Good Eats Newsletter - August 27, 2014

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Mesclun; Cilantro; Scallions; Carrots; Peppers;
Radish; Potatoes; Jalapenos

And OUT of the bag:
Brown bag of Tomatoes
6 ears Corn

Localvore Offerings Include:  
Butterworks Farm Organic Cornmeal
Champlain Orchards Ginger Gold Apples
Pete's Kitchen Dill Pickles
Honest to Goodness Apple Cider Vinegar

Half Veggie Only Members
Broccoli; Cilantro; Carrots;
Peppers; Potatoes; Jalapenos

And OUT of the bag:
Brown bag of Tomatoes
6 ears Corn
We had a great time at our open farm this past weekend!

 Thanks to everyone who came out for our open farm on Saturday!  We had such a fun day - great weather, great food,  great music and great people.  It was really good to meet so many of you.

I'd like to thank everyone at the farm for their hard work in pulling the event together, and to also thank Ryan O'Malley at NECI for the delicious food, and the wonderfully talented band "Watch out for Dinosaurs."  I can't wait to do it again next year! 

Storage and Use Tips

This week the half share folks are getting broccoli!  Keep refrigerated until use and then enjoy in a veggie stir fry, roasted or raw in a salad.

Cilantro is a member of the carrot family and related to parsley.  It's 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.

Scallions, often referred to as green onions, are a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe but I usually chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.

I'm so happy to have new fresh carrots!  These are bunched and have the tops attached.  Make sure you save the tops - you can add them to salad alone (they're a tad bitter though), or consider softening the greens by blanching, sautéing them with olive oil, garlic and some of your other favorite greens, or cooking them into a soup or stock.

Large share members are getting a mix of radishes.  These are great sliced up and added to a salad; they give a nice little zippy flavor and crunch.  You can also make a radish vinaigrette to top your salads with (recipe below).

Everyone's getting potatoes this week.  These are a great mix of our recently harvested taters.

Sweet corn is back this week!  We finally have enough of our own corn to send to everyone!  Store in the fridge if you don't eat right away.  This is of course organic corn so don't be alarmed if you find a worm near the tassles or the bottom.  There aren't many in our crop but we see a few here and there. You can cut off the affected area, and the rest will be fine. 

Jalapeno peppers are a great way to add a little zing to your food!  Store the pepper in a paper bag in the crisper drawer of your refrigerator.

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

We love being able to provide you with 4 pantry items each week!  I just wanted to let you know that both this week and last week were a bit over value as is what happens sometimes as we plan the weekly pantry portion.  So one of these weeks soon we'll have to reel it in for a week a bit to balance it out.  That said - we've got some new and exciting things in store for you!

Butterworks Farm Early Riser Cornmeal is made from 100% stone ground Early Riser kernels. Early Riser is an open pollinated (op) corn variety Jack has been improving here in Vermont for years. OP corns tend to be much more nutrient dense, textured and flavorful than hybrid corns, but also yield much less per acre making the variety less marketable. Early Riser Cornmeal is great for making cornbread, muffins, tortillas or polenta. Soak the flour overnight in buttermilk, kefir or yogurt before baking to bring out the best flavor, nutrition and digestibility. The flavor and texture of this freshly milled flour is like no other. Keep in a cool dry place in an air-tight container. The oils in whole-grain cornmeal go rancid more quickly than others, so it should be stored in an air-tight container in the refrigerator for 1 month (or in the freezer for up to 2 years).

We love Champlain Orchards! They have just begun their fall harvest and these Ginger Gold Apples are oGinger Goldne of their first varieties.  These are considered one of the best early season apples. Ginger Gold is light, sprightly, and finely crisp with hints of pineapple. Offspring of Golden Delicious, this is an excellent choice for fresh eating, cooking, or baking.

As a last minute addition we're including Pete's Kitchen Dill Pickles!  We added pickling cucumbers to a salt brine along with some dill, garlic, and spices and they've been fermenting since then.  This week they are finally ready to go.  Keep refrigerated and eat within 2 weeks.

Jo Liddell and Bob Machim carved their homestead, Gingerbrook Farm, out of the woods of South Washington, VT 40 years ago. As they cleared for their fields, they found wild apple trees and decided to keep them. The land around their home is dotted with these old wild trees and it is from these trees and others nearby their farm that Bob makes their cider vinegar. This is the real macoy, Honest-to-Goodness cider vinegar as they call it, a health tonic, and almost good enough to drink straight! It starts with unpasteurized apple cider that Bob seeds with a "mother" culture of yeast that ferments the cider. The difference between apple cider gone bad due to the infiltration of natural airborne yeasts and a good artisanal cider vinegar is in controlling the process. The mother culture makes a big difference, as does the fresh cider used for the vinegar, and the aging process. Bob ages this vinegar for two years and pours the beautiful amber liquid from big wooden barrels in a corner of his home. In time, you may find a slippery gelatinous mass forms in your cider vinegar. Fear not!  This is just more "mother" forming in your jar.  Just remove it from jar and continue to use your vinegar.

