Wednesday, November 28, 2018

Good Eats Weekly Newsletter - November 28, 2018


In Your Share This Week:

FANCY/ LOCALVORE (PURPLE)

Green kabocha squash, Green Cabbage, Red Beets, Carrots, Sweet Salad Turnips, Tatsoi, Gold Potatoes, Garlic, Greens
OUT OF THE BAG
Brussels Sprouts

EVERYDAY STANDARD (YELLOW)

Acorn Squash, Onions, Beets, Carrots, Kale, Tatsoi, Greens, and
OUT OF THE BAG
Brussels Sprouts

LEAN & GREEN (GREEN)

Greens, Chard, Sweet Salad Turnips, Green Cabbage, and
OUT OF THE BAG
Brussels Sprouts

Pantry/ Localvore Items

Red Hen Bakery Polenta Bread: This polentabread has just a few ingredients: water, organic, unbleached wheat flour (Grown in Quebec), Geechee Boy polenta (milled from heirloom corn), organic Vermont honey, salt, bakers yeast. I love the texture and taste of this bread!
Sweet Rowen Farmstead Cheddar: This week we have Mild Cheddar from Paul over at Sweet Rowen, down the road about 15 minutes from us. This cheddar is made from milk he cultivates from a small herd of heritage lineback cows. Great for sandwiches or snacking! It melts well; this is a great time of year for grilled cheeses and tomato soup!
Champlain Orchards Pears: A nice treat this time of year! These are an Asian variety.

CHEESE SHARE

Cellars at Jasper Hill Hinman Settler: All I can really say about this cheese is WHOA. If you love Bayley Hazen Blue, then I think you'll love this cheese, too! This is Bayley, made with sheep's milk from Neil & Kristin Urie of Bonnieview Farm. It's so delicious and is a nice accompaniment to your cheese board.

Around the Farm

Back to normal-ish around the farm. We hope everyone enjoyed their Thanksgiving holiday! Our winter crew is back and we are getting snowed in. We're full-on in roots right now and our greenhouses/ tunnels are holding steady under all this snow. The winter greens are growing strong. While we generally don't heat the ambient air temperature, we have radiant heating to keep the soil warm and we cover the beds to hold in the heat. We love when it's sunny so plants can grow strong. Too little sunlight and the plants can't grow.
I have to take this opportunity to apologize to everyone for the messy delivery last week. It was very challenging for us and seemed to snowball (pun intended). I'll be excited to share with you our new system that I think will streamline our CSA, but we're still a couple of weeks out before I can share that with you! We do appreciate your membership.
Tomorrow is predicted to be pretty snowy - please check your email for delivery updates if the snow provides unsafe driving conditions for our trucks.
~ Taylar
 

Storage Tips and Recipes

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.
Mesclun: A hearty, colorful blend of red lettuce, spinach, claytonia, mizuna, red and green sorrel, and baby chard. Wash greens before eating and use within a week.
Brussels Sprouts: Brussels sprouts stalks for all shares this week! Brussels sprouts can get a bad rap from those who have eaten overcooked versions that their parents may have boiled to oblivion. Try sauteing, or better yet, roasting them to bring out their inherent sweetness. Brussels sprouts should be stored in a closed plastic bag in the crisper drawer.
Squash: Baby green kabochas for the purple bags and acorns for the yellow bags. These small kabochas are nice for roasting as they are, scooping out the insides first and giving them a nice douse of fat (olive or coconut oil or butter) inside to make the flesh juicy and flavorful. Acorn squash are excellent baked or roasted, steamed or stuffed with rice, meat, or vegetable mixtures. It's a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
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.

