or even a good olive oil. Recipe from The New York Times.
Salt and freshly ground black pepper
Big bunch of scallions or spring onions, about 1 pound (you could even try replacing these with green garlic)
1 egg
1 teaspoon soy sauce
1/2 cup flour
Peanut, canola or olive oil as needed
Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth. Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.
Potato, Scallion and Goat Cheese Frittata
Frittatas are one of the easiest things you can make. They make a filling and healthy dinner and you can use any veggies you've got on hand. You can also throw some meat in there to bulk it up a bit- ham, bacon and turkey are all great additions, and cheese of all sorts is welcome as well.
10 large eggs
1/2 cup heavy cream
8 scallions, thinly sliced crosswise on the bias
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 potatoes, peeled and sliced 1/4 inch thick
1/2 cup crumbled soft goat cheese (4 ounces)
Garnish: green garlic or scallions, thinly sliced lengthwise and cut crosswise into 3-inch ribbons
Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.
Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.
Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.
Braised Mustard Greens
Mustard greens can be included in almost anything you would use spinach, chard, kale or collards in. They are quite versatile. Here is a basic recipe that can be used with any type of green but is typical for mustards.
1/4 cup thinly sliced onions or scallions
1 cloves garlic, minced
1/2 Tbs olive oil
1 bunch mustard greens, washed and torn into large pieces
2-3 Tbs chicken broth or vegetable broth
1/8 tsp dark sesame oil (or bacon fat if you're into it!)
Salt and pepper to taste
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil (or bacon fat). Season with salt and pepper.
Creamy Braising Greens
One of our previous CSA managers included this recipe a few years ago! She made it up, which is why the not-so-precise measurements.
2 T butter
1/4 cup of finely chopped onions
2 cloves garlic, minced
2 T flour
3/4 cup (or more) of cream or half n half, room temp or even warmed up (helps prevent lumpiness)
a generous pinch of freshly grated nutmeg
a generous pinch of freshly ground black pepper
a generous pinch of salt
Bag of Pete's Braising Mix (of course!), blanched and roughly chopped
Over medium heat, melt the butter and saute the onions and garlic until just soft and fragrant.
Lower the heat! With a whisk, add the flour and cook/stir for 2 minutes. All the while whisking, add the cream, getting out all the lumps before they can cook hard, and continue to whisk and cook over low heat until the cream gets thick, about 2 to 3 minutes. Turn off the heat, stir in the seasonings to taste and then stir in the greens. Serves 2 or 3 grown ups.
Sauteed Braising Greens with Blue Cheese and Pan Roasted Garlic
2 T sunflower oil
handful of minced onions
4 cloves garlic, peeled and sliced in halves
Salt and ground black pepper to taste
Bag of Braising Greens, rinsed
Blue cheese to taste
Heat oil in a large skillet over a medium high flame. Add garlic halves, tossing and cooking for several minutes. Add minced onions and continue to toss until the onions are fragrant and the cloves are soft. With the water still clinging to the leaves, toss in the greens in 2 or 3 parts, cooking until just wilted. Add blue cheese and serve. Serves about 2 or 3 folks.
Variation: Add oven or pan roasted potatoes or parsnips and/or eggs for a hearty breakfast or supper.
Greek Spiced Shepard's Pie
Inspired from a recipe at Epicurious.com. Serves 4.
For the lamb mixture
1 TB sunflower oil
1 large onion, chopped
2 large cloves minced garlic
1 lb. parsnips, peeled and chopped
1 lb. carrots, peeled and chopped
1 lb. ground lamb
3/4 teaspoons cinnamon
2 tsp crumbled dried mint
1 tsp crumbled dried oregano
1/4 tsp ground allspice
1 lb can plum tomatoes, drained, reserving 1/2 cup of the juice, and chopped
1 tablespoons tomato paste
1/4 lb. crumbled feta cheese
For the topping
1.5 lbs potatoes
2 tablespoons unsalted butter
1/3 cup milk or cream
1/4 lb. crumbled feta cheese
Make the lamb mixture
In a large skillet heat the oil over moderate heat, add the onion and cook, stirring, for two minutes. Add the garlic and cook the mixture, stirring, for 1 minute. Add the parsnips and carrots, lower heat slightly and allow to simmer for 10 minutes, stirring occasionally. Add the lamb, increase heat slightly and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the oregano, and the allspice, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the reserved juice, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the feta. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Bring to room temperature before continuing. Spread the mixture in a buttered 8x8 baking dish, or small casserole.
Make the topping
In a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch, and some salt. Bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl, add the butter, the milk or cream, the feta, and salt and pepper to taste, and stir the mixture until it is combined well and butter is melted.
Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely. Bake the potpie in the middle of a preheated 400°F. oven for 35 to 40 minutes, or until it is browned lightly.
Charmoula Lamb Burgers
Charmoula is a North African spice mixture, but there are many variations. Usually the first two ingredients are garlic and coriander, but cumin is featured in many, as is lemon juice and herbs. Don't worry if you don't have all of these spices and things in your pantry. Use this recipe as and inspiration and guide. From August 2007 issue of Gourmet.
3 garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika (not hot)
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/3 cup finely chopped cilantro
1 1/2 pound ground lamb (not lean)
4 (6- to 7-inch) pita pockets
1/4 cup tapenade (black-olive paste)
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
4 thick tomato slices
Mince garlic and mash to a paste with 3/4 teaspoon salt using side of a large heavy knife. Stir together garlic paste, cumin, coriander, paprika, cinnamon, cayenne, and cilantro. Sprinkle evenly over lamb and mix with your hands until combined (do not overmix). Form lamb mixture into 4 (3/4-inch-thick) patties (4 inches in diameter).
Cut off enough from one side of each pita to leave a 5-inch opening and open pockets. Stir together tapenade, oil, and lemon juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 6 to 7 minutes total for medium-rare. Grill pitas, turning over once, until lightly toasted, 1 to 2 minutes total.
Spread patties with tapenade mixture and slide into pita pockets with tomato slices.

