This is the last week to head up to our farm in Craftsbury village and visit the Farm Stand. Our Farm Stand will be closed for the season on October 15th. Come and stock up on localvore items and your summer and fall veggie favorites! We will see you again next May. Thanks for a great season! ~Melissa
Thanks for joining us this Summer!
It's hard to believe that the share period is over already! Many thanks to all of you for being with us for the Summer share and giving us the opportunity to feed you and your families. We really appreciate your support and hope you have all been very happy with the share. We hope you will be back with us again either this Fall/Winter or another share period in the future. Please share the news about Good Eats with friends, family, co-workers. Word of mouth is the most powerful means of spreading news about Good Eats. We need your help to reach new members.
Shortly after the share ends we'll be sending you all a simple end of share survey that we'd love for you to fill out. We want to know how we did, what you liked, what you didn't so that we can improve for you all. Please take a few minutes and tell us what you think when the survey comes your way. Thank you! ~ Amy and Sara
Storage and Use Tips
This week's squash is a green kabocha. It's very similar to the red kabocha from a few weeks ago. It has an exceptional naturally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Like other squash-family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other squash would be. A few weeks ago a member turned their red kabocha squash into a delicious roasted soup!
The beets are a mix of chioggias, golds, and red beets. This mix is heavy on the chioggias and golds with not as many reds. These beets would be excellent peeled, chopped and roasted at an oven pre-heated to 425 for about 30-40 minutes, or until tender.
Large share members are getting sweet salad turnips. These white turnips are super good raw or roasted (see recipe below). The greens are still attached so be sure to use these too!
The cauliflower this week is a mix of white, cheddar, purple, and romanesca. The romanesca is a very striking vegetable with a beautiful light green color and pointed florets instead of the usual rounded. Originally from Northern Italy, its taste is somewhat milder than the traditional cauliflower as well. Cook as you would a regular specimen. Consider blanching the florets and adding to a crudite platter. Store unwashed in a loosely wrapped plastic bag in the crisper drawer of the refrigerator.
This week all members will get to enjoy a green pepper! These peppers are great raw, sauteed, or roasted and added to soups or stews.
Sugar beet greens are a bunch of greens with no beets on the end. They have a smooth, green leaf and are in the chard family, but even sweeter! Use these greens just as you would chard. I made the 'Eggs Nested in Sauteed Chard and Mushrooms' recipe last week and would highly recommend using these beet greens in that recipe. It's now one of my favorite go-to breakfasts!
Watercress is one of the oldest known leaf vegetables consumed by humans. Eaten cooked or raw, it has a slight peppery flavor. Try it in a classic British sandwich: butter and cream cheese spread on two slices of bread with watercress in between. Liven this simple sandwich up with thinly sliced radishes or cucumbers. This is another in the superfood group. Watercress is a very powerful antioxidant. A two year study published in the American Journal of Clinical Nutrition in 2007 determined that eating watercress daily can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer. It is brimming with more than 15 essential vitamins and minerals. Gram for gram, it contains more iron than spinach, more vitamin C than oranges and more calcium than milk.
Arrowhead cabbage is an unusually shaped cone cabbage. It's a really delicate cabbage with a soft, buttery leaf. It's very mild in flavor and a great substitute for lettuce in a sandwich. Annie said that while she doesn't typically like cabbage she likes arrowhead. Make slaw, your favorite cabbage dish, or quarter it and drizzle olive oil on it, sprinkle with salt, and grill it. Add a little teriyaki sauce if you like.
Shallots are a member of the alium family being similar to both garlic and onions. They grow in cloves similar to garlic and have a sweet, mild flavor like a sweet or Spanish onion. They are well known for their ability to be caramelized or cooked down to where the sugars are reduced or concentrated. When eaten raw, they are much sweeter and milder than even sweet onions. You can slice them thin and saute them in recipes that benefit from a sweet, mild onion flavor. When minced, they are fantastic in homemade vinaigrette and pan sauces. Store them in a cool, dark place.
We need enough members at each site to keep your neighborhood site viable and we can use all the help we can get. If you are able to post something to your front porch forum or other neighborhood email group, let me know and I'll send you a little blurb that you can use or edit.
Or if you have a great place to hang a poster or work in an office and would like to hand out some brochures to your colleagues, please email me!
