Summer Share Five June 18th 2024
Important information:
- This is an odd biweekly distribution as well as a weekly.
- Please remember to bring your share box to distribution; thank you!
- Summer Share Seven’s Thursday’s distribution falls on the Fourth of July.
Thursday’s distribution will be on Wednesday July 3rd instead. - If you are out of town for the week, please make arrangements for your share pickup.
Farm News from Jane
The best news of the day/week is peas! Although it was cool last week, the peas were maturing. We began picking the first planting today and although the yield wasn’t tremendous the second seeding will be ready before next week. The shelling peas which were the first to produce a pod take the longest to mature, filling out their pods with sweet little peas. The heat will play a factor but we don’t want to water them while the harvest is ongoing so perhaps later in the week they may be irrigated. Ben “fired up” the irrigation reels on Friday in anticipation of the heat and absent precipitation in the forecast. It has been an unusual season for insect cycles this season. The cucumber beetles (those “cute” little yellow striped bugs) were covering the cucumbers even before they were transplanted into the field. The Colorado potato beetles which are one of our worst pests were out early on the tomatoes even in the high tunnels. We had great pest control by the next generation of farmers on those plants! Now it’s time to be watchful of the eggplant which are in the same family. But the one nemesis, the flea beetle, was in rare form early on and we couldn’t salvage the early planting of Napa cabbage in the high tunnel last month. This week we have Bok choy with “lacy” leaves due to the same culprit. The flavor of course will be the same, it’s just not as aesthetically eye pleasing. The beans and corn are growing quickly and we continue to transplant beets, corn and winter squash into the field. We have been busy in the potting shed seeding broccoli, Brussel sprouts, cabbage, cauliflower and Romanesco. The cover crops will soon be turned under and the blocks will be prepped for that cruciferous family of plants. The pepper plants that were transplanted into the high tunnels last week were trellised with a new method; tomato stakes and tomato clips. Time will tell how they enjoy their new support. Don’t we all need just a little support from time to time?
One last week of school and then, freedom for some happy kids and people! But this week the kids will enjoy a holiday, Juneteenth! The full moon of June is on Friday so be prepared to enjoy a spectacular night sky. It’s the Strawberry moon. So, enjoy some local berries and the view as we look forward to lots more summer fruit and veggies coming our way. Happy Juneteenth Holiday and last days of school, Jane
Produce: Bok choy Romaine Salad greens Scallions Garlic scapes
Sugar snap peas Snow peas
Produce tips:
– The head of Romaine is large this week; try grilling it! The recipe is included in the newsletter.
– Sugar snap peas have edible pods. You can remove the stem end but it isn’t really necessary to “string” them. They do not have a fibrous pod or string. Raw or steamed; sauteed or sliced in a salad, any way you fix them, eating them right out of the bag is almost the best. Try and get them home to share them however…
– Snow peas have a flat shell and are also edible. Think stir-fry veggies like the ones you find in Chinese take-out. Both varieties of peas are great raw, plain or with a dip.
– Bok choy is great stir-fried or used in chicken soup! But you can actually utilize it like celery. Instead of a wrap you can make a “boat”! Think of those taco shells and create something new and exciting. Kids love those menu items!
Recipes
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings
GARLICKY BOK CHOY
3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. bok choy; 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings
BOK CHOY SOUP
Chicken stock; bok choy, chopped; l tsp sugar; rice noodles, cooked
Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve.
CHOW MEIN
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow Mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow Mein noodles.
Makes 4 servings. Recipe from James and Kathleen Mulvey
SESAME SOY BRAISED BOK CHOY
1/2 head bok choy; 1 T peanut oil; 1/2 T grated ginger; 1 T minced garlic; 1/4 C chicken stock; 1/2 T toasted sesame oil; 1 T soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 T sesame seeds
Trim the root end of 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 AND FRESH PEA STIR FRY
2 Tbsp soy sauce; 2 Tbsp water; 2 tsp sugar; 1 Tbsp canola oil; 1 tsp sesame oil; 1 small bok choy; 6-8 oz sugar snap of snow peas, blossom ends removed and chopped; 4 green onions, chopped; 3 cloves garlic, minced; Crushed red-pepper flakes; 2 Tbsp coarsely chopped peanuts
In a small bowl, mix soy sauce, water and sugar; set aside. Cut bok choy ribs and leaves crosswise into 2-inch pieces. In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, peas, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice. Makes 4 servings
STIR FRY CHICKEN AND BOK CHOY
For the Sauce: 2 tablespoons honey, 1/2 teaspoon freshly grated ginger, 2 cloves of garlic grated or minced finely, 2 tablespoons reduced sodium gluten-free soy sauce, 1 tablespoon rice wine vinegar,
For the Stir-Fry: 1 teaspoon sesame oil, 1 pound boneless skinless chicken breasts, cut into 1 inch chunks, 1 head of bok choy washed and cut into 1 inch strips, 2 large carrots peeled in strips or 1/2 cup matchstick carrots, 5-6 green onions diced, 1 tablespoon sesame seeds, 1/4 cup chopped cilantro if desired
Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through. Serve with a sprinkle of cilantro if desired.
