Good Eats Newsletter - October 1, 2014

Good Eats Newsletter - October 1, 2014
It's a Meat Week!

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

This week your bag will contain:
Spinach; Potatoes; Carrots; Chard; Turnips; Broccoli;
Pac Choi; Radiccio;Garlic

And OUT of the bag:
Delicata Squash

Localvore Offerings Include: 
Red Hen Helio Bread
VT Creamery Fresh Goat Cheese
Pete's Kitchen Arugula Pesto


Half Veggie Only Members
take a YELLOW BAG
containing:
Spinach OR Mesclun; Potatoes; Carrots;
Turnips; Broccoli; Garlic

And OUT of the bag:
Delicata Squash

It's hard to believe that there are only 2 more deliveries in the summer share!

It seems like we just started the share a few weeks ago and had just begun to revel in the season's bounty. Now fall is here and it's time to reap the benefits of the growing season, as well as enjoy new veggies coming up every day.

I hope you will join us for the fall/winter share! It's going to be our best yet.

Good Eats Newsletter - October 1, 2014
NOFA's Share the Harvest this Thursday, October 2nd

**Grab a flyer at your site this week for all the info and partipants!**

More than 70 restaurants, food stores, and co-ops statewide are participating in Share the Harvest by pledging to donate a portion of their day's proceeds to the NOFA Vermont Farm Share Program.
Farm Share helps limited-income Vermonters afford a season of fresh, healthy food from local farms. (Click here to learn more about the Farm Share program.) This past summer, with the help of NOFA and all of our share members who gave donations, we were able to assist 16 families with a CSA this summer!
Just dine or shop at a participating business on Thursday, and Share the Harvest with neighbors in need while supporting Vermont's farms.
Click here for a list of participating locations, and enjoy a meal out or some shopping for a great cause!

Some of the establishments participating are (there are tons of restaurants also!):
City Market
Buffalo Mountain Co-op
Sweet Clover
Hunger Mountain
Nutty Steph's
Natural Provisions
Plainfield Co-op
Harvest Market
Laughing Moon Chocolates
Pete's Greens Farm Market
Share the Harvest 2014


Fall Winter Good Eats Share
 * October 15th - Feb 11th
*
only 2 deliveries left of Summer!
Good Eats Newsletter - October 1, 2014
Fall is a great time to be a CSA member. We're still sending out lots of summer veggies while bringing in new harvests of squashes and root veggies. We're also freezing a lot of our fresh summer produce for you to enjoy all winter long while cooking up a storm in the kitchen. There will be no shortage of good stuff to eat and cook with all winter.
Lots of info available on the Fall Share page of the website.

Can you help us spread the word in your neighborhood
via Front Porch Forum or postering?

Please tell friends and neighbors about the Fall/Winter Good Eats share! 
We need enough members at each site to keep your neighborhood site viable
and we can use all the help we can get.
If you are able to post something to your front porch forum or other neighborhood or workplace email group,let me knowand I'll send you a little blurb that you can use or edit. 
Or if you have a great place to hang a poster or work in an office and would like to hand out some brochures to your colleagues, please email me!
SIX
SHARE TYPES
Localvore Share - a great mix of organic vegetables and high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more. $46/week.
Veggie Only Share - a diverse mix of vegetables all year long.  Great for households of 2-4 people. $29/week.
Half Veggie Only Share - a smaller selection of weekly vegetables designed for households of 1-2 people.  Just $22/week.
Half Veggie and Pantry Share - this is a smaller Localvore share with a half sized bag of weekly vegetables plus the same pantry items as a Localvore or pantry share.  $39/week.
Pete's Pantry Share  - NO vegetables.  A weekly delivery of high quality locally produced staples like cheeses, eggs, flours, grains, cooking oils and more.  $18/week.
Meat Share - a MONTHLY selection of locally and consciously raised meats.  You can expect Pete's Greens pastured chicken with beef, lamb, sausages, duck and possibly trout from producers we know and love.  $200 for four $50 monthly deliveries
See website for more info or to sign up!
Questions? Email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or give us a call 802-586-2882 x6


Storage and Use Tips

This week you'll get a nice big bag of spinach! This week, the beautiful large leaves will be better for a cooked dish than salad greens. You could make creamed spinach, add leaves to an omelette or quiche, or throw into a soup or stew.

