Thursday, February 20, 2014

Good Eats Newsletter - February 20, 2014

Welcome to Spring Good Eats!

The first pick-up is TOMORROW  Wednesday February 19th for most sites
or Thursday February 20th for Newport, Jay, Lyndonville, Johnson, and St J

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Shoots mix; Potatoes; Carrots; Parsnips; Onions; Cabbage

And OUT of the bag:
Frozen Corn
Frozen Cauliflower

Localvore Offerings Include:
Elmore Mountain Country French Bread
Jasper Hill Alpha Tolman Cheese
Pete's Kitchen Sweet Basil Pesto

Small Veggie Only Members
Shoots mix; Potatoes; Carrots; Parsnips; Cabbage

And OUT of the bag:
Frozen Corn

Spring Shares Still Available

We are still accepting members for Spring.  We expect the share to sell out  soon so let friends or family who are thinking about it know that they should sign up now.

If you would be willing
to post something to your front porch forum
or other neighborhood email group to spread the word, please email me!

The 1st Meat Share Delivery is March 5/6 (depending on your share site)

Share Pick-Up Instructions! Please review.

Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Clipboard #1,
Find your name on the Names List - Find your name on the pick-up list and check it off.  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 (only one of you is listed). 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 us and we'll figure it out.

Check your share type on the Names  List. Share types are Localvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.

Clipboard #2,
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of the  share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pete's Pantry 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 are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is not this week,
it is the first Wednesday (or Thursday for some sites) of every month
starting March 5th.

What To Do If You Have a Problem at Pick Up

Although 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 not 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 Thursday afternoon 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.  These will generally come in the next week's delivery.

Picking Up Your Share
Please review your confirmation email or visit our Delivery Site page for pick up times and locations of pick up sites. If you have any questions about your pick-up please email us. The quickest way to reach me is really by email, but you may leave a message on voice mail at 802.586.2882 x 6

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 you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Molly Brandt, our Harvest Manager

We have hired some new people in the past few months and have really great team aassembled.  I have been trying to make the rounds interviewing our crew to share with you all so you can get to know them.  One of Molly's tasks is to plan what goes in the CSA. 

"My goal is to make sure you receive the best possible variety of the veggies in your share each week.  We keep veggies in our enormous root cellar right up until we start harvesting bunches from our tunnels in the spring. In order to make sure you get the best possible value, I have already planned out each week’s share through April. For the big share I always include some of our rib-sticking pantry basics (potatoes, carrots and beets), a less familiar root vegetable to mix things up a little (parsnips, rutabaga, turnips, celeriac), something savory from the onion family (red & yellow onions, shallots, leeks), some of our summer harvest in frozen form (corn, peppers, tomatoes, etc.), often a cabbage, and of course some fresh salad fixings every week.  The half share usually receives a smaller quantity of these items.

On top of planning for the CSA, I also need to make sure we retain enough items for our wholesale customers.  Each week I add up roughly how much of each item we’ll need to keep on hand for the CSA and then compare those numbers to my running inventory of the root cellar to determine how much we have left to sell wholesale.  For some veggies, like carrots, we have literally tons left to sell wholesale all winter long, but other harvests were not so plentiful.  We have to stop selling those items to wholesale much earlier so that we can keep our commitment of variety and value to you, our CSA members.  I hope you enjoy your shares each week!"  ~ Molly

Our Weekly Good Eats Newsletter

Hello Everyone,

Welcome to the Good Eats Fall/Winter Share.  Thanks for joining us! 

Welcome also to the weekly Good Eats Newsletter.  You'll receive this newsletter each Tuesday evening letting you know what to expect in this week's share. We also include storage and use tips, localvore information, recipes and anything else we think you might find interesting or useful. Pete and/or other crew members on the farm 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 in order to give you extremely  fresh produce. Although we try to get the newsletter out just as early as we can, we do like to wait until the share is packed up and finalized. Sometimes there are last minute changes to the contents and we want to make sure that you have the right information to accompany your pick-up.
 If there are changes to the share that occur after the newsletter has been sent (which happens occasionally), 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 us. 
We also post each newsletter on our blog and on our website. It generally gets posted to the web sometime on Wednesday or Thursday. You can also search our archive of recipes, farm stories and share contents at these sites.

