Wednesday, April 24, 2019

Good Eats Weekly Newsletter - April 24, 2019

In Your Share This Week:

FANCY/ LOCALVORE (PURPLE)

Spinach, Broccoli Raab or Red Mustard, Cilantro, Sunchokes, Red Potatoes, Turnips, and Carrots

EVERYDAY STANDARD (YELLOW)

Mesclun, Pac Choi, Spinach Bunch, Potatoes, Carrots, and Cabbage or Celeriac

LEAN & GREEN


Spinach, Chard, and Pac Choi

Pantry/ Localvore Items


Rhapsody Tempeh: This Rhapsody Tempeh is an excellent substitute for meat. Tempeh is made from soybeans. It is high in protein, wheat free, gluten free, and low in sodium. Rhapsody is located in Cabot and this family-run operation produces quality tempeh, miso, and other Indonesian products that are all certified organic. This tempeh is ready to eat. I prefer to eat it warmed. Slice it and heat over the stove like bacon, put it in sandwiches, or dice it to mix in with your roasted veggies. 
Champlain Orchards Apples: The Empire variety of apples for you this week! A small but flavorful, easy to eat apple.
Farm Fresh Eggs!

Around the Farm

Pete's report from today: field greens in just a few weeks! Yahoo! We welcome the sun.
I hope you saw the message about our new platform rolling out next week. It'll be available for you to get familiar with your account and to sign up for summer, but we won't start fully using it until June 12. It'll be a big change for us, so bear with us!
Until then, enjoy the veggies this week! We're quickly nearing the end of our "funky" root season - this week is the end of sunchokes, turnips, and celeriac.
Onto green season!
~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.
Spinach: Bunches for the yellow bags, and bagged spinach for the purple and green bags!
Mesclun: Lettuce! Spinach! Claytonia! Arugula! Last of our shoots! What a beautiful blend.
Broccoli raab or Red Mustard: Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. Ruby Streaks Mustard has a delicate texture and mild, sweet yet mildly pungent mustard flavor. It is tender enough to liven up salads, and stout enough to stand on its own in steamed or stir-fried dishes. Though its name might suggest otherwise, broccoli raab is not actually a broccoli. It belongs to the brassica family, along with mustard greens, turnips, and cousin broccoli. Like mustard greens it has a strong peppery bite, milder when the plant is young, stronger as it gets older. And like broccoli it grows florets but they remain small tucked between the large leaves, with taller flower stalks protruding from the plant. All of these parts of broccoli raab are edible, either raw or cooked. It is very high in calcium, potassium, iron, vitamin A, and vitamin C. Store broccoli raab and kale in your refrigerator crisper unwashed, either wrapped in a wet towel or in a plastic bag. It will keep two or three days. For longer storage, blanch and freeze.
Pac Choi or Tatsoi: Part of the cabbage family, both these Asian greens pack in nutrition with high scores for vitamins A and C and calcium. Mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan, they're also great in stir-fries and sautes and in Asian soups (and other soups too). As leaves become more mature they are more often served cooked. Store loosely wrapped in a plastic bag in your crisper drawer.
Chard: Chard is a dark leafy green with ruffled leaves and stems that may be brightly colored crimson red, orange, yellow. It's actually related to the beet, whose greens can be used like hard. Try chard on its own or in quiches and omelettes. Young and tender leaves and stems can be tossed into salads. Store wrapped loosely in plastic in the refrigerator; it will last several days. To prepare it, wash it well and tear or chop the leaves. If the stems are very thick, strip the leaves from them before proceeding so you can cook the stems a couple minutes longer. Steam, braise, and saute chard. Cook the stems longer than the leaves by starting them a minute or two earlier. Try chard in recipes that call for beet or turnip greens or spinach.

Recipes

Cabbage with Fried Egg and Toast
This is not just a good breakfast, it makes a delightful lunch and dinner. Makes you believe that cabbage can be this good.
1/2 head cabbage, sliced into large ribbons
4 tbsp olive oil
1 medium yellow onion
1 egg
1 slice good bread
sea salt and pepper
crushed red pepper flakes
Toast the slice of bread. Heat the oil over medium heat and saute the onions until soft and translucent. Add the cabbage and cook until just softened (just until the color becomes vibrant as the cabbage heats). Pile the cabbage and onions onto the slice of bread, add a little more oil to the empty pan, and fry the egg. Place the egg on top of the cabbage, and season with sea salt, pepper, and red pepper flakes.
Pickled Cabbage
Here's a quick and easy way to make "pickled" cabbage. This would be great on top of a burger, or just eaten as a side dish.
2 teaspoons vegetable oil
1 head cabbage, shredded (about 3 cups)
1 cup thinly sliced onion
2 teaspoons coriander seeds, coarsely crushed in resealable plastic bag with mallet
1 teaspoon celery seeds
2 tablespoons white wine vinegar
1 teaspoon sugar
Heat vegetable oil in large nonstick skillet over medium heat. Add cabbage, sliced onion, crushed coriander seeds, and celery seeds; sprinkle with salt and freshly ground black pepper and sauté until wilted and crisp-tender, about 6 minutes. Stir in white wine vinegar and sugar. Sauté until all liquid is absorbed, about 30 seconds.
Quick Sauteed Greens
Memorize this "recipe" as a versatile way to prepare your cooking greens! This is a fast and tasty way to enjoy your dark leafy greens. The cooking time varies depending on the type of greens and how young or tender they are. Most are done in 5 - 6 minutes. Easy to adjust based on how many greens you have.
about 8 cups of chopped chard, kale, collards, broccoli raab, braise mix, etc.
2 Tbsp olive oil
4 garlic cloves, minced
a pinch or two of red pepper flakes (optional)
1/2 tsp salt
ground black pepper
Cut the stems of chard crosswise into 1/2-inch pieces and coarsely chop the leaves. Remove the tough stems of kale or collars and discard; then coarsely chop the leaves. Cut bunches of broccoli raab crosswise, separating out the lower stems to cook first.
In a large skillet on medium-high heat, warm the oil. Add the garlic and red pepper and saute briefly. Add the stems of chard or broccoli raab and saute for a minute or two. Add as many chopped leaves as you can comfortably stir in the skillet. As the leaves wilt, add more. Saute until greens are limp and tender but still bight green. Season with S&P. Serve immediately.
Variation: Add a splash of vinegar just before serving. Adding acid to greens is both a Southern style and a great way to ensure your liver absorbs the iron in the greens.
Broccoli Raab & Potato Pasta
1 cup chicken or vegetable stock
3 tbsp. olive oil
3 cloves garlic, sliced thin
½ tsp. crushed red pepper
2 lbs. Nicola potatoes, cubed
1 bunch broccoli raab, trimmed
4 cups cooked fusilli pasta
1/2 cup Reggiano cheese, grated
Bring a large pot of salted water to boil. You will be using this water for three steps of the preparation. Place the broccoli rabe in the water and blanch for 2 minutes. Remove with a slotted spoon and set aside. Add the pasta and the potatoes to the same water and cook until the pasta is al dente.
In a large pan heat the olive oil, crushed red pepper and garlic. Add the broth and let reduce by half. Add the potatoes, pasta and rabe to the pan and toss for a minute of so. Transfer the pasta to a large serving bowl and sprinkle the cheese over the top.
Pac Choi Saute
1 bunch pac choi (or tatsoi)
1 bulb kohlrabi, sliced and cut into medium julienne (optional)
2 carrots, peeled and cut into thin sticks
1 bunch mustard or bitter greens, rough chop
2 tbsp. ginger
2 tbsp. tamari
1 tsp. honey
¼ tsp. sea salt
¼ cup water
2 tbsp. sesame oil
2 tbsp. oil, any neutral oil works
Wash the pac choi shake excess water off.
Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok or large sauté pan and add oil. When oil is ready, add ginger and toss for 30 seconds, until the ginger is aromatic. Add the pac choi, adding the stalks first, carrots and kohlrabi. Add the mustard and the pac choi leaves.
Stir in the tamari, honey, and salt and on high heat for 1 minute.
Add the water, cover the pan and simmer for about 2 minutes. Remove from heat and stir the sesame oil in.
Chicken or shrimp can be added to this to make it a complete meal. In a separate pan, sauté the protein and cook all the way through. Add it to the pan when you add the water to the vegetable mix.
Spinach, Mustard Green and Potato Soup
This is a flexible recipe so use it as a base. You could use leeks here instead of onions, you could sub in other greens. Although the recipe calls for using just water, you can make it richer by using veg broth or using some chicken broth.
Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.

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.
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Questions? Contact Taylar, goodeats@petesgreens.com

Thursday, April 18, 2019

Good Eats Weekly Newsletter - April 17, 2019

In Your Share This Week:

FANCY/ LOCALVORE (PURPLE)

Spinach, Kale or Sorrel, Cabbage, Carrots, Onions, Fingerling Potatoes

EVERYDAY STANDARD (YELLOW)

Spinach, Parsley, Carrots, Onions, Red Potatoes

LEAN & GREEN


Mesclun, Spinach, Chard, and Carrots

Pantry/ Localvore Items


Ploughgate Creamery butter: Marisa Mauro of Ploughgate Creamery is based in Fayston at Bragg Farm, a beautiful historic farm she acquired through the Vermont Land Trust. Marisa makes Cultured Butter fresh from Vermont cream. The cream is cultured for 48 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. Hope you enjoy this delicious fresh butter this week!
Slowfire Bakery Bread: Slow baked, slow fired bread from Slowfire Bakery in Jeffersonville!
Von Trapp Farmstead Cheese: Mad River Blue is a pastuerized, natural rind blue cheese made from organic cow's milk. It has a smooth and buttery texture with a mild bite and complex flavors. Von Trapp Farmstead is a family-run operation in Waitsfield. I am so excited to try this paired with the fresh bread and butter! For Pantry/ Localvore/ Cheese Shares.

Around the Farm with Pete

Despite this morning's fresh snowfall, a true sign of spring around our farm is when Pete gets the tractors out! Below is a short video from Pete as he plants arugula this weekend. "Bugger" is his 4-year old daughter, Beatrice.
video
 

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.
This week's share is full of kitchen staples! Onions, carrots, and potatoes for purple & yellow bags, greens and carrots for the salad eaters.
Spinach: Fresh large leafed spinach! Excellent for cooking or eating fresh.
Carrots: These multi-colored carrots can add a burst of color to your salads or roasted veggies. They can even be the centerpiece of your salad if you shave them into long skinny ribbons using a vegetable peeler, then toss them in dressing.

Recipes

Za'atar Roasted Carrots
I made these carrots again this weekend - I love them. It's a delightful dish to utilize za'atar, a Middle Eastern spice that is typically a blend of thyme, sumac, and sesame seeds. Simple, but tastes very complex! The tahini adds a delicious hint of nuttiness. From The Sprouted Kitchen Bowl + Spoon cookbook.
1.5 lbs carrots, cleaned
1 Tbsp extra-virgin olive oil
2 Tbsp freshly squeezed orange juice, and zest (note: I used lemon juice)
2 tsp za'atar (or sub in other spices, such as thyme)
2-3 Tbsp tahini
Juice of 1/2 lemon
1/3 c. crumbled feta (optional)
1 Tbsp toasted sesame seeds
1/4 c. chopped parsley
Pre-heat oven to 400F.
Trim the carrots. Cut them in half lengthwise and if they're large, crosswise on a diagonal as well. Mix together the olive oil, citrus, za'atar, and some sea salt. Toss the carrots in the spice mixture and spread onto a rimmed baking sheet. Bake for 22 - 25 mins until the edges begin to brown. Mix together the tahini and lemon juice. Drizzle the carrots with the tahini mixture and sprinkle with the feta, sesame seeds, parsley, and a pinch of freshly ground pepper.
Root Veggie Gratin with Horseradish Crust
Recipe comes from the Driftless Organics CSA, a great resource for recipe ideas.
2 ½ lbs. mixed root vegetables (rutabaga, turnip, parsnip, beet, potato, etc.)
4 ounces grated cheddar cheese
3 Tbsp. flour
½ cup rye bread crumbs
2 cups whole milk, heated
1-2 Tbsp. sunflower oil
3 Tbsp. butter
⅓ cup apple cider or wine
1 Tbsp. minced garlic
⅛ tsp. nutmeg
Salt & pepper
2 Tbsp. prepared horseradish
Heat oven to 375 degrees.
Spread vegetables & garlic in large baking dish, drizzle with oil & cider or wine. Season to taste with salt & pepper, & toss well.
Cover dish tightly with aluminum foil & bake 20 minutes. Remove foil & continue to roast until vegetables are brown-tipped & tender 20-25 min.
Meanwhile, start make a white sauce by melting the butter in a saucepan. Stir in flour & cook over low heat several minutes.
Whisk in milk, bring to simmer, & cook gently 10 minutes,stirring often.
Season with salt, pepper, & nutmeg. Gently fold the sauce into the roasted vegetables.
Mix horseradish, cheddar, & bread crumbs with your fingers. Scatter the mixture evenly over the vegetables. Continue to bake until bubbly, 20- 30 minutes.
Shoots and Chard Squares
3 eggs, beaten
4 tablespoons butter softened
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1/2 pound cheddar cheese shredded
1 small onion, finely chopped
1 bag frozen chard, thawed and excess water removed
5 ounces salad greens, roughly chopped
In a large bowl, combine and mix well eggs, butter, flour, milk, salt and baking powder. Stir in cheese, onion, chard and shoots. Spoon mixture into a 9″ x 13″ greased pan and level off. Bake at 350 degrees for 35 minutes. Remove from oven and cool 45 minutes. Cut into large squares for luncheon dish or bite size squares for appetizers. Good hot or cold. Recipe serves 6.
Boxty (Irish Potato Griddle Cakes)
1/2 pound raw potato
1/2 pound cooked mashed potato
1/2 pound flour
Milk (as needed, see directions)
1 egg
1 medium onion, finely chopped
Salt and pepper
Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.

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.
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Questions? Contact Taylar, goodeats@petesgreens.com