Good Eats Weekly Newsletter & Meal Plan - January 22, 2020

‌  ‌  ‌ GILFEATHER TURNIP SPOTLIGHT! Gilfeather Turnips were first brought to market by John Gilfeather in the early 1900s in Wardsboro, VT. He closely guarded his prized turnips, trimming the hairs and taproots off of each one meticulously before bringing them to market so that nobody could propagate them from clippings! Decades later, a couple discovered this heirloom variety and started to grow them. They quickly spread throughout Vermont, gaining steadily in popularity. These turnips were far sweeter than their purple-top counterparts, and were uniquely well-adapted to our cold climate. Like some other root veggies, Gilfeathers become much sweeter if they are harvested after the first hard frost of the year. Turns out these turnips are a rutabaga and turnip cross, which is what makes them so sweet! Kate Share Contents Fancy Share Members Red Norland Potatoes, Celeriac, Gilfeather Turnips, Leeks, Frozen Sweet Peppers, Garlic, Shoots Everyday Standard Members Red Norland Potatoes, Celeriac, Gilfeather Turnip, Yellow Onions, Shoots 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 Queso Fresco from Champlain Valley Creamery, Tortillas from Vermont Tortilla Co., and Solider Beans from Morningstar Farm- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Pyramid Scheme from Champlain Valley Creamery.  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. This week's bread share will be coming from A Very Good Co., which is ran by a Sterling College student who has worked in some of the best restaurants in Chicago over the past fifteen years! Avery is a good friend of mine and makes amazing, naturally leavened sourdough loaves. He always sells out at the Craftsbury Farmer's Market, so I hope you enjoy these! 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: Our milk share comes from Sweet Rowen Farmstead in West Glover. Paul used to work at Pete's Greens years ago, but now he is milking a small herd of heritage Lineback cows. His milk and cheeses have a delightfully grassy flavor, as his cows are pasture-raised. He leaves it cream-top, and pasteurizes it over very gentle heat in order to reduce human interference as much as possible! 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 Champlain Valley Creamery Queso Fresco: Here is the description off their website: "Queso fresco is a traditional Mexican cheese and is a quintessential part of Mexican cuisine. The name queso fresco means “fresh cheese” in Spanish. In October 2011, we launched Organic Queso Fresco, a soft and mild part-skim cheese with fresh milk flavor and a little bit of acidity to give it some zing." Vermont Tortilla Co. Tortillas: These tortillas are made in the traditional way! They nixtamalize the corn before they press their masa into tortillas. This means that the corn kernels are soaked in a lime solution in order to break down the outer husks of the kernels. This results in a more nutritious, better tasting tortilla! The nixtamalization process also frees the bound niacin in corn into a form of niacin that the body can readily absorb! Morningstar Farm Soldier Beans: Seth and Jeanette Johnson grow organic beans on their farm in Glover, VT. They grow a variety of different beans which they dry and distribute. This week you'll be receiving soldier beans, which have white and brown splotches of color on them. These beans can be used in any way. They are a light tan bean, which means that they can easily adapt to any type of recipe you would like. Soak them over night to reduce cooking time significantly. If you're not someone who normally enjoys taking the time to cook dry beans (and even if you are) I recommend cooking the entire package at once, with no flavorings. Once they have cooled enough you can portion them out and freeze them. If you freeze the portions flat, they will thaw very quickly, allowing you to get food on the table fast on busy weeknights! Visit our blog for more storage tips and recipes! Storage Tips  Red Norland Potatoes: Store these in a cool, dark place. This winter I've been keeping my potatoes in a paper bag in the fridge and it's been working wonderfully! Gilfeathers: Store your turnips in the crisper drawer of your fridge or in your cellar if you have one. They should last you a very long time as long as there isn't any condensation gathering where they are being stored.  Leeks: Wrap your leeks in a paper towel and then in plastic for long storage. Even if they get forgotten and the outer layer starts to brown, you can peel them back to reveal perfect leeks on the inside. Shoots: Store your shoots in an air tight food storage container lined with paper towels to absorb any excess moisture. Yours should easily last a week, probably longer, when stored this way. Onions: Store these in a cool, dry place. I keep mine by a drafty window to keep them fresher longer. RECIPES Queso Fundido Ingredients 1 small tomato, chopped 1 serrano chile, seeded, chopped 2 tablespoons chopped fresh oregano Kosher salt 8 ounces crumbled queso fresco 8 ounces coarsely grated Monterey Jack 1 tablespoon all-purpose flour 1 4-ounce link fresh chorizo, casing removed 1/2 cup minced onion 1/2 cup lager Tortilla chips To Prepare: Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes. Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly. Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side. Adapted from Bon Appetit Spanish Rice Ingredients 2 cups long grain rice 1/8 cup oil 8 oz tomato sauce 6 stems cilantro (optional) 1 tsp salt 1 tsp minced garlic 4 cups water 1 cube chicken flavored bouillon dash cumin dash garlic pepper To Prepare: Heat oil in large frying pan on medium heat. Add rice and cook until golden brown. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan. Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY. Adapted from Little Luna Picatta Sauce Ingredients 4 Tablespoons Butter, Room Temperature 1-2 Tablespoons All-Purpose Flour 1/2 Cup Dry White Wine 1/3 Cup Fresh Lemon Juice 1/3 Cup Canned Low-salt Chicken Broth 3-4 Tablespoons Drained Capers 1/4 Cup Chopped Fresh Parsley Salt & Pepper To Prepare: To prepare the sauce, in a small pot, add the wine, broth, and lemon juice. Heat until bubbling, then reduce the heat until simmering, mix the flour into the 4 tablespoons of butter, and using a whisk, begin to add this mixture into the hot liquid, stirring constantly. Once thickened remove from the heat and add the capers and parsley. Season with salt and pepper as needed. Adapted From Italian Food Forever Turnip Tacos INGREDIENTS 1 large turnip or rutabaga, peeled, cut into ½" pieces (about 6 cups) 5 Tbsp. extra-virgin olive oil, divided Kosher salt 1 large white onion, thinly sliced 1 bunch curly kale, stems and ribs removed, leaves cut into 1" pieces ½ tsp. crushed red pepper flakes 1 cup shoots 1 Tbsp. fresh lime juice 8 corn tortillas, warmed 3 oz. queso fresco or Cotija cheese, crumbled (about ½ ​cup) Hot sauce (for serving) To Prepare: Preheat oven to 425°. Toss rutabaga with 3 Tbsp. oil on a parchment-lined rimmed baking sheet; season with salt. Roast, tossing once halfway through, until golden brown and tender, 15–20 minutes. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Add onion and cook, stirring occasionally, until slightly softened and golden brown, 8–10 minutes. Add kale, red pepper flakes, and ⅓ cup water and cook, stirring occasionally, until kale is tender but still bright green, about 3 minutes. Add rutabaga, season with salt, and toss to combine. Toss watercress with lime juice in a small bowl; season with salt. Divide rutabaga mixture among tortillas. Top with watercress mixture and queso fresco. Serve with hot sauce alongside. Adapted from Bon Apetit Potato and Turnip Mash with Apple Cider Pork Chops Ingredients 1 lb turnips 1 lb yellow potatoes 2 tbsp. organic unsalted butter 2 farmer's choice apples (small) 2 tbsp. apple cider vinegar 1/4 cup half & half cream 2 bone-in pork chop 1/4 cup sage 2 tbsp. organic golden cane sugar To taste salt & pepper Mash the Turnips Rinse, scrub and dice the turnips and potatoes into ½-inch cubes. Add them to a large pot filled with water and a pinch of salt. Bring to boil. Once boiling, reduce the heat to simmer and cook until fork-tender, about 10-15 minutes. Roughly chop the sage. Drain the veggies in a colander in the sink and return them to the pot. Add the sage, half of the butter, and salt and pepper to taste. Mash with a fork until smooth. Make the Apple Cider Sauce While the turnips and potatoes are boiling, rinse and cut the apples into ¼-inch thick slices. Melt the remaining butter in a large pan over medium heat. Add the apple slices and stir in the brown sugar. Reduce the heat to low. Let simmer, stirring occasionally, until the apples are browning, about 10 minutes. Increase the heat to medium-high. Add the apple cider vinegar and simmer until the liquid is reduced by about half, about 5-7 minutes. Stir in the cream. Bring the mixture to boil and cook, stirring occasionally, until it thickens, about 3-4 minutes. Season with salt and pepper to taste and remove from heat. Transfer the mixture to a small bowl and set aside. Cook the Pork Give the pan a quick rinse and return it to the element over medium heat. Add 1 tbsp. olive oil. Pat the pork chops dry with paper towel and season with salt and pepper to taste. Add them to the pan. For bone-in pork chops, sear on one side for 3-4 minutes then flip and repeat on the other side until browned and cooked through, about another 2-3 minutes. Add about 1-2 minutes per side for boneless pork chops. Adapted from Fresh City Farms Chicken Fajitas Ingredients: 1 teaspoon pure chile powder 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon cornstarch 1/4 cup water 3 tablespoons extra-virgin olive oil 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips 1 green bell pepper—cored, seeded and cut into thin strips 1 medium onion, thinly sliced 2 tablespoons fresh lime juice, plus lime wedges for serving 8 flour tortillas, warmed in the microwave Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving To Prepare: In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges. Adapted from Food & Wine Short Ribs with Horseradish crumbs and Celeriac Ingredients: Serves 6  For the Short Ribs  5 pounds bone-in beef short ribs, cut into 6 to 8 pieces  Kosher salt and freshly cracked pepper  ¼ cup olive oil  4 ounces pancetta, chopped  1 tablespoon fennel seeds, toasted and crushed  1 medium onion, finely chopped  5 cloves garlic, smashed  1 leek, halved and chopped  6 sprigs fresh thyme  4 carrots, peeled and cut on a bias into 1-inch pieces 1 cup diced celeriac, cut into 1-inch (2.5-cm) pieces  1 bottle full-bodied red wine  2 tablespoons tomato paste  2 tablespoons red wine vinegar  2 to 3 cups beef stock  For the Celeriac Puree  2 cups whole milk  2 tablespoons kosher salt  1½ pounds celeriac, peeled and cut into 1½-inch (4-cm) pieces  1½ pounds gold potatoes, peeled and cut into 1½-inch (4-cm) pieces  1 leek, white and pale green parts only, halved  ½ stick unsalted butter, softened  Salt and freshly ground white pepper  Horseradish Bread Crumbs (recipe follows), for serving  Horseradish Breadcrumbs ½ cup coarse bread crumbs  1 tablespoon extra-virgin olive oil  2 cloves garlic, finely chopped  1 cup finely chopped flat-leaf parsley  2 tablespoons peeled and grated fresh horseradish  1 teaspoon finely grated lemon zest  1 teaspoon finely grated orange zest  Salt and freshly cracked pepper  To Prepare: Preheat the oven to 350°F (175˚C).  Make the short ribs:  Season the short ribs with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat. Working in batches, sear the short ribs until well browned on all sides, about 10 minutes. Using a slotted spoon, transfer the short ribs to a large plate.  Drain all but 1 to 2 tablespoons of fat from the pot and add the pancetta. Cook, stirring occasionally, until it begins to brown, 5 to 7 minutes. Add the crushed fennel seeds, onion, garlic, leek, thyme, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes, or until the leeks have softened. Add the wine, tomato paste, vinegar, and stock and bring them to a boil. Return the short ribs to the pot, adding extra stock just to cover if necessary. Cover the pot and put it in the oven.  Cook for 2½ hours. Remove the pot from the oven and transfer the short ribs and carrots to a large platter; discard the thyme. Strain the cooking liquid through a fine-mesh sieve into a bowl, then return the strained liquid to the pot. Bring it to a boil, then reduce the heat to medium and simmer for 20 to 25 minutes, or until the liquid has reduced by half. Skim any excess fat on the surface. Return the short ribs to the pot, turning them so they’re evenly coated, and season with salt and pepper.  Make the celeriac puree:  In a medium saucepan, combine the milk, salt, celeriac, potatoes, leek, and 2 cups water and simmer, covered, until the celeriac and potatoes are tender, 20 to 25 minutes. Drain the potatoes, reserving 1 cup of the liquid. Transfer the celeriac, potatoes, and leek to a food processor and puree them with the butter until they’re smooth, creamy, and free of lumps. If the puree is too thick, add some of the reserved cooking liquid. Season with salt and pepper.   Divide the celeriac puree among individual plates. Top with the short ribs, carrots, and sauce and serve accompanied by the horseradish bread crumbs.  Make the horseradish breadcrumbs: In a small sauté pan, toast the bread crumbs with the oil over medium heat until golden brown, about 3 minutes. In a small bowl, combine the garlic, parsley, horseradish, zests, and bread crumbs, then season with salt and pepper.  Adapted from Eye Swoon Creamed Leeks with Salmon Ingredients  2 medium leeks 2 tablespoons salted butter 1/2 cup double cream + 2 tablespoons double cream 1-2 tablespoons Creme fraîche or greek yogurt 1 teaspoon freshly squeezed lemon juice Sea salt and pepper to taste To Prepare: Wash the leeks then finely slice them. You can use both the white and green part. Melt the butter in a small pan on medium heat. Gently cook the leaks for 5 min. Add the double cream and lemon juice. Simmer gently for about 10 min for the cream to thicken. Spoon in the creme fraîche/greek yogurt and season with salt and pepper. Cook the salmon fillets to your liking. Serve with creamed leeks and boiled baby new potatoes Adapted from Food52 Borscht Ingredients 2 quarts beef, chicken, or vegetable broth 1 tablespoon vegetable oil 2 onions, diced 2 garlic cloves, minced 1 teaspoon dried marjoram 2 celery stalks, trimmed, thinly sliced 2 parsnips, peeled, thinly sliced 1 carrot, peeled, thinly sliced 1 leek, white and light green parts, thinly sliced 1/2 head savoy cabbage, shredded 1 bay leaf 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 2 beets, peeled, grated 1/4 cup dill, minced 2-3 tablespoons red wine vinegar, or as needed 1/2 cup sour cream To Prepare: Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram. Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve. From Epicurious Potato Leek Soup Ingredients 2 medium leeks 3 tablespoons butter 1 1/2 pounds potatoes, cubed 5 1/2 cups chicken stock 1 small bouquet garni Salt, to taste Pepper, to taste 1/3 cup heavy cream Crusty bread or sandwich for serving (optional) To Prepare: Trim and discard the green tops and root ends of the leeks. Halve the leeks lengthwise and swish the stalks thoroughly in cold water to remove dirt and sand. You can also rinse the stalks under running water. Drain the leeks, dry with a paper towel, and slice into thin, even strips. Melt the butter in a large pan over medium heat. Add the leeks and sauté them until tender, but not browned. This should take about 4 minutes. Add the potatoes, chicken stock, bouquet garni, salt, and pepper, and bring the soup to a simmer. Cook the soup for 25 to 30 minutes, until the vegetables are very tender. To check the potatoes, poke one with a paring knife: If the knife cuts through with little resistance, you can take the pan off the heat. Put aside a few leeks for your garnish. Using a blender, food processor, or immersion blender, puree the soup until smooth and silky. Do this in small batches, to avoid splatters and burns. Carefully transfer the hot potato and leek soup back to the saucepan and stir in the heavy cream. Gently heat the soup—avoid boiling it as high temperatures could curdle the cream. Garnish with reserved leeks and serve immediately with a side of crusty bread or sandwich. At this point, you can also chill the soup in the refrigerator and serve it in the traditional French style. Pete's Greens | www.petesgreens.com