Recipes

Chilled Sesame-Ginger Tatsoi
From the New York Times November 1995. You can use both the pac choi and the tastoi in this recipe. The cooking time for the pac choi will be a bit longer, and pac choi stems a bit longer still (still no more than 2 mins).
1.5 lb Tatsoi; washed and dried
Salt to taste
1/3 tamari
2 TB sesame oil
1 TB ginger
1 TB sugar
½ c white vinegar
4 dashes Tabasco
Black Pepper to taste
¼ c sesame seeds
Bring a large pot of salted water to a rolling boil. Add the tatsoi, blanch for I minute, drain, immediately plunge into ice water to stop the cooking process, and drain again.
In a small bowl, combine the soy sauce, sesame oil, ginger, sugar, vinegar and Tabasco. Mix well, and season to taste with salt and pepper.
In a large bowl, combine the tatsoi and dressing, and mix well Refrigerate until well chilled, gar nish with sesame seeds and serve.
Squash & Coconut Curry
Serves 4-6
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 medium (roughly 2 1/2 pound) butternut squash (or other squash)
3 tablespoons cooking oil, such as grapeseed or peanut oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2-inch knob fresh ginger, peeled and minced
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 teaspoon turmeric
1/2 teaspoon cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 Balinese Long Pepper (optional)
1 tablespoon tamarind paste
1 14-ounce can coconut milk
1 cup water
1 teaspoon salt or to taste
Cilantro, for garnish
Cooked rice, to serve
In a small, dry skillet over medium heat, toast the coriander, cumin, and fennel seeds. Once cool, grind the toasted spices in a spice grinder or with a mortar and pestle.
Meanwhile, peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.
Warm the oil in a large Dutch oven over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent. Add the chile, turmeric, cayenne (if using), small dried red chiles (if using), Balinese Long Pepper (if using), and the ground toasted spices. Stir to release fragrance, cooking for 2-3 minutes.
Add the squash, tamarind paste, coconut milk, water, and salt. Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry.
Garnish each plate with sprigs of cilantro and serve with cooked rice.
Kale salad with Asian Pears and ginger sesame dressing
This is the perfect fall salad. It's warm and crunchy and so fresh! Feel free to add any additional veggies to this (shredded carrots and beets would be great, as would matchstick slices of kohlrabi) or keep as is.
1 bunch kale
1-2 medium Asian pears, cored and cut into slices
1/4 cup cup pecans, rough chopped
coconut oil
Salt and fresh cracked pepper
Use coconut oil to lightly coat a saute pan. Cook kale in batches over medium low heat until bright green and slightly soft. Give it a good massage before cooking. This makes it less tough to chew.
Pile kale onto a large serving plate, top with sliced pears and pecans. Dress to your preference. Sprinkle with salt and fresh cracked pepper.Serve immediately!
Maply Acorn Squash
1-2 acorn squash, halved crosswise and the seeds and strings discarded
1-2 TBS unsalted butter, softened
1/4 cup pure maple syrup
Dash teaspoon ground allspice, or to taste
1-2 tablespoons dried currants
Spread the cavity of each squash half with about 1/2 teaspoon of the butter, sprinkle the halves with salt and pepper to taste, and arrange them, cut sides down, in a large baking pan. Add enough water to reach about 1/4 inch up the sides of the squash halves and bake the squash in the middle of a preheated 400°F. oven for 30 minutes. While the squash is baking, in a small saucepan combine the remaining butter, the maple syrup, the allspice, the currants, and a pinch of salt and heat the mixture over moderately low heat, stirring, until the butter is melted and the currants are plumped. Remove the squash from the oven, turn it cut sides up, and brush it generously with some of the maple mixture. Return the squash to the oven and bake it, brushing it with the maple mixture occasionally and adding more water to the pan as necessary to keep the bottom covered, for 20 to 30 minutes more, or until it is very tender. Season the squash with salt and pepper.
Kale and Brussels Sprout Salad
1 pound Brussels sprouts
1 large bunch kale, stems removed (about 5 cups)
1/2 cup dried cranberries
2/3 cup grated parmesan
1/2 cup sliced almonds (you'll toast them)
For the dressing:
2 tablespoons olive oil
2 cloves garlic
2 teaspoons dijon mustard
2 lemons, zested and juiced
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper
Wash both Brussels sprouts and kale. Trim the sprouts and cut them in half lengthwise then slice the sprouts to give you fine ribbons. For the kale, discard stems and finely chop kale. Add both the sprouts and kale to a large bowl, then make the vinaigrette.
To make the vinaigrette: combine olive oil, garlic, vinegar, dijon mustard, lemon juice and salt and pepper in a medium bowl, whisking to combine. Add to salad mixture and massage the vinaigrette into the kale for two minutes. This will help to make the kale less bitter and soak in the flavors. Add in cranberries, tossing again to combine. Cover salad and place salad in refrigerator at least an hour and up to overnight. This helps the flavors soak in and breaks down the kale.
While salad is marinating or before serving, preheat oven to 350 degrees F. Add sliced or chopped almonds to a baking sheet and place in oven for 10-12 minutes until slightly golden and toasted, flipping almonds once halfway through.
Once ready to serve, add toasted almonds and parmesan to salad; toss to combine then serve in salad bowls. Garnish with more parm or almonds if desired. Serves 6.

