Tuesday, October 26, 2010

Good Eats Newsletter - October 20, 2010

This Week's Vegetable Share Contains:

Adirondack Red Potatoes; Sweet Potatoes; Carrots; 1 Bunch Sweet Salad Turnips; Cippolini Onions; Garlic; 1 bunch of Kale; Eggplant -or- Sweet Mixed Peppers (most will get eggplant!);1 Winter Squash; 1 Bunch of Mizuna -or- 1 Bunch of Green Pac Choi

Localvore Offerings Include:

Aurora Farms Organic Unbleached White Flour
Pa Pa Doodles Farm Eggs
Jasper Hill Moses Sleeper or Ploughgate Hartwell Cheese

Welcome to Good Eats Fall/Winter Share!

Your first pick-up is tomorrow (Wednesday).

Picking Up Your Share

If you are unsure of your pick-up times or site location, please visit our website's Pick-Up page. If you have any questions about your pick-up please email Amy Skelton. Though you may leave a message on voice mail at 802.586.2882 x2, email will get a MUCH quicker response.

When Picking Up Your Share Please:

• Clipboard #1 - Check off your name on the pick-up list. The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name. Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email Amy and we'll figure it out.

• Check your share type on the list. Share types are Localvore, Localvore Vegetarian, Vegetable Only, Localvore Products Only. If you are listed incorrectly, let Amy know via email.

• Clipboard #2 - Select your items following the Pick-up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions for the share you are signed up for to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of both the Vegetable Only and the Localvore share. The bottom section of the Pick-up Instructions list the items that only the Localvore or Localvore Only members should select.

If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares at the sites are whole shares.

Please note that the first Meat Share pick up is not this week, it is November 3rd.

What To Do If You Have a Problem at Pick Up

Though we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up spot to find that your namen (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away! Our goal is 100% satisfaction. If you email Amy (or call if you can't email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact Amy by Thursday morning.

If we have not heard from anyone, by Thursday afternoon our site hosts are instructed to donate leftover food, assuring that they don't end up with bad food on their hands.

If we can't resolve your issue right away, contact Amy via email to arrange a replacement or substitution the following week.

Newsletter Intro

Hi Everyone and welcome to the Fall/Winter Share!

I write the weekly Good Eats newsletter that you will receive every Tuesday evening with farm updates, the week's share contents, storage and use tips, localvore information and recipes and anything else we think you might find interesting or useful. Pete will often chime in with farm updates, thoughts and pleas for feedback.

The picking for the weekly share begins on Monday and the packing of shares is finished late Tuesday afternoon. Though we try to get the newsletter out just as early as we can, we do like to wait until the share is finalized. Sometimes there are last minute changes to the contents and we want to make sure that you've got the right information to go with your pick-up.
 If, as happens occasionally, there are changes to the share that occur after the newsletter has been sent, you may receive a follow-up email Tuesday night or Wednesday.

If you have any feedback on the newsletter, recipe contributions or just general questions about the CSA, feel free to email me. 
We also post each newsletter on our blog. It generally gets posted sometime on Wednesday. There's a good history there for recipes, farm stories and share contents. 

Please add amy@petesgreens.com to your address book to limit the possibility of having newsletters filtered as spam.

Feel free to contact me anytime about with questions or comments about Good Eats. ~ Amy

Fall/Winter Shares Still Available
The Fall/Winter share is not quite full, we can accommodate around 30 more members. If you have friends or neighbors who you think would enjoy weekly deliveries of fresh local food, please direct them to www.petesgreens.com to learn about Good Eats or forward them this email.

The big greenhouse, photo taken today Oct 19.

Storage and Use Tips

Adirondack Red Potatoes - These red skinned, red fleshed potatoes were developed in 2004 by a potato breeder at Cornell University. They retain their red color when cooked, they mash easily, and they are delicious roasted or in a potato salad. Both the skin and flesh contain anthrocyanin, a powerful antioxidant. Store in a cool dark place.

Sweet Potatoes - enjoy the sweet potatoes! It has taken several years to learn how to grow a successful crop in our climate and we are so excited to be able to finally provide them. They are coming to you dirt on, because washing them makes them spoil faster. The best way to cook them (in my opinion) is to bake them in the oven at 400 until they pierce easily with a fork. And then add just a bit of butter. They are superbly sweet. We won't have them long, so savor them.

Mizuna - Also know as spider mustard, mizuna is a Japanese mustard green with tender leaves and a pleasant, peppery flavor. You could substitute it, chopped, in a salad calling for arugula. It adds a nice zest to a stir-fry or saute. Store mizuna, unwashed, loosely wrapped in a plastic bag in your crisper drawer.

Cippolini Onions - Pronounced chip-oh-LEE-nee. These are the short, disk-shaped yellow onions in your bag. Originating in Italy, cippolinis are very sweet and delicious. Try roasting some whole... Peel them, toss with a liberal amount olive oil, a few sprigs of thyme, salt and pepper, maybe a drizzle of balsamic, and roast in a 375F oven for around 30 minutes, or so. Serve as a side dish. Store in a cool dark place.

Sweet Salad Turnips - Tender fresh dug 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 and even picky little eaters 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. Great tossed into pasta sauces.

Winter Squash - A mix of winter squash varieties will be going to sites this week.

Burlington Free Press Writer Sally Pollak Goes Good Eats Localvore
I have a new challenge ahead of me this year. Burlington Free Press writer Sally Pollak has decided to see if she can subsist on a Good Eats Localvore share. (Read the article here.) My goal has always been to order localvore products for the share in a timely fashion, to keep pantries of our localvore members filled with staples so they have a wide variety of cooking options using local food. Many of our members do eat very locally, but I have never had any commit to largely living off a localvore share! As we go forward this season, I will be keeping Sally's mission in mind, trying to pay even more attention to the balance of what we send and frequency.

Sally will soon have a blog up where she will share with us how she is doing, and what she is discovering. She'll also be writing a series of articles that relate to local food as she goes through this next year.

Pies for People/Soup for Supper
For the third year in a row, The Center for an Agricultural Economy (CAE), Sterling College and a collaboration of farms, schools, agricultural producers and volunteers will band together to create and deliver local food to local people during the holiday season.

Winter squash is harvested from the fields at High Mowing Seeds and puréed in the Pete’s Greens’ kitchen. Volunteers from the community will gather for two nights of baking and cooking in the Sterling College Kitchen on November 16th and 17th. Volunteers will make hundreds of pies and gallons of soup which will be distributed to senior homes, schools, and food shelters in the area, all based on donated ingredients and volunteer work.

This is an energetic, fun, noble event and one you could take pride in particpating in. If you are interesting in being a part of this effort, please contact Elena Gustavson at the CAE, by calling 802-472-5840, ext 2.

Sean's Ruminations
Sean Garvey is a PhD turned farm intern. He's in his 4th month of an internship a Pete's Greens. Sean had a keen interest in the local food movement, and healthy food in general. After years of studying disease he is a believer that food is a big part of the answer to the health care woes our country faces. So he decided to intern with Pete's to learn what it takes to produce healthy food on an organic farm of some scale. His blog is entertaining to read, and allows a great glimpse into life on the farm. Check out Sean's blog here.

