Good Eats Weekly Newsletter - April 29, 2020

Around the Farm

Spring is definitely in the air around the farm these days! This Saturday was absolutely gorgeous, reaching 60 degrees and fully sunny! Weather like that is just what our plants have been asking for to really begin to take off.

We anticipate harvesting green garlic (our garlic field is photographed below) either this week or next. I don't know about you, but fresh garlic is one of the things I most look forward to each spring! You can expect to see fresh garlic arrive in your shares soon!

-Kate
Using a tine weeder on our garlic field
This week in your share:
Fancy / Localvore

Spinach
Shoots
Shallots
Cilantro
Carrots
Mixed Potatoes
Parsnips

Take a purple bag!
Everyday Standard

Mesclun
Basil
Shallots
Mixed Potatoes
Parsnips




Take a yellow bag!
Lean & Green

Arugula
Shoots
Scallions
Broccoli Rabe OR Chard OR Red Russian Kale
Dill


Take a green bag!
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are Red Hen Pizza Crust OR Red Hen Crossett Hill bread, Butterworks Farm Yogurt, Lazy Lady Sweet Emotions. Please read more below.

Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Bayley Hazen Blue from The Cellars at Jasper Hill. The cheese is labeled with your name.

Egg Shares: These are delivered OUT OF THE BAG. You'll find your dozen labeled with your name.

Bread Shares: These are delivered OUT OF THE BAG. This week's bread share comes from Elmore Mountain Bread.

Milk Shares: These are delivered OUT OF THE BAG. They are in a cooler. 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 has 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 packed separately.

A Few Notes...


  • To help us plan out our veggie availability and schedule with our non-veggie producers, we need to have all orders for the coming week placed by Friday night of the next week's delivery. The Sunday night deadline is just too tight for us!

  • 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. Store orders must be placed by Friday night of the week before delivery. Any orders placed between April 17 and 24 will be delivered on April 29.

  • Continuing your Good Eats CSA into the summer? No changes are necessary to your member account! If you are on auto-renewal, your deliveries are ongoing no matter what season we are in. No waitlist is necessary! We encourage new or returning members to let us know if they want to switch their share as soon as possible as space may be limited at some sites or for some shares. If you are interested in helping us spread the word about our CSA, let us know!
Need some help getting the hang of our online member portal?

Check out our tutorials below!
Pantry/ Localvore Items
  • Red Hen Pizza Crust or Crossett Hill bread: Important!!! This week half of our share members will get the Pizazz! Pizza Crust and half will get the Crossett Hill bread, both made by Red Hen Baking Co. in Middlesex. If you received pizza crusts last week you will be receiving a loaf of bread from Red Hen this week, and vice versa.

  • Butterworks Yogurt: We have Butterworks Yogurt this week. At Butterworks Farm in Westfield, Jack and Annie Lazor milk a small herd of Jerseys, all of whom are born on the farm and are fed an entirely organic diet of feeds grown on the farm. Milk from Jersey cows is rich, with a high protein count and fat content. This makes their yogurt richer than others. The non-fat yogurt produced by Butterworks is the only non-fat yogurt on the market that does not contain milk thickeners like whey protein or dry milk. Their whole milk yogurt is made from just that - whole Jersey milk straight from the cows, so the yogurt comes with a cream on top and a butterfat content of 5% - a very high amount. There will be a mix of yogurts at the sites this week - this yogurt is so good it can be breakfast, morning snack, lunch, or dessert. You'd be hard pressed to find a yogurt on the market that is made with such a small carbon footprint... Butterworks is powered by renewable energy, certified organic, and committed to farming practices that are healthy, safe, and improve environmental impact.

  • Lazy Lady Sweet Emotions: Sweet Emotions is a part goat, part cow's milk, part cream cheese. It's made in part with Lazy Lady's organically raised goat milk and Jersey cow milk from Butterworks Farm, also organic. Don't be fooled by the goat's milk - it's a nice blend that is neither too goat-y or too cow-y. Great for eating on a slab of bread.
STORAGE TIPS

  • Mesclun: Store your mesclun in an airtight food storage container lined with a paper towel.

  • Arugula: Arugula is also known as Rocket or Roquette. It's a popular and versatile green that can be eaten raw, but also holds up well in the sauté pan. It has a peppery, mustardy flavor and is great on sandwiches, pizza, or eggs to give them pep - or enjoy in or as a salad for a whole new experience! It does well with a quick wilt and added to pastas, frittatas, or calzones, or as stand-in for lettuce on an Italian-inspired sub. It is delicious when prepared simply in a sauté pan with olive oil, sprinkled with coarse salt and pepper.

  • Basil: Welcome back, basil! It's a sure sign of the seasons when basil starts to appear. Who else is excited to have it back?! Use basil as a way to add extra flavor to your pizza or pizza sauce. It's also a staple in Thai, Vietnamese, and Laotian cooking. It's best to add basil in to your dish near the end of the cooking process so it retains its maximum essence and flavor.Basil should be kept in a plastic bag or kept stems down in a glass of water with plastic over the leaves for about a week with regular water changing. Keep your basil out of the extreme cold as it could damage the fragile leaves. Your basil will be packed in the same bag as your mesclun. Don't forget to take it out when you get home!

  • Scallions: aka green onions, a young onion with a small, white tip and a bright green, tall stem. You can use the whole thing in a recipe but I usually chop off the very bottom of the bulb, and then keep chopping up the stem until the chopped parts become less moist/crisp and more fibrous/leafy. The remaining parts make an excellent addition to soups or salads bringing a mild onion flavor and nice hint of color.

  • Red Russian Kale: This kale variety is tender and cooks up very nicely without much fuss, or enjoy it fresh in a salad or on a sandwich! Store your bunched greens wrapped in plastic in your crisper drawer.

  • Parsnips: We just dug these spring parsnips this past week. Spring parsnips are especially delightful, as the below freezing temperatures in winter causes their sugar content to rise! Parsnips are typically cooked (roast them, sauté them, use them in soup!), but they can also be eaten raw!

  • 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

We know a lot of you are baking and cooking up a storm these days! If that's you and you've found a great way to use your CSA ingredients, we want to know! Share with us in our Facebook group or email us your recipe (pictures, too)! We'd love to feature it in a future newsletter, and to know what our members are eating these days.

Pot Roast:

Ingredients:
  • 1 - 3 pounds chuck roast
  • 4 cloves garlic , minced
  • 2 small onions , sliced
  • 1.75 cup unsalted beef stock or high-quality unsalted beef stock
  • 1 tablespoon regular soy sauce
  • 1 tablespoon fish sauce (can substitute with regular soy sauce)
  • 1 tablespoon olive oil
  • 1 pinch dried rosemary
  • 1 pinch thyme
  • 2 bay leaves
  • 2 tablespoons red wine or balsamic vinegar
  • Kosher salt and ground black pepper to taste
  • 2 carrots , chopped
  • 2 - 4 potatoes , quartered
  • 1 ½ tablespoon cornstarch mixed with 2 tablespoons water

To Prepare:
  1. Pat dry the chuck roast steak with a paper towel, then generously season one side of the roast with kosher salt and ground black pepper. Drizzle the inner pot with 1 tbsp (15ml) olive oil, and ensure to coat the oil over the whole bottom of the pot. Then, place the seasoned side of the roast in Instant Pot. Season the other side with more salt & black pepper.
  2. Pressure Cook Pot Roast: Add 1 cup (250ml) of chicken stock, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15 ml) fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves in Instant Pot. Taste the seasoning and add more salt and pepper if desired.
  3. Place the chuck roast and all its meat juice in Instant Pot. Sprinkle the veggies over the top of the roast.
  4. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes (add 10 minutes per each additional pound) & Full Natural Release (25 minutes). Open the lid carefully.
  5. Pressure Cook Vegetables: Set aside the chuck roast, and cover it with aluminum foil to rest.
  6. Make Gravy & Serve: Taste the gravy again, then adjust the seasoning if necessary. Mix 1 ½ tbsp (12g) cornstarch with 2 tbsp (30ml) water, then mix it into the gravy one third at a time until desired thickness.
  7. Slice the roast against the grain. 

Carnitas:

Ingredients:
  • 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
  • Salt and freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and ribs removed, chopped
  • 1 orange, cut in half
  • 3 tablespoons vegetable oil

To Prepare:
  1. Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeño. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
  2. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large sauté pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.


Leftover Pot Roast Pot Pie:

Ingredients:
  • 1 top and bottom pie crust for a 10 inch pie, homemade or store bought
  • 2 cups cooked, cubed beef
  • 3-4 cups total of cooked potatoes, carrots, onions and parsnips
  • 2 1/2 cups beef gravy (I used the leftover drippings to make some. You can make homemade or use store bought.)
  • 1 teaspoon Worcestershire sauce
  • Salt and Pepper to taste.
  • 1 egg, beaten (to brush on the crust if desired)
To Prepare:
  1. Preheat oven to 425 F. Prepare the pie dough and line the bottom of the pie plate with the bottom crust.
  2. In a large bowl, mix together the beef, potatoes, carrots, peas, gravy, Worcestershire sauce and salt and pepper. Gently fill the crust with the mixture and top with the second crust. Crimp the edges and brush with a beaten egg, if desired.
  3. Bake at 425 F for 30-35 minutes or until the crust is golden brown and cooked through. Serve immediately.

