Summer Share Fourteen August 22nd 2023

Important information:

• This is an even numbered distribution for the city and farm sites.
• Winter share enrollment is ongoing; thanks for the great response. Online enrollment @ https://promisedlandcsa.com/csa/sign-up/ Or by mail with membership form attached.

Farm News from Jane
Well it seems as though I was just talking about a truly” summer” summer share with all its squash and cucumbers, tomatoes and sweet corn and we are already moving on to later summer fare. The summer squash and tomatoes are now past their prime. However, the spaghetti squash vines are beginning to die down and the fruit is turning a beautiful golden yellow so in a few weeks we will be starting the autumn squash harvest. Today we harvested the first of the leeks and the watermelons are only a week or so from maturity. The fall greens that were direct seeded are up and growing and the first planting of carrots are weeded and we’re moving on to weeding the second planting. Then there’s the parsnips to thin and weed. They are one of the most laborious crops to get established but what a winter treat they are! And has anyone else noticed that some of the maple trees are showing color. It seems as though the older trees and young ones must be more stressed and change color earlier. We did have a long dry spell in late spring and early summer but perhaps we haven’t quite caught up with the average precipitation for this season; the soil sure is moist making weeding easier. The garlic has cured enough to begin adding it to shares. Just another hint that we’re into the second half of the summer season. We’re looking forward to more corn, tomatoes, beans and then onto broccoli, kales, collards, greens and so much more. Look for the beauty that’s in each day. Lots to be thankful for, Jane

Produce:   Golden beets   Adirondack Red potatoes   Green beans   Tomatoes   Leeks   Garlic
Tue: Hungarian Hot Wax Peppers / Thurs: Hot Banana Peppers   Sweet corn   Bok choy      

Produce tips:
– Eggplant for Thursday shares will be a week or two out until they grow; thanks for your patience!
– The peppers are in the medium “hot” range. They are great for stuffing, frying, pickling and canning. Please use gloves just to be sure and a friendly reminder not to touch your face until you wash your hands!
– Leeks will need to be washed or rinsed with water before use. They “grow” from the root upward and the sandy particles are trapped between the layers. You can either slice them vertically and rinse under running water or cut horizontal slices and place in a strainer and rinse them. Although they can be used raw most recipes utilize them sauteed. You can save any green tops for soup. The white and pale green section is not fibrous like the dark green portion of the leaves.
-ADK Red potatoes are red fleshed as well as red skinned. They are a moist creamy potato, great for mashing or salads. I especially like them for German potato salad.
– Golden beets; for those of you who still don’t think you like beets, please try grilling them after peeling and cutting them into chunks. Drizzle with olive oil and grill until tender on a grill wok or foil pan with holes poked in it to get the smoky flavor. Eat hot or cool and add a vinaigrette and some feta or goat cheese; YUMMY!!!

Fruit:      Nectarines- white fleshed     Peaches- yellow free stone
– Substitute nectarines for peaches in any recipe. Nectarines are high in vitamin A and potassium and contain some phosphorus and magnesium.

Recipes
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS                                                                                1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to completely enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste.

BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart

QUICK BEET SALAD
¼ C sour cream, 1T horseradish, 1T chopped fresh dill, 2t olive plus 1T live oil divided, ¼ t ground pepper, 1/8 t salt, 1# precooked beets cut into ¼ “slices or wedges, 1t white wine vinegar
Combine sour cream, horse radish, dill, 2 t oil, pepper, and salt in a small bowl. Toss beets with vinegar and the remaining 1T oil. Serve the beets topped with the sauce. Recipe from Eating Well magazine

BEET & GOAT CHEESE HUMMUS
1 lg. beet, 1 can chickpeas, 2 lemons, 1/4 C tahini paste, 1 tsp salt, 4 oz. crumbled goat cheese, 1/4 C olive oil
First scrub the beet and chop into large cubes. Bake in aluminum foil or on a baking tray at 400°F until soft enough to pierce with a fork (about 25-30 minutes). Allow the beet to cool. In a food processor combine the beet (and any juices you were able to reserve), the rinsed *chickpeas, juice from two lemons, tahini paste, salt and goat cheese. Pulse until well blended. Now while the food processor is running, drizzle in the olive oil. Blend until smooth. Crumble a little more goat cheese on top for a pretty presentation.
Recipe from simplyrecipes.com

GOLDEN BEET AND SUNFLOWER SEED SALAD

2 1/2 lb. medium golden beets, 1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz), 2 tablespoons finely chopped shallot, 2 1/2 tablespoons cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, 3 tablespoons extra-virgin olive oil, 6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly. While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds. Recipe from Epicurious.com

GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice, 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living

BOK CHOY WITH GARLIC

2 T butter, 5 tsp. minced garlic, bok choy, 1+1/2 cups chicken broth

Melt butter in heavy large skillet over moderate heat. Add minced garlic and sauté about 2-3 minutes until barely golden/brown. Add bok choy and chicken broth and simmer until bok choy is tender, turning occasionally, about 8 minutes. Season with salt and pepper. Use a slotted spoon to serve.
Recipe from www.food.com

EASY BOK CHOY RECIPE
1 tablespoon vegetable oil, 2 cloves garlic, bok choy cut into bite sized pieces, salt to taste
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve. Recipe from Allrecipes.com

STIR FRY CHICKEN AND BOK CHOY
For the Sauce: 2 tablespoons honey, 1/2 teaspoon freshly grated ginger, 2 cloves of garlic grated or minced finely, 2 tablespoons reduced sodium gluten-free soy sauce, 1 tablespoon rice wine vinegar,
For the Stir-Fry: 1 teaspoon sesame oil, 1 pound boneless skinless chicken breasts, cut into 1 inch chunks, 1 head of bok choy washed and cut into 1 inch strips, 2 large carrots peeled in strips or 1/2 cup matchstick carrots, 5-6 green onions diced, 1 tablespoon sesame seeds, 1/4 cup chopped cilantro if desired
Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through. Serve with a sprinkle of cilantro if desired.

ORIENTAL BOK CHOY SALAD
½ c. butter, 2 tbsp. white sugar, 1 bottle of sesame seeds (1 oz.), 2 pkgs Ramen noodles (broken up), do not use flavor packet, 1 small pkg slivered almonds, 2 lbs. bok choy lettuce (chopped coarsely), 5-6 green onions, tops and all chopped

In large skillet melt butter over medium heat.  Add sesame seeds, noodles, almonds and sugar.

Stir all the time until lightly browned.  Set aside to cool to room temp.  Toss bok choy and onions

Together, mix and chill until ready to serve.  Just before serving, break up the crunchy mixture,

Add to bok choy, pour dressing over, mix and serve.

DRESSING: ¾ cup canola oil (or vegetable), ¼ cup red wine vinegar (or white), ½ cup white sugar, 2 tbsp. soy sauce, mix well and chill until ready to use. Recipe from Janet Schlabach

 

GADO GADO
9 ounces Chinese cabbage, shredded; 4 carrots, cut into matchsticks; 4 bok choy ribs, cut into matchsticks; 9 ounces (4 cups) bean sprouts; fried onion, salted peanuts and sliced fresh hot pepper, to garnish
For the peanut sauce: 1 tablespoon oil; 1 small onion, finely chopped; 1 garlic clove; crushed; 1 small piece galangal, peeled and grated; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon tamarind paste or lime juice; 4 tablespoons crunchy peanut butter; 1 teaspoon light brown sugar
Steam the cabbage, carrots and bok choy for 3-4 minutes, until just tender. Let cool. Spread out the bean sprouts on a large serving dish. Arrange the cabbage, carrots, bok choy bn top. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until s0ft. Stir in the galangal and spices and cook for 1 minute. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well. COOK’S TIP ~ As long as the sauce remains the same, the vegetables can be altered at the whim a/the cook and to reflect the contents a/the vegetable bin. Heat the sauce gently, stirring occasionally and adding a little hot water, if necessary, to make the sauce runny enough to coat the vegetables when poured. Spoon a little of the sauce over the vegetables and toss lightly together. Garnish with fried onion, peanuts and sliced hot pepper. Serve the rest of the sauce separately in a bowl. Serves 4

SPICY PORK & GREEN BEAN STIR-FRY
1-pound lean ground pork, 2 tablespoons minced garlic, 2 tablespoons minced fresh ginger, 3 tablespoons reduced-sodium tamari, 1½ tablespoons Shaoxing rice wine or dry sherry, 1½ teaspoons Sichuan peppercorns, toasted and ground, or ½ teaspoon Chinese five-spice powder, ½ teaspoon cornstarch, ½ teaspoon sugar, 2 tablespoons peanut oil, 1 pound green beans, trimmed and halved, 5 small dried red chiles
Cook pork, garlic and ginger in a large flat-bottom carbon-steel wok over medium-high heat, stirring often and crumbling with a wooden spoon, until the pork is no longer pink, 6 to 7 minutes. Transfer to a medium bowl. Meanwhile, whisk tamari, Shaoxing (or sherry), ground peppercorns (or five-spice powder), cornstarch and sugar in a small bowl. Add oil, green beans and chiles to the wok and cook, stirring occasionally, until the beans are tender, about 6 minutes. Return the pork and any accumulated juices to the wok. Pour in the sauce and cook, stirring, for 1 minute.
Recipe from Eatingwell.com

PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom

SUPER GREEN BEANS
4 c. fresh green beans; 2 T. butter or bacon drippings; 1/2 tsp. salt; 2 tsp chives; 1/4 c. boiling water; 1/4 c. light cream; 1/8 tsp. pepper
Select tender green beans that snap easily. Wash, trim off ends and remove any strings. Place in bundles on cutting board and cut in 1″ pieces. Heat butter in electric skillet or heavy saucepan with tight-fitting lid; add beans, salt, basil and boiling water. Cover; cook on high heat until steam is produced, then turn as low as possible and cook 25 to 30 minutes, shaking pan occasionally and watching at the last to be sure beans do not burn (they should be barely tender). • Add cream and pepper; serve at once. Makes about 4 servings.

MUSTARD BUTTERED BEANS
1 lb. cooked beans; 1 tbsp butter; 2 tsp prepared mustard; 1 tsp sugar; 1/4 tsp. salt; 1 tsp lemon juice
Combine ¼ cup water, butter, mustard, sugar, salt and lemon juice; heat. Add drained beans; mix lightly and heat. Makes 4 servings.

COCK-A-LEEKIE SOUP
1 1/2-pound whole chicken, rinsed and quartered; 1 quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings. Recipe from MACSAC

LEEK, MUSHROOM AND LEMON RISOTTO
8 ounces trimmed leeks; 8 ounces mushrooms; 2 tbsp olive oil 3 garlic cloves, crushed; 6 tbsp butter; 1 large onion, roughly chopped scant 1 3/4 cups rice; 5 cups hot vegetable stock; grated zest and juice of l lemon; 1/3 cup freshly grated Parmesan cheese; 1/4 cup mixed chopped fresh chives and flat-leaf parsley; salt and freshly ground black pepper; lemon wedges and sprigs of flat-leaf parsley, to serve
Wash the leeks well. Slice in half lengthwise and roughly chop. Wipe the mushrooms with paper towels and roughly chop. Heat the oil in a large saucepan and cook the garlic for 1 minute. Add the leeks, mushrooms and plenty of seasoning and cook over medium heat for about 10 minutes, or until softened and browned. Remove from the pan and set aside. Add 2 tablespoons of the butter to the pan and cook the onion over medium heat for about 5 minutes. Stir in the rice and cook for 1 minute. Add a ladleful of stock to the pan and cook gently, stirring occasionally, until all the liquid is absorbed. Stir in more liquid as each ladleful is absorbed; this should take 20-25 minutes. The risotto will turn thick and creamy, and the rice should be tender but not sticky. Just before serving, stir in the leeks, mushrooms, remaining butter, grated lemon zest and 3 tablespoons of the juice, half the Parmesan and the herbs. Adjust the seasoning and serve, sprinkled with the remaining Parmesan and herbs. Serve with lemon wedges and sprigs of flat -leaf parsley. Serves 4

BAKED EGGS WITH CREAMY LEEKS
1 tablespoon butter, plus extra for greasing; 8 ounces leeks, thinly sliced; 5-6 tablespoons whipping cream; freshly grated nutmeg; 4 eggs; salt and freshly ground black pepper
Preheat the oven to 375°F. Generously butter the bottoms and sides of four ramekins or individual soufflé dishes. Melt the butter in a small frying pan and cook the leeks over medium heat, stirring frequently, until softened but not browned. Add 3 tablespoons of the cream and cook gently for about 5 minutes, until the leeks are very soft and the cream has thickened a little. Season with salt, pepper and nutmeg. Arrange the ramekins in a small roasting pan and divide the leeks among them. Break an egg into each, spoon 1-2 teaspoons of the remaining cream over each egg and season lightly. Pour boiling water into the roasting pan to come halfway up the side of the ramekins or soufflé dishes. Bake for about 10 minutes, until the whites are set and the yolks are still soft, or a little longer if you prefer them more well done. Serves 4

VEGAN PINK MASHED POTATOES WITH GINGER AND CARDAMOM
2 Adirondack Red potatoes, 1 tablespoon coconut oil, 1/2 cup hemp (or soy) milk, 1/8 teaspoon cardamom, 1 tablespoon chopped candied ginger, finely chopped, salt to taste
Scrub potatoes and cut into chunks. (I always leave the nutrient-rich peel on.) Place them in a pot of boiling water and boil until tender, then drain. Add all other ingredients and mash with a potato masher until smooth and perfectly lavender.

