Pete's Greens Weekly Newsletter - Jan. 08, 2020

‌  ‌  ‌ Celeriac Spotlight! Celeriac is also known as celery root. It is the root of the celery plant, and tastes very similar to celery. The major difference between the two is their texture. Celery root has an almost creamy texture when cooked, although it has a nice crunch to it when it is used raw! Celeriac will store well for most (if not all) of the winter, especially if it is left covered in a little soil! When you receive your celeriac, do not wash it. When you are ready to utilize it, peel the outer layer to reveal the white interior. Use a knife when you do this. The skin of celeriac is quite thick and knobby. Trying to peel it with a vegetable peeler will result in frustration or cut fingers- or both. I recommend using a chef's knife to cut the bottom and top off so that it stays in place on your cutting board. Then just guide your knife down around the side, slowly working your way around the root. From here it can be sliced or diced or grated just like any other root veggie. Shredded celeriac makes a nice addition to coleslaw or salad. Not only does celeriac pack a punch flavor-wise, it is also a nutritional powerhouse! Celeriac is loaded with Vitamin K, which is an essential nutrient that helps our body repair bone cells, improves our absorption of calcium (preventing bone density loss!), and helps support brain function! Celeriac is high in antioxidants, potassium, and manganese with low sodium. They may be truly strange and unfamiliar seeming, but they are good and good for you! Kate Share Contents Fancy Share Members Kohlrabi, Celeriac, Leeks, Valentine Radish, Radicchio, Parsley, Sunchokes, Spinach Everyday Standard Members Kohlrabi, Leeks, Parsnips, Carrots, Parsley, 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 Potato Loaf from Red Hen, Eggs from Axel or Maple Wind Farm, Mushroom Medley from 1000 Stone Farm- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Harbison 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! 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 1000 Stone Farm Mushroom Medley: Not everyone will be getting the same combination of mushrooms. Each container of mushrooms will have a mix of the following: Lion's Mane, Shiitakes, Oysters, and Chestnuts. These beauties are grown by Kyle Doda in Brookfield, VT. Unlike button mushrooms that you buy in the store, these mushrooms will be best tasting & best for you if they are cooked. Red Hen Potato Loaf: Red Hen Baking Co., is located in Middlesex, VT. Their potato loaves are naturally leavened, which gives them a depth of flavor that breads made with isolated yeast simply cannot develop! On top of that, this loaf is made with roasted VT-grown potatoes, which caramelize during the baking process to form a dark crust. The crumb will be light and sweet thanks to the potatoes as well! Maple Wind Farm or Axel's Eggs: Farm fresh eggs with huge, deep orange yolks. What more can you ask of an egg? Visit our blog for more storage tips and recipes! Storage Tips  Celeriac: This delicious veggie is the root of a celery plant, and it even tastes like celery too! These roots make excellent additions to soup, broth, a roasted mixed veggie dish, or on it's own as a purée or gratin! These store best in a cool, dark space. Wrap them up and store in your crisper drawer. Do not wash them before storage. With all roots, they store a little better when they still have some soil protecting their skins! Radicchio: Store radicchio wrapped in a paper towel in a plastic bag in your crisper drawer. Like many other greens, radicchio will store better if left unwashed! If you forget about your radicchio for a while and the outer leaves start to brown, peel them back and discard to reveal a perfectly fresh interior!  Parsley: Store your parsley upright in a small jar of water with a plastic bag over the top. Seal the plastic bag to the side of the jar with a rubber band to keep the humidity and temperature high. Herbs will store for weeks like this if you remember to change the water out every couple of days. If any of the leaves start to get slimy while being stored, just pull out the bad ones and discard. The rest will stay good for a while longer! Sunchokes: Also known as Jerusalem Artichokes, sunchokes are the tuber of sunflower plants! These have a flavor that is similar to artichoke hearts, hence where they got their name! Store these wrapped in paper towels in a plastic bag or food storage container. Mushrooms: Store your mushrooms in a paper bag in the main compartment of your fridge. The bag will help absorb extra moisture and keep them warmer. They don't like the cold all that much! RECIPES Deviled Chicken Thighs with Roasted Carrots and Parsnips: This is a quick week-night meal that can easily form the basis for an additional two meals. I recommend using enough chicken and veggies so that your family can use the leftovers two different nights. Ingredients: Chicken Thighs (enough for two meals, if using) Leeks or onions Potatoes Carrots Parsnips Rosemary 2t Dijon 1/3c. beer, chicken broth, or water 2t minced parsley To Prepare: Preheat the oven to 400 degrees. Dry the chicken and season with salt and pepper Heat a 12-in cast iron over medium-high heat and add the olive oil. When the oil shimmers, add the chicken, skin-side down, and brown for about 4 minutes. When the chicken releases, turn it over and brown the other side for 3 minutes. Remove from the heat (they will finish cooking later). Add more oil if needed and add the leeks, potatoes, carrots, parsnips, rosemary, salt and pepper to the pan and sauté until the veggies start to brown. Spread the skin-side of the chicken with mustard and lay them on top of the veggies, skin-side up. Transfer to the oven and roast until the chicken is cooked through (about 10 minutes). Adapted from One Pan, Two Plates by Carla Snyder Quick Pickled Radish: Ingredients: Radishes ¾ cup white wine vinegar or apple cider vinegar ¾ cup water 3 tablespoons honey or maple syrup 2 teaspoons salt 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all) ½ teaspoon whole mustard seeds (optional) Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds To Prepare: To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandolin to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds. To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling. Adapted from Cookie & Kate Spinach or Shoots Salad with Quick Pickled Radish, Celeriac, Farro, and Parsley Vinaigrette: To Make the Vinaigrette: Ingredients Optional: 1/4 preserved lemon peel 1/2 cup parsley (fresh minced) 2 to 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 teaspoon lemon zest Optional: 1 small clove garlic (minced) 1/2 teaspoon sea salt 1/4 teaspoon pepper 1/4 teaspoon dry mustard To Prepare: If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel. Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too. Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again). Adapted from The Spruce Eats For the Salad: Ingredients: Shoots or Spinach Pickled Radish (see recipe above) Celeriac, thinly sliced Cooked Farro Baked fish such as hake or haddock, or Scallops (optional) To Prepare: Toss the celeriac, radish, shoots, and farro together in a large bowl with the vinaigrette. Sprinkle with salt and a few cracks of black pepper. Put salad on a plate and serve with a side of fish if you would like! Sunchoke & Artichoke Heart Linguini: Ingredients: 1T kosher or fine sea salt, plus 1t 1 lb dried linguine 3T extra-virgin olive oil 1 lb sunchokes, cut on the diagonal into slices 1/4 in. thick 1/4t freshly ground pepper 1/8t red pepper flakes 1 small red onion, thinly sliced One 14-oz can quartered artichoke hearts in water, drained and patted dry 6 large garlic clove, thinly sliced 1t fresh lemon juice 1/4 c. thinly sliced fresh mint Freshly grated Pecorino Romano cheese for garnish To Prepare: Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes. While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat. When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately. Adapted from Epicurious Kohlrabi & Apple Slaw with Chicken Thighs: Ingredients: Leftover Chicken from Monday night 2 small kohlrabi, cut into matchsticks about ¼″ wide 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide ⅓ cup grated gouda cheese (optional) ¼ cup fresh tarragon leaves 3 tablespoons toasted sunflower seeds, toasted Lemon zest, to taste 1-2T olive oil, to taste 1-2T lemon juice, to taste Flaky sea salt (like Maldon) and freshly ground black pepper, to taste To Prepare: In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more). Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately. Adapted from Cookie & Kate Lamb Burgers with Goat Cheese, Red onion, & Parsley Mayo with Grilled Radicchio and Roasted Veggies: Ingredients: Ground Lamb Burger Buns Red Onion, thinly sliced Plain Goat Cheese 1½ cups (packed) fresh parsley leaves 1½ cups mayonnaise 2T mustard Kosher salt and freshly ground black pepper Radicchio Parsley & Lemon Vinaigrette (see recipe above) Leftover Root Veggies To Prepare: Form the ground lamb into small burgers. Season liberally with salt and pepper. Set aside Preheat a griddle on your stove (or the grill if you like the cold!) over med. high heat Make the Mayo: In a food processor, mix together the mayonnaise, mustard, and parsley leaves. Pulse until it has the consistency you want. Season to taste and set aside. Preheat the broiler on high heat. Quarter the radicchio and drizzle with olive oil, season, and set aside. Preheat a large skillet over medium-high heat. Sear your lamb burgers on the griddle/grill. Once you see red juices start to bubble on the top side of your burger, flip it. Let it sear on the second side for a minute and then set on a rack to rest. Grill your buns, cut side down, until they start to brown and are warmed through. Set somewhere that they will keep warm. Add your leftover veggies to the preheated skillet and reheat, stirring constantly, until warmed through. Set aside. Put your radicchio in the oven and let it brown heavily before turning it to broil the other cut side. Remove from the heat and toss in your vinaigrette. Spread the parsley mayo over your burger buns. Put a small layer of greens on the bottom bun and put your burger on top of that. Top with goat cheese and onion and serve with radicchio and roasted veggies for a unique taste on burger night! Braised Short Ribs with Celeriac Purée: For the Ribs 3T olive oil 3 lb. bone-in short ribs Kosher salt and freshly ground black pepper, to taste 1⁄4 c. unsweetened cocoa powder 5 cloves garlic, smashed 2 stalks celery, chopped 1 large yellow onion, chopped 1 medium carrot, chopped 1⁄4 c. tomato paste 3 c. full-bodied red wine, such as nero d'avola 2 c. beef stock 3 sticks cinnamon 2 bay leaves 2 sprigs sage 2 whole cloves 1 bunch thyme 1 star anise 2T unsalted butter 3T pomegranate seeds 1⁄2 c. micro-greens, such as shoots For the Purée 3T olive oil 3 cloves garlic, thinly sliced 1 medium leek, white part only, thinly sliced 2 1⁄2 lb. celeriac, peeled and cut into 1″ pieces 3 1⁄2 c. chicken stock 1⁄2t ground celery seed Kosher salt and freshly ground black pepper, to taste To Prepare: Make the ribs: Heat oven to 400°. Heat oil in an 8-qt. Dutch oven over medium-high heat. Season ribs with salt and pepper; rub with 3 tbsp. cocoa powder. Working in batches, cook ribs, turning as needed, until browned, 8–10 minutes; transfer to a plate. Add garlic, celery, onion, and carrot to pan; cook until soft, 6–8 minutes. Add tomato paste; cook 3 minutes. Add wine; reduce by half, 4–6 minutes. Return ribs to pan and add stock, cinnamon, bay leaves, sage, cloves, thyme, and star anise; boil. Cover and bake until beef is very tender, 1½ hours. Transfer ribs to a plate; discard bones. Slice ribs in half crosswise. Place pan over medium-high heat and add remaining cocoa powder; simmer until liquid is reduced to about 2 cups, 18–20 minutes, then strain into a bowl. Stir in butter, salt, and pepper. Make the purée: Heat oil in a 6-qt. saucepan over medium-high heat; cook garlic and leek until soft, 3–4 minutes. Add celeriac, stock, celery seed, salt, and pepper; boil. Reduce heat to medium; cook until celeriac is tender, 25–30 minutes. Let cool slightly; using a slotted spoon, transfer vegetables and 1 cup cooking liquid to a blender and purée until smooth. Divide purée between plates and top with short ribs; drizzle with sauce and garnish with pomegranate seeds and micro-greens. Adapted from Saveur Mushroom and Leeks Quiche: Is there any better Sunday dish than a frittata or a quiche? To me these eggy delights are the ultimate way to start the day off slowly and with a decadent tone. Having baked eggs have been a Sunday ritual of mine for years. They help me to savor the remainder of the weekend by taking it easy, sleeping in, and curling up with a book. This variation is the perfect combination of flavors. Ingredients: 1 recipe pie dough 1/4c. butter 1 large leek (finely sliced) 2T extra virgin olive oil (or sunflower oil) 1/4 c. small bacon, Pancetta pieces or lardons (optional) 1 cup mushrooms (wiped clean with a damp paper towel and chopped) 3 or 4 large eggs measuring 6.5 oz. milk 1/2 c. mature cheddar cheese (coarsely grated) 2 to 3T chopped flat leaf parsley Salt to taste Freshly ground black pepper to taste To Prepare: Roll the pastry to 1/4" thickness and line a greased 9 3/4 inch loose-bottomed tart tin. Once ready, pop the tart into the fridge to chill right down and for the pastry to rest. If you omit this stage, the pastry will shrink while it is cooking, you have been warned.  Make the filling, first by melting the butter in a large frying pan. Add the finely chopped leeks and cook until softened but not browned. Once soft, place to one side to cool. In the same pan, add the oil, bring to medium heat and briefly fry the bacon or pancetta lardons, again until just soft but not brown. Remove them from the pan and again, put to one side to cool.  Once more, into the same pan, add the finely chopped mushrooms and cook briefly to release any liquid. Lift from the pan and place onto kitchen towel to drain.  Put the eggs into a large measuring jug. Add the cooled leeks, the bacon, the mushrooms, the grated cheese, the parsley and top up with the milk until the contents of the jug measure 24 fl oz. Season with a little salt and black pepper.  Preheat the oven to 375 F. Take the pastry from the refrigerator place it on the middle shelf of the preheated oven, carefully pour in the leek, bacon and mushroom mixture until it is two-thirds full. Do not overfill as the filling rises while cooking, Bake for 30 to 40 minutes until the top is golden brown color, and still slightly wobbly in the center. If you find the top is cooking too quickly and browning before the egg is set, lay a sheet of aluminum foil over the surface to protect the top from burning. Remove from the oven and rest for five minutes before serving. The tart is lovely warm but can also be eaten cold.   Adapted from The Spruce Eats Roasted Root Veggie Bisque with Crostini: Ingredients: 6 tablespoons unsalted butter 1 large onion or 2 leeks (white and light green part only), chopped 2 to 3 celery stalks, diced 3 garlic cloves, finely chopped 3 rosemary or thyme branches 2 bay leaves 3 ½ pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks 2 teaspoons fine sea salt, more as needed ½ teaspoon black pepper, more as needed  Juice of 1/2 lemon, more for serving  Extra-virgin olive oil  Flaky sea salt  Crushed Aleppo or other chile flakes, optional  Grated Parmesan or pecorino, optional To Prepare: Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes. Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired. Adapted from the New York Times