Storage and Use Tips
Cippolini Onions - Pronounced chip-oh-LEE-nee. These are the short, disk-shaped yellow onions in your bag. Originating in Italy, cippolinis are very sweet and delicious. Try roasting some whole. Peel them, toss with a liberal amount olive oil, a few sprigs of thyme, salt and pepper, and roast in a 375F oven for around 30 minutes, or so. Serve as a side dish. Store in a cool dark place.
Anais Mitchell Concert at the Farm!
Part of Pete's Greens Harvest Celebration Saturday September 29th
So excited to share with you that singer Vermont singer songwriter Anais Mitchell will play a concert in our washhouse/barn as part of our Harvest Celebration on Saturday September 29th!
Anais is returning to Vermont for her first state-wide tour since the acclaimed Hadestown appearances. Each of these four intimate shows on the Barnstorming Tour will be hosted in working barns in the four corners of the state and feature specially prepared farm-to-table dinners. Special guest and long-time collaborator Michael Chorney will accompany Mitchell for these uniquely Vermont concerts.
The events support Vermont Farms...
Anais grew up on a farm in Addison County and with this tour shows her commitment to Vermont Farmers. A portion of the ticket proceeds from each of these shows will go to benefit the Vermont Local Food & Farms Fund, an extension of the Vermont Community Foundation. The Fund’s mission is to support both the immediate needs and long-term strategies of nonprofits that are working to build a creative, sustainable food system in Vermont.
At our show, a portion of the proceeds from our dinner will go to benefit the Vermont Farm Fund which offers 0% loans money to farms who have suffered disasters, and quick low interest loans to farms and food producers who are innovating to increase the diversity of local foods in Vermont.
Afternoon Tours and Dinner Too!
We welcome CSA members, neighbors, friends, and anyone else to visit the farm in the afternoon on the 29th and learn about what we do, how we grow, where we process and store vegetables.
Pete and others among us will be giving tours of the farm, there will be food and snacks a-plenty. All are welcome in the afternoon for this very family friendly event!
And then in the evening we'll have a special Farm Dinner prepared for us by Chef Jon Flis.
Schedule of Events (subject to small changes still)
1:00 PM Field Harvest w/ Pete or
1:30 Farm Tour (folks can choose one or the other)
3:30 PM Farm Tour
5:00 PM Join us for a localvore Harvest Dinner w/ Chef Jon (more details coming soon!)
7:30 PM - Anais Concert
Tickets for Anais Concert and Dinner will be available on line through Higher Ground Music and locally at the Galaxy Bookshop in Hardwick. Tickets will go on sale on Friday August 24th.
Anais Concert Tickets - $20 per person
Pre-Show Dinner Tickets - $20 per person, kids 5 and under $5.
CSA Members are invited to join us for half price, adults $10, kids for free- details on that soon!
In just Two Weeks...
Oustanding in the Field will return to Pete's Greens
Wednesday September 5th - Tickets on Sale now
For the last two years our farm has provided the scenic backdrop for an exquisitely beautiful, memorable meal prepared by Chef Eric Warnstedt of Hen of the Wood Restaurant. Each year, the touring team at Outstanding in the Field make their way across North America, bringing their signature long community table to fields, gardens and vineyards near and far. The mission of the organization is to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. Outstanding in the Field connects a passionate chef with a farm and then provides all the infrastructure to make a picture perfect meal happen in very rural or remote places.?
We feel lucky that OITF staff and Eric conspired to make it happen again here at the farm. Dining at Hen of the Wood is among my top dining experiences anywhere. Having Eric and his outstanding crew prepare a meal as part of the Outstanding in the Field experience makes it that much more special. A place at the table includes a five course meal with wine pairings, all gratuities, producer discussions, cocktails before dinner and a tour of our farm with Pete.
Tickets still available.
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.
This week we have Elmore Mountain Bread "Foagies". When full on tomato season arrives, these special foccacia breads become a mainstay at our house. I split them, toast them, and top them with garlic, tomato, basil, olive oil blend, sometimes topping with goat cheese, feta, or fresh mozz, and then toasting the resulting bruschetta again. They are made with Quebec Milanaise Organic Unbleached Wheat, Water, Extra Virgin Olive Oil, Sea Salt, Yeast.
For the second time ever we haveVT Beancrafters Organic Black Bean Burgers. These tasty organic burgers are made largely with VT ingredients by Joe Bossen in West Rutland, VT and these burgers were specially made for the share with our carrots, onion, kale and garlic. The burgers come baked, so you only need to get them hot. They do best pan-fried in cast iron with a bit of sunflower oil, but also cook well on grills and in toaster ovens.
