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
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.
S
weet 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.
RECIPES
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.
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).
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.
S
weet 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.
RECIPES
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.
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