Summer Share Eleven August 2nd/4th 2022

Important information:

• This is an odd biweekly distribution for the suburban site.
• Please return produce & fruit share boxes.
• Winter share enrollment will begin in the next few weeks. Information will be sent via the newsletter.

Farm News from Jane
Another totally summer veggie share. Well, maybe not the dino kale… But the sweet cherries keep on rolling in! This has been a fantastic season for local cherries. We hope that everyone has been enjoying them as much as we are. The onion harvest is in full swing. Last week about half of the varieties were pulled up and windrowed to dry in the field for about a week. Today we picked them up and brought them into a greenhouse to dry down and cure for storage. We will of course be sharing the many varieties as they become ready to share. There are two types of red onions, one is actually a blush and it has kept very well in storage. Then we have sweet Spanish, Cippolini (a flat Italian variety), shallots and cooking onions besides for the Walla Walla that we have been sharing. The Walla Walla have been very sweet and great for fresh eating in salads and sandwiches.
This summer smells are also changing as some of the wildflowers and grasses have matured. It is a very sweet smell which I associate with mid-summer. By the Celtic calendar August begins the harvest season and they thought of that as the beginning of autumn. Of course, we are thoroughly enjoying summer and so don’t want to even think about autumn yet! It is so nice not to worry about what layer and how many are needed before going outside. So warm and balmy and yet we have had lots of good cool nights for sleep. And so quiet and peaceful those long evenings… Enjoy them while they last!
And while you are enjoying don’t forget about those areas and people whose weather pattern has been harsh. It’s amazing just how quickly a storm can become devasting and deadly; the power of wind and water.
There are many organizations that respond quickly to the needs. Hopefully some of us can help those in their time of need. We are so fortunate to have abundance to share. Many do not have the luxury that we enjoy.
So hopefully, we share what we can, praying that it will bring others hope and healing. Until next time, Jane

 Produce:   Tomatoes   Yellow beans   Cucumbers   Walla Walla onions
Summer squash   Bell peppers   Sweet corn   Dinosaur kale

Tree fruit:      Apricots      Sweet cherries

– Apricots are not ripe and will need some time on the counter to ripen. To speed the process, you can place them in a paper bag. Look them over daily!
– All fruits should be removed from the plastic bags, washed and sorted for ripeness.
– We’ve been told by our fruit supplier that there was a damaging frost on apricots and plum trees early on so those fruits will be limited this season.

Produce tips:
– Dinosaur kale can either be bagged or placed in a jar of water after trimming the stalks to refresh it and keep it tender and hydrated.
– Sweet corn should be refrigerated and will stay sweet for almost a week if you can resist it that long…
– Summer squash is at its peak now and will start slowing up in a few weeks; enjoy!

Recipes
WAVE’S RAVE SWEET CORN RISOTTO
4 ears sweet com; 2 tablespoons olive oil; 1/4 cup diced onion; 1/4 cup diced pepper; 2 teaspoons minced garlic; 1/2 cup Arborio rice; 1/3 cup grated Parmesan cheese; salt and pepper
Cut kernels off com cobs. Place cobs in a heavy saucepan with 6 cups water; bring to simmer and cook cobs 20-25 minutes. Strain; return water to pan. Add com kernels; return to simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-com mixture in a blender, and then strain it through a fine-meshed sieve. Heat oil in the same pan. Add onion, sweet pepper, garlic, and rice; sauté 1 minute. Reduce heat to low; add pureed mixture 1 cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender-you may or may not need to add all of it. Add reserved com, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately. Makes 4-6 small servings. Recipe from Chef Wove Kasprzak,
The Dining Room at Monticello

MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.

