Good Eats Weekly Newsletter - 9/25/19

‌  ‌  ‌ Around the Farm I am very excited to say that we do indeed have watermelons ready for you! The corn was also perfect in the field so you will be receiving that in your share as well! The edamame in your shares may look a little off, but I promise once you open the pods up the soybeans are still bright green and perfectly tasty. Since they aren't looking their best we decided to go ahead and send out the rainbow chard we were going to sub out for the watermelon as a bonus. We have included some cayenne peppers in your shares this week. The thought of working with fresh cayennes may be daunting, but don't fret! They are hotter than jalapenos but miles away from habaneros. You will want to wear gloves when handling them, as with any other hot pepper. A small amount will be a tasty addition to any dish that needs a little kick! Thank you all for bearing with me as I made my first public mistake since joining the team at Pete's Greens. I am grateful for those of you who pointed it out to me so I could go in and make it right! Hopefully I won't need to flood your inboxes with multiple versions of the same email moving forward! Kate Reminders! We are low on our bags! Please remember to bring back any of our bags that you have at home and bring your own grocery bag to bring your veggies home with you today. Your share may come in a different colored bag or in a box today. Please be sure to look around your delivery site for a bag or box with your name on it! Access your member account here! Pantry/ Localvore Shares and Pantry Add-Ons This week's pantry/ localvore pantry items are Ploughgate Creamery Butter, Red Hen Potato Loaf, and Champlain Orchards Peaches - read more below. Cheese Shares: Cheese is OUT of the bag. This week's cheese is Eligo from Jasper Hill. We are really excited to share this new cheese with you! This is a blended cow and goats milk cheese. It is dense and creamy with a subtle spice from the goats milk. This cheese is made and aged at Jasper Hill with milk from Bridgman Hill Farm in Hardwick. Egg Shares: These are delivered OUT OF THE BAG. They are on your bag's tag but not packed in your bag. You'll find your dozen labeled with your name.  Bread Shares: These are delivered OUT OF THE BAG. From Elmore Mountain Bread in Elmore! They are on your bag's tag but not packed in your bag.  Milk Shares and milk orders from the store: These are delivered OUT OF THE BAG. They are on your bag's tag but not packed in your bag. They are in a cooler. Store orders Everything else ordered from the store is packed in your bag. Pantry/ Localvore Items Ploughgate Creamery Butter: Ploughgate Creamery is located in Fayston. They have a cult following for their cultured, European-style butter. Similar to cheese and yogurt, cultured butter has live bacteria cultures added to it. The cultures are left to dance with the cream for 48 hours before churning. This results in a tangy, rich-flavored butter that stands out from standard sweet cream butter. Potato Loaf from Red Hen: Red Hen Baking Co, is located in Middlesex. Their potato loaves are naturally levened, which gives them a depth of flavor that breads made with isolated yeast simply cannot develop! On top of that, this loaf is made with roasted VT-grown potatoes, which caramelize during the baking process to form a dark crust. The crumb will be light and sweet thanks to the potatoes as well!  Champlain Orchard's Peaches: At long last! I am happy to say that we are able to distribute the peaches that we had planned on sending to you last week! Champlain Orchards is located in Shoreham. They are ecologically managed and Eco Apple Certified, which means that they utilize eco-sensitive, minimally-treated, natural methods to care for their orchard. These peaches are at their peak ripeness, which means that they taste like they truly are nature's candy! You'll want to eat them quickly so they don't become overripe, but I don't think you'll have any issue with that! Visit our blog for more storage tips and recipes! Storage Tips Sweet Salad Turnips: You can use your turnip greens in a stir fry, and store them in an airtight container until you are ready to use them. The roots themselves can be stored loose in your crisper drawer for several months. They can be eaten raw in a salad or cooked. Romanesca: I'm very glad that we we didn't have to substitute anyone who had romanesca in their shares with white cauliflower. There are few things in the veggie world that are as beautiful as this varietal! Store your romanesca in an airtight bag or container until you are ready to use it. Dill: Store your dill in a cup of water with a plastic bag over the top. If you change out the water every few days and keep an eye out for any fronds that are starting to wilt you should be able to store your dill likethis for a couple weeks. This is likely the last of our dill for the season so we hope you enjoy! Try adding some to your next salad for an interesting addition of flavor. Edamame:You can take your edamame pods off the stalk and seal them in a plastic bag in the refrigerator. You can also blanche them and then freeze the pods whole or shell them. These are starting to get a little dry so you will want to eat them within the next couple days if you aren't planning on freezing them. Pac Choi: Store your pac choi in the crisper drawer in an airtight container or plastic bag. Use these within a few days for the best flavor and texture! RECIPES Creamy Yukon Gold Potato Gratin with (or without) Ham: Serves 2 as a main course or 4-5 as a side. You can double this recipe but it may take longer to bake This is a toddler approved recipe! 