- This is the even biweekly share week for distributions at Lancaster, Depew, East Amherst, Batavia, Park School, Leicester & E&E.
- Home deliveries members; please leave your empty boxes out and in the same location each week, thank-you!
Farm News from Jane
The asparagus is starting to wind down so enjoy it while it lasts. The closer we get to the summer solstice the more it is ready to prepare for next season which means it opens its sprouts at the tip and develops a beautiful fern. This is the “storage house” until winter comes. We do eventually mow off the ferns after a killing frost. The pesky asparagus beetle has been almost non-existent this season combined with perfect asparagus weather it has been one of the nicest crops we’ve ever had! We are so thankful…
The rhubarb has run out of steam also. We’ve harvested many, many pounds and due to lack of rainfall it is “on holiday” for the rest of the season. But here come the peas; the blossoms have begun to set and with the predicted warm temperatures this week the field will look a bit “snowy” soon. The summer squash has also started to set fruit so when we finish our daily asparagus harvest we will probably need to begin a daily summer squash harvest. We have zucchini, yellow squash and patty-pan varieties planted. We plant several successive plantings so that we should have a continuous harvest until late summer; get the grill ready!
It is so satisfying to continue to transplant lettuces, beets, and corn; filling up filed after field. The winter squash plants will soon be ready to transition from the greenhouse to the filed. And we will soon begin to seed all the fall crucifers; broccoli, cauliflower, Romanesco, brussels sprouts and many varieties of cabbages.
Someone asked today if we celebrate the summer solstice; after a quick thought I responded a nap would be good about then! Summer is almost here and the weather has been wonderful excluding the fact of little precipitation… We may soon need to irrigate so that the crops come in in a timely fashion and of course grow big and strong. Here’s hoping that your Father’s Day is memorable. Where would we be without all those wonderful men in our lives??? Celebrate the gift that they are! Until next week and the summer solstice;
Share your joy, Jane
Produce: Asparagus Head lettuce Beets w/tops Green Garlic Garlic Scapes
Bi weekly members: Swiss chard for even week (Tuesday); next week Beets for odd week (Thursday)
– Garlic; green and scapes. Please use the small bulb and cut up the stalk until it becomes tough. The garlic scapes are the seed stalk that the plant sends up to produce seed. We “pull” these out so that the bulb will grow larger. Enjoy them as you would the bulb or green! See recipes for scape use.
– Beets are very tender and sweet so would be great raw and mandolined on a salad. But by all means enjoy them however you do best. I love them quartered (depending on size) then grilled and served with a vinaigrette and feta cheese. The greens wilt down quite quickly. Just remove them from the beets, wash and toss them in an open pan; a little vinegar and salt and some of the best nutrition in a jiffy!
– The green frilly lettuce is a new variety for us this season. It is supposed to easily cut away from the small core. Cutting it out in the field has been a been a bit of a learning curve though. It is quickly becoming a new favorite of mine. I love the texture and bright green color. It also lends itself to an easy addition to your sandwich; a small handful and it seems to stay in place nicely. What will the plant breeders think of next? Recipes
SPANISH ASPARAGUS AND ORANGE SALAD
8 ounces asparagus, trimmed and cut into 2-inch pieces; 2 large oranges; 3-4 romaine lettuce leaves, shredded (2 ounces); 2 tablespoons olive oil; 1/2 teaspoon sherry vinegar; salt and freshly ground black pepper
Cook the asparagus in boiling salted water for 3-4 minutes, until just tender. Drain and refresh under cold water. Grate the zest from half an orange and reserve. Peel both the oranges and cut into segments. Squeeze out the juice from the membrane and reserve the juice. Put the asparagus, orange segments and lettuce into a salad bowl. Mix together the oil and vinegar and add 1 tablespoon of the reserved orange juice and 1 teaspoon of the zest. Season the dressing with salt and pepper. Just before serving, pour the dressing over the salad and mix gently to coat. Serves 4 Recipe from Vegetarian the best ever recipe collection.
ROASTED ASPARAGUS WITH PARMESAN BREADCRUMBS
2 bunches asparagus (about 2 pounds). Trimmed, 2 T olive oil divided, ¼ t salt, ¼ t pepper, ¼ C grated parmesan cheese, 1/3 C whole-wheat panko bread crumbs, 3 T toasted hazelnuts, chopped, 2 t lemon zest
Positions racks in center and upper levels of oven; preheat to 4250. Toss asparagus, 1 T oil, salt and pepper in a large bowl. Spread out on a rimmed baking sheet. Roast in the center of the oven until tender, 10 -12 minutes. Meanwhile, combine the remaining 1 T oil with the parmesan, breadcrumbs, hazelnuts, and lemon zest. Remove the asparagus form the oven. Turn the broiler to high. Sprinkle the topping on the asparagus. Broil in the upper third of the oven until lightly crisped, 1-2 minutes.
