NEW Late Spring Veggie Only Share Begins this week!
Please take care when picking up, read directions!
There will be DIFFERENT SIZED VEGGIE BAGS.
TheRegular Localvore Share Veggie Bag is tan.
The new Late Spring Veggie Only Bag is YELLOW
The Localvore Vegetable Share
is in the TAN BAG
Pac Choi; Mustard Greens; Red Savoy Cabbage; Curly Parsley Mixed Potatoes; plus...
1 Head of Napa Cabbage
Frozen Zucchini OR Frozen Cayenne Peppers
Jar of Tomato Puree
Localvore Offerings Include:
Bread and Butter Farm 3 seed bread
Pa Pa Doodles Farm Fresh Eggs
Vermont Butter & Cheese Quark
The Spring Veggie Only Share
is in the YELLOW BAG
Mustard Greens; Red Choi; Green Kale; Red Savoy Cabbage; Yellow Onions; plus...
Braising Greens OR Mesclun Greens
Curly Parsley OR Cilantro
Meat Share Members
It's a Meat Share Week
(1 RED Bag per member)
Share starts in just 8 weeks. Have you sent in
your sign up yet?
More information below
We kind of took it on the chin with the cold nights over the weekend. I failed to get up at 2 a.m. like I'm supposed to to check the tomato greenhouses and the furnace went out in one house. We had a little bit of freezing damage in there but nothing they won't recover from quickly. And our poor outside mesclun greens which were looking so perfect and that should have been part of your share this week. They suffered damage even though they were covered with row cover. I've never seen damage on greens in the spring like that - goes to show how warm it had been compared to how cold those two nights were. I think they will recover as well but it was definitely a setback. Still waiting to hear from our friends at Champlain Orchards about how their apple blossoms fared, it was cold enough down in Shoreham to do some real harm. I have trouble comprehending the life of an apple farmer. I get bummed out if a week or two of baby greens suffer damage. Those guys can lose their whole season in a cold night or a 5 minute hailstorm. I like risk but I don't think I would enjoy it at that level.
We're planning a world record onion planting day tomorrow (if it's dry enough). I've been getting the crew excited for it, everyone is well rested and ready to go. ~ Pete
Storage and Use Tips
Pac Choi - (All Members) - A member of the brassicas family along with cabbage and kale pac choi packs in nutrition with high scores for vitamins A and C and calcium. Pac choi has a mild flavor, the leaves taste similar to Swiss chard and the stems (called ribs) are deliciously crispy and can be substituted for celery in recipes. We grow both purple and green varieties. Pac Choi is mild enough to be chopped up for a salad, particularly if you give it a quick wilt in a hot pan. It's also great in stir-fries. My favorite way to cook it, though, is to halve or quarter it lengthwise (depending on the size), brush it with olive or sunflower oil and throw it on the grill. Prepared this way, it makes an excellent and easy side. Store pac choi loosely wrapped in a plastic bag in your crisper drawer.
Mustard Greens - (All Members) - Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. This week everyone will receive Green Wave, Green Frills, or Red Giant Mustard. Both greens are tender enough to liven up salads, and stout enough to stand on their own in steamed or stir-fried dishes.
Red Savoy Cabbage - (All Members) Round with crinkled leaves, Savoys are the beauties of the cabbage world. Their leaves are more delicate and more loosely packed than their green cabbage cousins. These cabbages are great in soups and stir fries, and the leaves are are perfect for stuffing with rice. Red Savoys may be used just like green savoys. Only the outer leaves are red, the inner leaves are green. Store as you would other cabbages, unwashed, loosely wrapped in a plastic bag in the crisper drawer. Don't worry if the outer leaves begin to discolor or tear on you, just remove them to expose the perfectly good leaves remaining below.
Parsley - (Localvore and/or Veggie Only) Many claim that flat-leaf parsley has more flavor than curly, but I have found them to be mostly interchangeable in recipes. Curly parsley stands up especially well in cold salads, with its bright green color and more rigid demeanor. Try adding parsley stems to your simmering stock, both to impart flavor and help clarify the broth. A nice way to store, is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge. If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer.
Cilantro - (Veggie Only Members) A member of the carrot family and related to parsley, cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals. I toss cilantro into any Mexican dish I am making, and love it in summer when I have tomatoes to make salsa. If you can't use all your cilantro just yet and wish to save it for a future dish, you can freeze it. Wash and gently dry your cilantro with paper towels. Then either put sprigs loosely in a plastic bag and freeze them. Or lightly chop cilantro, measure by the tablespoon into ice trays, fill remaining space in ice tray with water, and then after cubes are frozen, store in a plastic bag. You can take one out and thaw anytime you need to use it.
