November 2nd, 2014
Your Something GUD Newsletter
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Purple Cauliflower
Not least thanks to its colorful varieties, cauliflower presently has a new
renaissance, after long being forgotten or treated merely as a side dish in the
contemporary kitchen.
And well it should. Cauliflower is technically an edible flower. It is rich in vitamin
C, with a half cup of florets providing nearly half of ones daily requirement for
vitamin C. It also provides a fair amount of fiber, vitamin A, folate, calcium and
potassium as well as selenium, all good stuff for your health.
Purple/pink cauliflower gets its striking colors from anthocyanins, antioxidant
molecules that are also present in red cabbage, or red wine.
Like its white sister, purple cauliflower can be eaten raw. Or roasted, boiled,
fried, or steamed.
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November 2nd, 2014
Cauliflower was all the rage back at the French court of king Louis XV in the 18th
century. Especially his last official mistress, Madame du Barry, was very fond of
the healthy veggie. Even though she did not leave a political legacy, she left a
culinary one: in the classical kitchen, preparations with cauliflower are called Du
Barry (or Dubarry).
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Here is a recipe for a festive Crème Du Barry (or cauliflower soup, if you
insist), one of the king’s and Madame’s favorite dishes.
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INGREDIENTS
2 teaspoons olive oil
1 teaspoon butter
2 leeks, washed and white part chopped
1 head cauliflower, broken up
1 potato, cubed
6 cups chicken stock
1 teaspoon garlic powder
salt, pepper
2 tablespoons parsley, chopped
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PREPARATION
1. Add oil and butter to pan and heat. Add leeks and cook on low for 10
minutes.
2. Add cauliflower, potatoes and stock. Stir. Season with salt, pepper, garlic.
3. Cover and bring to a boil. Then simmer for about 20 min or until cauliflower
and potatoes are soft. Cool slightly.
4. Puree in a blender or food processor until smooth. Careful! You might have to
do that in batches. Return to pan and heat.
5. Check for seasoning. You might have to add some chicken stock or milk to
adjust consistency.
6. Pour into soup bowls and garnish with chopped parsley.
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With purple cauliflower, this soup is so much more fun! November 2nd, 2014
Recipe of The Week
FRIED GREEN TOMATOES
Makes 4 servings. Preparation time: 15 minutes.
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INGREDIENTS
3–4 green tomatoes
1 cup plain flour, seasoned with salt and pepper
1–2 eggs, slightly beaten
vegetable oil
salt
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PREPARATION
7. Wash and cut green tomatoes into very thin slices.
8. Dredge with flour, dip in egg and dredge with flour again.
9. Heat oil in large skillet over medium heat.
10.Drop dredged tomatoes into hot oil and fry again until lightly browned.
11.Remove from oil; salt immediately.
November 2nd, 2014
Your vegetarian and omnivore GUD Box of the Week will contain black beans
from Three Rivers Farm, organic cilantro from Village Farm, and organic hot
peppers from Langwater farm. Why not use it to make a good chili?
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Vegetarian Black Bean Chili
Serves 6. Preparation time: minimum 1.5h
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INGREDIENTS
2 tsp. vegetable oil
1 medium onion, finely chopped
2 hot peppers, seeded and diced
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
⅛ tsp. cayenne pepper
2–3 tomatoes
¾ cup water
1 cup fresh or corn kernels
⅓ cup chopped fresh cilantro
3 cups drained black beans (see “how to prepare dried black beans”, below)
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PREPARATION
In large nonstick pot, heat oil over medium heat. Add onion, pepper, and garlic.
Cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices,
tomatoes, beans, corn and water. Bring to a boil. Reduce the heat, and gently
simmer for at least an hour, or as long as it takes until the beans become tender.
Stir in cilantro and serve.
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TIP FOR A NON–VEGETARIAN OPTION
Add chunks of chorizo with your beans.
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November 2nd, 2014
HOW TO PREPARE DRIED BLACK BEANS
For 3 cups of soaked beans, start
out with 1 to 1.5 cups of dried
beans. Rinse them, put them in a
bowl, cover them with a few
inches of water. Pick out the
floating beans and throw them
away. Soak the beans over night,
or at least 6 hours. Do it in the
fridge – there is less risk of
fermentation if the soaking takes
longer than planned. Drain the
beans. They will have doubled in
size. Discard the liquid, and rinse
them gently under water. Drain
again. Now they’re ready to be
cooked.
Emergency solution for rushed folks: Bring beans and water to a boil in an
uncovered pot, remove from heat, cover, let the beans steep in the hot water for
an hour or two, and then drain.
