REV Good Eats Newsletter - March 27, 2013

REV Good Eats Newsletter - March 27, 2013

    Localvore Members 
& Regular Veggie Only Share Members
take a LIGHT GREEN/TAN BAG

This week your bag will contain:
Mixed Greens; French Fingerling Potatoes; Carrots; Valentine Radishes; Green Cabbage; Red Cippollini Onions

and OUT of the Bag
Frozen Beans
Frozen Squash Puree

Localvore Offerings Include:
Dave's Onion Rye Red Hen Bread
Organic Rolled Oats
Sweet Rowen Farmer's Cheese
Sweet Onion Relish
Small Veggie Only Members
take a YELLOW BAG
containing:

Mixed Greens; French Fingerling Potatoes; Carrots; 
Valentine Radishes; Green Cabbage

and OUT of the Bag
Frozen Beans
REV Good Eats Newsletter - March 27, 2013
Spring Shares Still Available
We are still accepting members for Spring
so please spread the word
and tell friends and neighbors about
Good Eats!
If you would be willing
to post something to your front porch forum
or other neighborhood email group to spread the word,please email me!
I'll send you a little blurb that you can use or edit.
Dying Eggs with Natural Ingredients

A few weeks ago I went to the Montpelier Winter Farmer's Market.  My kids weren't interested in coming with me so I bribed them with the promise of dying Easter eggs.  There was a wonderful display set up and we all dyed an egg using various vegetables.  I wanted to share this technique with you - the kids really enjoyed experimenting with the different colored veggies , and I loved using natural ingredients.  It's really easy!

Have fun with the different combinations and see what you can come up with.  White eggs will work best but I've heard you can also use colored eggs - I'm sure you would get some interesting results.  Start out by hard-boiling your eggs, and keeping the shells on, proceed with the instructions below.

Blue Eggs: Combine 2-3 cups chopped red cabbage, 3 tablespoons of vinegar and 4 cups of water and simmer for 3o minutes. Drain colored water in a large bowl and steep the desired number of hard-boiled eggs in the colored water for 3 hours (less time if you don’t want dark blue eggs).

Yellow Eggs: Combine 2 teaspoons turmeric, 3 tablespoons of vinegar and 4 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and steep the desired number of hard-boiled eggs in the colored water for 2 hours (less time if you don’t want dark yellow eggs).

Red Eggs: Combine 1 cup shredded beets {2-3 beets} , 3 tablespoons of vinegar and 4 cups of water and simmer for 3o minutes. Drain colored water in a large bowl and steep the desired number of hard-boiled eggs in the colored water for 3 hours (less time if you don’t want dark pink eggs).
REV Good Eats Newsletter - March 27, 2013
Keep in mind that the longer you keep the eggs in the colored water, the deeper your colors will be.  Dry your eggs on a cooling rack and brush off any extra veggie bits.

Enjoy your beautiful eggs as a decoration for Easter Sunday or eat as is!  Once Easter's over, I usually take the leftover eggs and make up some egg salad for the week.  The eggs would also be great cut up and put on top of your salad greens.
Storage and Use Tips

This week's Greens  are a mixture of Claytonia, Sunflower and Radish Shoots, and  Chickweed.  The ratio changes from week to week depending on what is in abundance. These lovely greens are the freshest produce available. They are perfect for not only salads but on top of sandwiches, in soups and they are my favorite in my morning eggs.  Amy puts them in her smoothies every morning along with beets and carrots, yogurt and cider.  Keep in a sealed bag in the fridge for 5-7 days.

The French Fingerling Potatoes have a really beautiful pink skin and sweet yellow flesh.  They're not sorted by sized so you'll all receive a variety of large and small - just the way they grow!  They tend to be elongated and slightly knobbly, making them very finger-like in shape. The unusual-looking, flavorful potatoes can be used just like regular potatoes in an assortment of roasted, broiled, baked, grilled, or boiled dishes.  Store in a paper bag in a cool, dry place. No need to peel, just scrub clean before cooking.

Valentine Radish - this is all we have left of these gorgeous radishes also known as Beauty Heart or Watermelon. The exterior of this radish is quite nondescript, they look just like a plain greenish whitish turnip. And they can also be quite large, even softball size which is not what comes to mind when one imagines a radish. But cut into one, and they reveal a distinctive bright pink interior . Sweet, with just a hint of a radish bite, valentines are great in salads, slaw, or as crudites. You can also add to soups, or saute thinly sliced or shredded radish in butter with a pinch of salt. Cook lightly without browning. A stunning bright pink addition to any meal! Store valentine radishes loosely wrapped in a plastic bag in your crisper drawer. 
 
