Monday, November 23, 2009

Good Eats Newsletter - November 24, 2009

This Week's Vegetable Share Contains
3 lbs of Potatoes*; 2lbs Yellow Storage Onions; 2lbs Orange Carrots; 1/2 Bunch of Scallions; 1 Stalk of Brussel Sprouts; 3.5# bag of Pumpkin Puree; 1 Bunch of Upland Cress; 1 Bag of Mesclun Greens plus...

1 Bag of either Lettuce -or- Escarole.

*Note: Some members will receive Norland potatoes, others will get Nicola, while others will get a mix of these plus possibly Adirondack Pink and/or Blue.

Localvore Offerings Include

Red Hen Winter Squash Bread
Pa Pa Doodles or Gopher Broke Farm Eggs
Champlain Orchards Cortland Apples
Organic Quebec Grown Rolled Oats

Happy Thanksgiving!

We did our best to put together a Thanksgiving feast for you this week. All the usual suspects are included - potatoes, carrots, yellow onions and apples for making stuffing, apples and pumpkin puree for making pies, eggs for baking, plus some greens to round out your diet. Along with the cranberries from two weeks ago and the maple sugar from last week, we hope all this great food will come together at your table this week for a fantastic local meal.

Bulk Orders

The first bulk order pick up went well and we look forward to making this a regular occurrence through the winter. There will be some bulk orders delivered to sites this week with items that weren't available last week. Please make sure you leave these behind for those for whom they have been packed.

The next bulk order will go out December 9th. We need all orders in by this Friday Nov. 27, and we have a mail holiday on Thursday, Thanksgiving Day. Please try to get your orders right away! Please visit the bulk order page to download the order form.

Gopher Broke Pastured Turkeys Still Available
We have less than 20 turkeys left but still have a good range of sizes available. Email if you'd like a copy of the current list of available turkeys. They can be added to your bulk order.

We also have Pete's Pastured Chicken. Click here to go directly to the chicken page where you can download an order form.

Storage and Use Tips

Pumpkin Puree - Hooray for pumpkin puree! We are mighty pleased to have developed an efficient method for pureeing squash and pumpkin. Winter squash is versatile, it is packed with nutrition, it's delicious, and freezes very well so having a stockpile feels wonderful. You can use the puree in any recipe calling for winter squash or pumpkin. Pumpkin is a bit sweeter than squash, but generally in most recipes they can be used interchangeably. The puree is coming to you frozen in a bag. It's approximately 6 cups of puree. If you won't use the whole thing at once, thaw it, take what you need and then pour the remainder into containers and refreeze right away. I like to freeze mine in 2 cup or 4 cup portions. This is some of the sweetest pumpkin we have ever tasted.

Escarole - With broad, pale green leaves escarole is less bitter than other members of the chicory family. You can tear some and add it to your salad. It also benefits from cooking. Try sauteing the escarole and adding it to your pasta. Or chop it up and add it to a soup. You can store escarole, loosely wrapped in a plastic bag in your crisper drawer for up to a week.

Localvore Lore
Red Hen Baking Co. baked some special bread for us this week...

This week we’ve made a Thanksgiving treat: Squash bread! You probably saw the photos a few week’s back of the crew at Pete’s processing vast amounts of squash. Well, we’ve taken a load of that puree and put it into this week’s bread along with some maple syrup from the Von Trapp Farm in Waitsfield and a bit of Nitty Gritty Grains (Aurora Farms) cornmeal for a little crunch. The flour, of course, is the same VT flour that we’re using in Cyrus Pringle bread, so this is a real indigenous VT treat. We made a test batch of this bread last week and it keeps quite well, so you could easily save this bread for Thursday’s feast without a problem. If you feel that it’s gotten a little too hard for your liking, moisten the outside and stick it in a 350 degree oven for 7 or 8 minutes and it will come right back to life. Enjoy, and happy Thanksgiving! ~Randy

Meanwhile, to inspire pie making we have sent along Cortland apples from Champlain Orchards. Cortlands are of course the standard for making apple pie. And to instigate even more pie (isn't that what Thanksgiving is all about?) we have Pa Pa Doodles and Gopher Broke Farm eggs which can be combined with the pumpkin puree for the classic pumpkin pie.

We have the first of the product we'll be bringing you from our friends in Quebec over this share period. Over the last several years we have developed great relationships with several growers and producers there who produce products that we are unable to source here in Vermont. We have certified organic rolled oats this week that are grown just over the border in Compton, Quebec. Michel Gaudreau is an organic champion in Quebec. He grows his own 300 acres of organic crops, and by offering milling and storage capability to other area farmers he enables them to grow thousands more acres of organic grains and beans. Among the organic grains and beans that pass through Golden Grains are barley, oats, wheat, spelt, rye, soybeans and yellow eye beans.

It's always an adventure making this journey. Crossing the border with a truckload of food products is, well, sometimes kind of a crap shoot. You never quite know what is going to happen... Last time I rolled through, the customs guy asked me a few questions and then said "have a nice day" and on I went. This time though, they wanted the FDA's Prior Notice document. Arg. I had called ahead of time to clarify whether I needed it for this trip and the products I'd be carrying, and had thought that the customs officer and I understood each other clearly and that the document was not required. Wrong. After an hour and a half of deliberations at US customs over what to do now, it came down to two choices, go back to Canada and dump the product, or figure out how to get a copy of the form. The form can only be filled out on line and then they want the hard copy print out. I got back in the truck and headed back to Canada where I drove around with my laptop in the tiny town looking for a wireless signal or a willing business. Finally, from a truck stop restaurant, I called my spouse who was at home in Waterbury. For the next 45 minutes, I talked him through the incredibly detailed form which was finally faxed through to me to the truck stop. Nearly three hours later I recrossed the border with paperwork in hand and all of our Quebec products on board. What we do for local food!


