- This is an odd biweekly distribution week; please bring your empty boxes to your site.
- Please watch for email with details for U-pick tomatoes and canning produce.
- We are partnering for a farm dinner with a new restaurant which about to open; Waxlight Bar a Vin at 27 Chandler St. Here is the link if you are interested: https://www.exploretock.com/waxlightbaravin
These are among the most creative and talented people in the industry in Buffalo; please don’t tarry seating is limited.
Farm News from Jane
The fragrance of fall greeted us this morning (besides for the rain) in the cabbage patch. I am never quite sure which grass it is that smells so sweet and fragrant but never the less it is a delightful fragrance. The crickets were hopping as well as the grasshoppers and after the rain you could hear their songs. Have we heard the last of the cicadas; probably not. When the temperatures again rise, they’ll have their last adieus. We saw what I think was a loon on the pond last week; first time ever! After this morning’s harvest we returned to weeding the carrots; we are about two-thirds done. Last week I called it “tweezer” weeding. The weeds were tiny and so close to the carrots in the row that you seemed like your fingers were being used like tweezers.) Aha! There is a benefit to having small hands! The rows are long but the temperatures have been cooler so it is not such a bad job; if you like weeding that is! There seems to be only a few people like me who actually enjoy weeding. It can be quiet time as it is a mindless task but can be quite lively with a great mix of helpers like today. I hope that not too many moms or dads were melancholy between the rain and the last day with the happy (albeit sometimes raucous) sounds of the kids enjoying whatever it is that they like to do. Teasing each other seems to be one of them… We won’t have the company of many of the grandkids as they start back to school. Some of them are excited, some sad to be leaving home and all of them a tad anxious as they begin their “job” for the year. Those ten weeks just flew by…
The field transplanting is almost complete; I shouted “hurray” when I placed the least beet from the tray. Just the late fennel and kohlrabi left to plant. Once the fields dry out, we’ll be “in the clear”. Another sign of summer’s end.
We are just past the new moon; it sure was dark the past few nights. Sunrise is past 6:30 (making it delightfully tempting to lay in bed a bit longer) and sunset is now before 8 pm. I know that I will miss those long, lovely warm, balmy evenings. Life surely is a never-ending cycle of seasons and people. And we sure do appreciate all the people who partner with us; members and chefs, friends and family. We are very blessed indeed!
Have a great week, especially for all those involved in the education system. It is an enormous task…
Fruit share: Nectarines Plums Peaches
Tips: Use nectarines and peaches interchangeably; check out recipe section.
Produce: Red, White & Blue potatoes Walla Walla onions Burgundy beans
Shishito and Bell Peppers Sweet corn Napa cabbage Garlic
– Napa cabbage can be eaten raw like any lettuce or green. It is a very light and light-tasting members of the cabbage family. Shred it, stir-fry it put it in a soup or salad, but do enjoy it!
– The shisito peppers are a sweet heavily wrinkled pepper that is great in salad or stir-fry but are the pepper primarily used for tempura.
– Potatoes; we are a little late for the holiday but there is a medley of colored potatoes in the share this week.
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.
WEST COAST GREEN BEANS
4 c. fresh green beans; 1/4 c. butter or margarine; 3/4 c. minced onion; 1/4 c. minced celery; 1 clove garlic, minced; 1/4 c. snipped parsley; 1/4 tsp. rosemary leaves 1/4 tsp. basil leaves; 3/4 tsp. salt
Wash beans and remove ends. Cut crosswise in thin, slanted slices. Cook, covered, in boiling salted water about 15 minutes, or until tender crisp; drain. Meanwhile, melt butter in saucepan; add onion, celery and garlic; cook 5 minutes. Add remaining ingredients; cover and simmer 10 minutes. Add to beans and toss well. Makes 4 servings.
