Wednesday, January 30, 2008
Thursday, January 24, 2008
Friday, January 18, 2008
We are now trying to pair people up who are interested in splitting a share on the Members Seeking page of our website. Have a look to see if there is somebody there who you would like to split with. If you have any questions, please contact Nancy@PetesGreens.com.
Wednesday, January 16, 2008
Pete’s Greens Good Eats Newsletter January 16
The responses about the meat share have helped us to make a plan. Most of you feel that about $35 of meat every other week is an appropriate amount for your family. We are not sure if we can get this organized in time for the next share period, but if not we definately plan to offer a meat share by the June share period.
Do any of you have objections to your name and contact info being shared with other Good Eats members? A Montpelier area member would like a list of all Montpelier members in order to invite you all to a localvore meal. I suspect that similar requests might come from other sites in the future. So, if you have objections to your name and contact information being shared with other Good Eats members let us know.
Seeking a member to split a veg/localvore share with a person for next share period. Pickup location Laughing Moon Chocolates.
There has been a bit of confusion surrounding the Montpelier pickup site. We were looking for a site to replace Nutty Steph's as there was a sense that it was becoming too crowded there. Steph has reorganized creating more space for us and we have have agreed to stay at Nutty Steph's at least through the next share period (until mid June). Thanks Steph, and thanks to all of you who offered space or ideas about space in Montpelier. Keep the possibility of a future move in mind and don't be shy about passing on ideas for locations.
Full signup information for the next share period (beginning Feb. 20) will be ready by next week at the latest. You will be receiving an e-mail about it. First dibs are given to current Vegetable/Localvore and Root Share members. Our sense is that it is going to fill up fast so if you want to be included get your signup in quickly.
Tuesday, January 8, 2008
Pete's Greens Good Eats Newsletter January 9, 2008
This week's vegetable localvore share includes: Turnips, onions, beets, butternut squash, red cabbage, sweet potatoes, pea, radish or sunflower sprouts, miso, yogurt, cranberry juice, tofu. The tofu may not get here in time, so perhaps next week.We have sprouts again from Gourmet Greens, and will continue to include them through the next few weeks. Yogurt again from Butterworks of Westfield, miso from Quebec, tofu from Vermont Soy in Hardwick, and cranberry juice from Vermont Cranberry Company round out the share.The cranberry juice is a special treat. This is just the juice, unsweetened and undiluted! It is pasteurized and should keep well in the refrigerator. You can make some delicious spritzers with juice, honey or maple, and seltzer water. Have fun experimenting with this one.I went to North Hatley, Quebec to pick up the miso. It was quite a trip, with other stops and slick snowy roads, but well worth it. North Hatley is a lovely lake town with a few shops on the main street and a waterfront park. I look forward to returning in the summer! Suzanne Dionne and Gilbert Boulay greeted me warmly at their home and miso production facility, Les Aliments Massawippi. After I loaded the buckets into the truck, they offered me a drink and we visited for a few minutes. I glimpsed the production area, but was not able to go in due to very strict sanitation practices. They also produce tamari, which is a byproduct of miso fermentation. The fermentation process seems to take daily care and monitoring. There are several varieties of miso made from oats, barley, soy and age it for 2 or 3 years, as well as flavored miso with herbs and garlic or mushrooms and seaweed. We chose the oat and soy miso for this share. Let us know what you think.Pete's musings; We have been approached by a local coffee roaster that would like us to offer their coffee in Good Eats. It is a great company and from what I hear the coffee is superb (I'm not a coffee drinker), but I must admit to mixed feelings about offering a product in Good Eats for which the raw ingredients are not local. Members, what do you think about this? Are you all drinking coffee anyway and would just as soon get it from a company affiliated with Good Eats, or does this break a major principle of Good Eats to offer a substantially un-local product?
