Wednesday, January 25, 2017

Good Eats Weekly Newsletter - January 25, 2017

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:
Mesclun Mix, Kale, Leeks, Garlic, Rainbow Carrots, Adirondack Red Potatoes, and

And OUT of the Bag:
Frozen Squash (St J and Newport will receive cauliflower)
Frozen Sweet Peppers

Half Veggie Members
take a YELLOW BAG containing:

Mesclun Mix, Leeks, Garlic, Parsnips, Rainbow Carrots, Adirondack Red Potatoes

Localvore / Pantry Offerings

Red Hen Baking Co Cyrus Pringle bread
Sweet Rowen Farmstead Farmers Cheese
Pete's Greens Pesto

NOFA Winter Conference

Join NOFA-VT on February 18th, 19th and 20th in Burlington for the Northeast Organic Farming Association of Vermont 35th annual Winter Conference!

This event is a great chance for farmers, gardeners,
homesteaders, and organic food enthusiasts to 

come together for three days of learning, inspiration, good food, and fellowship. This year’s conference is going to be a big one - with internationally-renowned keynote speakers Dr. Fernando Funes Monzote (from Cuba) and Dr. Vandana Shiva (from India). There are 100+ workshops scheduled, day-long intensives, a Children's Conference, and much more! Find details and register online at

Have you signed up yet to keep your shares coming each week??

NOW is the time to sign up for your spring share.

The Spring Share is a greens-lovers' delight! Fresh greens abound with this share, especially as the greenhouse eats up in April and May.

We'll sweeten the deal: For any Localvore or Half Veggie w/ Pantry Share paid by January 27, we'll send you a FREE Pete's Greens gift!

Click here to sign up today -- we know you don't want to miss a week without your Good Eats!

This week at the
Waterbury Farm Market...

On Thursday, ALL cheese is 15% off!
Around the Farm

The weather's been a weird winter so far and if you're at all like me, hunkering down with a good book has been in order. Our site host Andrea at the Galaxy Bookshop in Hardwick has some suggestions on winter reading material. We all know about The Town that Food Saved but here are a few titles to check out to get you inspired about food, farming, and local agriculture:

The Vermont Farm Table Cookbook by Tracy Medeiros - Stories and recipes from across our brave little state!
Greenhorns: The next generation of American Farmers - 50 Dispatches from the New Farmers' Movement edited by Zoe Ida Bradbury - read more from new farmers across the U.S. collected by this non-profit organization that promotes, recruits, and supports new farmers
The Farmers Market Cookbook by Julia Shanks and Brett Grohsgal - A book designed for farmers' market customers and CSA members! Answers all your questions about the funky veggies known to appear in CSA shares and at market.
The Vegetable Butcher by Cara Mangini​ - I just added this to my birthday wish-list! Everything you need to know about buying, storing, and preparing veggies. The pictures are gorgeous! 

~ Taylar

Spring Share starts February 15!

We are currently signing up members for the Spring Share! Please help us spread the word about Good Eats to your friends, family, and coworkers!

If you are willing to post something to your Front Porch Forum or other neighborhood email group to spread the word, please email me!

Did you know...
If you are a Blue Rewards member of Blue Cross Blue Shield, your Blue Rewards may be used to help pay for your CSA share! For more info, contact BCBSVT at
(800) 247-2583.

