Summer Share Five June 20th 2016

Important information:

• Thank you for your gentle handling of new boxes; we found very few torn tabs on the returns thus far.
• If you miss your distribution at Park School on Tuesday please check the distribution page on our website to see your option for an alternate pick up site on Thursday. If you have someone else pick up your share for you please give them all the necessary information for picking up your share.

Farm news from Jane

I’m thankful when people remind me of the delights of nature. A good friend emailed early this morning to report on the beautiful moonset she saw. It has a reddish or pink glow and is also known as the Strawberry moon this month. Full moons on the summer solstice occur about only once every seventy years and the last one was in 1967. So unless you are very young or at the “other end “of life’s journey you probably will only see one in your lifetime…

This week’s share is quite a diverse one. You’ll feel like a gourmet chef contestant when you open your box! If you are a vegetarian you should really enjoy all the variety of flavors to work with. And somehow when I think vegetarian dishes I think pasta; which reminds me that pasta is a good base for some of the veggies you are unfamiliar with or are not quite how you would like to prepare or serve them. Don’t forget that substituting one green or flavor for another in a stir fry, soup risotto gives endless possibilities. I caught a few minutes of a program Saturday evening and the chef who won that round prepared something for the celebrity chef that was unique to him and he just couldn’t wait to try it. I think that it was a Spanish dish. The nicest option for me would be to have a personal chef to prepare the meal! Although I do enjoy cooking the time factor always takes precedent and so our meals although quite tasty and nutritious are usually quite simple. But simple can be best when using fresh ingredients as the flavors are already fantastic!

We continue to irrigate moving the reels and the pipeline around the blocks of vegetables. We are sad that we are not able to water all the cover crops. We rely on the cover crop blocks to build soil health and fertility on the year that they aren’t planted with vegetables. The clover in them is coming on slowly but is making progress. The wind picked up this afternoon and was carrying the spray water from the water reel even farther onto the adjacent cover crop block. I’m sure that the mist was appreciated today on whatever or whomever it fell. The sun was hot and the wind was drying. The temperatures are suppose to drop a bit for the next few days until a predicted 94 degrees on Sunday; hope no one’s graduation is scheduled outside that day!!! Summer’s here so now it’s time enjoy fun in the sun.

Eat well and nourish yourself inside and out, Jane

 

Produce:   Fennel   Cabbage   Scallions   Garlic scapes   Broccoli  

                               Swiss chard   Red head lettuce   Asparagus

 

Produce tips:

– SCALLIONS are also called spring onions or bunching onions. They should be bagged before refrigerated as they are quite pungent. They are versatile and can be used raw for dips and salads or cooked in soups, stir-fries and even grilled.

– FENNEL has a pleasant anise flavor. It is related to carrots, parsley, celery and dill. Fennel is very low in calories but high in calcium, Vit A, potassium and iron. It’s great raw and can be added to a salad, grilled or roasted. Store in a plastic bag in the refrigerator up to 2 weeks. Fronds which are the feathery tops are delicious as well and can be added to s lads also. Try using as a seasoning as you would dill on baked fish with lemon and butter. It is also a substitute for celery. Try quartering it, drizzle it with olive oil bake for about 35 minutes. Or remove fronds, and slice for dipping in oli8ve oil seasoned with salt and pepper. Reserve fronds for salads or fish.

– CABBAGE should be refrigerated until utilizing.

 

Recipes

FRUITED CABBAGE SLAW

1/2 pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced

In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8

 

STIR-FRIED CABBAGE

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

 

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 1/2-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

 

JACKIE’S ‘GRAS WITH CLASS

DRESSING: 1 lemon; 2 Tbsp. white vinegar; 1/3 cup sugar; 1 Tbsp. vegetable oil; 2 tsp. poppy seeds

SALAD: 1/4 cup sliced almonds; 1 pkg. spinach  or salad greens; 8 oz. raw or lightly steamed asparagus, thinly sliced *; 1/4 small red onion, thinly sliced

Zest lemon to yield 1/2 teaspoon zest. Juice lemon to extract 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a small bowl. Whisk until well blended. Refrigerate. Preheat oven to 350 F. Spread almonds in a single layer over the bottom of a baking pan. Bake 10-12 minutes or until lightly toasted. Cool almonds in pan. Place spinach, asparagus, and onion in a large serving bowl. Whisk dressing and pour over salad. Mix well. Top with almonds and serve immediately. Serves 8 as a dinner salad or 4 as an entree.

*Variations: fresh strawberries, apples, pears, oranges or a combination may be used.

 

MICAH’S YUMMY CHARD PIE

1 Tbsp olive oil; 3/4 cup chopped onions; a few chopped garlic scapes; 1 bunch swiss chard, stems removed and leaves chopped; 3-4 eggs; 1 cup milk or half and half; 1/2 tsp salt; 8 -inch pie shell; 1 cup grated cheddar or swiss cheese; chopped ham; cooked bacon; diced tomatoes, chopped basil, blanched peas, or green beans (optional); 1 tsp dill

Heat oven to 400 degrees. Heat oil in large skillet over medium flame. Add the onion and scapes; cook, stirring occasionally, until tender. Add chopped greens and cook, stirring often, until they wilt. Turn off heat. Beat eggs, milk, and salt in a bowl. Spread chard mixture in bottom of pie shell. Add cheese. Pour egg mixture over top. Add optional ingredients, if desired. Sprinkle with dill. Bake at 400 degrees until the pie are no longer jiggly in the center, 30 -40 minutes. Makes 8 slices

 

SWISS CHARD BREAKFAST BURRITOS

approximately 3 cups cooked and seasoned Swiss chard*; 2 cups milk; 1 tablespoon flour; 6-8 flour tortillas; 1 teaspoon mustard powder; 2-3 cups shredded cheese (like cheddar or Swiss), divided; salsa; sour cream; 4 eggs, beaten

Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in prepared pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight. The next day, let burritos come to room temperature. Heat oven to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese of). Top and cover for last 5 minutes of baking. Serve with salsa and sour cream. This recipe can be adapted to use a variety of seasonal vegetables. Makes 4-6 servings.

