We hope you join our rapidly approaching spring share! The bounty coming your way
includes tender baby sweet salad turnips, succulent chard, super sweet overwintered kale, the old Vermonter's favorite beet greens, crunchy napa cabbage, mild and sweet head lettuce, sweet stored carrots followed by new spring tunnel carrots, flavorful and nutritious greenhouse celery, baby beets in all colors, long tender euro cukes (my favorite spring veggie), greens of every shape, size, color and flavor, sweet crunchy pac choi, everybody's favorite spring kohlrabi, scallions and baby onions, baby zukes, and of course plenty of potatoes, cabbage, and other stored crops from last fall's epic harvest.
Fresh Greens end of March Last Year
There are many exciting things happening at Pete's Greens these days. We have our best crew ever with lots of young folks stepping up and taking on leadership roles. We're buying the neighboring farm which will give us more crop land and the possibility of using the new barn for raising lots of critters for meat and manure (more to follow on this development). We're in the midst of a careful 6 month long analysis of the business that will lead to a better understanding of our strengths and weaknesses. We appreciate your support and are excited to see what the year to come will bring.~ Pete
In the washhouse today, left to right:
Cori Jean, Greg, Dan, Todd, Andrew, Annie, Melissa & Iris with Isaac in the background, and Molly.
Missing from the photo: Pete (busy somewhere!), Amy (writing this now), Tim (taking the photo), Sara (doing Good Eats Spring share data entry!), Steve & Kevin (working on equipment), Deb (in the kitchen).
Spring Share Starts NEXT week February 20th
**** THERE'S STILL TIME TO JOIN! ****
PAYMENT CHECKS MUST BE RECEIVED AT THE FARM BY THE WEEKEND
IN ORDER FOR YOUR SHARE TO BEGIN FEB 20TH
local goodness that supports your health and community.
We will continue to grow shoots and and winter salad greens through the early months of the share while also providing you with the diversity of storage crops you have come to expect. By April you can expect a wide variety of fresh spring greens, from mesclun and baby spinach and arugula to pac choi, chard and various varieties of Asian greens. Also in April, winter storage crops give way to fresh spring onions, baby beets, scallions, spring turnips and by May and June, many more vegetables are added to the list. We'll continue to supply you with our frozen summer veggies too until the variety of crops increase later on in the shares. As always, we will continue to bring you a variety of localvore items.
Please visit the Spring Share page for more info.
Storage and Use Tips
Salad Greens Mix - this week our salad mix is spinach and sunflower shoots, with a bit of radish and pea shoots mixed in. Enjoy!
Goldball Turnips- Goldball Turnips are yellow turnips that tend to have a long tail rather than a round shape, they are creamy yellow on the inside. Store in a plastic bag in your crisper drawer indefinitely. They are great boiled and mashed with butter and caramelized onions, or eaten raw such as in the cous-cous recipe below.
Valentine Radishes - a special treat for you, just in time for Valentines Day! These Asian radishes are also known as Beauty Heart or Watermelon. The exterior of this radish is quite nondescript, they look just like a plain greenish whitish turnip. And they can also be quite large, even softball size which is not what comes to mind when one imagines a radish. But cut into one, and they reveal a distinctive bright pink interior . Sweet, with just a hint of a radish bite, valentines are great in salads, slaw, or as crudites. You can also add to soups, or saute thinly sliced or shredded radish in butter with a pinch of salt. Cook lightly without browning. A stunning bright pink addition to any meal! Store valentine radishes loosely wrapped in a plastic bag in your crisper drawer.
Frozen Green or Red Peppers - Our frozen veggies are grown on our farm, come in from the field and go straight into the freezer. Our peppers are washed, chopped, bagged and frozen within hours of harvest.Frozen peppers won't be crisp like fresh peppers but retain all the flavor and yummy summer goodness. To use them, simply remove package from the freezer, slice open bag, and then either thaw and add to your dish, or chop just what you need frozen and toss directly into your skillet frozen. If you use the latter method, you can toss unused frozen back into the freezer for later use. (This is how I use all the frozebn veggies).
We also have Frozen Eggplant -or- Frozen Stir Fry Veggies this week. Green Bag people will take one or the other of these.
Blair and Andrew are shaping loaves of their Elmore Mountain Country French Bread for Good Eats today. One of our favorite loaves, crusty on the outside, but soft and chewy and flavorful on the inside, they bake this loaf with Ben Gleason's Snake River Sifted Flour, Quebec Milanaise Winter Blend, Quebec Milanaise Rye, sourdough culture and sea salt.
