Pete’s Greens Good Eats Newsletter February 6, 2008

Pete’s Greens Good Eats Newsletter February 6, 2008
This week’s Vegetable Localvore share includes: garlic, daikon radish, carrots, cabbage, potatoes, turnips, cream cheese, sprouts, organic butter, organic bread, and organic corn meal.
Bread ingredients: sifted wheat flour, salt, water, sourdough starter
Notes and Localvore Goodies
Stowe Reminder:New Laughing Moon pickup site this week!The address is 78 Main St. , Stowe; Rt. 100 S before Mac’s.
Want to keep getting these great deliveries every week? It’s not too late! Shares available! There are still a few spots left and you can download a form directly from the website at: http://petesgreens.com/files/FebJune_2008_CSA_sign_up.htm
Thanks to everyone for returning Good Eats bags and egg cartons!We do reuse them.
Business taken care of, let’s see what’s in this week’s localvore goodie bag:
Bread!Sometimes I feel like we are hosting a bread bake-off!This week we are offering a Country French bread from Elmore Mt.It is a pleasure to offer great local bread from two fantastic local bakeries.
Butter!Another container of the Quebec butter to eat with your bread, of course.
Sprouts!We are enjoying these.I especially like the pea sprouts.Hopefully this little bag of greens is tiding you all over until those Pete’s Greens start coming in.
Cream Cheese!I have wanted to include this for a while now.I tried some when I found it at City Market in Burlington , and think you will agree it is excellent.Check out Carleton Yoder’s website: www.cvcream.com and learn about his company.It’s great to welcome them to Good Eats as new localvore partners.
We’re all about the link this week, it seems. Nancy has created a new page on our website.You can see a listing of our Localvore partners at: http://petesgreens.com/Vermont_Localvore_Partners.html
Pete's musings
We are in the final frustrating but exciting stages of getting our new greenhouse headhouse done and ready to plant seeds! Hopefully by Friday we will have filled our new seed starting room with freshly sown soil blocks and will be off and growing. I've been reminded the past week as I struggle to get the plumber to come when promised, and to source the final few parts and pieces that we need to finish the job how tiring big projects can become. It's not so much the work. I really enjoy construction and working with Chris and Isaac our carpenters. It's being the general contractor on the job and the procuring of all the raw materials and and the specialized help we need for things like plumbing the boiler. But we are almost there and this new building is a huge step forward for us.
I'm off to plumb the system that will store the waste fryolator oil that we collect from restaurants. We have been burning this oil to heat our greenhouses the past 2 years in a poorly designed system and that led to many emergency middle of the night furnace tinkering sessions for me. It is so gratifying to be setting it up properly and it should work great.Pete
Storage and Use Tips
Daikon Radish: Keep in a plastic bag in the crisper for up to 2 weeks.Use it before it gets soft!
Cabbage: Same as above.It’s fine to peel off some discolored outer leaves and use the rest.
Recipes
So maybe you still have the miso from last month and are wondering what you could make.Easy, Miso Soup!The vegetables in this week’s share are perfect for this.You could also add some VT Soy tofu.
This recipe is adapted from Farmer John’s Cookbook by John Peterson and Angelic Organics
GINGER MISO SOUP
2 c water
¼ c miso
1 ½ tsp grated ginger
1 clove garlic, minced
1 c daikon, diced
1 c carrots, diced
2 c chopped cabbage
Sprouts for garnish
In a medium soup pot, dissolve miso in ½ cup of water.Stir in remaining water, garlic and ginger.Heat to a simmer and add vegetables except sprouts.Cook until vegetables are just tender, about 15 minutes.Garnish with sprouts and serve.
Have you ever made Indian Pudding?This recipe from Gourmet looks yummy.Hearty enough for breakfast, too.Molasses is traditional, but you can use maple syrup instead.

OLD PLYMOUTH INDIAN MEAL PUDDING
4 ½ c milk, divided
½ c cornmeal
½ c molasses or maple syrup
½ tsp cinnamon
½ tsp salt
2 eggs
¼ c sugar
Preheat oven to 350
Bring 2 cups of milk to a simmer in a medium pot.Gradually whisk in cornmeal and cook, stirring constantly, until thickened, about 1 minute.Transfer to a large heatproof bowl and cool about 5 minutes.Stir in molasses, cinnamon, and salt.
Whisk eggs with sugar (or more maple) in a small bowl, then whisk in 2 cups of milk. Whisk this egg mixture into the cornmeal mixture.Transfer to a 2 quart shallow baking dish.
Bake for 30 minutes, uncovered.Pour remaining ½ cup milk over the top, do not stir it in.Bake, uncovered, for another 1 ½ hours.
Cool 20 minutes and serve with cream or ice cream.
Be well,
Heather