Good Eats Newsletter - May 7, 2014


Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Salad Mix; Potatoes; Carrots; Celeriac;
Onions; Chard; Cilantro

And OUT of the bag:
Frozen Corn
Frozen Sweet Mixed Peppers

Localvore / Pantry Offerings Include:
Butterworks Whole Wheat Flour
Champlain Orchards Jonagold Apples
Lazy Lady Cheese

Half Veggie Only Members
Salad Mix; Potatoes; Carrots; Celeriac;
Onions; Chard

And OUT of the bag:
Frozen Corn

Summer share sign up!

Believe it or not there are only 5 weeks of the spring share left after this delivery. 

Sign up now to secure your share for 17 weeks of the fresh, organic vegetables, pantry staples, and meats that you love. 

Thanks for coming out for our CSA Open Farm Day!

Despite the rain we had a great turnout and got to meet many of our CSA members.  Everyone got to enjoy some food and see the farm.  These events are always fun for me because I like to meet everyone and show them around the farm. 

I hope you will join us for our next open farm day during the Kingdom Farm and Food Days in August!

Below: Melissa (left, in red jacket) and Amy (right, in black jacket) giving the history of Pete's Greens.
MIddle picture: Touring one of the moveable greenhouses.  The greens in this house were scheduled for this week's share.
Bottom picture: Touring the loghouse, the first greenhouse Pete built on our farm back in 2005.

Storage and Use Tips

We have another beautiful salad blend for you this week.

Baby red norland potatoes have a red outer skin and crisp white flesh inside. They are commonly sold in the summertime as "new" potatoes but store quite well too. The best way to cook a Red Norland is to boil, steam or roast them. They make a great red potato salad with skin on, or toss with olive oil, garlic and herbs or go for it and smother them with good old butter (yum).
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 lemonjuice squeezed in.

Rainbow chard is a delicious nutritious green, high in Vitamins A, K, and C.  The beautifully colored stems are why it's called rainbow chard!  Chard works great as a spinach substitute but needs to be cooked down a bit longer.  It also works well in soups and stews, or sauteed as a side.

Cilantro - A member of the carrot family and related to parsley, cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals. I toss cilantro into any Mexican dish I am making, and love it in summer when I have tomatoes to make salsa. If you can't use all your cilantro just yet and wish to save it for a future dish, you can freeze it. Wash and gently dry your cilantro with paper towels. Then either put sprigs loosely in a plastic bag and freeze them. Or lightly chop cilantro, measure by the tablespoon into ice trays, fill remaining space in ice tray with water, and then after cubes are frozen, store in a plastic bag. You can take one out and thaw anytime you need to use it.

Everyone is getting more of our frozen corn this week. 

Frozen sweet peppers -  this week large share members will receive a package of our frozen sweet peppers.  Keep them frozen into you are ready to use them.  Frozen peppers tend to not have the same rigidity as fresh peppers but retain all the flavors and yummy summer goodness. They will be delicious sautéed and thrown onto a pizza, or cooked into lasagna, casseroles, soups, or sauces.

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.**

Summer Share
June 18th through October 11th

Sign up on line NOW for 17 weeks of fresh,organic,
Vermont grown goodness and the localvore staples you love.

The summer share is filled with the best bounty that Vermont offers in the summer time.  We'll start off in June with early greenhouse crops such as zucchini, herbs, radishes, Asian greens, and lots of other early season favorites.

By July we'll be into the prime growing season.  Tomatoes, peas, broccoli, eggplant, carrots, cucumbers, and lots more will be in season.  August and September bring a huge variety of veggies: cabbages, beans, tomatoes, corn, summer squash, and lots of greens to name just a few.

We are working on some changes to our delivery schedule which might change your pick-up day.  See proposed schedule below and please keep this in mind when considering our summer share.

There are a few new towns we would love to deliver to and need suggestions on businesses or residences to be site hosts.  Please let us know if you have any ideas for sites in the proposed new sites below.

Visit our Summer Share page for more info.

Please visit our delivery page for a listing of Summer Share delivery sites.

Have questions about the Summer share?  Visit our FAQ page or send us an email

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.

Localvore Lore

From Butterworks Farm, Jack Lazor brought us some of his certifed organic, whole wheat flour. This flour is made from the whole grain and should be stored in a cool, dry place. If you think you will use it slowly, the fridge or the freezer is really the best place to keep it.

Champlain Orchards delivered some of their Jonagold apples for this week's share.  This apple is oneJonagold of Europe’s most loved apples.   This Jonathan/Golden Delicious cross is a beautiful and sprightly apple with a balanced sweet-tart taste and a touch of spice. Great for fresh eating and baking.

There's a great article on their website about the proper storing of apples.  I always wondered how you could get fresh tasting apples in the dead of winter!  Check out this article to learn all about the art of apples storage at Champlain Orchards.

