Good Eats Weekly Newsletter & Meal Plan - January 29, 2020

Sunchokes SPOTLIGHT! Sunchokes are the root of a sunflower plant. We use sunflowers as a cover crop and then harvest the roots for healthy variety all winter long. Sunchokes, AKA Jerusalem Artichokes, have been given their name due to a similarity in flavor to the artichoke plant. They are neither from Jerusalem nor related to artichokes though! Sunchokes are rich in fiber and iron, sport a low calorie count, and contain 3g of protein per serving. Plus they complement any dish containing or needing artichokes. Kate Share Contents Fancy Share Members Shoots, Green Napa Cabbage, Red Onion, either Bunched Greens or Pete's Greens Chimichurri Sauce, Mixed Carrots, Gold Potatoes, Sunchokes Everyday Standard Members Green Napa Cabbage, Mixed Carrots, Gold Potatoes, Parsley, Frozen Sweet Peppers, and Pete's Greens Baba Ganoush - Your peppers and Baba will be in the cooler at your pick up site! 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 Pizzaz! Pizza Crust from Red Hen, Chef's Shred from Jasper Hill, and Pizza Sauce from the Pete's Greens kitchen!- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Mount Alice from von Trapp 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. This week's bread share will be coming from Elmore Mountain Bread. 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 Pizzaz! Pizza Crust from Red Hen Baking Co.: This pizza crust is baked in the hearth oven at Red Hen! They toss it and bake it for you so that you can get dinner on the table in no time! Shredded Melting Blend from The Cellars at Jasper Hill: This pre-shredded cheese from Jasper Hill is a carefully crafted blend of cheeses with flavor and meltability in mind! This cheese will work well for anything that needs melted cheese. It has a great depth of flavor and will improve any dish that you include it in! Pete's Greens Pizza Sauce: The pizza sauce from Pete's Greens is garlic-y, oniony, sweet, sour, herbaceous. It's made from our organic tomatoes, simmered all day, strained, and then simmered for another day with all the seasonings and alliums. I spent an entire winter making this sauce, and I am so happy to be able to share it with you this week! Visit our blog for more storage tips and recipes! Storage Tips  Frozen Peppers and Baba Ganoush: These will be in the coolers at your pickup site. You can either put them back in the freezer when you get home and pull them out when you want them, or let them thaw the rest of the way and use within a week. The Baba was made in the Pete's Greens Kitchen by yours truly! It is an eggplant spread that is almost like hummus made with eggplant instead of chickpeas. Parsley: Store your parsley in one of three ways: upright in a jar of water with a plastic bag on top (my favorite), loose in your crisper drawer, or wrapped in a damp paper towel inside of a plastic bag.  Kale or Sorrel: Store these in an airtight food storage container lined with paper towels. The sorrel will not last long, I recommend either eating it first or processing it first to make sure it's delicate leaves won't get damaged by temperature fluctuations in your fridge. Sunchokes: Store your sunchokes either in a cool, dry place in your kitchen or wrapped in paper towels inside of a plastic bag in the crisper drawer of your fridge. Onions: Store these in a cool, dry place. I keep mine by a drafty window to keep them fresher longer. RECIPES Simple Lemon Roast Chicken Efficiency Tip: Roast your chicken on your largest sheet tray and add in as many root veggies as you can! Then you have ready-to-eat side dishes to pull from all week long! Ingredients 1 (5 to 6-pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 4 lemons 3 heads garlic, cut in half crosswise 2T butter, melted 1/2 pound sliced bacon 1 cup white wine 1/2 cup chicken stock To Prepare: Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy. Broiled Steak with Chimichurri, potatoes, and onions Ingredients Steak of your size/choice Red onions Potatoes 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 3–4 garlic cloves, thinly sliced or finely chopped ½ cup red wine vinegar 1 tsp. kosher salt, plus more 3/4 cup finely chopped flat-leaf parsley 2 Tbsp. finely chopped oregano ¾ cup extra-virgin olive oil To Prepare: Prepare the Chimi: Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. For the Steak: Marinate the steak overnight in chimi sauce. Freeze the remainder in an ice cube tray to use throughout the winter for instant freshness! Slice red onion into rings. Try to keep the rings together. Heat a griddle or your grill if it's warm enough! Over high heat until it just begins to smoke. Sear the steak until it releases from the grill on it's own. Flip and sear the other side as well. Remove and set on a plate to cool. Put your onion rings on the grill or griddle and sear until they have browned to desired amount. Flip and do the same on the other side. Remove onions and set aside. Cover to allow them to steam themselves slightly, it needed Use leftover potatoes from dinner the night before, heating them in a skillet with olive oil until warmed through. Potato and Onion Pizza Ingredients Pizza Crust 1⁄4 cup Caramelized onions 1 gold potato 1⁄3 cup Chef's Shred 2 tbsp. fresh oregano leaves Salt and freshly ground black pepper To Prepare Spread dough with melted onions. Cut potato into 1⁄16" slices using a mandoline; spread slices over dough. Sprinkle with fontina, oregano, grana padano, salt, and pepper. Transfer pizza to a baking stone and cook pizza, under the broiler, rotating every 2 minutes with a long metal spatula, until edges are golden, 6-8 minutes. Transfer pizza to a board; slice and serve. Adapted from Saveur Salmon with Sorrel Sauce Ingredients send grocery list Prepare the Sauce 3 tablespoons butter Prepared Salmon - see below 2 cups fresh sorrel leaves, chopped rough 1/4 cup chervil 1/2 cup chives, with flowers if possible 1/2 cup heavy cream salt and pepper Prepare the Salmon 1 pound beautiful, wild, center cut salmon (Alaskan King is my preference here, but any wild caught salmon will do) To Prepare: Prepare the Salmon Slice the salmon into thin medallions. A flexible salmon slicing knife is my choice, but any long thin knife will work well. It must be very sharp. Slice on a slight angle cutting away the skin as you go. Aim for 16 pieces. Place the salmon on a sheet pan lined with parchment and very lightly oiled. Brush the tops very lightly with oil. Sprinkle salt and pepper over the fish. PS I like to put the salmon skin under the broiler, too. Salt well. It's a delicious cook's snack. Prepare the Sauce Adjust an oven rack to be at the very top of the oven. Preheat the broiler. Warm the plates (very important) in a sink of warm water, your extra oven (ha), or remove them from the just run dishwasher. Prepare all ingredients and stage. This dish comes together quickly and you don't want to be scrambling. Hold back the chive flowers, if you have them. When the oven is ready, start the sauce. In a large, wide skillet, melt the butter until it starts to toast. It should be golden brown. At this point, put the salmon under the broiler. Add the sorrel, chervil and chives to the butter and coat quickly. Allow them to wilt a little, and then pour in the cream. Bring to a boil and reduce just until the sauce coats the back of a spoon. Taste and adjust for salt and pepper, remembering you have seasoned the fish. The salmon should now be ready. (2-3 minutes) Watch it carefully the entire time it's in the oven -- it could take you as little as 30 seconds, depending on your oven. Dry the warm plates. Place four medallions per person on each plate and decorate with the sauce, being very generous. Sprinkle chive flower petals and serve with crusty bread. Adapted from Food52 Lamb Loin with Sunchoke Puree Ingredients:  ¼ cup parsley leaves, chopped 3T extra virgin olive oil 2 garlic cloves, minced ½ t fresh lemon juice 1 Spring lamb loin – one side only; about 1½ lbs ½t fresh lemon zest, finely grated ¼t sea salt 1 lb sunchokes 2 cups cream 1T freshly grated horseradish, or to taste 1t sea salt ¼ cup olive oil ½ cup sweet onion, chopped ¼ cup black sun-dried olives, pitted and coarsely chopped ¾ oz capers, rinsed well 1T sugar ¼ cup wine vinegar 1 can (8oz) San Marzano diced tomatoes ¼ cup chopped fresh mint 2 tsp crushed black pepper To Prepare:  In a food processor, purée parsley, oil, garlic, zest, and salt until finely chopped. Preheat oven to 425°F. Untie and unroll lamb loin. Season inside of lamb with salt, pepper and sauce. Re-roll lamb and re-tie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 20 minutes, or until a meat thermometer registers 120°F for medium-rare or more than 120°F for medium. Transfer lamb to a cutting board and let stand 10 min. Peel sunchokes and cut into 1-inch pieces. In a stainless-steel saucepan simmer sunchokes in cream and water to cover by 1 inch until tender, about 20 min. (Cream will help prevent sunchokes from discoloring). In a blender, purée sunchokes with some of the cooking liquid, salt, pepper to taste, and horseradish. Season to taste. Keep purée warm. Heat oil in a skillet over moderately high heat then saute onion, stirring, until pale golden, 6 – 8 min. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 min., then stir in vinegar and tomatoes. Reduce heat and simmer, covered, stirring occasionally, 20 min. If sauce is very acidic, add more sugar (to taste). Stir in fresh mint and pepper and transfer to a bowl and keep warm, covered. Can be made up to 2 days in advance to let the flavors develop Adapted from GranvilleIsland.com Chou Farci Ingredients: 1-2 head Napa cabbage 1 pound pork sausages (½ pound hot spicy pork sausage and ½ pound sweet pork sausage) 8 oz. mushrooms, sliced, then diced 2 shallots, finely diced 2 medium carrots, shredded 2 eggs 1/8 cup fine breadcrumbs 2-3 thyme sprigs 1 bay leave ½t allspice 1T butter Olive oil Sea salt and freshly ground black pepper Equipment 9" round baking dish or soufflé dish To Prepare Prepare cabbage leaves: Peel away 11-12 large green leaves to reveal the light yellow heart of the cabbage. Bring a large pot of salted water to a boil. Blanch cabbage leaves in boiling water for 1 minute. Carefully lift up the leaves with slotted spoon and transfer to a bowl with iced water. Drain and pet dry with a towel. Cut remaining cabbage heart in half and shred one half finely, set aside. (2 cups of shredded cabbage) On cutting board using a sharp knife remove the thickest part of the vein in the center of each blanched cabbage leave but keep the largest leaf intact, just slightly shave off the vein with a knife. Place the largest leaf on a bottom of baking dish, then like a flower, arrange another five leaves around it, slightly overlapping each other. Make the filling: Take sausages out of the casing and cook quickly in a hot medium sized frying pan for 3-5 minutes until almost cooked through. No need to season. Transfer to a bowl. Add butter to the same pan, let it melt then add a dash of oil. Add shallots and carrots, season with salt and pepper and sauté for 5 minutes, stirring often, until soft but not browned. Then add shredded cabbage, season with salt and pepper. Add allspice, 2 thyme sprigs, bay leave and sauté for another 5-8 minutes, stirring often, until cabbage shrinker in volume and softened. Transfer to a large bowl with the meat. Add a dash of oil to the same pan, add chopped mushrooms, season with salt and pepper and add the last thyme sprig. Sauté for 5 minutes, stirring frequently, transfer to a bowl. Mix meat, vegetables and mushrooms to combine. Add breadcrumbs and eggs and mix again. Spread half of the mixture in one even layer on the bottom of the dish, pressing it gently with spatula. Place cabbage leaf on top. Then spread the rest of the mixture, close of the leaves on a side tightly and cover with the last cabbage leave on top. Bake at 350 F for 45-50 minutes. Serve this dish hot Adapted from Art de Fête Sunchoke Soup Ingredients 1/4 cup fruity olive oil 1 pound sunchokes (also called Jerusalem artichokes), scrubbed and chopped 2 small gold potatoes, scrubbed and chopped 1 medium yellow onion, chopped 3 to 5 cloves garlic, chopped Pinch dried chili flakes 6 cups water, vegetable stock, or chicken stock 2 bay leaves Salt Pepper To Prepare Heat the oil in a large soup pot over high. Add the sunchokes, potatoes, and onion. Sauté about 10 minutes, stirring occasionally. Add the garlic and optional chili flakes, and continue cooking until the vegetables are lightly browned. Add the water or stock, the bay leaves, and 1 teaspoon salt. Bring the mixture to a boil then lower the heat to low. When soup settles into a simmer, cover and cook until the potatoes and sunchokes are tender, 20 to 30 minutes. Remove the bay leaves and then process the soup either with an immersion blender, or in a blender in small batches (filling no more than a third of the container), until smooth. Check for seasoning. Add salt and pepper, as desired. Garnish and serve. Adapted from The Kitchn Pete's Greens | www.petesgreens.com