Summer Share Five June 19th 2018

Important information:

• This is an odd biweekly share week (week 5)
• Tree fruit shares will begin with sweet cherries in early July.
• Thanks for your great box returns!!!

Farm News from Jane
Well, summer officially begins on Thursday but the weather had shouted summer for quite a while now. We have begun the irrigation process as the rains still have not come… There is nothing like “real” rain but this will have to do until the heavens open for real… Now that we’ve begun to water perhaps the rain will start!!! Weed control is certainly easier without rain however. Last year with the frequent rains it felt like every weed seed germinated from the last twenty years. Every field looked like we never even pulled a single weed. But the vegetables grew terrifically also. We have a great worker share crew this season (like always just a few more hands this year) so weeding and bug control seem like a snap. We also began trellising the plum and cherry tomatoes out in the field today. They are growing really quickly with these hot temperatures. The saladette tomatoes in the high tunnel are also growing like some sci-fi creatures; when you are working trellising them, by the time you get to the end of a row you feel like they grew a foot! We were able to get all the garlic scapes harvested quite efficiently and so they may be a bit shorter than usual but are very tender.
There is only about one more week of school. Perhaps then there will be a more relaxed schedule and time to include the kids in the meal process. When they “help” they are more inclined to try what they’ve prepared. Of course, the patience involved in another” ingredient” for some of us…
Hope that your week is cooler and you are beginning to enjoy all that “summer’ affords, Jane

Produce:   Asparagus   Head lettuce   Green onions   Garlic scapes   Next week: summer squash

 

Produce tips:
– Garlic scapes are great fresh as well as sautéed, roasted or grilled. We love them prepared with olive oil and asparagus. One restaurant we ate at last season served deep fried scapes. Perhaps that’s worth a try if they are so tender this season! They are great in egg dishes. I think I’ll add then to deviled eggs I’m making; a slight crunch and a great garlic flavor… And don’t forget that they easily substitute for cloves in recipes
– The asparagus tips are a bit more open this week due to the heat. They still taste yummy. This is the last week for asparagus for the season.
– Green onions are great in salads or in a sauté.

Recipes
Spear-It Sticks
8 asparagus tips, approx. 5 inches cooked or raw; 8 oz cream cheese; 1 cup chopped walnuts
Thoroughly dry asparagus. Coat each spear with cream cheese. Roll in walnuts. Refrigerate. Serve cold.
Serves 8

RICH IBARRA’S SLOPPY GRAS”
1 lb. ground beef; 1/4 lb. sliced mushrooms; 1 10 0Z. can cream of mushroom soup; 1/2 tsp. basil; 3/4 lb. thinly sliced cooked asparagus; 4-5 thinly sliced green onions; 1/4 cup milk
Brown the ground beef and mushrooms in medium skillet. Drain fat. Add mushroom soup, basil, asparagus, green onions, and milk. Lower temperature to simmer. Cook 6-8 minutes or until heated through. Serve over toasted hamburger buns, rice, or noodles.

ROAST PORK OR TOFU STIR-FRIED WITH GREEN AND WHITE VEGETABLES
1 or more tsp bottled garlic chile paste; 3 tbsp soy sauce; 3 tbsp bottled oyster sauce; 1 tbsp sherry; 1/2-pound lean roasted boneless pork or baked tofu, sliced; 1-2 tbsp peanut oil; 1/2-pound asparagus; 1/2-pound Swiss chard; 1/2-pound spring onions and or scapes; cooked brown rice
Combine chile paste, soy sauce, oyster sauce, and sherry in bowl. Add roast pork or tofu and toss to coat. Let stand while you prepare the vegetables: Remove tough ends from the asparagus and peel the stalks. Cut the asparagus diagonally into 3-inch pieces. Cut the Swiss chard and onions and scapes thinly on the diagonal. Heat a wok or large heavy skillet over highest flame for several minutes. Add a little of the oil and swirl to coat inside of pan. Stir-fry each type of vegetable separately, about 3 minutes for each type. When 1 type is done, remove it to a bowl and reheat the pan with a little more oil before adding the next vegetable. When all 3 types are done, stir-fry the pork, to heat through. Return all the vegetables to the pan, stir-fry to heat through, and serve over brown rice. Makes 4 servings. Recipe from MACSAC

SHAVED ASPARAGUS SALAD WITH MACHEGO AND PINE NUTS
1 1/2 tablespoons extra-virgin olive oil, 2 teaspoons sherry vinegar, 1 1/2 teaspoons walnut oil, 1 teaspoon minced fresh garlic, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1-pound large asparagus, 1 tablespoon chopped fresh flat-leaf parsley, 8 cups water, 2 tablespoons white vinegar, 4 large eggs, 2 tablespoons slivered almonds, toasted, 1-ounce Manchego cheese, shaved (about 1/4 cup)
Combine first 6 ingredients in a large bowl, stirring with a whisk. Using a sharp peeler, thinly peel asparagus to equal 3 cups asparagus ribbons. Add asparagus and parsley to bowl; toss gently to coat.
Combine 8 cups water and white vinegar in a large skillet; bring to a simmer. Break each egg into a custard cup and pour each gently into pan. Cook 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Place about 2/3 cup asparagus mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons almonds; top each serving with 1 egg. Sprinkle evenly with Manchego cheese.
Recipe from Myrecipe.com

SAUTEED SHAVED ASPARAGUS 2 tablespoons extra virgin olive oil, 2 pounds asparagus, cut on the bias into 2-inch pieces, 1 teaspoon coarse salt, rounded 1/4 teaspoon ground black pepper, 1 teaspoon lemon zest, Juice of one lemon, Shaved Parmesan cheese, to taste

Heat oil in a large skillet over high heat. When oil shimmers, add asparagus, salt, and pepper. Sauté, stirring frequently, until asparagus is crisp-tender, about 3 minutes. Stir in lemon zest and cook 1 minute more.

