Good Eats Newsletter - January 4th, 2012

Good Eats Newsletter - January 4th, 2012
This Week's Vegetable Share Includes:
Mesclun and Shoots Mix; Shallots; Red Onions; Green Savoy Cabbage; Nicola Potatoes; Colorful Carrots; Carnival Acorn Winter Squash and 
1 Package Squash Puree
1 Package Frozen Whole Tomatoes
Localvore Share Includes:
Elmore Mountain Honey Oat Bread
Tullochgorum Farm's 'White Lightning' Popcorn
Pa Pa Doodles Farm Fresh Eggs

 
Meat Share Members
This is a Meat Share Week!
We Are Now Taking Bulk Vegetable, Localvore Items and Meat Orders!
 
Check out our bulk list for localvore favorites like balsamic vinegar, honey, maple sugar, oats, flours and bulk vegetables like carrots and onions to name a few!
 
Order forms can be downloaded on the homepage of our website in the Good Eats News area. There are two separate order forms for veggie/localvore items and meats in both PDF and EXCEL formats. All orders need to be in on the Friday before the delivery date.
 
Let me know if you have any questions.
Around the Farm
Good Eats Newsletter - January 4th, 2012Good Eats Newsletter - January 4th, 2012
Good Eats Newsletter - January 4th, 2012
Good Eats Newsletter - January 4th, 2012
Clockwise from top left: Our winter greenhouses covered with snow, Nicole trimming onions in the washhouse, Greg washing carrots in the washhouse.
Farm Update
Happy New Year!
It almost feels like winter with below zero temperatures and snow fall the last few nights. We would not mind some more snow to improve the skiing and to keep the ground from freezing too deeply. In the meantime, we are keeping busy here on the farm. Our mechanical crew is fixing, modifying, and revamping a pile of equipment that we bought at fire sale prices in California over the past few months. This equipment will allow us to grow on a wider planting bed, reducing our tractor passes when cultivating while saving fuel costs and labor hours. We brought home a lot of great equipment at bargain prices but most of it needs at least a little work. Luckily we have knowledgeable staff who are ready to go at it. The wash-house crew is plugging away after a week long Christmas siesta. We still have lots of great looking roots and other storage crops that we are happy to see going out the door to our wholesale customers and CSA members. Greenhouse greens production is very slow with cold temps and low light but we are plugging away and constantly learning more about it every day. We are excited for the new year! ~Pete
Pick Up Review 
In light of the new year, it seems like a good time to re-visit the pick up instructions. A lot of us have been on vacation and we even have a few folks new the localvore share. In order to reduce any confusion and make sure the process is clear I have included the basic pick up instructions here with a few new notes. As always, we love to know what you think. If you have any suggestions for our pick up process or feedback about your delivery site please let me know.  ~Heather
Share Pick-Up Instructions!
Please review
Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

 Clipboard #1, Names List - Find your name on the pick-up list and check it off. The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up. It is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Email me and we will figure it out.
• Check Your Share Type On The Names List - Share types are Veggie Only, Localvore (non-vegetarian), Localvore Vegetarian, and Pete's Pantry (just localvore goods no veggies). If you are listed incorrectly or have questions let us know, you may be ending up with someone else's food.
 Clipboard #2, Pick-up Instructions - Select your items by following the Pick-up Instructions. These are posted on the second clipboard. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable portion of both the Veggie Only and the Localvore share. The bottom section of the Pick-up Instructions list the hard goods items that only the Localvore or Pete's Pantry members should select.

? If You Are Sharing or Having Your Partner/Friend Pick Up - Please coordinate with them to make sure that they know how to use these instruction and they DO NOT miss items or take double the amount of any items (other members will be missing out on their food). All shares packed and delivered to the sites are whole shares.
? Bulk, Special or Replacement Orders - If you have placed a bulk order or have a special or replacement item look for a separate box or bag with your name on it. Meats and frozen items will always be in a cooler while localvore items will more likely be boxed or bagged. 
We will gladly take back any egg cartons.
Thanks for your cooperation!
Leave Behind Boxes, Crates, and Coolers
Please leave all of our Boxes, crates and coolers at the delivery site. We re-use all of these items multiple times.  Lately we have not had as many coming back to the farm as have gone out, and this is becoming expensive.  We do our best to keep the share price low.  Having to continually replace these items will drive our operation costs up and force up the cost of the 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  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 Thursday afternoon 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.
 
