Wednesday, April 28, 2010

Good Eats Newsletter - April 28, 2010

This Week's Vegetable Share Contains:
2 lbs Nicola Potatoes; 2 lbs Copra Onions; 2 lbs Red Beets; 1 Bunch of Green Wave Mustard Greens; plus...

Bag of Mesclun Greens
Head of Green Butterhead Lettuce
1 European Cucumber

Frozen Zucchini
Frozen Winter Squash Puree

Localvore Offerings Include:
Red Hen Mad River Bread
Pete's Dill or Sour Pickles
Butterworks Farm Organic Cheddar

Ode to Onions
Saturday we began planting this years onion crop, all 320,000 plants, give or take. It occurred to me what a constant presence onions now are in this farm's life. We have them to eat every day of the year - which is a real blessing when you consider how many ways there are to eat them. Raw or cooked, they make a huge range of other ingredients taste better. I hope you are enjoying last year's crop of Copras. They are not in perfect condition - last summer's constant rain caused the occasional interior brown layer. But by and large they have held up really well in storage and have sweetened over the winter. And isn't it amazing that something that is so sweet and full of water can be harvested in September and kept in great condition until the next June! I've been thoroughly enjoying sauteeing up a big pan full and savoring the buttery sweetness.

Not only do we have them to eat every day of the year but one year's crop overlaps with the next. The half pencil thick onion plants we began planting on Saturday were started in the greenhouse on Feb. 1, a full 5 months before we will be finished with the 2009 crop. So for close to half the year we manage 2 years worth of onions - one in storage and one growing. We have a much more efficient system for planting onions this year, one that requires more riding on a comfortable transplanter seat and less time spent stooped over, but it is still a big job that will take a crew of five 3 days. We are hoping to get it done very soon as we are planting them in our new field 3 miles up the road and it is time consuming to move equipment back and forth. Wish these new onion plants well, hoping that they can store all the goodness of the summer's sun, the soil's minerals, and good fresh Vermont air for our eating pleasure next winter. ~Pete

Summer Share - Last week to get free T with sign-up
There's still time! If we receive your sign up this week (by May 1) you will get a bright colorful Pete's T featuring lots of the veggies we grow at the farm. But if that's not reason enough to send your sign up in, review the veggie pictures above. The share is going to be outstanding.
Share period - June 16th through October 13th

The Vegetable Only Share brings you weekly deliveries of a diverse mix of Pete's super fresh organic vegetables.
Vegetable Only - $504 (avg. $28 a week)

The Vegetable/Localvore Share offers the same veggies but also provides a weekly selection of great organic and local pantry staples, all sourced very near the farm. Vegetable/Localvore - $792 (avg. $44/week)

Meat Share available too, featuring 4 monthly deliveries of a selection of local, grass fed, and often organic meats. Meat Share - $199 (avg. $50 a month)

On the Farm - April 26
I took a stroll yesterday to see what was going on in the greenhouses and fields and thought you all might enjoy some imagery. The greenhouses are just beautiful and the field crops are coming in nicely. It was a pleasure to be among so much green! In our one heated greenhouse where the crops are further ahead, the basil and green tomato smell is heavenly. The other greenhouses are not heated but the crops in them are coming quickly. The growth of the crops in just a couple of weeks never ceases to amaze me. ~Amy

t Meat Order Delivery May 12th
We have a small amount of meat available for you all and the order form is on our website. We still have a good assortment of our Bonnieview lamb, some Pete's Pastured Beef items, Yak sausage, and of course Pete's Pastured Chicken. The minimum meat order is $50. We do have some pork available but we are selling it by the box, not the piece. Please email me for more information.

Because of our weekly CSA schedule, meat orders must be received on Wednesday to be packed Thursday or Friday for the following week's delivery. To avoid pick up errors we will not be delivering meat orders the week of May 5th and instead will hold order until May 12th. Email is best for getting forms to me, though mail will work too. If you cannot download the form please email me.

Pete's Pastured Chicken - Order 5 for special price
We will continue the special Pete's Pastured chicken offer through the next May 12 meat order. If you order 5 or more whole birds, they are only $3.50/lb. This is a great price for these birds which were raised on our pastures in just about the best conditions possible. Their meat is far healthier having assimilated the nutrients of all the forage they consumed.

All free range is not created equal. Many farms that offer "free range" chicken raise their birds just to free range standards which require the birds have access to an outside area. Often times this means that the birds live loose in large barns with a couple openings to small dirt lots outside. This is an improvement over the standard meat bird production, but does not compare to keeping birds outside on pasture and greens throughout their lives.

To take advantage of this price, please visit the bulk meat order page and download the meat order form. For more info about our chickens, please visit the chicken page.

Storage and Use Tips
Mustard Greens - Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. This week everyone will receive Green Wave Mustard. Mustard greens can be eaten raw in salads and they stand up very well in the a stir fry or saute. The heat they have when raw dissipates when cooked and the flavor mellows revealing a sweet and full flavored green.
Frozen Shredded Zucchini - We put up a bunch of zucchini in the Fall, simply shredded and frozen. It's tender and delicious and I've really enjoyed having a bag of this in the freezer this winter. It's great on its own, cooked up with a little garlic and oil, or great in pasta dishes, casseroles, stir frys or whatever you might dream up. When you thaw the zucchini, it will lose a lot of water. This is perfect for baking actually and for many other recipes as well. Let it thaw, and then squeeze out all the excess water and then add the zucchini to your recipe.

Localvore Lore
At Red Hen Baking Co. Randy is busy preparing to bake this week's bread, their Mad River Grain. This bread features a number of local and regional grains including flax, rye and oats (steel-cut) from Quebec and a cornmeal made from Wahpsie Valley heirloom corn grown on Aurora Farms in Charlotte. This bread makes great toast and sandwiches but is particularly special when used for French toast.

We have pickles again this week - the last of them unfortunately and we'll miss them when they are gone. But we will be at it again this summer, pickling cukes to supply us all through next Fall and Winter. This last week we have a mix of glass quart jars of dills and plastic quart jars of sours. You will receive on or the other tomorrow.

And what goes better with pickles than cheddar? This is pretty special cheddar too. Jack Lazor up at Butterworks Farm has only recently began making cheese from his herd of organic Jerseys. This cheese was made for Butterworks at Shelburne Farms last February, using only raw organic milk from the Lazor's herd. The fresh cheese was then brought to Grafton Village Cheese Co. to age, and it's now just over a year old. It's a nice farm type cheddar, mild and great for every day use. It is one of the few cheddars in the state made with organic raw milk. No need to be alarmed over raw milk use however. The FDA puts hard cheeses and cultured milk products in its lowest risk category and allows the use of raw milk in cheeses aged a minimum of 60 days.


Nicola Potato & Cheddar Soup
Bill wrote up this recipe in honor of the cold dreary weather today while waiting for his delayed flight! It is soup weather indeed.
3 tablespoons olive oil
1 medium onion, thinly slice
.75 cup apple cider
2 # potatoes, peeled and diced
4 1/2 cups stock chicken or vegetable stock
1/2 cup heavy cream (half-and-half will work as well)
2 apples, small dice
I bottle dark beer (optional)
2 tsp. butter
1 cup shredded cheddar cheese

In a soup pot, heat the oil. Add the onions and cook for a few minutes until starting to turn golden. Add the cider and cook until it reduces somewhat. Add the potatoes, stock and beer, bring to a boil, simmer it, covered. Whisk the cheddar in off the heat.
Blend, in small batches, in a blender. Be VERY careful and pulse the liquid. If too thick, add some water. It won’t deter from the flavor.
Once the soup is all blended, add the cream. In a small pan, melt the butter. When it melts, add in the apple chunks, and cook for a couple of minutes until they start to get a bit caramelized. Garnish Soup with carmelized apples.

