Good Eats Weekly Newsletter - April 15, 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, Parsley, Yellow Onion, Gold Potatoes, Celeriac, Frozen Cauliflower (in the coolers) Everyday Standard Members Mesclun, Red Russian Kale OR Red Spinach OR Cress, Yellow Onion, Gold Potatoes, Celeriac Need some help getting the hang of our online system? Check out our new tutorials below! Online Store Tutorial 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 Milanaise White Winter Wheat Flour, Empire Apples from Champlain Orchards, and Mushroom Medley from 1000 Stone Farm- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Mt. Alice from von Trapp 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! This milk is bottled fresh for you on Tuesday nights! 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 Milanaise White Winter Wheat Flour: Just over the border in Compton, Québec, Lily Vallières and Robert Beauchemin, owners of La Meunerie Milanaise, began producing organic cereal grains on their farm in Québec's Eastern Townships in 1977. They are committed to sourcing their flours locally, and their partner farms grow varieties of wheat that are adapted for our climate. Their innovation and success has been important for bakeries in our region who wish to purchase local organic flours appropriate for making artisan breads. The organic unbleached white flour in your share this week, made with Québec winter wheat, is a perfect all-purpose flour, great for breads and other baked goods Champlain Orchards Empire Apples: This well-known, bruise resistant lunchbox apple has a balanced sweet-tart taste and crisp texture ideal for fresh eating. Its appealing deep color and melon undertones can be attributed to its parents: McIntosh and Red Delicious. This apple is great for eating fresh! 1000 Stone Farm Mushroom Medley: These mushrooms are from 1000 Stone Farm in Brookfield. I have known Kyle for a few years through working at Three Penny, and I am really excited to be able to bring some of his amazing mushrooms to you guys! 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 mushrooms. Enjoy! Visit our blog for more storage tips and recipes! STORAGE TIPS  Mesclun: Store your mesclun in an airtight food storage container lined with a paper towel. This helps absorb excess moisture and will keep your greens fresher far longer than if you keep them in the bag! Parsley: Store your parsley like a bouquet of flowers: standing upright in a jar of water, covered with a plastic bag. Your parsley will keep for a couple of weeks like this! Celeriac: Keep your celeriac in the crisper drawer of your fridge. Red Russian Kale/Red Spinach/Cress: Store your bunched greens wrapped in plastic in your crisper drawer. Potatoes: Though you can store your potatoes at room temperature if you plan to eat them fast enough, they will keep the longest in your fridge. If your crisper drawer is full, I leave mine in a bin on the middle shelf of the fridge and they keep very well there. RECIPES Homemade Mac n' Cheese: Ingredients 8 oz elbow macaroni uncooked Cheese Sauce: 2 TBS butter 2 TBS all-purpose flour ½ tsp sea salt ¼ tsp garlic powder (optional but recommended) 1/4tsp mustard powder 1 cup  whole milk ¼ cup sour cream or Greek yogurt 2 cups shredded cheddar cheese To Prepare: Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside. Make the cheese sauce: Mix flour, sea salt, and garlic powder together in a small bowl. Set aside. In a medium saucepan over medium heat, melt the butter. Add flour mixture and whisk to combine. Cook for 1 minute until mixture is slightly brown. Add 1 cup milk and whisk until the mixture is smooth. Add sour cream (or Greek yogurt) and whisk until smooth. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm! Sautéed Greens: Ingredients: 1 pound Swiss chard or other greens, such as kale 2 tablespoons extra-virgin olive oil 3 minced garlic cloves 1/4 cup finely chopped onion Fresh lemon juice To Prepare: Rinse greens. Drain and cut leaves and stems into 1/4"-1/2" strips and pieces. In a large skillet, heat extra-virgin olive oil over medium heat. Add stems, garlic cloves, and onion and sauté until onion softens. Add the leaves and cook, stirring occasionally, until tender, about 5 minutes. Finish with a squeeze of fresh lemon juice. Easy Baked Barbecue Chicken: Ingredients: 2 pounds bone-in, skin-on chicken pieces 2 teaspoons kosher salt 1 teaspoon garlic powder 3 cups barbecue sauce To Prepare: Heat the oven to 400°F and line a baking sheet with foil. Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil — this will make cleanup so much easier. Season the chicken with salt and garlic powder. Combine the salt and garlic powder in a small bowl. Place the chicken on the baking sheet, and season all over with the garlic powder mixture. Roast the chicken skin-side down for 25 minutes. Arrange the chicken skin-side down in a single layer, spacing them evenly apart. Roast for 25 minutes. Meanwhile, simmer the sauce. Reduce the barbecue sauce by simmering on the stove. Place the barbecue sauce in a small saucepan over medium-high heat and bring to a simmer. Simmer, stirring regularly, until reduced by about half, 20 to 25 minutes. Increase the oven temperature to 450°F and brush with the reduced sauce. After 25 minutes, remove the chicken from the oven. Increase the oven temperature to 450°F. Brush the chicken with the reduced sauce, flip the chicken over, and brush the skin and sides with sauce. Roast the chicken for 10 minutes, then brush with more sauce. Return the chicken to the oven and roast for 10 minutes more. Brush the chicken all over again with the sauce. Roast for an additional 10 minutes until burnished and sticky. Return the chicken to the oven for one last round of roasting. Roast until the chicken is sticky and darkened in spots, about 10 minutes more. Serve the chicken with any remaining reduced sauce. Transfer the chicken to a serving dish and serve with any remaining sauce. Lacquered Short Ribs with Celeriac Purée: Ingredients: FOR THE SHORT RIBS 3 tablespoons safflower oil 5 pounds short ribs (5 to 6 pieces) Coarse salt and freshly ground pepper 9 garlic cloves, coarsely chopped 4 shallots, coarsely chopped 1 large onion, coarsely chopped 2 dried red chiles, seeded and chopped 5 whole star anise 1 cup soy sauce 2 cups sweet white wine 1 1/3 cups champagne vinegar 1/2 cup honey 3 ounces fresh ginger, sliced 5 cups water, or more as needed FOR THE CELERY ROOT PUREE 2 medium celery roots, peeled and cut into 1-inch cubes 6 cups heavy cream Coarse salt and freshly ground pepper Directions Make the short ribs: Preheat oven to 325 degrees. Heat oil over medium-high heat in a large Dutch oven. Season ribs with salt and pepper, and cook in batches until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot. Reduce heat to medium. Add garlic, shallots, onion, and chiles, and cook, stirring frequently, until golden, about 10 minutes. Return meat to pot and add star anise, soy sauce, wine, vinegar, honey, and ginger. Add water to cover by 1 inch, and bring to a simmer. Cover, and transfer to oven. Cook until ribs are fork tender, about 3 hours. (Ribs in liquid can be cooled, covered, and refrigerated up to 2 days. Bring to room temperature, then proceed with step 5.) Make the celery root puree: Bring celeriac and cream to a boil in a medium saucepan. Reduce heat and simmer until celery root is tender, about 30 minutes. Strain celery root, reserving cream. Puree celery root with 2 cups of reserved cream in a blender until smooth. Season with salt and pepper. (Celeriac purée can be made up to 1 day ahead; reheat over low heat.) Transfer ribs to a plate and strain sauce through a fine sieve. Skim fat from top, and discard. Return sauce to pot, and cook over medium heat until sauce just coats the back of a spoon, about 10 minutes. Add ribs to sauce, and cook, basting often, until ribs are hot and sauce coats meat, about 5 minutes. Serve ribs on top of celery root puree, and drizzle with sauce. Top with lightly dressed greens. Potato Gratin: Ingredients: 3lb Gold potatoes, sliced thin Kosher salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons all-purpose flour 2 cups hot milk 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 3/4 cup grated Alpine Cheddar or Gruyère cheese, divided 1/2 cup grated Parmesan cheese 1/4 cup fresh bread crumbs To Prepare: Preheat the oven to 375 degrees. 