Wednesday, August 30, 2017

Good Eats Weekly Newsletter - August 30, 2017

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:

Spinach, Romaine Lettuce, Cilantro, Pac Choi, Tomatillos, Carrots, Yellow Onions, Purple Viking Potatoes, and

Out of the Bag:

Half Veggie Only Members

Romaine Lettuce, Eggplant, Carrots, Jalapenos, Purple Viking Potatoes, and

Out of the Bag:

Localvore Offerings Include:

VT Tortilla Company Tortillas
Tangletown Farm Eggs
Morningstar Farm Black Beans
Pete's Greens Zesty Dill Pickles
Good Eats Fall/ Winter CSA 2017
Starting October 11!

Everyday Share: For the whole family! Large & small sizes, $25 or $38/ week

Lean and Green: For the salad lover - more greens, less starches, $20/ week. Oct 11 - Dec 20

Fancy Share: For home chefs! Our most diverse share, $32/ week

Pete’s Pantry Share: Stock up! Local, easy, healthy. No veggies. $20/ week

Meat Share: For the meat lover! Monthly deliveries of 3 - 4 pasture raised meats. $50/ month

Around the Farm

We're getting down to the end of the Summer Share season! I can't believe it's here already. Feels like so much summer is left, but the kids are going back to school and the nights are getting cooler. I hope you've been enjoying this summer share! We have just five more weeks to go after this week. At the end of the share period, I'll send out a survey. We do read these surveys and we take them seriously. We appreciate hearing back from you. More info to come on that... 

At the farm, Melissa and Tobin are busy planning out the fall greenhouse planting schedule, Pete and Isaac have been starting the fall storage crop harvest of potatoes, cabbage, and carrots, and Kaitlyn and Ken have been busy in the kitchen freezing veggies and making our kitchen freezer products for the next year. Eloise is slowing down stocking the farmstand. We have a crew processing CSA meat share chickens that have been raised at the old Legare's farm in East Calais. And, this week we say goodbye to Phil, a jack-of-all-trades who's been with our farm for many years. You may have seen him on the CSA delivery route and you may catch him again as he delivers cheese for our neighbors at the Cellars at Jasper Hill.

I also hope that by now, you've had a chance to read about the exciting changes to our CSA shares starting this fall. We are once again partnering with NOFA-VT on the Farm Share program. Applications are now being accepted for the fall season. NOFA's Farm Share program offers subsidized CSA shares for income eligible households. Find out more about the application process by clicking here. This program is sustained by donations from our CSA members. We are fortunate to be able to offer shares to families who may otherwise not have access to fresh, organic vegetables. You can make a donation with your Fall CSA sign-up.

Thanks so much, and sign up for your Fall/ Winter Share here

~ Taylar

Storage and Use Tips 

Purple Viking Potatoes: Freshly harvested purple potatoes! Purple Viking potatoes have a beautiful purple skin and a moist, firm white flesh. The flavor of the potato gets sweeter with storage. Useful in a variety of preparations - roasting, mashing, grilling, and baking.

Tomatillos (full shares): A tomatillo is a Mexican fruit similar to a tomato that remains firm and green when ripe. Tomatillos grow inside lantern-shaped paper husks, which must be removed. Wash the tomatillos well to remove the sticky substance that keeps the husks in place. Because they are acidic, tomatillos are rarely used raw. Roast them to rid them of excess liquid and soften their texture. Roasted with some fresh chiles, they can be turned into a quick salsa in the blender.  Tomatillos exude a lot of liquid and seeds as they roast. Scrape all the flavorful juices into the blender. Store tomatillos in their husks in a paper bag in the refrigerator for up to 1 month.
Jalapeno: Hot peppers are in! These are a great way to add a little zing to any dish. You may want to wear gloves when cutting the jalapeno - it can sting! Store the pepper in a paper bag in the crisper drawer of your refrigerator.

Pac Choi (full shares): Lacinato kale is the big, dinosaur ear-like kale. Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking. 

Eggplant (full shares):  It provides iron, calcium and other minerals that are essential nutrients required by the body.  It also contains certain essential phyto nutrients which improve blood circulation and nourish the brain - these are mostly found in the skin so don't remove.  It prefers to be kept at about 50 degrees, which is warmer than most refrigerators and cooler than most kitchen counters, so it will do best with extra protection of your crisper drawer. Wrapping unwashed eggplant in a towel is a bit better than in plastic because the towel will absorb any moisture.  Keep your wrapped eggplant in the hydrator drawer of your refrigerator. Used within a week it should still be fresh and mild.

