Summer Share Eleven July 24th 2017

Posted by on Jul 25, 2017 in Uncategorized

Important information:

  • Please remember to bring both your produce and fruit share boxes to distribution or if you have home delivery please put them out for the driver.
  • We have had a few inquiries regarding winter shares. They will be offered to summer shares members first before adding new members. Details will be sent via email in late summer.

Farm News from Jane

The summer of the “quick” rain is what it seems this year. Yesterday we had a quick gully washer that brought another inch of rain. I think that we are well above the norm for July. The water tables have been replenished from last year’s drought so there are no complaints for the rural homeowners that depend on well water. For those of us who are trying to plant, transplant, make hay, harvest peas or combine wheat it is definitely a challenge. But the moisture does cause everything to grow so quickly; especially the weeds. It is amazing how quick they are to take advantage of us while we are trying to plant fall vegetables! But I think some help is on the way. Our young friends at the Massachusetts Avenue Project will be coming out this Friday to help us. Many hands make light work and is much faster too! Please check out their website and perhaps look into their “Tour De Farms” event coming up Sept. 16th. It’s a bike rally touring farms along the way from Buffalo to our farm Alden. It concludes with a barbeque by local chefs who donate their talents and the wonderful music of the Outer Circle orchestra; it’s a great event for riders and supporters alike!

Here is the MAP web address: http://mass-ave.org/  The bike rally info is at:  http://www.tourdefarmsbuffalo.org/

This week’s share is quite a mix; lots of variety… I hope that everyone is anxiously anticipating the first of the string beans. Although the first two plantings beans were enjoyed by our four legged friends we have lots more coming. The Romano beans will be next bean variety to share. This is the last of the celery so you may want to freeze some for soup this winter. Or if you get a winter share you’ll have celeriac or bulb celery to add to your savory winter soups.

The blueberries are softening quickly after they ripen this season due to all the showers but they are still loaded with lots more berries. It is a little disheartening to have to toss so many. (Some of us eat too many as we pick so that we don’t have to throw so many away)! We won’t get through the whole planting this week so there’ll be berries again next week.

And rumor has it that we will begin to dig new potatoes next week!

With the new moon rising this evening it has been very dark the last few nights; great for star gazing with a special someone… So whether you are star gazing or enjoying the season’s bounty give a special thanks for all the goodness, Jane

 

Produce:   Yellow beans   Cabbage   Celery   Cucumbers   

Green onions   medium hot Poblano pepper   Head lettuce 

Sweet Walla Walla onions   Blueberries   Summer squash   Swiss chard     

 

Fruit Share:   Peaches   Apricots   Sweet Cherries

 

Produce tips:

- The poblano peppers are a medium heat.

- Walla Walla onions are the northern version of a Vidalia onion; exceeding sweet and practically no heat!

- Cabbage may be either red or green. The red did not yield as much as anticipated.

- Cucumbers are quite sweet and crunchy this season due to the abundance of rainfall. Pack some for a snack or lunch!

- Yellow beans are young this week but we did not want BIG beans next week. Enjoy their tenderness and flavor…

- Peaches may need a few days to ripen. They are not free stone as yet; you will have to cut them off the pit if your are utilizing them in a recipe. Remember to open all bags of fruit to sort for ripeness and place the fruit that needs a few days in a bowl or a brown bag if you are in a hurry to enjoy!

 

Recipes

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 reduces 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 9-inch tart; Recipe from Local Flavors.

 

BLUEBERRY MUFFINS

1 c fresh blueberries; 1 3/4 c plus 1 Tbsp flour, divided; 1/2 c sugar;’ 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp nutmeg; 3/4 tsp salt; 1 egg; 1 c sour cream; 1/3 c milk

Toss blueberries with 1 Tbsp flour. In separate bowl, combine remaining 1 3/4 c flour, sugar, baking powder, baking soda, nutmeg and salt; set aside. Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill greased muffin cups 2/3 full with batter. Bake at 400 degrees about 20 minutes until golden. Makes 1 dozen

 

SAGE-ROASTED SQUASH

2 medium zucchini; 2 medium yellow crookneck squash; 2 tablespoons olive oil; 2 tablespoons chopped fresh sage; I tablespoon minced garlic; salt and pepper

Heat oven to 350 degrees. Cut squash and zucchini into I-inch dice, toss with other ingredients, and roast until tender, 15-20 minutes. Season with salt and pepper to taste. Makes 4 servings; Recipe from MACSAC