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
SPRING VEGETABLE PASTA WITH LEMON AND PARMESAN
Cook 1 lb. rotini pasta in lightly salted water according to pkg directions, about 8 minutes. Drain, reserving 1/2 cup pasta cooking water. In a large skillet, heat 1 tbsp olive oil over medium-high. Add 2 large thinly sliced shallots (1 cup) and sauté 3 minutes. Add 1 large clove chopped garlic and sauté 1 minute. Add 1 heaping cup fresh or frozen peas, 1 large bunch asparagus, cut into 1-inch pieces, and 3/4 tsp kosher salt. Sauté until asparagus is tender, 3 minutes. Reduce heat to low, add pasta, reserved pasta water, 1/2 cup chopped mint, 1/3 cup grated Parmesan, 1/4 cup lemon juice, 2 tbsp olive oil and 1/2 tsp salt. Stir well.
Recipe from Familycircle.com
BACON & ASPARAGUS FRITTATA
12 ounces bacon, 2 cups sliced fresh asparagus (cut in 1/2-inch pieces), 1 cup chopped onion, 2 garlic cloves, minced, 10 large eggs, beaten, 1/4 cup minced parsley, 1/2 teaspoon seasoned salt, 1/4 teaspoon pepper, 1 large tomato, thinly sliced, 1 cup shredded cheddar cheese
Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; sauté until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately. Yield: 6 servings. Recipe form tasteofhome.com
TWO-WAY STREET BEETS
1 bunch small beets; juice of 1/2 orange; 1/2 tablespoon butter, softened; pepper; 1/2 teaspoon peanut oil; 1/2 teaspoon dark sesame oil; 1/2 teaspoon hot chili oil; 1 tablespoon soy sauce
Cut beets off stems. Gently scrub beets: Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. Makes 3 servings. Recipe from MACSAC
ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes.
Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings. Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman
SAVORY BEET SOUP
1 teaspoon olive oil, 1 cup chopped onion, 4 cups fat-free, less-sodium chicken broth, 2 cups water, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3 medium beets, peeled and halved, 1 medium potato, peeled and halved crosswise, 1 bay leaf, 1 teaspoon lemon juice, 8 tsps. reduced-fat sour cream
Preparation: Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf. Place one-third broth mixture in blender or food processor; process until smooth. Place puréed mixture in a large bowl. Repeat procedure twice with remaining broth mixture. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Combine 1/2 cup soup and the sour cream, stirring with a whisk. Divide soup evenly among each of 8 bowls. Top each serving with 1 tablespoon sour cream mixture; swirl sour cream mixture using the tip of a knife. Recipe from: Kathryn Conrad, Cooking Light oCTOBER 2004
ROASTED BEETS WITH BALSAMIC GLAZE RECIPE
2 # red beets, medium sized, scrubbed clean, Olive oil, Salt, 1/2 c balsamic vinegar, 2 t sugar, 1 t grated orange zest, freshly ground black pepper
Preheat oven to 400°F and line pan with aluminum foil. Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest and add salt and pepper to taste. Garnish with a little orange zest to serve.
Makes about 3/4 cup (six 2-tablespoon servings)
Because this vinaigrette is relatively low in oil, it should be used on a leafy green salad just before serving to prevent wilting and sogginess.
4 tablespoons fresh red or white wine vinegar or balsamic vinegar; 4 tablespoons defatted low sodium chicken broth or vegetable broth; 4 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh onions; 1/2 teaspoon salt; ¼ teaspoon freshly ground pepper; 1 garlic clove, finely chopped (optional)
In a small bowl, whisk together the vinegar, broth, oil, mustard, onions, salt, and pepper. If desired, whisk in the garlic. Use the vinaigrette immediately or refrigerate up to 2 days. Just before serving, whisk or shake the vinaigrette in a covered jar to blend it.
BASIC VINAIGRETTE VARIATION
*Add 1 tablespoon of chopped fresh herbs, such as tarragon, chives, thyme, marjoram, cilantro, or dill. *Substitute lemon or lime juice for the vinegar or use half each of citrus juice and vinegar.
*For a fruit-salad vinaigrette, use a fruit vinegar or lemon juice, substitute orange juice for the chicken or vegetable broth, and add 1 teaspoon of honey.