Localvore Lore
Over the course of this share, you'll receive several types of flour. The white flour you are receiving this week was organically grown in Charlotte by Tom Kenyon at Aurora Farms. Tom and Randy George of Red Hen Baking Company collaborated to grow this flour, and the first successful crop was harvested in the Fall of 2009 (after a couple failures in prior years). The quality of the flour and the success of the crop was worthy of celebration! Prior to the 2009 harvest, we had nothing like it available to us that was grown locally here in Vermont. It's a lower protein flour, more of an all purpose flour than a bread flour, though still with enough protein and gluten strength to bake breads (Red Hen's Cyrus Pringle bread uses this flour). I am thankful for the opportunity to have a good, very local white flour on hand to bake with, one that I know has been grown organically and that performs so well to boot. There is a nice article in the Spring issue of Local Banquet about the partnership between Tom and Randy that brought this flour into existence for us to enjoy. Read the article here.

Our Good Eats eggs are laid each day by "the girls" at Pa Pa Doodles Farm. Deb Rosewolf is one of our team at Pete's Greens and a couple of years ago Pete talked her into keeping a flock of hens to supply the CSA (actually he talked her into taking the farm's small flock over to her house). Deb now has 400 hens and supplies eggs 2 weeks out of 4 weeks for the share. Last March, Eva Sollberger visited Deb's Farm and shot a video for the Seven Days Stuck in VT series. Watch it now for a first hand look at where your eggs come from! You'll have to scroll down a bit to find the video...

You will also receive one of two cheeses from the Cellars at Jasper Hill. Most of you will Moses Sleeper, the most recent cheese developed by Andy and Mateo Kehler at Jasper Hill Farm. Moses is a bloomy rind cheese that looks like a camembert. Soft, oozy and fragrant, it tasty slightly grassy, while retaining the clean taste of fresh milk. The cheese is made on the farm with milk from the Kehler's herd of Ayreshires. It is aged 40-60 days. The second cheese in the share recently won a blue ribbon at the American Cheese Society Awards. Ploughgate Creamery Hartwell is a scrumptious camembert type cheese made by Marisa Mauro in Albany, VT. Marisa sources all of her milk from a local farmer's herd of Ayreshires. She pays far more than the going rate for his milk because she believes in paying for the true value of the high quality raw material that is required for her cheeses. Marisa makes this cheese at Ploughgate and then it ages at the Cellars at Jasper Hill. Juniper's Restaurant recently wrote a nice article about Marisa and Ploughgate.


Kale with Sausage and Garlic Roasted Potatoes
You will find the combination of kale, potatoes and sausage in many recipes. This is a simple dish to make, just roast some potatoes and then toss into a Dutch oven in which you have cooked the sausage nd kale. You could add the mizuna into this recipe as well, if you felt the need for more greens. This recipe is from Andrea Chessman's Serving Up the Harvest, Celebrating the Goodness of Fresh Vegetables. Andrea has a new cookbook, just out, called Recipes from the Root Cellar. I am looking forward to adding it to my collection.
4 medium potatoes, sliced 1/4 inch thick
2 garlic cloves
2 TB olive oil
salt and freshly ground black pepper
1 lb hot or sweet italian sausage
2 cups chicken broth
1.25 lbs kale, stems removed, leaves chopped

Preheat the oven 425 and brush a large baking sheet with oil.

Combine potatoes, garlic, and 1 TB oil in a medium bowl. Season with a generous sprinkling os salt and a few grinds of pepper and toss to coat well. Spread the potatoes out in a single layer of baking sheet. Roast for 25 to 30 minutes turning a few times to brown evenly.

Heat the remaining 1 TB oil in a large Dutch oven over medium heat. Saute the sausage in the oil until no pink shows and the sausage is cooked through, about 8 minutes.

Stir in the broth and kale. Bring to a boil. Cover and simmer, stirring occasionally, until the kale is wilted and tender but still bright green, 8-10 minutes.

Mix in the potatoes. Season with salt and pepper and serve at once.

Greens With Garlic and Chile

Here's a simple classic you can use this week with the kale, mizuna or pac chi in the share. Serve with some roasted potatoes or baked sweet potatoes or winter squash.

1 bunch (about 1 lb.) greens of your choice
1 Tbsp. salt (for boiling water) plus more to taste
1 to 2 Tbsp. olive oil

1 to 3 cloves garlic, thinly sliced

1 to 3 whole, small dried chiles (such as arbol) or 1 fresh red chile such as fresno, sliced

Lemon juice (optional but delicious)

Bring a large pot of water to a boil. Meanwhile, clean greens and cut off any tough stems. Chop greens into fairly large pieces and set aside.

Add 1 tbsp. salt and chopped greens to boiling water (except for spinach, you can skip this step if using spinach). Cook until greens wilt, 30 seconds to 2 minutes depending on toughness of the greens you're using. Drain and immediately rinse with cold water until cool. Use your hands to squeeze out as much water as possible from the greens. Set aside.

Heat a large frying pan or saute pan over high heat. Add oil, garlic, and chile. Cook, stirring, until fragrant and just starting to turn golden, about 30 seconds. Add greens and stir to combine. Cover and cook, stirring occasionally, until greens are tender and flavors combine, 3 to 5 minutes. Serve greens hot, warm, or at room temperature.

Basic Stir Fried Vegetables

Great stuff in the share this week for a stir fry. The basic recipe here is from Mark Bittman's How to Cook Everything Vegetarian. There is of course room for endless variation and I have taken the liberty to swap in veggies from this week's share. You can swap in and out different veggies, add nuts to the final minute of cooking, add dried chiles or chile paste for heat, add tofu or tempeh (even better if cooked and browned first), or up to 1 TB sweetener (honey, maple syrup, etc).

2 TB oil

1 TB minced garlic

1 TB fresh ginger

1/2 cup onions or scallions

1 large carrot

1 bunch sweet salad turnips

sweet pepper slices or cubed eggplant

1 bunch mizuna and/or pac chi and/or turnip greens

1/4 cup stock or water

2 TB tamari
1 tsp sesame oil (preferably dark)

Heat a large skillet over medium high heat. Add the oil , and almost immediately the garlic, ginger, and scallions or onions. Cook stirring for about 15 seconds, then add carrots, turnips, and stock and raise the heat to high. After around 4 minutes when vegetables are starting to soften, add pepper slices and/or eggplant, and the greens.

Continue to cook stirring constantly, adding liquid (water or stock) if mixture is totally dry, until the vegetables are tender, about 3-4 more minutes. Then add the sesame oil and soy sauce.

Kale-Potato Soup

This is a classic recipe adapted from The New Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.

1 large onion, chopped

1 TB butter

1 clove minced garlic

3-4 Adirondack potatoes (cut into 1/2 - 1 pieces)

1 bunch of kale, stemmed and chopped

5 cups hot water or stock or combo

1/2 tsp salt, more to taste
black pepper, to taste

In a large sauce pan saute the onion in the butter until softened and slightly golden. About halfway, add the garlic. Add the potatoes and 2 cups of water. Simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash the kale, remove stems, chop and steam them (although you can add them to the potatoes, this will result in a much stronger flavored soup).

