Wednesday, December 4, 2019

Good Eats Weekly Newsletter - Dec. 04, 2019

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Good Morning!

Welcome to our Winter Season! Last week I was on the Montpelier delivery route and boy was that a learning experience! I had no idea how much goes into the delivery side of our business! Neither the driver nor myself had ever done this route before, and we got quite turned around

We have reduced the price of our milk share! Moving forward you can get a half gallon of fresh, cream-top milk from Sweet Rowen Farmstead for $5 per week. Are you as tired of forgetting to remember milk at the store as I am?

I will be sending members a survey this week so I can get a feel for the general food preferences you have. created a Facebook group for Pete's Greens CSA members and others who wish to join in the conversation about eating locally and seasonally! If you missed my invite, you can check it out here! It is my hope that this group will serve as a discussion board for members to swap recipes, photos, and to take part in the CSA planning process! Some veggies that you might not like very much could be a favorite for another member who has a large repertoire of recipes to share. You might just find that you like rutabagas after all!

Kate

Do you find Farmigo to be frustrating and difficult to navigate?

Check out our new tutorials below!
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.

  • Last week was the final week for Lean & Green. All Lean & Green members have been changed over to the Everyday Standard Share.

  • 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.
It's a Meat Week!

This month's meat share will include:
  • Sweet Italian Sausage from VT-99 made right here in Craftsbury!
  • Various Chicken Cuts from Maple Wind Farm in Richmond
  • Ham Steaks from LeBlanc Family Farm in Hardwick
  • Stew Meat from McKnight Family Farm in East Montpelier

Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Ciabotta from Mansfield Breadworks, Maple Butter from Ploughgate Creamery, and Eggs from Axel or Maple Wind Farm- read more below

Cheese Shares: Cheese is OUT of the bag. This weeks cheese is 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. From Red Hen! They are on your bag's tag but not packed in your bag.

Milk Shares and milk orders from the store: These are delivered OUT OF THE BAG. They are on your bag's tag but not packed in your bag. They are in a cooler.

Store orders
Everything ordered from the store is OUT OF THE BAG.

Pantry/ Localvore Items
  • Axel's/Maple Wind Farm Eggs: Delicious, organic and pastured chicken eggs from either our local producer (Axel) or from Maple Wind Farm in Richmond.

  • Mansfield Breadworks Ciabatta: Spongy, chewy, airy. Ciabatta is the best bread for eating warm slathered with butter and jam!

  • Ploughgate Creamery Maple Butter: Nothing says the holidays quite like specialty butter laced with maple syrup.
Storage Tips
  • Leeks: Leeks should store for quite a while in your crisper drawer. When cooking with leeks, be sure to only use the white and light green part. The dark green tops are very tough and don't break down easily when cooked. I like to save the tops of my leeks in the freezer with my other veggie scraps until the next time I make stock.

  • Parsnips: Parsnips will also store for a long time in your crisper drawer. Be sure to peel parsnips that you get throughout the winter. The outer layer can start to dry out while they are stored, but once peeled you will reveal the sweet, delicate white flesh within!

  • Savoy/Green Cabbage: We ran out of prepped Savoy Cabbage half-way through CSA packing last night. Some of you will get green cabbage instead. Both of these store well for long periods of time. If you end up holding on to your cabbages for a while, just peel back any of the outer leaves until you get to happy ones on the interior.

RECIPES

Chou Farci:
This is a classic French dish. It may sound a little intimidating but it is actually really simple to prepare and feels really special. Think of it as a lasagna with cabbage leaves as the noodles!

