We have not forgotten about our early sign-up offer. The t-shirts and bags will be at the farm soon and will be sent out by the end of the share.
Thanks for your patience!
Around the Farm
One of many virtues of a diversified farm is that no matter what kind of weather our New England climate brings, it will be good for some of our crops. Some of you may remember that you got lots of cauliflower this fall during a chilly and rainy period. The brassica family (which also includes cabbage and kale among many others) loves this kind of weather.
The downside, is that the same weather is less than ideal for other crops. Unfortunately this rainy streak hit at just the wrong time in our onion drying process and most of our crop did not cure properly, making extended storage impossible. We feel this loss very deeply. We planted those onions last February in a greenhouse and nursed them through over eight months of care, but there is nothing to be done now except make plans for how to do it better next time. We have already set to work designing a state of the art onion curing system and are excited about the possibility that it may help extend storage life further than ever next winter!
In the meantime we do not want you to be without yellow onions this winter, so we have called upon our friends at Riverside Farm to supply them. One of our crew members, Allison, has worked there for several years and is one of their primary onion-sorters, so she may have actually prepared the onions in your bag! Over the course of the winter you will also receive our Pete's Greens shallots, red cippolini onions, and leeks to fill your allium (onion family) needs. ~Molly
Thanks for your survey responses last week!
Another survey coming this week
Your feedback will help us to plan the best mix of veggies each week. Of course not all of you agree on how often you'd like to receive certain veggies, but we'll do our best to come up with the sweet spot that makes as many people happy as possible!
Be on the lookout for another survey later this week. This survey is a midpoint survey that will ask more about your feelings on the various items we've sent out so far and how we are doing in general. As always, your feedback is greatly appreciated. Any veggie quality issues from this survey are shared with the crew, we learn whether you like our kitchen products and how much and how often you appreciate the localvore items.
The surveys are anonymous so if you have a particular comment you would like addressed please feel free to reach out directly to us via email, or leave a note in the survey with your name so we know who to reach out to.
Spring Share Sign-up! Share Period: February 18th thru June 10th, 2015
Join now for 17 weeks of fresh,organic,
Vermont grown goodness and the localvore staples you love.
Spring is an exciting time at Pete's Greens!
The Spring Share begins with weekly deliveries of winter greens from our greenhouses and shoots house, lots of staples like potatoes, carrots, onions, beets and cabbage, plus frozen summer goodies like corn, sweet peppers, spinach and winter squash that round out the diversity. Although it is very much winter it is our intention to provide something fresh and green every week even in the early weeks of this share!
By the end of March and into early April, with increased daylight, crops begin to vigorously grow and winter greens and flavorful herbs are in abundance. Mesclun, baby spinach and arugula, chard, pac choi and various varieties of Asian greens begin to appear in shares. From late April into May you can expect a wide variety of these greens plus spring vegetables like salad turnips, baby beets, scallions and hardy herbs like dill and parsley.
Each week of new veggie bounty is like Christmas!
In late May and into June warm season vegetables like European cucumbers, basil, and spring onions make their way into the share along with tender greens harvested from the field. Throughout the spring months we will continue to include preserved and frozen items to keep things interesting.
The Spring Share is a celebratory share
as each new vegetable makes its way
from greenhouse and field into your weekly share.
Experience the difference
eating great local, organic produce can make on your health and well being!
This week’s salad blend is a mix of spinach, claytonia, sunflower and radish shoots. This marks the first of our seasonal shoots. We grow shoots in the deep winter to supplement the hardy greens from our greenhouses. This bag of mixed greens is a wonderful salad base - enjoy the first of this years' shoots!
This week's potatoes are Nicolas. They're golden skinned, golden fleshed potatoes that are great for just about anything you can dream up for a potato! They have a yummy slightly nutty flavor and are great boiled, mashed or roasted. They're also waxy enough to make a great potato salad. Nicolas are a special variety as they're low on the glycemic index compared to all other varieties. This means they don't cause the blood sugar spike that many other potato varieties do. Store in a cool, dark place to avoid sprouting.
