Good Eats Weekly Newsletter - January 4, 2017


It's a MEAT WEEK! 

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

This week your bag contains:
Mesclun Mix, Parsley, Kale, Kohlrabi, Leeks, Daikon Radish, Orange Carrots, Napa Cabbage, Sweet Potatoes, and

Out of the bag:
One Winter Squash





Half Veggie Members
take a YELLOW BAG containing:

Mesclun Mix, Parsley, Leeks, Napa Cabbage, Orange Carrots, Sweet Potatoes

Out of the bag:
One Winter Squash





Localvore / Pantry Offerings

Tangletown Farm Eggs
Milanaise White Flour
Les Aliments Massawippi Miso
Pete's Freezer Pickles


Spring Share Sign-Up is Open!

The Spring 2017 Share starts February 15! Sign up today for your share - don't miss a week!

Our shares and prices will be changing soon... so sign up today for 2016 prices and check your inboxes for more info on our spring shares.


Full Veggie Share-
$493 ($29/week)


Half Veggie Share -
$374 ($22/week)

Pete's Pantry -
$306 ($18/week)

Meat Share-
$200 ($50/month)


Our shares are delivered weekly! 


Stay tuned for some exciting changes to our Good Eats CSA program!
Around the Farm

Welcome back! Now that we're all rested up, we're excited to be bringing you fresh veggies to start the year off right. Our crew has had a week of resting and re-organizing our wash house, and some of us, like myself, spent time visiting out-of-state family. Boy, did I miss my fresh veggies!

In your shares this week is a great variety for eating fresh and lightly cooked meals. Perhaps you're even inspired to take a stab at making your very own fermented veggies, or get to that resolution to "eat healthier".

You'll notice on the checklist this week that all of your shares are listed on one line! We've had our database pro Craig working on improving this weekly checklist. If you have multiple shares, like a veggie share and a meat share, please read the entire line to make sure you pick up what we sent for you. If you have a special order, a replacement item, or a bulk order, there is a column that says "Special" and "Yes" by your name. Don't forget your special item(s)! Please check off your name when you have picked up all your items. If you have questions about this list, please send me an email!

Whatever your reasons, welcome 2017 and I hope you enjoy this share! Our Spring Share sign-up is underway, too, so sign-up today and check that off your to-do list.

~ Taylar

Storage and Use Tips 
Your shares this week include either curly or flat parsleyA nice way to store it is to place the parsley bunch stems in a glass of water, like flowers in a vase, and then cover loosely with a plastic bag and keep in the fridge.  If this is too finicky, just store loosely wrapped in a plastic bag in crisper drawer. Much more than a garnish, parsley has lots to offer. Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish. Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef. Add it to soups and tomato sauces. It is a key flavor ingredient in the mediterranean dish tabouli. Parsley is one of those vegetables with huge nutritional benefits, even when using just a couple tablespoons of the minced green. The vitamin content is very high (particularly vitas A, C, K, and folic acid). And what's more, the activity of parsley's volatile oils qualifies it as a "chemoprotective" food, a food that can help neutralize particular types of carcinogens.
Both shares are receiving the starting elements for kimchi, a fermented Korean condiment. Some of you will receive a green Napa cabbage while others may receive a variety called "red dragon". You can see why as the ends are a deep red color. This cabbage has the same flavor as a green Napa and can be used the same way you would eat the green one. Shares are also receiving a small orange carrot variety. These are not quite baby carrots but not the large carrots we usually include in shares. They're nice and sweet - perfect for snacking!
Leeks are a member of the allium family along with onions. They are commonly used in kimchi. They have a milder flavor than onions and cook beautifully into tarts, soups and gratins, just to name a few. For cooking, use just the white and light green parts. A bit of investigation reveals that the light green color extends farther up the stalk on the interior of the leek. Thus, to prepare the leek, cut off the dark green sections leaf by leaf, working your way towards the center of the stalk.  To clean the leek, cut it lengthwise from just above the root end all the way up through the top, making sure to keep the root end in tact. Turn the leek a quarter turn, then repeat. You'll end up with four long sections of leek still joined together at the root. Now, swish the leek around in a tub or bowl of cold water, keeping the root end higher than the stem, so that the dirt flows out the "top" of the leek. Once thoroughly rinsed, cut the leek for your recipe as desired. To store, loosely wrap unwashed leeks in a plastic bag and keep in your crisper drawer.
Large shares are also receiving the tail end of our daikon radishAlthough daikon radishes are actually members of the far-flung cabbage family, they look like overgrown white carrots and taste like mild radishes. Unchecked, daikon radishes have been known to weigh in at 50 pounds. Since daikon radishes are milder in flavor than regular radishes, they can be used like any other root vegetable in cooking. Wrap the unwashed root in a separate plastic bag and place it in the refrigerator, where it will keep for up to two weeks. There usually is no need to peel daikon radishes but if there are dark splotches on them, peel the splotches away. Wash them thoroughly in cold running water to remove any lingering dirt. Slice, dice, chop, or grate the daikon according to the directions of your recipe.
Both shares are receiving sweet potatoes this week. These are sweet and delicious.  Roast them, either whole or cut into wedges or pieces, in a 400F oven until they are soft and easily pierced with a fork.  Store in a dark, dry, cool (55 degree) place, in a loose plastic bag or open to the air.  Stored this way, they may keep up to 3 weeks.  Do not refrigerate, as cold temperature alters the flavor of the potatoes.
And don't forget your OUT OF THE BAG one winter squash. Most of you will receive an acorn squash, the classic old favorite winter squash with distinctive longitudinal ridges and sweet, yellow-orange flesh.  It's a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese. Some may receive a kabocha squash. Both are excellent baked or roasted, steamed or stuffed with rice, meat, or vegetable mixtures.
Meat Shares

