I'll send you a little blurb that you can use or edit.
Farm & Good Eats Update
light of Sandy slowly making landfall, I am sending the newsletter a
day early, in case some of us are without power Tuesday afternoon. We
plan to deliver CSA shares to all sites this week according to our
regular schedule. I have communicated with our CSA pick up sites
(including businesses) and even if they have no power, we will be able
the farm we have been in storm prep mode for a few days and we have
been lucky to have a lovely long stretch of dry weather before the
storm. Pete, Isaac, Kevin and Steve have spent the last week harvesting
nearly non stop. Their last few days have been 12-14 hour days
harvesting carrots. With the last of the carrots in last night, today
they turned to battening down greenhouses, sandbagging end walls
preparing for the big gusts. It's important too keep the greenhouses
tightly sealed during a storm and not let the wind get in and under
them. Later tonight when it gets real windy, there won't be a lot anyone
can do, we'll just have to wait and see. We have a lot of lovely crops
under them so fingers crossed.
and Tuesdays are usually full, long days of harvest & prep for the
weekly CSA and wholesale deliveries. This week, our whole team started a
day early on Sunday, as we expect that we might not have power tomorrow
and without it we won't have lights, running water, power equipment,
computers and all those tools that allow us to do what we need to do.
I hope the storm slows and lessens as it hits land. Keep all those along the eastern seaboard in your thoughts. Be safe.
Best ~ Amy
Picking Up Your Share
If you are unsure of your pick-up times or site location, please visit our website's Delivery page. If you have any questions about your pick-up please email me.
Storage and Use Tips
- This week we have a wonderfully sweet combo of our orange carrots and
a cool white variety called White Satin which you will find deliciously
mild and sweet.
Butternut Squash -
One of the best-known winter squash, butternut has a delicious, sweet,
nutty flavor. It does need to be peeled (but it's smooth shape makes it
easy!), and is most commonly roasted and/or pureed (see recipes below).
Best stored in a dark, dry, cool place (50 degrees) with good
ventilation. Some of these squash have small blemishes and we knew they
weren't going to be great keepers. Eat them up soon or peel, cube and
freeze them, or roast your squash, scoop the flesh and freeze for later.
Redbor Kale - We
grow several varieties of kale at Pete's, including Green Winterbor,
Lacinato, Red Russian and Redbor. Kale is in the super veggie club and
is just about the healthiest vegetable you can eat. 1 cup packs 1300% of
your daily requirements for Vita K, 200% of your Vita A, and nearly
100% of vita C, along with lots and lots more vitas and minerals. Over
45 different flavonoids have been identified in kale that combine to
provide both anti-oxidant and anti-inflammatory benefits. It is now
believed that kale offers risk-lowering benefits for five types of
cancer including bladder, breast, colon, ovary and prostate cancer. It
also has the ability to lower cholesterol (and for this purpose steaming
is best). It is also now recognized that kale provides much support for
your body's own detox system. We are lucky that it is also one of the
longest season northern vegetables. And what's more, it's tasty, so eat
lots. Keep kale loosely wrapped in a plastic bag in your crisper
drawer. Strip the leaves from the stems and wash them well before
chopping and cooking.
Gold Ball Turnips
- Gold balls have a taste similar to rutabagas. They are prized for
very smooth skin, beautiful yellow flesh and fine nutty flavor. Try
pickling the turnips, mashing with butter, or cubing and using in soups
and stews. Got shallots left? Really delicious mashed with shallots
and butter. Mmmm. Keep turnips loosely wrapped in a plastic bag in your
Jalapenos - Hot
peppers can vary in spice depending on where they grow (and what is
growing beside them), and these pack a punch! Use sparingly, and remove
the seeds if you want to keep the spice down. Store in the
refridgerator, but try to use them within the week.
Garlic - We
suggest keeping your garlic in a cool, dark, well-ventilated space. I
like to keep mine in our basement, spread out on a wire shelf, so that
the heads to not touch each other. Once you've broken the head and used
the first clove, try keeping the remainder in a small, open bowl in your
deli drawer. To remove the paper skin from cloves, try trimming the
ends, then giving the clove a whack with the side of your butcher's
Thanks for supporting NOFA-VTs Farm Share program!
