Summer Share Fifteen August 21st 2017

Posted by on Aug 21, 2017 in Uncategorized

Important information

  • Fruit share boxes need to be returned each week like the produce boxes. It is an exchange program; you bring the empty and receive a full one.
  • This Saturday August 26th is the first of the Aroma farm dinners which we host. Details are on their website @ http://aromamainst.com/farmdinners/
  • The traffic patterns will be changing in the next few weeks as school reopens. You may need to give yourself a few more minutes to get to your designated distribution site.

Farm News from Jane

Well it’s taken three years but the artichokes that Daniel has been experimenting with have finally grown in maturity as well as numbers to put one in each share this week. I have included directions for prep and eating as well as a simple roasted artichoke recipe. I am an artichoke newbie as well and so I am anxious to take the time to prepare a few myself! There is a fragrance in the air which comes in late August or early September. It is perhaps the fall panicum grass which is flowering; it is the smell of autumn to me. It is sweet and almost intoxicating in its appeal. I am not so happy however thinking about the rigors of the new school year that is upon us; will miss a few more grandchildren as they head off and start that next phase of life… I am reminded that it is the nature of things, time moves along and that change is inevitable. Perhaps summer could last just a wee bit longer though. I have reminded myself to enjoy every scent, sound and site in these coming weeks as the cicadas and robins sing their final melodies before they retreat to their winter homes. A few yellow leaves in the poplar trees down by the pond also a reminder that the long days of summer are coming to an end. But there is a bright side as the autumn also brings a new batch of vegetables to enjoy. There were a few pictures of winter squash on the facebook page this past week. The spaghetti squash and the broccoli are only a few weeks from maturity now. The conical cabbage is also starting to form a head. Next week we hope to harvest leeks for you. So hang on to your taste buds there is a great journey ahead with lots of flavors yet to savor this season.  Enjoy every minute and flavor of these last dog days of summer, Jane

 

Produce:   Artichoke   Sweet corn   Walla Walla onions   Garlic   Red potatoes   Green beans   Head lettuce   Summer squash    Green Bell peppers   Saladette tomatoes   Cherry tomatoes

 

Fruit Share:   Donut peaches and Red Haven peaches

 

Produce tips:

- The saladette tomatoes are quite firm and meaty and will make a great salsa or marinara sauce for two. If you combine them with the cherry tomatoes you’ll have a very sweet sauce with low acidity!

- There is one artichoke to “play” with. Please look for directions on how to handle one if you are a “newbie”. Here is a link to their preparation and eating: http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

 

Recipes
OVEN ROASTED ARTICHOKES WITH ROASTED GARLIC BUTTER

2 large globe artichokes, 3 large lemons, 2 juiced, 1 sliced to yield 4 slices, Extra virgin olive oil, salt and freshly ground black pepper, 12 whole cloves garlic, 4 sprigs fresh thyme, 4 sprigs fresh rosemary, 1 stick salted butter, very soft
Preheat oven to 400 degrees. Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts). Add the lemon juice (I also toss in the lemon pieces.) As you complete each of the following steps, immediately immerse the artichoke in the lemon (acidulated) water. Trim any dry stem end from the bottom of the artichoke. Remove tough outer leaves from the bottom of the artichoke. Trim approximately 1 inch from the top of each artichoke. Trim the tips of each leaf. (Be careful! They can have sharp barbs.) Cut the artichoke in half from top to bottom. Scoop the fuzzy choke from the center of each artichoke. Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and black pepper. Place 3 cloves of garlic in each artichoke, top each with a sprig of thyme and rosemary, then place a lemon slice on each. Carefully flip the artichoke half over so that the cut side is facing down. (Make sure the garlic is securely inside so that it doesn’t burn.) Drizzle with olive oil. Cover with foil. Roast for 45 to 50 minutes or until tender. (Test doneness by gently pulling on one of the leaves or test with a small, sharp knife. Place the softened butter in a small saucepan. Remove the garlic cloves from the pan and add to the butter. Mash it into the butter, then gently melt the butter. Serve the artichokes with the butter.

 

ROASTED PEPPER RISOTTO

2 large bell peppers; 1 medium onion, finely diced; 3 tablespoons chopped fresh dill; juice of 2 small lemons; 8-9 cups vegetable stock; 3 tablespoons olive oil; about 2 1/2 cups Arborio rice; 1/2 cup dry white wine

Heat oven to broiling temperature. Place peppers on baking sheet. Broil close to heating element, using tongs to turn peppers to char skin evenly on all sides. Remove from oven, place in paper bag, and close bag. Let peppers stand while you chop onion and dill and juice lemons. Remove peppers from bag; peel off charred skin, remove stem and seeds (don’t rinse them, as this will weaken the flavor), and cut into small strips. Heat stock in saucepan over medium-low flame. Heat oil in large saucepan over medium flame. Add onions; cook until soft. Stir in rice with wooden spoon until all grains are evenly coated. Add dill, stir 1 minute, then add wine and stir until wine is absorbed. Add 1 cup stock; stir until stock is absorbed. Continue cooking, stirring, and adding 1 cup of stock at a time until the rice is al dente and suspended in a smooth sauce, 15-25 minutes. Remove from heat; stir in lemon juice and red peppers. Makes 6-8 servings. Recipe from Amy Simonson

 

HOW SWEET IT IS CORN AND PEPPER SALAD

4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper

Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste; Makes 4 servings

 