Easy Onion Soup

2# onions, sliced thinly
.25 cup olive oil
2 quarts chicken stock
2 tbsp. sherry (optional)

Heat olive oil in a heavy sauce pot. Add onions and SLOWLY caramelize, very low heat. Add stock when the onions are brown. Season with salt & pepper and sherry if desired.
Rub slices of Red Hen bread with olive oil and toast. Top the soup with a slice each and grate fresh parmesan reggiano on them. Cheddar works well too.

Sauteed Mustard Greens
Serve these up alongside some potatoes or some scrambled eggs. Yum....

.25 lb of bacon cubed (3-4 slices)
1 onion, diced
1 Bunch Mustard Greens

Put bacon in a saute pan and render. Pour off 80 % of he rendered fat (save for another use). Add the onion and saute until browned. Add the greens, salt and pepper and cook for a minute longer.

Chocolate Zucchini Cake
Aren't new cookbooks great? Another one from the Cook's Garden by Ellen Ecker Ogden this week. This is a recipe that Lisa who gave me the book keeps raving about. And given that the frozen shredded zucchini is the ideal ingredient, it's a perfect week for this. This one has been a real crowd pleaser at her house. She tops it with cream cheese frosting and likes it best after its been refrigerated. It gets dense and more moist and rich. To substitute the frozen zucc, just thaw it and squeeze out the moisture and toss in.

1 C unbleached all-purpose flour
1 C whole wheat flour
1/2 unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon fine sea salt
2 C sugar
8 Tablespoons unsalted butter, room temperature
1/2 C (+) olive oil
3 large eggs, at room temperature
1/3 C sour cream or yogurt
3 C grated zucchini (about 4 medium sized zuchhini)

Position the rack in the center of the oven and preheat to 350F.
Butter and lightly flour a 9x13 - inch pan
Sift the flours, baking soda and powder, and salt all together into a medium bowl.
In another bowl use a mixer on high speed to beat together the sugar, butter, and oil until well combined.
One at a time, add in the eggs, beating well after each addition.
Gradually stir in the flour mixture, blending just until smooth.
Stir in the sour cream, then the zucchini.
Spead evenly into the pan!
Bake until the cake springs back when pressed in the center, about 45 minutes.
Cool completely on a wire rack.

Beet, Apple and Goat Cheese Salad
Yet another from Cook's Garden... There are seemingly endless variations of beet and apple salads and I have never met one I didn't like. So in honor of THE LAST beets of the share (pretty sure this may be it!) do them right by using them in a way that makes you pine for the day the new beets get pulled from the ground. This recipe is merely a suggestion, feel free to change up nuts (pecans, walnuts, pine nuts), cheeses (goat, feta, blue), herbs etc! I had a very similar salad the other night with beets, apples, some grated celeriac, pecans, blue cheese and maple balsamic. Funny thing is that even in the book the title is as above, but the recipe itself calls for feta. Apparently, even the author couldn't decide. So dig through the fridge and see what you've got t0 throw together.

6 medium beets
2 tart apples
1/2 cup walnuts, toasted
1/2 cup crumbled feta cheese
1/2 cup parsley
1 small red onion
1/2 cup walnut or olive oil
1/4 cup balsamic
2 TB shallots
1/2 tsp Dijon mustard

Salt and Pepper to taste

Preheat oven to 400°. Scrub 6 mix beets and wrap in foil. Bake until tender, about 45 minutes. Cool, peel and cut into 1/2 inch cubes. Mix with 2 finely chopped tart apples, 1/2 cup toasted walnuts, 1/2 cup chopped parsley, and 1/2 cup thinly sliced sweet red onion. Whisk together 1/4 cup balsamic vinegar, 1/2 cup walnut or olive oil and 1/2 tsp Dijon mustard. Pour over salad and season to taste with salt and freshly ground pepper. Toss with 1/2 cup crumbled Feta cheese.

Tuesday, April 20, 2010

Good Eats Newsletter - April 21, 2010

This Week's Vegetable Share Contains:
2 lbs Orange Carrots; 2 lbs Russet Potatoes; 2 lbs Celeriac; 1 head Savoy Cabbage; Pac Choi; 1 Bunch of Herbs (ONE of the following: Thyme, Lemon Balm, Savory or Rosemary) plus...

1/2 lb Fresh Spinach

European Cucumber -or- Head Lettuce

Localvore Offerings Include:
Elmore Mountain Quebec Multigrain Bread

Champlain Orchards Empire Apples
VT Cranberry Co Balsamic Vinegar

Note - National Life members will receive their steel cut oats!

Pete's Musings
It's shaping up to be a great summer at Pete's Greens. We've taken advantage of the early spring to get a jump on crops and have peas up, potatoes in the ground, outside greens a week from
harvest, carrots coming up, etc. We're harvesting greenhouse cukes this week and greenhouse tomatoes will be ripening in about a month. Our new blueberry and rhubarb fields will be planted this week, and after last years failure we're scaling back but improving the methods for this year's ginger trial. Steve will spend the week working lime and manure into our new rented field that is slated for large plantings of onions and potatoes. Green and purple beans will be transplanted to a greenhouse later this week for a mid June harvest. We're firing on all cylinders and becoming better farmers every day. We hope you'll join us for the summer CSA share and visit us at the Montpelier farmers market and our improved farmstand in Craftsbury Village. ~Pete
Steve and Deb washing this week's super green spinach

Summer Share - 9 days left to get free T with Sign-Up

You will receive a colorful Pete's Greens t-shirt printed on an organic cotton T if we receive your sign up by May 1st.

The Summer Share begins on June 16th and runs through October 13th. This is an exciting share period spanning 18 prime weeks of the growing season.

Sign up for the Vegetable Only Share to ensure your weekly deliveries of Pete's diverse mix of super fresh organic vegetables.
Vegetable Only - $504 (avg. $28 a week)

Or sign up for the Vegetable/Localvore Share to receive the veggies and also a weekly selection of great organic and local pantry staples, all sourced very near the farm.

Vegetable/Localvore - $792 (avg. $44/week)

Meat Share available too, featuring 4 monthly deliveries of a selection of local, grass fed, and often organic meats.
Meat Share - $199 (avg. $50 a month)

Taking Meat Orders Now!
We have a small amount of meat available to share members and the order form is now on our website. We have a great assortment of our Bonnieview lamb, some Pete's Pastured Beef items, and some Yak sausage, and of course Pete's Pastured Chicken. The bulk order form is available on the website and the minimum meat order is $50. This is great opportunity to select a variety of meats for your freezer.

Because of our weekly CSA schedule, meat orders must be received on Wednesday to be packed Thursday or Friday for the following week's delivery. To avoid pick up errors we will not be delivering meat orders the week of May 5th. Email is best for getting forms to me, though mail will work too. If you cannot download the form please email me.

Pete's Pastured Chicken - Special Offer
Along with the meat order we have a special chicken offer for members. For a short time, you can stock up on our Pete's Pastured chicken at $3.50/lb. Minimum order is 5 birds, but this is a great price for extremely well raised birds. To take advantage of this price, please visit the bulk meat order page and download the meat order form. For more inf
o about our chickens, please visit the chicken page.