Apple Pie
This is my favorite apple pie recipe. The pie is made with honey rather than sugar. The honey flavor comes through in the pie and gives the pie a rich, decadent flavor.

2 cups flour
1 tsp salt
1 tsp sugar
1.5 sticks cold butter cut into 1/4" slices
Ice water

Pie filling:
7-8 Cortland apples, peeled, cored and sliced 1/4" thick
2/3 cup honey
3 TB flour
1 TB lemon juice
2 TB melted butter
1 tsp cinnamon

For the crust
Place flour, sugar and salt in a food processor and give it a quick pulse to mix. Toss in the slices of cold butter. Using the pulse button, pulse 7-8 times for 1 second each time until the flour butter mixture looks like very coarse cornmeal. Run a fork through it and look for butter chunks. The largest chunks should be pea sized or a bit larger (high bush blue berry sized?). Transfer to a mixing bowl. Pour in 1/3 cup of water and fold flour in from outer edges of bowl with a rubber spatula. The goal in mixing water into the dough is to do it with as few strokes as possible so use some strategy. You will need to add more water, depending on how cold your butter is, moisture content of flour etc. You may need as much nearly another 1/3 cup but probably not quite that much. As soon as it starts holding together, use your hands to gather the dry flakies that resist capture and form the dough into two equal sized balls. The dough wants to be just moist enough to come together, and not so dry that your balls want to crack apart again. Press your dough balls into flattened rounds and proceed to rolling it out if you are ready. If you aren't, wrap your flattened rounds in plastic and refrigerate (can be made a couple days ahead).

For the filling
Melt the butter and if your honey is thick and creamy, let it heat along with butter so that it is easier to blend with the apples. No need to heat it lots, just enough to make it pour easier. Pour the honey/butter mix over the apple slices in a large bowl and mix to coat. Add the flour, cinnamon, lemon juice.

Assemble your pie and bake at 425°F in the middle of your oven for 30 mins. Then turn the temp down to 350°F and bake until lightly browned and bubbling - another 15-25 mins.

Pumpkin Pie
This one comes straight out of the Joy of Cooking. It's my favorite recipe for this classic pie and I have made this pie probably 50 times. It is that good. You really can use anything from heavy cream to milk, and even low fat works fine. Some cream content elevates this pie from real good to dreamy though.

Prepared pre-baked pie crust
2 to 3 large eggs (2 for more pumpkin flavor, 3 for more soft custardy pie)
2 cups pumpkin puree
1 1/2 cups light cream or mix 3/4 cup heavy cream and 3/4 cup milk
1/2 cup sugar
1/3 cup firmly packed light or dark brown sugar (or maple sugar!)
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated or ground nutmeg
1/4 tsp ground cloves or allspice
1/2 tsp salt

Position rack in the center of the oven. Preheat oven to 400°F.
Make pie crust and bake at 400°F for 20-30 minutes or until golden brown (see notes below on pre-baking your crust). Remove the pre-baked crust, paint the inside of the crust with egg yolk (I use my fingers for this) and bake for another 2 minutes to set the egg wash.

Turn oven down to 375.
Whisk the eggs together in a large bowl.
Add the rest of the ingredients and whisk together thoroughly until combined.
If the crust has cooled, warm it in the oven until it is hot to the touch.
Pour the pumpkin mixture into the crust and bake until the center of the filling seems set but quivery - like jello - when you nudge the pan. Should take roughly 45 minutes but this varies by oven, depth of the pie plate etc. Could be 55 minutes.
Remove the pie and let cool completely on a wire rack. Leftover pie should be refrigerated!

Pre-baking your crust
The only thing a little tricky about making pumpkin pie is that you are supposed to pre-bake the crust first and paint it with egg yolk to help keep it from getting soggy. Follow the directions in the apple pie recipe above for making the crust, and roll it out and shape your crust in your pie plate. If you just stick the pie plate in the oven now to pre-bake, your crust will shrink and slip down the sides of the pie plate. You have to somehow hold it in place while it pre-bakes for 20 minutes.

Preheat the oven to 400F.
Press a piece of aluminum foil, shiny side down, into/on top of the crust you have shaped in your pie plate. You need the aluminum foil to be depressed into your pie plate enough so that you can fit a slightly smaller pie plate nested in/on top of your prepared crust. The weight of the smaller pie plate will hold your crust in place while it's baking. (Alternatively, you can use uncooked rice or beans poured into the aluminum foil to hold the pie crust in place.) Bake for 20 minutes to set the crust. Then remove from oven, remove the pie plate weight(s) and aluminum foil. Prick the crust with a fork if it has puffed up. Then return to the oven and bake for 5-10 minutes more until golden brown all over.

Thai Winter Squash Soup
In case you are inspired to make something non traditional this week, here's a soup that makes use of the remainder of the pumpkin puree after you have made the pie above. Having puree in hand makes this a super easy soup to put together and this soup is a flavor explosion. In traditional Thai fashion, it combines sweet, sour and salty flavors and has a kick too. The lime and coconut both come through beautifully.

Vegetable oil
1 onion,
3 cloves garlic
2 thumb sized pieces of ginger
3-4 cups of winter squash or pumpkin puree
1 qt chicken or vegetable stock
3 TB Fish sauce
2.5 TB brown sugar (or maple syrup, or maple sugar)
2 TB Lime juice
1 can coconut milk
1/8 tsp crushed red pepper

Puree the onion, garlic and ginger in a food processor. Put a small amount of oil in a sauce pan over medium heat. Add the onion, garlic, and ginger and stir for 1-2 minutes until fragrant. Then add the pumpkin puree, stock, fish sauce, brown sugar or maple syrup, lime juice, and crushed red pepper and simmer gently for 10 minutes. Before serving, add the coconut milk. Taste the soup. You may want to add a fresh splash of lime just before serving.

