When you arrive at your site, please look at the Weekly Names Checklist. Find your name then read across the row to see what you should take. If you signed up for a veggie share, the sheet will tell you which color bag we sent for you. This week it will also tell you to take a bag of tomatoes -- they will be left in a brown paper bag at your site - "out of bag". We do this so they won't get crushed inside the bags with other veggies.
The next column will tell you if there are any pantry items you should take. If you signed up for Pete's Pantry or a Localvore Share, you'll see items listed here for you. Then there is a column for Egg/ Bread/ Cheese shares. If you signed up for one of those add-ons, you'll see what item we sent for you. (Look for these items at your site, with a sticker with your name!) The last column tells you if there are any "Special" items to look for. This could be a bulk order or a replacement item or a special "thank you".
The first Meat Share delivery will be the week of July 4.
Once you've found your name and all your items, please cross your name off the list.Our site hosts send us a report at the end of the share pick-up so if you cross your name off, this helps us solve any mysteries at the end of the day.
If anything is missing or you don't see an item that you think should be there, please send me an email. We ask that you do not take anything if there is uncertainty. We don't send extra items to sites.
Mistakes happen. I want to make sure you get your food, so if you ever have any problems, please email me! Email is the best way to reach me.
Around the Farm
One of the things that sets Pete's Greens aside from some other CSAs is that we grow year-round, and almost everything that goes into our veggie CSA shares is grown on our farm. Our farm is located in northern Vermont, which can add a little extra complexity to the growing season, but that's what we love!
Throughout this share season, you'll have some early season crops, like rhubarb, peas, and pearl onions; and you'll have things that grow at the height of the summer, like peppers and eggplant; and then you'll have some late season crops, like cauliflower, winter squash, and cabbage. We try to extend our seasons as long as possible, growing what we can early and late into other seasons. We've gotten pretty good at it, but still we are limited. If we have any issues with crops, like last fall with the Brussels sprouts when we lost them to aphids, I'll let our members know. Still, we can't grow Brussels sprouts in April!
But we promise to grow as wide a diversity of veggies as possible to share with our members. Throughout the next 16 weeks, I hope to provide you with familiar veggies plus some of our favorites and maybe even some new varieties you and your family will enjoy!
We have room in our Summer CSA so if you have a neighbor or co-worker who might enjoy our fresh veggies, let them know it's not too late to join!
Yesterday we had a special visitor to the farm - guess she was also looking for some fresh veggies and a warm place! This snapping turtle has been living at the farm for years, but this is the first year she decided to find a spot in our parking lot. She wasn't there this morning so hopefully she's in a less traveled area to safely lay her eggs!
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.
Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our blog and website.
Spinach: Freshly harvested, field grown spinach! For raw salads or for cooking. Enjoy with some sliced strawberries for a fancy salad. Keep the greens cold once you get home; if they warm up, they'll start to deteriorate. Purple, Yellow, and Orange share members will find basil either inside their spinach bag or bagged separately.
Tomatoes: ALL Share members receive a bag of tomatoes! These are red, pink, and heirloom tomatoes. Store tomatoes at room temperature.
Strawberries: We grew these summer favorites here on the farm, and I'm stoked to have them this week! There are a few main guidelines about keeping strawberries looking and tasting their best at home: keep them in the fridge unless you intend to use them within the day; don't wash them and keep the stems on until you're ready to use them; remove any that start to look sad to keep the rest of the bunch happy. I doubt you'll need these storage tips though, as you might just want to eat them right away!
Red Kale: Red curly kale is very similar to its cousin green curly kale, but it's red! This kale is great pan cooked to bring out its flavor or try making kale chips! 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.
Zucchini: This time of year, tender zukes are a treat. Store unwashed in the crisper. Use in a few days. Try grating them, and saute lightly in butter. Or eat them raw in salads. It has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs. The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam. Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as lightly cooked in hot salads, as in Thai or Vietnamese recipes.
Pearl Onions: These are small onions but have a mild, sweet flavor. It's so nice to have fresh onions. Use them wherever you need onions, and don't forget about the tops. You can chop the tops as far up each onion as you want to. The flavor will be zestiest at bottom and mellows as you go up.They have a real zing and are quite a treat in salads and on sandwiches or pickled.
Bunched Beets: These bunched beets are starting to pop up! Fresh, tender beets this week, coming at you with their tender green tops still intact! These bunched beets were freshly harvested and have their tops on. You can eat beet greens as well as the roots. The tops are great in salads or sauteed. Beets are great this time of year grilled in a foil pouch with other veggies, or shaved thinly over salads. It's best to separate the greens and store beets and greens individually wrapped in plastic.