To bake - brush lightly w//oil. Bake on a greased pan for 8-12 mins at 400F.
To pan fry - set burner to med/hi. Once hot, add a bit of oil and spread in pan, toss in burgers straight from freezer. Cook first side til burgers slides freeely on the pan with light shaking. Then flip and cook other side for a minute or two. Try them crumbled into a tortilla with a fried egg and some relish or salsa on the side. Mmmmm.
I hope you all enjoy the little dose of locavore yum that's in each of our bean burgers you've been graced with this week. While they are indeed 'burgers' and function wonderfully as such, I encourage you to explore their culinary potential free from the limitations of that title. Try them over a bed of polenta and wilted greens with chutney, in a breakfast sandwich with salsa, pan-fried in a touch of oil and crumbled over a salad, nachos, or pasta. they'll be good company in any of those settings and more. Vegetarian reubens? yes indeed.
Feel free to check out our website or even me directly with questions or for ideas. If you love them, we keep a list of grocers, coops, farmstands and restaurants that use our burgers and other products on our website as well. we even offer seasonally-varying locavore catering. Holler any time. Hope this finds you smiling with your mouth full. ~ Joe
I heard from many members after the last round of relish and we decided to make another round. This time, Deb added a wee bit of jalapeno so it is Sweet & Spicy Relish. Hope you like it. Should be a great accompaniement to all sorts of dishes, and really great on the veggie burgers and foccacia.
And also from Deb (indirectly) come another round of her farm fresh eggies.
Tomatoes are beautifully ripe, cucumbers and all summer veggies abundant, it's perfect time for gazpacho! Gazpacho is a cold, flavorful soup often based on tomatoes and garlic. Please be liberal when considering gazpacho. Here I will give you a standard recipe (it's from the Moosewood cookbook), but it begs to be altered with what you have on hand. This week I'd skip the green peppers and use fresh corn from a couple ears and diced carrot.
1 small, minced onion
6 cups freshly diced tomatoes
1 cup minced green pepper
1 tsp. honey
1 clove crushed garlic
1 diced cucumber
2 scallions. chopped
juice of 1/2 lemon & 1 lime (can omit or use a little lemon juice)
2 Tbs. cider vinegar
1 tsp. dill and basil
dash of ground cumin
1/4 cup freshly-chopped parsley
dash of tabasco sauce ( a bit of jalapeño)
2 Tbs. olive oil
salt & black pepper to taste
To make the gazpacho, simply whiz the veggies in a food processor. Garlic should be done first and chopped fine, carrots & onions on finer side too. But the other veggies can be a bit more chuncky, as you like them. Swap parsley for basil if you have it. You really can't go too far off track.
Garlic and Ginger Pac Choi & Beans
?Serve this simple prep alongside grilled chicken and some rice for a yummy easy meal.?
2 heads of Pac Choi?
1-2 TB finely minced ginger?
3 cloves minced garlic?
1/2 tsp crushed red pepper flakes
?1 TB tamari or soy sauce?
6-8 drops of toasted sesame oil?
Use a chef's nice to make thin slices across from the bottom of the Pac Choi head up freeing the stalks as you do so. Wash the stalks to remove any trapped silt from between stalks. Chop the white stalks crosswise into 1/2 to 1/2 slices until you reach the leaves. Chop leaves into 1 or wider ribbons and set aside. ?Snap ends off the beans and slice in half. Heat a saute pan on the stove top and add some cooking oil. When hot add the stalks & beans and let them sizzle for a minute until they are just starting to soften a bit. Add the ginger, garlic and the red pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of toasted sesame oil, and the leave
Beet Risotto with Swiss Chard
1/4 cup (1/2 stick) butter
2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
1 1/2 cups chopped yellow onion
4 large leaves chard, stems and leaves chopped separately
2 1/2 cups chicken or vegetable stock
1/2 cup white wine
1 cup arborio rice or medium-grain white rice
5 ounce hard aged cheese or brie, rind discarded, cut into small pieces
Melt butter in heavy large saucepan over medium heat. Add beets, onion and chard stems. Cover; cook until onion is soft, about 8 minutes. Meanwhile, heat broth in a small saucepan. Once the onion is soft, mix the rice into the beets and onion. Saute for a minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 15 to 20 minutes. Season with salt and pepper. Stir in chard greens and cheese a minute or two before removing from heat.