This week we have Frozen Beans.  Our beans have been picked, washed, blanched, bagged and frozen all in a few hours.  They simply need to be heated up.  Remove from plastic bag and heat in water or mix into a dish as you would fresh produce, or try out the "Speedy Beans" recipe below.
Cippollini Onions (pronounced chip-oh-lee-knee) are about the size of a golf ball with a slightly flattened appearance.  They're thin-skinned and have a pale, translucent purple flesh.  Caramelizing and roasting these onions bring out their natural sweetness.  Cippollini onions will keep, cool and dry, for up to a month.

After picking up your Frozen Squash Puree, you can either continue to thaw  in your refrigerator or re-freeze in the freezer. To quickly thaw to use the night you pick up your share, hold bags in warm water bath for 10-15 minutes replenishing hot water as needed, remove from bag to cook. Store thawed in the fridge for 4-5 days.

Veggie Storage and Use Tips are our website too, so please bookmark the recipe and storage tip section. I am sure you will find it useful.
Localvore Lore

As I write this up I am daydreaming of a piece of Red Hen toast with a layer of Sweet Rowen cheese topped with onion relish.  Mmmm....

Coming to you this week from Pete's Kitchen is Sweet Onion Relish made from organic yellow onions grown here at Pete's Greens, yellow mustard seed, sugar and salt. This is a sweet, golden relish good for adorning toast and cheese, on sandwiches or in salads. Also just great right out of the container for a mouth watering treat.  I couldn't believe how good the farm smelled when this was cooking on Monday!
REV Good Eats Newsletter - March 27, 2013

We have VT Herb Farmer's cheese from Paul Lisai's Sweet Rowen Farmstead in Albany, VT.  The farm milks a special variety of cow known as Randall Linebacks.  They are Scottish in heritage, and were allowed to evolve naturally on Vermont pasture, making them specially suited to our native climate.  Lineback cows tend to have a unique white splash running the length of their backs, as well as white splotching on the face.   This cheese features pasteurized cows milk, cultures, salt, thyme, basil, rosemary, and tarragon.  This would be wonderful as a spread on crackers or bread.  This is a new cheese for Paul so please let us know how you like it!

Localvores will also receive a 5 lb bag of Golden Crops Organic Rolled Oats from organic grower Michel Gaudreau of Golden Crops Mill, across the border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a great operation in a beautiful setting surrounded by his fields. Michel's Golden Crops Mill makes many organic grains available locally that we might not otherwise have local access to and we are grateful for his commitment. These are beautiful, clean organic rolled oats ideal for oatmeal, granola, cookies, streusel toppings etc.

This week's bread is Dave's Onion Rye from Red Hen.  Here's what Randy has to say about it:

Dave Aronson is an integral part of our operation. He has been a bread baker here almost as long as the bakery has been in existence-- since September of 2000. He's been working on an onion rye bread for a little while and we think it's ready for showtime, so it is these week's feature in the share. Of course, the onions are from the farm, which means there are two Craftsbury connections in this bread, as Dave grew up a stone's throw from where Pete's Greens now is. The onions are caramelized in the bread oven and then thrown into a 40% rye dough leavened with two starters and a small amount of yeast. As much as we like this bread, it will probably remain a special treat for CSA members, so enjoy it while you can!
An update on the Good Heart Farmstead Fire
The Good Heart Farmstead is getting back on it's feet after a devastating fire on March 9th.  With the help of 227 people they raised $22,925 in 13 days!  Peoples' generosity just amazes me in times like these.  You can follow their blog here to see their progress.
If you would like to donate to the Good Heart Farmstead, please click here.
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 I can stop your share delivery and you will retain a credit on your account toward the purchase of your next share.
Recipes

Sweet and Sour Radish Salad
The colors alone in this salad make it worthwhile to make. 
2 cups thinly shredded watermelon radish (2 medium size radishes)
1/2 teaspoon salt
1 tablespoon white vinegar
1 tablespoon sugar
Peel the radishes in generous thickness and save the skin if you wish to make pickle. Shred the pink flesh into strands of 1/8 inch thickness. Put the shredded radish in a bowl and mix in the rest of the ingredients. Mix well and marinate in refrigerator for about 20 minutes or so. Serve cold garnished with thinly sliced scallion. It is excellent as an accompaniment for meat dishes.

Asian Speedy Beans
This is a quick and easy way to cook your frozen beans while adding some gourmet flavors. The recipe is intended to be an alternative method to steaming the beans, and can be made with just cooking oil, salt and pepper or any kind of seasoning you like. Use a chili seasoning for Mexican beans or curry for curried beans. The options are limitless.

1 lb bag of frozen green beans
1 tbs cooking oil
2 tsp soy sauce
1 tsp sesame oil
1 Tbs ginger root, grated
2 cloves garlic, pressed and minced
salt and pepper to taste

Heat the cooking oil in a non-stick pan over high heat. When the oil begins to pop, about 3 minutes, add the frozen beans. Cook the beans, stirring every 30 seconds, until all of the ice has melted and most of the water in the pan has evaporated, about 5 minutes. Add the soy sauce, sesame oil, ginger root, garlic and salt. Continue to saute in sauce for another 3-5 minutes, until about half the beans begin to brown. Remove the pan from heat and serve.