This month's meat share includes only three items, but one is a Really Big Chicken! We also have a special cut of salmon from Starbird and a lovely shoulder roast from VT99 raised hogs.

Pete's Pastured Chickens are raised on our farm and fed... This chicken is great for roasting whole or for cooking and cutting to use in your favorite dishes. Definitely keep the carcass to make your own chicken stock! It's the perfect way to use the whole chicken and make the base for your hearty warm winter soups.

VT99 is our collaboration project with Jasper Hill. They raise the hogs you see on your way to our farm eventually made it to our meat share, and to retail markets around Vermont. This is a roughly 3.5 pound shoulder roast. Pork shoulder is a nice component to many Vietnamese or Latin dishes. It can also be slow roasted, braised, smoked, or thrown into a slow cooker and ready for you when you come home from work. A few folks are receiving a nice pork tenderloin from VT99.

It's been quite a while since we've featured salmon from Starbird Fish. Captain Tony leads a crew each year from the Mad River Valley up to Bristol Bay, Alaska. There, they have one week to fish sustainably raised and sustainably managed salmon to bring back to Vermont. Your shares have a frozen package of Sockeye Salmon. After the salmon is caught and cleaned, it is flash frozen at extremely low temperatures. For best results when defrosting a frozen fillet, thaw the salmon for 8 - 10 hours under refrigeration. You could also put the whole package under cold running water for about 15 minutes. Remove from packaging and proceed with cooking. 

Check out some of the amazing footage of Starbird's treks at: http://www.starbirdfish.com/. I'm very interested to know what you think about this salmon and whether or not it's something we should continue putting into the meat share. Please let me know!


Need to Skip a Week?

If you're ever not able to pick up your share, please let us know at least one week in advance. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Sorry, we cannot skip a share or change pick-up sites with less than 48 hours notice.


Localvore Lore

This week's share includes eggs from Tangletown Farm, Milanaise white flour, Les Aliments Massawippi Miso, and Pete's Pickles. 

?Just over the border in Compton, Quebec, Lily Vallières and Robert Beauchemin, owners of La Meunerie Milanaise,began producing organic cereal grains on their farm in Quebec's Eastern Townships in 1977. They are committed to sourcing their flours locally, and their partner farms grow varieties of wheat that are adapted for our climate. Their innovation and success has been important for bakeries in our region who wish to purchase local organic flours appropriate for making artisan breads. The organic Unbleached White Flour in your share this week, made with Quebec winter wheat, is a perfect all-purpose flour, great for breads and other baked goods.?

