Summer Share Fourteen August 20th 2018

Posted by on Aug 21, 2018 in CSA Update

Important information

  • Please remember your share boxes; thank you!

Farm News from Jane
What a great morning we had harvesting today. We were a small but “mighty” group as one of our worker share members so aptly stated! We hustled and harvested red potatoes and lots and lots of tomatoes and we didn’t even pick the outside trellised ones as it was a bit damp this morning. The trellised tomatoes in the high tunnel especially the saladette variety have been very productive. Each week it seems as though you can pick the next cluster of fruit. Some of the clusters have as many as a dozen! I have been enjoying the cherry tomato varieties warm from the vine. There is something surreal about “popping” a freshly picked tomato off the vine and enjoy its sweet juiciness. My Dad would often eat a tomato as he was picking the tomatoes from the few plants he would grow each summer. Of course, it’s the same for beans and peppers and strawberries etc.
I think that last week I forgot to share how thankful we are for the rain and we’ve had another inch or more since then. We certainly can see the veggies jump in growth and unfortunately so have the weeds. But better that problem than the lack of rain and the plants having to be satisfied with whatever we can give them. The winter squash and potatoes have begun to succumb to a wilt caused by the very warm and now wet conditions. Interestingly, different varieties have varying abilities to defend themselves so most are still green and lush. It’s almost sad to have to mow off the potato plants when they are still growing but if we want to eat them it’s necessary.  We transplanted the first of the storage beets for winter shares today; ten thousand red beets. We have the same amount of Golden and Chioggia beets. Then there are green and purple kohlrabi and fennel to be transplanted. We are already discussing the needed storage areas for all the volume of potatoes, onions, garlic, cabbages, winter squash, carrots, leeks, celeriac, radishes, rutabaga, kohlrabi and I’m sure that I’ve forgotten a few veggies! If you like to eat healthy all year long and enjoy spending time in the kitchen trying new recipes then perhaps a winter share is for you… But for now, we’ll just enjoy the harvest of the week; sweet corn and more. Blessings, Jane

Produce:   Sweet corn   Cucumbers   Sweet Bell peppers   Garlic   Red onions   Red beets
Red potatoes    Head lettuce   Saladette tomatoes   Cherry tomatoes

Fruit Share:   Ozark Gold plums   Donut peaches

Produce tips:
– Although we try to wash all the veggies the rain has made them quite sandy this week. Good clean dirt as Ben likes to say but the grit in your teeth isn’t always pleasant! The head lettuce will definitely need to be separated and soaked, rinsed and spun dry. It’s best to do this just before serving. The leaves keep better on the head.
Please remove the beet greens and bag to keep them fresh. Leaving the greens on them will cause the beet root to soften as it thinks it needs to keep the “plant” alive.
– Try a fresh salsa with the tomatoes and serve it as a side with meat as well as the traditional tortilla chips.
– Sweet corn is coming to the time of season where the little pest called tip ear worm may begin. If you are a bit squeamish and you see some damage at the tip, just cut the tip off before you husk.
– Try to boil potatoes uncut and in their skins to get maximum nutrition. Boiling after cutting causes them to leach valuable nutrition into the water which most people rinse down the drain. Or save the liquid for soup or bread.

2-3 medium sized fresh tomatoes (from 1 lb. to 1 1/2 lb.), stems removed, 1/2 red onion, 2 serrano chiles or 1 jalapeño Chile (stems, ribs, seeds removed), less or more to taste, Juice of one lime, 1/2 cup chopped cilantro, Salt and pepper to taste, Pinch of dried oregano (crumble in your fingers before adding), more to taste, Pinch of ground cumin, more to taste
Prep the tomatoes, chiles, and onions: Start by roughly chopping the tomatoes, chiles, and onions. Be very careful while handling the Chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat. Dice or pulse a few times in food processor: Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand. Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin. Let sit for an hour for the flavors to combine. Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
Recipe form

3 cups chopped tomatoes, 1/2 cup chopped green bell pepper, 1 cup onion, diced, 1/4 cup minced fresh cilantro, 2 tablespoons fresh lime juice, 4 teaspoons chopped fresh jalapeno pepper (including seeds), ½ tsp. salt, ½ tsp. cumin, ½ tsp. black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. Recipe form

1 tomato, 1-2 Sprig basil, 1 Sprig Rosemary, 1⁄4 C oil, 1⁄4 C apple cider vinegar, 1⁄2 C tahini, 1 clove garlic, salt to taste
Broil tomato on high for 10 minutes. In a food processor or blender, add remaining ingredients and puree until smooth. Chill to room temp or cooler.  From Red Fire Chef Kristen Schafenacker, 2007.