Ingredients:

  • 1 head Savoy cabbage
  • 1 lb. pork sausages (½ pound hot spicy pork sausage and ½ pound sweet pork sausage)
  • 8 oz. button mushrooms, sliced, then diced
  • 2 shallots, finely diced
  • 2 medium carrots, shredded
  • 2 free-range eggs
  • 1/8 c. fine breadcrumbs
  • 2-3 thyme sprigs
  • 1 bay leave
  • ½t allspice
  • 1T butter
  • Olive oil
  • Sea salt and freshly ground black pepper


To Prepare:

  1. Prepare cabbage leaves: Peel away 11-12 large green leaves to reveal the light yellow heart of the cabbage. Bring a large pot of salted water to a boil. Blanch cabbage leaves in boiling water for 1 minute. Carefully lift up the leaves with slotted spoon and transfer to a bowl with iced water. Drain and pet dry with a towel. Cut remaining cabbage heart in half and shred one half finely, set aside. (2 cups of shredded cabbage)
  2. On cutting board using a sharp knife remove the thickest part of the vein in the center of each blanched cabbage leave but keep the largest leaf intact, just slightly shave off the vein with a knife. Place the largest leaf on a bottom of baking dish, then like a flower, arrange another five leaves around it, slightly overlapping each other.
  3. Make the filling: Take sausages out of the casing and cook quickly in a hot medium sized frying pan for 3-5 minutes until almost cooked through. No need to season. Transfer to a bowl.
  4. Add butter to the same pan, let it melt then add a dash of oil. Add shallots and carrots, season with salt and pepper and sauté for 5 minutes, stirring often, until soft but not browned. Then add shredded cabbage, season with salt and pepper. Add allspice, 2 thyme sprigs, bay leave and sauté for another 5-8 minutes, stirring often, until cabbage shrinker in volume and softened. Transfer to a large bowl with the meat.
  5. Add a dash of oil to the same pan, add chopped mushrooms, season with salt and pepper and add the last thyme sprig. Sauté for 5 minutes, stirring frequently, transfer to a bowl.
  6. Mix meat, vegetables and mushrooms to combine. Add breadcrumbs and eggs and mix again.
  7. Spread half of the mixture in one even layer on the bottom of the dish, pressing it gently with spatula. Place cabbage leaf on top. Then spread the rest of the mixture, close of the leaves on a side tightly and cover with the last cabbage leave on top.
  8. Bake at 350 F for 45-50 minutes. Serve this dish hot!

Black Radish Salad:

  • 4t. freshly squeezed lemon juice
  • 1/2t Dijon-style mustard
  • 2 black radishes (weighing about one half pound each) peeled and trimmed
  • One small shallot, sliced paper-thin
  • 2T extra-virgin olive oil
  • Fine sea salt


Preparation:
  1. In a medium sized bowl whisk together the lemon juice and the mustard, then slowly whisk in the olive oil into the mixture until it emulsifies.
  2. Grate the radish on a grater with small holes. Add the grated radish and the shallot to the vinaigrette and toss so that all the ingredients are thoroughly combined. Season with salt. Serve immediately.

Marinated Beets:
A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads.
Ingredients:

  • 1 lb. beets
  • 1/3 c. red wine vinegar or sherry vinegar
  • Salt to taste
  • 2 garlic cloves, cut in half
  • 2t sugar

To Prepare:

  1. Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool.
  2. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
  3. Combine the remaining vinegar and the sugar. When the sugar has dissolved in the vinegar, stir in 1/4 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for 30 minutes, then remove the garlic from the marinade. Remove the beets from the marinade with a slotted spoon to serve.

Skin-on Garlic Mashed Potatoes & Parsnips:
Author: Dani Lind, Driftless Valley Organics

Ingredients:

  • 2 lb. red potatoes
  • 1 lb. parsnips
  • 5-7 whole cloves garlic, peeled
  • 4T butter
  • 1 c. milk or half & half
  • ¼ c. sour cream
  • salt & pepper to taste

To Prepare:

  1. Scrub potatoes & cut into 2” pieces. Scrub parsnips & cut into similar sizes.
  2. Place cut potatoes, parsnips, & whole peeled garlic cloves into a medium sauce pan & cover with salted water.
  3. Bring to a boil covered, lower heat, & simmer uncovered for about 10-15 minutes, until vegetables are tender.
  4. Drain water & mash vegetables & garlic with the remaining ingredients.