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.
Storage and Use Tips
Shallots are a member of the allium family being similar to both garlic and onions. They grow in cloves similar to garlic and have a sweet, mild flavor like a sweet or Spanish onion. They are well known for their ability to be caramelized or cooked down to where the sugars are reduced or concentrated. When eaten raw, they are much sweeter and milder than even sweet onions. You can slice them thin and saute them in recipes that benefit from a sweet, mild onion flavor. When minced, they are fantastic in homemade vinaigrette and pan sauces. Store them in a cool, dark place.
Like I said before, not all cabbages are created equal. Our Green 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.
Nicola Potatoes are golden skinned, golden fleshed potatoes that are truly all purpose. They are great for boiling, mashing or roasting and are plenty waxy enough to make excellent potato salad. Nicolas have a very special attribute among potatoes - they are low on the glycemic index compared to all other varieties. This means they don't cause the blood sugar spike that other varieties may cause, an issue that can wreak havoc with people with insulin resistance. They also have a yummy slightly nutty flavor, enjoy! Store in a cool, dark place to avoid sprouting. At this time of year organic potatoes (not treated with an anit-sprouting agent) do not store for very long periods of time as they are ready to start their next life cycle. I suggest storing in a plastic bag in the fridge if you are not going to use right away.
After picking up your Frozen Squash Puree and/or Frozen Whole Tomatoes, you can either continue to thaw  in your refrigerator or re-freeze in the freezer. To quickly thaw to use the night you pick up your share, hold bags in warm water bath for 10-15 minutes replenishing hot water as needed, remove from bag to cook. Store thawed in the fridge for 4-5 days. 
Localvore Lore
 
Our Honey Oat Bread this week comes from Elmore Mountain Bread just down the road in Elmore, Vermont. Andrew and Blair make this bread exclusively for the Good Eats CSA. Ingredients include Milanaise Winter Blend flour, Gleason's Snake River Wheat flour, Quebec Oats, Butternut Mountain Farm Honey, Sea Salt and yeast.
 
A couple times a year, Lorraine and Steve Lalonde load up their truck and bring us their organically grown White Lightening Popcorn from Tullochgorum Farm which is in Ormstown, Quebec, situated in the beautiful Chateauguay Valley of South-western Quebec. Because popcorn requires a longer growing season than most types of corn, Steve and Loraine consider their area to be at the northern limit of successfully producing this crop. To their knowledge, they are the only commercial producers of certified organic popcorn in Quebec. Once popped, White Lightning possesses a delicate, crispy texture, and a slightly nutty flavor, vastly different from the more common yellow popcorn varieties with which most people are familiar with, and a world away from microwave popcorn! We invite you to try this unique, organically grown treat and hope that you’ll get hooked on White Lightning, too!
 
This week is a Pa Pa Doodles Farm Fresh Eggs week!
 
Meat Share
Pete's Pastured Meats are raised right here on the farm and are actually an integral part of our work force, the chickens renovate greens beds eating the tiny leftover plants and roots, eat weed seeds and insects as well as fertilize our fields for us. Our pigs roam free and enjoy the good life renovating land, eating pasture, insects and minerals below the soil surface and taking care of our leftovers from the wash house. This week we are including one Whole Chicken and a Pete's Pastured Smoked Ham!
Vermont Salumi's 'Daily Grind' or 'Roma' Sausages are made in Plainfield, Vermont by founder Pete Roscini Colman. Pete sources pork raised on pasture without hormones or antibiotics. Everything is made in small batches by hand without the use of nitrates or preservatives. This is how Pete describes the sausages you will find in your share today:  Roma is "The suit and tie of sausage. A clean cut blend of coriander, fennel and a touch of red pepper evoke years of Italian tradition to create this Vermont Salumi classic," and the Daily Grind is "a traditional course ground sausage from the Umbrian region of Italy. With bold red wine and garlic flavors, this is the epitome of sausage, straight-forward and delicious." Your bag will contain either the Daily Grind or the Roma sausages.
 