Green Kale - (Veggie Only Members) We grow many varieties of kale at Pete's, including the Green you will receive this week. Kale is in the super veggie club and is just about the healthiest vegetable you can eat. 1 cup packs 1300% of your daily requirements for Vita K, 200% of your Vita A, and nearly 100% of vita C, along with lots and lots more vitas and minerals. Over 45 different flavonoids have been identified in kale that combine to provide both anti-oxidant and anti-inflammatory benefits. It is now believed that kale offers risk-lowering benefits for five types of cancer including bladder, breast, colon, ovary and prostate cancer. It also has the ability to lower cholesterol (and for this purpose steaming is best). It is also now recognized that kale provides much support for your body's own detox system. We are lucky that it is also one of the longest season northern vegetables. And what's more, it's tasty, so eat lots. Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking.
Tomato Puree - (Localvore Members) This week's Tomato Puree is made in our kitchen solely from organic tomatoes cooked down and then canned. Store in your kitchen cabinet for up to one year or until you are ready to use. Refrigerate after opening and use within a week.
Frozen Zucchini or Cayennes - (Localvore Members) Your frozen item this week will be a choice between frozen shredded zucchini or frozen cayennes.
June 20th - October 10th, 2012
Summer share begins in just two months. If you haven't signed up yet, it's time! Our Summer Share spans three seasons of vegetable production on the farm. In June we will start out with tender salad greens, fresh basil, European cucumbers, tomatoes, fresh picked zucchini, spring salad turnips, Napa Cabbage, Asian greens, chard and lots more spring vegetables. And then come all your summer favorites like peas, beans, carrots, sweet peppers, heirloom tomatoes, eggplant, sweet corn and much more! During the summer growing season we'll provide you with over seventy varieties of locally grown vegetables with unique flavors, colors and shapes as well as all the summer staples you are familiar with.
Four Share Types for Summer:
Veggie Only - delivers a weekly delivery of fresh, organic veggies from the farm.
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 a healthy, local and delicious season of Good Eats!
NOFA-VT Farm Share Program
If you are on a limited income and wish to join Good Eats this Summer, visit the NOFA-VT website to learn more about the Farm Share Program. You may be eligible for assistance. Assistance is limited and already around half of the the available assistance has been used. Don't delay getting an application into NOFA if this is a program you are interested in!
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.
From baker Adam Wilson and Bread and Butter Farm we have delicious, dense, moist, earthy, 3 Seed Bread. I fell in love with this bread the first time I tasted it. Adam and farming business partner Corie Pierce and their respective partners purchased a 143 acre Land Trust farm in Shelburne in 2009 and are farming in earnest. They sell raw milk from their herd of grass fed Jersey cows, plus pastured beef and pork, and an array of greens and vegetables grown on the farm. Adam bakes his traditional German style sourdough breads in a wood-fired oven. The flours are all VT and Quebec grown.
Vermont Butter and Cheese Quark will make a nice acompaniment to the bread. German for “fresh curd,” quark is a fresh and slightly drained cows’ milk cheese that is similar to old-fashioned cream cheese. At the Creamery Quark is made from fresh local milk that is coagulated overnight into fresh curd, then drained in cheesecloth and whipped with a trace of crème fraîche. Its low butterfat content and smooth texture make it a great base for fluffy cheesecakes and mousse. Top with granola for breakfast or mix with anything from mashed potatoes to boysenberries, and it earns its keep with flair. I thought it would be terrific spread on Adam's bread. Add some onion relish and greens for a simple quick sandwich treat.
To continue with the German theme, this week you will receive our first batch of sauerkraut. Each winter, we make kraut the old fashioned way. In our kitchen, Deb grated the cabbage and then pounded it into barrels layered with saltto begin the fermentation. Several months later, it is pleasingly mild and light flavored and should last in your fridge for several weeks at least. A bit about fermentation... Lactobacilli are present on the surface of all living things. Left to ferment, lactobacilli convert the starches and sugars in vegetables and fruits into lactic acid, and it is this action that preserves this sauerkraut and many fermented foods. The benefits of lactobacilli go far beyond just preservation. The proliferation of the lactobacilli on fermented foods enhances their digestibility and increases vitamin levels. The lactobacilli produce numerous beneficial enzymes as well as antibiotic and anticarcinogenic substances and lactic acid also promotes the growth of healthy flora throughout the intestine. This is an excellent food and it is highly recommended that we each eat a small amount of fermented vegetables each day.