Classic Oatmeal
In honor of the rolled oats, I pulled this tried and true recipe from our blog which Nancy Baron posted last winter.

2 cups dry rolled oats
2 cups milk
1 3/4 cups water
1/4 tsp salt
1 TB butter
handful or raisins or dried fruit
drizzle of maple syrup or honey

Place oats, milk, water and salt in a medium saucepan and stir to combine. Place over medium-high heat and bring to a boil. Stir, reduce heat and simmer, uncovered, for five to 10 minutes, until all the liquid is absorbed and oats have softened to a porridge. Stir in butter. Divide into bowls and garnish with dried fruit and sweetener of your choice.

Tuesday, November 17, 2009

Good Eats Newsletter -November 18, 2009

This Week's Vegetable Share Contains
Lettuce Head; 1 Large Head of Napa Cabbage; 1 Bunch Sweet Salad Turnips; 1 Bunch of Kale; Bag of Braising Greens; 1 Bunch of Leeks; 3 lbs Rutabaga; 2 Bulbs of Garlic; 2 Small Winter Squash (Delicata, Acorn or Sweet Dumplings);

The following sites will also receive 1 Bunch of Cilantro:
Red Hen; On the Rise; Sweet Clover; Grove St; Adams Court; Shelburne Vineyard; Hen of the Wood

Localvore Offerings Include
Elmore Mountain Flax Seed Bread
Butternut Mountain Farm Maple Sugar
Dancing Cow Bouree Cheese
Pete's Applesauce

Pick Ups Much Better Last Week, Thank you!
We had far fewer pick up issues last week. Thanks to everyone for being careful! There were still a few mistakes that were avoidable... A replacement that we sent out for someone was brought home by a different share member. And I think there were quite a few stalks of brussel sprouts and boxes of cranberries left over because some people didn't read through the pick up instructions carefully (which instructed people to take two of each of these). The pick up instructions change every week of course, and you should take a moment to read them so you don't short yourself or another member. Still, all in all, I was very happy with last week.

Bulk Order Pick Up This Week

Our first bulk orders go out this week. Bulk orders will be packed up and labeled with share member's name on the box or bag. There are also some chicken orders this week and some turkeys. Please be careful to take only those items that you should be taking for the share and not someone's bulk order or replacement item. Please refer to pick up instructions and take only
what is indicated there.

A few adjustments to bulk orders:
We didn't have quite enough Quebec Flax Seed and Butterworks Bread Flour. Those of you who do not receive these items this week, will get them next week. Maple Cream, Honey Gardens Wild Cherry Syrup and Elderberry Syrup will be delivered next week. Unfortunately, for now we will not be able to fill the orders for cornmeal. Butterworks Farm has had a complete loss of their corn crop due to the wet summer and resulting mold in the corn. I'll be sending refund checks to those of you who ordered and will not receive the cornmeal. There's still hope, Jack Lazor may buy in another farm's organic crop and mill it, but that plan is not set in stone yet. Fingers crossed.

Next Week Pick-Up is on TUESDAY

We will be delivering your shares next week on Tuesday November 24th. Please mark your calendars and be sure to remind your share partner, spouse or anyone who participates in your weekly pick up!

A sneak peek at next week's share...
We plan to include: 3 lbs potatoes, 3 lbs carrots, 2 lbs yellow onions, 1 Sunshine squash, frozen pumpkin puree (for baking pie), either mesclun greens or spinach plus several other as yet undetermined vegetables. The localvore portion will include Red Hen Bread, eggs, Cortland apples (for baking more pie!), and Quebec rolled oats.

Pete's Musings

What a beautiful November! I can't remember one nicer. The great weather is allowing us to work on some important infrastructure projects. Steve is polishing off our moveable greenhouses, running water and power, constructing better endwalls, and generally making them ship shape. Next he will prepare an insulated pad for another insulated tractor trailer that we will add behind the barn. This will be used for storing boxes this year but will likely be onion
or other vegetable storage in the future. Then we will run hot water lines in the soil in one of our moveable greenhouses - allowing us to grow earlier tomatoes and cukes in that house.

I have been busy building an equipment shed that will allow us to get most of our equipment under cover. We have quite a pile of iron and steel at this point and it is no fun watching it sit outdoors rusting. It will feel great to have it tucked away protected from the elements. ~ Pete

Next Bulk Order is Dec 9
Originally planned for Dec 16 we have moved the next bulk order to December 9th. We need all orders in by Friday Nov. 27, and once again we have a mail holiday to deal with on Thursday, Thanksgiving Day. Please try to get your orders in as early as possible! Please visit the bulk order page and download the order form to get a jump on ordering.

Pastured Turkey

There are still 24 Gopher Broke turkeys available, and we'll be taking orders for them as long as they last. George and Jane raise their birds out on pasture on their farm in Wolcott, VT.

There are 9 standards left (broad breasted whites and bronze) with weights between 18 and 29 lbs at $4.25/lb and 15 heritage birds (a mix of Beltsville Midgets, Heritage Bronze, Naragansetts, and Eastern Wild Turkeys) in the 7 to 13 lb range at $6.50/lb.

Pete's Pastured Chicken

You can order as few as 3 chickens and have them delivered to your Good Eats pick up site most weeks except for the weeks that we deliver meat shares (the first Wednesday of each month).

Visit the Pastured Chicken page for order info including available delivery dates and to download an order form.

Our birds are raised on endless grass and greens throughout their lives. The nutrients in all the forage they consume is stored in their meat making this meat far more nutritious than most chickens you can find out there in the marketplace. Our chickens live a charmed chicken existence roaming the fields to their hearts delight in the good company of our six pigs. They are also the happy recipients of lots of the veggie seconds that come from the washhouse as well.

This is healthy, nutritious, vitamin packed meat that you can feel great about eating. Only $3.75/lb.