We are happy to get some Lazy Lady cheese in our share for you all!  There are two different types of cheese this week - 'La Petite  Tomme' and 'Sweet Emotion.'  PLEASE TAKE ONLY ONE PIECE OF CHEESE!  Sweet Emotion is a goat milk with a gallon of Butterworks cream added in.  The cream gives it a really smooth taste and creamy color.  It's smooth textured but not as supple as the tomme, and is darker colored.  Laini said there is no bite to it.

La Petite Tomme is a combination of camembert and brie. It's got a really nice elasticity and is very supple.  It's very smooth with just a hint of goat and is 3 weeks old.

The rinds on both cheeses are light, thin, and edible.  There is no aftertaste with the rinds unlike some of the thicker rinds.  Each site will get a mixture of the cheese BUT PLEASE ONLY TAKE ONE PIECE OF CHEESE.  Enjoy!

Meat Share

This week we're sending out a Pete's Greens chicken and bone in rib chops, ham steaks, and sausage all from our own pigs!

At Pete's Greens our Chickens lead a pretty great life. They begin their days sheltered inside out of the elements and then move outside as soon as they are feathered out. They spend their whole lives eating greens from the farm, and get plenty of fresh air and sunshine.

Pete's Bone in Rib Chops - these are chops from our pigs. A rib chop is a pork chop cut from the rib roast. They can be cut boneless or with a baby back rib attached.  Rib attached delivers more flavor when cooking. Because they are lean, they are great for stuffing, and benefit from brining.  Chops are great because you can do so many things with them. They are just waiting to be flavored up in a recipe.

Pete's Ham Steaks - ham is cut from the hind leg of the pig. It is is leaner and a bit tougher than the meat from the shoulder of the pig (called the picnic ham or the boston butt). The ham steak you will receive is naturally cured with celery juice powder, maple syrup, and salt.  Though ham steaks are partially cooked, they should be brought back up to 160F before serving. 

Daily Grind sausage - we partnered up with VT Salumi to make this sausage from our pigs.  It's a traditional course ground sausage from the Umbrian region of Italy. With bold red wine and garlic flavors, this is the epitome of sausage, straight-forward and delicious.


Tangy Potato Salad with Scallions
This is a great basic potato salad recipe.  If you have any fresh herbs on hand they would be amazing added in.  Last week I made a similar version and added in fresh basil - it was to die for.

Coarse salt and ground pepper
3 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
1/2 cup white-wine vinegar
4 scallions, thinly sliced
1/2 cup olive oil

Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
Step 2

Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
Step 3

When potato mixture is cool, mix in oil; season potato salad with salt and pepper.

Potatoes in Cilantro Sauce
This mildy spicy cilantro sauce is an excellent match for potatoes, and particularly suited to baby potatoes.  You don't need any particular type of potato, though. Feel free to just cut giant Russet potatoes into bite-sized pieces and proceed from there!

1 to 2 lbs. potatoes, preferably tiny bite-size potatoes
2-inch piece ginger, peeled and roughly chopped
2 tsp. ground coriander
2 Tbsp. vegetable or grapeseed oil
1/2 tsp. cumin seeds
1 hot green chile (optional)
1/2 tsp. salt
1 bunch cilantro, chopped
Garam masala (optional)
Lemon juice (optional)

 Scrub whatever potatoes you're using clean but do not peel them. If they are bigger than bite-size, cut them into large bite-size pieces. Set them aside (in a bowl of cold water if they're cut).  Whirl the ginger and coriander with 1/4 cup water in a blender. Set the ginger purée aside.

In a large saute pan or pot heat the oil over high heat. Add the cumin seeds and cook until they start changing color, about 30 seconds. Add the ginger puree, chiles, and salt. Cook, stirring, until the mixture thickens, about 3 minutes. 

Drain the potatoes and add them to pan with 1/3 cup water. Cover, reduce the heat to medium-low, and cook until the potatoes are tender, 15 to 20 minutes.

Add the cilantro and stir to combine with the potatoes. Serve hot or warm sprinkled with the garam masala and lemon juice to taste, if you like.

Sauteed Chard with Toasted Breadcrumbs
This is another recipe to keep on hand, for any cooking greens.  Breadcrumbs add a great crunch to a bowl of hot buttery greens.

1 1/2 tablespoons butter
1/4 cup fresh breadcrumbs
Coarse salt and ground pepper
1 bunch chard

In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel.  Slice chard crosswise 3/4 inch thick, keeping stems separate from greens.

In pan, melt 1 tablespoon butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes.  Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs.

Orange Curry Carrots
This dish is a great accompaniment to a chicken curry; it's a fine side salad or even a simple vegetarian meal served over rice.  The thick, sweet-savory sauce nicely compliments the tender carrots.