When the potatoes are really well done, puree half of them with the remaining water or stock and the salt and pepper to taste. Then combine all and heat gently, correcting the consistency by adding hot water or milk. Taste and adjust seasonings.

Good Eats Newsletter Oct 27, 2010

This Week's Vegetable Share Contains:

Pete's Gold Potatoes; Red Onions; Yellow Storage Onions; 1 Bunch Leeks; Celeriac; 1 Winter Squash; 1 Head of Napa Cabbage; 1 Head of Lettuce; Green Tomatoes; 1 Bunch of Celery; Fennel with fronds

Localvore Offerings Include:

Red Hen VT Pan Au Levain
Quebec Organic Rolled Oats
VT Pasta Butternut Ravioli
1 Bunch Pete's Sage

Pete's Musings

I love celery. It is the vegetable that I eat the most of while wandering the fields in the course of a summer. On a hot sweaty day you can feel the good natural sodium and potassium replenishing your cells. We have 2 beautiful beds of celery in one greenhouse that you'll receive the first harvest of this week. The flavor is a lot milder than good Vermont summer celery and the lower light conditions of the fall caused the stalks to be partially blanched. Make sure you use the tops in a soup or broth.

This is a really busy week on the farm, the last really busy one of this year. We are packing Good Eats shares, harvesting 1/2 acre of leeks, harvesting 1 acre of parsnips, harvesting 1/2 acre of turnips, cooking and pureeing 9000 lbs of winter squash grown by our buddies at High Mowing Seeds, moving 3 greenhouses, erecting several temporary greenhouses, sizing and detopping many thousand lbs of beets and turnips for winter storage, deep organizing our commercial kitchen and office - it seems it never ends. Pretty good week's work for 12 folks. ~Pete

Processing squash yesterday. First the small super sweet variety of butternut is prepared by having the stems cut off. Next, entire crates of squash are dumped into the hopped where they are crushed into pieces. The pieces tumble into the barrel which spins, ejecting the seeds ontp the platform below. The seeds are collected by High Mowing crew pictured here. They will be cleaned and dried and sold. The squash pieces tumble out and are placed in the crates. After this step the crates of squash are brought to our farm kitchen. There the squash are steamed until tender, and then put through a sieve resulting in puree which is frozen for Good Eats. The puree made yesterday is the sweetest I have ever tasted. ~Amy

Storage and Use Tips

Celeriac - The gnarly root ball in your bag this week is the celeriac also known as celery root. It tastes a bit like a cross between celery and jicama, but is mellower than celery. It can be eaten raw or cooked. 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. Celeriac is delicious grated or sliced and added to salads, particularly when combined with contrasting and complimenting apple. Celeriac should be stored unwashed, loosely wrapped in a plastic bag in your refrigerator.

Napa Cabbage - Also known as Chinese cabbage, the flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag.

Fennel - Fennel is crunchy and slightly sweet with the flavor of anise. It is delicious and slightly sweet served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in many dishes, and in soups and stews and sauces. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. To prepare, trim off the fronds and stalks and reserve them for garnish or seasoning. Cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute' it. It is done when tender enough to pierce easily with a skewer.

Head Lettuce - I am not sure what variety is going out this week, but I am told that the lettuce will need a dunking before you use it. Usually our greens and lettuce goes out quite clean, but these heads will need a good rinse.

Green Tomatoes - If you have never made fried green tomatoes, please try the recipe I posted on October 13th and go for it. I have made this recipe many times, and it always turns out great. They are sooo yummy. Alternatively, you can leave these tomatoes on the counter to ripen up.

Winter Squash - A mix of winter squash varieties will be going to sites this week.

Thanksgiving Week Delivery will be TUESDAY November 23rd

Just a reminder to everyone that our delivery on Thanksgiving will be on Tuesday November 23rd, not Wednesday that week. We started delivering a day earlier a couple of years ago due to feedback from members who travel on the holiday or who want to get their cooking started early. I'll also be giving you all a sneak peak at what is in the share in the newsletter a week before in order to help you plan your shopping.

Thanksgiving Turkey Anyone?

We have raised some pretty fantastic turkeys on the farm this year. We have had just a small flock on the farm and they have lived a deluxe life, grazing our fields all summer. Having raised turkeys for many years it makes me sad when I see barn raised turkeys. Turkeys are gregarious, active birds that really enjoy living outside and having room to roam. On my last farm, I was able to electrically fence some woods along with a couple acres of field around the turkey barn. With the woods, a stone wall, and fallen trees available my 50 turkeys never used the barn. They stayed out all the time. The birds on the farm are also electrically fenced (more to keep predators out than birds in) and are moved to fresh pasture regularly, their moveable shade/rain house moving along with them. They eat vast amounts of greens which translates to a much higher vitamin content in the meat and makes it much more flavorful as well.

We have 4 size ranges available:
13-15 lbs; 15-18 lbs; 18-21 lbs; 21-24 lbs

Turkeys are priced at $3.75/lb and turkeys will be delivered to pick up sites (frozen) on Nov 10, Nov 17, and Nov 22. If you are considering ordering for Nov 22nd, keep in mind that it's only two days before Thanksgiving and your bird may not thaw in time!

Visit the Meat Page to order your turkey or email me for an order form.

Beef, Pork and Chicken Too
You can order meats have them delivered to your pick up site too. We have a variety of pork and beef cuts available now. Selection remains excellent though we will begin to run out of a few beef cuts. Presently you can choose from an assortment of beef steaks, ribs, roasts, kabob meat, and burger, plus pork chops, hams and ham steaks, ribs, sausage, ground pork. And of course Pete's Pastured Chicken.

Our pigs are raised on 20 acres of pasture on the farm. They graze and forage all day and their diet is supplemented by huge amounts of vegetables from the farm. Our cows are raised in partnership with friend and neighbor Bruce Urie who pastures them on his fields in summer, and feeds them his own hay supplemented with beets and soybeans in winter. You can order Pete's Pastured Chicken as part of your bulk meat order too. Our beef and pork is tender and delicious and has far less fat, and far more omega 3s, CLAs, vita E and beta carotene than non grass fed animals. Our animals have received no hormones or medications either. This is really healthy, very tasty meat.

You may place meat orders for delivery on most weeks that are not designated Meat Shares weeks (the first Wednesday of the month). The next meat delivery dates are Nov 10th, Nov 17th, and Nov 22nd.

For a short time, orders over $150 in beef and pork (not chicken) will receive a discount of 10%. Visit our Meat Bulk Order Page to Order.

Sally Pollak Farm Fed Blog

Last week I told you all about Sally Pollak's eating adventure. In the year ahead she will be feeding herself primarily from our localvore share. Sally's blog is up and you can check in on how she is doing, and what meals she is making with her share.

