Good Eats Weekly Newsletter - November 4th, 2015


Good Eats Weekly Newsletter - November 4th, 2015
New members, WELCOME!
Scroll to the bottom of the email for pickup instructions.
 
Meat Share Members - It's a MEAT WEEK!
 
 
Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG
 
This week your bag will contain:
Mesclun, Fingerling Potatoes, Gold Beets, Carrots,
Onions, Chard, Celeriac, Tatsoi
 
And OUT of the bag:
LARGE Red Kabocha Squash
 
Localvore Offerings Include:
Elmore Mountain or Slowfire Bakery Bread
Pete's Greens Chimichurri
Rhapsody Tempeh
 
 
 
 
Half Veggie Only Members
take a YELLOW BAG
containing:
Mesclun, Fingerling Potatoes, Beets, Onions,
Chard, Cilantro
 
And OUT of the bag:
SMALL Red Kabocha Squash
 
 
Thanksgiving Week Update 
 
In past years, we have made deliveries the week of Thanksgiving one day early to give people time to cook and travel with their share. We are confirming our plan to do this in a few weeks, and will have more details next week.
 
Good Eats Weekly Newsletter - November 4th, 2015
 
Tell your friends and family: We still have all share types available! 
 
 
 
Around the Farm
 
Good Eats Weekly Newsletter - November 4th, 2015Despite the warm days in our forecast this first week of November, winter is still on our minds. At the farm, we have been prepping the greenhouses and planting successions of greens like claytonia and spinach to keep through the winter months. Most of our field crops have been harvested at this point too. So in this transition season, we look to a third place for fresh harvests of greens and herbs: our high tunnels. The high tunnels are 3-season structures that can't bear the weight of all of the snow we know we'll receive this winter. They are more open and flexible than the rigid, sealed greenhouses that will protect our winter greens from the elements. In this way, they provide the perfect environment for fall crops like chard, kale, tatsoi, and cilantro. These structures allow us to keep our greenhouses in rotation between winter and summer crops like greens and tomatoes, respectively, without worrying about what we'll eat in the shoulder season.
 
Farmer Notes
 
Molly Brandt, Harvest Manager
 
I am “un pajaro del invierno” a winter bird, I joke with Alejandra. I won’t fly south with her family next week to their small town in Guerrero, Mexico. I’ll find a cozy home in this great Northeast Kingdom and regain all the sleep I’ve missed in our frantic summer months. I’ll cook kabocha squash, wash the potatoes and carrots that the soil has given us, and think of the Reyes Family planting tomatillos and milpa (corn) on their own farm.
 
Most of the Reyes family has been working with us for six or years or more, but they have been farming for their whole lives and it shows in their incredible skills. They work fast, they work hard, and they often work long days, but they're also finding new, better ways of doing things on the farm all the time. Next Monday when they're not here it will feel unnaturally quiet on the farm. After a few weeks we'll get used to it, but we'll always feel their absence and miss them. Then just when it seems like winter is so powerful that summer will never return and I am tempted to jump on a plane and help plant tomatillos in Guerrero... I'll find that it's nearly light when I get up in the morning. I'll walk out of my house and find some birds have flown north and their songs are more beautiful than I remembered. Then before I know it Alejandra and the rest of the Reyes family will fly north again and join us for another wonderful summer.
 
Good Eats Weekly Newsletter - November 4th, 2015
Good Eats Weekly Newsletter - November 4th, 2015
 
Storage and Use Tips 
 
Mesclun – Our mesclun is an ever-evolving mix of the greens we have in season. Right now, that includes claytonia, cress, lettuce, and sunflower shoots. Great for salads! Store in a sealed bag.
 
Fingerling Potatoes - Small, finger like tubers. You will have a mix of varieties! Store in a paper bag in a cool, dry place. No need to peel, just scrub clean before cooking. Roast whole with some olive oil, salt and pepper or boil until just tender and toss with butter and herbs.
 
Good Eats Weekly Newsletter - November 4th, 2015 Gold Beets – The wonderfully bright beets in your share this week are a fun change from the deep red you might be used to. They are great shredded and tossed into salads, or cubed and roasted.
 
Onions - Storage onions should be kept in a cool, dry spot, such as a cupboard or a drawer. I like to keep mine on a rack in the basement, though my basement is not too humid. It is important to keep them stored away from potatoes, as the moisture and ethylene gas given off by the potatoes can cause the onions to rot more quickly. Once cut open, keep remaining onion in a sealed plastic container in your fridge.
 