Welcome Bill Allen - our new Kitchen Manager!
We are thrilled to have Chef Bill Allen join us at the farm, bringing with him 30 years cooking experience. After growing up learning to cook in an Italian family that revered food, Bill spent 19 years in NYC honing his culinary skills. He made a point of learning to cook as many different cuisines as possible, working in kitchens specializing in Japanese, Italian, French, Pacific Rim, South African and down home comfort food. He even spent two years in the ice cream biz developing no fewer than 115 flavors for a NYC ice cream company, earning the title "Custard King" by NY's food cr
itics along the way.

Ready for a change of environment, Bill went on to several high end establishments in CT, Long Island and then southern California where he also worked on a couple of PBS cooking shows. But, missing his New England roots, Bill moved back east in 2000, this time to Vermont. He was a Fine Dining Chef Instructor at the New England Culinary Institute for 2 years. He then headed the kitchen at the restaurant “O” in Burlington. Since O he's worked for several high end catering companies and did a stint running the restaurant end of a resort in the Turks and Caicos.

Over time, and particularly while living in Vermont, Bill's passion for cooking locally and seasonally has grown. As a chef in our area, he enjoyed cooking with the wide array of vegetables grown on the farm and upon his return to VT from the islands he was excited to learn that we were looking for a kitchen manager. We are excited to be welcoming someone into the Pete's Greens kitchen with as much varied experience as Bill brings. In the months to come we will be developing new locavore products for the share and hopefully launching some version of a prepared food share! We welcome hearing from you about anything we create at the farm for the share. You can email Bill and me with questions or comments about recipes, a localvore offering, or food suggestions anytime.

Pete mentioned in Scientific American
In the article Breaking the Growth Habit in this month's Scientific American, author Bill McKibben insists that in order to slow the path of environmental damage we are on, society must break the habit of growth. Pete is mentioned in the article for the innovative moveable greenhouses he designed to grow food for the share year round. You can download a pdf of the article from the press page on our website.

Localvore Lore

Blair and Andrew have just returned from a vacation and just in time for this week's bread. This week from Elmore Mountain Bakery they are baking a special Quebec Multigrain bread made with Milanaise Winter Wheat, Milanaise Whole Wheat, Michele Goudreau's Cracked Grains, Sea Salt, and Sourdough.

Champlain Orchards
have sent along Empire apples this week. Empires are a cross between a Macintosh and Red Delicious. They are a great eating apple and are also excellent in salads and in sauces. Bill has used them in a muffin recipe this week. I've been putting them in my salads all winter and my kids plow through loads of them weekly. Great all around apple.

The balsamic vinegar in the share today is a little treasure. This is fantastic balsamic made right here in Vermont by Bob Lesnikowski, owner of Vt Cranberry Company. Along with being the sole cranberry grower in Vermont, Bob is a winemaker at Boyden Valley Winery. He brings to vinegar making the same high standards he adheres to for making wine. Each time he has a batch we try to secure enough for our Good Eats members!

Balsamic Vinegar, a traditional Italian delicacy is a delectable condiment made from wine grapes. We grow the Frontenac variety of wine grape. My balsamic vinegar is made from the Frontenac grape that is used for Boyden Valley Winery' s Ice wine. Once the ice wine is pressed, the remaining juice is used to make vinegar. I ferment and then acetify some of the juice and then the rest is reduced to 40 % of the volume. The reduction is blended with the vinegar and then barrel aged for 2 years. This balsamic is dense, supple and slightly sweet. Perfect for summer grilling or salads. ~Bob


Balsamic Rosemary Chicken

1/4 cup balsamic vinegar
4 tbsp. Dijon mustard
2 lemons, juiced
4 garlic cloves, chopped
1/3 cup olive oil
2 sprigs fresh thyme or rosemary, stripped and roughly chopped
1 tsp. salt
2 tsp. pepper
1 whole chicken, quartered

Whisk all ingredients together in bowl. Combine the chicken and balsamic mixture in a large plastic bag and toss well. Let marinate for at least 2 hours or up to 12.

Preheat the oven to 400 degrees.

Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

This is also a great dish on your outdoor grill but make sure you have burners on low or the sugars in the vinegar will caramelized and burn.

Carrot & Apple Muffins

1.25 cups whole wheat flour
¼ cup sugar
1 tsp. ground cinnamon
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup carrots, peeled and grated
2 apples, peeled, cored and finely chopped
2 large eggs, lightly beaten
¼ cup milk
¼ cup canola oil
1 tsp. vanilla extract

Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside.

In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, apples, eggs, milk, oil and vanilla. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.

Potato, Celeriac & Zucchini Casserole

2 lbs. celeriac;, peeled, halved, thinly sliced
2 lbs. russet potatoes, thinly sliced
1 bag frozen zucchini, defrosted, pressed to remove excess water
1/2 tsp. ground nutmeg
1 large onion, thinly sliced
3 garlic cloves, minced
2 cups grated Gruyère cheese
2 cups chicken broth or vegetable broth
1 cup whipping cream

Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish.

Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper, then 1/4 tsp. nutmeg. Top with half of onion slices, half of garlic, then all zucchini, then half of cheese. Repeat layering 1 more time.

Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper. Cover baking dish with foil. Bake casserole 1 hour. Remove foil. Bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Let sit 15 minutes.

Steamed Greens with Sesame-Ginger Sauce

.5 lb. pac choi, washed, drain and halved or quartered, dependent on size
1 lb. savoy cabbage, sliced on a bias ¼ inch thick
.5 lb. spinach
½ cup water
½ cups soy sauce
2 tbsp. sesame oil
2 tbsp. honey
2 tbsp. ginger finely chopped
2 cloves garlic, finely chopped
¼ cup vinegar ( anything but balsamic)
¼ cup sesame seeds, lightly toasted

In a large bowl make an ice bath large enough to hold the steamed greens. In a large saucepan, bring a small amount of water to a boil. Add greens and steam until they are wilted. Using tongs, remove the greens and plunge in ice bath. Drain from ice bath and place on clean towels to dry. In another bowl, combine soy, sesame oil, honey, ginger, garlic and vinegar and whisk until well incorporated. Drizzle on amount of dressing as is to your liking and toss. Top with toasted sesame seeds.

Twice Baked Potatoes With Savory Green Sauce
Share member Lisa Scagliotti recently sent me a great cookbook which some of you may already use. It's called from the Cook's Garden and is written by Ellen Ecker Ogden. For any of you who have used the Cook's Garden seeds and leafed through the pages of the seed catalog, the book will be familiar as all of the illustration is done by Mary Azarian. The recipes are seasonal and use much that can be grown in our climate. And so here is a baked potato recipe, in which you can use this week's russets and fresh greens, and a bit of last week's horseradish! Thanks Lisa!

6 large baking potatoes, scrubbed, patted dry, and poked several times with a fork
3 tablespoons unsalted butter
1 cup milk or half-and-half
Salt and freshly ground pepper, to taste

2 garlic cloves, peeled
1/2 cup yogurt or sour cream
1 teaspoon freshly grated horseradish root, or use prepared horseradish
2 cups mixed cooking greens and herbs, such as a combination of fresh spinach, young kale, or mustard greens

Position rack in the center of the oven and preheat to 450°F.
Place the potatoes on a baking sheet. Bake until the potatoes are tender, about 1 hour. Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells. Mash the potato flesh with the butter and milk, and season with the salt and pepper. Refill the shells and, if necessary, return to the oven to keep warm.
In the meantime, make the sauce. Fit a food processor with the metal blade. With the machine running, drop the garlic through the feed tube to mince the garlic. Add the yogurt and horseradish and pulse to combine. Add the greens and process until the greens are pureed. Serve the potatoes hot, with the sauce passed on the side.