Miso is a traditional Japanese seasoning. The miso in your share today is from Les Aliments Massawippi in Quebec. Made with soy and oats, it has been fermented for two years. It has a sweet and salty flavor, so taste your food first before adding additional salt to the recipe. As miso is a living food, it is best not to cook it. Instead, stir miso into a dish after it is removed from the heat to maintain its nutritional benefits. You can use miso in sauces, pickling recipes, sauces, soups, stir fries, and other meat and/or veggie dishes. Kept refrigerated, it will last several years.

These pickles add a nice zest to pretty much any meal! Once opened, use within a couple of weeks.

And, Tangletown is back with a dozen farm fresh eggs to start your new year off! 

Recipes

This week's share contents would make a perfect stir fry! Stir fries follow a simple guide and can be tailored to match the veggies, protein, and flavor combo available to you. Meat lovers may want to try pork shoulder or chicken in theirs. Vegetarians could use tempeh, tofu, or eggs. Here's a few dos and don'ts:
DO:
·Prepare all of your ingredients before you begin to cook. Stir-fries cook very quickly so you will not have time to do any dicing or slicing once you have food in the pan.
·Cut all of your ingredients into similarly-sized pieces to promote even cooking.
·Cook items in batches as necessary to avoid crowding the pan.
·Prepare your rice or noodles before you start your stir-fry.
·Stir, then fry. Then stir. Then fry. If you keep stirring the entire time, your meat and vegetables will never brown!
·Add garlic.
DON'T:
·Add food to a cold pan. Any time you add ingredients to the pan it should make a satisfying sizzling sound.
·Allow any excess liquid to form in the pan. If you add too many ingredients, the liquid won’t evaporate quickly so it will pool in your pan. If this happens, use a spoon to remove the liquid.
·Use an oil with a low smoke point, such as olive oil. Canola and peanut oils are your best bet.
·Cook the vegetables past the point of tender-crisp. They will lose their crunch and color.

Apricot Garlic Pasta with Parsley
Stay with me here... it sounds weird but I guarantee you will love it! I was skeptical at first, too, but the combination of herbs, cooked apricots, and pasta is so good! This is a great way to get a lot of iron into your diet while enjoying parsley as the star of the dish, rather than a garnish. It's fast and easy, too, with the chopping of herbs really the hardest part!

¾ cup best-quality olive oil
15 cloves of garlic, 6 minced, 9 cut into thin slivers
1 tablespoon fresh rosemary or 1-1/2 teaspoons dried
1 cup dry white wine
¾ cup dried apricots, cut into slivers
1 pound linguine
½ cup chopped fresh parsley

Heat the olive oil in a skillet (I use my cast iron pan) over medium heat.  Add the minced and slivered garlic and sauté until just browned.

Stir in the white wine.  Reduce the heat and simmer uncovered for 5 minutes.  Add the rosemary and apricots.  Season with salt and pepper to taste.  Simmer 5 to 10 minutes longer. 

Meanwhile, cook the pasta in boiling water until tender but still firm, drain.
Place the pasta, sauce and parsley in a large serving bowl and toss to coat.  Serve it hot or at room temperature.  

Napa Cabbage Salad with Buttermilk Dressing
This recipe comes recommended from CSA member Amanda Whaples! As with many salads, feel free to throw in whatever ingredients make sense to you - don't have celery? Try carrots! No shallot? Sub in white or cippolini onion or try leek!

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.


Salmon with Kohlrabi

10 ounces kohlrabi (note: CSA shares have 1 pound of kohlrabi)
1 sweet potato
3 1/2 tablespoons olive oil
Kosher salt
Black pepper
1 shallot
2 plum tomatoes
1 tablespoon sherry vinegar
2 fillets wild Alaskan salmon
1/2 tablespoon sumac
2 sprigs mint
1/4 bunch basil

Preheat oven to 425°F. Halve tomatoes and discard seeds. Finely chop. Peel shallot and mince. Rinse mint and basil and pick leaves, discarding stems. Peel kohlrabi and cut into 1/2-inch pieces. Rinse sweet potato and cut into 1/2-inch pieces. Rinse salmon and pat very dry with paper towel. 