Thanks to all of you who responded to the query about raw milk and raw cider a few weeks back. Out of 20 responses, 16 of you were excited about receiving raw versions of both through Good Eats, 3 had health concerns but were open minded about both products being offered through Good Eats as long as it is optional, and one of you was completely opposed to the idea. Contact Rural Vermont if you would like to learn more about raw milk and learn about a bill that is being introduced to the Vermont legislature this year that will make it legal for farms to sell more that 24 quarts of raw milk daily. Here at Good Eats we are pondering what to do about raw milk as soon as the next share period and will keep you posted.
Are you interested in a meat share? As I envision it it would include chicken, beef, lamb, and pork. It seems like a value of about $30 per week would be appropriate for most families. We're considering starting a meat share sourcing alot of meat from other farms and then as we develop meat production at Pete's Greens eventually most if not all would come from here. Any feedback about a meat share would be appreciated.
Things are going great on our greenhouse project. Our headhouse building is nearly done and tomorrow we'll begin putting up greenhouse rafters. We know this is a tough time of year to be a local eater due to the lack of greenery but be sure that this project will improve things in future years.Storage and Use TipsOnions: keep in a dry, cool dark bin or drawer. As days lengthen onions may sprout, but not to worry. They are still fine.Turnips and beets: In the fridge in a bag, they should keep a couple weeks.Cabbage: Will keep several weeks in loose bag in the fridge. If the outer leaves wilt or deteriorate, the under layers should still be fine. Make slaw!Sweet potatoes and squash: Use these soon, as their storage time is coming to an end.RecipesAngela Kehler, Mateo’s wife of Jasper Hill Cheese fame, generously shared this recipe. She wrote in her email “I don't measure anything.” It looks fabulous, no matter the lack of measurements.
squash or pumpkin
some sort of spicy dried sausage
red pepper flakes
bayley hazen or bartlett blue cheese
So peel and cut the squash (or pumpkin) up, put it in a pot and just cover it with apple cider. Boil until soft. Blend it up (with the cider). Put back in the pot and salt to taste. Add red pepper flakes according to your liking (they can be pretty spicy, so be careful) I usually add no more than about a quarter to a half teaspoon for a large pot of soup. Add cubed ham and sausage and cook on low for about 45 min. serve with grated blue cheese on top and crusty bread.And now some help with those turnips!According to Elizabeth Schneider’s Vegetables from Amaranth to Zucchini, turnips are best cooked until just tender. Over cooking will make them bland and flabby. Instead of boiling for hours, try them fresh. Shred or julienne and then salt and drain 30 minutes. Rinse and dry, then mix into slaws with fresh herbs and a tangy dressing. To cook turnips, steam for 15 minutes, or sauté until tender in butter with a pinch of salt and pepper. Of course, turnip is also perfect for soups and stews. Add during the last 30 minutes of cooking. Mashed potatoes and turnip is another delicious comfort food when winter comes back around.CREAMY TURNIP SOUPServes 42 tbsp butter1 large onion, chopped1 c celery chopped2 lb turnips, peeled and quartered½ tsp salt2 c vegetable broth1 c water1 c milk3 tbsp oats2 to 3 tbsp lemon juicepepper2 tsp dillMelt butter in a large stockpot. Sauté onion and celery for about 5 minutes. Add turnip and salt and sauté 5 minutes more. Add broth, water, milk and oats. Bring to a simmer and cook about 30 minutes. Puree until smooth with a stick blender or in a food processor. Return to a simmer, season with lemon, salt and pepper. Sprinkle with dill in bowls.Adapted from Amaranth to Zucchini by Elizabeth Schneider
Wednesday, January 2, 2008
Pete's Greens Good Eats Newsletter Dec. 19, 2007
This week's vegetable localvore share includes: rainbow roots, sweet potatoes, cabbage, 1 butternut squash, 1 garlic, onions, cippolini onions, fingerling potatoes, sunflower sprouts from Gourmet Greens, Cabot Clothbound cheddar cheese from Jasper Hill in Greensboro, bread from Patchwork Bakery, organic apple cider from Champlain Orchards, cranberries from Vermont Cranberry Co., organic butter from Compton, QC, and organic barley and yellow peas from Michel Gaudreau's mill, also of Compton.
