Summer Share Nineteen September 24th 2024
Important information:
- This is an odd distribution for suburban sites.
- There are two more odd biweekly distributions after this week; October 8th and Oct. 22nd.
- There is still time to secure a winter share; don’t delay – enroll today!
@ https://promisedlandcsa.com/csa/sign-up/ Biweekly winter shares begin Nov. 7th.
Monthly shares begin Nov. 21st. Last week’s newsletter had the wrong date. - The Autumn Field Walk and Potluck will be held Sunday October 13th. Details in coming emails.
Farm News from Jane
Welcome Autumn; after the gentle rain through the night the fallen leaves are fragrant – it’s the smell of the season! The goldenrod is past its bloom and a lot of the roadside plants have gone to seed and lost their color. But we still have lots of flowers in bloom at the farm. The late planted small “fancy” varieties are in full bloom. They, like the Black-eyed Susans, are such happy flowers. It’s time to cut and hang some of the varieties for dried flower arrangements. Time for thyme and the herb gathering too. It is so nice to have healthy fresh or dried herbs for soups and winter dishes.
The broccoli is making its first appearance in shares this week. It was quite hot and dry when the first planting was nearing maturity and caused them to grow distorted and bitter. Now it’s sweeter and prettier! All the crucifers will appreciate this rain and cooler temperatures. Watering is just not the same as a nice shower with overcast skies to help plants take full advantage of the moisture. The winter squash in the field is winding down. It’s a job that requires a bit more heavy-lifting. No wonder I enjoy picking beans best! We handpicked the last two small plantings of beans so that we could get maximum yield. The broad beans like Romano and Dragon Tongues are not amenable to mechanical harvesting. These heirloom varieties are low growing, bushy plants and do not tolerate the more vigorous pulling of the branches by the harvester. They also continue to produce more blossoms and beans when hand-picked. The green beans we picked last week have a few more this week. They are close to the barn and are easy to grab a few raw ones to munch on. I think every year I enjoy eating the raw more and more; sweet, crisp and delicious! The tomatoes are winding down in production and soon we will remove them from the high tunnels and plant spinach, celery, kale and salad greens. We have finished seeding for this season, I think. Eight months of seeding for nearly twelve months of harvest is a pretty good return, but it will be nice to have a break. Members have been asking when is the last share and I have begun the countdown for the biweekly members. Enjoy the autumn variety of veggies yet to come. We weeded the rutabagas last week and they and the Brussel sprouts and cauliflowers will make an appearance soon. The parsnips will wait for winter shares. Hope you’ll get some! Enjoy the last full week of September. October and Rosh Hashanah are next week. Enjoy your week and your share, Jane
Produce: Sweet corn Dragon Tongue beans Dino Kale Spaghetti squash Broccoli Garlic
Chieftain Red potatoes spicy mixed Field greens Kohlrabi Cubanelle peppers Tomatoes
Fruit: Concord grapes – was developed in 1849 in MA and is grown widely in NYS for juice and jam. Snapdragon apples – the official apple of the Buffalo Bills. It’s spicy-sweet with a hint of vanilla. It is another Honeycrisp cross variety like the Maia and the Ruby frost.
Produce tips:
– Tomatoes; perhaps the last sharing!
– Fields greens; they are hand cut and banded unwashed. Bag before refrigerating and wash just before use. They are delicious in a salad with a sweet dressing or vinaigrette.
– Dino kale is also known as Lacinato or Tuscany kale. It is tender and has a pebbled texture and makes a great a massaged kale salad.
– Spaghetti squash is great baked after cutting in half and removing the seeds. Place cut side down in a pan with a half in. of water and bake @ 350 degrees until tender; approximately 45-60 minutes.
– Kohlrabi is in the crucifer family with antioxidant qualities. Peel first before using raw or cooked. See recipes for prep in use for raw or cooked suggestions.
– Dragon tongue beans are the last of this year’s “string” beans. It’s been a good year for all the varieties except Romanos. Hopefully next summer the Romanos will germinate for a great crop!