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 potatoes 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. Homemade Pizza: Ingredients: 1 and 1/3 cups warm water (between 100-110°F) 2 and 1/4 teaspoons yeast 1 Tablespoon granulated sugar 2 Tablespoons olive oil 3/4 teaspoon salt 3 and 1/2 cups (440g) all-purpose flour (spoon & leveled), plus more for hands and surface sprinkle of cornmeal for dusting the pan 1 garlic clove, minced 1 onion, caramelized Crumbled Italian sausage Shredded cheddar or cheddar cheese curds (seriously!) To Prepare: Prepare the dough: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. Preheat oven as high as it will go, but not less than 475 degrees. Allow it to heat your pizza stone (if using) for at least 90 minutes. Lightly grease baking sheet (if using) with nonstick spray or olive oil. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half (freeze half if you only want to make one pizza!). On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on a baker’s peel dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. Top & bake the pizza: Sprinkle your dough with the minced garlic and a drizzle of olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with cheese, onions, and sausage. Bake for 7-10 minutes. Vermont Apple Pie: Ingredients 2 1/2 c. all-purpose flour 3 oz. shredded grated extra-sharp Cheddar cheese 1/2 tsp. salt 3 tbsp. shortening 1/2 c. margarine or butter 2 tbsp. margarine or butter 6 large Cortland apples 1 tbsp. lemon juice c. sugar 1/4 tsp. ground cinnamon  To Prepare: In medium bowl, mix 2 1/4 cups flour with Cheddar cheese and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 1/2 cup margarine or butter (1 stick) until mixture resembles coarse crumbs. Sprinkle 4 to 6 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into 2 balls, 1 slightly larger than the other. Flatten smaller ball into a disk; cover with plastic wrap and refrigerate until ready to use. On lightly floured surface, with floured rolling pin, roll larger ball of dough into a round 2 inches larger all around than inverted 9 1/2-inch deep-dish pie plate. Gently ease dough into pie plate; trim edge leaving 1-inch overhang. Cover and refrigerate at least 30 minutes. Meanwhile, peel, core, and slice apples into 3/8-inch-thick slices. Place apple slices in large bowl; toss with lemon juice. In small bowl, mix sugar and cinnamon with remaining 1/4 cup flour. Add sugar mixture to apple slices; toss well to coat. Spoon apple mixture into chilled piecrust; dot with remaining 2 tablespoons margarine or butter. Preheat oven to 425 degrees F. Roll remaining dough for top crust into 11-inch round. Center round over filling in bottom crust. Trim edge, leaving 1-inch overhang. Fold overhang under; bring up over pie-plate rim and pinch to form high decorative edge. Cut short slashes in top crust to allow steam to escape during baking. Place sheet of foil underneath pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake pie 1 hour and 15 minutes or until apples are tender when pierced with a knife and pie is bubbly. To prevent overbrowning, cover pie loosely with a tent of foil during last 10 minutes of baking. Cool pie on wire rack 1 hour; serve warm. Or, cool completely to serve later. Turmeric Pickled Cauliflower: Ingredients: 10 oz cauliflower ½ tsp chili flakes / whole fresh chili 2 bay leaves 2 cups water 2 cups white vinegar ¼ cup kosher salt 2 tsp granulated sugar ½ tsp coriander seed ½ tsp cumin seed ¼ tsp turmeric ½ Tbsp white peppercorns 4 cloves garlic, peeled and halved To Prepare: Place your cauliflower, bay leaves, and chilis / chili flakes into a sterilized jar(s). Place your water, vinegar and the remaining spices in a pan over medium heat, until all salt and sugar is dissolved. Once simmering, remove from heat and pour over jars of cauliflower. If you still have room, you can add slices of onion to ensure the jars are packed. Place a canning weight in the jar and seal. Leave in a cool, dark place for 5-7 days. Then refrigerate and enjoy. Pete's Greens | www.petesgreens.com