Tomatoes: This week you'll receive two pounds of our tomatoes - a mix of heirloom, red, and yellow varieties. Our tomato glut has arrived, so you're receiving a bonus pound of tomatoes. 
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.

Sorry, we cannot make changes to the week's delivery after 8 am on Monday.

Localvore Lore
Tortillas from the Vermont Tortilla Company, based in Shelburne, VT along Lake Champlain. These tortillas are made using regionally sourced, organic, GMO free corn from Essex, NY. April and Azur Moulaert started making these tortillas in 2015 using freshly stone ground corn, called nixtamal. Nixtamal is corn that has been soaked in a mixture of water and food grade lime. The corn even begins to sprout a little, making these tortillas healthier and easier to digest. The corn is then ground and made into masa, which is what is used to make tortillas, tortilla chips, or tamales, or be dried. They are made without preservatives so keep them frozen until ready to use. In the fridge, they will last up to 5 days.
Seth and Jeannette Johnson of Morningstar Farm in Glover VT grow organic dry beans on over 10 acres of land. They grow all different sorts of heirloom varieties, from yellow eye, to Jacob's cattle, to black turtle beans. Seth was mentored in the art and science of farming by Jack and Anne Lazor at Butterworks farm, who have pioneered organic grain and bean production in the northeast. Black Turtle Beans are small, shiny beans that work well in Mexican and Cajun cuisines. You can learn more about preparing dry beans in the recipes section below. 
And, fresh eggs from Tangletown Farm and Pete's Greens Zesty Dill Freezer Pickles! These pickles are like crack around the farm. The crew loves them! We made a bunch of batches of these pickles in early August. I've loved testing out different batches as we remind ourselves how to make them again! We make enough of our freezer items to last a calendar year - until the next summer's harvest comes around. Unfortunately, I didn't get any pictures of this year's pickle make... I was busy taste testing.


Find more recipes by searching our website or looking through past newsletters here.

How to Prepare Dry Beans
One cup of dry beans will yield approximately 2 1/2 cups of cooked beans. You will want to rinse and pick through these beauties before cooking. Like most dry beans, they also need to soak before cooking. You can cover them with water and leave out overnight. Or, you can cover them with plenty of water, bring to a boil, remove from heat, cover and let sit 2-3 hours. Either way, the beans are now ready to be cooked. In Heather's chili recipe below, they are precooked for 30 minutes before going into the crockpot. Otherwise, you'll want to cover them with 2 inches of fresh water and simmer, testing for doneness after an hour.  Refrain from adding tomatoes or other veg to your beans during the softening phase as the acidity may result in toughening the skins. Many believe that draining and rinsing the beans after the soaking step reduces flatulence. Others believe that adding a bit of baking soda while they cook has the same effect. 

Jalapeno Dressing
2 jalapenos, half of the seeds discarded, finely chopped
1/2 tsp grated garlic
1 1/2 cups unseasoned rice-wine vinegar
4 tsp fine sea salt
1 1/2 cups grapeseed oil
Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.

Caesar Salad Dressing

The Dressing
6 anchovy fillets packed in oil, drained (optional)
1 small garlic clove
Kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
¾ teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper

The Croutons
3 cups torn 1" pieces country bread, with crusts
3 tablespoons olive oil

Romaine hearts, leaves separated
Parmesan, for serving

Dressing: Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

Croutons: Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

Assembly: Use whole lettuce leaves; they provide the ideal mix of crispness, surface area, and structure. Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

Roasted Eggplant Salad

1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Salad Greens
Chicken or other protein

Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

On a serving platter, layer eggplant onto salad greens. Add tomatoes plus any other veggies you want in your salad.  Top with honey and lemon dressing.

Roasted Tomatillo Salsa

1 pint tomatillos
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

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, but I like to leave a little texture.

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

Black Bean and Roasted Tomato Soup
This soup stretches a few tomatoes into an easy and flavorful meal. Adapted from Serves 4. 

1 lb. tomatoes, seeded and quartered
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1 tablespoon sunflower oil
2 tsp fresh oregano, chopped, or 1/2 tsp dried
2 cups (or more) vegetable or chicken broth
3 1/4 cups cooked black beans
1/2 cup plain whole milk yogurt

Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.

Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.

Garlicky Mushroom Quesadillas with Tomatillo Chile Salsa
This recipe is adapted from the aforementioned "A Year in a Vegetarian Kitchen," by Jack Bishop. Serves 3-4.

Tomatillo-Chile Salsa
1 pint tomatillos, husked and washed
2-3 medium jalapenos
2 TB chopped fresh cilantro leaves

4 tsp extra-virgin olive oil
8 oz oyster mushrooms, thickly sliced
salt to taste
3 medium garlic cloves, minced
freshly ground black pepper
6 8-inch flour tortillas
4 ounces goat cheese

Preheat oven to 450F. Roast the whole tomatillos and chiles in a rimmed baking sheet on the middle rack of the oven, turning the veggies once, until lightly browned and tender, about 30 minutes. Cool slightly and transfer the tomatillos to a food processor. Cut off the stems of the chiles and add, (seeds and all, for extra heat), to the food processor. Pulse just until combined and still chunky. Scrape the salsa into a bowl and stir in the cilantro and salt to taste.

Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside.

Lay 3 tortillas flat on a work surface. Sprinkle goat cheese on top, leaving a 1/2" border around the edges. Divide the mushroom mixture evenly among the tortillas. Top with the remaining tortillas. Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer to a large plate and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Spoon some salsa into the middle of each quesadilla. Serve the remaining salsa on the side.

Wednesday, August 23, 2017

Good Eats Weekly Newsletter - August 23, 2017

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:

Mesclun, Basil, Eggplant, Broccoli, String Beans, Garlic, Red Onions, 

Out of the Bag:
Sweet Corn

Half Veggie Only Members

Mesclun, Sweet Peppers, Kohlrabi (or Cauliflower), Kale, Cippolini Onions, Garlic,

Out of the Bag:
Sweet Corn

Localvore Offerings Include:

VT Fresh Pasta
Pete's Greens Tomato Sauce
Champlain Orchards Nectarines

Around the Farm

First, a VERY BIG THANKS to everyone who came out for our annual Open Farm Party this past Saturday! The weather held off and we had a great day meeting many CSA members, home gardeners, out-of-state visitors, and community residents. We gave tours to four big groups of folks and fed a lot of people. (Some pictures are above)

Second, on Saturday, we offered a sneak peek of our Fall/ Winter Good Eats CSA share. After a lot of deliberation and reading through past CSA surveys, we’re making some changes to our CSA offerings.

For years, we’ve walked the line building our small and large veggie bags trying our best to please families and foodies – families who may want the basic food items and foodies who want to try the heirloom and unique veggies and herbs. We’ve tried to deliver a happy medium, which works for some.

This fall we’re taking a new approach. We’ve separated the shares in hopes of giving our CSA members what they’re looking for: an Everyday Share (in 2 sizes), a Lean and Green share, a “Fancy” share, and the Pantry and Meat shares. You can read more detail about the shares in the box below.

Please let me know if you have any initial thoughts on this change. It’s different, but we’re really excited to think differently about our weekly veggie deliveries. We haven’t changed our share offerings (or our prices) in many years. At the end of every CSA season, we survey our members so we have a good sense of what you’re looking for from us. Please know that we do hear you, which is why we’re taking this big step!

Thanks so much, and sign up for your Fall/ Winter Share here

~ Taylar

Good Eats Fall/ Winter CSA 2017
Starting October 11!

Everyday Share: This share comes in two sizes and includes regular salad greens plus a variety of Pete’s Greens organic, seasonal veggies. It’ll include your everyday items like squash, carrots, potatoes, onions, garlic, and beets, as well as the best of the end of summer crops like broccoli, cauliflower, and peppers. Fresh greens and herbs including kale, chard, parsley, and cilantro round out the share. 

Who should get this share: The Everyday Standard is ideal for small households while the Everyday Large is built for families. This share highlights the veggies your household may be most likely to buy and use on a regular basis.

The Everyday Standard includes 5 – 7 veggie varieties for $25/week.
The Everyday Large includes 7-10 veggie varieties for $38/week.  In addition to more varieties of vegetables in the larger share, you can expect larger quantities (family size portions) of certain veggies like potatoes, carrots, onions etc

Lean and Green: Regular salad greens and other fresh greens (spinach, kale, arugula) plus basic veggie offerings like radishes, carrots, beans, and peppers to top your salads, but no potatoes, parsnips, or beets.  This share is offered October 11 – December 20, 2017.

