& Regular Veggie Only Share Members
take a LIGHT GREEN BAG
This week your bag will contain:
Mesclun; Russet Potatoes;
Chioggia & Forono Beets; Ruby Streaks Mustard;
Cauliflower; Napa Cabbage;
Cilantro; Anaheim Peppers; Tomatillos;
Yellow Onions, Garlic
Localvore Offerings Include:
Elmore Mountain Country French Bread
Blythedale Farms Camembert Cheese
Pa Pa Doodles Farm Eggs
Champlain Orchards Empire Apples
Small Veggie Only Members
take a YELLOW BAG
Mesclun; Russet Potatoes;
Chioggia & Forono Beets; Broccoli;
Napa Cabbage, Anaheim Peppers, Cilantro
Fresh from the Field
Annie, Elena and Alejandra have picked a variety of Cauliflower for the share today. Large veggie only bag folks will get classic white, golden yellow Cheddar, a purple variety, or the the heirloom Romanesca (pictured below).
Storage and Use Tips
Tomatillos - A tomatillo is a Mexican fruit similar to a tomato that remains firm and green when ripe. Tomatillos grow inside lantern-shaped paper husks, which must be removed. Wash the tomatillos well to remove the sticky substance that keeps the husks in place. Because they are quite acidic, tomatillos are rarely used raw. Roast them to rid them of excess liquid and soften their texture. Roasted with some fresh chiles, they can be turned into a quick salsa in the blender. There's a nice Roasted Tomatillo Salsa Recipe on our website. Tomatillos exude a lot of liquid and seeds as they roast. Scrape all the flavorful juices into the blender. Store tomatillos in their husks in a paper bag in the refrigerator for up to 1 month.
Anaheim Peppers - The Anaheim peppers are mild on the heat scale. If you decide to make tomatillo salsa, these will be great in it. They are also terrific stuffed with rice and beans, or with onions peppers bread crumbs and parm or cheddar. Whatever direction you take them, they will be great.
Ruby Streaks Mustard - Related to kale, cabbage, and collard greens, mustard greens are the peppery leafy greens of the mustard plant. This week everyone will receive Ruby Streaks Mustard which has a delicate texture and mild, sweet yet mildly pungent mustard flavor. These greens are tender enough to liven up salads, and stout enough to stand on their own in steamed or stir-fried dishes. You really can use them in most resipes you might use kale or spinach or other leafy green in. They might have a bit more zip, but they are great.
Russet Potatoes - Some really nice Russets coming to you this week, not huge. Also known as Idaho or baking potatoes, Russets are in the class of starchy potatoes, as opposed to waxy varieties like reds or Nicolas and fingerlings. Russets make great baking potatoes, and are ideal for mashing and making fries. They are high in vitamin C and B6, as well as natural sugars. The skins of Russets are wonderfully flavorful so choose a way to use them where you will leave skins on. Russets are often sold really big but it's actually nice when they are smaller and the skins feature more prominently.
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!
Pete's Greens Harvest Celebration &
Anais Mitchell Concert at the Farm!
Saturday September 29th
Harvest & Farm Tours
Please come out to the farm on September 29th! We are really looking forward to showing people around and visiting with everyone. In early afternoon, Pete will take a group out to the field for some harvesting fun (kids will have a good time). And if digging in dirt isn't your thing, you can skip the harvest and go straight to a farm tour. There are two afternoon tours and all are welcome in the afternoon for this family friendly (and free) event
Harvest Dinner at the Farm
In the evening we will sit down to a special farm dinner prepared by Chef Jon Flis. There will be a variety of dishes and something for everyone. Dinner is only $20 per person or $5 for kids 5 and under. CSA members are invited to join us for half price, adults $10, kids for free.
To take advantage of your CSA ticket discount, use the code: goodeats
A portion of the proceeds from our dinner will go to benefit the Vermont Farm Fund which offers 0% loans money to farms who have suffered disasters, and quick low interest loans to farms and food producers who are innovating to increase the diversity of local foods in Vermont.
Anais Mitchell Concert at the Farm is a benefit for VT Farms
And how lucky are we to have Anais Mitchell play at the farm? Anais is returning to Vermont for her first state-wide tour since the acclaimed Hadestown appearances. Special guest and long-time collaborator Michael Chorney will accompany Mitchell for these shows. Anais grew up on a farm in Addison County and with this tour shows her commitment to Vermont Farmers. A portion of the ticket proceeds from each of these shows will go to benefit the Vermont Local Food & Farms Fund, an extension of the Vermont Community Foundation. The Fund’s mission is to support both the immediate needs and long-term strategies of nonprofits that are working to build a creative, sustainable food system in Vermont.
Anais Concert Tickets - $20/person
Schedule of Events
1:00 PM Field Harvest w/ Pete
1:30 Farm Tour (folks can choose one or the other)
3:30 PM Farm Tour
5:00 PM Join us for a localvore Harvest Dinner w/ Chef Jon
7:30 PM - Anais Concert
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 3 deliveries left after this week.....
Fall Winter Good Eats Share
* October 17th - Feb 13th *
Have you secured your Winter Food Supply?
We have a fantastic share coming up. I hope you can all join us.
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.
Do any of you have good suggestions for a Barre pick up location? I am on the hunt....