*It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season it with salt, peppers, and fresh herbs (dill is delicious).

 

CHARD WRAPPED CHICKEN

1/4 cup olive oil; 2 Tbsp fresh dill, oregano or sage; 1 clove garlic, minced; 1/4 tsp black pepper; 1/2 cup crumbled feta cheese; 6 medium boneless skinless chicken breasts; 6 swiss chard leaves, stems trimmed

Preheat oven to 375 degrees. In a small bowl combine olive oil, 1 tbsp herbs, garlic and pepper. In another small bowl combine feta cheese and one tablespoon of the olive oil mixture. Mash mixture together with the back of a spoon to forma paste. Top each chicken breast with some of the feta mixture pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken in a 3 quart (9 x 13) rectangular baking dish. Bake

uncovered for 25 – 30 minutes or until done. If desired, sprinkle chicken with remaining tablespoon of herbs.

FENNEL EGG SALAD

6 large eggs (not too fresh! they will be difficult to peel if very fresh); 1/3 cup finely chopped fennel stalk; 2-3 tablespoons chopped fennel leaves; 2-4 tablespoons finely chopped sweet red onion; 4 tablespoons mayonnaise; 1 1/2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; salt and pepper to taste

Place eggs in saucepan and cover with cold water. Bring to boil. Turn off heat. Cover pan tightly and set timer for 9 minutes. –.-/ When timer goes off, drain eggs and immerse them in ice water 10-15 minutes. Peel and quarter eggs; place in food processor and, using the pulse button, pulse until finely chopped, 8-12 times. Add remaining ingredients; pulse until ingredients are well blended, 3-6 more times. Use as a sandwich filling, a spread for crackers, a cold sauce for chilled asparagus, or a garnish for tossed green salads. Makes 2 cups; Recipe from MACSAC

 

PASTA WITH FENNEL

1 bulb fennel, trimmed & quartered; 1/2 lb fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley (garnish)

Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings

 

CABBAGE AND FENNEL WITH PARSLEY-LEMON BUTTER

1/2 small cabbage; 1 large fennel bulb, quartered; 1 large leek, white part only; 4 tbsp unsalted butter; sea salt and freshly ground pepper; juice and zest of 1 lemon; 3 tbsp chervil or parsley leaves

Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry, though. Melt 1 tablespoon of the butter in a large, wide skillet. Add the vegetables and sprinkle with 1/4 teaspoon salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the vegetables steam and don’t brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains. Remove from the heat and whisk in the remaining butter. Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt, and season with pepper. Serves 4

 

LEEK, SCALLION, AND FENNEL GRATIN
1 large leek, white parts only; 1 fennel bulb, about 6 ounces; sea salt and freshly ground pepper; 1 tsp unsalted butter; 1/2 bunch scallions, including an inch of the greens, sliced; 1/4 cup chopped fennel greens; 1/2 tsp grated lemon zest; 1 large egg; 3/4 cups milk or half-and-half; 1/4 cup freshly grated Parmesan or Gruyere cheese
Preheat the oven to 375°F. Lightly butter a 2-quart gratin dish. Chop the leeks into 1/2-inch pieces and wash them well in plenty of water, separating the rings. Let them soak while you trim and quarter the fennel. Slice it very thinly, including the core. Bring a skillet of water to a boil; add the fennel and a pinch of salt. Simmer until the fennel is translucent, about 2 minutes, then drain. Melt the butter in a wide skillet. Lift the leeks out of their soaking water and add them to the pan along with the fennel. Season with 1 teaspoon salt and cook over medium heat, stirring frequently, until the leeks are tender, about 10 minutes, adding the scallions after 5 minutes. Add the fennel greens and lemon zest, taste for salt, and season with pepper. Scrape the vegetables into the prepared dish. Beat the eggs and milk together and add 1/2 teaspoon salt plus the cheese. Pour it over the vegetables, then bake until the top is browned here and there in places, about 40 minutes. Let rest for a few minutes, then serve; Serves 2

BROCCOLI BASIL QUICHE

1 pie pan lined with pie dough (prepared from scratch or store-bought); 1 cup finely diced broccoli; 2 green onions, chopped; 1 cup shredded cheddar or Gruyere cheese; 1 tablespoon flour; 3 eggs, lightly beaten; 1 cup half-and-half, heavy cream, or milk; 2 tablespoons basil pesto 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic powder

Heat oven to 425 degrees. Prick bottom and sides of crust and line with foil. Bake 8 minutes, remove foil, and bake another 8 minutes. Reduce oven to 325 degrees. Toss broccoli, green onions, cheese, and flour in a bowl. Spread mixture over the bottom of the crust. Whisk remaining ingredients in the bowl. Pour filling into crust. Bake until knife inserted near center comes out clean, about 35-40 minutes. Makes 6 servings. Recipe from Julie Worzolo

 

BROCCOLI SALAD

1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 Tbsp vinegar

Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.