Have You Secured Your Winter of Good Eats?
Fall Winter Good Eats Share
* October 15th - Feb 11th *
only 5 deliveries left of Summer!
Sign up and pay for a Localvore or Veggie Only Share by September 21st
and we'll send you a FREE Pete's Greens T shirt or
a FREE Pete's Greens reusable bag!
Every week it just gets better! The harvests have been amazing these last few weeks and we are going to have huge diversity this winter. Under the cover of our unheated greenhouses, we have been planting new Fall cool weather crops that will feed us in October, November and December. And every day in the kitchen we're stowing away some more of our Summer harvests in the form of frozen beans, corn, spinach, broccoli etc. There will be no shortage of good stuff to cook with all winter. I hope you all will be able to join us!
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 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!
or give us a call 802-586-2882 x6
Storage and Use Tips
Salad greens this week are a bag of mesclun for large members and a head of lettuce for the half share.
Everyone's getting a nice bunch of dill to perk up your soups, salads, or pickles. It also goes great with cucumbers, potatoes, eggs, beets, fish, tomatoes and yogurt. You can use this dill right away, keep it in your fridge for a few days, or dry or freeze it. I've had good luck throwing it in the freezer in a plastic bag and pulling out a sprig or 2 when I need just a little bit. Or you could simply hang the dill for several days in a warm dry place (attic perhaps). You can dry it in your oven if your oven can operate at a low temp of 100°F.
Just a heads up that next week is a pantry/Localvore share themed share and dill will be a great addition, so try and save some (unfortunately it's ready this week and not next).
Large share members are getting nicola potatoes. Nicolas are slightly waxy with a smooth yellow exterior and are white and creamy within. Nicolas are excellent for boiling, roasting and using in salads. Store in a cool dry place away from onions.
Cippolini onions are some of my favorites. They are small yet packed with sweet flavor. It's a small flattened Italian onion with a sweet, mild flavor. Cippolinis are traditionally served roasted or baked, but also work well on kebabs or eaten fresh. If you have never eaten a roasted cippolini you must, as you will never think of onions the same way. The advantage of the cipollini is its mild flavor that when roasted caramelizes quickly into sweet, flavorful goodness! Their shape lends them well to roasting. A classic Italian recipe is to glaze them with balsamic vinegar, roast and serve as part of an antipasto. Cippolini onions do not store as well as your typical onion. For short term storage keep in a cool, dry place or in the butter compartment of your fridge. See recipes below for 2 great variations on roasting.
Our greenhouse is filled with drying onions! Pictured below are red and white cippolinis.
We have three different types of melons going out! Each site will get a choice of watermelon, canteloupe, or honeydew melon. Please inspect your melon for ripeness before slicing into it! Your melon should yield to pressure from your thumbs, particularly on the ends. It should also smell a bit sweet at perfect ripeness.
We have gorgeous cauliflower for you all! You may get a white, yellow, purple, or Romanesca head (there are just a few purple and romanescas in the bunch). All of these can be cooked the same way - roasted, steamed, or eaten raw. The heads are quite delicate so handle them gently to avoid bruising. I learned recently that you can eat the whole head - any of the small leaves left clinging to the vegetable are delicate and cook quickly, and the stalk can be thinly sliced and served raw with a dish of sea salt for an appetizer.
Corn is going to work a little differently this week. Half share members are getting 4 ears and it will be directly in your bag (do not take any out of the large bag). Large share memberswill take 6 ears out of the large bag.
**Please pay attention when picking up and only take corn if you're a large share member.
This week we've got a special share for you. For the first time in Good Eats history we're sending out bagels! They are comingfrom Mtn Seasons in Jeffersonville. Earlier this summer Diane Abruzzini reached out to us to see if we'd be interested in sending out their bagels. I thought that would be a great treat! They are truly VT style bagels - a mix between a chewy, glossy, air pocketed bagel that would make Manhattan proud and a denser, thinner, sweeter and woodfired to a crispy perfection style hailing from Montreal.
Co-owners Diane and Jeff Silver teamed up to created these bagels. He's the chef, she's the farmer, and it's their goal to bring local food to casual dining. They use local, seasonal ingredients in their bagels as well their new bagelrie in Jeffersonville. Some of their unique flavors include: Rosemary beet, Salt Pepper Fennel, Chimichurri, Pumpernickel IPA, and Red Pepper Caper.