Localvore Lore
The bread this week is a SPECIAL Red Hen Baking Co. all Vermont pain au levain. The bag label on the bread will indicate different flour but in fact the flour is entirely Vermont as Randy describes here.
This week’s CSA bread is a pain au levain made entirely with Vermont flour. I’ve been raving a lot about the quality of this year’s Vermont wheat and this bread is a good example of why I’m so excited. As I write this, the dough has only been fermenting for about an hour, but it’s clear to me that this will be a nice bread. I expect it to be every bit as good as a similar bread made with the finest Midwestern flour would be. If you know anything about how much harder it is to grow wheat in Vermont vs. the Midwest, you’ll know that this is a remarkable achievement on the part of Tom Kenyon and Ben Gleason, the farmers who grew the wheat in this bread. In this pain au levain (French for “naturally leavened bread”) we have made a starter entirely from Gleason’s new Snake Mountain sifted flour. This flour is produced by taking finely milled whole wheat flour and sifting some of the bran out. As it happens, the result is that 8% of the total weight of the wheat is sifted off (as opposed to about 30% for white flour). Fermenting this dark flour for several hours gives this bread the distinct flavor of wheat. We add this starter to a final dough that is made mostly with a white flour milled by Champlain Valley Mills from Aurora Farms wheat. (This can be found in stores under the Nitty Gritty Grains name.) Overall the bread is about 30% whole grain. Enjoy this fruit of the local wheat bounty! ~ Randy George

Ted Fecteau dropped off the latest batch of his Butternut Ravioli yesterday. This is still a new product for his VT Pasta company and he is fine tuning the recipe and production technique with each batch. We did not begin this year's squash puree production in time for this batch to be made entirely with our squash, so this ravioli is stuffed with a mix of our squash and some from Dog River Farm. Other ingredients include Tom Kenyon's white flour (the same flour that localvore members received last week and that is in our bread this week), Ben Gleason's wheat flour, VT Butter and Cheese company goat feta, mascarpone and butter, maple syrup from Hinesburg, free range eggs from Barre, and spices. The ravioli are frozen. If they are thawed when you pick them up, you may put them right back in the freezer. When ready to cook, bring a pot of salted water to a boil, gently add the ravioli and continue to cook, boiling gently for 5 minutes or so (test to confirm done-ness).

Sage - I thought some fresh sage would be a nice accompaniement to the ravioli and luckily we had just enough in the field. I had a brown butter sage sauce in mind.... see recipe below.

Localvores will also receive a 5 lb bag of rolled oats from organic grower Michel Gaudreau, across the border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a nice operation in a beautiful setting surrounded by his fields. Michel's mill (Golden Crops)makes many organic grains available locally that we might not otherwise have local access to and we are grateful for his commitment. These are beautiful, clean organic rolled oats ideal for oatmeal, granola, cookies, streusel toppings etc. Click here for either a solid granola recipe or one for oatmeal.


Butternut Ravioli with Sage Brown Butter Sauce
Enjoy the ravioli this week. They are sweet and delicious and will be fantastic with the brown butter sauce. Many recipes call for straight butter for brown butter sauce and you can go that route. This one substitutes some broth to reduce the fat content while retaining enough liquid for a sauce.

VT Pasta Butternut Ravioli
5 tablespoons unsalted butter

15 to 18 small fresh sage leaves

1/4 cup low-sodium chicken broth

parm or other grating cheese (optional)
fresh parsley, minced (optional)

Bring a pot of salted water to a boil, add the ravioli and continue to cook, boiling gently for 5 minutes or so until softened and pale in color (test to confirm done-ness). Season with salt and freshly ground black pepper.

Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes. Add sage and chicken broth and reduce heat to medium low. Simmer until sauce is reduced and slightly thickened and browned, 3-5 minutes. Drizzle sauce over the pasta. Add optional grated cheese and parsley, taste and add additional salt and pepper to taste and serve.

Celeriac Gratin

Celeriac and potatoes compliment each other beautifully. We have posted numerous recipes before for celeriac and potato soups and purees, so today I sought a gratin. I found this one on jamieoliver.com. I like Jamie's recipes. They are often very simple, using pretty common ingredients. You could forego the cream and just use milk. It won't be as rich, but will still be delicious. Serves 6-8

2 lbs potatoes, peeled and sliced into 1cm slices

1 large celeriac, peeled and sliced into 1cm slices

1 onion, peeled and finely sliced

sea salt and freshly ground black pepper

2 cloves of garlic, peeled and finely chopped

2 oz cheddar cheese (or to taste), grated

2.5 cups cream (or milk)

a small bunch of fresh flat-leaf parsley, leaves picked, stalks roughly chopped

Preheat your oven to 400°F. Place the potatoes, celeriac and onion in an earthenware-type baking dish. Season generously. Add the garlic, ¾ of the cheese, the cream and the parsley stalks. With a spoon, move everything around to mix all the flavors. Sprinkle over the extra cheese, and bake in the preheated oven for 50 minutes, or until tender and golden. Sprinkle over the parsley leaves and serve.

Fennel and Celery Salad (Dama Bianca)

A refreshing, delicious salad from the April 2008 issue of Gourmet magazine. You could substitute goat cheese or feta in this salad, or skip the cheese altogether - it will still be delicious. It's even better the second day after the flavors meld. Some additional fresh herbs would be great here if you have them - tarragon, parsley, etc. Save the fennel fronds and use them in other dishes this week (every inch can be used).

2 medium fennel bulbs, stalks discarded

6 pale inner celery stalks, leaves discarded and stalks thinly sliced

1 (1/2-pound) ball fresh mozzarella (optional), roughly torn

1/2 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

6 tablespoons good-quality fruity extra-virgin olive oil

1/4 teaspoon fine sea salt

Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella.

Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.

Celery Root and Squash Gratin with Walnut-Thyme Streusel

With the herb walnut streusel on top, this gratin should be fantastic. I couldn't help but offer up this second gratin recipe. From the website chow.com. Makes 8 to 12 servings with a butternut squash, maybe not quite so much depending on the type of squash you use.


1 cup panko (Japanese breadcrumbs) or homemade bread crumbs

4 tablespoons unsalted butter, melted

1/2 cup finely chopped walnuts
1 tablespoon finely chopped fresh Italian parsley

1 1/2 teaspoons fresh thyme leaves

1 teaspoon kosher salt


1 1/4 cups heavy cream

1 medium winter squash about 3 pounds, peeled, cut in half, and seeded

1 medium celery root, also known as celeriac about 1 pound, peeled and cut in half

2 tablespoons unsalted butter

1/2 medium white onion, thinly sliced

For the streusel:

Combine all ingredients in a medium bowl and mix until butter is incorporated. Cover and place in
the refrigerator until ready to use.

For the gratin:

Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.

Pour cream into a large bowl and set aside. Slice squash and celery root into 1/4-inch-thick pieces with a mandoline or sharp knife, placing pieces into the cream as they are cut. Toss until well coated.

Melt butter in a medium frying pan over medium heat. When it foams, add onion and season well with salt and freshly ground black pepper. Sauté until soft and translucent, about 5 minutes; set aside.

Construct gratin by ladling 1/3 of the squash and celery root mixture into the baking dish, then seasoning well with salt and freshly ground black pepper. Top with 1/2 of the onions, then another layer of squash and celery root. Season the second layer with salt and pepper and cover with the remaining onions. Place the last of the squash and celery root on top and press down to create an even surface. Season with salt and pepper, then pour the remaining cream over top.

