Good Eats Weekly Newsletter - January 6th, 2016

Good Eats Weekly Newsletter - January 6th, 2016
It's a Meat Week!
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Spinach, Potatoes, Carrots, Napa Cabbage,
Onions, Kale, Celeriac, Beets
 
Out of the Bag:
Butternut Squash
 
Localvore Offerings Include:
Elmore Mountain / Slowfire Bread
Tangletown Eggs
Jasper Hill Moses Sleeper Cheese
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
 
Spinach, Potatoes, Carrots, Napa Cabbage, Onions,
Beets, Celeriac
 
 
 
Happy New Year!
 
With winter weather upon us, delivery delays may occur. We'll do our best to keep you up to date.
 
. . . . . . . . . . 
 
 
Good Eats Weekly Newsletter - January 6th, 2016
 
 
We are now accepting Sign-ups for the Spring Share!
 
 
 
The Spring Share starts on February 17th and goes through June 9th. 
 
Around the Farm
 
It's finally looking and feeling like winter here. This is the time of year when most of our soils are put to rest until the sun emerges in full force again in the spring. But we are continuing to push the limits of our Northeast Kingdom growing season even now, with new and innovative infrastructure, and careful monitoring of our winter crops, like spinach and shoots.
 
Our high tunnels are part of a mostly passive system that uses the sun as its main source of energy. Sunlight and heat are concentrated beneath the plastic exterior walls to make the most of the hours of light we have each day in the winter. The bigger the structure, the less surface area per unit space that is exposed to the cold wintry air, making heat retention inside even more efficient. This is just one way we are using sustainable systems to keep our farm and our environment healthy!
 
 
Good Eats Weekly Newsletter - January 6th, 2016
 
 
 
Storage and Use Tips 
 
Spinach - Large leaf spinach in your share is great for cooking or chopping up in salads. Wash the leaves in a sink or large bowl full of water, letting any sandy residue sink to the bottom. Lift out of the water and drain. Throwing it into a pan with a few remaining water droplets will allow it to steam nicely. Store unwashed, bagged in the crisper drawer for several days.
 
Potatoes - Adirondack Red potatoes have a bright red skin and an even more vibrant interior! Use these purplish red potatoes, which do lighten some after cooking, as vibrant home fries for dinner or breakfast. Keep these in a cool, dry, dark place.
 
Carrots - What a colorful week! Mixed colored carrots are featured in your share this week. They are great for roasting or stir frys.  Carrots should be stored unwashed, loosely wrapped in the crisper drawer of your fridge.
 
Good Eats Weekly Newsletter - January 6th, 2016 Napa Cabbage - Napa cabbage is a crispy variety that does well cooked or raw in salads. Pairs well with Asian dishes;  in Korea it is pickled, salted, and flavored with ginger and chili peppers to make Korea's national dish, kimchi. Store in a sealed plastic bag in your refrigerator.
 
Onions - The yellow onions in your share this week are from our neighbors at Riverside Farm in East Hardwick. Since they are nice and big, you can use part of an onion then put the remainder in a sealed plastic container in your fridge.
 
 
Good Eats Weekly Newsletter - January 6th, 2016 Celeriac - Celery root, or celeriac, is a wonderfully aromatic vegetable that can be used in recipes that would benefit from that celery flavor. I think it would be a great addition to a potato leek soup. Celeriac starts to brown quickly once cut, so immerse it in cold water or spritz with lemon juice to keep it looking fresh until using. Store in your crisper drawer.
 
Beets - The red beets in your share this week add another punch of color to your share! The natural sweetness of beets is brought out by roasting, and they are well complimented by chevre or another flavorful soft cheese. Store in your fridge until use.
 
Good Eats Weekly Newsletter - January 6th, 2016 Kale - Large share members will have nagoya kale, a colorful variety that is often used as an ornamental (but is also edible!). Its small leaves have been made sweeter and more tender by the cold weather, and it's ready for eating in salads, or roasted as chips! Cut off the leafless portion of the stems if you're finding them too tough.
 
Butternut Squash - Large share members will have butternut squash this week, a real treat for this time of year! As you know, butternut squash can be peeled with a vegetable peeler, cubed and roasted, or boiled and pureed. Store on your countertop and use it this week.
 
 
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.
 
Meat Share
 
This week's meat share contains a Whole Chicken from Pete's Greens, grass-fed Burger from McKnight Farms in East Montpelier, a Fresh Ham from VT99 (a collaboration between Pete's Greens and Jasper Hill), and Pork Chops from Pete's Greens.
 
Good Eats Weekly Newsletter - January 6th, 2016 We are working with Jasper Hill to raise pigs that are fed a wholesome diet of vegetable scraps from us, and whey from Jasper Hill (a by-product of cheesemaking). It is a great way to make the most of our operations and create some really delicious pork products! You can learn more here.
 
