Wednesday, February 25, 2009

Good Eats Newsletter - February 25, 2009

Please bring back your empty plastic bags when you pick-up. Thank you for helping with our recycling effort!

This Week's Share Contains
Mixed Colorful Carrots; Mixed Potatoes; Celeriac; Mixed Medium Beets; Garlic Cloves; Mix of Pea, Sunflower & Radish Shoots; Sprouted Beans; Garlic Cloves; Red Hen Pain au Levain; Champlain Orchards Apple Butter; Cabot Clothbound Cheddar.

Storage and Use Tips
Mixed Potatoes - You will find a variety of our favorite potatoes in your bags today, including Nicola (described in last week's newsletter), Viking (pink and purple skin with white flesh) and Adirondack Red (Red skin with pink and white flesh). All would be great in a potato salad, mashed separately or together or sliced for frying or baking en casserole. To maintain the beautiful colors, scrub these potatoes instead of peeling, if the recipe will allow. As mentioned last week, store your potatoes in a cool, dark environment away from onions. Cook's Illustrated goes a step further and recommends storing them with an apple in the bag.
Celeriac - Though entirely different in appearance from celery in the grocery store, celeriac is in the celery family. Also known as "celery root," it is grown for it's root instead of its stalk and has a hint of celery taste and smell. Peel celery root carefully so as not to loose too much of its cream colored flesh. Celeriac makes a tasty raw salad, though it should be mixed in with a bit of acid, like vinegar or lemon juice, to keep it from turning brown. It is also delicious in soups, casseroles, gratins, or boiled and mashed with potatoes. Celeriac should be stored unwashed, loosely wrapped in a plastic bag in your refrigerator.
Garlic Cloves - Sadly, our garlic harvest from last year is on its last legs. We've been getting some comments lately that members have peeled their garlic only to find that one or more cloves have rotted in the head. This week we've gone ahead and separated the cloves and taken a peek to make sure that everyone receives their garlic before it goes brown. The cloves will be in their own paper bag within the larger vegetable bag. Store these cloves in your fridge deli drawer for best results. If you have any heads of garlic left from prior shares, your best for keeping would be to toss them in the fridge too.
Sprouted Beans - The sprouted beans in your share today are a mix of red, green and black lentils; adzuki; fenugreek; and mung. The beans sprout easily in the headhouse and pack a lot of nutritional punch into a small package. If you haven't already read it, Wikipedia gives a good rundown on the nutritional benefits of bean sprouts. These are perfect as a snack; tossed into a salad; garnish for soup or chili; or used in a stir-fry. It's hard to find nutritional information about the effects of cooking sprouted beans. However, most likely, the heat would kill some or all of the beneficial enzymes in the sprouts. Keep sprouts refrigerated and rinse and drain just before use.

Pete's Musings
Our first greenhouse is growing and in great shape. We have thousands of onions up, hundreds of tomatoes and peppers, and lots of other early greenhouse transplant crops such as scallions, pac choi, cilantro, Napa cabbage and more. Also 40 by 100 ft of greenhouse greens are about 10 days from harvest. These include arugula, mustard and tatsoi. You'll see them mixed with the shoots from the shoot room in a of couple weeks.

We are adjusting the shoot mixture, greatly increasing the proportion of pea and sunflower shoots and reducing the radish that is awfully spicy. We have finally figured out how to grow pea shoots. They are tricky but taste great, so our perseverance has been worth the effort.

We're hoping for some consistent sunshine in the forecast. The unheated greenhouses are ready to start growing, but just don't do much when the weather is so cloudy. This is the leanest time of year and we are eagerly awaiting new growth. Thanks for signing up for this share. We were worried that with current economic fears signups would be reduced, but we are close to the number we were shooting for and really appreciate your support. -Pete

A Few More Spring Share Spots Left
We are close to closing the Spring Share, but can still accommodate 10-15 more members. If you know of somebody who would enjoy this transitional season, from root crops to spring greenhouse growth, please encourage them to sign-up. All the details are available on our Good Eats pages. Thanks!

Still Searching for a Richmond Site
As those of you who used to pick-up at NOFA know, we have been furiously searching for a location in Richmond near the highway. I've had 3 places that looked promising, but all have fallen through. We are attempting to use our fuel and time as efficiently as possible, and thus are concentrating our route. Staying right at the exit would help us out a lot. If anyone has a suggestion of a location right by exit 11, please shoot me an email. It could be a business with a similar world outlook or even somebody's house.

Looking or a New CSA Manager
Do you read this newsletter each week and think, "I could write that," or, "I could write that better!"? We are looking for somebody to pick up the reigns of managing our GOOD EATS shares as well as other creative marketing tasks. The position requires someone who is passionate about sustainable agriculture and cooking with local food. Interested? Click here to find out more.

Bulk Order - March 11th Delivery
March 11th will be our final bulk order delivery for the season. Our bulk order prices are close to the prices we offer to stores, so it's also a great way to save money. As the variety of extra veggies to sell in bulk is getting pretty narrow, we decided to include frozen strawberries from Four Corners Farm in Newbury, VT, on this month's form. You can order Pete's Greens t-shirts as part of the bulk order too. They're a great way to show your support for local agriculture and our farm.

To place a bulk order:

  • Print & fill out our Order Form.
  • Mail your form and check to the farm to arrive no later than March 5th.
  • Pick-up your items on March 11th.
Find out more about our bulk orders here.
Molly Stevens Braising Class
Cookbook author and Vermont Fresh Network founder Molly Stevens will be conducting two classes on braising this Friday, February 27th, at The Store in Waitsfield. Molly wrote the James Beard award-winning book, All About Braising, the Art of Uncomplicated Cooking. Braising is an excellent cooking technique for making delicious meals out of less expensive cuts of meat. Molly applies this skill to vegetables, other cuts of meat and poultry as well. She will be preparing and serving dishes from the book at both an afternoon (2:30 to 4pm) and evening (5:30 to 7pm) class on Friday. Contact The Store for more details or to sign-up.