Sprinkle streusel evenly over gratin. Bake until vegetables are soft and streusel is golden brown, about 40 to 50 minutes. Let sit at room temperature for about 20 minutes before serving.

Braised Fennel and Potatoes

In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Makes 4 to 6 side-dish servings. Gourmet Feb 2006.

1 large fennel bulb with fronds

1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)

1/4 teaspoon black pepper

1 teaspoon salt

3 tablespoons extra-virgin olive oil

1 lb potatoes

1/2 cup water

Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.

Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.

Wednesday, October 13, 2010

Good Eats Newsletter - October 13, 2010

This Week's Vegetable Share Contains:

Sweet Potatoes!; Purple Top Turnips; Green Tomatoes; Yellow Onions; Delicata Squash; Small Head Lettuce; Garlic; Broccoli or Romanesca Cauliflower; Sweet (Hot?) Peppers; 1 Bunch of Swiss Chard; plus....

1 Bag of Frozen Corn

Localvore Offerings Include:

Elmore Mountain Baguette
Pa Pa Doodles Farm Eggs
Blue Ledge Lake's Edge Cheese
Amir Hebib's Mushrooms


Pete's Musings
Thanks for joining us for the summer share. We hope you enjoyed it and will consider joining for the next share period. Our fall and winter greenhouse crops are looking great as are the root and other storage crops coming in from the fields. We're really enjoying this respite of sun after last week's deluge.

I had a great trip to Europe visiting 2 seed companies in Holland, several veggie farms in Holland and Denmark, and touring 2 cheese aging operations in France. Learned alot. Minimum wage in Denmark is $22 per hour and to compensate they tend to have larger farms than ours (around 200 acres) and to grow only 4-8 crops so that they can afford to be really well mechanized for each crop. I lusted over many exciting pieces of equipment such as automatic transplanters, mini greenhouse installers, fancy cultivation rigs and harvesters. Most are too expensive for our scale of production but still fun to study.

When I was gone we got 6 inches of rain in 2 days which produced the worst flooding we have had since I've owned the farm (7 years). All I heard about it was a brief email message that said it was raining alot so it was hard to harvest greens. Turns out all the crops that went under water are fine and I am glad I didn't have to hear about it as I couldn't do anything about it. ~Pete

Fall/Winter Share Sign Up

The Fall/Winter Share is not yet full and there is still time to get signed up before the start of that share period next week. I need to receive your sign-up by this Friday Oct 15th (or at least an email by Saturday) to get you into the database in time to receive the first share delivery Oct 20th.

If you miss this deadline, I can start you the following week, Oct 27th, provided there is still room in the share. We pro-rate remaining weeks for folks who start late.

Last year we were still harvesting greens and kale from the fields right up until the end of December. In January and February we never missed a week providing share members with salad mix that we grew in the greenhouses (photo at left is of Deb harvesting on Jan 25th last year!). And every week of the Fall/Winter share you can expect a high level of veggie diversity as we choose among our stores of potatoes, turnips, beets, carrots, cabbages, onions, winter squash and other storage crops combined with frozen summer crops. Don't miss out!

We offer flexible payment plans too. See the sign up sheet for details, or contact me if you have special payment needs.

We have four different Good Eats shares available for the Fall/Winter:

Vegetable Only Share - a bountiful selection of Pete's organic veggies
Localvore Share - a bountiful selection of Pete's organic veggies, plus s selction of great localy grown and mostly organic local staples, like bread, eggs, flours, grains, cheeses etc
Localvore Products Only Share - Same localvore products as in the Localvore Share, without the veggies
Meat Share - a selection of pastured, sustainably grown Vermont meats delivered once a month

Please visit the Fall/Winter Share page for details and to download a sign up form.

If you have questions about the Fall Share, please email me.

Sharing Your Share
If you would like to sign up again but feel it may be too much food for you, consider splitting your share with someone. Right now there are people from Burlington and Hardwick listed on our Members Seeking page, both of whom wish to connect with someone to share their CSA share.

If you are interested in sharing with someone, send me an email. I might be able to connect you to someone quickly, or I'll post something on the members seeking page for you.

Storage and Use Tips
Pepper Warning! In cleaning out our pepper greenhouses a few mildly hot long tapered peppers got mixed in with the sweet peppers. They are not knock you over hot - just a little spicy. They look the same as the sweet pepper Carmen so we are not able to pick them out. Be a little careful if you are averse to spicy peppers.

Sweet Potatoes - enjoy the sweet potatoes this week! It has taken several years to grow a successful crop and we are so excited to be able to finally provide you all with some! They are coming to you dirt on, because washing them makes them spoil faster. The best way to cook them (in my opinion) is to bake them in the oven at 400 until they pierce easily with a fork. And then add just a bit of butter. They are superbly sweet.

Green Tomatoes - If you have never made fried green tomatoes, please use the recipe below and go for it. They are sooo yummy. Alternatively, you can leave these tomatoes on the counter to ripen up.

Purple Top Turnips - These are the round white globes with a bit of purple color near the top. The white fine-grained flesh is mild and sweet tasting. They are great pickled, sliced in match sticks and added to a stir-fry, in soups and stews or with mashed potatoes. Store loosely wrapped in a plastic bag in your crisper drawer..

Frozen Corn - I know, frozen corn when the growing season is not yet over? We couldn't help ourselves this year and froze a lot of our beautiful organic corn. The thing is, the corn that we froze and tested ourselves was so far and away better than frozen corn we have bought in stores that we resolved not to let any of our corn go to waste. With this being the last week of this share period we wanted to make sure everyone got a taste so we are sending some out. To reheat, just bring some water to a boil in a pot and throw in a handful of corn. heat for 2-4 minutes and then drain and serve. If you have kids they will be especially pleased!

Summer Share Survey
This is the very last delivery of the Summer share period. Many thanks to all of you for being part of our farm and Good Eats this summer, I hope you all have enjoyed it. I have thoroughly enjoyed filling the localvore portion of the share, writing the newsletters, and exchanging emails with all of you!

Later this week you will receive the Summer Share Survey via email. We would be very grateful if you could all take a few minutes to rate our veggie and localvore item selection and quality, and share with us any comments you might have about being part of Good Eats. These surveys are invaluable to us as we move forward planning future shares, plantings, and purchases of localvore products. The survey doesn't take long. Most questions only require ranking on a scale of 1 to 5. But there is space for you to share your own personal feedback as well, and we would love to hear it. The survey is anonymous of course. Please share with us your thoughts and help us improve!

Next Meat Order Delivery Date is Oct 27th
We have a variety of pork and beef cuts available. Though a few cuts of beef are now gone, the selection is still excellent. Presently you can choose from an assortment of beef steaks, ribs, roasts, kabob meat, stew meat, and burger, plus pork chops, hams and ham steaks, ribs, sausage, ground pork. And for a short time, orders over $150 in beef and pork will receive a discount of 10%. You can also add Pete's Pastured Chicken to your order.

