Summer Share Nine July 18th 2023
Important Information
- This is an odd biweekly distribution.
- Please remember to return both your produce and fruit share boxes; thanks!
Farm News from Jane
Well, it’s almost time; next week there will be tomatoes and sweet corn. We didn’t find enough ripe cherry tomatoes to harvest today for shares and the sweet corn is just a bit too immature to pick. Did I hear an aww?
I think that it came from me! I can’t wait for sweet corn. Of course, when we pick, we get to eat any split tomatoes so a few of us have already enjoyed them and some have had their first of the season BLT sandwich. Am I making you drool yet? My mom was my lunch partner and enjoyed a BLT sandwich as much or more than I did! It will certainly taste so good next week and will definitely be worth the wait!
The second planting of summer squash is being harvested and is looking really nice and nary a weed! And speaking of weeds we were able to get the block of peppers, flowers and herbs weeded last week. It’s very nice to look out from the back of the barn and see the nice clean rows of pretty flowers and plants thriving after all the rain. The bean season has begun and we have five different varieties coming; yellow, green, Burgundy, Romano and Dragon tongue. We have tried lima beans more than a few times but with mixed results. Their production is very slow and the harvest is over several weeks. That is the drawback for needing a large quantity at one picking. A home garden can utilize a smaller amount over a few weeks. There are cucumbers coming soon, another summer staple. The sweet potatoes and beginning to spread their vines and cover the space between the rows like the winter squash and melons. It’s amazing how each crop has their own unique way to “conquer” their environment. The crucifer family of cabbages, collars, kales, Brussel sprouts, cauliflower, broccoli, Romanesco and kohlrabi are just seedlings in the greenhouses, waiting to grow large enough to qualify for their turn for the field. That’s about it on the “crop report”. Thanks for your patience as we await the fullness of the summer production. The cicadas started singing this week and so there is music by day and cricket songs by night! The new moon is this evening and if it clears off the sky will be star-filled.
Enjoy it all, Jane
Thanks to a member who suggested posting a list of the restaurants that we partner with. So if anyone wants to sample delicious preparations of our yummy veggies while they’re dining out or want to source local products made from them here you go (literally we hope):
800 Maple Marble & Rye
Barrel & Brine Park Country Club
Billy Club Shango Bistro
Craving Siena
Flat Twelve Southern Junction Barbeque (former Black sheep space)
The Little Club Toutant
This Little Pig (moved to the Clarence Hollow) Waxlight
Fruit Share: Regina sweet cherries (Always wash all fruit before eating).
Good news: the grower told me that he may have enough apricots for us for next week; Yahoo! Cherry season continues; the grower says that they will be harvesting for a little longer and that the apricot and peaches will be starting soon.
Produce: Yellow beans Walla Walla onions Romaine summer Carrots
Zucchini Yellow squash Scallions Cubanelle Pepper
Produce tips:
– Walla Walla onions are sweet onions with a high sugar content which makes them a softer onion They will last only about 4-6 weeks in an open container. Refrigeration will increase their shelf life if you can’t use them in a week’s time.
– Cubanelle peppers are a sweet Italian frying pepper. Great for frying with onions for a side dish. Think peppers and sausage at the Fair!
– Yellow squash & zucchini should be bagged before refrigerating. Substitute one for another in recipes.
– The scallions are getting large and their season will soon be over; enjoy them while they last!
– Substitute yellow beans for green in recipes.
– Romaine may be used as a wrap or as a bed for another dish. Be creative!
Recipes
SWEET ZUCCHINI BISCUITS
1/2 cup margarine or butter, softened; 1 cup packed light brown sugar; 2 eggs; 1 tbsp orange or lemon juice; 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp ground mace; 1/4 tsp salt; 1 1/2 cups shredded, drained zucchini; 1/2 cup chopped pecans; 1 tablespoon grated orange zest (orange part of rind only); powdered sugar
Heat oven to 350 degrees; grease 2 baking sheets. Beat margarine until fluffy. Beat in sugar, eggs, and orange juice. Combine flour, baking powder, spices, and salt; stir into egg mixture. Stir in zucchini, pecans, and orange zest. Drop by teaspoonfuls onto cookie sheets. Bake about 10 minutes. Cool on racks. Sprinkle with powdered sugar before serving. Makes 5 dozen biscuits; Recipe from Angele Theriault, member of Harmony Valley Farm
DOUBLE CHOCOLATE ZUCCHINI CAKE
3/4 cup oil; 11/4 cups sugar; 2 eggs; 1 tsp vanilla; 2 cups grated zucchini; 1/2 cup sour milk or buttermilk; 3 tbsp cocoa; 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp each cinnamon and cloves; 2 1/2 cups flour; small bag of chocolate chips
Heat oven to 350 degrees; grease a 9-by-13-inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings. Recipe from Scotch Hill Farm
LEMON-ZUCCHINI RIBBONS
Trim and remove the skin of 2 zucchini with a vegetable peeler. Peel the flesh into long vertical strips, 1/2 to 3/4 inch wide. Toss in a large bowl with 12 thinly sliced oil-packed sun-dried tomato halves (plus 1/2 teaspoon oil from the jar), 1 teaspoons lemon· zest, and 1 tablespoon lemon juice. Sprinkle with coarse salt and freshly ground black pepper to taste
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.
