Thursday, May 30, 2019

Good Eats Weekly Newsletter - May 29, 2019

In Your Share This Week:


Mesclun, Arugula or Mizuna, Scallions, Radishes, Parsnips, Carrots, Potatoes
*Some shares will receive rhubarb this week. The rest will receive next week.


Mesclun, Chard, Cucumber, Green Garlic, Carrots, Parsnips



Mizuna or Arugula, Rhubarb, Radishes, and Carrots

Pantry/ Localvore Items

Lazy Lady Farm : La Petite Tomme from Laini Fondiller. This is a semi-ripened goat milk cheese. It has won awards at the American Cheese Society's annual conference. It is only available for part of the year. Laini is the head cheesemaker and owner of her off-the-grid farm in Westfield, VT.
Slowfire Bakery Bread: Fresh bread from Slowfire Bakery in Jeffersonville, VT.
Baba Ganoush: From the Pete's Greens kitchen! Made with our own eggplant. Frozen, so keep frozen unless you're going to use it.
Champlain Orchards Apples: from last week!! Sorry again for the delay.

The Spring Share ends soon!

Only ONE week left of the spring eating season! Our new customizable share system takes effect June 12.
I keep adding more info online in response to your questions as you all become more familiar with the Farmigo program and your member accounts. You'll log in with your email address and the password farmfresh . If you've ever had a Farmigo account before, you will use the password previously created. If farmfresh doesn't work, you can click the "reset my password" button.
If you don't add any money to your account balance, your shares will end on June 5. You'll need to add more money to your account to continue receiving shares. A big difference of this system is that we won't have 17-week seasons anymore. Your shares are ongoing and payment is automatically renewed.
Another big change? We will be packing out the shares individually, with each share labeled with your name. Everything in one place! I'm working through our stock of plastic bags, which is why the Lean & Green share members will start receiving their shares in the orange bags! This week half the shares are in green bags, the other half in orange bags.

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: Such a diversity of greens! These greens are the last of our winter greenhouse greens plus a little of our fresh field greens.
Mizuna: Mizuna is a Japanese mustard green with tender, pointy-lobed leaves and a pleasant, peppery flavor. You could substitute it, chopped, in a salad calling for arugula. It adds a nice zest to a stir-fry or saute too. Store mizuna, unwashed, loosely wrapped in a plastic bag in your crisper drawer.
Arugula: Also known as Rocket or Roquette, this is a very popular and versatile green, that can be eaten raw, but also stands up well in the sauté pan. It has a peppery mustardy flavor so some people prefer to tone it down by mixing it with other greens. It blends particularly well with goat cheese and balsamic and olive oil. It is delicious simply sautéed in a pan with olive oil. I toss it on sandwiches to give them pep, and into salads to take it up a notch. This is a bunched, mature arugula which may have a stronger taste. Store unwashed, loosely wrapped in a plastic bag in your crisper drawer.
Parsnips: Contrary to appearances, parsnips are not pale versions of carrots. In fact, they have a nutty-sweet taste and a tender-hearty texture that is entirely distinct. For centuries, parsnips were a more common staple than the potato—and deservedly so. Satisfying, versatile, and highly nutritious, these delicious roots make a terrific base to any meal. Young parsnips don’t need to be peeled. Simply scrub them under running water with a vegetable brush. Peel larger parsnips, and cut out the core if it seems woody. However you slice or chop parsnips, be sure to make all the pieces relatively the same size, ensuring an evenly cooked dish. Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks. Half of a large parsnip will store well in the fridge so you don't need to eat it all at once.
The thing I love about these parsnips is they've been in the ground all winter and were just harvested on Monday! It seems strange but they don't develop their sweet, almost nutty flavor fully until after they've been through a few hard frosts or a winter.  Enjoy these parsnips sliced thinly and sauteed in a little butter over a low flame until they're tender.
Rhubarb: It's here! A sure sign of spring. Many years we have to buy this item from other farmers, but after a few years of bulking up our rhubarb plants, we have enough to include rhubarb for all CSA members! Rhubarb is a very old plant, and has been harvested by people for over 4000 years. Only the stalks of rhubarb are eaten, the leaves of the rhubarb plant are not edible. This are not huge bunches yet, but we'll be harvesting more in the next few weeks. Rhubarb is perfect for pie or a crisp! Store in your fridge in the crisper drawer until ready to use.