For this final week of the share, we have special new Vermont honey from Tim McFarline, a beekeeper from Benson, VT. Tim's honey is raw, and has never been heated so it retains all vitality and enzymes. We keep bees on the farm and winters in Vermont are challenging. The bees head into winter in hives packed with honey and pollen which they need to keep themselves fed through the cold months. The bees form a ball inside the colony, with their queen in the middle and their gently buzzing activity keeps the whole cluster of bees warm enough to survive. This bee cluster moves through the hive, and the bees eat their stored honey as they move across the frames. They don't go outside unless there is a special sunny day with temps near 40-50, then they might slip out for a brief flight that will allow them to eliminate wastes. Sometimes the bees make it just fine into February and March but if April is long and cold, the bees can starve in the spring while they await the first polllen available on the budding trees. Sad when this happens. Our job as beekeepers is to make sure the bees go into winter with colonies full of honey, to wrap the colonies with an insulating layer to help the bees keep heat in, and to check on them in spring, often feeding them to get them through to first pollen. It's gratifying when the bees make it through to another season. We are grateful for the bees without whom our crops could not be pollinated.
And brought to you by Deb's hens at Pa Pa Doodles Farm, the last Fall/Winter delivery of Farm Fresh Eggs.
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 I can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.
What To Do If You Have a Problem at Pick Up?
Although we do our best to make sure that every delivery and pick-up goes smoothly, there are the occasional shortages and disappointments. Should you arrive at your pick-up site to find that your name (or share partner's name) is not on the list, one or more of your items are missing or that some of your produce is in unsatisfactory condition, please let us know right away!
Our goal is 100% satisfaction. If you email us (or call if you can't email) as soon as you discover the problem, we may be able to resolve it the same day or the following day. If you would like to receive an item that you missed at pick-up, you must contact us by Thursday morning.
If we have not heard from anyone, by Friday our site hosts are instructed to donate leftover food, ensuring that they do not end up with bad food on their hands.
If we can not resolve your issue right away, email us to arrange a replacement or substitution the following week.
Sweet and Sour Radish Salad
This is a beautifully colored salad to serve for Valentines Day!
2 cups thinly shredded watermelon radish (about 2 medium)
1/2 tsp salt
1 tbs white vinegar
1 tbs sugar
Peel the radishes and shred into 1/8'' thickness. Put into a bowl and add the rest of the ingredients. Mix well and marinate in refrigerator for about 20 minutes or so. Enjoy!
Kitchen Sink Cous-Cous Salad
This is an easy salad to put together using any vegetables in your fridge. This could also be made with quinoa.
Cous-Cous or quinoa
Drizzle of Olive Oil
Cook cous-cous or quinoa according to package directions, let cool. Finely chop or slice vegetables in your fridge, such as beets, radishes, turnips. Finely chop herbs. Mix cous-cous, vegetables, and herbs. Sprinkle with salt and pepper to your liking. Drizzle with olive oil to hold salad together. Squeeze the juice from one lemon and refrigerate.
Carrots and Turnips Au Gratin
This is a delicious variation on au gratin that features something besides potatoes. I sometimes substitute rutabaga for the turnips or parnips for the carrots.
1-1/2 lbs carrots, peeled and sliced
1-1/4 lbs turnips, peeled and sliced
1 can (10-3/4oz) cream of celery soup, undiluted
1 cup milk
1/2 tsp pepper
1 cup shredded sharp cheddar cheese
1/2 cup panko bread crumbs
1 tbs butter, melted
Place carrots and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered for 5-7 minutes or until crisp-tender.
Meanwhile, in a small saucepan, combine the soup, milk, and pepper. Bring to a boil; remove from the heat. Stir in cheese until melted. Drain vegetables; transfer to an 11-in x 7-in baking dish coated with cooking spray. Pour sauce over the vegetables.
Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400 for 15-20 minutes or until vegetables are tender and crumbs are golden brown.
Here's a delicious stew recipe that you can follow exactly as written below or improvise. Swap in any veggies you've got laying around, use up your frozen veggies, or even throw it all into the crockpot for about 4-6 hours on low, or until potatoes are tender.
1 onion, chopped
1 tbs garlic
1 bag frozen eggplant, thawed, OR 1 bag frozen stir fry mix, thawed
1 red pepper, chopped or use some of your thawed frozen peppers
6 potatoes, scrubbed and quartered
3 tomatoes cut into chunks
1 chili pepper, chopped
1 tsp rosemary
1 tbs red wine vinegar
1 tbs olive oil
1 tsp salt
1/2 tsp pepper
1 cup frozen peas
2 tbs parsley, chopped
Preheat oven to 350. Combine all ingredients in a large casserole dish except for peas and parsley; stir well to combine. Bake for about 1 hour or until potatoes are tender, stirring once or twice during cooking.
When the potatoes are tender, add the peas and cook for another 5 minutes. Remove from oven and stir in chopped parsley.
Honey Roasted Carrots
Simple, easy and delicious.
6-8 carrots, peeled
3tbs olive oil
1/4 cup honey
salt and pepper to taste
Preheat oven to 350. Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
Bake in the oven until just tender, or to your desired tenderness, 40 minutes to 1 hour.