3 medium tomatoes, peeled and quartered, 1+1/2 C water, ½ C chopped onion (1 medium), ½ C chopped celery (1 stalk), ½ 6oz can of tomato paste, 2T fresh basil (or 2t dried), 2t chicken bouillon, 1t sugar
Seed tomatoes. Combine all ingredients; bring to boil. Reduce heat. Simmer about 20 minutes until vegetables are tender. May puree if desired. Makes four cups. Better Homes and Garden Cookbook

1 tbsp butter; 2 cups uncooked corn; 2 tbsp water; Pinch of ground cloves; 2 tbsp whipping cream; Salt
Melt butter in small skillet over high heat. Immediately add corn, water and cloves. Cover and cook, stirring occasionally, 3 to 4 minutes. Add cream and stir constantly until cream is almost absorbed. Season with salt to taste. 2 servings

2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.

4 large ears corn; 2 Tbsp butter; 1/4 c sour cream; Dash of Tabasco; Salt and black pepper, to taste; 1/4 c chopped fresh dill; Chopped parsley for garnish
Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. Hold each cob over the bowl and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and Tabasco. Cook until warmed through; do not allow to boil. Add salt and pepper. Sprinkle with dill and parsley. Makes 4 servings

2 large bell peppers; 1 medium onion, finely diced; 3 tablespoons chopped fresh dill; juice of 2 small lemons; 8-9 cups vegetable stock; 3 tablespoons olive oil; about 2 1/2 cups Arborio rice; 1/2 cup dry white wine
Heat oven to broiling temperature. Place peppers on baking sheet. Broil close to heating element, using tongs to turn peppers to char skin evenly on all sides. Remove from oven, place in paper bag, and close bag. Let peppers stand while you chop onion and dill and juice lemons. Remove peppers from bag; peel off charred skin, remove stem and seeds (don’t rinse them, as this will weaken the flavor), and cut into small strips. Heat stock in saucepan over medium-low flame. Heat oil in large saucepan over medium flame. Add onions; cook until soft. Stir in rice with wooden spoon until all grains are evenly coated. Add dill, stir 1 minute, then add wine and stir until wine is absorbed. Add 1 cup stock; stir until stock is absorbed. Continue cooking, stirring, and adding 1 cup of stock at a time until the rice is al dente and suspended in a smooth sauce, 15-25 minutes. Remove from heat; stir in lemon juice and red peppers. Makes 6-8 servings.
Recipe from Amy Simonson

1 large green pepper; 1 tbsp salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 tbsp water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.

3 cups thinly sliced cucumbers; 1 cup thinly sliced onion; 3/8 cup honey; 1/2 cup lemon juice; 1/4 teaspoon kelp powder; 1/4 teaspoon mustard seed; 1/4 teaspoon celery seed; 1/4 teaspoon ground turmeric; 1/4 teaspoon ground cloves
Place cucumbers and onions in large glass bowl. Combine remaining ingredients in a saucepan and bring to a boil. Cook and stir until honey is dissolved. Pour hot liquid over cucumbers and onions, toss well, and let cool. The cucumbers will give off some of their juices; keep them submerged in the liquid while they cool. Transfer pickles to 3 pint jars, cover tightly, and refrigerate for at least 24 hours before serving. They will keep for a week or so. Makes 1 1/2 pints.

1 medium cucumber, pared, seeded, and cut in large cubes (reserve 4 paper thin slices for garnish); 1/2 tbsp minced fresh chives; 1 tbsp minced fresh mint or 1 tsp dried mint, crushed; 1/2 tsp salt; 1/2 cup plain yogurt; 1/2 tsp fresh lemon juice; 1/2 cup dairy sour cream; 1/2 clove garlic, quartered; 1/2 tbsp sugar; Minced mint or mint leaves for garnish
In blender or food processor, place all ingredients except garnish and blend until pureed. Refrigerate until well chilled. Serve with a garnish of cucumber slice on each serving, topped with additional mint.

