Wednesday, January 31, 2018

Good Eats Weekly Newsletter - January 31, 2018

Around the Farm

After this week, there is only 1 MORE delivery left in the Fall/ Winter Season! Please sign up today - the Spring Share starts February 14! Please contact me to find out if you have any credit remaining on your account from skipped deliveries.
And, there are some slight changes to the delivery schedule for this upcoming period. Some sites have longer pick-up hours, some sites have narrower windows, and some sites have moved altogether. This happens for a few reasons... while we love the relationships we develop with our sites and site hosts, sometimes it does not always make financial sense for us to deliver to certain neighborhoods, so we move around depending on where we have community partners. And sometimes, the problems become too great at a site that we have to move for member and site host satisfaction.
And still other times, there are practical matters, like how to physically deliver our produce. For the past few CSA seasons, we contracted with a local service based out of Hardwick to deliver your shares. We ran three trucks every Wednesday - our own Pete's Greens truck to Lamoille County, Waterbury, and the Burlington area and two trucks to Montpelier, the Mad River Valley, and Essex. Unfortunately, the delivery company is no longer able to continue its business model, leaving Pete's Greens and other NEK food producers in a bit of a bind - an immediate bind.
The loss of this valuable delivery service (not a distribution company, but a point-to-point delivery service that picks up in one location and drops off in another location) leaves a void for many producers. Tim, our wholesale manager, and Pete have been involved in conversations with other food producers to figure out a solution. This conversation, and the loss of this service, has led to collaborative brainstorming that stretches from food producers like Pete's Greens, cheesemakers, and other veggie growers, to technical service providers like the Center for an Agricultural Economy on up to the Agency of Agriculture. As Pete works with this new group, including VAAFM Secretary Anson Tebbetts, we hope to come up with some creative problem-solving to resume the delivery service.
In the meantime, Pete's Greens is in a position where we can expand our own delivery capacity and add on a second delivery truck (and hire another driver!), but we know our friends, partners, and fellow food producers (particularly in our ruraliest part of the state) may not be in that position. More to come on this, but know that we've been working round the clock to figure out delivery for next week and for the Spring Share, which has led to the changes in the delivery schedule reflected here. I've been keeping our website updated as things progress, and confirmation emails for the Spring Share are going out this week!
These changes will be great for some sites, but may not be ideal for other sites. I hope we can find a Goldilocks approach as we want to ensure our members' happiness along with the freshness of your fresh veggies. I welcome your feedback and ideas, and please bear with us next week and the first week of the Spring Share (Feb 14) as we navigate this new opportunity.
~ Taylar
 
Have you signed up for your SPRING CSA?
Don't miss a week of Pete's Good Eats! We're signing up for our Spring CSA, starting February 14!
If you pick-up in Burlington's New North End, your NEW site is the Miller Community & Recreation Center!
If you pick-up in Burlington's Old North End, your NEW site is Scout & Co ONE, on North Ave. Coffee, ice cream, and veggies!
Going out of town?
Need to skip a delivery? We can donate your share to the food shelf, send it the next week, or credit your account for a future share. Please notify us by Monday, 8 am, at the latest for any changes to that week's delivery.

This week in your share:

Everyday Large

Salad Mix, Rutabaga, Kohlrabi, Mixed Carrots, Green Savoy Cabbage, Garlic, Yellow Onions
OUT OF THE BAG
Frozen Broccoli

Everyday Standard

Salad Mix, Red Beets, Kohlrabi, Rainbow Carrots, Parsnips, Yellow Onions
OUT OF THE BAG
Frozen Broccoli

Fancy

Salad Mix, Rutabaga, Gilfeather Turnips, Mixed Carrots, Celeriac, Garlic, Yellow Onions
OUT OF THE BAG
Frozen Broccoli