Thanks for your generosity in support of NOFA-VT's Farm Share Program
in 2012. This program helps limited income households purchase CSA
shares for their families. To date in 2012, 150 of you gave donations
ranging from $10 to $250, totaling over $3600. Your donations have
allowed 23 families to purchase shares of weekly organic veggies,
including 10 families who were able to join this Fall/Winter share
NOFA-VT FARM SHARE
Farm Share assists limited-income Vermonters in obtaining fresh, local
produce directly from family farms. In partnership with NOFA-VT, we
offer subsidized CSA shares to qualifying individuals and families
within our delivery area. If you, or someone you know, are in need of
this program, please checkout NOFA's Website, as well the Pete's Green Farm Share web page. Early in 2013 NOFA-VT will begin taking applications for our Spring share period.
Share relies on donations to help fund those who might not otherwise be
able to afford a CSA share. Funds are raised through NOFA-VTs annual
Share the Harvest Event and thru your contributions to the program. Thanks for your support of Farm Share!
What To Do If You Have a Problem at Pick Up
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 site to find that your name (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 us
(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 us by Thursday morning.
If we have not heard from anyone, by Friday our site hosts are
instructed to donate leftover food, ensuring that they do not end up
with bad food on their hands.
If we can not resolve your issue right away, email us to arrange a replacement or substitution the following week.
Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know
at least 1 week before the change. You can have your share donated to
the Food Pantry, or I can stop your share delivery and you will retain a
credit on your account toward the purchase of your next share.
We have Butterworks Farm Organic Yogurt
this week. Jack and Anne Lazor have a herd of about 80 Jersey cows who
produce milk for their on-farm yogurt production. Sites will receive a
mix of Non Fat Vanilla and Whole Milk Maple. Both of these flavors are
sweetened with local maple syrup and the vanilla is flavored with
natural vanilla. The non fat yogurt is unique among other non fat
brands in that no thickeners are used in the making of the yogurt. The
structure of the Lazor's jersey milk allows them to make non-fat yogurt
thickener free. Once you try this yogurt, the special tang will have
you hooked. Other yogurts will seem too mild and too sweet. In our
house, we eat this yogurt with granola nearly every day. The whole milk
maple yogurt is fantastically rich and delicious. Like good enough for
a late night couch treat which is what we buy it for.
The shiitake and oyster mushrooms you receive this week are grown by Amir Hebib in a mushroom house behind Amir's house in Colchester, VT. At
this writing, the mushrooms which you will receive this week are still
growing. Like so much in agriculture, Amir must wait til the end of day
Monday to harvest and take his chances that he will be able to deliver
to the farm on Tuesday, despite the coming storm. Amir has 20 years
experience growing mushrooms, having been a farm mushroom manager for a
large Bosnian agricultural producer before immigrating to VT in 1996. He
started growing mushrooms here in 2005. He grows shiitakes and oysters
(little clusters of trumpet shaped mushrooms) and sells them to
restaurants and markets in our area as well as at the Burlington Farmers
Market. You can eat the whole mushroom stems and all. Many people
discard the stems of shiitakes because they are tougher and take longer
to cook. But the shiitakes you are receiving are so fresh that they are
tender enough to add to most dishes though you may want to allow longer
cooking time for the stems. Shiitakes have a deep flavor, and are very
hearty, enough so that they can be used in place of ground beef in some
This week's Pearled Barley comes to us from Michel Gaudreau of Golden Crops
in Quebec. Michel is an organic grower dedicated to the production of
organic food grade grains. Pearled barley is barley that has been
de-hulled, with some or all of the bran (hard outside seed coat)
removed. It makes a great substitute in recipes calling for brown rice
and is wonderful cooked, cooled and used in cold salads, and adds a nice
texture to soups and stews. It also cooks down into a really nice
risotto, without all of the attention and stirring required with Arborio
rice. Barley packs a nice nutritious punch into a small package. One
cup of cooked pearled barley provides 12% of the US Recommended Daily
Allowance (RDA) of iron and 6 grams of dietary fiber fiber, all for only
193 calories. Keeping barley sealed in a cool dark place, it will last
at least 6 months to a year. One cup of dry barley makes about 3 to 3
1/2 cups cooked. Barley can take a little longer to cook than rice,
expect that you may need to simmer in water for about an hour, less if
you want it chewy.
