Storage and Use Tips
Green Tomatoes - Of course, these are really red tomatoes that haven't changed color yet. Green tomatoes are great to make chutneys and relishes out of, not to mention Fried Green Tomatoes. You can also ripen them yourself, if you don't like green tomatoes. Store them in a box or in plastic bags with a few holes for air circulation. If you have a cool, moderately humid room, simply place them on a shelf, just keep them out of direct sunlight. They may be stored in the dark. As tomatoes ripen, they naturally release ethylene gas, which stimulates ripening. To slow ripening, sort out ripened fruits from green tomatoes each week. To speed up ripening, place green or partially ripe fruits in a bag or box with a ripe tomato (or even a banana).
Fresh Ginger - The young, fresh ginger you will receive again this week is probably different from the type you are accustomed to purchasing in the store. Ginger's aroma, texture, and flavor varies depending upon the timing of its harvest. Early-harvest young ginger is tender and sweet, while older, more mature ginger is more fibrous and spicy. This ginger also won't store long. Eat it up in next couple weeks. Fresh ginger's light spiciness, warmth, and mellow sweetness complement a range of dishes, from sweet to savory. Beyond the traditional Asian applications like stir-fries and dipping sauces, ginger is equally at home with everyday ingredient like maple syrup and is great for baking and for smoothies and creamy custards too. Store wrapped loosely in plastic in your crisper drawer. It will keep for a couple weeks.
Can you Post to your Front Porch Forum?
Please tell freinds and neighbors about the Fall Winter Good Eats share! If any of you are able to post something to your front porch forum or other neighborhood email group to spread the word, please email me! I'll send you a little blurb that you can use or edit.
There's only 1 delivery left after this week.....
Fall Winter Good Eats Share
* October 17th - Feb 13th *
Have you signed up yet?
We need your sign-up and payment by October 12th
in order to start your share October 17th.
New Delivery Sites
We have added Bessery's Market on North Ave in the new North end of Burlington.
And we are returning to the Little Garden Market in Charlotte.
New Route Confirmed
We have worked out a delivery route that will take us south through Barre, Northfield, S. Royalton and Woodstock on Wednesday. I'll be hitting the road this week to choose the best pick up locations for us.
FIVE 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.
Small Veggie Only Share - a smaller selection of weekly vegetables designed for households of 1-2 people. Just $22/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 $17/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!
Share your Good Eats feedback on Facebook?
Would you be willing to share your Good Eats experience with others? I'd love to have some current recommendations on our Facebook page so that others can read your comments and decide whether they'd like to join. Thanks!
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.
Blair and Andrew are baking Honey Oat Bread at Elmore Mountain Bread for us today. Andrew and Blair make this bread exclusively for the Good Eats CSA. Ingredients include Milanaise Winter Blend flour, Gleason's Snake River Wheat flour, Quebec Oats, Butternut Mountain Farm Honey, Sea Salt and yeast.
I just heard from Amir Hebib and he's been able to harvest enough mushrooms for us! It's always a bit of a wait and see with the mushrooms, sometimes the weather cooperates and conditions are ideal, and some weeks it's just a struggle. I believe he will bring a mix of shiitake and oysters. Your bag may contain both or either. They will be incredibly fresh!
We have the last round of Pa Pa Doodles Eggs from Deb's hens this week too.
With soup weather setting in, we have begun making broth for the share again. Localvore and pantry members will receive either chicken broth or veggie broth this week. Take the veggie broth ONLY if you are signed up as a vegetarian on the names list. There are just enough veggie broths at each site for those who indicated vegetarian when they signed up. The chicken broth is made using our own chickens, onions, carrots, celery, fennel, bay leaf, salt & pepper. The veggie broth is made just from our own veggies and some herbs and salt. We made them fresh in the past few days but have frozen them for easier travel. Throw them in freezer and use them later, or they will store up to a week in the fridge.
We have a brand new product this week, and I am very interested to hear what you think of this addition. Please let me know how you feel about including this fish in our Meat Share! In the summer I was contacted by Anthony Naples of Starbird Fish, a local Vermonter who spends part of his year fishing in Alaska. In Fall he flies back his catch frozen, and stores it locally and sells to CSAs and others who are interested. This is wild caught Pacific salmon.
Wanting to understand more about the sustainability of Alaskan salmon I did a little research on the Alaskan fishery. Kind of cool actually. The state is divided up into 12 or so distinct geographic fisheries. Each of these has rivers that run to the sea, up which salmon must run to spawn. In order to maintain healthy stocks of salmon, a critical number of fish must be able to escape being caught ("escapement") and migrate upriver. Biologists monitor escapement and fisheries are opened and closed daily to ensure adequate escapement numbers. Adequate numbers of fish going upstream should mean adequate numbers of eventual offspring. Alaska also has a highly regulated state run permit system and only permitted fisherman are alowed to fish within the Alaskan waters. This overall control in the fishery has had excellent success in maintaining yields and the health of the fish and ecosystem. The fish you will receive this week is sockeye salmon a high quality type of salmon known for firm red flesh, high fat content, good flavor. From Anthony:
I've just returned this week from the 2012 Alaska salmon season, and am really happy to be home in time for some fall glory. This year, I covered nearly the entire Alaskan coastline, from Bristol Bay, the Bering Sea, down through the Aleutian Islands, over to Kodiak Island, across the Gulf of Alaska, and finally ended the season fishing in the immensely beautiful southeast Alaskan fishing grounds. It was a challenging year, one which started off much colder than average, as sea temperatures struggled to rise after an intense winter, and made for a stormy start to the season. Despite the challenges, it's an inspiration to be taking part in the world's most sustainable fishery, year after year. There is also a stark beauty I find unable to resist, and it's always an adventure exploring new parts of the beautiful and pristine Alaskan waters in search of fish. It's my pleasure to bring this bounty from the last frontier home, to share with friends and neighbors in Vermont, and I hope you enjoy!! Please feel free to ask questions, request more photos or videos of the experience.