Celeriac Remoulade
Here's another from the Cook's Garden recipe. If you look up celeriac you often find a remoulade recipe, but I don't think I have put one in for nearly a year. In honor of the book and the celeriac in the share this week, I thought it might be nice for you all to be reminded of the option. This is like a cole slaw, but with a zesty celeriac twist.

1/2 cup Mayonnaise

1 tbsp Dijon mustard
2 tbsp Parsley, finely minced

2 tbsp Tarragon, finely minced

1 Garlic clove, finely minced

2 Sweet pickles (opt'l.) finely chopped

2 Young celeriac knobs (around 2 to 2.5 cups) coarsely grated

In a medium size bowl, mix together all ingredients but celeriac. Add
 celeriac; toss until completely coated. Cover and chill until ready to

Wednesday, April 14, 2010

Good Eats Newsletter - April 14, 2010

This Week's Vegetable Share Contains:
2 lbs Large Gilfeather Turnips; 1.5 lbs Small Mixed Beets; 1 lb Copra Onions; 1 Bunch Fresh Oregano; Adolescent Heads of Pac Choi

Bag of Fresh Spinach!

1 Bag Frozen Braising Greens
1 Bag Frozen Sweet Peppers

Localvore Offerings Include:

Les Aliments Massawippi Japanese Miso
Quebec Grown Pearled Barley
Amir Hebib's Mushrooms
Deb's Pickled Horseradish Sauce

Pete's Musings
We are planting 2,000 trees along our beautiful Black River this week. It is really fun. The trees are from the Intervale Nursery in Burlington and consist of silver maple, a willow, box elder, and dogwood. Last year we fenced both sides of the river 35 ft. back from the bank. This created a wild corridor into which we are planting the trees in order to create a solid canopy of shade over the river. In time we hope the tree roots will help to anchor the streambank and help slow the erosion caused by our wild, wandering river. We are augering holes for the trees with a post hole auger on the tractor. This creates a beautiful, loose planting hole and makes planting the trees really easy. It seems like ideal conditions for them to take hold and prosper. This is a significant project. We own both sides of the Black River for close to 1/2 mile and then own one side for another 1/2 mile. In 20 years this portion of the river will be very different from what it is now. This project has reminded me of how true the saying is, "The best time to plant a tree is 20 years ago, the next best time is today."

Vegetable diversity starts to increase this week. We're excited about the pac choi and herbs and at least some of you should be receiving greenhouse cukes next week. Field work continues to proceed at a nice pace. We'll be prepping land for onion and potato fields this week, along with sowing more greens, prepping and possibly planting 1,200 blueberry plants and 600 rhubarb plants. The blueberries and rhubarb are the start of our new perennial field. We plan to fill 4 acres with perennial fruits for better year round eating. ~Pete

Sign Up for Summer Share by May 1st and Get a Free Pete's T!

Only two weeks left to sign up for the Summer Share and receive your very own Pete's Greens T as an added bonus! That's right, you will receive a colorful Pete's Greens t-shirt printed on an organic cotton T if we receive your sign up by May 1st.

The Summer Share begins on June 16th and runs through October 13th. This is an exciting share period spanning 18 prime weeks of the growing season.

Sign up for the Vegetable Only Share to ensure your weekly deliveries of Pete's diverse mix of super fresh organic vegetables.
Vegetable Only - $504 (avg. $28 a week)

Or sign up for the Vegetable/Localvore Share to receive the veggies and also a weekly selection of great organic and local pantry staples, all sourced very near the farm.

Vegetable/Localvore - $792 (avg. $44/week)

Meat Share available too, featuring 4 monthly deliveries of a selection of local, grass fed, and often organic meats.
Meat Share - $199 (avg. $50 a month)

Meat Bulk Order Coming Up
We have a small amount of meat available to share members. We have some lamb, some beef, and possibly some other items. I'll be posting a bulk order sheet for meat by tomorrow. Because of our weekly CSA schedule, meat orders must be received on Wednesday to be packed Thursday or Friday for the following week's delivery. Visit the bulk order page to download the order form.

Want to be Part of a Prepared Food Share Trial?
Recently I sent a survey asking your thoughts on the concept of a prepared food share. As you all know we have recently hired a new kitchen manager, Bill Allen, and we are looking forward to working on projects with him. I am curious to know if some of you might be interested in being part of a small trial share in the weeks ahead that would serve up maybe one or two prepared food items weekly. Please email me if you think you might be interested.

Storage and Use Tips
Pac Choi - Also known as bok choy or Chinese Cabbage, Pac Choi originated in China, where it has been grown for over 1500 years. Part of the cabbage family, it packs in nutrition with high scores for vitamins A and C and calcium. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. We grow both purple and green varieties. Your bag may have one or the other, or both. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries. Need a quick side dish? Try halving it lengthwise , brushing with olive or sunflower oil and throwing it on the grill. Pac Choi should be stored in a plastic bag in the produce drawer of your fridge.

Copra Onions - A medium-sized, slightly sweet yellow onion, the Copra have a high sugar content for storage onions. Add them to salads and sandwiches raw, or cook them in tarts, stews, soups, casseroles and stir-fries.

Oregano - Oregano's flavor is bold and gutsy and wants to be used with other bold flavors. It's a natural with garlic. It combines well with tomato and basil for Italian dishes and pizzas. Combine it with lemon juice and olive oil for classic Greek recipes. It's great in spicy dishes and on meats. Works well with paprika too. Store in fridge wrapped in plastic (place a damp paper towe in the bag to help the oregano retain moisture), or place stems in a vase of water on the counter until use.

Miso - As a fermented product, miso will keep in your fridge many years. There are so many delicious and interesting ways to eat miso. To make a cup, mix a heaping teaspoon of miso with cold water to make a paste. Then, stir in hot (but not boiling water) to make a hot breakfast beverage, midday pick-me-up or soup base for a meal. As miso is a living food, try not to cook it, rather, stir it in at the end of cooking once the pan is off the heat.

Localvore Lore
This weekend Deb pulled a whole field of horseradish. And so, there it was, this big pile of horseradish just sitting there. Being the thrifty Vermonter that she is, she couldn't bear letting it go to waste, so she came over to the farm, rummaged up some cider vinegar, organic cane sugar and sea salt and made enough pickled horseradish puree for everyone! It is a little chunky and if you want it smoother you can run through your blender. If you are having sinus trouble, this is a guaranteed cure. It's hot, but quite tasty. Add some to sour cream for a quick horseradish sauce to spread on burgers or serve as a side with meats. And bloody marys come to mind... Bill has provided a horseradish vinaigrette recipe below to go with a roasted beets on greens salad. The puree will keep in your fridge for a couple months, but will lose some of its potency over time.

I am excited to have the mushroom, barley, miso combo for the share this week. The mushrooms come from Amir Hebib in Colchester, and he delivered them to the farm himself this morning right after picking them. Super fresh! Some bags have Shiitakes, some have oysters, and some are a mix of each. Check out the blog for more info about Amir and for some recipes that were posted last mushroom round on March 3rd.