Sign up now to secure your Fall/Winter Share! * October 16th - Feb 12th *
Localvore Share - a great mix of organic vegetables and high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more. $46/week.
Veggie Only Share - a diverse mix of vegetables all year long. Great for households of 2-4 people. $29/week.
Half Veggie Only Share - a smaller selection of weekly vegetables designed for households of 1-2 people. This share size will be limited this season so sign up soon. Just $22/week.
Half Veggie and Pantry Share - this is a smaller Localvore share with a half sized bag of weekly vegetables plus the same pantry items as a Localvore or pantry share. $39/week.
Pete's Pantry Share - NO vegetables. A weekly delivery of high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more. $18/week.
Meat Share - a MONTHLY selection of locally and consciously raised meats. You can expect Pete's Greens pastured chicken with beef, lamb, sausages, duck and possibly trout from producers we know and love. $200 for four $50 monthly deliveries
In addition to our current delivery sites, we're still working on a few new sites. We are crossing our fingers that enough members sign up at each site in order to make them happen. The new sites are:
Jay Country Store, Jay
National Life, Montpelier
The Grindstone Cafe, Lyndonville
Please let us know if you can help us promote these new sites!
The white flour you are receiving this week was organically grown in Charlotte by Tom Kenyon at Aurora Farms. This is the first flour harvest of the year and we were lucky to be able to share it with you!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. Prior to that 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 like to use whole wheat flour as much as possible but sometimes it's really nice to use white flour, especially one that's organic and local.
We have another special treat for you this week - Champlain Orchards European President Plums. These plums are are a late-ripening fruit with blue/black skin. The flesh is fine-textured and yellow. These plums make great eating right out of the container or made into a fall dessert.
Champlain Orchards is having their 15th Annual Harvest Festival this Saturday, October 13, from 11am - 4pm. This fun event promises a feast of local meats, vegetables, and apples, of course! There will also be music provided by the Bondville Boys.
For this final week of the share, we have special Vermont honey from Tim McFarline, a beekeeper from Benson, VT. Tim's honey is raw, and has never been heated so it retains all vitality and enzymes. We are grateful for the bees without whom our crops could not be pollinated.
Roasted Beet & Watercress Salad
3 large beets - any color, Chioggia would be gorgeous
I bunch of watercress
2-ounces of goat cheese that can crumble or feta
1/2 cup raw walnuts
1/2 cup good olive oil
1 tbsp apple cider vinegar
1 tsp honey
1 tsp dijon mustard
sea salt & pepper to taste
Pre-heat oven to 400 degrees F
Roughly oil the skins of the beets with vegetable oil and place the beets on a baking sheet covered with foil for about an hour or until a knife easily slips into the beet.
Remove from the oven and allow them to cool completely.
When you are ready to assemble the salad:
Take the beets and slip off their skins – they should come off really easily. Slice the beets into 1/4″ slices.
Arrange a bed of watercress on a pretty plate and lay the beet slices overlapping each other on top.
Crumble the cheese and sprinkle the walnuts over the salad. Drizzle dressing on top.
Arrowhead Coleslaw I always add apple slices to sweeten any coleslaw that I make. Apples gives the slaw a nice, sweet crunch.
1 medium Arrowhead cabbage
2 tablespoons finely chopped red onion
1 cup mayonnaise, preferably home-made
2 tablespoons water
3 tablespoons white wine vinegar
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon dry mustard, or 1/2 teaspoon Dijon-style mustard
Using a large, sharp knife, remove the hard core from the cabbage and then cut the cabbage very finely. While it may be tempting to use a food processor, the best results are achieved by hand. You should have about 8 firmly packed cups. Using a vegetable peeler or mandolin, scrape the carrot and then cut it into long, fine strands or paper-thin slices about the length of the cabbage shreds. Place the cabbage, carrot, and onion in a large bowl. In a small bowl stir together the mayonnaise, water, vinegar, caraway seeds, salt, and mustard. Using your hands, combine the mayonnaise dressing with the cabbage mixture. Cover and refrigerate the salad for up to 3 hours.
Simple Baked Arrowhead Cabbage
Here's a nice, easy side dish that showcases these lovely cabbages.
