Skip to main content

Good Eats Weekly Newsletter - October 2, 2019

Good morning!

Some of you received an e-mail explaining that I forgot to remove edamame and sweet corn from our online store. The majority of you were able to go in and remove these items from your carts, but those of you who did not make the store deadline have been given a head of garlic in exchange for edamame and red Carmen peppers in exchange for corn.

The farm is bustling with preparations for the upcoming frost as everyone is busy harvesting and prepping everything for winter storage. Amidst all of this exciting activity we have winter squash ready for you! This week we are sending everyone home with Delicata Squash.

A note about tomatoes:

Sadly we did not end up with as many tomatoes as expected for this week. Since it is the last distribution I wanted to make sure that all members received tomatoes this week. As such, the tomato bags weigh half as much as they normally would. For Lean & Green and Fancy members, your bag of baby greens will be larger than normal to compensate. For Everyday Standard members you will be getting some extra squash.

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!
It's a Meat Week!!
For this month's meat share we have:
  • McKnight Farm Sandwich Meat
  • McKnight Farm is located in East Montpelier. They are NOFA certified organic. They practice rotational grazing with their grassfed herd. In addition to meat cows, they also have 330 milking cows and sell raw milk on their farm (in case you're looking for a good source!).
  • VT-99 Breakfast Sausage
  • This pork breakfast sausage comes from the pigs we raised in collaboration with Jasper Hill. The sausage will be coming in a 1lb package that isn't formed or in links. That leaves you with many options as to how you want to utilize this tasty meat!
  • Snug Valley Farm Country Ribs (Pork)
  • Snug Valley Farm raises heritage breeds of pigs as well as holsteins. They are located in East Hardwick and practice intensive rotational grazing methods in order to ensure the best possible forage for their happy grazers. Their animals are raised without antibiotics, hormones or any animal by-products.
  • Pete's Pastured Whole Chickens
  • These chickens were raised here on our farm in Craftsbury! They were happy, pasture-raised chickens. We got them while they were still chicks and raised them all the way until the end.
If you have a meat share your items will be in a red bag in a cooler at your pick-up site.
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Corn Tortillas from VT Tortilla Company, Cilantro Onion Hot Sauce from Butterfly Bakery, and a dozen Eggs from Axel or Black Dirt Farm - read more below.

Cheese Shares: Cheese is OUT of the bag. This week's cheese is Mountain Ash from Sweet Rowen Farmstead. This is a soft, bloomy rind cheese made with cow's milk. It is dusted with fine ash which gives it a sharp and unique flavor.

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
  • Corn Tortillas from VT Tortilla Co.: This is a local tortilleria located in Shelburne, VT. This company was founded by ecologists back in 2015. They use organic, VT grown corn and utilize traditional methods of production, such as using stone-ground corn as the base of their tortillas.

  • Cilantro Onion Hot Sauce from Butterfly Bakery: "straight forward with mid-level heat this is our signature "use on anything and everything" hot sauce made with green jalapenos, robust cilantro and sweet Vermont onions."-from their website. This is one of my all-time favorite hot sauces. It truly is good on anything and everything and brings a great brightness and depth of flavor to any dish.

  • Axel's Pastured Eggs: Axel has been in the egg business since he was 8 selling eggs to neighbors in Waterbury. After moving to a farm in Craftsbury in 2014, Axel expanded his business with the purchase of 200 layer. The flock roams a big fenced field under an old apple orchard and roost in their barn coop at night. Over the winter months the hens diet has been supplemented with all the leftover shoots and greens from our farm and in summer they roam a very large extended pasture. 
Storage Tips
 
Fennel: Crunchy and slightly sweet with the flavor of anise, fennel is delicious served raw but is just as often served cooked on its own or in other dishes. Though most often associated with Italian cooking, it has an uncanny ability to blend with other flavors adding a light and fresh note. It is delightful in soups and stews and sauces and is particularly at home with tomato sauce dishes. Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. To prepare, cut off the hard bottom and slice vertically or into quarters. Or cut the bulb in half lengthwise, cut out the core, and cut into strips. Add it raw to salads or try some thinly sliced fennel on your sandwich. Top thinly sliced fennel with plain yogurt and mint leaves. Or braise, roast or saute it. It is done when tender enough to pierce easily with a skewer.

Delicata: Delicata stores best at around 55-60 degrees for a couple months if done properly. Pick a cool part of your house or a drafty window for your squash! The skins on delicatas are edible. They need a longer roasting time to become palatable, however, so it is up to you whether or not you want to leave them on!

Leek:  Although the best quality is within the first few days, they can be stored for an extended amount of time in the fridge. Leeks tend to collect dirt in between the tops of their long leaves. It is important to wash between leaf folds to remove dirt or soak in a water bath and let dirt sink to bottom. Store wrapped in plastic in the fridge. Peel outer leaves if damaged and use tender inner stalks.

Romaine: This lettuce makes a great salad or adds some crunch to a sandwich. Store it in the fridge in a large plastic tub with a piece of paper towel to absorb excess moisture and condensation. If you store wet lettuce in a produce bag, it will likely only last a couple days.

Radicchio: 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.
RECIPES

Fennel Simple Syrup:
This syrup is a great addition to a g&t and is also good mixed with ginger beer or seltzer water with lime for a refreshing non-alcoholic beverage. It can also be added to a hot cup of tea to help ease the symptoms of a sore throat.