The organic pearled barley was grown in Quebec and milled at Golden Crops owned by Michel Gaudreau. I love going to the mill to pick up the grains. Michel is passionate about the organic movement and is very well respected in the organic community and his excitement is contagious. Pearled barley is barley that has been de-hulled, with some or all of the bran removed. It makes a great substitute in recipes calling for brown rice, is wonderful cooked, cooled and used in cold salads, and adds a nice texture to soups and stews. It also cooks down into a really nice risotto, without all of the attention and stirring required with Arborio rice. One cup of dry barley makes about 3 to 3 1/2 cups cooked. If you soak the grains for 6+ hours in cold water before use, you can reduce your cooking time by at least half. Without soaking, you'll want to let them simmer in water for a good hour. You can also cook barley like pasta, using lots of water (4-5 cups of water to 1 cup barley), then drain what's left over.

Owners of Les Aliments Massawippi Gilbert and Suzanne made the superb Japanese miso in the share today. The two are big supporters of local growers. Their oats come from Michel Gaudreau. Their soy beans come from a grower within 60 kilometers of their facility, and their Quebec barley is processed on the south shore of Montreal. The seaweed for the Japanese miso comes from southern New Brunswick and Gaspe Bay.
To make this miso, Suzanne and Gilbert begin by introducing their own lactobacilli culture to washed oats. After culturing for 45 hours, they have what is called, "koji," the basis for making their miso. At this point, they will mix in soy that has been soaked and then slowly cooked for 20 hours. This part of the process takes around 4 days. The next phase of miso production is fermentation. Gilbert and Suzanne ferment their miso very carefully controlling the temperature, humidity and oxygen levels. Their fermentation chamber is on premises, and is held at a continuous 60F. The Japanese soya and oats variety in the share this week ferments for 2-3 years.

The first four recipes this week come from Bill Allen. I will be introducing Bill more formally next week. Stay tuned.

Mushroom, Barley & Miso Stew

1 cup pearl barley
1.5 cups water
1 cup shiitake or oyster mushrooms, stemmed & sliced
1/2 copra onion, small dice
1 carrot, peeled, roughly chopped
1 tbsp. garlic, minced
1/2 cup sunflower oil
1 tbsp. fresh grated ginger
1.5 quarts vegetable stock
1/4 teaspoon cayenne
8 ounces tofu, cubed (optional)
4 ounces miso (or to taste)
2 cups braising greens, sliced thinly
1 bunch scallions, thinly sliced

Rinse barley and place in pot with the water. Cook until tender but not mushy.

In a large soup pot heat oil and add mushrooms, onions, garlic and ginger. Add vegetable stock. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add braising greens. Bring to a boil. Remove from heat. Add barley and scallions.

***Note: You can use some of the Gilfeather turnips or beets in this soup. Slice thinly and add them when you add the stock and cook until tender.

Gilfeather Turnip & Copra Onion Casserole

2 lbs. Gilfeather turnips, peeled and thinly sliced
1 lb. Copra onions, thinly sliced
2 tbsp. Vermont organic whtie flour
1 cup apple cider
1 tbsp. fresh oregano, chopped roughly
1 cup milk
½ cup chicken or vegetable stock
2 cups Vermont cheddar cheese, shredded
Salt and pepper, sprinkle through each layer gently

Heat oven to 425 degrees F. Put oven rack in center position. Grease a 8 x 10 rectangular baking dish. Place flour in a medium heavy saucepan; gradually add milk, whisking until smooth. Whisk in cider & stock. Bring mixture to a boil over high heat, whisking constantly. Cook one minute more, remove from heat and set aside. Mix cheese with oregano.

Arrange half of the sliced turnips (slightly overlapping) in prepared baking dish. Spread onions atop the turnips Sprinkle the cheese on half of the turnips and onions. Arrange another layer on top of cheese. Pour cider mixture over turnips. Continue to do so until all onions and turnips are layered. Season with salt and pepper as you go along. Reserve ½ cup of cheese for finishing.

Bake 25 minutes. Remove baking dish from oven. Using a metal spatula, press
down on the turnips. Sprinkle with remaining cheese and return to oven. Bake
until turnips are fork-tender and the top is crusted and lightly browned – about
20 minutes more. Let stand 20 minutes before serving.

Roasted Beets with a Horseradish Vinaigrette

1.5 Beets
2 tbsp oil
salt & pepper

Toss beets with oil and salt and pepper. Place on a roasting pan and put in a 350 oven. Test the beets with the tip of a knife. When easily pierced, they are ready. Let cool for 15 minutes. Using a kitchen towel, rub the skins off. This is optional as I like to leave the skins on. And of course, this towel will be dedicated to beets the remainder of the season. Slice the beets and toss with the vinaigrette. Build a salad of Pete’s greens and top with beets. Nuts and a mild cheese like Lazy Lady goat would be perfect accompaniment for this salad. The dressing from the beets should be enough for the greens as well.
Horseradish Vinaigrette

¼ cup mild flavored oil (grape seed, olive, sunflower, canola)
2 tbsp. vinegar
2 tablespoons grain mustard
.5 to 2 teaspoons horseradish***
***add a little, then try it, then add some more until it's to your liking!
Salt & pepper to taste

Whisk together vinaigrette ingredients in a large bowl.

Quick Stir Fry of Pac Choi & Peppers

1 lb. pac choi
1 lb. sweet peppers, defrosted, drained well
1 Tbsp fresh ginger root, finely chopped
2 cloves garlic, thinly sliced
2 Tbsp tamari or soy sauce
1 Tbsp sesame oil
1 Tbsp sunflower oil

Separate the pac choi leaves and cut off the chunky stalks.
Slice the stalks finely. Roughly chop the leaves. Heat the sunflower oil in a wok or sauté pan. Add the garlic, peppers and ginger. Cook for 1 minute, stirring often. Add the pac choi stalks. Toss well. Cover and cook for 2 minutes.
Add the pac choi leaves. Stir and then cook for 1 minute, until they are barely wilted. Add soy/tamari and sesame oil and toss.

Mushroom Casserole
I pulled this recipe from our blog. It's one Nancy Baron posted a while back and it might come in handy this week for any of you seeking a richer dish. Looks mighty tasty. Adapted from Serves 8.

2-3 TB olive oil or bacon fat
1/2 pound (8 ounces) mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
2 tablespoons dry sherry
3 cups cooked barley (from about 1 cup dry), room temperature
1/2 tsp crumbled dried thyme
2 large eggs
1 cup cottage cheese
1/2 cup plain yogurt or sour cream
1/2 teaspoon sea salt
1 cup freshly grated hard Vermont cheese or Parmesan cheese

Preheat oven to 350F degrees. Rub a medium-large baking dish (somewhat smaller than a 9x13) with a bit of olive oil or butter and set aside.

Heat oil/fat in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt to taste and saute. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute. Add sherry and cook, stirring constantly until all the liquid has evaporated. Remove from heat. Add the thyme and the barley to the skillet and stir until combined.

In a large bowl whisk together the eggs, cottage cheese, yogurt/sour cream, and salt.

Add the barley mixture to the cottage cheese mixture, and stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or until hot throughout and golden along the edges. Sprinkle with the remaining cheese and enjoy.

Marinated Beets
This recipe just landed in my in box this very moment. How coincidental! By Martha Rose Schulman for the NYT. A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads.

1 bunch beets
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
2 teaspoons sugar

Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool.

Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.

Combine the remaining vinegar and the sugar. When the sugar has dissolved in the vinegar, stir in 1/4 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for 30 minutes, then remove the garlic from the marinade. Remove the beets from the marinade with a slotted spoon to serve.

