Tuesday, November 25, 2014

Good Eats Newsletter - November 19, 2014

Localvore Members 
& Veggie Only Share Members

This week your bag will contain:
Salad greens; Potatoes; Carrots; Radish; Kale;
Lettuce; Cilantro

And OUT of the bag:
2 Acorn OR Sweet Dumpling Squash

Localvore and any share with pantry items Include:
VT Cranberry Company Fresh Cranberries
Champlain Orchards Macoun Apples
Butterworks Farm Organic Yogurt

Half Veggie Only Members
Salad greens; Potatoes; Kale; Lettuce

And OUT of the bag:
2 Acorn OR Sweet Dumpling Squash

Thanksgiving week deliveries
Image of colorful Fall fruits and vegetables (Photo: Westmont.IL.gov)
  We will deliver early next week so that you can get started with  Thanksgiving meal prep. Sites that normally pick up on Wednesday will pick up on Tuesday, November 25.  Sites that normally pick up on Thursday will pick up on Wednesday, November 26. 
All sites are open normal hours on Wednesday and closed Thanksgiving Day.  Please pick up your food on your delivery day so you can enjoy it over the holiday weekend.Let us know if you'll be out of town and want to skip your share or donate it to a local food shelf. Thanks!
Making a shopping list for Thanksgiving dinner? 
Check out our new online store!

Just in time for Thanksgiving we finally brought back bulk ordering to enable you to order larger quantities of veggies.   You can go right to our website and the online store is there in the Where to Buy section.  Place your order by Friday at 5PM, pay by credit card, and your order will be delivered the following week to your pick-up site!

There is a minimum order of $40 for veggies and $75 minimum for meats.

Selections will change based on availability.

Click here to go to our website and do some online shopping.

Please let us know if you experience any weird glitches when ordering.  And as always, should you have questions, please email us at goodeats@petesgreens.com.

Have you Ordered Your Local Thanksgiving Turkey Yet?

Some of you were confused about the turkey order process...

Lila and Dave at Tangletown Farm are good farmer friends and have some of their beautifully raised pastured turkeys available.  If you place your order for a turkey with Tangletown Farm and pay Tangletown for your bird, we will indeed deliver the turkey you order from them to your pick up site next week.  It will be a fresh bird (not frozen). 

Contact Lila at ttownfarm@gmail.com, pay via credit card on their website, and we'll deliver it to you next Tuesday or Wednesday (depending on your site pick-up day).

Photo Below:  Dave and Lila with Governor, Willa and Sam at their Glover farm.

Storage and Use Tips

Our greens mix is always changing to keep things interesting for you! This week's mix is made up of our cold hardy brassicas as well as a good amount of claytonia.

This week's potatoes are a nice fingerling mix made up of red thumb, red amorosan, french, and LaRatte. Narrow finger-shaped potatoes are used for roasting, boiling, baking and salads. There are many varieties and colors of fingerlings and they can be used in any way you'd prepare any small potato. Try roasting potatoes with truffle oil, or mash with goat cheese.  Boiled fingerlings are perfect with cheese fondue or raclette.

Carrots 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.

Large share members are getting some of our daikon radish. This large root looks like an overgrown white carrot, but it is actually a radish.  In Korea, cubed daikon radish is used to make a type of kimchi. Its mild taste makes it an excellent palate cleanser. In Japan, strings of daikon marinated in vinegar typically accompany sashimi. Try serving the radish in light salads where its own flavor won't be overwhelmed by the other ingredients.

This week's squash is a mix of acorn and sweet dumpling. Both types of this acorn squash are amazing roasted, mashed, stuffed or made into a fancy dessert (see recipe below).

**Please choose 2 squash - you can get 2 of the same or one of each
for a total of 2. **

Redbor kale is in the super veggie club and is just about the healthiest vegetable you can eat. 1 cup packs 1300% of your daily requirements for Vita K, 200% of your Vita A, and nearly 100% of vita C, along with lots and lots more vitas and minerals.  Over 45 different flavonoids have been identified in kale that combine to provide both anti-oxidant and anti-inflammatory benefits. It is now believed that kale offers risk-lowering benefits for five types of cancer including bladder, breast, colon, ovary and prostate cancer. It also has the ability to lower cholesterol (and for this purpose steaming is best). It is also now recognized that kale provides much support for your body's own detox system. We are lucky that it is also one of the longest season northern vegetables.  And what's more, it's tasty, so eat lots. Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking.