On a baking sheet, toss kohlrabi and sweet potato with 1 tablespoon olive oil, salt, and pepper. Arrange in single layer and roast until golden and tender, about 18 minutes. 

While vegetables roast, heat 1 tablespoon olive oil in a small pan over medium heat. When oil is shimmering, add shallot and tomato and cook until soft and saucy, about 10 minutes. Remove from heat and stir in sherry vinegar. Taste and add salt and pepper as needed. Set aside. 

While tomatoes cook, pat salmon dry again with paper towel. Sprinkle flesh sides with sumac and season with salt and pepper. Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add salmon, flesh-side down, and cook until golden and medium rare, 3 to 4 minutes per side. 
When vegetables are roasted, add mint, basil, and 1/2 tablespoon olive oil to baking sheet and toss to wilt. Taste and add salt and pepper as needed. 

Divide roasted vegetables evenly between 2 plates and top with salmon. Spoon over tomato vinaigrette and serve.


Miso Consomme
Adapted from Miso: More than Food, Life. Suzanne says that "the consomme can be taken as is, used as a base for preparing soup or added to any recipe calling for a broth. With the slight addition of red wine it becomes an excellent bouillon for Chinese fondue." Makes 2 1/2 cups.

1 TB sunflower oil
1 onion quartered
1 carrot quartered
1/2 turnip coarsely chopped
2 to 5 cloves garlic halved
2 whole cloves
3 bay leaves
6 pepper corns
1/2 tsp of thyme
4 cups of water
2 TB miso diluted in 1/4 cup of hot water
1 sprig of parsley fined chopped 

Heat the oil in a pan and saute all the ingredients except for the miso, water and parsley. Cook at low heat for 5 minutes. Add the water, cover and let simmer for 30 minutes. Remove from heat and strain the mixture. Mix in the diluted miso. Add the chopped parsley and serve hot.


Salmon with Soba Noodles and Veggies in Miso Sauce
Thanks go to Suzanne Podhaizer of Seven Days for this miso recipe. Vegetarians can make this with marinated tofu. Suzanne says: "This recipe can be modified to use any vegetables you desire: daikon, broccoli, baby spinach or scallions would all be good additions. I like a lot of miso, but you can always start with less, or add more, as you desire." Based on today's share, I would substitute in shredded daikon or purple top turnip matchsticks for the salad turnips. Add the purple tops when you put in the carrots. Serves 2.

sunflower oil
1/2 c. diced onion or shallot
2 carrots, chopped into "coins"
1 large salad turnip, or 2 medium, chopped
1 1/2 c. shredded cabbage
mirin (rice wine similar to saki)
rice wine vinegar
soy sauce or tamari
2 yellowfin tuna steaks 
2 bunches soba noodles
2 T. miso
1/2 c. water
sesame oil

Place a big pot of water over high heat and preheat oven to 350 degrees. Heat 1 T. oil in pan over medium heat. When hot but not smoking, add onions and cook, stirring, until translucent. Add carrots, and after about two minutes add the cabbage and turnip. When the vegetables are just tender, drizzle in just a touch of soy sauce, mirin and vinegar, and cook another minute or two until the pan is nearly dry. Set the vegetables aside. 

Put another tablespoon of oil in an oven-safe pan and place over medium heat. Pat the tuna steaks dry and season both sides with salt and pepper. When the pan is very hot, add the tuna steaks and sear. When they have browned and release fairly easily from the pan without breaking, turn them and place the pan in the oven. 

Make sure that the water has come to a boil, salt the water, and add the soba noodles. Cook according to package directions (usually around 5 minutes). 

Mix the miso and water in a small dish. When the pasta is done, drain rinse very briefly in cool water and return to the pot. Add the vegetables and miso mixture. 

When the fish is done to your liking (I like mine pink in the middle), remove it from the pan and again, place the pan over medium heat. Deglaze with a couple tablespoons of mirin and a splash of vinegar, scraping any browned bits off of the bottom and let the mixture simmer and reduce. Pour it over the noodle and vegetable mixture and add a little sesame oil. Slice each tuna steak and lay the pieces atop the noodle mixture.