Chard – There is red chard in your share this week, referring to the color of the stems. Chard stems are good eating, as well as the leaves. Strip the greens from the stems before cooking. Add the chopped stems to your pan a few minutes before the softer greens to ensure an evenly cooked dish. Store chard loosely wrapped in a plastic bag in your crisper drawer.
 
Good Eats Weekly Newsletter - November 4th, 2015 Celeriac – Large shares will have celeriac this week! This funky looking root, also known as celery root, tastes a bit like a cross between celery and jicama, but is mellower than celery. It can be eaten raw or cooked. If eating raw, some cooks suggest plunging the grated celeriac into boiling water for 1 minute to reduce bitterness and then plunging it immediately into cold water to stop it from cooking further. A tip for preparing celeriac cut the root in large slices about 1 inch thick, then lay each slice flat and cut off the skin as if you were cutting the crust off a pizza. Then continue to process the now unskinned pieces as your recipe dictates. Celeriac should be stored unwashed, loosely wrapped in a plastic bag in your refrigerator
 
Tatsoi – Large shares will also have bunched tatsoi this week. It’s a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period.
 
Good Eats Weekly Newsletter - November 4th, 2015 Cilantro – Small shares will have cilantro this week. A member of the carrot family and related to parsley, cilantro is the leaves and stems of the coriander plant (the seeds of the same plant are the spice known as coriander). Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The leaves and stems can be chopped and added to salads, soups and sauces, and can garnish many meals.
 
Red Kabocha Squash – Large shares will receive a LARGE Kabocha squash, and half share members will receive a SMALL Kabocha. Look for separately marked bins at your pickup site. This is one of our sweetest and best storing squash. It’s great for baking, mashing, and pies.
 
Carrots - The large share will have orange carrots this week. Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.
 
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.
 
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.
 
 
Localvore Lore
 
In your Localvore and Pantry shares this week, you will have bread from Elmore Mountain Bakery (Wednesday pickup) and Slowfire Bakery (Thursday pickup), as well as chimichurri from our kitchen, and Rhapsody tempeh.
 
Elmore Mountain Bakery is making Honey Oat Bread this week, with Vermont Honey, Roger's Farmstead Redeemer wheat and Champlain Valley Mills wheat, all freshly stone milled right at the bakery.
 
Good Eats Weekly Newsletter - November 4th, 2015Slowfire Bakery, based in Enosburg Falls, VT, prides themselves on using local flours (from just over the border in Quebec), as well as other ingredients sourced from their land and from neighboring farms. Owner Scott Medellin writes of their bread-making process, "The wood-fired, naturally leavened process and the quality of our ingredients sustains a local and food-based economic cycle, and it creates a deeply nourishing product with a distinctive aroma, crust, and depth of flavor, which we are excited to share with our community." This week's bread is a Maple Cranberry Sourdough Bread, made with cranberries and maple syrup from some neighbors in Fletcher, VT.
 
Chimichurri was made in our kitchen at Pete's Greens. We thought it would be the perfect complement to the meat in your shares this week. This very flavorful Argentinian condiment is made with fresh parsley, cilantro, cider vinegar, jalapenos, garlic, olive oil, and salt.   It is usually served alongside meats, but it can also liven up a sandwich, go along with grilled potatoes, or liven up a plate of eggs and toast. For a super simple sandwich try a slather of chimichurri and good cheese between a couple slices of good bread. It's coming to you frozen.  You can use it right away or freeze for a few months before thawing out to enjoy.
 
BBQ or Teriyaki marinated Tempeh from Rhapsody Natural Foods will also be in your share. Here's a description from the Welters family:
 
At the core of Rhapsody Natural Foods you will find a family deeply rooted in the work of building a sustainable lifestyle. Fermented foods are a vitally important part of a well rounded diet, and at Rhapsody Natural Foods they work hard to bring traditional fermented foods back to the local food landscape. Located in Cabot Vermont, you will find the first two generations of the Welters family running the business and building a community, while the third generation is growing up in this working landscape reaping the benefits of decades of hard work. 
 
There are so many ways to enjoy the ready to eat Tempeh that you will receive in your CSA share this week. From simply sliced on sandwiches to elaborate stir fries and salads, the ready to eat Tempeh is as versatile as the person eating it. A quick and ready to eat protein for those moments when you just can’t wait!
 