This week everyone will get some beautiful lettuce. This is teide lettuce and it has soft leaves, making it perfect for salad or adding into a sandwich. Lately I have been adding lettuce to my morning smoothie for some greens, and it's fabulous!

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.
Some of the crew packing your shares yesterday, from left to right: Emilie, Philip and Tim

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

I've got Thanksgiving on my mind this week and next! We're sending out lots of baking essentials for you, as well as some goodies. Next week we're planning to send out Butterworks whole wheat bread flour, Bayley Hazen blue cheese and Tangletown eggs, but as always keep in mind that this may change.

Starting us off this week are fresh cranberries from Vermont Cranberry Company. These berries come to you from Cranberry Bob in Fletcher, Vermont's only commercial cranberry grower. Even though they're a native fruit to VT, cranberries are difficult to find locally, so we're lucky that Bob grows them. Keep them refrigerated until ready to use (they'll last beyond Thanksgiving), or freeze for longer term storage. There are a few recipes below (including a sparkly cocktail!) or use the recipe right on the box for Bob's cranberry sauce.

2010 Harvest is complete.

Next up are Macoun apples from Champlain Orchards. These are great apples for pie baking, and I thought you all might be baking up some apple pie for the holiday. Macouns are a cross breed of the McIntosh and Jersey Black cultivars and are regarded as one of the best all-purpose cooking apples around. This dark red fruit with creamy white flesh is soft, tender and perfect for sauce. It has a sweet, rich apple flavor with hints of berry. It's also great for fresh eating!

Butterworks Farm is a completely self sufficient organic farm with a closed herd of their own cows (they are all born on the farm) from which they make their yogurt (and other products). Butterworks also grows quite a variety of grains and beans both for animals and for human consumption. We love to support the excellent work that they do. All sites will receive a mix of their full fat Maple and Non Fat Vanilla yogurt.  Both of these flavors are sweetened with local maple syrup and the vanilla is flavored with natural vanilla.  The non fat yogurt is unique among other non fat brands in that no thickeners are used in the making of the yogurt.  The structure of the Lazor's jersey milk allows them to make non-fat yogurt thickener free. Either of the yogurts would be great in your baking, or enjoyed plain.

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.


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.

Coriander Carrots
This would make a great side at your Thanksgiving table.

1 tsp whole coriander seeds
1 pound diagonally cut carrots
1/4 cup water
1 tbsp butter
1/4 tsp salt
1/4 tsp pepper

Crush coriander seeds with a heavy skillet (or grind them using a mortar and pestle, spice grinder, or coffee bean grinder).

Heat a large skillet over medium heat. Add corianger; cook 30 seconds or until toasted. Add carrts, water and butter to the pan. Reduce heat to medium-ow; cover and cook 10 minutes or until carrots are crisp-tender. Sprinkle with salt and pepper and cook, uncovered, 3 minutes or until liquid evaporates.

Daikon with Tahini Dressing
This is an attention-getting dish: it’s unique, it’s attractive, and it tastes wonderful. Mix in some cooked shredded chicken and an extra 1/4 cup tahini, and you have a delicious, unique chicken salad. Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).

4 inches daikon, cut into matchstick-sized strips
3/4 cup thinly sliced red radishes
1 medium carrot, grated (about 1/2 cup)
1/4 cup tahini
4 scallions, thinly sliced
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon dry sherry or vermouth
dash salt
1/4 cup chopped almonds (optional)

Combine daikon, red radish, and carrots in a medium bowl.
Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste.
Toss the dressing with radishes until well combined. Garnish with almonds if desired.

Roasted Daikon and Carrots
You really can't go wrong roasting veggies! The daikon gives this dish a nice kick, and the balsamic added at the end of the cooking time makes the whole dish incredible. There's no need to peel the daikon as it's got a really thin skin.

1.5 pounds daikon radishes, scrubbed and sliced into ¼-inch rounds
4 carrots, peeled and cut into ¼-inch rounds
1 red bell pepper, thinly sliced (optional)
1 shallot, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
¼ cup balsamic vinegar

Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.

Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.

Redbor Kale Salad with Squash and Orange
This recipe calls for butternut squash, but I think it would work with any squash. Acorn or sweet dumpling may be harder to peel, so you could cube it, roast it and then peel it once it's cooled.