LEMON-PEPPER LINGUINE WITH SQUASH
1 pound whole-wheat spaghetti, 3 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter, 1½ tablespoons black peppercorns, coarsely ground, 1 pound thin zucchini, trimmed and very thinly sliced lengthwise, 8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise, 1 teaspoon kosher salt, 1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped, ½ cup finely grated Cacio de Roma or Manchego cheese, plus more for serving, 2 tablespoons lemon zest, 3 T lemon juice
Bring a large pot of water to a boil over high heat. Add spaghetti and cook for 2 minutes less than the package directions. Reserve ¾ cup of the cooking water, then drain. Return the pasta to the pot. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add pepper and cook, stirring, until fragrant, about 30 seconds. Add zucchini, squash and salt. Cook, gently stirring occasionally, until just softened, 3 to 4 minutes. Transfer the zucchini and squash to the pot with the pasta. Add the reserved pasta water, herbs, cheese, lemon zest and juice. Stir gently to combine. Serve with more cheese, if desired. Recipe form Eatingwell.com
GREEN BEANS WITH CARAMELIZED ONIONS
2 pounds green beans, stem ends snipped off; 2 tablespoons butter; 2 medium onions, sliced as thinly as possible; 1 cup chicken stock; 1/2 tablespoons sugar; 1 tablespoon red wine vinegar; salt and pepper to taste Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes. Boil stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans; heat through. Season with salt and pepper. Makes 8 servings
SOUTHERN STIR-FRY GREEN BEANS
1 1/2 lb. fresh green beans, trimmed; 2 Tbsp olive oil; 3 cloves garlic, chopped; 1 c chopped pecans; 2 Tbsp packed brown sugar
Heat olive oil in pan over medium heat. Sauté garlic 1 minute. Add green beans; cover, reduce to medium-low and cook 8 minutes, until tender, stirring occasionally. Add pecans and brown sugar; toss. Serve at once. Makes 6 servings
CHINESE-STYLE GREEN BEANS
1 lb. fresh green beans; 1 tsp vegetable oil; 1 tsp peeled, minced ginger root; 1 clove garlic, minced; 2 Tbsp water; 1 Tbsp low-sodium soy sauce; 1 tsp cornstarch; 1/2 tsp brown sugar; 1/2 tsp dark sesame oil; 1/4 tsp crushed red pepper Trim beans; place in vegetable steamer over boiling water; cover and steam 5 minutes. Drain and plunge into cold water; drain. Treat large skillet with cooking spray. Add vegetable oil, and place over medium-high heat until hot. Add ginger and garlic; sauté 30 seconds. Add beans; stir 5 minutes until heated through. Whisk together water, soy sauce, cornstarch, brown sugar, sesame oil and red pepper. Add to beans. Cook 30 seconds, stirring, until heated through. Makes 8 servings
SWISS CHEESE, EGG AND GREEN BEAN CASSEROLE
1 lb. fresh beans; 2 tablespoons butter; 3 tablespoons whole wheat flour; 1/2 cup milk; 1/2 onion, grated; 1/2 tablespoon honey; 1/3 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 cups yogurt; 4 hard-cooked eggs, sliced; 1/2 lb. Swiss cheese, slivered or grated; 1/4 cup wheat germ; 1 tablespoon oil
Cook green beans according to preferred method. Drain if necessary. In a saucepan, melt butter, add flour, stirring until blended, and then add milk. Continue to cook, stirring until thickened. Add grated onion, honey, seasonings and yogurt. Mix until smooth. Remove from heat. Preheat oven to 350°F. Make a layer of green beans in a casserole, then a layer of sliced hard-cooked eggs and then a layer of cheese. Pour sauce over top, poking casserole with a fork to be sure sauce seeps down into all the layers. Sprinkle with wheat germ which has been mixed with a little oil. Bake in preheated oven for 10 to 15 minutes, or until sauce is bubbling and cheese is melted. Be careful not to overcook because eggs left too long in the oven can become rubbery. Serve hot. Yield: 4 to 6 servings
CHILLED BEANS WITH YOGURT AND MINT
1 lb. green beans, trimmed; l/4 tsp. salt; 1 1/2 tsp. dry mustard; 1 tbsp. fresh lime or lemon juice; 2 tbsp. chopped fresh mint; 1 small garlic clove, very finely chopped; 1/2 tsp. sugar; freshly ground black pepper; 1/3 cup plain low-fat yogurt; 1 tomato, cut into wedges
Pour enough water into a large saucepan to fill it about 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Add the beans, cover the pan tightly, and steam the beans until they are tender about six minutes. Remove the beans from the pan, and refresh them under cold running water to arrest their cooking and preserve their color. When the beans are cool, drain them thoroughly and place them in a bowl. Sprinkle the salt over the beans and toss well. In a bowl, stir together the dry mustard and the lime or lemon juice until a smooth paste is formed. Add the mint, garlic, sugar, pepper and yogurt, and blend well. Add the beans and toss to coat them. Refrigerate for at least 30 minutes. At serving time, garnish with the tomato wedges. Serves 6
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
HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.
