Good Eats Newsletter - Jun 6th, 2012



Good Eats Newsletter - Jun 6th, 2012
 
The Localvore Vegetable Share
is in the LIGHT GREEN BAG
and contains:
 
Mesclun; Napa Cabbage; Leeks; Vulcan Head Lettuce;
Beets!; Pac Choi; Cilantro; Curlsy Parsley;
Sunchokes; Mixed Potatoes
 
Localvore Offerings Include:
Red Hen Bread
Cellars at Jasper Hill Harbison cheese
Golden Crops Organic Rolled Oats
 
 
The Spring Veggie Only Share
is in the YELLOW BAG
and contains:
 
Mesclun; Vulcan Head Lettuce; Pac Choi, Ruby Streaks Mustard, Cress, Leeks, Cilantro
 
VEGGIE ONLY SHARE MEMBERS - The Yellow Bag is the only item you should pick up tomorrow.
 

Meat Share Members - This is a Meat Share Week!
 
Next week, June 13th
is the last delivery
of the Spring Share!
 
Have you signed up
for Summer?
 
We have a new
SMALL Veggie Only Share
and 2 new pick up sites
See news below
 
 
Good Eats Newsletter - Jun 6th, 2012
 
Summer Good Eats News
Next week June 13th is the last delivery of the Good Eats Spring Share.  It has gone by so quickly!  I am in the throes of sign up, answering member questions, uploading folks to the data base, doing data entry, receiving payments and trying to make arrangments for a few new sites.
 
We do have some news...
 
NEW SHARE TYPE!  We are introducing the Small Veggie Only Share for Summer.  Our Spring experiment with packing these smaller shares has gone well so they will continue on.  At $22/week these smaller shares are great for small households.
 
NEW SITES!
St Johnsbury - Natural Provisions - Thursday delivery
Woodstock - FH Gillingham & Sons General Store - Thursday delivery, Veggie Only shares ONLY.
 
We are looking into sites in Middlebury, Jay Peak and Derby too.
 
If you have questions about summer or site suggestions, please email me!~ Amy
 
 

Cooking for Craftsbury Kids 2
 
We were back at Craftsbury School last week for our second time cooking lunch for the students there.  Deb served our barbecued chicken with our mashed potatoes, coleslaw, and pumpkin bread made with our squash puree.  Some of the kids loved the pumpkin bread so much that after they  had seconds they offered to clean up for thirds, and then they skipped recess and swept the floor for fourths!  Pete went to the elementary school and had lunch with the kids there while they chatted with him and asked him questions about the farm.  Again, it was fun for us, and the kids really loved the connection.  We have one more Craftsbury School lunch date before school ends.  Next Monday we are providing an all local salad bar.  Over the Summer we'll work with the school to determine how we'll participate on a regular basis in Fall.  Very exciting.
  ~ Amy
 
 
 
 
 
June 20th - October 10th, 2012
(17 weeks of Vermont's finest eating)
 
Procrastinators the time to act is now!
Just one week left of the Spring share.
Have you signed up for Summer?
 
 
We must receive your sign-up and payment in by June 14th
to get you started with the first delivery June 20th.
 
FIVE Share Types for Summer:
Veggie Only- delivers a weekly delivery of fresh, organic veggies from the farm.
NEW!  Small Veggie Only - delivers a smaller mix of weekly veggies.
Localvore Share -  delivers the same fresh vegetables and wonderful local staples and artisan products to fill your pantry. 
Pete's Pantry Share - just the localvore products, no veggies
Meat Share - delivers a monthly selection of local, pastured meats
 
Join now and be rewarded
with another healthy, local and delicious season of Good Eats!
 
Good Eats Newsletter - Jun 6th, 2012Good Eats Newsletter - Jun 6th, 2012Good Eats Newsletter - Jun 6th, 2012
 
 
 
 
 
 
 
 
 
Storage and Use Tips
 
Good Eats Newsletter - Jun 6th, 2012
 
Vulcan Head Lettuce - The big red leaf head lettuces this week are called Vulcan.  They are just gorgeous and will make wonderful tender salad this week.
 