Localvore 'Lore
Next week we promise to get away from the apples, bread and cheese theme, but this week we are still enjoying the combination. A slightly different take than last week, our share includes Red Hen's classic Pain au Levain loaf. The Pain au Levain is made with 10% whole-wheat bread flour from Ben Gleason in Bridport, VT, and 90% organic flour from Quebec. The blend from Quebec is actually 80% grown in that province and 20% from Saskatchewan for its higher protein content. Pain au Levain is a classic, dense artisan loaf with a thick crust and chewy interior. It will last for several days stored in its paper bag in a drawer.

On weeks that we have Red Hen bread in the share, I get involved in the loaf deliveries. Red Hen bakes their loaves early in the morning. As their bakery is several stops into our CSA route, I pick up the loaves destined for Montpelier, Hardwick and Craftsbury on my way to the farm from Warren. I meet Tim at May Day studio with their loaves, then continue on to deliver bread to The Center for an Agricultural Economy in Hardwick and bring the remaining loaves for the CSA pick-up at Pete's. The smell of 70+ loaves of freshly baked bread in my Jetta could drive a hungry person mad!

Tim gets the balance of the loaves when he stops to setup the CSA site at Red Hen, and then continues on up to Burlington, and the rest of the sites.

Champlain Orchards contributed apple butter to the share this week to spread on your freshly baked bread. There is, of course, actually no butter or dairy of any kind in apple butter. Instead, it is a highly concentrated form of applesauce. To make apple butter, the apples are very slowly cooked down with cider or water until the sugar in the apples caramelizes, giving the mixture its distinctive dark brown hue. Because of the concentration of sugar, apple butter has a much longer shelf life than sauce. It can be kept at room temperature until the seal is broken. Once opened, however, keep it in the fridge.

Champlain Orchards makes their apple butter with cinnamon and other spices, but no added sugar. Perfect for glazing chicken or pork roast, the apple butter is also highlighted in Champlain Orchard's Bourbon Apple Butter Ribs recipe.

Finally, we are very excited to have Cabot Clothbound Cheddar in the share today. Aged at Jasper Hill Cellars, the clothbound cheddar can be very hard to track down in Vermont. Much of the cheese is sold out of state, as this San Francisco Chronicle article will attest. Named "Best of Show” at the 2006 American Cheese Society Annual Conference, this old world style cheddar is made from pasteurized milk and aged for 10-18 months. Jasper Hill describes Cabot Clothbound as "Sweet and caramel-like with a crystalline structure." I just call it "delicious cheddar."

Apple Butter and Cheddar Crostini
These crostini are the perfect combination of this week's share ingredients. Serve along side a shoot salad.

pain au levain, thinly sliced
apple butter
minced shallots
Cabot Clothbound Cheddar, thinly sliced

Preheat oven to 350F. Lay thinly sliced bread on a cookie sheet. Bake for 3-5 minutes, until just beginning to crust, but not turn color. Spread lightly with apple butter, sprinkle on a few pieces of minced shallots and place thinly sliced cheese on top. Place back in oven until cheese begins to melt.

Chicken and Sausage Gumbo
Thinking about Mardis Gras got me thinking about New Orleans, which got me thinking about gumbo. You can actually do this pretty locally. My husband Bob, who is in the kitchen now, is using sausage from Maple Wind farm, Pete's stock, and chicken from my neighbor. We subbed celeriac for the celery, frozen chives from my garden for the green onions, and also hit the freezer for parsley and peppers. Recipe adapted from The Chicago Tribune Cookbook. Serves 8.

1/3 cup vegetable oil
1 chicken, about 4 lbs, quartered
1/2 cup flour
1 pound andouille or kielbasa, cut into 1/4 inch-thick-slices (or crumbled)
2 cups each, chopped onion, chopped celery
1 cup chopped green onions
1/4 chopped parsley
5 large cloves garlic, minced
2 quarts chicken stock
3 bay leaves, crumbled
2 1/2 tsp salt, or to taste
1 tsp each: dried leaf thyme, freshly ground black pepper, or to taste
1/4 tsp cayenne pepper, or to taste
2 1/2 to 3 TB file powder
cooked rice or barley
hot pepper sauce to taste

Heat oil in a 7 or 9 quart heavy Dutch oven over medium heat. Add chicken quarters in single layer. Cook until brown on all sides. Remove and reserve chicken. Add flour to hot oil and stir until smooth. Cook and stir constantly, over medium-high heat, until roux is the color of cinnamon. Remove from heat. Stir in sliced sausage, yellow onions, celery, green onions, green pepper, parsley and garlic. Cook and stir over medium heat until vegetables are crisp-tender, about 10 minutes.

Stir in 1/2 cup of the chicken broth, scraping up brown bits from bottom of the pan. Stir in browned chicken, bay leaves, salt, thyme, black pepper and cayenne pepper. Stir in remaining broth. Heat to boil over medium heat. Skim off surface scum. Reduce heat to low; simmer, uncovered until chicken is tender, 35-45 minutes. Taste and adjust seasonings.

Remove chicken pieces from gumbo. Skim all fat from surface of gumbo. Remove skin and bones from chicken and discard. Shred chicken and add back to pot. Reheat to boil. Remove from heat; let simmer die down. Add file powder and stir. Let stand 5 minutes. Serve in soup bowls over rice or barley. Pass the hot pepper sauce.

Potato-Carrot Cakes
This recipe is adapted from City Market. They were cooking these easy and delicious pancakes at a colloquium I attended a year or so back.

