Summer Share Nine July 16th/18th 2024

Important information:

• This is an odd biweekly share distribution week.
• Please return all produce and fruit boxes at distribution.
• Farm members; shares are available after distribution hours in the “veggies” cooler out front. We will leave them there until the end of the next day.

Farm News from Jane
Rain storms, windstorms, trees down and power outages. That’s what the last few days have brought! But we have also enjoyed hearing the cicadas “sing” the first week of July in the heat of the day and crickets chirping during the cooling evening hours. Isn’t nature spectacular in its variations? We are happy and blessed with the rainfall; even if the newly worked fields look like a road construction site for a while. The tillage implement we use, called a spader, is pulled behind a tractor to prepare the seedbed. it literally “turns over” the soil. It also leaves the field completely level and flat so that the heavy rains made it look like a shiny, newly frosted chocolate cake!
There are lots of “first fruits” this week! Onions, garlic, sweet peppers, tomatoes and even sweet corn. It has been great sweet corn growing weather. And although it could use a few more days to fully mature, we are going to begin picking tomorrow morning. The first three plantings are all about the same maturity even though they were planted three weeks apart. So, get ready for corn in its variation of size… Tomorrow’s young kernels will “pop” off in your mouth and will be sweet but there won’t be too much “chew” as the starch hasn’t fully developed. Good for those of you who carb counters. As it matures it will be even sweeter, denser and even more flavorful. Add it to a salad, a taco, whatever could use a “pop” of sweetness and flavor. It doesn’t even have to be cooked! The peppers have been growing quickly in the high tunnels and so we begin their harvest as well. The cucumbers had a heavy infestation of cucumber beetles before even making it to the field due to the early warm weather in May. The plants are not setting much fruit as the beetle’s cause plant health issues. The first onions are small due to a grass problem in the first few rows. But the next rows look more sizable. We continue to try to understand why after so many years of great large healthy onions we now have a soil borne disease which has become problematic. But every vegetable, every year isn’t going to be the same. Weather and field conditions are unique each season. We enjoy what flourishes and keep investigating and working at solving what needs our attention. We are always blessed by an abundant harvest overall! So, we’ll enjoy the bounty of this week’s harvest and be thankful for each one that the season has given. And don’t forget to watch for the waxing moon at its fullness on Saturday; till next week, Jane

Produce:   Walla Walla onions   Summer Squash   Tues Green beans – Thurs Burgundy beans
Garlic   Tomatoes   Bell peppers   Fennel   Celery   Carrots   Sweet corn

Fruit:   Sweet cherries; Sweet Heart or Hedelfingen & Green Gage plums
Plums: Fun facts- If you’ve never tasted what some consider the most glorious fruit on earth, you’re not alone. The elusive greengage plum, once relatively common in America, according to The New York Times, was replaced by sturdier varieties requiring less care and attention. But that makes it even more coveted by in-the-know fruit connoisseurs who eagerly await a fleeting chance to taste the sweet goodness of a greengage harvest. The wild version of the greengage stone fruit, likely originated in Iran but made its way into Western culinary culture in the 1500s by way of France. King Francis I took the species under his wing, naming it after his wife, Queen Claude. This gave rise to the originally named Reine-Claude Doree cultivar, still reigning in French orchards to this day. After making its way to England, Sir William Gage implemented its cultivation, reportedly leading to the eventual English Green Gauge moniker, as told by Francis Young. So, what’s all the fuss about? Plenty of sweetness and a plum called the “Holy Grail of Stone Fruit” by the Los Angeles Times. Several attributes distinguish greengage from other plum varieties, starting with color. The green skin and greenish hues of the inner flesh, even when ripe, harbor an unsurpassed juicy sweetness. That sweetness is ultimately what sets it apart from its stone-fruit cousins around the world. According to the Times, the “fussy and elusive” greengage plums reward fruit indulgers with a pure sweetness level exponentially higher than other plum varieties, measured by the Brix method using a percentage of sugar per 100 grams. Ordinary plums yield juice measuring in the teens or lower, while a single greengage can register in the upper 30s. Minnetonka Orchards equates this to the water in a greengage plum bearing 40% sugar. Their flavor is described as sweet as honey and syrupy with nuances similar to mango, apricots, and citrus marmalade. One of our favorites from decades ago during our roadside farm market years.