An Italian variety, chioggia beets have alternating white and pink rings of color on the inside. The outside is lighter and more pinkish than traditional red beets. They are smooth and mild tasting. To prevent chioggias from bleeding their color, roast them whole then slice crosswise to show off the beautiful rings. Roasted this way, they make a stunning addition to a salad.
We have some cute heirloom carrots for you in the share this week. The chantenay carrot is a small, sweet variety of carrot with crisp, orange flesh and a tender texture. Originating in the Chantenay region of France, its existence goes back to the 1830's. Store all varieties loosely wrapped in a plastic bag in the crisper drawer of your fridge.
The yellow onions in everyone's share this week once again come from Riverside Farm.
Round with crinkled leaves, green savoy cabbage is a lovely cabbage. Their leaves are more delicate and more loosely packed than their green cabbage cousins. Store as you would other cabbages, unwashed, loosely wrapped in a plastic bag in the crisper drawer. Don't worry if the outer leaves begin to discolor or tear on you, just remove them to expose the perfectly good leaves remaining below.
Frozen chard is great for casseroles, lasagnas, quiches etc. Thaw it, squeeze out the excess liquid and add it in. Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish. You can put the remainder back in freezer.
This week Localvores and Pantry members will receive Gleason Grains Snake Mountain Sifted 100% Organic Stone Ground Wheat Flour. Ben and Theresa's farm is in Bridport, where Ben has dedicated 32 years to growing wheat. This special sifted flour is produced by taking finely milled whole wheat flour and sifting around 50% of the bran out but leaving the nutrient packed germ intact. The end result is a lighter wheat flour that can be used in many places you would use an all purpose flour with a tastier and healthier result. The flour is wonderful for breads & pizza dough, and you can use it for muffins and pancakes and baked goodies. This flour is great alone for pancakes and muffins and sweet breads; for cookies and sweeter confections a mix of this flour and all-purpose white work well. Here's a link for a little more information about the Gleasons.
I hope you're ready for a special treat this week - frozen raspberries from North DerbyBerry Farm. We sent these berries out fresh last summer and they are some of the biggest, sweetest berries I've ever had! I was so glad that we were able to get some in the freezer for awinter distribution. Greg and Sharon Smith grow around 5 acres of raspberries, blueberries and blackberries on their farm in Newport. They grow using organic methods, but choose not to certify their farm because of the expense of doing so. These beautiful raspberries are frozen so you can enjoy them right away or throw back in your freezer to use at a later date. They are great added to baked goods like the muffin recipe below, smoothies, or in yogurt.
Cabot clothbound cheddar undergoes quite the life phase before it gets to you. The cheese is made one vat at a time at Cabot Creamery using milk from the Kempton Family Farm in Peacham, VT. The cheese is pressed in individual molds lined with muslin at Cabot Creamery and transferred at a later date for final aging at Jasper Hill. The wheels undergo a ten to fourteen month maturation period. The extra care involved in curing a clothbound cheese requires a customized aging environment, with proper temperature, humidity, and airflow. The wheels are then tested, tasted, and monitored for quality during their entire life cycle.
As the developer of this cheese says "It is the expertise of our cheesemakers and the affinage at Jasper Hill that makes this cheese so good." What a great partnership!
Cabot Clothbound has all the characteristic texture of an English-style cheddar with the sweet caramel and milky flavors that sets it apart from other bandaged cheddars. The flavor profile is at once sweet, savory, nutty, and tangy and pairs well with charcuterie, jellies, and honey. Also goes great with a malty brown ale, or an oaked Cabernet Sauvignon.
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.
Roasted Beet Salad Serve this salad with a slice of bread on the side for a light lunch or dinner, or serve it as an accompaniment for a heartier meal. Serves 4.
1 TB apple cider or white wine vinegar
1 TB minced shallot (optional)
sea salt and freshly ground pepper to taste
1/4 tsp sweet paprika
pinch cayenne pepper (optional)
1/8 tsp ground cumin
1 TB freshly squeezed lemon juice
6 TB sunflower or extra virgin olive oil
4 small to medium roasted beets, chopped in 1/2" pieces*
2 cups salad greens
Shredded cabbage and carrots
1/4 cup crumbled feta
1 TB toasted pine nuts
To make the dressing, combine the first 8 ingredients in a food processor. Taste and adjust seasonings to your liking. Toss together the beets, greens, and shredded veggies. Sprinkle with cheese and pine nuts. Drizzle with desired amount of dressing.
Asian Slaw with Greens and Ginger-Peanut Dressing This is a great coleslaw recipe. Get creative! Add cooked edamame, bell peppers, or scallions if you have them on hand.
For the dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Slaw:
4 cups shredded cabbage
2 cups prepared shredded carrots
2 handfuls of greens, or more if desired
1 medium shallot, finely sliced
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro, leave out if you don't have
Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.
Lemon Roasted Cabbage The lemon in this recipe can be switched up with any kind of vinegar, sherry or even salad dressing right out of the bottle. I even throw some bits of salt pork, panchetta or ham on top for flavor too!
1 head cabbage, cut into wedges and core removed
2 Tbs cooking oil, I like sunflower oil for a nutty flavor
2-3 Tbs lemon juice (sub vinegar if preferred)
Coarse salt and fresh ground pepper
Preheat oven to 450F. Arrange wedges in a single layer on the roasting pan (leaving space around each wedge).
Whisk together the oil and lemon juice. Using a pastry brush, generously brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully and repeat.
Roast cabbage for about 30-40 minutes turning wedges over half way through when the side touching the pan is nicely browned. Cabbage is done when it is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
Delicious lemon raspberry muffins. Easy, fast, and they taste amazing!
1.5 cups flour
¾ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
⅓ cup canola oil
⅔ cup yogurt
1 teaspoon lemon zest
1 cup raspberries (if using them frozen thaw for 5-10 minutes before adding into batter)
¼ cup turbinado sugar
Preheat oven to 425. Line and spray a 12 cup muffin tin.
Combine dry ingredients and mix well with a whisk. Combine oil, egg, yogurt, and lemon zest in another bowl. Whisk until combined. Add wet ingredients to dry ingredients and mix gently JUST until combined. Fold in raspberries.
Spoon batter into prepped muffin tins. Sprinkle tops with turbinado sugar. Bake for 15 minutes at 425, then reduce heat to 350 for remaining 10-15 minutes. Bake until tops are golden brown. Let cool in pan for 10 minutes, then remove and cool the rest of the way on a wire rack.
Quick Braised Cabbage Here's another easy way to prepare your cabbage that tastes amazing!
1 large head cabbage, quartered, cored, shredded
2 tablespoons apple cider vinegar
4 tablespoons butter or olive oil
1/2 bunch chives or green onions, chopped finely
Pinch crushed red pepper and garlic powder
Kosher salt and black pepper
Bring a big pot of salted water to a boil. Add the cabbage and vinegar and boil until the cabbage is wilted, 3-4 minutes. Drain and return to the pot off the heat. Toss with the butter (or oil), chives, red pepper, and garlic powder. Season with salt and pepper to taste. Serve warm.
Cook’s Note: Make sure not to overcook the cabbage, it should still have some crunch. This is also very nice with a little vinegar sprinkled in it after cooking. Enjoy!
Egg Foo Young
I tried this recipe this morning to see how the frozen chard would work - and it was awesome! I would recommend chopping up the chard before adding to the mixture. I used finely chopped shallots instead of scallions and left the ham out. It was a good, filling breakfast!
6 large eggs
1/4 cup flour
1 teaspoons fish sauce, or salt to taste
1/2 teaspoon apple cider vinegar
1 cup diced, cooked ham
1 bag frozen chard, thawed and squeezed dry
2 scallions, thinly sliced
1 tablespoons minced fresh cilantro
1/2 teaspoon baking soda
Freshly ground black pepper
2 tablespoons ghee, for frying, or other cooking fat
In a large bowl, whisk together the eggs, flour, fish sauce and apple cider vinegar until smooth and lump-free. Stir in the ham, spinach scallions, cilantro and baking soda and season with pepper to taste.