1/2 cup plain yogurt
1 clove minced garlic
2 TB minced shallot
salt and pepper to taste

3/4 lb. potatoes, peeled
1/2 lb. carrots, peeled
1/2 cup minced shallots or onion
1 1/2 tsp salt
freshly ground black pepper to taste
1 egg, lightly beaten
1/4 cup breadcrumbs (made from local, stale bread)
1/4 cup canola oil for frying

Combine yogurt, garlic, shallot, salt and pepper. Set in fridge. Grate potatoes and carrots. Transfer to a large bowl; add onions, salt and pepper. Mix thoroughly. Mix in egg and breadcrumbs until combined. Divide into twelve mounds; flatten each to 1/4" thickness. Heat oil over medium-high heat. Add the pancakes. Cook until golden brown, 3 to 4 minutes per side. Drain; immediately sprinkle with salt. Serve with yogurt sauce.

Sprouted Bean Salad with Roasted Beets
I adapted this recipe from the Food Network site. The original recipe is attributed to Sophia Wakefield of the Harvest Bakery and Cafe, Jackson Hole, WY. I added beets for color and variety.

2 cups sprouted beans
1 cup roasted beets, in a small dice
1/3 cup minced cilantro leaves
3 TB lemon juice
3 TB sunflower or olive oil
1 TB muchi (spicy) curry powder
Pinch organic cayenne pepper
2 tsp soy or tamari sauce
1 tsp minced garlic
3/4 tsp stone-ground mustard

Toss all of the ingredients together in a serving bowl. Serve immediately.

Wednesday, February 18, 2009

Good Eats Newsletter - February 18, 2009

Important Share Information
Welcome to the new Fall - Winter Share! Your first pick-up is tomorrow (Wednesday). If you are unsure of your pick-up times, please visit our website's Pick-Up page. If you have any questions about your pick-up please email Nancy Baron or call 802.586.2882 x2.

When Picking Up Your Share Please:
  • Check off your share name on the pick-up list. Note that only one name is listed for the share. Be sure to look for your partner, if you don't find your name.
  • If you can't find your share name at all, do NOT take a share. Please contact Nancy right away and we'll figure it out.
  • Flip the page to find the pick-up instructions.
  • Follow the specific item list/instructions for the share you have selected to
    assemble your share. (Vegetarian or Not)
  • When splitting your share, coordinate with your share-mate to make sure that you DON'T take double the amount of any items.
This Week's Share Contains
Shallots; Nicola Potatoes; Yellow Storage Onions; Parsnips; Orange Storage Carrots; Red Cabbage; Rutabaga; Mix of Pea, Sunflower & Radish Shoots; Elmore Mountain Apple Cinnamon Bread; Champlain Orchards Malcoun Apples; Dancing Cow Bourree.

Storage and Use Tips
Shoots - Some people call these sprouts, but we like to call them shoots to distinguish them from the more common and less hardy sprouts like alfalfa. Today's shoots are a mix of sunflower, daikon radish and pea seedlings. They make an excellent stand-in for greens during the winter months in Vermont. We grow them in a sprout room, with artificial light, in our headhouse (connected to our heated greenhouse). Sprinkle them with cheese and toss them with salt, pepper and dressing for a green treat. Store shoots in your crisper drawer, where they'll keep through the weekend.
Rutabaga - Known as "swede" in the U.K., the rutabaga is believed to have originated as a cross between a turnip and a cabbage. Sweeter than a turnip, rutabagas are delicious boiled and mashed with butter (with or without potatoes). Rutabagas should be peeled before use. Keep them loosely wrapped in a plastic bag in your fridge.
Nicola Potatoes - These slightly waxy potatoes have a smooth yellow exterior and white and are creamy within. Nicolas are excellent for boiling, roasting and using in salads. Store in a cool dry place away from onions.

What To Do If You Have a Problem
Though we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up spot to find that one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away! Our goal is 100% satisfaction. If you can call or email Nancy as soon as you discover the problem, she may be able to resolve it the same day. Sometimes, a site host is able to find items a shareholder may have overlooked and the shareholder is able to go back Wednesday evening or Thursday morning to retrieve the items. I've also had shareholders who have mistakenly taken an item call me to see if they can deliver that item to the family who was shorted.

Our site hosts have instructions to distribute left over food by Thursday afternoon if we have not heard back from anyone. This assures that they don't end up with bad food on their hands. If you would like to receive an item that you missed at pick-up, you must contact Nancy by Thursday morning.

If we can't resolve your issue right away, a quick call or email ensures that you will get on the pick list for the following week.

Newsletter Intro
My name is Nancy Baron and I write the Good Eats newsletter each week. It goes out every Tuesday evening with helpful information, farm updates, the week's share contents, storage and use tips, localvore information and recipes. Pete will often chime in with farm updates, thoughts and pleas for feedback. Though we do try to get the newsletter out just as early as we can, we do like to wait until the share is finalized. Sometimes there are last minute changes to the contents and we want to make sure that you've got the right information to go with your pick-up.
If, as happens occasionally, there are changes to the share that occur after the newsletter has been sent, you may receive a follow-up email Tuesday night or Wednesday. If you have any feedback on the newsletter, recipe contributions or just general questions about the CSA, feel free to email me.

We also post each newsletter on our blog at It generally gets posted sometime on Wednesday. There's a good history there for recipes, farm stories and share contents.

Pete's Musings
Hi Folks, Welcome to our Spring Share!

We are excited as we have greens germinating in the greenhouse, thousands of sprouted onion seeds, and newly sown tomatoes. The farm is in much better shape than past springs as we have not spent the winter building greenhouses or buildings (although Steve has been plugging away at one little greenhouse), but rather organizing, planning, and preparing for our best year yet.
Thanks for joining-we can use a few more members, so tell your friends. We hope you enjoy the bounty of the Vermont spring. -Pete

Localvore 'Lore
Each week in this section we try to highlight some of the localvore items you'll be receiving at pick-up. We try to mix up what you'll receive each week, so that everyone gets to sample a wide variety of locally grown and produced food items. We do our best to source items from within 100 miles of the farm, directly if at all possible. Though we occasionally wander outside this radius, it's pretty rare. Our 100 miles allows us access to many interesting products from Quebec, New York, New Hampshire, and of course, most of Vermont. This week, we're staying pretty close to home with Apple Cinnamon Bread from Elmore Mountain Bakery, malcoun apples from Champlain Orchards and Dancing Cow Bouree cheese. I am thinking that there is a pretty good meal lurking between just those three ingredients and a bowl full of shoots and dressing.