Also from Pete's Kitchen is Sweet Onion Relish made from organic yellow onions grown here at Pete's Greens, yellow mustard seed, sugar and salt. These is a sweet, golden relish good for adorning toast and cheese, on sandwiches or in salads or as a side with meats. Also just great right out of the container for a mouth watering treat.
Eggs this week too from Deb's hens at Pa Pa Doodles Farm.
We have something new for you this week - Vermont Chevon Meats goat stew meat! Goat is very popular in many parts of the world and rightly so. Goats are able to forage and thrive making use of poor grazing land that other animals wouldn't do as well on. Though we have good grazing land here in VT, goats still make a lot of sense as they efficiently convert plants to a very low fat, very healthy meat. Vermont Chevon is owned by Shirley Richardson who raises a breed of Spanish goat for their meat and hair. But she also buys male bucklings from goat dairies and raises these as well. To learn more about Vermont Chevon, check out this recent Seven Days article by Alice Leavitt.
And back this month, we have Pete Colman's Vermont Salumi Roma Sausages. Pete learned his trade through apprenticeships in Italy and is passionate about applying what he learned there in making his sausage and dry cured meats here in Vermont. Vermont Salumi only 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 week we have his Roma sausage, spiced with coriander, red pepper and fennel.
1 pounds goat meat (or lamb) without bones
1 lime, juiced
.5 tablespoon salt
.5 teaspoon freshly ground black pepper
.5 Scotch bonnet pepper (any color), seeded and minced
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice (dry pimento berries)
2 tablespoons curry powder
2 onions, sliced
2 cloves garlic, minced
1/4 cup vegetable oil
1-2 tomatoes, diced
1/2 cup coconut milk (optional)
3-4 cups water, more if needed.
Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender. In the last hour you could add diced potatoes and carrots and chick peas for a stew that is a complete meal.
Mustard Greens and Potato Soup
4 tablespoons olive oil
2 cups chopped onions
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 cups broth
1/2 teaspoon dried crushed red pepper (or more to taste)
4 garlic cloves, minced
1 bunch mustard greens (about 12 ounces), stems trimmed, leaves coarsely chopped
1 package spinach, or 1 bunch of pac choi, or chopped kale or braising greens
Heat oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add garlic and saute til fragrant (about 1 minute). Add greens; sauté until greens are wilted, about 3 minutes. Add potatoes; sauté 3 minutes. Add broth and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Working in batches, purée soup in blender until smooth. Or use an immersion blender to puree. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with finely chopped parsley.
Parsley Pesto with Walnuts Pasta
This protein- and omega-3-rich pesto uses milder-flavored parsley instead of the usual basil for a garlicky, rich, and delicious pasta topping that will tide you over beautifully until the basil pops up in your garden or farmer’s market.
Using a food processor makes it one of the quickest and easiest pasta delights ever.
1/2 cup chopped walnuts, toasted (see Hint)?
1/4 cup extra-virgin olive oil
?1 cup packed fresh flat-leaf (Italian) parsley?
1/4 cup vegetable broth
?6 cloves garlic, peeled
?1 tablespoon plain unseasoned bread crumbs
?1/2 teaspoon coarse salt, or to taste?16 ounces spaghettini or other thin pasta
In a food processor fitted with a metal blade, process walnuts, oil, parsley, broth, garlic, bread crumbs, and salt until smooth.
Cook pasta in boiling water until al dente. Reserve 1/4 cup cooking liquid, then drain pasta in colander.
Place pasta in a large serving bowl and add the parsley-walnut pesto and reserved cooking liquid. Toss well to combine and serve at once.
Cabbage and Parsley Salad
Here's a light, green flavored/colored slaw with the flair of added capers, anchovies, etc
1 1 1/2-pound green cabbage
1 bunch of parsley
1 tablespoon quark (plus extra to taste) (or sour cream or creme fraiche)
1 teaspoon Dijon mustard
1 teaspoon anchovy paste (a few kalamata olives make a decent substitute)
3 tablespoons olive oil
2 tablespoons cider vinegar
A few snipped chives if you have them
2 tablespoons finely chopped capers
Core the cabbage and slice into 6 wedges. Feed through the food processor, fitted with the thin slicing disk. Feed the parsley in after it.
In a large bowl, whisk together the quark or sour cream, mustard, anchovy paste, olive oil, vinegar, chives, and capers until combined. Season liberally with salt and pepper. Add the shredded cabbage and parsley, and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 1 hour. Serve.
Here's a delicious one to serve alongside meats or other sides this week.
1 1/2 pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
1/2 teaspoon ground black pepper
Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
Meanwhile, heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
Strain potatoes from the cooking water and place in a serving bowl. Sprinkle the black pepper into the skillet and stir. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.