Good Eats Newsletter - January 9th, 2013



Good Eats Newsletter - January 9th, 2013
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Fingerling Potatoes, Rainbow Carrots,
Red Beets, Green Kale,
Leeks, Acorn Squash, and Garlic
 
Plus out of the bag:
Greens Mix
Frozen Sweet Peppers (in cooler)
 
Localvore/Pantry Offerings Include:
 
Pete's Greens Pizza Dough
West River Creamery Marinated Feta
Pete's Greens Pickles
 
 
Small Veggie Only Members
take a YELLOW BAG
containing:
 
Greens Mix, Fingerling Potatoes,
Rainbow Carrots, Red Beets,
Green Kale, and Leeks
 
Greens in January!
 
 
Good Eats Newsletter - January 9th, 2013
 
Good Eats Newsletter - January 9th, 2013
 
This week brings the first harvest of our winter salad blend.  This week's blend is spinach, claytonia, and freshly harvested shoots.  Really exciting to have the winter blend back!
 
Top Photo: Molly and Andrew
Bottom Photo: Cori
Storage and Use Tips
 
 
Good Eats Newsletter - January 9th, 2013
Photo: Andrew, Dan, Molly, Greg, and Cori
 
 
Greens Mix - Your baby greens this week are a mix of claytonia (as you can see, in the photos above), spinach, and our first sunflower shoots of the season!  Ready to toss right into the salad bowl.
 
Fingerling Potatoes - The beautiful potatoes in your share this week are a mix of banana and french fingerlings.  Fingerling potatoes are a family of heritage potatoes that naturally grow much smaller than conventional potatoes. They tend to be elongated and slightly knobbly, making them very finger-like in shape. The unusual-looking, flavorful potatoes can be used just like regular potatoes in an assortment of roasted, broiled, baked, grilled, or boiled dishes.  Store in a paper bag in a cool, dry place. No need to peel, just scrub clean before cooking.
 
Red Beets - We grow a gorgeous mix of beets on the farm - the ones in your share this week are our red beets, with a smooth round shape and deep red color.  Red beets will bleed when cooked so if preparing with other veggies be mindful of that fact that you will end up with a uniformly technicolor dish.  Beets may be eaten cooked or raw. Grated beets make a fabulous addition to salads and slaws. Grate some early in the week and place them in a tupperware and then sprinkle them into salads all week.  Roasted beets are extra delicious, roasting carmelizes the sugar in the beets. Cube beets and roast them in the oven with a drizzle of oil at 400F until they are tender and just browning at the edges. If you don't eat them all right away, cool and toss into a container and add these to salads.
 
Green Kale - Kale is an incredibly hearty green, able to make it through harsh Vermont frosts, and even building flavor and sweetness in the cold.  The green kale filling your bag this week may be a little limp from enduring the winter weather, but the flavor is better than ever!  Sautee with a little lemon juice, olive oil, and salt, throw it into any soup, or blend it into a (very healthy) smoothie.
 
Frozen Sweet Peppers - Throughout the summer and fall, we freeze a portion of our harvest so that we can provide you with a greater variety of vegetables throughout the winter.  This week you will receive a package of our frozen sweet peppers.  Keep them frozen into you are ready to use them.  They will be delicious sautéed and thrown onto a pizza, or cooked into lasagna, casseroles, soups, or sauces.  Look forward to more of the summer produce we have stowed away in our freezer, including corn, zucchini, beans, and broccoli!
 
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 again!  This week Deb's Pizza Dough is made with Ben Gleasons Snake River sifted wheat flour (the flour you got last week), Quebec Milanise Organic unbleached white flour, sunflower oil, salt and water. 
 
We have a new cheese this week which I am excited for you to try.  The West River Creamery Marinated Feta is so yummy, it's pretty hard to stop eating.  I highly recommend making a pizza with this cheese, and then save the rest for a scrumptious pasta dishg.  And make sure you use every drop of the oil on your pizza and in your pasta or soak it up with some bread.  Good to the last drop.
 