2 cups winter squash, peeled, and cut into 1″ cubes
1 bunch Redbor kale, washed, dried, and chopped

1 orange, supremed
juice of half a large orange
1/4 cup olive oil
1/2 teaspoon sea salt
3″ segment of orange zest
1 1/2 fresh oranges, divided into segments
1/3 cup shaved Asiago
3 twists fresh ground pepper

Preheat the oven to 425 degrees. Prepare the squash, spread out on a rimmed baking sheet with a drizzle of olive oil and a pinch of salt, and bake for 25 minutes, or until the squash is cooked through and the edges are golden brown.

Prepare the kale and orange zest and segments. Slice the zest into thin strips.

Juice the orange half. Whisk the orange juice into the olive oil, and add the salt.

When the squash is ready, toss the orange segments and squash with the kale, add a generous drizzle of the vinaigrette, and garnish with slices of zest, Asiago, and pepper.

Sweet Dumpling Squash with Wild Rice and Apple Stuffing
The small size of these squash makes them perfect for stuffing.

2 sweet dumpling or acorn squash
1/2 cup wild rice
1 shallot
1 large firm apple (Macoun or empire would be great; use 1 1/2 if on the smaller side)
1/8th cup (large handful) sliced almonds, toasted
2 tbsp butter
2 tbsp honey, plus more to taste
Finely ground sea salt
Olive oil
Lemon juice

Cook the wild rice according to package directions -- it will take 40-60 minutes or so.

Meanwhile, preheat the oven to 350. Cut the squash in half (vertically) and scoop out the seeds. Pierce the flesh with a fork in a few places. Divide the butter between all 4 squash halves. Drizzle each with the honey, and then sprinkle with cinnamon.

Cover each squash half with foil, put them on a baking pan, and pop them in the oven for 30 minutes.

While the squash is cooking, chop up the shallot and saute it in evoo until it starts to brown, then set aside. Roughly dice the apple, then squirt with a little lemon juice to keep it fresh. When the wild rice is done cooking, add the apple and shallot, almonds, sea salt and pepper to taste, and a generous drizzle of both the evoo and honey and toss to combine.

Take your baking pan out of the oven (leave it on) and remove the foil from the squash. Scoop the wild rice mixture into each half. Lightly spray the top of the filled squash halves with cooking spray, then return to the oven for 15 minutes uncovered.

This will serve 4 as a side dish or 2 as a vegetarian main course.

Sweet Dumpling Squash Bars
These sweet treats feature this weeks' squash. They basically taste like pumpkin pie in a bar!

2 sweet dumpling or acorn squash
For the crust:
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup butter

For the filling:
1 1/2 cups (one 13-ounce can) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves

Cut the squashes in half, scoop out the seeds, and place the halves face-down in about 1/2 inch of water in a baking pan. Roast at 350 degrees for 45 minutes or until the flesh is tender. Scoop out the flesh and set aside.

In a large bowl, combine the flour, oats, and brown sugar. Cut in the butter until evenly mixed. Press the mixture flat (with a side crust if desired) into a 13 x 9 1/2 inch baking pan. Bake at 350 degrees for 15 minutes.

Meanwhile, combine the squash with the evaporated milk and eggs. Mix well. Add the sugar, salt, cinnamon, ginger, and cloves, and continue mixing until smooth. Pour the squash mixture into the baked crust. Bake for 30 minutes or until the custard has set in the middle. Cool, cut into squares, and serve. Could also serve them cold.  Serves 8 to 10.

Apple Crisp Pie
Here's a great pie recipe just in case you don't already have a standby.

1 9-inch pie crust
4-5 Macoun or other New England apples, peeled, cored, and thinly sliced
3/4 c plus 2-3 T sugar
¾ c flour
1/2 t cinnamon
1/4 t salt
3 T brown sugar
1/2 c butter at room temperature

Toss apples with the 2-3 T sugar. Place into uncooked pie shell, rounding up on center. Combine remaining ingredients in bowl, mixing until mixture resembles moist crumbs. Sprinkle over top of apples. Bake 15 minutes at 425°F. Reduce heat to 350° for 30 minutes more until crunchy and brown.

Slowcooker  Apple and Cranberry Compote
This will make your whole house smell heavenly while creating a tasty compote that you can spoon over yogurt or ice cream, or even meats. I bet it would even be a good stand-in for cranberry sauce!

