Pete's Greens

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.

If you ordered any 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.

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.

Honey Moist Cornbread

1C AP Flour
1C Whipping Cream
1C Yellow Cornmeal
1/4C Vegetable Oil
1/4C Sugar
1/4C Honey
1T Baking Powder
2 Eggs, slightly beaten
1/2t Salt

Heat oven to 400. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. Stir in remaining ingredients just until moistened. Pour into greased 9” baking pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Vegetable Bounty Salad with Pepper Salsa

6 fresh ears of corn
3C sliced Zucchini or Summer Squash
1C sliced cucumbers
2 med tomatoes each cut into 12 wedges

SALSA

1/2t salt
1/2t cumin
1/4t pepper
2T chopped parsley or cilantro
2T lime juice
1T vegetable oil
1 1/2t minced jalapeno
3/4C chopped pepper
1/2C chopped onion

Cut corn off cobs. In large bowl place corn, squash, cucumber, and tomatoes. In a medium bowl stir together all salsa ingredients. Stir salsa into salad ingredients. Toss to coat.

Roasted Napa Cabbage

2T Olive Oil
2T Cider Vinegar
1T Brown Sugar
1t Whole Grain Dijon Mustard
1t Grated Garlic
1/2t Salt
1/2t pepper
1 Head Napa Cabbage cur lengthwise into quarters

Place a large roasting pan in the oven and preheat oven to 450. Combine the first 7 ingredients in a small bowl. Coat cut sides of cabbage with cooking spray. Place cabbage, cut side down, on the preheated pan. Bake 6 minutes. Turn cabbage onto other cut side. Bake an additional 6 minutes. Remove pan from the oven. Heat broiler to high. Brush cabbage evenly with oil mixture; broil 3 minutes or until brown and caramelized.

Pete's Greens | www.petesgreens.com

Good Eats Weekly Newsletter - 07.22.20

noreply@blogger.com (Pete's Greens) — Fri, 24 Jul 2020 10:28:00 +0000

Employee Spotlight:

Catalina and Araceli

Today we would like to introduce you to the wonder sisters, Catalina Reyes Tenorio and Araceli Reyes Tenorio. Cata is 23 and Araceli is 20. They represent the second generation from the Reyes family who have come to work with us here on our farm. Their dad was one of our first Mexican employees over 10 years ago.

These gals are from Atlixtac, Guerrero, Mexico. I was lucky to visit a few years back. It's beautiful mountain country (see photo below of their village). The climate is much like southern California; you can grow anything there. They live in a compound with several houses. Their grandparents have the central house and their aunts and uncles all have houses within a few dozen meters. There is a central building for unmarried adults and visitors. When we visited between all the families there were about 9 kids old enough to walk. They traveled around in a pack all day long with various dogs following along hoping for handouts. Seemed like a great place to grow up.

Cata went to 12 years of school and Araceli 9 years. In Mexico you're required to go to school for 6 years, after that it's voluntary. They started in a very small one room school near their house and then went to the larger town nearby for later years. They have 4 younger siblings.

They are our harvest specialists. They have quick hands and are precise pickers and bunchers.

When they leave Vermont in November and return home it is corn harvest time. It takes twelve 55 gallon barrels of shelled corn to feed the family of 8 for the year. It takes them 2 weeks to harvest the corn and another 2 weeks to shell it off the cob. All this work is by hand. They make tortillas every day. First the corn is soaked with lye for an hour, then in fresh water for a few hours. It's ground into molino and fresh tortillas are made for the 10 am meal and the 4 pm meal. Each person eats around 10 tortillas per day with beans, salsa, rice, chicken, etc.

In December their dad buys the rights to graze harvested corn fields. The family has 2 horses and 5 cows and they are taken from field to field to graze the harvested corn.

Christmas is a big deal, a week of traveling and visiting and big meals. Piñatas filled with candy is a common present.

In January they travel an hour to Chilapa, the largest nearby town. There they rent a room and Araceli works in a laundry washing clothes. Catalina works in a chicken store in which customers pick out live birds and she kills and cleans them. The laundry pays $5 per day and the chicken store $10 per day. They rent the room for $70 per month and eat from roadside stands while in Chilapa. There are very few jobs available close to where they live.

Both gals are studying for their Vermont permit driving test. It's been a challenge but they are gaining and are almost ready to take the test. The hardest part has been learning English road sign words. They are also practicing parallel parking and have thus far avoiding having any significant fender benders.

They tell me there are no young men with broken hearts waiting for them to return to Mexico this fall. I don't believe them.

When they first arrived in Vermont they were amazed by the quantity of trees and found the houses to be very pretty. They enjoy the changing seasons, in Mexico they only have wet and dry season variations. They also find the nights to be much quieter than at home.

They miss the fiestas from home when they are here. The culture there is thick with parties, special events, all sorts of celebrations. They really take time to enjoy their friends and family.

Thanks Catalina and Araceli!

-Pete

Catalina and her little cousin at home in Atlixtac

Alejandra (another family member who has been with us most of the last decade!) making the daily tortillas.

This week in your share:

Fancy / Localvore

Mesclun

Pac Choi

Romaine

Parsley

Garlic Scapes

Scallions

European Cucumber

Broccoli

OUT OF THE BAG:

Tomatoes*

Everyday Standard

Mesclun

Red or Pink Radish

Bunched Carrots

Bunched Onions

Snap Peas

Parsnips

Arrowhead Cabbage

Lean & Green

Spinach

Pac Choi

Green Beans

Cauliflower OR Broccoli

Zucchini

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:

Les Aliments Misawappi Soya-Oat Miso OR Barley Tamari
Rhapsody Natural Foods Tempeh
Champlain Orchards Snow Sweet Apples

Cheese Shares: Cheese is OUT OF THE BAG in a cooler. This week's cheese share is Halfpipe from Mansfield Creamery. 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 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.

If you ordered any 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.

Need some help getting the hang of our online member portal?

Check out our tutorial below!

Pantry/ Localvore Items

Les Aliments Misawappi Soya & Oat Miso OR Damari: This week you will either be receiving tamari or miso from Québec. They are both organic, and add a nutty flavor to whatever you cook them with.

Rhapsody Tempeh: Tempeh is a soy protein. It is firm, and acts as a flavor sponge. It will retain its unique nutty flavor whilst soaking up the flavor of whatever you cook it with. I recommend slicing it thin and frying it before cooking it with any sauce. This will help it to retain a good texture during the cooking process.

Champlain Orchards SnowSweet Apples: SnowSweet apples are a hybrid between Sharon and Connell Red apples. They are sweet/tart with a buttery finish to them. These apples have a crisp, white flesh. They are slow to oxidize (turn brown) making them perfect for preparing snacks ahead of time!

STORAGE TIPS

Mesclun/Spinach: 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.

Zucchini: Store your zucchini in a perforated or loosely closed bag in your crisper drawer

Tomatoes: Store your tomatoes in a dark, cool spot on your kitchen counter. They will be sad if you store them in the fridge!

Parsley: Store your fresh herbs like you would flowers: Stem-side down in a glass of water. Cover the tops with a plastic bag and store in your fridge.

Romaine: Store your romaine wrapped in plastic in your crisper drawer.

Cauliflower: Store your cauliflower in your crisper drawer wrapped in plastic.

Beans: Store your beans in their bag in your crisper drawer.

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.

In stock today:

Spinach, Arugula, or Mesclun
Fresh Dill
Chard
Red Russian, Lacinato, Green, and Red Kale
Mustard Greens
Pac Choi
Romaine
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
Pearled barley
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

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.

Tabbouleh:

Ingredients:

0.5 c bulgar wheat
0.5 c diced tomato
1 cucumber
2 scallions or onion tops, sliced thin
1.5T Lemon Juice
1/4 c olive oil
1/4 bunch parsley, chopped
2 sprigs mint, sliced into thin ribbons

To Prepare:

Cook bulgar according to package directions. Allow to cool.
Combine all ingredients and refrigerate.
Allow to cool for a minimum of 4 hours, or overnight, before serving.

Achiote Chicken Tacos with Cabbage Shells:

Ingredients:

2 pounds skin-on boneless chicken thighs or chicken tenders
2 tablespoons ground annatto seeds
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1 to 2 tablespoons chile powder preferably arbol
2 tablespoons kosher salt
2 tablespoons dried Mexican oregano
2 teaspoons agave nectar
4 cloves garlic crushed
2/3 cup apple cider vinegar
1/4 freshly squeezed orange juice

To Prepare:

In a small bowl, combine the annatto seeds, allspice, turmeric, chile powder, salt, oregano, agave nectar, garlic, vinegar, and orange juice and mix well.
Put the chicken in a glass or ceramic bowl, add the spice mixture, turn the chicken to coat evenly, and cover with plastic wrap. Marinate in the refrigerator for 2 hours or up to overnight, turning the chicken a few times to marinate evenly.
Prepare a medium fire for direct heat cooking in a grill. Bring the chicken to room temperature and remove them from the marinade.
Place the chicken, skin side down, on the grill rack directly over the fire and cook, turning after about 10 minutes. Cook for another 10 minutes on the other side. If the chicken is starting to burn or cook too quickly, move to a part of the grill with indirect heat and continue to cook.
Transfer the chicken to a cutting board and chop into small pieces, leaving the skin on. Serve the chicken with the tortillas, salsa, and toppings of your choice.

Pickled Carrots/Radish/Onion:

Ingredients:

1 bunch radishes, sliced thin
3 carrots, sliced thin
1 onion, sliced thin
3 serrano or jalapeño chiles, sliced thin
handful cilantro, minced
1/2 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup sugar
kosher or sea salt

To Prepare:

Slice your veggies and add them to a jar.
In a small saucepan, heat the two vinegars, sugar and a spoonful of salt until it starts to simmer and the salt and sugar has dissolved.
Pour the vinegar mixture over the radishes, carrots, and chiles. Mix together and add the cilantro.
Store in a jar and enjoy within the next two weeks. Allow to cool at room temperature overnight and then refrigerate.

Pac Choi with Garlic Scapes:

Ingredients:

2 tbsp coconut oil
¼ onion, thinly sliced
crushed red pepper to taste
6 garlic scapes
1 bundle of bok choy, tough ends trimmed
a few splashes of shoyu (or soy sauce)
½ tbsp garlic powder
1 tsp ground ginger
salt and pepper to taste

To Prepare:

Prepare garlic scapes. Rinse and pat dry then trim the ends. Cut stems into about 2-inch long pieces. Halve the flowers then set aside.
Heat a skillet on medium-low heat. Add coconut oil to coat the pan. Add onions and allow to cool down for a few minutes. Season with crushed red pepper. Add garlic scapes and flowers and cook for about a minute.
Add bok choy and remaining ingredients. Cook until scapes and bok choy are tender for about 8–10 minutes.

Sesame Broccoli:

Ingredients:

1 pound broccoli, chopped
1 tablespoon raw sesame seeds
2 tablespoons extra–virgin olive oil
1 tablespoon sesame seed oil
2 teaspoons soy sauce
Fresh cracked black pepper, to taste

To Prepare:

Preheat oven to 425°. In a bowl, combine the olive oil, sesame seed oil, and soy sauce. Whisk to combine.
Place the prepared broccoli on a baking pan. Drizzle the oil mixture over the broccoli. Sprinkle sesame seeds over the broccoli and season with black pepper. Toss to coat evenly, then spread the broccoli into an even layer over the baking pan.
Roast for 10 minutes, turn the broccoli, then continue roasting for 5 more minutes, or until tender and the edges are crisped.
Season with additional soy sauce and black pepper if desired, and then serve warm or at room temperature.

Lemon- Ginger Salmon with Snap Peas and Rice:

Ingredients:

2 10-Ounce Skin-On Salmon Fillets
½ lb Orzo Pasta
1 Lemon, juiced
¾ lb Carrots, sliced thin on a bias
2 cloves Garlic, minced
½ lb Sugar Snap Peas, vein removed and chopped
1 1-Inch Piece Ginger, minced
4 Tbsps Butter
1 Tbsp Honey

To Prepare:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce.
Add the honey to the lemon juice and 1/4 cup of warm water. Whisk until thoroughly combined.
Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter; stir until melted and combined.
While the pasta cooks, in a large pan heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened.
Add the halved peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
Transfer to the pot of cooked pasta; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm.
Heat 1 tablespoon of olive oil on medium until hot. Add the fish, skin-side down and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.
Add the chopped ginger to the hot pan and season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sauce (carefully, as the liquid may splatter) and remaining butter. Cook, stirring frequently and scraping up any brown bits on the bottom until thoroughly combined and the butter has melted.

Miso Glazed Tempeh:

Ingredients:

Tempeh, sliced 1/4" thick
1 tbsp each white and brown miso, or all white
1 tbsp lime juice
1 tsp toasted sesame oil
2 tbsp rice vinegar
1 tsp acacia honey or maple syrup
1 rounded tsp grated ginger root and its juice
1/2 green chili, finely minced OR chili oil
1 tsp toasted sesame oil
1 tsp tamari sauce, soy sauce, shoyu or coconut aminos
Juice 1 lime
Small drizzle of honey or maple syrup

To Prepare:

Steam the tempeh slices for five minutes. Let cool just enough to handle.
Meanwhile, mix together the marinade ingredients. When the tempeh is steamed, rub the marinade all over the tempeh. Cover and leave for 10 minutes to absorb the flavors.
Mix the ginger root, minced chili, sesame oil, lime and honey in a small bowl or jar.
Heat a griddle pan or sauté pan on medium-high flame. If using a sauté pan, add a tiny bit of oil. Slap on the tempeh slices and griddle or fry until browned in patches; flip carefully and brown some more.
Remove from heat once seared to your desired level and pour sauce on top.

Miso Glazed Cod:

Ingredients:

1T dry white while
1T miso
2t brown sugar
1t soy sauce
Salt & Pepper
1T vegetable oil
Two 6-oz cod fillets

To Prepare:

In a small bowl, combine the wine, miso, brown sugar, and soy sauce and stir well with a fork to make a glaze. Set aside
Heat a 12-in ovenproof skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the cod fillets to the pan. Cook the fish for 2 minutes without moving them, then carefully spoon the miso glaze over the top of the fish, being careful not to spill any on the bottom of the pan.
Transfer the pan to the broiler and broil the fish until it is cooked through, and the top is golden and glazed, about 5 minutes.

Wilted Cabbage Slaw:

Ingredients:

2c thinly sliced red cabbage
1 large carrot, peeled and cut into matchsticks
1 apple, cored and cut into matchsticks
2 scallions, sliced thin
1/2c chopped fresh cilantro
1/2 c chopped peanuts
1 seeded and minced serrano chile
1t brown sugar
3T rice vinegar (unseasoned)
1T vegetable oil

To Prepare:

Preheat a skillet over medium-high heat
In a large bowl, combine the cabbage, carrot, apple, green onions, cilantro, serrano, and peanuts and toss to mix well. Set aside.
In a small bowl, stir together the brown sugar, rice vinegar, 1/2t salt, and vegetable oil. Pour into the hot pan and bring to a boil, immediately pouring the dressing over the cabbage slaw and toss to combine the flavors. Add more salt and pepper, to taste.

Cauliflower Rice:

Ingredients:

1 head cauliflower
1 teaspoon olive oil
1/2 cup chopped scallions
juice of 1/2 lime
sea salt and freshly ground black pepper

To Prepare:

Make sure your cauliflower is fully dry. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves or save for another use.
Place the cauliflower pieces in a food processor and pulse until it has the texture of rice. Work in batches so that the cauliflower will not get pasty.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and cauliflower and sauté until heated through, about 3 to 5 minutes.
Season with salt, pepper, and a squeeze of lime juice.

Breaded Zucchini:

Ingredients:

2 tablespoons olive oil (divided)
4 medium zucchinis
1 large egg
1/2 cup panko breadcrumbs (or regular breadcrumbs)
1/2 cup Parmesan cheese (grated)
1/2 teaspoon Kosher salt
1/2 teaspoon dried basil
1/2 teaspoon black pepper (freshly ground)

To Prepare:

Heat oven to 425 F.
Drizzle 1 tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.
Wash, trim, and slice zucchini into 1/2-inch thick rounds.
Beat egg in a small bowl.
Spread breadcrumbs out in a shallow dish. Stir Parmesan cheese, salt, basil, and pepper into breadcrumbs.
Dip 5 to 6 zucchini slices into the beaten egg.
Transfer to the breadcrumb mixture, pressing on both sides to coat.
Shake off excess and place on prepared baking sheet.
Repeat with remaining zucchini slices.
Drizzle remaining 1 tablespoon of olive oil over the zucchini.
Bake in heated oven 8 minutes.
Using tongs, turn zucchini so the other side gets crispy. Bake another 5 to 7 minutes until golden brown.
Allow to cool on pan 2 minutes and then serve hot

Arrowhead and Parsnip Slaw:

Ingredients:

FOR THE DRESSING

2 Tbsp spectrum avocado oil
2 Tbsp Bragg's apple cider vinegar
1 Tbsp maple syrup
2 tsp stone ground mustard
1/2 tsp sea salt (or to taste)
1 tsp dried thyme
1/4 tsp ground black pepper

FOR THE SLAW

2 medium organic parsnips, peeled and shredded or cut julienne
2 medium apples
1/2 head arrowhead cabbage, grated or sliced thin
1 small shallot, thinly sliced
1/2 cup coarsely chopped hazelnuts
1 Tbsp fresh parsley chopped (optional) for garnish

To Prepare:

Whisk together all dressing ingredients together in a small bowl until combined.
Combine the apple, parsnips, cabbage and shallots in a bowl, and toss with the dressing.
Transfer to a serving plate.
Top with the chopped hazelnuts and parsley and serve!

Good Eats Weekly Newsletter 07.15.20

noreply@blogger.com (Pete's Greens) — Fri, 24 Jul 2020 10:27:00 +0000

Good Eats Weekly Newsletter

‌

This week in your share:

Fancy / Localvore

Spinach

Chard

Cilantro

Scallions

Zucchini

Mizuna

Green Beans

Cucumber

Sweet Peppers

Everyday Standard

Spinach

Green Beans

Romaine

Green Kale

Parsley

OUT OF THE BAG:

Tomatoes*

Lean & Green

Mesclun

Mizuna

Celery

Bunched Carrots

OUT OF THE BAG:

Cherry Tomatoes**

(see note below)

Take a purple bag!

Take a yellow bag!

Take a green bag!

*Your tomatoes will be packed separately in brown paper bags.

**Cherry tomatoes will be labeled with the Lean & Green member names

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are:

Waitsfield Common from Red Hen Baking Co.
Eggs from Maple Wind Farm or Axel
Alpha Tolman from The Cellars at Jasper Hill

Cheese Shares: Cheese is OUT OF THE BAG in a cooler. This week's cheese share is La Petite Tomme from Lazy Lady Farm. 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.

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 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.

If you ordered any 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.

Need some help getting the hang of our online member portal?

Check out our tutorial below!

Pantry/ Localvore Items

Red Hen Baking Co. Waitsfield Common: Made with Québec-grown wheat, his mild yet flavorful loaf is the perfect do-anything bread.

Maple Wind Farm or Axel's Eggs: These eggs are the definition of luxury: Golden, silky yolks with deep, rich flavor. Raised locally in Craftsbury or Richmond.