 
Good Eats Weekly Newsletter - November 4th, 2015
 
Meat Share
 
If you have a meat share, it will be in a red bag for you. Meat shares this month contain a Whole Chicken from Pete's Greens. These are pasture-raised chickens and are great for roasting or stewing. You'll also have Sandwich steak from McKnight Farm in East Montpelier, an organic dairy and beef farm. Sandwich steak is a thinly sliced cut that is quickly and easily fried in a pan and added to sandwiches, stir frys, or vietnamese dishes.  A few of you may receive a traditional steak cut from McKnight. A collaboration between Pete's Greens and Jasper Hill Farms called VT99 is bringing you pork products from pigs we have raised on organic veggie scraps and whey (could it get any better?). This month you'll get Pork Chops as well as Ground Pork. See the recipes below for some fun ways to use these!
 
 
Recipes
 
Pork and Vegetable Pot Stickers
 
I adapted this recipe from this one online, and they were a big hit with my family! Feel free to modify with any veggies you have on hand (shredded Brussel sprouts or leeks from last week, tempeh if you’re a vegetarian!)
 
Good Eats Weekly Newsletter - November 4th, 2015 1/2 bunch chard, finely chopped (about 2 cups; 7 ounces)
3/4 teaspoon kosher salt, plus 1/8 teaspoon for seasoning
1/3 pound ground pork
1 tablespoon fresh ginger, minced (from 1/2-inch knob)
1 small carrot, coarsely shredded (about 2 tablespoons)
½ onion (or leek) thinly sliced (about 1/4 cup)
2 cloves garlic, minced (about 2 teaspoons)
1 tablespoon soy sauce
2 teaspoons Asian (toasted) sesame oil
1 egg, lightly beaten
1/8 teaspoon freshly ground black pepper
30 (pot sticker) wrappers (or wonton wrappers, like Nasoya)
1/4 cup canola oil
 
In large bowl, toss together chard and 3/4 teaspoon salt. Add pork, ginger, carrots, onion, and garlic and stir to combine. In small bowl, whisk together soy sauce, sesame oil, and egg, then stir into cabbage-pork mixture. Stir in pepper and remaining 1/8 teaspoon salt.
 
On dry surface, lay out 1 wonton wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon or triangle shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.
 
In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. Invert large plate with rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm.
 
 
 
Roasted Beets, Potatoes, and Onions
 
Good Eats Weekly Newsletter - November 4th, 2015
This is a versatile and easy way to make a delicious side to any winter meal. Add carrots, garlic or any other veggies or seasonings you have on hand.
 
Fingerling Potatoes
1 cup chopped onion
Golden or red beets
Carrot, sweet potato, etc (optional)
2 Tbsp Olive Oil
Salt and Pepper
 
Cube all root veggies, toss in olive oil, and season with salt and pepper. Roast in a 350 degree oven for 30 to 40 minutes.
 
 
 
Steak Sandwiches with Chimichurri Sauce
 
This week’s meat share inspired me to include a hearty sandwich that makes use of the zesty chimichurri in your localvore shares. Add thinly sliced carrots or a chard leaf if you want to make this a little healthier.
 
Good Eats Weekly Newsletter - November 4th, 2015 4 Hoagie Buns
4 Tbsp. butter, plus more for the hoagie buns
1 Large onion, sliced
1 pound sandwich steak or thinly sliced steak
¼ tsp. salt
? tsp. freshly ground black pepper
? tsp. cayenne
? tsp. garlic powder
6 good shakes of Worcestershire sauce (or more, to taste)
4 slices gouda or havarti cheese
Chimichurri sauce
 
Spread some butter on the halved French rolls and place until the broiler on low for minutes to toast. Heat 2 tablespoons butter in a heavy skillet over medium-high heat. Add sliced onions and cook until soft and light brown. Remove and set aside. Add another 2 tablespoons of butter to the same skillet, then add the meat in a single layer. Cook about one minute on each side, until nice and brown. Add the Worcestershire sauce and return the cooked onions to the pan and toss together with the steak. To assemble, lay bottom half of French roll on plate. Add a slice of cheese, followed by the meat mixture and chimichurri sauce. Top with the other half of the roll and cut in half
 
 
 
Whole Pumpkin Pie Soup
 
A member sent along this recipe, which can also be found here, after a week with pumpkins in the share. I think this receipt would be great with kabocha squash as well.
 