In a large skillet or griddle, heat a tablespoon of ghee over medium heat until shimmering. Scoop a quarter cup of batter onto the skillet and flatten with the back of a spoon until it’s 1/2 inch in height. Let it cook undisturbed for 3 minutes, until golden brown. Using a spatula, carefully flip over the egg foo young and fry for another 2 to 3 minutes or until cooked through.
Transfer the patty to a wire rack and repeat with remaining ingredients. Serve with Sriracha if you’re feeling spicy.
Shoots and Chard Squares
3 eggs, beaten
4 tablespoons butter softened
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1/2 pound cheddar cheese shredded
1 small onion, finely chopped
1 bag frozen chard, thawed and excess water removed
5 ounces salad greens, roughly chopped
In a large bowl, combine and mix well eggs, butter, flour, milk, salt and baking powder. Stir in cheese, onion, chard and shoots. Spoon mixture into a 9″ x 13″ greased pan and level off. Bake at 350 degrees for 35 minutes. Remove from oven and cool 45 minutes. Cut into large squares for luncheon dish or bite size squares for appetizers. Good hot or cold. Recipe serves 6.
Sweet Roasted Chantenay Carrots
1 lb chantenay carrots, scrubbed and trimmed
1 tbsp olive oil
3 fl oz maple syrup or clear honey
1 tbsp butter
2 tbsp chopped flat-leaf parsley, or 2 tsp dried parsley
Preheat the oven to 400ºF. Put the carrots in a single layer in a baking dish. Pour over the oil, maple syrup (or honey) and 3fl oz water. Dot the butter over the top. Season, cover with foil and bake for 20 minutes.
Remove the foil and shake the pan. Roast for 20 minutes more without foil until most of the liquid has evaporated. Sprinkle with parsley and serve.
Whole Wheat Raspberry Swirl Brownies
Please have me over if you make these!I'm willing to travel.
½ C salted butter, melted
1 C sucanat(or brown sugar)
2 large eggs
2 tsp vanilla
½ C + 2 tbsp unsweetened cocoa powder
¾ C whole spelt flour(or white whole wheat or whole wheat pastry flour)
¼ tsp sea salt
⅓ C semi sweet chocolate chips
1¾ C fresh raspberries(or slightly more frozen raspberries, thawed and drained), divided
2 tbsp honey
Preheat oven to 350 degrees. Prepare an 8x8 square baking dish by lining with parchment(only if desired).
In another bowl combine the melted butter and sugar and stir well. Add in the eggs and vanilla and stir again.
Add the cocoa powder, flour and sea salt and stir until combined. Fold in the chocolate chips and ¾ C fresh(or still frozen) raspberries, using slightly less if using frozen berries. Place batter in baking dish and smooth out to the edges.
In a small bowl mash 1 cup of raspberries together with the honey. If using frozen raspberries, thaw and drain before mixing in the honey. Pour the mashed berrries over top and using a spoon, press and swirl into the batter.
Place in the oven and bake for 32-35 minutes until the edges that aren't covered with berries start to brown(middle will still be gooey). Remove and cool before slicing and serving. Place in the fridge until cold for easier slicing.
Chioggia Beets with Raspberry Mint Vinaigrette
Since raspberries are going out this week why wouldn't you be able to include some thawed raspberries to the dressing or even atop the salad?
1 lb beets (4 to 6, 1 inch of stems left intact
3 tablespoons thinly sliced scallions
2 to 2 1/2 tablespoons raspberry vinegar
2 teaspoons fresh lemon juice, or to taste
2 tablespoons chopped fresh mint
1 tablespoon finely grated fresh orange zest (from 2 oranges)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Garnish: fresh mint sprigs
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.
While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest, salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss with vinaigrette and vinegar and salt to taste. Serve warm or slightly chilled.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.