1 Arrowhead Cabbage, cut in two lengthwise
Place the cabbage halved on a baking sheet or in a glass baking dish. Drizzle with olive oil and sprinkle with salt, pepper and chopped scallions. Roast for 20-30 minutes at 350 degrees. Remove from oven, sprinkle with grated parm and return to oven to bake a few more minutes until cheese is lightly browned.
The result was very light and lovely without any of the heaviness sometimes associated with cabbage. The best description of the taste I can come up with is buttery crunch — not at all tough, but a velvety texture. Mild, sweet, delicious.
Warm Kabocha Squash Salad
1 kabocha squash (about 1 3/4 lb.)
1/4 cup extra virgin olive oil
1 tablespoon fresh thyme leaves
About 3/4 teaspoon salt
About 1/2 teaspoon pepper
3 tablespoons sherry vinegar
8 ounces mesclun
8 ounces thick-cut applewood-smoked bacon, cut into 1/2-inch pieces
1/4 cup thinly sliced shallots
3 ounces pecorino romano cheese
Cut squash in half vertically and scoop out seeds. Cut halves into 1/2-inch-thick wedges. Trim and discard the peel from each wedge. In a 12- by 17-inch baking pan, mix squash with 2 tablespoons olive oil and the thyme until coated. Sprinkle generously with salt and pepper. Arrange pieces in a single layer. Bake in a 475° oven until squash is slightly browned and tender when pierced, 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt. Place greens and squash in a large bowl.
In a 10- to 12-inch frying pan over medium-high heat, stir bacon until lightly browned and crisp, about 5 minutes. Transfer to paper towels to drain. Discard all but 2 tablespoons fat from pan. Add shallots to pan and stir constantly over medium-high heat until limp, about 4 minutes. Remove from heat and carefully stir in olive oil mixture. Pour mixture evenly over greens and squash; mix gently to coat.
Divide salad among six plates. Using a vegetable peeler, shave pecorino cheese over the top of each. Sprinkle salads evenly with bacon and candied pepitas. Add more salt and pepper to taste.
Honey Glazed-Plums with Almonds and Creme Fraiche
Don't put your grill away for the winter just yet! This is my favorite way to enjoy stone fruits. If you don't have creme fraiche you could substitute goat cheese.
3 tbsp honey
1/2 tsp fresh chopped thyme, or sub about 1/4 tsp dried thyme
1/2 tsp fresh lemon juice
Preheat grill to medium-high heat. Combine honey, thyme, and lemon juice in a large bowl.
Pit and halve the plums and add to the bowl; toss gently to coat.
Arrange plum halves, cut sides down, on grill rack coated with cooking spray; grill 3 minutes or until plums are well marked. Turn; grill 3 minutes or until tender.
Arrange the plums on a plate; top each with 1 tbsp creme fraiche and 1 1/2 tsp chopped toasted almonds.
Grilled Scallions with Sesame Oil
Serve these whole as a delicious side dish or slice them for a garnish to enhance your meal.
8 scallions, cut in half lengthwise
Toasted sesame oil
Freshly ground black pepper
Preheat the broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or a piece of aluminum foil.
Pour a little of the sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper. Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.
Broiled Beet Slices with Maple-Teriyaki Sauce
These beets are irrestible!
12 small or 6 medium beets, scrubbed, trimmed
1/4 cup butter
2 tbsp maple syrup
1 tbsp minced or pressed garlic (about 6 cloves)
1 tbsp finely chopped or grated fresh ginger
1 tbsp soy sauce or tamari
Preheat the oven to 400F. Place beets in a small roasting pan with 1/2 cup water. Cover with foil and bake until beets are easily pierced with a sharp knife, 45 minutes to 1 hour (depending on size).
Preheat the broiler. Allow beets to cool slightly, then run under cold water and slip off their skins. Slice into 1/4 inch rounds. Melt the butter in a small pan over medium heat. Stir in the maple syrup, garlic, ginger, and soy sauce or tamari. When the ingredients are thoroughly combined, remove from heat.
Put the beets in a shallow baking pan and pour the maple syrup mixture over them. Broil, stirring occasionally, until tender, 5 to 10 minutes.
Stir Fried Turnips with Greens From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and their greens.
3/4 cup orange juice
2 TB tamari
3 medium scallions (sub in some leeks!)
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs salad turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens
Combine orange juice and soy in measuring cup. Place scallions (or leeks), garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.