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

Feel free to contact us anytime with questions or comments about Good Eats.  ~ Amy and Sara

Around the Farm

Here are just a few of the recent scenes from around the farm taken yesterday.

Middle: Molly, Emilie, Matt, Greg and Jonathan packing your shares. 
Bottom: just some of the many seedlings in the greenhouse getting a head start on the growing season.


Storage and Use Tips

Each week we'll give you storage tips so you can learn about the veggies in the share that you may not be familiar with.  Most of these tips are on our website too, so please get acquainted with and bookmark the recipe and storage tip section of our website. I am sure you will find it useful!

This week's shoots mix is a mix of our sunflower, radish, and pea shoots.  These shoots make a hearty salad or are wonderful added to a sandwich or as a garnish.  They're also great mixed with shredded cabbage for a sweet and spicy winter salad.

Russet potatoes, also known as Idaho or baking potatoes, are in the class of starchy potatoes, as opposed to waxy varieties like red and fingerling. They are high in vitamin C and B6, as well as natural sugars. Russets make great baking potatoes, and are ideal for mashing and making fries. Store potatoes in a cool dark place.  Storing your potatoes in the refrigerator can make their starch turn to sugar and therefore should be avoided as doing so can give the russet potato an unpleasant, sweet taste.

Our orange carrots are crunchy and sweet.  They should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.  I like to eat the carrots cut up into sticks, shredded into salads, or blended into my morning smoothie.

Contrary to appearances, parsnips are not pale versions of carrots. In fact, they have a nutty-sweet taste and a tender-hearty texture that is entirely distinct. For centuries, parsnips were a more common staple than the potato—and deservedly so. Satisfying, versatile, and highly nutritious, these delicious roots make a terrific base to any meal. Young parsnips don’t need to be peeled. Simply scrub them under running water with a vegetable brush. Peel larger parsnips, and cut out the core if it seems woody. However you slice or chop parsnips, be sure to make all the pieces relatively the same size, ensuring an evenly cooked dish. Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks.

Our yellow onions are great all-purpose onions.  Store onions in a cool, dry, well ventilated place. Do not store whole onions in plastic bags. Lack of air movement reduces storage life. Chopped or sliced onions can be stored in a sealed container in your refrigerator at the proper temperature of 40°F or below for 7 to 10 days

Red Cabbage - Though very similar in taste to green cabbage, red can have slightly more pronounced peppery notes. In my opinion, it can also tolerate longer cooking cycles without becoming too acidic and "stinky." If alkaline ingredients like eggs are present in your pan when cooking red cabbage, it can turn blue on you. To stop this from happening, add a bit of acid to the pan in the form of lemon juice, vinegar or wine. Classic braising red cabbage preparations often call for adding a little red wine, cider vinegar or both to the pan during cooking. Apples also make a perfect match with red cabbage. Cabbage can be stored loosely wrapped in a plastic bag in the refrigerator for weeks. If the outer leaves wilt or turn spotted, just remove them and use the good leaves below. Once cut, keep the remaining cabbage in a sealed plastic bag in the crisper drawer.

Frozen corn - everyone is getting a package of frozen corn this week.  Frozen at the peak of freshness, it is still tender and sweet and really fantastic.  This is the best frozen corn I have ever tasted!  I always have great plans to use in recipes etc but when it comes down to it it makes a heck of a side dish just steamed.   To reheat, just bring some water to a boil in a pot (salted if you wish) and throw in a handful of corn. Heat for 2-4 minutes and then drain and serve, with a bit of butter if desired.

Large veggie and localvore members will also get frozen cauliflower.  We had a great crop of cauliflower this past fall and froze a lot of it to share with you. Frozen cauliflower is great in many recipes including soups, stir fries, stews, casseroles, etc.  Our frozen cauliflower is blanched briefly before freezing so is partly pre-cooked, cooking times for recipes calling for fresh cauliflower will be shorter.  You will want to test your cauliflower when cooking for perfect doneness as some recipes will want cauliflower more or less tender.  Store your frozen cauliflower in the freezer until you are ready to use it.  I like to chop for recipes when it it still partly frozen.

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Localvore Lore

Since working on this newsletter all I can think of is a grilled cheese with pesto made with these awesome ingredients!

From Elmore Mountain Bread we have French Country Bread.  Andrew baked this bread especially for the share today.   It is naturally leavened and all of the wheat is fresh stone ground from their mill.