Produce tips:
–   Burgundy beans are an heirloom variety and their color is beautiful. There is a lot of variation in their size but they are all delicious. Sadly, they will lose their beautiful color when cooked. Enjoy them raw purple or a khaki green if heated. Substitute any color bean in recipes! We will have more Burgundy beans the next time!
– Garlic is just about ready; the skins may still be a bit sticky as they need just a bit more drying time. It’s all their sweetness that makes them so sticky! They are so good for you-
Antioxidant properties: Protect cells from oxidative damage, Cardiovascular health: Improves cholesterol levels and blood pressure, Anti-inflammatory: May decrease inflammation due to arthritis, Antibacterial: Treats bacterial action in the ear that can cause ear infections, Diabetes: Helps regulate metabolism and control insulin secretion, Cancer prevention: Inhibits the growth of cancerous cells. Sounds like we all should “have a clove” a day!
– Tomatoes; either cherry or saladette will be in the shares this week. We will alternate varieties as they are available. The field tomatoes are setting some beautiful large fruits but they will be another three to four weeks before they are ripe.
– Walla Walla onions are a soft sweet onion and do not hold up to a long saute. So, watch if you are going to fry them; you don’t want to overcook them.

Recipes
WEST COAST GREEN BEANS
4 c. fresh green beans; 1/4 c. butter or margarine; 3/4 c. minced onion; 1/4 c. minced celery; 1 clove garlic, minced; 1/4 c. snipped parsley; 1/4 tsp. rosemary leaves 1/4 tsp. basil leaves; 3/4 tsp. salt
Wash beans and remove ends. Cut crosswise in thin, slanted slices. Cook, covered, in boiling salted water about 15 minutes, or until tender crisp; drain. Meanwhile, melt butter in saucepan; add onion, celery and garlic; cook 5 minutes. Add remaining ingredients; cover and simmer 10 minutes. Add to beans and toss well.
Makes 4 servings.

GREEN BEAN SALAD WITH WALNUTS
1pound fresh green beans; 1/4 cup walnut oil; 1 tablespoon lemon juice; salt and pepper to taste; 1/4 cup chopped walnuts
Parboil the beans, drain, and cool. Mix oil, lemon juice, salt, and pepper, and pour dressing over the beans. Sprinkle top with the walnuts. Serves 4-6.

ITALIAN BEANS WITH PESTO
1 pounds fresh green beans; 1/8 cup olive oil; 1/8 teaspoon salt; 1/2 large clove garlic, mashed; 1/2 cup packed basil leaves; 1/8 cup parsley leaves; 1 tablespoon pine nuts; 1/8 cup Parmesan cheese, grated
Parboil the beans and drain. Make a pesto sauce by putting oil, salt, garlic, basil, parsley, and nuts in a blender and pureeing them. Add cheese and blend again. Dilute as needed with more oil or a little hot water. Toss sauce with the beans and serve at room temperature. Serves 4-6.

YELLOW BEETS AND GREEN BEAN SALAD
1/2-pound crisp green beans with the ends snipped; 3 medium-size yellow beets, diced; 1 teaspoon minced fresh tarragon; 2 tablespoons chopped fresh parsley; 5 ounces plain low-fat yogurt; 1 tablespoon tahini (sesame seed paste); 1 tablespoon fresh lemon juice; 1 garlic clove, crushed; Salt and freshly ground pepper
In a saucepan, cook the green beans in rapidly boiling water for 7 minutes or until they are tender but crisp. In a separate saucepan, cook the beets until they are tender. (You may cook both in the microwave according to your oven’s instructions if you prefer.) Cool rapidly under cold running water and peel the beets. Combine the beans with the beets, the tarragon, and half the parsley in a medium-size serving bowl. Mix well but gently. In a small bowl, combine the yogurt, tahini, lemon juice, garlic, and salt and pepper to taste. Mix well. Stir the yogurt mixture into the green bean mixture and garnish with the remaining parsley. Serve immediately. 4 SERVINGS Recipe from Herbal Soups, Salads, Breads and Sweets.