SOUR CREAMED CORN
4 large ears corn; 2 Tbsp butter; 1/4 c sour cream; Dash of Tabasco; Salt and black pepper, to taste; 1/4 c chopped fresh dill; Chopped parsley for garnish
Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. Hold each cob over the bowl and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and Tabasco. Cook until warmed through; do not allow to boil. Add salt and pepper. Sprinkle with dill and parsley. Makes 4 servings

CORN BEAN SALSA
This recipe makes enough to feed a large family, so feel free to pare it down.
2 cups chopped peppers; ½ cup chopped onion; ¾ cup lime juice; 1 cup chopped cilantro; 4-5 cups cooked corn; 1 can black olives, sliced; 2 tsp cumin; 1 cup dried apricots, chopped; 1 28 oz can vegetarian baked beans, extra liquid drained off; 1 15.5 oz can pinto beans, drained and rinsed; 1 15.5 oz can black beans, drained and rinsed
Toss all ingredients together and refrigerate. Serve as a salad, as a salsa with chips or as taco filling.

WAVE’S RAVE SWEET CORN RISOTTO
4 ears sweet com; 2 tablespoons olive oil; 1/4 cup diced onion; 1/4 cup diced pepper; 2 teaspoons minced garlic; 1/2 cup Arborio rice; 1/3 cup grated Parmesan cheese; salt and pepper
Cut kernels off com cobs. Place cobs in a heavy saucepan with 6 cups water; bring to simmer and cook cobs 20-25 minutes. Strain; return water to pan. Add com kernels; return to simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-com mixture in a blender, and then strain it through a fine-meshed sieve. Heat oil in the same pan. Add onion, sweet pepper, garlic, and rice; sauté 1 minute. Reduce heat to low; add pureed mixture 1 cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender-you may or may not need to add all of it. Add reserved com, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately. Makes 4-6 small servings.
Recipe from Chef Wove Kasprzak, The Dining Room at Monticello

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.

BAKED CORN WITH ONIONS
4 cups fresh corn kernels; 2 cups thinly sliced onions; 1 teaspoon curry powder; salt and pepper to taste; 1/4-pound (1 stick) butter; l/2 cup heavy cream
Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 375 for 35-45 minutes, or until top is browned.
Serves 4-6.

TABOULLEH
1/2 cup bulgur wheat; 2 tbs. finely chopped fresh mint; 1 cup water; 1/4 tsp. freshly ground pepper; 2 cups chopped fresh parsley, firmly packed; 2 cloves garlic, minced or pressed; 3/4 cup (about 1+1/2 lemons) fresh lemon juice; 1 small cucumber, finely chopped; 1 large tomato, finely chopped; 1 tbs. olive or canola oil; 3 red onions, finely chopped
Combine bulgur wheat and water and soak for 2 hours. In a large bowl, combine parsley, cucumber, tomato, onions, mint and pepper. Mix thoroughly. Drain bulgur and combine with vegetables and spices. Add garlic and lemon juice. Slowly stir in oil. Mix and refrigerate for at least 3 hours before serving. Servings: 6-8 Recipe from The Best 50 Garlic Recipes.

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

STUFFED CUCUMBERS
Cut firm, fresh, unwaxed cucumbers in half. Peel. Remove seeds with a long thin knife or apple-corer. Stuff halves with one of the following: whole trimmed radishes, soft cheese, tuna fish, crabmeat, or shrimp
Chill. Slice. Recipe from The Fruit and Vegetable Stand.

THAI CUCUMBER SALAD
1/4 c sugar; 1 tsp salt; 1/2 c white wine vinegar; 4 small cucumbers, halved lengthwise, seeded and thinly sliced; 1 shallot, minced; 2 Tbsp cilantro leaves; 1/4 c chopped red pepper
Whisk sugar, salt and vinegar until sugar has dissolved. (If desired, heat in small saucepan to speed process; do not boil. Cool.) Pour over cucumbers; marinate 30 minutes. Garnish with red peppers and serve.
Makes 4 servings

CUCUMBER AND PEPPER RELISH

1 or 2 (about 3/4 pound) dark green cucumbers; 1 small sweet pepper, any variety, very finely diced; 3 scallions, including an inch of the greens, thinly sliced; 2 tablespoons chopped dill; 1 tablespoon chopped lovage or cilantro; 1 1/2 tablespoons rice wine vinegar; sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or two.
Makes about 3 cups; Recipe from Local Flavors.

