Thanks for bearing with us as we make this transition to the new share options! If you'd like to share your share size at any time, please let me know!
We have Pantry Shares available! Want to add on your weekly non-veggie items? Email Taylar by Sunday night to get going next week.
We're off! The Fall Share is underway, with definitively fall-like temperatures - yet we still have summery peppers, head lettuce, and our field-harvested greens.
If you have any issues with pickup, please email me right away!
Thanks, and good eating to you this week!
Storage and Use Tips
Spinach: This week's greens is a bag of baby spinach. This is pre-washed and ready to eat! Once the bag is opened, they have a shelf life of about 1 week. Unopened, the bags will last at least 10 - 12 days.
Cauliflower: I used to hate raw cauliflower but as I've gotten older, I've found it is quite delectable when roasted in olive oil. To plain cook cauliflower, steam it in a heavy pot of boiling, salted water for about 5 minutes to maintain its crispness and nutty flavor. Do not overcook as no one enjoys mushy cauliflower. Store it in a plastic bag in your refrigerator.
Delicata Squash: Delicatas are a delicious heirloom variety and wholly edible. They are a crowd pleaser, with a mild but flavorful taste. Try halving it the long way, scooping out the insides, and roasting it with butter or olive oil or slicing it into rings. You can eat it as is or fill it and cook it stuffed with vegetables, meat, or grains. I have been enjoying it lately for breakfast filled with an egg scrambled with kale, garlic, mushrooms, and cheese. For kids, halve it the long way, cut 1/2" slices and bake them on a cookie sheet with a drizzle of butter and maple or just plain as "squash smiles'. Kids can eat the whole smile, peel and all. Store it in a cool location. Trim the ends before eating - where the stem meets the squash is a tough spot you want to remove. You may want to give it another good scrub before cooking.
Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.
Red cabbage - though very similar in taste to green cabbage, red can have slightly more pronounced peppery notes. In my opinion, it can also tolerate longer cooking cycles without becoming too acidic and "stinky." If alkaline ingredients like eggs are present in your pan when cooking red cabbage, it can turn blue on you. To stop this from happening, add a bit of acid to the pan in the form of lemon juice, vinegar or wine. Classic braising red cabbage preparations often call for adding a little red wine, cider vinegar or both to the pan during cooking. Apples also make a perfect match with red cabbage. Cabbage can be stored loosely wrapped in a plastic bag in the refrigerator for weeks. If the outer leaves wilt or turn spotted, just remove them and use the good leaves below. Once cut, keep the remaining cabbage in a sealed plastic bag in the crisper drawer.
Sweet Salad Turnips: Separate greens from turnip roots before storing them (both keep better that way), but don't toss the greens, they make terrific eating! Salad turnips are a raw, tasty treat. Slice them and mix in with salad greens, or dip them in dressing and eat them on their own. Chop the greens and mix in with other salad greens for a peppery bite. Or, serve the greens chopped and steamed or sauteed. Both greens and roots can be kept loosely wrapped - seperately - in plastic bags in the fridge.
Kohlrabi is the vegetable that looks like a moon landing craft. It comes in two lovely shades of green or purple. I love this veggie. Why? Because 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. I also love it because it's versatile. 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.
Tatsoi is a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw or sauteed, but may be added to soups at the end of the cooking period. Store tatsoi in a plastic bag or container and use within several days.
Vivid Choi: A new veggie for us this fall! Vivid choi is part of the family of pac choi, only leafier, with less stem. It's great for braising or stir fry, or try it in a soup or wilted.
***Standard Share members at the following sites will receive Tatsoi NEXT WEEK: Williston, Richmond, Hinesburg, Montpelier, Hardwick, Barre, and Berlin. Apologies for the shorted veggie bags. Expect to see tatsoi (or vivid choi) next week.**
Mizuna: Also know as spider mustard, mizuna is a Japanese mustard green with tender leaves and a pleasant, peppery flavor. You could substitute it, chopped, in a salad calling for arugula. It adds a nice zest to a stir-fry or saute too. Store mizuna, unwashed, loosely wrapped in a plastic bag in your crisper drawer.
Sweet Peppers: Store unwashed in the crisper. When ready to use, slice open, take out the seeds and eat raw. Another idea is to roast them under the broiler until the skin turns black, pop into a paper bag for a few minutes, rub off the skin and slice. Store the roasted peppers in a jar of oil in the fridge to add to frittatas, salad, veggies, etc. We have a variety going out today - colorful bell peppers, red Carmens, or yellow sweet Italian peppers. These are wonderful roasted. You can freeze them whole or in slices if needed.