And also this week we have Pete's Greens Pickles fresh from the barrel, the first distribution this year and they are mighty tasty.  These are garlic dills and I hope you love them.
 
 
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
 
 
Carmelized Onion, Sweet Pepper, Kale, Feta Pizza
I made this pizza last night and it was fantastic.
 
1 onion, sliced
several cloves of garlic
1 package frozen sweet peppers
1 shallot if you have it, minced
around 10-12 leaves of kale stripped from stalk and chopped into ribbons
1/2 container Marinated feta
oregano
crushed red pepper
 
Preheat the oven to 425F. 
Stretch your pizza dough with well floured hands and place on baking sheet, let rest.
 
Heat a skillet, and add oilve oil to coat.  Add the onions and cover and simmer first on medium for around 5 minutes.  Then add the peppers (frozen is fine) and cook on medium til the water evaporates from them.  Then let onions and peppers simmer together a while to very soft and starting to color a bit.  Add youur shallots (if using) and garlic and saute a bit more til these soften but don't brown, and then remove to a plate.
 
In same skillet, toss in a bit more oil, some water, and the chopped kale and saute the kale til it softens.  Steam will help achieve this and might take 5 mins.  Then turn off.
 
Build pizza.  Start with a smear of olive oil on the crust.  Then spread the pepper mixture around.  Then the crumble the feta between fingers and spread over crust.  Then the kale.  Then drizzle half the oil from the feta container and the yummy sundried tomato bits around.  Next give your pizza a good sprinkling of oregano, crushed red pepper, and a bit of salt.
 
Bake for 10-15 mins until bottom is nicely baked and top comes together.  Remove to a rack, slice  and enjoy.
 
 
 
Roasted Fingerling Potatoes with Seasoned Salt
This is a simple recipe for your potatoes, and a good way to appreciate their thin skin and delicate flavor.  
 
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1 1/2 pounds fingerling potatoes
1 tablespoon extra-virgin olive oil
 
Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
 
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.
 
 
 
Warm Fingerling Potato Salad
Already looking for a good alternative to roasting roots?  Tossing boiled roots with flavorful herbs and oil while they're still hot is the next-best thing.  The warm vegetables soak in the flavors of the herbs beautifully, and the salad only gets better after a few days in the fridge.
 
2 pounds fingerling potatoes
1/2 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon red pepper flakes
1 tablespoon salt-packed capers, rinsed and coarsely chopped
1 lemon, zested and juiced
1/2 medium red onion, coarsely chopped (1/2 cup)
1 celery stalk, thinly sliced crosswise on bias
2 tablespoons chopped parsley
Salt to taste
 
Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.  Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.  Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.
 
 
 
Spicy Sauteed Kale with Lemon
Probably the easiest way to prepare your kale, this is a very nutritious, warm side dish.
 
1 tablespoon vegetable oil
1 Thai or jalapeno chile, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 tablespoon honey
1 handful kale, tough stems and ribs removed, leaves coarsely chopped
1 leek, thinly sliced
Coarse salt
 
In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add leeks, season with salt, and cook 1 minute. Serve warm or at room temperature.
 
 
 
Mashed Potato and Kale Cakes
This recipe is based on the British food "bubble and squeak," which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage.  I (Annie) used to work for a British chef, at a restaurant where we served bubble and squeak.  It is such a satisfying comfort food, especially for something made mostly of vegetables.
 
2 pounds potatoes, cut into 1/2-inch pieces
Coarse salt and ground pepper
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
1/2 pound bacon, diced medium
2 tablespoons unsalted butter
 
In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
 
In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.  
 
Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.
 
 
 
Grilled Pizza with Fingerling Potatoes and Caramelized Leeks
Grilling pizza is quick and easy, and I love the way the crust gains a good crunch on the outside but maintains a warm soft inside.  BUT you can of course make this pizza in the oven too.
 