Storage and Use Tips 
Mesclun Mix: A delightful combination of delicate lettuce, mild spinach, baby tatsoi, and bitter upland cress! The greens are fresh from the greenhosue. They come to you pre-washed and ready to eat!
Leeks: You can tell we're in the depths of winter when even the alliums start to go... this could be the last of the leeks this fall. If you have any Russet potatoes left, this is the week to make potato leek soup! Julia Child's recipe is below. I made it last weekend and YUM! For cooking, use just the white and light green parts. A bit of investigation reveals that the light green color extends farther up the stalk on the interior of the leek. Thus, to prepare the leek, cut off the dark green sections leaf by leaf, working your way towards the center of the stalk.  To clean the leek, cut it lengthwise from just above the root end all the way up through the top, making sure to keep the root end in tact. Turn the leek a quarter turn, then repeat. You'll end up with four long sections of leek still joined together at the root. Now, swish the leek around in a tub or bowl of cold water, keeping the root end higher than the stem, so that the dirt flows out the "top" of the leek. Once thoroughly rinsed, cut the leek for your recipe as desired. To store, loosely wrap unwashed leeks in a plastic bag and keep in your crisper drawer.
Parsnip (small shares only): This variety is called Albion. It's a little sweeter than other varieties and quite a bit bigger. Store parsnips as you would carrots - loosely wrapped in plastic and stored in your crisper. Enjoy raw or roasted, sauted, baked, grilled...

Kale Bunches (large shares only): These little curly green kale bunches have stored exceptionally well this year. In years past, we've been out of kale by now! Store kale loosely wrapped in plastic in your crisper drawer. Saute with eggs, toss into pasta or onto a pizza, make some chips out of it, put it into a smoothie, cook it up with potatoes - lots of possibilities!

Potatoes: These Adirondack red potatoes have a purplish-red skin and a pinkish-red flesh. They're perfect for roasting, mashing, and boiling, or for a winter potato salad because they remain firm. They do keep their color once cooked, turning a darker shade when roasted and staying pink when mashed. It's a variety that is high in anti-oxidants, especially the skin. Serve with a little sweet butter and chopped dill or parsley.

Frozen Peppers AND Frozen Squash Puree (large shares only): Frozen at the height of peak freshness, you're receive frozen sweet peppers and butternut squash. The annual making of our squash puree is a joint effort. High Mowing Seeds grows several super sweet varieties of winter squash in order to collect the seeds for their customers. They do the seed extraction at our farm and we take all the flesh of the squash and steam it to make the puree. This squash puree came from a butternut variety and it has a very high sugar content. You can use the puree as a side dish, or in soup, or to make pumpkin pie.

Our frozen peppers come in from the field and go straight into the freezer. Our peppers are washed, chopped, bagged and frozen within hours of harvest. Frozen peppers won't be crisp like fresh peppers but retain all the flavor and yummy summer goodness. To use them, simply remove package from the freezer, slice open bag, and then either thaw and add to your dish, or chop just what you need frozen and toss directly into your skillet frozen. If you use the latter method, you can toss unused frozen back into the freezer for later use. 

Need to Skip a Week?

If you're ever not able to pick up your share, please let us know at least one week in advance. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Sorry, we cannot skip a share or change pick-up sites after Monday.

Localvore Lore

This is a great local-localvore week! The Red Hen Baking Co. bread is called Cyrus Pringle, made using 100% certifed organic Vermont grown wheat! Red Hen's bakery and cafe are located on Route 2 in Middlesex. They are even one of our CSA site hosts! Sounds like a great place to pick up a weekly share. Help us spread the word!

To enjoy with your 100% Vermont bread, how about 100% Vermont cheese? Sweet Rowen Farmstead is located nearby in West Glover. Paul raises happy heritage linebacks and Blair works magic with the pasteurizer and cultures to bring us this farmers cheese spread. Most of you will receive the Garlicky Tomato variety while a few will receive the VT Herb flavor. So versatile and so good.

Last is our farm-made pesto, using our very own organic sweet basil. If you're not using it right away, pop it back into the freezer. Otherwise keep in the fridge for no more than a couple of days. This could go great with your cheese and bread, served over pasta with sauteed tomatoes and/or kale, or as a dressing for your boiled potatoes.


Potato Leek Soup
Julia Child's recipe... quick, easy, and really yummy!

2 tablespoons neutral oil, such as canola or grapeseed oil
4 to 5 medium russet potatoes (1 pound), peeled and roughly chopped
3 large leeks (1 pound), cleaned and thinly sliced (your share this week includes 1 pound!)
6 cups vegetable stock (or light chicken stock)
Kosher salt, to taste
1 to 2 tablespoons freshly squeezed lemon juice
1/2 cup heavy cream
1/2 cup crème fraiche
1/3 cup minced parsley or chives

Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).

