Good Eats Newsletter - July 15, 2015

Localvore Members 
& Regular Veggie Only Share Members

This week your bag will contain:
Braising Greens; Peas; Onions; Lettuce; Cauliflower; Sweet Pepper; Dill; Beets

And OUT of the bag:
Brown bag of Tomatoes

Localvore Offerings Include:
Elmore Mountain Pizza Dough
Pete's Kitchen Pizza Sauce
Pete's Greens Vegetarian and Non-Vegetarian Kimchi
Tomatillo Salsa

Half Veggie Only Members
Braising Greens; Peas; Onions; Lettuce; Napa Cabbage; Cucumber

And OUT of the bag:
Brown bag of Tomatoes

We have a new delivery site in Winooski!

Located at 17 East Allen St., Winooski

Delivery times will most likely be from 2:30 - 6pm.

Deliveries to begin there next week, July 22nd.

Let me know if you'd like to pick up your share here!


Storage and Use Tips

Braising Greens - We love these greens!  Our braising greens are a mix of brassicas and other hardy greens.  Though intended for the saute pan, these greens are also really great as a base for a hearty (and super healthy) salad. 

We have a mix of peas for everyone this week. The large share will get shelling peas and the half share will get snap peas. Snap peas are smaller, about 2 inches long, and flatter, the shells glossy, and the outline of the peas inside usually clear to see.  This variety is meant to be eaten pod and all, raw, or cooked lightly.  The shelling peas are bigger - 3-5 inches long and the peas can be enjoyed right out of the pod or cooked slightly.  You can actually eat the pod as well but it's a bit more fibrous.  We are finding our shelling peas to be incredibly deceptive to pick.  We can pick 2 pods that look the same on outside and one will have nice big round peas inside and another right beside it will have small immature peas. 

We're switching it up a bit with this weeks' onions. This week the half share will receive red bunched onions and the large share will receive yellow bunched onions. A member asked how to store these onions last week and I found that it's best to keep them refrigerated. As with most veggies with their greens attached it would probably be best to store the greens and onions separately.

You will all receive a head of lettuce this week.  The big red leaf head lettuce for the large share is called Vulcan.  The green is a Butterhead.  Both are just gorgeous and will make a wonderful tender salad or sandwich toppings this week. 

Small share members will receive Napa cabbage.  Napa is crisp and sweeter than regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag.

Large share will receive more of our fresh cauliflower. This is good stuff! You may receive a white head or a yellow head, called cheddar cauliflower.

The season's first peppers are here! The large share will get to enjoy 1 of our sweet peppers. These peppers are large, hollow, and can be stuffed or fried.  Their flesh is crisp and juicy.  Enjoy raw in salads, sandwiches, or in a stir fry.  They also roast beautifully and are really tasty this way.   To roast, simply core and seed, quarter them, brush them with olive oil (or not), and then roast them in the oven, skin side up at n oven temp of anywhere from 45o to broiling. The hotter the oven, the quicker they will roast. With a very hot oven, you may want to turn them a time or two for even roasting.  Roast until the skins blister and brown or char a bit. Then remove from oven to cool. Most cooks like to remove the charred skins from the peppers before using in a dish. This is done easily if you cover the cooling peppers with a cloth for 10 minutes. The steam loosens the skin and peeling is easier.

Fresh Dill! It can be used right away or preserved for later use. This is the part of the plant called dill weed, the feathery spring growth. Later on in the season the seed heads of the dill plant will mature There are numerous methods for preserving dill. The easiest is to simply hang the dill for several days in a warm dry place (attic perhaps). You can dry it in your oven if your oven can operate at a low temp of 100°F. You can also freeze the leaves in a plastic bag. Dill perks up soups, salads, casseroles. It pairs really well with cucumbers, potatoes, eggs, beets, fish, salads and sald dressings, tomatoes, yogurt.

The red beets this week still have their greens attached so make sure you eat those too! Detach the greens from the beets for storage as they'll last better that way. Enjoy your beets roasted, shredded into salads, or boiled. Your greens are best enjoyed cooked, so sautee with some oil, vinegar, salt and pepper. You can also enjoy them in recipes that call for other greens (spinach, mustard greens).

