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 Lo calvore, 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 July 2nd.
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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.
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 Picking Up Your SharePlease 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
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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.
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Our Weekly Good Eats Newsletter
Hello Everyone,
Welcome to the Good Eats Summer 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. Al though 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 GoodEats@petesgreens.com 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
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T-Shirts will be sent to your sites next week!
If you signed up for and paid for a veggie only or localvore share by May 31st, your free t-shirt will be sent out next week.
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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!
Mesclun - most weeks you will receive a bag of our mesclun. The name 'mesclun' comes from Southern France and literally means "mixture", without a specific ingredient list is can be a mixture of many types of greens, as it is used today. Our mesclun mix is constantly changing to reflect the seasons we are in. Store sealed bags in the fridge from 3-7 days.
This new crop of sweet salad turnips are young and sweet and the greens on them are just beautiful. Separate greens from turnip roots before storing them (both keep better that way), but don't toss the greens, they make terrific eating! Salad turnips are a raw, tasty treat. Slice them and mix in with salad greens, or dip them in dressing and eat them on their own. Chop the greens and mix in with other salad greens for a peppery bite. Or, serve the greens chopped and steamed or sauteed. Both greens and roots can be kept loosely wrapped - seperately - in plastic bags in the fridge. Don't be alarmed if you see some markings on the turnips - this is natural as they are grown organically.
**We ran a little short on turnips and at the last minute substituted radishes for some half share members.**
Romaine lettuce grows in a tall head of sturdy leaves with firm ribs down their centers. This lettuce makes a great salad or adds some crunch to a sandwich. Store it in the fridge in a large plastic tub with a piece of paper towel to absorb excess moisture and condensation. My lettuce will keep for up to 5 days this way. If you store wet lettuce in a produce bag, it will likely only last a couple days.
The beets are fresh from the ground! The greens are still attached so be sure to use these up too. Beet greens are best enjoyed cooked. They may have some residual dirt on them so give them a bath in a big bowl of water. Dunk them in the water and swish around to get rid of any remaining dirt. I love them sauteed with a bit of oil and vinegar (balsamic or apple cider) and salt & pepper. You can also toss them into most recipes that call for other greens (mustard greens, spinach). They are milder in flavor than mustard greens, but a bit stronger than spinach. They are delicious. The beets themselves are wonderful shredded into a salad, smoothie, or roasted whole.
The celery is just gorgeous! Add cut up celery to any recipe or enjoy it raw as a snack. There are some greens attached so be sure to save them - though you may not use it this week celery leaves make a great flavorful addition to soups so chop tops and then freeze in plastic bags for use this Fall. You will be glad you did.
Euro cucumber - these long, skinny cucumbers are Pete's favorite on the farm. In an ideal world they like to be kept at about 50 degrees or they may go soft in a couple days. I keep mine bagged and toss them in the crisper drawer and they keep a few days longer than that. But this time of year, they get eaten too fast and storage isn't an issue.
Tomatoes! I can hardly believe these are ready to send out, but they are. Look for them OUT OF YOUR VEGGIE BAG packed in little brown bags at your pick up site. Please take just one bag of tomatoes and enjoy. You'll either get 1 medium sized one, or 2 smaller ones. Store your tomatoes at room temperature, out of direct sunlight. We plan to send out tomatoes as much as possible so this is just a taste of what's to come!
Cilantro is 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. 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.
Yet another early season favorite - zucchini! Large members will receive a green or yellow zucchini; they are both zucchinis and not a summer squash. If you can't use your zucchini right now too you can shred them and freeze in 2-cup increments. Then you can pull a frozen bag out in the dead of winter and make a fresh loaf of zucchini bread (such a treat!) or throw into an omelet or soup.
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Localvore Lore
Red Hen Baking Co has baked us a special, un-named loaf for this week. Here's what Randy, the owner, has to say about the bread:
This week we are featuring a special bread that is the brainchild of our veteran head baker, Dave Aronson (who has been with us nearly 14 years!). He doesn't have a name for it yet, but it is a unique bread that actually contains another bread in it. This is a naturally leavened bread with some whole wheat and rye flour and a special ingredient: our sprouternickel bread. There is a long tradition in Eastern Europe of putting bread into bread dough and making a new bread with it. In this one that Dave has devised, there is just enough sprouternickel added to give a flavor of the sprouted spelt and rye that that bread features. We have found that this bread keeps very well, so we made it into a round loaf that you can enjoy for most of the week.
Landaff Creamery made this amazing raw cow milks' cheese called Kinsman Ridge. This cheese is inspired by funky French tommes like St. Nectaire, a style that's enviably more common in Europe than on this side of the pond. It's a semi-soft, tomme-style cheese with aromas of fresh butter, forest and cured meat. Young wheels are washed with brine before a natural, mottled rind is cultivated. As it matures, Kinsman's interior transitions from smooth and firm to a giving and creamy consistency. Flavors are rich, savory, and softly floral, with hints of roasted artichoke and asparagus. The wheels are made at the Creamery in NH and then sent to Cellars at Jasper Hill to mature.
Kinsman's rustic appearance and decadent texture make it a perfect choice for a cheese board or plate. Try pairing with a Sauvignon Blanc or wheat beer. Though mottled in appearance, the cultivated, mixed rind is delicate enough to be palatable and does not need to be removed before portioning.
Pete's Kitchen 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.
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Recipes
We also provide you with recipes to help you fully enjoy your weekly bounty. Got a great recipe you want to share? Email me - I would love to share with our members!
Sweet Salad Turnips with Oranges
Here's a tasty and easy way to enjoy your salad turnips.