Alpha Tolman Cheese is a Jasper Hill Creamery original.  Inspired by the classic Alpine cheeses of Europe with a modified recipe designed to showcase the cows and landscape of the Northeast Kingdom, Vermont.

Alpha is made using the traditional Alpine methods of cooking and pressing the curds during cheesemaking to achieve a tight, elastic texture and robust, complex flavors. Fresh wheels are washed with a cultured brine to cultivate a rosy orange rind that imparts a funky depth to the ripening paste beneath. Young wheels have milky, fruit and nut flavors and a smooth mouthfeel. Mature wheels are more bold and meaty with amplified butter and caramelized onion flavors carried by a rich and crystalline texture.  The texture, aesthetic, and flavor make Alpha Tolman a great choice f
or foalpha_tolman_beauty_shot_cropped_smallerndue. Try pairing slices with a robust Ale, plummy red wine, or onion jam.

If that isn't enough description to get you psyched up for Alpha Tolman, here's one more nugget.  This cheese took home SUPER GOLD in the 2012 World Cheese Awards, one of only 9 American cheeses to receive that recognition.  Over 2700 cheeses from 30 different countries competed.

Pete's Greens Sweet Basil pesto - last summer we grew a lot of basil and stockpiled pesto for Good Eats. 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. 


Russet Potato Hash
From one of our former crew members Annie Myers: "This was a part of my Sunday morning breakfast every week.  Russet potatoes make for a hearty hash."

1# russet potatoes
1 green pepper
1 yellow onion
3 tablespoons butter
salt and pepper

Quarter the potatoes and boil them in water with a little salt for about 20 minutes.  Slice and sautee the onion and pepper in butter, while the potatoes boil.  Set the onions and peppers aside.  Drain the potatoes when they are soft but still a little undercooked.  Melt 2 tablespoons of butter in the same pan you already used, and pack the potatoes down into the pan.  Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, another 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides. Stir in onions and peppers, and salt and pepper as you like it.

Honey-glazed Carrots with Garlic
This simple recipe comes to you from Martha Stewart. I often forget that there's no need to get too fancy when making a vegetable side dish.

1 1/2 pounds carrots, trimmed and scrubbed
1 small head garlic, halved
Coarse salt
1 tablespoon extra-virgin olive oil
3 tablespoons honey
1 dried red chile, halved
2 sprigs fresh rosemary

In a large skillet, arrange carrots and garlic in a single layer and cover with water. Season generously with salt. Bring to a boil, then reduce heat and simmer, covered, until tender, about 10 minutes.

Remove carrots and garlic with a slotted spoon and set aside. Drain water and wipe out pan. Heat to medium high. Add oil, honey, chile, rosemary, and 1 tablespoon water and cook until bubbling. Add carrots and garlic and cook, stirring, until coated and slightly caramelized, about 5 minutes. Season with salt.

 Honey-Ginger Carrot and Parsnip Salad Topping
This is a popular recipe that makes it's way into our newsletter often.  It's such a great way to sweeten up a green salad when seasonal salad favorites are not around. The idea is to roast the vegetables in a lemon-honey vinaigrette and serve on top of a green salad with sunflower shoots and whatever else comes to mind.

2 c carrots, diced small
2 c parsnips, diced small
1/4 c ginger, grated

1/2 c olive oil
1/8 c red wine vinegar
1/8 c lemon juice
tsp lemon zest (if you have)
pinch of dill
1/4 c honey, soft
extra honey to drizzle

In a bowl combine carrots, parsnips, ginger and lemon zest. In a small sauce pan, warm on low heat: oil, vinegar, lemon juice, dill and honey and combine well. Pour half of dressing onto chopped vegetables and mix well. Use a cookie sheet lined with parchment paper lay vegetables out evenly. Drizzle with honey and bake in the oven at 375F for 20-30 minutes until they are soft and begin browning. Remove from parchment paper right away and cool. Top green salad with veggie mix and use remaining dressing.


Creamy Braised Parsnips with Sage
Braising vegetables is a great way to prepare them.  The veggies benefit both from the browning and then the steaming, then get nice and soft and creamy from the added cream.

