Good Eats Weekly Newsletter - February 6, 2019

This is the last week of the Fall/ Winter Share! There's still time to sign up for your Spring CSA Share. Don't miss a week of your veggie deliveries!Contact me to get your share set up for next week.

Don't Forget -- It's a Meat Share Week!
(Take your red bag + the "out of bag" salami)

In Your Share This Week:


Shoots, Leeks, Mixed Potatoes, Celeriac, Kohlrabi (see note below), Garlic
Brussels Sprouts
*Due to a bag mix-up, some folks will find ORANGE bags instead of purple at their sites!*


Shoots, Garlic, Yellow Onions, Kohlrabi (see note below), Chioggia Beets, and Mixed Potatoes


Shoots, Carrots, Radicchio, and
Brussels Sprouts

Pantry/ Localvore Items

Red Hen Pizza Crust: Red Hen Baking Co in Middlesex makes this par-baked crust out of organic flour. It's a ready-to-use crust. Top it and bake at 450 degrees for about 5 minutes, then turn your oven to broil for another minute or two until the cheese is golden and bubbly. Freeze the crust if you can't use within a couple of days.
Pete's Greens Sweet Basil Pesto: Made on our farm with our own organic basil! The pesto is frozen so let thaw if you'll use in a few days or pop back into the freezer. Don't worry if the top layer is discolored; that's the oxidization from hitting the air. Just mix it up! The pesto includes cheese, garlic, salt, lemon juice, and sunflower seeds.
Sweet Rowen Farmstead Cheddar: We have three different cheddar cheeses going out. Please pick 1! Sweet Rowen is a small-scale dairy in West Glover, VT. Choose from Hot Cheddar, Herb Cheddar, or Mild Cheddar. All melt well and are an easy crowd-pleasing cheese.

Meat Share

The last meat share of the Fall season! This month you're receiving pork and beef, from VT99 and McKnight Farm (respectively). The beef is a T-Bone steak and sandwich meat. McKnight Farm is based in East Montpelier and raises grassfed cows. Sandwich steak makes a great Philly Cheesesteak!
VT99 raises heritage breed pigs and makes fantastic pork products. You're receving bacon ends (great for cooking, casseroles, soups, and salads), breakfast sausage (make your own patties), and salami. The salami is incredibly special. Last summer, VT99 renovated space at our "wash house" facility, becoming the second USDA approved salami facility in Vermont. They make and cure sausage, salami, and charcuterie right here at the farm in a very secure and clean location.
The salami is European style and slow fermented. It ages longer than most salami and is jam packed with flavor. VT99 is a partnership with the Cellars at Jasper Hill; not only are the pigs raised on whey expelled from the cheesemaking process but the cheese rind cultures (the same ones used on award-winning Cellars cheeses) on the outside of the salami adds to the flavor. Try the rind! You may find it too strong, but if you dare to try it, you may be pleased. The salami will be OUT OF BAG. Please take your salami! It is labeled with your name. The rest of the items are in the red bags packed inside the cooler. Salami should not be frozen as that will kill the deliciousness.

This is the LAST WEEK of the Fall Share!

After today, there are no more deliveries left in this season. Sign up today so you can continue receiving your weekly veggie deliveries. The Spring Share runs February 13 - June 6, 2019.
If you have any credit left on your account, contact Taylar to apply it to your Spring Share.
Can you help us post to Front Porch Forum? We're looking for a few good posters to help us spread the word about our Spring CSA season.

Around the Farm

Here we are, another 17 weeks have flown by! Thanks for joining us this fall and winter. It's been a memorable one, with all the snow and cold so early on. This week is full of some quirks... see the note below about your kohlrabi. If you normally pick up a purple bag, you may need to pick up an ORANGE bag for just this one week. Meat Share members have an out of bag item: a stick of salami!
I hope you'll join us for the Spring share season. We have some great food planned for you and this is sure to be a season of memorable eating and cooking. Look for a survey over the next few days. I appreciate hearing from our members about their experience with the CSA. Your feedback is valuable. Thanks so much joining our CSA!
~ Taylar

Tips from the CSA Member Community

Longtime member David Wahler sent in a pretty simple soup recipe that you may want to adapt! From time to time, David has provided Good Eats members with his tips and tricks for using all of his veggies within a week. This recipe is adaptable and easy depending on what you get in your share! For Meat Share members who go for making bone broth, and if you have some frozen summer tomatoes left, you can really make this a full spectrum CSA soup! I would even throw in a potato or two.
Yesterday I made a soup with the frozen peppers from last weeks shares. It is great and simple — thaw, chop and sauté with a chopped onion and one (or more) garlic clove, 1 to 2 cups of chicken broth and about half a cup of pureed tomato or sauce dried thyme salt and pepper. Simmer with lid on until every thing is well softened. Then blend. The frozen vegetables provide good bases for winter soups.