Cellars at Jasper Hill Alpha Tolman: Alpha Tolman is perfectly suited for melting and eating as-is. It has a nutty and buttery flavor when young, and is reminiscent of caramelized onions as it ages.

STORAGE TIPS

Mesclun/Spinach: 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.

Zucchini: Store your zucchini in a perforated or loosely closed bag in your crisper drawer

Tomatoes: Store your tomatoes in a dark, cool spot on your kitchen counter. They will be sad if you store them in the fridge!

Mizuna/Chard/Kale: Store your bunched greens wrapped in plastic in your crisper drawer.

Cilantro/Parsley: Store your fresh herbs like you would flowers: Stem-side down in a glass of water. Cover the tops with a plastic bag and store in your fridge.

Romaine: Store your romaine wrapped in plastic in your crisper drawer.

Celery: Store your celery in an airtight food storage container filled with water. Change the water every few days for celery that stays crisp and moist. Alternatively, store your celery wrapped in plastic in your crisper drawer.

Beans: Store your beans in their bag in your crisper drawer.

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.

In stock today:

Spinach, Arugula, or Mesclun
Fresh Dill
Chard
Red Russian, Lacinato, Green, and Red Kale
Mustard Greens
Pac Choi
Romaine
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
Pearled barley
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

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.

Zesty Cucumber and Shrimp Salad

Ingredients:

1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1/4 tsp kosher salt, black pepper to taste
1 lb jumbo cooked, peeled shrimp, chopped*
1 medium tomato, diced
1 medium hass avocado, diced (about 5 oz)
1 jalapeño, seeds removed, diced fine
1 tbsp chopped cilantro

To Prepare:

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Pickled Three Bean Salad

This recipe is from a Better Home & Gardens canning magazine. Whenever I make these, I end up eating half of them for dinner instead of canning them all! They make an excellent and surprising side dish. I have deviated from the original canning recipe. Please do not attempt to can this as the proportions will not be correct.

Ingredients:

3/4lb fresh green beans
1 can dark red kidney beans
1 cup chopped red peppers
1 cup chopped onions
1 jalapeño, minced (wear gloves!)
2 cups sugar
1.5 cups white vinegar
1 cup water
1/4 cup cider vinegar
1T salt

To Prepare:

Fill a large pot with water and bring to a boil. Add green beans and blanch for three minutes. Remove the beans and immediately transfer to a bowl of ice water. Drain the green beans when cool. Combine with the kidney beans, peppers, onions, and jalapeños.
Meanwhile, combine the sugar, white vinegar, water, cider vinegar, red wine vinegar, and salt. Bring to a boil and cook until sugar is completely dissolved.
Pour the boiling liquid over the bean mixture and allow to sit until cool for a few hours. Eat immediately or store in the fridge for up to a week.

Ginger Sautéed Greens

Ingredients

1/2 inch piece of fresh ginger, grated
3 cloves garlic, sliced
1 tablespoons olive oil
1 bunch kale, mizuna, or chard; rinsed, de-stemmed and chopped

Instructions

Heat oil in a dutch oven or stock pot over low heat until warm. Add sliced garlic and grated ginger.
Turn the heat up to medium-high and add greens.
Stir well to coat the kale in the warm oil and cook, stirring occasionally, until the greens are wilted. Serve immediately.

Harissa and Maple Carrots

Ingredients:

1 garlic cloves, finely grated
2T olive oil
2T pure maple syrup
1/2T. harissa paste
1t cumin seeds
Kosher salt, freshly ground pepper
Freshly ground pepper
1 pound small carrots, tops trimmed to about 1/2", halved
1 lemon, thinly sliced, seeds removed

Preparation:

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.

Spinach and Goat Cheese Salad

Ingredients:

FOR THE DRESSING

2-1/2 tablespoons raspberry vinegar
6 tablespoons vegetable oil
1/4 cup honey
1/2 teaspoon Dijon mustard
2 tablespoons finely minced onion or shallot
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

FOR THE SALAD

Baby Spinach
2 cups of fresh mixed berries
1/2 cup pecans, toasted
4 ounces goat cheese

To Prepare:

Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.
In a large bowl, combine baby spinach, berries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.

Homemade Caesar

The simplicity of a Caesar salad is what makes it such an easy summer dinner. All you need is romaine, croutons, dressing, and extra cheese to make this delicious classic. Add some grilled protein such as grilled chicken or fish and you've got yourself a meal in no time!

Ingredients

3 oil-packed anchovy fillets, chopped
1 large garlic clove, chopped
2 dashes of Worcester sauce
1 large egg yolk
2 tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
¼ cup plus 2 tablespoons vegetable oil
3 tablespoons Parmesan, finely grated
Salt and pepper, to taste

To Prepare:

Place anchovies, garlic into a food processor. Blend until a smooth paste forms.
Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise.
Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream.
Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt and pepper, if needed.

Chicken with Blistered Tomatoes and Rosemary

Ingredients:

1 clove garlic, minced
2T unsalted butter
1T fresh rosemary, chopped fine
4 boneless chicken thighs
2T olive oil
2 cups cherry or diced tomatoes

To Prepare:

Combine the garlic, butter, and rosemary in a small bowl and set aside.
Pat the chicken dry and sprinkle all over with salt and pepper
Add half of the herb butter to the hot skillet and lay the chicken pieces in the pan. Cook the chicken, undisturbed, for about three minutes, or until you can see pools of liquid forming on the top. Turn the chicken with tongs and cook until it feels firm when you push it, about three minutes longer. Transfer the chicken to a plate and cover to keep warm.
Add the remaining herb butter and the tomatoes to the pan and cook, stirring occasionally, until the tomatoes burst, about four minutes. Smash them partially with a fork and season with salt and pepper. Serve immediately.

Easy Sour Cream & Onion Dip

Ingredients:

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

To Prepare:

Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 3 cups of onions.)
Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.
Serve at room temperature.

Carrot Top "Chimi"

Carrot tops have a flavor that is reminiscent to flat-leaf parsley, but with a mild carrot flavor as well. You can use them in salad, as a parsley substitute, or as a cooked green in of themselves. This is a fun spin on the classic Argentinian condiment Chimichurri.

Ingredients:

1 cup finely chopped carrot greens
2 teaspoons dried oregano
1/4 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon red pepper flakes
1 garlic clove, minced
1/2 teaspoon sea salt
Freshly ground black pepper
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil

To Prepare:

In a small bowl, combine the carrot greens, oregano, cumin, paprika, red pepper flakes, garlic, salt, and pepper. Stir in the vinegar and olive oil. Taste and adjust seasonings.

Good Eats Weekly Newsletter 07.08.20

noreply@blogger.com (Pete's Greens) — Fri, 24 Jul 2020 10:26:00 +0000

Good Eats Weekly Newsletter

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

Arugula

Lacinato Kale

Radicchio

Napa Cabbage

Garlic Scapes

Kohlrabi

Eggplant

Daikon Radish

Green Beans

Tomatoes - OUT OF THE BAG*

Everyday Standard

Arugula

Collard Greens

Garlic Scapes

Bunched Carrots

Bunched Onions

Bunched Beets

Zucchini

Cucumber

Lean & Green

Arugula

Mesclun

Fennel

Arrowhead Cabbage

Garlic Scapes

Peppers

Snap Peas

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.

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.

If you have missed items that you should have received, please continue to email goodeats@petesgreens.com

If you have questions, concerns or suggestions feel free to reach out to me directly at pete@petesgreens.com

Best,

Pete

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.

If you ordered any 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.

Need some help getting the hang of our online member portal?

Check out our tutorial below!

Pantry/ Localvore Items

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.

STORAGE TIPS

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.

In stock today:

Spinach, Arugula, or Mesclun
Fresh Dill
Chard
Red Russian, Lacinato, Green, and Red Kale
Mustard Greens
Pac Choi
Romaine
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
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

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.

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!

Ingredients:

One bunch collards, stems removed
2 garlic scapes, sliced into 1/4" rounds
1 small yellow onion
pinch of chili flakes
1T Olive oil
1T butter
Salt and pepper

To Prepare:

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:

Ingredients:

2c snap peas
2 bell peppers, julienned
1T Sesame seeds
1t sesame oil
1 lemon, juiced
Salt & pepper

To Prepare:

Toss all of the ingredients together in a large bowl and serve!

Grilled Radicchio:

A member of the chicory family, radicchio adds a bitter bite when eaten raw, but mellows out considerably when grilled!

Ingredients:

1 heads radicchio
1 T. olive oil
Coarse sea salt and freshly ground pepper, to taste
2 tsp. balsamic vinegar

To Prepare:

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

Grilled Eggplant:

Ingredients:

2 tablespoons fine sea salt (plus more for sprinkling)
1 cup water, warm
8 cups water, cold
3 medium eggplants
About 1/3 cup olive oil

To Prepare:

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:

Ingredients:

Butter (1/2 stick for every pound of green beans)
Green beans, trimmed
Pinch salt and pepper
Thyme sprig
Lemon slices

To Prepare:

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:

Ingredients:

2 small zucchini
3 garlic scapes
4T butter
Salt & pepper

To Prepare:

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:

Ingredients:

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

To Prepare:

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:

Ingredients:

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

To Prepare:

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:

Ingredients:

2 tablespoons pepitas (green pumpkin seeds)
2 medium red beets
Handful arugula, roughly chopped
¼ cup crumbled feta
Balsamic vinaigrette

To Prepare:

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.

Quick Pickled Daikon:

Ingredients:

1 small daikon radish
1 tablespoon salt
1 clove garlic (Optional)
1-2 birdseye chili (Optional)

FOR THE BRINE

1/2 cup white vinegar (or rice vinegar)
1/2 cup + 2 tablespoons hot water
1/2 cup sugar

To Prepare:

Wash and peel the daikon radish
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:

Ingredients:

10 garlic scapes
1/3 c. pine Nuts
1/3 c. parmesan
1/2 lemon, juiced
Salt & pepper
1/3 c. olive oil

To Prepare:

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.

Good Eats Weekly Newsletter 07.01.20

noreply@blogger.com (Pete's Greens) — Fri, 24 Jul 2020 10:24:00 +0000

Employee Spotlight: Juan Carlos

Over the coming months we’ll be featuring some of our H2A visa employees in the Good Eats newsletter. We’ve been using the H2A visa program for over ten years and though the program is logistically challenging to navigate we’re grateful it exists. We’ve really enjoyed the cultural and language diversity our friends from Mexico and Jamaica have brought to our farm and our town.

Today we feature Juan Carlos, a good-natured basketball phenom who grew up on an island in Lago de Patzcuaro in central Mexico.

Juan Carlos Campos Reyes is 37 years old and lives on the island Janitzio in the State of Michoacan. His partner is Camila and he has a 3 year old son Carlos Daniel and a one year old daughter Camila Campos Baslio. We visited Juan’s island a few winters ago. It rises steeply from the lake on all sides and is thickly populated. As you approach the island old men fish with nets. We arrived unannounced and asked the first people we saw where our friends live. Though 6,000 people live on the island they knew exactly who we were asking for and showed us the way to their house. Juan says that he knows all 6,000 people on the island and that everyone on the island knows everyone else. Think about that, knowing all 6,000 people in your neighborhood! The Island was originally settled because coyotes were eating the chickens on the mainland but there were no chicken predators on the Island.

Everyone on the island speaks the indigenous language Purepecha as their first language. They learn Spanish in school. Juan is trilingual as his English is solid. St. Geronimo is the patron saint of the island and Sept. 30 is the big celebration of Geronimo. Fish soup is served that day. The food Juan misses most when in Vermont is mole, yellow rice, chicken and chile guajillo.

Juan has worked at PG for 8 years. Before that he worked in CO, AR, and MT harvesting blueberries, blackberries, cabbage and lettuce. He has been coming to the US since 2005. At PG he specializes in the final packing of produce for shipping. He’s often the first person into the washhouse to start the day. Before 2005 Juan fished the lake back home. It used to be filled with whitefish, trout and turtles but overfishing and in introduction of carp have reduced the native fish. Juan is a great swimmer and boatman as he grew up on the water.

Juan is really, really good at basketball. I wouldn’t want to say he is cocky exactly, but there is no shortage of confidence. He may have lost ½ a step from his prime, but I remember a hard fought and heated game with some local guys a few years back in which Juan finished the game with 20 swishes from impossible angles as night was falling. I was glad he was on my team. There isn’t room on the island for playing fields but they have several basketball courts and basketball courses through the veins of all Islanders. On Sunday the whole community gathers to watch the action that culminates in a championship game late in the day. Juan first became interested in playing as a youngster because he was able to bet on the games and win enough money to buy a sandwich for lunch at school.

Juan is building a house on the Island. It will cost around $10,000 to finish and is made of concrete and rebar. There are no internal combustion engines allowed on the island. Everything is hauled by hand. When we visited, another friend Hector was hauling rocks for his house several hundred vertical feet up the island on his back. Tough guys. When Juan is home in the winter he works in a restaurant where he makes $3.50 per day. He makes 45 TIMES more $ per hour working at PG than at home.

On Janitzio everyone takes care of each other. Recently a young man died unexpectedly and everyone pitched in with food and money to help the family out. In a tradition I wasn’t familiar with, the young man was married to the dead in his funeral so that he wouldn’t be alone in the afterlife. Juan likes Craftsbury because he sees the same community spirit as home.

Thanks Juan!

RICHMOND MEMBERS:

The shares will be located inside the back doors.

The church has started to let people back inside, so your shares are located in the doors behind where the outdoor pickup site had been set up.

IT'S A MEAT WEEK!

This week's meat share will contain:

Pete's Pastured Chicken
North Country Smokehouse Hotdogs
Sawmill Brook Ground Beef
LeBlanc Family Farm Chorizo Sausage

This week in your share:

Fancy / Localvore

Mesclun

Basil

Scallions

Bunched Beets

Bunched Carrots

French Breakfast Radish

Gold Potatoes

Strawberries**

Everyday Standard

Mesclun

Basil

Napa Cabbage

Gold Potatoes

Tomatoes*

Strawberries**

Lean & Green

Mesclun

Red Russian Kale

Zucchini

Romaine

Strawberries**

Take a purple bag!

Take a yellow bag!

Take a green bag!

*Your tomatoes will be packed separately in brown paper bags.

**Your strawberries will be out of the bag! Please take one carton based on your checklist.

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are Hurricaine Flats Red Popcorn, Eggs from Axel or Maple Wind Farm, Pete's Greens Chimichurri and Strawberries from Woods Market Garden. Please read more below.

Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Mt. Alice 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

Hurricane Flats Red Popcorn: Organically grown ruby red popcorn from Royalton. This popcorn pops white, and has a rich nutty flavor. The growers claim that it is too good for butter! Try it out lightly salted with sea salt and see for yourself!

Pete's Greens Chimichurri: Our chimi is made with our own organic garlic, cilantro, and parsley. With cider vinegar and lemon juice, this herbaceous and slightly tart, slightly spicy condiment is perfect on anything! Traditionally used in Argentina on steaks, chimichurri is also excellent as a marinade for other meats, or as seasoning for roasted vegetables.

Eggs: Pastured, local eggs with deep golden yolks. It doesn't get much better than that! These eggs are rich and perfect for breakfast, baking, or anything else you use eggs for!

Woods Market Garden Strawberries (Pints): These strawberries from Brandon are absolutely perfect, juicy, and sweet. Nothing beats the first harvest of strawberries at the start of the season. They are the most flavorful and special of the entire year! .

STORAGE TIPS

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.

Napa Cabbage: Store your cabbage wrapped in plastic in your crisper drawer.

Carrot, Beet, and Radish Tops: Store the leafy tops of your bunches wrapped in plastic in your crisper drawer until you are ready to use them.

Scallions: You can store your scallions 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.

Zucchini: Store your zucchini in a perforated or loosely closed bag in your crisper drawer

Romaine: Store your romaine 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!

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:

Spinach, Arugula, or Mesclun
Fresh Dill
Chard
Red Russian, Lacinato, Green, and Red Kale
Mustard Greens
Pac Choi
Romaine
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
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

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.

Tomato Burrata Salad with Garlic Toasts:

Ingredients:

1 (8- to 10-ounce) ball of fresh burrata cheese
1 lb heirloom tomatoes
Olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
20 fresh basil leaves, julienned
Fleur de sel or Maldon sea salt
Garlic Toasts (see recipe)

To Prepare:

Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato into wedges and distribute them around the burrata.
Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper.
Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.

Garlic Toasts (Makes 20 to 25 Toasts)

Ingredients:

1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

To Prepare:

Preheat the oven to 400 degrees.
Slice the baguette diagonally into ¼-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

Beet Salad with Citrus Vinaigrette:

Ingredients:

For the Salad:

4 medium beets
3/4 cup feta cheese
2 tbsp. finely chopped cilantro

For the Vinaigrette:

Juice of 1 orange
Juice of 1 lime
2 tbsp. olive oil
1 tsp. balsamic vinegar
1 tbsp. honey
1/2 tbsp. dijon mustard
1/2 tsp. salt
1 clove garlic

To Prepare:

Beets

Cut the tops off the beets. Place the beets in a large pot and cover with 2″ of water. Bring to a boil then reduce to low and cook for 45 minutes.
Set the beets aside and allow to cool.
Peel the beets once they are cool to the touch.
Cut the beets into 1″ pieces.

Vinaigrette

In a small mixing bowl add the orange juice, lime juice, balsamic, vinegar, honey, and dijon mustard.
Whisk the ingredients briskly while slowly pouring in the olive oil.
Whisk vigorously until the ingredients have combined.
Add the chopped garlic and salt. Whisk in incorporate.
Set Aside.

Serving

Divide the beets in 4 small salad bowls.
Top with crumbled feta cheese and chopped cilantro.
Lightly dress with vinaigrette.
Serve at room temperature or lightly chilled.

Strawberry and basil salad:

You can make your own balsamic glaze by simmering regular balsamic vinegar in a saucepan over medium-low heat for about 10-15 minutes until it has reduced by 50%

Ingredients:

1 pound fresh strawberries, diced
Optional: 1 to 2 teaspoons honey or maple syrup, to taste
2 ounces crumbled goat cheese (about ½ cup)
¼ cup chopped fresh basil, plus a few small basil leaves for garnish
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic glaze
½ teaspoon Maldon flaky sea salt or a scant ¼ teaspoon fine sea salt
Freshly ground black pepper

To Prepare:

Spread the diced strawberries across a medium serving platter or shallow serving bowl. If the strawberries aren’t sweet enough to your liking, toss them with a bit of honey or maple syrup.
Sprinkle the crumbled goat cheese over the strawberries, followed by the chopped basil. Drizzle the olive oil and balsamic vinegar on top.
Finish off the salad with the salt, a few twists of freshly ground black pepper, and the reserved basil leaves. For the most beautiful presentation, serve the salad promptly. Leftovers will keep well in the refrigerator, though, for about 3 days.

