Good Eats Weekly Newsletter & Meal Plan - Jan. 15, 2020

‌  ‌  ‌ SHOOTS SPOTLIGHT! These little delights are a mix of sunflower and radish shoots. The radish shoots are the little purple ones, and the sunflower shoots are the green ones! The radish shoots have a unique bite to them that balances perfectly off the earthiness of the sunflower shoots. These are great in so many ways! If you like to put greens on top of your pizza, these are great for that! They are also tasty on sandwiches, as a garnish on soup, or as a salad mix. These shoots are 100% soil-grown. We believe that real organic food is grown in real soil! No chemical nutrients in these shoots! We cut them by hand, wash them by hand, and then spin them dry in what is essentially a massive, mechanized salad spinner. We only grow these in the winter when it is difficult for us to grow mesclun mix. Our greenhouses are warmed only by the sun! These are truly a treat to enjoy during the coldest winter months! Kate Share Contents Fancy Share Members Mixed Carrots, Shoots, Red Beets, Sweet Potato, Garlic, Black Radish, Red Onion Everyday Standard Members Mixed Carrots, Shoots, Red Beets, Sweet Potato, Red Onion Need some help getting the hang of Farmigo? 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. 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 Honey from McFarline's Apiary, Galarina Apples from Champlain Orchards, and Rolled Oats from Golden Crops- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Alpine Cheddar 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! 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 McFarline's Apiary Honey: Located in .Benson, VT, McFarline's is a chemical free apiary. Their work requires diligence to maintain a healthy colony. From their website: "Our vision is to have a diverse gene pool of productive, disease and mite resistant, gentle bees well adapted to the northern seasons that can supply surplus bees, honey and propolis to share with the community." Champlain Orchards Galarina Apples: Champlain Orchards practice ecological farming methods in Shoreham, VT. This week you will be receiving a cross between Gala and Querina apples. Their website describes them as "an assertively sweet and crisp apple with a satisfying crunchy flesh. This Gala, Querina cross has a refreshing astringent quality that makes for an outstanding fresh eating experience. It is also disease resistant, slow to brown, and keeps flavor well through the winter months." Golden Crops Organic Rolled Oats: These rolled oats are organically grown in Compton, Quebec - just over the border. Michel Gaudreau grows quite a few different grains on his farm and also mills grains for organic growers in the area! Visit our blog for more storage tips and recipes! Storage Tips  Sweet Potatoes: These amazing sweet potatoes are coming from a farmer named Andy in New York. Store them in a cool spot around 60 degrees out of direct sunlight. Black Radish: Store black radishes wrapped in a damp paper towel in a plastic bag or food storage container. Alternatively, store them in a jar of water after slicing to keep them crisp and fresh, or pickle them!  Shoots: Store your shoots in an airtight food storage container lined with a paper towel. Frozen Cauliflower: Your frozen cauli will be in the coolers at your pick up site. They will not be labeled, but each veggie share type is getting a package. You can either let your cauliflower thaw the rest of the way and use it within a week or stick it back in your freezer when you get home until you are ready to use it. Apples: Store your apples in a cool spot in your kitchen or in the refrigerator. RECIPES Honey Balsamic Roasted Chicken: Small household tip: If you live in a small household, roasting a whole chicken often leaves you eating chicken more nights per week than you'd prefer. Many stores these days carry half chickens. You could also ask the butcher counter to cut one for you if they don't have any in the grab and go meat aisle. Ingredients 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed 3 garlic cloves, minced 1 teaspoon salt 1 teaspoon pepper 2 medium red onions, chopped 1 roasting chicken (6 to 7 pounds) 1/2 cup dry red wine or reduced-sodium chicken broth 1/2 cup balsamic vinegar To Prepare: Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together. Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce. Marinated Beets: A little sugar softens the edge of the vinegar here and complements the natural sweetness of the beets. Keep these on hand for healthy snacks, or add to salads. Ingredients: 1 lb. beets 1/3 c. red wine vinegar or sherry vinegar Salt to taste 2 garlic cloves, cut in half 2t sugar To Prepare: Place the beets in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges. Combine the remaining vinegar and the sugar. When the sugar has dissolved in the vinegar, stir in 1/4 cup of the cooking liquid from the beets. Toss with the beets and the garlic. Refrigerate for 30 minutes, then remove the garlic from the marinade. Remove the beets from the marinade with a slotted spoon to serve. Cauli Gratin: This makes an excellent meal on it's own, but it can also be served with leftover roasted chicken if you're feeling extra hungry! Ingredients: 1 (3-pound) head of cauliflower, cut into large florets Kosher salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons all-purpose flour 2 cups hot milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 3/4 cup grated Alpine Cheddar or Gruyère cheese, divided 1/2 cup grated Parmesan cheese 1/4 cup fresh bread crumbs To Prepare: Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1⁄2 cup of the Gruyère, and the Parmesan cheese. Pour one third of the sauce on the bottom of an 8 x 11 x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1⁄4 cup of Gruyère and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature. From Barefoot in Paris, Ina Garten Honey Shallot Vin: Ingredients 1 small shallot, peeled, finely minced (about 1/4 cup) 2 tablespoons red-wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1/4 cup extra-virgin olive oil Coarse salt and ground pepper 1/2 teaspoon chopped fresh oregano, (optional) To Prepare: In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired. From Martha Stewart Shoots Salad with Roasted Sweet Potato and Apple: Ingredients: Radish, sliced thin Shoots Onion, julienned Pecans Apples, sliced raw Sweet Potato, Roasted Leftover Chicken or Hummus Honey Shallot Vinaigrette To Prepare: Toss all of the items together in a large bowl with your dressing. Top with leftover slices of chicken or with a heaping spoonful of hummus if you're vegetarian! Sweet Potato and Apples with Pork Chops: This is a go-to dinner for me. It's sweet and savory and the veggies are a hit with my toddler! I make this dish just for the two of us, and typically have a lot of the apple and sweet potatoes left over. I use these in a breakfast later in the week. This usually ends up being Irish oats cooked in water with these on top. It's a super filling and soul-warming way to start the day! Efficiency tip: While the oven is on, roast some sweet potatoes separately for tomorrow night's dinner! Ingredients: 1/2 c. Apple Cider 1/4t Ground Cinnamon Salt Boneless pork chops 2T olive oil 1 medium sweet potato, peeled and thinly sliced 1 apple, cored and thinly sliced 1/2 red onion, minced 1T dijon mustard (I prefer the whole grain kind for this recipe) 2t minced parsley To Prepare: Combine the cider, cinnamon, and 1/4t salt in a cup. Set aside. Pat the pork chops dry and sprinkle with salt and pepper. Heat a 12-in skillet over medium high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about three minutes. Turn and cook until browned on the second side, about two minutes longer. Transfer to a plate (they will not be fully cooked at this point). Add the sweet potato, apple, onion, cider mixture, and a couple grinds of pepper to the hot pan. Bring it to a simmer, cover, and reduce the heat to low. The pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about ten minutes. Return the pork chops to the pan (along with any juices on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through, about eight minutes longer. Transfer the pork chops, potatoes, and apples to warmed plates. Stir the mustard into the pan juices with a fork. Spoon the sauce over the meat and veggies, sprinkle the parsley over the top, and serve. Adapted from Carla Snyder's One Pan, Two Plates Carrot Cake Oatmeal: Serves one but can easily be doubled or tripled depending on household size. Ingredients 1 carrot 1 pinch salt 1/2 cup rolled oats 1/4 teaspoon vanilla extract 1/8 teaspoon cinnamon Optional: 1 tablespoon raisins 1 tablespoon brown sugar (plus more to taste) 1 tablespoon butter (plus more to taste) 2 tablespoons walnuts (toasted, chopped) To Prepare: Peel the carrot and grate it into a small saucepan. Add 1 cup of milk and the pinch of salt. Bring to a boil over high heat. Stir in the oats, vanilla, cinnamon, and raisins (if using). Adjust the heat to maintain a steady simmer and cook, stirring frequently, until the oats and carrot are tender, about 5 minutes. Take the pan off the heat. Stir in the brown sugar. Transfer to a bowl. Dot the top with bits of the butter. Sprinkle with more brown sugar, if you like, and top with the walnuts. Serve hot.  From the Spruce Eats Carrot Ginger Soup: Ingredients 1 tablespoon extra-virgin olive oil 1 cup chopped yellow onions 3 garlic cloves, smashed 2 heaping cups chopped carrots 1½ teaspoons grated fresh ginger 1 tablespoon apple cider vinegar or freshly squeezed orange juice 3 to 4 cups vegetable broth Sea salt and fresh black pepper 1 teaspoon maple syrup, or to taste (optional) coconut milk for garnish (optional) To Prepare: Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally. Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes. Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired. Garnish with a drizzle of coconut milk, if desired. From Love & Lemons Apple and Honey Tart: Serves 4 Ingredients: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (or make your own!) 2 7- to 8-ounce Golden Delicious apples, peeled, halved, cored, each half verythinly sliced 3 tablespoons sugar 3 tablespoons unsalted butter, melted 4 teaspoons honey To Prepare: Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter. Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature. Adapted from Bon Appetit