QUICK AND EASY PURPLE GREEN BEANS
6 cups green beans, 2 tbsp. olive oil, 1/3 cup water, 1/2 tsp salt, 1/4 tsp fresh ground black pepper
Wash your beans then snap the ends off of all the beans. You are taking off about 1/4-1/2 inch. depending on how long the skinny tales are. Discard the ends. Heat the olive oil and water a heavy bottom, large pan or Dutch oven over medium heat. When the oil is hot, add the green beans. Stir to coat. Let them sit for 5 minutes or so. You should start to hear them pop. When you hear some popping, stir, then cover the pot and let them cook for 5-7 more minutes. Uncover, check doneness (the longer they cook, they less crisp they are). Sprinkle with the salt and pepper. Serve warm and try not to eat all of them as you bring them to the table. Recipe form iheartvegetables.com
ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA
4 red bell peppers, halved, seeds and ribs removed, 6 oil-packed anchovy fillets, finely chopped, 4 garlic cloves, thinly sliced, 1 cup basil leaves, divided, Kosher salt, freshly ground pepper, 2 tablespoons plus ⅓ cup olive oil, 1 pint cherry tomatoes, halved, ⅓ cup fresh ricotta, ¼ cup pitted small black and/or green olives, Flaky sea salt
Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool. Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
RED FRIED RICE
1/4 cup basmati rice; 2 tablespoons peanut oil; 1 small red onion, chopped; 1 red bell pepper, seeded and chopped; 8 ounces cherry tomatoes, halved; 2 eggs, beaten; salt and freshly ground black pepper
Wash the rice several times under cold running water. Drain well. Bring a large pan of water to a boil. Add the rice and cook for 10-12 minutes. Meanwhile, heat the oil in a wok until very hot. Add the onion and pepper and stir-fry for 2-3 minutes. Add the cherry tomatoes and continue stir-frying for 2 minutes more. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets. Drain the cooked rice thoroughly. Add to the wok and toss it over the heat with the vegetable and egg mixture for 3 minutes. Season with salt and pepper and serve immediately. Serves 2 Recipe from Vegetarian the best ever recipe collection.
CHILLED COCONUT CORN SOUP
2 T virgin coconut oil, 1 medium onion, finely chopped, 1 (1/2″) piece ginger, peeled, finely chopped (about 1 1/2 tsp), 1/4 tsp ground turmeric, 1 tsp kosher salt, divided, plus more to taste, 6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved, 1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2″ cubes, 1 (14-ounce) can coconut milk, 2 (2″) strips lime zest, 1/2 C unsweetened coconut flakes, 2 T fresh lime juice, Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Melt coconut oil over medium heat in a large pot. Add onion, ginger, turmeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes. Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours. Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside. Do Ahead: Soup can be made 4 days ahead. Cover and chill.
Recipe from Anna Stockwell; Epicurious August 2015
FRESH CORN CAKES
Makes about 9 to 10 4-inch pancakes
2 tablespoons butter, plus additional for brushing pan 3/4 cup kernels cut from one large ear sweet fresh corn, 1/8 teaspoon salt plus additional for seasoning com 1 large egg, 1 1/4 cups buttermilk 1/4 teaspoon vanilla extract, 1 tablespoon sugar, 3/4 cup all-purpose flour, 1/4 cup cornmeal, any kind 1 teaspoon baking powder, 1/2 teaspoon 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.
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 SWEET CORN SALSA
4 ears corn, 4 tomatoes medium sized; seeded and diced, 1 medium onion; diced, 3 jalapenos, seeded and diced fine, 1 lime juiced, ½ tsp. garlic powder (or 1 fresh clove), 2 tsp. salt, ¼ cup cilantro
Corn may be used raw or cooked. Cut from cob and place in mixing bowl. Dice the tomato, onion and jalapenos. Mix with the corn and add in lime juice, salt, and garlic. Chop cilantro and mix in. Can be served fresh or refrigerate until ready to serve. 15 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.
DUTCH CORN AND CABBAGE
5 slices bacon; 1/2 cup water; 2 1/2 cups corn, cut from the cob; 2 cup shredded Chinese cabbage; 1/2 tsp salt; 1/8 tsp pepper; 1 tsp sugar
Fry bacon until crisp in skillet. Remove bacon; drain, crumble. Reserve 2 tbsp drippings in skillet. Add water, com and cabbage to bacon drippings. Cook, covered, until cabbage is tender, about 5 minutes. Add salt, pepper, sugar and bacon. Mix lightly and serve. Makes 6 servings.
