Copyright images and text 2008, All Rights Reserved |
Good Eats Localvore Fall/Winter Share 2010
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
October 20th - February 16th, 2011
The Localvore Share provides a weekly selection of seasonal organic vegetables from
Pete's Greens with an assortment of localvore products from our favorite nearby food
growers and producers and from our on farm kitchen. Our goal with this share is to provide
a diverse range of great food all produced locally.
The Fall share is priced at $748 for 17* weeks worth of local, organic vegetables
and other locally grown and produced items. The share cost can be split into four
payments.
Click Here to Download a Sign Up Form PDF Format HTML Format
Or visit our FAQ page for more information
Mid-November Example Share 1 Festival Winter Squash ¾ lb. Winter Greens 1 Bunch Kale 1 Bunch Parsley 2 lb. Yellow Onions 2 lb. Sweet Fall Carrots 1 Head of Garlic 1 lb. Pac Choi 2 lb. Yukon Gold potatoes 1 Head of Lettuce 1 Bag of Apples 5 lb. Rolled Oats 1 Dozen Eggs ½ lb. Jasper Hill Clothbound Cheddar |
What some of our members
are saying about Pete's
Greens Good Eats...
“We are so happy you have
chosen to provide winter and
Localvore shares…it is wonderful
that you do this, and do it so well.
It clearly takes an enormous
amount of work, energy and
dedication. Thank you. We are
telling all our friends about you
and they are interested!”
-Christine O.
“It was fun to receive items in
our weekly share that we would
not otherwise have in the
house…and would not otherwise
try. We especially like the
greens, carrots, potatoes, beets
and turnips.”
-Janet S.
are saying about Pete's
Greens Good Eats...
“We are so happy you have
chosen to provide winter and
Localvore shares…it is wonderful
that you do this, and do it so well.
It clearly takes an enormous
amount of work, energy and
dedication. Thank you. We are
telling all our friends about you
and they are interested!”
-Christine O.
“It was fun to receive items in
our weekly share that we would
not otherwise have in the
house…and would not otherwise
try. We especially like the
greens, carrots, potatoes, beets
and turnips.”
-Janet S.
Read these disclaimers to avoid disappointment!
The share will be heavy on root crops, especially toward the end of the share period. They
taste great, are nutritious, and are excellent fuel for the body and soul. But if you don't care
for root crops, this share is not for you!
We will be providing greens from our greenhouses throughout the fall and then various soil
grown sprouts in January and February. Keep in mind that our winter greens mixes are
different from those we produce in the summer!
Please check our yearly produce availability chart (pdf version) for more information.
Pete’s Greens Kitchen Specialties
We started the on farm kitchen in order to preserve the bounty of summer and increase the
diversity of our winter diet. We are excited that our 8' x 48' freezer is finally running, allowing
us to freeze to our hearts content. We continue to refine recipes in our on-farm kitchen,
developing prepared items such as: sauerkraut, kimchi and other lacto-fermented
vegetables; applesauce; frozen pizza dough; chicken broth made with Misty Knoll bones and
vegetable broth made with our veggies; frozen spinach and kale; pickles; frozen zucchini; and
more. In our Kitchen Specialties we use local ingredients where at all possible.
Localvore Offerings
We work with dozens of localvore producers in the area to help your family enjoy a balanced
local diet year round. We are blessed in Vermont to have such a talented group producing a
great array of local goods.
This period’s offerings may include free range eggs from Pa Pa Doodles Farm (owned by our
washhouse manager Deborah Rosewolf) supplied approximately every other week; bread
from Elmore Mountain Bakery and Red Hen Bakery; many varieties of apples, pie, apple
butter, apple sauce, and cider from Champlain Orchards; several types of yogurt, cream,
cornmeal, and dried beans from Butterworks Farm; flours from Gleason Grains, Aurora Farm,
and Meunerie Milanaise; organic maple sugar; organic apple cider vinegar; Maine sea salt;
Vermont Soy tofu; an array of Vermont sheep, cow and goat cheeses; organic oyster and
shitake mushrooms; sunflower oil from Stateline Farm; popcorn, rolled oats, tamari and miso
from several Quebec farms; cranberries and cranberry juice; and local organic raw honey.
Most items are organic and those that are not are raised/grown adhering to very high
standards. Roughly once a month the share may include chicken broth. Vegetarians will
receive vegetable broth or tofu instead.
Localvore perishable items such as apples, yogurt and cheese will be provided more often,
while long storing staples such as flour and beans will be provided in greater quantity but less
frequently.
In the beginning the share will be heavier on our own produce, with more focus on Localvore
items during winter when we have less produce diversity.
Because many people travel for the Thanksgiving holiday and others like to get
started with their cooking early, we will deliver on Tuesday Nov 23rd (instead of
Wednesday Nov 24th) before Thanksgiving.
*We will not be making a CSA delivery during the week of Christmas (December
22nd). Thus, though the share is actually 18 weeks in duration, we will only be
making 17 weeks of deliveries.
Go to our FAQ page now to download a sign up form!
The share will be heavy on root crops, especially toward the end of the share period. They
taste great, are nutritious, and are excellent fuel for the body and soul. But if you don't care
for root crops, this share is not for you!
We will be providing greens from our greenhouses throughout the fall and then various soil
grown sprouts in January and February. Keep in mind that our winter greens mixes are
different from those we produce in the summer!
Please check our yearly produce availability chart (pdf version) for more information.
