It's pepper season! We can't wait to be sending everyone peppers on a consistent basis soon!
Radicchio is a member of the chicory family, and is one of the most beautiful salad bases you can choose from!
This week in your share:
Fancy / Localvore
Tomatoes - OUT OF THE BAG*
Lean & Green
Take a purple bag!
Take a yellow bag!
Take a green bag!
*Your tomatoes will be packed separately in brown paper bags.
Pantry/ Localvore Shares and Pantry Add-Ons
This week's pantry/ localvore pantry items are:
Pete's Greens Pasta Sauce
Ploughgate Creamery Salted Butter
Vermont Fresh Fettuccine
Cheese Shares: Cheese is OUT OF THE BAG in a cooler. This week's cheese share is Feta from Sweet Rowen 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.
Bread Shares: These are delivered OUT OF THE BAG. This week's bread share comes from Elmore Mountain Bread. Your bread share loaf will be labeled with your name.
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. This milk is bottled fresh for you on Tuesday nights! These are delivered OUT OF THE BAG in a cooler.
Store orders: If you placed a store order your items will be packed separately and labeled with your name. If you ordered multiple items, look for a brown paper bag with your name on it.
A Note from Pete
Thanks to all of you for being a part of our Good Eats CSA.
We’ve experienced unprecedented growth in the Good Eats program over the past few months. We have had some hiccups along the way with our team making some packing errors along with a good bit of site confusion, members picking up the wrong items etc. Additionally, last week a database issue caused dozens of members to not have their shares delivered on Wednesday (we delivered make up shares Saturday or gave a credit to those affected).
We are sorry, we know how frustrating it is when what you have paid for and expect is not there for you when it should be. We are redoubling efforts this week to improve clarity, to get everything right. Kate, Deven and Amy will be hanging out at some sites tomorrow checking to see how we can improve. We will be refining our pick up instructions, communication, and signage so that picking up your share is as clear and as simple as possible. Please know we are ever so grateful for your support and we do not take it for granted.
Pete's Greens Pasta Sauce: Farm made pizza sauce using our own farm-grown organic tomatoes! We made this sauce specially for our Pantry/ Localvore share members. It's coming to you frozen. You can either let it thaw all the way and use within one week or stick it back in your freezer for later!
Ploughgate Creamery Butter: Ploughgate Creamery's cultured butter is made from fresh Vermont cream. The cream is cultured for 48 hours before being churned, giving the butter a distinct tangy, nutty, and slightly cheesy flavor. I hope you enjoy this delicious fresh butter this week!
VT Fresh Fettuccine: Vermont Fresh Pasta has been producing fresh pasta, ravioli, and sauces since 1992. This fresh, local, classic fettuccine was made for our CSA by owners Ken and Tricia Jarecki. Fresh pasta is a simple pleasure and cooks in just a couple minutes. It makes a wonderful, quick, and easy meal topped with fresh veggies! It should be eaten within a week or frozen as it has no preservatives to extend the freshness of its ingredients.
Mesclun: 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.
Cabbage: Store your cabbage wrapped in plastic in your crisper drawer.
Kohlrabi: Remove the greens and store them in a food storage container lined with a paper towel. Store the bulbs wrapped in a damp towel or wrapped in plastic.
Eggplant: Wrap your eggplant in a towel inside of a food storage container in your crisper drawer. This will help keep it warmer, which it prefers.
Zucchini:Store your zucchini in a perforated or loosely closed bag in your crisper drawer
Radicchio: Store your radicchio wrapped in a damp paper towel within a plastic bag.
Tomatoes: Store your tomatoes in a dark, cool spot on your kitchen counter. They will be sad if you store them in the fridge!
THIS WEEK STORE ITEMS
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.
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.
Brazilian Collard Greens:
I used to work at a restaurant in northwestern Washington State. The owner was Brazilian and these collards were a revelation to me. I hope this inspires you to think of collards in a new light as well!
One bunch collards, stems removed
2 garlic scapes, sliced into 1/4" rounds
1 small yellow onion
pinch of chili flakes
1T Olive oil
Salt and pepper
Lay the collard leaves on top of one another. Roll the leaves up and slice thin (about 1/4")
Heat a skillet on medium-high heat. Add the butter, oil, onion, garlic scapes, and chili flakes. Sauté until fragrant and the onions soften.
Add the collards and stir constantly with tongs. Watch the greens closely. They will turn a bright, vibrant spring green color. Season with salt and pepper, remove from the pan promptly and serve.
Snap Pea & Pepper Salad:
2c snap peas
2 bell peppers, julienned
1T Sesame seeds
1t sesame oil
1 lemon, juiced
Salt & pepper
Toss all of the ingredients together in a large bowl and serve!
A member of the chicory family, radicchio adds a bitter bite when eaten raw, but mellows out considerably when grilled!
1 heads radicchio
1 T. olive oil
Coarse sea salt and freshly ground pepper, to taste
2 tsp. balsamic vinegar
Quarter the radicchio heads lengthwise, leaving the cores intact. Brush the cut sides generously with some of the olive oil, and season with salt and pepper.
Prepare a medium-hot fire in a grill and oil the grill rack.
Place the radicchio, cut sides down, on the grill and cook, turning frequently, until browned and tender when pierced at the core with a knife, 8 to 12 minutes total. (Close the lid if using a gas grill.)
