Wednesday, October 30, 2019

Good Eats Weekly Newsletter - October 30, 2019

Good morning!

We have a few tentative locations in Burlington now. If you live in the south end you can add yourself to the waitlist at Arts Riot. This is also a good fit for anybody who has trouble making it to their current site early in the day. Arts Riot will be having pick-up go until 8pm so you would have plenty of time to get your share after work! If you work at any of the businesses that share the Select Design Complex, you could join that waitlist as well!

If you ordered red carmen peppers in the store this week, they may be green carmens instead.

Pantry Share Members:
For whatever reason when I added the pantry items to your order lists on Monday, the freezer pickles were left off the sheet. Everyone who has a pantry share is getting freezer pickles. I added it to the member check-off sheet but not to your individual packing lists.

Kate
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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!
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Pete's Greens Freezer Pickles, Sweetgrass Farms Apples, and Morningstar Farm Solider Beans- read more below

Cheese Shares: Cheese is OUT of the bag. This weeks cheese is Feta from Sweet Rowen Farmstead.

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
  • Pete's Greens Freezer Pickles: These pickles are sweet but tangy. They are made with Pete's Greens cucumbers and peppers. They are addictive. Great on their own or on a sandwich.

  • Sweetgrass Farms Apples: This has been an amazing year for apples. These apples are tart-sweet with a nice, crisp texture. Organic from Hardwick.

  • Morningstar Farm Soldier Beans: Two pounds of soldier beans from Morningstar Farm in Glover! These are organic, dried beans. They have a subtle flavor and creamy texture that make a great addition to soups or on their own.
Storage Tips

  • Cippolini Onions: These are a bit more delicate than regular storage onions. I recommend storing them on a shelf in the fridge to keep them fresh longer.

  • Sorrel: Store in a plastic bag in the crisper drawer. You will want to use this up quickly. It is delicate and won't last long.

  • Romaine Lettuce: Store in a tightly sealed plastic bag for at least a week.

  • Fennel: Wrap loosely in a plastic bag. The fennel should store for at least 7-10 days.

  • Sweet Salad Turnips: We finally had to say goodbye to the turnip greens. As turnips without the tops on, these store best loose in the crisper drawer. They should keep for about 7-10 days.

RECIPES
Salmon with Sorrel Sauce
  • 3 tablespoons butter
  • Prepared Salmon - see below
  • 2 cups fresh sorrel leaves, chopped rough
  • 1/4 cup parsley
  • 1/2 cup chives
  • 1/2 cup heavy cream
  • salt and pepper
  • 1 pound center-cut salmon

Prepare the Salmon:

  1. Slice the salmon into thin medallions. A flexible salmon slicing knife is my choice, but any long thin knife will work well. It must be very sharp. Slice on a slight angle cutting away the skin as you go. Aim for 16 pieces.
  2. Place the salmon on a sheet pan lined with parchment and very lightly oiled. Brush the tops very lightly with oil. Sprinkle salt and pepper over the fish.

For the Sauce:

  1. Adjust an oven rack to be at the very top of the oven. Preheat the broiler.
  2. Prepare all ingredients and stage. This dish comes together quickly and you don't want to be scrambling.
  3. When the oven is ready, start the sauce. In a large, wide skillet, melt the butter until it starts to toast. It should be golden brown. At this point, put the salmon under the broiler.
  4. Add the sorrel, chervil and chives to the butter and coat quickly. Allow them to wilt a little, and then pour in the cream. Bring to a boil and reduce just until the sauce coats the back of a spoon. Taste and adjust for salt and pepper, remembering you have seasoned the fish.
  5. The salmon should now be ready. (2-3 minutes) Watch it carefully the entire time it's in the oven -- it could take you as little as 30 seconds, depending on your oven.
  6. Dry the warm plates. Place four medallions per person on each plate and decorate with the sauce, being very generous. Sprinkle chive flower petals and serve with crusty bread.
Adapted from Food52

Chimichurri:
My toddler loves veggies tossed in this sauce!

  • 1/4 cup chopped of either parsley or cilantro, or a combination of the two
  • 4 cloves garlic
  • 4 T red wine vinegar
  • 2t crushed red pepper
  • 1/2 cup olive oil

To prepare:

  1. Finely chop the herbs and mince the garlic with a knife or a food processor.
  2. Mix the ingredients together in a bowl. Make sure that the herbs are submerged in oil.
  3. Store in an airtight container on the counter or in the fridge (it will last longer in the fridge. It could also be frozen in an ice cube tray). This is a great way to preserve the flavor of fresh herbs as we enter into the cold season!

Fennel, Sorrel, and Onion Salad:

  • ½ small white onion, very thinly sliced into rings
  • 1 tablespoon fennel seeds
  • 1 medium fennel bulb, thinly sliced into rings
  • 1 bunch sorrel, thick stems removed
  • 2 tablespoons white wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil

To prepare:

  1. Soak onion in a bowl of ice water 30 minutes; drain.
  2. Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden, about 4 minutes. Transfer to a cutting board and coarsely chop.
  3. Toss onion, fennel bulb, sorrel, and vinegar in a large bowl. Season with salt and pepper, add oil and fennel seeds, and toss again to coat.
Adapted from Bon Appetit.

