Storage and Use Tips
Spinach! We are harvesting from the most beautiful field of spinach up on Neil Urie's land (photo at left). It's so beautiful we are sending you a big bag this week. Enjoy.
French Fingerling Potatoes - A slender rose colored potato with a marbled pink and ivory interior, the French Fingerling potato is prized both for its beauty and it's earthy buttery flavor when cooked. These are really nice potatoes. I like to cut them into 1" pieces and roast them in the oven with a little oil and salt and they grill beautifully too. Or boil them til just tender in their skins and then add a litle butter, chiffonaded parsley and sprinkle with a little salt and pepper.
Sweet Salad Turnips - This new crop of salad turnips are young and sweet and the greens on them are just beautiful. Separate greens from turnip roots before storing them (both keep better that way), but don't toss the greens, they make terrific eating! Salad turnips are a raw, tasty treat. Slice them and mix in with salad greens, or dip them in dressing and eat them on their own. Chop the greens and mix in with other salad greens for a peppery bite. Or, serve the greens chopped and steamed or sauteed. Both greens and roots can be kept loosely wrapped - seperately - in plastic bags in the fridge.
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!
Have You Secured Your winter of Good Eats?
There's only 4 deliveries left after this week.....
Fall Winter Good Eats Share
* October 17th - Feb 13th *
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 Deb stows 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!
New Delivery Sites
Last week we added Bessery's Market on North Ave in the new North end of Burlington.
And we'll be returning to the Little Garden Market in Charlotte.
I am now working on a site at Jay Peak, a new site in Barre, and I am hopeful I can work something out in Northfield and S. Royalton. I am also trying to move Woodstock to a Wednesday delivery with all the share options available.
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.
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!
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 again. We have pizza dough and pizza sauce made at the farm in our kitchen and there is all sorts of good stuff to go on top - blue cheese, pesto, potatoes, tomatoes, turnip greens, onions, spinach.
Our Pizza Dough is made with Aurora Farm's organic unbleached VT white flour, Gleason Grain Snake Mountain Sifted whole wheat flour, local Sunflower Oil, Maine sea salt and yeast. We freeze it for delivery. 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. 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 425F. Cook 12-14 minutes until crust is golden brown and cheese bubbles.
Deb made the pizza sauce last week from our tomatoes, peppers, onions, garlic, fennel, olive oil, oregano, salt & pepper. We freeze the sauce right after making it so it will come to you frozen. Use this week as a pizza topping or save for a pasta or other tomato dish later. It's yummy.
The Pesto in the share this week is made from our basil, sunflower oil, lemon juice, garlic and salt. It's completely nut, seed & cheese free (except for the sunflower oil). It's tasty as it is, but gets even better with the addition of 1TB of pine nuts, walnuts or sunflower seeds and 1-3 TB of your favorite aged cheese.
Bonnieview Farm Mossend Blue Cheese comes from Neil and Kristin Urie. Their farm is a 470 acre sheep dairy and creamery located right down the road in Craftsbury. We are leasing some fields from Neil this year and this week's spinach was grown there. The farm has been farmed by the Urie family for four generations, bought first by Neil’s great-grandfather in 1890. Mossend being the name of Neil's ancestral farm in Scotland. Bonnieview is home to 170 milking ewes who rotationally graze on lush green pastures from May to October. It is the delicious rich and creamy milk from these ladies that produce the award winning Mossend Blue; a washed-rind blue with a rich, creamy texture. It's a beautiful blue in color, with earthy and barnyardy notes and a lingering finish. A great cheese that can stand alone on a cheese plate or an be used to accent flavors in salads and dishes.
Beefsteak Tomato, Lettuce, and Bacon with Blue Cheese Dressing
From the Sep 2009 issue of Gourmet, this salad is like a BLT without the bread. Butterhead lettuce is called for but really any nice fresh head lettuce will do.
4-6 bacon slices, chopped
1/2 cup sour cream (can make lighter with sour cream/milk combo)
3 tablespoons whole milk plus additional if necessary
1-2 tablespoons cider vinegar
1 scallion, chopped
1 cup crumbled blue cheese , divided
1 head lettuce
1 large beefsteak tomato, cut into wedges
Cook bacon in a 10-inch skillet over medium heat until crisp. Transfer to paper towels to drain, reserving fat in skillet.
Whisk together 1 tablespoon hot bacon fat, sour cream, milk, vinegar, and 1/4 teaspoon each of salt and pepper until smooth. Stir in scallion and 2/3 cup blue cheese. Thin with additional milk if desired.
Quarter lettuce lengthwise (through stem) into wedges, then remove core and arrange each wedge on a plate with tomato wedges. Stir dressing and spoon over top. Sprinkle with bacon, remaining 1/3 cup blue cheese, and pepper to taste.
Straight from the Moosewood Cookbook by Mollie Katzen, 1977. I love this recipe. It's basic but oh so good. When greens are abundant, I make it a lot. It packs in the greens and brown rice. You can modify the recipe by skipping the cheese & eggs and making it vegan. It's hearty and healthy and the brown rice gives it a great chewy texture. Serves 4 - 6.
4 cups cooked brown rice (2 cups dry makes approx 6 cups cooked rice)?
2 lbs. raw, chopped spinach (amount doesn't have to be exact)
(or a combo of spinach bok choy, mustard greens, turnip greens, swiss chard, kale)
2 cloves minced garlic
3 tablespoons butter (or 2 tablespoons olive oil)
4 beaten eggs (or egg substitute)
1 cup milk (skim or whole OK)
1 1/2 cups grated cheddar (less than this works great too)
1/4 cup chopped parsley
2 tablespoons tamari (optional)
1/2 teaspoon salt (or more, to taste)
a few dashes each - nutmeg, cayenne (I like a little more than a dash of cayenne)
1/4 cup sunflower seeds
Saute onions and garlic with the salt in butter (or oil). When onions are soft, add spinach or greens. Cook 2 minutes.
Combine the onion/greens mixture with the brown rice, eggs, milk, cheese, parsley, tamari, nutmeg, cayenne, sunflower seeds, paprika. Spread into buttered casserole and sprinkle on top.
Bake, covered, 25 minutes at 350 degrees F. Uncover and bake 10 more minutes. I like it best when it is a little browned on top.
Celery and Blue Cheese Soup
2 Tbs. butter
?3 celery stalks, chopped?
1 onion, coarsely chopped
1 cup chopped leek (white part only)
?4 cups chicken stock or canned low-salt chicken broth? (or veg broth)
1 lb. potatoes, peeled and diced?
4 oz. Blue cheese, crumbled (about 1 cup)
?1/2 cup heavy (whipping) cream?
Salt and freshly ground black pepper, to taste
In a large saucepan, melt the butter over medium heat and sauté the celery, onion, and leek for 4 to 5 minutes, or until soft but not browned. Stir in the stock or broth and bring to a boil. Add the potatoes, reduce heat to low, and simmer for 45 minutes. Remove from heat, transfer to a blender or food processor, and purée.
Return the soup to the saucepan over low heat and slowly add the blue cheese and cream, stirring constantly. Season the soup with salt and pepper. Correct the consistency of the soup, if necessary, by adding a little more cream or stock or broth. Ladle the soup into bowls and serve immediately.
A great recipe in which parsley plays a main role. Make sure you give it time to marinate in the fridge. Serves 6.
1 cup bulgur (cracked wheat)
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
Optional: 1 cup chopped cucumber and/ or 1/2 cup coarsely grated carrot
Combine bulgar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulgar is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours (this is important, the bulgher needs to marinate). Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with olives.