Good Eats Newsletter - April 8, 2015

Good Eats Newsletter - April 8, 2015
Localvore Members 
& Veggie Only Share Members
take a TAN / LIGHT GREEN BAG

This week your bag will contain:
Shoots; Potatoes; Carrots; Beets; Celeriac; Cabbage
 
And OUT of the bag:
Frozen Spinach
Frozen Cauliflower

Localvore Offerings Include:
Grand Isle Vermont Spelt Fusili
Von Trapp Savage Cheese
Pete's Kitchen Basil Pesto


Half Veggie Only Members
take a YELLOW BAG
containing:
Shoots; Potatoes; Beets; Celeriac; Cabbage

And OUT of the bag:
Frozen Spinach

It's not too early to start thinking about a summer share!

We are now accepting sign-ups for the summer share!

It starts on June 17th and runs through October 7th.




Good Eats Newsletter - April 8, 2015

Storage and Use Tips

This week's salad greens are shoots. Got any hard boiled Easter eggs left? Make up some egg salad and include shoots! Or add shoots to coleslaw or the beet-cabbage salad below.

Everyone's getting baby potatoes this week! The large share is getting baby bakers and the half share is geting baby Modocs. These potatoes are great roasted up and so easy - you don't even have to peel them. Just mix them with some oil, salt and pepper, and roast until tender.They're also wonderful boiled! Store potatoes in a cool dark place.

Celeriac, while funky and scary looking, is a wonderful vegetable. Once you peel away the gnarly outer layer you'll find a creamy interior with a clean taste. Store unwashed celeriac in a plastic bag in the refrigerator where it will keep for several weeks.  Here's how to cut this vegGood Eats Newsletter - April 8, 2015gie: I like to take a thin slice off the top so that I can lay it flat.  Then I cut the whole thing into 1" wide strips and trim the edges off.  It's tough to peel because it's so uneven so this method works well for me.  Like apples, celeriac will darken if exposed to the air for too long. If you don’t plan to cook it immediately, submerge the celeriac in a bowl of water with lemon juice squeezed in.

Savoy cabbage has loosely wrapped, savoyed or crumpled leaves.  These cabbages have a thick wrapper leaf which enables them to store well but are not as well suited to stir fry or egg rolls as Chinese types of cabbages with their thin skins and sweet flavor.  They are also not so high in dry matter like your slaw or kraut cabbages which are perfect for retaining structure during processing and fermenting.  The savoy cabbage is perfect for cooking however, especially in soups that can tenderize its thick kale-like leaves.  I also prefer savoy cabbages to stuff with rice, tomato sauce and sausages.  Saute with a little butter and a splash of milk or cream to quickly soften the leaves and bring out its sweet flavors on the stove top.  Store cabbage in a plastic bag in your crisper drawer for a few weeks.

Frozen spinach is great for casseroles, lasagnas, quiches etc. Thaw it, squeeze out the excess liquid and add it in.  Or let it thaw on counter til it softens up enough to saw with a knife, and saw off section to use a lesser amount in a dish.  You can put the remainder back in freezer.  This is really great in pasta or even added to smoothies.

The frozen cauliflower was grown on our farm, brought in from the field and straight into the freezer. They were washed, blanched, bagged and frozen within hours of harvest.To use vegetables let the package thaw in the fridge till soft, or submerge bag in warm water till usable. Remove from plastic bag before heating. Since frozen foods are often blanched (or lightly cooked) the cooking time tends to be reduced and all they really need is a warm up.

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Localvore Lore

This is an exciting week with 2 new products!

Starting off on this pasta week is Vermont Spelt Fusili from Grand Isle Pasta. This pasta is made with water and certified organic whole wheat spelt flour grown at the Biedler Family Farm in Randolph Center. Grand Isle Pasta is described as vibrant artisinal pasta inspired by local ingredients, created with the unique traditions of Italy. Husband and wife team, Daniel and Gloria, were inspired by the local food movement in their hometown of Grand Isle. They started pairing the vibrant flavors and colors of local vegetables with local flours to create simple, flavorful artisanal pastas. They extrude the pasta through brass plates, which creates a coarse textured pasta that carries sauces well. They dry the pastas with a slow, multi-step process so that it retains the nutrients and flavors of the high quality ingredients used. The brass plates, fresh vegetables, and range of flours give their pasta a unique and creative taste. They are delicious, and perfect for the simplest preparations of olive oil and garlic to the most intricate dishes.


GI Pasta Gallery 3.jpg

Up next is Savage Cheese from a new to the localvore share cheese maker - Von Trapp Creamery. The creamery, located in Waitsfield, is a family farm;  they started making organic artisaGood Eats Newsletter - April 8, 2015 n cheeses in 2009. They are truly a "farmstead" cheese operation as the milk from the cows is being produced in an adjacent building to the cheese making facility.  They set out to be part of the solution to Vermont's declining dairy economy and working landscape.  Their vehicle to sustainability is artisan cheese making on a 50-cow family farm and their mission is to be one example of how to make a small family farm in the center of Vermont economically viable by producing delicious organic small batch cheeses.

This cheese, named for Samuel S. Savage,  who settled the von Trapp farm in the 1700's, is delicious!
It's an Alpine style cheese that's hard-cooked and pressed, then aged for 8 to 12 months.  Savage is comprised of their organic unpasteurized cows milk and delivers with bold, nutty and sweet flavors.

Rounding out our share this week is Pete's Kitchen Basil Pesto. This would be awesome mixed with the pasta! It's made with our own basil blended with olive oil, romano and parmesan cheese, sunflower seeds, garlic, lemon juice and salt. If you like yours garlicky - add some minced fresh garlic to your cooked pasta before mixing the pesto with the pasta.  The pesto will come to you frozen. To use, simply thaw and eat as is or add to your dishes. It will keep in your fridge a couple weeks, but if you won't use the entire tub right away, just throw it back in the freezer! It keeps really well.