 

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

 

COLD ZUCCHINI AND SUMMER SQUASH SOUP ADAPTED FROM BON APPETIT
2-3 tbsp olive oil and maybe some butter, 1 medium onion, sliced or chopped 2 garlic cloves, sliced or crushed, your choice, 6-9 medium zucchini or summer squash, or a mix, 4 cups broth, sour cream, for garnish
*You’ll need a blender or an immersion blender for this. Because you will be blending everything smooth, it doesn’t matter how well you slice or chop the vegetables—great, right? But, large chunks still probably aren’t a good idea because that will affect cooking time. What I’m saying is: do a mediocre job at chopping, but not a sloppy one. In a large pot over medium heat, cook the onions and garlic in the olive oil and/or butter until they’re brown. It sounds pretentious but, if you are patient and cook the onion until it’s really brown and delicious, that taste will infiltrate the rest of your soup and it’s totally worth the extra time. Add zucchini and summer squash, toss with the onions. Add the broth and bring to a boil. Once boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini are tender.
Let cool to lukewarm and blend. Serve lukewarm or cold. Garnish with sour cream—it’s kind of great because the soup is somehow, mysteriously, creamy and the sour cream adds a nice tanginess.

 

CHINESE GREEN (YELLOW) BEANS

3 c. green beans, cut diagonally in 1/2 slices; 1 c. celery, cut diagonally in 1/4 slices; 2 oz. can sliced mushrooms,

Drained; 3 tbsps. Salad oil; 1 tbsp Cornstarch; 1 tbsp soy sauce; 1 beef bouillon cube

Cook beans in boiling salted water until tender-crisp. Do not overcook. Drain, reserving liquid. Meanwhile, cook celery and mushrooms in oil in skillet until celery is tender-crisp. Blend cornstarch with soy sauce, bean liquid, and bouillon cube. Add to celery mixture along with beans. Cook, stirring constantly, until mixture comes to a boil and bouillon cube is thoroughly dissolved. 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

 

CHINESE-STYLE GREEN BEANS

1 lb fresh green beans; 1 tsp vegetable oil; 1 tsp peeled, minced ginger root; 1 clove garlic, minced; 2 Tbsp water; 1 Tbsp low-sodium soy sauce; 1 tsp cornstarch; 1/2 tsp brown sugar; 1/2 tsp dark sesame oil; 1/4 tsp crushed red pepper Trim beans; place in vegetable steamer over boiling water; cover and steam 5 minutes. Drain and plunge into cold water; drain. Treat large skillet with cooking spray. Add vegetable oil, and place over medium-high heat until hot. Add ginger and garlic; sauté 30 seconds. Add beans; stir 5 minutes until heated through. Whisk together water, soy sauce, cornstarch, brown sugar, sesame oil and red pepper. Add to beans. Cook 30 seconds, stirring, until heated through. Makes 8 servings

 

BRAISED CELERY

1 bunch celery; 1 small yellow onion, chopped; 6-8 sprigs flat-leaf parsley, chopped; Light sesame oil; 3-4 scallions, chopped; 2-3 teaspoons tamari sauce; Dash garlic powder

Clean and trim celery leaves. Cut stalks into 4- to 6-inch pieces. Sauté onion and parsley in oil. Wash celery and place wet pieces into sauté mixture. Add 1/4 cup water and the chopped scallions. Sprinkle with tamari sauce, extra dash sesame oil, and dash garlic powder. Cover. Simmer for 5 minutes. Remove cover. Increase heat and cook celery, turning, until slightly browned. Serves 4 to 6; Recipe from The Fruit and Vegetable Stand

 

CELERY-FETA SALAD

6 oz feta cheese, crumbled; 3 stalks celery, thinly sliced; 1 small jar pimiento strips; 2 Tbsp fresh chopped thyme or oregano; 2 Tbsp vinaigrette-style salad dressing; Leaves of 1 small head leaf lettuce

Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette. Place lettuce leaves on four plates; top with feta and celery mixture. Recipe from Farm-Fresh Recipes; Makes 4 servings

 

ROSY COLESLAW WITH APPLE AND ONION

4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper

Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve.

Makes 6 Servings; Recipe from MACSAC

 

SCANDINAVIAN CABBAGE SOUP·

2 C. Cabbage, chopped; l cp Onion, sliced; l cp celery slices; 1 cp peas; l cp thin sliced carrots; 2cps creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.

Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.

 

BRAISED CABBAGE AND VEGETABLES

1/4 c. olive oil or peanut oil; 4 green onions, chopped; 1 medium bell pepper, diced; 1/2 tsp crushed red pepper flakes (optional); 2 cloves garlic, minced; 1head cabbage, shredded; 1 c water or chicken stock; Salt and pepper to taste

Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hot pan, immediately add onions and bell peppers and stir-fry 1 minute. Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in

pot. Add water or stock, cover and cook 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away. Makes 6 servings

 

TEX-MEX BEEF PIE WITH CORNMEAL BISCUIT TOPPING

1 lb ground beef; 1 large onion, chopped; 1 pepper, seeded and chopped; 3 garlic cloves, finely chopped; 1 Tbsp chili powder; 2 tsp cumin; 2 tsp dried oregano; 1 lb tomatoes, diced; 1 cup corn kernels; 3/4 cup flour; 1 Tbsp cornmeal; 3/4 tsp baking powder; 1/4 baking soda; 1/4 tsp salt; 1 1/2 Tbsp vegetable shortening; 1/2 cup buttermilk

In a large skillet, cook the beef with the onion, pepper and garlic over medium heat, stirring to break the meat into smaller pieces, until it is browned. Spoon off any excess fat. Add the chili powder, cumin, oregano and cook, stirring, for 1 minute. Add the tomatoes, breaking them into smaller chunks with the side of a spoon if necessary, along with the corn and % cup of water. Bring to a boil, reduce heat to medium and simmer for about 10 minutes until slightly reduced and thickened. Transfer to a 9- inch baking dish. (The recipe can be made one day ahead at this point and refrigerated. Return to room temperature before adding the topping.) Preheat oven to 375 degrees. For the topping, combine the flour, cornmeal, baking powder and soda and salt in a medium sized bowl. Add the shortening and rub with your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk to make a soft dough. On a lightly floured surface, roll or pat the dough into an 8 inch square and place it over the prepared beef mixture. Use a small knife to cut several slashes so steam can escape. Bake the pie uncovered in the oven until it is hot, filling bubbles around the edges, and the biscuit topping is golden brown, about 20 minutes. 4 main servings

 

PEACHES ‘N’ CREAM SMOOTHIE

1 1/2 peaches, peeled; 1/2 cup light cream or half-and-half; 2 tablespoons orange juice; 1 teaspoon honey;

4-5 Ice cubes

Blend at low speed for 30 seconds, then at high speed for 10 seconds. Recipe from The Fruit and Vegetable Stand

 

PEACHES-AND-ANYTHING SMOOTHIE

1 1/2 peaches. peeled; 1/2 cup summer or tropical fruit such as banana, strawberries, pineapple, or blueberries (cut up If necessary); 1/2 cup orange juice, yogurt, or apple cider; 1 teaspoon honey; 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

 

SPICY CUCUMBER SALAD

2 cucumbers; 1 tablespoon white vinegar or rice wine vinegar; 2 tablespoons sesame oil; 1/2 teaspoon salt; 1 teaspoon soy sauce; 1 tablespoon sugar; 1 Thai Dragon hot pepper

Peel the cucumbers, cut lengthwise in two, and scrape out the seeds. Cut cucumbers crosswise into half moons. Whisk the remaining ingredients together and toss with the cucumbers to coat them. You can control how hot the dish becomes by removing the seeds and pulp of the pepper or you can use just a slice or two of the hot pepper. If you don’t have a Thai Dragon hot pepper, substitute hot red pepper flakes or hot pepper sauce. Makes 4 servings

 

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

 

CUCUMBER-YOGURT SOUP

1 medium cucumber, pared, seeded, and cut in large cubes (reserve 4 paper thin slices for garnish); 1/2 tbsp minced fresh chives; 1 tbsp minced fresh mint or 1 tsp dried mint, crushed; 1/2 tsp salt; 1/2 cup plain yogurt; 1/2 tsp fresh lemon juice; 1/2 cup dairy sour cream; 1/2 clove garlic, quartered; 1/2 tbsp sugar; Minced mint or mint leaves for garnish

In blender or food processor, place all ingredients except garnish and blend until pureed. Refrigerate until well chilled. Serve with a garnish of cucumber slice on each serving, topped with additional mint. Serves 3