Good Eats Newsletter - Feb 6th, 2013



Good Eats Newsletter - Feb 6th, 2013
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Shoots, Red and Yellow Potatoes,
Rainbow Carrots, Mixed Small Beets,
Red Cabbage, Red Onion, and Shallots
 
Plus out of the bag:
Frozen Broccoli (in cooler)
Frozen Spinach (in cooler)
 
Localvore/Pantry Offerings Include:
 
Pete's Kitchen Pizza Dough (in cooler)
Pete's Pizza Sauce (in cooler)
Vermont Butter & Cheese Chevre (in cooler)
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Napa Cabbage, Red and Yellow Potatoes,
Rainbow Carrots, Red Cabbage,
and Shallots
 
Plus out of the bag:
Frozen Broccoli (in cooler) 
 
Good Eats Newsletter - Feb 6th, 2013
 
Sign-Up NOW for Spring Share!
 
There is only
 
1 MORE DELIVERY
 
after this week!
 
 
Sign-up now to secure your weekly deliveries of fresh, organic Vermont grown goodness and the localvore staples that the share brings.
 
 
Please visit the Spring Share page for more info.
 
Please visit our delivery page for a listing of Spring Share delivery sites.
 
Pete's Musings
 
Last Tuesday evening it rained all night in Craftsbury. But the rain fell on cold ground so the roads became ice rinks. Our intrepid delivery driver Kevin lives on the other side of Eden Mountain. It's not far from here but it's up and over an actual small mountain. Kev gets up at 2:30 am on delivery mornings. Last Tuesday Kev set out in his ridiculous lifted 4wd Dodge truck to drive to the farm. He made it about 100 ft., decided it wasn't going to happen and barely got his truck back into his driveway. So he called Tim.
 
Tim packed provisions (water, rice cakes, flashlights, chain, come along, who knows what else) and set off in his 4wd Toyota pickup to drive over Eden Mountain in order to drive Kev to work. He told Kev to start walking towards Craftsbury. Tim got nearly to the top of Eden Mountain where he went off the road. By this point Kev had walked to where Tim went off the road. By now it's around 4 am. and some sixth sense caused me to be awake and to check my email. Surprisingly Tim had service on top of the mountain and was able to email the situation.
 
I told Tim and Kev to start walking down the mountain if they could do so safely. I set off in a car and got behind the Craftsbury town truck which was sanding heavily. All went great until we got to the base of Eden Mountain and the Eden town line when the town truck turned around. I clawed my way up a couple of the first hills but could not make it further. I waited for 1/2 hour until flashlights began to bob towards me in the dark.
 
Tim and Kev walked and slid 3 miles down the mountain. They were wet but cheerful. We got to the farm by 5:30 and Kev went off and delivered. We were a little late but got the food out. Thanks guys for true dedication to the job. ~ Pete
 
Spring Share Starts in just 2 WEEKS
17 weeks  - February 20th thru June 12th
  Sign-up now and secure your weekly deliveries
of fresh, organic Vermont grown goodness and the localvore staples that the share brings.
 
PAYMENT CHECKS MUST BE RECEIVED AT THE FARM BY VALENTINES DAY (FEB 14TH)
TO START SHARE ON FEB 20!

Good Eats Newsletter - Feb 6th, 2013 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.

 
Please visit our delivery page for a listing of Spring Share delivery sites.

Email with questions or for more details visit our Spring Share page on our website.

 
 
Storage and Use Tips
 
 
Red and Yellow Potatoes - The potatoes this week are a mix of nicolas, large french fingerlings, and large red thumb fingerlings.  While you might associate fingerlings with small finger-size potatoes, some of the crop grows larger!  While they are the size of larger roasting potatoes, they still have their characteristic, delicate skins - no need to peel them, just give them a quick rinse and cook them as you will.
 
Mixed Small Beets - These beets are a mix of reds, chioggias, and golds.  Their small size allows you to simply cut them in half or even cook them whole!  
 
Red Cabbage - Deb always says we grow purple produce the best, and her sayings have some truth to them.  Our red cabbage is beautiful, hearty, and sweet.  It's delicious chopped into large pieces, and simply sautéed with oil, onion, garlic, and salt.
 