Another round of Pa Pa Doodles Eggs this week. You can expect Deb's farm fresh eggs about every other week.
Butternut Barley Salad
is a good recipe for lunch or dinner -the vinegary onion makes it
refreshing, more like a salad than a main course, and it is perfect for
eating warm right when you make it, or cold the next day.
1 medium butternut squash (2-3 pounds)
1/2 pound turnips
5 to 6 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup pearled barley
1/3 cup toasted squash seeds (or any seed or nut will be tasty)
3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)
1 tablespoon sherry or white wine vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
1 bunch red kale, leaves roughly chopped
1/2 small red onion, finely chopped
Preheat oven to 375 degrees F.
squash, then halve lengthwise and scoop out seeds. Cut squash and
turnips into approximately 3/4-inch chunks. Coat one large or two small
baking sheets with 2 tablespoons oil total. Spread squash and turnips
out in single layer on sheet. Sprinkle with salt and freshly ground
black pepper. Roast until pieces are tender, about 30 to 40 minutes,
turning them over halfway through the cooking time. Set aside to cool
squash and turnips are roasting, cook barley in a large pot of
simmering salted water until the grains are tender but chewy, 25-30
minutes. Drain and cool slightly.
a small bowl, whisk together the vinegar, water, 1/2 teaspoon table
salt and granulated sugar until sugar and salt dissolve. Stir in onion;
it will barely be covered by vinegar mixture but don’t worry. Cover and
set in fridge until needed; 30 minutes is ideal but less time will still
make a lovely, lightly pickled onion.
a tablespoon of olive oil into a sauce pan over medium heat, and cook
the kale for just a few minutes, until wilted and slightly tender.
a large bowl, mix together squash, turnips, barley, kale, red onion and
its vinegar brine, the crumbled cheese and squash seeds. Toss with 3
tablespoons of the remaining olive oil, use the 4th one only if needed.
Taste and adjust seasonings. Eat now or later. Salad keeps in the fridge
for up to a week.
Saffron Risotto with Butternut Squash
Annie: This recipe is one my mom started making late in her cooking
career, but it is undeniably one my favorite home meals. I made a copy
of the recipe when I was a teenager, and I literally still have that
piece of paper (stained and re-folded almost until you can't read it)
tucked on a shelf in my apartment. It is much more rich and decadent
than the barley salad - just serve it with a salad on the side and your
dinner is full and complete. The saffron is expensive, a total splurge.
You don't need it - the risotto is delicious regardless - but it is
well worth trying it once. Saffron has a unique flavor, and the cooking
process fills your home with a wonderful smell. No one can ever guess
what it is.
1 teaspoon saffron threads (optional, see note above)
1 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
You should have about 6 cups. Place the squash on a sheet pan and toss
it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast
for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
a heavy-bottomed pot or Dutch oven, melt the butter and saute the
pancetta (or bacon) and shallots on medium-low heat for 10 minutes,
until the shallots are translucent but not browned. Add the rice and
stir to coat the grains with butter. Add the wine and cook for 2
minutes. Add 2 full ladles of stock to the rice plus the saffron, 1
teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock
is absorbed, 5 to 10 minutes.
to add the stock, 2 ladles at a time, stirring every few minutes. Each
time, cook until the mixture seems a little dry, then add more stock.
Continue until the rice is cooked through, but still al dente, about 30
minutes total. Off the heat, add the roasted squash cubes and Parmesan
cheese. Mix well and serve.
Pasta with Garlicky Red Kale
This is a quick and easy dinner, a great healthy last-minute option.