CHINESE-STYLE SNOW PEAS
1 tablespoon vegetable oil; 1 clove garlic, minced; 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger; 2 cups fresh snow peas, stemmed and stringed; 1 5-ounce can water chestnuts, sliced and drained; 2 ribs celery, thinly sliced; 1 cup thinly sliced fresh mushrooms; 1 teaspoon instant chicken bouillon; 1/3 cup boiling water; 1 teaspoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon dry sherry; Freshly ground pepper
In a wok or skillet, heat oil over high heat. Reduce heat and add garlic; stir-fry 1 minute. Add ginger, peas, water chestnuts, and celery. Stir-fry 2 minutes. Add mushrooms, instant chicken bouillon, and boiling water; stir to mix; cover, and simmer over medium heat for 2 to 3 minutes. Combine cornstarch, soy sauce, sherry, and pepper. Stir into vegetables and stir-fry, uncovered, over high heat until sauce thickens, about 2 minutes. Taste for seasoning. Serve immediately; Serves 6 to 8
LAYERED SALAD
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard-boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienned or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/4 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T. wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.
SUGAR SNAP PEAS WITH MUSHROOMS
2 tablespoon oil; 1/2 mushrooms, sliced; 1-pound fresh sugar snap peas, cut into half crosswise; 2 Teaspoons soy sauce; 2 tablespoons toasted sesame seed
Heat oil in wok or large skillet over medium-high heat. Add mushrooms and stir fry until lightly browned. Reduce heat to medium, cover and simmer 3 minutes. Increase heat, add peas and stir-fry until crisp-tender, about 2 minutes. Stir in soy sauce. Cover and cook 1 minute longer. Sprinkle with sesame seed and serve.
Serves 4
SUGAR SNAP PEAS AND RED GRAPES
3/4 lb. sugar snap peas, strings and stems removed; 1 tbsp. unsalted butter; 1 shallot, finely chopped; 1/4 tsp. salt; freshly ground black pepper; l-2 cup seedless red grapes, halved lengthwise; 1 tbsp. dry white wine
Blanch the peas in boiling water for two minutes. Drain the peas, and then refresh them under cold running water until cool. Drain them again and set them aside. Heat the butter in a heavy-bottomed skillet over medium heat. Cook the shallot until soft – about two minutes. Add the peas, salt and pepper, and cook until the peas are heated through – two to three minutes. Add the grapes and wine, and cook until the wine has evaporated – about one minute. Serve immediately.
*Snow peas work equally well in this recipe. Blanch them for 30 seconds only. Serves 4
CURRY SAUCED PEAS
Sauté 1 pound snow peas in oil. Add Curry Sauce (recipe follows). Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas.
Curry Sauce: 2 tbsp butter or margarine; 1/2 tsp. salt; 1/4 tsp. curry powder; 1/4 tsp. onion powder; 3 tbsp flour; 1 tbsp nonfat dry milk; 1 1/2 tbsp warm water; 1/2 tbsp. grated Parmesan cheese
Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in milk and water. Stir in cheese
PASTA WITH PEAS, FRESH BASIL, AND BREAD CRUMBS
sea salt and freshly ground pepper; 1/2-pound small pasta shapes; 4 tbsp butter; 1/4 C finely diced scallion; 1 # sugar snap peas; 3 T chopped basil; 1 tsp grated lemon zest; 1/2 C fresh bread crumbs; ½ C chopped parsley or more basil
Bring a large pot of water to a boil and add salt and the pasta. While the pasta is cooking, heat 2 tablespoons of the butter in a large skillet, add the scallion, and cook gently for a few minutes, until softened. Add the peas, basil, and 1 cup of the pasta water and stew until the peas are bright green and tender, 1 or 2 minutes. Add the lemon zest. Crisp the bread crumbs in the remaining butter or oil in a small skillet. When the pasta is done, drain it, add it directly to the peas, and toss. Taste for salt, season with pepper, and toss with the parsley and bread crumbs.