Storage and Use Tips

Sweet Salad Turnips - The Salad turnips you receive today may be tops on or tops off. We had planned on sending them all out tops off, but some of the greens looked so good we couldn't bear to chop them off. Sweet Salad Turnips can be eaten raw or cooked. Raw they have a texture similar to a radish, but are not so sharp. Or slice, dice, or quarter them and saute with butter or oil. Cook until just tender and still a little crisp. Just a little salt or maybe a little bit of vinegar is all they need. Cooked with butter and given a slight drizzle of honey or maple syrup and even picky kids may gobble them up. Don’t forget the greens! Turnip greens are tender and flavorful. Chop and saute with the turnips for a side dish, or cook up with other greens, or by themselves. I often chop them and toss them into pasta sauces.

Rutabaga - The rutabagas in the share today have some superficial damage. You may see some worm track damage across the surface of the vegetable, but it should be only skin deep. And you should peel the exterior of your rutabaga anyway so it shouldn't affect your use of the vegetable. Closely related to turnips, rutabagas are even sweeter than turnips. I like mine boiled and mashed with a little butter, just as one would cook mashed potatoes. They are also great mashed with potatoes. Store in the fridge wrapped in plastic. They will last a couple weeks or more.

Localvore Lore
Blair and Andrew have been hard at work baking loaves for us again this week at Elmore Mountain Bakery. This week's bread is a Flax Seed Bread. It is made with Milanaise winter blend, Milanaise whole wheat and whole rye, Quebec flax seeds, sea salt, sourdough and yeast.

Nick was in the kitchen much of the day yesterday making the yummy applesauce in the share this week. Great stuff and super fresh, it will keep in the fridge for several days to a week. If you plan to save it for Thanksgiving, put the container in the freezer. It freezes very well. The applesauce is made with a mix of apples from Champlain Orchards.

At Dancing Cow Farm in Bridport, Karen and Steven Getz make their cheese from raw cow's milk from a single milking, which flows directly from the milking parlor uncooled into the cheese vat. Each batch of cheese is a bit different depending on the pasture the cows are on. After the cheese is formed and salted, it is moved to the Cellars at Jasper Hill where the wheels of cheese are washed, gently brushed, and turned to nurture their development. The cheeses ages in the cellars for a minimum of 80 days. Dancing Cow 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 was a 2008 American Cheese Society winner.

The Maple Sugar comes from Butternut Mountain Farm in Johnson. We are fortunate to be able to provide it as Butternut is one of only two operations in the US to make maple sugar. Maple sugar is produced simply by boiling all of the water out of the syrup and mixing it into a granulated state. I thought it might be nice to have it on hand to sprinkle onto Thanksgiving carrots or squash, or to make pumpkin or apple pie next week! Some cooking tips from Emma Marvin:

Maple sugar is highly versatile. I use it when making chocolate chip or oatmeal raisin cookies in place of the brown sugar and some of the white. I use it on salmon sprinkling maple sugar, ground sea salt and pepper over the top just prior to cooking. It makes a great maple salad dressing! Mix approximately equal parts of olive oil, maple sugar and vinegar (cider or rice wine works well). I’m sure there are infinitely more ways to use maple sugar, but these are just a few of my favorites. We'd love to hear about any recipes you find yourselves using our maple sugar in!


Rutabaga Purée
This is the oh so simple classic recipe. If you have never met up with a rutabaga before... From the Sep 2004 Bon Appétit.

3 pounds rutabagas, peeled, cut into 1-inch cubes
3 tablespoons butter

Cook rutabagas in large pot of boiling salted water until very tender, about 45 minutes. Drain well. Transfer to processor; puree until smooth. Return to pot. Stir over medium heat until any excess liquid evaporates. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium heat, stirring often.)

add some carrots and or squash chunks and puree together sprinkling with maple sugar

Winter Squash Galette
Gourmet February 2009. Adapted from Venus Restaurant in Berkeley, CA. The delicate crust of this galette gets a warm spiciness from fresh sage.

For pastry:
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon chopped sage leaves (or 1/2 tsp dried)
1/2 teaspoon fine sea salt
4 to 6 tablespoons ice-cold water
1 large egg, lightly beaten

For filling:
1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
1/2 teaspoon fine sea salt
3 tablespoons olive oil, divided
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled

Make dough:

Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make filling while dough chills: 

Preheat oven to 500°F with rack in middle.
Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.
Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.

Make galette:
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

Maple Shortbread Cookies
From the King Aurthur website.

1 cup unsalted butter, at cool room temperature
1/2 cup pure maple sugar
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups Unbleached All-Purpose Flour

2 tablespoons pure maple sugar

Beat the butter with the sugars, salt, vanilla, and maple flavor until well blended. Beat in the flour to form a smooth dough. The dough will be crumbly at first, but will come together as it's mixed.

Divide the dough in half, pat each half into a disk, wrap well, and chill for about an hour.

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
Sprinkle the dough and your work surface lightly with flour. Roll the dough till it's a scant 1/4" thick. Cut cookies with a cookie cutter.

Place the cookies on the prepared baking sheets, and sprinkle with maple sugar.

Tuesday, November 10, 2009

Good Eats Newsletter - November 11, 2009

This Week's Vegetable Share Contains
Braising Greens; 2 Stalks of Brussel Sprouts; 3 lbs Mixed Potatoes; 1 Sunshine Squash; 2 lbs Yellow Storage Onions; 1 Bunch of Mixed Kale; Upland Cress or 1 Bunch Dandelion Greens; 2 Heads of Garlic;

The following sites will also receive 1 Bunch of Cilantro:
Craftsbury, Newport, Johnson, Laughing Moon, Concept 2, Hardwick, Montpelier Mud, and National Life

Those that don't get Cilantro this week will get Cilantro or its equivalent next week.