I am hopeful I can work something out in Northfield and S. Royalton and I am trying to move Woodstock to a Wednesday delivery with all the share options available. These three all depend on a route change that we can't confirm yet but are working to put together.
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.
This week Andrew and Blair have baked Elmore Mountain Country French loaves. This is made with Milanaise organic winter wheat flour, Ben Gleason's Snake River flour, Milanaise whole rye flour, sea salt, and Elmore's sourdough yeast. Great bread. This week we have a lovely cheese from Becky and Tom Loftus at Blythedale Farm. I really love this Camembert. This is cheese that Becky and Tom make, by hand, with milk from their own well cared for, happy cows. When fresh, it is mild and creamy with a pale yellow color and a bloomy, white mold rind. When aged, it develops a lot more character, turning yellow-orange and losing most of its fluffy white coating. The texture turns from creamy to almost crumbly and the flavor explodes with a complex earthiness. I think you will love it. And from Bill and Andrea at Champlain Orchards we have the first of the Empire apples, one of my favorite apple varieties.
Another round of eggs from Deb's hens too.
Green Chile Tomatillo Soup
12 fresh mild green chiles, such as Hatch chiles
8 fresh tomatillos
1 Tbsp. vegetable or olive oil
1 medium onion, chopped
4 cloves garlic, chopped
6 cups chicken or vegetable broth
1/2 tsp. salt plus more to taste
1 medium potato, peeled and chopped
1/4 cup heavy cream or sour cream (optional, it will make the soup creamier)
Cilantro for garnish
Roast and peel chiles (use either the stove-top method or broiler method). Remove papery skins from tomatillos. With the stove flame or oven broiler still on, roast the tomatillos until lightly blistered. Set aside until cool enough to handle and peel off as much of the skin as possible.
In a medium pot, heat oil. Add onion and cook, stirring occasionally, until onions are soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add chiles, tomatillos, broth, salt, and potato, if using. Bring to a boil. Reduce heat and simmer 30 minutes to thoroughly cook vegetables and blend flavors.
Whirl, in batches if necessary, in a blender or food processor until very smooth (you can also use a hand-held blender if you have one). Add cream, if using. Add more salt to taste.
Serve hot, garnished with cilantro, if you like.
Potatoes and Anaheim Gratin
4 large or 6-8 med/small r usset potatoes, sliced thin, skins on
2 Anaheim chile roasted peeled seeded and diced
1 1/2 cups cheddar cheese grated (this could be reduced, even to 1/2 cup)
Salt and Pepper to taste
1 cup chicken stock
1 cup cream or sour cream or milk
Butter an 11x7 baking dish. Layer 1/3 of the potatoes, 1/2 cheese, and 1/2 chiles. Season with salt and pepper. Repeat layers, ending with potato slices. Mix the stock and cream in a separate bowl. Pour over potato mixture. Bake in a 400-degree oven, about 45 minutes, or until potatoes are tender and liquid is absorbed, and the top is browned. Allow to stand for 5 minutes before serving.
Asian Cabbage No Mayo Salad
This salad/slaw blend will keep well in the fridge for several days. You can even dress it and put leftovers in fridge. But I tend to make a lot of the undressed veggie blend and bag it, and make the dressing. And then I dress enough for each meal.
Combine in a bowl:
1 small head green or savoy cabbage, cored and shredded (or swap for some grated beets)
1 head napa cabbage, shredded
6 stalks kale, stems removed, leaves shredded (or mustard greens)
2 carrots, shredded
1/2 red bell pepper, cored, seeded and thinly sliced (or anaheim)
8 scallions, thinly sliced on the bias (can omit)
Asian vinaigrette, combine in a bowl:
2 tablespoons Asian sesame oil
1/4 cup rice vinegar
2 tablespoons mirin*
1/4 cup tamari or soy sauce
1 tablespoon sugar
1 tablespoon grated ginger root
2 cloves garlic, minced
1 teaspoon hot chili sauce or 1/2 teaspoon crushed red chili flakes
1/4 cup minced cilantro leaves
1 tablespoon sesame seeds
1 tablespoon minced lemon grass*, optional
Saute of Cauliflower & Mustard Greens with Peanuts
Here's a yummy recipe from Eating Well magazine that looks great for this week.
2 tablespoons peanut butter
1 tablespoon rice-wine vinegar
2 teaspoons reduced-sodium soy sauce
3 tablespoons water
2 teaspoons extra-virgin olive oil
3 cloves garlic, finely chopped (1 tablespoon)
3 cups cauliflower florets, (1/2 small head)
1/2 cup vegetable broth, or water
8 cups firmly packed, coarsely chopped mustard greens, stems included, (1-pound bunch)
Salt & freshly ground pepper to taste
2 tablespoons chopped peanuts
Whisk together peanut butter, vinegar, soy sauce and water in a small bowl.
Heat oil in a large deep skillet or Dutch oven over medium heat until very hot. Add garlic and cook, stirring, until golden, about 30 seconds. Add cauliflower and vegetable broth (or water) and bring to a boil. Simmer, covered, until the cauliflower is almost tender, about 5 minutes. Add greens and simmer, covered, until the greens are tender, an additional 5 minutes. (Do not overcook the greens or they will lose their vibrant color.) Stir in the peanut sauce and cook, uncovered, for 2 minutes. Season with salt and pepper. Serve garnished with chopped peanuts.