From Lila and Dave at Tangletown Farm/Moretown, you will receive their Sweet Italian Sausage or a few of you will receive their Hot Italian (which is actually only a little hot). Both are super flavorful. The sausage is bulk packaged, not linked. Make little patties and toss in the skillet to brown and serve alongside potatoes and other veggies. Or crumble and brown in a skillet and add to pasta sauces or other dishes you are preparing.
To satisfy beef cravings, we have included North Hollow Farm T-bone Steaks. Mike and Julie raise fantastic grass fed beef on their farm in Rochester, VT. Mike and Julie's cattle are born on their farm. They are fed throughout the spring, summer and autumn on grass and clover pastures, and fed and finished during the winter on their own silage and hay. They eat only that which is grown on the farm and never receive antibiotics or hormones. The flavor and vitamins in the forage they consume is transferred to the meat, making their meat very flavorful. As with all grass fed beef, the meat is lower in fat. Great for your health, but requiring a little more of your attention in the pan. Without all the additional fat in the meat, grass fed beef can dry out when cooked. For best results marinate it. If you are feeling too rushed to even do that, just put a little olive oil and lemon juice, some salt & pepper in a tupperware that will fit the meat, then put meat in cover and flip around to coat on all sides. Leave it for 1 minute or 24hrs. This little extra step will result in a much better steak than just throwing it naked onto pan or grill. If you have time to marinate, here are links to my favorite marinade and some additional cooking instructions for grass fed beef.
Last but not least we have a Pete's Greens Pastured Chicken for you. These birds have just been put in the freezer in the last couple weeks. The first few weeks of their life was spent in the barn, protected from elements, their diet supplemented with our greens. As soon as they were feathered up at 4 weeks old they headed out to the field and they spent the next weeks grazing and foraging, sheltered by moveable sheds, and protected by electric fencing from predators. Their meat is wonderfully flavorful and very nutritious.
Eggs Nested in Sautéed Chard and Mushrooms Recipe
Shiitakes are highly flavorful mushrooms, and will really make this dish special if you use them, though you can use just about any mushroom.
2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
1 to 2 eggs
Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture
Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.
Fried Green Tomatoes
This is a great recipe I have used many times. It originally came from Southern Living (but I may have adapted in somewhat along the way). Serves 4 - 6.
1 large egg, lightly beaten
1/2 cup buttermilk (or use the substitute of 1 tsp lemon juice in a 1/2 cup of milk)
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Salt to taste
Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
Sausage, Mushroom and Chard Stuffed Squash
This recipe is really a suggestion. Winter squash is delicious stuffed with aall sorts of stuff. If you have a meat share, this recipe would be great. If you don't, you could skip the sausage altogether, or put in one of your choosing.
2 medium winter squash
1-1/2 cups water
1/2 pound bulk pork sausage
1/4 - 1/2 pound mushrooms
1 large onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/2 cup white wine
1 cup good bread, cubed to 1/2" and toasted
1/2 cup milk
1/3 cup shredded Parmesan cheese or aged cheddar.
Cut squash in half; discard seeds. Place cut side down in an ungreased 15-in. x 10-in. x 1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender.
Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the toasted bread cubes & milk, Parmesan.
Drain water from squash. Turn squash over; stuff with sausage mixture. Grate some more parm on top. Bake, uncovered, for 20-25 minutes or until heated through. Yield: 6 servings.
This is my favorite salmon recipe and we eat this once a week. Years ago, incorporating salmon into our diets became a mission due to the health benefits and this was the recipe that really turned me into a salmon lover. It's a simple teriyaki and adapts well to modifications.
2 TB sesame
2 TB soy
1 TB brown sugar
1 tsp ginger
1 clove garlic
*My Modifications - I usually use around 3 cloves garlic, a similar amount in volume of ginger. I only use about 1/2 TB sesame to save the expense and additional fat. Often I'll make extra marinade so I can swamp my veggies and rice with some of it too.
Mix the marinade in a baking dish, not much larger than the piece of fish. Add the fish and flip it upside down a couple times to coat it well. Turn on the broiler and let it warm up. Broil the fish for 5-7 minutes or until just cooked through. The marinade will be bubbling like crazy and it's nice to let the fish get a bit browned just on top.
Serve alongside rice or mashed potatoes and the greens below. Also fantastic with maple sweetened baked or roasted winter squash.
Garlic and Ginger Greens
Tried and true and always delicious with any type of greens.
2 small heads of pac choi, or 1 large bunch of kale, chard or mustard greens, cleaned & chopped into 1 inch or wider ribbons
?1 TB finely minced ginger?
2 cloves minced garlic?
1/2 tsp crushed red pepper flakes
?1 TB tamari or soy sauce
6-8 drops of toasted sesame oil
?Heat a saute pan on the stove top and add some cooking oil. When hot add any chopped stalks or stems and let them sizzle for a minute until they are just starting to soften a bit. Add the ginger, garlic and the red pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of toasted sesame oil, and the leaves. Saute until the leaves have wilted.