CHINESE CABBAGE SALAD
5 cups chopped Chinese cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame “”seeds. Makes 6-8 servings. Recipe from MACSAC
STEAMED NAPA CABBAGE WITH GREEN PEPPER
One 2-lb. Napa cabbage, thinly sliced; 1/2 tsp. freshly ground black pepper; 1/4 cup cider vinegar; 1 tbsp. dark brown sugar; 1/2 tsp. crushed red pepper; 1/4tsp. salt; 1 green pepper, seeded, deribbed and thinly sliced
Combine the vinegar, brown sugar, black pepper, red pepper, salt and 1/4 cup of water in a small saucepan. Bring the liquid to a boil over high heat, and cook it rapidly to reduce it by half – four to five minutes. Remove the sauce from the heat and set it aside. Pour enough water into a large pot to fill it about 1 inch deep. Set a vegetable steamer in the pot and bring the water to a boil. Put the sliced cabbage and green pepper in the steamer, cover the pot tightly, and steam the vegetables until the cabbage is just barely wilted €about three minutes. Transfer the vegetables to a serving bowl and pour the sauce through a strainer onto them. Toss the vegetables well to distribute the dressing evenly, and let them stand for five minutes before serving. Serves 6
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings
3 POTATO SALAD
3 medium Yukon Gold potatoes; 3 medium red potatoes; 1 large sweet potato; 1 medium onion, chopped; 1 cup mayo; 2 tbsp sugar; 1 tbsp white vinegar; 1 tsp salt; 1/4 tsp pepper; 1/2 tsp dill weed
Cube potatoes and sweet potato. Boil until tender; drain and cool. Mix remaining ingredients together. Toss with potatoes. Refrigerate overnight
1/2 cup chopped, blanched almonds; 1 tablespoon honey; 1/2 cup whole wheat flour; 2 tablespoons wheat germ 1/4 teaspoon salt; 1/4 cup butter, diced; 2 pounds fresh red or purple plums, pitted and sliced; 1 tablespoon lemon juice; 1 tablespoon honey, or more (to taste); 1 cup plain yogurt or sour cream
In a medium-size bowl, mix the almonds, honey, flour, wheat germ, and salt. Add butter and work into the mixture with your fingers until well blended and crumbly. Refrigerate while preparing the fruit. Preheat oven to 400 F and butter a 9 x 9-inch baking dish. Arrange the plums cut side up in the baking dish. Sprinkle them with the lemon juice and honey. Spoon the almond mixture over the fruit and bake on the middle shelf of the oven for 35 to 40 minutes, or until top is crisp and lightly browned. Cool 15 minutes or longer before serving. Serve with yogurt or sour cream. Yield: 6 to 8 servings Recipe from Naturally Delicious Desserts and Snacks.
1 cup plus 2 tablespoons all-purpose flour; 1/3 cup plus 2 tablespoons sugar; 1/4 teaspoon sea salt; 4 tablespoons cold unsalted butter; 1 egg; 1 egg yolk; 1/2 teaspoon vanilla extract; 1/8 teaspoon almond extract; 1 teaspoon freshly grated orange zest; 1/4 cup milk
The fruit and topping: 10 to 12 plums; 2 tablespoons unsalted butter, melted; 1 tablespoon sugar; 1/2 teaspoon ground cardamom or cinnamon
Preheat the oven to 375°F. Lightly butter an 8-cup gratin dish or tart pan. Pulse the flour, sugar, and salt in a food processor, then cut in the butter to make fine crumbs. Beat the egg and egg yolk with the flavorings, then add enough milk to make 1/2 cup liquid. Add the liquid to the flour, mixing enough to make a thick dough. Brush your hands with flour, then pat the dough into the baking dish, pushing it up a little around the edges to make a rim. Slice Italian plums in half. If they’re small, leave them in halves; otherwise quarter them. If you’re using round plums, such as Elephant Heart, slice them into wedges about 1/2 inch thick. Overlap them over the dough. You can really crowd them together, because they’ll collapse while cooking. Drizzle the melted butter over the fruit, then sprinkle on the sugar and cardamom, if using. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serve warm if possible. SERVES 6 Recipe from Local Flavors.
NECTARINE COMPOTE DESSERT
3 nectarines (chopped into bite-sized pieces), 2 tablespoons honey, 1 teaspoon sugar, 1/8 teaspoon salt, 2 tablespoons water
Place all ingredients in a saucepan over medium heat. Heat while stirring until mixture is thickened and warm, about 5 minutes. Serve over cake or ice cream.
2/3 cup sugar , 4 T flour, 1 c heavy cream, ¼ tsp. almond extract, 5 nectarines, 1 9-inch unbaked pie crust
Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil. Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside. Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines. Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold. Recipe from Allrecipes.com
4 fresh nectarines, pitted and halved , 2 T melted unsalted butter, 4 T brown sugar melted unsalted butter
Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar. Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.
Filling: 4 c sliced nectarines, 1/2c cold water, 1/3 c unpacked light brown sugar, 1 T cornstarch, 1 T unsalted butter
Topping: 1 C all-purpose flour, 1/2 C sugar, 1 1/2 tsp baking powder, 1/2 C milk, 4 T (1/2 stick) unsalted butter, softened
Garnish: Cinnamon sugar for sprinkling
Preheat oven to 350 degrees. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13×9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.