The half share will enjoy one of our slicing cucumbers. These are wonderful added to a sandwich, salad, or made into a quick dill pickle (see recipe below).

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

Elmore Mountain Bread made their delicious pizza dough for us. This is a large ball with enough to make 2 medium pizzas, or 1 large one. The dough is made with Fresh Stoneground Redeemer Wheat, Milanaise white flour, water, extra virgin olive oil, sea salt, and yeast. The dough is coming to you frozen so you can thaw it out for dinner that night or throw back into your freezer for a future pizza night.

Here are some tips for cooking your pizza. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use). Coat a smooth surface with flour and cornmeal (just flour is ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of baking pan (I use a cookie sheet so I form it into a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.

To accompany the pizza dough is Pete's Kitchen Pizza Sauce. It's made with our own organic tomatoes, onions, garlic, olive oil, salt, sugar, oregano, thyme, basil, & black pepper.  It's also coming to you frozen for easy delivery.  You can defrost and put on your pizza right away or freeze it for later use.  You can of course use this on pasta too.

Pete's Kimchi is a wonderfully spicy kimchi that is a wonderful accompaniment to any meal. We collaborated on this with with Michelle Guenard of Michelle's Spicy Kimchi - our vegetables and her recipe make this awesome side dish.  Her kimchi has received rave reviews so we are excited to bring it to you.  This spicy condiment is a real treat and is extremely healthy for you.  It's loaded with vitamins A, B, and C, but most importantly has "healthy bacteria" in it that aid in digestion.  It's one of the world's healthiest foods!  This kimchi was made with our own organic napa cabbage, carrots, onion, plus daikon radish, red chile pepper flakes, rice flour, sugar, garlic and ginger root.  The non-vegetarian version also includes fish sauce made with anchovies, salt, and sugar. Keep your kimchi in the refrigerator. This is a "live" food so it will continue to ferment as it ages further. Be sure to "burp" it every once in a while to let some air escape (just open the lid and close it back up to release the air).

What to do with your kimchi?  Eat it as a banchan as some Koreans do (serve a little bowl of it with every meal), stir it into rice or eggs, fry it into kimchi pancakes, or include on a grilled cheese sandwich (my favorite way to eat it).

**Please be careful selecting your kimchi!** We leave enough veggie kimchi at sites for Vegetarian Localvore and Vegetarian Pantry Members. All others should select non-vegetarian kimchi.  The vegan kimchi includes a CSA member's name on it so please check carefully and only bring home a container if it's non -vegetarian OR has your name on it.

Pete's Kitchen Tomatillo Salsa
Made with our organic tomatillos, onions, roasted jalapenos, plus cider vinegar, lime juice, garlic, cilantro and salt, this salsa has good flavor and some nice zip.  This salsa is wonderful with chips or as a sauce for meats, steamed veggies, or beans.  It will come to you frozen so you can thaw it out and enjoy right away (it's good for one week) or stick back in the freezer for up to a year.

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.


Grilled Beets
One of my favorite ways to enjoy veggies is to grill them in a foil packet. Last night I brought some beets home and thought I'd give it a shot - they were awesome! I use this same method with carrots and potatoes, adapting the seasoning to my tastes for the day or whatever herbs I have on hand.

1 bunch beets, greens trimmed off
1 onion, chopped
Olive oil
Salt and pepper
fresh thyme or dill (optional)

Heat up the grill.

Peel the beets and chop into small pieces. Add these to a bowl and drizzle with olive oil, salt, pepper and herbs (if using). Pour onto 2-3 large foil pieces and seal (this steams the veggies which gets them nice and tender). Put on grill for about 15-20 minutes, or until soft.

Tomato, Cucumbers, Sweet Onion Salad

I never get enough of this salad in summer when tomatoes are so fantastic and cukes abundant. I often add feta or goat cheese if I have it. It's like eating dessert.

