Good Eats Newsletter - July 24, 2013

Good Eats Newsletter - July 24, 2013

Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN BAG

This week your bag will contain:
Mesclun; Potatoes; Broccoli; Radishes; Peppers;
Onions; Zucchini; Cucumbers; Basil

And OUT of the bag:
Tomatoes (packed in a small paper bag)

Localvore Offerings Include:
Pete's Pizza Dough
Pete's Tomato Sauce
Maplebrook Farms Fresh Mozzarella Cheese



Small Veggie Only Members
take a YELLOW BAG containing:
Mesclun; Potatoes; Broccoli; Zucchini;
Cucumbers; Basil

And OUT of the bag:
Tomatoes (packed in a small paper bag)

Have you been to the Pete's Greens  farmstand yet? 

It's stocked daily with the greatest diversity of our organic  veggies along with fresh bread, local cheeses, eggs, pastured meats and many of our favorite localvore items.  New this year is an outside covered area and seating.   

Open every day into October from 8-8.  Come visit us!


Good Eats Newsletter - July 24, 2013

Storage and Use Tips

You will receive either red or heirloom tomatoes this week.  They will be packed in a brown paper bag separate from your veggies.  Store your tomatoes at room temperature, out of direct sunlight.
The potatoes are a mix of our new potatoes.  They're so young and fresh they don't need a whole lot of cooking to enjoy.
French Breakast Radishes - these beautiful radishes have a crisp texture and a mild to delicately sweet flavor. They are best eaten raw. Slice them in a salad or serve them with coarse salt, fresh butter and a baguette for a French treat. Radishes should always be stored separate from the greens. Try adding the greens to a salad or mix in with other cooking greens in soups, sautes or stir-frys. Keep greens and radish ends loosely wrapped in their own plastic bags, in your crisper drawer.
Good Eats Newsletter - July 24, 2013 Sweet Peppers - these are a fun treat for you this week.  These peppers are large, hollow, and can be stuffed or fried.  Their flesh is crisp and juicy.  Enjoy raw in salads, sandwiches, or in a stir fry.  They also roast beautifully and are really tasty this way.   To roast, simply core and seed, quarter them, brush them with olive oil (or not), and then roast them in the oven, skin side up at n oven temp of anywhere from 45o to broiling. The hotter the oven, the quicker they will roast. With a very hot oven, you may want to turn them a time or two for even roasting.  Roast until the skins blister and brown or char a bit. Then remove from oven to cool. Most cooks like to remove the charred skins from the peppers before using in a dish. This is done easily if you cover the cooling peppers with a cloth for 10 minutes. The steam loosens the skin and peeling is easier.  Iris, Melissa and Isaac's toddler who is growing up on the farm  loves snacking on these peppers!
Yellow Onions are bunched, sweet and tasty.  The tops on the onions are actually quite nutritious too so try to find a use for them. 
They contain more potassium than the onions do, along with an excellent supply of vitamins A and C.  I freeze mine in a plastic bag in freezer along with scraps of veggies I am chopping on cutting board, and I save them all up for when I make broth.
Zucchini and cucumbers are growing very well in this hot July weather.  If you can't use your zucchini right now too you can shred them and freeze in 2-cup increments. Then you can pull a  frozen bag out in the dead of winter and make a fresh loaf of zucchini bread (such a treat!) or throw into an omelet or soup.
Slicing Cucumber - enjoy these on a salad, made into a cucumber salad, or a quick pickle (recipe below).  Keep these loosely bagged in the crisper drawer and they will keep a few days or more.
Your basil will be packed in your mesclun bag.  Be sure to pull out the basil and store out of the fridge with the stems in a glass of water to keep as fresh as possible.

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.


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.



Localvore Lore

It's a pizza week!  There are so many fun options to top your pizza with -
Tomato, basil, mozzarella pizza
Roasted peppers and onions, basil and mozzarella
Zucchini cheddar basil pizza with a lemon/olive oil dressing is Annie's favorite

The Pizza Dough was made at the farm and frozen for delivery. This pizza dough is made with Quebec Milanaise organic unbleached flour, Gleason Grain Snake Mountain Sifted whole wheat flour, local sunflower oil, 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 Tomato Sauce to go along with the share. It's made with our organic tomatoes, onions, sunflower oil, garlic, oregano, basil, fennel seed, salt, & black pepper. It's pretty yummy and is coming to you jarred. Use this sauce on pizza or even on pasta.

Good Eats Newsletter - July 24, 2013
Maplebrook Farm's Fresh Mozzarella Cheese is hand-made daily in Bennington, Vermont. They start with pure, whole Vermont milk from family farms around the state. The milk is first pasteurized, and then cultured and rennet are added. Once the curd has been cut and drained, mozzarella balls are formed.  The unique old-world approach of stretching and molding premium raw cow curd in small batches and using all natural ingredients delivers a smooth, moist and refreshingly distinct mozzarella cheese. They recommend setting out fresh mozzarella a few hours before serving, for the full flavor to come through. For best quality, use cheese quickly but (bonus!) you can also freeze to use at a later date.



Recipes

Vegetable Tian
A tian is a casserole of sorts featuring various vegetables arranged in a specific arrangement.  This tian would also be great with peppers thrown in!

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs, or 1 tsp dried thyme
2 ounces Gruyere cheese, grated, or other cheese

Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.


Lazy Cucumber and Onion Pickle
These need about 3 hours to cure and will stay fresh in the fridge for about a week.  From the book "Vegetable Literacy" by Deborah Madison.