 
 
 
 
 
 
 
 
 
Watercress - (Veggie Only members) Eaten cooked or raw, watercress has a slight peppery flavor. Try it in a classic British sandwich: butter and cream cheese spread on two slices of bread with watercress in between. Liven this simple sandwich up with thinly sliced radishes or cucumbers. This is another in the superfood group. Watercress is a very powerful antioxidant. A two year study published in the American Journal of Clinical Nutrition in 2007 determined that eating watercress daily can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer. It is brimming with more than 15 essential vitamins and minerals. Gram for gram, it contains more iron than spinach, more vitamin C than oranges and more calcium than milk.
 
Sunchokes - (Localvore members) Sunchokes (aka Jerusalem Artichokes) are the tuber of a perennial flower in the sunflower/aster family and are native to North America. Sunchokes can be eaten raw or cooked in all the same ways that you can cook potatoes. Scrub the tubers thoroughly with a brush. Peeling can be difficult because of the knobbiness and is not necessary, the peels are edible. Like potatoes the flesh will darken with exposure to air so if serving them raw, dip in acidulated water. Because of high levels of iron, stored cooked sunchokes will also turn gray. This can be minimized by adding ¼ tsp cream of tartar or 1 TB vinegar or lemon juice to the cooking water. They cook quickly and will turn to mush so monitor carefully. Sunchokes should be stored in a cool, dry place or in the vegetable drawer wrapped in paper towels to absorb moisture and sealed in a plastic bag.
 
Beets and Beet Greens - (Localvore members) Hooray for the first round of beets!  I just had my first last week.  I have been grating beets on my salads daily since then and they have brightened up the salad world considerably.  The beets are still small, but they will size up quickly in the next couple weeks in the field.  Beet greens I have been tossing into any dishes I am cooking or more often than not, tossing them in my yogurt, banana, carrot, beet greens/chard smoothies.  Try it, you won't be disappointed.  Do separate beet greens from the beets and store each separately, loosely wrapped in a plastic bag. 
 
Leeks - Leeks belong to the allium family along with garlic, onions, shallots, and scallions. Leeks feature a fragrant flavor that is reminiscent of shallots but sweeter and more subtle than onions.  Leeks add a subtle touch to recipes without overpowering the other flavors that are present.  Leeks tend to collect dirt in between the tops of their long leaves. It is important to wash between leaf folds to remove dirt. To use, make thin slices across the leek from the base of the white elongated bulb on up.  These leeks are so tender that you can go ahead and include most of the greens too.  As leeks age, these outer green leaves become tougher, but right now they are perfect.  Store wrapped in plastic in the fridge.
 
A note about our Potatoes - It's the end of the storage season for crops that were harvested in the Fall of 2011.  At this time of year we are culling a higher percentage of each crop as we pull it from storage, wash it, and sort for you.  Our potatoes seem to have experienced some cold in our new cooler that we built last Fall, and in particular, the Nicola's (the yellow potatoes) suffered.  We work hard to sort the potatoes each week and hope we are doing a good job for you all.  I had an email from a member last week whose potatoes weren't good when she cut into them.  If you experience this, please do let me know
 
 
Please share your comments about the veggie info you DON'T find, but wish was there!
 
 
 
 
 
 
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
 
We have Red Hen Bread this week and Randy is baking his Crosset Hill loaf:  a humble loaf with an exciting story.
We have been working with Ben Gleason of Bridport for 12 of the 30 years that he's been growing wheat in Vermont and Tom Kenyon from Charlotte for the last 4 years.  This bread is the result of their hard work and their willingness to collaborate with us.  35% of the flour in the Crossett Hill is a stone-milled and sifted flour that Ben produces on his new mill.  The remaining wheat is grown at Aurora Farms in Charlotte.  Tom Kenyon began growing hard red winter wheat at our request 6 years ago and, after experiencing two years of crop failure, he has succeeded for the 3 consecutive crop years.  His winter wheat is milled into an unbleached wheat flour for us by Champlain Valley Mills in Westport, NY.  This bread, a classic pain de campagne (naturally leavened French country bread), also has some whole rye flour.  We are surprised and delighted to find that the local wheat is very well suited to this style of bread.  It's my favorite loaf because of it's flavor and versatility.  Enjoy!~ Randy
 
