Only 1 week left of the Summer CSA Share! Did you sign up for fall?
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag contains:
Spinach, Red Leaf Lettuce, Mustard Greens, Lunchbox Peppers, Dill, Cauliflower, Red Russian Kale
Out of the Bag:
Localvore Offerings Include:
Pete's Greens Pizza Dough
Pete's Greens Sauce
Half Veggie Members
take a YELLOW BAG containing:
Spinach, Red Leaf Lettuce, Lunchbox Peppers, Dill, Cauliflower, Eggplant, and Garlic
Fall Delivery Schedule Changes
Like the seasons, all things must transition. We are excited to share that our delivery schedule is transitioning back to primarily one day: Wednesday. Many of the sites will have different hours for pick-up, which we hope are more convenient for more members. We are still confirming times so check our website for more information! We'll send final information in the next few days through our e-mail update.
You are invited to Share the Harvest with NOFA-VT on Thursday, October 6.
On October 6, participating restaurants, stores, and food co-ops will donate up to 15% of sales to NOFA-VT's Farm Share Program. This means upwards of $18,000 will be raised to make sure healthy fruits and vegetables are made easily available to all Vermonters.
Businesses across Vermont will participate in this day, from Burlington to Quechee. You can find out more information here or pick up a bright yellow flyer when you pick up your share this week.
Out of town next Thursday? You can donate to the Farm Share Program by visiting NOFA'swebsite or by sending in your donation to Pete's Greens, addressed to NOFA-VT, when you sign up for your Fall/ Winter CSA share.
NOFA-VT's Farm Share Program assists limited-income Vermonters in obtaining farm fresh vegetables through subsidized CSA shares. We are honored to work with NOFA-VT to offer discounted CSAs through the Farm Share Program. This summer, 17 families received CSA shares from Pete's Greens who otherwise would not have been able to afford it.
Storage and Use Tips
Cauliflower- Both veggie shares will receive cauliflower, either the romanesco variety or the more traditional white. Both are equally delectable! Romanesco has a slightly crunchier texture. You can use it the same way you would a white cauliflower. Store it in a plastic bag in your refrigerator for up to one week.
Lunchbox peppers- These "mini" bell peppers might look hot but they're actually quite mild! Lunchbox refers to the assortment of colors - yellow, orange, and red - that you might get. All are sweet. Try stuffing them, making a relish, or adding some pizzazz to whatever dish you're making!
Mustard Greens - Mustard plants produce a wholly usable product - seeds are used for flavoring things like pickles and when crushed and mixed, they create the mustard condiment. The greens are also usable and packed full of vitamins and fiber. Steamed mustard greens have been shown to help lower cholesterol levels. Store unwashed mustard greens in your crisper drawer, wrapped tightly. While we give them a pre-soaking, you may want to wash again before cooking.
Watermelon - Large share members should look for a watermelon this week - it will be out of the bag. This melon will keep a bit longer than regular varieties so if you don't get to it for a few days or a week it should be fine.
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.
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 Shelf or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
This week's share includes Tangletown Farm eggs, Pete's Greens Pizza Dough, Pete's Greens Pizza Sauce, and mushrooms from Amir Hebib.
Let us help you with dinner! Our Pizza Dough and Pizza sauce are made at our on-farm kitchen using organic ingredients, including tomatoes from our farm. These are coming to you partially frozen so if you don't plan to use them in the next day or two, please re-freeze them. When you're ready to make your pizza or calzone, let thawed dough stand at room temperature for
about an hour or so. Use plenty of flour when shaping your dough. To keep it from sticking to your sheet pan or other surface, use cornmeal.
For a quick and easy idea, top your pizza with spinach, sauteed mushrooms, and sweet peppers! Some members will receive dough from Elmore Mountain Bakery.
Amir Hebib grows oyster and shiitake mushrooms in Colchester. You may receive one or the other - or both! These delicate mushrooms won't last long, so eat them quickly or store in your fridge in a paper bag. Shiitake mushrooms are excellent in stir-fries and other East Asian-inspired dishes. Save the stems for stock!
The last of the Summer Share eggs come from happy hens atTangletown Farm in West Glover. Recipients of loans from theVermont Farm Fund, Lila Bennett and family graze their hens on 188 acres of pasture. These hens are fed on poultry grain that is free of hormones and antibiotics. Their grain is custom made using as much wheat and soy grown in Vermont as they can find! The hens' diet is supplemented with farm-grown organic carrots and sunflowers.
Roasted Cauliflower Steaks
My family loves this tender cauliflower recipe! Serve it as a main course or as a side dish. Cauliflower can be an excellent meat substitute for vegetarians.
1 - 2 heads cauliflower, cut vertically into 1/2-inch-thick steaks Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper 1 - 2 tablespoons pine nuts1/4 cup golden raisins 1 tablespoon butter 1/4 cup fresh parsley leaves
Directions Preheat the oven to 425 degrees F.
Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until brown, about 3 minutes. Add the raisins and the butter, and season with salt. Cook until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley. Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top.
Recipe comes courtesy of Valerie Bertinelli and Food Network.
Ricotta and Greens Dip
1 c. ricotta
1 c. sauteed or steamed greens (spinach, kale, mustard greens, chard, etc.)
Crackers or crostini
Mix ricotta with greens in a shallow dish, season to taste, and bake at 425 degrees until the top is light golden brown, about 12 minutes. Serve the savory spread with crostini or crackers. A perfect starter for a weekend gathering!
Roasted Eggplant and Mushrooms with Dill Sauce
1 lb mushrooms (depending on size; portobella, crimini, or oyster are best)
1 lb eggplant, skin removed, cubed
1/4 c. butter
2 garlic cloves, minced
1/2 c. heavy whipping cream
1/2 c. broth (vegetable or meat)
1/4 c. white wine
1/4 c. freshly chopped dill
1/4 - 1/2 tsp cayenne pepper
Salt & pepper
Preheat oven to 425F.
In a large cast iron skillet, melt butter over medium-high heat. Add the mushrooms and cook for about 5 minutes. Toss in the eggplant and season with salt and pepper. Cook for a few more minutes. Toss in the garlic and cayenne pepper and cook for about 1 minute.
Move the pan into the oven and cook for 15 minutes. Remove and toss. Cook for another 5 minutes if necessary.
Return pan to stove. Stir in wine and cook until all liquid has almost dissipated. Stir in broth, cream, and dill. Season if necessary. Simmer for about 5 minutes. Remove from heat and serve over your favorite pasta or rice. Garnish with green onions.