Baked Oatmeal with Fruit
This is a great recipe that can mostly be made the night before and cooked the next morning, or cooked over the weekend and enjoyed all week for breakfast (if it lasts that long!).  Feel free to trade the blueberries and bananas for whatever fruit is in season.

1 cup organic rolled oats
1/4 cup chopped walnuts or pecans, lightly toasted, divided
1/2 tsp baking powder
3/4 tsp cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp unsalted butter, melted and cooled slightly
1 tsp vanilla extract
2-3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup blueberries (fresh or frozen), divided

Preheat the oven to 375 F.  Lightly grease a 2 quart baking dish.  In a medium bowl, combine the oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.  In a liquid measuring cup, combine the maple syrup, milk, egg, butter and vanilla.  Spread the sliced bananas in a single layer over the bottom of the dish.  Top with half of the berries.  Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats.  Sprinkle the remaining nuts and berries over the top.
Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Whiskey Glazed Carrots
These fancy carrots would be a nice addition to an Easter dinner or other special occasion.

2-3 lbs carrots, peeled and cut into thick slices
4 tbsp unsalted butter
1/2 cup Jack Daniels, or other whiskey
2/3 to 1 cup sugar
1/2 to 1 tsp salt
Freshly ground black pepper

In a large skillet or pot with a lid, heat the butter over medium high heat until melted.  Add half of the carrots to the pan and cook briefly just to sear, 60-90 seconds.  Transfer to a plate and repeat with the remaining carrots.  Set aside.
Very carefully add the whiskey to the pan and allow to evaporate for about 30 seconds. Reduce the heat to medium.  Sprinkle the brown sugar into the pan and stir.  Mix in the carrots, stir well, and cover.  Cook for 5 minutes.
Remove the lid and season with the salt and pepper.  Cover once more and continue cooking until the carrots are fork tender and the glaze has thickened, about 5-10 minutes more.  Transfer to a serving platter and top with minced fresh herbs, if desired, for extra color.  Serve immediately.

Maple-Lime Squash Soup
A unique take on the basic squash soup recipe. The lime really brightens the squash's flavors. I have found it is best to add the lime last and season to taste as some people respond differently to its flavor and may find it over-powering while others love it. This is great served with a mixed greens salad, ;minced shallots and a light vinaigrette, jerk chicken, and a glass of your favorite savignon blanc.

1 quart squash puree
1 c stock (chicken or veggie)
1/4 c olive oil
1/4 c maple syrup
1/2 can (7 oz) coconut milk (optional)
1-3 Tbs lime juice, to taste
1 tsp nutmeg
salt and pepper, to taste

Heat squash puree and stock on medium heat. When warm add olive oil, maple syrup, nutmeg, and stir while simmering for 10-15 minutes. Add coconut milk and simmer another 5 minutes. Season with salt, pepper and lime juice as desired. Serve warm.

Lemon Roasted Cabbage
This is my favorite way to cook cabbage, so much so, since I have discovered roasting cabbage I have probably increased my consumption of these giant green heads a thousand fold. I prefer savoy cabbage for roasting because the inner leaves are not so tightly wrapped and the dressing can soak in, but regular green cabbage or red cabbage is fine to use too. The lemon in this recipe can be switched up with any kind of vinegar, sherry or even salad dressing right out of the bottle. I even throw some bits of salt pork, panchetta or ham on top for flavor too!

1 head cabbage, cut into wedges and core removed
2 Tbs cooking oil, I like sunflower oil for a nutty flavor
2-3 Tbs lemon juice (sub vinegar if preferred)
Coarse salt and fresh ground pepper

Preheat oven to 450F. Arrange wedges in a single layer on the roasting pan (leaving space around each wedge). 
Whisk together the oil and lemon juice. Using a pastry brush, generously brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully and repeat.
Roast cabbage for about 30-40 minutes turning wedges over half way through when the side touching the pan is nicely browned. Cabbage is done when it is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

Cipollini Onions Braised in Red Wine
This is a great way to showcase these onions' natural sweetness.  You could make this  recipe with pearl onions if you don't have any cipollinis.

2 tbsp butter
2 pounds cippollini onions, peeled
Salt and freshly ground black pepper
1/2 cup red wine
1/4 cup balsamic vinegar

In a large straight sided pan over medium- high heat, melt butter and add onions.  Season, to taste, with salt and pepper.  Saute until nicely browned then add the wine and vinegar.  Bring to a boil, cover, reduce heat and simmer until the onions are completely cooked through and tender, about 15 minutes.  Remove lid, turn heat up and let the liquid reduce and thicken until it forms a nice glaze and coats the onions well.