Pete's Pantry

Champlain Orchards apples, West River Creamery Farmhouse Jack cheese, Pete's Greens Chimichurri, Pete's Greens Zesty Dill Freezer Pickles
Find more recipes and storage info on our blog and website.
Salad Mix: This week's winter salad mix includes four greens - spinach, chickweed, claytonia, and shoots. This is a beautiful, flavorful, and hearty blend, perfect for a fresh salad next to all those filling warm roots!
Frozen Broccoli: Our frozen broccoli was blanched for a minute or two in our kitchen before cooling and freezing. It is not a substitute for fresh broccoli in salads or places where you really need the veggies to be crisp. But they are fantastic for pastas, burritos, casseroles, quiches, soup etc. To reheat, bring some water to a boil in a pot and put in all or a part of the bag of broccoli (you can saw off chunks of frozen if you don't want to use the whole thing). Heat for 2-5 minutes, testing each minute after 2 minutes to see if it has reached the tenderness you seek.
Green Savoy CabbageRound 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.
KohlrabiKohlrabi 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.

Featured Recipes

Sautéed Cabbage and Carrots with Turmeric
Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many Ethiopian recipes, from vegetables and lentils to meat and chicken. In this delicately spiced vegetarian dish, chunks of carrots and cabbage are added to the base and cooked until the cabbage is sweet and silky. Turmeric, the main seasoning, lends an earthy flavor. 
1/3 cup extra-virgin olive oil
3 medium onions or shallots, finely chopped (1.5 cups)
Salt
6 garlic cloves, minced
One 2-inch piece fresh ginger, peeled and minced
2 tablespoons ground turmeric
1 pound carrots, quartered lengthwise and cut into 1 1/2-inch lengths
3 pounds green cabbage, cored and cut into 3/4-inch pieces
In a large enameled cast-iron casserole, heat the olive oil. Add the onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the garlic, ginger and turmeric and cook, stirring, until the vegetables are fragrant and just starting to brown, about 5 minutes.
Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes. Stir in the cabbage in large handfuls, letting each batch wilt slightly before adding more. When all of the cabbage has been added, cover and cook over moderately low heat, stirring occasionally, until the cabbage is tender, 40 to 45 minutes. Season with salt and serve.
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.

Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Bandh Gobhi Ki Sabzi (Buttered Smothered 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 saute, turning and tossing rapidly until cabbage is wilted (about 5 min).
Add ginger, tomato (sauce), and chilies or red pepper, and continuecooking for an additional 5 min. Add salt and water. Reduce heat tomed-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 whileit is cooking to prevent burning. Fold in coriander leaves, check for salt, and serve.

 

Pantry Lore

This week we have the Keepsake apple variety from Champlain Orchards. This week Champlain recommended this variety because of its "firmness, beauty, and deliciousness." The Keepsake has a crisp, juicy, light yellow flesh with a melon-like aroma. It's great for fresh eating or baking. It's a cross between a Malinda and Northern Spy -- and a "parent" to the Honeycrisp.
The cheese this week is from West River Creamery, which is located at Middletown Farm in Londonderry (waaay down south). Middletown Farm has been operating since 1945. The Farmhouse Jack cheese is made from Jersey cow milk, cows who are pastured from May through November. This is a carefully hand-made cheese, delightful on a grilled cheese! Or perfect for that school lunch.
And, two items from our farm-kitchen! We make the Chimichurri using our own organic, farm-grown parsley and cilantro. This is an Argentinean condiment that goes great with roasted veggies or steak. I love to spice up my roasted root mix with some chimi. Get creative! The Zesty Dill Freezer Pickles are a favorite - sweet, tangy, crunchy, and all around yummy! Enjoy straight from the container or throw them on a charcuterie board or sandwich. For both these freezer items, use within 1 week if allowed to thaw, otherwise keep frozen.

Wednesday, January 24, 2018

Good Eats Weekly Newsletter - January 24, 2018

Announcements!

