Good Eats Weekly Newsletter - September 14, 2016

Good Eats Weekly Newsletter - September 14, 2016
Reminder!

Fall/ Winter Shares start October 12
Good Eats Weekly Newsletter - September 14, 2016

Only three deliveries are left of the Summer Share season. Our fall delivery sites are changing -
sign up today to reserve your spot.

Good Eats Weekly Newsletter - September 14, 2016
This week in your share...

Good Eats Weekly Newsletter - September 14, 2016
Good Eats Weekly Newsletter - September 14, 2016
Good Eats Weekly Newsletter - September 14, 2016Fresh salsa from our kitchen to yours!
Full Veggie Share
Mesclun, Head of Red Lettuce, Dill, Beets, Broccoli, Leek, Carrots, Kohlrabi, Pac Choi, and Garlic

Half Veggie Share
Mesclun, Wax Bean Mix, Broccoli, Carrots, Kale, and Potato Mix  

Localvore/ 
Pantry Share
Tangletown Farm Eggs
All Souls Tortillas
Pete's Greens Fresh Salsa
Earth Sky Time VT Goldburgers

 
Storage and Use Tips

Potatoes - Half share members are receiving a variety of our red gold, Adirondack red, and Yukon gold potatoes. Store in a cool location.

Broccoli - Both share members are receiving broccoli. The best way to store broccoli? Eat it as soon as possible! If you can't, raw broccoli requires circulation so wrap it loosely in a damp paper towel and refrigerate. Try to use it within 2 - 3 days. Try raw broccoli in a broccoli raisin salad (see below), steamed, or sautéed with garlic. The stems are full of rich nutrients so you can eat the whole thing. 

Wax Beans - It's nearing the end of bean season so we should enjoy these deep purple, rich green, and bright yellow wax beans while they last. Both shares can enjoy a colorful bean mix. Eat them on their own or cook them with other veggies.

Dill- It may be a less common herb, but dill is a flavorful addition to fish, vegetables, and eggs, and goes well with cheese. Full share members receive a bunch of dill. Store it in a damp paper towel inside a plastic bag or to preserve it, you can dry it or wash it, chop it, dry it, then freeze it. Dill goes great with beets, in Greek-style dishes, or with kohlrabi.

Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.
  

Localvore Lore

This week's Localvore/pantry share includes Tangletown Farm eggsAll Souls Tortilleria tortillasPete's Greens Fresh Salsa, and Goldburger Veggie Burgers from Earth Sky Time Farm.

Good Eats Weekly Newsletter - September 14, 2016
Good Eats Weekly Newsletter - September 14, 2016
This week's eggs come from Tangletown Farm in West Glover. Lila's hens enjoy their days outside, pecking, scratching, grazing and then laying you delicious, wholesome eggs.
All Souls Tortilleria in Waitsfield makes these corn tortillas using a Mesoamerican recipe of corn kernels cooked in a solution of ground limestone and water, which is then ground into fresh masa with hand-carved volcanic stones. The heirloom corn is sourced from Vermont and New York farms. The tortillas are coming to you frozen and if you don't plan on eating them within the next week, it's best to keep them frozen until you're ready to enjoy.
This week you get to enjoy our bumper crop of tomatoes in our Pete's Greens Fresh Salsa! Made today, this medium-hot salsa uses tomatoes, jalapeños, and cilantro from our farm! We rarely have opportunity to make this salsa for you. We pulled our Chef Dana out of our Waterbury store today to make it fresh for this week's shares.  Enjoy it atop your veggie burger and tortillas or with your favorite tortilla chip.
Based in Manchester, VT, Earth Sky Time Community Farm makes Vermont Certified Organic Goldburgers from organic VT-grown carrots and potatoes and organic almonds, sunflower, flax, and sesame seeds, brown rice, and oats. They are cooked in a wood-fired oven and come to you free of gluten, egg, wheat, and soy. These delicious burgers can simmer in olive oil or be toasted, roasted, or grilled!

Fall/Winter Share begins in just 4 weeks!
Sign-up Now!

Please help us out and sign up early!  If you know you are joining, don't procrastinate. Every year we evaluate our pick-up sites based on membership and we may need to cut some sites this Fall.  We don't like discontinuing sites but we do need to keep our delivery route achievable.  So show your support for your favorite neighborhood pick-up location and sign up soon so we can see that show of hands!

