- We will be hosting a tomato U-pick this Saturday, September 1st from 10-2 pm rain or shine. There are plum and large tomato varieties. The CSA farm is located at 2112 County Line Rd. Alden. Please come via Rt. 33 (Genesee St.) or Rt. 20 (Broadway). GPS directions take you on a round- about route with unmarked streets which is sometimes not helpful. Please bring containers to pick into and please leave ALL PETS at home. Park in the grassy area to the left of the barn and come into the barn for directions.
Farm News from Jane
For those who have been following the plight of the Monarch butterflies its sure seems like they have made a good come back this season. Last year I only saw a few throughout the entire summer but this past month I’ve seen them almost daily. As Louis Armstrong sings “what a wonderful world” … Its amazing how nature can recover with some knowledge form the scientific community and a little help from us nature lovers. We actually let all the milkweed around the farm go to seed. But the real draw at the vegetable farm was the butterfly weed planted for bouquets! I think that we’ll plant a whole lot more next year. It’s a lot prettier than the milkweed!!!
This past weekend we were able to get the rest of the winter storage beets, kohlrabi and fennel planted. There are still a few more late plantings of bok choy, greens and lettuce. It feels so good to have those crops in the ground, especially when the ground is moist and warm. Hopefully they’ll grow quickly and we’ll be in good shape for the autumn harvest. The sweet corn this week is beautiful. The corn is filled out to the tip and the ears are large and full. The birds have flown south; Yeah! But you may begin to see some tip from the corn tip worm.
Next week will be the first share of September and we’ll be transitioning to the fall crops in coming month. So, enjoy the summer “specials” while anticipating the autumn delights. Have a great week, Jane
Produce: Sweet Corn Adirondack Red potatoes Spanish onions Garlic
Saladette tomatoes Yellow beans Bok choy Cucumbers Head lettuce Red Bell peppers
Fruit Share: Peaches (freestone) Nectarines Blue plums
– Potatoes; this week’s variety of potato is Adirondack Red. They are red outside and pink and creamy inside; they make lovely mashed potatoes.
– Peppers; the green Bell peppers are turning red and as they do they become milder and sweeter. So, for those of you who may have a difficult time digesting peppers these will be much easier.
– Spanish onions are also a sweet onion but not as mild as Walla Walla.
– This is the last of the cucumbers until next year; enjoy!
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.
2 tomatoes cut in wedges; 2 small cucumbers, sliced; 1 small red onion, sliced; 1/3 c olive oil; 1/4 c red wine vinegar; 1 T lemon juice; Dried oregano, to taste; Salt and black pepper, to taste; 1/2 c kalamata olives; 1/2 c crumbled feta cheese; Anchovy fillets (optional)
Place tomatoes, cucumbers, optional radishes and onions in bowl. Whisk together olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to vegetables and mix, coating, all well. Top with olives and feta cheese. If desired, add anchovies. Serve. Makes 4 servings
CUCUMBERS IN SOUR CREAM
1 large cucumber; 1/2 cup thick sour cream; 1-1/2 tbsp cider vinegar; 1 tbsp chopped chives; 3/4 tsp salt; 1/8 tsp. white pepper; hard-cooked egg yolk
Rinse and pare cucumber. Score 1/8-inch-deep by drawing tines of a fork lengthwise over entire surface. Cut into thin slices. Combine sour cream, vinegar, chives, salt and pepper. Pour over cucumber slices. Toss lightly to coat evenly. Chill thoroughly. Garnish with finely grated, hard-cooked egg yolk. Makes 4 servings.
SALMON WITH CUCUMBER RELISH
For relish: 1/2 c white wine vinegar; 1/2 c sugar; 1 1/2 tsp minced ginger root; 1/2 tsp salt; 2 medium cucumbers, halved lengthwise, seeded and sliced
For fish: 1/4 c white wine vinegar; 2 Tbsp sesame oil; 1 Tbsp fresh minced ginger; 2 Tbsp minced green onions; 1 tsp salt; 6 (1-inch-thick) salmon steaks
For relish: Combine vinegar, sugar, ginger and salt; stir until sugar dissolves. Add cucumbers; chill 30 minutes.
For fish: Combine vinegar, oil, ginger, onions and salt. Pour over salmon in glass dish; marinate 30 minutes. Grill over medium heat 10 minutes, or until cooked through. If desired, broil instead. Serve relish on top or on the side of salmon. Makes 6 servings Recipe from Farm-Fresh Recipes.
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
PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings.
Recipe from Mora Rosenbloom
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
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.
GRAND GAZPACHO SALAD
Dressing: 2 teaspoons minced garlic, mashed to a paste; 2 tablespoons red wine vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon sugar; 4 tablespoons olive oil; salt and pepper to taste
Salad: 5 large heirloom tomatoes, seeded and chopped; 3 tablespoons chopped fresh parsley; salt and pepper; 1/3 cup finely chopped sweet onion; 1/2 cup each green pepper; peeled, hard-cooked eggs, all finely chopped; freshly grated Parmesan. Mix first 4 dressing ingredients; whisk in olive oil and season with salt and pepper. Layer ingredients in a clear glass bowl in the order above. Chill before serving. Makes 5-6 servings. Recipe from MACSAC
2 tbsp olive oil; 1 lb. whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts
Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts. Serves 6
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.
PERUVIAN POTATOES WITH CHILES AND CHEESE
2 pounds red potatoes; 2 tablespoons vegetable oil; 1 cup finely chopped red onion; 2 minced hot peppers; 1 tablespoon minced garlic; 1 cup milk; 6 ounces feta, crumbled; 3 hard-cooked eggs, chopped; 2 tablespoons chopped cilantro; salt and pepper to taste
Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add hot peppers and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt, and pepper. Makes 6 servings. Recipe from MACSAC
CABOT CHEDDAR MASHED POTATOES
2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. 4 servings
VEGAN PINK MASHED POTATOES WITH GINGER AND CARDAMOM
2 Adirondack Red potatoes, 1 tablespoon coconut oil, 1/2 cup hemp (or soy) milk, 1/8 teaspoon cardamom, 1 tablespoon chopped candied ginger, finely chopped, salt to taste
Scrub potatoes and cut into chunks. (I always leave the nutrient-rich peel on.) Place them in a pot of boiling water and boil until tender, then drain. Add all other ingredients and mash with a potato masher until smooth and perfectly lavender. Recipe from Care 2 Healthy Living
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.
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
CRUNCHY BOK CHOY GINGER SALAD
1 medium bunch bok choy; 1-inch knob of gingerroot, grated; 1 cup shredded radish; 2 tablespoons each chopped mint and cilantro; 1 tablespoon salt; 3 tablespoons rice vinegar; 1/2 cup slivered sweet orange, red, or yellow peppers; 2 teaspoons honey; 1/4 cup finely chopped green onions; pepper to taste
Thin-slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. Recipe from MACSAC
SESAME SOY BRAISED BOK CHOY
1/2 head bok choy; 1 tbsp peanut oil; 1/2 tbsp grated ginger; 1 tbsp minced garlic; 1/4 cup chicken stock; 1/2 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 tbsp sesame seeds
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings. Recipe from MACSAC
BOK CHOY WITH LEMONGRASS AND PEPPERS
3 very young, tender stalks fresh lemongrass; 1 tablespoon minced garlic; 2 tablespoons vegetable oil; minced red or green hot peppers to taste; 1 bunch bok choy, sliced on the diagonal; 2 tablespoons soy sauce; 1 sweet pepper, cut into thin strips; 1/2 teaspoon sugar; 1/2 sweet onion, cut into I-inch pieces; 4 tablespoons chopped fresh basil, mint, or cilantro
Thinly slice lemongrass on the diagonal. Heat oil over high heat in large, heavy skillet; add bok choy and stir-fry 3-4 minutes. Add sweet pepper; stir-fry 1-2 minutes. Add onions, garlic, and hot peppers; stir-fry until bok choy is crisp tender, 1-2 minutes. Toss in soy sauce, sugar, and herbs. Makes 4-6 servings. MACSAC
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.
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.