Honey Shallot Vinaigrette:

Ingredients
  • 1 small shallot, peeled, finely minced (about 1/4 cup)
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 teaspoon chopped fresh oregano, (optional)

To Prepare:
  1. In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.

Lemon & Dill Hummus Dressing:

Ingredients:
  • 3/4 cup plus 2T plain hummus
  • 1/4 cup water
  • 2T lemon juice
  • 2T chopped fresh dill (can sub 1T dried)
  • Salt & pepper, to taste

To Prepare:
  1. Whisk the ingredients together. Add more water if you would like a thinner consistency
  2. Store in a glass container for 1 week

Basil Vinaigrette:

Ingredients:
  • 1 small garlic clove 1 cup packed basil leaves, coarsely chopped 
  • 1/4 cup extra-virgin olive oil 
  • 1 1/2 tablespoons Champagne vinegar 
  • Pinch of crushed red pepper 
  • Salt and freshly ground black pepper

To Prepare:
  1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth. Season with salt and pepper.

Simple Sautéed Greens:
Ingredients
  • 1 bunch kale, chard, or broccoli rabe
  • 2 tablespoons olive oil
  • 1 medium shallot, coarsely chopped
  • 1 medium garlic, finely chopped
  • 1/4 teaspoon lemon zest
  • 1/8 teaspoon red pepper flakes ( or aleppo)
  • 1/8 teaspoon sea salt
  • 1 tablespoon fresh lemon juice
Optional Garnish: Zaatar Spice, toasted pine nuts or almonds

To Prepare:
  1. Trim the stalks and ribs from the greens, if they are more then ¼ inch thick.  Chop the stalks and ribs into ¼ inch slices. 
  2. Put the chopped stalks in a large sauté pan with 1 tablespoon of olive oil and sauté about 5 minutes on medium heat stirring every now and then while you prep the remaining ingredients.  When tender remove from pan and set aside.
  3. Cut the de-stemmed greens into ¼ to ½ inch ribbons.
  4. Add remaining olive oil to the pan over medium high, add chopped shallots. Sauté 3 minutes, add garlic and red pepper flakes stirring for a minute or so. Then add the greens and turn the heat to medium low. Give it a stir every few minutes for about 8-10 minutes.
  5. When the greens are wilted and tender add the sautéed stems stirring a minute to rewarm, turn heat off and add lemon zest, salt and lemon juice. Stir to combine. Taste and adjust flavor if desired.

Frittata with Pot Roast Veggies and Scallions:

Ingredients:
  • 6 eggs
  • 1/2 cup leftover roasted roots
  • 1/4 cup scallions, sliced thin
  • Olive oil
  • Salt & pepper

To Prepare:
  1. Preheat a cast iron skillet over medium-high heat. Set the oven to 350 degrees.
  2. Whisk the eggs in a large bowl and set aside
  3. When the oven is preheated, and the pan is hot, add some oil to the pan, swirling to make sure the surface is evenly covered in oil.
  4. Add the eggs and allow the bottom to just begin to set. Remove from the heat and sprinkle your roots over the eggs. Season with salt and pepper and place in the oven.
  5. Cook for 15-20 minutes, checking periodically to see if the center of the eggs are set by piercing the frittata with a knife.
  6. Once set, remove from the oven and slide out of the cast iron onto a plate and serve.
Strawberry Basil Smoothie:

Ingredients:
  • 1 1/2 cup Frozen Strawberries
  • 1/2 cup Fresh Basil Leaves
  • 1 cup Yogurt
  • 1 1/2 cup Unsweetened Almond Milk
  • 2 tablespoons Honey

To Prepare:
  1. Place all ingredients in blender and blend until smooth.

Dilly Green Smoothie:

Ingredients:
  • 1/2 a bunch of dill (stems removal optional. Remove if you don't have a high powered blender)
  • 1 lime, peel cut away
  • 3/4 cup orange juice (add more if you find your blender is struggling)
  • 1/2 heaping cup of frozen mango chunks
  • 1 frozen banana

To Prepare:
  1. This is way prettier in a high-powered blender, but it'll taste just as delicious if you make it in a standard blender. You'll just get some chunks of dill.
  2. Put everything in your blender and blend away. Add more orange juice if you like a thinner smoothie. Drink immediately.

Tropical Cilantro Smoothie:

Ingredients:
  • 1 cup cilantro, rinsed and loosely packed
  • 1 cup cubed pineapple, chilled
  • 1 banana, sliced
  • 1 cup orange juice, cold

To Prepare:
  1. Combine the cilantro, pineapple, banana, and orange juice in a blender and process until smooth. Pour into a glass and drink immediately
Pete's Greens | www.petesgreens.com
Facebook ‌ Instagram ‌ Pinterest ‌
Email Post

Comments

Post a Comment

Popular Posts