ROASTED GARLIC POTATOES
3 pounds small red or white potatoes, 1/4 c olive oil, 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 2T minced garlic (6 cloves), 2 T minced fresh parsley
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

PARMESAN GARLIC ROASTED POTATOES

2 pounds red potatoes, cut into 1-inch pieces, 2 Tablespoons olive oil, ½ cup grated parmesan cheese, 3 garlic cloves, minced, ½ teaspoon oregano, ¼ teaspoon salt, ¼ teaspoon pepper, chopped parsley for garnish
Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick cooking spray. In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top. Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

HOT GERMAN POTATO SALAD

1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar

Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!

SUNNY-SIDE UPS WITH PESTO AND TOMATOES
1 teaspoon olive oil; 12 cherry tomatoes, halved; 1/2 small sweet onion, finely chopped; 2 tablespoons pesto; 4 eggs; salt and pepper
Heat oil in medium-size nonstick pan over medium-high flame. Add tomatoes and onion and cook them quickly, stirring often, until tomatoes give off juice and begin to thicken slightly, about 5 minutes. Reduce heat to medium and stir in pesto. Push mixture to sides of pan, creating a “ring” of sauce. Carefully break eggs into center of pan, cover, and cook until eggs are set, 4-6 minutes. Season with salt and pepper and serve immediately. Makes 2 servings. Recipe from MACSAC

CAPRESE SKEWERS
15 small fresh mozzarella balls; 1 pint cherry or grape tomatoes; 3 tablespoons basil-flavored olive oil; salt and pepper; 1 bunch of basil; 30 short bamboo skewers or toothpicks
Halve the mozzarella balls and the tomatoes. Toss with basil oil; add salt and pepper to taste. Tear the basil into bite size leaves. Skewer a piece of mozzarella, a piece of basil, and a tomato half onto a skewer or toothpick; repeat with remaining ingredients and skewers. Arrange skewers in concentric circles on a platter. Or forget the skewers and just make a salad with said ingredients. Makes 6 appetizer serving

PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom

FRESH TOMATO AND FETA SAUCE FOR PASTA
1/2-pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese
Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.

CHEESE TORTELLINI WITH TOMATOES AND CORN
1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered, ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper.
In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.

SPICY RANCH SWEET CORN SALSA
I pt. sour cream, I tsp. minced garlic, ¾ diced avocado, ½ C diced red onion, 1 C. diced tomato, 1 C. cooked corn, 2-3 tsp. minced jalapeño, 1/2 C diced red pepper
Mix contents of dips packet with sour cream. Add garlic, avocado, red onion, tomatoes, corn, jalapeno, and peppers. Stir well to combine. Refrigerate 1 hour to thicken.

SWEET CORN CHEDDAR PANCAKES
2/3 cup cornmeal; 1/2 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg, beaten; 1 1/4 cups buttermilk; 1 tablespoon com oil; 1/2 cup shredded sharp cheddar cheese; 4 tablespoons finely chopped leeks; 1-2 tablespoons chopped sage; 1/2-1 cup cooked corn kernels; additional com oil, for cooking pancakes; spicy tomato salsa; sour cream
Combine cornmeal, flour, baking powder, salt, and pepper in bowl. Mix egg, buttermilk, and com oil in another bowl; stir in cheese, leeks, sage, and com kernels. Mixture can stand at room temperature up to an hour. Heat a griddle or large, heavy skillet over medium ‘lame several minutes. Reduce heat to medium-low and brush cooking surface with com oil. Cook pancakes in batches: Ladle batter into hot griddle, 1/4 cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on other side until done. Serve hot with salsa and sour cream. Makes 10-12 pancakes.

SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom

ROASTED CHEESE-STUFFED GREEN PEPPERS
sweet peppers; low-fat cheese
Using tongs or long-handled fork, hold whole pepper over open flame, turning occasionally, until skin blisters all around. Cool and peel off skin. Open pepper from top carefully; remove seeds and core. Fill with low-fat cheese, and pop in low oven until cheese melts and conforms to shape of pepper. Chill overnight. Slice pepper; serve with other vegetables or use in a sandwich. Makes any number of servings.