Tomato, Cucumbers, Sweet Onion Salad
Try adding feta or goat cheese if you have it. It's like eating dessert. Good balsamic is an important pantry ingredient. I have a couple that are just fantastic and I save them for recipes where their flavor makes a dish special, and I save the lesser grades for cooking with.
2 Tomatoes chopped
1 Cucumber, peeled, seeded and chopped
1-2 sweet onions peeled and sliced thinly
a small handful of basil leaves
drizzle of olive oil
drizzle of good balsamic vinegar
1 tsp toasted sesame oil
1 TB honey
1 TB soy sauce
1 TB rice vinegar
2 cucumbers, peeled, cut in half, scoop seeds out, then thinly sliced
Toss together. Best after a few hours and still excellent the second day
Tomato Salad with Goat Cheese and Basil
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh basil
3-4 medium tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds)
1/3 cup small basil leaves
1.5 ounces goat cheese, crumbled (about 1/3 cup)
Combine first 5 ingredients in a large bowl, stirring with a whisk. Add chopped basil and tomato wedges; toss to coat. Cover and let stand for 1 hour, tossing occasionally. Top with basil leaves and goat cheese.
Makes a delicious addition to morning yogurt or oatmeal, can be used as the fruit in a quick cobbler, or on ice cream with ginger snaps! In lieu of the ginger, you can opt for a vanilla bean, split lengthwise.
1/2 cup water
3/4 cup sweet apple cider
3 slices fresh ginger, unpeeled
1/4 cup sugar
1/3 cup honey
1 lb rhubarb, trimmed and cut into 3-inch batons, about 1/2 -inch wide
1/2 pound strawberries, hulled and quartered
optional: 1 teaspoon kirsch, or another eau-de-vie
In a large, nonreactive saucepan, heat the water, cider, ginger, sugar, and honey (use less if you want a more tart compote)
When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it's just softened, which may take as little as 5 minutes, depending on the rhubarb. Remove from heat and add the strawberries and the eau-de-vie, if using. When cool, pluck out the ginger slices. Serve warm or store in a jar in your fridge.
Here's a Caesar salad dressing from Amy, which she's used for years, modified from the 1975 edition of the Joy of Cooking.
Caesar Salad Dressing
Makes 1 cup dressing or enough to dress a couple large heads of romaine.
Put the following into a blender:
4 cloves garlic
1/2 tsp salt
2 tsp lemon juice
1 tsp Worcestershire
2-4 anchovy filets (I never have these and instead add 1 scant tsp anchovy sauce or 7-10 kalamata olives)
2 eggs (you can add these raw, but I cook boil my whole eggs for 2 mins and then spoon the lightly cooked egg into the blender)
Blend the above as well as possible, then with blender on low, add in a slow, steady stream:
1/2 cup extra-virgin olive oil
Add to your liking:
more lemon juice
Head of Romaine Lettuce
Caesar salad dressing
Chop a head of romaine lettuce, rinse, and salad spin, or put in a colander to dry. (If you don't have a salad spinner and want dry lettuce quickly, you can use the towel spin method which is a good show if you have kids. Just put the washed salad greens onto a clean towel, pull together the corners and then spin in a circle and the water will fly out of the greens into a towel and often do a good job spraying the kitchen too.) Transfer greens to a bowl, add dressing, and toss to coat lettuce well. Add parm and toss again. Plate the salads and top dress with croutons and grated parm to your liking.
Mary's Granola is made by Mary Jane McKenzie in Greensboro. A budding entrepreneur, Mary spent her weekend and first days of summer vacation whipping up this yummy, low-fat granola. She came up this recipe to be healthy, delicious, and ready for everyday eating. It's made with organic rolled oats from Quebec, organic sesame seeds, organic sunflower seeds, organic shredded coconut, cinnamon, vegetable oil, and honey from her family's bees.
Berries are here! Yesterday morning Pete came in and said "I have some strawberries," much to my surprise! We have pints of our Pete's Greens organic strawberries for you, the first of the season. You can eat them fresh, sliced with your yogurt, or baked into a multitude of sweet treats.
Butterworks Farm in Westfield has been raising Jersey cows for decades as one of the state's earliest pioneering organic farms. This cream-top yogurt is rich, healthy, and flavorful, primarily due to the amazing growing and feeding practices used by the Lazor family. These cows are grass fed and pasture-raised. Please choose one quart.
Next door to Butterworks Farm, Laini Fondillier raises goats, cows, and chickens at her Lazy Lady Farm. For 30 years, Laini has been making artisanal, small batch cheeses. Like the Lazor family, Laini uses organic practices and is powered by renewable energy. Her Sweet Emotions cheese is made with a mix of goat and cow milks, and is a "bloomy rinded cheese with a soft and sometimes gooey texture." Yum!