QUICK AND EASY PURPLE BEANS
6 cups beans, 2 tbsp. olive oil, 1/3 cup water, 1/2 tsp salt, 1/4 tsp fresh ground black pepper
Wash your beans then snap the ends off of all the beans. You are taking off about 1/4-1/2 inch. depending on how long the skinny tales are. Discard the ends. Heat the olive oil and water a heavy bottom, large pan or Dutch oven over medium heat. When the oil is hot, add the green beans. Stir to coat. Let them sit for 5 minutes or so. You should start to hear them pop. When you hear some popping, stir, then cover the pot and let them cook for 5-7 more minutes. Uncover, check doneness (the longer they cook, they less crisp they are). Sprinkle with the salt and pepper. Serve warm and try not to eat all of them as you bring them to the table. Recipe form iheartvegetables.com

SPICY PORK & GREEN BEAN STIR-FRY
1-pound lean ground pork, 2 tablespoons minced garlic, 2 tablespoons minced fresh ginger, 3 tablespoons reduced-sodium tamari, 1½ tablespoons Shaoxing rice wine or dry sherry, 1½ teaspoons Sichuan peppercorns, toasted and ground, or ½ teaspoon Chinese five-spice powder, ½ teaspoon cornstarch, ½ teaspoon sugar, 2 tablespoons peanut oil, 1 pound green beans, trimmed and halved, 5 small dried red chiles
Cook pork, garlic and ginger in a large flat-bottom carbon-steel wok over medium-high heat, stirring often and crumbling with a wooden spoon, until the pork is no longer pink, 6 to 7 minutes. Transfer to a medium bowl. Meanwhile, whisk tamari, Shaoxing (or sherry), ground peppercorns (or five-spice powder), cornstarch and sugar in a small bowl. Add oil, green beans and chiles to the wok and cook, stirring occasionally, until the beans are tender, about 6 minutes. Return the pork and any accumulated juices to the wok. Pour in the sauce and cook, stirring, for 1 minute.
Recipe from Eatingwell.com

BURGUNDY BEAN BOWL
3/4 cup burgundy beans, washed and ends snapped, and cut into 1-inch pieces, 1/2 medium onion, diced, 2 cloves garlic, minced, 2 tablespoons olive oil, plus a bit for drizzling, 4 ounces tempeh, cut in small cubes, 3/4 cup lettuce, chopped, 1 teaspoon balsamic vinegar, salt and pepper to taste
Heat oil in a skillet over medium heat. Add onion and saute, stirring occasionally, about five minutes. Clear a space in the center and add beans. Saute 3-5 minutes until beans have started turning green. Add tempeh and garlic and stir occasionally. Place lettuce in a bowl and drizzle with a little olive oil and vinegar. Sprinkle a little salt and pepper on top and toss to coat. When tempeh is nice and brown and beans are bright green, add a few tablespoons of water to deglaze the pan. Sprinkle contents of pan with salt and pepper. Serve nestled on top of prepared lettuce. Serves 1 for lunch or 2 as a side dish Recipe from https://centerstagewellness.com

HOW SWEET IT IS CORN AND PEPPER SALAD
4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper
Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste. Makes 4 servings.

SWEET CORN CHEDDAR PANCAKES
2/3 cup cornmeal; 1/2 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg, beaten; 1 1/4 cups buttermilk; 1 tablespoon com oil; 1/2 cup shredded sharp cheddar cheese; 4 tablespoons finely chopped leeks; 1-2 tablespoons chopped sage; 1/2-1 cup cooked corn kernels; additional com oil, for cooking pancakes; spicy tomato salsa; sour cream
Combine cornmeal, flour, baking powder, salt, and pepper in bowl. Mix egg, buttermilk, and com oil in another bowl; stir in cheese, leeks, sage, and com kernels. Mixture can stand at room temperature up to an hour. Heat a griddle or large, heavy skillet over medium ‘lame several minutes. Reduce heat to medium-low and brush cooking surface with com oil. Cook pancakes in batches: Ladle batter into hot griddle, 1/4 cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on other side until done. Serve hot with salsa and sour cream. Makes 10-12 pancakes.