Who should get this share: Salad lovers! This share is designed with salad eaters in mind. It includes a large portion of greens plus salad toppings. High starch veggies not included. Price: $20/ week (11 weeks, $220)

Fancy Share: Weekly salad greens plus other seasonal veggies and including herbs and less common veggies like fennel, specialty radishes, eggplant, radicchio, tomatillos, and specialty greens. You'll receive a generous portion of greens each week along with the widest variety of veggies and varieties we can offer. The share includes 5 – 8 veggie varieties.

Who should get this share: The epicurean home chef! This is our most diverse share, ideal for adventurous home cooks and small households. This share is $32/ week. This share is offered in the Fall/ Winter and Summer.

Pete’s Pantry Share: You’ll receive delicious local products and staple items like free-range eggs, local breads, apples, and award-winning cheeses on a consistent basis. Flours, oils, dried beans, miso, sauces, and yogurt make stocking your pantry easy. You’ll also receive items from the Pete’s Greens kitchen. This share can be added on to any veggie share.

Who should get this share: Anyone! If you love trying the best of regional northern Vermont and stocking your pantry with wholesome, organic, and local goods, this is for you. This share is $20/ week for 3 -5 items each week. We have raised the price on this share because we want a little more flexibility in what we’re able to deliver you in any given week.

Meat Share: A monthly delivery of 3 – 4 locally raised, organic, and/or grass fed meats. Meats often include cuts of chicken, pork, and beef products as well as less common cuts and varieties.

Who should get this share: Meat lovers! This share is designed to give your household a variety of locally raised cuts of meat. The share is delivered every month. Each month you’ll receive a $50 share value ($200 for the season).

Storage and Use Tips 

Mesclun: This week's greens is a bag of pre-washed, field harvested baby greens.
Broccoli (full shares): Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the unwashed heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 - 3 days. Do not store broccoli in a sealed container or plastic bag.
Fresh Beans: These green and purple beans are great for snacking and cooking up. Store in your fridge wrapped in plastic for up to 5 days. Try them braised, roasted, or grilled. Beans pair well with garlic, balsamic, and parmesan. We have three varieties of beans and you may receive one kind or a mix of colors - yellow, green, or purple!

Kale (half shares): Lacinato kale is the big, dinosaur ear-like kale. Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking. 

Kohlrabi: It kind of tastes like broccoli, it packs the nutritional punch of the other members of the cruciferous veggies (broccoli, kale, cabbage), and when you cut it up into strips and cook it, it is completely unintimidating (it looks like apple slices or plain potato strips).  So this makes it a veggie that is easy for even picky kids to try and often like. It adds crunch and body to a salad, it's great tossed on grill in a drizzle of olive oil in roasting basket or tin foil, it's great as a side dressed up in a myriad of ethnic flavor profiles, and it's terrific in many dishes calling for a veggie melange. And to top it off, it stores a long time, so you can eat everything else in the fridge first and then 3 weeks later discover you still have perfect kohlrabi. To use it, cut off that tough colorful exterior. Then cut up the white part into whatever shape you like.  Eat it raw or cook it up.  Recipes below.

Eggplant (full shares): There are differing opinions on whether or not you should salt and drain eggplant slices before cooking. Some say that the salting process eliminates any bitter juices; others say it's not necessary. Eggplant prefers to be kept at about 50 degrees, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not plastic) to absorb any moisture, and keep it in the hydrator drawer of your refrigerator. Used within a week it should still be fresh and mild.

Full share members will find your Basil packed in the mesclun bag.  Please take the basil out of the bag before storing in the fridge to preserve it longer.  This marvelous herb is a member of the mint family. It is a staple in Mediterranean cooking as well as Thai, Vietnamese, and Laotian. The herb is highly aromatic, or put another way, the oils in basil are highly volatile. Thus, it is best to add the herb near the end of the cooking process, so it will retain its maximum essence and flavor. Basil should be kept refrigerated wrapped in damp paper towels and in a plastic bag or kept stems down in a glass of water with plastic over the leaves for about a week with regular water changing.
Heirloom Tomatoes: This week you'll receive one pound of our heirloom tomatoes! We grow less of this variety than the red slicers so I always have to fight to get them into the CSA!
Sweet Corn: Corn will be left at site "out of bag".  Full share members take 6 ears; half share members take 4 ears.
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.