Add the vegetable stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.

Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.

Add the cream, and season to taste with salt and lemon juice.

Ladle into bowls, and garnish with a dollop of crème fraiche and a healthy sprinkling of minced parsley.

Butternut Dumplings with Brown Butter and Sage
Winter is the perfect time to spend a little more time making something really special for dinner. This recipe for butternut dumplings, or gnocchi, is one great way to create a hearty meal that your family will love.
1 package frozen squash puree, thawed and excess liquid drained off
4 medium baking (russet) potatoes, pierced
1 egg
11/2 tablespoons kosher salt
1 pinch nutmeg
1 1/2 cups all-purpose flour, plus additional, for dusting
1 bunch sage, leaves chiffonade
8 tablespoons unsalted butter
1/2 cup grated Parmesan
Preheat oven to 375 degrees F. Bake potatoes directly on the rack of oven for 1 hour. Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes into a bowl, add the squash, and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist.
Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
Drain off the water and toss in a little oil. Store loosely in containers until ready to use.
To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.

Butternut Squash Ginger Carrot Soup
1 butternut squash (or package of frozen squash)
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken - fish could also work nicely here)
olive oil
salt & pepper
(optional - cream, milk, sour cream, or coconut milk)
Cover the bottom of a large stock/soup pot with oil and add diced onion and a bit of salt on low heat. Cook 5-10 minutes until the onion becomes translucent. Add garlic and ginger with salt and pepper to taste and cook another 5 min so the flavors blend. Peel, seed and cut the butternut squash into large chunks. Wash and cut the carrots into large chunks as well. Add the stock to the soup pot, then the carrots and squash, then add water to barely cover the vegetables. Bring to a boil and then simmer until the carrots are tender. Using a potato masher, crush the cooked veg then blend to your preference. I usually like to blend half leaving some of the mashed carrots and squash for some texture. At this point you can stir in something creamy if desired. I used about half a can of coconut milk recently and thought it was perfect. If using sour cream, add it into the serving bowl as a garnish.
Kale Chips
If you haven't made them yet, do try.  They are delicious, fun, super easy to make.  They come out crispy with a very satisfying potato chip like crunch.  You can try different toppings ...  chili powder, parmesan cheese etc, to flavor them further, but the simple oil and salt I have given below really is great.

1 large bunch kale (any kind), tough stems removed, leaves torn into pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Position racks in upper third and center of oven; preheat to 400°F.

If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. (If the kale won't all fit, make the chips in batches.)

Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Carmelized Onion, Sweet Pepper, Kale, Feta Pizza

1 onion, sliced
several cloves of garlic
1 package frozen sweet peppers
1 shallot if you have it, minced
around 10-12 leaves of kale stripped from stalk and chopped into ribbons
1/2 container Marinated feta
crushed red pepper

Preheat the oven to 425F. 

Stretch your pizza dough with well floured hands and place on baking sheet, let rest.
Heat a skillet, and add olive oil to coat.  Add the onions and cover and simmer first on medium for around 5 minutes.  Then add the peppers (frozen is fine) and cook on medium til the water evaporates from them.  Then let onions and peppers simmer together a while to very soft and starting to color a bit.  Add your shallots (if using) and garlic and sauté a bit more til these soften but don't brown, and then remove to a plate.

In same skillet, toss in a bit more oil, some water, and the chopped kale and sauté the kale til it softens.  Steam will help achieve this and might take 5 mins.  Then turn off.

Build pizza.  Start with a smear of olive oil on the crust.  Then spread the pepper mixture around.  Then the crumble the feta between fingers and spread over crust.  Then the kale.  Then drizzle half the oil from the feta container and the yummy sundried tomato bits around.  Next give your pizza a good sprinkling of oregano, crushed red pepper, and a bit of salt.

Bake for 10-15 mins until bottom is nicely baked and top comes together.  Remove to a rack, slice  and enjoy.

