Good Eats Weekly Newsletter - September 21, 2016

Just two weeks left of the Summer CSA Share!

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:
Mesclun, Rainbow Chard, Broccoli, Carmen Peppers, Tomatillos, Radishes, Scallions, and Viking (or Wilcox) and Yukon Gold Potatoes

Out of the Bag:

Localvore Offerings Include:
Red Hen Baking Co. Bread
Sweet Rowen Farmstead Garlicky Tomato Cheese
Champlain Orchards Rambour Franc Apples

Half Veggie Only Members
Mesclun, Broccoli, Carmen Peppers, Tomatillos, Radishes, Scallions, and Beets

Fall / Winter Share starts October 12!

Autumn officially begins this week. Sign up for your Fall/ Winter CSA share so you don't miss a week without Pete's.

There's no better way to honor the bounty of the harvest than by signing up for 17-weeks of organically grown vegetables to last you through the winter

Our Fall/ Winter Delivery Sites are Changing!

We are revamping our Fall/ Winter Share delivery sites. Many sites will stay, some new sites are coming on board!

Returning Sites
True Colors, Montpelier - Back by popular demand, True Colors is returning as a CSA site! Many members appreciated True Colors' location and accessibility. True Colors is located at 141 River Street. The hours for pick up will be 9 - 5.

Bessery's Market, North End, Burlington - Bessery's renovation is complete! We thank the crew at the Robert Miller Rec Center for graciously hosting the CSA share while Bessery's got a facelift. Located at 1398 North Ave, Bessery's Butcher Shoppe has hosted Good Eats for many years. The Rec Center will no longer be a site starting October 12.

Thursday Sites
To provide you with the freshest produce and localvore items, we are moving our delivery day back to Wednesday. A few sites will still be delivered on Thursday. Our own Pete's Greens truck will head one direction and Farm Connex (formerly D&S Distributors) will head another - two trucks, just as many sites! 

New Sites
We are considering new sites in Plainfield, Essex Junction, and the New North End of Burlington - know a good host location? Let us know!


Storage and Use Tips 

Broccoli - Yes, both shares received broccoli last week, but how good is fresh broccoli as autumn arrives?! It's like summer is never ending... we are having a great broccoli year, so we decided to share that harvest with you. Please enjoy it! Broccoli has a short shelf life so eat it quickly. The fresher, the better!
Carmen Peppers - These sweet peppers (which may be yellow or red) are a delight! The Carmen is an Italian pepper named for its bull's horn shape ('corno di toro'). These are wonderful roasted. You can freeze them whole or in slices if needed.
Tomatillos - A close cousin of the tomato, tomatillos are a Mexican fruit that remains firm, small, green, and come with a protective husk. Remove the husk and wash the tomatillos well before eating - the husk stays attached with a sticky substance. Because they are acidic, tomatillos are rarely used raw. Roast them to rid of excess liquid and soften their texture. They can quickly be turned into a salsa by blending them. Store tomatillos in their husks in a paper bag in the refrigerator for up to 1 month.
Rainbow Chard - This beautiful chard is so colorful, you can almost taste the variety of vitamins and nutrients packed inside each stem and leaf! Chard is best eaten cooked but can be eaten raw - try it in a smoothie! It can be used as a substitute for many recipes that call for spinach or other greens but cook the stems first as they take longer than the leaves. Eat is as a side dish braised one of two ways: Put a little olive oil or butter, 2 cloves of minced garlic, and half a minced onion in a saute pan. Put in chopped chard, cover tightly, and cook until wilted. Then add red wine vinegar or apple cider vinegar, salt, and serve! Store it wrapped in plastic.
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.

Localvore Lore

This week's share includes Red Hen Baking Company bread, Sweet Rowen Farmstead's Garlicky Tomato farmers cheese, and Champlain Orchards Rambour Franc apples! Apples, bread, and cheese... a winning Vermont combination!
We bring you two different types of Red Hen Baking Co. bread this week. Wednesday Localvore/ pantry shares will enjoy the Polenta Bread while Thursday Localvore/ pantry shares get the Pain au Levain. Described as "oozing with terroir", the pain au levain is made with 75% heirloom wheat called Turkey Red and the other 25% of whole wheat flour coming Gleason Grains in Bridport. The Polenta Bread is creamy and light, made with heirloom corn - 90% of this bread is is made with Vermont ingredients! Both breads have a 2 - 3 day lifespan, so enjoy quickly!
To top your bread, enjoy the Garlicky Tomato Farmer's Cheese from Sweet Rowen Farmstead! This creamy cheese spread is made completely on farm from happy belted linebacks, a heritage breed, in West Glover, just a few miles down the road from us. Sweet Rowen's owner, Paul Lisai (at right), is one of the recipients of a loan from the Vermont Farm Fund, which you'll be reading about more in the next few weeks.
The perfect complement to cheese and bread, the Rambour Franc apples from Champlain Orchards were personally selected this week by owner Bill Suhr. The "Rambo" flavors are mild, with a good sweet-tart balance. You may taste a pleasant mix vinous berries, reminiscient of the McIntosh family, or get a hint of vanilla. Discerning palates may even taste something like a minty tarragon.   


Pasta with Red Chard and Garlic Chips
An easy option for a lazy night in the kitchen.  Good and garlicky.  Subsitute any cooking greens for the chard (kale, pac choi, whatever you have left in the fridge). 

1/4 cup extra-virgin olive oil
6 cloves garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1/2 medium onion, finely chopped
1/4 cup dried currants (optional)
1 bunch chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/4 cup water
1/2 pound spaghetti
1/4 cup Kalamata olives, cut into slivers
3 ounces feta, crumbled (1 1/2 cups)

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.  Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Roasted Tomatillo Salsa
1 pint tomatillo
Small onion, minced
1/2 c minced cilantro
1 clove garlic, minced
1 tsp salt
1/2 tsp black pepper
Hot pepper to taste, either red pepper flakes or fresh minced chile pepper
Half carmen pepper, optional, to taste

Rinse the tomatillos and roast in their jackets @ 450 for 10 or 15 minutes. They should brown but not burst open. Cool to handle & peel off the husks. Fork mash the tomatillos in a bowl then mix in all other ingredients. Taste for salt & spice.

You can also pulse all together in a food processor.

Use this salsa with any Mexican dish, enchiladas, tacos, huevos rancheros, beans & rice, etc. Also great with grilled fish, etc.

Quinoa Stuffed Carmen Peppers


1 Tbsp olive oil
1 yellow onion, finely chopped
1 jalapeno, seeded and finely chopped
1 pound ground beef (optional)
1 1/2 c quinoa, prepared (optional)
2 c cheese, 1/2 reserved for top
Carmen peppers, halved and seeded
Sour cream

Preheat oven to 350 degrees. Arrange Carmen peppers in a large casserole dish. Saute onions for 3 - 5 minutes until they soften and turn translucent. Add jalapeno and saute for another 3 0 5 minutes. Remove from heat.

If using ground beef, heat a skillet over medium-high heat and add a tsp of oil. Place ground beef in the pan (sprinkle with any seasoning) and stir frequently, browning and breaking apart all pieces. This should take 7 - 10 minutes.

In large bowl, combine quinoa, beef, and cheese. Stuff peppers with quinoa mix and top with extra cheese. Cover with foil, bake for 35 - 40 minutes. Remove foil for last 10 minutes of baking.

Sprinkle with cilantro and scallions, serve with sour cream and tomatillo salsa.


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