Creamy Coleslaw:

Ingredients:

3 cups finely shredded napa cabbage
1 cup shredded carrots
4 green onions, thinly sliced
1 to 1 1/4 cups mayonnaise
1/4 cup cider vinegar
3 to 4 tablespoons granulated sugar, or to taste
1/2 teaspoon celery seed
1/4 teaspoon ground black pepper
Salt, to taste

To Prepare:

Shred cabbage and carrots using the large holes on a box grater
In a large bowl, toss the shredded coleslaw mixture with green onions, if using.
In a small bowl, whisk together 1 cup of mayonnaise with the vinegar, 3 tablespoons of sugar, the celery seeds, and the ground black pepper.
Add to the coleslaw mixture, and stir to blend thoroughly.
Add more mayonnaise and sugar if desired. Add salt, to taste.

Sesame Ginger Slaw:

Ingredients:

For the dressing:

1/3 cup rice vinegar
1 tablespoon honey
1 tablespoon tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon finely grated peeled fresh ginger
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the slaw:

3 cups finely shredded red cabbage
3 cups finely shredded napa cabbage
1 cup shredded carrots
4 medium scallions, green parts only, thinly sliced
1/2 cup chopped fresh basil leaves, plus more for garnish
2 tablespoons black sesame seeds, plus more for garnish

To Prepare:

Make the dressing: Place all the ingredients in a large bowl and whisk to combine.
Make the slaw: Add the cabbage, carrots, scallions, basil, and sesame seeds to the bowl of dressing and toss to combine. Taste and season with salt and pepper as needed.
Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Garnish with the more basil and sesame seeds.

Zucchini Risotto:

Don't be intimidated by risotto! They have a reputation for being complex, but they are really quite simple to prepare. They just require a little more attention than other rice dishes.

Ingredients:

2 medium zucchini (9 oz)
4 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
10 1/2 ounces risotto rice, such as carnaroli or Arborio
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc (unoaked chardonnay could also work, if necessary)
4 1/2 to 5 cups vegetable broth
2 ounces grated pecorino or Parmesan cheese, plus more for serving
Salt and freshly ground black pepper

To Prepare:

Use a box grater or food processor to coarsely grate the zucchini.
In a wide, deep sauté pan or sauce pan over low heat, warm 3 tablespoons olive oil. Add the onion along with a good pinch of salt and cook, stirring occasionally, until softened and translucent, 7 to 10 minutes.
Add the rice to the pan and stir until the grains of rice are glistening and thoroughly coated, about 2 minutes. Pour in the white wine and bring the heat up to medium. Let the wine simmer until almost completely absorbed, about 5 minutes. Then add just enough warm vegetable broth to cover the rice, about 1 ladleful or 3/4 cup.
Continue to cook, stirring occasionally and adding a ladleful of broth at a time as the liquid reduces (about every 5 minutes).
After 10 to 15 minutes, add the grated zucchini. Continue to cook, stirring occasionally, and topping up with broth as needed for another 7 to 10 minutes, or until the rice is al dente.
With the last addition of broth, add the grated cheese, if using, and salt to taste. Add 1 tablespoon oil and stir until the risotto becomes creamy but still loose and remove from heat & serve.

Carrot, Radish, and Potato Salad:

Ingredients:

Dressing

2 cloves garlic, peeled
2 1/2 teaspoons kosher salt
1/2 cup mayonnaise
2 1/2 tablespoons white wine vinegar
Freshly ground black pepper

Salad

8 cups water
2/3 cup dry white vermouth
3 cloves garlic, smashed
2 tablespoons kosher salt plus additional for seasoning
1 sprig fresh thyme
1 bay leaf
4 black peppercorns
2 pounds small red-skinned waxy potatoes, sliced into 1/8-inch-thick rounds
5 medium carrots, peeled and sliced into 1/8-inch-thick rounds
1 bunch radishes, sliced into 1/8-inch-thick rounds (about 8)
1/2 English cucumber or 1 large Kirby cucumber, sliced into 1/8-inch-thick rounds
1 cup grape or cherry tomatoes, halved
3 scallions (white and green parts), thinly sliced
Freshly ground black pepper
1/2 cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon
6 lemon wedges

To Prepare:

For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.

Strawberry Shortcake:

I will probably get some pushback on this, as I know in Vermont it is traditional to use biscuits when making shortcake, but I grew up out west, and we exclusively use poundcake for strawberry shortcake.

Ingredients:

For the Pound Cake:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt

For the Strawberries:

1 lb strawberries
2 tablespoons sugar

For the Whipped Cream:

1 cup heavy cream
2 tablespoons sugar

To Prepare:

Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (be careful to not over mix).
Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Meanwhile, slice your berries and toss with the sugar. Set aside.
Place the heavy cream in a chilled mixing bowl and whisk until it forms soft peaks. Add the sugar and continue to whisk until you have stiff peaks. Refrigerate until ready to use.
Slice your cooled poundcake and top with the macerated strawberries and whipped cream.

Radish and Carrot Top Pesto:

Ingredients:

1/4 cup walnuts
1/4 cup pecans
1–3 cloves garlic (to taste) diced
1 cup carrot tops, lightly chopped
1 cup radish tops, lightly chopped
1/4 cup grated Parmesan cheese
1/4 cup grated Asiago cheese
1/4 cup olive oil

To Prepare:

Preheat oven to 350°.
Place nuts on a baking sheet and bake for 8 to10 minutes, until fragrant, to bring out their flavor.
Let nuts cool briefly before coarsely chopping them with garlic in the food processor.
Add the remaining ingredients and pulse until desired consistency
Spoon the pesto into a bowl and season to taste with salt and pepper.

Good Eats Weekly Newsletter 06.24.20

noreply@blogger.com (Pete's Greens) — Fri, 24 Jul 2020 10:23:00 +0000

Fresh Strawberries!

CHARLOTTE MEMBERS:

Our Charlotte pick-up site has moved!

As of last week, the Charlotte CSA will be picked up at Charlotte Crossings!

The shares will be located on the front porch of the building.

Thank you to all of you who suggested this location for us. There were a lot of you that recommended we try to set something up here. If you are not familiar with this location, the address is 3488 Ethan Allen Highway/Route 7 in Charlotte.

This week in your share:

Fancy / Localvore

Baby Kale

Mustard Greens

Zucchini

Oak Leaf Lettuce

Gold Potatoes

Strawberries**

*Tomatoes* OR Cucumbers

Everyday Standard

Arugula

Red Leaf Lettuce

Pac Choi

Scallions

Gold Potatoes

Strawberries**

Lean & Green

Arugula

European Cucumber

Fennel

Red Chard

Strawberries**

Take a purple bag!

Take a yellow bag!

Take a green bag!

*Your tomatoes will be packed separately in brown paper bags. The following locations are receiving tomatoes this week: Hardwick, Morrisville, Stowe, Waterbury, Richmond, Montpelier, Plainfield, Barre, St. Johnsbury, and Newport.

**Your strawberries will be out of the bag! Please take one carton based on your checklist.

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are Mushroom Medley from 1000 Stone Farm, Whole Plain Yogurt from Butterworks Farm, and Strawberries from Woods Market Garden. Please read more below.

Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Urdang from Barn First. The cheese is labeled with your name.

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

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

1000 Stone Farm Mushroom Medley: 1000 Stone Farm is a diversified farm located in Brookfield and they are widely known for their amazing mushrooms. This week's medley will contain: Lions Mane, Oyster, Shiitake, and Chestnut. These mushrooms are not only jam-packed with flavor, they are also extremely healthful. Be sure to cook these mushrooms for peak flavor and nutritive value.

Butterworks Farm Whole Plain Yogurt: Butterworks Farm in Westfield, VT, is family owned and operated. They made the switch to 100% pasture-fed a few years ago, which they have to thank for the strong, nourishing flavor in their dairy products. Their whole plain yogurt is worthy of dessert status on it's own, but even more so when topped with the amazing fresh local fruit we are starting to see pop up around Vermont!

Woods Market Garden Strawberries (Pints): These strawberries from Brandon are absolutely perfect, juicy, and sweet. Nothing beats the first harvest of strawberries at the start of the season. They are the most flavorful and special of the entire year! .

STORAGE TIPS

Arugula/ Baby Kale: 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, Mustard Greens, or Pac Choi: Store your bunched greens wrapped in plastic in your crisper drawer.

Scallions: You can store your scallions 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.

Zucchini: Store your zucchini in a perforated or loosely closed bag in your crisper drawer

Head Lettuces: Store your head lettuces 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!

Onions: These onions are fresh, which means that they need to be kept in your fridge. They'll keep best in your crisper drawer. Use the green tops just as you would use scallions. The very ends of the tops are great addition to stock. Just toss them in the freezer until you need them.

Fennel: Cut the fronds 2-3 inches away from the bulb. Store the fennel bulb in a plastic bag in your crisper drawer. Store the fronds and stalks in their own bags.

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:

Spinach, Arugula, or Mesclun
Fresh Dill
Chard
Red Russian, Lacinato, Green, and Red Kale
Mustard Greens
Pac Choi
Romaine
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
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

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.

Strawberry Salad:

Ingredients:

5 ounces arugula
½ cup chopped fresh basil
1 pound strawberries, thinly sliced
¾ cup finely chopped red onion (about ½ small onion)
4 ounces crumbled goat cheese or feta
½ cup roasted and salted sunflower seeds
½ cup halved and thinly sliced radish (about 3 medium)
1 medium jalapeño, very thinly sliced (omit if sensitive to spice)

To Prepare:

To assemble the salad: On a large serving platter or in a large serving bowl, layer the ingredients as listed.

When you’re ready to serve the salad, drizzle vinaigrette on top, and toss to combine. Serve promptly. (If you’re planning to have leftovers, store the salad and dressing separately and toss before serving.) Stored separately, leftovers will keep well for 3 to 4 days.

Balsamic Vinaigrette:

Ingredients:

¼ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon Dijon mustard
½ tablespoon maple syrup
1 clove garlic, pressed or minced
Pinch of fine sea salt, to taste
Freshly ground black pepper, to taste

To Prepare:

In a liquid measuring cup or small bowl, combine all of the ingredients and whisk until fully blended. Taste, and add more salt or pepper if needed. The dressing should be nice and tangy, but you can add more maple syrup for balance if desired.

Cucumber & Orange Salad:

Ingredients:

2 medium navel oranges, peeled and sliced
1 medium cucumber, sliced
8 cups torn lettuce, such as romaine, oak leaf, or red leaf
1 small red onion, sliced and separated into rings
1/4 cup orange juice
2 tablespoons balsamic vinegar
1-1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons canola oil
1 cup seasoned salad croutons

To Prepare:

Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. Cut any remaining orange and cucumber slices in half. Place in another bowl. Add the lettuce and onion.
In a jar with a tight-fitting lid, combine the orange juice, vinegar, sugar, salt, pepper and oil; shake well. Pour over lettuce mixture and toss gently to coat; carefully spoon into salad bowl. Sprinkle with croutons.

Grilled Zucchini with Yogurt Sauce:

Ingredients

3/4 cup plain yogurt
1 large clove garlic, grated or finely minced (see Notes)
Kosher or sea salt
1 lb zucchini, halved lengthwise
Extra-virgin olive oil, for brushing
3 ounces feta cheese (about 3/4 cup), chilled
2 tablespoons chopped fresh dill
Grated zest of 1 small lemon
Medium-hot coarsely ground red pepper such as Aleppo or Maras pepper, or hot paprika

To Prepare:

Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.
In a small bowl, whisk together the yogurt, garlic, and salt to taste. Spread the yogurt sauce on a serving platter large enough to hold all the zucchini in one layer.
Brush the zucchini on both sides with olive oil and season all over with salt. Place cut side down on the grill and cook until nicely browned, and then turn and finish cooking on the skin side until they are tender, about 10 minutes total.
Transfer the zucchini to the platter, placing them on the yogurt sauce cut side up.
Finely crumble the feta over the zucchini (this is easier to do if the feta is cold).
Combine the dill and lemon zest and scatter over the zucchini, and then sprinkle generously with red pepper. Serve immediately.

Spicy Pac Choi:

Ingredients:

4-6 stalks pac choi, cut into halves lengthwise
a few tablespoons olive oil
salt and pepper to taste
Spicy sauce:
2 cloves garlic, finely chopped
2 tablespoons garlic chili sauce (such as sambal olek)
2 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
2 tablespoons water
1 teaspoon toasted sesame seeds

To Prepare:

Cut the pac choi in half lengthwise
Drizzle some olive oil and sprinkle with salt, pepper onto the cut sides of the pac choi
Whisk together garlic, hot pepper paste, soy sauce, sesame oil, sugar, cornstarch, water and sesame seeds in a small bowl and set aside.
Heat a cast iron pan over medium heat until hot, place the pac choi onto the pan cut side down and leave them in place for a few minutes until browned and charred.
Turn them over and carefully pour half cup of water around the pan to help steam the pac choi.
Once the water's boiled out, transfer them to a plate.
Give the sauce mixture in the bowl a good stir and pour it into a small sauce pan, bring to a boil over low heat. Simmer for 1-2 minutes or until the sauce has thickened.
Brush the grilled pac choi with the glaze, serve and enjoy!

Curried Potato Salad:

Ingredients:

2 pounds Yukon Gold potatoes, peeled and 1/2-inch diced
1 dash white vinegar
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon curry powder
2 red onion, minced
3 tablespoons white vinegar
1/2 cup plain yogurt, drained in a cheesecloth-lined hand strainer
1/2 cup mayonnaise
1/4 cup feta, crumbled
2 tablespoons cilantro or parsley, chopped fine

To Prepare:

Add potatoes to large pot of salted water and boil until very tender, 10 - 15 minutes.
Drain water from potatoes, leaving potatoes in cooking pot. Sprinkle with vinegar and salt and pepper and let sit until slightly cooled.
Add olive oil to small fry pan over medium-low heat.
Add curry powder to olive oil and cook 5 -10 minutes to release flavors.
Add onion to curry oil and cook until soft, about 10 minutes.
Add remaining vinegar to pan and stir, deglazing if necessary.
In a large bowl, stir together yogurt, mayonnaise, feta and curry mix until curry dressing.
Add warm potatoes and cilantro or parsley to curry dressing and gently combine.
Refrigerate for 1 - 24 hours; serve cold or at room temperature.

Sautéed Mustard Greens:

Ingredients:

1 bunch mustard greens, stemmed, or other leafy green, trimmed and chopped
1/2 pound cleaned spinach
2 tablespoons cornmeal
4 garlic cloves, chopped
2 jalapeños, seeded and finely chopped (optional)
One 2-inch piece of fresh ginger, peeled and chopped
1 red onion, finely chopped
1/4 cup vegetable oil
Salt

To Prepare:

Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.

Shaved Fennel Salad:

Ingredients:

2 cups coarsely torn sourdough bread
½ cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
1 garlic clove, finely grated
¼ tsp. crushed red pepper flakes
2 fennel bulbs with fronds
¾ cup torn mint leaves
½ lemon
2 oz. Parmesan, shaved

To Prepare:

Preheat oven to 400°. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8–10 minutes for walnuts, 12–15 minutes for croutons. Let cool, then coarsely chop walnuts.
Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.

Mushroom Quiche:

Ingredients:

1 tablespoon vegetable oil
1 pound mixed mushrooms, stems trimmed and large caps halved or quartered
Salt and freshly ground white pepper
1 tablespoon unsalted butter
1 small shallot, minced
1/2 tablespoon thyme, chopped
1/2 cup shredded Comté or Emmental cheese (2 1/2 ounces)
Buttery Pastry Shell
1 cups milk
1 cups heavy cream
3 large eggs, lightly beaten
Freshly grated nutmeg

To Prepare:

Preheat the oven to 325°. In a very large skillet, heat the oil.
Add the mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 minutes.
Reduce the heat to moderate. Add the butter, shallots and thyme and cook, stirring often, until the mushrooms are tender, about 12 minutes longer. Season with salt and pepper and let cool.
Scatter 1/4 cup of the cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell.
In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and a pinch of nutmeg at high speed until frothy, about 1 minute. Pour the custard into the pastry shell.
Top with another 1/4 cup of cheese and the remaining mushrooms.
Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 cup of cheese on top.
Bake the quiche for about 1 1/2 hours, or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm.
Using a serrated knife, cut the pastry shell flush with the top of the pan. Carefully lift the springform pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm.

Fennel Simple Syrup:

Ingredients:

1 cup sugar
pinch of salt
1 cup of roughly chopped fennel fronds & stalks OR 1 small bulb fresh fennel, chopped
1 cup water

To Prepare:

Rough chop the fennel into small chunks.
Add sugar and water to a medium saucepan.
Heat to a boil, making sure all sugar is dissolved.
Remove from heat.
Add in fennel, allow to steep for a minimum of 15 minutes.
Strain out fennel pieces.
Store in a covered container in a refrigerator for up to 2 weeks.

Pickled Fennel:

Have you guessed yet how excited I am that fennel is in season?! It's such a versatile and exciting flavor that I wanted to share a variety of options with you this week!

Ingredients:

1 to 2 fennel bulbs, stalks removed
1 cup white wine vinegar
1/2 cup water
3 tablespoons sugar
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon yellow mustard seeds
2 tablespoons orange zest

To Prepare:

Slice the fennel into very thin slivers. Rinse it thoroughly and set aside.
Add all of the remaining ingredients to a small saucepan and bring to a boil. In the meantime, tightly pack the sliced fennel into a glass jar.
Remove the saucepan from the heat and allow the brine to cool for 1 to 2 minutes. Next, pour the brine into the jar, being sure to cover the fennel completely.
Allow the jar to cool to room temperature, then seal it with a tight-fitting lid.

Green Sauce:

This sauce is super versatile and good on veggies, meats, or eggs. It's a great way to use up any herbs that you don't have a recipe you want to use them in, though I typically use this recipe for herb stems. When you are using the leaves of herbs, save the stems in an airtight food storage container lined with a paper towel until you have enough to process. You can use any combination of herbs in this recipe and it will come out delicious no matter what!

Ingredients:

1-2 garlic cloves
1-3 cups lightly packed parsley, cilantro, mint and/or basil
2-4 tablespoons (or more to taste!) toasted nuts or seeds, such as pine nuts, almonds, walnuts or pumpkin seeds
Fresh lemon juice, lime juice, red wine or sherry vinegar (*see note below)
Salt and freshly ground black pepper
1-2 tablespoons water (optional)
Extra virgin olive oil

To Prepare:

In a food processor with the blade running, drop the garlic through the feed tube to chop. Add the herbs (whatever you have—feel free to use a mix!) and nuts or seeds. Process until finely chopped.
Add a splash of lemon juice, lime juice or red wine vinegar. I usually squeeze in the juice of a 1/2 small lemon or lime, or start with about 1 teaspoon of red wine vinegar (remember, you can always add more but you can’t take it out!). Season with salt and pepper.
If you prefer a lighter sauce, add a tablespoon or two of water. With the motor running, drizzle in extra virgin olive oil until you get a spoonable, smooth consistency
This is the most important step: taste the sauce! This is your time to adjust the seasonings as desired. More nuts will thicken up the sauce, a splash more acid will give the sauce more spunk, and another drizzle of olive oil will round things out. There should be a good balance of flavors, and the final result should taste good to you. If you have the time, let the sauce sit, covered, for 15 minutes to allow the flavors to meld before serving. This will store for at least a week

Strawberry & Fennel Ice Cream

I'll admit that I have not made this recipe or anything like it before. It came up when I was trying to find the recipe I use for fennel simple syrup, and I needed to share it with you! I'll be trying it out soon myself! I'd love to hear from anyone who takes on this project about flavor/texture/crystallization, etc.

