This week's pantry/ localvore pantry items are Oh My Hearts from Lazy Lady, Pears from Champlain Orchards- read more below
Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Bridgman Blue 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. 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.
Everything ordered from the store is OUT OF THE BAG.
Pantry/ Localvore Items
Lazy Lady Oh My Hearts:This is a brie-inspired cow's milk cheese from Lazy Lady Farm in Westfield. Laini's farm is completely off the grid, relying solely on solar panels and wind turbines to power her entire operation! This cheese is gooey, creamy, and amazing. It has sweet notes of mushrooms making it the perfect pair to some crusty bread and fresh fruit.
Champlain Orchards Pears:These are Olympic Pears, which were first cultivated in Korea. They have a pretty high sugar content (17%!), so they are particularly sweet! They have a mild earthy flavor and an interesting round shape.
Winter Greens: They're back! I am so happy to share mesclun mix with you this week! We're sending everyone with an extra-large bag of greens this week so you can have salad multiple times! Store your greens in an airtight food storage container lined with paper towels. If needed, toss the greens every couple of days to make sure they last the longest.
Sweet Potato: Store your sweet potatoes in a fairly warm spot on the counter. Sweet potatoes would prefer that you keep them in a space around 60 degrees for the longest storage life.
Shallots: Store your shallots on the counter as well. Shallots also prefer to be kept on the warmer side. They aren't as hardy as regular onions, so use them up quick!
Black Garlic: Your black garlic can be stored at room temperature, but for the longest shelf life, store them in the fridge!
Sweet Potato and Black Bean Enchiladas
1 ¼ pounds sweet potatoes (2 small-to-medium)
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
4 ounces (1 cup) grated Monterey Jack cheese
2 ounces (½ cup) crumbled feta cheese
2 small cans (4 ounces each) diced green chiles
1 medium jalapeño, seeded and minced
2 cloves garlic, pressed or minced
2 tablespoons lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper (optional)
¼ teaspoon salt, more to taste
Freshly ground black pepper
2 cups (16 ounces) mild salsa verde, either homemade or store-bought
10 corn tortillas
4 ounces (1 cup) grated Monterey Jack cheese
2 tablespoons sour cream
1 tablespoon water
¼ cup chopped red onion
¼ cup chopped fresh cilantro
Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake them until they are tender and cooked through, about 30 to 35 minutes.
Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and mash up the sweet potato a bit.
Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a tea towel so they stay warm.
Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.
Celeriac Purée with Steak
3/4 pound celeriac (celery root)
1 quart milk
Salt and pepper
1/2 cup rice
2 tablespoons crème fraîche or heavy cream
Peel celeriac and cut into cubes. Place celeriac pieces into a saucepan and add milk, salt, and pepper.
Bring the liquid to a boil over high heat, and add the rice. Stir for one minute. Lower the heat, partially cover the pan, and simmer for 20 minutes.
Once the rice and celeriac are cooked, pour them into a colander. Save their cooking liquid in a bowl.
Place rice and celeriac in a blender or food processor, add 1 tablespoon of cream, and blend for 3 minutes. Add remaining cream as vegetables are being blended.
To thin the purée, add a bit of the reserved cooking liquid (approximately 3/8 cup), and blend for another minute. Taste for salt and pepper. (Note: You can save and freeze any remaining cooking liquid to add to soup.)
If not served immediately, keep warm in a bain marie or double boiler, or reheat over very low heat before serving.
Honey Shallot Vinaigrette
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
3 tablespoons chopped shallot
2 tablespoons honey
1 tablespoon Dijon mustard
1 pinch kosher salt
1 pinch black pepper
Place all ingredients in a blender and process until smooth.
Ina's Roasted Chicken
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all 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. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Ina's Cauliflower Gratin
1 (3-pound) head of cauliflower, cut into large florets
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.
Combine all of the ingredients in a bowl and mix until well combined.
Sweet Potato Pesto Wrap
This recipe makes 8 wraps. They freeze well for easy packed lunch on days when you just can't get everything done in the morning.
6 tablespoons olive oil, divided
3 large sweet potatoes (about 3 total), peeled and cut into 1/2-inch cubes
3 large portobello mushrooms (10 to 12 ounces total), stems removed and sliced 1/4-inch thick
1 pint grape tomatoes, halved
2 large yellow onions, thinly sliced
2 tablespoons water
8 large whole-wheat tortillas
1/2 cup basil pesto
3/4 cup grated Parmesan cheese
Freshly ground black pepper
Arrange 2 racks to divide the oven into thirds and heat to 400°F.
Toss the sweet potatoes with 3 tablespoons of the oil and 1 teaspoon kosher salt. Arrange in a single layer on 2 rimmed baking sheets. Roast until the potatoes are tender and browned around the edges, about 35 minutes total, stirring halfway through. Cool for about 5 minutes, then transfer the sweet potatoes to a large plate, reserving the baking sheets.
Toss the mushrooms with 1 1/2 tablespoons of oil and 1/2 teaspoon of salt. Place in a single layer on a rimmed baking sheet. Toss the tomatoes with 1/2 tablespoon oil and arrange cut-side up on the second rimmed baking sheet. Roast for 15 minutes, stirring the mushrooms once about halfway through. Cool on the baking sheets.
Meanwhile, caramelize the onions. Heat the remaining 1 1/2 tablespoons oil in a large skillet over low heat until shimmering. Add the onions and 1/2 teaspoon salt. Cook, stirring every 5 to 10 minutes, until the onions are soft and deeply browned, scraping any fond from the bottom of the pan, about 40 minutes total. Add the water to deglaze the pan and allow the moisture to cook off.
Assemble the wraps: Place the tortillas on a work surface. Spread 1 tablespoon of pesto on a tortilla. Add 1/2 cup of sweet potato over the tortilla, just below center. Top the sweet potatoes evenly with a couple mushroom slices, and a tablespoon each of caramelized onions, tomatoes, and Parmesan cheese. Roll tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with assembling the remaining wraps.
Reheating: If not serving immediately, cover each wrap tightly in foil. Refrigerate or freeze in resealable plastic bags. Reheat in a regular or toaster oven at 350°F, wrapped in foil for first 10 minutes and unwrapped for the final 5, if frozen.
Adapted from The Kitchn
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1/2 cup celeriac, chopped
¼ cup tomato paste
2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)
Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.