1/3 cup salad oil; 3 tbs. vinegar; 1/2 tsp. each dill weed and salt; 1/4 tsp. sugar; 1/8 tsp. pepper; 1 large cucumber; 3 tomatoes, sliced
Measure oil, vinegar, dill weed, salt, sugar and pepper into mixing bowl. Blend with a wire whip. Wash and pare cucumber. Slice paper thin into a shallow dish. Add marinade. Toss to coat. Chill 6 hours or overnight. To serve, place tomato slices on plates. Spoon cucumbers and marinade over tomatoes. Makes 6 servings.

2 pounds small potatoes; 1 cup chopped bok choy stems; 2 ounces smoked ham, sliced into strips; 1/4 cup chopped fresh parsley; 2 tbsp chopped onions; 2 tbsp chopped fresh dill; 3/4 cup nonfat buttermilk; 1 tbsp lemon juice; 1 tbsp peanut or canola oil; 1/2 tsp salt; Freshly ground pepper to taste; 2 large hard-boiled eggs, peeled and coarsely chopped
Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes. Leave the skins on the potatoes. Cut the potatoes into bite-size pieces and put them in a large salad bowl. Add bok choy, ham, parsley, onions and dill to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled. 8 servings

2 pounds potatoes; 1/2 cup butter, plus more as needed; 3/4 cup whole milk, heated; 4 ounces sharp cheddar cheese, grated; Nutmeg; Salt and freshly ground white pepper
Peel and dice the potatoes. Cover with cold, salted water in a large stockpot. Bring to a boil over high heat and cook until potatoes are just fork tender. Drain thoroughly, and place in a large bowl with the butter, milk, and cheese, and add nutmeg, and salt and pepper to taste. Mash with an old-fashioned masher or handheld mixer, mixing thoroughly until desired consistency is reached. Additional butter and milk may be added to taste. 4 SERVINGS


1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar

Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat 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 in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!

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

1 bunch medium beets with greens (about 2 1b.); 1/8 cup cider vinegar; 1/2 garlic clove, finely chopped; 1/8 tsp. caraway seeds; pinch of salt
Preheat the oven to 400 F. Wash and trim the beets, leaving two inches of stem attached to each one, and reserve half of the beets for another use. Remove the stems from all the greens and discard them; then cut the leaves crosswise into l-inch-wide strips and set them aside. Wrap the beets in aluminum foil in one package and bake them until tender – about one hour. Unwrap the beets and let them cool. Peel and then slice the beets into 1-inch-thick rounds, and set them aside. Put the vinegar, garlic, caraway seeds and salt into a small saucepan and bring the liquid to a boil. Reduce the liquid by half and set it aside. Pour 2 tablespoons of water into a large skillet and add the beet greens. Cover the pan and bring the water to a boil, then uncover the pan and cook the greens until they are wilted – about one minute. Pour out any remaining liquid. Add the vinegar mixture and the baked beets to the pan, and toss the beets until they are heated through.
Serve immediately. Serves 2

Salad greens; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; garlic croutons; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice; 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature; 1 teaspoon minced garlic; freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly. Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper. Makes 6 servings.
Recipe from Matthew and Susan Smith, Blue Valley Gardens

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, such as Crystal or Louisiana, 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.

3 pounds fresh or frozen fruit (like berries, sliced peaches, sliced apples, sliced plums, etc.), 1/2 cup sugar, plus more to taste, 2 1/2 tablespoons cornstarch, 1/8 teaspoon kosher salt, 1  cup sugar, 1 1/4 cups  all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon kosher salt, 3/4 cup melted unsalted butter, Vanilla ice cream, to serve
Preheat the oven to 375°F. Prepare the fruit: Combine the fruit, sugar, cornstarch, and salt in a 9-x-13 baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra 1/4 cup sugar, as needed, if using very tart fruits. (Frozen fruit is fine; it doesn’t not need to be thawed before baking. Spread the mixture into an even layer. Add the cake topping: Whisk together the flour, sugar, baking powder, and kosher salt for the cake layer in a mixing bowl. Sprinkle the mixture evenly over the top of the fruit. Drizzle the melted butter evenly over the top. Bake the cake: Bake for 35 to 45 minutes, or until the fruit is bubbling through the center and the top is golden (frozen fruit might take an extra 10 minutes or so). If you notice a few dry pockets of flour toward the end of cooking, push them down into the fruit with a spoon so they cook. Serve warm with vanilla ice cream. Leftover cake can be covered and refrigerated for a few days. Recipe from