Ingredients:

13/4 cup heavy raw or organic cream
3 fat strips of lemon zest
1/2 teaspoon fennel pollen
1/8 teaspoon sea salt
2 large free-range eggs
2/3 cup plus 3 tablespoons agave nectar, separated
3 cups ripe strawberries, trimmed and halved
1 cup strawberries, trimmed and cut into chunks
juice of 1/2 lemon

To Prepare:

Combine cream, zest, fennel pollen and salt in a heavy saucepan and bring to a boil. Remove from heat and discard zest.
Whisk eggs with 2/3 cup agave nectar in a bowl, then add hot cream in a slow stream, whisking constantly. Pour back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°. Do not boil!
Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Cover and chill until cold, at least 2 hours and up to 1 day.
While custard is chilling, purée strawberries with lemon juice and remaining 3 tablespoons agave nectar until smooth, then force through fine sieve to remove seeds (or not, this step is optional) into chilled custard. Stir purée into custard.
Freeze in ice-cream maker. About ¾ of the way through (time varies depending on your machine), stir in strawberry chunks. Finish freezing, then transfer to an airtight container and put in freezer to harden.

Good Eats Weekly Newsletter 06.17.20

noreply@blogger.com (Pete's Greens) — Wed, 17 Jun 2020 16:44:00 +0000

Green garlic

CHARLOTTE MEMBERS:

Our Charlotte pick-up site has moved!

As of last week, the Charlotte CSA will be picked up at Charlotte Crossings!

The shares will be located on the front porch of the building.

This week in your share:

Fancy / Localvore

Mesclun

Green Garlic

Collard Greens

Rhubarb

Romaine

Mustard Greens

Parsnips

Yellow Onions

Dill

*Tomatoes* OR Cucumbers

Everyday Standard

Mesclun

Green Garlic

Green Kale

Parsnips

Chard

Yellow Onions

Bunched Beets

**Basil**

Lean & Green

Mesclun

Green Garlic

Scallions

Lacinato Kale

Butterhead Lettuce

Mini Romaine

French Breakfast Radish

Take a purple bag!

Take a yellow bag!

Take a green bag!

*Your tomatoes will be packed separately in brown paper bags. I have labelled them with your name. The following locations will receive tomatoes next week: Hardwick, Morrisville, Stowe, Waterbury, Richmond, Montpelier, Plainfield, Barre, St. Johnsbury, and Newport.

**Your basil will be packed in your bag of mesclun greens.

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are Pink Lady Apples from Champlain Orchards, Landaff from The Cellars at Jasper Hill, and 3 Millers Loaf from Red Hen. Please read more below.

Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Herb Cheddar from Sweet Rowen Farmstead. The cheese is labeled with your name.

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

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

Champlain Orchards Pink Lady Apples: A classic apple such as Pink Lady can be enjoyed cooked or raw. These are perfectly sweet-tart, crisp, and delightful on a cheese board, sandwich, salad, or in a pie!

Jasper Hill Landaff: This old-world style cheddar from Jasper Hill is a natural rind cheese with grassy, buttermilk-esque notes. It is great when melted, making it a perfect fondue cheese!

Red Hen 3 Millers Loaf: This is a new take on one of their baguettes made special just for us! Instead of forming this into a baguette, they are making larger loaves for you to enjoy this week. If you remember when Red Hen used to make Pain au Levain, this will remind you of that texture and flavor! This bread is made with White flour grown and milled in Québec, whole wheat flour grown in Québec and milled here in Vermont, as well as sifted flour from Farmer Ground in New York.

STORAGE TIPS

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.

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, Beet Greens, Mustard Greens, Collard Greens, or Kale: Store your bunched greens wrapped in plastic in your crisper drawer. When you get your bunched beets, remove the greens and store the same way you would any other bunched green.

Scallions or Green Garlic: You can store your scallions and 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.

Dill: Store your herbs 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.

Head Lettuces: Store your head lettuces 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!

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
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

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.

Basil & Green Garlic Pesto:

Ingredients:

1.5 cups basil leaves, loosely-packed
1 cups green garlic bulbs and stems, chopped
3 tablespoons pine nuts
pinch of salt
1/4 cup parmesan, grated

To Prepare:

Toast the pine nuts in a dry skillet over medium heat until lightly browned and fragrant. Watch carefully so that they do not burn.
Allow pine nuts to cool.
Place the basil, green garlic, toasted pine nuts and salt in the bowl of a food processor and pulse several times to combine.
With motor running, add the olive oil in a slow, steady stream, scraping down the sides as necessary, until the mixture resembles a chunky paste.
Remove the pesto to a bowl and stir in the grated Parmesan.

Roasted Parsnips:

Ingredients:

1 pound parsnips, peeled and sliced into thin strips
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill 1 lemon, sliced into wedges

To Prepare:

Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)
Combine parsnips, juice, oil, pepper, and salt. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill. Serve with lemon wedges.

Summer Raw Roots Salad:

Ingredients:

1/4 cup extra-virgin olive oil, divided
Sea salt
Ground black pepper
3/4 cup farro
Zest of 1 lemon plus 2 tablespoons juice
1/4 cup minced parsley
2 tablespoons minced dill
1/4 cup farmer's cheese
1/4 cup finely diced carrots
1/4 cup finely diced parsnips
1/4 cup finely diced radish

To Prepare:

Cook the farro. Set a large pot of salted water over high heat to boil.
Set a large skillet over medium-high heat, add the dry farro, and, shaking the pan frequently, toast just until farro browns slightly and is fragrant, about 2 minutes.
Add farro to the salted water and simmer for 20 minutes, or until farro still has a little bite.
Drain, toss with 2 tablespoons lemon juice and 3 tablespoons minced parsley, and set aside.
Toss the farmer's cheese with 2 tablespoons olive oil, lemon zest, sea salt, pepper, and a tablespoon each minced parsley and dill.
To plate the salad, toss the farro with the root veggies. Top with crumbled farmers cheese, and remaining dill and parsley, and toss gently.

Marinated Beet Salad:

Ingredients:

2 pounds loose beets
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon finely chopped shallot
Finely grated zest of 1/2 medium lemon
1 tablespoon freshly squeezed lemon juice
1 tablespoon champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup coarsely chopped fresh soft herbs, such as dill, parsley, or mint (or combination), divided
8 ounces feta cheese, cut into 1/4-inch-thick slabs

To Prepare:

Arrange a rack in the middle of the oven and heat to 400°F.
Scrub the beets thoroughly, then wrap them loosely in aluminum foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it's easiest to roast large beets individually. Place on a rimmed baking sheet.
Roast until knife-tender, 50 to 60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a thin knife or skewer slides easily to the center of the beet. Small beets will cook more quickly than large beets. Meanwhile, make the dressing.
Place the oil, shallot, lemon zest, lemon juice, vinegar, mustard, salt, and pepper in a large bowl and whisk to combine; set aside until the beets are ready. (If using 2 different colors of beets, divide the dressing into 2 medium or large bowls.)
Set the roasted beets aside until cool enough to handle but still warm, about 15 minutes. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Peel the remaining beets.
Halve the beets, then cut into wedges about 1/2-inch thick. (Cut red beets last so the color doesn’t bleed onto the cutting board.) Place the warm beets in the dressing and toss to combine. Let sit until cooled to room temperature, about 15 minutes. Add half of the herbs and toss to combine.
Reserve one slice of feta cheese for crumbling. Place the remaining cheese on a serving platter in a single layer or overlapping slightly. Pile the beets on top, then sprinkle with the remaining herbs and crumble the reserved feta on top. Drizzle with olive oil.

Green Garlic Beurre Blanc:

Ingredients:

¾ cup (about 1 ½ ounces) chopped green garlic, divided
¼ cup white wine vinegar
¼ cup white wine
2 Tablespoons heavy whipping cream
½ lb. unsalted butter (2 sticks), cut into ½-inch pieces
salt and pepper to taste

To Prepare:

Simmer half of the chopped green garlic, white wine vinegar and white wine in a saucepan on medium low until almost all of the liquid has evaporated.
Whisk in the heavy cream, being careful not to splash the sides of the pan.
Increase the heat to medium and whisk in the butter piece by piece until the sauce is smooth.
Add the remaining chopped green garlic; season with salt and pepper to taste.
Strain the sauce, if desired, or serve immediately.

Dill Couscous:

Ingredients

2 tbsp Butter
1 Cup Chicken stock
1 cup uncooked plain couscous
1 tbsp lemon juice
1 tbsp Dill

To Prepare:

Bring the butter and chicken stock to a boil in a medium saucepan.
Stir in the couscous, lemon juice and dill.
Cover and remove from the heat; let stand for 5 minutes.
Fluff with a fork.

Radish & Orange Salad:

Ingredients

4 navel oranges
1/2 red onion, thinly sliced
8 radishes, halved and thinly sliced
1/4 cup fresh mint leaves, torn
2 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper

To Prepare:

Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.
In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

"Rhubarb Crisp" Smoothie:

Ingredients:

2 tablespoons quick-cooking rolled oats (uncooked)
1/4 cup milk
1 1/2 cups frozen strawberries
1/2 cup roughly chopped fresh rhubarb (1 medium stalk)
1/2 cup plain Greek or whole milk yogurt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon honey, plus more to taste

To Prepare:

Place oats and milk in a blender and let soak for 5 minutes. Add the rest of the ingredients in the order listed and blend until smooth.

Green Allium Vinaigrette:

Ingredients

2 green garlic stalks
1/2 cup extra-virgin olive oil
1/4 cup white wine or champagne vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon ground mustard
1/4 teaspoon freshly ground black pepper

To Prepare:

Trim and mince the green garlic stalks, include as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).
Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.
Add to your salad and enjoy!

Good Eats Weekly Newsletter 06.03.20

noreply@blogger.com (Pete's Greens) — Wed, 17 Jun 2020 16:38:00 +0000

Around the Farm

This week we are excitedly welcoming back tomatoes and napa cabbage. This cabbage was just harvested this weekend for you! It will be bright, moist, and wonderful cooked, raw, fermented, pickled, dressed, or plain!

This is also the first week that we had enough tomatoes to put in one of our CSA shares! We had started picking tomatoes a couple of weeks ago, but were not getting enough to share with you all. This week Lean & Green members will be receiving tomatoes and the rest of you will see them soon too!

-Kate

CHARLOTTE MEMBERS:

Our Charlotte pick-up site has moved!

Starting tomorrow, June 10, the Charlotte CSA will be picked up at Charlotte Crossings!

The shares will be located on the front porch of the building.

This week in your share:

Fancy / Localvore

Red Leaf Lettuce

Mesclun

Arugula

Pac Choi

Broccoli Rabe

Chard

Scallions

Parsley

Carrots

Mixed Potatoes

Everyday Standard

Romaine Lettuce

Mesclun

Lacinato, Green, OR Red Kale

Beet Greens

Cilantro

Cucumber

Yellow Onion

Mixed Potatoes

Lean & Green

Mesclun

Oak Leaf Lettuce

Napa Cabbage

Green Kale

Tomatoes

Mini Romaine

Take a purple bag!

Take a yellow bag!

Take a green bag!

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are Matzoh from Patchwork Farm & Bakery, Eggs from Maple Wind Farm, Alpha Tolman from The Cellars at Jasper Hill. Please read more below.

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

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

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

Patchwork Farm & Bakery Matzoh: Patchwork Farm & Bakery is located in East Hardwick. Owned and operated by Charlie Emers, the bakery uses rye and spelt flours, as well as flax, sunflower and sesame seeds. This matzoh is delicious with cheese or just on its own as a snack. It lasts a long time! To maintain freshness I pop mine into a plastic bag.

Maple Wind Farm and Axels Pastured Eggs: We are so happy to be able to include eggs in your pantry share this week! It has been quite some time since we were able to get enough eggs for everyone! We are hoping to be able to include eggs at least once a month for the remainder of the summer.

Jasper Hill Alpha Tolman: This alpine style cheese was originally inspired by cheeses such as Gruyère and Appenzeller. This nutty cheese has a crystalline quality to it, which makes it particularly delightful cheese to have around.

STORAGE TIPS

Arugula/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.

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, Broccoli Rabe, Beet Greens, or Kale: Store your bunched greens wrapped in plastic in your crisper drawer.

Scallions: You can store your scallions 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/Parsley: Store your herbs 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.

Head Lettuces: Store your head lettuces 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!

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
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

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.

Herb Fried Rice with Pork:

Ingredients:

3 cups cooked and cooled long-grain rice (preferably a day old)
1/2 large shallot or onion, minced
4 ounces ground pork
1 tablespoon fish sauce, or more to taste
1 teaspoon sugar
10 grinds white pepper (scant 1/4 teaspoon)
2 tablespoons neutral oil
2 large eggs, beaten
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 scallions, thinly sliced, white and greens separated
1/2 cup herbs (parsley leaves & stems, torn basil leaves, cilantro stems & leaves)
+ lime wedges (for serving, not tossing in the rice)

To Prepare:

Put the rice in a large bowl and break up any clumps with your hands. Set the rice, the shallot and pork, and the fish sauce, sugar, and white pepper in three separate bowls near the stove.
Heat 1 tablespoon of the oil in a wok or heavy skillet over high heat. Pour the eggs into the skillet and cook, folding the cooked egg up and over itself until set but still glossy and tender, about 30 seconds. Remove to a plate and return the pan to the heat.
Add the remaining 1 tablespoon oil to the pan, then, a moment later, the garlic, ginger and scallion whites. Sitr-fry for just a few seconds, then add the minced shallot and pork. Continue stir-frying until hot and cooked through, 1 to 3 minutes.
Dump the rice into the pan and toss to mix. Use a spatula to spread the rice out and maximize contact with the hot pan. Stir and fold once a minute for 3 minutes, until all of the rice is hot and a little charred in spots.
Pour the fish sauce, sugar and white pepper mixture over the rice and toss to coat everything. This is a good moment to consider investing in a wok spatula for next time. Honestly, I’m surprised you’ve made it this far without one. You’re worth it!
Keep cooking, tossing, spreading, and tossing again, until the rice is evenly colored and looks pleasantly dry. Return the scrambled eggs to the pan, chopping a couple of times to break them up, and toss in the scallion greens and fresh herbs.

Tomato Vinaigrette:

Ingredients:

1 pint cherry tomatoes
3 T olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 T chopped fresh chives or scallions
1 T chopped parsley

To Prepare:

Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Sautéed Greens:

Ingredients:

1 tablespoon extra-virgin olive oil
1 clove garlic, thinly sliced
2 teaspoons tomato paste
8 ounces greens (kale, rabe, beet), stems thinly sliced (about 1 cup), leaves torn (about 4 cups)
1/4 teaspoon coarse salt

To Prepare:

Heat oil in a large skillet over medium heat. Add garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes.
Add leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.

Variations:

Anchovy:

Substitute 2 chopped anchovies for tomato paste, and reduce salt to 1/8 teaspoon.

Ginger-coconut:

Substitute an equal amount of coconut oil for olive oil, and 1 teaspoon grated peeled fresh ginger for tomato paste.

Garlicky Carrots:

Ingredients:

1 pound medium carrots, peeled
1/4 cup water
4 large garlic cloves
1 tablespoon canola oil
1 tablespoon unsalted butter
Salt and freshly ground pepper

To Prepare:

Preheat the oven to 400°. In a medium baking dish, combine the carrots with the water, garlic, oil and butter and season with salt and pepper. Cover with foil and roast for 30 minutes, until tender.
Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots. Transfer the carrots and garlic to a plate and serve.

Kale or Broccoli Rabe Salad:

This recipe uses raw kale or broccoli rabe. When massaged, these greens become great raw. If you'd prefer, you can always blanch the greens for a couple of minutes until desired doneness, and allow to cool before proceeding.

Ingredients:

FOR THE SALAD:

1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped
1 pint cherry or grape tomatoes halved
1 cucumber seeded and diced
1/2 red onion thinly sliced
1/2 cup crumbled feta cheese

FOR THE DRESSING:

1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 garlic clove minced
1 teaspoon dried oregano
Salt and pepper to taste

To Prepare:

In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.
Chop your kale or broccoli rabe and pour dressing over it. Massage the greens with the dressing until the greens become a deep green color with a shine to them.
Combine all the chopped ingredients in a large bowl mix with the kale/broccoli rabe mixture. Sprinkle with extra feta cheese before serving.
Prepared and dressed salad can be stored in the fridge for up to 48 hours.

Herbed Couscous:

This dish is great served warm or chilled.

Ingredients:

1 medium onion, finely chopped
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 cup water
1 1/4 cups low-sodium chicken broth (10 fl oz)
1 (10-oz) box couscous (1 1/2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1 tablespoon fresh lemon juice, or to taste

To Prepare:

Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

Matzoh Brei:

Ingredients:

2 large eggs
1 sheet matzoh
1 tbsp milk or water
1 tbsp butter
Salt and pepper

Optional:

Applesauce
Sour cream

To Prepare:

Add eggs to a bowl and scramble with a whisk along with 1T milk or water until the eggs are nice and fluffy.
Run a sheet of matzoh under running hot water for 20-60 seconds until it just begins to soften. The amount of time you'll need to keep it under the water depends on the type of matzoh you're using. Let it get soft, but don’t let it turn mushy! Shake off the excess water and reserve the matzoh.
Melt a tablespoon of butter in a skillet or frying pan over medium heat.
Break the matzoh into small pieces and place them in the skillet. Sauté the matzoh pieces over medium heat for about a minute, until they are evenly coated with butter.
Pour the scrambled egg mixture over the matzoh pieces. Stir the eggs with a spatula until they are well combined with the matzoh. Cook the eggs for about 2 minutes over medium, flipping and stirring continuously—don’t let the eggs sit, or they will overcook. You want the eggs to be cooked soft- not runny, but just barely cooked. Overcooked or browned eggs ruin the flavor entirely. As you are cooking, sprinkle in salt and pepper to taste. This would also be the time to add sugar, if you want a sweeter matzoh brei.
Serve the matzo brei immediately with a small side of applesauce and sour cream, or maple syrup if you like.

Scallion and Potato Pancakes:

Ingredients:

4 1/2 pounds baking potatoes, peeled and shredded on the large holes of a box grater
1 bunch of scallions, both white and green parts, very finely chopped
1 large egg white
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup vegetable oil

To Prepare:

Squeeze the shredded potatoes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper.
Set two 10-inch nonstick skillets over high heat. Add 3 tablespoons of oil to each skillet. Add the potato mixture to the skillets and press into firm cakes. Set a heatproof plate or glass pie plate over each cake just to cover it. Weigh down each plate with a large, heavy can and reduce the heat to moderate. Cook for 5 minutes.
Uncover carefully and slide the cakes onto plates.
Add 3 tablespoons of the remaining oil to each skillet. Carefully invert the potato cakes and return them to the skillets. Press the cakes firmly and cook until they are browned and crisp on the bottom, about 12 minutes longer.
Slide the potato cakes onto a work surface. Cut into wedges and serve.

Napa Cabbage Slaw:

Ingredients:

1/4 cup rice vinegar (not seasoned)
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil
1 fresh serrano chile, finely chopped, seeds removed (omit for mild slaw)
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro

To Prepare:

Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.