 

CORNY TOMATO SALAD
1 Tbsp lemon juice; 1/2 tsp salt; 1/4 tsp chopped, fresh oregano; 2 cloves garlic, minced; 1/4 tsp chili powder; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp vegetable oil; 2 tomatoes, diced; 1 small zucchini, diced; 1/2 c thinly sliced shallots; 2/3 cup corn, uncooked
Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl. Add tomatoes, zucchini, onions and corn; toss. Marinate at room temperature 1 hour or several hours in the refrigerator. Makes 6 servings

CREAM-GLAZED CORN
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

SUMMER VEGETABLE CREPES
11/3 cup reduced-fat sour cream; 11/2 cup chopped fresh parsley, divided, plus more for garnish; 3 tbsp low-fat milk; 2 tsp lemon juice 3/4 tsp salt, divided; 1 tbsp extra-virgin olive oil; 2 cups chopped zucchini; 1 1/4 cups chopped green beans; 1 cup fresh corn kernels; 1 cup part-skim ricotta cheese; 11/2 cup shredded Monterey Jack cheese; 11/4 tsp freshly ground pepper; 4 9-inch “ready-to-use” crepes
Stir sour cream, 11/4 cup parsley, milk, lemon juice and ‘/4 teaspoon salt in a small bowl until combined. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup parsley, the remaining 1/2 tsp salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the reserved sauce and more parsley, if desired.  Makes 4 servings.

CORN BEAN SALSA
This recipe makes enough to feed a large family, so feel free to pare it down.
2 cups chopped peppers; ½ cup chopped onion; ¾ cup lime juice; 1 cup chopped cilantro; 4-5 cups cooked corn; 1 can black olives, sliced; 2 tsp cumin; 1 cup dried apricots, chopped; 1 28 oz can vegetarian baked beans, extra liquid drained off; 1 15.5 oz can pinto beans, drained and rinsed; 1 15.5 oz can black beans, drained and rinsed
Toss all ingredients together and refrigerate. Serve as a salad, as a salsa with chips or as taco filling.

BAKED CORN WITH ONIONS
4 C fresh corn kernels; 2 cups thinly sliced onions; 1 tsp curry powder; salt and pepper to taste; 1/4 lb. (1 stick) butter; l/2 cup heavy cream
Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 375 for 35-45 minutes, or until top is browned.
Serves 4-6.

PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom

ROASTED CHEESE-STUFFED GREEN PEPPERS
sweet peppers; low-fat cheese
Using tongs or long-handled fork, hold whole pepper over open flame, turning occasionally, until skin blisters all around. Cool and peel off skin. Open pepper from top carefully; remove seeds and core. Fill with low-fat cheese, and pop in low oven until cheese melts and conforms to shape of pepper. Chill overnight. Slice pepper; serve with other vegetables or use in a sandwich. Makes any number of servings.

STUFFED GREEN PEPPERS
2 large green peppers; 1/2 loaf (1 lb.) firm white bread; milk; 2/3 cups cooked chicken breast, ground; 2 tbsp cup pine nuts; 2 tbsp cup light raisins; 1/2 large egg, well beaten; salt and white pepper
Wash peppers. Slice off tops and remove seeds. Rinse insides and drain. Remove crusts from bread slices. Reduce to crumbs using blender or fingers. Add enough milk to crumbs to thoroughly moisten. Add remaining ingredients. Mix well and pack into peppers. Replace tops. Stand peppers in shallow baking dish with about 1 inch of stock or water. Bake in 350°F oven about 30 minutes or until peppers are thoroughly cooked. Cool and serve at room temperature. Makes 2 servings. Recipe from GALLIA PALACE

FRIED PEPPERS WITH EGGS
1 lg green pepper; 1 T salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 T 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.

STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.)
Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese.
Recipe from Bettycrocker.com

CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine

GRILLED (OR GRIDDLED) FENNEL AND ONIONS WITH PARMESAN
1/2 large sweet onion (do not cut off root end); 2 fennel bulbs (stalks removed), about 1 pound total; 2 tablespoons olive oil; salt and freshly ground black pepper; 1/4 cup freshly grated Parmesan

Heat large cast-iron griddle (flat side down, ridged side up) on stove top over medium flame, or prepare outdoor grill for medium heat. Place flat surface of onion half on cutting board and cut into slices that are 1/3-inch thick, leaving some of the root end intact on each slice. Brush both sides of onions lightly with olive oil and sprinkle generously with salt and pepper. Grill onions on both sides until tender and lightly charred, 3-5 minutes per side. Meanwhile, slice whole fennel bulbs lengthwise in the same manner as onions. Steam them over boiling water 8-10 minutes; drain well. Brush lightly with olive oil and season with salt and pepper. Grill on both sides until tender and lightly charred, 6-8 minutes per side. Arrange onions and fennel on a colorful platter; scatter Parmesan over the top. This is delicious with grilled fish or lamb, or as a side dish with Italian tomato-based pasta dishes. Makes 6 servings. Recipe from MACSAC