Fennel fronds
1 cup sugar
1 cup water
pinch of salt

Place the above ingredients in a saucepan and bring to a boil. Stir until the sugar is dissolved. Remove from the heat and allow it to steep for at least fifteen minutes. Strain the syrup through a fine mesh sieve and allow to cool. Store in an airtight jar in the refrigerator.
Sausage and Lentils with Fennel:
Toddler Approved!
Yields 4 servings as a main course

1 cup dried lentils (preferably French green lentils; 7 ounces)
4 1/2 cups cold water
1 1/2 teaspoons salt
1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks discarded, reserving fronds
3 1/2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, cut into 1/4-inch dice
1/2 teaspoon fennel seeds
1 1/4 pounds sweet Italian sausage links
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon black pepper
1 tablespoon red-wine vinegar, or to taste
Extra-virgin olive oil for drizzling 
**Feel free to add any other veggies you have on hand to this dish. Sweet peppers such as carmen would be delicious in this, as would broccoli or cauliflower.

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.

While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.

Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.

Adapted from Epicurious

Delicata Hummus:
Toddler approved!
Yields 5-6 cups

2 pounds hard squash, such as delicata or butternut
1 cup extra virgin olive oil (plus 2 tablespoons)
2 heads garlic, separated into cloves and peeled (about 1/2 cup cloves)
2 serrano peppers, sliced in half, stems and seeds removed
1/4 cup tahini
3 tablespoons lemon juice
1 drop Plain yogurt for garnish (optional)
1 pinch Cilantro leaves for garnish (optional)
1 pinch Roasted pumpkin seeds for garnish (optional)
1 handful Crusty bread, pita, or crackers

Preheat the oven to 350° F. Cut squash in half and remove seeds. Rub flesh with 2 tablespoons olive oil and 2 generous pinches salt.

Place squash cut side down in roasting pan and bake until very soft, about 1 hour.

While squash is baking, place garlic, serranos, and remaining olive oil in a small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned.

Scoop out flesh from roasted squash and place in food processor. Add garlic-poaching olive oil, garlic, serranos, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper.

Hummus texture will vary depending on squash variety and size; add up to 1/2 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.

Garnish each cup of hummus with 1/4 cup yogurt, 1 tablespoon pumpkin seeds, and sprinkling of cilantro leaves. Serve with crusty bread, pita, or crackers.
Adapted from Food52

Arugala Pesto Pizza w/ Tomatoes:
Toddler Approved!
Yield: Two 12" Pizzas

For the pesto:

3 cups of packed fresh arugula and/or basil, tough stems removed
¾ cup sliced almonds
½ to ¾ cup freshly grated Parmesan cheese
2 to 3 garlic cloves, peeled and roughly chopped
½ teaspoon salt
½ cup extra virgin olive oil
1 tablespoon fresh lemon juice
Freshly ground black pepper, to taste

For everything else:

1 batch easy whole wheat pizza dough
8 ounces fresh mozzarella, torn, or part-skim mozzarella, shredded, or ¼-inch slices of goat cheese
1 small tomato, sliced thin
1 small yellow squash, quartered lengthwise and sliced into little triangle shapes
Sprinkle of sliced almonds
Sprinkle of fresh arugula or chopped basil
Red pepper flakes, to taste

INSTRUCTIONS

Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. Or, if you’re using a pizza stone, make sure it’s in the oven on the appropriate rack (consult manufacturer’s directions).

Toast the almonds: In a large skillet over medium heat, toast the almonds, while stirring frequently, until the almonds are fragrant and turning lightly golden at the edges. Transfer the almonds to a bowl to cool.

To make the pesto: In a food processor, combine the arugula/basil, cooled almonds, Parmesan, garlic and salt. Pulse while drizzling in the olive oil. Stir in the lemon juice and season to taste with freshly ground black pepper.

Prepare the pizza dough as directed. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level. Transfer each pizza crust onto individual pieces of parchment paper.

Lightly oil the outer edge of the pizza with olive oil. Spread each pizza with ½ of the pesto. Top each pizza with cheese, sliced tomatoes, squash pieces and, finally, a sprinkle of sliced almonds.

Transfer one pizza to the oven. Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone). Repeat with remaining pizza. Top each pizza with a light sprinkle of fresh arugula or basil and, if desired, a dash of red pepper flakes. Slice and serve.

Beet and Cabbage Borscht:
Borscht began its existence in Eastern Europe from trimmings of cellared vegetables consumed throughout the winter months. Most families had a container, usually a kettle or stove pot, kept outside to store those trimmings. Around the first spring thaw, that pot was placed on the fire and cooked into a soup-like meal. One of the primary vegetables of the Slavic diet consumed during the winter months was the beet but other vegetables such as cabbage, potato and carrots were often included. The beet color was most predominant and hence, the recipe changed into what is traditionally known as a beet soup. Borscht is a great cold weather way to enjoy those winter veggies. There are many variations of borscht. This recipe was adapted from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals, by Nava Atlas. 

3 Tbs sunflower oil
3 c potatoes, peeled, chopped
1 c parsnip, chopped
3 c chopped cabbage (about 1/2 cabbage in this week's share)
1 large onion, chopped
8 cups (or more) canned broth (chicken, veggie, miso, or water)
3 c beets, peeled, chopped
1 c chopped tomatoes (drained) or tomato puree
1 Tbs fresh lemon juice
Sour cream or plain yogurt
Chopped fresh parsley
Lemon wedges

Heat oil in heavy soup pot over medium-high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Add broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream or yogurt; sprinkle with parsley. Serve, passing lemon wedges separately.

Red Russian Kale:
Serves 4-6

8 ounces Spanish chorizo, thinly sliced crosswise
 1 tablespoon olive oil
 1 large onion, chopped
 2 large garlic cloves, minced
 1/2 teaspoon red chile flakes
 1/2 teaspoon pepper
 7 cups reduced-sodium chicken broth
 3/4 pound russet potato, peeled and chopped
 12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons
 Kosher salt (optional)

Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.

Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.

Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.
Adapted from Sunset Magazine
Pete's Greens | www.petesgreens.com

Comments

Popular Posts