Root share contains: rainbow roots, cabbage, fingerling potatoes, sugarsnax carrots
Bread ingredients: Organic fresh milled whole wheat flour, organic unbleached wheat flour, organic wheat and barley flakes, deep well water, sourdough, salt
Notes and Localvore Goodies
This is quite a share! We hope you have a wonderful holiday week. Don't forget, there is no Good Eats next Wednesday Dec. 26 The next share is January 2, 2008.
Please return bags and egg cartons to pickup sites for us to reuse and please cross you name off the pickup sheet when picking up your share.
Great progress is happening on our new greenhouse project. Our 40 by 60 ft headhouse (building attached to a greenhouse containing utilities, workspace, sprouting room, seed storage) is framed and hopefully the roof will be on by the time you read this. After that we will focus on installing a waste restaurant grease burning boiler to heat the headhouse and the 40 by 150 ft greenhouse attached to it. This greenhouse will be for growing starts to be transplanted to the field and to other greenhouses. Later in the winter we will construct two 35 by 200 ft. moveable greenhouses. In a future newsletter I'll explain the rationale behind a moveable greenhouse.
The main goal of the greenhouse construction project is to produce more greens for Good Eats members, Dec.-Mar. While we never expect to harvest large quantities of greens in the month of January, with a proper facility we can do alot better than we are now. We are disappointed by how early our greens ended this December-a real old fashioned early winter has really shown the weaknesses of our current facilities. We hope you enjoy the sunflower sprouts from Gourmet Greens. We intend to offer their sprouts regularly until our new facility is up and running.
It is important to understand that the those of you who signed up for this share period are funding our new greenhouse project. Rather than taking out a sizable loan from a bank we are able to cash flow this project thanks to the support of our members. This is direct evidence that spending money on local food production is the best way to increase local food production. Because all of you were willing to join Good Eats this period even without much for greens in the winter months, next year there will be alot more greenery in the winter months. Your signup dollars will have a lasting impact on your family's ability to eat a high quality local diet year-round in the future. Thanks for your support.
The butter is from Diane Groleau at the Beurrerie du Patrimoine in Compton , QC. Diane makes butter, as well as a number of cheeses, real buttermilk, cottage cheese, yogurt, and goats milk products too, exclusively from milk produced on their farm. They have a large and very tidy organic dairy operation with a sweet little retail shop out front, complete with a couple of plywood cows you can pose with for a photo. The shop has other local products and crafts, as well as a window to watch the cheese production. The whole family, including her three sons and two daughters-in-law, helps on the farm in some way. Even her 6 month old grandson was upstairs. Meeting another producer and connecting you with them is the best part of my job.
So I was glad to be at the farm last Thursday when Bob stopped by to drop off the cranberries. He pulled up in a bright green little Scion and we chatted a bit while unloading. It turns out he has two other regular jobs and they work the cranberries on the side. He is a wine maker at Boyden Valley and a ski instructor at Smuggs. This explains the cranberry wine connection, as well as how he "keeps busy" during the off season. Bob hopes you'll stop by the winery to use your coupon for a bottle of wine for the holidays. Betsy (Bob's wife) also helps with the cranberries and is working on a maple sweetened dried cranberry. And ,no, Betsy just has one job as a forester for Burlington Electric. Growers for 12 years now, they have 3 1/2 acres of cranberries producing 22,000 pounds of fruit. It sounded like a great yield to me, but Bob was modest and said really productive bogs can produce three times that! They use IPM methods, meaning they use conventional fertilizers and some pesticides as needed, with careful monitoring. He explained to me that it's necessary to use conventional fertilizers because they cannot drive on the bogs so they are unable to spread compost. Agricultural cranberries are grown in beds to avoid wetland drainage and impacts. According to Bob, the fruit is relatively pest free, and so pesticide use is minimal. Probably by next season they will be able to host visitors. Field trip, anyone?A last note about localvore items. Charlie Emers, of Patchwork Bakery in Hardwick has been making bread regularly for Good Eats this share. The barley and wheat flakes in this week's bread are from Michel Gaudreau. He gets organic whole wheat berries from a grower in Glover and grinds the flour fresh when he makes our bread. Wow, that's local! Now, he's trying out a new unbleached flour from Quebec. Charlie is excited about making a wider variety of breads and we are looking forward to tasting them! Meunerie Milanaise grows and mills organic grains and flours. You can check out their company at www.lamilanaise.com
- The bag of roots will keep in the fridge for a couple weeks, as will the cabbage and cippolini onions.
- The sweet potatoes are not washed because they store better with the dirt on. Keep in a bin or drawer at room temperature. These will continue to sweeten with storage.
- The regular onions and fingerlings can also be stored at room temperature in a bin or drawer, in the dark, with a shark. Just kidding.
I found this recipe in The New American Cooking by Joan Nathan. I love this book, and the soup is tasty, too. If you have a localvore foodie on your list, here's the cookbook you've been searching for. There's even a mention on Pete's in here, plus a photo of the Jasper Hill brothers on the cover. Posing with a cow, no less. This book has delicious recipes and interviews with a wide range of growers and cooks across the country.
It turns out this traditional Haitian New Years' dish is perfect for the Vermont localvore. The primary vegetable ingredients are right in your share, and local beef should be readily available. I get mine here from Marjorie and Brett Urie. My family all loved this; I hope you will too.
HAITIAN SOUPE JAUNE "YELLOW SOUP"
1 butternut squash, 3 1/2 #
1/4 c olive oil
1 1/2 # cubed stew beef
1 Tbsp Creole seasoning (follows)
2 c diced onion
4 c shredded cabbage
3 cloves garlic, minced
1 Tbsp ginger, minced
3 Qt chicken broth or water
1 tsp thyme
1/4 tsp allspice
3 cups carrots, cut in 1" pieces
1 tbsp dry parsley
21/2 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp salt
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp oregano, dry
1 Tbsp thyme, dry
Combine and store in a jar with a tight fitting lid
Cut squash in half, brush with 2 tbsp oil, sprinkle with salt & pepper. Roast at 400 for an hour, until tender. Cool and remove pulp; set aside.(I did this the day before)
Combine beef with 1 Tbsp Creole seasoning. Sear beef in remaining oil in a large stock pot. Add onions, garlic, and cabbage. Saute about 5 minutes. Add ginger, allspice, thyme, salt and pepper to taste. Stir around a couple of minutes more, then add the squash and broth. Bring to a simmer, cook covered for about an hour. Stir occasionally and taste for seasonings. Add in carrots and cook 30 minutes more. Stir in parsley at the end.
A couple notes: I wasn't sure my beef would be tender in an hour, so I cooked it for 30 minutes with some of the broth in my pressure cooker. I still browned it, but then removed it from the stockpot. Then I added it back in with the carrots, and it was perfect. Also, we wanted it to be a bit spicier, and added red pepper flakes. The batch I made wasn't really yellow, I wonder if I used enough squash. No matter, it was a warming hearty bowl of goodness.
As always, Happy Cooking!
Good Eats Newsletter January 2, 2008
Happy New Year!
Localvore Vegetable ShareThis week’s share includes purple potatoes, rutabaga, shallots, daikon radish, mixed carrots, 1 sugar pumpkin, 1 loaf Elmore Mt Bread, Pete's Eggs, 5# tote Organic Empire apples, organic oat flour and organic mixed cracked grains.Root ShareThis week’s root share includes potatoes, rutabaga, carrots, sweet potatoes, daikon radish, and celeriac.
