Good Eats Weekly Newsletter - April 01, 2020

IMPORTANT! The Governor has issued a Shelter-in-Place Order, but CSAs are specifically listed as exempt! 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 Concept2 has been moved to Morrisville Co-op 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. National Life has been moved to 104 E. State St. (unless you requested otherwise) 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 ENJOY 10% OFF Our friends and site hosts at Shelburne Vineyards have created a coupon to their online store exclusively for our CSA members! Use the coupon code CSA 10 at checkout to save! SHOP NOW Share Contents Fancy Share Members Mesclun, Mizuna or Red Russian Kale bunch, Chard, Savoy Cabbage, Celeriac, Gold Potatoes, Black Garlic Everyday Standard Members Spinach, Potatoes, Parsley, Celeriac or Parsnips, Frozen Squash Purée 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 Mushroom Medley from 1000 Stone Farm, Boundbrook Farm Brown Rice, Cheese Curds from Sweet Rowen Farmstead- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Sweet Emotions from Lazy Lady.  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 1000 Stone Farm Mushroom Medley: These mushrooms are grown by Kyle of 1000 Stone Farm in Brookfield. Kyle wanted me to pass along the following message about these mushroom varieties: The mushrooms should be cooked. This not only provides the best nutritional and health values, but it also deepens the flavor so that you get the most out of your quart. Enjoy! Sweet Rowen Farmstead Cheese Curds: The farm milks a special variety of cow known as Randall Linebacks. They are Scottish in heritage, and were allowed to evolve naturally on Vermont pasture, making them specially suited to our native climate. Lineback cows tend to have a unique white splash running the length of their backs, as well as white splotching on the face. Cheese curds are simply a mild cheddar cheese that hasn't been pressed into a block or wheel, and therefore the pieces are light and squeaky. They are delicious for snacking, pizza topping, grilled cheese, nachos, and of course poutine!  Boundbrook Farm Brown Rice: Organic, short-grain brown rice grown in Vergennes! A friend of mine once had a very determined experiment to try and grow rice here in Craftsbury. Despite his enthusiasm he was not able to make the climate work for his rice! It is so impressive that these guys down in Vergennes are able to pull it off! They integrate their rice operation with duck farming. Rice that is cold-tolerant enough to grow in Vermont requires five months to mature fully. This causes weeds to become a huge issue with rice farming. Ducks, who do not eat rice, are integrated into the rice patties during each growing season. They get to eat all of the weeds that they enjoy, which allows the rice to grow without weedy competition, and with added fertilizer! Visit our blog for more storage tips and recipes! RECIPES Tahini Sauce: Ingredients: 4 medium-to-large cloves garlic, pressed or minced ¼ cup lemon juice ½ cup tahini ½ teaspoon fine sea salt Pinch of ground cumin 6 tablespoons ice water, more as needed 1/4 cup minced parsley To Prepare: In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor. Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic. Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended. Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce. Stir in minced parsley If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve! Adapted from Cookie & Kate Sautéed Potatoes with Swiss Chard: Ingredients: 3 gold potatoes 1 bunch Swiss chard 2 cloves of garlic 3 tablespoons olive oil salt and pepper to taste To Prepare: Preheat olive oil in a skillet over medium heat. Meanwhile, dice the potatoes into 1/2" cubes. Slice the chard into 2" strips. When the oil shimmers, add the potatoes. Season with salt and pepper, cover, and stir occasionally. When the potatoes are evenly browned on at least two sides, add the chard. Cook to desired doneness and add the garlic. Stir frequently until the garlic has cooked. Serve with a large dollop of tahini sauce. Fried Rice: Ingredients: 2 cups rice 2 tablespoons vegetable oil 4 ounces mushrooms, thickly sliced (about 3 cups)  Salt 3 dried red Chinese peppers or 3 dried chiles de árbol 2 teaspoons minced ginger 1 teaspoon minced black garlic 1 tablespoon soy sauce 1 bunch mizuna 1 teaspoon toasted sesame oil ¼ cup thinly sliced scallions To Prepare: Cook the rice: Rinse rice well and drain. Bring a large pot of water to a boil and add the rice. Boil as though you were cooking pasta (I promise!) until your rice is cooked through. Drain. As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside. Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, and 1/2 cup water and turn heat to high. Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat. Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions. Poutine with Mushroom Gravy: Ingredients  4 small or 2 large potatoes 3 tablespoons olive oil 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup vegetable stock 1/4 cup sliced mushrooms 1/2 pound cheese curds To Prepare: Preheat the oven to 450º F. Scrub the potatoes and julienne with the skins left on. Place into a large bowl filled with cold water and then place into the fridge for 1 hour. This will remove some of the starch, making the french fries more crispy once baked. Drain the water, pat the potatoes dry, and then spread onto a baking sheet. Toss with olive oil and bake for 35 to 40 minutes, turning occasionally, until golden brown and crispy. Heat the butter, mushrooms, and flour in a medium saucepan on low heat until it starts to foam. With a wire whisk, slowly add in the vegetable stock, stirring rapidly. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally. Once the french fries have cooked, remove them from the oven and place onto a serving plate. Top with cheese curds and then pour gravy over top. Serve warm. Can be garnished with chopped green onions. Black Garlic, White Bean, and Chard Soup: Ingredients: Serves 6 to 8 1 bunch Swiss chard (or other dark leafy green such as kale) 1 to 2 tablespoons olive oil 1 medium onion, diced 2 ribs celery, diced 1 large carrot, diced 3 cloves black garlic, minced 4 slices finely chopped prosciutto 1 tablespoon chopped rosemary (divided) 1 tablespoon thyme leaves (divided) 1/2 tsp. red pepper flakes (optional) 1 bay leaf 3 cans white (cannellini) beans, drained and rinsed 1 32-ounce box low-sodium chicken broth (about 4 cups) 1 Parmesan rind Salt and freshly ground pepper to taste Splash of balsamic vinegar (about 1 teaspoon) To Prepare: Cut off the tough ends of the chard and rinse the greens thoroughly. Shake or pat dry and tear into bite-size pieces. Set aside. Heat the oil over medium-high heat in a large heavy-bottomed pot. Sauté the onion, celery, carrot, and garlic for 3 minutes or until the onion is translucent, stirring often. Add the prosciutto, HALF the herbs, the red pepper flakes (if you choose), and bay leaf and sauté for another 3 minutes until fragrant. Stir in the beans and sauté for another minute or two. Pour in the chicken broth, toss in the Parmesan rind, and bring to a boil. Reduce heat to low and simmer for 30 minutes or until thickened, stirring occasionally. Stir in the Swiss chard and cook over low heat for 2-3 minutes or until the greens have wilted. Season with salt, pepper, the other half of the herbs, and a splash of balsamic vinegar. Remove the Parmesan rind before serving (if you can find it!). Serve with grated Parmesan cheese and warm crusty bread. Mushroom (vegetarian) Chou Farçi: Normally this dish is made with pork and beef sausage, but here is a veggie version! Ingredients: 1/2 cup pearl barley, uncooked (other large grains, such as farro, may be used) 1 1/2 cups water or vegetable broth 1 teaspoon vegetable bouillon or 1 bouillon cube if water is used 1 medium onion chopped 2 carrots diced 1/4 cup sliced mushrooms 1 1/2 cup cooked lentils (green, brown, or black) or 1 15-ounce can, drained well 4 cloves garlic thinly sliced 1 teaspoon dried thyme 1 bay leaf 1 teaspoon sweet smoked paprika 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/4 teaspoon allspice 1/4 teaspoon cayenne pepper or to taste 1/2 cup tomato sauce salt and freshly ground black pepper to taste 1 large savoy cabbage To Prepare: First cook the barley (you may do this several days in advance): In the pressure cooker, add the barley, water (or vegetable broth), and bouillon, if needed. Lock