Shishito Pepper: A new variety of pepper this year, the shishito pepper, a Japanese variety, is small and finger-long, slender, and thin-walled. Like poblanos, some are spicy while some are sweet. The intricacies of the environmental conditions can change the hotness of this pepper, so heads up! To cook, poke a hole in the pepper to keep expanding hot air from causing the pepper to burst. Then, you can skewer it and broil or grill it, or pan-fry it in oil. Or, eat it raw in a salad or as a condiment. It is absolutely delicious when cooked over the stove, very simply: heat oil in a pan, add your pepper and lightly cook until golden and bubbly. Turn so the entire pepper gets a little seared. Then, sprinkle with salt, and enjoy!
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.
For your pantry this week...
Butterworks Farm in Westfield, VT is run by Jack and Anne Lazor, and now their daughter, Christine. Jack was one of the pioneering giants of organic farming in Vermont, having "bought" in to the organic movement in the early 70's. They are a dairy and grain farm, milking a herd of Jerseys, all of whom are born on the farm and are fed an entirely organic diet of feeds grown on the farm. Their yogurt is richer than others, with a high protein count and fat content. Choose one of the flavors.
Localvores will also receive a 5 lb bag of Golden Crops Organic Rolled Oats from organic grower Michel Gaudreau of Golden Crops Mill, across the border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a great operation in a beautiful setting surrounded by his fields. Michel's Golden Crops Mill makes many organic grains available locally that we might not otherwise have local access to and we are grateful for his commitment. These are beautiful, clean organic rolled oats ideal for oatmeal, granola, cookies, streusel toppings, etc. - it is a big bag, but they'll last a very long time once transferred to an airtight container. See below for a solid granola recipe or one for oatmeal.
Champlain Orchards' apples this week are fresh Honeycrisp, a popular fresh eating apple. It has a crisp and juicy texture with a little honey flavored sweetness. These are grown using an eco-certified process in Shoreham.
Find more recipes by searching our website or our blog of newsletters.
The Lost Nation Veggie Melt
This vegetarian sandwich comes from Chef Erik Larson at Lost Nation Brewing in Morrisville - the cauliflower is so good, you don't even miss the meat. If you can't make it to see our friends in Morrisville, try your own version at home!
Cauliflower, sliced thickly
Rice Flour (for dredging)
Olive oil for frying
Thick slice of cheddar cheese (Cabot Clothbound is the real deal!)
Sliced bread, preferably country french (Lost Nation uses Elmore Mountain Bakery, but any handmade bread works)
Dredge your cauliflower in rice flour, then fry in a shallow bath of olive oil in a hot pan over medium heat until lightly brown on both sides. Salt the cauliflower while it cooks. Meanwhile, put jam on both pieces of bread and add cheddar to one slice. When cauliflower is cooked, put between slices of bread and grill until browned. Flip over and toast the other side.
Voila! Chef's trick: slice the sandwich and put the cut side down in the hot pan to get the cheese all ooey and gooey.
Roasted Delicata Squash with Onion
2 lbs delicata squash (about 2 large)
1 medium red or yellow onion, sliced
2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt
1 teaspoon chopped fresh rosemary
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Preheat oven to 425 °F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl.
Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison. It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes. This recipe caught my eye as it's so simple yet so delicious. You should be able to find coconut butter at a co-op or you can make your very own. Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth. If it doesn't come together try adding some coconut oil to make it gel. Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.
1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick Sea Salt About 2 tbsp coconut butter 1 lime
In a pot, bring 4 or more cups of water to a boil. Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes. Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat. Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots. Taste for salt and add more if needed.
Ginger-Braised Red Cabbage
This is a great way to enjoy your cabbage!
2 tablespoons olive oil 1 shallot, thinly sliced 1 3-inch piece fresh ginger, peeled and sliced 1/4 cup white wine vinegar 3 teaspoons brown sugar 2 cups low-sodium chicken stock 2 cups water 1 bay leaf Coarse salt and freshly ground black pepper 1 head red cabbage (about 2 1/2 lb.), cut into 8 wedges, core intact
Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.
Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.
Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.
Here's a quick, tasty way to enjoy your tatsoi.
1 head tatsoi
Slice the stems into 3/4-inch lengths and stir-fry them with some finely chopped garlic and a generous pinch of salt in olive oil for a minute or two, then add a couple tablespoons of water and steam them, covered, for a couple of minutes to soften them further. At that point add the whole leaves, stirring and turning them with tongs for about a minute, then add about ¼ cup water and another generous pinch of salt and steam, covered, until wilted and tender, about 3 to 4 minutes more.
You could give it an Asian flavor with ginger, soy sauce, and a touch of toasted sesame oil, but it’s just as delicious in a simple Italian-style treatment with garlic and olive oil.
Vivid Choi Salad
Chop up the vivid choi. Eat it dressed or try one of these toppings: thinly sliced radish or salad turnips, shredded carrot, toasted nuts or seeds, cooked tofu or tempeh, grilled chicken or beef, spicy Asian pork, slices of citrus...