 
Veggie Storage and Use Tips are our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
 
 
Localvore Lore
 
It's a pizza week!
 
This week we have pizza dough and pizza sauce made at the farm in our kitchen with Vermont Butter & Cheese Fresh Chevre to go on top.
We make the Pizza Dough at the farm and then freeze it for delivery.  Our pizza dough is made with Aurora Farm's organic unbleached VT white flour, Gleason Grain Snake Mountain Sifted whole wheat flour, local Sunflower Oil, Maine sea salt and yeast. Use within four to five hours of thawing (ready to go the night you pick up share or store in freezer for later use). Coat a smooth surface with flour and cornmeal (just flour ok) so that the dough does not stick to the surface. Form dough into ball and flatten with heels of palms. Stretch dough with hands or use a rolling pin to form shape of baking pan (I use a cookie sheet so I form it into a square). Once dough is slightly stretched on surface you can stretch dough in the air with hands by making two fists held together with dough on top. Move each hand up, down and out turning the dough clockwise. Each dough can be stretched to a 16" round, for thicker crust make smaller. If you like light fluffy crust I put my baking sheet on the top of my oven while preheating and let rise. Otherwise set aside in neutral area till oven is ready at 425F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.
 
We also made Pizza Sauce to go along with the share.  Deb made the pizza sauce last week in our kitchen using our organic tomatoes (that we froze in summer), onions, sunflower oil, garlic, oregano, basil, fennel seed, salt, & black pepper.  It's pretty yummy and it's coming to you frozen for easy delivery.  Defrost and put on your pizza or freeze it for later use).  You can of course use this on pasta too.
 
To compliment the pizza fixings, we have sent along a log of fresh chevre from Vermont Butter and Cheese Co.  I love this cheese and I find so many uses for it. I consider it to be a staple because a small amount added to so many dishes turns them into something a little special. The log keeps quite a long time in the fridge unopened, it will last several weeks after it's been opened. If you won't use it right away it will freeze beautifully too. It's a little crumbly after being frozen but that can actually be nice when crumbing for salads or into various dishes.  Have you used up all your wheat berries?  Try cooked wheat berries, spinach, garlic, shallots, goat cheese and sundried tomatoes.  Mmmm good.
 
 
 
Meat Share
 
This week we have some mighty tasty Grass Fed Beef Rib Steaks fromMaple Wind Farm From owner Beth Whiting:
Maple Wind Farm raises 100% grass fed beef (Angus Hereford Devon Cross) on our farms in Huntington and Richmond. (We also raise grass fed lamb, pasture raised pork and poultry, organic turkeys, eggs and grow organic vegetables). In this share you are enjoying a delicious lean bone in rib steak. I have compiled a few “Reminders of cooking Grass Fed meat” below. The steak you are receiving will be tender if you do not overcook it!  We are pleased to partner with Pete’s Greens and offer some of our meats in your share. Thank you! If you have any questions for us directly, please do not hesitate to email! This e-mail address is being protected from spambots. You need JavaScript enabled to view it .  Enjoy and… Eat well, Bruce Hennessey and Beth Whiting
 
 
Good Eats Newsletter - Feb 6th, 2013 Our friends and neighbors over at Jasper Hill Farm have a new venture this year.  They have begun making good use of the whey left from the milk that goes into cheese making and they've been feeding it to a small group of pastured pigs on the farm.  We purchased a few of their piggies for Good Eats and this is the first of several cuts that will appear in the share in coming months.  This week we have Jasper Hill Farm Pastured Whey Fed Pork Hot Italian Sausage!  Great on your pizza or alone in a bun, or as part of a pasta fest.  Enjoy!
 
 
 
Starbird Fish Wild Alaskan Sockeye Salmon - Last summer I was contacted by Anthony Naples of Starbird Fish, a local Vermonter who spends part of his year fishing in Alaska (pictured below). In Fall he flies back his catch frozen, and stores it locally and sells to CSAs and others who are interested. 
 