CHILES RELLENOS
 6- 12 whole or halved hot or semi-hot chiles (Hungarian wax, Poblanos, Anaheim, jalapenos.), 1/4 cup flour; enough to cover bottom of a 9×13-inch pan; 1 1/4 cups milk; 1/2 teaspoon salt; 1 pound Monterey Jack cheese, cut into thin strips; 1/2-pound grated cheddar cheese; 5 large eggs; 1/2 teaspoon paprika
Seed the chiles. Slip strips of Monterey Jack cheese inside chiles. Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees 45 minutes. Recipe from MACSAC and Jose Nancy Crabb, Zephyr Community Farm member

TUNA-STUFFED PEPPERS
2 banana peppers; 1/2 6-ounce can chunk light tuna packed in water, drained well; 1/2 tbsp lemon juice; ½ tbsp extra-virgin olive oil; ½ tbsp capers, rinsed and finely chopped; 1 anchovy fillets, finely chopped (optional); Freshly ground pepper to taste; 1/8 cup balsamic vinegar
Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain. Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.  Fill each pepper with the tuna mixture and place them on a serving plate. Grind some pepper over the stuffed peppers. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 31/2 minutes. Cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours. Drizzle the peppers with the syrup just before serving.

EASY NECTARINE JAM
3 cups chopped nectarines with skin on, about 4-5 nectarines, 1 ½ cups sugar, 2 T Lemon juice
Prepare the nectarines by rinsing them, then cutting them in half and removing the inside pit. Chop the nectarines into large chunks. Add chopped nectarines to a medium sauce pan along with the sugar and lemon juice and mix well. Bring the nectarines and sugar to a gentle boil over medium high heat. Once the nectarines have come to a gentle boil, reduce heat to medium low stirring occasionally. Give the nectarines a good mash down with a potato masher. This step is optional but it does help break down the nectarines faster. Cook for about 20-30 minutes or until the nectarine jam starts to look thick. It will look foamy on top while cooking. Remove from the heat and skim off any foam from the top and discard being careful as the mixture is very hot. Scoop jam into a small pint jar or container and let cool on the counter. Once cool, refrigerate to set up. This nectarine jam will last for 2-3 weeks in the refrigerator. If you are not going to use all of this jam right away, you can freeze it in freezer proof bag for up to 3 months. To thaw, just place in the refrigerator overnight.
Recipe from: https://www.keepingitsimpleblog.com/food/easy-nectarine-jam/

GRILLED PORK TENDERLOIN & PEACHES
Grilled Pork Tenderloin 3 Tbsp canola oil, 2 Tbsp fresh rosemary, finely chopped, 1/2 tsp coarse black pepper 1/2lbs. pork tenderloin, fat trimmed, Kosher salt
Reserved peach glaze (from below recipe) Rosemary sprigs, for garnish
Whisk the oil, rosemary, and pepper in a baking dish. Add the pork; coat. Cover and refrigerate 1 to 8 hours. 2. Heat grill to high. Remove pork from the refrigerator 20 minutes before grilling. Season tenderloin liberally with salt and grill on all sides until golden brown and slightly charred, 2 minutes per side. Brush with peach glaze, cover, and continue grilling 5 minutes or until an instant-read thermometer inserted into the center of the pork reads 145°F. 3. Remove to a cutting board, tent with foil, and let rest 10 minutes. Slice into 1/2-inch-thick pieces. Place on a platter with the peaches; drizzle with remaining glaze. Garnish with rosemary sprigs.

PEACHES AGRODOLCE

1 cup red-wine vinegar, 3 slightly under-ripe peaches, halved, pitted, and each half sliced into quarters, 1/4 cup water, 1/2 cup clover honey, Salt and fresh black pepper

Bring the vinegar, water, honey, salt, and pepper to a simmer in a large high-sided saute pan over medium heat. Add the peaches and cook, stirring once or twice until slightly soft, about 5 minutes. Remove peaches to a plate; continue cooking the liquid until slightly reduced, 5 minutes. Transfer half of the glaze to a small bowl and reserve for the Grilled Pork Tenderloin & Peaches recipe that follows. Serves 4.

GRILLED PEACHES
4 ripe, fresh peaches, sliced in half, cinnamon, to taste, grapeseed oil
Optional: 1/4 cup mascarpone or cottage cheese, drizzle of honey
Slice peaches in half and brush the cut side with grapeseed oil. Place on a heated grill and cook with flesh side down for 4-5 minutes. Serve warm with cottage cheese or mascarpone cheese and a drizzle of honey
Recipe from: ameesavorydish.com