Harbison Cheese from Jasper Hill Farm in Greensboro, VT is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. It is made with pasteurized cow's milk and aged 3-6 weeks. They named their newest cheese after Anne Harbison, seen by many to be the grandmother of Greensboro, VT. She's active in the community, runs a bed and breakfast, and volunteers at the public library, and has known the Kehler brothers since they were children. The bark, cut from Jasper Hill Farm's woodlands holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate. This is a delicious cheese that we are eager to share with you
Localvores will also receive a 5 lb bag of Organic Rolled Oats from organic grower Michel Gaudreau of Golden Crops Mill, across the border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a great operation in a beautiful setting surrounded by his fields. Michel's Golden Crops Mill makes many organic grains available locally that we might not otherwise have local access to and we are grateful for his commitment. These are beautiful, clean organic rolled oats ideal for oatmeal, granola, cookies, streusel toppings etc. See below for a solid granola recipe or one for oatmeal.
 

Meat Share
 
The Meat share this week begins with a big Pete's Pastured Chicken, large enough that it should provide a great meal and plenty of leftovers.

Next we have Mountain Foot Farm Trout from Curt Sjolander in Wheelock, VT.  What a treat to have trout again, it's been since 2010! Curt grows brown trout (and vegetables) on his farm in Wheelock, VT. These are brown trout that were alive and well last Wednesday before they were caught and cleaned and brought to the farm and frozen Thursday afternoon.  It takes a long time for the trout to reach a marketable size, and that is why there is often a long time span between their appearance in the meat share. Though they are farm raised and fed high protein commercial fish pellets, Curt's fish are never medicated. They remain free of any disease (they are tested) because of the low stocking density and the cold, high quality fresh water Curt provides them with. Curt's fish are a fine example of fish farmed in a sustainable way.  The fish have been descaled and cleaned, but the skin and bones remain.  I have given a simple baked trout recipe below.
We also have Greenfield Highland Beef Sirloin Steaks this week.  I am including my very favorite marinade below for your grilling pleasure. At Greenfield Highland Beef, Janet and Ray raise Scotch Highland Cattle, bred in the hills of Scotland for the traits of hardiness, longevity, vigor and reproductive efficiency. Highland Cattle are thrifty, slower growing and fiercely maternal, yet docile. The breed is known for its healthful, lean, richly flavored beef. The Highland Cattle’s ability to digest a variety of plants and grasses make it a perfect choice for those who want to consume 100% Grass Fed beef. Ray and Janet of Greenfield Highland Beef continue to raise cattle on the same rugged hillside farm where Ray’s parents, Carroll and Polly began these animals in 1967.

 
 
 
 
Recipes
 
 
Napa Cabbage Salad
There are so many versions of Napa cabbage salad.  This one from Gourmet highlights the cilantro, and skips the mayo that many call for.
 
1/4 cup rice vinegar
2 teaspoons sugar
1 teaspoon grated peeled ginger
2 tablespoons vegetable oil (or sub in 1 TB sesame oil if you have it)
1 fresh serrano chile, finely chopped, with seeds (or a jalapeño, or some hot sauce)
1 head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro
*optional - 1/4 cup toasted almonds
*optional adds for color - grated carrots or beets
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
 
 
Leek and Watercress Soup
8 oz Watercress - approx (reserve a few leaves for garnishing) - you could sub in some mustard greens here to augment if you don't have enough Watercress.
4 oz butter
5 leeks, washed and chopped
4 medium potatoes, peeled and chopped
3 pints stock (veg or chicken will do)
4 heaped tablespoons crème fraîche
salt and freshly milled black pepper
First of all melt the butter in a large thick-based saucepan, then add the prepared leeks, potato and watercress and stir them around so that they're coated with the melted butter.

Next sprinkle in some salt then cover with a lid and let the vegetables sweat over a very gentle heat for about 20 minutes, giving the mixture a good stir about halfway through.

After that, add the stock, bring everything up to simmering point and simmer, covered, for about 10-15 minutes or until the vegetables are quite tender. Then remove the pan from the heat and when it's cooled a little liquidise the soup – you'll need to do this in batches.