Elmore Mountain is a beloved bakery in our neck of the woods, and bakes for the share just about every other week. Andrew and Blair do a fantastic job of sourcing their flour and other ingredients close to home. This week is no exception. Blair writes:
"The bread this week was inspired by our Maple Cinnamon Raisin Bread. We figured that a localvore version made with apples would be a delicious change. We used Cortland Apples from Champlain Orchards and roasted them in our oven to dry them out. We also added their fresh cider and maple sugar from Butternut Mountain Farms to sweeten the bread a bit."
In addition to having some of Bill Suhr's apples in the bread, you'll also be receiving a bag of malcouns. We work with Bill to see what is available each time we put apples in the share. Our goal is to keep mixing up the varieties to keep it interesting. Though Champlain Orchards is not completely organic, they do follow a low-spray regimine to balance the quality of the apples they produce with the environmental and health impacts.

Malcoun apples are named after a Canadian fruit grower, W.T. Malcoun. The variety is actually a cross between Macintosh apples and Jersey Blacks and was developed at the New York State Agricultural Experiment Station in Geneva in 1932. Malcouns are great eating apples and also make a good sauce and addition to salads.

Finally, in the share today we have the Bourree from Dancing Cow. Dancing Cow is located in Bridport, with a view of the Green Mountains to the east and the Adirondacks to the west. Steve and Karen Getz, owners and cheesemakers at Dancing Cow, have mostly Jerseys and Guernseys, with a bit of Shorthorn, Normandy, Holstein and Dutch Belt in the mix. Their cows are pastured during the warmer months and eat hay that was grown on the farm during the winter. Following sustainable principles, they use no pesticides, herbicides or petroleum based fertilizers on their fields. Steve and Karen are proud of the fact that they run a seasonal diary, with the cows giving birth in the spring and taking a break from the milking routine in the coldest winter months. From the milk, they lovingly handcraft raw milk cheeses, like the bourree. They describe the Bourre on their website as follows:
Bourree is a washed rind cheese with an earthy aroma, supple paste and a rich, creamy texture that melts into a beautiful smoky, meaty, lingering finish. Bourree is made from raw cow's milk, un-cooled, from only a single milking. The name Bourree comes from a French peasant dance with rapid foot movements, much like the cows when first turned out into lush, green spring pasture. Bourree is aged at the Cellars at Jasper Hill a minimum of eighty days and available directly from them. Bourree was a 2008 American Cheese Society winner.
Honey-Glazed Roasted Carrots and Parsnips

From Serves 8.

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.

Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Rutabaga, Potato and Apple Gratin
Adapted from Jame's Peterson's book, "Vegetables." Serves 6-8.

1 small garlic clove, peeled and finely chopped
3/4 cup milk combined with 1 cup heavy cream, or 1 3/4 cups half-and-half
2 medium (about 1 and one-half pounds total) waxy potatoes
1 rutabaga (2 pounds), peeled
3 medium apples, cored, peeled and sliced thin
1 cup (about 3 ounces) grated/crumbled Bourree cheese (cheddar works too)
salt and freshly groound black pepper
One-quarter teaspoon grated nutmeg

Preheat oven to 375 degrees F. Rub the inside of a large, oval gratin dish or square or rectangular baking dish with butter. Crush the garlic clove into a fine paste with the side of a chef's knife and combine it in a saucepan with the milk and cream.

Peel the potatoes -- keep them under cold water if you're not using them right away -- and slice them into three-sixteenth-inch-thick rounds with a mandolin, vegetable slicer, or by hand. Peel the rutabaga into rounds the same thickness as the potatoes. Cut the rutabaga in half to make the slicing easier. Bring the milk and cream mixture to a simmer.

Arrange the potato, rutabaga and apple slices in alternating layers in the gratin dish, sprinkling each layer with cheese, the milk and cream mixture, salt, pepper, and nutmeg. Save a fourth of the grated cheese for sprinkling over the top of the gratin. Bake for 1 hour to 1 hour and 15 minutes or until the top of the gratin is golden brown and the vegetables are easily penetrated with a paring knife.

Red Cabbage and Haluski
This recipe harkens back to my family's Slovak roots. A comforting meal on a cold winter's eve, it comes together surprisingly fast, even with homemade noodles. If you need to have meat with every meal, serve it up with some kielbasa. Serves 6.

1 onion, diced
3 TB butter
1/2 large head of cabbage (or 1 medium head), chopped
Salt & pepper to taste
A few good shakes of paprika
3 finely grated potatoes
2 tsp. salt
4 eggs, beaten
3 or more c. flour
Pinch of baking soda
2 TB melted butter

In skillet over medium-high heat, brown onion in butter. When browned, add salt, pepper, paprika and cabbage; simmer 5 minutes covered. Add a little water occasionally, as needed, until cabbage is tender.

Grate potatoes, add salt and beaten eggs. Add enough flour with baking soda to make a stiff dough. Drop by 1/2 teaspoon into boiling water. Boil about 8 minutes.* Drain and rinse with hot water. Add to prepared cabbage; stir well, heat through. Drizzle with melted butter.

*Cook's note: I like to send the batter through a potato ricer or spaetzle maker. It makes very quick work and the dumplings boil in less than half the time. You'll know they are ready when the rise and stay at the top of the water.

Tuesday, February 10, 2009

Good Eats Newsletter - February 11, 2009


This Week's Share Contains

Mix of Sunflower & Radish Shoots; Mixed Colorful Carrots; Daikon Radish; Red & White Beets; Green Cabbage; Shallots; Garlic; Frozen Squash Puree; Butterworks Farm Organic Yogurt; Vermont Soy Maple-Ginger Baked Tofu; Champlain Orchards Apple Cider; Oyster -or- Shiitake Mushrooms from Amir Habib.

