Good Eats Weekly Newsletter - September 19, 2018

ONLY TWO MORE DELIVERIES LEFT IN THIS SHARE SEASON!
SIGN UP TODAY TO KEEP YOUR WEEKLY DELIVERIES COMING!


This week in your share:

Everyday Large (Orange bags)

Spinach, Napa Cabbage, Kohlrabi, Chioggia Beets, Broccoli, Sweet Peppers, Poblano Peppers, Garlic, Yellow Onions, Potatoes,
OUT OF THE BAG
1 Bag of Tomatoes


Everyday Standard (Yellow bags)

Spinach, Cauliflower, Broccoli, Carmen Peppers, Orange Carrots,
OUT OF THE BAG
1 Bag of Tomatoes




Fancy/ Localvore

(Purple bags)

Spinach, Tomatillos, Eggplant, Lettuce, Fennel, Chioggia Beets, Garlic, Shishito Peppers, Potatoes,
OUT OF THE BAG
1 Bag of Tomatoes


Lean & Green

(Green bags)

Spinach, Napa cabbage, Chard, Radishes,
OUT OF THE BAG
1 Pint Lunchbox Peppers




Bread Share

Slowfire Bakery

Pete's Pantry

Butterworks Farm Yogurt, Champlain Orchards Pears, Slowfire Bakery bread

Cheese Share

Lazy Lady Farm
Geebus

Around the Farm

Busy, busy fall. Hundreds of acres of winter rye cover crop are being prepped and seeded and potato harvest starts tomorrow. It looks like a nice fat crop. We're wrapping up a bit of haying and generally are way too spoiled by the prolonged dry weather we've enjoyed all summer. Many wells in the area are dry but there has been enough moisture for good crop growth and it sure is convenient to hardly ever be rained out. Our 25 acre storage carrot crop is looking great, I have high hopes that it will come through with bigger and sweeter yields than ever. I've been looking into specialized equipment that will remove all the rocks from ag soils down to 8 inches deep. We have lots of rocky land that damages equipment and makes it hard to keep crops cleanly weeded. This would be an initially expensive, but likely very cheap in the long run, leap into clearing all our land of stones.
The field crew is tired, we're doing our best to find partial days of rest here and there but there is so much to get done.
~ Pete
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.
The Fall/ Winter Share starts in just TWO WEEKS! Sign up today for your share of our harvest! Fall is always our most popular share season. You get the tail end of our summer harvest plus all the fall favorites like squash, cauliflower, Brussels sprouts, and the start of our root crop harvest. Potatoes are starting to come in, we have storage carrots aplenty, and on deck for harvest are parsnips, sunchokes, turnips, and more. We have greens bunches still coming in, like kale and chard, and we plan for greens every week of the share!
Sign up today so you don't forget!
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:  A booming spinach crop this week led to a 6 am switcharoo to spinach for this week's greens!
Chioggia BeetsAn Italian variety, chioggias have alternating white and pink rings of color on the inside. The outside is lighter and more pinkish than traditional red beets. They are smooth and mild tasting. To prevent chioggias from bleeding their color, roast them whole then slice crosswise to show off the beautiful rings. Roasted this way, they make a stunning addition to a salad. Roast and store cooked chioggia beets separately from your red beets to prevent the chioggias from being dyed red.
Tomatillos:  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.
Carmen Pepper: These sweet peppers (which may be green, red, or multicolored) are a delight! The Carmen is an Italian pepper named for its bull's horn shape ('corno di toro'). These are wonderful roasted. You can freeze them whole or in slices if needed.
Eggplant: You may notice some similarities between last week's share and this week's. That's because this is the last week of our eggplants! We harvested every last one of them...  
Lunchbox Peppers: These "mini" bell peppers might look hot but they're actually quite mild! Lunchbox refers to the assortment of colors - yellow, orange, and red - that you might get. All are sweet. Try stuffing them, making a relish, or adding some pizzazz to whatever dish you're making!