Potato-Leek Tourte
Author: Monique Hooker-Cooking with the Seasons

large russet potato or 1lb red potatoes
1 partially baked 9” pie shell
3 cups chopped leek, white & light green part only (If there’s not quite enough leek in the box for the recipe, add some chopped collard greens & saute them with the leek.)
1 Tbsp. unsalted butter
½ cup cream
2 eggs
½ tsp. salt
¼ tsp. freshly ground pepper
¼ tsp. freshly ground nutmeg grated Gruyere, Swiss, or goat cheese (optional)

Preheat oven to 375 degrees.

Gently crush baked potato with a fork into the bottom of the pie shell.

Saute leek in butter until translucent.

Transfer to the pie shell.

Mix together the cream, eggs, salt, pepper, and nutmeg to make a custard.

Pour over the onion and potato, sprinkle cheese on top (if using)

Place in the preheated oven, baking for 45 minutes, or until the tourte is golden brown and the custard set.

Skin-on Garlic Mashed Potatoes & Parsnips
Author: Dani Lind

2 lb. red potatoes
1 lb. parsnips
5-7 whole cloves garlic, peeled
4 Tbsp. butter
1 c. milk or half & half
¼ c. sour cream
salt & pepper to taste

Scrub potatoes & cut into 2” pieces. Scrub parsnips & cut into similar sizes.
Place cut potatoes, parsnips, & whole peeled garlic cloves into a medium sauce pan & cover with salted water.

Bring to a boil covered, lower heat, & simmer uncovered for about 10-15 minutes, until vegetables are tender.

Drain water & mash vegetables & garlic with the remaining ingredients.

Carrot Oatmeal Muffins
These are great to have around in the freezer for a quick healthy breakfast or included in kids' lunches. Try baking a double batch and freezing half.

1/2 cup unsweetened applesauce
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup grated carrots
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup rolled oats
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
Optional: chopped nuts or raisins.

Preheat oven to 400 degrees F.  In a mixing bowl combine applesauce, sugar, egg, vanilla, and carrots.  In a second bowl combine all the dry ingredients.  Add the two mixtures together and beat just until combined.  If desired, fold in nuts or raisins.

Pour batter into greased muffin tins.  Bake for about 15 minutes or until the tops spring back when touched lightly.

Honey Glazed Carrots
1 lb. carrots (or mixture of carrots & other veggies like
sweet peppers, green beans, snap peas, etc.)
2 Tbsp. butter (or olive oil)
1½ Tbsp. honey
½ c. water
salt & pepper to taste
Fresh herb such as thyme, rosemary, or mint (optional)

Scrub carrots. Slice carrots into ½ inch diagonals & combine them with butter, honey, & ½ cup water in a large skillet or sauce pan over medium-high heat.

Bring to simmer, lower to medium heat, & cook until carrots are tender (but not mushy) & most of liquid has reduced (10-15 minutes). (If you are combining carrots with other veggies, add quicker cooking veggies like peppers or peas half way through cooking.) Season with salt, pepper, & fresh herb of choice (if using), & serve.

Wednesday, January 18, 2017

Good Eats Weekly Newsletter - January 18, 2017

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:
Mesclun Mix, Kale Hearts, Green Savoy Cabbage, Black Radish, Radicchio, Parsnips, Yellow Onions, Russet Potatoes, and

And OUT of the Bag:
Frozen Corn
(Careful - The corn and the localvore berries are in the same cooler.)

Half Veggie Members
take a YELLOW BAG containing:

Mesclun Mix, Kale Hearts, Green Savoy Cabbage, Radicchio, Yellow Onions, and Russet Potatoes

Localvore / Pantry Offerings

Butterworks Farm Yogurt Variety Pack
Elderflower Farm Blueberries (or Strawberries)
Tangletown Farm Eggs

This Thursday, 1/19, the ENTIRE STORE is 20% off! (except alcohol)

Each week, our Farm Market on Route 100 in Waterbury features sales on special items. This Thursday, it's the whole store full of local/ Vermont items!