Cucumber Salad:

Ingredients

1 cucumber
pinch of salt
1 knob ginger about 2 inches, peeled
1 clove garlic minced
1 teaspoon sugar
1 tablespoon unseasoned rice wine vinegar
1 lime zested and juiced
2 tablespoons canola oil
1 teaspoon sesame oil
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper
1/4 cup red onion very thinly sliced
1 teaspoon sesame seeds toasted (optional)
1 teaspoon black sesame seeds (optional)

To Prepare:

Peel the cucumber and cut into 4" pieces. Grate the outer flesh of the cucumber on the large grates of a box grater -- stop when you reach the cylinder of seeds in the center and rotate to a fleshier portion. Discard the seeds.
Transfer the cucumber to a fine mesh strainer set over a bowl. Transfer the shredded cucumber to the strainer and sprinkle with salt. Set aside.
On the small grates of the box grater, grate the knob of ginger. Scrape all of the ginger pulp into your (clean) hand and hold your hand over a small bowl. Squeeze the juice out of the ginger pulp - you should get about 1 1/2 teaspoons of ginger juice. Discard the pulp.
To the ginger juice, add garlic, sugar, rice wine vinegar, canola oil, sesame oil, lime zest, lime juice, salt and pepper. Stir to combine.
Press on the cucumber to remove most of the cucumber juice. Discard the juice. Transfer the shredded cucumber to the bowl and add the sliced onion and sesame seeds. Add 2-3 tablespoons of the dressing (you'll have leftovers - which can be used on another salad) and toss to combine. Serve.

Tahini Potato Salad:

Ingredients

3 pounds potatoes
1 pinch salt, to taste
1/4 cup tahini
2 tablespoons canola oil
2 tablespoons warm water
1 lemon, zested and juiced
1 pinch pepper
1/2 cup celeriac, finely chopped
1/2 cup red onion, finely chopped
1 handful parsley, roughly chopped
2 to 3 cups baby arugula

To Prepare:

Bring a large pot of water to a boil. Add two tablespoons of salt.
Cut the potatoes into quarters and then cut each quarter into chunks that are roughly one inch big. Add the potatoes to the boiling water and let cook until potatoes can be easily pierced with a fork, about 8-10 minutes.
While the potatoes cook, whisk together the tahini, warm water, oil, lemon juice and lemon zest in a large mixing bowl. Season with 1 teaspoon of salt and ½ teaspoon of pepper.
Drain the potatoes. While the potatoes are still hot, add them to the dressing and toss. Add in the celery, onion, chopped celery leaves and parsley. Place in the fridge and let chill for at least an hour before serving.
Right before you serve the potato salad, add in the arugula and toss. Can be served cool or at room temperature.

Good Eats Weekly Newsletter - 06.03.20

noreply@blogger.com (Pete's Greens) — Wed, 17 Jun 2020 16:37:00 +0000

This week in your share:
Fancy / Localvore

Mizuna
Radish
Red Russian Kale
Cilantro
Celeriac
Green Garlic
Shallot
Mustard Greens OR Lacinato Kale
Cucumber
Everyday Standard

Braising Mix
Basil
Chard
Green Garlic
Shallot
Carrots
Gold Potatoes
Lean & Green

Arugula
Pac Choi
Broccoli Rabe
Green Garlic
Green Beans
Carrots
Take a purple bag!
Take a yellow bag!
Take a Green bag!
Pantry/ Localvore Shares and Pantry Add-Ons
This 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!
Settings Instructional Video
Access your member account here!
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.
Visit our blog for more storage tips and recipes!
STORAGE TIPS

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
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

Check it out!
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.

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 taste

To 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 rice

To 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 mint
For 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 powder

To 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 leaves

To 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 flakes

To 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 minced

To 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 garnish

To 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 water
CRUST:
1 cup all-purpose flour
1/2 cup ground pecans
1/2 cup cold butter, cubed
1/3 cup confectioners' sugar
1/4 teaspoon salt
CURD:
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' sugar

To 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.

Good Eats Weekly Newsletter 05.27.20

noreply@blogger.com (Pete's Greens) — Wed, 17 Jun 2020 16:34:00 +0000

This week in your share:

Fancy / Localvore

Arugula

Mesclun

Chard

Fiddleheads

Sweet Potatoes

Red Onions

Carrots

Gold Potatoes

Take a purple bag!

Everyday Standard

Arugula

Red Russian Kale

French Breakfast Radish

Fiddleheads

Cucumber

Sweet Potatoes

Red Onions

Take a yellow bag!

Lean & Green

Arugula

Oak Leaf Lettuce

Mizuna

Fiddleheads

French Breakfast Radish

Green Garlic

Take a green bag!

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are Polenta Bread from Patchworks Bakery, Mushroom Medley from 1000 Stone Farms, Pete's Greens Freezer Pickles. Please read more below.

Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Feta from Sweet Rowen Farmstead. The cheese is labeled with your name.

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

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

Patchwork Farm & Bakery Polenta Bread: This delightful sourdough loaf is made of organic corn and wheat flour. It has a creamy taste and texture, holds up well over time, and is neutral enough to be taken into a sweet or savory realm, depending on how you choose to serve it!

1000 Stone Farm Mushroom Medley: These mushrooms are from 1000 Stone Farm in Brookfield. 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!

Pete's Greens Freezer Pickles: These pickles are by far my favorite thing to snack on from the Pete's Greens kitchen! They are a little bit sweet, but it is balanced by the savoriness of the peppers. They are excellent to just eat on their own, but are also great on sandwiches or on a cheese board!

STORAGE TIPS

Arugula: Store your arugula in an airtight food storage container lined with a paper towel.

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: Store your bunched greens wrapped in plastic in your crisper drawer.

Fiddleheads: These will last you at least two weeks when properly stored. Keep them in a container filled with water in your fridge. You will need to change the water every 2-3 days.

Sweet Potato: Sweet potatoes prefer to be kept at 50 degrees. Keep yours in a cool spot on your counter for them to last the longest.

These fiddleheads were picked for you this morning!

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
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

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.

Persian Lime Roasted Chicken with Green Garlic Sauce:

Ingredients:

FOR THE CHICKEN

1/4 cup extra-virgin olive oil
2 tablespoons ground Persian Lime*
1 tablespoon sumac*
1 tablespoon sea salt
1 teaspoon freshly ground black pepper
1 (4-5 pound) chicken, spatchcocked

FOR THE SAUCE

1/3 cup tahini
1/2 cup water
1/2 lemon, juiced
1/4 cup green garlic, white and green parts chopped
1/2 cup parsley, chopped
pinch of sea salt

To Prepare:

Make the chicken:

Preheat oven to 425℉.
In a small mixing bowl combine olive oil, Persian lime, sumac, salt, and pepper. Mix well.
Place chicken skin side up on a roasting pan. Slather both sides of the chicken with the olive oil spice mixture. Add lemon/lime halves to the pan and place in the oven on the center rack and roast for 20 minutes. Lower oven temperature to 350℉ and roast an additional hour or until temperature of inner thigh registers 165℉. Remove from oven and rest for 10 minutes.

Make the sauce:

In a food processor or blended add tahini, water, lemon juice, green garlic, parsley, and sea salt. Blend to combine. Add more water, 1 tablespoon at a time, if needed until the sauce is the consistency of honey. If the sauce is too thin add more tahini.
Bring it all together:
Serve chicken alongside lemon/lime halves and winter lettuces and drizzle everything with olive oil and green garlic sauce.

Braised Cucumbers:

Ingredients:

1/2 tablespoons unsalted butter
1/2 medium onion, diced
3 pounds cucumbers—peeled in stripes, halved, seeded and cut crosswise 1/2 inch thick
1t water
Salt
1T chopped dill

To Prepare:

In a large skillet, melt half of the butter. Add the onion and cook over moderately low heat, stirring, until tender, 4 minutes.
Stir in the cucumbers, the remaining butter and the water. Season with salt.
Cover and cook over moderate heat, stirring a few times, until the cucumbers are crisp-tender, 3 minutes.
Uncover and cook over moderately high heat until any liquid has evaporated, about 1 minute.
Transfer the cucumbers to a bowl, stir in the dill and serve.

Lemon Braised Greens:

Ingredients:

1 # kale, or mustard, collards, swiss chard, or spinach
6 cloves garlic
6 cups water
1/2 cup olive oil
1 Tbs. sea salt
1 lemon
Grated Parmesan or other strong, hard cheese.

To Prepare:

Juice lemon. Peel and mince garlic cloves or leave whole. Pour water, lemon juice, olive oil, garlic, and salt into a pot on high heat.
Wash and tear greens if needed. Add greens to the liquid and bring to a boil. Cover and cook 15-20 minutes or until the greens have changed color.
Eat piping hot. Serve with grated cheese, if desired, and toasted bread or brown rice to sop up the flavorful, life-giving juices.

Fiddleheads:

Ingredients:

2 c. fiddlehead ferns
2T olive oil
2 cloves garlic, minced
1T lemon Juice
Salt & pepper

To Prepare:

Clean the fiddleheads thoroughly by washing them several times in cold water. Steam for 6 minutes
Warm the oil in a skillet over medium-high heat. Add the garlic, fiddleheads, and lemon juice. Season with salt and pepper to taste. Sauté, stirring, for 5-10 minutes, until the fiddleheads absorb the flavors of the garlic and lemon.

Pappardelle with Fiddleheads and Prosciutto:

Ingredients:

16oz pappardelle
Cooked fiddleheads
2 oz. prosciutto
4T Parmesan (or asiago)
2T chopped parsley
Salt & Pepper

To Prepare:

Cook the pasta according to package directions. Drain and set aside, reserving 1/2 cup of the cooking water.
Add the reserved water to the skillet with the cooked fiddleheads and mix well. Add the prosciutto, and cook 2 minutes more while stirring.
Toss the pasta with the fiddlehead sauce, transfer to a serving dish, and sprinkle with the parmesan and parsley. Season with salt and pepper.

Sweet Potato, Goat Cheese, and Caramelized Onion Quiche:

Ingredients:

For the Crust:

8 tablespoons unsalted butter — (1/2 cup) cold
3/4 cup whole wheat pastry flour, — or substitute all purpose flour
1/2 cup all purpose flour
1/4 teaspoon kosher salt
4 to 5 tablespoons ice water

For the Filling:

2 tablespoons extra virgin olive oil — divided
1 large sweet potatoes — (or 2 small) about 1 pound
3/4 teaspoon kosher salt — divided
1 large yellow onion — thinly sliced
4 large eggs
2/3 cup milk
1/4 teaspoon ground nutmeg
4 ounces goat cheese — crumbled
1 tablespoon fresh rosemary — chopped

To Prepare:

Prepare the Crust:

Cut the butter into small pieces and place it in the freezer while you prepare the other ingredients. Place the whole wheat pastry flour, all purpose flour, and salt in the bowl of a food processor fitted with a steel blade, then pulse a few times to mix.
Add the butter pieces, then pulse just until the butter is the size of pebbles and peas, about 8-12 pulses.
With the machine running, add the ice water, 1 tablespoon at a time, until the dough begins to form a ball. Turn the dough out onto a well-floured board, pat into a disk, then refrigerate for 30 minutes while you prepare the other ingredients.
Place a rack in the center of the oven, then preheat the oven to 400 degrees F

Prepare the Filling:

Wash and peel the sweet potatoes, then cut them into 1/4-inch cubes. Toss the pieces with 1 1/2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread on a baking sheet in a single layer, then roast at 400 degrees F until soft, about 20 minutes. Set aside. Reduce oven temperature to 350 degrees.
In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium. Add the sliced onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Set aside.
Remove the dough from the refrigerator and place it on a well-floured surface. Working from the center, roll the dough into a 12-inch circle, then transfer it to a prepared 9″ pie pan. With a fork, pierce rows of holes in the bottom and sides of the dough, about 1 inch apart. Place the pan in a 350 degree F oven and bake until the crust is lightly golden, 10 to 15 minutes. If you will be baking the quiche right away, increase the oven temperature to 375 degrees F.

Assemble the Quiche:

Layer the sweet potatoes in the bottom of the par-baked crust, then sprinkle the caramelized onions, goat cheese, and rosemary over the top. (At this point, the crust and toppings may be covered and refrigerated together for up to 24 hours.) When ready to bake, in a large bowl, whisk together the eggs, milk, nutmeg, and remaining 1/4 teaspoon kosher salt. Pour the egg mixture over the quiche, then carefully place the quiche on a large baking sheet.
Bake at 375 degrees F for 45 to 55 minutes, until the quiche puffs up and just barely jiggles. Remove from the oven and let sit 10 minutes. Serve warm or at room temperature.

Onion and Mushroom Tarte Tatin:

Ingredients:

3 tablespoons extra-virgin olive oil
4 or 5 small yellow onions, cut in half through ends
8 ounces frozen/defrosted puff pastry dough
1 1/2 tablespoons dark brown sugar
Kosher salt
8 ounces mushroom medley, stemmed and chopped if large
1/2 cup walnut halves
6 ounces blue cheese

To Prepare:

Heat the oil in a 9-inch, heavy, ovenproof skillet (not nonstick) over medium heat. Once the oil shimmers, arrange the onion halves around the pan, cut sides down, with their stem ends pointing toward the center. Place one at the center of the pan. Reduce the heat to medium-low; cook for about 20 minutes, until softened and colored slightly on the bottom.
Preheat the oven to 375 degrees. Unfold the puff pastry dough and roll out between two sheets of wax paper or parchment paper to a thin, 10-inch round; it’s okay if a fold-over seam is showing or if the dough is not completely smooth.
Sprinkle the brown sugar around the pan with the onions, then season lightly with salt. Once the brown sugar looks like it is melting into the oil, distribute the mushroom pieces and walnuts around, using them to fill in nooks and crannies. Remove from the heat.
Follow suit with the pinches of the blue cheese, dotting the pan with them.
Discard the top parchment from the puff pastry dough. Invert the dough over the contents of the pan, pressing and tucking the dough around the edges in the pan. Transfer to the oven; roast (middle rack) for 25 to 35 minutes, turning the pan from front to back halfway through to promote even pastry browning.
The pastry should look flaky and nicely browned, with a mixture underneath that you can hear sizzling. Transfer to a wire rack to cool for 5 minutes, then invert a serving plate over the pastry.
Carefully invert the pan to reveal the tarte tatin; if some pieces do not quite make the transfer, just pop them back into place, straightening up the onions etc, as needed. The mixture should be nicely caramelized; if not, slide the tarte tatin onto a foil-lined baking sheet and roast for another 5 minutes or so.

Pickled Radish:

Ingredients:

1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
½ teaspoon whole mustard seeds (optional)
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

To Prepare:

To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

Good Eats Weekly Newsletter 05/20/20

noreply@blogger.com (Pete's Greens) — Wed, 20 May 2020 16:10:00 +0000

Around the Farm

We were channelling the spirit of summer today at the farm. We had the windows open, allowing the warm fresh air to circulate throughout our office and packing facility. Maybe it was just me, but it seemed to bring a lightness and sense of joy amongst our staff! At our 3pm break, our staff stood outside in the sun, chatting (from a distance!) and savoring the warmth of the afternoon sun.

Not only was it beautifully warm and sunny in Craftsbury today, but I also happened to find a small amount of my favorite summer food (hint: the photo below was taken today!). The idea that tomatoes are around the corner brings me such joy! I cannot wait to be able to include these in your shares this summer!

-Kate

This week in your share:

Fancy / Localvore

Mesclun

Spinach

Arugula

Butterhead Lettuce

**Basil**

Cucumber

Gilfeather Turnip

Sunchokes

Ramps OR Dill

**Packed with your mesclun**

Take a purple bag!

Everyday Standard

Mesclun

Spinach

Chard

Carrots

Parsnips

Ramps

Take a yellow bag!

Lean & Green

Spinach

Arugula

Red Russian Kale, Mizuna, OR Broccoli Rabe

Carrots

Cucumber

Take a green bag!

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are VT Tortilla Co. Tortillas, Jasper Hill Chef's Shred, and Pete's Greens Tomatillo Salso. Please read more below.

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

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

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

VT Tortilla Co. Tortillas: These tortillas are made in the traditional way! They nixtamalize the corn before they press their masa into tortillas. This means that the corn kernels are soaked in a lime solution in order to break down the outer husks of the kernels. This results in a more nutritious, better tasting tortilla! The nixtamalization process also frees the bound niacin in corn into a form of niacin that the body can readily absorb.

Jasper Hill Chef's Shred: This pre-shredded cheese from Jasper Hill is a carefully crafted blend of cheeses with flavor and meltability in mind! This cheese will work well for anything that needs melted cheese. It has a great depth of flavor and will improve any dish that you include it in!

Pete's Greens Tomatillo Salsa: (salsa verde) from the kitchen here at Pete's Greens will make a great addition to any Mexican-inspired dish. It also makes a great addition to eggs, burger meat mixtures, filling (mixed with cheese) for jalapeño poppers, and sandwiches.

STORAGE TIPS

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

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!

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!

Chard: Store your bunched greens wrapped in plastic in your crisper drawer.

Ramps: These delicate and delightful wild garlic leaves are a special spring treat! We buy these from a local business in Craftsbury. They take great care to harvest one leaf per plant to ensure that plant vitality remains so that the patch can be preserved for years to come. Store your leaves wrapped in a damp paper towel in a plastic bag.

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
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

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.

Cream of Spinach Soup:

Ingredients:

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

To Prepare:

Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

Sautéed Chard, Salmon, and Couscous:

You can easily substitute any bunched green or spinach in this recipe and it will taste just as good!

Ingredients:

For the Lemon Chive Beurre Blanc:

2 shallots, chopped fine
1 cup white wine
1/4 cup lemon juice
1 tablespoon heavy cream
12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed
Salt and white pepper to taste
Snipped chives

For the Swiss Chard, Salmon and Couscous:

1 bunch Red or Rainbow Chard
1 tablespoon Olive oil
1/2 Onion, chopped
Salt and Pepper to taste
1 8 ounce box Israeli couscous
2 6 to 8 ounce center cut salmon fillets, skinned
1/2 tablespoon olive oil
1/2 tablespoon unsalted butter

To Prepare:

For the beurre blanc: Add shallots, wine and lemon juice to a saucepan and cook over high heat until it is reduced to about 1/4 cup. Add the cream and heat until it bubbles. Reduce the heat to low. Add the butter a few cubes at a time and whisk on and off the heat until incorporated. Continue with a few cubes at a time until all of the butter is added and the mixture is fully emulsified and has a creamy consistency. Season with salt, white pepper and chives. This will stay warm if you are using it within a 30 minute period. Just whisk it occasionally.
For the Swiss Chard: Wash the chard thoroughly i a sink full of cold water. Remove the stems and chop the greens. Drain the greens. Using some of the stems, chop them along with the onion. Sauté stems and onion in a skillet coated with olive oil until onion and stems are softened. Add the drained greens and salt and pepper to taste. Cover the skillet and cook the greens just until they are wilted.
For the Couscous: Follow the instructions on the box or cook couscous in a pot of boiling water for about 10 minutes or until it is cooke through. Drain and season with salt and pepper.
For the Salmon: Preheat the oven to 375 degrees F. Sprinkle salt on top side of salmon fillets. Heat oil and butter in a skillet over high heat. When very hot, add salmon fillets salted side down and cook over high heat until browned and crisp. Turn fillets over. Place pan in oven and roast until they are just flaky, about 5 to 6 minutes.
Assemble: This dish is best plated in 2 large individual bowls. Add couscous to each bowl. Top with greens. Place salmon fillet on top of each. Drizzle beurre blanc around the edges. Garnish with additional chives if desired.