2 teaspoons olive oil
1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
1 1/2 cups chicken broth
2 teaspoons chopped fresh sage
2 tablespoons heavy cream
Salt and pepper

In a large straight-sided skillet, heat oil over medium-high. Add parsnips and saute until lightly browned, 4 minutes. Add broth and sage and bring to a simmer. Reduce heat to medium-low, cover, and cook until tender, 8 minutes. Uncover, increase heat to high, and cook until liquid is reduced by half. Stir in cream and season with salt and pepper.

Bubble and Squeak
This dish is said to be named after the sound that the vegetable mixture makes as it fries. Adapted from Serves 4.

1 lb yellow potatoes, peeled (optionally) and cut into 1 1/2-inch pieces
3/4 stick (6 tablespoons) unsalted butter
1 lb red cabbage, cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper

Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.

Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes. Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

Parsnip Pierogi with Pickled Red Cabbage and Apples
This recipe might seem a bit intimidating but the results are worth it.  You can't go wrong with homemade pierogi!  Or if you're not feeling so ambitious, the pickled cabbage alone is worth making.

1/4 cup red-wine vinegar
1 1/2 tablespoons sugar
1 teaspoon caraway seeds, crushed
1/4 small red cabbage, finely shredded
Salt and freshly ground black pepper
1 large egg
1/2 cup milk
1 1/2 tablespoons sour cream
2 1/4 cups all-purpose flour, plus more for dusting
2 1/2 pounds parsnips, peeled
2 shallots
1 teaspoon unsalted butter
Salt and freshly ground black pepper
Freshly grated nutmeg
2 teaspoons freshly grated or prepared horseradish
4 ounces farmer cheese or goat cheese
2 teaspoons unsalted butter
2 apples

To make red-cabbage slaw, whisk together vinegar, sugar, and caraway seeds in a medium bowl. Toss in cabbage. Season with salt and pepper. Let marinate for at least 1 hour, or overnight.

To make pierogi dough, whisk together egg, milk, sour cream, and 1/2 cup water. Stir in flour a little at a time until dough comes together. Turn out onto a lightly floured board, and knead until smooth and elastic, up to 10 minutes. Incorporate more flour if dough is too sticky. Cover dough with plastic wrap, and allow to rest for 1 hour.

To make filling, place parsnips in a medium saucepan, and cover with cold, salted water. Bring to a boil, and simmer until tender, 20 to 25 minutes. Drain, and put through a food mill to puree.

In a small saute pan, cook shallots in butter until soft, stirring occasionally, 1 to 2 minutes. Stir shallots into puree, and add nutmeg, salt, and pepper to taste. Remove from heat, and let cool slightly, then mix in horseradish and cheese.

On a lightly floured board, roll out dough to 1/8 inch. Cut out circles using a 3 3/4-inch-round cutter. Set circles aside on a floured tray. Place a round tablespoon of filling on each circle. Lightly wet edges, fold over, and seal by pinching.

To make sauteed apples, heat a medium sautee pan over medium-high heat. Melt butter, add apple slices, and toss to coat. Add sugar and toss again to coat evenly. Cook until brown, about 5 minutes.

When ready to serve, bring a pot of salted water to a boil. Add pierogi, and cook for 5 minutes after they float to the surface; drain. Pierogi can be eaten right away or browned in a small amount of butter. Serve with red-cabbage slaw and sauteed apples.

Pasta with Cauliflower
A sicilian dish traditionally made with the strongly flavored, deep green cauliflower called sparaceddu.  But any cauliflower works well.  If using our frozen cauliflower, thaw until off frozen and easy to chop. Chop florets a little further and add to skillet as in step 2, and reduce cooking time, cooking until cauliflower pieces are tender.  Serves 4.

2 tbsp. chopped oil-packed anchovies

6 tbsp. extra-virgin olive oil

1 cup fresh bread crumbs

1 large head cauliflower, core removed, florets finely

5 cloves garlic, peeled and minced

Pinch crushed red pepper

Salt and freshly ground black pepper
3 tbsp. tomato paste

1 lb. ditali or other small tubular pasta

Pinch crumbled saffron

5 canned whole peeled tomatoes, coarsely chopped

2 tbsp. finely chopped Italian parsley

Place anchovies in a small skillet and cook, crushing with a spoon, over low heat for about 5 minutes. Set aside. Heat 1 tbsp. of the oil in a large skillet over medium-low heat. Add bread crumbs and cook, stirring occasionally, until golden, about 20 minutes. Transfer to a small bowl and set aside.