1 medium leek, sliced moderately thin
3 tablespoons vegetable oil
salt
1/2 pound fingerling potatoes
1/4 cup crumbled blue cheese of your choice, brought to room temperature
1 ball pizza dough
a drizzle of syrupy aged balsamic vinegar, leaves of fresh thyme
 
Preheat your grill to a very high temperature, but allow the flames to die down. You want very hot embers.  At the same time, in your largest skillet, over a medium flame, heat the vegetable oil. Add the leeks and 1/4 teaspoon of salt. Cook slowly, tossing occasionally and adjusting the heat so that they don't scorch, until deeply caramelized, at least 30 minutes.  Meanwhile, boil the potatoes until tender, cool until you can handle them, and slice lengthwise in 1/4" slabs.
 
Have everything prepared and in easy range of your grill.  Roll or toss your pizza dough into a 12" circle.  Place the dough on the grill grate. It won't stick because the grate is so hot, it will cook immediately. Cook about 1 minute, until slightly charred in spots. Keep peeking with a spatula. Flip the crust and immediately add a nice layer of caramelized onion, half of the blue cheese, several slices of potato, and more caramelized onions. Close the lid for about one minute.  Keep checking the bottom of the crust, and when it is done and starting to char in spots, quickly but carefully remove it and serve immediately, garnishing with the balsamic and/or thyme.
 
 
 
Pizza with Roasted Garlic, Sweet Peppers, and Two Cheeses
It is totally worth the time to roast the garlic as this recipe dictates.  Try it, you won't regret it.
 
1 large head garlic, unpeeled
2 tablespoons olive oil
1/3 cup oil-packed sun-dried tom, drained, oil reserved
1 large red onion, cut into 1/2-inch-thick rings
1 package red peppers, thawed and sliced thin
1 pizza dough
2 cups grated mozzarella cheese (about 6 ounces)
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley
 
Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
 
Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
 
Preheat oven to 450°F. Sautee onion and peppers in a pan with olive oil until they just begin to soften.  Roll or toss dough into a 12" circle, and place on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
 
Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.
 
 
 
Pizza with Kale and Roasted Leeks
Feel free to skip the olives, but throw on something salty instead - some of your feta cheese, for example, would be perfect.
 
1 medium leek
Salt and pepper
Olive oil
2 sprig thyme (optional)
1 bunch green kale
1 clove garlic
1 pinch hot pepper flakes
1 ball pizza dough
1/2 cup grated mozzarella cheese
16 niçoise olives, pitted
1 lemon
 
Preheat the oven to 375°F.  Roughly chop the leek and toss it in a small ovenproof sauté pan with a pinch of salt and enough olive oil to coat lightly, and the leaves of the thyme. Put the pan in the oven to roast, stirring occasionally, until the leeks are cooked and browning, about 30 minutes.
 
While the leek is roasting, wash and drain the kale, remove the heavy stems, and roughly chop the leaves. There should be enough to make about 2 cups. Peel and finely chop the garlic. Heat a large sauté pan and coat it with olive oil. Add the kale, season with salt, pepper, and the hot pepper flakes, and fry over high heat until the kale is tender. Add the garlic and fry, tossing, for a few seconds.
 
When the leeks are done, take them out of the oven and turn the heat up to 450° to 500°F. Put a pizza stone in the oven. Roll out of shape a 12- to 14-inch disk of pizza dough and slide it onto a floured pizza peel or the back of a baking sheet. Lightly brush the dough with olive oil, leave a 1/2-inch boarder dry. Evenly sprinkle the cheese on the oiled surface,spread the onions over, and top with the kale and the olives. Drizzle about 1 tablespoon olive oil over the pizza. Slide the pizza onto the preheated stone in the oven and bake from 5 to 10 minutes, until the crust is brown and crisp. Remove the pizza from the oven, sprinkle a few drops of lemon juice on it, slice and serve.