**Half share members will either get a bag of spinach OR mesclun.**

Delicata squash is a distinctive squash with longitudinal dark green stripes on a yellow or cream colored background and sweet, orange-yellow flesh. The peel is edible so it's an easy squash to prepare, and you don't have to fiddle with peeling it like you would a butternut squash. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures. The seeds of the squash are also eaten, usually after being toasted. Last night I had a stir fry with onions, pepers, and this squash and it was to die for.

Green chard aka sugar beet greens, are a healthy green to add to your plate. Like other greens, it is packed with the vitamins and minerals that are so hard to get in quantity in other foods. Chard is best eaten cooked. You can use it as a substitute for many recipes that call for spinach or other greens.  For a quick side dish, try braising it one of two ways.  Put a little olive oil or butter, 2 cloves of minced garlic & hald od a minced onion in a saute pan and allow the garlic to cook a bit and soften.  Put in the chopped chard and cover tightly and let cook until wilted (if there's not enough moisture add a TB or so of water).  Once chard has just wilted, add a sprinkle of red wine vinegar, apple cider vinegar, or balsamic and black pepper and serve. Or, add a bit of vegetable oil to the pan.  Add the clove of minced garlic.  Then add the chopped chard and cover and let cook until wilted.  Then sprinkle with rice vinegar and a few drops of toasted sesame oil and maybe a teeny bit of soy if you want stronger flavor.
Good Eats Newsletter - October 1, 2014
The round white bunched item is sweet salad turnips. This time of year they achieve turnip perfection with a sweet buttery flavor. These are also beautiful - some times they have some funky looking worm damage but these are picture perfect. They can be cooked but when they taste this good it’s a shame not to eat them raw. The stems and green are great in a stir-fry or soup.
Pac choi is another healthy green filled with vitamins A and C and calcium.  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 and sautes and in asian soups (and other soups too).  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.  My favorite way to cook it 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.
A member of the Chicories family along with endive and escarole, radiccio resembles a small red lettuce. You can chop radicchio and add it to your salad for some color and added bite. It is also quite good brushed with olive oil before tossing on the grill. Try adding some to risotto. Keep unwashed radicchio in a perforated plastic bag in the crisper drawer for up to a week.
I'm happy that we can share our garlic with you before the share is over. It took a while but it's finally dried out enough to enjoy. It should be stored in a dark, dry, well-ventilated place at a cool room temperature. 

 

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.


Localvore Lore


Red Hen is baking up some great bread for us this week.  Helio is Red Hen's latest creation. It's so new it's not even available in stores yet! This is a naturally leavened bread featuring malted spelt and rye and VT grown wheat encrusted in sunflower seeds.  It's bold yet versatile. This bread is made with  VT-Grown unbleached wheat flour*, water, VT-grown stoneground & sifted wheat flour*, whole rye flour*, sunflower seeds*, sprouted spelt berries*, sprouted rye berries*, salt. *Certified Organic
 
Members in Craftsbury, Hardwick,St Johnsbury, and Newport will get to enjoy a loaf of Patchwork Farms' Tortano bread. It's a round loaf with a large hole in the middle, (like a doughnut!) great for sandwiches, toast, or french toast. It's made with Milanaise flour, Butterworks wheat flour, rye, local potatoes and maple syrup. 

Why do we send 2 different breads out? Red Hen is located in Middlesex and in order to deliver the bread at it's freshest we can't get it until Wednesday and Thursday morning. On Wednesdays our driver starts his day out in Burlington and there's no easy way to get bread to Craftsbury in time for their pick-up; this is the same for Thursday. Luckily Patchwork is a local bakery (with amazing bread!) so they can fill in for those sites.

VT Creamerys' Fresh Goat Cheese is their signature product. I love this story:

    Allison Hooper was working as a dairy lab technician in Vermont after her year abroad on a farm in France. Bob Reese, then marketing director of the State Agriculture Department, was in need of fresh goat cheese for a state dinner at the request of a French chef. Chèvre was virtually unheard of at the time, but Allison was able to craft the cheese for the dinner. Energized by the response they received, Allison and Bob decided on-the-spot to create Vermont Creamery.

The cheese is made with fresh goats’ milk from family farms that is naturally coagulated overnight, drained and then shaped into logs.  The cheese is distinguished by a simple, mild, fresh goats’ milk favor and is highly versatile as an ingredient or as part of a cheeseboard. It's great crumbled on salads, steamed veggies, flatbreads or pizzas, added to quiche or an omelette, or spread onto bread.