Recipes
SPICY PORK & 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 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
DRAGON TONGUE BEAN SALAD RECIPE WITH SPICY HONEY-MUSTARD
2 T sherry vinegar, 1 T Dijon mustard, 2 tsp honey, 1 1/2 tsp chili paste), 1/4 tsp salt, a few turns of freshly ground black pepper, 3 T extra virgin olive oil for the salad. 1- pound Dragon Tongue beans, washed and dried, root ends trimmed, 2 cups loosely packed mixed greens, washed and dried, a few red Thai Chile peppers for garnish and added heat if desired
For the dressing: Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it’s smooth, set aside.
For the salad: Prepare a large mixing bowl with ice water and set it aside.
Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they’re about 50% more tender, about 3 minutes. Immediately drain and add the beans to the bowl of ice water — this will help preserve any bits of purple still remaining. Let them sit in the ice water until they’re cold, then drain, dry them, and add them to a large mixing bowl. Toss the beans with the greens and the dressing. Wash, dry, and slice the red Chile peppers in half for garnish (and added heat) if desired. Serve! Recipe from cookingontheweekends.com
EAST DRAGON TONGUE BEANS
1½ cups dragon tongue beans, 1 tablespoon olive oil, 2–3 cloves garlic, crushed, 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped), Salt and fresh ground pepper to taste
Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil. Place beans in a steamer basket set over the boiling water and let them steam until tender, about 3–4 minutes. Toss with the olive oil, garlic, basil, salt and pepper, and serve. Recipe from fruitguys.com
HERB-ROASTED RED POTATOES
1 # red potatoes, cut in 1+1/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 T of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc.; 3-4 T olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings. Recipe from Patricia Schindler
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
SPICY OVEN FRIES
3 # potatoes, 2-3 Tbsp olive oil; spice mix; 4 Tbsp Parmesan cheese
Spice Mix: 1 tsp. salt, 1/2tsp oregano, 1/2tsp garlic powder, 1/4tsp chili powder, 1/4tsp pepper Hint; when mixing spices, I multiply by 8 so that I have the spice mix on hand for quicker do ahead preparation. If doing smaller quantity of potatoes try using a scant tsp of spice mix with 1 T of cheese to each pound of potatoes. Chop or slice potatoes as desired. Toss with olive oil to coat. Mix spices and parmesan cheese. Bake at 450 degrees for 20 to 30 minutes.
SPICY POTATO, SAUSAGE AND GREENS SOUP
1 # bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member
ROASTED POTATOES WITH SOUTHWESTERN SPICES
Cut potatoes into bite sized pieces coat with olive oil. Roast in 4250 oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.
POTATO AND PESTO SOUP
3 strips bacon; 1 # potatoes; 1 # onions; 2 tbsp olive oil; 2 tbsp butter; 2 ½ cups chicken bouillon; 2 1/2 cups milk; 3/4 cup shell noodles; 2/3 cup heavy cream; 1 tbsp chopped fresh parsley; salt and pepper; freshly grated Parmesan cheese; fresh garlic bread
PESTO SAUCE: 1 cup finely chopped fresh parsley; 2 garlic cloves, crushed; 2/3 cup pine nuts, crushed; 2 tbsp chopped fresh basil; 2/3 cup freshly grated Parmesan cheese; white pepper; 2/3 cup olive oil
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes, or blend by hand using a pestle and mortar. Chop the bacon, potatoes, and onions. Heat the oil in a pan, add the bacon, and cook over medium heat for 4 minutes. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly. Add the bouillon and milk to the pan bring to a boil, and simmer for about 10 minutes. Add the noodles and simmer for another 10-12 minutes. Stir in the cream and then simmer for 5 minutes. Add the parsley, salt and pepper, and 2 tablespoons of pesto sauce. Transfer the soup to serving bowls and serve with Parmesan cheese and garlic bread. Serves 4
KOHLRABI-POTATO CUSTARD
2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)
Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings.