Pete’s Greens Kitchen Specialties
We started the on farm kitchen in order to preserve the bounty of summer and increase the
diversity of our winter diet. We are excited that our 8' x 48' freezer is finally running, allowing
us to freeze to our hearts content. We continue to refine recipes in our on-farm kitchen,
developing prepared items such as: sauerkraut, kimchi and other lacto-fermented
vegetables; applesauce; frozen pizza dough; chicken broth made with Misty Knoll bones and
vegetable broth made with our veggies; frozen spinach and kale; pickles; frozen zucchini; and
more. In our Kitchen Specialties we use local ingredients where at all possible.
Localvore Offerings
We work with dozens of localvore producers in the area to help your family enjoy a balanced
local diet year round. We are blessed in Vermont to have such a talented group producing a
great array of local goods.
This period’s offerings may include free range eggs from Pa Pa Doodles Farm (owned by our
washhouse manager Deborah Rosewolf) supplied approximately every other week; bread
from Elmore Mountain Bakery and Red Hen Bakery; many varieties of apples, pie, apple
butter, apple sauce, and cider from Champlain Orchards; several types of yogurt, cream,
cornmeal, and dried beans from Butterworks Farm; flours from Gleason Grains, Aurora Farm,
and Meunerie Milanaise; organic maple sugar; organic apple cider vinegar; Maine sea salt;
Vermont Soy tofu; an array of Vermont sheep, cow and goat cheeses; organic oyster and
shitake mushrooms; sunflower oil from Stateline Farm; popcorn, rolled oats, tamari and miso
from several Quebec farms; cranberries and cranberry juice; and local organic raw honey.
Most items are organic and those that are not are raised/grown adhering to very high
standards. Roughly once a month the share may include chicken broth. Vegetarians will
receive vegetable broth or tofu instead.
Localvore perishable items such as apples, yogurt and cheese will be provided more often,
while long storing staples such as flour and beans will be provided in greater quantity but less
frequently.
In the beginning the share will be heavier on our own produce, with more focus on Localvore
items during winter when we have less produce diversity.
Because many people travel for the Thanksgiving holiday and others like to get
started with their cooking early, we will deliver on Tuesday Nov 23rd (instead of
Wednesday Nov 24th) before Thanksgiving.
*We will not be making a CSA delivery during the week of Christmas (December
22nd). Thus, though the share is actually 18 weeks in duration, we will only be
making 17 weeks of deliveries.
Go to our FAQ page now to download a sign up form!
Vegetable Offerings
This is an interesting and challenging period
of the year to provide a diverse array of
produce. For the first few weeks of the share
period we will still be harvesting much of the
produce from the field. Remnants of summer
such as greenhouse tomatoes and peppers
may appear, but by mid-November the
offerings will be distinctly Fall-like. Our root
cellar will be overflowing with potatoes,
cabbage, carrots, and beets, and our onion
storage will offer 5 types of onions, shallots
and garlic. We intend to provide something
fresh and green nearly every week this winter.
Farming year-round here in Vermont is very
much a learning experience. Last winter we
learned a lot about using our newly built
mobile greenhouses and this year we expect
to be harvesting baby greens from them until
Christmas. In addition we will be growing soil
grown sprouts during the coldest part of the
winter. These include sunflower, radish and
pea sprouts. We will also have rinsed sprouts
- with a mix of lentils, peas and beans that are
good for adding zip to a salad or in soup.
Also, we will be working closely with our good
friend and farming buddy Mike Collins. Mike is
an exceptional grower in Westminster, VT and
will be using his greenhouses to grow such
items as head lettuce, chard, scallions and
more for our CSA. Mike plans to provide us
with these crops well into December. This
partnership will significantly improve the
diversity of this share's offerings.
This is an interesting and challenging period
of the year to provide a diverse array of
produce. For the first few weeks of the share
period we will still be harvesting much of the
produce from the field. Remnants of summer
such as greenhouse tomatoes and peppers
may appear, but by mid-November the
offerings will be distinctly Fall-like. Our root
cellar will be overflowing with potatoes,
cabbage, carrots, and beets, and our onion
storage will offer 5 types of onions, shallots
and garlic. We intend to provide something
fresh and green nearly every week this winter.
Farming year-round here in Vermont is very
much a learning experience. Last winter we
learned a lot about using our newly built
mobile greenhouses and this year we expect
to be harvesting baby greens from them until
Christmas. In addition we will be growing soil
grown sprouts during the coldest part of the
winter. These include sunflower, radish and
pea sprouts. We will also have rinsed sprouts
- with a mix of lentils, peas and beans that are
good for adding zip to a salad or in soup.
Also, we will be working closely with our good
friend and farming buddy Mike Collins. Mike is
an exceptional grower in Westminster, VT and
will be using his greenhouses to grow such
items as head lettuce, chard, scallions and
more for our CSA. Mike plans to provide us
with these crops well into December. This
partnership will significantly improve the
diversity of this share's offerings.
Mid-January Example Share 1/2 lb soil grown sprouts greens mix 2 lb Yukon Gold Potatoes 2 lbs Sweet Winter Carrots 1 Small Head of Cabbage 2 lbs Frozen Elderberries 1 Head Garlic 1 lb Celeriac 1 Dozen Eggs 1 Loaf of Elmore Mountain Bread 1 Quart Pete's Applesauce Ploughgate Creamery Hartwell Cheese |
See Also Our Fall Meat Share Page