Thanks for joining us this Spring!
Many thanks to all of you for being with us for the Spring share and giving us the opportunity to feed you and your families. We really appreciate your support and hope you have all been very happy with the share. And, we hope you will be back with us again either this Summer or in Fall/Winter. Please share the news about Good Eats with friends, family, co-workers. Word of mouth is the most powerful means of spreading news about Good Eats. We need your help to reach new members.
We need your feedback! Later this week I'll be sending you all a simple end of share survey that I'd love for you to fill out. We want to know how we did, what you liked, what you didn't so that we can improve for you all. Please take a few minutes and tell us what you think when the survey comes your way. Thank you!~ Amy
Summer Good Eats News
This is it folks, the last delivery of the Spring share. There is still time to sign up for Summer and receive the first share June 20. Click here to check out share types etc.
NEW SHARE TYPE The Small Veggie Only Share that we introduced this Spring is being offered again for Summer. At $22/week these smaller shares are great for small households and terrific for people starting out with a share.
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 3
On Monday we delivered the third in a series of lunches we have prepared for the students in the Craftsbury school system. This time, we brought the two schools a full salad bar with mesclun, carrots, radishes, tomatoes, pickled beets, potato salad, croutons, salad dressing all grown/made at the farm. We were amazed at how little was left at the end! Clearly much enjoyed by all. Our little pilot project has gone really well and over the summer we will work with the school to plan a way for us to be involved in the most meaningful way we can next year. This project has been a long time coming. We were in planning stages for launch when the barn burned in early 2011, and it's taken a long time to be in a place where we could turn our attention back to it. We are psyched.
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
with another healthy, local and delicious season of Good Eats!
Around the Farm
Scenes from the farm today...
In the field, Annie (pictured above at right) and the harvest crew of Molly (left) Noah (middle), Alejandra, Elena, and Socorro harvested bunches from different locations on the farm. It was hot out there, so bins are picked and then ferried away quickly back to the washhouse where they are immediately chilled in a big water tank to zap the heat from the crops. Meanwhile Isaac (above right) was modifying a tractor into a cultiavtion machine. The cultivator he was welding on to this tractor had come off another tractor which was not functioning. We can't be without cultivation so a solution was a high priority. The cultivator was custom designed so a way to mount it on this tractor had to be custom designed too. I saw Pete only once today on his back under this tractor exchanging repair ideas with Isaac. The rest of the day he was on a tractor on another parcel.
Back in the washhouse, the dynamic duo of Jackson and Adan were steadfastedly washing all that the field crew brought through the door. These two hold down the washhouse floor most of our four harvest days each week. Jackson started at the farm in December. Adan lives in Michoacan in Mexico and this his third growing season at the farm. This year his son Hector (whose is a schoolteacher in Mexico) has joined him this year.
Zucchini started to come last week and now it's really cranking. The field of Red Russian kale looked absolutely perfect. In the greenhouses, tomatoes and basil are growing and ripening fast. We started picking tomatoes for the farmstand last week. We don't have enough for the share yet, but it won't be long now. In the kitchen, Deb returned from Craftsbury lunch and moved on to packing up her pizza dough for localvore members this week. Annie harvested a bunch of basil for kitchen use, so after pizza dough, Deb began making pesto for distribution later in Good Eats.
Storage and Use Tips
Pearl Onions - The little onions in the share this week are like little treasures. It's so nice to have fresh onions. Use them wherever you need onions, and don't forget about the tops. You can chop the tops as far up each onion as you want to. The flavor will be zestiest at bottom and mellows as you go up.
Watercress - (Localvore 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.
Beets and Beet Greens - (Localvore & Veggie Only members) Beets again this week and they are sizing up nicely. Localvore members will get candy striped Italian Chioggia beets. Veggie only members will receive white beets. Both are delicious and particularly good for roasting (but good for all other uses too),. Right now while we are in full on gorgeous salad season I have been using up all my beets raw. I have been grating them and placng them in a tupperware early in the week and then sprinkling them into salads all week. 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. Yum. Do separate beet greens from the beets and store each separately, loosely wrapped in a plastic bag.
Kohlrabi - (Veggie Only members) - The name means cabbage turnip in German and that is a pretty accurate description. It is a member of the cabbage family and its outer skin would attest to that. The greens look more like turnip greens however and the inner bulb can be a bit fibrous, like turnip. Raw, it is crisp, sweet, and clean, strikingly reminiscent of raw broccoli stalks. Cooked, it touts a mild, nutty, cabbage-like flavor that adapts beautifully to many cooking styles. It can be eaten raw and is great in salads and slaws. It can also be boiled, steamed, baked, roasted, etc. The greens may be eaten cooked like turnip greens or any other cooked greens. To prepare the bulb, cut off the leaves and stems. Use a vegetable peeler to pare off the tough outer layer. Or use a chefs knife to slice it off. Dice or shave up the inner bulb according to your recipe. Store loosely wrapped in plastic in the fridge, separate from the greens.