If you have not joined the Fall Share, you CAN still order meats and have them delivered to your nearby pick up site.

You may place meat orders for delivery on most weeks that are not designated Meat Shares weeks (the first Wednesday of the month). We will also not deliver meats on Oct 20th, the first delivery of the Fall/Winter Share.

Our pigs are raised on 20 acres of pasture on the farm. They graze and forage all day and their diet is supplemented by huge amounts of vegetables from the farm. Our cows are raised in partnership with friend and neighbor Bruce Urie who pastures them on his fields in Summer, and feeds them his own hay supplemented with beets and soybeans in Winter. Our beef and pork is tender and delicious and has far less fat, and far more omega 3s, CLAs, vita E and beta carotene than non grass fed animals. Our animals have received no hormones or medications either. This is really healthy, very tasty meat.

The order deadline for the Oct 27th delivery is Tuesday Oct 19.

Visit our Meat Bulk Order Page to Order.

Pete's Pastured TURKEYS
We have a small flock of turkeys this year too and they'll be available in the next couple of weeks.

Our turkeys have been pastured on the farm grazing to their hearts delight on our fresh greens fields (turkeys are excellent grazers). Unlike many "free range" turkeys out there on the market, ours have actually lived outside not just loose in a barn. We expect the turkeys to finish between 15 and 25 lbs and we will be selling them frozen.

Last year, many of our customers commented that ours were the best turkeys they had ever tasted!

Send an email to pre-order your turkey.

Localvore Lore
I feel like we have scored this week. Amir Hebib's mushrooms came through and he picked them and dropped them at the farm this morning (nice and fresh!). The thing with mushrooms is that you never really know if it's all going to work out. Though I order them weeks in advance, and Amir starts the spores with intention to produce enough, it's really up to the weather conditions. Even at the end of the week last week it was too early to say whether there would be enough yield for Good Eats. So I was excited to hear from him yesterday afternoon whjen he called to tell me it looked like there would be enough. I am glad. I had hoped to be able to send you all one more round before the share was through. There will be a mix of shiitakes and oysters going out to sites.

Elmore Mountain Bread is sending baguettes this week, for the first time in a while. They will be lovely in conjunction with the cheese this week.

We have another award winning cheese for you this week from Salisbury, VT. Blue Ledge Farm's Lake's Edge is a mold ripened goat cheese that was named one of 100 Best Cheeses by Wine Spectator and was awarded a 2nd place ribbon by the American Cheese Society. It is wonderfully tart and creamy with a distinctive streak of vegetable ash running through it. Greg Burnhardt and Hannah Sessions milk a mixed herd of Nubian, Alpine and Lamancha goats and milk on average 75 goats 10 months a year. The goats' access to grasses, leaves and fresh air help to produce a milk which is clean and sweet tasting and that comes through in the cheeses the farm produces. I really love this cheese.

And last but not least, we have a dozen of Deb's eggs for you to round out the final share of the Summer season.


Turnip Gratin Recipe
This recipe serves four, but it can easily be doubled. If you double it, use a 9x13 casserole dish.

2 medium sized turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thick

Olive oil
3-4 slices bread (enough to make two single layers in the pan), crusts removed
A few slices of onion, very thinly sliced, enough to cover the pan in one layer
4 ounces Gruyere cheese
Salt and pepper

8x5 baking pan or casserole dish

Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.

Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.

Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top.

Remove from oven and let cool for 10 minutes before serving.

Fried Green Tomatoes
This is a great recipe I have used many times. It originally came from
Southern Living (but I may have adapted in somewhat along the way). Serves 4 - 6.

1 large egg, lightly beaten
1/2 cup buttermilk (or use the substitute of 1 tsp lemon juice in a 1/2 cup of milk)
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
vegetable oil
Salt to taste

Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Quinoa with Chard and Mushrooms

If you haven't tried quinoa yet, this is a great place to begin. Other grains would work here too... pearled barley, a nice brown rice. Sweet red peppers would be a nice addition too. Another take on this recipe would be a mushroom and chard risotto or polenta (using the cornmeal you received in the share). Serves 4.

1 cup quinoa
1 tablespoon olive oil
1 bunch Swiss chard, chopped
Small pinch red pepper flakes (to taste)
1 clove garlic, sliced
1/2 lb oyster or shiitake mushrooms
1 teaspoons chopped fresh thyme
1/2 ounce Parmesan shavings (or more to taste)

Combine the quinoa is a saucepan with 2 cups water with a good pinch of salt. Bring to a boil, cover, and simmer 10-15 minutes until the quinoa is fluffy and tender.

In the meantime, heat 1 teaspoon of the oil in a large skillet over medium heat. Add the chard and red pepper flakes and cook until wilted and tender, about 8 minutes. Season with salt and pepper and remove to a plate.

Add the remaining oil into the skillet and add the garlic over medium heat. When it is slightly golden, add the mushrooms. When they release their moisture, about 3 minutes, season with a pinch of salt and pepper. When they are tender, about 5 minutes, stir in the reserved chard and the thyme and heat through. Stir in the quinoa and divide among 4 bowls or plates. Top with shaved Parmesan.

Winter Vegetable Tart
This recipe was sent by a share member who made it over and over again last fall and winter using lots of different combinations of roots and other veggies. It's very adaptable, you could use really any root veg combo, you could throw in some frozen red corn and experiment with different cheeses. It's from the Edible Green Mountains website. If you haven't got a go to recipe for pie crust, try this one posted to the blog archives. It's pretty dependable.

1 pound butternut squash (1 small), peeled, seeded and diced into 1/2-inch cubes

beets, peeled and diced into 1/2-inch cubes
2 cups sliced mushrooms
1 onion, halved and cut into slivers
1 red bell pepper, diced (optional)
6 garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper
pie crust for one 9- or 10-inch pie
1/2 pound Fontina cheese, grated

Preheat the oven to 425°F. Lightly oil a large shallow roast- ing pan or half sheet pan.

In a large bowl, combine the squash, beets, mushrooms, onion, bell pepper, if using, and garlic. Add the olive oil, rosemary and salt and pepper to taste. Toss to coat well. Transfer to the pan and arrange in a shallow (preferably single) layer.

Roast for 35 to 45 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking. Remove the vegetables from the oven and reduce the oven temperature to 375°F.

Line a baking sheet with foil. Place the pastry on the bak- ing sheet. Sprinkle the cheese over the pastry, leaving a 2-inch border around the edge. Arrange the roasted vegetables on top of the cheese. Fold the dough up to partially cover the filling and crimp to seal the edges.

Bake for about 25 minutes, until the crust is golden. Cut into wedges and serve warm.

Thursday, October 7, 2010

Good Eats Newsletter - October 6, 2010

This Week's Vegetable Share Contains:

Nicola Potatoes; Purple Onions; Mixed Beets; Green Cabbage; Green Wave Mustard; 1 Bunch of Leeks; 1 Bunch of Tatsoi; 1 Bunch of Green Kale; plus....