Need to Skip a Week?

You can donate your share to the food shelf, receive a second share the following week, or receive a credit on your account. We ask for one week's notice.
Sorry, no changes to the week's delivery after 8 am on Monday of that week.

Delivery Reminders!

This season is 17 deliveries over 18 weeks. Each year, we all take off 1 week in December to recharge. There will be NO DELIVERY the week of December 24.
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Questions? Contact Taylar, goodeats@petesgreens.com

Tuesday, November 20, 2018

Good Eats Weekly Newsletter - November 20, 2018

Remember... THIS week pick up shares ONE DAY EARLY...

Around the Farm

Happy Thanksgiving from all of us at Pete's Greens!
Reminder: this week is Thanksgiving so we'll be delivering Wednesday shares on TUESDAY, NOV 20 and Thursday shares on WEDNESDAY, NOV 21.
~ Taylar

In Your Share This Week:

FANCY/ LOCALVORE (PURPLE)

Romaine, Chard, Celery, Parsley, Sweet Potatoes, Onions, Butternut Squash, and
OUT OF THE BAG
Brussels Sprouts

EVERYDAY STANDARD (YELLOW)

Greens, Celery, Parsley, Garlic, Gold Potatoes, Yellow Onions, Butternut Squash, and
OUT OF THE BAG
Brussels Sprouts

LEAN & GREEN (GREEN)

Greens, Pac Choi, Chard, Sweet Potatoes, Delicata Squash, and
OUT OF THE BAG
Brussels Sprouts
Celery

Pantry/ Localvore Items

Vermont Cranberry Company: This week we top off your Thanksgiving needs! Fresh, local cranberries from Cranberry Bob Lesnikoski of Fairfax.  Even though it's a native fruit of Vermont, it's actually not that easy to find local VT cranberries. With cranberries, size does matter so at VT Cran Co, the 30,000 pound harvest is meticulously sorted with only the biggest and best offered up locally for sale. These cranberries are meatier and pack more flavor than their southern Cape Cod counterparts. Bob's claim to fame is the "bounce". As he explains a bouncy cranberry is the best cranberry. With that said we hope you enjoy these bouncy berries over Thanksgiving. If you do not wish to use your berries for T-day you may store your berries in the fridge for up to 2-3 weeks or in the freezer for longer term storage. Cranberry sauce is super easy to make, see the recipe section for a how to. Or follow Bob's recipe right on the box.

CHEESE SHARE

Lazy Lady Farm cheese! This week we have Sweet Clover or Thin Red line, a goats cheese with a layer of paprika. The Sweet Clover is a blend of goat and sheep's milk cheese (also from Bonnieview Farm sheep!)

Pantry, continued

Cellars at Jasper Hill Hinman Settler: All I can really say about this cheese is WHOA. If you love Bayley Hazen Blue, then I think you'll love this cheese, too! This is Bayley, made with sheep's milk from Neil & Kristin Urie of Bonnieview Farm. It's so delicious and is a nice accompaniment to your cheese board.
Eggs: We typically send out eggs two weeks in a row around this time because we know folks do a lot of baking this time of year, and with company coming (or going), eggs are an easy crowd-pleaser.
Organic Lemon Fair Pastry Flour from Gleason Grains for your baking needs!
 