4 medium sized Macoun or Macintosh apples, sliced but (unpeeled – the skin softens and almost dissolves so no need to peel)
1/2 cup sugar (This is not an overly sweet compote. You may want to add more sugar. We like it tart.)
2 tbsp lemon juice
2 tablespoons apple pie spice
1 bag (12oz) whole cranberries
Pinch of salt

Directions: Set slowcooker on low. Toss apples and lemon juice. Then combine with all other ingredients in a bowl and toss. Add ingredients to slowcooker. Cook for 3 hours, stirring once an hour, if desired. Serve warm layered with yogurt, or enjoy over top vanilla ice cream. Refrigerate leftovers and use on oatmeal, pork roast or enjoy on its own.

Cranberry Sauce
This is a tried and true, simple cranberry sauce recipe. I make this sauce every year or so and can lots of it so I can pull out a jar whenever needed. It will also freeze great and keeps in the fridge for a long time too. If you want to get a little more fancy add some apple pieces and raisins or spice it up with cloves, allspice and ginger.

3 cups cranberries
1.5 cups water
1 to 1.5 cups sugar

Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.

Pepper Cranberry Sparkle
I just can't resist throwing in a festive cocktail drink. This recipe comes from Organic Gardening, December 2014.

Serves 1

Pink Himalayan sea salt
2 oz gin
2 oz Black-Pepper Cranberry Shrub (recipe below)
4 oz Club Soda
Fresh Cranberries

Moisten the rim of a tall glass and dip the rim into the sea salt. Gently fill the glass with ice. Add gine, shrub, and club soda. Stir to mix. Float some cranberries in the cocktail, or spear on a cocktail skewer and garnish.

Black-pepper Cranberry Shrub

2 cups fresh whole cranberries
1 tbsp black peppercorns
1 1/4 cups sugar
3/4 cup pomegranate vinegar

Place all ingredients except for vinegar in a medium-sized saucepan. Muddle, or press, the berries until they break and get juicy. Then slowly heat up to medium, stirring often. Once the sugar dissolves reduce the add, add vinegar, and simmer for about 2 minutes, stirring occasionally. Let cool and then refrigerate for at least 6 hours. Strain through a cheesecloth and bottle the liquid.

Good Eats Newsletter - November 26, 2014

Localvore Members 
& Veggie Only Share Members

This week your bag will contain:
Salad mix; Potatoes; Sweet Potatoes; Beets; Chard;
Lettuce; Parsnips

And OUT of the bag:
1 Butternut Squash

Localvore and any share with pantry items Include:
Jasper Hill Bayley Hazen Blue Cheese
Butterworks Organic Whole Wheat Bread Flour
Tangletown Farm Eggs

Half Veggie Only Members
Salad mix; Potatoes; Sweet Potatoes; Chard; Lettuce

And OUT of the bag:
1 Butternut Squash

 Delivery is one day early for everyone this week.

Wednesday sites will be delivered tomorrow, TUESDAY, and Thursday sites will be delivered on WEDNESDAY.

Please do your best to pick up your shares so that there aren't  leftovers over the holiday.
Don't forget about your turkeys or bulk orders - they'll be at your site. Have a great holiday

Pete's Musings

What a beautiful clear, warm night. This morning as it poured rain onto an ice slick I was grateful to have crops indoors and a nice comfortable building in which to work. I appreciate the times of year when we are less at the mercy of the weather.

I had a fun adventure last weekend. We have been exploring making vegetable juice and a few weeks back I found some used equipment of the right scale in Atlanta. I found a Toyota pickup online that I committed to sight unseen from a guy who was willing to pick me up at the airport. Then I found a really nice and really cheap display cooler online in New Jersey that we need for our Waterbury Farm Market. Ahh-the power of Craigslist.  I like these little getaways for the change of scenery and for the great equipment that we find for pennies on the dollar, but I think my favorite part is getting to know people a little bit and exploring trust with strangers. Craigslist is so full of scams, people can be leery of long distance deals, I really enjoy finding folks that can break through that and trust a guy who calls from Vermont.

Truck guy was great.  Picked me up and soon after I owned another older model Toyota farm truck that hasn't seen a dozen New England winters.  Score.  Hopefully.