1 Carnival Winter Squash
Tomatoes (for sites that didn't receive them last week)

Localvore Offerings Include:

Pizza Dough
Vt Butter and Cheese Fresh Chevre
Butternut Mountain Farm Maple Sugar


Storage and Use Tips
Carnival Winter Squash -The pretty little acorns squash in the share this week are carnivals, and they rank among the best tasting of the acorn family. We have been noticing that some of our squash are developing little spots on the outside. If you notice developing spots, plan to eat your squash on the sooner side or freeze it. The spots quickly turn soft and begin to affect the interior. If this does happen, your squash is still quite safe to eat, just cut off the bad spots.

Tomatoes - For those sites that did not receive tomatoes last week, we will have a mix going out this week. Some of you will receive cherry tomatoes, some will receive heirlooms or beefsteaks.

Tatsoi - A dark green Asian salad green (in the pac choi family) that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to pac choi. Tatsoi is often eaten raw, but may be added to soups at the end of the cooking period. It's also great lightly steamed.

Green Wave Mustard - Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. Green Wave is a beautiful representative of this group. Green Wave is a bit hot when raw, but still tender enough for salads. It is delightful in stir-frys, braises, steamed and added to many dished calling for greens.

Next week is the LAST pick up of the Summer Share
The Fall Share begins in just two weeks on Oct 20, mail your sign-ups!

I can't believe the Summer Share is nearly over. I am nearly as excited to be transitioning to fall flavors as I am when summer vegetables began. I have been enjoying winter squash the last couple weeks and the return of mustard greens. With the meats newly available at the farm, I am eating a lot of meat and potato meals with greens on the side and it's a welcome change from the tomato, herbs and summer vegetable meals of the past months. I have even had my crock pot out recently to make a stew. I look forward to the kale and other hardy winter greens that will be part of our diet into December, and the various slaws and salads that will occupy our Fall and Winter dinner plates. I can't wait for January when the first of Pete's sprouted salad mix becomes available. And I really look forward to winter soups. And by March I'll be craving the first of the spring greens that will be harvested as the harvest season begins anew. I have learned to love eating with the seasons, savoring what is fresh and in season, pining for it when it's gone, and looking forward to the harvest of what's next. I feel lucky to be in a place where such a rich local diet is possible. ~ Amy

Don't miss out on a season of great eating! I need your sign-up form by Oct 13th to ensure uninterrupted Good Eats deliveries.

Localvore Share, Vegetable Only Share and Localvore Products Only Shares available. Meat Shares available too!

Please visit the Fall/Winter Share page for details and to download a sign up form.

If you have questions about the Fall Share, please email me.

Can You Help Spread the Word about Good Eats?

Do you belong to a front porch forum or other neighborhood email group? If so, and if you think your neighbors would be interested to learn more about Good Eats and deliveries to your local Good Eats pick up site, please send me an email. I have text all written and would love to spread the word. You can edit the text to your liking or just send it along.

Sharing Your Share
If you would like to sign up again but feel it may be too much food for you, consider splitting your share with someone. Right now there are two people from Burlington and one from Hardwick listed on our Members Seeking page, all who wish to connect with someone to share their CSA share with.

If you are interested in sharing with someone, send me an email. I might be able to connect you to someone quickly, or I'll post something on the members seeking page for you.

Support the Farm Share Program - Shop or Dine this Thursday Oct 7th

NOFA-VT's Share the Harvest Event 
Each year for one day area restaurants that participate in Share the Harvest generously pledge 15% of their sales to support NOFA-VTs Farm Share Program. The Farm Share program enables limited income Vermonters to purchase a CSA share from a local participating farm by subsidizing up to 50% of the cost of the share. NOFA's annual Share the Harvest event is the sole fund raiser for the matching funds that NOFA contributes to the Farm Share program. Farm Share's ability to help people is dependent on the success of this event. So make your plans to dine out. Or structure your week so that you can do your grocery shopping that day! A full 15% of what you spend that day will be donated to the program. The list of participating businesses can be found on the NOFA-VT website.

Through the combination of funds made available by the Share the Harvest event and donations from you all, our members, 11 limited income Vermont families have been able to join Good Eats for the Fall/Winter share (so far!). This is a program that really works to help people gain access to fresh, local food.

Order Healthy Meats for Delivery
There's a little bit of time to get your meat order in before the Summer share ends. If I receive your order by noon on Wednesday (tomorrow Oct 6th), I can get your meat order out to you next week, October 13th.

We have a variety of pork and beef cuts available now. Selection remains excellent though we will begin to run out of a few beef cuts. Presently you can choose from an assortment of beef steaks, ribs, roasts, kabob meat, stew meat, and burger, plus pork chops, hams and ham steaks, ribs, sausage, ground pork. And of course Pete's Pastured Chicken.

Our pigs are raised on 20 acres of pasture on the farm. They graze and forage all day and their diet is supplemented by huge amounts of vegetables from the farm. Our cows are raised in partnership with friend and neighbor Bruce Urie who pastures them on his fields in Summer, and feeds them his own hay supplemented with beets and soybeans in Winter. You can order Pete's Pastured Chicken as part of your bulk meat order too. Our beef and pork is tender and delicious and has far less fat, and far more omega 3s, CLAs, vita E and beta carotene than non grass fed animals. Our animals have received no hormones or medications either. This is really healthy, very tasty meat.

You may place meat orders for delivery on most weeks that are not designated Meat Shares weeks (the first Wednesday of the month). We will also not deliver meats on Oct 20th, the first delivery of the Fall/Winter Share.
For a short time, orders over $150 in beef and pork will receive a discount of 10%. Visit our Meat Bulk Order Page to Order.

Localvore Lore

It's a pizza week and a good week for it. I like the sound of goat cheese, roasted beet, carmelized onion pizza... This is pizza dough from Ben and Raechel at On the Rise in Richmond and it's made with VT sunflower oil, Milanaise unbleached white flour, Ben Gleason's whole wheat flour, local honey and sea salt. The pizza dough will come to you frozen. Put it right back into your freezer if you don't plan to use it Wednesday night. When you do use it, thaw it, and don't wait for it to rise. When it is thawed it is ready to stretch and top and bake. As pizza dough sits, thawed, either on the counter or in the fridge, the live yeast in the dough continues to work away and the dough will steadily lose elasticity. If you haven't used it 48 hrs later, the risk is not that the dough will go bad, it's that it will lose elasticity, and become more difficult to work with, it will tear more easily. At this point, your best bet is a rolling pin! Ben posted the instructions on line along with some instructional videos that you can watch for technique and inspiration.

The log of fresh chevre from Vermont Butter and Cheese Co. will pair well with many ingredients this week. Goat cheese and beets are a natural together, as are goat cheese and mustard greens, winter squash, leeks, etc. I send this cheese out usually once a share because I love it and I find so many uses for it. I consider this cheese to be a staple because a small amount added to so many dishes turns them into something a little special. The log keeps quite a long time in the fridge unopened, it will last several weeks after it's been opened. If you won't use it right away it will freeze beautifully. It's a little crumbly after being frozen but that can actually be nice when crumbing for salads or into various dishes.

Lastly, something a little special for all you this week... You will receive a pound of pure maple sugar 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. It is nice to have on hand to sprinkle onto winter squash, or onto baked apples or oatmeal or any where else a touch of maple sweetness would be welcome. 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!

Meat Share
For the first time ever, this share we are able to provide an great assortment of our own meats. We have only recently begun keeping animals on the farm. We started with pasturing chickens a few years ago as a way to increase soil fertility and make use of older greens beds. Last year we raised six pigs pastured on very large acreage that we had fenced for the purpose. That experiment went so well, that we got a bunch more this year. They are fun and do a fantastic job rooting and grazing, not to mention that they are vacuums when it comes to making use of vegetable trimmings and culls from the washhouse. We still have only a small herd of beef. Just 11 animals currently: some mother cows who will calve in the spring, a bull and some steers that will be ready after the first of the year. The beef we raise in partnership with friend and neighbor Brice Urie.

The cuts this week include a whole chicken; stew beef or beef kabobs; pork shoulder (the best cut for making pulled pork), and smoked ham steaks. I have included a recipe each for the stew beef and pork shoulder below. The ham steaks are delicious sauteed or braised in a skillet with some water in the pan to keep them from drying out. These are a staple in our kid filled house because they are quick and easy and everyone likes them. I throw them into the skillet frozen sometimes with a 1/2" water and flip them til softened. Then drain the water to finish. They'll be especially delicious with some maple sugar sprinkles on after the flip.


Red Beet Risotto with Mustard Greens and Goat Cheese

From the February 2007 issue of Bon Appetite. This recipe would also be delicious with shaved Parmesan substituted for some of the goat cheese.

1/4 cup (1/2 stick) butter

2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes

1 1/2 cups chopped white onion

1 cup Arborio rice or medium-grain white rice

3 cups low-salt chicken broth or vegetable broth
1 tablespoon balsamic vinegar

1 1/2 cups chopped mustard greens

4 ounce chilled soft fresh goat cheese, coarsely crumbled

Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.

Chilled Sesame-Ginger Tatsoi
From the New York Times November 1995. You can use both the pac choi and the tastoi in this recipe. The cooking time for the pac choi will be a bit longer, and pac choi stems a bit longer still (still no more than 2 mins).

1.5 lb Tatsoi; washed and dried
Salt to taste
1/3 tamari
2 TB sesame oil
1 TB ginger
1 TB sugar
½ c white vinegar
4 dashes Tabasco
Black Pepper to taste
¼ c sesame seeds

Bring a large pot of salted water to a rolling boil. Add the tatsoi, blanch for I minute, drain, immediately plunge into ice water to stop the cooking process, and drain again.

In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season to taste with salt and pepper.

In a large bowl, combine the tatsoi and dressing, and mix well Refrigerate until well chilled, gar nish with sesame seeds and serve.

Potatoes, Greens and Goat Cheese Quesadillas

Adapted from the March 2008 issue of Bon Appetite.

1 1/3 cups 1/2-inch cubed potatoes (about 3 medium)

2 teaspoons chili powder

1 1/3 cups (packed) coarsely grated Monterey Jack or Cheddar (5 to 6 ounces)

1 1/3 cups of tomatillo salsa (or your favorite)

4 2/3 cups coarsely chopped stemmed mustard greens/mizuna (from 1 bunch), divided

4 8-inch-diameter flour tortillas

3 ounces chilled fresh goat cheese, coarsely crumbled

Olive oil

Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack or Cheddar cheese.

Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.

Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.

Heat large nonstick skillet over medium heat. Place 2 quesadillas, oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining 2 quesadillas.
Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.

Apple, Leek, and Butternut Squash Gratin
A nice recipe for this season from marthastewart.com.

3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound winter squash peeled, seeded, and sliced 1/8-inch thick
1 pound apples, cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.

In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.

Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.

Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.

Slow Cooker Pulled Pork
This recipe is a solid recipe that I use often for pulled pork. It's super easy to prepare (just mix the barbecue sauce ingredients and throw the meat and onions into the slow cooker) with ingredients in most pantries. You can make this in your oven too, but I think your cook time would be nearly as long.

2.5 to 3 lbs shoulder/pork butt (trimmed of any obvious excess fat)
1 medium onion, thinly sliced
1/2 cup ketchup
1/4 cup apple cider vinegar
1/8+ c honey
1/4 c tomato paste
1.5 TB Worcestershire sauce
1.5 TB mustard
1 tsp paprika
1 tsp garlic
pinch of cayenne (or more to taste)
3/4 tsp salt
3/4 tsp black pepper
1/2 c water

Place the onions on the bottom of your slow cooker. Place the pork shoulder in on top of the onions. Whisk together all remaining ingredients to form the barbecue sauce. Taste and adjust seasonings to your like it. You may prefer to add more honey, salt, pepper, or cayenne. Pour half the sauce over the pork and cover. Cook over low heat for around 8 hours til falling apart. Remove to a large bowl and shred the meat with two forks. Return to the slow cooker and cook for a few more minutes until the meat has soaked up the sauce. Serve on soft sandwich rolls or alongside some mashed potatoes.

Red Lamb or Beef Stew
This is a great recipe from Madhur Jaffrey's Indian Cookbook. I have made this dish many times with both beef and lamb and it's delicious. It's even better the second day after the stew thickens.

Thumb sized piece of ginger, peeled and coarsely chopped
8 cloves garlic, peeled
4 tbsp water, plus 300-450ml
10 tbsp vegetable oil
2 lbs boned shoulder or leg of lamb, or stewing beef (chuck) cut into 2.5cm cubes
10 cardamom pods (I skip these if I don’t have them)
2 bay leaves
6 cloves
10 peppercorns
2.5 cm cinnamon sticks
200 g onions, peeled and finely chopped
1 tsp ground coriander
2 tsp ground cumin
4 tsp bright red paprika, mixed with 0.25-1 tsp cayenne pepper
1.25 tsp salt
6 tbsp natural yogurt
0.25 tsp garam masala
Put the ginger, garlic and 4 tbsp water into the container of an electric blender. Blend well until you have a smooth paste.

2. Heat the oil in a wide heavy pan over a medium-high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom pods, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on colour. This just takes a few seconds. Now put in the onions. Stir and fry for about 5 minutes or until the onion turn a medium-brown colour. Put in the ginger-garlic paste and fry for 30 seconds. Then add the coriander, cumin, paprika-cayenne and salt. Stir and fry for another 30 seconds. Add the fried meat cubes and juices, Stir for 30 seconds. Now put in 1 tbsp of the yogurt. Stir and fry for about 30 seconds or until the yogurt is well blended. Add the remaining yogurt, a tablespoon at a time as before. Stir and fry for 3-4 minutes.

3. Now add 300ml water if you are cooking lamb and 450ml if you are cooking beef. Bring the contents of the pan to a boil, scraping in all browned spices on the sides and bottom of the pan. Cover, turn heat to low and simmer for about an hour for the lamb and 2 hours for beef, or until the meat is tender. (It could be baked, covered, in a pre-heated 180C/gas 4 oven for the same length of time or until tender.) Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with tender meat in a thick, reddish-brown sauce. Spoon off the fat. Sprinkle garam masala and black pepper over the meat before you serve and mix them in.