Localvore Offerings Include:
Red Hen Bread
Tullochgorum Farm White Lightning Popcorn
Vermont Cranberry Company Fresh Cranberries

Please Be Attentive When Picking Up Your Share!
Hi Members,
We are having considerably more pick-up snafus than in the past. Some have definitely been our fault and this week we are making the necessary changes to fix those problems. Some are the fault of members who are not following the pickup sheet instructions. Please read the pick-up instructions sheet carefully and pick your items as instructed. When you pick up more than your share we have to replace the missing items that others do not receive. We are replacing so many items that it is beginning to affect the profitability of Good Eats. We want to keep providing you with great food at the lowest cost possible so please do your best to pickup properly. Thanks everyone. ~ Pete

Things We Will Re-Use
Please bring back your vegetable bags and other clean grocery bags, egg cartons, and the plastic containers that we send out the pickles and kraut and such in. You can leave them at your pick up site and Tim will pick them up the following week. Please stick to these items or check with me first of you think there are others we might like. We have made a choice not to re-use the rubber bands and some of the other accoutrements you might get in the share.

And please, please, please DO NOT bring other recyclables or other household goods to pick up sites. One of our hosts reported that two weeks in a row boxes of free cast off coffee mugs, kitchen accessories, knit blankets and scooby doo sneakers have appeared on his porch on pick up day. He would prefer his porch not to look like a second hand store. We are guests at the homes and businesses of our site hosts. Please respect the commitment they are making and tread lightly.

Thanksgiving Week Pick-Up is on TUESDAY
Yes, it's true. Thanksgiving Week, we will be delivering your shares on Tuesday November 24th. We did this last year at the request of many because so many people travel for the Thanksgiving holiday. Ideally, this will give you a chance to receive your food and take it with your or get a jump on your Thanksgiving cooking. Mark your calendars!

Nov. 18 Bulk Order
Order your local Thanksgiving feast! We are taking bulk orders for potatoes, winter squash, carrots, onions, beets, turnips, celeriac and lots more root and storage crops. From the localvore list you can order local organic oats, popcorn, tamari, miso, sunflower oil and more. You can line up your Pastured Thanksgiving Turkey too. There's still time to get in on this first bulk order of the season. If I receive your form by Friday Nov 13, I can get you into the system for a bulk order delivery on November 18. Click here to go directly to the bulk order page and download an order form.

Pete's Pastured Chicken
It's nearing the end of the chicken growing season but we have some birds in our freezer for your ordering pleasure. You can order as few as 3 chickens and have them delivered to your Good Eats pick up site most weeks except for the weeks that we deliver meat shares (the first Wednesday of each month).

Visit the Pastured Chicken page for order info including available delivery dates and to download an order form.

Our birds are raised on endless grass and greens throughout their lives. The nutrients in all the forage they consume is stored in their meat making this meat far more nutritious than most chickens you can find out there in the marketplace. Our chickens live a charmed chicken existence roaming the fields to their hearts delight in the good company of our six pigs. They are also the happy recipients of lots of the veggie seconds that come from the washhouse as well.

"Free range" is the the term used to describe chickens that have access to sunlight and fresh air. Sadly though, most free range chickens on the market never taste a blade of grass. They are housed in barns with access to a small area outside that they can visit (usually very overgrazed and covered in poop). Free Range is far better than the industrial model which maintains a much higher animal density, feeds lots of antibiotics, and gives animals no access to outside at all. But pastured poultry is a far and away the healthier (for human and bird alike) and conscientious choice.

This is healthy, nutritious, vitamin packed meat that you can feel great about eating. Only $3.75/lb.

Storage and Use Tips

Brussel Sprouts - This week we're providing the sprouts still attached to the stalk. Store the whole stalk wrapped in a plastic bag in the fridge and then remove the little heads just before you're going to cook them. They will stay fresher this way. Don't leave them too long though because they are better the fresher they are! Brussel sprouts can be cooked a variety of ways, and can be eaten raw as well (they can be shaved fine and tossed into a salad for example). They are really great roasted as it brings out their sweetness. A recipe for Roasted Brussels is below plus a scrumptious sounding Brussels slaw.

Dandelion Greens - These nutrition packed greens can be eaten raw in salads, braised or sauteed, or tossed into dishes calling for greens. The level of bitterness in the greens depends on several factors from the age of the greens to amounts of rainfall and sunlight they have received while they have grown. How to tell? Try a piece! Bitter greens will mellow in flavor with more time in the skillet. They are delicious sautéed for about 20 minutes with onions and garlic in olive oil, with perhaps a little homemade wine added before they're done. Some people like to cook them with sweet vegetables like sliced carrots and parsnips to reduce any bitterness.

Localvore Lore
Randy and Eliza at Red Hen Bakery have baked their new Cyrus Pringle bread this week, made with the organic Vermont flour from Aurora Farms Organic, organic whole wheat flour from Gleason Grains, baker’s yeast, organic barley malt, & salt. They have just started selling this bread to stores in the area but instead of the round loaves, they have baked us Batards this week (slightly shorter and fatter than a baguette). It's pretty exciting to have an all Vermont bread around! Randy would love to hear your feedback on the Cyrus Pringle so please email him if you have comments!

It's harvest time at the Vermont Cranberry Company and Cranberry Bob delivered super fresh cranberries for the share yesterday. Fresh cranberries will stay fresh for several weeks in the fridge so you can save them for use in a Thanksgiving dish if you desire. They also freeze very well so if you don't have plans to use them right away, save them for later. Cranberry sauce is incredibly easy to make from scratch - I have provided a recipe below.