Pasta with Ramp and Basil Pesto:

Ingredients:

4 ounces ramps, greens separated
Kosher salt
12 ounces spaghetti
¼ cup walnuts, toasted
⅓ cup olive oil
2 tablespoons grated Pecorino, plus more for serving
Lemon wedges, for serving

To Prepare:

Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon or spider, transfer greens to a bowl of ice water; drain and squeeze out liquid.
Bring same water in pot to a boil again and cook spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup pasta cooking liquid.
Meanwhile, coarsely chop ramp bulbs and stalks (save or pickle the rest) and walnuts in a food processor.
Add ramp greens, olive oil, and 2 Tbsp. Pecorino; process to a coarse paste. Season with salt.
Toss spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

Sunchoke Tacos:

Ingredients:

2 potatoes, diced into small cubes
3 medium sunchokes, diced into small cubes
1-2 tbl olive oil
1 small shallot
1 tsp Creole seasoning
1 tsp garlic salt
salt + pepper to taste
1/2 tsp coriander (optional)
1/2 tsp smoked paprika (optional)
1/3 cup shredded cheese
8 corn tortillas
fresh cilantro, optional
tomatillo salsa, optional
lime wedges, optional

To Prepare:

To dice the sunchokes, cut them just like potatoes. I like to slice them down the middle and then cut small cubes/squares from there.
Place all your diced potatoes and sunchokes into a large bowl. Add 3 tbl of water. Mix. Cook on high for 10 minutes.
While the potatoes are cooking, place onions in a large frying pan with 1 tbl of oil. Cook over medium heat for 5-6 minutes. Turn off if potatoes are not done. If they are done, add potatoes/sunchokes.
Once potatoes and sunchokes are in the plan, add the other remaining oil and spices. Turn the heat to medium-high, cook for 90 seconds then flip, cook another 90 seconds. Continue this until you get a sear you like. Once that is done, add in the cheese and set aside.
Warm the tortillas in a skillet, top with the sunchoke mixture, salsa, cilantro, and more cheese, if desired!

Braised Short Ribs with Root Veggie Mash

Feel free to use any combination of root veggies you have on hand!

Ingredients:

For the Short Ribs:

2 pounds trimmed boneless beef short ribs, cut into 8 equal pieces
Kosher salt Pepper
All-purpose flour, for dusting
2 tablespoons canola oil
4 tablespoons unsalted butter
3 slices of bacon, cut into 1-inch pieces
1 head of garlic, halved crosswise
2 onions, quartered
4 shallots, quartered
3 thyme sprigs
2 bay leaves
2 cups dry red wine
1/4 cup ruby port
4 cups chicken stock or low-sodium broth

Veggie Mash:

5 tablespoons unsalted butter
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1/2 pound turnips, peeled and cut into 1/2-inch pieces
1/2 pound parsnips, peeled and cut into 1/2-inch pieces
1/2 pound celeriac, peeled and cut into 1/2-inch pieces
6 garlic cloves, crushed
3 thyme sprigs
2 bay leaves
3 tablespoons honey
1 tablespoons chopped parsley, plus more for garnish
Kosher salt Pepper

To Prepare:

Season the short ribs with salt and pepper and lightly dust with flour. In a large enameled cast-iron casserole, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the butter, bacon, garlic, onions, shallots, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until the bacon fat is partially rendered and the vegetables are golden, 5 minutes. Stir in the red wine and port and cook over moderate heat until reduced by half, about 5 minutes.
Return the short ribs and their juices to the casserole, add the stock and bring to a simmer. Cover and cook over low heat until the meat is very tender, about 2 hours. Transfer the short ribs to a plate. Strain the sauce through a fine sieve set over a bowl, pressing on the solids; discard the solids. Return the sauce to the casserole and simmer until reduced by one-third, about 15 minutes. Add the ribs and simmer gently until warmed through, 5 minutes.

Meanwhile, make the mash:

In a large saucepan, melt 4 tablespoons of the butter. Add the vegetables, garlic, thyme and bay leaves and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of butter and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.
Spoon the mash onto plates and top with the short ribs. Garnish with parsley and pass the remaining sauce at the table.

Arugula and Cucumber Smoothie:

Ingredients:

1/2 cucumber
1/2 apple granny smith
1/2 pear
1 banana ripe, peeled
1 tbsp ginger fresh
3 leaves Kale
2 cups arugula (or spinach)
1/2 cup parsley
1/2 lemon
1/8t celery seed

To Prepare:

Peel the cucumber. Chop into bite-size pieces.
Remove core from apple and pear. Chop both into bite-size pieces.
Peel ginger.
Coarsely chop the kale and arugula.
Squeeze the juice from the lemon, removing seeds as needed.
Place all the solid ingredients into the blender bowl, starting with the hardest ingredients on the bottom. Do not press down on the ingredients in the bowl. Roll the leaves into tight wads before placing them in the bowl.
Add the lemon juice to the blender bowl.
Add four cups of water to the blender bowl.
Blend on low for 20 seconds, then on high for 30 seconds (or use the Smoothie program on your blender if it has such an option).
Drink immediately or store in an airtight container in the refrigerator.

Good Eats Weekly Newsletter 05/13/20

noreply@blogger.com (Pete's Greens) — Wed, 20 May 2020 16:08:00 +0000

Around the Farm

It's snowing! In May! We had a snowy weekend up here in Craftsbury, and it also snowed on Monday night! We are still looking forward to our fields of salad greens later on this week, though! Luckily the snow has been melting by mid-morning.

We are really excited to have cucumbers back! Our plants are yielding about 60 cucumbers per day, so we were able to send you all cucumbers in your shares this week! It's truly a sign that summer is on its' way!

-Kate

This week in your share:

Fancy / Localvore

Mesclun

Cilantro

Cucumber

Yellow Onions

Parsnips

Carrots

Potatoes

Black Garlic

Take a purple bag!

Everyday Standard

Mesclun

Basil

Pac Choi

Romaine

Cucumber

Yellow Onions

Black Radish

Potatoes

Take a yellow bag!

Lean & Green

Mesclun

Buttercup Lettuce OR Romaine

Cress

Basil

Cucumber

Green Garlic

Take a green bag!

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are Milanaise All Purpose Flour, VT Creamery Goat Cheese Spread, Champlain Orchards McIntosh Apples, and Slowfire Bread. Please read more below.

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

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

Store orders: Everything ordered from the store is packed separately.

Axel's hens soaking up the sunshine today in Craftsbury!

A Few Notes...

We have packed shelf-stable store orders, eggs, and bread into lidded totes this week!

We have updated the automatic payment settings in Farmigo. If you are set on autopay, your card will be charged when your balance falls below $25, rather than waiting until your account falls below $0.

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

Milanaise AP Flour: This week we are sending out this wonderful organic all purpose flour from Quebec. At 11.5% protein this white flour is a true all purpose flour. Use it in everything from muffins & pancakes to pie crust, cookies and breads. This is the same flour we sent a 2 lb bag of in early April. Because we know good flour can be hard to come by lately, we are sending 5 lbs of this one now, and we have rounded up some other wonderful flours that we will be sending to you in the months ahead including a whole wheat pastry flour, a higher gluten flour for bread baking and a lighter than whole wheat flour. Stay tuned! You can also find great flours available in our store.

VT Creamery Goat Cheese Dip: We have a mix of different goat cheese dips from the VT Creamery this week. There will be a mix at each pickup site, but please only take one! We have Garlic & Herb, Red Pepper & Lemon, and Classic Plain.

Champlain Orchards McIntosh Apples: This very popular apple has a white, tender, crisp flesh that’s spicy, highly aromatic, and full of juice. It was named after John McIntosh, a farmer in Ontario, Canada who found and introduced it in 1870. Macs are the best selling apple in New England and Canada!

Slowfire Bread: Slowfire is a farm-based, wood-fired bakery. They make breads and pastries that are naturally leavened, hand-crafted, and baked in a masonry oven. This week, Slowfire is bringing you Country Bread, which is a sourdough made with white, whole wheat, spelt, and rye flour.

STORAGE TIPS

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

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!

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!

Cilantro: Store your cilantro standing upright in a jar of water, covered with a plastic bag in your fridge. This will keep your cilantro fresh for weeks!

Cress: This peppery delight is great mixed into salads, on its own, and as a garnish to soups, frittatas, sandwiches, or toast! Store your bunched greens wrapped in plastic in your crisper drawer.

Pac Choi: Bunched pac choi coming your way with week! Part of the cabbage family, it packs in nutrition with high scores for vitamins A and C and calcium. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries and sautés and in asian soups (and other soups too). As leaves become more mature they are more often served cooked. Pac Choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. Store your pac choi loosely wrapped in a plastic bag in your crisper drawer.

Green Garlic: Green garlic is garlic that is still fresh, and not cured. It is actually the result of thinning out our garlic rows! Keep this in your fridge and use as you regularly would use garlic.

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
Yogurt from Butterworks
Rolled oats
Pearled barley
Cornmeal
Whole chickens from Pete’s Greens
and lots more!

Unsubscribe goodeats@petesgreens.com

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.

German Potato Salad:

Ingredients:

3 pounds medium red potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon celery seed
1/4 teaspoon pepper
1-1/4 cups sugar
1 cup cider vinegar
3/4 cup water
3 tablespoons minced fresh parsley

To Prepare:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain and cool.
In a large skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove to paper towels. Drain, reserving 4 tablespoons drippings. In the drippings, saute onion until tender.
Stir in the flour, salt, celery seed and pepper until blended. Gradually add the sugar, vinegar and water. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened.
Cut potatoes into 1/4-in. slices. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through. Sprinkle with parsley. Serve warm.

Parsnip Purée:

Ingredients:

1 pound parsnips, peeled, thinly sliced
2 garlic cloves, thinly sliced
½ cup heavy cream
½ cup whole milk
2 tablespoons unsalted butter
Kosher salt

To Prepare:

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan.
Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes.
Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt.
Purée in a blender until smooth.

Caramelized Onions:

Ingredients:

2 large yellow onions, sliced 1/4" thick
2 tablespoons unsalted butter
Kosher salt
Low-sodium chicken broth or water (for pan; optional)

To Prepare:

Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling.
Start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions. Season with a pinch of salt.
Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes. This is the point of doneness for French onion soup! If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit.
If you’re going for onions that are both softer and more caramelized (say for a patty melt or onion dip), keep cooking, stirring on the regular, until onions are unmistakably golden brown, another 15–20 minutes. Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.
For extra-dark onions, the kind that make a great burger topping, cook until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn. No one said caramelized onions were quick!
Let onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week.

Radish Salad:

Ingredients:

1 lb. radishes, trimmed
Kosher salt
1 lemon, halved
3 oz. Parmesan, divided
½ cup basil leaves, torn if large
2 Tbsp. extra-virgin olive oil, plus more for drizzling
Flaky sea salt
Freshly ground black pepper

To Prepare:

Thinly slice half of radishes on a mandoline and place in a large bowl. Slice the remaining radish into wedges if larger and place in same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh.
Squeeze lemon halves to get 3 Tbsp. juice; save one half for zesting later.
Add lemon juice to bowl and finely grate half of cheese over radishes; toss well to coat.
Using a fork, crumble remaining cheese into bowl. Add basil and 2 Tbsp. oil and toss again. Taste and season with more kosher salt if needed.
Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.

Pickled Carrots:

Ingredients:

~1 lb carrots, tops removed, peeled if needed, sliced into sticks

For the brine:

2/3 cup distilled white or apple cider vinegar
1/3 cup water (for stronger flavor, sub vinegar)
1/2 tsp sea salt
1 Tbsp organic cane sugar (or stevia to taste)

To Prepare:

Add carrots to a large mason jar or glass container. Set aside.
To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks (sometimes longer).

Thai-Inspired Salad:

Ingredients

1/2 cup unseasoned rice vinegar
2 tablespoons sugar
Kosher salt
1 English cucumber, thinly sliced (about 2 1/2 cups)
1/2 small red onion, thinly sliced (1/2 cup)
1 Thai chile, thinly sliced (optional)
1 head of Romaine, chopped
Pickled carrots, to taste
1/4 cup roasted unsalted peanuts, roughly chopped (optional)
1/2 cup fresh herbs, such as Thai basil, mint, and cilantro, roughly chopped

To Prepare:

Bring vinegar, sugar, and 1/2 teaspoon salt to a boil in a small saucepan. Reduce heat to medium and cook until mixture has consistency of syrup, about 5 minutes. Transfer to a medium bowl; let cool completely.
Add cucumber, onion, and chile (if using); toss to combine. Let stand until cucumbers absorb liquid, 5 minutes, then toss again. This component of the salad can be refrigerated up to 1 week.
Add chopped romaine to a plate. Top with the cucumber mixture, pickled carrots, peanuts (if using), and fresh herbs just before serving.

Cress Salad:

Ingredients:

2 tablespoons Dijon mustard
1 tablespoon best-quality red wine vinegar
½ small garlic clove, finely grated
Kosher salt, freshly ground pepper
¼ cup olive oil
2 small bunches watercress, tough stems trimmed (about 10 cups)

To Prepare:

Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand).

Goat Cheese & Apple Tart:

Ingredients:

2 17.3-ounce packages frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend
6 ounces soft fresh goat cheese (about 3/4 cup packed)
1 tablespoon fresh lemon juice
1/4 teaspoon coarse kosher salt
3 medium apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
3 tablespoons unsalted butter, melted
3/4 cup honey (preferably dark), divided
1/2 teaspoon (scant) ground allspice

To Prepare:

Line 2 rimmed baking sheets with parchment paper. Roll out each puff pastry sheet on lightly floured surface to 11-inch square. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total.
Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes.
Preheat oven to 375°F. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds.
Overlap apple slices atop cheese. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice.
Bake until apples are tender and pastry is golden, about 35 minutes.
Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.

Green Garlic Compound Butter:

Ingredients

2-3 leaves from your fresh garlic, or 2 cloves of black garlic
1 stick unsalted butter, softened and cubed
1/2 lemon, zested
salt and pepper to taste

To Prepare:

Bring a wide pot of water to a boil. When water is on the cusp of boiling, prepare a large ice bath.
Blanch greens in boiling water for approximately 30 seconds. Transfer greens to the ice bath, leaving them to rest for one minute.
Drain greens and wring out all excess liquid. Pat dry, then finely chop the leaves. If using black garlic, skip steps 1-2.
In a small bowl, combine garlic greens, butter, and lemon zest. Add salt and pepper to taste, adjusting amounts as you continue to blend the butter.
Spoon butter mixture onto a piece of parchment paper in a rough log formation. Roll parchment to gather butter into a firm log, twist the excess ends of the parchment, and place in a freezer bag. Compound butter may be stored up to 4 months in the freezer.

Pete's Greens | www.petesgreens.com

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Good Eats Weekly Newsletter 05/06/20

noreply@blogger.com (Pete's Greens) — Wed, 06 May 2020 17:16:00 +0000

Around the Farm with Pete

Another cold, slow spring. So far not as bad as last year during which it was very cold and very wet and that persisted into June. But things don't grow much when it's cloudy and highs in the 40s. The 10 day forecast has lots of highs in the 40s, long range forecasts around here are notoriously unreliable so hopefully it evolves warmer.

Greenhouses are jam packed. Due to record demand for our food we've been filling every square inch. That bounty will begin to kick in in earnest in the coming weeks.

We planted early potatoes on Sunday on a sunny south slope. 7 acres of onions will begin to be transplanted today. We have two seedings of carrots germinated and a beautiful acre of beets coming up. 3 plantings of baby greens are in outdoors and the first is slowly chugging towards being ready. Year in and year out we harvest our first baby greens outdoors on 5/5. But not last year and not this year, it's just been too chilly.

I went to an auction in NH last week. More precisely I went the day before the auction to preview the offerings. It was at a vegetable farm and the auction itself was virtual to avoid a crowd gathering. It was interesting to bid online and on the phone. A bit nerve wracking until I realized that the auctioneers interest is in making sure everyone has time to bid as high as possible. So it wasn't rushed or stressful and it was nice to do other things while the auction played on the computer rather than have to spend the whole day at the auction. My 5 year old and I were cracking up listening to the auctioneer and especially the auction helpers who scream each time they get a new bid. Made for a very entertaining couple hours. I bought a potato seed cutter which we've really needed, and part of a green bean harvesting setup so that we can start growing beans more efficiently. And we purchased piles of tools from the farm shop that will bolster our shop. All in all well worth the time and effort.

Thanks to all you new faces for joining Good Eats. We're working hard to grow the best and most diverse selection of veggies possible.

-Pete

Using a tine weeder on our garlic field

This week in your share:

Fancy / Localvore

Mesclun

Purple-top Turnips

Black Radish

Sweet Potato

Onion

Red Russian Kale

Pac Choi

Basil*

Green Garlic

*Your basil will be inside your bag of mesclun*

Take a purple bag!

Everyday Standard

Mesclun

Cilantro

Sweet Potato

Carrots

Celeriac

Green Garlic

Take a yellow bag!

Lean & Green

Mesclun

Red Leaf Lettuce OR Romaine

Mustard Greens

Broccoli Rabe OR Chard

Carrots

Baby Cucumbers

Take a green bag!

It's a Meat Week!

This month your meat share will include:

Jasper Hill Meats Andouille Sausage- This is a fully cooked pork sausage with andouille seasoning.
Jasper Hill Meats Canadian Bacon Ends- These will be great in a stir fry, fried rice, scrambled with eggs, or anywhere that you feel needs a smokey, meaty flavor.
Pete's Pastured Chicken- These organic chickens were raised right here at Pete's Greens! They have an amazing depth of flavor thanks to the pasture they were raised on!
McKnight Family Farm Ground Beef- McKnight Family Farm is located in East Montpelier. They are known for their raw cow's milk, and for their delicious organic beef!

Your meat shares will be packed separately in orange bags in one of the coolers at your pickup site!

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are Frozen Raspberries, Cornmeal, and Applesauce. Please read more below.

Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Savage 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.

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

Store orders: Everything ordered from the store is packed separately.

A Few Notes...

We have updated the automatic payment settings in Farmigo. If you are set on autopay, your card will be charged when your balance falls below $25, rather than waiting until your account falls below $0.

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.

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

Smitty's Frozen Raspberries: Frozen Raspberries from Smitty's Farm in Derby VT are bringing you the fresh, sweet taste of summer! Greg Smith has over 5 acres of berries, including raspberries, that are organically grown.

Nitty Gritty Cornmeal: Nitty Gritty Grain Co. is a family business run by Tom Kenyon in Charlotte, VT. They grow organic wheat and corn. This cornmeal comes from heirloom and organic hybrid varieties that give this mix a robust flavor and texture. It's also great for pancakes and muffins!

Champlain Orchards Applesauce: This is an unsweetened fresh applesauce made at Champlain Orchards. The applesauce is not canned, and therefore needs to be kept refrigerated!