Slow Cooker Pulled Pork
This recipe is a solid recipe that Amy uses often for pulled pork. It's super easy to prepare (just mix the barbecue sauce ingredients and throw the meat and onions into the slow cooker) with ingredients in most pantries. You can make this in your oven too, but I think your cook time would be nearly as long.
2 1/2-3 lbs shoulder/pork butt (trimmed of any obvious excess fat)
1 medium onion, thinly sliced
1/2 c ketchup
1/4 c apple cider vinegar
1/8+ c honey
1/4 c tomato paste
1.5 Tbs Worcestershire sauce
1.5 Tbs mustard
1 tsp paprika
1 tsp garlic
pinch of cayenne (or more to taste)
3/4 tsp salt
3/4 tsp black pepper
1/2 c water
Place the onions on the bottom of your slow cooker. Place the pork shoulder in on top of the onions. Whisk together all remaining ingredients to form the barbecue sauce. Taste and adjust seasonings to your like it. You may prefer to add more honey, salt, pepper, or cayenne. Pour half the sauce over the pork and cover. Cook over low heat for around 8 hours til falling apart. Remove to a large bowl and shred the meat with two forks. Return to the slow cooker and cook for a few more minutes until the meat has soaked up the sauce. Serve on soft sandwich rolls or alongside some mashed potatoes.
Miso Braised Pork Shoulder
This recipe is untested by any of our staff, but the proportions and combination of ingredients from this week's share seem like a good fit! It has a lot of steps to follow but the end sounds delicious! If you make it, let me know your process and thoughts on the recipe.

Serves 4 generously (with possible leftovers)
2-1/2 to 3 pounds pork shoulder, cut into large chunks
freshly ground black pepper
canola oil
1/2 medium onion, chopped
4 carrots, peeled and cut into large chunks
3 large cloves garlic, minced
1 teaspoon minced fresh ginger
1 cup rice wine (mirin) or dry white wine
1 cup water, plus more if needed
3 tablespoons miso paste
2 tablespoons soy sauce
noodles or rice
sliced scallions, for garnish (could also try finely chopping leeks)
Special equipment: piece of parchment paper trimmed to just fit inside Dutch oven

Preheat oven to 325ºF with rack positioned in lower third of oven. Season pork shoulder chunks generously with black pepper. Heat 2 tablespoons canola oil over medium-high flame in a large nonstick skillet. Working in batches, brown pork on all sides, adding more oil to the pan if needed. As pork is browned, transfer to a large bowl.

Meanwhile, heat 2 more tablespoons of oil over medium flame in a Dutch oven. Add onion and carrots and sweat vegetables about 5 minutes, stirring frequently to prevent burning of onions (reduce heat if necessary). Add garlic and ginger to pot and cook until fragrant, about 45 seconds, stirring constantly. Add half the wine and half the water to the pot along with the miso paste and soy sauce and stir to combine, breaking up the miso paste with the back of a wooden spoon.

When all the pork has been browned, reduce heat to medium and deglaze pan with remaining wine and water. Pour liquid into Dutch oven and add pork and any accumulated juices. Stir to combine. Liquid should nearly cover pork. If not, add a little water. Increase heat and bring to a boil. Remove from heat. Carefully press parchment paper down onto meat mixture in Dutch oven.

Cover pot with lid and transfer to oven. Braise for 1 hour. Remove from oven, check to see if you need to add a little more water (be judicious here). Give it a good stir, return to oven and braise until meat is completely fork tender, about another 1/2 hour.

Meanwhile cook rice or noodles, depending on your choice. Time it to finish when pork is done.

If the remaining liquid is fairly watery, transfer pork and carrots to a large bowl with a slotted spoon and tent with foil. Bring sauce in Dutch oven to a boil over medium-high heat and cook until slightly thickened and reduced, about 5 minutes. Don’t overdo this, though—concentrating it too much will make it overly salty. If the broth/sauce is to your liking, proceed to the next step, using a slotted spoon to plate the meat and carrots and ladling the sauce separately.

Spoon noodles or rice into individual shallow bowls. Top with meat and carrots and ladle sauce over it. Garnish with scallions and serve.