We're sending out 2 flavors - Classic and Three Peppercorn. **Take just one cheese and enjoy!**

Cute Goat

Pete's Kitchen Arugula Pesto is a spicy spread to accompany your bread and cheese. This works best as a sandwich spread and not in a pasta dish. It has a shorter shelf life than other pestos so you may want to enjoy this sooner rather than later.It's made with our own organic arugula, plus olive oil, toasted sunflower seeds, garlic, lemon juice, parmesan cheese, salt and pepper.


Meat Share

This month's meat share comes to you entirely from animals raised at the farm! We have a chicken for you as well as three cuts from our 2014 pigs - pork rib chops, ham steaks, and bacon.

Good Eats Newsletter - October 1, 2014

We are really excited about our pigs and our pork.  This year we've raised a bunch more and not only are they fun, but they are more than happy to make great use of culled veggies and grass.  This years pork is super high quality, due to a fabulous piggie diet that has ensured that the meat is vitamin packed.






Rib chops are a pork chop cut from the rib roast. They can be cut boneless or with a baby back rib attached.  Rib attached delivers more flavor when cooking. Because they are lean, they are great for stuffing, and benefit from brining.  Chops are great because you can do so many things with them. They are just waiting to be flavored up in a recipe.
Good Eats Newsletter - October 1, 2014Pete's Ham Steaks - ham is cut from the hind leg of the pig. It is is leaner and a bit tougher than the meat from the shoulder of the pig (called the picnic ham or the boston butt). The ham steak you will receive is naturally cured with celery juice powder, maple syrup, and salt.  Though ham steaks are partially cooked, they should be brought back up to 160F before serving.

Last but not least is some of our bacon. I really don't even have to say this but this bacon is really good stuff!!



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.



Recipes


Roasted Delicata Squash Recipe
This recipe comes from the Summertomato.com blog.

2-4 delicata squash, depending on size (~1.5 lbs)
2 tbsp olive oil
salt to taste
Preheat oven to 425 degrees.
Clean the delicata squash by running under warm water and scrubbing away dirt with your hands. If there are any hard spots on the squash, you can scrape them off with a butter knife.
With a sharp knife, cut delicata in half lengthwise. This should be easy and not require any crazy hacking. With a spoon scoop out the seeds and discard (you can save these and prepare them like pumpkin seeds if you wish). Cut each delicata half into 1/2 inch segments, creating moon-shaped pieces that have slight bumps around the curve.
Arrange the pieces in a single layer in a metal baking pan and coat in 2 tbsp olive oil. Too much oil can make the squash soggy. Salt gently. It’s okay if the pieces are a little crowded, but try to maximize the surface area of the squash touching the pan. The browning only occurs where the squash and pan meet.
Place in oven and roast 10 minutes. Using a spatula (I use tongs for most veggies, but delicata squash are easily squished and hold up better if you don’t pinch them) turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing upward.
Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown and the texture is creamy to the teeth all the way through, about 25-30 minutes. Adjust salt.
Serve as a side dish with the rest of your dinner.



Green Chard with Ginger
This is a simple, slightly spicy side dish or snack.  Try adding just a little tamari or miso to the pan if you have any, but make sure not to add  more salt if you do!
1 bunch green chard
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger
2 sliced jalapenos
Coarse salt and ground pepper
Directions
Separate stems and leaves from Swiss chard. Chop leaves and dice stems small. In a large skillet, heat olive oil over medium-high. Add chard stems, minced peeled fresh ginger, and jalapeno slices; cook until stems soften, 3 minutes. Season with salt and pepper. Add chard leaves, cover, and cook until wilted, 3 minutes. Uncover and cook until tender, 4 minutes.



Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and greens.
3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Salad Turnips or Spring Dug Turnips, cut into 3/4" wedges or chunks
5 cups packed, stemmed greens (Pac Choi, Braising Greens, Yukina Savoy, Chard, etc)
Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.



Sweet and Sour Pac Choi
This makes a great side dish for dinner - the greens are a little tangy and the sauce is sweet. Serves 4.
2 tbsp oil
1 onion, cut in slivers
pac choi, left whole, bigger ones cut in half the long way
2 tbsp maple sugar
2 tbsp vinegar
1 tbsp soy sauce
Combine sugar, vinegar, soy sauce in a small bowl. Set aside. Heat 1 tbsp oil in a wok or large skillet. Stir fry the onions until browning, remove to a bowl. Add remaining tbsp oil, stir fry the pac choi in a couple batches until they have a few browned spots, the green tops wilt and the stems are crisp tender. Add the onions back into the wok with all the greens and stir in the sauce. Cook another 30 seconds. Sprinkle with red pepper flakes if you like.