The fresh ham included in your share is a bit different than the cured hams you might be used to seeing. Without the curing process, it has a much lighter color once cooked, and resembles a shoulder roast, but is leaner. One of the best ways to use your fresh ham is to cook it low and slow (think crockpot!).
 
 
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 Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.
 
 
Localvore Lore
Good Eats Weekly Newsletter - January 6th, 2016
 
For Wednesday members, Elmore Mountain is baking Vermont Redeemer, a bread that is made with 100% Vermont Redeemer wheat grown in Berlin, VT by Nate and Jesse Rogers of Rogers Farmstead. The wheat comes straight from their farm to Blair and Andrew's stone mill at the bakery. 
 
On Thursday, Slowfire Bakery is baking Country Bread with Mixed Malted Grains. It's a sourdough with cracked malted wheat, barley, and rye, for some added depth of flavor and roasted, toasty notes for the winter that is finally upon us.
 
Tangletown Farm in Glover is run by Lila Bennett and Dave Robb. In a recent interview, they said of their business, in which they raise eggs and pastured meats: “We want to do something that feels important and makes the world better ...We also want to show our kids that you can do something you love with success." Their delicious Fresh Eggs are in your share this week!
 
Moses Sleeper Cheese from Jasper Hill is a cheese inspired by French brie. This cheese’s historic namesake, Moses Sleeper, and his compatriot, Constant Bliss, were Revolutionary War scouts killed while defending a blockhouse along the Northeast Kingdom’s legendary Bayley Hazen Military Road.
 
 
Recipes
 
Carrot, Onion, and Tofu Stir Fry
 
I recently had a delicious yet simple stir-fry with carrots, cabbage, and peanut sauce that reminded me of this one. If you’re a peanut-sauce fan, you can sub it in, and I’d recommend adding some napa cabbage in the last moments of cooking to add a nice crunch.
 
Good Eats Weekly Newsletter - January 6th, 2016 1 14-ounce box firm tofu, cut into dominoes
2 tablespoons soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
¼ cup vegetable or chicken stock, or water
¼ to ½ teaspoon salt (to taste)
¼ to ½ teaspoon sugar (to taste)
1 teaspoon cornstarch or arrowroot
2 tablespoons peanut or other neutral oil
2 to 3 teaspoons minced garlic (to taste)
2 to 3 teaspoons minced ginger (to taste)
1 pound carrots, preferably a mix of colors, cut into matchsticks
1 bunch spring onions or 2 bunches scallions, white or purple, and light green parts separated from dark green parts, chopped
1 tablespoon black or toasted white sesame seeds
¼ cup chopped cilantro
Cooked grains or noodles, for serving
 
Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of pan.
 
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
 
Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.
 
 
 
Maple Chipotle Kale Chips
 
Kale chips are a fun way to turn this hardy green into finger food. Nagoya works well for this cooking method because can stand up to the heat and leaves are already a great size for chips. I think this sweet and spicy version is perfect for winter. The sweetness is offset by a punch of heat  that will keep you coming back. Makes a great side for casual dinner (pork sandwiches or soup in bread bowls).
 
Good Eats Weekly Newsletter - January 6th, 2016 1 head Nagoya Kale
2-3 Tbsp Olive Oile
1 Tbsp Maple Syrup
Chipotle Powder, to taste
Salt and pepper to taste
1-2 cloves of garlic (or garlic powder)
1 Tsp Balsamic Vinegar (optional, for an extra sweet and sour balance)
 
Cut kale leaves from the main stem rosette, then trim to where each leaf begins. Toss kale leaves with remaining ingredients in a bowl, then lay out on a parchment paper lined baking sheet in a single layer. Bake for 10-12 minutes at 350 degrees or until crispy.
 
 
 
Celeriac Remoulade (Celery Root Salad)
 
This salad is a refreshing cool coleslaw-like salad. A food processor makes the job of grating the celeriac much faster. 
 
Good Eats Weekly Newsletter - January 6th, 20161/2 cup mayonnaise (or swap in crème fraiche)
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
1/2 tart apple, peeled, cored, julienned
Salt and freshly ground pepper
 
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Serve on napa cabbage leaves!
 
 
Fresh Ham Roast
 
Good Eats Weekly Newsletter - January 6th, 2016 Thaw your fresh ham, and cut off the fat. Cover with a dry rub (for example, garlic powder, sea salt, paprika and fresh ground black pepper).  If you have time, put ham in a covered container in the fridge for 4 - 24 hours. The longer it sits with the rub, the more flavors it will absorb (but it can also be started right away). 
Cook in a 225 degree oven for 1 hour per pound (until about 145-150 degree internal temperature is achieved). Alternatively, place it in your crockpot with some liquid (water, stock, or wine, about 1.5 cups), and cook on low for 7-8 hours. This way you can start it in the morning and forget it! You can add potatoes, onions, and carrots to the pot roast as well. The meat should fall apart relatively easily with a fork. It’s great on its own, or try it on a sandwich!