LATE SUMMER BRUSCHETTA

2-3 large tomatoes; 1 crunchy sweet pepper; 1 medium sweet onion; 2-3 cloves garlic, minced; olive oil; small handful fresh basil, chopped (optional); crusty bread (like baguette); shredded mozzarella or grated Parmesan (optional)

Chop the vegetables into a midsize dice. Combine with garlic, 1-2 tablespoons olive oil, and optional basil. Slice baguette down the middle and lay the 2 sides cut side up. Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using. Broil bread for several minutes until bread or cheese browns a bit. Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture. This recipe is similar to one eaten at the Lawn Beach Inn in Lake Nebagamon, Wisconsin. Makes 4 servings

 

CORNY TOMATO SALAD

1 Tbsp lemon juice; 1/2 tsp salt; 1/4 tsp chopped, fresh oregano; 2 cloves garlic, minced; 1/4 tsp chili powder; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp vegetable oil; 2 tomatoes, diced; 1 small zucchini, diced; 1/2 c thinly sliced shallots;  2/3 cup corn, uncooked

Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl. Add tomatoes, zucchini, onions and corn; toss. Marinate at room temperature 1 hour or several hours in the refrigerator. Makes 6 servings

 

CREAM-GLAZED CORN

1 tbsp butter; 2 cups uncooked corn; 2 tbsp water; Pinch of ground cloves; 2 tbsp whipping cream; Salt

Melt butter in small skillet over high heat. Immediately add corn, water and cloves. Cover and cook, stirring occasionally, 3 to 4 minutes. Add cream and stir constantly until cream is almost absorbed.

Season with salt to taste; 2 servings

 

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

 

SUNNY-SIDE UPS WITH PESTO AND TOMATOES
1 teaspoon olive oil; 12 cherry tomatoes, halved; 1/2 small sweet onion, finely chopped; 2 T 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

 

SPICY OVEN FRIES
3 pound potatoes, 2-3 Tbsp olive oil; 1T 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.

 

PICNIC POTATO SALAD
3 large potatoes, skin on and thinly sliced; 1/4 c white wine vinegar; 1 1/2 Tbsp Dijon mustard; 1/4 c canola oil; 1/2 c chopped fresh dill; 1/2 tsp salt; 1 large cucumber, skin on and thinly sliced
Place potato slices in a 9-inch microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at high 3 minutes; stir. Repeat two more times, or until tender. In jar with tight-fitting lid, combine vinegar, mustard, oil, dill and salt. Cover and shake vigorously. Pour dressing over potatoes. Toss. Cover and refrigerate until chilled. Add sliced cucumber; serve. Travels well without refrigeration; Makes 4 servings

 

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

 

FARM-STYLE POTATO SQUASH PANCAKES
1 Medium-size summer squash; 1 Large Spanish onion, peeled; 3 Large eggs; 2 Tbsps chopped fresh chives; 1/2 Tsp salt; Dash white pepper; 6 potatoes, peeled
Wash, trim and finely grate the summer squash. Grate the onion, and then set both vegetables aside to drain thoroughly. Beat together the eggs and combine with the chives, salt and pepper. Grate the potatoes, blot briefly in paper towels, then stir into the egg mixture. Stir in the reserved squash and onion. Heat a lightly buttered griddle and, using a slotted spoon, drop the batter, a spoonful at a time; cook each pancake until it is brown and crisp on both sides, turning once. As each pancake is finished, set it aside to keep warm. Serve hot, with sour cream or applesauce on the side.

Yield: enough to serve 6.

 

PEACH UPSIDE-DOWN CAKE

6 tablespoons (3/4 stick) butter; 11/2 cups packed brown sugar; 2 tablespoons thawed apple juice concentrate; 1/4 cup sliced almonds, toasted; 3 cups sliced peeled peaches (about 2 pounds); 1 large egg; 1 teaspoon vanilla extract; 11/2 cups unbleached all-purpose flour; 11/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup buttermilk

Preheat the oven to 350°F. In a l0-inch ovenproof skillet over medium-low heat, melt 3 tablespoons of the butter. Add % cup of the brown sugar and the apple juice and cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat. Sprinkle the sliced almonds over the brown sugar mixture. Arrange the peach slices in a spoke pattern on top of the almonds, working from the center of the skillet to the edge. In a large bowl, combine the remaining 3 tablespoons butter and 3 cups brown sugar. Beat with an electric mixer on medium speed until creamed, about 4 minutes. Add the egg and vanilla and beat well. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the flour mixture; mix well after each addition. Spoon the batter evenly over the peaches. Bake for about 45 minutes, until a wooden toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, and then invert onto a serving plate. Serves 8 Recipe from The Big Book of Vegetarian

PEACH COBBLER
1 1/2 Tbsp cornstarch; 1/4 tsp ground cinnamon; 1/2 c brown sugar; 1/2 c water; 1 Tbsp lemon juice; 1 Tbsp butter; 4 c peeled, sliced peaches
For topping: 1 c each flour & sugar; 1/2 tsp salt; 1 egg; 4 Tbsp butter, softened
In large saucepan, stir together cornstarch, cinnamon, brown sugar and water. Bring to a boil over medium-high heat. Add lemon juice, butter and peaches. Gently stir until peach slices are well coated with sugar mixture. Spoon into buttered 7 1/2- by 11 3/4-inch baking dish. Prepare topping: Stir together flour, sugar, salt, egg and butter until crumbly. If desired, use pastry blender to blend in butter. Distribute over top of fruit. Bake at 350 degrees 45 minutes, or until fruit is tender and topping is lightly browned. Makes 8-10 servings; Recipe from Farm-Fresh Recipes.

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 sauté 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.