MARINATED CUCUMBER SALAD

2 medium cucumbers; 1 tablespoon salt; ½ cup sugar; 3/4 cup dry cider; 1 tablespoon cider vinegar; 3 tablespoons chopped fresh dill; pinch of freshly ground black pepper; sprig of dill, to garnish
Slice the cucumbers thinly and place them in a colander, sprinkling salt between each layer. Set the colander over a bowl and let drain for 1 hour. Thoroughly rinse the cucumber slices under cold running water to remove excess salt, then pat dry on absorbent paper towels. Gently heat the sugar, cider and vinegar in a saucepan until the sugar has dissolved. Remove from the heat and let cool. Put the cucumber slices in a bowl, pour the cider mixture over them and let marinate for 2 hours. Drain the cucumber and sprinkle with the dill and pepper to taste. Mix well and transfer to a serving dish. Garnish with a sprig of dill. Chill until ready to serve. Serves 4-6 Recipe from Vegetarian the best ever recipe collection.

TZATZIKI: CUCUMBER YOGURT DIP
3 tablespoons olive oil, 1 tablespoon white vinegar, 2 cloves garlic (finely minced), 1/2 teaspoon salt

1/4 teaspoon white pepper, 1 cup ​​Greek yogurt (strained), 1 cup sour cream, 2 cucumbers (peeled, seeded, and diced), 1 teaspoon chopped fresh dill
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well. Add the cucumber and chopped fresh dill. Chill for at least 2 hours before serving and garnish with a sprig of fresh dill. Recipe form: thespruceeats.com

CUCUMBER PASTA SALAD
8 oz rotini; 2 c peeled cucumber slices; 1 c quartered cherry tomatoes; 1 (l5-oz) can garbanzo beans, drained and rinsed; 3/4 Tbsp dried dill weed; 1/2 c ranch-style dressing; 1/3 c plain low-fat yogurt; Crumbled feta cheese
Cook pasta according to package directions; drain and rinse in cold water. In salad bowl, toss cooled pasta with cucumbers, tomatoes, garbanzo beans, and dill weed. In a small bowl, blend dressing and yogurt. Add to salad bowl; stir until well-coated. Cover and refrigerate 1 hour, stirring occasionally. Crumble feta on top; serve. Makes 8 servings

HONEY LEMON REFRIGERATOR PICKLES
3 cups thinly sliced cucumbers; 1 cups thinly sliced onions; 3/8 cup honey; 1/2 cup lemon juice; 1/4 teaspoon kelp powder; 1/4 teaspoon mustard seed; 1+1/4 teaspoon celery seed; 1/4 teaspoon ground turmeric; 1/4 teaspoon ground cloves
Place cucumbers and onions in large glass bowl. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until honey is dissolved. Pour hot liquid over cucumbers and onions, toss well, and let cool. The cucumbers will give off some of their juices; keep them submerged in the liquid while they cool. Transfer pickles to 3-pint jars, cover tightly, and refrigerate for at least 24 hours before serving. They will keep for a week or so. Makes 1 1/2 pints.

CHEESE-TOPPED SUMMER SQUASH
1 patty pan, crookneck or zucchini; 1/2 cup boiling water; 1 tsp. butter; pinch of seasoning salt; 2 tbsp grated cheddar cheese
Cut squash in half. (Cut patty pan crosswise; crookneck or zucchini lengthwise.) Cook in boiling, salted water about 10 minutes or just until barely tender. Drain. Arrange in flat baking dish. With fork pierce centers of squash several times. Melt butter and add salt. Spoon over squash halves. Pierce again so seasoned butter will be absorbed. Bake in 350°F oven or grill about 20 minutes. Top with cheese and bake 10 minutes longer, or until cheese is melted. Makes 2 servings.