In the same skillet, heat remaining 5 tbsp. oil over medium heat. Add cauliflower and cook, stirring, until cauliflower begins to soften, 5–10 minutes. Stir in garlic and red pepper and season to taste with salt and black pepper. Dissolve tomato paste in 1⁄2 cup water. Reduce heat to low, add tomato paste and mix thoroughly, then cover and cook, stirring occasionally, until cauliflower is very tender, 15–20 minutes.

Cook pasta in a large pot of boiling salted water until al dente, about 9 minutes. Meanwhile, dissolve saffron in 1⁄3 cup hot water. Add saffron mixture, chopped tomatoes, and anchovies to sauce. Increase heat to medium and cook, stirring, until sauce thickens. Drain pasta, toss with sauce, season with salt and pepper, and serve garnished with parsley and toasted bread crumbs.

Gobi Masala (Indian Curried Cauliflower)
A hearty, warm you up recipe that will be well served with Indian Chapatis (recipe below). If you do not have all the spices below you may default to a pre-mixed curry spice blend without worry.

1 bag frozen cauliflower
1 c stock - Chicken or vegetable (use water if you have neither)
3 Tbs cooking oil
1 Tbs black mustard seeds
2 medium onions, minced
1 1/2 tsp kosher salt
8-9 cloves of garlic
1 inch piece of ginger
1/2 small can tomato puree
1 tsp red chili powder to taste
1/2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp turmeric powder
1 tsp garam masala spice blend

Put the cooking oil in a pot that holds at least 4 quarts and place over medium-high heat. When the oil is hot, add the black mustard seeds. Cook, watching carefully, until they change color, about 30 seconds. Immediately add the onion and salt and lower the heat to medium. Cook onions for about 5 minutes, until translucent. Add ginger and garlic and cook for another minute or two. Add tomato puree and stir. When mixed, add chili powder, cumin, cinnamon  and turmeric and stir. Add stock and thawed cauliflower (if using fresh cauliflower blanch quickly before adding here) and cook covered loosely until cauliflower is soft but not mushy.  Stir in garam masala at the end and adjust chili and other spices as desired.
  Serve with Chapatis if desired (recipe below).

These chewy, unleavened breads are traditionally eaten throughout Northern India. They are usually served as an accompaniment to spicy dishes and would be a great accompaniment to Gobi Masala above. Makes 6 pieces.

1 1/2 c whole wheat flour
1/2 tsp salt
1/2 cup water
1 tsp vegetable oil
melted butter for brushing

Sift the flour and salt into a bowl. Add the water and mix to a soft dough. Knead the oil, then turn out on to a lightly floured surface. Knead for 5-6 minutes until smooth. Place in a  lightly oiled bowl, cover with a damp dish towel and let rest for 30 minutes. Turn out on to a floured surface. Divide the dough into 6 equal pieces. Shape each piece into a ball. Press the dough into a larger round with the palm of your hand, then roll into a 5-inch round. Stack, layered between plastic wrap, to keep moist. Heat a griddle or heavy bottomed frying pan over a medium heat for a few minutes until hot. Take one chapati, brush off any excess flour, and place on the griddle. Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. Turn the chapati over using a spatula and cook for a further 30 seconds. Remove from the pan and keep warm, layered between a folded dish towel, while cooking the remaining chapatis. If you like, the chapatis can be brushed lightly with melted butter immediately after cooking. Serve warm.


Thursday, February 13, 2014

Good Eats Newsletter - February 12, 2014


Localvore Members 

& Regular Veggie Only Share Members



This week your bag will contain:

Shoots mix; Potatoes; Carrots; Celeriac; Onions; Cabbage


And OUT of the bag:

Frozen Chard

Frozen Broccoli


Localvore and Pantry Offerings Include:

Pete's Kitchen Pizza Dough

Pete's Kitchen Pizza Sauce

Scholten Family Farms Weybridge Cheese

Tangletown Farm Eggs




Half Veggie Only Members



Shoots Mix; Potatoes; Carrots; Celeriac; Onions; Cabbage


And OUT of the bag:

Frozen Chard


Roots Cellar Share take an ORANGE BAG containing:

Potatoes; Carrots; Celeriac; Onions; Cabbage


And OUT of the bag:

Frozen Chard



There is STILL TIME to sign up for the spring share that starts next week.


We need checks by the weekend to get you into the database.



