Good Eats Weekly Newsletter - July 6th, 2016

It's a Meat Week!

News Updates Did you know? If you're out of town, you can skip a delivery and get a credit, or donate to the food shelf.  Just email us at goodeats@petesgreens  .com by the Sunday before your expected skipped delivery. Full Veggie Share   Mesclun, Kale, Mustard Greens, Bunched Beets, Lettuce, Broccoli, Zucchini (Out of the bag: Tomatoes, Strawberries) Half Veggie Share Mesclun, Mustard Greens, Pac Choi, Bunched Beets, Lettuce, Cilantro (Out of the bag: Tomatoes) Localvore/Pantry Share Vermont Tortilla Co. Corn Tortillas Tangletown Farm Eggs Pete's Greens Chimichurri Around the Farm  Happy fourth of July! We are celebrating this week with new harvests from the fields and tunnels. Season extension is such an important part of what we do, and now is the time of year when we can really see the payoff. Tomatoes that were started in our greenhouses earlier in the year are bursting with ripe fruits, and our 3-season tunnels are alive with greens, zucchini, and more. Having this important infrastructure makes a big difference for growing in our cool climate. The beautiful weather this week almost makes us forget that it ever gets cold here!

Storage and Use Tips   Mesclun - Our salad greens are field grown, and our fields are now covered in a beautiful array of colors! Our mesclun mix includes arugula, mustard greens, lettuces, tatsoi, and more. Perfect for salads, store in your crisper drawer for up to one week. Mustard Greens - All members will have beautiful bunches of mustard greens. Some are green, and others are purplish red. Mustard greens have a delicate texture and mild, sweet, yet slightly spicy mustard flavor. They are related to Asian greens and kale. They're tender enough to liven up salads, and stout enough to stand on their own steamed or in stir-fried dishes. Bunched Beets - These bunched beets were freshly harvested and have their tops on. You can eat beet greens as well as the roots. The tops are great in salads or sauteed. Beets are great this time of year grilled in a foil pouch with other veggies, or shaved thinly over salads. Kale - Full shares will have a bunch of kale. While these leaves are tender enough to eat raw, cooking adds a sweetness and tenderness that makes these greens just as versatile as spinach. This time of year, kale makes a great massaged salad when drizzled with sesame oil, lemon juice, and garlic, and worked through with your fingertips. Store unused kale in your crisper drawer loosely wrapped in plastic. Cilantro - Cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent aroma 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. Pac Choi - This Asian green, also known as bok choy, is part of the cabbage family, and it packs in nutrition with high scores for vitamins A and C and calcium. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. Store in your crisper drawer loosely wrapped in plastic.   Head Lettuce - Some of these head lettuces may be romaine heads, while others These lettuce heads were made for you to devour. They are so delicate and succulent, and will make a great salad. These tender heads should be wrapped in plastic and stored in your crisper drawer. Perfect for salads, sandwiches, tacos, and more. Enjoy! Tomatoes - Store your juicy, fresh tomatoes at room temperature, out of direct sunlight. An aerated basket it ideal, but they also do well in the paper bag they're sent out in. Toss into salads, slice and put in sandwiches or burgers, roast them with balsamic, or eat them by the wedge with a sprinkle of salt.   Zucchini - This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating it, sauteed lightly in butter. Or eat it raw in salads. Shred it and mix it into muffins or other baked goods. The possibilities are endless! Broccoli -  Full share members will have broccoli this week! New to the scene at the farm recently, these green florets are a popular veggie that may already be an ingredient in some of your favorite recipes. But if not, it can be steamed, sauteed, or made into casseroles or salads. See below for a great salad recipe. Store your broccoli cold in the fridge, loosely wrapped in a bag. You can even store it with a handful of ice cubes just to keep it extra cool.    