1 cup freshly squeezed orange juice
1 cup water
4 cups 1/4 inch sliced carrots
1/2 cup raisins
2 tbsp ghee or butter
2 tsp curry powder
1/2 tsp turmeric
seeds from 3-4 cardamom pods, freshly ground (optional)
2 tbsp flour
1 very ripe banana, peeled, mashed
1/2 tsp salt
freshly ground black pepper
chopped fresh cilantro

Bring the orange juice and water to a boil in a medium pot.  Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes.  Stir in the raisins and remove the pot from heat; let stand.

Melt the ghee or butter in a large skillet or pot over medium-high heat.  Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes.  Sprinkle the flour into the skillet and stir constantly until a smooth paste forms.  Remove from heat.

Drain the carrots and raisins, reserving the orange liquid.  Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine.  When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana.  Add the carrots and raisins and stir to combine.  Season with salt and pepper to taste.

Garnish with cilantro and serve immediately.

Braised Chicken with Celeriac and Garlic
Cooking the garlic inside the skin not only saves time but also mellows the harshness of its flavor and results in tender cloves that can be peeled easily. Squeeze the cloves out of their skins and eat them with the chicken and the bread.  Reading the reviews on line suggested to add paprika and/or red chili flakes to the dish as well as some lemon slices or juice to the braising liquid.

3 lb chicken parts such as breasts and thighs (with skin and bone) and drumsticks
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 celery root (sometimes called celeriac; 1 1/4 lb), peeled with a sharp knife and cut into 3/4-inch cubes
1 head garlic, cloves separated and left unpeeled
1 1/4 cups reduced-sodium chicken broth (10 fl oz)
2 fresh thyme sprigs

Accompaniment: crusty bread
Garnish: fresh thyme

Pat chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.

Add butter to skillet and heat over moderately high heat until foam subsides, then sauté celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.

Add broth and thyme and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as cooked and keep warm, loosely covered with foil.

When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.


Celery Root and Apple Soup
Crispy pancetta sprinkled on top adds a salty, savory flavor to this sweet soup.

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon), could also use bacon

Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

Puree chives, grapeseed oil, and pinch of salt in blender until smooth.

Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

Cilantro Spread - Two Versions
Both of these spreads are easy and fantastically flavorful.  Try one with a platter of grilled vegetables.  Both are great on rice noodles or other pasta.

2 packed cups very finely chopped fresh cilantro
2 cloves garlic, minced
finely grated zest of one lime

Spicy Cilantro-Peanut Version
freshly squeezed juice of 2 limes (3 to 4 tbsp)
1-2 chile peppers, stems and seeds removed, coarsely chopped
1 tbsp peanuts
freshly ground black pepper

Cilantro-Ginger Version
1/2 cup extra virgin olive oil
1 tbsp freshly squeezed lime juice
1 tsp finely chopped or grated fresh ginger

Put the cilantro, garlic, and lime zest in a bowl.  Add the next 3 ingredients for the version you are making (either oil, lime juice, and ginger; or lime juice, peppers, and peanuts).  Mix well with a fork or whisk until well combined.  Season with salt and pepper to taste.  Serve immediately or store in the refrigerator for up to 2 days.

Ginger Tamari Slow Cooker Pork

If you don't have a slow cooker, you could prepare this dish by cooking in the oven in a covered baking dish that isn't overly large. A longer time in the oven at a lower temp would yield more tender , deeply flavored meat. However, you could also get the flavors of this dish more quickly by making this dish on a skillet on the stove top, with the burner on low.

1.75 lbs fresh ham steaks (or 4 pork chops)

2 teaspoons olive oil

2 cloves garlic, minced

3 tablespoons tamari (or soy sauce)

1/4 cup chicken broth

2 tablespoons honey (or a bit maple syrup, or maple sugar, or brown sugar)

dash cayenne pepper

1 tablespoon cornstarch mixed with 1 tablespoon water to make smooth paste

Season fresh ham or pork chops with salt and pepper to taste. In a skillet over medium heat, heat olive oil. Add pork chops and sear until nicely browned on both sides. Transfer pork to crockpot. Add garlic to pan drippings and sauté until it begins to brown; stir in soy sauce, broth, sugar, and cayenne pepper. Stir to blend; bring just to a boil. Pour sauce over the pork. Cover and cook on low until pork chops are tender, about 6 to 7 hours. Stir in cornstarch and water mixture until well blended. Cover and cook about 20 minutes longer.
Easy pork chops recipe serves 4.

If cooking this dish on the stove top, you may want to add 1/4 to 1/2 cup water or stock to the pan. Some will evaporate while you cook. Allow the liquid to evaporate, trying to end up with some liquid (1/4 cup ideally) left in the pan so meat stays moist meat and you don't burn the soy, honey, or garlic. And so you have some liquid to add the cornstarch paste to so you can make a nice thick sauce.


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