1 pound pasta, whatever shape you like (but chunky ones will match up better with the kale)
1 pound red kale, stems removed, leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, peeled and minced or pressed
1/2 teaspoon red pepper flakes or 1 teaspoon finely chopped jalapeno, more or less to taste
About 1 heaping teaspoon Kosher salt (or more to taste)
To serve: Grated Parmesan or Romano cheese
a large pot of salted water to a boil. Add pasta and five minutes
before its cooking time is up, add the kale. It will seem like too much
for the water, but with a stir or two, the rabe should wilt and cook
alongside the pasta. Drain kale and pasta together and pour into serving
bowl. In the same pot or a tiny one, heat the olive oil with the
garlic, pepper or pepper flakes and Kosher salt over moderate heat,
stirring frequently for 3 to 4 minutes, or until the garlic becomes
lightly golden. Pour mixture over pasta and toss to evenly coat. Shower
with freshly grated cheese and eat at once.
Mushroom and Barley Soup
This recipe makes about 7 cups. Nothing better to warm you up on a gray day in early November.
2 tablespoons oil
1 medium onion, diced
1 medium carrot, diced
2 cloves garlic, minced
1 pound fresh mushrooms
1/2 cup pearled barley, farro, or spelt, rinsed
6 cups vegetable or chicken stock
1/4 cup dry sherry (optional, adds a lot of flavor)
1 tablespoon tomato paste
Salt and pepper to taste
1 tablespoon sherry vinegar
oil in heavy-bottomed deep pot. Sauté onions and carrots over medium
heat until onions begin to color, about 10 to 15 minutes. Add garlic,
and sauté for 30 seconds. Add fresh mushrooms, and cook until they begin
to release liquid, about 5 to 10 minutes. Raise heat and add barley;
sauté until it begins to color (this didn’t really happen for me,
because the mushroom liquid was still sloshing about). Add broth, sherry
and tomato paste. Season with salt and pepper, and simmer for about 40
minutes, until barley is tender. Stir in sherry vinegar; adjust
seasonings and serve.
Potato/Turnip Pancakes (Latkes)
recipe yields about a dozen 3-inch latkes. Turnips work great instead
of potatoes, and these are really good with a little yogurt or creme
fraiche on top, or drizzled with a little maple syrup….
1 pound potatoes or turnips, peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour 1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Peanut, vegetable, or sunflower oil, for frying
a food processor or on a box grater, coarsely shred the potato and
onion. For longer strands, lay the potato sideways in the chute of your
food processor. Transfer to a colander or wrap in a cheesecloth sling,
and squeeze as dry as possible. Let stand for 2 minutes, then squeeze
a large bowl, whisk the flour, egg, salt and pepper together. Stir in
the potato onion mixture until all pieces are evenly coated.
a medium skillet, heat 2 tablespoons of vegetable oil until shimmering.
Drop packed teaspoons of the potato mixture into the skillet and
flatten them with the back of a spoon. Cook the latkes over moderately
high heat until the edges are golden, about 1 1/2 minutes; flip and cook
until golden on the bottom, about 1 minute. Drain on paper towels.
Repeat with the remaining potato mixture, adding more oil to the skillet
Garlic Butter Roasted Mushrooms
A very simple recipe, the best way to enjoy the flavor of the mushrooms themselves.
1 pound mushrooms, halved lengthwise if large
2 tablespoons capers, rinsed and chopped (optional)
3 large garlic cloves, minced
2 tablespoons sunflower or olive oil
3 tablespoons unsalted butter, cut into pieces
1/2 teaspoon finely chopped jalapeno (optional)
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley
oven to 450°F with rack in middle. Toss mushrooms with capers, garlic,
oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt
shallow baking dish. Top with butter and roast, stirring occasionally,
until mushrooms are tender and golden and bubbly garlic sauce forms
below, 15 to 20 minutes. Stir in jalapeno, lemon juice, and parsley.
Serve immediately, with crusty bread on the side for swiping up the