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
Frozen Broccoli

Everyday Standard

Salad Mix, Red Beets, Kohlrabi, Rainbow Carrots, Parsnips, Yellow Onions
Frozen Broccoli


Salad Mix, Rutabaga, Gilfeather Turnips, Mixed Carrots, Celeriac, Garlic, Yellow Onions
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)
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.


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