The Waterbury Farm Market is open daily, 10 am - 7 pm. 
The Spring Share starts in

Sign up TODAY to reserve your spring share!

This is an exciting time of year for us as each week we explore a fresh new veggie and savor the end of last year's harvest.

We'll sweeten the deal: For any Localvore or Half Veggie w/ Pantry Share paid by January 27, we'll send you a FREE Pete's Greens gift!

Click here to sign up today and help us grow our spring share!

Left, our season-extending greenhouses this weekend. Right, Isaac is busy working inside (no greens were harmed during this welding project!) to keep our greenhouse thriving this winter and get ready for next spring.

Around the Farm

We're at that time of year when we start adding in frozen items we put up over the summer. I don't know about you, but I love this little injection of summer in my meals! This week we have corn for the large shares and over the next few weeks, both shares can expect to see more frozen items appearing. These frozen items, which include tomatoes, peppers, spinach, broccoli, and more, are frozen at the peak of the season in our on-farm kitchen. They become an integral part of the spring share.

By the way, despite the snow on the ground and chilly temps, we are getting ready for our Spring CSA Share! You can sign up today so you don't forget - the spring share starts February 15. Only three deliveries remain of this fall share!

As a side note, I'd also like to extend the invitation to everyone in our community to attend the upcoming Vermont Women's March on Montpelier & Unity Rally, this Saturday, January 21. The march starts at 1 pm at the Montpelier High School. You can find more information here: The march is a show of solidarity with groups in D.C. and across the country standing up for the protection of all human rights and the diversity of humanity that makes America who we are. I'll be marching because I believe all Americans, new Americans and those tracing their roots back to the first American Revolution, deserve dignity, justice, and the right to a peacful and free existence.   

~ Taylar

Storage and Use Tips 
Mesclun Mix: A delightful combination of delicate lettuce, mild spinach, baby tatsoi, and bitter upland cress! The greens are fresh from the greenhosue. They come to you pre-washed and ready to eat!
Kale Hearts: A second bag of greens is in your share this week. These kale hearts are actually the "tops" of the kale plants! They've stored well so far and you may see them again very soon. This is a half pound bag. If you're eating the stems (which you can do - they may take longer to cook), you may want to trim off the very end of the stem, but it's not necessary. Otherwise you can separate the leaves from the stem - hold one end of the stem and run your fingers along it to remove the leaves. Store the bag in your crisper drawer. 
Radicchio: A member of the chicories family along with endive and escarole, radicchio resembles a small red lettuce. Like all the members of this family, the leaves have some bitterness.  You can chop radicchio and add it to your salad for some color and extra flavor. It is also quite good brushed with olive oil before tossing on the grill. Try adding some to risotto. Keep unwashed radicchio in a perforated plastic bag in the crisper drawer for up to a week.
Green Savoy Cabbage: Round with crinkled leaves, Savoys are the beauties of the cabbage world. 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.
Onions: Onions are best stored in a cool, dark place.
Potatoes: Also known as Idaho or baking potatoes, Russets are in the class of starchy potatoes, as opposed to waxy varieties like red and fingerling. They are high in vitamin C and B6, as well as natural sugars. Russets make great baking potatoes, and are ideal for mashing and making fries. Store potatoes in a cool dark place.  Storing your potatoes in the refrigerator can make their starch turn to sugar and therefore should be avoided as doing so can give the russet potato an unpleasant, sweet taste.