*For a nutty-tasting vinaigrette, use 3 tablespoons of vegetable oil and 1 tablespoon of walnut or hazelnut oil in place of the olive oil.
*Increase the mustard to 1 tablespoon for a more assertive vinaigrette.
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; 2 T vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3+1/2 T 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
WILTED LETTUCE SALAD
3 slices bacon; 1 1/2 Tbsp red wine vinegar (or apple cider); 1/2 T lemon juice; 1 Tbsp water; 1 tsp sugar; 1/4 tsp ground black pepper; 4 c leaf lettuce – washed, dried and torn into bite-sized pieces; 3 green onions, thinly sliced; 1 hard-cooked egg (optional)
Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved. Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg. Serve immediately. Makes 3 servings
SWISS CHARD OMELET WITH MIDDLE EASTERN SAVOR
For each omelet: 1-2 teaspoons olive oil; 3 eggs, beaten; 1/2 cup chopped, cooked chard leaves and/or stems, warm or at room temperature; 1 tablespoon currants; 1 tablespoon finely chopped kalamata olives; I tablespoon toasted pine nuts; lemon juice; sea salt and freshly ground black pepper; herb sprig (rosemary, thyme, sage, etc.)
Heat olive oil in small nonstick skillet over high flame. Add beaten eggs-they will immediately begin to set on bottom of pan. With a spatula or nonstick egg lifter, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook. Use spatula to help spread the liquid egg off top of cooked egg and onto exposed sections of pan bottom. Continue to do this until nearly all the liquid egg is set. Reduce heat to very low. The egg will continue to cook as you layer the following across the omelet: chard, currants, olives, and pine nuts. Sprinkle with a few drops of lemon juice. Season with salt and pepper. To serve, hold a plate close to the edge of skillet and, shaking skillet slightly, slip omelet onto the plate, either rolling it into a cigar shape or folding it over into a half-moon. Serve immediately. (Or, since this entire process takes only 2-3 minutes, you can keep the omelet warm in the oven while you make more of them.) Garnish with an herb sprig. Makes 1 serving. *This is best if the chard has been cooked with garlic and onions. Recipe from MACSAC
PAN-COOKED SUMMER GREENS
1 to 2 bunches Swiss chard, washed, dried and cut into thin strips; 1 tbsp olive oil; 3 bunching onions, diced; 2 medium garlic cloves, peeled and minced; 2 tbsp soy sauce; Salt and freshly ground black pepper
Steam chard until bright, 4 to 5 minutes. Drain. Immediately immerse the greens in a bowl of ice water for 30 seconds and drain again. Set the cooled greens aside. Heat the oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 7 minutes, stirring frequently. Add garlic and cook for 2 minutes, stirring continuously. Add the greens and toss gently to combine well. Continue to cook for 3 to 5 minutes, depending on the amount of greens. Add soy sauce, and salt and pepper to taste. Gently toss ingredients and cook for 1 to 2 minutes longer. Remove from heat and serve at once. You can also add zucchini and yellow squash to this recipe. Cut then into bite sized pieces and cook with onions. 2-4 Servings
SWISS CHARD SOUP
1/4 lb. fresh mushrooms, sliced (approximately 1 ½ cups); 1 tablespoon butter; 1 tablespoon oil; 2 tablespoons whole wheat flour; 1 1/2 cups chicken stock; salt; pepper to taste; 2 cups milk; 4 to 5 cups fresh Swiss chard, leaves and ribs
Sauté mushrooms in butter and oil for 5 minutes. Add flour and stir until flour is evenly distributed, then add chicken stock, salt and pepper, and milk. Cook slowly, stirring constantly, until mixture is slightly thickened. Add Swiss chard and simmer for 15 minutes. Yield: approximately 4 cups
GARLIC SCAPE PESTO
8 oz. scapes cut in 1 in. pieces and processed with 1 cup Olive oil, 2 cups Parmesan cheese and ½ cup lemon juice.
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
ALICE WATER GREEN GARLIC SPAGHETTI
1-pound spaghetti, 1/3 cup extra virgin olive oil, 3 heads green garlic (or 4 cloves regular garlic), thinly sliced, 1 tablespoon chopped parsley, small pinch of red pepper flakes
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining. Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired. Suggested Tweaks: Though I love the resolute simplicity of this dish (there’s not even Parmesan), some might want more flavor in the base. Waters has a few suggestions: adding anchovies or olives, using more herbs, or even some cherry tomatoes. I also suggest finishing it with fresh, fruity olive oil at the end.