Good Eats Weekly Newsletter - April 08, 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 Baby Spinach, Carrots, Fingerling Potatoes, Red Onions, Rutabagas, Sunchokes, Frozen Sweet Peppers (in the coolers) Everyday Standard Members Mesclun, Red Chard OR Sorrel, Carrots, Fingerling Potatoes, Red or Green Cabbage, Red Onion 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 Red Hen Potato Loaf, Pete's Greens Chimichurri, and Morningstar Farm Pinto Beans *a few of you will get black beans instead*- read more below Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Harbison 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! 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 Red Hen Potato Loaf: The potatoes give a little sweetness to the bread-- especially in the crust which is nicely caramelized but not thick. Potato bread keeps very well because of the moisture held in the potatoes. 15% of the flour is Ben Gleason's stone ground and sifted wheat grown at his farm in Bridport. All the rest of the flour is an organic unbleached wheat flour that comes to us from Moulin des Cedres in Quebec. Pete's Greens Chimichurri: Parsley, cilantro, jalapeños, 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! Morningstar Farm Pinto Beans: Seth and Jeannette Johnson of Morningstar Farm in Glover, VT grow organic dry beans on over 10 acres of land. They grow a variety of heirloom bean varieties in addition to commonly known beans like pinto and black beans Visit our blog for more storage tips and recipes! STORAGE TIPS  Baby Greens: Store your mesclun or spinach 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! Cabbage: Store your cabbage wrapped in plastic in your crisper drawer. Carrots: I prefer to store my carrots in a jar of water on the shelf in my fridge. This keeps the carrots moist and crisp! When storing this way, you need to remember to change the water out every few days. Chard: Store your chard wrapped in plastic in your crisper drawer. Alternatively, you can slice your chard when you get it and then store it in an airtight food storage container lined with a paper towel. Sorrel: Store your sorrel wrapped in plastic and keep it in your crisper drawer. I like to use the bag from the mesclun when I have a bunched green that needs to be plastic-wrapped! RECIPES Pear and Rutabaga Mash with Pork Chops: Ingredients: 2 pounds turnips, peeled 1/4 cup heavy cream 1 tablespoons unsalted butter 1 tablespoons orange juice  Zest from 1 orange 1/8 teaspoon ground nutmeg  Kosher salt and freshly ground pepper to taste 4 pears 2 Pork Chops (if using) Dried Thyme To Prepare: Dry your pork chops (if using) with a paper towel. Liberally sprinkle each side with thyme, salt and pepper. Preheat a 12" cast iron skillet over high heat. Add some olive oil to the pan and add the pork chops, searing on each side. Remove the pork chops to rest. Cut rutabagas into 1" cubes. Place them in a kettle and cover with cold, unsalted water. Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes. Drain and pass them through a ricer. Place the riced rutabagas and pears into the skillet over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes. Stir in the cream, butter, orange juice, orange zest and nutmeg and cook, stirring for 3 to 4 more minutes. Remove from the heat, season to taste with salt and pepper and serve. Harissa and Maple Glazed Carrots: Ingredients: 2 garlic cloves, finely grated 1/4 cup olive oil 1/4 cup pure maple syrup 1 tablespoon harissa paste 2 teaspoons cumin seeds Kosher salt, freshly ground pepper 1 freshly ground pepper 2 carrots, scrubbed, tops trimmed to about 1/2", halved 1 lemon, thinly sliced, seeds removed To Prepare: Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes. Do ahead: Carrots can be roasted 6 hours ahead. Let cool; cover and chill. Bring to room temperature or reheat slightly before serving. Roasted Fingerling Potatoes: Ingredients 2 pounds fingerling potatoes, scrubbed, halved lengthwise 1/4 cup fresh lemon juice 1.5 teaspoons kosher salt 6 tablespoons unsalted butter, cut into pieces, divided 1/4 cup chopped fresh parsley Flaky sea salt To Prepare: Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. butter in a large straight-sided skillet or a Dutch oven; add cold water just to cover. Bring to a boil over medium-high heat and cook until potatoes are tender, 20–25 minutes. Increase heat and boil rapidly until pan is almost dry, 15–20 minutes more (there will still be a sheen of butterfat). Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet cut side down in a single layer (if your skillet is smaller, you may need to work in a few batches). Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5–10 minutes. Using a thin metal spatula, scrape skillet to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 Tbsp. butter, and repeat browning process with reserved potatoes. After scraping skillet to release potatoes, return first batch, along with parsley and remaining 2 Tbsp. butter, to skillet and toss until potatoes are well coated. Serve sprinkled with sea salt. Sautéed Chard Grain Bowl: Ingredients: 1 bunch Swiss chard (or sorrel!) 2 cups vegetable broth 1 cup water 1 cup farro (or any grain on hand- barley would work great), rinsed and drained 3 tablespoons water 2 tablespoons olive oil 1 medium onion, halved and sliced 1/3 cup slivered, pitted kalamata olives 1/3 cup raisins 1 1/2 teaspoons minced garlic 1/2 teaspoon crushed red pepper 1/2 cup halved grape tomatoes 2 teaspoons balsamic vinegar To Prepare: 1. Remove stems from Swiss chard. Cut stems into 1-inch pieces. Stack chard leaves and cut into 1-inch-wide strips. Set stems and leaves aside separately. 2. In medium saucepan combine broth, 1 cup water and farro. Bring to boiling. Reduce heat. Simmer, covered, for 15 to 30 minutes or until farro is tender. Drain. Keep warm. 4. In a Dutch oven heat oil over medium heat. Add onion, olives, raisins and garlic. Cook over medium heat, stirring frequently, about 7 minutes or until onion is tender. Stir in chard stems and red pepper. Cook for 2 minutes more. Add crumbles, chard leaves and tomatoes. Gently toss for 2 to 3 minutes or until chard leaves are wilted. 