A couple times a year, Lorraine and Steve Lalonde load up their truck and bring us their farm grown popcorn. Tullochgorum Farm is in Quebec, and the Lalondes grow two varieties of popping corn, a blue variety and a white. Last year they had a crop loss on the blue, and it's still too early yet to tell whether there will be blue this year. If it pans out, we'll be getting the blue popcorn on their next trip to see us. You won't be disappointed by the white though. This is the most delicious popcorn I have eaten. It's noticeably different and very flavorful. This photo of Steve and Lorraine was taken in front of their organically grown fields of popping corn.


Roasted Brussel Sprouts
from the Barefoot Contessa Cookbook

1.5 lbs brussel sprouts
3 TB good olive oil
3/4 tsp kosher salt
.5 tsp freshly ground black pepper

Preheat oven to 400°F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
Bon Appétit November 2009. Serves 8.

Vegetable oil
1 cup large pecan halves
1/4 cup pure maple syrup (grade B is best)
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds brussels sprouts, trimmed

Preheat oven to 325°F.
Make the Candied Pecans:
Oil a large sheet of foil. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely.

Make the Dressing:
Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.

Cook the Brussels:
Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl.

Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.

Cranberry Sauce
This is a tried and true, simple cranberry sauce recipe. I make this sauce every year or so and can lots of it so I can pull out a jar whenever needed. It will also freeze great and keeps in the fridge for a long time too.

3 cups cranberries
1.5 cups water
1 to 1.5 cups sugar

Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.

Gingered Winter Squash and Kale (or other Greens)
I have been making this dish several times a week lately. I just can't get enough of it! And it's incredibly healthy. Even my sometimes picky spouse hasn't yet objected to my serving it - AGAIN. This is less a recipe than an idea - amounts of things are totally flexible, as are substitutions.

2 cloves garlic, minced
1 thumb sized piece of fresh ginger, minced
vegetable oil
Braising liquid: water or broth or cider
1/2 - 1 TB Tamari
1-2 cups of cooked winter squash
1/2 bunch of kale or other greens, chopped

optional: a drizzle of maple syrup

Heat a skillet or sauce pot over medium/low heat. Add oil and the garlic and ginger and heat a couple minutes, adding some liquid to the pan if the garlic threatens to burn. Once fragrant, add the greens with the braising liquid of your choice and the tamari and cover to wilt the greens well. You may need as much as 1/4 to half cup of braising liquid to cook the greens through. When greens are cooked, add the squash and stir it all together. Taste. You might want a drizzle more of tamari. Sometimes I add a drizzle of maple syrup.

Serve alongside brown rice (and salmon!) for a delicious meal.

Classic Polenta Gratin with Greens Recipe
Polenta is a Mediterranean standby: coarse-ground cornmeal is cooked until it becomes tender and creamy and it is often served with vegetables and cheese as a golden, tasty alternative to pasta. The traditional stove top method of cooking requires much stirring, but this one is much simpler. Adapted from Cooking New American, by the Editors of Fine Cooking (Taunton Press, 2004). Serves 4.

1 cup medium-ground or coarse cornmeal, preferably organic stone-ground

4 cups water

1 teaspoon salt

3 tablespoons olive oil

1 clove garlic

1/4 teaspoon crushed red chile flakes

freshly-ground black pepper, to taste

1 pound mixed chopped greens (braising greens, chard, kale with some dandelion thrown in or cress too)
1/3 cup Pecorino Romano or Parmesan cheese

1. Preheat the oven to 350F. In an oiled 3-quart ovenproof skillet, stir together the cornmeal, water, and salt. Bake uncovered for 40 minutes.

2. Meanwhile, in a very large skillet, heat the olive oil over medium-high heat. Add garlic, chile flakes, and a pinch of black pepper; cook for 1 minute. Pour half the oil into a 1 1/2 or 2-quart ovenproof serving dish, reserving the garlic in the skillet, and then pour another tablespoon into a cup to be drizzled over the final dish. Brush the seasoned oil all over the inside of the serving dish. Add the chopped greens to the oil and garlic remaining in the skillet, cover, and cook over medium heat, stirring occasionally, until wilted and tender, about 10 minutes. Discard the garlic. Season the greens with salt and pepper. Uncover the greens and increase the heat at the end to evaporate any liquid.
3. When the polenta has cooked 40 minutes, quickly stir in the greens and half of the cheese until combined. Taste and add salt if needed. Transfer to the oiled ovenproof serving dish, drizzle with the reserved oil, sprinkle with the remaining cheese, and bake until the cheese is melted, another 10 minutes. Serve hot.

Dandelion Greens
Dandelion greens are cooked with chopped onion, minced garlic, chile pepper, then topped with grated Parmesan cheese. Serves 2.

1/2 pound dandelion greens
1/4 cup chopped onion
1 clove garlic, minced
1/2 whole small dried hot chile pepper, seeds removed, crushed
1/8 cup cooking oil
salt and pepper
Parmesan cheese

Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and chile pepper in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.

Tuesday, November 3, 2009

Good Eats Newsletter - November 4, 2009

This Week's Vegetable Share Contains
1 Bunch Sweet Salad Turnips; 2 lbs Celeriac;
2 lbs Carrots; 1 Large or 2 Small Heads of Green Savoy or Red Cabbage; 1 Head Radiccio; 1.5 lbs Mixed Green or Purple Kohlrabi; Braising Greens; Pac Choi; 2 lbs Fresh Red Storage Onions;

plus, separate from the prepacked veggie bag....

one large Head Lettuce -or- 2 small Head Lettuce
1 Bunch of Yukina Savoy -or- Swiss Chard
1 Medium Buttercup -or- Acorn Squash

Like last week the pick up instructions will indicate whether you are to take one or two lettuce heads. At some sites there will be small heads and you'll need to take two, at others there will be large heads. Please check the pick up instructions before selecting!

Localvore Offerings Include
Elmore Mountain Maple Apple Bread
Pa Pa Doodles or Gopher Broke Farm Eggs
Bonnieview Coomersdale Cheese


Storage and Use Tips

Celeriac - Clearly the ugliest vegetable in your bag this week, celeriac also goes by the name of celery root. Though entirely different in appearance from celery in the grocery store, celeriac is in the celery family. It is grown for it's root instead of its stalk, however, and has a hint of celery taste and smell. A tip for preparing celeriac - cut the root in large slices about 1 inch thick, then lay each slice flat and cut off the skin as if you were cutting the crust off a pizza. Then continue to process the now unskinned pieces as your recipe dictates. Do your best to peel celery root without loosing 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.

Kohlrabi - A member of the brassicas family, kohlrabi is often misidentified as a root vegetable. But, it's actually the bulbous stem of the plant that you'll find in your bag. Kohlrabi, which comes in green and purple varieties, can be eaten raw dipped in dressing, or tossed in a salad. It is also very tasty sauteed, braised or included in a casserole or soup. However you decide to prepare your kohlrabi, be sure to peel off the tough outer layer before cooking or eating. Store kohlrabi loosely wrapped in a plastic bag in your crisper drawer, where it should stay fresh for a couple of weeks.

Yukina Savoy - Some of you will receive this Asian green in your bag today while others will get Swiss Chard. Yukina Savoy is a member of the Brassica family. Young tender leaves and stalks are excellent for salad mix and also stand up very well in a stir-fry dish. The flavor of Yukina Savoy has a slight bitter bite like mustard greens or arugula but less peppery.

Radicchio - A member of the Chicories family along with endive and escarole, radicchio resembles a small red lettuce. You can chop radicchio and add it to your salad for some color and added bite. It is also quite good brushed with olive oil before tossing on the grill. Try adding some to risotto. Keep unwashed radicchio in a perforated plastic bag in the crisper drawer for up to a week.

Bulk Orders Delivered One Week Before Thanksgiving
By tomorrow we will begin to take bulk orders for potatoes, onions, turnips, beets, cabbage and many other root crops and storage vegetables and some of our localvore products like flour, oats, cooking oil, miso, tamari, oats and other grains. We have also partnered with a neighboring farm who has some pastured turkey available. The bulk order form will be available on our website on the bulk order page by tomorrow Nov 4 - I promise! Placing an order will work the same way as it does for chicken orders. Your printed order form and payment must arrive by mail no later than Nov 11th, one week before the November 18th delivery date. A second bulk order delivery day will be scheduled for December 16th. Stay tuned for more news on this. An email will be sent as soon as the bulk order form is available on line.

Those of you who signed up early and paid in full for your Pete's Greens share will get a Pete's Greens T-shirt this week. They'll be bagged at the sites with your name on them. Please do not take a T-shirt if your name is not on it!

Environmental Action 2009
This Saturday, hundreds of Vermonters will get together to share ideas, strategies and skills to foster a healthy and sustainable Vermont at the 2009 VT Environmental Action Conference. Pete's Greens is cosponsoring the conference, which will feature skills and informational workshops, a conversation with Vermont's gubernatorial candidates and a keynote on climate change by Middlebury College professor Johnathan Isham. The event is Saturday, Nov 7th at Vermont Technical College in Randolph, and Pete's members who preregister online by Thursday Nov 5th get a $15 discount off of day-of registration! To register please go to

Pies for People and Soup for Supper Update
A couple weeks ago we told you all about the second annual Pies for People event. The event is coming together amazingly well with support for the effort from so many Hardwick area people and businesses. The event which aims to make pies and soup for schools, nursing homes, the food shelf, and other places where home cooking will be appreciated has pooled together resources from all sectors. The Center for an Agricultural Economy is organizing the event. The squash were raised and donated by High Mowing, picked and packed by Sterling and UVM college students and Pete's Greens employees. The squash were then cooked and pureed and frozen at Pete's. The crusts will be made by Patchwork Bakery using (hopefully) donated butter and flour. The filling will be made using the donated squash, eggs from Agape Farm and other donated ingredients. Claire's Restaurant is creating the recipe for the soup. Pete's will make the broth. Salvation Farms has offered their facility for food storage. And many, many people will volunteer their labor for making pies and soup and distributing. This is a fantastic example of a community coming together to feed its own community.

Localvore Lore

Blair and Andrew have developed a special bread for the share this week. Using Milanaise whole wheat and winter white flour, Champlain Orchards oven dried apples and apple cider, Butternut Mountain Farm's maple sugar, sea salt, Elmore Mountain's yeast and a wee bit of cinnamon, they have created Elmore Mountain Maple Apple Bread. I can't wait to try this one!

At Bonnieview Farm, Neil and Kristin Urie rotationally graze their 170 ewes, milk the sheep, and make great cheese. Coomersdale is made from unpasteurized sheeps milk. It is a semi-hard cheese, similar to a young pecorino, made with a recipe originally from the Pyrenees. In 2008 Coomersdale was awarded a second place by the American Cheese Society.

Once again we have eggs from our two egg people, Deborah Rosewolf and George Nash. We will be supplying eggs as often as we can while working with the capacity of the 400 hens at Pa Pa Doodles and Gopher Broke Farm. You can expect eggs every 2-3 weeks.

Meat Share
Pete's Greens Pastured Chicken - You can count on a Pete's chicken for most weeks of the share. Our chickens are moved to the fields as soon as they are old enough to be contained in the move-able poultry netting fencing that we use. They spend their days foraging on lush pasture and also get fed lots and lots of vegetables from the farm. The vitamins in all of the grasses, legumes, and vegetables assimilate in the meat of the birds making these chickens super nutritious and tasty. You can also order additional Pastured Chickens and have them delivered to your pick up site. Click here for details and an order form.