Need to Skip a Week?

You can donate your share to the food shelf, receive a second share the following week, or receive a credit on your account. We ask for one week's notice.
Sorry, no changes to the week's delivery after 8 am on Monday of that week.
Pssst! Did you notice that with your new member account, you won't have to email me anymore! You'll be able to make the change on your own!! Schedule up to a year in advance!
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Questions? Contact Taylar, goodeats@petesgreens.com

Thursday, May 30, 2019

Good Eats Weekly Newsletter - May 29, 2019

In Your Share This Week:

FANCY/ LOCALVORE (PURPLE)

Mesclun, Arugula or Mizuna, Scallions, Radishes, Parsnips, Carrots, Potatoes
*Some shares will receive rhubarb this week. The rest will receive next week.

EVERYDAY STANDARD (YELLOW)

Mesclun, Chard, Cucumber, Green Garlic, Carrots, Parsnips

LEAN & GREEN

(ORANGE)

Mizuna or Arugula, Rhubarb, Radishes, and Carrots


Pantry/ Localvore Items

Lazy Lady Farm : La Petite Tomme from Laini Fondiller. This is a semi-ripened goat milk cheese. It has won awards at the American Cheese Society's annual conference. It is only available for part of the year. Laini is the head cheesemaker and owner of her off-the-grid farm in Westfield, VT.
Slowfire Bakery Bread: Fresh bread from Slowfire Bakery in Jeffersonville, VT.
Baba Ganoush: From the Pete's Greens kitchen! Made with our own eggplant. Frozen, so keep frozen unless you're going to use it.
Champlain Orchards Apples: from last week!! Sorry again for the delay.

The Spring Share ends soon!

Only ONE week left of the spring eating season! Our new customizable share system takes effect June 12.
I keep adding more info online in response to your questions as you all become more familiar with the Farmigo program and your member accounts. You'll log in with your email address and the password farmfresh . If you've ever had a Farmigo account before, you will use the password previously created. If farmfresh doesn't work, you can click the "reset my password" button.
If you don't add any money to your account balance, your shares will end on June 5. You'll need to add more money to your account to continue receiving shares. A big difference of this system is that we won't have 17-week seasons anymore. Your shares are ongoing and payment is automatically renewed.
Another big change? We will be packing out the shares individually, with each share labeled with your name. Everything in one place! I'm working through our stock of plastic bags, which is why the Lean & Green share members will start receiving their shares in the orange bags! This week half the shares are in green bags, the other half in orange bags.
 