Depending on the share you've signed up for (check the list at pick-up), you will also receive:

Carnivore Shares: Pete's Chicken Stock
Vegetarian Shares: Rhapsody Tempeh

Storage and Use Tips
Beets - One of our shareholders, Margi Swett came up with an idea for beets that she thought others might like. Here's what she had to say, "I've never eaten many beets and wasn't sure what to do with the variety and abundance I've received. My favorite has been to use them like 'winter tomatoes' in salads. I roast them and cube them and keep 'em in a tupperware container and add to our salads. Lovely color, and great flavor as well." In addition to throwing your pre-roasted beets into salads, they also make an easy addition to rice, soups and casseroles.
Daikon Radish - Great sliced thinly in soups and stir-fries, or grated in slaws and salads, these radishes will keep well wrapped loosely in a plastic bag in your crisper drawer.
Mushrooms - These delicate mushrooms are best used within a few days after pick-up. You will receive shiitake or oyster mushrooms. Remove the stems of shiitake mushrooms before cooking. Save the stems for making a stock. Store mushrooms in the refrigerator in a paper bag.

Share Wrap-up
I can't believe how quickly we have reached the final delivery of the share. THANK YOU to all who have participated this share period. We truly appreciate your support of organic, local agriculture and our farm in particular.

This is the first share period that I've done the localvore buying and deciding what goes into each delivery. It's been a blast designing the shares and finding recipes for everyone to try. We hope that you've enjoyed the contents we've brought to you each week.

To make sure we stay on track, we send out a survey at the end of each share period. Please check your email later this week for yours. We would really appreciate it if you could take a few minutes to give us your overall feedback on the share. We are always striving to improve and your input keeps us honest.

We hope that most, if not all of you, will be with us next share, along with some new faces. If you decide to skip the Spring Share, we'll keep you on our (less frequent) mailing list to keep you updated with upcoming bulk orders, share announcements and general farm news. Thank you again for being with us this fall and winter! -Nancy

It's Not Too Late to Sign-Up
Next week is our first Spring Share delivery. We can still get you in for the first delivery if your envelope arrives at the farm by this FRIDAY. We'll be sending out confirmations for the Spring Share this weekend or Monday. We are currently enrolling for the following shares:

Spring Share - Feb. 18th thru June 10th
Summer Share - June 17th thru October 7th
Meat Share - One in the spring and one in the summer
Enroll in the Summer Share by April 1st for a FREE Short Sleeve T-shirt!!!

Delivery Changes for the Spring
We have decided to make some changes to our delivery route at the last minute to carry us through at least the spring and summer shares. We are adding Sweet Clover in Essex to our route starting next week, February 18th. Also, this will be our final delivery to NOFA in Richmond. While we appreciate our shareholders in Richmond and cherish our relationship with everyone at NOFA, we don't have enough deliveries along that leg into town to justify the trip. We are busily searching for a spot at the Richmond I89 exit and will announce immediately if and when we find a new home.

Upcoming Classes and Conferences
The Vermont Foodbank’s Salvation Farms Lamoille Valley Gleaning Group is running a number of classes this winter and spring. Pre-registration is required and donations for the Vermont Foodbank are accepted. To register and find directions please email Rebecca Beidler or call her at (802)472-8280.
Sunday February 22, 3-6pm
A Winter Veggie Exploration
Hardwick United Church
This workshop will focus on cooking a variety of simple dishes with root vegetables. Learn what all of those roots are and find out what to do with them! Hands on cooking and tasting included. This class is being taught by Elena Gustavson, Sterling College Kitchen Manager, and former founder and manager of Pete's Greens Good Eats CSA. Find out more...

Saturday March 14, 2-4pm
Seed Ordering and Garden Planning Workshop
VT Foodbank’s Manosh Branch, Wolcott
Now is the time to plan your garden! High Mowing Seeds and Salvation Farms staff will lead you through the process of making small scale garden or container growing plans and assist you with picking vegetable varieties and seed quantities appropriate for your needs. Seeds will be available for purchase at a 10% discount and will benefit the Vermont Foodbank.

Saturday March 28, 4-6pm
Seed Starting with High Mowing Seeds
HMS greenhouse, Wolcott
Think starting seeds is only for commercial growers? Want to brush up on or expand your seed starting skills? Then you should join Salvation Farms and High Mowing Seeds for some hands-on experience starting a variety of seeds for transplant! Many sizes and varieties of seeds will be covered. Help High Mowing Seeds start seeds for their trial garden, and take home some starts of your own! In-depth instruction provided.
NOFA Vermont's Annual Winter Conference
Grow it Here! Innovations Toward Local Food Sovereignty
FEBRUARY 14 &15, 2009
Download the Brochure

Localvore Lore
Wow! We have quite a final share for you this week. It is with much fanfare that we deliver the Vermont Soy Maple-Ginger Baked Tofu. We are getting it before any of the stores for everyone in the share to try. Tim and I sampled it a couple of weeks back and agreed that it's a delicious new offering and we needed to have it in the share!

Vermont Soy has been thinking about doing a baked line of tofu ever since they introduced their firm-style in 2007. Baked tofu, already marinated and cooked, can go directly into recipes, no preparation required.

Jamie Griffith from Vermont Soy was very enthusiastic about developing the baked tofu. It's his recipe that you will be trying this week. According to Sophia Light Smith at Vermont Soy, "We really wanted to flavor the first baked tofu with maple. It's the quintessential Vermont ingredient." In addition to the organic Vermont soybeans and maple syrup, the baked tofu ingredients include wheat-free tamari, maple syrup, garlic powder, and ginger powder.

The Maple-Ginger Baked tofu will be making its way into local stores in mid-March. Vermont Soy also has two more baked tofu varieties on its radar. If you have any suggestions for flavorings, or want to provide feedback on the Maple-Ginger Baked in today's share, please contact Sophia Light Smith at Vermont Soy.

