Good Eats Weekly Newsletter - Nov. 20, 2019

‌  ‌  ‌ Important Reminder Next week is Thanksgiving! I hope you are all off to spend time with your loved ones. We will be having deliveries the day before your normal schedule. This means we will be packing shares on Monday and they will be distributed on Tuesday if you normally have a Wednesday delivery. For those who normally have their CSA pick-up on Thursday, you will be picking up on Wednesday. Other News: In order to help you with your Thanksgiving shopping, we will be having bulk items in our store this weekend. We will have 5-pound bags of the following: Baby russets, beets, gilfeathers, parsnips, carrots, and onions. If you'd like something in bulk that isn't on this list, please e-mail me! Next week is the final week for order customization. I will be sending members a survey next week so I can get a feel for the general food preferences you have. I am going to be creating a Facebook group for Pete's Greens CSA members and others who wish to join in the conversation about eating locally and seasonally! It is my hope that this group will serve as a discussion board for members to swap recipes, photos, and to help with the CSA planning process! Some veggies that you might not like very much could be a favorite for another member who has a large repertoire of recipes to share. You might just find that you like rutabagas after all! Keep an eye out for a link to join in your inbox in the next week or so! Kate Do you find Farmigo to be frustrating and difficult to navigate? Check out our new tutorials below! Farmigo Store Tutorial Farmigo Settings Instructional Video 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 Fresh Chèvre from Sage Farm, Axel's Eggs, and Pears from Champlain Orchards- read more below Cheese Shares: Cheese is OUT of the bag. This weeks cheese is Cave Aged Cheddar from the Cellars at Jasper Hill.  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 Axel's Eggs: Pastured eggs from Axel's farm in Craftsbury! Sage Farm Chèvre: Fresh Chèvre from Sage Farm Goat Dairy in Stowe. Sage Farm is a family-operated goat dairy ran by two sisters, their partners, and their little ones in tow. These goats are pastured from May-December, and receive high-quality hay and grain throughout the winter. Their six original does came from Lazy Lady Farm! Champlain Orchards Pears: Delicious Sunrise Pears grown in an ecologically-sound manner in Shoreham.These little pears are super sweet and are the perfect antidote to any early winter blues you might be feeling! Visit our blog for more storage tips and recipes! Storage Tips Baby Collards: These lovely little bouquets of greens are the small, tender leaves from the heart of the collard plant. Did you know that collards grow in a head like other cabbages? Store these in your crisper drawer. They should keep for at least a week. Parsnips: Parsnips are one of my favorite fall flavors. When they are fresh they are incredibly sweet and tender. They have a mildly nutty taste and can be enjoyed raw or cooked, depending on your mood! Store these in a loosely closed plastic bag in the crisper drawer. Gilfeather Turnips: These tasty turnips became the Vermont state vegetable a few years ago! This variety was developed on Gilfeather Road in the early 1900's. They are believed to have been a cross between a turnip and a rutabaga (and rutabagas are thought to have been a cross between a turnip and a cabbage!). As such, Gilfeathers have a sweeter taste than regular purple turnips. I know that some of yours are huge! I am including a couple of options for recipes below. Kohlrabi: Kohlrabi stores really well in the crisper drawer. They are a member of the crucifer family, as are broccoli, cabbage, and cauliflower. Kohlrabi can be eaten raw or cooked, just be sure to peel them first! I personally find it easier to cut the outer layer off with a paring knife. Just slice the bottom first to ensure you have a steady base before you begin! Radicchio: This gorgeous bitter green is best stored loosely wrapped in plastic in the crisper drawer. Radicchio can be an acquired taste for some. Did you know it can take upwards of ten times trying something before our taste buds accept it? As a bitter lettuce, radicchio is great for digestion and full of nutritional benefits. It adds gorgeous color to your salad mix or slaw. Just slice it thinly and mix it in with your mesclun when you are making a salad! RECIPES Turnips Au Gratin: 2 tablespoons unsalted butter 2 1/2 pounds medium turnips, trimmed and left unpeeled 1 tablespoon chopped thyme 1/2 tablespoon chopped savory 1 1/2 teaspoons kosher salt Rounded 1/8 teaspoon cayenne 1 cup heavy cream 1 cup grated Parmigiano-Reggiano (use a Microplane) To Prepare: Preheat oven to 450°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then cool. Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers. Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes. Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving. Turnip & Orange Mash with Pears: 2 pounds turnips, peeled 1/4 cup heavy cream 1 tablespoons unsalted butter 1 tablespoons orange juice  Zest from 1 orange 1/8 teaspoon ground nutmeg  Kosher salt and freshly ground pepper to taste 4 pears (optional) To Prepare: Cut turnips into 1" cubes. Place them in a kettle and cover with cold, unsalted water. Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes. Drain and pass them through a ricer. Place the riced turnips and pears (if using) in a large saucepan set over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes. Stir in the cream, butter, orange juice, orange zest and nutmeg and cook, stirring for 3 to 4 more minutes. Remove from the heat, season to taste with salt and pepper and serve. Turnip & Parsnip Chips: 1 pound turnips, peeled and thinly sliced 3 parsnips, peeled and thinly sliced 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper 2 tablespoons fresh rosemary, chopped To Prepare: Preheat oven to 400ºF. Wash, peel and thinly slice turnips and parsnips Transfer onto a foil-lined cookie sheet. Lightly drizzle with olive oil, sprinkle with salt, pepper, and rosemary. Toss together and arrange in a single layer. Put in the oven for about 20 minutes, then turn them over and let cook another 20 minutes, or until they have reached the desired crispiness. Radicchio & Pear Salad: For the salad 2 ripe pears, cored and thinly sliced 1 Tbs. lemon juice 2 small heads radicchio, torn into small pieces 1/2 cup broken walnut pieces 1/3 cup dried cranberries 1 blood or naval orange, peeled and separated into segments 1/4 cup goat cheese For the dressing 1/3 cup white balsamic vinegar or apple cider vinegar 1/2 cup olive oil 1/4 tsp. fine sea salt 1/4 tsp. celery seed 1 Tbs. honey To Prepare: Place pears in a shallow bowl and combine with lemon juice. Cover and set aside.  Whisk dressing ingredients together in a small bowl and set aside. Combine radicchio, walnuts, cranberries, and orange segments in a large bowl. Pour on dressing and toss well. Add pears with lemon juice and toss again. Top with cheese and serve. If you want to make this salad more of a meal (or if you aren't the biggest radicchio lover) serve on top of a bed of mesclun. Kohlrabi, Carrot & Radicchio Slaw: 2 medium kohlrabi (about 1¼ pounds), peeled 2 medium carrots 1 small head radicchio ¼ cup cider vinegar 3 tablespoons honey 1 teaspoon Dijon mustard ½ teaspoon celery seeds ½ teaspoon salt ½ teaspoon ground pepper 3 tablespoons extra-virgin olive oil Roasted sunflower seeds To Prepare: Use a box grater or a food processor fitted with a shredding disk to coarsely shred kohlrabi and carrots. Quarter radicchio lengthwise, core and thinly slice.  Whisk vinegar, honey, mustard, celery seeds, salt and pepper in a large bowl. Slowly whisk in oil until combined. Add the kohlrabi, carrots, and radicchio to the bowl and toss well to combine. Sprinkle with sunflower seeds. Make Ahead Tip: Refrigerate up to 2 hours; top with sunflower seeds just before serving. Pete's Greens | www.petesgreens.com