KOHLRABI PARMESAN
3 medium kohlrabi, trimmed of stalks and leaves; 2 T unsalted butter; 1/4 cup parmesan cheese; salt and pepper, to taste; 1 T minced parsley
Peel kohlrabi 1/8 in deep. Shred with grater or food processor. Cook kohlrabi in butter over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the cheese, salt and pepper. Toss and cook just until the cheese melts, about 1 minute. Garnish with the parsley and serve immediately. 4 servings.
KOHLRABI SANDWICHES
Unsalted butter, softened; pumpernickel bread; thick-sliced kohlrabi; sea salt and freshly ground black pepper
Generously butter 2 slices of bread and make a sandwich with the kohlrabi as the “meat.” Add salt and pepper to taste. Makes 1 serving. Recipe from Leslie France
KOHLRABI SLAW
2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt
Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings
SAUTEED KOHLRABI
Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat 2 T. butter over medium heat. Add 1 small onion chopped, and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook two more minutes. Remove from heat and stir in fresh herbs. Makes 1-2 servings
KOHLRABI AND APPLE SALAD WITH CARAWAY
1 t. caraway seeds, T olive oil, 2T white wine vinegar, 1Tdijon mustard, kosher salt, freshly ground pepper, 2 medium kohlrabi or 1 medium celeriac, peeled, thinly sliced on a mandolin, 2 small heads frisee, torn into bite sized pieces (about 6 c.), 1 crisp red apple, thinly sliced, 4T chopped fresh chives, divided Toast caraway seeds in a small dry skillet over medium heat, tossing often until fragrant, about 3 minutes. Let cool, then coarsely chop. Whisk caraway, oil, vinegar and mustard in a large bowl; season with salt and pepper. Add kohlrabi, frisee, apple, and 2 T chives to bowl with dressing and toss to coat; season with salt and pepper. Top salad with remaining 2T chives just before serving.
Serves 4; Recipe from Bonappetit
KOHLRABI AND POTATO SALAD WITH HORSERADISH
1 or 2 Kohlrabi peeled, 2 medium Potatoes, 2 to 4 tablespoons sour cream, 2 teaspoons chopped dill, Salt and freshly milled pepper, Prepared horseradish in vinegar
Slice the kohlrabi into julienne strips or wedges. Steam until tender, 5 to 8 minutes. Coarsely cube potatoes and boil until tender. Then put potatoes and kohlrabi in a bowl and toss with sour cream, horseradish, and dill. Season with salt and pepper to taste. Recipe form Red Fire Farm, Granby MA
STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.)
Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese.
Recipe from Bettycrocker.com
CHICKEN-STUFFED CUBANELLE PEPPERS
6 Cubanelle peppers or mild banana peppers, 2 large eggs, lightly beaten, 3 cups shredded cooked chicken breast, 1 cup salsa, 3/4 cup soft bread crumbs, 1/2 cup cooked long grain rice, 2 cups meatless pasta sauce
Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. Spread pasta sauce onto bottom of a 13×9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°. Recipe fromTasteofHome.com
POACHED EGGS WITH CUBANELLE PEPPER PUREE
4 Cubanelles or Italian frying peppers, ¼ C plus 1T olive oil, plus more for brushing, ½ lb. mixed mushrooms, thickly sliced, 1 shallot, 1 clove garlic, 1T minced marjoram, salt and freshly ground pepper, 1 tsp. jalapeno hot sauce, 4 large eggs, 4 cubanelle peppers
Preheat the oven to 400°. On a baking sheet, brush the peppers with olive oil and roast for 20 minutes, turning once, until lightly browned and softened. Transfer the peppers to a bowl, cover with plastic wrap and let cool for 10 minutes. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat, stirring, until lightly browned, 4 minutes. Stir in the shallot, garlic and marjoram and cook until fragrant, 2 minutes. Season with salt and pepper and keep warm. Peel, core and seed the peppers. Transfer the peppers to a blender and puree. With the machine on, add the remaining 3 tablespoons of oil and the hot sauce and puree. Season with salt and pepper. Bring a large saucepan filled with 3 inches of water to a simmer. Crack each egg into a cup, then slide it into the water. Poach the eggs over low heat until the whites are set and the yolks are runny, 4 minutes. Using a slotted spoon, lift the eggs out of the water and blot them dry. Spoon the pepper puree onto plates and top with the mushrooms. Set the eggs on the mushrooms, season lightly with salt and pepper and serve.
CROCK POT CHICKEN PHILLY CHEESE STEAK
1 lb. skinless, boneless chicken breasts, 2 tbsp light butter, 1 large onion (sliced), 2 green peppers (thinly sliced), 6 slices reduced fat provolone cheese, 2 garlic cloves (chopped), 2 tbsp steak seasoning, 6 small rolls (I used Trader Joe’s Artisan Rolls), Salt and pepper to taste
Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken. Cover and cook on low for 4-5 hours. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese. Serve immediately.
Recipe from: https://www.laaloosh.com/2013/05/14/crock-pot-chicken-philly-cheese-steak-recipe/
BROCCOLI SALAD
1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.
ROASTED BROCCOLI
1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC
HEALTHY MAC & CHEESE WITH BROCCOLI
8 oz. elbow macaroni, shells or other short cut pasta, 1 T. olive oil, 4 C small florets of broccoli, 2 T. unsalted butter, 2 T. all-purpose flour, ¾ C 2% milk, ½ C shredded mozzarella cheese, ½ C shredded cheddar cheese (or 1 C cheddar), 2 T. grated or shredded Pecorino Romano cheese (don’t omit), 1/2 to 3/4 tsp salt, Italian seasoned panko, for serving (optional)
Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente, (about 8 minutes; start tasting a few minutes before your package instructions indicate). Cut the broccoli into very small florets. In a large saucepan, add a drizzle of olive oil and heat on medium high. Add the broccoli and cook for 4 minutes until tender, then add a splash of water and ¼ teaspoon kosher salt. Cook 2 minutes more until bright green and tender. Remove the broccoli from the pan (and wipe it out if necessary). In the same pan, melt the butter over medium heat. Reduce the heat to low and whisk in the flour to create a paste for 1 minute. Gradually add the milk and whisk until smooth. Increase the heat to medium and continue whisking until the sauce starts to thicken, about 2 minutes. Stir in the shredded mozzarella, cheddar and Pecorino Romano cheese and continue stirring until the cheese is melted and the sauce is smooth. Add the ½ teaspoon salt. (If the sauce is too sticky, you can add ¼ cup more milk to get a creamier texture.) Add the pasta and broccoli to the sauce, stirring to combine, and heat just until the pasta is warmed through. Taste and add the remaining ¼ teaspoon kosher salt. If desired, sprinkle with Italian panko and serve.
CREAMY BROCCOLI POTATO SOUP
1 lg. yellow onion, 3 garlic cloves, 2 # potatoes (about 6 medium), 3 T olive oil, 1 qt vegetable broth, ½ C raw unsalted cashews, 1 tsp kosher salt, divided, 4 C small steamed broccoli florets*), 1 large carrot, 1 teaspoon dried thyme, ¾ teaspoon dried dill, 2 teaspoons white wine vinegar, 1 teaspoon Dijon mustard
Dice the onion. Mince the garlic. Peel the potatoes and cut them into bite-sized chunks. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and ½ teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork. Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with ¼ teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips (we used a handheld julienne shredder). When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another ¼ teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.) Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as
SPAGHETTI SQUASH “PASTA” WITH CARAMELIZED ONION SAUCE
¼ cup olive oil; 2-3 large onions, thinly sliced; ¼ tsp salt; ½ cup dry white wine; 4 ounces spicy greens, stemmed and minced; ½ cup crumbled feta or blue cheese; 1 spaghetti squash, cooked; ½ chopped walnuts; parmesan cheese
Heat olive oil in a large skillet. Add onions and sauté over medium heat for about 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes. Add white wine, turn heat back up to medium and simmer uncovered for about 15 minutes. Add the chopped greens, stir and cook for about 5 minutes. Stir in the crumbled cheese. Add the spaghetti squash strands to the sauce, stir briefly in the pan before serving. Sprinkle with walnuts and parmesan cheese. Serves 2-3
ITALIAN-STYLE SPAGHETTI SQUASH
1/2 medium spaghetti squash (about 1 1/2 lbs.), seeded; 2 Tbsp water; 1 (14 1/2-oz) can Italian style stewed tomatoes, drained; 1/4 c grated Parmesan cheese
Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender. Using a towel or pot holder, hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish. Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve.
Makes 6 serving
SPAGHETTI SQUASH AMERICANA
1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste. Serves 4.
SPAGHETTI SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper. ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home
KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings. Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6.
Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.
KALE SALAD WITH POMEGRANATE AND MAPLE PECANS
Salad: 12 oz Tuscan kale, deveined and sliced into ½ in. ribbons (8c.), 1 large red apple, cored, quartered, and thinly sliced (1+1/4 c), ½ pomegranate seeds, 1+1/2 OZ. Gouda, thinly shaved with vegetable peeler. To assemble salad: place kale in large bowl; gently massage 3 T vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with maple pecans and shaved Gouda.
Maple pecans: ½ c. pecan pieces, 1T maple syrup, 2 t. olive oil, ½ t. salt, ¼ t. cayenne pepper. Preheat oven to 350o. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake for 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.
Vinaigrette: 2T. Balsamic vinegar, 2T olive oil, 1 small shallot, peeled and finely minced (1+1/2 T.) To make vinaigrette: whisk together ingredients, and season with salt and pepper, if desired.
MASSAGED KALE SALAD
2 bunches kale, 1/2 cup freshly grated Parmesan cheese, 1/3 cup extra-virgin olive oil, 1/4 cup lemon juice, 3 large cloves garlic, minced, 1 tablespoon reduced-sodium soy sauce, 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional), 1/2 teaspoon freshly ground pepper, 1/4 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
COLORFUL CORN
1/4 cup butter; 3 cup corn, cut from cob; 1/2 cup chopped green pepper; ½ cup chopped pimiento; 1/2 cup sliced stuffed green olives; 1/4 cup chopped parsley; 2 tbsp chopped onion; 1/4 cup flour; 1 tsp salt; 1/2 tsp pepper; 2 cup milk; 3 eggs, slightly beaten; 1 cup shredded cheese
Melt butter in skillet. Add corn, green pepper, pimiento, olives, parsley and onion. Cook 2 minutes, stirring. Cover and simmer over low heat 10 minutes. Blend in flour, salt and pepper. Add milk and cook, stirring, until thickened. Gradually stir hot vegetable mixture into eggs. Stir in cheese. Turn into greased 2-qt. casserole. Set casserole in pan of water and bake in moderate oven (350°) 45 to 50 minutes, or until set. Makes 8 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.
FRESH CORN CORNBREAD
4 T canola oil, divided, 1½ C fresh corn kernels, divided, 1½ C stone-ground cornmeal, ½ C all-purpose flour, 1 T baking powder, 1 tsp kosher salt, 1 tsp sugar, 1 C whole buttermilk, 2 large eggs, lightly beaten, Butter
Preheat oven to 450°. In a 10-inch cast-iron skillet, place 2 tablespoons oil. Place skillet in oven until very hot, about 8 minutes. In the container of a blender, place ½ cup corn kernels; process until smooth. Set aside.
In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Stir in ½ cup corn kernels. Make a well in center of cornmeal mixture; add buttermilk, eggs, blended corn, and remaining 2 tablespoons oil, stirring just until moistened. Carefully spoon batter into hot oil. Sprinkle with remaining ½ cup corn kernels.
Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool on a wire rack for 10 minutes. Serve warm with butter
SPICY RANCH SWEET CORN SALSAET CRON SALSA RANVEGETARIAN
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.
FRESH CORN CAKES
Makes about 9 to 10 4-inch pancakes
2 T butter, plus additional for brushing pan 3/4 C kernels cut from one large ear sweet fresh corn, 1/8 tsp salt plus additional for seasoning com 1 large egg, 1 1/4 C buttermilk 1/4 tsp vanilla extract, 1 T sugar, 3/4 C all-purpose flour, 1/4 C cornmeal, any kind; 1 tsp baking powder, 1/2 tsp baking soda
Melt butter in a large cast iron skillet or griddle pan over medium heat. Add com and sauté for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet. Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, com, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance. Reheat your skillet or sauté pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.
SPANISH GREENS
2 tablespoons olive oil; salt and pepper to taste; 3 cloves garlic, flattened or smashed with the flat of a knife; 1/4 cup golden raisins; 3 tablespoons toasted pine nuts; 1 pound spinach, chard, collards, or other greens, stemmed and well washed
Heat oil over high flame in very large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. Toss in greens. Season with salt and pepper. Cover; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve. Makes 2-4 servings. MACSAC
ASIAN-STYLE SAUTÉ
2 tablespoons sesame oil; 3-4 cloves garlic, chopped; 1/2 lb. mixed greens, coarsely chopped; 1 tablespoon vinegar; 2 tablespoons tamari; freshly ground black pepper
Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish or with rice. Recipe from Harmony Valley Farm; Serves 2-4
FIELD GREENS WITH CANDIED APPLES, ROASTED WALNUTS AND APPLE VINAIGRETTE
1 cup cider; 1/4 cup apple cider vinegar; 1/2 cup hazelnut or walnut oil; 2 tablespoons minced fresh chives, or to taste; Salt and freshly ground black pepper; 1 cup walnut halves; 1 tablespoon sugar, or to taste; 2 tablespoons extra-virgin olive oil; 3 crisp apples, such as Gala or Cortland, peeled, halved, cored, and cut lengthwise into 1/8 thick slices; 12-oz field greens; 1 cup crumbled blue cheese or Gorgonzola
Bring apple cider to a boil in a medium saucepan over medium heat. Lower heat and simmer for an additional 10 minutes or until juice is reduced by half and appears slightly syrupy. Remove from burner, set aside to cool. Once cooled, vigorously whisk in vinegar, oil, chives, and salt and pepper to taste. Preheat oven to 350 F. Place walnuts on a baking sheet and toast stirring frequently, until crisp and lightly browned, about 8 minutes. Coarsely chop walnuts. Meanwhile, melt sugar in a heavy skillet over medium heat, stirring often, until it just begins to turn golden and melt. Carefully add oil and then apples. Sauté apples, stirring constantly, until they are slightly soft but still crisp. Remove from pan and transfer to a plate until you are ready to use, place greens in a large bowl and drizzle with the vinaigrette, lightly coating all ingredients. Add the walnuts, candied apples, and cheese. Season with salt and pepper to taste. Drizzle additional vinaigrette over the top to taste, and serve at once. 6-8 Servings Recipe from Champlain Orchards.
GRAPE PIE
3 C. Concord-type grapes, skins removed and saved.
In saucepan simmer pulp for 5 min. Press through a sieve to remove the skins.
1 C sugar; 1 T lemon juice; 3 T flour; 9 in. pastry shell.
Add sugar, flour, and lemon juice to grapes. Pour into pastry shell. 1 C flour, 2T butter, ½ C sugar, 2T oil. Combine and sprinkle over the grape mixture. Bake in preheated oven at 425 for 10 min. Reduce heat to 350 and bake for 30 min. Recipe from Farming Magazine- Fall 2005
CONCORD GRAPE JELLY
4 Cups Grape Juice, 3 Cups Sugar
Wash grapes. Place grapes in a pan and add ½ – 1 cup water. Crush grapes. Bring grapes to a boil. Boil approximately 5 minutes. Pour grapes into a jelly strainer and let strain overnight. Take 4 cups of grape juice and place in a pan. Add 3 cups of sugar and mix well. Bring the mixture to a boil over high heat. Boil until mixture reaches 220 degrees Fahrenheit (approximately 40-45 minutes). Ladle jelly into hot jars. Wipe rims of jars. Add lids and rings. Place jars in a boiling water bath canner. Boil for 5 minutes. Remove jars from canner and place on a towel to cool. Allow jars to sit for 24 hours. Label and store jars.