The frozen vegetables are OUT OF THE BAG. Please remember to take your frozen squash out of the cooler. This will not be inside your bag! Sorry, we cannot send replacements if you forget to take your frozen veggies. Please check the checklist each time you pickup.
And, after this week, there are only 2 MORE deliveries left in the Fall/ Winter Season! Please sign up for the Spring Share today! Signing up in advance helps us best plan out where and when to deliver as well as how much we need to plant of different veggie varieties. Sign up today - the Spring Share starts February 14!
Last week I walked into the "head house," excited after seeing a coyote run across the road near a field of our abandoned Brussels sprouts being snacked on by a herd of deer, and came across Tobin, our "greenhouse guy," busy grafting tomatoes. He was doing a trial with two varieties, one that has a strong, disease resistant root and the other that produces large beefsteak type tomatoes - beautiful fruit. The trial is to see how this combination of tomato plants will grow, and on a large scale. We have seeds going of our first varieties and as soon as it gets a little warmer for a little longer, we'll start planting in the greenhouses for our summer crops like tomatoes.
~ Taylar
 
Have you signed up for your SPRING CSA?
See what's growing with us! Planting is underway for the upcoming spring and summer seasons. We're signing up for our Spring CSA, starting February 14!
Some new changes to our delivery schedule this Spring!
Going out of town?
Need to skip a delivery? We can donate your share to the food shelf, send it the next week, or credit your account for a future share. Please notify us by Monday, 8 am, at the latest for any changes to that week's delivery.

This week in your share:

Everyday Large

Spinach, Garlic, Valentine Radish, Red Beets, Parsnips, Sweet Potatoes
OUT OF THE BAG
Frozen Squash Puree

Everyday Standard

Spinach, Garlic, Turnips, Yellow Onions, Sweet Potatoes
OUT OF THE BAG
Frozen Squash Puree

Fancy

Spinach, Parsley, Green Cabbage, Red Beets, Sunchokes, Yellow Onions, Sweet Potatoes
OUT OF THE BAG
Frozen Squash Puree

Pete's Pantry

Slowfire Bakery Bread, Cellars at Jasper Hill Cabot Clothbound, and Eggs from Besteyfield Farm or Axel's Eggs
Find more recipes on our blog and website.
Spinach: This week's salad greens are shoots! Shoots are like sprouts, except that they are grown in soil. This week you'll see sunflower and radish shoots. These little plants are packed with nutrients beneficial enzymes, and antioxidants. Shoots tossed into any salad, sandwich, or slaw are delicious!
Frozen Squash: The frozen squash puree is OUT OF THE BAG. You'll find it in a cooler at your site. This is 1 quart of yummy squash goodness. Each fall, we partner with High Mowing Seeds to bring you our squash puree. High Mowing tests different squash varieties each summer to determine which seeds they should save. What's left is a ton of beautiful butternut squash with seeds to extract. So, they bring a big grinder to our farm along with tractor trailer loads of squash. The seeds are removed and the flesh broken apart. Then it's processed at our farm and cooked down into this puree that is then frozen. This way, you can enjoy squash all season long. It's great for throwing into sauces (check out the macaroni and cheese recipe below), serving as a side dish, or baking into a pie or bread.
Turnips: You're receiving either goldball turnips or Gilfeather turnips. Goldballs are yellow turnips that tend to have a long tail rather than a round shape. They are creamy yellow on the inside. Gilfeathers (the VT state vegetable) are white with a V shaped root end. Funny story about the turnips... last year, unbeknownst to us, the seed company where we purchased the turnip seed had mixed up the turnip varieties. This wasn't realized until too late... when the turnips were already well on their way to growing! So now, we're finding bins of turnips that are mixed goldball and Gilfeather varieties from the last harvest. We never really know how much we have until we sort through and wash a large bin of turnips! Store in a plastic bag in your crisper drawer indefinitely. They are great boiled and mashed with butter and caramelized onions, or eaten raw such as in the couscous recipe below. Peel before eating. Any blemishes can be peeled or cut off.
Sunchokes: Also known as Jerusalem artichokes. You might know of this plant as a beautiful yellow flower on tall stalks that blooms in summer. The tubrous roots, which appear in your shares, are also edible. Eath with or without the skin and prepare as you would potatoes: roast, saute, bake, boil, or steam. They can be stored for a few weeks in your fridge. The red spots are normal - it's oxidization caused by the flesh meeting the air.