Tuesday, April 6, 2010

Good Eats Newsletter - April 7, 2010

This Week's Vegetable Share Contains:
2 lbs Mixed Baby Potatoes; 2 lb Kohlrabi; 2-3 lbs Green Cabbage; 2 lbs Yellow Storage Onions; 2 lbs Orange Carrots; plus...

Bag of Shoots/Mesclun Mix

Localvore Offerings Include:

Pete's Applesauce
On the Rise Pizza Dough
Bonnieview Ewe's Feta
Quebec Grown Steel Cut Oats

Meat Share Members
This is a Meat Share week!

Upon My Return
Last week I drove home from Florida in our minivan with our 3 kids in tow. A few times we got off I-95 to avoid traffic and found ourselves driving alongside farm fields awaiting plowing and planting. These were fields that had been planted last year, some had been plowed after harvest in the fall, some like the corn, had not. With the early emergence of spring this year, the grass was lush green surrounding the fields, the trees budded and even fully leafed out in the Carolinas. Yet the soil in the harvested fields was gray and stark in contrast, growing nothing. It seemed apparent that the soil was suffering from nutrient imbalance, nutrient depletion, or the residual effects of herbicides or most likely a combination of all three. While in FL, we picked up a bag of potatoes and I made some simple mashed potatoes. They tasted like nothing, no flavor at all. I doctored them with butter and salt, more butter and salt, and then (I am embarrassed to say) more butter and salt (we didn't have a very well stocked campground pantry). When I served them, Craig said "these potatoes don't really taste like anything." (!). The flavorless potatoes and colorless, barren fields reminded me of the section in the book "The Botany of Desire" where author Micheal Pollan spends time with an Idaho potato farmer. The conventional farmer, after describing all the chemicals he ultimately treats his crop with, finally intimates that he grows a patch of organic potatoes behind his house because he won't eat his commercial crop. Too tainted.

Yesterday, I drove to the farm for my first day back, and I passed the fields where the kale was last year, and next to that, the field where the chickens and pigs had grazed. The soil under the pig/chicken field had been turned over and the dirt was dark, dark brown and rich. There were a few plow swaths through the kale area, with technicolor contrast between the dark dirt brown and bright green of the volunteer vegetation that grew thickly everywhere, clearly exuberantly happy with the state of the soil beneath it. And last night, I boiled and smashed some potatoes from the farm. They were divine. ~ Amy

Summer Share Sign Up
A lot of planning and planting is happening right now to create a fantastic vegetable mix for the upcoming share period. We are excited about the expected selection in each and every summer bag. Broccoli, kale, chard, beans, peas, head lettuce, summer squash and tomatoes will make frequent appearances, along with onions, garlic and herbs for great flavor combinations. To ensure that you will receive a weekly selection of fresh, organic produce through out the summer sign up for our Summer Share now!

This summer we will be offering three different shares for the 18 week period:
Vegetable/Localvore - $792 (avg. $44/week)
Vegetable Only - $504 (avg. $28 a week)
Meat Share - $199 (avg. $49.25 a month)

Members who sign up by May 1st will receive a free Pete's Greens T!

Storage and Use Tips

Shoots/Salad Mix - The salad mix today contains sunflower shoots, radish shoots, pea shoots, Claytonia greens (the spade shaped green), lettuce, and and ruby streaks mustard. EXCEPT for a few bags which will contain lettuce, spinach and ruby streaks mustard.

Onions - PLEASE READ! - I know, I know, you have read this before. But just in case you haven't.... A percentage of our onions have a layer deep inside that is spoiled. This was caused by the excessively wet summer and the problem is that we usually cannot tell the bad ones from the outside. The rest of the onion is perfectly good. Just remove the spoiled scale and use the rest of the onion as you normally would. We are doing our absolute best to find the flawed ones and we are valuing the onions at half price. Though we hate to send out flawed onions, we also hate the thought of not sending any and wasting these. Thanks for your understanding-this is one of the challenges of farming in a variable climate.

Localvore Lore

On Sunday afternoon, our new kitchen manager (!) Chef Bill Allen cooked up a big batch of apples from Champlain Orchards. He flavored the applesauce with a wee bit of ginger and cinnamon. We eagerly look forward to any feedback on the sauce or other products we send out from the kitchen. If you have comments, please email us!

We have pizza dough from On The Rise Bakery today. This dough is made with VT sunflower oil, Milanaise unbleached white flour, Ben Gleason's whole wheat flour, local honey and sea salt. This dough does not need to rise again. For best dough quality you should use it after it reached room temperature. If you won't be cooking it Wednesday evening, put it in the freezer until you do wish to use it. Then take it out, thaw it, and again, use it as soon as possible after it has thawed. The dough is alive and the yeast in it is working away, doing its thing. As the dough sits, it will increasingly lose elasticity. That said, I have cooked this pizza dough after 3 days of being un-thawed in fridge and it was quite tasty. Rolling it instead of stretching it may be easier though after a couple of days. Ben posted the instructions on line along with some instructional videos that you can watch for technique and inspiration. If you make a great looking or great tasting pizza that you are pleased with, email a photo along to Ben or post it to the On the Rise Facebook page.

From Neil Urie we have Bonnieview's Ewe's Feta this week which is always such a treat. Bill provided a recipe for a Greek flatbread using the feta which looks fantastic. I love having this cheese on hand to crumble onto my salads and pasta dishes. This cheese is a 2007 American Cheese Society award winner.

The steel cut oats are from Michel Gaudreau's Golden Grains in Quebec. Maybe you recall that we seem to consume vast amounts of oats? Well, on special days, I cook up steel cut oatmeal instead of the standard using rolled oats. To make oatmeal using steel cut oats, you combine 1 cup of oats to 3-4 cups of water, bring the water just to a boil, and then turn down and let it simmer. For a long time. It can take 40 mins to an hour to absorb all the water, but you are rewarded with a creamy, textured, and nutty oatmeal that is really tops.

As a follow up to my observations about soil health and the taste of my store bought potatoes in comparison to those grown at Pete's, I wanted to share an article that a share member had sent me. It's a NYT article about a conventional rice farmer who made the switch to organic after years of making no money selling at commodity prices and who had watched his farm's soil deteriorate through his years of farming abuse. Inspiring. I ordered some rice. Click here to read the article.

Meat Share

Bonnieview Leg of Lamb - The lamb in the share was raised for us at Bonnieview Farm. These are lambs from their dairy herd, and they spent their summer grazing the Craftsbury area hillsides. Approximately 3 lb each, these legs of lamb have been boned for easier cooking. A bone in lamb leg really needs to be cooked on a rotating spit, something not all of us have in our backyards these days. So we had the bones taken from these so that you can lay them out on the grill. A recipe for an Asian style grills follows.
Pete's and Greenfield Highland Stew Beef - We have a mix of stew beef. Some from our animals, some of it certified organic from Greenfield Highland Beef. If after reading the recipes you are still at a loss for what to make with this week's share, this is a perfect share week for a beef stew! Brown the beef, then toss it in the stew pot with onions, potatoes, carrots, and even cabbage or kohlrabi. A little salt and pepper is all you'll need for a very tasty stew.
Pete's Spare Ribs -or- Bonnieview Leg Steaks - Some of you will get spare ribs this week, others will get leg steaks from our lambs. Either way you will be receiving great meat from happy, very local, grass fed animals. Bill has provided a spare rib recipe below, though there are many others to choose from out there. Spare ribs are best cooked long and slow until the meat is falling from the bone. Leg steaks are one of the best pieces of meat from a lamb and we had very few of these. They should be cooked on the grill briefly. A simple recipe follows below.