SUMMER SQUASH SOUP SMYRNA
2 Medium-size summer squash or zucchini; 3 C plain yogurt; 4 T. each lemon juice and vinegar; 3 T olive oil; 1/2 T. curry powder; 3 C tomato juice; Salt and black pepper; 6 T. minced fresh celery leaves
Seed and chop the squash. Simmer until tender in enough water to barely cover. Drain well, then puree. In a large bowl, beat the yogurt until smooth, then mix in the lemon juice, vinegar, olive oil and curry; stir in the squash and tomato juice. Season the soup to taste with salt and pepper, and refrigerate, covered, for 4 hours. Serve cold, garnished with minced celery leaves. Serves 6 to 8

PESTO- TOPPED GRILLED SUMMER SQUASH
1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick; Canola or olive oil cooking spray
Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.

ROASTED SQUASH
2 small summer squash; 1 ½ cups onion, sliced; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary plus more to garnish; 11/4 tsp salt; 11/4 tsp freshly ground pepper; 11/4 cup thinly sliced garlic

Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced onion, oil, rosemary, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in extra rosemary and serve. Makes 4 servings, about 2/3 cup each. Adapted from Eating Well magazine.

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.

GERMAN GREEN BEANS
4 cups beans, cut in 1″ lengths (l lb.); 4 strips bacon; 11/2 tbsp flour; 2 tbsp sugar; 2 tbsp vinegar; 2 tbsp chopped onion; 1 tbsp dill; 1 tsp salt; 1/4 tsp pepper; 2 cup cooked diced potatoes
Cook beans in boiling salted water until just tender; drain, reserving liquid.  Cook bacon until crisp; drain reserving fat. Return 2 tbsp fat to skillet. Blend in flour and sugar. Add vinegar and 1 c. bean liquid (add water, if necessary, to make 1 c.). Cook, stirring constantly, until mixture is thickened and comes to a boil. Add onion, dill, salt and pepper. Combine beans and potatoes in saucepan. Add sauce and heat just until potatoes and beans are hot, stirring occasionally. Serve at once, or keep warm in oven until mealtime. Spoon into serving dish and top with bacon. Makes 8 servings.

WARM YELLOW WAX BEANS IN BACON VINAIGRETTE
2 lb. yellow wax beans, 3 tbsp. extra-virgin olive oil, 4 oz. thickly sliced bacon, 2 tbsp. sherry vinegar
10 oz. cherry tomatoes, 1 small shallot, 2 clove garlic, c. chopped basil, kosher salt, freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold, running water. Once cooled, drain the beans well and pat them dry. Transfer the beans to a large bowl. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper, and toss to evenly coat. Serve warm. Recipe from delish.com

THREE BEAN SALAD
1# green beans, 1# yellow beans, 1# kidney beans, drained and rinsed, 1 onions sliced into thin rings, ¾ sugar, 2/3 C distilled white vinegar, 1/3 C oil, ½ tsp. salt, ½ tsp. black pepper, ½ tsp. celery seed
Prep beans by “snapping ends off and breaking or cutting into 1-2-inch pieces. Mix together green & yellow beans and steam lightly. Rinse under cold water and drain. Add, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

GREEN BEANS WITH LEMON VINAIGRETTE
2 tsp minced fresh parsley; 2 Tbsp lemon juice; 1 Tbsp plain, unsweetened yogurt; 2 tsp chopped chives or green onion with green top; Salt and black pepper, to taste; 1/3 c canola oil; 1 lb. fresh green beans, trimmed
Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss green beans with vinaigrette. Makes 6 servings

GREEN BEANS WITH CARAMELIZED ONIONS
2 pounds green beans, stem ends snipped off; 2 tablespoons butter; 2 medium onions, sliced as thinly as possible; 1 cup chicken stock; 1/2 tablespoons sugar; 1 tablespoon red wine vinegar; salt and pepper to taste Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes. Boil stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans; heat through. Season with salt and pepper. Makes 8 servings.