1/4 t. powdered ginger (or mince a “thumb” of fresh)
1/4 t. minced fresh garlic
1/4 t. mustard powder
1/2 t. sesame oil
1 t. local honey
1 t. mirin (a sweet, rice wine often used in teriyaki sauces)
1 T. rice vinegar
a pinch of salt
a pinch of red pepper flakes (optional)
Whisk all ingredients together in a small bowl. This should make enough for two salads, if dressed lightly.
Potato and Vivid Choy Soup
4 tablespoons sunflower or olive oil
2 pounds potatoes, cut into 1-inch pieces
8 cups water
½ teaspoon dried crushed red pepper
4 green garlic stalks, minced (including about half of the bottom sections of the green) - or minced garlic
1 bunch vivid choy, with butt ends cut off and bottom parts of the thicker stems removed; the remaining stems and leaves coarsely chopped
1 bunch of salad turnip greens, stems removed and coarsely chopped
1 cup of your spinach
½ bunch of garlic chives, minced
Sour cream for dollopin’
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes.
Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add green garlic; sauté until fragrant, about 1 minute. Add vivid choy and salad turnip greens; sauté until wilted, about 3 minutes.
Add sautéed greens to potato mixture.
Purée until smooth with a handheld blender. Season with salt and pepper.
Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and garlic chives.
Mizuna & Apple Salad with Warm Cheese
1 bunch Mizuna, washed and dried
.75 mesclun mix
2 Red Delicious Apples
½ round of soft Cheese, cut into 6 even slices
Apple Cider Vinaigrette (recipe follows)
Cut the cheese and let sit at room temperature while doing the rest of the preparation. Core apples and slice into thin rounds. Stack the rounds and cut into matchsticks. In a bowl, toss the mesclun, mizuna and apples. Season with salt and pepper. Drizzle the vinaigrette on the greens lightly, just enough to barely coat them. Form greens and apples into a nice mound on the plate and lay three pieces of cheese against the greens. Drizzle some more vinaigrette around the plate making sure the cheese gets some too.
Apple Cider Vinaigrette ½ cup cider vinegar .5 cups neutral oil, such as grape seed or olive 2 tsp. mustard Salt & pepper
Place ingredients in bowl and whisk. You do not want to emulsify this dressing, as it will be too thick. When you go to use it, just whisk again until ingredients come together.
Granola In honor of the oats this week I thought I'd share this recipe from Amy, who says: I make this granola practically every week because everyone in my family eats it nearly every morning. One of my kids likes it dry, another with milk, and another with yogurt. I like to mix it with other cereals or fruit. We eat it for dessert on maple syrup sweetened yogurt. It's a solid, simple granola recipe. You can add as much as another three cups of various nuts or dried fruit without having to change the amounts of oil and sweetener. You can swap honey for maple syrup interchangeably and use other mild favored oils. Though the amounts given of sweetener and oil are what my fami ly enjoys, you can reduce the oil to 3/4 cup and the sweetener to 1 cup.
Mix everything together well. If your honey is solid, put the oil and honey in a small saucepan first and warm on the stove until it becomes liquid enough to mix with the other ingredients. Put all of this in two 9" x 13" pans or a large roasting pan. Put in a preheated 250 degree oven and bake for a total of 70-80 minutes, stirring the granola at 30 mins, 50 mins, 60 mins, and 70 mins taking care to rotate the granola that is on the sides and bottom to somewhere in the middle. It is done when it is golden brown. After it cools completely, store in a tightly sealed container.
10 cups oats 1 cup unsweetened coconut 1 cup sunflower seeds 1 cup sesame seeds 2 tsp cinnamon 1 cup sunflower oil 1 cup honey 1/2 cup maple syrup
Old Fashioned Oatmeal This is just the basic how to cook recipe. There are endless possibilities of what you might add to your oatmeal including honey, maple sugar or syrup, dried fruits, frozen berries, sliced apples or melons, etc. You can go totally dairy free, omitting butter and replacing all the milk with water, or add just as much of those as you like.
2 cups dry rolled oats 3.5 to 3.75 cups water/milk (1.5 cups milk/2+ cups water is good) 1/4 tsp salt 1 TB butter (optional)
Place oats, milk, water and salt in a med ium saucepan and stir to combine. Place over medium-high heat and bring to a boil. Stir, reduce heat and simmer, uncovered, for five to 10 minutes, until all the liquid is absorbed and oats have softened to a porridge. Stir in butter. Divide into bowls and garnish with dried fruit and sweetener of your choice.
Quick Oatmeal 2 cups quick oats 3 cups water/milk (2 cups water, 1 cup milk is a nice mix) 1/4 tsp salt 1 TB butter (optional) 1/2 teaspoon cinnamon
In a medium saucepan, bring the water and salt to a boil. Slowly, stir the oats and let the water return to a rolling boil. Immediately, reduce heat to a simmer. Stir in the cinnamon and butter and continue to cook on low for 1 minute. Then add the milk and cook for another 2 minutes.