Parsnip: This variety is called Albion. It's a little sweeter than other varieties. It's also quite a bit bigger. You may have some nice roasting root parsnips but many of you will have some very big and very long parsnips - in a few cases you'll only have one big 2-pounder! Store parsnips as you would carrots - loosely wrapped in plastic and stored in your crisper. Enjoy raw or roasted, sauted, baked, grilled...
Black Radish (large shares only): I was looking back through our archives and surprisingly, couldn't find anything about these black radishes! So I've done some research and here is a little of what I've found: black radishes are of ancient origin, and one of the oldest cultivated radishes. Ancient Egyptian texts write about workers building the Great Pyramids eating them! They are not common outside of Central and Eastern Europe and are often eaten as part of meals for Passover and Rosh Hashana. Nutrtionally, black radishes are excellent for vitamin C and also provide potassium, iron, magnesium, and vitamins A, E, and B. Some say they help fight off infection and promote healthy digestive function. 
Black radishes are firmer, drier, and stronger than other radishes - this is a very different radish from your red/pink globes! You can eat these raw or cooked but they are bitter when eaten raw. Try shredding them to add to a salad, slaw, or relish (peeled or unpeeled), or peel and slice thin, then salt and drain and mix with sour cream as a spread for chewy rye bread. Or, blend minced radish with creamy cheese, smoked fish, or pate. Cooked black radishes taste like turnips but with less reliable cooking time. You can add them to soups, stews, braises, or stir-fries, or chop finely and add to ground raw meat. Wrap unwashed, topped radishes in newspaper or perforated plastic and refrigerate. Don't let them get moist or they will mold. Their taste mellows as they store and are fine for grating and shredding even after months of storage. I recommend scrubbing them before eating, especially if you keep the peel on.
Frozen Corn (large shares only): Frozen at the height of peak freshness, this tender and sweet corn is a treat!  

Need to Skip a Week?

If you're ever not able to pick up your share, please let us know at least one week in advance. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Sorry, we cannot skip a share or change pick-up sites after Monday.

Localvore Lore

This fall, Jack Lazor stopped by to talk about yogurt. He's trying something new with the Butterworks Farm yogurt offerings and asked if we'd be willing to have our CSA members provide him with some feedback. Long time members will probably be used to getting a quart of yogurt from Butterworks but this week, you're receiving one each of the individual Butterworks yogurt containers (plain, vanilla, and maple). We'll be following up next week with a short survey to help Butterworks figure out what flavors people like best.

Butterworks yogurt is certified organic and made from grass fed Jersey cow milk in Westfield, VT. 

To accompany your yogurt, we have some beautiful little blueberries, grown wild and organically at Elderflower Farm, a small diversified operation in Lincolnville, ME. These berries have a special VT connection - they're grown on the farm owned by Phish drummer Jon Fishman and his wife (she's the farmer). Elderflower uses a winnower to sort out the stems and leaves from the berries and then has a small crew help sort out anything the machine missed (right, August 2016 harvest). You may notice a few stems in your bags. These berries are frozen, so if you're not ready to eat them, pop them back in the freezer. Perfect for eating by the handful, tossing in some yogurt or a smoothie, or baking into a pie or muffins.

The frozen strawberries are from Four Corners Farm in Newbury, VT, run by Bob and Kim Gray. These sliced berries are great for morning oatmeal, atop waffles or pancakes, served over ice cream, or baked into sweet pastries.

Last but not least, we have eggs from Tangletown Farm over in West Glover. We're always happy to see Lila's smiling face when she delivers the eggs!


Creamy Braising Greens Soup
This recipe was found by Alison in the cookbook Dishing Up Vermont by Tracey Medeiros. The recipe specifically calls out using greens from Pete's Greens. Try using your kale!

1 slice thick-cut bacon, preferably not too lean, diced
1 large sweet onion, peeled and diced
1 large carrot, peeled and diced
2 medium garlic cloves, peeled and minced
½ pound sausage, diced
6 medium boiling potatoes, peeled and diced - Russets are perfect for this!
7 ½ c. chicken (or veggie) stock
2 ½ c. braising greens, stems removed and cut into very fine strips
½ c. heavy cream
¼ tsp. hot sauce (optional)

Sauté the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in the pot.

Add the onion and carrot to the pot and cook over medium heat until soft and translucent, stirring occasionally. Add the garlic and sausage and cook, stirring frequently, until sausage is lightly browned, about 5 – 8 minutes.

Add the potatoes and stock, stir to combine, and bring to a boil, uncovered, over medium heat. Reduce heat to a simmer and continue to cook, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.