Be delighted in the coming months as each new spring vegetable makes its appearance in your bag!  


Please visit the Spring Share page for more info.


A word from Pete  


I guess spring is coming but it's hard to tell today. But tomatoes are 3 in. tall, onions are popping up, and plans are taking shape. And though it's cold you can feel spring in the intensity of the sun. Thanks for joining us this share period. We hope you enjoyed the veggies and other great local fare. We're glad to have fresh snow to insulate the ground and keep our garlic healthy. It also brightens the ski trails! ~Pete


Thank you for joining us for this share!


I say this every time we wrap up another share but I can't believe it's over already.  It has been a real pleasure to feed you and your families.  I hope you've been happy with your share and will re-join us for the spring share or another share 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.

Later this week I'll be sending you all a simple end of share survey that I'd love for you to fill out.  We want to know how we did, what you liked and 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!  ~ Sara


The spring share starts next week!

Share Period: February 19th thru June 11th, 2014


Join now for 17 weeks of fresh,organic,

Vermont grown goodness and the localvore staples you love.


We have a share type to fit everyone's price range:

Localvore: a great mix of organic vegetables and pantry staples.  $46/week.

Veggie-Only: the same veggies as the localvore share, minus the pantry items. 29/week.

Half- Veggie Only: a smaller portion of the veggie share, good for 1-2 people. $22/week.

Half-Veggie with Pantry: a smaller portion of veggies plus pantry items. $39/week.

Pete's Pantry: no veggies, just the local staples as the localvore share.  $18/week.

Meat: a monthly delivery of locally raised and/or grass fed meats and seafood.  $200.



Experience the difference

eating great local, organic produce can make on your health and well being!


Visit our Spring Share page for more info.



Please visit our delivery page for a listing of Spring Share delivery sites.
Have questions about the Spring share?  Visit our FAQ page or send us an email


Around the Farm

Nearly everything we send out in a Good Eats CSA bag starts out as a seed, nurtured along from seed to seedling to starts that are ultimately transplanted.  This work begins in January and continues steadily right into June and beyond.  This is just the start of the hundreds of trays of seedlings that will pass through on their journey to their field bed.




Storage and Use Tips



The shoots mix is a mix of our sunflower, radish, and pea shoots with some spinach added in.


The potatoes are Peter Wilcox potatoes.  These are beautiful purple potatoes.  They are nicely textured, firm but not waxy, and wonderful whether roasted, boiled, or sliced into wedges or fried.  They have a full earthy flavor that hints of hazelnuts.  For best visual and nutritional effects, leave the skin on while cooking.


Celeriac is one funky looking vegetable.  Also called celery root, celeriac is a vegetable that cleans up well. Once you peel away its gnarled outer layer, you find a creamy interior with a clea taste that has wide appeal. Store unwashed celeriac in a plastic bag in the refrigerator, where it will keep for several weeks.  Here's how to cut this veggie: I like to take a thin slice off the top so that I can lay it flat.  Then I cut the whole thing into 1" wide strips and trim the edges off.  It's tough to peel because it's so uneven so this method works well for me.  Like apples, celeriac will darken if exposed to the air for too long. If you don’t plan to cook it immediately, submerge the celeriac in a bowl of water with lemon juice squeezed in.


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.  You may get 1 very large head or 2-3 smaller heads.


Frozen chard, just like last week's frozen spinach, is great for casseroles, lasagnas, quiches etc.  Thaw it, squeeze out the excess liquid and add it in.  Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish.  You can put the remainder back in freezer. 


Frozen broccoli - this is a favorite side dish in my house - it tastes just like summer in the middle of winter!  As with all of our frozen veggies thaw it out to use as a side dish, or partially thaw if you only need a small amount.  This is one frozen veggie that holds it's shape well so it's great on it's own as a side dish.


Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.



Localvore Lore


It's a pizza week!  I've given you some good pizza recipes below or feel free to create your very own. 


We made the pizza dough at the farm and froze it for delivery.  This pizza dough is made with Milanaise organic flour, Gleason Grain Snake Mountain Sifted whole wheat flour, local Sunflower Oil, salt and yeast. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use).


Here's Amy's favorite way of cooking the dough: coat a smooth surface with flour and cornmeal (just flour is ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of baking pan (I use a cookie sheet so I form it into a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.