Pete's Greens | www.petesgreens.com

Good Eats Weekly Newsletter - Nov. 26, 2019

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Important Reminder

It's Thanksgiving this Thursday! CSA pick-ups are happening today! Everyone was hard at work over the weekend to make sure all of your veggies were prepped to go out a day early this week.

We have reduced the price of our milk share! Moving forward you can get a half gallon of fresh, cream-top milk from Sweet Rowen Farmstead for $5 per week. Are you as tired of forgetting to remember milk at the store as I am?

This week was the final week for order customization. I will be sending members a survey next week so I can get a feel for the general food preferences you have. created a Facebook group for Pete's Greens CSA members and others who wish to join in the conversation about eating locally and seasonally! If you missed my invite, you can check it out here! It is my hope that this group will serve as a discussion board for members to swap recipes, photos, and to take part in the CSA planning process! Some veggies that you might not like very much could be a favorite for another member who has a large repertoire of recipes to share. You might just find that you like rutabagas after all!

Kate

Do you find Farmigo to be frustrating and difficult to navigate?

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.

  • Your share may come in a different colored bag or in a box today. Please be sure to look around your delivery site for a bag or box 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 Cranberries from VT Cranberry Co., Polenta Bread from Red Hen, and Rolled Oats from Golden Crop- read more below

Cheese Shares: Cheese is OUT of the bag. This weeks cheese is Sweet Emotions from Lazy Lady Farm.

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. From Red Hen! They are on your bag's tag but not packed in your bag.

Milk Shares and milk orders from the store: These are delivered OUT OF THE BAG. They are on your bag's tag but not packed in your bag. They are in a cooler.

Store orders
Everything else ordered from the store is packed in your bag.

Pantry/ Localvore Items
  • VT Cranberry Co. Cranberries: Tart, refreshing, delicious. I love fresh cranberries. They are versatile and beautiful! Vermont Cranberry Company is currently the only commercial cranberry grower in the state. I always look forward to their boxes of cranberries arriving at the store!

  • Red Hen Polenta Bread: These tasty loaves are creamy and light, made with heirloom corn - 90% of this bread is is made with Vermont ingredients!

  • Golden Crops Oats: I think I see some overnight oats with cranberry sauce in my near future! This winter I have been all about making porridge for breakfast. Savory, sweet, or both at the same time! These rolled oats are organically grown in Compton, Quebec - just over the border. Michel Gaudreau grows quite a few different grains on his farm and also mills grains for organic growers in the area!
Visit our blog for more storage tips and recipes!
Storage Tips
  • Rutabagas: Ah, rutabagas... They get such bad press. But they truly are a treat once you get to know them! They have a sweet side if you treat them right. The recipe I sent last week for turnip & orange mash works just as well with rutabagas! Try tossing them with maple syrup and fresh thyme while you roast them. And salt. is. your. friend. With "hard to love" veggies, I think salt is usually the answer to cutting through the strength of their strongest flavor in order to properly taste the other flavors in the background!

  • Parsley: Parsley can be stored in your crisper drawer wrapped in a damp paper towel for short-term storage. Anything left over can be stored upright in a jar of water with a bag on top. You could also mince whatever is left over and cover it with olive oil and store in the fridge. It will keep for quite a while this way and you can just add a spoonful to roasted veggies after they come out of the oven for a burst of fresh flavor!

  • Celery: In case you don't use up all the celery in your Thanksgiving stuffing, store celery just like you would store parsley: in a cup of water with a plastic bag on top.

RECIPES

Cranberry & Onion Relish:
I first made this relish after reading it in the Thanksgiving issue of Saveur in 2014. It is sweet, tart, onion-y goodness. This is one of the dishes that I always bring to Thanksgiving, and it always goes quickly! Not only is it great on turkey, but it is also the perfect complement to ham. If there is any leftover, mix it with some mayo and use it as a spread on a sandwich.