Then return it all to the saucepan, swirl in three tablespoons of crème fraîche, season to taste and reheat very gently. Then serve in hot soup bowls and garnish each one with a little extra crème fraîche and some watercress leaves.
 
 
Stir-Fried Bok Choi with Cilantro and Roasted Peanuts   
A quick easy yummy side. 
 
4 Tablespoons whole roasted peanuts?
1/8 teaspoon red pepper flakes
?pinch of salt?
1 large bunch of bok choi?
2 Tablespoons peanut oil?
1 medium onion finely chopped?
4 teaspoons minced ginger
?2 Tablespoons Tamari or soy sauce
?1 teaspoon cornstarch mixed in 3 Tablespoons water? (this step is skip-able if don't want to use cortnstarch)
1 cup chopped cilantro

Fry the peanuts, pepper flakes pinch salt in 1 teaspoon peanut oil for about 1 minute.  Set aside.

Slice the stems off of 1 bunch of bok choi, and cut them into ½ inch pieces.  Leave the leaves whole, or if they are very large cut in half crosswise.  Heat the other tablespoon oil until very hot then add  the onion and ginger and stir-fry for about 1 minute.  Add the bok choi stems and leaves and stir-fry until wilted and glossy.  Then add the soy sauce and cornstarch mixture and cilantro and stir-fry for another minute.  Add the peanut mixture and serve warm.
 
 
Lemon and Herb Roasted Jerusalem Artichokes
This one has been adapted slightly from a recipe in Andrea Chessman's Serving Up the Harvest. This is a simple and tasty way to get to know this vegetable a bit better.
1 lb Sunchokes (Jerusalem Artichokes)
1.5 TB olive oil
1 garlic clove
a light sprinkling of parsley or basil
zest of a 1/4 lemon
coarse or kosher salt
Preheat the oven to 500F and lightly grease a shallow roasting pan with oil.
Scrub the sunchokes well or peel them. Cut off the irregular knobs to make reasonably regular shapes. Cut the sunchokes into 1-inch pieces. Combine sunchokes with the oil in a large bowl and toss to coat. Arrange in a single layer in the prepared pan.
Roast for about 15 minutes, shaking the pan occasionally for even cooking. While the sunchokes roast, combine the basil, garlic, and lemon zest in a mini food processor or on your cutting board and finely chop.
Sprinkle the lemon-herb mixture over the sunchokes and continue to roast for about 5 more minutes. The sunchokes should be well browned and tender, and the garlic should be fragrant but not burned.
Transfer the chokes to a serving bowl or platter. Sprinkle with salt and serve at once.
 

Grilled or Broiled Whole Trout with Herbs and Bacon
This is a great, tasty and simple way to cook your fish. If you don't have a handful of fresh herbs, you could also put some lemon slices in the fish.
2 whole trout
1/2 cup fresh herbs such as tarragon, thyme, marjoram, etc.
olive oil
Kosher salt and freshly ground black pepper to taste
1/4 pound bacon
Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with bacon mummy style, leaving head and tail exposed.
Place fish under the broiler (or on the grill, covered). Cook undisturbed for 3-4 minutes, taking care not to burn the bacon (move to a lower rack if necessary). Turn and continue to cok. Turn again if necessary. The fish is done when the bacon is crisp and there are no longer any traces of blood in the body cavity. No more than 12-15 minutes and could be a good bit less in a hot oven.
Place fish onto platter and serve immediately.
 

Citrus Herb Marinade
This is the standard steak marinade in our house, it only takes about 3 minutes to throw together. Citrus really works well to tenderize a piece of meat and this marinade never disappoints. It is quick to prepare and substitutions work out just fine. You can prepare it ahead of time and it can sit in the fridge for up to a week.  Marinate beef in this for 2 hours or better yet 24 for an incredibly full flavaored & tender steaks.
Combine and then place with steaks in a ziplock bag or other sealed container.
1/4 cup sunflower oil or olive oil
1.5 TB lemon juice
1.5 TB orange juice
1/3 c parsley (if you have onb hand)
1.5 tsp dried thyme
1 crumbled bay leaf
1 clove minced garlic
1 tsp salt
1/4 - 1/2 tsp black pepper