Good Eats Newsletter - Feb 6th, 2013 Wanting to understand more about the sustainability of Alaskan salmon I did a little research on the Alaskan fishery, and it's a cool story, the fishery is really well managed, a sustainability success story.  The state is divided up into 12 or so distinct geographic fisheries.  Each of these has rivers that run to the sea, up which salmon must run to spawn.  In order to maintain healthy stocks of salmon, a critical number of fish must be able to escape being caught ("escapement") and migrate upriver.  Biologists monitor escapement and fisheries are opened and closed daily to ensure adequate escapement numbers.  Adequate numbers of fish going upstream should mean adequate numbers of eventual offspring.  Alaska also has a highly regulated state run permit system and only permitted fisherman are alowed to fish within the Alaskan waters.  This overall control in the fishery has had excellent success in maintaining yields and the health of the fish and ecosystem.  The fish you will receive this week is sockeye salmon a high quality type of salmon known for firm red flesh, high fat content, good flavor.
 
McKnight Farm Organic Burger - The burger this week comes from McKnight Farm, an organic dairy in East Montpelier.  Seth Gardner is a long time organic dairy farmer and we have been working together to regularly include Seth's beef in the Good Eats meat share. 
 
 
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.
 
 
Recipes
 
Warm Carrot Salad with Avocado
This is a comforting, colorful bowl, best served with thick, crusty tortilla chips.
 
1 pound carrots, peeled and chopped into 1 to 2-inch chunks
1 pound baby beets (halved if larger than 1.5-inch diameter), optional
½ to 1 avocado, sliced
3 tablespoons olive oil
1/4 teaspoon cumin
salt and pepper
1-2 tablespoons fresh lemon juice
 
Toss the carrots and beets with 2 tablespoons of olive oil, cumin, and lots of salt and black pepper. Put them in a sided baking dish, cover with foil, and roast at 400 degrees until fork tender, about 30-60 minutes, depending on size.
 
Tumble the carrots and beets into a serving bowl. Drizzle with the lemon juice and remaining olive oil. Add the sliced avocado and toss gently. Serve immediately.
 
 
 
Moroccan Grated Carrot and Beet Salad
A refreshing, cool blend of flavors.  Serve alongside something rich and cheesy, it will lighten up, just like the tomatoes of summer.
 
2 cups of grated carrots (from about 3 carrots)
1 cup of grated fresh beets (from about 1 medium sized peeled beet)
1/2 cup golden raisins
1/2 teaspoon paprika (sweet, not hot)
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
Small pinch of salt
Small pinch of cayenne
2 Tbsp lemon juice
2 teaspoons honey
2 Tbsp sliced fresh mint leaves
 
Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine.
 
In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.
 
Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.
 
Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.
 
 
 
Red Cabbage with Fried Egg and Toast
This is not just a good breakfast, I've had it for many a lunch and dinner.  Sometimes I have a hard time believing that cabbage can be this good.
 
1/2 head red cabbage, sliced into large ribbons
4 tbsp olive oil
1 medium yellow onion
1 egg
1 slice good bread
sea salt and pepper
crushed red pepper flakes
 
Toast the slice of bread.  Heat the oil over medium heat and sautee the onions until soft and translucent.  Add the cabbage and cook until just softened (just until the color becomes vibrant as the cabbage heats).  Pile the cabbage and onions onto the slice of bread, add a little more oil to the empty pan, and fry the egg.  Place the egg on top of the cabbage, and season with sea salt, pepper, and red pepper flakes.
 
 
 
Oven Roasted Roots
It adds a lot to sautee the vegetables on the stove-top, just until slightly browned, before roasting them.  This is one of those secrets to the beautiful roasted vegetables you might see in a restaurant, but can't seem to recreate at home.  Don't skip this step!
 
1/2 cup olive oil
1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise
1 pound small-medium beets, larger ones halved
2 pounds potatoes, cut into wedges
1 pound medium red onions, halved
1 head of garlic, cloves separated, skin-on
1/2 bunch fresh thyme
1 tablespoon sea salt
 
Preheat oven to 400 degrees.
 
Heat olive oil in a large roasting pan over high heat; add carrots, beets, potatoes, and onions; cook, stirring, until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes.
 