Twenty minutes later I met the owner of the juicing equipment across town. In the half hour we spent together as he helped me load the equipment he mentioned 5 or 6 times how "the administration" was causing this problem or that. He owns 3 tanning salons and several times he blamed Obama for his business dropping by half since 2008. Finally I said "Really? Obama is affecting the tanning salon business in Georgia?" Yes he said Obama has so destroyed the economy that people have no money for luxuries such as tanning salons. This led to a discussion of spray tanning of which I have little experience, and I learned that a spray tan lasts about a week.

Next stop was Jersey Shore for display cooler. One hundred and ten year old store right off the boardwalk owned by the same Italian family that started it. I had high expectations to take it apart and load it in 5 hours and get through NY traffic late at night, but discovered that the cooler was located in their office (they had actually built their office right around it over the years) and it was completely packed full of whatever crap they could find to stash in it in the 8 years since they last used it. This included a whole store's worth of metal shelving, many stacks of pane glass, remnants of Sandy cleanup, on and on. I told the two owners to clean it out and I'd be back in 3 hours. 3 hours later they'd moved 1/5 of it and I decided to dive in. Eight hours later it was midnight, I was beat, they brought me some dinner and a blanket and I snoozed for a few hours. Up at 3 I finished by 9 and was very glad to hit the road headed north. This reconfirmed early evidence that often the better the deal the more strings that are attached.

I never cease to be grateful for the beauty and tranquility on the drive north when Vermont is reached. We are so lucky to live and work here, I wouldn't want to be anywhere else.

Happy Thanksgiving!

Storage and Use Tips

This week's salad mix is all claytonia. Molly was hopeful that our other greens were going to make it into the mix, but they didn't bounce back after the cold as she was hoping. But this claytonia is so lovely it's just fine on its own.  Enjoy this fresh green in a salad mix; it's a great hit of Vitamin C to keep you going through the dark days!

This week's russet potatoes are sure to be a hit in your Thanksgiving mashed potatoes. Also known as Idaho or baking potatoes, Russets 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.

The sweet potatoes come from our friend Adam at Juniper Hill Farm just across the lake in Wadhams, NY. Adam is a certified naturally grower which means that Juniper's growing practices exceed the requirements of the National Organic Program. These potatoes are sweet and delicious, making them perfect for making into fries or a traditional sweet potato casserole (see recipe below).   Store in a dark, dry, cool (55 degree) place, in a loose plastic bag or open to the air.  Stored this way, they may keep up to 3 weeks.  Do not refrigerate, as cold temperature alters the flavor of the potatoes.

Our red beets have a sweet taste and deep red color. You can enjoy these beets raw in salads or a slaw, or steamed, or roasted. Roasted beets are extra delicious, roasting carmelizes the sugar in the beets. Cube beets and roast them in the oven with a drizzle of oil at 400F until they are tender and just browning at the edges. If you don't eat them all right away, cool and toss into a container and add these to salads.  The red beets will bleed when cooked so if preparing with other veggies be mindful of that fact that you will end up with a uniformly technicolor dish.

Butternut squash is a Thanksgiving staple. It's sweet and nutty flavor is similar to a pumpkin. Enjoy it boiled and mashed, roasted, or even made into a pie.

Chard is a super green loaded with vitamins and minerals. It's best eaten cooked. You can use it as a substitute for many recipes that call for spinach or other greens. I've included a recipe below for a sweet potato and greens gratin. For a quick side dish, try braising it one of two ways.  Put a little olive oil or butter, 2 cloves of minced garlic & hald od a minced onion in a saute pan and allow the garlic to cook a bit and soften.  Put in the chopped chard and cover tightly and let cook until wilted (if there's not enough moisture add a TB or so of water).  Once chard has just wilted, add a sprinkle of red wine vinegar or apple cider vinegar or balsamic and black pepper and serve. Or, add a bit of vegetable oil to the pan.  Add the clove of minced garlic.  Then add the chopped chard and cover and let cook until wilted.  Then sprinkle with rice vinegar and a few drops of toasted sesame oil and maybe a teeny bit of soy if you want stronger flavor.

Everyone will get a head of panisse lettuce. These big beautiful heads are great for a salad, or tucked into a turkey sandwich!