CHILLED SUGAR SNAP PEA SOUP WITH FRESH MINT
1 large Vidalia onion, minced; 1 tablespoon butter; 2 tablespoons olive oil; 4 cups chicken or vegetable stock; 1 pound sugar snap peas, ends trimmed; 1/2 cup heavy cream; 2 tablespoons minced fresh mint leaves, plus small sprigs for garnish; salt and cracked pepper to taste; Crème fraiche, clotted cream, or sour cream for serving; Minced radishes for garnish
In a heavy stockpot over medium heat, sauté the onion in the butter and oil until translucent. Add the stock and bring to a rolling boil. Drop in the sugar snap peas and let boil for 1 minute. Remove from the heat and let cool slightly. Puree the soup and stir in the cream, mint, and salt and pepper. Allow the soup to cool to room temperature, and then chill in the refrigerator. Serve with a dollop of crème fraiche in the center of the bowl. Garnish with minced radish and mint sprigs. Recipe from The Café Pongo Cookbook
SPRING PEA SOUP
2 C cubed potatoes, 2-3 green onions chopped, 2 T butter, 6 C chicken broth, 2 C fresh or frozen peas, 2 T minced chives & chive blossom to use as garnish if available.
Saute the cubed potatoes and green onions in the butter until golden brown. Add chicken broth. When all is heated add the peas. Cook until done. Cool, then in small batches, blend until smooth in a blender or food processor. Heat to serve. Add minced chives to each bowl and place chive blossom in center if available. May also serve cold on a warm summer’s evening!
SESAME GARLIC SNAP PEA SALAD
1 lb. fresh sugar snap peas, 6 T. toasted sesame oil, 2 tsp. seasoned rice vinegar, 1 tsp. Aleppo chili flakes, 1 clove of garlic, mashed, 1/2 tsp. salt, 2 tsp. sesame seeds
Put the snap peas in a medium bowl or a gallon size zip-top bag. In a small bowl, whisk together the sesame oil, rice vinegar, chili flakes, garlic, and salt. Taste and adjust seasoning if you’d like it a little saltier, etc. Pour dressing over the snap peas and toss to coat well. Sprinkle on sesame seeds and toss again to distribute them. Keeps well in the fridge for a day. Serves about 4 as a side salad.
Recipe from The Hungry Mouse website
GARLIC SCAPE PESTO
8 oz. scapes cut in 1 in. pieces and processed with 1 C Olive oil, 2 C Parmesan cheese and ½ C lemon juice.
GARLIC BUTTER
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup
ZIPPY GARLIC DRESSING
2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 garlic scape, minced
In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup
PICKLED GARLIC SCAPES
1/2 lb. garlic spaces (approximately 2-3 bunches), 1 tsp. dill seed, 1/2 tsp. whole black, peppercorns, 3/4 C. apple cider vinegar, 3/4 C. water, 1 T pickling salt
Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2-inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.
CAESAR SALAD
3/4 c olive oil; 1/4 c red wine vinegar; 2 tsp anchovy paste; 2 garlic scapes or green onions, minced; 1 Tbsp fresh lemon juice; 2 tsp Dijon mustard; 1 tsp ground white pepper; 1 c grated Parmesan cheese; 1 large head romaine lettuce; Croutons
Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. Add Parmesan; pulse just to blend. Rinse, pat dry and tear lettuce into bite-size pieces. Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once. Makes 4 servings
GRILLED ROMAINE 1 head romaine lettuce – cut in half lengthwise and washed, shopping list 1/4 cup olive oil, shopping list 2 T balsamic vinegar, shopping list 1/4 tsp. dried minced onion, shopping list 1/4 tsp. garlic powder, shopping list 1/8 tsp. oregano ,shopping list 1/4 tsp. salt, shopping list 1/8 tsp. peppershopping list Place split heads of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Then turn bag over and lay flat again for another 15 minutes. Pre-heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
HOT BACON DRESSSING FOR WILTED LETTUCE
3 slices bacon, cut into 1-inch pieces, 1medium onion, chopped (1/2 cup), 1tablespoon Gold Medal™ all-purpose flour, 1tablespoon sugar, 1/2teaspoon salt, dash pepper, 1/2cup water, 1/4cup white or cider vinegar
Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in potatoes and bacon.
LETTUCE SALAD
6 oz. crumbled blue cheese, at room temperature, 2/3 C vegetable oil , 1/3 C mayonnaise , 2 T white wine vinegar , 1 T hot sauce, plus more if desired, Kosher salt and freshly cracked black pepper
Salad: 1 head lettuce, cut into quarters through the equator (circular slices), 1 cup cherry tomatoes, cut into quarters , 6 slices cooked bacon, crumbled or chopped into pieces , 1/4 cup thinly sliced chives
For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.