I'm so glad that we were able to get Amir's mushrooms in the share again. We were scheduled to have them in January, but Amir lost his entire crop during the cold snap. On the night that it hit 10-below outside in Colchester, Amir mistakenly turned the thermostat off in his growing environment. When he came back in the next morning, it was in the 20's where the mushrooms were-the coldest it had ever been. It decimated everything and he had to start growing anew at that point. Happily, Amir's new crop of mushrooms grew just fine and he harvested everything he had today and delivered it to the farm.

Everyone will also be receiving a gallon of Champlain Orchards apple cider and a quart of organic yogurt from Butterworks farm. There's a mix of plain and flavors, non-fat and whole milk, at the sites. Please take a look through what's there when you arrive.

For the vegetarians, we scored some Vermont-made tempeh from Rhapsody in Montpelier. In addition to being a tempeh producer, Rhapsody runs a vegan buffet next door to the Savoy Theater. Here's what their website has to say about their tempeh:
Tempeh (pronounced tem-pay) is a traditional cultured soyfood from Indonesia. It is made from whole soybeans that are inoculated with natural spores. The soybeans are then incubated for 24 hours, and the result is tempeh. Because of this natural fermentation process, tempeh is one of the best sources of digestible vegetable protein, carbohydrate, and fat. In addition, it contains B vitamins, zinc, calcium, manganese, magnesium, iron, and fiber.

We make our tempeh in small batches in Montpelier, using local and organically grown beans from Aurora Farms in Charlotte, Vermont. Because we source the beans from a local farmer and oversee the transporting, as well as cleaning and processing them ourselves, we are able to insure that the integrity of the beans is not compromised in the transition from farm to table.
For the carnivores, we have Pete's chicken stock. Jodi has been working hard on our recipe and I'm sure you'll agree that she has done a great job! This week's stock has more chicken flavor and gelatinous consistency than the last batch we gave out. Not only will it make a great base for soups, but should reduce beautifully in pan sauces and gravies.


Cider Pan-glazed Tempeh Recipe
I adapted this recipe from Heidi Swanson served it over cooked wheat berries and kale. As long as you've got it in the pantry, why not serve it over cooked barley with a bit of sauteed cabbage. Serves 4.

1 cup apple cider
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh or extra-firm tofu (not baked)
2 tablespoons olive or sunflower oil

Put the cider in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.

Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

Put the oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the cider mixture into the pan and simmer for 10-15 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tofu drizzled with any remaining sauce.

Miso Soup with Maple-Baked Tofu and Udon Noodles
Quick, satisfying and delicious this recipe easily comes together with the share ingredients after a hectic day at work. Serves 4.

5 oz (150 grams) udon noodles
2 tsp sunflower oil
2 cloves garlic minced
2 shallots sliced thin
1 quart chicken stock
2 carrots sliced thin
2 daikon radish sliced thin
2 cups chopped cabbage
8 oz mushrooms sliced thin
8 oz maple-ginger baked tofu, cubed
2 TB miso diluted in 1/4 cup of hot water
tamari or soy sauce to taste

Boil udon noodles according to package directions. Drain, rinse and set aside. Meanwhile,
heat the oil over medium heat in a large pot. Add garlic and shallots, saute for 2 minutes. Add chicken stock, carrots, daikon and cabbage. Simmer for 10 minutes. Add mushrooms and simmer for 10 minutes more. Add noodles and tofu and simmer until heated through. Remove from heat. Stir in miso and tamari. Taste and adjust seasonings.

Squash Cornbread
One of our shareholders, Rich Conte, wrote, "I wanted to share this recipe for squash cornbread I have been using for quite a long time now and we love it. It is a natural considering the great squash and cornmeal you provide." Enjoy!

3/4 cup cornmeal
1 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1 cup cooked squash puree
1 egg, beaten
1/4 cup oil or melted butter
1/2 cup frozen corn kernels
1 TB cold butter, cut into tiny pieces

Preheat oven to 350F. Butter an 8" cast iron skillet. In a large bowl, whisk together dry ingredients. Whisk the egg and oil into the squash puree. Add to the dry ingredients. Mix lightly. Add the corn kernels and mix just until combined. Pour into prepared cast iron pan. Dot with butter. Bake for 30-40 minutes, until tester comes out clean.

Shoot Salad with Chiffonade of Beet and Radish
Adapted from To make this a main course salad, sprinkle on cubed baked tofu and serve with squash cornbread. Serves 6 as a first course.

5 tablespoons white-wine vinegar
2 tsp minced shallot
salt and pepper to taste
6 tablespoons olive or sunflower oil
1 tsp sesame oil (optional)
1 pound beets, cooked, chilled, peeled, and grated coarse

2 cups coarsely grated daikon radish
4 cups shoots, rinsed well and spun dry

In a small bowl whisk together the vinegar, shallot and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the shoots with the remaining dressing. Arrange the shoots, the beets, and the radish decoratively on 6 salad plates.

Wednesday, February 4, 2009

Good Eats Newsletter - February 4, 2008

Thank you for bringing back your empty plastic bags!

This Week's Share Contains
Orange Storage Carrots; Yellow Storage Onions; Celeriac; Banana Fingerling Potatoes; Frozen Strawberries; Gold Ball Turnips; Sunflower & Radish Shoots; Elmore Mountain Roasted Potato and Onion Bread; Ploughgate Creamery Cowslem Cheese;

Depending on the share you've signed up for (check the list at pick-up), you will also receive:

Carnivore Shares
: Pete's Chicken (or Maple Wind Farm Chicken)
Vegetarian Shares: Jasper Hill Bayley Hazen Blue Cheese & Deborah's Eggs