Storage Tips and Recipes

Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our blog and website.
Mesclun: Such a diversity of greens! These greens are the last of our winter greenhouse greens plus a little of our fresh field greens.
Mizuna: Mizuna is a Japanese mustard green with tender, pointy-lobed leaves and a pleasant, peppery flavor. You could substitute it, chopped, in a salad calling for arugula. It adds a nice zest to a stir-fry or saute too. Store mizuna, unwashed, loosely wrapped in a plastic bag in your crisper drawer.
Arugula: Also known as Rocket or Roquette, this is a very popular and versatile green, that can be eaten raw, but also stands up well in the sauté pan. It has a peppery mustardy flavor so some people prefer to tone it down by mixing it with other greens. It blends particularly well with goat cheese and balsamic and olive oil. It is delicious simply sautéed in a pan with olive oil. I toss it on sandwiches to give them pep, and into salads to take it up a notch. This is a bunched, mature arugula which may have a stronger taste. Store unwashed, loosely wrapped in a plastic bag in your crisper drawer.
Parsnips: Contrary to appearances, parsnips are not pale versions of carrots. In fact, they have a nutty-sweet taste and a tender-hearty texture that is entirely distinct. For centuries, parsnips were a more common staple than the potato—and deservedly so. Satisfying, versatile, and highly nutritious, these delicious roots make a terrific base to any meal. Young parsnips don’t need to be peeled. Simply scrub them under running water with a vegetable brush. Peel larger parsnips, and cut out the core if it seems woody. However you slice or chop parsnips, be sure to make all the pieces relatively the same size, ensuring an evenly cooked dish. Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks. Half of a large parsnip will store well in the fridge so you don't need to eat it all at once.
The thing I love about these parsnips is they've been in the ground all winter and were just harvested on Monday! It seems strange but they don't develop their sweet, almost nutty flavor fully until after they've been through a few hard frosts or a winter.  Enjoy these parsnips sliced thinly and sauteed in a little butter over a low flame until they're tender.
Rhubarb: It's here! A sure sign of spring. Many years we have to buy this item from other farmers, but after a few years of bulking up our rhubarb plants, we have enough to include rhubarb for all CSA members! Rhubarb is a very old plant, and has been harvested by people for over 4000 years. Only the stalks of rhubarb are eaten, the leaves of the rhubarb plant are not edible. This are not huge bunches yet, but we'll be harvesting more in the next few weeks. Rhubarb is perfect for pie or a crisp! Store in your fridge in the crisper drawer until ready to use.
 

Recipes

Honey-Ginger Carrot and Parsnip Salad Topping
This is a great way to sweeten up a cold season green salad when seasonal salad favorites are not around. The idea is to roast the vegetables in a lemon-honey vinaigrette and serve on top of a green salad with sunflower shoots and whatever else comes to mind.
2 c carrots, diced small
2 c parsnips, diced small
1/4 c ginger, grated
3/4 c olive oil
1/8 c red wine vinegar
1/8 c lemon juice
tsp lemon zest (if you have)
pinch of dill
1/4 c honey, soft
extra honey to drizzle
In a bowl combine carrots, parsnips, ginger and lemon zest. In a small sauce pan, warm on low heat: oil, vinegar, lemon juice, dill and honey and combine well. Pour half of dressing onto chopped vegetables and mix well. Use a cookie sheet lined with parchment paper lay vegetables out evenly. Drizzle with honey and bake in the oven at 375F for 20-30 minutes until they are soft and begin browning. Remove from parchment paper right away and cool. Top green salad with veggie mix and use remaining dressing.