Radiccio, Goat Cheese and Hazelnut Salad
Radiccio has such an interesting taste. In this recipe it's bitter leaves play nicely with the small amount of sugar (I would sub in maple syrup) and the goat cheese balances it all out nicely.

2 tbsp extra-virgin olive oil
1 1/2 tbsp red-wine vinegar
1 teaspoons sugar
Coarse salt and ground pepper
1 head radicchio, torn
2 tbsps blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
1/2 cup crumbled fresh goat cheese ( o2unces)
In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radiccio and hazelnuts and toss to combine. Serve salad topped with cheese.



Radiccio and Orange Salad
I stumbled upon this recipe and thought of the sweet salad turnip recipe below. Sounds to me like it would be a great match to add in your turnips to this salad!
2/3 cup slivered almonds
1 medium head radicchio
Zest and juice of 1/2 orange (about 1/2 tablespoon zest and 1/8 cup juice)
1/2 cup golden raisins
1 1/2 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1 to 2 tablespoons sugar
Coarse salt and ground pepper
Preheat oven to 350 degrees. Spread slivered almonds on a baking sheet. Toast in oven, tossing occasionally, until golden, 8 to 10 minutes; let cool. (OR you could toast these in a frying pan)

Core radicchio; cut or tear into 1-inch pieces. Combine in a large bowl with the finely grated zest and juice of 1/2 an orange, golden raisins, olive oil, red-wine vinegar, sugar, and toasted almonds.

Season with coarse salt and ground pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.



Sweet Salad Turnips with Oranges
Here's a tasty and easy way to enjoy your salad turnips.
1 bunch turnips, trimmed, halved and sliced
1 tsp salt
1 orange
Juice of 1 lemon
1 clove garlic, minced
¼ tsp harissa or other chile garlic paste
Salt
3 Tbs olive oil
2 Tbs chopped fresh cilantro
Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.

 


Garlic Sauteed Spinach
Your spinach will cook right down so this won't make many servings, but it's great for a snack or light side dish.

1 bag spinach leaves
1 tablespoon good olive oil
1 tablespoon chopped garlic (3 cloves)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.



Balsamic Glazed Grilled Pork Chop
This is a quick and easy way to enjoy your chops. Cook the chops until they're between 145 and 160 degrees (a digital temperature fork makes this job easier) and allow them to rest for a few minutes after pulling off the grill. This will allow them to cook just a tad more and seals in the juices. Delicious!
2 rib chops
kosher salt and fresh ground black pepper
1/3 C balsamic vinegar
2 Tbsp honey
3 Tbsp butter
1 tsp fresh thyme
Salt and pepper pork chops and allow to sit at room temperature for 30 minutes prior to cooking.

 
 Mix together vinegar and honey in a sauce pan and cook until it thickens and reduces to about 1/4 C.  Add in butter and thyme.

Put chops on grill and baste with balsamic reduction. Baste each time you turn. Cook until cooked through. Let sit for 3 minutes to finish the cooking, and use any extra sauce over the pork.



Flat Roast Chicken
This is the quickest way I've ever found to cook a whole chicken. You just simply cut the backbone, lay the whole bird flat, season it with salt and pepper, and cook it in under an hour. My husband found this recipe on the Splendid Table website.

1 whole chicken, 3 to 4 pounds, backbone removed
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes (optional)
2 garlic cloves, smashed and peeled (optional)
Procedure
Roasting pan method: Follow Step 1, then place the chicken in a large, shallow roasting pan, skin side up, and put in the oven. Proceed to Step 3 and complete.
1. Preheat the oven to 400°F. Using kitchen shears, cut along both sides of the backbone to remove. Reserve it for broth. Open the chicken's legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten it. Pat it dry with paper towels. Salt and pepper generously on both sides.
2. Heat a large ovenproof skillet such as cast iron on high heat. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Immediately add the chicken, skin side down. Allow to brown (without moving) for 3 minutes. Turn the chicken over, careful not to break the skin, and transfer the skillet to the oven.
3. The chicken is done when it is golden brown and cooked through, 40 to 45 minutes. An instant-read thermometer inserted in the thickest part, not touching bone, should read 165°F. Remove the chicken to a cutting board to rest for 10 minutes. Add 1 tablespoon of the lemon juice and the remaining tablespoon of butter to the pan drippings and swirl around.
4. Meanwhile, if you want to make the lemon sauce, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of the lemon juice, the red pepper flakes, garlic, and a pinch of salt. Cut the chicken into pieces, drizzle with the pan sauce and the optional fresh lemon sauce, and serve immediately.