Storage Tips and Recipes

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.
Mesclun: A hearty, colorful blend of red lettuce, spinach, claytonia, mizuna, red and green sorrel, and baby chard. Wash greens before eating and use within a week.
Brussels Sprouts: Brussels sprouts stalks for all shares this week! At the farm, we refer to them as "Russell sprouts" in honor of our favorite farm baby, Russell Perkins. You can store the whole stem in your fridge, or have your kids help snap off the sprouts before storage. There may be some harmless brown spots on the sprouts; these parts can still be eaten. If you don't like the look, roasting is a great camoflauge.
Butternut Squash: Such a versatile squash; great roasted, in soups, or pureed as a substitute for tomato sauce in pasta dishes. Sweet enough to use in pumpkin pie! Store at about 50 degrees for up to a month.
Sweet Potatoes: These sweet potatoes are from Juniper Hill Farm, a diversified organic farm. They really excel at growing sweet potatoes whereas we have failed many times over the years. Sweet potatoes are great for roasting (sliced or whole) in a 400 degree oven until they are soft enough to be pierced by a fork. Store in a dark, dry, cool place (but not in your fridge- it's too cold), and they can store for a week or two.
Celery: Wrap unwashed celery tightly in a plastic bag and store in the coldest part of your refrigerator. To maintain really crisp celery, store as you would basil or parsley. That is, place it upright in a glass of water in your fridge and cover loosely with a plastic bag. Green shares - please take your celery as an "out of bag" item!
Parsley: Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli and in the Argentinian chimichurri sauce (recipe below). Parsley is one of those vegetables with huge nutritional benefits, even when using just a couple tablespoons of the minced green. The vitamin content is very high (particularly vitas A, C, K, and folic acid). And what's more, the activity of parsley's volatile oils qualifies it as a "chemoprotective" food, a food that can help neutralize particular types of carcinogens.

Recipes

Brussels Sprouts and Chestnuts in Brown Butter Sauce
Here's a Brussels recipe that might be a nice side to your Thanksgiving meal! This one is from the Smitten Kitchen, but is originally from a New York Times recipe.
Serves 8
Salt
2 pounds brussels sprouts, trimmed and halved
4 tablespoons unsalted butter
1/2 cup very thinly sliced shallots
3 tablespoons flour
2 1/2 cups hot chicken stock
2 tablespoons lemon juice
Ground black pepper
1/4 teaspoon nutmeg
1 cup roasted, peeled chestnuts, halved if large.
1. Bring 4 cups salted water to a boil, add brussels sprouts and cook 10 minutes. Drain and refresh under cold water. Drain again.
2. Meanwhile, melt butter in a 3-quart saucepan. Add shallots and cook over medium heat, stirring, until light brown. Pour contents of pan through a fine strainer into a dish, pressing to remove as much butter as possible from shallots. Place shallots on paper towel to drain. Return butter to saucepan.
3. If serving immediately, preheat oven to 400 degrees. Place saucepan over medium heat and cook until butter has a nutty aroma and is turning brown. Whisk in flour and cook until mixture is light brown. Whisk in stock and cook until sauce has thickened. Add lemon juice, salt and pepper to taste, and nutmeg. Add chestnuts and brussels sprouts, folding ingredients together.
4. Transfer to an 8-cup baking dish. Scatter shallots on top. Bake about 15 minutes. Serve.
Mashed Sweet Potatoes
This is Martha Stewart's recipe, the all-around crowd-pleaser. There will not be any leftovers.
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar (or maple sugar)
Coarse salt and ground pepper
Boil sweet potatoes until tender, about 10 minutes. Drain, and return to saucepan. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
Cranberry Sauce
This is a tried and true, simple cranberry sauce recipe. I make this sauce every year or so and can lots of it so I can pull out a jar whenever needed. It will also freeze great and keeps in the fridge for a long time too. If you want to get a little more fancy add some apple pieces and raisins or spice it up with cloves, allspice and ginger.
3 cups cranberries
1.5 cups water
1 to 1.5 cups sugar
Boil sugar and water together 5 minutes; add cranberries and boil without stirring (5 minutes) until all skins pop open. Remove from heat when popping stops and allow the sauce to cool.

Need to Skip a Week?

You can donate your share to the food shelf, receive a second share the following week, or receive a credit on your account. We ask for one week's notice.
Sorry, no changes to the week's delivery after 8 am on Monday of that week.

Delivery Reminders!

This season is 17 deliveries over 18 weeks. Each year, we all take off 1 week in December to recharge. There will be NO DELIVERY the week of December 24.
The week of Thanksgiving, November 22, we will deliver ALL SHARES one day early. Wednesday sites will receive shares on TUESDAY and Thursday sites will receive shares on WEDNESDAY.
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Questions? Contact Taylar, goodeats@petesgreens.com