STORAGE TIPS

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

Sweet Potatoes: Store your potatoes in a cool, dark place in your kitchen or in a paper bag in your fridge. They will keep longer if refrigerated but if you plan to use them within the next week they should be fine at room temp.

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!

Cilantro: Store your cilantro standing upright in a jar of water, covered with a plastic bag in your fridge. This will keep your cilantro fresh for weeks!

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.

Pac Choi: Bunched pac choi coming your way with week! Part of the cabbage family, it packs in nutrition with high scores for vitamins A and C and calcium. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries and sautés and in asian soups (and other soups too). As leaves become more mature they are more often served cooked. Pac Choi has a mild flavor. The leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. Store your pac choi loosely wrapped in a plastic bag in your crisper drawer.

Green Garlic: Green garlic is garlic that is still fresh, and not cured. It is actually the result of thinning out our garlic rows! Keep this in your fridge and use as you regularly would use garlic.

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.

Stir Fry:

Ingredients:

1 1/2 tablespoons low-sodium soy sauce
1 teaspoon Asian chile sauce (sriracha, sambel)
1 teaspoon sugar
1/4 cup vegetable oil
6 ounces Canadian bacon, cut into 1/2-inch pieces
10 ounces shiitake mushrooms, stemmed and sliced
Kosher salt
1 red onion, chopped
2 cloves garlic, minced
2 heads baby pac choi, trimmed and chopped
4 cups cooked brown rice, for serving

To Prepare:

Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
Add the garlic, pac choi, and 1/4 teaspoon salt and cook, stirring, until the pac choi is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.

Gumbo:

Ingredients:

3 Tbsp. Olive Oil, divided
1/2 can diced tomatoes
1/4 c. flour
1/4 c. Water
1/2 head of celeriac, small-diced
Six Large Garlic Cloves, smashed and diced
8 c. Chicken Broth
2 Bay Leaves
Two Large Onions, rough chopped
Three Medium Sweet Potatoes, chopped into 1/2 in. cubes
Link Sausage, sliced thin
Salt to Taste

To Prepare:

Turn oven to 425.
Pour 1/2 Tbsp. olive oil into dutch oven. Add canned tomatoes to dutch oven. Cook over medium heat, adding 1/4 cup water. Reduce until the tomatoes release all liquid and the mixture thickens a bit.
While that is cooking, chop the celeriac and garlic. Set aside, separately.
Chop onions and sweet potatoes. Place on a parchment lined baking sheet. Add 1 Tbsp. olive oil and a healthy pinch of salt. Toss and spread flat on the pan. Roast for 30-35 minutes, until sweet potatoes have begun to brown.
When the tomatoes are done, set aside
Add 1 1/2 Tbsp. olive oil back into the dutch oven. Add the celeriac and cook until soft, then add the garlic.
When the garlic is fragrant, add the flour and stir constantly with a whisk. Continue to stir as the roux darkens. I will sometimes stir for up to ten minutes. If the mixture is too clumpy, add a bit more oil.
Once the roux has darkened a bit, add the tomatoes back in, while still stirring to incorporate the roux.
Add the chicken broth, Add the bay leaves, sweet potatoes, onions, and sausage
Salt to taste and cook for 30 minutes
Pull out the bay leaves.
Serve over rice

Turnip Cakes:

Ingredients

1 medium turnip (about 20 oz., grated)
1 to 1 1/2 cups water
oil
1 tablespoon dried shrimp (washed, soaked and chopped)
3-5 dried shiitake mushrooms (washed, soaked, and chopped)
1 Chinese sausage (diced)
1 scallion (chopped)
1 1/4 cups rice flour
1 tablespoon cornstarch
½ teaspoon salt
½ teaspoon sugar
white pepper (to taste)
Oyster sauce (for dipping, optional)

To Prepare:

Add the grated turnip and 1 cup water to a wok or large pan, and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have liquid left in the wok with the turnip that you will also use. Scoop the cooked turnip into a large mixing bowl to cool. Pour any remaining liquid in the wok into a measuring cup, and add water until you have a total of 1 cup of liquid. Add it to the mixing bowl with the cooked turnip.
Clean your wok or pan and place it over medium heat. Add a couple tablespoons oil. Add the shrimp, mushrooms, and sausage, and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the turnip and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. Mix well and let sit for 15 minutes.
Give the batter a final stir, and pour it into a well-oiled loaf pan. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes.
Remove the pan from the steamer and let your turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.
Use a sharp knife dipped in water to slice ½-inch thick pieces. Add a couple tablespoons oil to a non-stick or seasoned cast iron pan over medium heat. Fry the cakes on both sides until golden and crispy. Serve with oyster sauce!

Celeriac and Apple Soup:

This is a family recipe from Pete's wife, Eloise.

Ingredients:

2 cup cream
2 bulb of celeriac
3 Tsp butter
1 onion diced
2 apples peeled and cut in pieces
2 cups of chicken broth
1Tsp of thyme
Salt and pepper

To Prepare:

Cut the celeriac in cubes.
In a big pot, melt the butter and cook the onions, celeriac and apples until it’s golden.
Add salt and pepper. Add the chicken broth, cream and thyme.
Cook for 30min or until the celeriac is soft. Put it in a blender until smooth. Check the seasoning.

Sweet Potato Curry and Mustard Greens:

Ingredients:

2 medium sweet potatoes, peeled and sliced thin
1 medium onion, cut in half and sliced thin
3 medium cloves garlic, sliced
1 TBS + 1/4 cup chicken or vegetable broth
1/2 tsp curry powder
1/4 tsp turmeric
1 bunch mustard greens, stems removed, chopped
1 15 oz can (no BPA) diced tomatoes
2 cups or 1 15 oz can (no BPA) garbanzo beans, drained
3 TBS extra virgin olive oil
salt and white pepper to taste

To Prepare:

Bring 2" of water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes into ½" slices so they will steam quickly (7 minutes).
While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. Healthy Sauté onion in broth over medium heat for about 4-5 minutes stirring frequently, until translucent. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Stir occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.
Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more you can add a little broth. Serve mustard greens with mashed sweet potatoes.

Vegan Raspberry Cornbread:

Ingredients:

1 1/4 cups all purpose flour
1 cup yellow corn meal
2/3 cup granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1 1/4 cup unsweetened almond milk
1/3 cup applesauce
2/3 cup raspberries, thawed

To Prepare:

Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
Now pour in the almond milk and applesauce. Stir until well combined. Pour batter into prepared pan. Sprinkle raspberries over the top.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Homemade Pesto:

Ingredients:

1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil

To Prepare:

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
Store in an airtight container in the refrigerator for up to 1 week.

Good Eats Weekly Newsletter - April 29, 2020

noreply@blogger.com (Pete's Greens) — Wed, 29 Apr 2020 19:03:00 +0000

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.

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:

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.
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.
Place the chuck roast and all its meat juice in Instant Pot. Sprinkle the veggies over the top of the roast.
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.
Pressure Cook Vegetables: Set aside the chuck roast, and cover it with aluminum foil to rest.
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.
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:

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.
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:

Preheat oven to 425 F. Prepare the pie dough and line the bottom of the pie plate with the bottom crust.
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.
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:

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:

Whisk the ingredients together. Add more water if you would like a thinner consistency
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:

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:

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.
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.
Cut the de-stemmed greens into ¼ to ½ inch ribbons.
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.
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:

Preheat a cast iron skillet over medium-high heat. Set the oven to 350 degrees.
Whisk the eggs in a large bowl and set aside
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.
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.
Cook for 15-20 minutes, checking periodically to see if the center of the eggs are set by piercing the frittata with a knife.
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:

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:

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.
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:

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

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Good Eats Weekly Newsletter - April 22, 2020

noreply@blogger.com (Pete's Greens) — Wed, 29 Apr 2020 19:01:00 +0000

Around the Farm

So much spring activity around the farm! Since mid January Melissa has been seeding endless trays and nurturing young starts. The starts make their way to greenhouses and tunnels and soon … to fields! Meanwhile Pete, Isaac, Andrew and the rest of the farm team have been prepping fields for the incoming. With this gorgeous spring weather we have been having, we expect to have a really great start to the summer season!

Our greenhouses are teeming with life and exuberance, and we are beginning to harvest crops of basil, mustard greens, arugula, chard, scallions, parsley, and soon we will be harvesting green garlic!

It was finally dry enough this weekend to harvest some spring parsnips, so you fancy and everyday members can expect to find those in their shares next week! Spring parsnips are a treat! They are sweeter than fall-harvested parsnips due to the freezing conditions over the winter, and they add a bright, nutty flavor to any dish!

Kate

This week in your share:

Fancy / Localvore

Arugula

Scallions

Cilantro

Sunchokes

Rainbow Carrots

Potatoes

Out of the Bag:

Frozen Jalapeños

Take a purple bag!

Everyday Standard

Mesclun

Chard

Rainbow Carrots

Potatoes

Onions

Out of the Bag:

Frozen Cauliflower

Take a yellow bag!

Lean & Green

Mesclun

Basil

Red Russian Kale

Cress OR Mustard Greens

Rainbow Carrots

Onions

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, Pete's Greens Pizza Sauce, and Cellars at Jasper Hill Cabot Clothbound Cheddar. Please read more below.

Cheese Shares: Cheese is OUT of the bag. This week's cheese share is Storm 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.

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.

Store orders: Everything ordered from the store is packed separately.

A Few Notes...

Whoops! When we changed the hours of our online store, the hours you can make changes to your upcoming delivery also moved. 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! We apologize for the confusion.

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 sign up for 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 Pizzazz! Pizza Crust and half will get the Crossett Hill bread, both made by Red Hen Baking Co in Middlesex. Next week, if you received the pizza crust, you will receive the bread and vice versa. Use the pizza crust within a couple of days or pop it in the freezer.

Pete's Greens Pizza Sauce: Farm made pizza sauce using our own farm-grown organic tomatoes! We made this sauce especially for our Pantry/ Localvore share members. It's coming to you frozen. We suggest letting it simmer for about 10 minutes to reduce some of the water before putting it on your pizza crust. If you received bread this week, save your pizza sauce in the freezer for next week!

Cellars at Jasper Hill - Cabot Clothbound Cheddar: It's hard to find a better cheddar out there than Cabot Clothbound! We're excited to work so closely with our neighbors at the Cellars over in Greensboro. Over the next few weeks, you'll be hearing about opportunities for our CSA members to purchase cheese specials from Jasper Hill. This Cabot Clothbound is an even deeper expression of all of our farms' commitment to dairy in the NEK: this cheese is made by Cabot Creamery in nearby Cabot, VT then aged for several months in Greensboro. In these topsy-turvy times, farmers supporting farmers makes great sense to us.

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.

Cress OR Mustard Greens: Lean & Green members are receiving either a bunch of cress or a bunch of mustard greens. Left raw, cress leaves can be chopped and mixed into a salad, tucked into a sandwich, or tossed over broiled fish as a garnish. Use a food processor to blend a handful of cress with a cup of creme fraiche or sour cream and a few garlic cloves for a zesty side to grilled meats or blend into soups. Mustard greens have a delicate texture and mild, sweet, yet slightly spicy mustard flavor. They are related to Asian greens and kale. They're tender enough to liven up salads, and stout enough to stand on their own steamed or in stir-fried dishes. Store in a plastic bag in your crisper drawer for 1-2 weeks.

Sunchokes: You might know of this plant as a beautiful yellow flower on tall stalks that blooms in summer. The tuberous roots, which appear in your shares, are also edible. Eat with or without the skin, and prepare as you would potatoes: roast, sauté, bake, boil, or steam. They can be stored for a few weeks in the crisper drawer of your fridge.

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.

Scallion, Potato, and Sunchoke Cakes

Ingredients:

1 pound potatoes, peeled and shredded on the large holes of a box grater
1 pound sunchokes, shredded on the large holes of a box grater
1/2 bunch of scallions, both white and green parts, very finely chopped
1 large egg white
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup vegetable oil

To Prepare:

Squeeze the shredded potatoes and sunchokes dry. In a large bowl, using 2 forks, mix the shredded potatoes with the scallions, egg white, salt and pepper.
Set two 10-inch nonstick skillets over high heat. Add 3 tablespoons of oil to each skillet. Add the potato mixture to the skillets and press into firm cakes. Set a heatproof plate or glass pie plate over each cake just to cover it. Weight down each plate with a large, heavy can and reduce the heat to moderate. Cook for 5 minutes. Uncover carefully and slide the cakes onto plates.
Add 3 tablespoons of the remaining oil to each skillet. Carefully invert the potato cakes and return them to the skillets. Press the cakes firmly and cook until they are browned and crisp on the bottom, about 12 minutes longer.
Slide the potato cakes onto a work surface. Cut into wedges and serve.

Jalapeño and Cheddar BBQ Pizza

Ingredients:

For the BBQ Sauce:

1/2 16oz container of tomato sauce
1/8 cup dark brown sugar
1.5 tablespoons tomato paste
1T cup honey
1T cup apple cider vinegar
1 tablespoons molasses
1 teaspoons yellow mustard
1 teaspoons Worcestershire sauce
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper

For the Pizza:

4 jalapeños, sliced thin
4 slices of bacon, diced (optional)
1/2 white onion, minced
2 cups shredded cheddar
BBQ sauce

To Prepare:

Make the sauce: add all of the sauce ingredients together in a saucepan and bring to a boil. Reduce the heat to medium-low and cook for 20 minutes until the sauce has began to thicken.
Meanwhile, preheat your oven to 450 degrees. If you are using a pizza stone you will want to let your oven be preheated for at least 30 minutes before baking in order to get a crispy, charred crust!
Cook the bacon: Add 2T of oil to a skillet and heat over medium heat until the oil shimmers. Add the diced bacon and cook, stirring frequently, until it has gotten browned and crispy.
Prepare your pizza: take a ladle of sauce and spread it evenly over the bottom of your pizza crust. Top with cheddar, onions, jalapeños, and bacon (if using).

Sautéed Greens with Ginger and Chicken Thighs

This dish would be just as good using thinly sliced tempeh in lieu of chicken thighs. I would recommend baking the slices until they were crispy before using in this recipe. Toasting tempeh ahead of time will bring out its delicious, nutty flavor, and will help it maintain a better texture once it gets added to the stir fry.

Ingredients:

1T. canola oil
1T finely chopped fresh ginger
2 cloves garlic, thinly sliced
6 scallions, thinly sliced (substitute white onion, if needed)
1 lb. boneless, skinless chicken thighs, cut into 1/2" strips
1/4t salt
2 C cooked greens, about 1 lb raw with stems (mustard greens, kale, arugula, or chard would all work here)
1T soy sauce
2t toasted sesame oil

To Prepare:

Put canola oil in large stainless steel or nonstick frying pan or wok over medium-high heat. When hot, add ginger, garlic, and scallion bulbs. Stir-fry 2 minutes.
Add chicken and salt and stir-fry until almost done, about 5 minutes.
Stir in cooked greens, scallion leaves, soy sauce, and sesame oil. Add salt to taste.

Cress Vinaigrette

Ingredients:

1 shallot roughly chopped
2 cups tightly packed fresh cress leaves, stems removed (about 4 ounces)
1 clove garlic
1/2 teaspoons red pepper flakes
1/2 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt

Instructions

Combine all the ingredients for the cress vinaigrette in a blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately or refrigerate for up to 3-5 days.

Quick Pickled Carrots

Ingredients:

1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins
1 cup apple cider vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds

To Prepare:

Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 days before serving.

Salad Suggestion

I love experimenting with new salad combinations. This cress vinaigrette adds a peppery kick to this salad, which is brightened by the pickled carrots. I am personally a fan of any pickled veggies on my salads! They definitely keep things interesting!

Ingredients:

Baby Greens
Pickled Carrots
Cooked Barley or Farro
Walnuts
Scallions or onions
Cress Vinaigrette
Cheese of your choosing
Salt and fresh cracked pepper

Blackened Cauliflower

Blackened cauliflower is hands-down one of my favorite side dishes! This one has added crunch from the herbed panko, and will pair really well with garlic roasted potatoes and a steak. Seared tofu would also accompany this dish really well!

Ingredients:

2 lbs. cauliflower, cut into florets (from 1 large head of cauliflower)
3 teaspoons olive oil, divided
1 teaspoon sumac (optional)
Sea salt
1/4 cup golden or sultana raisins
1/2 teaspoon fresh rosemary, minced
1 garlic clove, very finely minced
1/2 cup panko
1 tablespoon finely minced parsley, plus extra for garnish
Optional: a small sprinkle of freshly grated parmesan

To Prepare:

Preheat your oven to 420 degrees. Line a baking sheet with parchment paper.
Place the cauliflower florets in a large bowl and pour in 2 teaspoons of the olive oil, the sumac and a good pinch (or two!) or sea salt. Use your hands to toss everything together well and then pour the cauliflower out onto the prepared baking sheet. Bake in the oven for 30-40 minutes, or until the cauliflower is very brown.
While the cauliflower is roasting, prepare the panko and raisins. Place the raisins in a small pot and cover them with 1″ of water. Bring the pot to a boil then reduce the heat and let it simmer for 10 minutes. Drain and set aside.
Heat the remaining teaspoon of olive oil over medium-high heat in a small frying pan. Add the garlic and rosemary and cook for 30 seconds. Add the panko and mix everything together well. Continue to cook, stirring occasionally, until the panko is light brown. Stir in the finely minced parsley and a pinch of sea salt.

Garlic Roasted Potatoes

Ingredients

2½ pounds medium potatoes
6 cloves garlic, minced
⅓ cup olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon minced fresh parsley

To Prepare:

Heat the oven to 375° F. Cut the potatoes in quarters. Toss with the garlic, oil, salt, and pepper, and spread mixture on a baking sheet in a single layer.
Roast, stirring once, until the potatoes are soft at the center and golden brown and crispy on all sides, about 45-50 minutes. Sprinkle with parsley and serve.

Potato, Scallion and Goat Cheese Frittata

Frittatas are one of the easiest things you can make. They make a filling and healthy dinner and you can use any veggies you've got on hand. You can also throw some meat in there to bulk it up a bit- ham, bacon and turkey are all great additions, and cheese of all sorts is welcome as well.

Ingredients:

10 large eggs
1/2 cup heavy cream
8 scallions, thinly sliced crosswise on the bias
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 potatoes, peeled and sliced 1/4 inch thick
1/2 cup crumbled soft goat cheese (4 ounces)
Garnish: Mesclun or arugula lightly dressed with olive oil and sea salt

To Prepare:

Preheat oven to 375 degrees. Whisk together eggs, cream, scallions, and thyme in a large bowl. Season with salt and pepper. Heat oil in a 10-inch nonstick, ovenproof skillet over medium heat. Add potatoes, and season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, about 6 minutes.
Pour egg mixture into skillet, and distribute evenly using a rubber spatula. Stir to combine with potatoes. Bake until set but still loose in the center, about 10 minutes.
Remove from oven. Sprinkle goat cheese over top. Bake until cheese melts and eggs are cooked through, about 10 minutes. Slide frittata onto a serving plate. Garnish with scallion ribbons, and cut into wedges.