PEPPER PASTA
3 large bell peppers; 3 lbs. chicken breast cut in 2-inch pieces; Salt and black pepper, to taste; 1/4 c vegetable oil; 6 green onions, chopped; 4 cloves fresh garlic, pressed; 1 lb. hot, cooked fettuccine; 1/4 c bottled teriyaki sauce; 1/4 c soy sauce
Cut red, orange and yellow bell peppers into strips. Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Saute green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; saute 3 minutes. Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are just tender. Pour mixture over pasta in serving dish. Season with black pepper. Serve hot. Makes 9 servings

STUFFED GREEN PEPPERS
2 large green peppers; 1/2 loaf (1 lb.) firm white bread; milk; 2/3 cups cooked chicken breast, ground; 2 tbsp cup pine nuts; 2 tbsp cup light raisins; 1/2 large egg, well beaten; salt and white pepper
Wash peppers. Slice off tops and remove seeds. Rinse insides and drain. Remove crusts from bread slices. Reduce to crumbs using blender or fingers. Add enough milk to crumbs to thoroughly moisten. Add remaining ingredients. Mix well and pack into peppers. Replace tops. Stand peppers in shallow baking dish with about 1 inch of stock or water. Bake in 350°F oven about 30 minutes or until peppers are thoroughly cooked. Cool and serve at room temperature. Makes 2 servings. Recipe from GALLIA PALACE

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

ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE
1 # spaghetti, 1 # cherry tomatoes, halved (about 2 pints), 2 lemons, zested, ¼ cup plus 3T olive oil, 2 teaspoons salt, 1 bunch kale or spinach, leaves only, washed and chopped, salt and pepper, to taste, Parmesan, for serving
Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.) Add the hot water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season and top with cheese.

KALE & CHEESE QUESADILLAS
½ bunch kale, stripped from stalk, chopped into bite sized pieces and rinsed (about 4 cups), 2 c shredded cheese (Cheddar, Monterey Jack or a combination), 1/4 C chopped green chiles (optional), 1t ground cumin, 1/T chili powder, 1 (8-10 count) package flour tortillas, 4 t canola or olive oil
Bring 3 to 4 C of water to a boil in a saucepan. Add kale and cook on high heat, covered for 4 to 5 minutes. Drain in a colander; shake several times to help cool. When cool, squeeze out any excess water, and then break any clumps apart. In a large bowl, combine the cheese, green chiles, cumin, and chili powder with the kale. Heat an 11-12-inch skillet on medium heat and pour about 1 t of oil to coat pan. Place a tortilla in the skillet. Put a generous 1/2C of the cheese mixture in the idle of the tortilla. Place another tortilla on top. When the tortilla is lightly browned, flip over. The quesadilla is done when the cheese is melted, 3-4 minutes. Repeat for the other quesadillas. Cut into wedges and serve – a pizza cutter works great to cut quesadillas. Recipe from Kale, Glorious Kale by Catherine Walthers

RAMEN KALE CRUNCHY SLAW
4 C kale (about ½ bunch), stripped from stalk, rinsed, cut into ¼ in. ribbons, rinsed and dried, 2t olive oil, 2 pinches of kosher salt, 4 C thinly shredded cabbage (a mix of red and green cabbages looks great), 2 carrots, peeled and shredded, 1 (2-3oz.) packet of ramen noodles, 3T sesame seeds, toasted, ¼ C almond slices, toasted
Dressing: 3 T seasoned rice vinegar, 2 T sugar, ½ t kosher salt, 1-2 t tamari or soy sauce, ¼ t freshly ground black pepper, ¼ C olive oil, 2 T dark sesame oil, toasted
Place kale in a large serving bowl or dish and add the olive oil and salt. Massage the kale with your hands to soften and tenderize, about 2 minutes. Add the cabbage and carrots. Crush the ramen noodles in the package and toss with the salad.
Make the dressing: In a bowl, combine the vinegar, salt, tamari, pepper, olive oil and sesame oil and mix well. Add the dressing to the salad 30-60 minutes before serving. Toss the dressing evenly to coat and mix in half of the seeds and nuts. Top with the remaining nuts when ready to serve. Variation: Add shredded chicken.
Recipe from Kale, Glorious Kale by Catherine Walthers

CREAMED KALE AND ONIONS
3/4 lb. kale, cleaned; 1 lb. small white onions, peeled (about 12); 2 T butter; 1.5 T flour; 3/4 c. milk; seasonings. Cook kale in boiling salted water (enough to come halfway up on layer of the vegetable) until tender, about 15 minutes. Cook onions in boiling salted water until tender, about 15 minutes. Drain; combine vegetables. Make white sauce of butter, flour, milk and seasonings you prefer (salt, pepper, etc.). Pour over kale and onions. Serve hot. Makes 6 servings Note: You can use liquid drained from cooked vegetables for all or part of milk in making the sauce. Recipe from America’s Best Vegetable Recipes

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.