Celeriac doesn't win any beauty contest but celery root (celeriac) has a creamy, delicious inside with a mild celery flavor that adds depth and character to ordinary dishes.  It's excellent storage ability makes celeriac a popular vegetable for winter dishes.  Excellent mashed, as a roasted vegetable, in soups, or raw in salads.  The easiest way to prepare celeriac is to cut it into 1 inch thick slices.  Lay the slices flat and cut off the exterior without cutting away too much of the creamy flesh.  Store loosely wrapped in plastic in the fridge for 1-2 weeks or longer.

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

I was listening to VPR while driving home from the farm last week and perked up when I heard they were going to announce the winners of this year's World Cheese Awards. Imagine my surprise when I heard about Jasper Hill's Bayley Hazen Blue cheese not only winning a Super Gold medal but it was also named the World's Best Unpasteurized Cheese! Cellars entered 10 cheeses this year, and brought home 7 awards:

    Cabot Clothbound Cheddar - gold
    Harbison - Silver
    Moses Sleeper - Gold
    Weybridge - Bronze
    Oma - Silver
    Kinsman Ridge - Bronze

How lucky are we to have this internationally acclaimed cheese right in our back yard!

This cheese is named after a road running through the Northeast Kingdom. The road was built and named after two Revolutionary War generals Bayley and Hazen, who were stationed along the Canadian Front. Jasper Hill summarizes this delicious cheese as follows. "The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter."  It will make a lovely addition to your Thanksgiving cheese plate, or enjoyed crumbled onto a salad or the toasts in the soup recipe below.

Butterworks Farm Organic Whole Wheat Bread Flour is made from organic hard red winter wheat grown right here in Vermont. Hard red winter wheat berries are rich in protein and when stone ground retain 12-13% protein. Protein is 80% gluten which is the active ingredient that when added to water makes the flour “stick” together.  Using whole wheat bread flour creates nutritionally dense, hearty loaves of bread. Mix with white flour for muffins, cookies and pastries. Wheat flours retain the germ part of the grain which makes for added nutrients and higher fats. Fats tend to go rancid quickly. With this in mind whole wheat flours have a shorter shelf life than your typical all-purpose white flours that have had some or most of the bran removed. For best storage store in a sealed plastic bag or air tight container for 3-6 months in a cool, dry place. You can also freeze in portioned bags for easy use and an extended period of time. Another common pantry issue are weevil larvae that reside in your cabinets. They can actually eat through thin plastic bags and love the fatty germ inside of whole wheat flours and other pantry items. To avoid this storage pest place a few bay leaves in your flour containers, this will repel these pesky pests.

The girls at Tangletown Farm have been busy laying lots of eggs for you. This should help out with all your Thanksgiving baking!

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.


Butternut Squash Gratin Recipe
This recipe is fancy enough to serve at the Thanksgiving table but would also work for a more humble occasion. Most of the work goes into prepping the squash, but it's worth the effort. From 'A Kitchen in France' by Mimi Thorrison.
3 tablespoons (1 1/2 ounces) unsalted butter, plus more for the baking dish
1 large onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds (about 1 large) butternut squash, peeled, halved lengthwise, seeded, and thinly sliced between 1/8 and 1/4 inch thick
1/4 teaspoon grated nutmeg
Fine sea salt and freshly ground black pepper
1/2 cup (120 milliliters) heavy cream
3/4 cup (45 grams) fresh bread crumbs
3/4 cup (75 grams) grated Comté cheese
A few fresh chives, finely chopped (optional)

Preheat the oven to 350°F (180°C). Butter a 10-inch (25-centimeter) baking dish.

In a large sauté pan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened and translucent, 4 minutes. Add the butternut squash slices and nutmeg and cook, stirring occasionally, until slightly tender, 5 to 8 minutes. Season with salt and pepper to taste.

Transfer the squash mixture to the baking dish. Smother with the cream, sprinkle with the bread crumbs, scatter with the cheese on top, and dot with the remaining 1 tablespoon butter.

Bake until the surface is golden and bubbly and the butternut squash is tender, 30 to 40 minutes. Serve immediately, sprinkled with the chives, if desired.

Winter Squash Waffles
If you've got leftover mashed squash here's a great way to use them up.

2+1/2 cups All-Purpose Flour
1/4 cup Sugar
1 Tablespoon Baking Powder
1 teaspoon Salt
1/2 teaspoon ground cinnamon*
3 eggs
2 cups Milk**
1 cup mashed or pureed Winter Squash
4 Tablespoons (1/2 stick) melted Butter

In a large bowl, mix Flour, Sugar, Baking Powder, Salt, and Cinnamon.