Add the greens and cream and continue to simmer until soup is heated through, about 5 minutes. Season with hot sauce if desired, and salt and pepper to taste.

Ladle into soup bowls and garnish with reserved bacon.

Treviso Radicchio Salad with Walnut Vinaigrette
Aged pecorino Toscano cheese is fairly hard; young pecorino Toscano is softer and milder. You can use good-quality provolone cheese instead, if you like.

8 thin slices pancetta (about 4 ounces)
3 heads Treviso radicchio (about 1 1/2 pounds), quartered lengthwise
1/2 cup walnut oil
2 shallots, finely chopped
1/2 cup champagne vinegar
2/3 cup chopped walnuts, toasted
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2 ounces shaved young pecorino
Toscano cheese

Heat a medium skillet over medium-low heat; arrange pancetta in skillet in a single layer. Cook, turning occasionally, until crisp, about 12 minutes. Drain on paper towels. Break into 1-inch pieces.

Put radicchio in a large bowl. Add oil to skillet; heat over medium heat. Add shallots; immediately remove skillet from heat. Whisk in vinegar, walnuts, salt, and pepper; pour over radicchio. Toss well. Top with pancetta and cheese.

Radicchio-Cabbage Slaw with Honey
Cabbage and radicchio get the sweet-treatment, thanks to honey. This should be a quick dish!

3 tablespoons honey
3 tablespoons sherry vinegar
1 teaspoon coarse salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
1 medium head napa cabbage (about 1 pound), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into 1/4-inch-thick strips

Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again.

Slaw can be refrigerated in an airtight container up to 1 day.

Bandh Gobhi Ki Sabzi (Buttered Smothered Cabbage)
Here's a traditional cabbage dish that will be great using the Savoy cabbage.

1 savoy cabbage (1-3/4 to 2 lbs)
2 Tbl ghee, butter or oil
1-1/2 tsp cumin seeds
1/4 tsp ground asafoetida (optional)
1/4 tsp turmeric
1 Tbl minced ginger root or 1/2 tsp dry
1 8 oz can tomato sauce or 1 cup chopped fresh ripe tomato (1 large)
1/4 tsp crushed red pepper or 1-2 seeded and minced green chilies
1/2 tsp salt
1/2 cup hot water
1-2 Tbl coarsely chopped fresh coriander leaves or 1 Tbl dry (optional)

Cut the cabbage into quarters, and core out the stem from each quarter.  Shred the cabbage into 1/2-inch thick shreds.  Heat the oil over med-high heat in a large heavy-bottomed pan.  When the oil is hot, add cumin.  When cumin turns dark brown (10-15 sec), add asafoetida (if using it), and immediately add the shredded cabbage.  Sprinkle turmeric over the cabbage and sauté, turning and tossing rapidly until cabbage is wilted (about 5 min).
Add ginger, tomato (sauce), and chilies or red pepper, and continue cooking for an additional 5 min.  Add salt and water.  Reduce heat to med-low and cook the cabbage, covered, until it is tender and the water is absorbed into the vegetables (about 20 min).  Check and stir often while it is cooking to prevent burning.  Fold in coriander leaves, check for salt, and serve.

Steamed Parsnips with Sweet Butter Sauce
The parsnip’s humble appearance conceals its luscious taste; it needs very little fuss in order to be sweet and delicious. Simply steamed and topped with just a touch of maple syrup or honey, parsnips are irresistibly good. The tender strips in this recipe can be served whole, sliced, or even mashed. Friend of the Farm.

3 large parsnips, sliced lengthwise into 1/2-inch-thick strips
1/4 cup butter
1 tablespoon maple syrup or honey
freshly ground black pepper

Place the parsnips in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 10 to 15 minutes depending on size. Transfer to a serving bowl.

Melt the butter in a small pot over medium heat. Remove the pot from heat and stir in the maple syrup or honey.

Pour the butter mixture over the parsnips. Season with salt and pepper to taste.

Erick washes this week's parsnips with a smile!

These next two potato recipes come from Smitten Kitchen. I can testify to the latke recipe but the twice baked potatoes sound delicious - I hope to make them this weekend.

Potato Pancakes [Latkes]
Potato pancakes are so deliciously easy for any appetizer, side dish, or meal, at breakfast, lunch, or dinner. Serve at breakfast with a poached or fried egg, as an appetizer with some crème fraiche or a dollop of sour cream and jam, or as part of your dinner. They’re easy to make in advance and reheat/ re-crisp in the oven. Think about a ratio of 1:1:1:¼ - 1 potato, 1 onion, 1 egg, and ¼ c flour, plus S&P.

1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Peanut oil, for frying

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Do ahead: Latkes are a do-ahead-er’s dream. You can also keep latkes warm in the oven for an hour or more, if you’re waiting for stragglers to arrive. Cooked, they keep well in the fridge for a day or two, or in the freezer, well wrapped, for up to two weeks. Reheat them in a single layer on a cookie sheet in a 400 degree oven until they’re crisp again. Bonus: If you undercooked them a bit or didn’t get the browning on them you’d hoped for, you can compensate for this in the oven.

Twice-Baked Potatoes with Kale
Serves 6 as a side; 3 as a hearty main

3 russet potatoes
1 bundle lacinato kale (aka dinosaur, tuscan or black kale), swiss chard or spinach (10 ounces)
Coarse salt
1 tablespoon olive oil
1 tablespoon butter
1 large leek
1 cup coarsely grated cheddar, gruyere or comté, 2/3 cup finely grated parmesan or pecorino, or 1/2 to 2/3 cup cream cheese or goat cheese, softened
3/4 cup sour cream
Freshly ground black pepper or red pepper flakes to taste

Heat oven to 400°F (205°C).

Cook potatoes the first time: Gently scrub potatoes but do not peel. Pierce all over with a fork so that steam escapes [raise your hand if you’ve forgotten to do this and had the pleasure of jumping three inches off the sofa due to an oven ka-pow!] Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a skewer. Leave oven on.

Alternatively, you could microwave fork-pierced potatoes for 10, turning them over halfway through to ensure even cooking. You could also boil the whole potato for 15 minutes.

While potatoes cook, prepare your filling: Tear kale, chard or spinach leaves from stems (you can save the stems for another use, such as a vegetable stock or juicing) and plunge leaves in cold water to remove any residual dirt or grit. No need to dry them when you’re done. Tear leaves into large chunks. Heat a skillet over medium-high and add greens and a pinch of salt. Cook them in the pan with just the water clinging to the leaves until they wilt and collapse. Transfer to a colander and when cool enough to handle, wring out any extra moisture in small fistfuls. On a cutting board, finely chop greens. You should have about a cup of wrung-out, well-chopped greens; don’t worry if you have a little more or less.

Trim leek down to just yellow and pale green part. Halve lengthwise — if it’s gritty inside, plunge it in cold water to remove grit, then pat dry. Cut leek halves lengthwise again, so that they’re in quarter-stalks, and thinly slice.

Heat a large skillet over medium heat; add butter and oil. Once both are warm, add leek and reduce heat to medium-low. Cook until mostly tender and sweet, about 10 to 15 minutes, stirring occasionally. Try to avoid letting it brown. Add chopped greens back to skillet and warm with leeks, 1 minute.

Transfer mixture to a bowl.

Prepare potatoes: When potatoes are cool enough to handle, halve lengthwise and scoop out all but the last 1/4-inch thickness of skin and potato (essentially, you want to leave a shell inside for stability) and add potato filling to bowl with leeks and greens. Arrange the potato shells on a baking sheet. Mash potatoes, leeks and greens together until smooth. Stir in the sour cream, 3/4 of cheese and more salt and pepper than you think you’ll need. Heap filling in prepared potato skins. Sprinkle with remaining 1/4 of cheese.

Bake potatoes a second time: For 20 to 30 minutes, until bronzed and crisp on top.