Ingredients:

  • 14 cup olive oil
  • 12 cloves garlic, minced
  • 1 medium yellow onion, thinly sliced
  • 4 cups fresh or frozen and defrosted cranberries
  • 2 sweet apples, such as Red Delicious, cored, peeled, and roughly chopped
  • 12 cups unsweetened apple juice
  • Kosher salt and freshly ground black pepper, to taste

To Prepare:

  1. Heat oil in a 6-qt. saucepan over medium. Cook garlic and onion until soft, 6–8 minutes. Add cranberries and apples; cook until cranberries burst and apples are tender, about 15 minutes. Add apple juice, salt, and pepper; boil. Reduce heat to medium; cook, stirring occasionally, until mixture is slightly dry, about 45 minutes. Let cool slightly and transfer to a food processor; pulse until coarsely ground. Serve cold or at room temperature.

Cheesy Mashed Potato Puffs:
A great way to use up leftover potatoes in a delectable brunch dish.
 
Ingredients:
 
  • 2 c. mashed potatoes
  • 3 large eggs, beaten
  • 1 c. grated cheese such as Parmesan or Gruyere, divided
  • 1/4 c. minced chives
  • 1/4 c. diced cooked bacon or ham, optional
  • Salt and freshly ground pepper
  • Sour cream, to serve
 
To Prepare:

  1. Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin.
  2. Whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, the chives, and ham. Season, if necessary, with salt and pepper. The seasoning will depend on how seasoned your mashed potatoes were to begin with
  3. Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining 1/4 cup of grated cheese.
  4. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through. Let cool for about 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, if desired.

Butternut Squash, Ricotta, and Sage Crostini:
This appetizer is sure to keep your guests happy before the main event!
 
Ingredients:

  • 1 butternut squash, peeled, seeded, cut into 1/2" cubes (about 4 cups)
  • 3 1/2T extra-virgin olive oil, divided, plus more for drizzling
  • 1 1/2t (packed) light brown sugar
  • Coarse sea salt and freshly ground black pepper
  • 24 fresh sage leaves
  • 3/4 c. fresh ricotta
  • 1/2 t finely grated lemon zest
  • 12 3/8"-thick baguette slices, toasted
  • Fresh lemon juice
 
To Prepare:

  1. Preheat oven to 425°F. Toss squash, 2 tablespoons oil, and sugar in a large bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let cool on sheet.
  2. Heat 1 1/2 tablespoons oil in a small skillet over medium-high heat. Add sage; cook until edges begin to curl and turn dark green, 1-2 minutes. Using a slotted spoon, carefully transfer to paper towels to drain. Mix ricotta and lemon zest in a small bowl. Season with salt and pepper.
  3. Note: Butternut squash, sage leaves, and ricotta can be made 1 day ahead. Cover and chill squash. Store sage airtight at room temperature. Cover and chill ricotta mixture. Bring squash to room temperature before serving.
  4. Spread 1 tablespoon of ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper. Top crostini with 2 fried sage leaves each.

Carrot Cake Pancakes:

Ingredients:

  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 1/4 c. chopped walnuts, toasted
  • 2t baking powder
  • 1t ground cinnamon
  • 1/4t salt
  • 1/8t freshly ground nutmeg
  • Pinch of ground cloves
  • Pinch of ground ginger
  • 1/4 c. brown sugar
  • 3/4 c. buttermilk
  • 1T canola oil
  • 1 1/2t vanilla extract
  • 2 large eggs, lightly beaten
  • 2 c. finely grated carrot (about 1 pound)
  • Cooking spray
  • 3T butter, softened
  • 2T honey

To Prepare:

  1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Pete's Greens | www.petesgreens.com
Pete's Greens | 266 S Craftsbury Rd, Craftsbury, VT 05826
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