Add lemon juice to skillet and stir a few times. Remove from heat, transfer to a serving platter, and shave Parmesan over top. Serve immediately. Recipe from MarthaStewart.com

GARLIC HUMMUS * substitute garlic scapes for cloves
1 can (15 oz.) garbanzo beans, rinsed and drained; 1/4 cup tahini (sesame seed paste); 2 tbs. water; 1 tbs. olive oil; juice and pulp of 2 lemons, seeds removed; 6 cloves garlic, pressed; 1 tsp. chili powder; 1/4 tsp. freshly ground pepper; l/2 tsp. salt; 1/4 tsp. paprika
Combine all ingredients, except paprika, with a food processor. Process for 4 minutes, or until smooth. Scoop into a serving bowl and sprinkle with paprika. Refrigerate for 2 hours. Serve chilled.
Servings 8-12; Recipe from The Best 50 Garlic Recipes

SPAGHETTI WITH GARLIC-BASIL CREAM SAUCE
6 oz. dried spaghetti; 1/4 cup butter; 4 cloves garlic, minced or pressed; 1 cup light cream; 1 tbs. plus 1 tsp. minced fresh basil; 1/2 tsp. dried thyme; l/2 tsp. freshly ground pepper; freshly grated Parmesan cheese
Cook spaghetti in a medium pot according to package instructions. Melt butter in a small deep skillet. Add garlic and sauté for 3 minutes over low heat. Pour in cream and add 1 tbs. basil, thyme and pepper. Stir thoroughly. Simmer over medium-low heat, covered but vented, for 7 to 9 minutes, or until thickened. Stir occasionally. If sauce becomes too thick, add more cream to thin. Pour sauce over spaghetti and sprinkle with fresh basil. Serve immediately with Parmesan cheese. Servings: 2; Recipe from The Best 50 Garlic Recipes

LEEK AND GREEN GARLIC RISOTTO
4 medium leeks, white parts only; 3 large heads green garlic; 2 tablespoons unsalted butter; 1/2 cup white wine; sea salt and freshly ground pepper; 6 cups Vegetable Stock or chicken stock; 2 tablespoons unsalted butter; 11/2 cups Arborio rice; 1/2 cup white wine; 1/2 cup cream; 1 cup freshly grated Parmigiano Reggiano cheese; 1/2 cup chopped chervil or 1/4 cup chopped parsley and 1 tablespoon chopped tarragon; sea salt and freshly ground pepper
Quarter the leeks lengthwise, cut them crosswise into 1/4-inch slices, and wash them well. Remove any tough papery husks from the garlic, then finely chop the bulbs. Melt the butter in a sauté pan. Add the leeks and garlic, stir to coat, then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice. Have the stock simmering on the stove. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute. Pour in the wine and simmer until it is absorbed, then add 2 cups of the stock. Simmer until it has been absorbed, then raise the heat to high and begin adding the stock 1/2 cup at a time. Stir energetically and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream, cheese, chervil, and any minced garlic shoots. Taste for salt, season with pepper, and serve. Serves 4; Recipe from Local Flavors

SALAD GREENS WITH JOHN’S OIL AND VINEGAR DRESSING
1 cup red wine vinegar; 1 tablespoon honey; 1 cup olive or canola oil; 1 pinch salt; 1 tablespoon horseradish mustard; 1 pinch pepper; 5 tablespoons tahini (sesame seed paste); salad greens
Mix all ingredients (except greens). Toss with greens. This recipe was inspired by Rob Summerbell.
Makes about 3 cups dressing. Recipe from Zephyr Community Farm

CASHEW SALAD
3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews
For dressing: 1/4 small red onion, grated; 1/8 c vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3/8 c olive oil
Toss lettuce with cashews.  Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side. Makes about 3 servings

ASIAN-STYLE SAUTÉ
2 tablespoons sesame oil; 3-4 cloves garlic, chopped; 1/2-pound mixed greens, coarsely chopped; 1 tablespoon vinegar; 2 tablespoons tamari; freshly ground black pepper
Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish or with rice. Recipe from Harmony Valley Farm; Serves 2-4

ASPARAGUS AND MIXED GREENS SALAD
5 tablespoons extra-virgin olive oil; 1-pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes.  Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. Serves 4-6

HONEY-MUSTARD DRESSING
In a screw-top jar combine ¼-1/3 cup of coarse grain mustard, ¼ cup olive oil, ¼ cup lemon juice, ¼ cup honey and 2 cloves of garlic, minced. Cover and shake well. Serve immediately or cover and refrigerate for up to 2 weeks. Shake well before serving. Recipe from the Betty Crocker Cookbook

HONEY-PEANUT DRESSING
Mix ¼ cup honey, ¼ cup creamy peanut butter and 1 T. lemon juice. Makes ½ cup dressing
Recipe form Betty Crocker Cookbook

SPRING ORZO SALAD
8 oz. orzo pasta; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into ‘/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
Vinaigrette; 3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar

Cook pasta according to package directions. Rinse under cold water and drain. Set aside.  Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6