Sorry, we cannot make changes to the week's delivery after 8 am on Monday.

Localvore Lore
Vermont Fresh Foods makes this fettucine specially for us! It's made with either an organic white flour from Quebec or flour from Norwich's King Arthur Flour. Vermont Fresh Foods has been producing fresh pasta, ravioli, and sauces since 1992. Fresh pasta is a simple pleasure and cooks in just a couple minutes. It makes a wonderful, quick, and easy meal topped with fresh veggies. Try a simple fresh tomato, onion, and garlic sauce, or use the Pete's Greens Tomato Sauce. The label calls it pizza sauce but this tomato sauce is versatile - you can use it on pasta as well as pizza! I like to let it cook down a little to evaporate some of the liquid. The sauce is made with our farm-grown tomatoes and other veggies.
And, we have fresh nectarines from Champlain Orchards! Nectarines are genetically similar to peaches, but without the fuzzy skin. They tend to be smaller, firmer, and more aromatic than peaches. Nectarines are a good source of Vitamin C, fiber, and potassium, among other benefits. These nectarines are grown using ecological management principles, meaning they are minimally treated and natural methods are used to control pests, weeds, and other threats. These practices involve using a lot of on-farm materials in new ways, like wood mulch from pruned fruit tree branches. 


Find more recipes by searching our website or looking through past newsletters here.

Eggplant Parmesan 
My absolute favorite dish! I requested my mom make big pans of eggplant parm for my high school graduation many years ago. Delicious! For a quicker version, use your tomato sauce from your pantry share. Sometimes I lightly sauté the eggplant without breading it if I’m low on eggs. Your choice – you really can’t go wrong with eggplant, tomatoes, garlic, and cheese!

1 eggplant
sea salt
2 cups whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/4 cup all-purpose flour
1/4 cup fine dry breadcrumbs
2 large eggs, beaten
12 oz of fresh mozzarella cheese, sliced into 1/4 inch rounds
1/2 cup grated high quality Parmesan cheese
1/2 packed cup fresh basil leaves or several TB of pesto

Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside.

When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves (or a tb of pesto dabbed around). Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil (or pesto). Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving. 

Summer Tartines With Mozzarella, Basil, and Nectarines

4 (4-inch-long) slices good bread
Olive oil
1 (4-ounce) ball fresh mozzarella
1 large nectarine
4 large or 8 medium leaves basil (plus more for garnish, if desired)

Brush both sides of the bread with olive oil and grill or broil until browned.

Cut the mozzarella ball in half and cut each half into 6 slices. Halve and pit the nectarine and cut each half into 6 slices.

Assemble each tartine in this order: bread, 3 slices mozzarella, 1 or 2 basil leaves, 3 slices nectarine. Then lightly sprinkle with salt (not too much – just a hint). Serve immediately.

Simple Roasted Kohlrabi
2-4 kohlrabi - outer skin trimmed to white bulb, and cut into 1/4 " thick strips
1 TB olive oil
salt and pepper

Preheat oven to 450.  Toss kohlrabi with olive oild, salt & pepper on a baking sheet.  Bake until browned 15-20 mins.  Works just as well tossed with oil and placed in tin foil and placed on grill.

Raw Kale and Kohlrabi Salad with Tahini-Maple Dressing

1 bunch of kale
2 kohlrabi
3 tablespoons sliced almonds
¼ cup shaved Parmesan (use a vegetable peeler to shave the cheese into little strips)
dash of sea salt
Tahini-maple dressing
¼ cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
¼ cup water

Strip the kale leaves from the ribs  of the kale. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.

Cut off the tough outer skin of your kohlrabi and then cut into matchsticks or other 1/4" thick shape.
In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.

In a small pan over medium heat, toast the almond slivers, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Serve immediately.

Sauteed Kale with Kohlrabi

1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

Kohlrabi Home Fries

1 ½ to 2 pounds kohlrabi
1 tablespoon rice flour, chickpea flour or semolina (more as needed)
Salt to taste
2 to 4 tablespoons canola oil or grapeseed oil, as needed
Chili powder, ground cumin, curry powder or paprika to taste

Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.