Spring Meat Share Still Open
Wishing you had a meat share? Once a month, the meat share delivers a selection of sustainably farmed, grass fed meats from Pete's and from other nearby farms. All animals grown for the share are grown naturally, out on pasture, without use of hormones or chemical dewormers etc. This is meat grown in a way that is actually good for our environment, providing the needed fertility to compliment other crops grown on these farms. You can still sign up for meat share deliveries!
Spring Meat Share (4 Deliveries: Mar 3, Apr 7, May 5, June 2)

Yes, we finally have a new kitchen manager! Bill will be working at the farm more and more as the season progresses and the harvests come in. He will also be submitting recipes regularly. This week, he has submitted all but the lamb steaks recipe. I am really excited to have his inspiration here and we hope you enjoy the recipes. Please send any feedback our way!

Kohlrabi Slaw
As the weather gets warmer, it’s nice to use all these fantastic vegetables in their raw form. This is a very simple, healthy slaw.

2 lbs. kohlrabi, trimmed, sliced thinly
1 lb. cabbage, sliced thinly
1 onion, julienne cut
2 carrots, sliced and then cut into strips (or use of a mandolin)
4 radishes, sliced thinly
½ cup olive oil
Juice of 2 lemons
3 sprigs mint, rough chop
Salt and Pepper, to taste

Toss all ingredients in a bowl. Season with salt and pepper. Any other vegetables, apples or pears, can be added to this. Makes a wonderful side dish for any ribs or lamb.

Curried Potato Salad

baby potatoes
1 tablespoon cumin seed
2 cloves garlic, minced
1/4 cup finely chopped onion
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 cup chicken or vegetable broth

Cut potatoes into 1/2 inch cubes. In a large pan, sauté the cumin seeds in the sunflower oil for 2 minutes, or until golden.
Add the minced garlic and onion and cook until soft.
Add the potatoes, chicken broth, and the spices and cook on medium low heat, stirring occasionally.
Continue to cook, adding small amounts of water from time to time to keep the potatoes from sticking, until potatoes are tender. Cook 2-3 minutes more, until the outsides of the potatoes are slightly crispy and golden brown.

Greek Flatbread

Pizza dough
8 oz. Feta cheese
2 Roma tomatoes
½ cup kalamata olives, pitted and chopped roughly
Pete’s Greens
½ cucumber, rough chop
2 tbsp. balsamic vinegar

Preheat your oven to 450 and place a cookie sheet in the oven.

Pull dough from fridge and let it rest, about 10 minutes. In the meantime, prepare the vegetables. Place chopped tomatoes and olives in a small bowl, toss with some olive oil and pepper. Once the dough has rested, sprinkle some flour on the counter and roll it out until a quarter inch think. If you don’t have a peel, slide it onto another cookie sheet, with some flour or cornmeal on it. Top the dough with the tomatoes, olives and feta. Slide the flatbread onto the cookie sheet in the oven. While the flatbread is cooking, mix the greens, cucumber and balsamic in a bowl and toss, seasoning with salt and pepper. When the flatbread is nicely browned on the edges, remove from the oven and let sit for a few minutes. Cut into desired slices, slide onto large round plate and top with Pete’s salad.

Grilled Leg of Lamb

1/3 cup tamari
4 tablespoons rice wine vinegar
1/2 cup chopped green onions
4 tablespoons garlic, sliced
2 tablespoons clover honey
1 teaspoon sesame oil
4 tbsp. fresh ginger, peeled chopped fine
1 tablespoon toasted sesame seeds
3# leg of lamb, butter flied

Place all ingredients in a bowl large enough to hold the lamb and whisk until incorporated. Place lamb in bowl and turn a few times. Cover with plastic and marinated for at least 12 hours, up to 24.
Preheat the grill. You can also sear this in a hot pan but make sure the you have adequate ventilation as this will produce a lot of smoke.

Oil the grill grate. Place lamb on the grill. You can get rid of the marinade. Cook 15 minutes on each side. Depending on how you like your lamb, cook it to an internal temperature of 135 and let it rest for 10 minutes, covered with a piece of foil. This will give you a medium lamb. If you like it either rare or well, subtract or add 10 degrees respectively. When rested, sliced thinly.

Jamaican Jerk Spice Ribs

3 tsp. cup cayenne pepper
2 tbsp. cinnamon, ground
2 tbsp. nutmeg, ground
6 tbsp. allspice, ground
6 tbsp thyme, dried
1/2-cup brown sugar
6 tbsp onion powder
6 tbsp gr. Ginger
¼ cup salt

Combine all spices in a bowl.

Place the ribs on a sheet pan. Rub the spices into each side, cover with plastic wrap and refrigerate overnight.
Next day
Preheat oven to 275. Remove plastic wrap and cover ribs with foil. Slow roast in oven for 2-3 hours checking in each 15 minutes after 2 hours. When the meat pulls away from the bone, remove, leave covered and serve in the next 15 or so minutes.

Grilled Leg of Lamb Steaks

2 bone in lamb steaks
2 cloves garlic minced
1/2 tablespoon rosemary
1 tablespoons olive oil
Salt and pepper to taste

Place the steaks in a shallow dish in one layer. Sprinkle with the garlic, rosemary, oil, salt and pepper. Turn the steaks to coat both sides. Let set about 30 minutes. Meanwhile, heat a grill over high heat. Add the steaks and cook until the desired doneness, about 4 minutes per side for medium-rare, depending on thickness. Serve immediately.

Good Eats Newsletter - Mar 31, 2010

This Week's Vegetable Share Contains:
2 lbs Purple Adirondack Potatoes; 2 lbs Chiogga Beets; 2 lbs Rutabagas or Gilfeather Turnips; .5 lb Valentine Radishes, .25 lb Garlic plus….

Bag of Shoots/Mesclun Mix
Frozen Winter Squash Puree

Localvore Offerings Include:
Elmore Mountain Maple Oat Bread
1 Quart Sunflower Oil
Butterworks Yogurt

Pete's Musings
Ah - the joys of the tomato greenhouse in March. All is in perfect order, the willowy plants reaching their roots into the warm, moist soil and the stems and leaves reaching upward, more each day. It smells great, fecund and fresh, like life. The cukes line one wall-they are the most supercharged of all vegetables growing 6 inches a day once they get established. You must tend them almost like animals with near daily feeding and pruning. We have baby tomatoes, the fruit have set even without the help of the pollinating bumblebees that arrive later this week. The soil is 80 degrees thanks to warm water coursing through pipes a foot deep. That warmth drifts up through the plant leaves, providing perfect growing conditions. Pac choi, head lettuce, and basil line the edges of the bed-we'll be enjoying them in just a couple weeks. 80 degrees this Saturday - spring is here! ~ Pete

Summer Share Sign Up
As you all know by now, Summer sign-up is underway and the sign ups are rolling in. The Summer Share brings a pretty amazing assortment of produce over the course of the18 week share. This season brings to members virtually all types of veggies grown on the farm in that short time. And you get a free Pete's Greens T if you sign up by May 1st! Please visit the Summer Share page on our website for complete details and to download an order form.

Vegetable Only Share - Members receive the weekly share of Pete's organic vegetables. $504 for 18 weeks of deliveries ($28/week).

Localvore Share - The share you all are familiar with. Members receive the weekly share of vegetables plus a selection of locally produced staples. $792 for 18 weeks of deliveries ($44/week).

Interested in Splitting Your Summer Share?
If you would like to join for summer but would like to split your share with someone, please visit the Member's Seeking page on our website to see if there is someone there looking to split a share at your pick up location. If there isn't, let me know and I'll put a post on our website for you so others can see that you are looking for a share partner!