I use cider vinegar for cooking, made into salad dressings, or just drizzled plain onto my salads.   Amy drinks it weekly in switchell that she uses as both an energy drink and electrolytes for running.   Here's her recipe: 1/2 cup cider vinegar, 1/4 molasses, 1 tsp ginger, 4 cups water.

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.


Radish Vinaigrette
This spicy vinaigrette is wonderful on a salad.  It's great to roasting veggies in as well. 

1 1/2 teaspoons finely grated lemon zest
 3 tablespoons fresh lemon juice
 3 tablespoons extra-virgin olive oil
 1 1/2 tablespoons rosé vinegar or white wine vinegar
  1/4 teaspoon ground coriander
  5 radishes, very finely diced
  2 tablespoons minced shallots
  Kosher salt
  Freshly ground pepper

In a small bowl, whisk the lemon zest and juice with the olive oil, vinegar and coriander. Stir in the radishes and shallots and season with salt and pepper. Let the vinaigrette stand at room temperature for 2 hours.

Make Ahead:  the radish vinaigrette can be refrigerated overnight.

Salsa Fresca
This recipe is super quick and easy!  Reviews online said that you can leave the olive oil out completely if you'd like.

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
2 tbsp cup olive oil
1/2 teaspoon salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

Carrot Oatmeal Muffins
It's back to school at my house.  These are great to have around in the freezer for a quick healthy breakfast or included in kids' lunches.  I usually bake a double batch and freeze half.

1/2 cup unsweetened applesauce
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup grated carrots
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup rolled oats
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg

Optional: chopped nuts or raisins.

Preheat oven to 400 degrees F.  In a mixing bowl combine applesauce, sugar, egg, vanilla, and carrots.  In a second bowl combine all the dry ingredients.  Add the two mixtures together and beat just until combined.  If desired, fold in nuts or raisins.

Pour batter into greased muffin tins.  Bake for about 15 minutes or until the tops spring back when touched lightly.

Carrot Slaw
I love this easy recipe!  It travels really well so it's great for a picnic or potluck.

 2 pounds carrots, peeled and ends trimmed
 5 tbsp country-style Dijon mustard
 1/4 cup extra virgin olive oil
 1/4 cup finely chopped fresh Italian parsley
 3 tbsp minced fresh chives
 3 tbsp red wine vinegar
 2 lightly packed tsp orange zest (from 1 medium orange)
 1 1/2 tsp kosher salt

Fit a food processor with the grating blade. With the processor running, feed carrots down the tube to grate them. (Use the hopper to push carrots through.) Alternatively, grate carrots on large holes of a box grater. (You should have about 6 cups.)
Whisk together remaining ingredients in a nonreactive mixing bowl until evenly blended. Add carrots, and, using clean hands, toss together until they are well coated. Season well with freshly ground black pepper.
Let marinate at least 15 minutes and serve.

Grilled cheese with Carrot, carrot Green Pesto, and Asiago Grilled Cheese
My friend recently posted this picture of carrots with carrot top pesto.  YUM!  I since found this recipe which is pretty darn amazing.  If you don't feel like making a whole sandwich out of it try just cooking the carrots and adding the pesto on top as shown below.

1 bunch farmers carrots, greens attached
1/2 – 3/4 cup shaved asiago
1/4 cup olive oil
juice of 1 lemon
2 cloves garlic
salt/pepper to taste
4-6 1/2″ slices of sourdough boule
Butter, ghee, or olive oil for the pan/bread

Preheat the oven for 450.’ Remove the greens from the carrots and reserve for later use. Place carrots on a heavy baking sheet and drizzle with olive oil and a sprinkle of salt and pepper. Cook for 20 minutes until they just begin to brown and blister. For the carrot top pesto, place washed greens in the basin of a food processor with the blade attachment. Combine olive oil, garlic, and the juice of one lemon. Blitz until smooth, adding a little olive oil if it feels too “pulp-y.” Shave the cheese super thin, set aside.