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 CARROT GREEN GODDESS SALAD
1 lb. carrots, peeled, 1 to 2T olive oil, ¼ tsp salt, ½ tsp freshly cracked black pepper, ½ tsp garlic powder, 6 C butter lettuce greens, or whatever greens you have
Preheat the oven to 400 degrees F. Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. You can also use baby carrots here too! Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder. Roast the carrots for 15 to 20 minutes, until tender. While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.
Green goddess dressing: 1/2 avocado, 1/3 cup plain Greek yogurt I like full fat or 2%, 3 tablespoons mayonnaise, 2 garlic cloves, 1/3 cup baby arugula or spinach greens, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 tablespoon snipped chives, 1 tablespoon freshly squeezed lemon juice, pinch of salt and pepper, pinch of crushed red pepper flakes
Add all ingredients to a food processor or blender and blend until combined.
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.
SAUSAGE AND PEPPERS
1 lb. spicy Italian sausage links; 2 sweet peppers, seeded and cut into chunks; 1/4 large yellow onion; 1/4 tsp dried oregano; 1/4 tsp fennel seed; 3 tbsp dry white wine; 1 tbsp chicken stock
Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve hot as a side dish or main dish. Makes 16 servings
CAESAR SALAD
3/4 c olive oil; 1/4 c red wine vinegar; 2 tsp anchovy paste; 2 garlic scapes or green onions, minced;
1 Tbsp fresh lemon juice; 2 tsp Dijon mustard; 1 tsp ground white pepper; 1 c grated Parmesan cheese; 1 large head romaine lettuce; Croutons
Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. Add Parmesan; pulse just to blend. Rinse, pat dry and tear lettuce into bite-size pieces. Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once. Makes 4 servings
GRILLED ROMAINE 1 head romaine lettuce – cut in half lengthwise and washed, shopping list 1/4 cup olive oil, shopping list 2 T balsamic vinegar, shopping list 1/4 tsp. dried minced onion, shopping list 1/4 tsp. garlic powder, shopping list 1/8 tsp. oregano ,shopping list 1/4 tsp. salt, shopping list 1/8 tsp. peppershopping list Place split heads of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Then turn bag over and lay flat again for another 15 minutes. Pre-heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
ARBORIO RICE PUDDING WITH FRESH CHERRIES
4 cups milk; 1/3 cup Arborio rice; 1 large egg; l/3 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1-pound fresh cherries, stemmed and pitted
In a medium saucepan over medium-low heat, warm the milk. Stir in the rice. In a small bowl, whisk together the egg, sugar, vanilla, and cinnamon. Stir the egg mixture into the milk and rice until well blended. Bring to a simmer and cook, stirring almost constantly, until the mixture thickens, about 30 minutes. Stir in the cherries. Remove from the heat and let cool. Spoon the mixture into 6 custard cups and cool completely. Serve at room temperature or chilled. Serves 6 Recipe from The Big Book of Vegetarian.
SWEET CHERRY PIE RECIPE
We’ve used 1/2 cup of sugar for the filling, which results in a pie not overly sweet. You may want to use more or less sugar, depending on how sweet you would like your pie to be, and how sweet your cherries are.
Pie dough for top and bottom 9 or 10-inch pie crust, cups sweet cherries, pitted, 1/2 cup sugar, 1/2 teaspoon almond extract, 1 Tbsp lemon juice, 6 Tbsp cornstarch, 2 teaspoons of butter, cut into small pieces, 1 egg, Coarse sugar for sprinkling
Toss cherries with sugar, almond extract, lemon juice, cornstarch: Place the pitted cherries, sugar, almond extract, lemon juice and cornstarch in a large bowl. Toss until the cherries are well coated with the sugar and other ingredients.
Roll out bottom crust: On a lightly floured clean surface, roll out the bottom crust. Form it into a 9 or 10-inch pie pan. Using kitchen scissors, trim the edges so that they extend beyond the edge of the pie pan by 1 inch. Place in the refrigerator while you roll out the top crust.
Roll out top crust: Roll out the top crust to about the same size as the bottom crust. If you want to make a lattice top (it’s pretty and it’s easy to do) follow these instructions for making a lattice pie crust.
Place filling in pie, dot with butter, top with top crust, chill: Use a slotted spoon to lift the cherries out of the bowl and put them in the pie plate. (Leave any excess liquid behind.) Dot with small dabs of butter. Cover with the top crust. Trim the edges. Crimp to seal the edges together. Score the top crust with several cuts so that the steam can escape while the pie is cooking (unnecessary if you are making a lattice crust). Refrigerate for 30 minutes before cooking. Brush with egg wash (optional) In a small bowl, whisk the egg with a tablespoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle the top with coarse sugar.
Bake: Preheat the oven to 425°F. Place the pie in the middle rack, with a baking sheet on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350°F and cook for 45 to 55 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly. Allow to cool completely before serving. Recipe from Simplyrecipes.com