NOFA's Farm Share Program
For the third year, Pete's Greens has partnered with the Northeast Organic Farming Association's Farm Share Program. In 2008 and 2009, the program helped 40 limited income families gain access to fresh local produce through a Pete's Greens Good Eats share, and so far 9 families have been able to participate this year.

Eligible Farm Share recipients pay only 50% of the cost of a share. The other 50% comes from donations - 25% from Pete's Greens member donations and 25% from NOFA. (NOFA's funds are raised from their annual Share the Harvest Event in which participating restaurants pledge a portion of the day's sales to the program.) The number of Farm Share grants Pete's is able to offer each share period depends entirely on the number of donations we receive from you, our members. Please consider a donation to the Farm Share program when you sign up for your own share. Your donation will directly fund a portion of a share for someone, and lots of small donations really do make a difference.

Pa Pa Doodles Farm Featured on Seven Days

Eva Sollberger visited Deb Rosewolf aka The Egg Lady a week ago, and her video is now posted for your viewing on the Seven Days site. For a glimpse into where our Good Eats eggs come from, please check out the video! Deb has been working at Pete's Greens for a few years now. When she started at the farm Pete had his first flock of hens with which he intended to supply the eggs for Good Eats. Deb enjoyed the hens so much that she decided to bring them home to her farm and supply the eggs herself. It's been great for all involved. Deb is just starting a new flock of young hens so we won't see eggs for another couple weeks, but they'll be back soon.

Pete's Pastured Chicken

We still have some chicken for your dinner table!

We have quite a variety of sizes for you to choose from too, from 4 pounders to 7 lb birds suitable for a feast (or a week of chicken sandwiches!

Our chickens are raised on pasture and live a very happy chicken life. The forage they eat throughout their lives makes their meat far more nutritious than most chicken you will find on the market.

You can order chickens and have them delivered to your site any week that isn't a meat share delivery week. Minimum order is 3 birds and birds are priced at $3.75/lb.
Click here to visit our chicken page and download an order form.

Localvore Lore

Blair and Andrew have been inspired by all the maple sugaring happening in their neck of the woods lately and decided to tweak their Honey Oat bread for Good Eats members. So this week we have Elmore Mountain Maple Oat for you combining Butternut Mountain Farm maple syrup, Milaniase winter wheat and whole wheat flours, Michel Gaudreau's rolled oats, sea salt, and yeast. Should be yummy!

At Butterworks Farm, Jack and Annie Lazor milk a small herd of Jerseys, all of whom are born on the farm and are fed entirely organic feeds grown on the farm. Milk from Jersey cows is rich, with a high protein count and fat content and yogurt made from this milk is richer than others. The non fat yogurt produced by Butterworks is the only non fat yogurt on the market that does not contain milk thickeners like whey protein or dry milk. Their whole milk yogurt is made from just that, whole jersey milk straight from the cows, so the yogurt comes with cream on top and a butterfat content of 5%, the highest on the market. There will be a mix of yogurts at the sites this week - non fat plain, vanilla, and lemon and whole milk plain. The non fat vanilla and lemon are flavored with pure vanilla extract and natural lemon flavoring respectively, and both are sweetened with pure maple syrup.

The organic sunflower oil comes from John Williamson's State Line Farm in Shaftsbury, VT. This is a good all purpose mild flavored oil that you can use wherever a recipe calls for vegetable oil. We will send it in a plastic quart container, but we recommend transferring it to a glass container. If you will not use the oil quickly in your household, it's best to store it in the fridge. This is an unrefined product and it can spoil. In the fridge it will last indefinitely. It may get a little cloudy in your fridge but this is normal and the cloudiness will dissipate as it warms up. John and partner Steve Plummer did not start out with the intention to make sunflower oil for consumption but instead built Vermont's first on farm biodiesel facility pressing oilseeds grown on site to be used as bio fuel. But they are able to press the same seeds to create a very high quality oil for consumption, and we all are lucky beneficiaries.

Sunflower oil is high in vitamin E and oleic acid and is low in saturated fat, traits which make it a good choice of oil with cardiovascular benefits. Like many other vegetable oils however, the lack of saturated fats in the oil means that it can break down with high heat producing unhealthy compounds. After reading through many reports on oils and sunflower oil specifically, I think the take home message is that in general this is a very healthy oil selection, and great for a range of uses. But care should be used in not burning the oil (or most other vegetable oils) when cooking.

Once again this week, Chef Bill Allen has sent along a couple of his recipe suggestions - Roasted Root Vegetables and a South American Butternut Bisque. Thanks Bill!

Roasted Root Vegetables

1 pound red-skinned potatoes, unpeeled, washed well, cut into 1-inch pieces
1 pound Chiogga beets, tip and root top cut, washed, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound turnips, peeled, cut into 1-inch pieces
2 red onions, skinned, cut into 1-inch pieces
2 tablespoons chopped fresh rosemary or thyme
1/2 cup sunflower or olive oil
8 garlic cloves, peeled

Preheat oven to 400°F. Place 2 half sheet pans or cookie sheets in oven. Buy heating the pans first, it will prevent sticking of vegetables. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets for even cooking. Add 4 garlic cloves to each baking sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30 minutes longer or until you can easily pierce the vegetables with a paring knife.

South American Butternut Bisque

3 tablespoons butter
1 onion, chopped
1 tomato, peeled, seeded, chopped
2 cloves garlic, minced
1 red chili, seeded, chopped
2 pounds winter squash peeled, cut into 1/2" cubes such as butternut or acorn
4 cups vegetable stock
salt to taste
freshly ground black pepper to taste
1/4 teaspoon sugar
1 bunch parsley or cilantro, washed and finely chopped

Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick, about 15 minutes. Stir in the squash and the stock and simmer. Reduce heat, stir in salt and sugar, then simmer, covered, for 10 minutes. Turn of heat and stir in cilantro or parsley. Garnish with dollop of sour cream or yogurt.

Baked Chioggia Beet Chips
Here's a recipe for turning your pretty chiogga beets into beet chips. The beets need to be sliced thin, but not too thin! A thicker chip will hold up to a dip, which is a good thing. The trick with these chips is to take them out of the oven earlier than you think. They won't get crispy in the oven, they need to crisp as they cool, so start checking by taking a few out of the oven instead of peaking at them while they are still inside.

2 medium beets with stems trimmed to 1 inch
1 cup water
1 Tablespoon sunflower oil
Sea salt

Peel beets with a vegetable peeler, then slice thinly (but not too thinly) with mandolin or sharp knife, using stems as handles.

Bring water to a boil in a saucepan. Add beets, then remove pan from heat and let stand 15 minutes. Drain beets in a colander, discarding liquid, then let stand in colander 15 minutes more. Toss beets with oil and salt.

Put oven rack in middle position and preheat oven to 225°F.

Line a shallow baking pan with nonstick liner, then arrange beet slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a rack to cool (chips will crisp as they cool).

Butternut Squash Bread
I like that this recipe calls for many ingredients you have recently received. And that it sounds rich and delicious!

2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/4 cups butternut squash puree
1 cup warm milk (110 to 115 degrees F)
2 eggs, beaten
1/2 cup sunfower oil
1/3 cup honey, maple syrup, or agave
1 teaspoon salt
7 cups all-purpose flour (or a mix of flours)

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add squash, milk, eggs, oils, syrup and salt; mix well. Gradually add 3-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks.