Snug Valley Farm raises heritage breeds of pigs as well as holsteins. They are located in East Hardwick and practice intensive rotational grazing methods in order to ensure the best possible forage for their happy grazers. Their animals are raised without antibiotics, hormones or any animal by-products.
Pete's Greens Pastured Chickens lived a charmed chicken existence, roaming the fields and eating green forage. This diet makes them a much more nutrient-dense meat than many of the chickens you find out in the marketplace. These chickens are good sized birds that are great for any purpose: they can be grilled or roasted whole, or cut into pieces and used for various dishes.
McKnight Farm is an organic farm that raises dairy and beef cows in East Montpelier, VT. McKnight Farm, like our farm, uses solar panels to offset their operation and energy expenditures. In fact, their solar array meets all of their electricity needs!
This week's pantry/ localvore pantry items are Pete's Greens Chimichurri, Mansfield Breadworks Bread, and Eggs from either Axel or Maple Wind Farm- read more below
Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Mountain Bloom 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. 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
Pete's Greens Chimichurri.:Parsley, cilantro, jalapenos, garlic, vinegar, olive oil... this sauce is a delightful Argentinian condiment that brings a special freshness to anything you decide to use it on. It is herbaceous, bright, and has a little bit of a kick to it. Traditionally served on steak, chimi is also great on potatoes, salad, fish, sandwiches, and will likely be good on anything you decide to put it on!
Mansfield Breadworks Ciabatta:These loaves are chewy, springy, and delicious. Nothing says "brunch" to me more than a slice of warm ciabatta with huge dabs of melting butter and fresh fruit jam on the side. Tea, anyone?
Axel's or Maple Wind Farm Eggs:These eggs are pastured, organic, and raised with dignity. No matter which farm's eggs you receive this week, you will be treated with huge eggs, with deep, golden-orange yolks. They make excellent baked goods but will also provide you with the best stand-alone egg dishes as well!
Parsnips: These may look like white carrots but they have a unique, nutty flavor to them. They will go soft if you leave them uncovered in the main part of your fridge. Store them in the crisper drawer and they should keep for quite a while. Though peeling carrots is unnecessary, parsnips need to be peeled! Their outer skins get a little tough in storage.
Leek: Store your leeks wrapped in plastic anywhere in your fridge.
Valentine or Black Radish: As a whole root, store the radish in your crisper drawer. If you like to meal prep, store sliced radish in water with a touch of lemon juice. Or pickle them immediately!
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.
Rutabaga: Store your rutabagas in the crisper drawer of your refrigerator.
Roasted Sunchokes and Fingerling Potatoes
1 1⁄2 lb. sunchokes (Jerusalem artichokes), scrubbed, large ones halved or quartered
1 1⁄2 lb. fingerling potatoes, scrubbed, large ones halved or quartered
1 lb. mushrooms, trimmed
4 garlic cloves
1 tbsp. kosher salt
1⁄2 cup rendered duck fat or olive oil
Preheat an oven to 475°. Run all of the vegetables quickly under water and do not dry them.
In a large bowl, add the sunchokes, fingerlings, mushrooms, and garlic; season with the salt and toss to distribute.
In an extra-large (16-inch) cast-iron skillet or in a roasting pan, heat the duck fat or olive oil over high heat until just beginning to smoke. Turn out the vegetables into the pan and spread them out into an even layer without stirring (the pan will sizzle and steam dramatically). Cook until the vegetables have just begun to brown on the bottom, 5–7 minutes, then stir to dislodge them from the pan. Cook, without stirring, until browned on another side, 3–5 minutes more. Stir again to dislodge, then transfer the pan to the oven.
Roast the vegetables, stirring once halfway through, for 20 minutes. Lower the temperature to 350° and cook until the sunchokes are very tender when pierced with a fork, about 40 minutes more.
Peel the Parsnips and using a mandolin, slice parsnips to 1/8 thin slices. The thinner the slices the faster this will bake. If you don’t have a mandolin, slice them as thinly as humanly possible! Thinly slice the leek and grate the cheese.
Generously grease a 9 x13 inch baking dish with butter.
Layer the parsnips and onion with 2/3 of the cheese and ⅔ of the thyme -saving the rest for the top- and reserving the more perfect pieces of parsnips for the final top layer. Press down and make sure layers are even. It’s okay if the inside layers are messy. Place the last layer of parsnip slices in nice looking overlapping rows.
In a small pot, heat 3 cups heavy whipping cream. Whisk in salt, nutmeg, the remaining thyme, white pepper, flour and the garlic and when it just comes to a simmer, pour over the layered parsnips, slanting the baking dish to get the cream in all the nooks and crannies. Sprinkle the remaining cheese over the top, a few more leaves of thyme and a little sprinkling of nutmeg. Cover securely with a lid or foil and bake for 50-60 minutes on the middle rack until parsnips are fork tender. Check, Remove foil, pierce with fork, parsnips should be al dente. (If not- your parsnips were perhaps cut thicker that 1/8 of an inch, and you will need to cook longer with the foil on.) Also, don’t worry if it seems watery at this point.
Once fork tender, remove foil and bake another 15 minutes uncovered , or until golden and bubbly. It is important to let it sit at room temp for 15-20 minutes before serving, so it sets up and thickens.
You can also make this all ahead, and simply reheat before serving.