In a second bowl, whisk together Eggs, Milk, Winter Squash, and the Melted Butter.  Using a fork, combine the wet ingredients with the dry ingredients until batter has just a few lumps left.

Bake in a preheated waffle iron according to the manufacturer’s directions, until waffles are golden-brown.

* Instead of just cinnamon, a mix of nutmeg or allspice, ginger, and cloves will give these butternut, kaboucha or pumpkin waffles a hint of pumpkin pie.  A splash of vanilla extract can also make this a real treat!
**Substituting freshly pressed apple juice for milk in acorn squash waffles works great.  The flavors of apple, cinnamon, and squash compliment each other very well.

Potato & Celeriac Mashers
This beats plain old mashed potatoes any day.  This is how I usually prepare my mashed potatoes and my kids don't even know about the extra nutrition they're getting from the celeriac.

4-6 potatoes, baked or boiled
1 celeriac, peeled and cubed
2 cloves garlic, peeled and mashed
1/4 c butter (to taste)
1/4 c creme fraiche or sour cream
pinch nutmeg
salt and pepper

Cover celeriac pieces with cold water, bring to a boil until tender, about 30 minutes, drain water.  Cut up butter and place in bottom of a large bowl.  Add cooked potatoes, cooked celeriac, garlic and mash all together.  Add the cream to desired consistency.  If you want it really smooth mix with a hand held mixer.  Season to taste.

Roasted Garlic Mashed Potatoes
Here's another recipe for mashed potatoes - this one with a garlicy twist!

1 bulb garlic, intact
Olive oil
Salt and pepper
6 large russett potatoes, peeled and cut into 1-inch chunks
4 tbsp. unsalted butter, at room temperature
1 tsp. salt, plus more as needed
1 cup milk, plus more as needed
Minced chives, for garnish (optional)
Cooking View

Preheat the oven to 375˚ F.  Use a sharp knife to slice off the top end so that the bulb remains intact and all of the cloves are exposed.  Place on a piece of aluminum foil.  Drizzle lightly with olive oil and season with salt and pepper.  Fold the foil around the bulb so that it is completely covered and bake until the cloves are tender, about 40 minutes.  Remove from the oven and let cool at least 10 minutes before handling.  When cool enough to handle, squeeze the bulb so that the softened cloves fall out.  Discard the peels.  Use the tines of a fork to mash the roasted garlic into a paste.  Set aside.

Place the chopped potatoes in a large stockpot and cover with water.  Cover and bring to a boil.  Continue to cook uncovered until the potatoes are fork-tender, about 15-18 minutes.  Drain well.

Return the potatoes to the warm pot.  Add in the butter, salt, milk, and the roasted garlic paste.  With an electric mixer, beat on medium-high speed until light and fluffy, adding more milk as needed.  Avoid over-beating.  Taste and adjust seasoning as desired.  Garnish with minced chives.  Serve warm.

Mashed Sweet Potatoes
This is Martha Stewart's recipe, the all-around crowd-pleaser.  There will not be any leftovers.

2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar (or maple sugar)
Coarse salt and ground pepper

Boil sweet potatoes until tender, about 10 minutes.  Drain, and return to saucepan.  Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.

Swiss Chard and Sweet Potato Gratin
This gratin recipe comes from the Smitten Kitchen blog, and is of course, fabulous. Make sure to squeeze out all the water from the chard before cooking.

1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
1 bunch chard, leaves and stems separated and both cut into 1-inch pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet potatoes (yams), peeled and cut into 1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese

Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper then transfer greens to a colander to drain well and press out liquid with back of a large spoon.

Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season sauce with salt and pepper.

Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese. Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens, salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.

Bake gratin for about 1 hour until golden and bubbly, and most of the liquid is absorbed. Let stand 10 minutes before serving.

Do ahead: You can make the entire gratin but not bake it up to a day in advance and keep it in the fridge. You can also make and bake the gratin and reheat it. Gratins reheat well, but they take almost as much time to gently heat through as they do to bake in the first place, especially deep ones like this.