3 cucumbers, unpeeled
1 onion
Sea salt and freshly ground white pepper
1 tbsp sugar or 1 tsp agave syrup
1 cup rice wine vinegar
1 tsp yellow mustard seeds
1/2 tsp celery seeds
1/4 tsp ground turmeric

Slice the cucumbers thinly crosswise.  Slice the onion into thin rounds.

Put 1/2 tsp salt, pepper, and the sugar in a bowl large enough to hold the vegetables.  Add the vinegar and 1 cup water and stir to dissolve the sugar and salt.  Add the cucumbers, onion, mustard seeds, celery seeds, and turmeric.  Press on the vegetables to immerse them in the liquid (a plate set over the veggies can help).  Cover and refrigerate for at least 3 hours.


Steamed Broccoli with Mustard butter, pine nuts, and roasted pepper
This makes an awesome summer salad.  The mustard butter puts it right over the edge from being just a good salad to a fantastic one.

About 1 pound broccoli
4 tbsp mustard butter (recipe below)
3 tbsp pine nuts, toasted
1 large roasted sweet pepper, seeded and sliced a scant 1/2 inch wide
Sea salt and freshly ground pepper

Cut the stems off the brocoli crowns and peel them.  Slice the stems into rounds.  Cut the crowns into bite-sized florets.

Steam the broccoli florets and stem slices until bright green and tender.  Check by piercing the stems with a knife.  It should take about 5 minutes.

Lift the broccoli into a bowl and toss with the mustard butter, pine nuts, and roasted pepper.  Season to taste with salt and pepper.  Serve warm or at room temperature.


Mustard Butter with Lemon Zest and Shallot
This butter is a wonderful accompaniment to any cruciferous veggie- broccoli, cauliflower, cabbage, or brussel sprouts.  Use it with cooked veggies or stir it into soups that are based on these veggies.

1/2 cup butter, at room temperature
Sea salt
Grated zest of 1 lemon
2 tsp prepared mustard or more, to taste
2 tbsp finely chopped parsley
1 large shallot, finely diced
Coarsely ground pepper

Beat the butter with a few pinches of salt until smooth.  Add the lemon zest, mustard, parsley, and shallot and mix well.  Taste and add more mustard if you'd like.  Season with pepper.  Pack the butter into a serving dish and serve, or roll it into a log in waxed paper or parchment paper and refrigerate or freeze until ready to use.


Broccoli Pesto 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, chopped into small florets
Mozzarella cheese

1 bunch basil
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 basil, 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  cheese on top.  Add any other toppings.

Cook until dough edges are brown, about 10 minutes. Remove from the oven, slice into wedges and serve immediately.


Tomato, Mozzarella, and Garlic Pizza
Here's a classic pizza that tastes great.  From Cooking Light.
pizza dough
2 tablespoon cornmeal
4 ounces mozzarella cheese, sliced
3 cups sliced tomato (about 4)
4 teaspoons olive oil
4 garlic cloves, minced
1 teaspoon freshly ground black pepper
4 tablespoons thinly sliced fresh basil
Preheat oven to 450°F.
Stretch or roll the dough on a lightly floured surface. Place dough on a pizza pan or baking sheet sprinkled with cornmeal (I like to start mine on a piece of parchment and then transfer to the hot baking stone in my oven). Crimp edges of dough with fingers to form a rim (helps to keep everything on the pizza). Bake at 450°F for 5 minutes.
Sprinkle cheese over pizza crust. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper. Bake at 450° for 15 minutes or until lightly browned. Top with basil and cut into wedges and enjoy!


Basil Puree
This is a great way to use your basil.  The puree is very similar to pesto without the cheese and nuts.  It's thinner and lighter and a great addition to grilled zucchini, roasted pepper, or green beans.
1 small clove garlic
Sea salt
1 bunch basil
1/3 cup olive oil
Pound the garlic in a mortar with 1/4 tsp salt until smooth.  Set aside.
Bring a pot of water to a boil, add the basil leaves, and leave them for just a few seconds until they're bright green, then drain immediately.  In a food processor or blender, puree the drained leaves, garlic mixture, and olive oil until smooth.  Season to tast.  The sauce is best used immediately, but can be stored in an airtight container for 1-2 days.


Caprese Salad
Don't forget about this classic, easy summer favorite. 

Summer tomatoes, sliced into thick rounds
Fresh mozzarella, sliced into rounds
a handful of basil leaves - chopped
Good olive oil
Good aged balsamic or a balsamic reduction

Optional - a clove of garlic, minced

Putting the salad together is simple.  Once you have sliced the tomatoes and mozz and chopped the basil you can arrange them prettily on a plate and drizzle with olive oil and balsamic.

If you don't have the highest quality balsamic, you can improve it easily.  Just pour a half cup or so into a small saucepan and let it boil, simmering it to half it's original volume. This concentrates the vinegar into something even more yummy.  (Don't leave this pot unattended as it reduces pretty quickly and will burn.)


 
Butter Poached Radishes
Yes you can cook your radishes!   Poaching the radishes lightly and following up with the raspberry vinegar makes a great tasting dish.

1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 tbsp unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp fresh tarragon

 Depending on size, halve or quarter radishes lengthwise. Heat 2 tablespoons of butter in a skillet until melted.
Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.  Remove from heat and tear fresh tarragon leaves directly onto the radishes.

Good Eats Newsletter - July 24, 2013