5. To serve, spoon farro into 4 serving bowls. Top with chard mixture. Lightly sprinkle with vinegar. Red Lentil Dal: I use this recipe as a base and then add whatever veggies I have on hand. It's extremely versatile and one of the vessels through which I use to introduce new veggies to my toddler! It's a hit with him! This is an Instant Pot method, but it can easily be cooked on the stove- it will just take a little longer for the lentils to cook. Ingredients:  1 1/2 cups red lentils   1/2 tablespoon coconut oil  1 cup plus 1 tablespoon water, divided  1 small onion, finely chopped  3 tablespoons minced fresh ginger  2 tablespoons minced garlic — about 6 cloves  1 tablespoon curry powder — plus 1 teaspoon  1 teaspoon kosher salt  3/4 teaspoon ground turmeric  1 14oz can coconut milk  Cooked brown rice — for serving To Prepare: Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, salt, and turmeric and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it’s spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid. Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 8 minutes. Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice Turmeric Pickled Sunchokes: Ingredients: 1 large lemon, juiced 1 pound sunchokes, scrubbed (about ten 3-inch sunchokes) ¼ medium yellow onion, thinly sliced (½ cup sliced) ¼ green bell pepper, small diced (½ cup diced) 1 large garlic clove, very thinly sliced (⅛ ounce) 1 cup apple cider vinegar ⅓ cup sugar ¼ cup sorghum syrup (can substitute with 3 tablespoons honey) 1 teaspoon light brown mustard seed ¼ teaspoon celery seed ½ teaspoon turmeric 1 clove 1½ tablespoons kosher salt To Prepare: Fill a large bowl halfway with cold water and add the lemon juice. Slice the sunchokes into ½-inch disks, placing them directly into the water, and soak 15 minutes. While the sunchokes are soaking, in a large pot, add the remaining ingredients except for the salt and bring to a boil. Remove from the heat, set aside and let cool. Makes 2 cups of pickling liquid. Drain the sunchokes, discarding the water, and return to the bowl. Add the salt, tossing to combine, and let sit 3 hours, tossing occasionally. After the sunchokes have soaked in the salt, drain and discard the sunchoke liquid (don't rinse). Transfer the sunchokes to a quart-size glass jar and pour the cooled pickling liquid over top. Cover and store in the fridge for at least a few hours and up to 2 weeks. Lime Pickled Red Onions: Ingredients: 1 large red onion, halved and thinly sliced 1/2 cup lime juice (from about 6 limes) 1 1/2 teaspoons kosher salt To Prepare: Put a kettle of water on the stove to boil. Place the sliced onions in a heat-proof and non-reactive bowl (glass or ceramic). When the water boils, pour it over the onions to cover. Stir and let sit for about 10 seconds, then pour into a colander to drain. Return the onions to the bowl and add the lime juice and salt. Stir to mix well. Let sit for 30 minutes before serving. Store in a covered glass container in the refrigerator for up to 3 weeks. Sauerkraut: Ingredients: 1 medium head green cabbage (about 3 pounds) 1 1/2 tablespoons kosher salt 1 tablespoon caraway seeds (optional, for flavor) To Prepare: Clean everything. When fermenting anything, it's best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You'll be using your hands to massage the salt into the cabbage, so give those a good wash, too. Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons. Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you'd like to flavor your sauerkraut with caraway seeds, mix them in now. Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid. Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid. Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage. Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage. Ferment the cabbage for 3 to 10 days. As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There's no hard-and-fast rule for when the sauerkraut is "done" — go by how it tastes.While it's fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don't eat moldy parts close to the surface, but the rest of the sauerkraut is fine. Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage. Rutabaga Tacos: Ingredients: 2lb Rutabagas, diced to 1" cubes 2 Tbs. canola oil 1 Tbs. ground cumin 1 tsp. ground coriander 1/2 tsp. chili powder 1/2 tsp. salt Tomatillo salsa To Prepare: Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper. Put the rutabagas in a bowl. Add the oil, cumin, coriander, chili powder and salt and stir to coat the vegetables. Transfer to the prepared baking sheet and spread the vegetables in a single layer. Roast, stirring once, until the vegetables are caramelized, about 20 minutes. Spanish Rice: Ingredients: 2 cups long grain rice 1/8 cup oil 8 oz stewed tomatoes 1 tsp salt 1 tsp minced garlic 4 cups water 1 cube chicken flavored bouillon dash cumin dash garlic pepper To Prepare: 1.Heat oil in large frying pan on medium heat. Add rice and cook until golden brown. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan. Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving. Notes on cooking dried beans: If you are cooking beans on the stove, they will need to be soaked overnight, or at least for a few hours. Black beans do not need to be soaked. A quick-soaking method is to pour boiling water over your beans and let them sit until the water is cool and they have doubled in volume. Always look through your beans when you are rinsing them to make sure there aren't any stones mixed in! If you are cooking in a pressure cooker you do not need to soak your beans! Just look for a recipe that has "no-soak" in the title. The cooking time will be longer Do not season your beans with salt until they are done cooking. If you season with salt at the start of cooking they will take longer to cook and will end up disintegrating on the outside well before the interior is cooked Pete's Greens | www.petesgreens.com