Carrot, Celeriac, and Ginger Soup

INGREDIENTS

½ large celery root (celeriac), peeled, chopped
½ pound carrots, peeled, chopped
1/2 cup diced onion
¼ cup plain whole-milk yogurt
2 tablespoons honey
2 teaspoons ground coriander
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
Cress leaves, for serving

To Prepare:

Put oil in a large pot and heat over medium heat until it simmers. Add the onion, stirring frequently, until fragrant and softened. Add the coriander, ginger, and honey. Stir contstantly to ensure it doesn't burn.
Add celeriac and carrots and 6 cups water.
Bring to a simmer over medium heat; cook until tender, 30–35 minutes.
Let cool slightly. Purée in a blender and top with yogurt and cress leaves

Prosciutto-Wrapped Salmon with Cress Sauce

Ingredients:

Four 6-ounce skinless salmon fillets
2 ounces thinly sliced prosciutto
Kosher salt and ground black pepper
2 tablespoons extra-virgin olive oil
4 cups packed fresh parsley leaves and thin stems, coarsely chopped
1/4 cup packed fresh cress leaves, coarsely chopped
1/2 cup heavy cream
1 teaspoon cornstarch
1/4 cup minced shallots
1 teaspoon lemon juice

To Prepare:

Heat the oven to 350 F. Line a rimmed baking sheet with kitchen parchment.
Wrap the middle section of each of the salmon fillets with a quarter of the prosciutto slices. Season the exposed part of each fillet with salt and pepper.
In a large nonstick skillet over medium-high, heat the oil. Add the salmon, reduce the heat to medium, and brown the salmon on all 4 sides, about 3 minutes total. Transfer the salmon to the prepared baking sheet, retaining the skillet. Bake on the oven's middle shelf until slightly undercooked at the center, about 10 minutes.
Meanwhile, in a blender combine the parsley, cress, 1/2 teaspoon salt, cream, cornstarch and 1/4 cup water. Blend until the mixture forms a smooth puree. Set aside.
Discard all but 1 tablespoon of the oil remaining in the skillet, then heat over medium. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the puree and bring to a boil, stirring. Add the lemon juice, then season with salt and pepper. Simmer for 1 minute. If the sauce becomes too thick, add a little water.
Spoon some of the sauce into the center of 4 serving plates. Set one salmon fillet onto each. Serve immediately.

Pesto

Ingredients:

½ cup pine nuts
3 oz. Parmesan, grated (about ¾ cup)
2 garlic cloves, finely grated
6 cups basil leaves (about 3 bunches)
¾ cup extra-virgin olive oil
1 tsp. kosher salt

To Prepare:

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes.
Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute.
Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

Additional Recipes

Rainbow Chard with Pine Nuts, Parmesan, and Basil

Ingredients:

Rainbow chard (about 1 large bunch)
1 Tbs. extra-virgin olive oil
3 Tbs. pine nuts
Kosher salt
1 Tbs. minced garlic
1 Tbs. cold unsalted butter, cut into 4 pieces
1/4 cup grated Parmigiano-Reggiano
1/4 cup thinly sliced fresh basil leaves (8 to 10 large)

To Prepare:

Pull or cut the stems from the chard leaves. Cut or rip the leaves into 2- to 3-inch pieces and wash and dry them well. Rinse the stems and slice them crosswise 1/4 inch thick.
In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving behind as much oil as possible.
Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the butter has melted.
Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange. Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.

Sunchoke and Potato Gratin

This recipe comes from a blog whose writer first tried sunchokes in their CSA basket. If you're new to them too, this sounds like a great family-friendly way to try them out!

Ingredients:

1 garlic clove
10 sunchokes (about golf-ball sized), sliced thin
2 medium russet potatoes, peeled and sliced thin
2 shallots, sliced thin
1/4 cup milk
1 cup grated fontina cheese
salt and pepper

To Prepare:

Preheat the oven to 400 degrees. Spray a 9×9 ceramic dish with cooking spray. Cut the garlic clove in half and rub the cut sides onto the dish. Discard garlic.
Layer the potatoes evenly in the dish covering the entire bottom. Sprinkle with salt and pepper. Layer the sunchokes evenly covering the potatoes. Sprinkle the sliced shallots on top of the sunchokes – and sprinkle again with salt and pepper. Pour milk all over the vegetables. Sprinkle with the fontina cheese.
Cover the dish with tin foil and bake for about 45 minutes. Take the cover off and bake for an additional 15 minutes. Make sure the sunchokes are soft – if not cook a little longer.

Simple Roasted Sunchokes

Ingredients:

1/2 pound sunchokes, sliced into half-inch rounds
1/2 pound potatoes or carrots, sliced into half inch rounds
2 Tablespoons oil
1 TB lemon juice
Sprinkle with dried Rosemary or thyme
Salt and freshly ground black pepper to taste

To Prepare:

Preheat the oven to 375 degrees. Toss the sunchokes with the oil & lemon juice. Sprinkle with the herbs.
Bake in a shallow gratin dish with the herbs for thirty to forty-five minutes or until done. (Pierce them with the tip of a knife. They should be mostly tender but offer some resistance. Don’t let them get mushy.)
Sprinkle with salt and pepper and serve immediately.

Pete's Greens | www.petesgreens.com

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Good Eats Weekly Newsletter - April 15, 2020

noreply@blogger.com (Pete's Greens) — Thu, 16 Apr 2020 03:11:00 +0000

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!

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.

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!

Farmigo Settings Instructional Video

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

Good Eats Weekly Newsletter - April 08, 2020

noreply@blogger.com (Pete's Greens) — Thu, 09 Apr 2020 03:12:00 +0000

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)

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

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.

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.

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

Farmigo Settings Instructional Video

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

Good Eats Weekly Newsletter - April 01, 2020

noreply@blogger.com (Pete's Greens) — Thu, 02 Apr 2020 03:13:00 +0000

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)

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, Mizuna or Red Russian Kale bunch, Chard, Savoy Cabbage, Celeriac, Gold Potatoes, Black Garlic

Everyday Standard Members

Spinach, Potatoes, Parsley, Celeriac or Parsnips, Frozen Squash Purée

Need some help getting the hang of Farmigo?

Check out our new tutorials below!

Farmigo Store Tutorial

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.

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are Mushroom Medley from 1000 Stone Farm, Boundbrook Farm Brown Rice, Cheese Curds from Sweet Rowen Farmstead- read more below

Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Sweet Emotions from Lazy Lady.

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! 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

1000 Stone Farm Mushroom Medley: These mushrooms are grown by Kyle of 1000 Stone Farm in Brookfield. 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 quart. Enjoy!

Sweet Rowen Farmstead Cheese Curds: The farm milks a special variety of cow known as Randall Linebacks. They are Scottish in heritage, and were allowed to evolve naturally on Vermont pasture, making them specially suited to our native climate. Lineback cows tend to have a unique white splash running the length of their backs, as well as white splotching on the face. Cheese curds are simply a mild cheddar cheese that hasn't been pressed into a block or wheel, and therefore the pieces are light and squeaky. They are delicious for snacking, pizza topping, grilled cheese, nachos, and of course poutine!

Boundbrook Farm Brown Rice: Organic, short-grain brown rice grown in Vergennes! A friend of mine once had a very determined experiment to try and grow rice here in Craftsbury. Despite his enthusiasm he was not able to make the climate work for his rice! It is so impressive that these guys down in Vergennes are able to pull it off! They integrate their rice operation with duck farming. Rice that is cold-tolerant enough to grow in Vermont requires five months to mature fully. This causes weeds to become a huge issue with rice farming. Ducks, who do not eat rice, are integrated into the rice patties during each growing season. They get to eat all of the weeds that they enjoy, which allows the rice to grow without weedy competition, and with added fertilizer!

Farmigo Settings Instructional Video

RECIPES

Tahini Sauce:

Ingredients:

4 medium-to-large cloves garlic, pressed or minced
¼ cup lemon juice
½ cup tahini
½ teaspoon fine sea salt
Pinch of ground cumin
6 tablespoons ice water, more as needed
1/4 cup minced parsley

To Prepare:

In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.
Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-colored tahini sauce.
Stir in minced parsley
If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini sauce is ready to serve!

Adapted from Cookie & Kate

Sautéed Potatoes with Swiss Chard:

Ingredients:

3 gold potatoes
1 bunch Swiss chard
2 cloves of garlic
3 tablespoons olive oil
salt and pepper to taste

To Prepare:

Preheat olive oil in a skillet over medium heat. Meanwhile, dice the potatoes into 1/2" cubes. Slice the chard into 2" strips.
When the oil shimmers, add the potatoes. Season with salt and pepper, cover, and stir occasionally.
When the potatoes are evenly browned on at least two sides, add the chard.
Cook to desired doneness and add the garlic. Stir frequently until the garlic has cooked.
Serve with a large dollop of tahini sauce.

Fried Rice:

Ingredients:

2 cups rice
2 tablespoons vegetable oil
4 ounces mushrooms, thickly sliced (about 3 cups)
Salt
3 dried red Chinese peppers or 3 dried chiles de árbol
2 teaspoons minced ginger
1 teaspoon minced black garlic
1 tablespoon soy sauce
1 bunch mizuna
1 teaspoon toasted sesame oil
¼ cup thinly sliced scallions

To Prepare:

Cook the rice: Rinse rice well and drain. Bring a large pot of water to a boil and add the rice. Boil as though you were cooking pasta (I promise!) until your rice is cooked through. Drain.
As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside.
Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, and 1/2 cup water and turn heat to high.
Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat.
Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions.

Poutine with Mushroom Gravy:

Ingredients

4 small or 2 large potatoes
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup vegetable stock
1/4 cup sliced mushrooms
1/2 pound cheese curds

To Prepare:

Preheat the oven to 450º F.
Scrub the potatoes and julienne with the skins left on. Place into a large bowl filled with cold water and then place into the fridge for 1 hour. This will remove some of the starch, making the french fries more crispy once baked.
Drain the water, pat the potatoes dry, and then spread onto a baking sheet. Toss with olive oil and bake for 35 to 40 minutes, turning occasionally, until golden brown and crispy.
Heat the butter, mushrooms, and flour in a medium saucepan on low heat until it starts to foam. With a wire whisk, slowly add in the vegetable stock, stirring rapidly. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally.
Once the french fries have cooked, remove them from the oven and place onto a serving plate. Top with cheese curds and then pour gravy over top. Serve warm. Can be garnished with chopped green onions.

Black Garlic, White Bean, and Chard Soup:

Ingredients:

Serves 6 to 8

1 bunch Swiss chard (or other dark leafy green such as kale)
1 to 2 tablespoons olive oil
1 medium onion, diced
2 ribs celery, diced
1 large carrot, diced
3 cloves black garlic, minced
4 slices finely chopped prosciutto
1 tablespoon chopped rosemary (divided)
1 tablespoon thyme leaves (divided)
1/2 tsp. red pepper flakes (optional)
1 bay leaf
3 cans white (cannellini) beans, drained and rinsed
1 32-ounce box low-sodium chicken broth (about 4 cups)
1 Parmesan rind
Salt and freshly ground pepper to taste
Splash of balsamic vinegar (about 1 teaspoon)

To Prepare:

Cut off the tough ends of the chard and rinse the greens thoroughly. Shake or pat dry and tear into bite-size pieces. Set aside.
Heat the oil over medium-high heat in a large heavy-bottomed pot. Sauté the onion, celery, carrot, and garlic for 3 minutes or until the onion is translucent, stirring often. Add the prosciutto, HALF the herbs, the red pepper flakes (if you choose), and bay leaf and sauté for another 3 minutes until fragrant. Stir in the beans and sauté for another minute or two. Pour in the chicken broth, toss in the Parmesan rind, and bring to a boil.
Reduce heat to low and simmer for 30 minutes or until thickened, stirring occasionally. Stir in the Swiss chard and cook over low heat for 2-3 minutes or until the greens have wilted. Season with salt, pepper, the other half of the herbs, and a splash of balsamic vinegar. Remove the Parmesan rind before serving (if you can find it!).
Serve with grated Parmesan cheese and warm crusty bread.

Mushroom (vegetarian) Chou Farçi:

Normally this dish is made with pork and beef sausage, but here is a veggie version!

Ingredients:

1/2 cup pearl barley, uncooked (other large grains, such as farro, may be used)
1 1/2 cups water or vegetable broth
1 teaspoon vegetable bouillon or 1 bouillon cube if water is used
1 medium onion chopped
2 carrots diced
1/4 cup sliced mushrooms
1 1/2 cup cooked lentils (green, brown, or black) or 1 15-ounce can, drained well
4 cloves garlic thinly sliced
1 teaspoon dried thyme
1 bay leaf
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper or to taste
1/2 cup tomato sauce
salt and freshly ground black pepper to taste
1 large savoy cabbage

To Prepare:

First cook the barley (you may do this several days in advance): In the pressure cooker, add the barley, water (or vegetable broth), and bouillon, if needed. Lock the lid and cook at high pressure for 20 minutes. Release the pressure and allow barley to stand covered until all water is absorbed. For regular, non-pressure cooking, bring the water or broth to boil. Add the barley, reduce heat, and simmer for 50 to 60 minutes. If not using right away, place in a storage container and refrigerate.
Heat a large, deep skillet. Add the onions, mushrooms, and carrots and cook, stirring, until the onions soften, about 4 minutes. Add water by the tablespoon if needed to prevent sticking. Add the barley, cooked lentils, garlic, thyme, bay leaf, and all spices. Cook, stirring, for two minutes. Add the tomato sauce, reduce the heat to low, and cook until the liquid is absorbed, about 5 minutes. Season to taste with salt and pepper. Set aside to cool.
Discard the tough outer leaves of the cabbage. Cut around the core and carefully remove about 10 of the largest leaves. If the stem ends of the leaves seem thick, use a vegetable peeler to slice away some of the thickness (see image here). Bring a large pot of water to boil and add the leaves. Boil for 8 minutes. Remove each leaf carefully and allow to drain and cool in a colander.
Preheat oven to 350F. Oil a deep 7-inch soufflé or baking dish. Place the largest of the cabbage leaves bowl-side up the the dish, positioned so that it covers the bottom and part of the sides. Repeat with 2 to 4 more leaves until the bottom and sides are covered. Place a layer of barley-lentil filling in the bowl created by the cabbage, using 1/3 of the filling. Smooth it evenly so that it spreads to all sides. Top it with a cabbage leaf. Repeat with two more layers of filling alternating with a cabbage leaf. Top with a cabbage leaf, bowl side down, and tuck it in around the sides. Using a large spoon or your hand, press down on the leaf, packing in the filling and making sure there are no air bubbles.
Bake uncovered for 30-40 minutes. Remove. Carefully insert a table knife against the edge of the dish and run it around to make sure there are no stuck-on edges. Place an upside-down serving plate on top, and invert the casserole onto the plate. Serve hot.

Butternut Squash Pancakes:

I posted this recipe in the facebook group recently, but I thought this was a good week to put it in the newsletter as well!

Ingredients:

1 small butternut squash
2 cups self-rising flour
1½ cups whole milk
2 eggs
1 cup Parmesan
1½ teaspoon rosemary
Butter
Maple syrup
Olive oil
Salt and pepper

To Prepare:

Preheat your oven to 400°F.
Thaw squash purée and place in a large mixing bowl. Sift in self-rising flour and mix it all together with a fork. Then add the whole milk, bit by bit. It will be a bit lumpy, but don't worry.
Crack in the eggs and add Parmesan and chopped rosemary. Season with salt and pepper and mix together. It should be a nice thick consistency. If needs be, just add a bit more flour.
Add some butter to a frying pan (skillet) or pancake pan and allow it to get hot.
Add two ladles of your pancake batter to the pan. Cook for 3 to 4 minutes on each side. Repeat with the remaining mixture.
Stack up your pancakes, drizzle over some maple syrup, sprinkle on some more Parmesan, and get stuck in!

Mushroom Congee:

I became a little obsessed with porridge this winter. Congee is the ultimate comforting, and nourishing breakfast. It's a little time consumptive, which makes it a great dish to make extra of on the weekend. Then it is ready for you to heat and serve during the week when things are more hectic!

Ingredients:

1 teaspoon vegetable oil
2 garlic cloves, thinly sliced
1-inch piece ginger, thinly sliced
1 cup sliced fresh shiitake mushrooms (if substituting dried, pre-soak in hot water for 20 minutes)
1 cup long-grain brown rice, rinsed and drained
9 cups water or vegetable stock
4 ounces greens, thinly sliced (can use Chinese broccoli, broccoli raab, broccolini, bok choy, mustard greens, kale, etc.)
Salt or soy sauce
White or black pepper
Soft boiled egg
Soy sauce, sesame oil, fish sauce, chile paste

To Prepare:

Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened.
Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens.
Continue simmering for another 30 minutes or so until it reaches the consistency of porridge. Cook to your own preference; some people prefer it more soupy, others more thick. If a thinner consistency is desired, you can add more boiling water or stock during cooking.
Season to taste with salt or soy sauce and pepper. Serve hot with the garnishes and condiments of your choice.
Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.

Pete's Greens | www.petesgreens.com

Good Eats Weekly Newsletter - March 25, 2020

noreply@blogger.com (Pete's Greens) — Thu, 26 Mar 2020 03:14:00 +0000

IMPORTANT!

The Governor has issued a Shelter-in-Place Order, which goes into effect tomorrow at 5pm. Please try to pick up your shares before this time. We will notify you of our plans moving forward.

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
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.

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

Share Contents

Fancy Share Members

Spinach, Baby Red Russian Kale, Carrots, Black Radish, Gilfeather Turnips, Mixed Potatoes, and ONE of the following: Frozen Whole Tomatoes/Broccoli/Cauliflower

Everyday Standard Members

Mesclun, Spinach, Gilfeather Turnips, Mixed Potatoes, Orange Carrots

Need some help getting the hang of Farmigo?

Check out our new tutorials below!

Farmigo Store Tutorial

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.

Pantry/ Localvore Shares and Pantry Add-Ons

This week's pantry/ localvore pantry items are Pink Lady Apples from Champlain Orchards, VT Herb Farmers Cheese from Sweet Rowen Farmstead, and Waitsfield Common from Red Hen OR Elmore Mountain- read more below

Cheese Shares: Cheese is OUT of the bag. This week's cheese share will be Alpha Tolman 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! 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

Champlain Orchards Pink Lady Apples: Pink Lady apples are the quintessential do-anything apple. They are great for baking, oatmeal, on their own, in a sandwich (seriously!), salad, and on toast. They are not too sweet but not too tart either. And these come from Champlain Orchards, who are dedicated to orcharding with holistic, ecologically-sound growing practices. They care deeply about being good stewards of the land.

Sweet Rowen Farmstead VT Herb Farmers Cheese: The fresh cheese from Sweet Rowen Farmstead is my favorite! I grew up eating Boursin Garlic & Herb with Triscuits for dinner because my mom always had large business lunches. The first time I tried this cheese I was immediately taken back in time to my childhood. I promise that without any childhood attachment to spreadable, herbaceous cheese that you will love this as well! It's bright and extremely flavorful, toddler-approved, and adult-loved. It's great on crackers, toast, bagels, apple slices, and anything else you could think of!

Red Hen Waitsfield Common: The folks at Red Hen describe this bread as "a basic, no-nonsense, do anything bread. Mild, but still with plenty of flavor." This bread truly is great for anything- use it for sandwiches, peanut butter toast with honey, french toast, bread pudding, or tear a chunk off and lather it with a thick spread of butter and a sprinkle of sea salt.