There will be 2 flavors for you to choose from this week - Garlicky Kale and Delicata Squash. **Please choose just one bag and enjoy.**
And of course, to top your bagel, we have Champlain Creamery's hand made Old Fashioned Organic Cream Cheese. It's made using traditional methods without stabilizers or preservatives from cultured fresh organic cow’s milk and cream; it’s very unlike that foil-wrapped gummy brick! Old Fashion Organic Cream Cheese has the perfect balance of creaminess and tanginess that is unlike any other cream cheese you’ve ever tasted. It’s great on a bagel, on sandwiches, baked in your favorite dessert or simply on its own. Carleton Yoder is the Owner and Cheesemaker at the creamery. He has a graduate degree in Food Science and a background in winemaking, and moved to Vermont to make hard cider. His love for all things fermented and desire to run his own business brought him to the world of cheese. Small scale cheesemaking, with it’s connection to farming traditions, was a natural progression, particularly in a dairy state like Vermont. After a year of making farmstead Vermont cheddar at Shelburne Farms, he decided it was time to venture out on his own. The milk comes from Journey’s Hope Farm, a certified organic producer in Bridport, Vermont, near the shores of Lake Champlain. Jon and Beverly raise a pastured herd of crossbred Jerseys and Holsteins that yield milk with high butterfat and solids. This milk is ideal for their cheese. The Creamery is Certified Organic by Vermont Organic Farmers (VOF). Lastly, we have Zestar Apples from Champlain Orchards. I am loving the great apple varieties at Champlain Orchard already - we had 5 or 6 different varieties to choose from for this week's share. We ended up going with Zestar apples which is an early Honeycrisp type of apple. It has a sweet flavor and is great for fresh eating.
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.
This is a great dish. I like to serve it warm like a German potato salad.
1 pound potatoes, cut into 1" pieces
1/2 teaspoon Dijon-style mustard
2 tablespoons white-wine vinegar
3 teaspoons dry vermouth or dry white wine
4 tablespoons olive oil
1/4 cup minced fresh dill
Cut the potatoes lengthwise into fourths and in a steamer set over boiling water steam them, covered, for 7 to 10 minutes, or until they are just tender. In a bowl whisk together the mustard, the vinegar, the vermouth, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the potatoes while they are still warm to the dressing and toss them gently with the dressing, the dill, and pepper to taste until they are coated well. Let the potato mixture stand, tossing it occasionally, for 30 minutes and serve it at room temperature. The potato mixture may be made 1 day in advance and kept covered and chilled. Let the potato mixture return to room temperature before serving.
Mustard Dill Dressing
This easy dressing recipe is great on salads or over cooked veggies.
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill
In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
Roasted Carrots and Cippolini Onions?
Cippolinis deserve to be roasted and are great on their own with no fancy treatment. Add the carrots though and some wine and stock and you really have something special.
?1 pound cippolini onions, ends trimmed and peeled, halve larger onions?
2 pounds baby carrots?
2 tablespoons canola oil?
1 tablespoon butter, melted?
1/4 cup white wine?
1/4 cup chicken stock?
Salt and coarsely ground black pepper?
2 tablespoons chopped fresh Italian parsley leaves??
Preheat oven to 400 degrees F.
??On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.?
Roasted Tomatoes and Cipollini
Serves four as a small dish, two as a main. From the Smitten Kitchen blog.
1 pound cipollini onions
1 pound small Roma or large cherry tomatoes
1/4 cup olive oil
4 slices of country or ciabatta bread, one-inch thick
1 15-ounce can of white beans, drained and rinsed or 1 1/2 cups cooked beans of your choice
Garlic clove (optional)
Few fresh basil leaves, slivered
Preheat oven to 375°F. Boil a small pot of water and blanche the cipollini for 10 seconds, then plunging them into cold water. Use a paring knife to make a small slit in each, and slide them out of their skins and outer layer.
Spread peeled onions and tomatoes in a roasting pan. Drizzle with olive oil and a few good pinches of coarse salt. Toss everything together until well-coated and roast in preheated oven for about 45 minutes, reaching in every 15 minutes with a spatula to roll the tomatoes and onions around to ensure all sides get blistered.