Storage and Use Tips
Frozen Strawberries - Like a couple of weeks ago, these berries are from Four Corners Farm in Newbury, VT. We bought and froze them in June to supplement our own crop. For best results, keep frozen until ready to use. The green hull that is still attached is best removed by scraping off with a spoon while the berries are still frozen. If you allow them to thaw without removing the hull they end up being extremely messy to work with.
Celeriac - Celeriac also goes by the name of celery root. Local Banquet had a wonderful article on Celeriac this past fall. The article includes some interesting history and delicious recipe ideas. Celeriac should be stored unwashed, loosely wrapped in a plastic bag in your refrigerator.
Gold Ball Turnips - Gold balls have a taste similar to rutabagas. These turnips were described in 1879 as "Skin very smooth and quite yellow; flesh yellow, softish, and fine flavored, ... highly esteemed in Scotland and the north of England." Try pickling the turnips, mashing with butter, or cubing and using in soups and stews. I often use turnips in place of celery in cooked recipes like chicken soup and the chicken and biscuits below. Though celeriac is probably a better substitute for the celery similar taste wise, I value my celeriac too much to use in a stock, or in any recipe where the flavor may get lost. Keep turnips loosely wrapped in a plastic bag in your crisper drawer.
Banana Fingerling Potatoes - Quite frankly, one of the very best potatoes. Cut these into 1 1/2" chunks, toss liberally with oil and salt and roast in a 400F oven until crispy and golden at the edges. It doesn't get much better than that! Store in a cool dry place away from onions.

Sign-Up Now for Nonstop Deliveries

Next week is our final delivery of the Fall/Winter share. Our Spring and Summer Shares are very popular and always sell out. If you don't want to miss a single week of GOOD EATS deliveries, please have your envelope to the farm no later than Weds. Feb. 11th (that's next week!). We are currently enrolling for the following shares:
Spring Share - Feb. 18th thru June 10th
Summer Share - June 17th thru October 7th
Meat Share - One in the spring and one in the summer
Enroll in the Summer Share by April 1st for a FREE Short Sleeve T-shirt!!!

Example Mid-April Share:
  • ½ lb. Mesclun
  • 1 bu. Parsley
  • 1 bu. Scallions
  • 3 lb. Carrots
  • 1 bu. radishes
  • 2 lb. beets
  • 1 bu. Chard
  • 2 lb. Fingerling Potatoes
  • 1/2 lb. Oyster Mushrooms
  • 1 Loaf Pain au Levain
  • 1/2 gal. Champlain Orchards Apple Cider
  • 1/2 lb. Bonnieview Farm Sheep Feta
Pete's Musings
A couple of weeks ago Meg and I had the incredible experience of visiting our good friends and past Pete's Greens employees Isaac and Melissa in Panama. Isaac and Melissa are on a two year Peace Corps stint in Panama working in a remote village on sustainable agriculture issues.

The visit was a real eye opener for me. The average daily wage for manual labor there is $6 and many people are not even able to get a job. It is very much a subsistence lifestyle and they chiefly grow rice, corn, yucca, and a diversity of tropical fruits. The hills are very steep and they grow dryland rice on slopes so steep that you have to use your hands to climb them. Unfortunately, the hills have been deforested for decades and the combination of their steepness and the really hard rain they receive daily in the summer months has left virtually no topsoil.

It's a very tough situation as there is little fertility left even in the bottomland soils and there are no major animal operations or other sources of organic matter to rebuild the soil. Isaac and Melissa are working hard on composting and other forms of fertility building and many of the folks in town are receptive to their ideas.

I left very much appreciating the fertile soil we have in Vermont and particularly at our farm. It also got me pondering all the inputs we use on our farm such as manure and other compost materials from local dairy farms. I think that as energy costs increase and the sustainability of large-scale dairy farming in Vermont becomes more questionable we are going to have to be more nutrient self-sufficient on our farm. -Pete

Join our Facebook Group!
It's official. Pete's is now part of the social networking revolution. Okay, perhaps we're not that edgy, but we do now have our own Facebook group. Please join our group to connect to other CSA members, share ideas and swap recipes and tips. The more who participate the better the group will be!

Upcoming Classes and Conferences

The Vermont Foodbank’s Salvation Farms Lamoille Valley Gleaning Groups’ Winter Workshop Schedule
All workshops are free and open to the public except LCNCRD workshops. Pre-registration is required and donations for the Vermont Foodbank are accepted. To register and find directions please call Rebecca Beidler at (802)472-8280 or email

Sunday February 22, 3-6pm
A Winter Veggie Exploration
Hardwick United Church
This workshop will focus on cooking a variety of simple dishes with root vegetables. Learn what all of those roots are and find out what to do with them! Hands on cooking and tasting included.

Saturday March 14, 2-4pm
Seed Ordering and Garden Planning Workshop
VT Foodbank’s Manosh Branch, Wolcott
Now is the time to plan your garden! High Mowing Seeds and Salvation Farms staff will lead you through the process of making small scale garden or container growing plans and assist you with picking vegetable varieties and seed quantities appropriate for your needs. Seeds will be available for purchase at a 10% discount and will benefit the Vermont Foodbank.

Saturday March 28, 4-6pm
Seed Starting with High Mowing Seeds
HMS greenhouse, Wolcott
Think starting seeds is only for commercial growers? Want to brush up on or expand your seed starting skills? Then you should join Salvation Farms and High Mowing Seeds for some hands-on experience starting a variety of seeds for transplant! Many sizes and varieties of seeds will be covered. Help High Mowing Seeds start seeds for their trial garden, and take home some starts of your own! In-depth instruction provided.

NOFA Vermont's Annual Winter Conference

Grow it Here! Innovations Toward Local Food Sovereignty
FEBRUARY 14 &15, 2009
Download the Brochure

Localvore Lore
We've got quite the selection of localvore goodies in the share this week. Let's start with the items everyone is getting: Elmore Mountain Roasted Potato and Onion bread and Cowslem cheese from Ploughgate Creamery.