Transfer the radicchio to a platter and drizzle each piece with about 1/2 tsp. olive oil and 1/2 tsp. vinegar. Season with additional salt and pepper, if desired
2 tablespoons fine sea salt (plus more for sprinkling)
In a large bowl, dissolve the 2 tablespoons of salt in 1 cup warm water; stir until the salt is fully dissolved. Add 6 to 8 cups cold water. Set aside (this is the brine).
Cut off and discard the stem end of the eggplant.
Cut the eggplant into 3/4 inch thick slices (either diagonal, crosswise, or lengthwise).
Place the slices in the saltwater brine.
Weigh them down with an upside-down plate, and let soak for at least 30 minutes and up to an hour.
Meanwhile, heat a charcoal or gas grill to medium-high heat.
Drain the eggplant and pat it dry with paper towels or a clean kitchen towel.
Lay the slices on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt.
Lay the slices oiled-side-down on the grill. Close the lid if using a gas or electric grill and cook until grill marks appear about 5 minutes.
Brush the top sides of the slices with oil and sprinkle them with salt. Turn the slices over, close the lid on a gas grill and cook until grill marks appear on the other side and the eggplant is very tender about 5 more minutes.
Butter Poached Green Beans:
Butter (1/2 stick for every pound of green beans)
Green beans, trimmed
Pinch salt and pepper
In an ovenproof skillet, melt butter over medium. Add green beans and salt and pepper; toss to coat. Add thyme and lemon slices.
Cover and bake at 325 degrees until beans are tender, about 30 minutes. Season.
Sautéed Zucchini with Garlic Scapes:
2 small zucchini
3 garlic scapes
Salt & pepper
Slice the zucchini into 1/4-inch slices. Cut the garlic scapes into bite-sized pieces.
Melt butter in a frying pan over medium-high heat. Add in the garlic scapes & generously season with kosher salt.
Let sauté for about 6 minutes. The garlic scapes will begin to soften & brown a little.
Add the zucchini & cook for another 2 minutes until they begin to just brown.
Kohlrabi, Daikon, and Napa Cabbage Slaw:
FOR THE SALAD:
3-4 kohlrabi bulbs peeled and cut into thin matchsticks
1-2 purple daikon radish cut into thin slices on a microplane or by hand
1/2 cup carrots peeled and grated
1/2 cup snow peas each pea cut in half lengthwise
cilantro for garnish
FOR THE DRESSING:
3 inch piece of fresh ginger peeled and cut into chunks
2 carrots peeled and cut into chunks
1/2 cup red miso soup paste
1/4 cup olive oil
1/4 cup rice wine vinegar
1 tbsp honey
1 tsp sesame oil
2 tbsp sesame seeds
Add all ingredients to a bowl and toss gently. Set aside.
Add ginger and carrots to a food processor. Pulse until finely minced.
Add next 5 ingredients and mix until dressing is smooth.
Transfer to a jar. Add the sesame seeds and stir to combine.
Add 4-5 tbsp or desired amount of dressing to the salad and toss to combine.
Garnish with cilantro.
Fennel, Red Pepper, and Arrowhead Cabbage Slaw:
1/3 cup unsalted, hulled sunflower seeds
1/4 cup walnut oil or extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups shredded red cabbage
1 medium fennel bulb, halved, cored and thinly sliced (4 cups)
1 cup sliced red pepper
1/2 cup thinly sliced red onion
Toast the sunflower seeds in a dry skillet over a medium high heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Cool completely.
Whisk together the oil, vinegar, honey, salt and pepper in a liquid measuring cup, to form an emulsified dressing.
Toss together the cabbage, fennel, pepper and onion in a mixing bowl. Pour the dressing over the salad and toss to combine. Toss in the sunflower seeds just before serving.
Beet, Arugula, and Feta Salad:
2 tablespoons pepitas (green pumpkin seeds)
2 medium red beets
Handful arugula, roughly chopped
¼ cup crumbled feta
First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 5 minutes. Transfer to a bowl to cool.
Peel the rough skin from the beets with a vegetable peeler. Slice thin, either on a mandoline or by hand.
Working in batches, stack the rounds on top of each other and slice them into long, thin matchsticks.
In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas. Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve.
Cut the daikon radish to the shape you prefer. (thin match sticks, thick sticks or cubes). and put it in a large bowl.
Add 1 tablespoon of salt and massage it into the freshly cut radish. Let the radish sit for 15 minutes while it draws out the bitter water.
Once 15 minutes is up, rinse the daikon well with cold water and set aside
In a separate bowl, mix together all the ingredients under the 'Vinegar Brine' and set aside. Taste the vinegar solution to see if it is sweet or tart enough for your preference.
(Optional) Peel and smash 1 clove of garlic to flatten it and release the juices and put it in the brine
Add the daikon radish into glass jars and cover with vinegar brine until the daikon is fully submerged in it. If you want it garlicky or spicy, add in the optional smashed garlic and whole chili peppers into the jars as well.
Seal well and let it sit in the fridge for a minimum of 2 hours but preferably 24 hours.
Garlic Scape Pesto:
10 garlic scapes
1/3 c. pine Nuts
1/3 c. parmesan
1/2 lemon, juiced
Salt & pepper
1/3 c. olive oil
Trim the garlic scapes by cutting just below the bulb. Discard the bulb and set the remaining scape aside.
In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.