Good Eats Weekly Newsletter - March 25, 2020

IMPORTANT! The Governor has issued a Shelter-in-Place Order, which goes into effect tomorrow at 5pm. Please try to pick up your shares before this time. We will notify you of our plans moving forward. Some deliveries have been rerouted to other pickup sites. The following is a list of affected pickup locations: Main St. Landing has been moved to 75 Henry St Montpelier Senior Center has been moved to 104 E. State St Cabot Creamery HQ has been moved to the Waterbury White Meeting House St. Johnsbury Catamount Arts has been moved to the Northeastern VT Development Association at 36 Eastern Ave. Some pick-up sites will remain at their current locations, but will be moved outdoors while the businesses are closed. We have many CSA sites that operate year-round outdoors, and we are confident that your shares will be fine. This is the perfect weather for outdoor pick-up! For the time being, we have decided to use single-use bags for our CSA shares. We feel that this is best for our community of CSA members, as well as for our staff during this time. Kate Share Contents Fancy Share Members Spinach, Baby Red Russian Kale, Carrots, Black Radish, Gilfeather Turnips, Mixed Potatoes, and ONE of the following: Frozen Whole Tomatoes/Broccoli/Cauliflower Everyday Standard Members Mesclun, Spinach, Gilfeather Turnips, Mixed Potatoes, Orange Carrots Need some help getting the hang of Farmigo? Check out our new tutorials below! Farmigo Store Tutorial Farmigo Settings Instructional Video Reminders! 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 Pink Lady Apples from Champlain Orchards, VT Herb Farmers Cheese from Sweet Rowen Farmstead, and Waitsfield Common from Red Hen OR Elmore Mountain- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Alpha Tolman 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. Store orders Everything ordered from the store is OUT OF THE BAG. Pantry/ Localvore Items Champlain Orchards Pink Lady Apples: Pink Lady apples are the quintessential do-anything apple. They are great for baking, oatmeal, on their own, in a sandwich (seriously!), salad, and on toast. They are not too sweet but not too tart either. And these come from Champlain Orchards, who are dedicated to orcharding with holistic, ecologically-sound growing practices. They care deeply about being good stewards of the land. Sweet Rowen Farmstead VT Herb Farmers Cheese: The fresh cheese from Sweet Rowen Farmstead is my favorite! I grew up eating Boursin Garlic & Herb with Triscuits for dinner because my mom always had large business lunches. The first time I tried this cheese I was immediately taken back in time to my childhood. I promise that without any childhood attachment to spreadable, herbaceous cheese that you will love this as well! It's bright and extremely flavorful, toddler-approved, and adult-loved. It's great on crackers, toast, bagels, apple slices, and anything else you could think of! Red Hen Waitsfield Common: The folks at Red Hen describe this bread as "a basic, no-nonsense, do anything bread. Mild, but still with plenty of flavor." This bread truly is great for anything- use it for sandwiches, peanut butter toast with honey, french toast, bread pudding, or tear a chunk off and lather it with a thick spread of butter and a sprinkle of sea salt. Visit our blog for more storage tips and recipes! RECIPES How to Prepare a Pork Shoulder: Ingredients 3 tablespoons olive oil 3 tablespoons chopped garlic Salt and freshly ground black pepper 1 (4 pound) pork shoulder To Prepare: Preheat the oven to 425 degrees F. In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. Turn Some of your Shoulder into Carnitas: Ingredients: 3-4 teaspoons salt 1 teaspoon pepper 1 tablespoon dried oregano (or Mexican oregano) 1 tablespoon ground cumin 1 large brown or white onion , cut into wedges 8 cloves garlic , smashed 2 limes , juiced 2 large oranges , juiced (or 3/4 cup natural orange juice) 3/4 cup coke (Original or Mexican coke is ideal)* 2 bay leaves To Prepare: Preheat your broiler. Mix all of the dry ingredients together. This is enough seasoning for a 4lb roast. If you are only using part of the pork you cooked for carnitas, save half of the dry seasonings in a jar for next time! Mix the liquids together and dice the onion and garlic. Add your pork to a baking dish in a shallow layer and toss with the dry seasonings. Add the onions and garlic and top with the wet