Good Eats Weekly Newsletter - 06.03.20
This week in your share:
Fancy / LocalvoreMizunaRadishRed Russian KaleCilantroCeleriacGreen GarlicShallotMustard Greens OR Lacinato KaleCucumber
Everyday StandardBraising MixBasilChardGreen GarlicShallotCarrotsGold Potatoes
Lean & GreenArugulaPac ChoiBroccoli RabeGreen GarlicGreen BeansCarrots
Take a purple bag!
Take a yellow bag!
Take a Green bag!
Pantry/ Localvore Shares and Pantry Add-OnsThis week's pantry/ localvore pantry items are Rhubarb, Bonaparte, La Roche, OR The Thin Red Line from Lazy Lady Farm, and Whole Wheat Pastry Flour from Champlain Valley Milling. Please read more below.Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Mad River Blue from von Trapp Farmstead. 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. Note that for the next several weeks your eggs will be a mix of full size eggs and smaller eggs. This won't last long! Axel's young hens have begun to lay and pullets lay small eggs for the first few weeks. They will size up over the next few weeks.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 for 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.
- 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 tutorial below!
Pantry/ Localvore Items
- Rhubarb: One of the most iconic flavors of spring! Rhubarb is a gorgeous pink plant with a delightful tartness. It is too tough to eat raw, but once you have cooked it, it will become soft and spreadable. Rhubarb is a classic ingredient in spring and summer pies, or in jams/fruit preserves, and even smoothies! It adds a wonderful dimension of flavor to whatever you decide to cook it with!
- Lazy Lady: Lazy Lady Farm in Westfield is ran on completely renewable energy! This week you will be receiving either Bonaparte, The Thin Red Line, or La Roche with your pantry share.
- Champlain Valley Milling Whole Wheat Pastry Flour: Champlain Valley Milling Co. is the largest organic flour mill in New York state! Their state-of-the-art facility was opened in 2018. They produce whole wheat pastry and bread flours, rye, pumpernickel, and spelt, among others. Whole wheat pastry flour is made with softer wheat grains with a lower gluten content than traditional AP or bread flours are made with. Because this is a whole wheat pastry flour, the germ, endosperm, and bran are all present.
- Mizuna/Arugula/Braising Mix: Store your baby greens in an airtight food storage container lined with a paper towel. For longest-lasting freshness, toss your greens in their container every couple of days to improve air flow and keep them from wilting down on themselves.
- Cucumbers: These long, skinny cukes taste like a burst of summer. Ideally they like to be kept at about 50 degrees or they may go soft in a couple days. Keep them in a paper bag in the crisper drawer so they stay warmer!
- Chard, Pac Choi, Mustard Greens, Broccoli Rabe, or Kale: Store your bunched greens wrapped in plastic in your crisper drawer.
- Beans: Store your fresh beans in their plastic bag in your crisper drawer. You can expect them to stay fresh for up to a week this way. They also freeze extremely well if you don't think you will use them up this week! Just trim the ends, spread them into an even layer on a sheet tray, and then freeze before transferring them to a freezer bag.
- Green Garlic: You can store your green garlic wrapped in a damp paper towel inside of a plastic bag in your crisper drawer. Alternatively, store like you would cilantro: with the ends in a jar of water, and covered with a plastic bag.
- Cilantro: Store your cilantro upright with the stems in a jar of water. Cover the tops with a plastic bag to keep the moisture in. As long as you change the water out from time to time, and make sure to pull out any individual stems that are starting to go bad, the cilantro should keep for several weeks this way.
Visit our store!Do you need some pastured chicken, cheese, yogurt, dried beans, flour or cornmeal or oats next week?All of these are available in our online store, you can add these items and have them delivered along with your share next week!Orders must be placed by Friday at midnight for the following week’s share.In stock today:
- Morningstar Farm dried beans in 6 varieties
- Organic Flours -
- All purpose
- Part white/part wheat flour
- Whole wheat flour
- Whole wheat pastry flour
- White high-gluten flour for bread baking
- Various cheeses
- Rolled oats
- Pearled barley
- Whole chickens from Pete’s Greens
- and lots more!
RECIPESWe 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.Grated Carrot Salad:Ingredients:
- 1lb carrots, peeled and grated (about 3 ½ cups)
- 3 tbsp flat-leaf parsley, stemmed and chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- ¼ tsp cumin
- ½ tsp fresh ground black pepper, to taste
- ½ tsp salt, to tasteTo Prepare:
- Place the grated carrots in a large bowl and top with the chopped parsley.
- Make the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, cumin, pepper and salt.