CHERRY-ALMOND LOAF CAKE
1 cup blanched almonds; 1 cup plus 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 3/4 cup plus 1 teaspoon sugar 3 eggs, at room temperature; 1/4 teaspoon almond extract; 1/2 teaspoon vanilla extract; 2 1/2 cups pitted cherries; confectioners’ sugar
Preheat the oven to 375°F. Butter and flour a 5×8-inch loaf pan. Coarsely chop the almonds in a food processor. Remove 1.4 cup and set it aside. Add the flour, baking powder, and salt to the remaining almonds and process until the mixture is smooth. Transfer to a bowl. Cream the butter with the 3/4 cup sugar in the food processor, then add the eggs one at a time, incorporating each one fully as you go. Add the flavorings, then half the flour-almond mixture. Pulse several times to incorporate. Add the remainder and pulse until smooth. Scrape into the prepared pan and cover with the cherries. Mix the reserved almonds with the teaspoon of sugar and sprinkle over the top of the cake. Bake the cake for 1 hour and 10 minutes or until a tester comes out clean. Let cool in the pan, then turn it out and transfer to a cake plate. Dust with confectioners’ sugar just before serving. Serves 8 Recipe from Local Flavors.

APRICOT-CHERRY CRISP
2 1/2 pounds ripe apricots; 1 pound sweet cherries or pie cherries; 2 tablespoons sugar; l 1/2 tablespoons minute tapioca; 1/8 teaspoon almond extract
The crisp topping: 6 tablespoons unsalted butter, cut into small chunks; 3/4 cup light brown sugar, loosely packed; 2/3 cup all-purpose flour; 1/2 cup rolled oats or finely chopped almonds; 1/4 teaspoon sea salt; 1/2 teaspoon freshly grated nutmeg; 1 teaspoon ground cinnamon, optional
Preheat the oven to 375°F. Lightly butter a 2 1/2-quart gratin dish. Pit the apricots and cherries, then toss them with the sugar, tapioca and almond extract. Lay the fruit in the prepared dish. Make the topping. Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the ingredients until the texture is coarse and crumbly. Pat the topping over the fruit. Set the dish on a baking pan to catch the juices and bake until the top is browned and the juices have thickened around the edge, about 45 minutes. Serve warm with vanilla or honey ice cream. Serves 6-8. Recipe from Local Flavors.

CHOCOLATE CHIP CHERRY BARS
1/2 C unsalted butter, melted (1 stick), 1 C light brown sugar, packed, 1 large egg, 2 tsp. vanilla extract, 1 C all-purpose flour, 1/4 tsp. salt, optional, 3/4 to 1 C semi-sweet chocolate chips, 1 C cherries; pitted *
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough. Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set. ** Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.
*Can also use a combination of plums, peaches, nectarines, raspberries, blueberries, strawberries, and blackberries. **Baking time will vary based on types of fruit used and the moisture content of the fruit; and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit. Recipe from: Averiecooks.com

