Good Eats Weekly Newsletter - Dec. 18, 2019

‌  ‌  ‌ Good Morning! This week Fancy shares will be a little bit different than they were listed in the sneak peek! We were not able to get enough mesclun to have it in both shares. We also lost our spinach crop. As a result, all Fancy shares will have a 0.6-pound bag of Braising Mix, Red Kale, and Garlic instead of Mesclun and Spinach! Kate Important: Holiday Schedule! We do NOT have a CSA delivery the week of Christmas. The week of New Years we will be having all deliveries on Thursday, January 02, 2020! Taylar with a bouquet of parsley! 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. This week the Fancy Share will be in purple bags and the Everyday Standard Share will be in Yellow bags.  All Lean & Green members have been changed over to the Everyday Standard Share. If you ordered any bulk items in the store this week, they will be OUT OF THE BAG. They will have a label 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 Axel's Eggs or Maple Wind Eggs, Butterworks Whole Plain Yogurt, and Lazy Lady La Petite Tomme- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Lazy Lady's La Petite Tomme.  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! They will be listed next to your name on your checklist, but not packed in your bag. Milk Shares and milk orders from the store: These are delivered OUT OF THE BAG. They are in a cooler. Store orders Everything ordered from the store is OUT OF THE BAG. Pantry/ Localvore Items Eggs: This week your eggs will either come from Axel's flock in Craftsbury or from Maple Wind Farm in Shelburne. Lazy Lady La Petite Tomme: This is an award-winning semi-ripened goat cheese with an edible rind. La Petite Tomme is a combination of camembert and brie. It's got a really nice elasticity and is very supple. It's very smooth with just a hint of goat and is sometimes runny, so don't be concerned if yours is! Butterworks Farm Whole Plain Yogurt: This yogurt is such a treat! The 100% grass-fed herd at Butterworks produces a rich and flavorful yogurt. I decided to go with plain because of its versatility. In France, yogurt is considered to be a dessert, and the family I lived with would always put out several different jams when we would have yogurt instead of cheese after dinner. Everyone just added a spoonful of their chosen jam into their own yogurt bowl, flavoring it differently each time! I loved this ritual, and I still partake even though it has been over a decade since I lived there! Visit our blog for more storage tips and recipes! Storage Tips  Celery: Store upright in a jar of water with a plastic bag on top until you're ready to use it! You could also remove the leaves, freezing them for a later date, and cut the celery into small pieces that will fit in a container of water! Be sure to change the water out every couple of days! Kale: To de-stem your kale: Get a good grip on the stems with one hand, and wrap your other hand around the base of the greens and pull them off the stem. Line a food storage container with a paper towel and put the greens on top. When you're ready to cook them all you have to do is put them in the skillet! This will take up less space in your fridge so you'll have more room for all the holiday goodies you'll be stocking it with! Alternatively, take your de-stemmed kale and freeze it in a plastic bag. Pull handfuls out for smoothies as-needed throughout the winter! Braise or Mesclun: Store these greens the same way as above: in an airtight food storage container lined with a paper towel on the top and bottom. The paper towel will help absorb any excess moisture and keep them fresher longer. RECIPES Crispy Kale This is so easy and makes a nice light snack that won't interfere with anyone's appetite for the main event. Serves 6. 1lb of kale, washed and spun dry 1 - 2T olive oil kosher salt Preheat oven to 300F. Remove kale ribs and chop into bite size pieces. Wash kale and spin dry. On a large cookie sheet or sheet pan toss kale with oil and a generous sprinkling of kosher salt. Place in oven and toast kale for 25-45 minutes, tossing occasionally, until kale is crispy. How long kale will take to dehydrate depends on both the variety of the kale as well as how dry it is when it goes into the oven. Serve as an appetizer or side dish. Warm Fingerling Potato Salad Already looking for a good alternative to roasting roots? Tossing boiled roots with flavorful herbs and oil while they're still hot is the next-best thing. The warm vegetables soak in the flavors of the herbs beautifully, and the salad only gets better after a few days in the fridge.   2 pounds fingerling potatoes 1/2 c. extra-virgin olive oil 1 garlic clove, smashed 1/4t red pepper flakes 1T salt-packed capers, rinsed and coarsely chopped 1 lemon, zested and juiced 1/2 medium red onion, coarsely chopped (1/2 cup) 1 celery stalk, thinly sliced crosswise on bias 2T chopped parsley Salt to taste Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.  Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.  Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.       Spicy Sautéed Kale with Lemon Probably the easiest way to prepare your kale, this is a very nutritious, warm side dish.   1T vegetable oil 1 Thai or jalapeño chile, thinly sliced 1 lemon, thinly sliced, seeds removed and slices quartered 1T honey 1 handful kale, tough stems and ribs removed, leaves coarsely chopped 1 leek, thinly sliced Coarse salt   In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add leeks, season with salt, and cook 1 minute. Serve warm or at room temperature. Glenn's Roasted Beet Salad This recipe comes to you from a CSA member who loves beets! If you have a great recipe or unique way that you enjoy your veggies please let us know. I love hearing from our members! 2 medium beets, peeled and cubed 4oz goat or feta cheese 1/2 red onion, chopped 1 handful dried cranberries or raisins 1 handful toasted walnuts or pecans 3-4 cups Lettuce (mixed lettuces or spinach works too) Dressing: 1/2 cup Olive Oil 1/4 cup cider vinegar 2T Mayonnaise 2T Honey 1t crushed garlic Toss the beet cubes in olive oil, salt and pepper and roast at 350 for 30 mins - 1 hour. Stir them every 15 mins until they are roasted and a little crispy on the edges. Cool. Combine dressing ingredients. Combine salad ingredients with the beets except the nuts in a separate bowl. Right before serving, add the nuts and dressing and toss.  Add dressing and toss to taste, reserving some in case it is too wet to your liking...add more for more wetness. You can make a meal out of it by adding cubed chicken, bacon and/or hard-boiled egg. Pete's Greens | www.petesgreens.com