Honey-Ginger Carrot and Parsnip Salad Topping
This is a great way to sweeten up a cold season green salad when seasonal salad favorites are not around. The idea is to roast the vegetables in a lemon-honey vinaigrette and serve on top of a green salad with sunflower shoots and whatever else comes to mind.
2 c carrots, diced small
2 c parsnips, diced small
1/4 c ginger, grated
3/4 c olive oil
1/8 c red wine vinegar
1/8 c lemon juice
tsp lemon zest (if you have)
pinch of dill
1/4 c honey, soft
extra honey to drizzle
In a bowl combine carrots, parsnips, ginger and lemon zest. In a small sauce pan, warm on low heat: oil, vinegar, lemon juice, dill and honey and combine well. Pour half of dressing onto chopped vegetables and mix well. Use a cookie sheet lined with parchment paper lay vegetables out evenly. Drizzle with honey and bake in the oven at 375F for 20-30 minutes until they are soft and begin browning. Remove from parchment paper right away and cool. Top green salad with veggie mix and use remaining dressing.

Steamed Parsnips with Sweet Butter Sauce
The parsnip’s humble appearance conceals its luscious taste; it needs very little fuss in order to be sweet and delicious. Simply steamed and topped with just a touch of maple syrup or honey, parsnips are irresistibly good. The tender strips in this recipe can be served whole, sliced, or even mashed. Friend of the Farm.
3 large parsnips, sliced lengthwise into 1/2-inch-thick strips
1/4 cup butter
1 tablespoon maple syrup or honey
freshly ground black pepper
Place the parsnips in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 10 to 15 minutes depending on size. Transfer to a serving bowl.
Melt the butter in a small pot over medium heat. Remove the pot from heat and stir in the maple syrup or honey.
Pour the butter mixture over the parsnips. Season with salt and pepper to taste.
Wilted Asian Greens
Adapted from a recipe in the July 2003 issue of Gourmet magazine. The spinach and Mizuna or Ruby Streaks do not need to be cooked before adding the hot dressing.
1/4 cup rice vinegar
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
8 cups chopped Spinach, tough stems removed (3 oz)
8 cups mizuna or greens (3 oz)
Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.
Potato, Roasted Pepper and Mizuna Salad
Adapted from You can roast and peel peppers following the directions below. Anchovies are a great source of omega-3s. If you are not so sure you are an anchovy lover, try this recipe. You may change your mind. Serves 4.
2 pounds potatoes, cut into 3/4-inch pieces
3.5 TB dry white wine
2 mixed colored sweet peppers
half of a 2-ounce can flat fillets of anchovies, drained, minced
4 tablespoons white wine vinegar
1/2 cup olive or sunflower oil
2-3 red torpedo onions, sliced (or 1 bunch of green onions)
1 bunch mizuna or arugula, sliced
Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine. Char red or yellow peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Alternatively, grill green or red peppers at a lower temperature to color and soften, without a lot of char. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and mizuna to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Glazed Radishes
1 bunch radishes
1 tbsp butter
1 tbsp sugar
1/2 tbsp white vinegar
Coarse salt and ground pepper
Cut radishes in half. Combine all ingredients in a saucepan heated over medium-high heat. Cook until the liquid evaporates and radishes are tender.

Rhubarb-Lemon Squares
An amazing recipe. Recipe from spring 2015 Edible Green Mountains.
¾ cup butter, diced
1¼ cups all-purpose flour
¼ cup cornmeal
⅓ cup sugar
Rhubarb-Lemon Filling
¾ pound rhubarb, washed and diced
¼ cup maple syrup
4 egg yolks
½ cup sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
3 tablespoons butter, diced
For the shortbread: Preheat oven to 350° and butter a small gratin dish (any variation on the 8- by 8-inch size will do). Place all of the ingredients for the shortbread in a bowl and knead the butter into the dry ingredients with your fingers. When it has the consistency of moist breadcrumbs and all the butter is incorporated, pour into the gratin dish and press down into the bottom. Put in the oven and bake for about 15 minutes or until it just begins to brown. Remove from the oven.
For the filling: Put the rhubarb in a saucepan with the maple syrup and place over medium heat. Let the mixture simmer and break down until the rhubarb has “melted” into a purée and most of the liquid is boiled off. Set aside.
In a medium-sized pot put the yolks, sugar, zest, juice and butter. Stir with a whisk over medium-low heat until the sugar has dissolved and it starts to thicken (about 5 minutes). Add the rhubarb purée and cook an additional 3 minutes over low heat, stirring constantly, being careful not to let it scorch. Pour the mixture over the shortbread and return to the oven for 8 minutes. Remove when the rhubarb purée has just begun to set.
Let cool, cut into squares and dust with some confectioner’s sugar if you wish.

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.
Pssst! Did you notice that with your new member account, you won't have to email me anymore! You'll be able to make the change on your own!! Schedule up to a year in advance!
Questions? Contact Taylar,

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