Strawberries - Full share members only will get strawberries this week. Here are some guidelines about keeping strawberries looking and tasting their best at home: keep them in the fridge unless you intend to use them within the day; don't wash them and keep the stems on until you're ready to use them; remove any that start to look sad to keep the rest of the bunch happy. I doubt you'll need these storage tips though, as you might just want to eat them right away!   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   This week's Localvore share includes: Pete's Greens Chimichurri, Tangletown Eggs, and Vermont Tortilla Company Corn Tortillas!  Your Fresh Eggsthis week are from Tangletown Farm, owned by Lila Bennett and Dave Robb. Together with their kids on their family farm in West Glover, they raise pasture-based hens on their land, and feed them Vermont grains and vegetables. These chickens have mobile coops to keep the pastures and their diets lush and healthy- and it pays off with the quality of their eggs.    This Chimichurri was made in our kitchen at Pete's Greens. We thought it would be the perfect complement to the meat in your shares this week. This very flavorful Argentinian condiment is made with fresh parsley, cilantro, garlic, jalapenos, and other flavorful ingredients.   It is usually served alongside meats, but it can also liven up a sandwich, go along with grilled potatoes, or liven up a plate of eggs and toast. For a super simple sandwich try a slather of chimichurri and good cheese between a couple slices of good bread. It's coming to you frozen.  You can use it right away or freeze for a few months before thawing out to enjoy. Vermont Tortilla Company is new to the scene, making natural corn tortillas in Shelburne, VT. Their artisanal Corn Tortillas are produced with local organic non-GMO corn, with no added preservatives. With simple ingredients (corn, water, lime) and using traditional practices to stone-grind and steep the corn in minerals, these tortillas have a nice corn flavor and will go perfectly with any grilled meats or vegetables.   Meat Share    This month's meat share includes a Pete's Greens Pastured Chicken, McKnight Farm Steak, VT99 Pork Tenderloin, and VT99 Beet Sausage! Pete's Greens Pastured Chickens live a charmed chicken existence, roaming the fields and eating green forage. This diet makes them a much more nutrient-dense meat than many of the chickens you find out in the marketplace. These chickens are good sized birds that are great for any purpose: they can be grilled or roasted whole, or cut into pieces and used for various dishes. McKnight Farm is an organic farm that raises dairy and beef cows in East Montpelier, VT. McKnight farm, like our farm, uses solar panels to offset their operation and energy expenditures. In fact, their solar array meets all of their electricity needs! This month we are sending out various Steaks from McKnight farm, from T-bone to Porterhouse to Ribeye. These steaks are perfect for the grill! VT99, our collaboration with Jasper Hill Farm (raising pigs on whey and vegetable scraps) is bringing you two delicious pork products this month. First, a Pork Tenderloin, and second, their famous Beet Sausage, made with beets that we grow, turning the sausage a vibrant red color. Cook these sausages on the grill or in a frying pan with a little water to start; then drain the water to brown. If you don't poke them the delicious liquids stay inside longer and keep the sausages nice and juicy. Recipes Grilled Steak Tacos with Chimichurri Sauce Steak and Marinade:  1 lb Steak, any cut  1 sliced sweet onion for grilling (optional)  Juice of 1 orange  Juice of 2 limes  ⅓ cup soy sauce  ⅓ cup olive oil  ½ teaspoon sugar  4 smashed, chopped garlic cloves  ½ cup chopped cilantro (stems ok)  sliced sweet onion (optional) for grilling Simple Pico De Gallo:  4 vine-ripe tomatoes, chopped  ½ medium onion, chopped  2 green onions, sliced (optional)  1 Serrano chili, minced  1 handful fresh cilantro leaves, chopped  3 garlic cloves, minced  1½ limes, juiced  ¼ cup extra-virgin olive oil  1 teaspoon kosher salt Quick Pickles:  2 cups mix of sliced radishes, onion, or carrots, cauliflower, or whatever you like  1 cup vinegar  1 cup water  ½ teaspoon kosher salt  2 Tablespoon sugar  1 teaspoon whole peppercorns or whole coriander seed  A few sprigs cilantro Tortillas: 6-8 Garnish Ideas:  Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese (optional), Tapatio hot sauce, sour cream avocado, cilantro Steak Instructions: In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Pre-heat grill and grill meat. Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, then thinly slice the meat across the grain. Salsa: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I'll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)  Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro. Tortillas: lightly grill, until soft and pliable (or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying.  Serve everything together, along with garnishes  Kale, Apple, and Maple Pecan Salad 6 stems curly kale, ripped (approx. 3 cups) 1 tsp olive oil (plus more for dressing) 1 apple, sliced 1/2 cup walnuts 3 tsp maple syrup, divided 1 lemon, juiced 1/4 cup thinly sliced red onion sea salt and pepper to taste handful of hemp seeds for topping Spread walnuts over a baking sheet with tin foil or parchment paper. Pour 2 tsp maple syrup over walnuts and season with a little salt and pepper, roast for 10 minutes or so on 375 degrees until you see syrup is caramelizing (don't burn! watch those babies!). Set nuts aside when done. Rip up your kale by hand, rinse and dry off with paper towels (no need to be overly delicate, kale is rough and can take a beating unlike lettuce that will bruise). Pour 1 tsp of olive oil over top of the kale in a bowl and massage for 2-3 minutes by hand, making sure all leaves are coated and your hands are super silky :) (dry them off after). Prepare dressing with lemon juice, 1 tsp of maple syrup and pour over prepared apple slices in a bowl (keeps apples from turning brown). Slice red onion as thin as you can comfortably get it and add to your bowl of kale, then throw the dressed apples into the salad bowl too. Mix everything up with your salad tongs or hands. Next, add the walnuts over top, anymore salt/pepper/olive oil you feel it might need and if you have some hemp seeds laying around - sprinkle those to complete the dish! Beer Can Roasted Chicken 1 whole chicken 1 can of beer, I used a big can of Guiness 3 tbsp olive oil For the rub 1 tbsp dry oregano 1 tbsp dry rosemary 1 tsp salt 1 tsp black pepper 1 tsp smoked paprika 1 tsp paprika 1 tsp garlic powder Preheat oven to 425° F / 220° C. Place a roasting pan on a baking dish to prevent making a total mess of your oven. Mix all the rub ingredients together. Open the can of beer and pour about ¼ of it into the roasting pan and set the can of beer in the center of the roasting pan. Clean the chicken and remove any giblets if it has any and pat it dry with paper towels. Sprinkle over the rub and use your hands to give it a massage. Place the chicken upright over the beer can and drizzle the olive oil over. Bake in the oven for about 1 hour and 15 minutes or until golden and cooked through. Broccoli Salad 1-2 heads of Broccoli 3-4 kale leaves 1/2 cup parsley 2-3 carrots or beets, shredded 1/4 cup almonds 1 Tbsp poppy seeds 3-4 Tbsp cranberries 1 inch of fresh ginger root, grated 1/2 tsp oregano 3 Tbsp fresh lemon or lime juice, plus 1/2 tsp zest 2 Tbsp Olive Oil 1-2 tsp Honey In a bowl, whisk and emulsify olive oil, lemon juice, 1/4 tsp salt, honey, oregano, ginger, and black pepper. Taste and adjust salt before setting aside. Blanch almonds: bring 2 cups of water to a rolling boil. Add raw almonds and boil for one minue. Remove boiled almonds and dunk them into a bowl of ice water to stop cooking. Peel off the skin and set aside. Chop all the veggies very sall and add to a big bowl. Top with blanched almonds, poppy seeds, and all of the dressing. Toss well until everything is lightly coated. Transfer to plates and serve. Charred Tomatoes with Fried Eggs on Garlic Toast 4 slices rustic bread, toasted 1 clove garlic, peeled 1 tablespoon extra-virgin olive oil, plus more for brushing 4 large eggs Coarse salt and freshly ground pepper 4 medium tomatoes, cut into quarters Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate. Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs. 1/3 cup + 1 tbsp balsamic vinegar