We also made pizza sauce to go along with the share using our organic tomatoes, onions, garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper.  It's coming to you frozen for easy delivery.  You can defrost and put on your pizza right away or freeze it for later use.  You can of course use this on pasta too.


We've got a special cheese for you for the last week of the share.  Scholten Family Farms' Weybridge Cheese, aged at The Cellars at Jasper Hill, is a lactic‐set cheese with a delicate, bloomy rind. The lightly‐aged style is simply meant to showcase the Scholten’s distinctive Dutch Belt milk. A snack for two or garnish to a larger spread this full flavored creamy treat is one of the best. The white, edible mold rind imparts a subtle cave aroma and a mushroom character to the developing creamline beneath. The center is moist and airy with bright citrus notes and a savory ‘toasted’ finish. Weybridge’s clean, milky flavor makes it an ideal breakfast cheese, or companion to a flute of sparkling wine.


Lastly we've got some eggs from Tangletown Farms.  Those girls have been busy laying eggs for you all!







Carrot-Cashew Curry
This recipe is adapted from 'The Enchanted Broccoli Forest' by Mollie Katzen.  It's marvelous served with rice.

1 tbsp canola or peanut oil
1 tbsp grated fresh ginger
1 tsp mustard seeds
1 tsp dill seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 cups sliced onion
4 large cloves garlic, minced
2 tsp salt
2 medium-sized potatoes, thinly sliced
5 large carrots, thinly sliced
2 cups orange juice
1/4 tsp cayenne (to taste)
1 /2 package frozen peppers, thawed
1 cup yogurt
1 1/2 cups toasted cashews
Chutney (if desired)
Raita (if desired)

Heat a large deep skillet or Dutch oven.  Add oil, ginger, mustard seeds, and dill seeds, and saute over medium heat for 3 to 5 minutes, or until the seeds begin to pop.

Add the remaining spices, and the onion, garlic, salt, potatoes, and carrots.  Saute for another 5 minutes, then add the orange juice.  Cover, turn the heat to medium-low, and simmer until the potatoes are tender (15 minutes).

Add cayenne and bell pepper.  Cover and let it stew for another few minutes, until the peppers are just barely cooked.  (At this point it can be set aside until shortly before serving time.)  Heat the curry just before serving, stirring in the yogurt at the very last minute.  Serve over rice, topped with cashews, with chutney and raita.



Celeriac and Apple Salad with Tarragon and Roasted Walnuts
It probably isn’t often that you think ooooh, celeriac, and your mouth waters. But this recipe could change all that. The key here is to be sure to cut the celeriac to matchstick-size, no bigger; it will hold the sauce better. Also, don’t be tempted to skimp on the pepper, as pepper and apples have a certain unexplored appeal.


Serves 4 to 6
4 cups water
juice of 1 lemon (about 3 tablespoons)
2 tart apples, peeled, cored, sliced into 1/4-inch strips
1 large celeriac, peeled, cut into matchstick-sized strips
1/2 cup chopped walnuts
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons mayonnaise
1 tablespoon heavy cream
2 teaspoons prepared Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper


Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown).


Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool.


Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.


Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).



Spicy Celeriac and Carrot Soup

1 tsp olive oil
2 medium onions, finely chopped
1 clove garlic, finely chopped
1/2 cup roasted, peeled, seeded, and chopped Poblano chilies (canned)
1 celeriac, peeled and diced
1 pound carrots, peeled and diced
2 vegetable stock cubes made up with 7.5 cups boiling water
Fresh coriander, roughly chopped
Freshly ground black pepper


Heat the oil in a large saucepan and cook the onion until softened. Add the garlic and red chilli and cook for a further minute. Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander.

Bring to a boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.

Blend the soup in a processor until smooth. Return the soup to the saucepan, season to taste and warm through before serving, sprinkled with coriander.



Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison.  It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes.  This recipe caught my eye as it's so simple yet so delicious.  You should be able to find coconut butter at a co-op or you can make your very own.  Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth.  If it doesn't come together try adding some coconut oil to make it gel.  Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.

1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
Sea Salt
About 2 tbsp coconut butter
1 lime

In a pot, bring 4 or more cups of water to a boil.  Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes.  Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat.  Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots.  Taste for salt and add more if needed.




Napa Cabbage Salad with Peanuts and Ginger
This recipe from Martha Stewart is a great way to use your napa cabbage.