- Pour the vinaigrette over the carrots and stir until combined and the carrots are evenly coated. Taste and adjust seasoning if needed. Cover the bowl with plastic film and chill for 30 minutes, to allow flavors to develop and carrots to soften slightly. Toss again right before serving.Stir Fry:Ingredients:
- 2 stems green garlic, cloves minced and greens sliced on a bias
- 2 tablespoons butter
- 1 pound uncooked medium shrimp, peeled and deveined
- 6 ounces fresh beans
- 1/2 cup diced shallots
- 1/2 cup diced carrots
- 1 bunch of greens (broccoli rabe, mustard, pac choi, or chard), sliced
- 3 tablespoons minced fresh basil or cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chicken broth
- Hot cooked riceTo Prepare:
- In a large skillet, sauté garlic cloves and shallots in butter until tender.
- Add the greens, beans, carrots, basil, salt & pepper, and sauté for 5 minutes
- Add the shrimp and garlic greens and stir-fry for 5 minutes longer or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice.Citrus Radish Salad:Ingredients:
- 2 navel oranges
- 1/4 packed cup radishes, very finely sliced (use a mandoline, if you have one)
- 1/8 teaspoon salt
- Freshly ground black pepper
- 1/8 teaspoon ground roasted cumin seeds
- 1/16 teaspoon chili powder
- 2 small sprigs of fresh cilantro or mintFor the radishes:
- 1/2 teaspoon lemon juice
- Freshly ground black pepper
- Generous pinch of salt, or to taste
- 1/8 teaspoon ground roasted cumin seeds
- A few sprinkles of chili powderTo Prepare:
- Peel the oranges. Slice off a good chunk of the top and bottom (I just eat these bits) and cut the remainder crosswise into circles 5 inch thick. Set aside in a single layer.
- Put the sliced radishes into a bowl and set aside.
- Half an hour before you eat, sprinkle the oranges with the salt, pepper, cumin, and chili powder as evenly as you can.
- Just before you eat, sprinkle the radishes with the lemon juice, pepper, salt, cumin, and chili powder. Toss lightly.
- Lay half the orange slices on a salad plate. Put half the sliced radishes to one side of them and serve.Herbed Potato Salad:Ingredients:
- 2 pound small potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- 1/4 cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons julienned fresh basil leavesTo Prepare:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.Garlic Green Beans:Ingredients:
- ⅓ cup extra-virgin olive oil
- 1 lb. green beans, trimmed, patted dry of any surface moisture or condensation
- Kosher salt
- 6 garlic cloves, sliced
- 1 Tbsp. capers, drained, chopped
- 1 tsp. crushed red pepper flakesTo Prepare:
- Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.
- Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over too; season with salt.Cucumber Salad:Ingredients:
- 2 English cucumbers thinly sliced
- 1 teaspoon salt
- 1 red onion thinly sliced
- 1 cup distilled white vinegar
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tablespoons fresh dill mincedTo Prepare:
- Season cucumbers with salt in a large bowl and let sweat 1 hour. Drain liquids and toss cucumbers with onion slices.
- In a small saucepan over high heat, pour in white vinegar and water and stir in sugar until dissolved and liquid turns clear, 3 to 5 minutes.
- Pour over cucumbers and onions. Stir in dill. Cover with plastic wrap and refrigerate 1 hour. Serve cold or at room temperature.Chilled Celeriac Soup:Ingredients:
- 2 tablespoons vegetable oil
- 2 onions, diced
- 1teaspoon thyme leaves
- 1 bay leaf
- 1 garlic clove, finely diced
- 1 lb potato, peeled and cut into 1/2in cubes
- 1 lb celeriac, peeled and cut into 1/2in cubes
- 1 tablespoon lemon juice
- salt & freshly ground black pepper
- 1 3⁄4 pints chicken stock or 1 3/4 pints vegetable stock
- 1 1⁄4 cups heavy cream
- snipped chives or celery leaves, to garnishTo Prepare:
- Heat the oil in a saucepan over a low heat, add the onions, thyme, bay leaf and garlic and cook slowly for 2-3 minutes, until soft but not brown.
- Add the potatoes, celeriac and lemon juice to the pan and stir to combine. Season with salt and pepper. Add the stock and bring to the boil, then reduce the heat and simmer for 30 minutes.
- Fill a food processor half full with the soup ingredients and puree until smooth. Pass through a fine sieve into a saucepan. Repeat until all of the soup has been processed.
- Pour the soup into a large serving bowl and season to taste. Leave to cool, then chill in the refrigerator for at least 1 hour.
- Stir in the heavy cream just before serving, and garnish with chives.Rhubarb Tart:Ingredients:
- 3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
- 1/4 cup sugar
- 2 tablespoons waterCRUST:
- 1 cup all-purpose flour
- 1/2 cup ground pecans
- 1/2 cup cold butter, cubed
- 1/3 cup confectioners' sugar
- 1/4 teaspoon saltCURD:
- 6 large egg yolks
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1-1/2 teaspoons grated lemon zest
- 5 tablespoons butter, cubed
- Additional confectioners' sugarTo Prepare:
- In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside.
- For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned.
- Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Pour into prepared crust.
- Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.