Steamed Parsnips with Sweet Butter Sauce
The parsnip’s humble appearance conceals its luscious taste; it needs very little fuss in order to be sweet and delicious. Simply steamed and topped with just a touch of maple syrup or honey, parsnips are irresistibly good. The tender strips in this recipe can be served whole, sliced, or even mashed. Friend of the Farm.
3 large parsnips, sliced lengthwise into 1/2-inch-thick strips
1/4 cup butter
1 tablespoon maple syrup or honey
salt
freshly ground black pepper
Place the parsnips in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 10 to 15 minutes depending on size. Transfer to a serving bowl.
Melt the butter in a small pot over medium heat. Remove the pot from heat and stir in the maple syrup or honey.
Pour the butter mixture over the parsnips. Season with salt and pepper to taste.
Wilted Asian Greens
Adapted from a recipe in the July 2003 issue of Gourmet magazine. The spinach and Mizuna or Ruby Streaks do not need to be cooked before adding the hot dressing.
1/4 cup rice vinegar
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
8 cups chopped Spinach, tough stems removed (3 oz)
8 cups mizuna or greens (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.
Potato, Roasted Pepper and Mizuna Salad
Adapted from Epicurious.com. You can roast and peel peppers following the directions below. Anchovies are a great source of omega-3s. If you are not so sure you are an anchovy lover, try this recipe. You may change your mind. Serves 4.
2 pounds potatoes, cut into 3/4-inch pieces
3.5 TB dry white wine
2 mixed colored sweet peppers
half of a 2-ounce can flat fillets of anchovies, drained, minced
4 tablespoons white wine vinegar
1/2 cup olive or sunflower oil
2-3 red torpedo onions, sliced (or 1 bunch of green onions)
1 bunch mizuna or arugula, sliced
Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine. Char red or yellow peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Alternatively, grill green or red peppers at a lower temperature to color and soften, without a lot of char. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and mizuna to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Glazed Radishes
1 bunch radishes
1 tbsp butter
1 tbsp sugar
1/2 tbsp white vinegar
Coarse salt and ground pepper
Cut radishes in half. Combine all ingredients in a saucepan heated over medium-high heat. Cook until the liquid evaporates and radishes are tender.

Rhubarb-Lemon Squares
An amazing recipe. Recipe from spring 2015 Edible Green Mountains.
Shortbread
¾ cup butter, diced
1¼ cups all-purpose flour
¼ cup cornmeal
⅓ cup sugar
Rhubarb-Lemon Filling
¾ pound rhubarb, washed and diced
¼ cup maple syrup
4 egg yolks
½ cup sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
3 tablespoons butter, diced
For the shortbread: Preheat oven to 350° and butter a small gratin dish (any variation on the 8- by 8-inch size will do). Place all of the ingredients for the shortbread in a bowl and knead the butter into the dry ingredients with your fingers. When it has the consistency of moist breadcrumbs and all the butter is incorporated, pour into the gratin dish and press down into the bottom. Put in the oven and bake for about 15 minutes or until it just begins to brown. Remove from the oven.
For the filling: Put the rhubarb in a saucepan with the maple syrup and place over medium heat. Let the mixture simmer and break down until the rhubarb has “melted” into a purée and most of the liquid is boiled off. Set aside.
In a medium-sized pot put the yolks, sugar, zest, juice and butter. Stir with a whisk over medium-low heat until the sugar has dissolved and it starts to thicken (about 5 minutes). Add the rhubarb purée and cook an additional 3 minutes over low heat, stirring constantly, being careful not to let it scorch. Pour the mixture over the shortbread and return to the oven for 8 minutes. Remove when the rhubarb purée has just begun to set.
Let cool, cut into squares and dust with some confectioner’s sugar if you wish.

Need to Skip a Week?

You can donate your share to the food shelf, receive a second share the following week, or receive a credit on your account. We ask for one week's notice.
Sorry, no changes to the week's delivery after 8 am on Monday of that week.
Pssst! Did you notice that with your new member account, you won't have to email me anymore! You'll be able to make the change on your own!! Schedule up to a year in advance!
FacebookTwitterInstagram
Questions? Contact Taylar, goodeats@petesgreens.com