1/2t Salt Pinch of dried cayenne pepper Freshly ground black pepper Freshly grated nutmeg 2T butter 2 Large Yukon gold potatoes, cut into thin half-moons (cut lengthwise, then cut crosswise) 4oz Ham 2 garlic cloves, minced 1.5 cups heavy cream 4oz Gruyere cheese, shredded Preheat oven to 375 degrees Combine the salt, cayenne, pepper, and nutmeg in a bowl. Set aside. Heat a 12" skillet over medium heat, melt the butter. Once bubbling, remove from head and add 1/3 of the potatoes to the pan. Allow them to overlap slightly. Sprinkle half of the seasoning mixture over the potatoes followed by half of the ham and half of the garlic. Arrange a second layer of potatoes the same way and top with the remainder of the seasoning mix, ham and garlic. Pour in half the cream. Top with the remaining potatoes and the rest of the cream. Return the pan to the heat until the juices are bubbling. Transfer the pan to the oven and bake for 30 minutes. Sprinkle the cheese over the top and bake an additional 15 minutes until the top is browned and the potatoes are tender. It will be hard to resist, but allow the gratin to cool slightly so that it slices better. Adapted from One Pan, Two Plates, by Carla Snyder Prosciutto-Wrapped Salmon with Poblano & Corn Succotash: Serves Two, but doubles easily Toddler approved! Two 6oz Salmon fillets, skin removed Salt and Pepper 4 slices prosciutto 2T olive oil 1 small yellow onion 1 poblano chile, diced small Kernels from 2 ears of corn 1/2 cup shelled edamame or lima beans pinch of dried cayenne 1/3 cup heavy cream (or chicken or veggie broth) 1T thinly sliced basil Pat the fillets dry. Sprinkle with salt and pepper. Wrap each fillet with 2 slices of prosciutto. Set aside. Heat a 12-in skillet over medium-high heat and add the olive oil. When the oil shimmers, add the salmon to the pan and cook until browned on the first side, about 2 minutes. Flip the fish over and cook the other side until browned, about another minute longer. Transfer the fish to the plate (it should not be fully cooked at this point!). Add the onion and poblano to the hot pan and saute until they begin to soften, about 2 minutes. Add the corn, soybeans, cayenne, and 1/4t salt. Season with black pepper and cook until the corn is almost tender, about 1 minute. pour in the cream and stir in the basil. Add the salmon back to the pan, cover, and reduce the heat to low. Cook until the fish is cooked through, about 3 minutes. Adapted from One Pan, Two Plates, by Carla Snyder Boiled Turnips or potatoes with Dill: Toddler approved! This is a super simple recipe that would be good made with either your turnips or your yukon gold potatoes. Just boil them in salted water until tender, drain, mash with butter, stir in chopped dill and serve! Roasted Romanesca: Toddler approved (without the hot pepper)! 1 head of romanesca or white cauliflower 4 cloves garlic, chopped cayenne (optional) salt and pepper dried thyme olive oil lemon juice Preheat your oven to 450 degrees Cut your romanesca into florets just like you would do with white caulflower. Arrange in a single layer on a baking sheet with the garlic and cayenne, if using. You don't have to use the whole cayenne. Just add a little depending on how much heat you want in this dish. Drizzle with olive oil and sprinkle with salt, pepper, and dried thyme.  Roast until tender and golden, about 20 minutes Cayenne Hot Sauce: 10oz fresh cayenne peppers 5-6 cloves garlic 1/2 cup white wine vinegar 2t salt Chop the garlic and cayenne peppers. WEAR GLOVES. Hot pepper hands are no joke, and they will ruin your evening! Add everything to a small pot and bring to a boil. Reduce the heat to low and simmer for about 20 minutes. Allow the sauce to cool slightly, then blend it. Strain your sauce if you want it to be thin, or don't and leave it thicker. Adapted from chilipeppermadness,com Leftover radishes from this week? Try this refrigerator pickled radish to extend their shelf-life (hint, these will be really tasty with next week's pantry share): Yields 1 quart 6 medium carrots, cut on a bias into 1/4-inch thick slices 1-2 fresh chili peppers (you can use your cayenne for this or jalapenos) 6 radishes, quartered 1/2 cup white vinegar 1/2 cup water 1 bay leaf 1.5t salt 1.5t honey 1/2t oregano 1/2t coriander seeds 1/2t course ground pepper 1/4t marjoram 1/4t dried thyme Combine the veggies in a quart jar and set aside Combine the remaining ingredients in a saucepan and bring to a boil. Simmer for five minutes.  Pour the hot brine over the veggies and allow to cool. Seal and refrigerate. Adapted from Better Homes and Garden Special Interest Issue (Canning), 2014   Pete's Greens | www.petesgreens.com