Andrew Heyn, owner and baker at Elmore Mountain was particularly excited about the bread this week, "We wanted to use some of Pete's Veggies in our bread, so we got 50 lbs. of his yellow Nicola potatoes and 50 lbs. of his onions. We chopped them up, tossed them with Quebec sunflower oil and sea salt and slow roasted them in our wood-fired oven. The slow roasting caramelized them to a golden brown and really brought out their full flavor. We kneaded everything into Quebec bread flour and whole wheat, spring water, sea salt and yeast. It should be a delicious bread with the Ploughgate Cowslem, Bayley Hazen Blue cheese, as well as Pete's Chicken."

As I know he and/or Blair will be delivering the bread any minute now, my mouth is already watering!

I swung by both Ploughgate and Jasper Hill to pick-up the cheeses in the share today. Marissa and Princess run Ploughgate Creamery, a small operation on the outskirts of East Craftsbury. Marissa was there to greet me and I got a brief tour of their small, but very efficient facility.

Like most cheese operations, you must leave your shoes at the door and put on a pair of "clean" clogs or boots that are worn only in the cheese-making areas. We went into the production room where they have a 50-gallon vat on loan from Jasper Hill. This allows them to make 35-50 gallons of cheese at a time, which is perfect for their current needs. They get the milk themselves using milk pails from a few select local farms, including Bonnieview, Born Again Acres and Neil Fromm's place that is a part-time Jersey milking operation.

Ploughgate has a walk-in cooler where they age their white-rinded cheeses. They inoculate the cooler with a bit of white mold spores to ensure that they will get the desired rind. They also keep the Cowslem in the cooler. Any bloomy-rind cheeses are aged up at Jasper Hill.

The Cowslem in the share today is a fresh soft cheese made with organic cows milk. It is a fromage blanc style cheese, which is in the same family as cream cheese, quark, and crème frâiche. It is called “Cowslem” which is another Scottish word, which refers to the gleam of the evening star that the cattle were driven home by. It can be used in either sweet or savory recipes, used as a spread or eaten alone. Some suggested uses are: as a base for a dip; on top of strawberries and topped with maple syrup; or substitute it in recipes that call for cream cheese, ricotta, yogurt, or other soft cheeses, such as lasagna, cheesecake or stuffed shells. Of course, the Cowlsem spread on warm slices of roasted potato and onion bread and covered with shoots would make an exceptional lunch anytime of year. The cheese should keep well in your fridge for a good 10 days.

Vegetarians are hitting the jackpot with Bayley Hazen Blue cheese today. One of Jasper Hill's most popular cheeses, it is a natural rinded blue cheese. According the Jasper Hill Website, "Bayley Hazen is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. Ayrshire milk is particularly well suited to the production of blue cheese because of its small fat globules, which are easily broken down during the aging process. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter."

Vegetarians are also getting a dozen of Deborah's eggs. You may remember that Deborah inherited her chickens from Pete's and has been taking care of them since the fall at her home up the road in Albany. Deborah will soon be increasing the number of laying hens at her place, allowing us to include eggs more frequently during the Summer Share.

Carnivores should not fret about the cheese and eggs, as they will be receiving a Pete's chicken. I had been under the assumption that we cleared the freezers back in October. However, we still had more at the commercial freezer warehouse and that's what's in the share today. We ended up a few chickens short, so folks that pick-up at NOFA will be receiving their chickens from Maple Wind Farm in Huntington. All the birds were raised on pasture.

Chicken and Dumplings
All I can say is, "Yum!" Chicken and dumplings has to be comfort food at its very best. Adapted from Use a wide pot so the dumplings don't stick together. Serves 6.

For the soup
2 tablespoons sunflower oil, bacon fat or olive oil
1 (3-pound) chicken, cut into pieces
1/4 cup flour, seasoned with salt and pepper to taste
1 medium yellow onion, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 medium gold ball turnips, cut into large chunks
1 bay leaf
1 sprig thyme
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
4 cups chicken stock or low-sodium chicken broth

For the dumplings
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream

Heat the oil in a wide, heavy pot with a tight-fitting lid. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside. Add the onion to the pot and cook for 2 minutes. Add the carrots, turnip, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more. Stir in the stock. Return the chicken to the pot, cover, and simmer for 15 minutes.

Meanwhile, in a large bowl, combine the first five dumpling ingredients. Add the cream and mix until just combined. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the shoots.

Celery Root Soup with Blue Cheese
This recipe comes from my absolute favorite local cookbook, Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli. Serves 4.

1 medium celeriac, about 1 lb., peeled and cut into 1" chunks
3 cups whole or 2 percent milk
1/2 tsp coarse kosher salt, plus more to taste
1 cup chicken stock, preferably low sodium
2 ounces crumbled (about 1/2 cup) best-quality blue cheese, plus more for garnish if desired
1 tsp freshly squeezed lemon juice

In a medium saucepan, bring the celery root, milk and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root. Carefully pour the celeriac and milk into a blender and blend (or use an immersion blender). Add the chicken stock and the blue cheese and blend until completely smooth. Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.

Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Serve atop sunflower and radish shoots with roasted potato and onion bread spread with Cowslem cheese on the side. Serves 4.

1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup sunflower oil
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon dried, crumbled tarragon
Fine sea salt
Freshly ground black pepper

2 TB olive or sunflower oil
2 pounds fingerling potatoes, cut into 1 1/2" chunks
1 tsp kosher salt
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
1 small onion, chopped
2 hard-boiled eggs, peeled, chopped
2 cups shoots

Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper. Preheat oven to 400°F. Toss potatoes with salt and oil. Spread out on a baking sheet and roast until edges begin to brown, stirring occasionally, about 45 minutes to an hour. Remove from oven and let cool slightly.

Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Place warm potatoes in medium bowl. Add bacon, eggs, onions, and vinaigrette. Toss well and serve over shoots.

Strawberry Ice Cream with Cowslem & Honey
Based on a recipe from Makes 1 quart.

3/4 pound strawberries, hulls removed and softened, but not thoroughly thawed
8 ounces Cowslem cheese, softened
1/2 cup plus 2TB honey
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream

Coarsely chop strawberries and in a blender purée with all remaining ingredients except cream just until smooth. Stir in cream and freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.