Warm a shallow, heavy pan over medium heat while you prepare the sandwiches. Butter one side of each slice of bread. Lay flat and layer with cheese, then pesto, then 4-5 grilled carrots. It’s okay if the stems stick out. Finish with another layer of cheese, if desired, and the other slice of bread. Place in the pan and grill on each side for 2-4 minutes until browned as you prefer. Cut in half. Repeat. Enjoy.

Jalapeno-Lime Corn on the Cob
This butter will take your corn to a whole new level.  Feel free to add some cilantro into the mix to make it even more of a fiesta.

1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
Coarse salt

Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.

Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

Warm Apple-Cornmeal Upside Down Cake
The cornmeal in the batter adds a great texture to this comfort dessert.  Serve warm with vanilla ice cream!

8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup plus 3/4 cup sugar
1 1/2 pounds apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup yellow cornmeal
1/2 cup boiling water
2 large eggs
1 teaspoon vanilla extract
1/3 cup whole milk

Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 1 1/2-inch-high sides; line pan with 10-inch-diameter parchment paper round (parchment will come 1/2 inch up sides of pan). Butter parchment.

Melt 2 tablespoons butter in 10-inch-diameter nonstick skillet over medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns deep golden brown, stirring occasionally, about 6 minutes. Add apple wedges and gently shake skillet to distribute caramel evenly. Cover and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats apples, stirring occasionally, about 13 minutes. Transfer apples and caramel syrup to prepared cake pan, spreading evenly.
Whisk flour, baking powder, and salt in small bowl to blend. Place cornmeal in large bowl; pour 1/2 cup boiling water over and stir to blend. Add 6 tablespoons butter and 3/4 cup sugar to cornmeal mixture. Using electric mixer, beat until well blended. Beat in eggs and vanilla. Beat in flour mixture alternately with milk in 2 additions each. Pour batter over apples in pan.

Bake cake until golden and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan 5 minutes. Run small knife between cake and pan sides to loosen cake. Carefully invert cake onto ovenproof or microwavable platter and peel off parchment. Cool 15 minutes. (Cake can be made up to 6 hours ahead. Rewarm in 350°F oven about 10 minutes or microwave on medium just until slightly warm, about 2 minutes.)
Cut cake into wedges, place on plates, and serve warm with a scoop of vanilla ice cream.

Tamale Pie
I love making this when I have cornmeal in the house.  It's fairly quick, easy, and lends itself to substitutions and/or changes based on what you have on hand.  Black olives always end up in my version!  Recipe adapted from Martha Stewart.

5 1/2 cups water
Coarse salt and freshly ground pepper
1 1/4 cups yellow cornmeal
1/2 ounce (1 tablespoon) unsalted butter, plus more for dish
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 medium green bell pepper, cut into 1/4-inch dice
1 serrano chile, finely chopped
1 1/2 pounds ground meat- beef or turkey
1 can diced tomatoes, or 2-3 chopped tomatoes with their juices
1/2 cup chicken stock
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
8 pimiento-stuffed green olives, rinsed and coarsely chopped
4 ounces grated Monterey Jack cheese (1 1/4 cups)
1 ripe avocado, peeled, halved, pitted, and diced
2 vine-ripened tomatoes, chopped, or 3/4 cup cherry tomatoes, quartered
1/2 cup coarsely chopped fresh cilantro
1/2 cup finely chopped red onion
Crisp lettuce leaves

Bring water to a boil in a medium saucepan over high heat. Add 2 teaspoons salt. Whisking constantly, add cornmeal in a slow, steady stream, switching to a wooden spoon when cornmeal becomes too thick to whisk. Reduce heat to medium, and cook, stirring often, until thick and creamy, about 15 minutes. Stir in butter, cover, and keep warm over low heat.

Preheat oven to 350 degrees. Lightly butter a 2-quart baking dish. Heat oil in a large skillet over medium-high heat, then add onion, garlic, bell pepper, chile, and a pinch of salt. Cook, stirring often, until onion is light gold and vegetables are tender, 10 to 12 minutes. Add turkey, and cook, breaking up large pieces with a wooden spoon, until cooked through, 5 to 7 minutes. Stir in tomatoes and juices, stock, cumin, oregano, and cayenne. Reduce heat to medium, and cook, stirring, until most of the liquid has evaporated and mixture resembles chili, about 10 minutes. Stir in olives, and season with salt and pepper.

Spread 1 1/2 cups cornmeal into bottom of prepared dish with a wet spatula. Spread turkey mixture on top, then spread remaining 2 1/2 cups cornmeal on top. Sprinkle with Monterey Jack. Bake until golden brown and cheese is melted, 35 to 40 minutes. Let stand for 15 minutes. Serve with avocado, tomatoes, cilantro, red onion, and lettuce.


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