When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn't crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot. 

Kohlrabi Black Bean Salad
This is a very forgiving summer salad.  Feel free to swap in any of the items from your share - get creative!

approx 1 cup kohlrabi, peeled and diced
3-4 green onions, chopped
2 cloves garlic, minced
a handful of fresh cilantro, chopped
3 small radishes, sliced thin
1/2 can black beans, drained and rinsed
the juice of one lime

Toss all ingredients together. Season with salt to taste and refrigerate at least an hour. Just before serving, garnish with chopped avocado.

Cornbread Casserole
This recipes comes to you via the Fall 2013 issue of Vermont's Local Banquet.  Serve salsa and sour cream alongside if desired.

3 garlic cloves, sliced
1 medium onion, sliced
1 cup cabbage or bell peppers, sliced
1 medium carrot, sliced into coins
1/2 tsp salt
1 tsp olive oil, butter, or bacon fat
1 lb hot Italian sausage
1 16 oz cooked black beans, or 2 cups cooked Jacob's Cattle Beans
12 oz frozen or fresh corn
1 cup cornmeal
1 cup whole spelt or whole wheat flour
1 tsp salt
1/2 tsp baking soda
1/2 cup butter, melted and slightly cooled
2 eggs, lightly beaten
1 tbsp maple syrup (optional)
1 cup buttermilk
1/2 cup shredded cheddar, parmesan or feta cheese
1/4 cup chopped chipotles (optional)

Preheat oven to 350 F.  Grease a 9x13 casserole dish.

In a large pan, saute together the garlic, onion, cabbage, carrot, salt and olive oil until the vegetables have started to soften.  Remove and discard the sausage casing and crumble sausage into pan.  Cook, stirring often, until the sausage is cooked through.  Mix in the beans and corn and add mixture into the prepared casserole dish.

Charred Corn Crepes
This recipe from is a wonderful way to enjoy that fresh and irresistable flavor of sweet corn! This recipe makes 9 to 10 9inch crepes so you may want to double the recipe.

1 large fresh corn cob
 2 tablespoons butter, melted
 1/2 cup flour
1 cup milk, any fat level will do
2 large eggs
1/2 teaspoon table salt
Butter or oil for pan

To char corn: Shuck your corn but leave the “stem” on if you can; it makes a great handle. Remove small children from the area. Over a hot grill or an open gas-stove flame, char the corn until well-blackened but not completely burnt. It tends to snap, crackle and yes, pop a little making terrifying noises (hence, the removal of small people) but will smell amazing (like popcorn and fireplaces and summer camp). Remove cob from heat, and when cool enough to handle, shave off kernels using a large knife. You should have about 1 cup kernels. Transfer to a bowl and pour melted butter over it; let cool to lukewarm.
Make crepe batter: Place corn-butter mixture in a blender with flour, milk, eggs and salt. Blend until mostly smooth (a few bits and coarse piece of corn are awesome but too many will make the batter hard to pour and spread in the pan). Cover and refrigerate for 1 hour or two days; this resting time really, really makes it easier to make crepes that don’t fall apart.

Cook crepes: Heat an 8- to 9-inch skillet (nonstick makes things even easier here) over medium heat. Coat very lightly with butter or oil. Pour 3 (for an 8-inch skillet) to 4 tablespoons (for a larger size) batter into the center of the skillet and roll it around so that it evenly coats the bottom. Cook until edges appear lightly brown, then flip the crepe* and cook it on the reverse side for another 30 seconds.

Slide crepe onto a paper towel-coated plate or counter. Repeat with remaining crepe batter, re-buttering pan as needed. Cooling crepes can overlap on the towels. Cooled crepes can be stacked and will not stick to each other.

Mexican Street Corn Crepe Stack: I spread about 1 teaspoon mayonnaise (which is very scant and you can definitely use more; use yogurt or sour cream if you dislike mayo) between each crepe, then sprinkled about 2 teaspoons crumbled cotija cheese (but you can use ricotta salata, feta or another crumbly salty cheese if you cannot find it), a couple shakes of chili powder and a small amount of chopped cilantro (but you can use flat-leaf parsley if you’re not into cilantro). The toppings add up quickly as you stack the crepes, so don’t be afraid to go easy on them; you’ll still get a full amount of topping with each bite. Serve with lime wedges, squeezing some lime juice over each wedge.