Bread ingredients: Anadama Bread Organic flour, organic cornmeal (Butterworks), maple syrup (Butternut Mt), water, sea salt, yeast
Mixed Cracked Grains: wheat, barley, rye, oat, flaxNotes and Localvore GoodiesIt’s been a quiet here, with most of us gone for at least a few days and Pete in California on a bike trip for the whole week. Steve was busy around the farm with maintenance projects. He built a new barrel for the root washer, made some insulation improvements on the chicken house and worked on his endless list of repairs. Thanks Steve!We hope you all enjoyed your last share and are looking forward to 2008. We are already halfway through this share and are thinking about the next share period. Stay tuned for more info about signups!
The localvore items this week are Pete's Eggs, Elmore Mt bread made with organic flour from Quebec , Champlain Orchards organic empire apples, and the last of the organic grains from Michel Gaudreau: oat flour and mixed cracked grains.
I was able to chat with Blaire a little when she brought in the bread this afternoon. She and Andrew have been baking Elmore Mt Bread for the past 3 1/2 years. They moved to Elmore from Hyde Park and bought the business from their good friend and neighbor, David. She says his 15 year old daughter loves to bake and comes to help them on school breaks, and whenever else she can. This morning, she shaped the loaves. David also helps them out with developing new varieties. Otherwise, it's just the two of them cranking out 1500 loaves a week! In the summer they bake an additional 400 for the Stowe Farmer's Market, but do have some help from David's daughter. Blaire was so excited about the Anadam bread because they've been baking small test batches of it for the past few weeks, with flat results! This batch certainly looks and smells incredible. Enjoy and let us know how you like it so we can pass on your comments.Storage and Use TipsPumpkin preheat oven to 350. Get a large baking pan. Cut the pumpkin in half and place cut side down in the pan. Add one inch of hot water. Bake until tender, about an hour. Cool, then discard seed pulp. Scoop out flesh into a bowl, discard skin. Now you have pumpkin to use for soup or pie or muffins or pancakes. To make it a smooth puree, blend in a food processor or run through a food mill.Potatoes Keep in a cool dark place. Any light will turn them green, which is not edible. It’s ok to cut off a small green spot, but eating a quantity of green potatoes can make you sick.Sweet potatoes keep these in a warmer, room temp, dark place. Make some great sweet potato oven fries by scrubbing and cutting them into sticks. Toss to coat with olive oil, salt, pepper, pinch of cumin and 2 tsp Old Bay Seasoning. Roast in a 400 oven for 30-45 minutes, turning with a spatula a couple times.Mixed roots the rest of the roots should be kept in the fridge in a bag. They’ll be good at least a week to 10 days.Mixed cracked grains Soak 1 c over night in 3 cups water. Drain excess water in am, then add 1 c fresh water and pinch of salt. Simmer 20-30 minutes. I ate mine with cinnamon, dried cranberries and maple syrup. Also, you can use soaked grain in yeast bread.RecipesThis is an idea more than a recipe; you could make a yummy root chowder. Chop shallots, onion, and garlic; sauté in oil. Add diced roots, cover with broth or water, add a pinch of salt, and bring to a boil. Simmer until tender. You can puree a bit of it to make a thicker broth. You could also add any frozen vegetables you might have, like corn, peas, green beans, zucchini, etc. Add some milk or cream, salt, pepper and, parsley, thyme and/or dill to taste. Heat through over low heat so the soup does not boil again.PUMPKIN PANCAKES1 c Flour½ c Oat flour2 tsp Baking powder½ tsp Baking soda¼ tsp Salt½ Cinnamon½ tsp Ginger powder1 Egg1 c Buttermilk2 tbsp Oil2 tbsp Maple syrup½ c PumpkinIn a mixing bowl whisk together the wet ingredients until well blended. Sift together the dry ingredients and quickly mix into the wet mixture with just a few quick strokes. The batter should be thick and a bit lumpy. Add a bit more buttermilk to thin or more flour if it seems to thin. Cook on a hot greased griddle. Excellent with maple syrup, of course!Daikon RadishesHere is some info and a few recipes I got from the Farmer John’s website.Although daikon radishes are actually members of the far-flung cabbage family, they look like overgrown white carrots and taste like mild radishes. Unchecked, daikon radishes have been known to weigh in at 50 pounds. Since daikon radishes are milder in flavor than regular radishes, they can be used like any other root vegetable in cooking.StorageIf the greens are still attached, remove and refrigerate them in a plastic bag and use them within a week. Wrap the unwashed root in a separate plastic bag and place it in the refrigerator, where it will keep for up to two weeks.HandlingThere usually is no need to peel daikon radishes. Wash them thoroughly in cold running water to remove any lingering dirt. Slice, dice, chop, or grate the daikon according to the directions of your recipe.Daikon with Tahini DressingThis is an attention-getting dish: it’s unique, it’s attractive, and it tastes wonderful. Mix in some cooked shredded chicken and an extra 1/4 cup tahini, and you have a delicious, unique chicken salad. Angelic Organics Kitchen (adapted from Recipes from a Kitchen Garden).Serves 44 inches daikon, cut into matchstick-sized strips3/4 cup thinly sliced red radishes1 medium carrot, grated (about 1/2 cup)1/4 cup tahini4 scallions, thinly sliced1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)1 tablespoon dry sherry or vermouthdash saltsugar1/4 cup chopped almonds (optional)1. Combine daikon, red radish, and carrots in a medium bowl.2. Whisk the tahini, scallions, lemon juice, sherry, salt, and sugar to taste in a small bowl until well combined. Thin the dressing with a few tablespoons of water until the mixture is a smooth paste.3. Toss the dressing with radishes until well combined. Garnish with almonds if desired.Daikon in Plum SauceThis fast and delightful recipe makes for a great introduction to the daikon. It’s sweet and savory with a pleasing texture, and the daikon’s distinct flavor shines through. Angelic Organics Kitchen.Serves 3 to 43 tablespoons soy sauce2 tablespoons rice vinegar1 teaspoon cornstarch2 tablespoons plum sauce1 tablespoon minced scallion3 tablespoons peanut oil1 daikon, peeled, cut into matchstick-sized strips2 tablespoons water1. Combine the soy sauce, vinegar, and cornstarch in a small bowl; stir until cornstarch dissolves. Stir in the plum sauce and scallions.2. Heat the oil in a wok or large skillet over high heat. Swirl the oil around the wok so that it covers the cooking area, then add the daikon; cook, stirring constantly, for 30 seconds.3. Add the water and cover. Cook until the daikon is tender, 1 to 2 minutes.4. Add the soy sauce mixture and continue cooking, stirring vigorously, until the sauce has thickened, 2 to 3 minutes.Stir-Fried DaikonSimple, satisfying, and whipped up in minutes, this makes a great meal with teriyaki salmon and a bowl of rice. Angelic Organics Kitchen (adapted from From Asparagus to Zucchini).Serves 42 tablespoons peanut oil1/4 cup sliced scallions1 medium daikon, thinly sliced (about 3 cups)10–12 red radishes, thinly sliced2 tablespoons water2 tablespoons soy sauce1 teaspoon sugar1/4 teaspoon hot chili oil or more to taste (optional)
1. Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated.2. Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter. Serve hot.A ShareholderWhen I was growing up in the Bay Area, my Uncle George used to go out salmon fishing. Quite often during the season, he’d stop by unannounced on his way home, and as soon as I saw his truck pull into the driveway, I’d start grating the daikon root. We would drop our dinner plans and put the fish right into the broiler. Gorgeous fresh salmon with lemon juice, soy sauce, grated ginger, and loads of daikon. It was my favorite meal then, and still is now.Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). Check with your local farm or bookstore for availability. Additional recipes, charts, signed copies of this book, and quantity discounts available at www.AngelicOrganics.com/cookbook.Keep those happy cooking fires going!Heather