Honey Yeast Rolls

2¼ tsp. instant yeast
1 cup warm water (105-115˚ F)
¼ cup honey
3 tbsp. canola oil
1¼ tsp. salt
1 egg, lightly beaten
3½-4 cups bread flour
2 tbsp. butter, melted
2 tbsp. honey

In the bowl of an electric mixer, combine the yeast and warm water.  Add the honey, oil, salt, and egg and mix well.  Add 3 cups of the flour and mix until the dough comes together in a sticky mass.  With the mixer on low speed, incorporate the remaining ½ to 1 cup of flour a few tablespoons at a time.  Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.

Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap.  Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.

Turn the dough out onto a lightly floured work surface and knead for 30 seconds.  Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 10-12 equal size pieces.  Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly.*  Cover and let rise in a warm, draft-free spot for 20-30 minutes.

Preheat the oven to 400˚ F.  Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Sprinkle lightly with coarse salt.  Bake for 15-20 minutes until the tops are golden brown.  Cover loosely with foil and continue to bake about 10 minutes more, or until the the center of the rolls registers 190˚ F on an instant-read thermometer.  Let cool slightly before serving.

 *To make the rolls a day in advance, prepare the dough as above through to shaping.  Cover with plastic wrap and transfer to the freezer.  Leave there to stop the rise, 2-4 hours.  Transfer the baking dish to the refrigerator and leave overnight.  The rolls will begin to rise again slowly while refrigerated and will eventually puff up and into each other.  The following day, about 18-24 hours after the dough was prepared, bake as directed above.  You may need to add 2-3 minutes to the baking time, but monitoring the internal temperature is the most reliable way to check for doneness.

Celeriac and Apple Soup with Blue Cheese Toasts
This recipe, adapted from Eating Well Nov/Dec 2014, is a winner. I'll be making this as soon as I'm tired of eating leftovers!

1 head celeriac
2 medium Granny-Smith apples, peeled and cored
3 tbsp extra virgin olive oil, divided
1 tsp salt, divided
1 edium onion, chopped
1 large carrot, chopped
2 tsp chopped fresh thyme (or 1 tsp dried)
2 tsp finely chopped garlic
1 medium russet potato, peeled and chopped
4 cups low-sodium veggie broth
2 cups water
1/4 tsp freshly grated nutmeg
1/4 tsp ground pepper

8 slices baguette (1/4 inch)
1 clove garlic, peeled and halved
8 tsp blue cheese

Position rack in center of oven; preheat to 450.

Cut one end off celerica to create a flat surface to keep it steady, then cut off the skin, following the contour of the root. (Or use a vegetable peeler and peel around the root at least 3 times to ensure all the fibrous skin has been removed). Cut into 1/2 inch pieces. Cut apples into 1-inch wedges. Toss the celeriac and apples in a large bowl with 2 tbsp oil and 1/4 tsp salt until well coated. Spread out on a baking sheet. Roast, stirring once or twice, until lightly browned and tender, 35-40 minutes.

Meanwhile, heat the remaining 1 tbsp oil in a soup pot over medium heat. Add onion, carrot and thyme; cook, stirring, until the vegetables are softened but have not colored, about 5 minutes. Add chopped garlic and cook, stirring, for 30 seconds. Add potato, broth, water, nutmeg, pepper and the remaining 3/4 tsp salt. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until the vegetables smash easily when pressed against the side of the pot, 35 to 40 minutes. Add the celeriac mixture to the pot. Blend the soup with an immersion blender until smooth. (Or transfer the soup to a blender and puree until smooth)

To prepare toasts: About 15 minutes before you're ready to serve, preheat oven to 400.

Place baguette slices on a baking sheet and bake until toasted, 6 to 8 minutes. Rub them with the garlic, then top with cheese. Return to the oven and bake until the cheese is melted, 5 to 7 minutes.

Serve the soup topped with a cheese toast.

Roasted Beet and Horseradish Relish
This recipe, also from Eating Well, would be awesome served with a German feast or as a sandwich topper.

4 medium beets, scrubbed
2 ounces fresh horseradish root, peeled, or 1/3 cup prepared horseradish
3/4 tsp salt

Preheat the oven to 375F. Wrap beets in foil. Roast until a paring knife inserted into the center comes out easil, 1 to 1 1/2 hours. Unwrap the beets; when cool enough to handle but still warm, slip the skins off with your fingers.

Shred the beets through the large holes on a box grater. Shred fresh horseradish (if using) through the fine holes on the grater. Combine the beets, horseradish and salt in a medium bowl. Serve at room temperature.