Strawberries - (Veggie Only members) - Veggie only members will get a first taste of this year's strawberries. Wish we had enough for all members this week, but the strawberries are just startting. Hopefully more to come for those of you who will be with us in coming weeks.
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. Kale This week's kale is Red Russian
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.
It's a pizza week this week! Deb made the dough today and it will come to you frozen. DThe dough is made with Aurora Farm's organic unbleached VT white flour, Gleason Grains 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. Give it some practice and you will be throwing doughs like the professionals. 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 425 - 450F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.
Once again this week we have Amir Hebib's shiitake and/or oyster mushrooms It will be a smaller amount this time. Amir called Monday to let me know harvest was smaller due to the heat. But it will be plenty to flavor a meal with the good earthy mushroomy goodness. You can eat the whole mushroom stems and all. Shiitakes have a deep flavor, and are very hearty, enough so that they can be used in place of ground beef in some recipes while oyster mushrooms have a more delicate flavor with a hint of anise and are often used to flavor soups and stir fry dishes.
You will also receive a small log of Vermont Butter and Cheese chevre that you can crumble onto your pizza or onto your salads this week.
And lastly you will also receive a dozen of Deb's eggs. Enjoy!
If you haven't made them yet, do try. They are delicious, fun, super easy to make,. They come out crispy with a very satisfying potato chip like crunch. You can try different topping to blend in... chili powder, parmesan cheese etc, to flavor them further, but the simple oil and salt I have given below really is great.
1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Position racks in upper third and center of oven; preheat to 400°F.
If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. (If the kale won't all fit, make the chips in batches.)
Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
Simplest Zucchini saute
Zucchini, I simply love it, yet it is the butt of so many jokes simply because it is so proliferous! I just had my first zucchini of the season tonight and it didn't even make it to the dinner table. It was gone, snacked upon before dinner was ready.
Turned on a burner to warm a saute pan, cast iron great. Slice zucchini into rounds. Add olive oil and a 1/2 TB of butter to the pan, and coat. Add the zucchini rounds in one layer.When they are beginning to brown on side A, flip them and allow side B to brown a bit. Then remove from pan and put on a plate. Salt if you wish but no need. They are nutty, tender and delish!
Roasted Beet & Watercress Salad
3 large beets - any color, Chioggia is gorgeous
I bunch of watercress
2-ounces of goat cheese that can crumble or feta
1/2 cup raw walnuts
1/2 cup good olive oil
1 tbsp apple cider vinegar
1 tsp honey
1 tsp dijon mustard
sea salt & pepper to taste
Pre-heat oven to 400 degrees F
Roughly oil the skins of the beets with vegetable oil and place the beets on a baking sheet covered with foil for about an hour or until a knife easily slips into the beet.
Remove from the oven and allow them to cool completely.
When you are ready to assemble the salad:
Take the beets and slip off their skins – they should come off really easily. Slice the beets into 1/4? slices.
Arrange a bed of watercress on a pretty plate and lay the beet slices overlapping each other on top.
Crumble the cheese and sprinkle the walnuts over the salad. Drizzle dressing on top.
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon wasabi mustard
1 tablespoon of rice vinegar
Dandelion or mesclun leaves for garnish (Wegmans)
1/4 cup pine nuts
Add first 6 of the ingredients to a small bowl and use a whisk or fork to mix well.
Slice the kohlrabi very thinly. Add the vinaigrette and leave to marinate as long as you can before serving (but it's still good fresh!).
In a small pan, toast the pine nuts, being careful not to burn
Garnish with mesclun or dandelion leaves sliced thin. Savor!
Mushroom Soba Noodle Soup?(makes 2 servings)
6 oz. dried soba noodles
?about 3 oz. fresh sliced shiitake or oyster mushrooms
?2 thin slices fresh ginger, cut to matchsticks
1 tablespoon sesame oil?
1-inch piece kombu (dried seaweed)?
1 egg (optional)
?1 scallion, chopped?
1-2 teaspoons miso paste or soy sauce
Place the kombu in a pot of about 4 cups cold water. If adding an egg, place it in the cold water, and bring to a boil. Boil for 5 minutes or until egg is hard-boiled. Remove egg from water and set aside.
In another medium-sized pot, heat the sesame oil and ginger and add all the fresh mushrooms. Cook, stirring, until mushrooms begin to release juices, about 2-3 minutes. Add the hot kombu water. Bring to a boil. Add the soba noodles once it’s at a roiling boil. Cook until noodles are tender (according to directions on package, usually about 5 minutes). Remove from heat.
Place a ladle of the cooking water in a small bowl and stir in the miso paste until completely dissolved. Add this to the noodle soup. (If just using soy sauce, add right into the noodle soup to taste.) Divide noodles and soup into two bowls. Peel the egg and slice in half. Top each bowl with the scallions and an egg half and serve.