1 bunch turnips, trimmed, halved and sliced
1 tsp salt
1 orange
Juice of 1 lemon
1 clove garlic, minced
¼ tsp harissa or other chile garlic paste
Salt
3 Tbs olive oil
2 Tbs chopped fresh cilantro
Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.
Asian Cucumber Salad
This is a very tasty salad that best made a bit ahead. Though you can certainly eat it right away it's best after a few hours and still excellent the second day.
2 cucumbers, peeled, cut in half, scoop seeds out, thinly sliced
1 tsp toasted sesame oil
1 TB honey
1 TB soy sauce
1 TB rice vinegar
Mix together the dressing ingredients then toss with the cucumbers. Though you can certainly eat it right away it's best after a few hours and still excellent the second day.
Warm Beet Salad with Greens
This is a great dish to make with this week's beets. You can leave it simply dressed with a bit of olive oil and salt, or add lemon zest, chopped hazelnuts, or feta or goat cheese if you want to dress it up a bit for company.
1bunch spring beets with greens attached
1 tsp. olive oil
1 clove garlic
1 Tbsp. high-quality extra-virgin olive oil for drizzling (or more to taste)
Kosher or sea salt
Optional Garnishes:
Lemon zest or orange zest
Chopped hazelnuts
Crumbled feta cheese
Goat cheese
Cut off greens from beets. Trim beets. Very young and tender beets can be scrubbed clean, but you will want to peel most beets. Cut beets in half lengthwise, lay cut-side flat and cut into 1/4-inch-thick slices. Heat a large frying pan over medium heat. Add 1 tsp. olive oil, 1/4 cup water, and beets. Cover and cook until beets are just barely tender, 5 to 10 minutes.
Meanwhile, rinse leaves and cut off stems. Cut stems into 2-inch lengths. When beets are just starting to seem tender, add stems to pan. Cover and cook 3 minutes.
Meanwhile, chop leaves and set aside. Peel and thinly slice garlic.
Add garlic to pan, stir until fragrant, about 1 minute. Add beet greens, cover, and cook until wilted, about 1 minute. Divide warm salad between 4 plates. Spoon any pan liquids evenly over each serving. Drizzle each salad with olive oil and sprinkle with salt. Add any optional garnishes (lemon zest, orange zest, hazelnuts, feta, goat cheese) that you like.
Tomato and Onion Salad with Lime-Cilantro dressing
This is a very easy and basic recipe with great results. Try adding some chopped up cucumber or celery to it, or double the dressing recipe to use on another salad.
1 limes, juiced
1/4 cup cilantro leaves, (a couple of handfuls)
1 teaspoon hot sauce
Salt and pepper
1/4 cup extra virgin olive oil (EVOO)
1/2 onion, quartered and thinly sliced
1-2 tomatoes, quartered and thinly sliced
Place the lime juice, cilantro, and hot sauce in food processor and add a little salt and pepper. Turn processor on and stream in EVOO. Taste dressing and adjust seasonings. Pour dressing into a bowl and add onions and tomatoes. Toss gently and coat in dressing. Let stand 5-10 minutes and serve.
Pasta with Cilanto-Peanut Pesto
Don't waste cilantro stems; you can use the entire bunch in this recipe!
1 bunch cilantro with 1/4 cup leaves reserved for serving
1 clove garlic, smashed and peeled
3/4 inch piece fresh ginger, peeled (substitute 1 tsp ground ginger if you don't have fresh)
2 tbsp vegetable oil
1 tbsp toaste sesame oil
1/2 tsp red-pepper flakes
1/2 tsp grated lime zest plus 2 tbsp juice
1 tsp light-brown sugar
1/3 cup roasted peanuts, divided
2 - 3 tbsp soy sauce or tamari
3/4 pound spaghetti or linguine, cooked according to package instructions
In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red-pepper flakes, lime zest and juice, brown sugar, and 1/4 cup peanuts. Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.
In a large bowl, toss pesto with pasta. Roughly chop remaining peanuts and sprinkle over pasta along with cilantro leaves.
To kick off your summer share in the right way I wanted to highlight a few dressing options. All of these are made the same way- add all the ingredients to a blender or food processor and blend until smooth and creamy, or use an immersion blender in a large glass measuring cup. These will all keep for at least 3 days in the refrigerator. The first 3 recipes come from Eating Well, August 2013.
Tomato-Garlic
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 medium tomato, quartered and seeded
5 anchovy fillets
2 cloves garlic
1 tbsp capers, rinsed
Carrot-Ginger
1 cup shredded carrot
1/2 cup canola oil
1/3 cup rice vinegar
2 tbsp white miso
2 tbsp chopped onion
1 tbsp chopped fresh ginger
1 tbsp soy sauce
Balsamic
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup chopped shallot
1 tbsp Dijon mustard
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp ground pepper
Buttermilk
1/2 cup well-shaken buttermilk
1 TB sour cream
2 TB mayonnaise
1/4 tsp dried tarragon, crumbled
1/2 tsp minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
Cilantro Chimichurri
Have you tried chimichurri yet? It's traditionally made with parsley and used as a steak sauce in Brazil. I haven't tried this version with cilantro but I imagine it's pretty darn tasty. I use chimi on everything - steaks, hamburgers, potatoes, and pasta.
1 cup cilantro
1 garlic clove, minced
1 pinch red pepper flakes
1/2 lime, juiced
2 tablespoons jalapeño, chopped
2 tablespoons rice vinegar
1/3 cup olive oil
Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.
Cilantro Potatoes
I love potatoes with any herbs. Cilantro gives this a Syrian-style flavor to these taters.
1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 pounds potatoes, peeled and cubed
1/2 teaspoon salt
In a large skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir for 20-25 minutes or until tender and lightly browned. Drain. Sprinkle with salt.
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