CARROT FENNEL ORANGE SOUP
2 tablespoons butter or butter-flavored cooking spray; 4 cups water, vegetable broth, or chicken broth (or more for a thinner soup); 1 medium fennel bulb, thinly sliced (reserve a few of the fronds); 1/2 teaspoon salt, or more to taste; 4 cups sliced carrots (approximately 1 1/2 pounds) ; 1/3 cup orange juice; 1 garlic clove, sliced thin (you can add a couple of garlic scapes, if available); 1/4 cup sour cream
Heat butter in a large saucepan over medium heat. Add sliced fennel and cook, stirring often, until soft and beginning to turn golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth and salt; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender, or with an immersion blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowl garnished with fennel fronds. Makes 4 servings. Recipe from Edith Thayer, Vermont Valley Farm member

FRESH FENNEL BULB SALAD
One large or 2 small fennel bulbs; 2 tablespoons frozen orange juice concentrate, partially thawed; 2 tablespoons white wine or red wine vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper and additional salt.
Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm

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

BEETS AND CARROTS IN A LIME VINAIGRETTE
2 medium beets, peeled and cubed, 2 medium carrots, sliced diagonally, 1 medium cucumber, cubed, 6 Tbs veggie oil, 3 Tbs lime juice, 2 Tbs chopped cilantro or dill, 1 garlic clove, minced, salt to taste
Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill. Recipe from Red Fire Farm

ROASTED CARROTS
12 carrots, 3 tablespoons good olive oil, 1 1/4 teaspoons kosher salt, 1/2 teaspoons freshly ground black pepper, 2 tablespoons minced fresh dill or parsley

Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. Recipe from Ina Garten Foodnetwork.com

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

FENNEL SLAW
2 T cider vinegar; 1/3 C mayonnaise; 1/2 tsp black pepper; 2 tsp sugar; 1 1/2 T chopped fresh dill;
1/2 tsp grated lemon peel; Salt, to taste; 1 1/2 lb. fennel bulb
Whisk vinegar, mayonnaise, pepper, sugar, dill, lemon peel and salt together. Cut off and discard fennel stalks. Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve. Makes 4 servings Recipe from Farm-Fresh Recipes.

CELERY SALAD
1 bunch celery; 1 red onion, cut in 1-inch strips; 6 Tbsp vegetable oil; 2 Tbsp red wine vinegar; 1/2 tsp salt; Black pepper; 2 oz blue cheese, crumbled; 2 green onions, chopped; 1/4 c minced parsley
Cut celery crosswise into 1/4-inch slices. Put in bowl. Add red onions. In small bowl, combine remaining ingredients except parsley. Pour over celery and red onions. Toss. Top with parsley. Chill at least 4 hours and serve. Leftovers are great. Makes 6 servings Recipe from Farm-Fresh Recipes.

CELERY-FETA SALAD
6 oz feta cheese, crumbled; 3 stalks celery, thinly sliced; 1 small jar pimiento strips; 2 Tbsp fresh chopped thyme or oregano; 2 Tbsp vinaigrette-style salad dressing; Leaves of 1 small head leaf lettuce
Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette. Place lettuce leaves on four plates; top with feta and celery mixture. Recipe from Farm-Fresh Recipes. Makes 4 servings

CELERY LEAF SALSA VERDE
1½ cups finely chopped parsley, ½ cup finely chopped celery leaves, 1 garlic clove, finely grated, ½ lemon, mild red pepper flakes, freshly ground black pepper
Combine parsley, celery leaves, and garlic in a medium bowl. Finely zest lemon into bowl, then squeeze in juice. Add red pepper flakes and mix in remaining ¾ cup oil; season with salt and black pepper. Let Salsa Verde sit 10 minutes for flavors to come together. Serve over fish or chicken.
Recipe from https://www.bonappetit.com

CARAMEL-LIME DRUMSTICKS WITH SHAVED CELERY SALAD
8 chicken drumsticks (about 2 1/2 pounds total), 1/4 tsp. salt, 1 lb. celery hearts, trimmed;
1 T extra-virgin olive oil, 1 tsp. lime zest, 2 T lime juice plus 1/4 C, divided
Caramel sauce: 2 T reduced-sodium tamari, 1/4 C light brown sugar, 1 T water, 2 T unsalted butter
Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Set a wire rack on a rimmed baking sheet and coat both with cooking spray. Place chicken on the rack and sprinkle both sides with salt. Roast on the lower rack until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 25 minutes. Meanwhile, use a vegetable peeler to shave as much of the celery as you can into ribbons. Thinly slice any celery that can’t be shaved. Toss the celery in a large bowl with oil, lime zest and 2 tablespoons lime juice. Set aside. Preheat broiler to high. Brush the chicken with some of the caramel sauce. Broil on the upper rack until browned in spots, 1 to 2 minutes. Serve the chicken over the reserved celery salad with the remaining caramel sauce drizzled on top.