Recipes
Lemon Roasted Cabbage
This is my favorite way to cook cabbage, so much so, since I have discovered roasting cabbage I have probably increased my consumption of these giant green heads a thousand fold. I prefer savoy cabbage for roasting because the inner leaves are not so tightly wrapped and the dressing can soak in, but regular green cabbage or red cabbage is fine to use too. The lemon in this recipe can be switched up with any kind of vinegar, sherry or even salad dressing right out of the bottle. I even throw some bits of salt pork, panchetta or ham on top for flavor too!
 
1 head savoy cabbage, cut into wedges and core removed
2 Tbs cooking oil, I like sunflower oil for a nutty flavor
2-3 Tbs lemon juice (sub vinegar if preferred)
Coarse salt and fresh ground pepper
 
Preheat oven to 450F. Arrange wedges in a single layer on the roasting pan (leaving space around each wedge). 
 
Whisk together the oil and lemon juice. Using a pastry brush, generously brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully and repeat.
 
Roast cabbage for about 30-40 minutes turning wedges over half way through when the side touching the pan is nicely browned. Cabbage is done when it is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
 
 
Patatas Bravas
This spicy Spanish tradition brings together crispy potatoes served warm with a spicy tomato sauce. This dish is commonly served as tapas in restaurants and bars throughout Spain, where it is often accompanied by a shot of orujo (a specialty brandy) or a glass of red wine. Here is simple recipe for a simple snack at home. Leftover sauce can be kept in the fridge for up to a week, use in omelettes, mix with sour cream for a spicy dip or make ahead and keep for later in the week.
 
 
1 tsp plus 2 Tbss extra-virgin olive oil, divided
6 cloves garlic, minced
1 package whole frozen tomatoes, thawed and diced
1/2 tsp smoked paprika
1/2 tsp crushed red pepper
1/2 tsp salt, divided
1 1/2 lbs Nicola potatoes, cubed into 3/4" pieces
1/4 tsp freshly ground pepper
 
Heat 1 teaspoon oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes, paprika, crushed red pepper and 1/4 teaspoon salt. Adjust heat so the sauce is simmering and cook, stirring occasionally, until thickened to the consistency of ketchup. Meanwhile, toss potatoes, pepper and the remaining 1/4 teaspoon salt in a medium bowl. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add the potatoes and toss to coat. Cook, stirring frequently, until the potatoes are dark golden brown and tender, 15 to 20 minutes. Serve the potatoes with the sauce for dipping.
 
 
Maple-Lime Squash Soup
A unique take on the basic squash soup recipe. The lime really brightens the squash's flavors. I have found it is best to add the lime last and season to taste as some people respond differently to its flavor and may find it over-powering while others love it. This is great served with a mixed greens salad, ;minced shallots and a light vinaigrette, jerk chicken, and a glass of your favorite savignon blanc.
 
1 quart squash puree
1 c stock (chicken or veggie)
1/4 c olive oil
1/4 c maple syrup
1/2 can (7 oz) coconut milk (optional)
1-3 Tbs lime juice, to taste
1 tsp nutmeg
salt and pepper, to taste
 
Heat squash puree and stock on medium heat. When warm add olive oil, maple syrup, nutmeg, and stir while simmering for 10-15 minutes. Add coconut milk and simmer another 5 minutes. Season with salt, pepper and lime juice as desired. Serve warm.
 