the lid and cook at high pressure for 20 minutes. Release the pressure and allow barley to stand covered until all water is absorbed. For regular, non-pressure cooking, bring the water or broth to boil. Add the barley, reduce heat, and simmer for 50 to 60 minutes. If not using right away, place in a storage container and refrigerate. Heat a large, deep skillet. Add the onions, mushrooms, and carrots and cook, stirring, until the onions soften, about 4 minutes. Add water by the tablespoon if needed to prevent sticking. Add the barley, cooked lentils, garlic, thyme, bay leaf, and all spices. Cook, stirring, for two minutes. Add the tomato sauce, reduce the heat to low, and cook until the liquid is absorbed, about 5 minutes. Season to taste with salt and pepper. Set aside to cool. Discard the tough outer leaves of the cabbage. Cut around the core and carefully remove about 10 of the largest leaves. If the stem ends of the leaves seem thick, use a vegetable peeler to slice away some of the thickness (see image here). Bring a large pot of water to boil and add the leaves. Boil for 8 minutes. Remove each leaf carefully and allow to drain and cool in a colander. Preheat oven to 350F. Oil a deep 7-inch soufflé or baking dish. Place the largest of the cabbage leaves bowl-side up the the dish, positioned so that it covers the bottom and part of the sides. Repeat with 2 to 4 more leaves until the bottom and sides are covered. Place a layer of barley-lentil filling in the bowl created by the cabbage, using 1/3 of the filling. Smooth it evenly so that it spreads to all sides. Top it with a cabbage leaf. Repeat with two more layers of filling alternating with a cabbage leaf. Top with a cabbage leaf, bowl side down, and tuck it in around the sides. Using a large spoon or your hand, press down on the leaf, packing in the filling and making sure there are no air bubbles. Bake uncovered for 30-40 minutes. Remove. Carefully insert a table knife against the edge of the dish and run it around to make sure there are no stuck-on edges. Place an upside-down serving plate on top, and invert the casserole onto the plate. Serve hot. Butternut Squash Pancakes: I posted this recipe in the facebook group recently, but I thought this was a good week to put it in the newsletter as well! Ingredients: 1 small butternut squash 2 cups self-rising flour 1½ cups whole milk 2 eggs 1 cup Parmesan 1½ teaspoon rosemary Butter Maple syrup Olive oil Salt and pepper To Prepare: Preheat your oven to 400°F. Thaw squash purée and place in a large mixing bowl. Sift in self-rising flour and mix it all together with a fork. Then add the whole milk, bit by bit. It will be a bit lumpy, but don't worry. Crack in the eggs and add Parmesan and chopped rosemary. Season with salt and pepper and mix together. It should be a nice thick consistency. If needs be, just add a bit more flour. Add some butter to a frying pan (skillet) or pancake pan and allow it to get hot. Add two ladles of your pancake batter to the pan. Cook for 3 to 4 minutes on each side. Repeat with the remaining mixture. Stack up your pancakes, drizzle over some maple syrup, sprinkle on some more Parmesan, and get stuck in! Mushroom Congee: I became a little obsessed with porridge this winter. Congee is the ultimate comforting, and nourishing breakfast. It's a little time consumptive, which makes it a great dish to make extra of on the weekend. Then it is ready for you to heat and serve during the week when things are more hectic! Ingredients: 1 teaspoon vegetable oil 2 garlic cloves, thinly sliced 1-inch piece ginger, thinly sliced 1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes) 1 cup long-grain brown rice, rinsed and drained 9 cups water or vegetable stock 4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.) Salt or soy sauce White or black pepper Soft boiled egg Soy sauce, sesame oil, fish sauce, chile paste To Prepare: Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened. Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens. Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking. Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes and condiments of your choice. Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating. Pete's Greens | www.petesgreens.com