We keep harvesting from the fields and tunnels long into the autumn so you can expect bunched chards, kales, field greens etc right into December and beyond.   When it gets really cold and the snow flies, we harvest from our greenhouses to bring you fresh sprouts and greens (and this year, with construction of a new house we have more capacity than ever).  In addition to green things of course, we'll keep you fed with a hearty assortment of storage crops & root crops PLUS some pretty great summer stuff that we work hard to preserve and freeze for your winter enjoyment.  And meanwhile for all you localvore and pantry members we'll continue to bring you the same great local eggs, breads, cheeses, and assorted pantry staples to round out your diet (all the while giving business to the terrific and inspiring farmers and producers we have in our midst).

Our six share options are available year-round:
  • Localvore (veggies and pantry items, $46/week)
  • Veggie Only (8 - 10 veggie items, $29/week)
  • Half Veggie (5 - 7 veggie items, $22/week)
  • Half Veggie with Pantry (Localvore and Half Veggie combined, $39/week)
  • Pete's Pantry (Localvore pantry items only, $18/week)
  • Meat (monthly delivery of meats, $50/month)
Good Eats Weekly Newsletter - September 14, 2016
The fall/winter share runs from October 12 - February 9. As we evaluate our delivery sites some site members may receive a survey that we hope you will take a couple minutes to help us with. If you have ideas for sites, let us know.

Click here to sign up today!
 
Recipes of the Week

Kohlrabi-Carrot Salad with Dill Vinaigrette
Salad Ingredients1 lb or 4 medium kohlrabi, peeled and chopped (3 cups) 1 medium red and/or green sweet pepper, seeded and choppedGood Eats Weekly Newsletter - September 14, 20161 medium carrot, chopped1/2 small onion, chopped 1 recipe Dill Vinaigrette (below)lettuce leaves
Dill Vinaigrette Ingredients1/4 cup cider vinegar2 teaspoons olive oil1 teaspoon sugar 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill1/4 teaspoon celery seeds1/8 teaspoon salt1/8 teaspoon ground black pepper
DirectionsVinaigrette (can be made ahead of time and chilled)
 In a screw-top jar combine cider vinegar, olive oil, sugar, snipped fresh dill or dried dill, celery seeds, salt, and ground black pepper. Cover and shake well to combine. Use immediately or cover and chill for up to 1 week.
In a large bowl, combine kohlrabi, sweet pepper, carrot, and onion. Add Dill Vinaigrette; toss gently to coat. Cover and chill for 2 hours, stirring occasionally to coat with dressing.
Stir before serving. Serve salad on lettuce leaves.

Broccoli Raisin SaladFor years, this is the only way I would eat broccoli! Customize this simple recipe however your family will enjoy it!
Ingredients5 cups fresh broccoli florets (about 1 medium head broccoli)1/2 cup diced red onion (about 1/2 small onion)Good Eats Weekly Newsletter - September 14, 20163/4 cup raisins1/2 cup sliced cherry tomatoes (optional)1/2 cup mayonnaise1 tablespoon white vinegar1 tablespoon sugarPinch salt (to taste)
Optional toppings:5-6 slices bacon, cooked, drained, and crumbled1/2 cup roasted salted sunflower seeds
DirectionsAdd broccoli, onion, raisins, and cherry tomatoes, if using, to a large bowl.
 In a small bowl, whisk together the mayonnaise, vinegar, and sugar. Stir in a pinch of salt. Pour dressing over broccoli and toss well. Add bacon and sunflower seeds.
Refrigerate for at least one hour before serving. Keeps refrigerated in an airtight container.
Garlic and Ginger Pac ChoiFrom our recipe archives... Serve this delicious Asian style side dish alongside grilled chicken and some rice for a great simple meal.
2 small heads of Pac Choi
1 TB finely minced ginger
2 gloves minced garlic
1/2 tsp crushed red pepper flakes
1 TB tamari or soy sauce
6-8 drops of toasted sesame oil
Use a chef's nice to make thin slices across from the bottom of the Pac Choi head up freeing the stalks as you do so. Wash the stalks to remove any trapped silt from between stalks. Chop the white stalks crosswise into 1/2 to 1/2 slices until you reach the leaves. Chop leaves into 1 or wider ribbons and set aside.
Heat a saute pan on the stove top and add some cooking oil. When hot add the stalks and let them sizzle for a minute until they are just starting to soften a bit. Add the ginger, garlic and the red pepper flakes. Saute for 1 more minute. Add the tamari, 6-8 drops of toasted sesame oil, and the leaves. Saute until the leaves have wilted.

Changes to your Delivery?
If you will be away during an upcoming week and need to make changes to your share delivery, please 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 retain a credit on your account toward the purchase of your next share.

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