 
Sausage and Cabbage Caldo Verde
A take on the traditional Portuguese soup, Caldo Verde made with sausage, potato and kale, in this recipe we substitute the kale with cabbage and add carrots to give it a heartier structure and a full flavor. This soup is best cooked the night before and reheated as the flavors fill out in the resting period.
 
2 c Nicola potatoes, cubed into 1/2" pieces
2 Tbs cooking oil
1/2 lb sausage (Sweet Italian type), cubed or torn into small 1/8" pieces
1 1/2 c yellow onions, finely chopped
3 cloves garlic, minced
6 c stock, chicken or vegetable (or use water but not as flavorful)
1 head cabbage, shredded or thinly sliced
2-3 carrots, shredded
Salt and pepper, to taste
 
In soup pot, cook onions and sauasage in cooking oil until onions are soft, set aside. Boil potatoes and garlic cloves in salted stock until soft. Mash potatoes while still in the stock and transfer to soup pot mixing in with sausage and onion mixture. Add cabbage and carrots and boil for 3 minutes. Season to taste. Serve with a drop of olive oil in the bottom of each bowl.
 
 
 
Chicken Curry with Cashews
This is one of my favorite chicken recipes that a friend gave me years ago and one that I make over and over. It calls for adding the chicken to the dish raw and cooking it, but I always have whole chickens to deal with and since I can't be bothered cutting them up before cooking, I used cooked meat. Usually I roast the whole bird on the day prior, eat one meal from the bird, and the following day I throw the rest into this dish. Honestly this dish is so good it's like dessert. You can't stop eating it.
 
1/4 c butter
2 medium onions, finely chopped
2 large garlic cloves, finely chopped
1 Tbs finely chopped peeled fresh ginger
3 Tbs curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
 
1 chicken, cut into pieces
14-16 oz diced tomatoes
1/4 c chopped fresh cilantro (this is nice but not essential)
3/4 c cashews (this I suppose is not essential but is what makes the dish dessert like)
3/4 c. whole milk plain yogurt
 
Heat butter over moderately low heat until foam subsided, then cook onions, garlic, and ginger, stirring until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 mins. Add chicken and cook stirring to coat, 3 minutes. Add tomatoes and their juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally until chicken is cooked through, about 40 minutes.
 
*If making with cooked chicken, add the tomatoes and cilantro after cooking the spices for 2 mins, and let simmer for a few minutes to allow the flavors to come together. Then add the cooked chicken and heat through. Then move to the steps below.
 
Just before serving (or heating up- the above can be cooked well in advance):
pulse cashews in a food processor until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes. 
 
Serve with basmati rice.
 
 
 
Glazed Ham
Cooking a smoked ham is a bit different than cooking hams you get from the supermarket that have been sugared, brined and pre-cooked. The first thing to think about is making sure your ham is thawed all the way through. The next step is finding the right pan to roast your ham in. The best way to roast meat is using a roasting rack that elevates your meat and allows air flow under the meat as well as allowing your meat to drip, and not cooking it in the juices. Next lets talk rub, it is a good idea to put a flavoring rub on the outside of the ham, I prefer a basic olive oil, garlic, salt and pepper (note this is different than a glaze). Last you will want to think about a glaze. The glaze can be made out of many sugary combos, a simple one I use is a brown sugar glaze (2 c brown sugar, 1 c apple cider (or orange juice), 1 tsp ground cloves), but there are many out there with very interesting flavors. Mix glaze ingredients, bring to a boil and simmer over medium heat for 10-15 minutes, set aside until it cools and thickens.
Preheat oven to 500F. First wash off the ham and dry with a paper towel. Set ham on roasting rack, fat side up. Score the fat with a knife making an argyle impression in the outer layer of fat. Then literally rub on the rub with your hands or a pastry brush. Cook for 20 minutes at 500F, this will result in good crackling of the outer fat layer. Remove from oven and apply glaze with pastry brush. Reduce heat and continue cooking at 350F. Glaze every 45 minutes until internal temp is 145-150F, about a total of 2 1/2 hours. Save extra glaze to pour over ham when serving.