Winter Squash Mac 'n Cheese:
  • 2 cups diced winter squash
  • One Package pasta (shape of your choosing)
  • 1 cup shredded cheese (I like to use either parmesan, asiago, or cheddar. A combination works well too)
  • 2T Mustard powder
  • 2t garlic salt
  • 4T butter
  • 1/4 cup half&half
  • 3/4 cup whole milk
Traditional cooking method:
  1. Cook the squash in a small amount of water on the stove until it is falling apart. Add in the dairy, mustard powder, and salt.
  2. Meanwhile, cook the pasta according to package directions. Drain, reserving some of the starchy pasta water. Add the pasta to the sauce. Add some of the pasta water until it thickens and adheres to the pasta.
Instant pot cooking method:
  1. Add squash, mustard powder, salt, butter, pasta and 2.5 cups of water to the instant pot.
  2. Cook at high pressure for half the cooking time listed on your pasta package- if the package says 8 minutes, set your instant pot to 4 minutes.
  3. Quick release the pressure.
  4. Stir in the half & half, milk, and cheese. It will be pretty liquidy. Once it starts to cool the sauce will seize up.

Pete's Greens | www.petesgreens.com

Good Eats Weekly Newsletter - October 23, 2019

Good morning!

Yesterday was a crazy day on the farm! Carrots were being harvested in bulk, washed, and stored. Everyone was running around trying to get everything done by the end of the day. The amount of energy in the washhouse was incredible! I'm super excited to have carrots back; you can expect to see them in your shares next week!

We have several varieties of asian greens that will be coming your way over the next couple of weeks. These types of greens are good sautéed as well as raw. I hope you enjoy the different nuance of flavors and textures between each variety!

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!
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Red Hen Pumpernickel, Axel's Eggs, and Elderberry Black Currant Jam from Elmore Roots- read more below

Cheese Shares: Cheese is OUT of the bag. This week's cheese is Halfpipe from Mansfield Creamery. This is a raw milk French Alpine style cheese aged for five months. This is a high moisture cheese with a touch of saltiness. It makes an excellent fondue cheese!

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
  • Red Hen Pumpernickel: Pumpernickel is a dense rye loaf. It is rich and deep in flavor.

  • Elmore Roots Black Currant & Elderberry Jam: Made with organic and local berries! This jam is a tasty powerhouse of antioxidants just in time for the start of flu season!

  • Axel's Eggs: Pastured eggs from Axel's farm in Craftsbury!
Storage Tips

  • Celery: Store upright in a jar of water with a plastic bag over the top (the way you would store herbs). This will keep the celery happy for longer than it would in your crisper drawer. I recommend removing the leaves and storing them in an air-tight container with a paper towel. They make a surprising addition to a smoothie, or can be frozen until the next time you make stock.

  • Oak Leaf Lettuce: Store in plastic in your crisper drawer. In the future we will be wrapping all lettuce heads for you.

  • Butternut Squash: These should stay out on the counter without issue for at least a week. Generally you can expect them to be fine for longer unless your house is unusually warm!

  • Tatsoi: Store in a plastic bag in your crisper drawer to keep it from wilting.



RECIPES
Spice Stir-Fried Tatsoi:

  • 2 tablespoons olive oil
  • ½ teaspoon cumin seed
  • 1 teaspoons finely diced fresh ginger
  • 1 small clove garlic sliced
  • 1 Serrano pepper seeds removed and finely diced
  • 1 medium shallot thinly sliced.
  • 4 to 6 small carrots julienned
  • ½ lemon, juice & zest, juice divided.
  • 1 small head of tatsoi, leaves and stems
  • 2 tablespoons shredded basil leaves
  • Sea salt
  • Water as needed.

Heat the oil in a wok over a medium high flame. Add the cumin, and let sizzle for 30 seconds or until the cumin darkens. Add the ginger, garlic and Serrano chili. Cook stirring until garlic starts to color. Add shallots cook stirring 2-3 minutes or until
shallots start to color.

Add the carrots. Sprinkle with salt. Stir-fry for 2-3 minutes. Add lemon zest and ½ the lemon juice. When it evaporates add 2 tbsp water. Cook stirring over high heat until the water has almost gone and the carrots have softened, about 5 minutes.

Add the tatsoi. Mix into the veggies. Stir-fry for about 2 minutes, then add another tablespoon of water. This will create steam. Cover the wok and lower heat to medium. Cook 1-2 minutes or until the tatsoi stems begin to soften.

Remove the lid, raise the heat to medium high, and stir-fry until any liquid has evaporated. Add the remaining lemon juice and the basil leaves. Cook 1 minute.Serve immediately.

Golden Beet & Citrus Salad:

  • Shallot & White Balsamic Vinaigrette
  • 2 medium shallots
  • 2 teaspoons light honey
  • 1/4 cup white balsamic vinegar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • Golden Beets & Oranges
  • 2-4 medium or small golden beets
  • 2 navel oranges
  • 1 bunch watercress, large stems removed

To make the vinaigrette, whiz the shallot, salt, pepper and honey in a mini-cuisinart. Add the vinegar and process, then add the canola oil.

Roast the beets, wrapped in foil, in a 400 degree oven for 35-40 minutes until easily pierced. Let cool just long enough to handle, when you can slip off their skins and reveal the gold inside. Slice into segments.

Supreme the oranges. Using a sharp knife peel off the skin, then slice each segment out and away from pith.

Toss cooled beets and supremed oranges with the vinaigrette. This will keep, refrigerated, 3 days. when serving, toss a little vinaigrette with the watercress and mound the beets and oranges on top.

Optional: sprinkle with toasted and chopped hazelnuts and crumbled goat cheese for a heartier salad.

Adapted from Food52

Sauteed Kale with Paprika:

  • 8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 3/4 cup chopped onion
  • 1/4 to 1/2 teaspoon sweet or hot smoked paprika*
  • Generous pinch of dried crushed red pepper

Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.
Adapted from Epicurious

Pete's Greens | www.petesgreens.com