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MORE RECIPES
• Kale and Chorizo Broth (paleo–friendly)
• Cooking Tips for Radish
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White Pepper Skate
Skate with Grenoble Sauce
Skate Schnitzel
Fried Scup
Grilled Scup with Herbs
• Easy Pie Dough Recipe
• How to make a Caramelized Apple Tarte Tatin (with video, 1min32)
It isn’t as American as apple pie, but a whole lot easier. In addition to pie dough,
it takes only three ingredients. November 2nd, 2014
This Week’s Produce
Seasonal Veggie Shares
Field Tomato–Confreda Farms–conventional
Sweet Corn–Heron Pond Farm–conventional
Romanesco Cauliflower–Heron Pond Farm–conventional
Orange and Purple Carrot–Four Town Farm–conventional
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Seasonal Veggie Boxes
Field Tomato–Confreda Farms–conventional
Sweet Corn–Heron Pond Farm–conventional
Romanesco Cauliflower–Heron Pond Farm–conventional
Orange and Purple Carrot–Four Town Farm–conventional
Mixed Red White and Blue Potato–Heron Pond Farm–conventional
Green Tomato–Langwater Farm–organic
Leeks–Heron Pond Farm–conventional
Pink Radish–Langwater Farm–organic
Thyme–Red Fire Farm–organic
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GUD Organic Veggie Boxes
Mixed Beet–Langwater Farm
Green Tomato–Langwater Farm
Pink Radish–Langwater Farm
Mixed Sweet Pepper–Langwater Farm
Oyster Mushroom–Mousam Valley
Purple Cauliflower–Hawk Farm
Purple Sun Potato–Sandy Meadow Farm
Butternut Squash–Red Fire Farm
Oregano–Red Fire Farm
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November 2nd, 2014
Seasonal Salad Greens
Pea Shoots–Allen Farms–organic
Spinach–Red Fire Farm–organic
Mixed Salad Greens–Heron Pond Farm–conventional
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Seasonal Fruit Share
Mixed Apples–Apex Orchards–conventional
Bosc Pears–Honey Bee Orchards–conventional
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November 2nd, 2014
This Week’s Specials
Iggy’s Baguette OTW – Whole Wheat Baguette
Iggy’s Round OTW – Country Round
Red’s Best Catch of the Day – Scup
Valicenti Ravioli OTW (VEG) – Ratatouille & Chevre
Valicenti Ravioli OTW (Meat) – Porchetta w/ Fennel & Chilis
Valicenti Pasta OTW – Conchiglie Blonde / Rigatoni / Rustici
Valicenti Flavored Pasta OTW – Sriracha Spaghettini
Nella Pasta OTW – Kale & Currant
Nella Pasta 2Pack – Butternut Squash + Mushroom Duxelles
Taza Dark Disc OTW – 85% Super Dark
Somerville Chocolate OTW – Lapsong Souchocolate (Dominican cacao smoked
over apple wood)
Lilac Hedge Farm Beef & Pork Share – Boneless NY Sirloin (1.1L), Ground Beef
(1L), Country Style Pork Ribs (1.5L), Maple Flavored Breakfast Sausage (1L)
Fiore di Nonno OTW – Lavender Honey & Chili Burrata
Narragansett Creamery Share – Divine Providence + Olive Treasure + Grilling
Cheese
Cheese Sampler – Robinson Farm Arpeggio + Barndance + Family Swiss
Life Force Smoothie Pack – Lala Berry + Cocoa–Lightenment + Carrot Cake +
Orange Creamsicle
Life Force Juice Pack – 4 out of 5 of the following: Vibrant Green + Beet Poet +
Liquid Sun + The Classic + Wise Apple
Crema Share – 1 Pear Danish & 1 Plain Croissant November 2nd, 2014
This Week’s GUD Boxes
Box of the Week – Omnivore
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Fresh Organic Kale
Three Rivers Farm – Black beans
Langwater Farm – Mixed Hot Peppers
Iggy’s Bakery – Whole Wheat Sliced Bread
Lilac Hedge Farm – Sausage
Plymouth Artisan Cheese Selection
Box of the Week – Paleo
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Fresh Organic Kale
Fresh Cilantro
Red’s Best – Skate
Lilac Hedge Farm – Sausage
Bowden Farm – 6 Eggs
Box of the Week – Vegetarian
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Fresh Organic Kale
Langwater Farm – Delicata Squash
Langwater Farm – Hot Peppers
Three Rivers Farm – Black Beans
Iggy’s – Whole Wheat Sliced Bread
Plymouth Artisan Cheese Selection
Valicenti Organico – Fresh Pasta
MOM’s Organic Munchies Selection
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November 2nd, 2014
Box of the Week – Grab’n’Go
Stonecipher Farm – Ground Cherries, organic
Apex Orchards – Mixed Apples, conventional
Honey Bee Orchards – Bosc Pears, conventional
Seasonal Salad Greens
Iggy’s Bakery – French Baguette
Jordan Farms – Salad Dressing
Fastachi – Nut Butter
Fairland Farms – Organic Dried Cranberries
The Apple Farm – 2X Apple Cider
MOM’s Organic Munchies – Choco Chunk Hemp Cookie
Plymouth Artisan Cheese Selection
Daniele Inc. – Mini Salami
Box of the Week – Gluten–Free
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Fresh Organic Kale
Fresh Cilantro
Feather Brook Farm – Chicken Breast
Valicenti Organico – Gluten Free Pasta
Jordan Farms – Salad Dressing
Box of the Week – Organic
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Fresh Organic Kale
Iggy’s Bakery – Whole Wheat Pain de Mie
Robinson Farm Cheese Selection
Flying Pond Farm – 12 Eggs
Real Pickles – Red Cabbage
Back Roads Granola – Organic Granola
Fairland Farms Dried Cranberries
November 2nd, 2014
Box of the Week – Pescetarian
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Fresh Organic Kale
Red’s Best – Scup
Red’s Best – Fluke
Red’s Best – Skate
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Box of the Week – Vegan
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Fresh Organic Kale
Iggy’s Bakery – Whole Wheat Sliced Bread
2 Guys Soup – Hearty Curried Apple Butternut Squash
Three Rivers Farm – Kidney Beans
Fastachi – Cashews
Lalibela Farm – Tempeh
21st Century – Tofu
MOM’s Organic Munchies – On the Go Goji Bar
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Trial Box – Omnivore and Vegetarian
Seasonal Vegetable Selection
Seasonal Fruit Selection
Seasonal Salad Greens
Fresh Organic Kale
Iggy’s Bakery – Whole Wheat Sliced
Fastachi – Nut Butter
Fiore di Nonno – Fresh Mozzarella
Valicenti Organico – Brown Butter & Sage Roasted Sweet Potato Ravioli
Ooma Tesoro’s – Marinara Sauce
Sophia’s Greek Pantry – Honey Yogurt
Back Roads Granola – Chocolate Pecan Granola