Just before you take the tomatoes and onions out, place your bread slices on the oven rack and let them toast lightly. You can rub the toasts with a halved garlic clove, if you like, while still hot. Use tongs to arrange toasts in one layer on a serving platter. Dump the white beans over the bread, and using a pot holder, scrape the entire contents of the tomato-and-onion roasting pan, still hot, over the white beans. Do not skimp on the juices that have collected, all of them — don’t leave any in the pan. Sprinkle the dish with the basil and eat at once.
Seared Cauliflower with Garlic and Tamari
The tamari caramelizes the cauliflower, giving it a wonderful robustness. This makes a great side dish!
1 head cauliflower, cut into florets
2 tbsp tamari
3-4 tbsp water
3 cloves garlic, minced
2 tbsp minced parsley
Over medium-high heat, sauté the cauliflower, slowly stirring it until it just browns. Then add the tamari. When the tamari starts to stick to the pan, add 3 to 4 tablespoons of water and the garlic; allow the sauce to reduce until it just coats the cauliflower. Remove the cauliflower from the heat and immediately toss it with the parsley.
Options: Toss the cauliflower with the garlic, parsley, and tamari (no water) and bake it in a covered baking dish at 375 degrees F for 15 minutes.
This is best when the cauliflower is just tender, not mushy. Put a couple of sausages on the grill and toss a salad. There's dinner. Serves 4.
1 cauliflower, cut into florets
3 TB oil
1 medium onion, diced
3 TB vinegar
1 cup chopped fresh tomatoes
salt & pepper
red pepper flakes
minced Italian flat parsley
Heat oil in a wide deep skillet and saute onion until translucent. Add cauliflower and a couple tablespoons of water. Continue cooking and stirring often. When cauliflower and onion begin to brown a bit, add the vinegar. Cover and cook until vinegar cooks off. Stir in tomatoes, season with salt and pepper, pepper flakes, and parsley. Simmer covered until cauliflower is tender, about 5 to 10 minutes.
I'm a big fan of making cocktails out of garden ingredients. This mojito is a great refreshing drink! I imagine you could use either your canteloupe or honeydew in this recipe but you may need a tad more sugar than if using watermelon. If you try it let me know how it turns out! This recipe makes 1 drink.
4 large mint leaves
1 tablespoon superfine sugar
4 ounces seedless watermelon, cut into 1/2-inch cubes (about 3/4 cup), plus a small wedge for garnish
2 ounces white rum (optional)
1/2 cup ice cubes
In a heavy large glass, combine mint, lime, and sugar. Using a muddler, mash together mint and lime until sugar is dissolved. Add watermelon, and muddle until broken down. Stir in rum and ice cubes. Pour into an 8-ounce serving glass and garnish with a watermelon wedge. Serve immediately.
Cantaloupe Salad with Lime, Mint, and Ginger
This is a refreshing salad - serve on it's own for breakfast, with a scoop of ice cream or sorbet for dessert, or even as a side with fish tacos.
1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey
Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.
Apple-Cream Cheese Muffins
I thought these sounded pretty great for a "fall" breakfast treat (I'm in complete denial that fall is right around the corner!).
3/4 cup packed brown sugar
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 eggs, beaten
2/3 cup oil
1/4 cup applesauce
1 tsp vanilla
1 large apple, peeled, shredded (about 1 cup)
1/3 cup cream cheese (from 8-oz package)
3 tbsp packed brown sugar
2 tbsp all-purpose flour
1 tbsp butter or margarine, softened
Heat oven to 350°F. Line 15 muffin cups with paper baking cups. Reserve 1 tablespoon of the brown sugar in the muffins for filling.
In large bowl with electric mixer, mix remaining brown sugar for muffins, 1 3/4 cups flour, the baking powder, cinnamon and salt on low speed until mixed. Reserve 1 tablespoon of the beaten egg for filling. Add oil, applesauce, vanilla and remaining egg to flour mixture. Beat on medium speed until mixed. With spoon, stir in apple.
In small bowl, mix cream cheese, the reserved 1 tablespoon brown sugar and reserved 1 tablespoon egg. Fill muffin cups slightly less than half full of batter. Top each with 1 teaspoon cream cheese mixture. Top with spoonful of remaining batter to fill cups 2/3 full. In small bowl, mix all streusel ingredients; sprinkle over batter.
Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool slightly, about 10 minutes.