Good Eats Weekly Newsletter - November 4th, 2015 1 whole baking pumpkin, approximately 4 pounds, rinsed
2 teaspoons vegetable oil
1 tablespoon unsalted butter
1/2 small yellow onion, diced
1 teaspoon kosher salt
1 clove garlic, minced
1 small apple, peeled, cored, and diced
1 cup low-sodium chicken broth
1/2 cup heavy cream
2 ounces goat cheese
1 teaspoon fresh thyme leaves
 
Heat the oven to 375 degrees F. Make a lid on the top of the pumpkin by cutting around the stem at a 45 degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop and kitchen shears. Reserve the seeds for another use. Brush the exterior of the pumpkin and the lid with vegetable oil. Oil a round casserole dish large enough to hold the pumpkin and place the pumpkin inside.
 
Combine the butter, onion, salt, garlic, apples, chicken broth, and heavy cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
 
Remove the lid. Add the goat cheese and thyme and bake an additional 30 minutes, uncovered. Remove the pumpkin from the oven, and gently scrape some of the flesh into the soup mixture. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately.
 
 
 
Breaded and Fried Celeriac
 
From Mark Bittman's cookbook, How to Cook Everything Vegetarian, this process results in crunchy, yet tender celery root strips. Serve with the parsley pesto (or chimichurri!). You can also try this procedure with winter squash served with a curried mayonnaise. 
 
Good Eats Weekly Newsletter - November 4th, 2015 1/2 cup flour
2 eggs, beaten, seasoned liberally with salt and pepper
1 cup plain bread crumbs 
large celeriac, peeled and cut into 1/4 inch thick slices
3 TB butter, plus 3 TB olive oil for frying 
 
Set out three shallow bowls, next to each other in order, one with flour, another with eggs and third with bread crumbs. To bread celeriac, toss with flour, shaking off extra. Immerse in eggs, then toss to cover with bread crumbs. Set on a parchment-lined cookie sheet until all pieces have been breaded. Heat oil in a medium frying pan over medium to medium-high heat, so that oil reaches about 350F. Fry celeriac, allowing space between each piece, until golden. Flip and fry the other side, about 5-10 minutes total. Drain on paper towels. Repeat with remaining celeriac. If you have a lot of vegetables to cook, keep fried vegetables warm in a 200F oven set on a cooling rack over a cookie sheet for 10-15 minutes. Serve with parsley pesto or chimichurri.
 
Share Pick-Up Instructions! Please review.
 
Whether you are a seasoned CSA share member or new to Good Eats, it's important to review the pick-up instructions before you head out to pick up your share!

Step #1:
Find your name on the Names List - Find your name on the pick-up list and check it off.  The first clipboard contains a list of all share members at your site. Note that only one name is listed for each share. If you can't find your name on the list, look for your share partner's name (only one of you is listed). Checking off your name lets us know who has picked up and is extremely helpful in solving any mysteries at the end of the day. If you can't find your name or your share partner's name, please don't take a share! Call or email us and we'll figure it out.
Check your share type on the Names List. Share types are Lo
calvore, Localvore Vegetarian, Half Veggie with Pantry, Half Veggie with Pantry Vegetarian, Veggie Only, Half Veggie Only, Pete's Pantry, Pete's Pantry Vegetarian, or Meat Share. If you are listed incorrectly or have questions, let us know.
Step #2:
Pick-Up Instructions - Select your items by following the Pick-Up Instructions. These are posted on a second clipboard or on an attached sheet. Follow the specific item list/instructions to assemble your share. The top section of the pick up list describes what to select for the vegetable only share. The bottom section of the Pick-Up Instructions lists the localvore (non-vegetable) items that Localvore and Pantry members should select.
If you are sharing a share with someone - coordinate with your share-mate to make sure that you DON'T take double the amount of any items. All shares are packed and delivered to the sites are whole shares.

Please note that the first Meat Share pick up is this week!
There is a second check-off list for meat share members.
 
 
Good Eats Weekly Newsletter - November 4th, 2015
Which color bag do I take?
If you are a Localvore or Veggie Only member take a tan / light green bag shown in the picture, on the left.
 
If you are a Half share member (with or without pantry) take a bright yellow bag shown in the picture, on the right.
 
You will also look for "out of bag" items. Localvore/Pantry items will need to be gathered from their respective bins/containers.
 
If you had a Meat Share, also take a red bag!