 
 
Fusilli with Spinach and Walnut Pesto
Spinach makes a delicious pesto, and the ridges in fusilli are perfect for filling up with the delicious sauce.  This pesto would also be delicious spread over a pizza, with a little grated cheese on top!
 
Pesto
1# spinach, thawed and drained
1.5 cup walnuts, toasted
6 tablespoons extra-virgin olive oil
2 tablespoon finely grated lemon zest
Coarse salt and ground pepper
 
Pasta
1 pound fusilli
1/4 cup shaved pecorino cheese (1 ounce), for serving
 
In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
 
In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups pasta water; drain pasta. Return pasta to pot and add as much pesto as you deem appropriate, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Transfer to a serving plate, top with pecorino, and serve immediately.  Save the leftover pesto for another batch!
 
 
 
Jim Lahey's Potato Pizza
Jim owns a very good bread bakery in New York City, where they make some of the most delicious pizzas, served in big rectangle slabs.  You don't have to go to New York to get them…this recipe will bring those delicious squares of pizza right to your table.  Your potatoes with week are the perfect varieties to use.
 
1 tbsp olive oil
1 pizza dough, thawed
2 potatoes, thinly sliced (about 2 cups)
1/2 onion, diced into 1/4- to 1/2-inch pieces
4 tablespoons extra-virgin olive oil
Fresh rosemary (optional)
 
Pour the olive oil in a large bowl, and roll your pizza dough in the oil until coated.  Cover with plastic wrap and let sit in a warm place for an hour or two.
 
While the dough rises, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 1 tablespoon olive oil, and set aside.
 
Preheat oven to 450 degrees. Prepare a rimmed baking sheet with vegetable oil.  Place the dough on the baking sheet, and using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil. Sprinkle with rosemary if using.
 
Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 20 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.
 
 
 
Roasted Garlic and Shallots Pizza
This is more of a flatbread than a pizza, a great snack or appetizer, salty and flavorful.
 
Olive oil
2 cloves garlic, slivered
1 large jalapeno, sliced
4 thinly sliced shallots
Sea salt
Pizza dough, homemade or store-bought
All-purpose flour, for dusting
1 tablespoon crushed red pepper flakes
1 tablespoon chives, chopped into large pieces
 
Preheat the oven to 500 degrees F.
 
Meanwhile, in a saute pan over medium-high heat, add 2 tablespoons olive oil. Once heated, add the garlic, jalapeno, shallots and sea salt. Saute until soft, about 3 to 5 minutes. Remove from the heat and allow to cool slightly.
 
Roll out the pizza dough on a floured surface into approximately an 8 to 10-inch round and 1/4-inch thick.  Dust a baking sheet with cornmeal or flour, and transfer the dough to the sheet.  Place the garlic mixture on top of the dough and top with the crushed red peppers, chives and 2 tablespoons olive oil.
 
Cook until dough edges are brown, about 10 minutes. Remove from the oven, slice into wedges and serve immediately.
 
 
 
Broccoli, Spinach Pesto, and Goat Cheese Pizza
This pizza is delicious with a little hot italian sausage, sliced garlic, or hot peppers.  Add your favorite toppings!
 
1 pizza dough, thawed
10oz broccoli, thawed
1/2 cup goat cheese
 
1# spinach, thawed and drained
1.5 cup walnuts, toasted
6 tablespoons extra-virgin olive oil
2 tablespoon finely grated lemon zest
Coarse salt and ground pepper
 
Preheat oven to 500 degrees F.
 
In a food processor, combine spinach, walnuts, oil, and lemon zest. Process until mixture forms a smooth paste, scraping down bowl as needed. Season with salt and pepper.
 
Roll out dough onto a floured surface, sprinkle flour or cornmeal onto a baking sheet, and transfer dough to the sheet.  Spread pesto over the surface of the dough, scatter broccoli over the pesto, and distribute goat cheese on top.
 
Cook until dough edges are brown, about 10 minutes. Remove from the oven, slice into wedges and serve immediately.
 
 
 
 
 
 
 
Mes
 
Mexican Corn and jJalapeno Soup