ZUCCHINI BREAD
3 eggs; 2 cup sugar; 3 cup flour; 1 tsp salt; 1 Tbsp cinnamon; 1 1/2 cup chopped nuts, coconut, raisins or chocolate chips; 1cup oil; 2 tsp vanilla; 1 tsp baking soda; 1 tsp baking powder; 3 cup grated zucchini
Mix all ingredients together. Pour into greased and floured 4×6 loaf pans. Bake at 350 degrees for 40–60”.

ZUCCHINI BROWNIES
4cps. Flour, 1/4 cup cocoa, l tsp. soda, l/2tsp salt, 1 tsp cinnamon sifted together. Blend well with the following ingredients: 1cup oil, 1 ¾ C sugar, 2eggs, 1 tsp vanilla, l/2 cup milk. Stir in 2 cups grated, drained zucchini,
¾ cup walnuts, and 1 cup chocolate chips. Spread in greased 9x 13 or 10xl5 pan and bake 30-40 minutes.

OVEN-FRIED ZUCCHINI SPEARS
1 medium-sized zucchini; 1/2 teaspoon dried summer savory; 1/8 teaspoon garlic powder; 1 1/2 tablespoons dried bread crumbs; 1/8 teaspoon ground black pepper; 1/2 tablespoon grated Parmesan cheese; 1 teaspoon corn oil; 12 teaspoon dried oregano; 1/4 teaspoon dried basil; prepared marinara sauce (Italian tomato and herb sauce) (optional)
Heat oven to 475 degrees. Lightly oil a baking sheet. Wash zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise. On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in small bowl. Moisten zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet. Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce, if desired. Recipe from Zephyr Community Farm Makes 4 servings.

ZUCCHINI CHEESE SALAD
1/4 cup sour cream; 1/2 tsp Dijon mustard; 1/2 tsp prepared horseradish; Pinch of ground cumin; Salt and freshly ground pepper; 1 zucchini, grated and drained; 4 mushrooms, thinly sliced; 1/2 cup sliced celery; 2 radishes, grated (garnish); ¼ pound Swiss cheese, cut julienne
Combine first 4 ingredients with salt and pepper to taste. Place cheese, zucchini, mushrooms and celery in bowl and toss gently with sour cream dressing. Sprinkle with grated radish and serve. 2 servings

STUFFED ZUCCHINI
1 large zucchini; 1 tsp butter; 2 bunching onions, finely minced; 2 tsp flour; salt and cayenne pepper; 2 tbsp milk; 1/4 cup grated cheese; 1/4 cup finely chopped ham; oil
Scrub zucchini. Cut it crosswise into 2-1/2 inch pieces. Remove pulp from centers with a small spoon, being careful not to go all the way through so there will be a bottom to hold the filling in. Rub the skins of the zucchini pieces with oil and set aside. Melt butter in saucepan. Gently sauté onion until tender. Remove pan from heat. Add flour, salt and cayenne. Gradually stir in milk until smooth. Return to heat and cook, stirring, until mixture becomes very thick and boils. Add cheese and ham. Spoon mixture into hollowed-out zucchini chunks. Mound filling high on top. Bake in shallow pan in 375°F oven 15 to 20 minutes or until zucchini is tender and filling is nicely browned on top. Makes 2 to 3 servings.

HARVEST ZUCCHINI
1 ½ pound zucchini, 1/3 c. finely chopped onion, ¼ c. butter, ½ c. sour cream, 2T. Milk, 2 t. paprika, 2 t. poppy seed, 1t. salt
Prepare 4 cups ½ in. sliced zucchini. Cook and stir zucchini and onion in butter in 10 in. skillet until butter is melted. Cover and cook, stirring occasionally, until zucchini is tender. Mix remaining ingredients; stir gently into zucchini and heat through. 4 serving from: Betty Crocker Cookbook