ingredients. Place the pork under the broiler and watch carefully so it doesn't burn! You want the tops of the pork to get crispy! Serve on warmed corn tortillas (I like to lightly fry mine in oil so that they are pliable but not crisp), with diced onion and pickled veggies on the side. Add some cooked rice and black beans if you are extra hungry! Chopped Pork Sandwich: Ingredients: Burger Buns Reserved pork shoulder Salt & Pepper Apple Cider Vinegar Coleslaw (visit our blog for a classic coleslaw recipe!) To Prepare: Chop the pork, seasoning with salt and pepper and apple cider vinegar, to taste. Toast your buns in a cast iron or under the broiler. Warm your pork on low heat. Add pork and coleslaw to your toasted buns and serve Mac and Cheese makes a good side dish, as does additional cole slaw! Braised Chicken Thighs with Carrots & Potatoes: Ingredients: 1 1/2 lb. (750 g) boneless, skinless chicken thighs, fat trimmed Kosher salt and freshly ground pepper, to taste Sweet paprika, to taste 2 Tbs. olive oil 1 red onion, finely chopped 1 lb. (500 g) red-skinned potatoes, about 2 inches (5 cm) in  diameter, quartered 8 carrots, halved lengthwise and then cut into 1 1/2-inch (4-cm)  pieces 1 Tbs. plus 1 tsp. gluten-free flour mix 1 1/3 cups (11 fl. oz./330 ml) low-sodium, gluten-free chicken  broth 1/3 cup (3 fl. oz./80 ml) dry vermouth or dry white wine 1 1/2 Tbs. minced fresh thyme To Prepare: Season the chicken lightly with salt and pepper and then generously with paprika. In a large, heavy fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate. Add the onion to the pan and stir, then add the potatoes and carrots. Season with salt and pepper and sauté until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir to coat. Gradually stir in the broth and vermouth and bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil. Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes. Stir in the thyme. Taste and adjust the seasoning with salt and pepper. Divide the chicken and vegetables among 4 warmed plates and serve immediately. Serves 4. Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd Warm Spinach Salad: Ingredients: Baby spinach 4 hard-cooked eggs, peeled and sliced 1 cup sliced mushrooms 4 strips crisply cooked bacon, crumbled 10 ounces Swiss cheese, shredded ½ cup toasted sliced almonds 1 tablespoon olive oil 1 large shallot, minced 1 teaspoon garlic, minced ⅓ cup white wine vinegar ⅓ cup Dijon mustard ⅓ cup honey  2 strips crisply cooked bacon, crumbled salt and pepper to taste To Prepare: Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds. Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot. Pour hot dressing over spinach and toss to coat. German Potato Salad: Ingredients: 2 pounds potatoes 1/2 pound thick-cut bacon 3/4 cup finely chopped onion 1/3 cup white vinegar 1/4 cup sugar 1 tablespoon Dijon mustard 1 teaspoon salt 2 tablespoons minced chives, for garnish To Prepare: Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm. Pickled Carrots & Onions AKA Escabeche: Ingredients 2 lbs large carrots 2 large jalapeños 1/2 white onion, medium 5 cloves garlic smashed 1 1/2 cups white vinegar 1 1/2 cups water 1 tbsp vegetable oil 6 bay leaves, whole 10 black peppercorns 2 tsp dried Mexican oregano 1 tsp kosher salt To Prepare: Peel and slice carrots and onion into 1/4 inch thick pieces. Cut the stems off jalapeños and slice thin on diagonal. Set aside. In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered. Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. Keep refrigerated. Fine to eat after 3 hours, best if pickled for at least a day or two. Pickled Black Radish: Ingredients: 1 1/2 cups white vingar 1/2 cup water 1 tablespoon sugar 2 teaspoons black peppercorn 1 teaspoon coriander 1 teaspoon mustard seed 1/2 teaspoon allspice 1 whole bayleaf, crushed pinch crushed red pepper 1 large black radish, thinly sliced (or 2 cups) To Prepare: To prepare the jar, bring a large pot of water to a boil. Carefully place the jar in the water and boil for 3 to 5 minutes. Add the ring and the seal and boil 2 to 3 minutes. Remove from heat and cool. Place the radish slices in the jar and set aside. Combine first 8 ingredients in a saucepan over medium-high heat. Bring to a boil and simmer until sugar dissolves; about 2 to 3 minutes. Pour the vinegar mixture over the radishes and place in the refrigerator. Refrigerate at least 2 days before serving Pete's Greens | www.petesgreens.com