Shuttleworth Farm Pork Spare Ribs or Country Style Ribs - Most everyone will get the Pork Spare Ribs but Kelli didn't have quite enough and substituted a few shares with Country Style Ribs. Either way, you'll be receiving some very succulent pork from Shuttleworth Farm in Westfield, VT. Kelli and Todd raise sheep, pigs, chickens and turkeys. The animals graze the fields in succession, with the hoofed animals grazing first, followed by poultry that break up the manure, remove parasites and eggs from the manure and soil and aerate the soil and leave their own super nutrient packed manure behind. Then as needed the pigs come in to till what needs tilling and make use of vegetable waste.

Brotherly Farm Certified Organic Ground Beef - Craig and Angela Russell own Brotherly Farm, a small organic farm in Brookfield . They milk 100 cows selling the milk to Horizon, and they raise organic chicken, pork, beef and veggies.

Bonnieview Farm Sweet Italian Lamb Sausage - Just down the road from us in Craftsbury Common is Bonnieview Farm, owned and operated by Neil and Kristin Urie. The land has been farmed by the Urie family for four generations, bought first by Neil’s great-grandfather in 1890. Not only does Bonnieview turn out award winning cheeses, they also make some great lamb sausage. The sweet italian sausages are Neil's favorite sausages and are made from their pastured lamb, fennel, sugar, salt and pepper.

Greenfield Highland Beef Stew Beef - In Greensboro Bend, VT Ray Shatney and Janet Steward raise their Highland Beef Cattle solely on grass and their own hay. Highland cattle are reknowned for their ability to thrive and put on meat in cold climates and mountainous terrain on nothing but grass. The meat from Highland cattle is much lower in fat from other breeds of cattle but still maintains a great flavor profile. I've included Janet's recipe for Highland Beef Stew below.


Creamy Kohlrabi and Celeriac Gratin
For a hearty and satisfying lunch, try frying up leftover wedges of this gratin with eggs on the side. Serves 8.

1 cup thinly sliced shallots
3 TB butter
1 lb. celeriac, peeled, quartered, then thinly sliced.
1 lb. kohlrabi, peeled, quartered, then thinly sliced
2/3 cup heavy cream
2/3 cup whole milk
1 tsp dried, crushed tarragon
dash cayenne pepper
1 tsp salt
1/2 tsp ground black pepper

Preheat oven to 400F. Butter a deep dish pie plate. Heat 1 tablespoon butter in a small skillet over medium heat and saute shallots until translucent, but not yet browned, about 3 minutes. Set aside. Combine the remaining ingredients, including the 2 tablespoons of butter, in a large pot. Cover and place over medium-high heat.

As soon as the mixture boils, remove the pan from the heat and mix in sauteed shallots. Pour into prepared pie dish, smooth and cover with foil. Bake 40 minutes. Remove foil. Bake for about 15 minutes more, until the veggies are tender, the top browns and the sauce bubbles thickly. Let stand 10 minutes before serving.

Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's "How to Cook Everything Vegetarian." It would be delicious sprinkled with some blue cheese. It would be a great accompaniment to the gratin above.

1 lb Radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste

Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.

Butternut Squash (or other Winter Squash!) and Radicchio Papardelle
In this healthy pasta dish sweet winter squash temper the bitter edge of the radicchio. Gourmet January 2009. Serves 4-6 as a main course.

1/2 stick unsalted butter (you can use 1/2 of this with good results)
2 tablespoon olive oil
1/3 cup pine nuts (walnuts would be great too)
1 pound butternut or other orange winter squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 pound radicchio, cored and thinly sliced
1 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces
1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

Substitute chicken broth for the 1 cup of cooking water below
Add 1/2 red onion sliced thin to the skillet at the same time as the radicchio.

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.

Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
Serve topped with nuts and cheese.

Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. Serves 4.

3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Salad Turnips or Spring Dug Turnips, cut into 3/4" wedges or chunks
5 cups packed, stemmed greens (Pac Choi, Braising Greens, Yukina Savoy, Chard, etc)

Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.

Highland Beef Stew
From the kitchen of Greenfield Highland Beef. Serves 6.

2 Ib. Highland stew meat

1/4 c. flour seasoned with salt & fresh ground pepper

2 onions, chopped

2 large stalks celery, sliced

2 large carrots, thickly sliced

2 cloves garlic, crushed

1 14 oz. can diced tomatoes

1 bay leaf, crumbled

2 c. liquid (dry red wine, beef broth, water or mix)

1/4 Ib. bacon slices, cooked

1/4 c. brandy
1/2 tsp. hot sauce or cayenne

Roll beef cubes in seasoned flour. Place cooked bacon in bottom of flameproof casserole. Pour diced tomatoes into casserole. Layer half of beef cubes over tomatoes. Cover with half of the vegetables. Repeat with remaining beef and vegetables. Mix wine, broth &/or water with brandy, garlic, herbs, salt, pepper and seasoning to taste. Pour over meat and vegetables. Bring to a simmer on stovetop. Cover w. lid and cook in oven at 300°F for 3 hours or until meat is tender.

Crispy Maple Spareribs
There are so many completely different recipes for spare ribs. But these maple glazed ribs caught my eye, and the recipe is quick and easy and calls for basic ingredients. Recipe from
Martin and Jean Collins of Collins Tree Farm and Sugarhouse, Putney, VT
. Courtesy of Sustainable Table ®. Serves 2.

1.5 lb. lean pork spareribs
3 oz maple syrup

1 tb. chili sauce
1/2 tb. Worcestershire sauce
1/2 tb. red wine vinegar

1 small onion, finely chopped

1/4 tsp. dry mustard

Dash of salt and freshly ground pepper.

Roast ribs on a rack in pre-heated oven 400°F for 30 minutes. Combine the remaining ingredients in a pan and bring to boil for 5 minutes. Remove ribs from rack and reduce heat to 350°F. Place ribs in a baking dish and cover with the sauce. Bake uncovered for 45 minutes, basting frequently.