2 tablespoons rice-wine vinegar
1 tablespoon Dijon mustard
1 piece fresh ginger (1 inch long), peeled and grated
3 tablespoons vegetable oil
1 teaspoon toasted sesame oil
coarse salt and ground pepper
1/2 medium napa cabbage (about 1 pound), cored and cut into bite-size pieces
1 red bell pepper (seeds and ribs removed), thinly sliced
1/4 cup chopped fresh, cilantro
1/4 cup chopped roasted peanuts

In a small bowl, whisk together vinegar, mustard, ginger, and oils until dressing is smooth. Season with salt and pepper.

In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve.




Quinoa Chard Pilaf

This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils.  Feel free to experiment with other ingredients if you don't have all of those listed.


1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 cups uncooked quinoa, rinsed
1 cup canned lentils, rinsed
8 ounces fresh mushrooms, chopped
1 quart vegetable broth
1 package frozen Swiss chard

Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth and chard. Cover, and cook 20 minutes, until chard is cooked through.


Remove the pot from heat.



Cabbage with Fried Egg and Toast
This is not just a good breakfast, I've had it for many a lunch and dinner.  Sometimes I have a hard time believing that cabbage can be this good.
1/2 head cabbage, sliced into large ribbons
4 tbsp olive oil
1 medium yellow onion
1 egg
1 slice good bread
sea salt and pepper
crushed red pepper flakes
Toast the slice of bread.  Heat the oil over medium heat and sautee the onions until soft and translucent.  Add the cabbage and cook until just softened (just until the color becomes vibrant as the cabbage heats).  Pile the cabbage and onions onto the slice of bread, add a little more oil to the empty pan, and fry the egg.  Place the egg on top of the cabbage, and season with sea salt, pepper, and red pepper flakes.




Shoots and Chard Squares

3  eggs, beaten
4  tablespoons butter softened
1 cup flour
1 cup milk  
1 teaspoon salt
1 teaspoon baking powder
1/2  pound cheddar cheese shredded
1 small onion, finely chopped
1 bag frozen chard, thawed and excess water removed
5  ounces shoots

In a large bowl, combine and mix well eggs, butter, flour, milk, salt and baking powder.  Stir in cheese, onion, chard and shoots.  Spoon mixture into a 9″ x 13″ greased pan and level off.  Bake at 350 degrees for 35 minutes.  Remove from oven and cool 45 minutes.  Cut into large squares for luncheon dish or bite size squares for appetizers.  Good hot or cold.  Recipe serves 6.




Jim Lahey's Potato Pizza
Jim owns a very good bread bakery in New York City, where they make some of the most delicious pizzas, served in big rectangle slabs.  You don't have to go to New York to get them…this recipe will bring those delicious squares of pizza right to your table. 
1 tbsp olive oil
1 pizza dough, thawed
2 potatoes, thinly sliced (about 2 cups)
1/2 onion, diced into 1/4- to 1/2-inch pieces
4 tablespoons extra-virgin olive oil
Fresh rosemary (optional)
Pour the olive oil in a large bowl, and roll your pizza dough in the oil until coated.  Cover with plastic wrap and let sit in a warm place for an hour or two.
While the dough rises, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 1 tablespoon olive oil, and set aside.
Preheat oven to 450 degrees. Prepare a rimmed baking sheet with vegetable oil.  Place the dough on the baking sheet, and using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil. Sprinkle with rosemary if using.
Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 20 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.



Pizza and Eggs
Eggs on a pizza?  It may sound weird but it works really well!  This would be good with some sauteed onions or any other cooked veggie, or even some shoots added to the top of each slice.


1 ball of Pete's pizza dough
3/4 cup Pizza Sauce
6 oz shredded mozzarella or substitute another cheese such as Fontina or Monterey Jack
4 whole eggs
Pepper, to taste
1/3 cup grated Parmesan


Pre-heat the oven to 400F.  Stretch the dough out to a 12-14" circle.  Spread the sauce evenly over the prepared dough.  Top evenly with the mozzarella cheese. Cook for 10-12 minutes and remove from oven.

Using the back of a spoon, lightly make 4 indentations around the pizza, not too close to the edge.  Carefully crack an egg into each depression.  Grind black pepper onto each each egg, and top with Parmesan.

Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft.  Remove, break the yolks with a fork and spread over the pizza if desired.