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.
Radicchio: Green shares see this small, red and white head. This lettuce relative is actually a chicory, which has a bitter punch of flavor. Radicchio makes a great addition to salads for a pop of color and a contrast in flavor. You can also use the leaves as a base for hors d'oeuvres, or sauté them for a side dish. Pairs well with full-flavored cheeses, balsamic vinegar, and honey.
Chioggia Beets: An 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. 
Garlic: As usually happens this time of year, we have lots of small garlic heads. You'll find a few in your bags (purple/ orange and yellow). Same great flavor, just need more cloves!
Kohlrabi: Kohlrabi 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. Please note: the kohlrabi is a little... ugly. It has some rough exterior spots. We're sending it out to you because we know it's still a great veggie, and super special for this time of year. Before you use it, you need to peel it anyway. Once you peel off the rough exterior, you'll find a beautiful interior! Cut up the white part into whatever shape you like. Eat it raw or cook it up.


Risotto con radicchio
Serves: 4‑6
1 head radicchio plus extra greens if desired
1/2 cup finely chopped white onion
1 Tbsp. extra virgin olive oil
5 Tbsp. unsalted butter
6‑7 cups vegetable broth
1 cup dry white wine (or red is great with the radicchio)
1/2 cup freshly grated Italian Parmesan
Wash and slice the radicchio thinly. And greens if using.
In a large non stick pan cook the onions in 3 Tbsp. butter and 1 Tbsp. olive oil until they're translucent being careful not to brown them. Add the radicchio and cook them for about 10 to 15 minutes or until they are reduced to less than half their original volume. Mixing often. Add the rice and mix well for 2 or 3 minutes so that the moisture from the radicchio is absorbed into the rice. Add the wine and continue mixing until it is absorbed.

Radicchio-Cabbage Slaw with Honey
Cabbage and radicchio get the sweet-treatment, thanks to honey. This should be a quick dish!
3 tablespoons honey
3 tablespoons sherry vinegar
1 teaspoon coarse salt
1/3 cup extra-virgin olive oil
Freshly ground pepper
1 medium head napa cabbage (about 1 pound), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again.
Slaw can be refrigerated in an airtight container up to 1 day.
Roasted Beet, Shoot and Sprout Salad
Serve this salad with a slice of focaccia on the side for a light lunch or dinner, or serve it as an accompaniment for a heartier meal. Serves 4.
1 TB apple cider or white wine vinegar
1 TB minced shallot (optional)
sea salt and freshly ground pepper to taste
1/4 tsp sweet paprika
pinch cayenne pepper (optional)
1/8 tsp ground cumin
1 TB freshly squeezed lemon juice
6 TB sunflower or extra virgin olive oil
4 small to medium roasted beets, chopped in 1/2" pieces* 
2 cups mixed sunflower and radish shoots
1 cup sprouted beans
1/4 cup crumbled feta
1 TB toasted pine nuts
To make the dressing, combine the first 8 ingredients in a food processor. Taste and adjust seasonings to your liking. Toss together the beets, shoots, and sprouts. Sprinkle with cheese and pine nuts. Drizzle with desired amount of dressing. 
Simplest Steak Sandwich
Lots of variations possibly with this simple sandwich. Saute griilled onions or peppers, and toss those on. Or skip the dijon and add to the basic sandwich tomato, pesto and fresh mozz or another melted cheese.
1 ciabatta loaf or baguette
sea salt and freshly ground black pepper
sandwich steak
2 sprigs of fresh rosemary, leaves picked (or thyme, or parsley)
olive oil or sunflower oil
juice of 1 lemon
1 -2 tablespoons Dijon mustard
thinly sliced onions
1 handful of greens
Place your ciabatta just to warm in the oven for a few minutes at 100C/225F/gas 1/4.
Season your steak and then sprinkle it with herbs. If any of the slices are thick, place them in a plastic bag and then bash the bag with a kitchen mallet or cleaver or back side of a heavy pot to thin the meat to 1cm thick or less. Rub with a little olive oil, place on a very hot griddle or frying pan and sear each side for a minute. This will cook the meat pink, but you can cook it less or more to your liking. Remove to a plate, squeeze over the lemon juice and allow to rest.
Cut your ciabatta in half lengthways and drizzle the cut sides with a little e.v. olive oil. Smear a massive dollop of Dijon mustard over the bread, put your steak and onions and mesclun on top, then drizzle over any juice from the meat. Squeeze together and eat! 

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.
Questions? Contact Taylar,


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