Recipe adapted from Feasting at Home
Mixed Root Salad with Pickled Sunchokes and Quinoa
6 tbsp. kosher salt, plus more
8 oz. sunchokes, unpeeled and cut into 1/4-inch-thick rounds
1t. celery seeds
1t. whole black peppercorns
1 cup champagne vinegar
1⁄2 cup white wine vinegar
1t. Aleppo pepper
2 cloves garlic, crushed
1 bay leaf
1⁄4 cup olive oil
4 baby carrots, scrubbed clean
1/2c. each radishes, small parsnips, and small turnips, cut into 1" pieces
1lb beets, cut into sixths
1 head garlic, halved
1 bunch thyme
1⁄2 cup red quinoa, rinsed
4 tbsp. unsalted butter
1 1⁄2 tsp. fish sauce
Freshly ground black pepper
Freshly grated zest and juice of 1 lemon
In a medium saucepan, bring 4 tablespoons salt and 4 cups water to a boil, stirring to dissolve the salt. Remove the pan from the heat and let cool. Pour the salt water into a bowl, stir in the sunchokes, and refrigerate at least 8 hours or overnight. The next day, drain the sunchokes and return to the bowl. In a medium saucepan, toast the celery seeds and peppercorns over medium-high heat until fragrant, about 1 minute. Pour in 2 tablespoons salt along with both vinegars, the sugar, Aleppo pepper, garlic, and bay leaf and bring to a boil. Pour the brine over the sunchokes, let cool completely, and then cover and refrigerate at least 8 hours or up to 2 weeks.
In an 8-qt. saucepan, heat the olive oil over medium-high. Add the carrots to the oil, cut sides down, and cook, without turning, until dark golden brown, 3 to 4 minutes. Using a slotted spoon, transfer the carrots to a plate. Repeat cooking the radishes, parsnips, beets, and turnips in individual batches until all the vegetables are browned. Add the garlic halves, cut sides down, to the oil and cook until golden brown, about 2 minutes. Flip the garlic halves and return all the browned vegetables to the pan along with the thyme and 2 cups water. Season with salt and bring the water to a boil. Reduce the heat to maintain a steady simmer and cook, covered, until the vegetables are tender, about 20 minutes. Using a slotted spoon, lift the vegetables from the pan and transfer to a large plate; discard the garlic halves and thyme. Return the pan to the heat, bring to a boil, and cook until the liquid reduces to 2 tablespoons, about 12 minutes. Pour the liquid into a small bowl and let cool.
In a small saucepan, combine the quinoa with 1 cup water and season with salt. Bring to a boil, reduce the heat to medium-low, and cook the quinoa, covered, until tender, 12 to 15 minutes. Scrape the cooked quinoa into a bowl and let cool.
In a small skillet, brown the butter over medium heat. Pour the butter through a fine sieve into the bowl with the reduced cooking liquid. Stir in the fish sauce and season the dressing with pepper. Pour half the dressing over the quinoa along with the lemon zest and juice and toss to combine. Transfer the quinoa to a serving platter and arrange the vegetables over the top. Drizzle with the remaining dressing and top with the sunchokes before serving.
Adapted from Saveur
Chimichurri Pork Roast with Rutabaga Mash
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About 1/2 cup finely chopped fresh flat-leaf parsley
2 pounds rutabaga, peeled and cut into 1-inch pieces
2 teaspoons salt
1/3 cup butter
1/2 teaspoon freshly ground black pepper
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.
Meanwhile, put the rutabaga in a large saucepan and cover with water.
Add 1 teaspoon of the salt.
Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until tender.
Drain and let them dry in a colander or in the pan with the top ajar.
Mash the rutabagas with the butter, 1 teaspoon salt, and the black pepper.
Adapted from the Food Network and The Spruce Eats
Rutabaga & Apple Soup
1 stick (1/4 pound) butter
1 cup onion (roughly chopped)
1 cup Granny Smith apple (peeled, cored and roughly chopped)
In a large saucepan over medium-high heat, carefully melt the butter.
Add the onion, apple, rutabaga, squash, carrots, and sweet potato and cook, stirring occasionally until the onions are translucent.
Add the chicken stock and bring to a boil.
Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor.
Strain through a fine-mesh strainer into the same pot you used to cook the vegetables.
Stir in the cream, maple syrup, salt, and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
Adapted from The Spruce Eats
About 1 1/3 lbs mixed winter vegetables such as shallots or onions, carrots, parsnips, celery root, beets and potatoes
1 large garlic clove, finely chopped
3 tablespoons canola or olive oil
Sea salt and freshly ground black pepper
7 or 8 medium eggs at room temperature
A handful of mixed herbs such as curly parsley, chives and thyme, finely chopped
3/4 ounce Parmesan, hard goat cheese or other well-flavored hard cheese, grated
Preheat oven to 375 degrees F. Prepare your chosen veggies:cut onions into quarters or thick slices, peel carrots and cut into 1/4 inch slices, Peel squash or pumpkin, seed, and cut into inch cubes, peel parsnips, celery root and beets and cut into 1/2 inch cubes, cut potatoes into 1/2 inch cubes.
Put all the vegetables into an ovenproof dish, about 9 inches square(best to use a ceramic or cast iron dish for even heat). Add the garlic, oil and plenty of salt and pepper and toss well. Roast for about 40 minutes, stirring halfway through, until the vegetables are all tender and caramelized in some places.
Beat the eggs together with the chopped herbs and some salt and pepper. Remove dish from the oven, pour evenly over the vegetables and scatter over the grated cheese. Return to the oven for 10 to 15 minutes, until the egg is all set and the top is starting to color. If your oven has a broiler, you can use that to accelerate the browning of the top once the eggs have set.
Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold.