We take one week off a year at the farm and it's coming right up! Next week Dec 19/20 will be the last delivery for 2012.
We will NOT deliver
We WILL deliver
January 2/3, 2013.
If you need to make changes to a delivery please email me.
Give the Gift of Good Eats for Christmas?
a special someone to shop for? Treat them to some wholesome local
goodness! People often tell us Good Eats share is like Christmas every
week. There are 7 weeks of the share left Jan 2 - Feb 13th. A great
time period for someone to check out Good Eats. Interested? Email me to arrange!
Storage and Use Tips
Spinach-Mustard-Kale Mix - This
blend contains not only spinach, but red pac choi and kales. These are
all mild flavored greens that will be great added to many dishes this
- An Italian variety, chioggias have alternating white and pink rings
of color on the inside. The outside is lighter and more pinkish than
traditional red beets. They are smooth and mild tasting. To prevent
chioggias from bleeding their color, roast them whole then slice
crosswise to show off the beautiful rings. Roasted this way, they make a
stunning addition to a salad. Roast and store cooked chioggia beets
separately from your red beets to prevent the chioggias from being dyed
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.
- Related to kale, cabbage, and collard greens, mustard greens are the
peppery leafy greens of the mustard plant. This week everyone will
receive either Green Wave or Green Frills. Both greens are delicious in
steamed or stir-fried dishes.
are making the Multigrain bread today as I had mentioned. It is made
from the multigrain mix, Milanaise Winter Blend, Rye, Butterworks Whole
wheat, Quebec Flax, sourdough and sea salt.
year we grow lots of basil for pesto to send out with shares. We have
been fine tuning the recipe as we go along, and this year we made two
versions. This is the first you will receive, you can expect to see the
other version later this share in Jan or Feb. This pesto contains our
own basil blended with olive oil, romano and parmesan cheese, sunflower
seeds, garlic, lemon juice and salt. It is tasty slathered on bread or
added to pasta with grated cheese on top. If you like yours garlicky -
add some minced fresh garlic to your cooked pasta before mixing the
pesto with the pasta.
The pesto will come to you frozen. To use, simply thaw and eat as is
or add to your dishes. It will keep in your fridge a couple weeks, but
if you won't use the entire tub right away, just throw it back in the
freezer! It keeps really well.
to complement your pesto, we are sending a parmesan style grating
cheese. Becky and Tom Loftus of Blythedale Farm in Corinth milk 30 of
their own Jersey cows and use their milk to hand craft all of their
cheeses. The Cookeville Grana is a fantastic grating and melting cheese.
Use the cheese on pastas, pizzas and anything else you can dream up
that might require a little something special. If you can keep from
nibbling it when you begin slicing it.
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.
Braised Fennel and Potatoes
this dish the potatoes are perked up with fennel. The fennel becomes
very tender and lends loads of moisture to the dish. Gourmet February
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
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.
Fennel And Kale Pasta Sweet
fennel and bitter greens work beautifully together. You can use your
bag of spinach/kale mix for this or you could sub in some mustards.
1/2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar 1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan
Heat oil in a large braising pan or skillet with a cover. Add onion;
saute over medium heat until softened, about 5 minutes. Stir in fennel;
saute until golden, about 10 minutes. Add 1/2 cup water and season to
taste with salt and pepper. Cover and simmer over medium-low heat until
fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to
blend flavors, 1 minute longer. Adjust seasonings.
Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon
salt and the pasta; return to boil. Add greens; continue to cook until
pasta is al dente, about 7 minutes.
Drain pasta and greens; toss with fennel mixture and cheese. Transfer
portions to warm pasta bowls. Garnish with reserved minced fennel
fronds. Serve immediately with more cheese passed separately.
Spinach, Mustard Green and Potato Soup This
is a flexible recipe so use it as a base. You could use your leeks
here instead of onions, you could sub in other greens. Although the
recipe calls for using just water, you can make it richer by using veg
broth or using some chicken broth
4 tablespoons olive oil
2 cups chopped onions
2 pounds potatoes, peeled, cut into 1-inch pieces
8 cups (or more) water (or veg broth or half water/half chicken broth)
1/2 teaspoon dried crushed red pepper
2 tablespoons oil in heavy large pot over medium heat. Add onions and
sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3
minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce
heat. Simmer until potatoes are tender, about 20 minutes.
heat remaining 2 tablespoons oil in another heavy large pot over medium
heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard
greens and all but 1 cup spinach leaves; sauté until wilted, about 3
sautéed greens to potato mixture. Working in batches, purée soup in
blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and
refrigerate.) Return soup to pot. Bring to simmer, thinning with more
water, if desired. Season soup to taste with salt and pepper.
remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup
into bowls. Add dollop of sour cream to each bowl. Garnish soup with
sliced spinach leaves and serve.
Winter Tart with Potato, Leeks, and Mustard Greens Here's an easy tart you can throw together. Leftovers make great lunches.
Prebaked pie crust
1 bag mustard greens, chopped (or any other winter green: kale, chard, spinach, etc.)
1 leek, sliced
4-8 slices of bacon cooked, cooked and chopped
1 potato, sliced thin
1 cup milk
1/2 tsp ground mustard or a tsp prepared
1 TB olive oil
salt and pepper to taste
a skillet and add 1 TB olive oil once hot. Add the sliced leeks and
cook on medium, stirring, til leeks soften. Add the mustard greens and
cook just a couple of minutes til wilted and remove from heat.
in the cooked pie crust like so: sliced potato, greens & leek,
bacon. Mix the eggs and milk together, and pour into the pie crust. You
want the mixture to come almost to the top of the crust; if you don't
have enough, add more egg/milk until it rises to that level. Cover with
goat cheese crumbles. Bake at 400 degrees for 25 minutes, or until the
custard sets. Let cool a few minutes before serving.