FRESH DARK SWEET CHERRY COBBLER
5 c pitted and halved sweet red cherries, about 1.7 pounds, 2/3 granulated sugar, 2 T cornstarch, 1/4 tsp. salt, 2T fresh lemon juice, 1 tsp vanilla extract, 1/4 tsp almond extract
For the topping:  1 C all-purpose flour, 1/2 C sugar, 1 tsp baking powder, 1/4 tsp salt 1/4 tsp ground cinnamon, 2 T unsalted butter, cold, cut into pieces, 1/3-1/2 C milk, cold
In a large saucepan, combine the cherries, sugar, cornstarch, and salt. Stir in the lemon juice, vanilla extract, and almond extract. Bring to a boil over medium heat and cook for 5 minutes, or until cherries are tender and juices have thickened. Transfer cherries to an ungreased 8-inch square baking pan.
Make the topping: Preheat the oven to 450°F. Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Gradually add enough milk to moisten the dough. Drop by the spoonfuls over the top of the cherries. Bake for 10-15 minutes, until the top is golden brown and biscuit is cooked through. You’ll need about 1.7 pounds of cherries. Use any variety you like. For a sweeter taste, choose dark red cherries such as Bing or Balaton. If you prefer a sour variety, you may need to add 1/4 to 1/2 cup more sugar depending on taste.
*Make ahead tip: The cobbler can be baked up to 6 hours ahead of time and cooled completely. Cover and refrigerate until ready to use. Before serving, let stand at room temperature for 1 hour, then warm in a 350°F oven for about 20 minutes.

APRICOT CRUSH
1+1/2 pounds apricots; 1/2 cup orange juice; 1/2 cup sugar
Blanch apricots in boiling water. Peel and de-stone. Place in blender with l/2 cup water. Process until almost smooth. Combine with orange juice and sugar in medium saucepan. Simmer over low heat, stirring frequently, until mixture thickens. Cool. Serve as ice-cream, shortcake, yam, or sweet-potato topping; as ham, fowl, or pork glaze; mixed into cold fruit salads; or as cake filling. Recipe from The Fruit and Vegetable Stand.

CINNAMON ‘COTS
12-16 apricots; 1 cinnamon stick; 1/2 cup sugar; 2 tablespoons honey; 2 teaspoons cinnamon
Blanch apricots in boiling water. Peel and de-stone. Place apricots in sterilized quart jar with cinnamon stick. Melt sugar, honey, and cinnamon in 1 cup water. Pour over fruit, leaving l/2-inch space at top of jar. Seal per canning instructions. Serve as dessert or as cold side dish with pork or poultry.
Recipe from The Fruit and Vegetable Stand.

APRICOT EXOTICA
3-4 apricots; 1/2 cup light cream, half-and-half, or yogurt; 1/4 cup orange juice; 1 teaspoon honey or maple syrup; 5-6 Ice cubes
Blend at low speed for 30 seconds, then at high speed for 10 seconds.
Recipe from The Fruit and Vegetable Stand.

APRICOT CUSTARD TART
3/4 cup plus 1 tablespoon sugar; 32 very small firm ripe apricots or 12 to 15 large ones; 1 egg; 3/4 cup cream or a mixture of cream and crème fraiche; 1 drop almond extract
Press the dough into a tart shell and freeze while you preheat the oven to 425°F. Set it on a sheet pan and bake until lightly colored~, about 25 minutes. Combine the 3/4 cup sugar and 11/2 cups water in a saucepan, bring to a boil, and stir to dissolve the sugar. Halve the apricots. Crack several of the pits, remove the kernels, and add them to the syrup, Poach the apricots in 2 batches until barely tender when pierce~ with the tip of a knife. This may take only 1 or 2 minutes-they should hold their shape nicely and not turn into jam. Gently lift them into a colander placed over a bowl. When all are done, add the drained syrup back to the pan and continue boiling until it’s reduced by about half. (Sometimes I add a few lavender blossoms to the syrup and a few apricots when I have extra or they’re very ripe, the apricots turn translucent and give the syrup body and flavor,) Beat the egg and cream together with the almond extract and remaining tablespoon of sugar. Arrange the apricot halves in the tart shell, the cut sides facing u~ and slightly overlapping. Pour the custard over the fruit and bake until the cream is set and the edges of the fruit are browned, about 25 minutes. Brush a little of the reduced syrup over the fruit. When cool enough to handle, remove the tart from its rim and place it on a serving plate. It’s best served when still a little warm. Makes one 9inch tart; Recipe from Local Flavors.