2 Tomatoes chopped

1 Cucumber, peeled, seeded and chopped

1-2 sweet onions peeled and sliced thinly

a small handful of basil leaves

drizzle of olive oil

drizzle of good balsamic vinegar

Hot curried onions
I make this often in the winter months at the onset of a cold.  It’s a great ‘preventive’ and helps mobilize the immune system. This will work well even when you don't have an oncoming cold as it's so very tasty you can eat it even if you’re not sick!  I thought this recipe woul'd be great with the second week of fresh onions.  Recipe from the Sage Mountain Herbal Retreat Center's website.

Chop several large onions into half moons
Whole garlic cloves, peeled (about ¼ the amount of onions)
Sauté onions and garlic slowly over heat until golden brown and soft
Season with vinegar or a little tamari

Add a very good curry mix and stir in well. Allow to cook for another 15-20 minutes until curry is well absorbed. * Curry is a blend of spices that are all highly medicinal and usually contains turmeric, cumin, cayenne, ginger, coriander, and other herbs and spices depending on the blend.

* You can also add cashews and raisins to make it a little ‘fancier’. Serve with rice and yogurt for a special treat.

Cauliflower Rice
This technique is used by many low-carb dieters as it's very similar to real rice! I made this over the weekend using a yellow cauliflower. It was delicious and has fed me all week. Feel free to expirement with different veggie combinations to find one that you like. 

1 large head cauliflower
1 tbsp plus 1 tbsp coconut oil
1/2 medium onion, chopped or a leek
1 clove garlic, minced
1 sweet pepper, diced
1 medium carrot, grated
1 tsp curry powder
salt and pepper to taste
lemon juice

Break the cauliflower into florets, removing the stems. Place the florets in a food processor bowl and pulse until the cauli looks like rice. This takes about 10-15 second pulses. You may need to do this in 2-3 batches to avoid overcrowding which leads to mush.

Heat a large skillet over medium-high heat. Add 1 tbsp of coconut oil and allow it to melt. Add chopped veggies (not cauli) and saute until soft.

Push veggies to the side of the pan and add the remaining coconut oil. Add the curry powder to the oil, then stire everything together so they all mingle.  After about 30 seconds stir in the riced cauliflower and saute until the cauliflower is tender, about 5 minutes. If it takes longer than that add some water and cover the pot to give it a chance to steam cook. Try a bite, then season with salt, pepper and lemon juice if needed.

Beetza Beetza Pizza
This is just one idea for your pizza this week. 

1 pizza dough
3 beets, peeled and sliced into
¼-inch rounds
1 tablespoon olive oil
¼ teaspoon kosher salt
A few grinds of black pepper
A handful of greens, finely chopped (mizuna, spinach or chard would work well)
1 shallot, thinly sliced
1⁄3 cup crumbled blue cheese
1⁄3 cup shredded mozzarella cheese

In a small baking dish, toss the beets with the oil, salt, and pepper. Cover the dish with foil and roast until the beets are fork-tender, 15 to 20 minutes. Remove the beets from the oven, but leave the heat on.

Turn the dough onto a floured surface and roll into a 12-inch round. Transfer to a preheated pizza stone, greased pizza pan, or a greased unrimmed baking sheet, and par-bake for about 5 minutes until puffed and crispy. Remove the crust from the oven and layer the beet leaves, shallot, blue cheese, and beets on top, leaving a 1-inch border all around. Sprinkle mozzarella over the toppings and brush a thin layer of oil over the crust. Finish baking the pizza in the oven until the cheese is melted and the crust is golden brown, about 15 minutes.

Caramelized Onion and Gorgonzola Grilled Pizza
On those nights that are way too hot for me to use the stove the grill is a perfect back-up! 

6 tablespoon extra-virgin olive oil, divided
1 1/4 pounds onions (2 large), halved lengthwise and thinly sliced
14 to 16 ounce pizza dough, thawed if frozen
1/4 pound Gorgonzola dolce, crumbled (1 cup)
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flat-leaf parsley

Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.

Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas).

Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.

Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.

Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.

Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces.


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