Featured Recipes

Creamy, light butternut squash macaroni and cheese
I found this one in our archives and the description read: “This recipe was a hit with the kids.” Who are we kidding? Macaroni and cheese is great at any age! I love it anytime and with any kind of veggie variety!
3 cups cubed peeled butternut squash OR 1- 2 pound package of squash puree
1 1/4 cups chicken or broth
1 1/2 cups milk
2 garlic cloves, peeled
2 tablespoons plain yogurt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) shredded Gruyère cheese (note: I never have cheese this fancy... use your favorite kind of melting cheese, like colby, mozzarella, or most cheddars)
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi, elbows, or rotini
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley
Preheat oven to 375°.
Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Place the hot squash mixture in a blender. Add salt, pepper, and yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Butternut Squash Ginger Carrot Soup
1 butternut squash or 1 package of frozen squash puree
6 carrots
4 cloves garlic
1 thumb size piece (or larger) of fresh ginger
1 onion
1 qt stock (veg or chicken)
water
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.
Pan-Fried Jerusalem Artichokes in Sage Butter
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes,* scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
Turnip and Potato Patties Recipe
Here's a great recipe for turnips that may turn you into a turnip lover! Recipe from Gourmet Magazine.

1/2 pound turnips, peeled and cut into 1/4 inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2 inch cubes (about 1 cup)
2 1/2 tbsp thinly sliced scallion greens
1 egg, beaten lightly
 1/4 cup flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper

In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15-17 minutes, until they are tender, and drain. In a bowl, mash them with a fork and stir in the scallions, egg, flour, and salt and pepper to taste.

Coat the bottom of a large, heavy bottomed skilled with about 1/4 inch oil. Heat the pan on medium-high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4 cup mounds of the batter into the pan, flattening them into 1/2 inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

Kitchen Sink Cous-Cous Salad
This is an easy salad to put together using any vegetables in your fridge. This could also be made with quinoa.
Cous-Cous or quinoa
Beets
Turnips
Radishes
Herbs
Drizzle of Olive Oil
1 Lemon
Cook cous-cous or quinoa according to package directions, let cool. Finely chop or slice vegetables in your fridge, such as beets, radishes, turnips. Finely chop herbs. Mix cous-cous, vegetables, and herbs. Sprinkle with salt and pepper to your liking. Drizzle with olive oil to hold salad together. Squeeze the juice from one lemon and refrigerate.  
 

Pantry Lore

This week we have a completely different style of cheese from last week, Cabot Clothbound, from the Cellars at Jasper Hill. Clothbound is a slightly aged cheddar cheese made in collaboration with the Cabot Creamery. Milk is sourced from one of the Cabot Cooperative's farm families, the Kemptons, in Peacham. The cheese is made in Cabot and then aged at the Cellars in Greensboro. Yum!
A beautiful loaf of bread from Slowfire Bakery in Jeffersonville. This is an heirloom wheat blend: a country sourdough bread with a fermentation slightly favoring the mellower flavor of wild yeasts over bacteria. The variation on the fermentation allows the earthy spiciness of Red Fife, Emmer, and Buckwheat flours to predominate. 
This week we welcome eggs from two producers, Axel's Eggs (in Greensboro) and a new producer, Besteyfield Farm in Hinesburg. Owned by Ben Butterfield, Besteyfield now has 2,600 laying hens! Ben describes his product as "pasture raised eggs from rather contented hens." Like these eggs? Let me know!