Featured Recipes

Roasted Eggplant and Mushrooms with Dill Sauce
1 lb mushrooms (depending on size; portobella, crimini, or oyster are best)
1 lb eggplant, skin removed, cubed
1/4 c. butter
2 garlic cloves, minced
1/2 c. heavy whipping cream
1/2 c. broth (vegetable or meat)
1/4 c. white wine
1/4 c. freshly chopped dill
1/4 - 1/2 tsp cayenne pepper
Salt & pepper
Directions
Preheat oven to 425F.    
In a large cast iron skillet, melt butter over medium-high heat. Add the mushrooms and cook for about 5 minutes. Toss in the eggplant and season with salt and pepper. Cook for a few more minutes. Toss in the garlic and cayenne pepper and cook for about 1 minute.
Move the pan into the oven and cook for 15 minutes. Remove and toss. Cook for another 5 minutes if necessary.
Return pan to stove. Stir in wine and cook until all liquid has almost dissipated. Stir in broth, cream, and dill. Season if necessary. Simmer for about 5 minutes. Remove from heat and serve over your favorite pasta or rice. Garnish with green onions.
Roasted Tomatillo Salsa
1 pint tomatillo (your shares have 1 pound)
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
Half carmen pepper, optional, to taste
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.
Use this salsa with any Mexican dish, enchiladas, tacos, huevos rancheros, beans & rice, etc. Also great with grilled fish, etc.

Quinoa Stuffed Carmen Peppers
1 Tbsp olive oil
1 yellow onion, finely chopped
1 jalapeno, seeded and finely chopped
1 pound ground beef (optional)
1 1/2 c quinoa, prepared (optional)
2 c cheese, 1/2 reserved for top
Carmen peppers, halved and seeded
Sour cream
Cilantro
Scallions
Directions
Preheat oven to 350 degrees. Arrange Carmen peppers in a large casserole dish. Saute onions for 3 - 5 minutes until they soften and turn translucent. Add jalapeno and saute for another 3 0 5 minutes. Remove from heat.
If using ground beef, heat a skillet over medium-high heat and add a tsp of oil. Place ground beef in the pan (sprinkle with any seasoning) and stir frequently, browning and breaking apart all pieces. This should take 7 - 10 minutes.
In large bowl, combine quinoa, beef, and cheese. Stuff peppers with quinoa mix and top with extra cheese. Cover with foil, bake for 35 - 40 minutes. Remove foil for last 10 minutes of baking.
Sprinkle with cilantro and scallions, serve with sour cream and tomatillo salsa.
Braised Fennel and Potatoes
In this dish the potatoes are perked up with fennel. The fennel becomes very tender and lends loads of moisture to the dish. Gourmet February 2006.
1 large fennel bulb with fronds
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
1/4 teaspoon black pepper
1 teaspoon salt
3 tablespoons extra-virgin olive oil
1 lb potatoes
1/2 cup water
Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more.
Italian Cauliflower
This is best when the cauliflower is just tender, not mushy. Put a couple of sausages on the grill and toss a salad. There's dinner. Serves 4.
1 cauliflower, cut into florets
3 TB oil
1 medium onion, diced
3 TB vinegar
1 cup chopped fresh tomatoes
salt & pepper
red pepper flakes
minced Italian flat parsley
Heat oil in a wide deep skillet and saute onion until translucent. Add cauliflower and a couple tablespoons of water. Continue cooking and stirring often. When cauliflower and onion begin to brown a bit, add the vinegar. Cover and cook until vinegar cooks off. Stir in tomatoes, season with salt and pepper, pepper flakes, and parsley. Simmer covered until cauliflower is tender, about 5 to 10 minutes.
 

Pantry Lore 

This week members are receiving yogurt from Butterworks Farm, pears from Champlain Orchards, and bread from Slowfire Bakery. Butterworks, in Westfield, makes the cream top yogurt you're about to dive into. Fully pastuerized, grass fed, organically raised cows! You can taste all the deliciousness in the yogurt.
Champlain Orchards in Shoreham grows fruit "eco-consciously". These pears are the Shinsui variety. This is a green-yellow pear and it both darkens and sweetens as it ripens. They're excellent for pies, if you're a baker!
Eggs are coming for Sebring Rd, Shelburne Vineyard, Charlotte, NRG Systems, Randall St, Metro Rock, and Center Rd. members.
Cheese Share members receive a piece of Sweet Geebus from Lazy Lady Farm! If you ever get the chance to meet Laini Fondillier, the owner/ cheesemaker/ head honcho over at Lazy Lady, please do! She's a real hoot. Laini is now making a goat/ sheep milk blend cheese with sheep milk from Neil Urie, who used to make cheese at Bonnieview Farm. This new one has lemon pepper on top and is ripened for 3 weeks. She said of it, "Gets kind of funky looking in a good way".

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