Changes to Your Delivery?
If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Pantry, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.




Recipes



Tart Apple and Celery Root Salad
This salad hits you on the head with its sharp sweetness and oniony heat, and it's a great way to shake you up a little on a drowsy spring night. Serve it alongside a seasonal stew and you'll get a perfect balance. When serving it on its own try adding a handful of chopped walnuts and a few baby leaves. From the book "Plenty More" by Yotam Ottolenghi.

3/4 cup quinoa
3 tbsp white wine vinegar
2 tbsp superfine sugar
1 medium red onion, thinly sliced
1/4 cup canola oil
1/2 large celery root
1/4 cup lemon juice
2-3 Granny Smith apples
2 tsp poppy seeds
1 red chile, thinly sliced on the diagonal
1 cup cilantro leaves, coarsely chopped
salt

Bring a saucepan of water to a boil. Add the quinoa and simmer for 9 minutes. Drain, refresh under cold water, and then set aside to dry completely.

Place the vinegar, sugar, and 1 tsp salt in a bowl and whisk to combine. Add the onion and rub the liquids into it using your hands. Add the oil, stir, and set aside for 30 minutes to marinate.

Peel the celery root, cut into very thin strips, and place in a bowl with the lemon juice to prevent discoloration. Quarter the apples, remove the cores, and cut each quarter into similarly thin strips. Add to the celery root and mix well. Add the onion along with the quinoa, poppy seeds, chile, and cilantro. Mix well and taste to see if you need any more salt, sugar, or vinegar; you are aiming for a pungent, sweet-and-sour flavor.



Baked Pesto Pasta
This is a different twist on an old favorite, baked penne. The tomato sauce adds a nice layer of depthness to the pasta and pesto mixture and the cheese brings it all together.

1 lb plain pasta or 1 lb whole wheat pasta (penne, ziti, shells or corkscrews work well)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1?2 yellow onion, diced
1 (28 ounce) can crushed tomatoes
1 bay leaf
crushed red pepper flakes, to taste
1?2 cup fresh basil leaf
salt and pepper
1 cup basil pesto
1 cup part-skim ricotta cheese
1?2 cup freshly grated parmigiano-reggiano cheese
1?2 lb part-skim mozzarella cheese, shredded
Bring a large pot of salted water to a boil for the pasta.  Preheat your pot for the tomato sauce over medium heat. Add olive oil, then garlic and saute for 2-3 minutes. Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant. Add the crushed tomatoes and stir well.   When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste. Let sauce simmer.

Preheat broiler.

Add pasta to boiling water and cook until just barely al dente. Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well. Add pasta to a casserole dish. Top with the tomato basil sauce. You don't need to use all of the sauce, but rather serve the extra on the side. Top casserole with shredded mozzarella cheese. Place under broiler for about 5 minutes, or until cheese is melted.

 Remove foil for last 5-10 minutes in order to melt cheese.

   **Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.


Shredded beet-cabbage salad
This salad is super tasty and would be even better with some shoots added in!

2 cups red beets, peeled and shredded
2 shredded carrots
1 cup shredded cabbage
1/2 cup fresh parsley (optional)
3 tbsp olive oil
2 tbsp lemon juice
2 tbsp onion, chopped
1 tbsp sugar
1/2 tsp salt
pepper to taste
1 cup carrots, shredded
2 hard-cooked eggs, sliced (optional)
1/2 cup fresh parsley
green olives (optional)

Steam beets, carrots, and cabbage separately until barely tender, about 5 minutes. Let cool to room temperature. Mix veggies with all other ingredients and chill.



Beer and Vegetables One-Pot Dish
So apparently today, April 7th is National Beer Day! In honor of this "holiday" I thought it would be fun to include a beer recipe. This is a super easy way to roast your veggies!

Various root vegetables - carrots, potatoes, beets, celeriac, cabbage, onions, garlic
1 bottle beer
salt and pepper

Pre-heat the oven to 425F. Peel and chop veggies to a uniform size and put them all into a pot. Add salt, pepper, and beer. Cook for 45-60 minutes, or until tender. Enjoy!



Garlic Potato Salad
This is a very pleasing and light tasting potato salad with a Mediterranean flavor. It would be especially good with garlic scapes once in season.

6 cups potatoes, cubed
3 cloves garlic, minced
1 cup green onions, minced, OR 1 yellow onion, minced
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tsp fresh rosemary, chopped, OR 1 tsp dried
salt and pepper to taste

Boil potatoes in water until tender, about 5 minutes. Drain and set aside.

Combine all other ingredients in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.

 

Good Eats Newsletter - April 8, 2015
BBQ Country Style Ribs
?Country style ribs require long slow cooking and deserve to be cooked to the meat is nearly falling from the bone. You can do this in a slow cooker in about 6-8 hours, or you can go the oven route and get there in a shorter amount of time. Either way, the results should be delicious. This recipe was reviewed by over 200 users of allrecipes.com, most giving it 5 stars. Not surprising as the method is perfect for this cut of meat and the lemon slices on top help tenderize the meat while it cooks. You could use any BBQ sauce for this, or just serve the ribs plain if you have picky kids in the house. They'll be yummy regardless. Some reviewers covered the ribs with foil for the first 2 hours to keep the more moist. ??
10 country style pork ribs
?2 teaspoons minced garlic
?1 lemon, thinly sliced?
1 (18 ounce) bottle barbeque sauce??
Preheat oven to 250 degrees F (120 degrees C).?
In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.