Summer Share Nineteen September 19th 2017

Posted by on Sep 18, 2017 in Uncategorized

Important information

  • Thanks for your enthusiastic response to our winter share offering. We’re off to a great start with enrollment; 15% of shares already gone! Thanks for that excitement and vote of confidence; it’s quite a boost of morale at this time of year! Members who desire winter shares have until Oct. 1st before we open enrollment to new members. Please don’t wait or hesitate to sign up!!!
  • 2108 summer share enrollment will begin Nov. 1st.

Farm News from Jane

Although the temperatures have been summer like for the last week, fall isn’t officially here until Friday. However there is already a carpet of leaves under the red maple tree in our yard and we have lost the familiar morning wakeup call from the song birds. An answer to the prayer I requested for a warm September is sure being answered! Even though the first week was a wake up it has been wonderfully warm ever since. The carrots are growing nicely and look fantastic in their clean beds. We have had to water them a few times and we have also been watering some of the fall crops as we haven’t had an inch of rain in a few weeks here on the farm. Autumn rain however is a mixed blessing as the soil does not quickly dry out this time of year.

Today we harvested some spaghetti squash for this week’s share. We have given them several weeks to ripen after their vines have died but there is still a greenish hue to the side that they laid on. The one I cut in half today was loaded with mature strings with a gorgeous lemony color. This is the last of the green beans so we picked and will pack a large bag full for shares. We’ve been so pleased with the beans this season and of course with all the helpful hands that make having lots of beans in shares possible! Next week there should be enough mature snow peas to harvest and share. There has been such a great variety of veggies to make great stir fries this season… The sweet corn this week is the last for this planting with a few prayers we may have one more harvest if the late planting matures. It sure has been yummy; I hate to think about eating the last few ears soon. But the winter squashes are coming and also the cauliflowers and collards. Fall’s flavors are so diverse and satisfying. When the weather cools it’s more desirable to slow cook and oven roast!

Six weeks of summer shares yet to enjoy. But you don’t have to say goodbye to delicious, nutritious and fresh veggies if you sign up for a winter share. Enjoy the dark new moon sky tomorrow evening that will be bright with stars and perhaps contemplate the bounty of blessings that we enjoy, Jane


Produce:   Fall greens   Red bok choy   Green Winterbor kale   Chioggia beets   Sweet corn   

Spaghetti squash      Red cipollini onions   Garlic   Artichoke   Green beans   Poblano peppers  

(Thurs. tomatoes)


Fruit Share:   Bartlett pears   Macintosh apples


Produce tips

Fall greens have a stronger flavor and a heartier texture. This mixture included Pac choi, Red mustard, and Broccoli leaf. Braising or sautéing them mellows their bite but you can also eat them raw if desired. If serving raw pair with a sweet vinaigrette to balance their sharpness.

– As the spaghetti squash was just harvested toady it can sit out in a sunny spot where it will continue to harden and sweeten; no need to refrigerate. But go ahead and enjoy the “veggie” noodles this week if you’re hungry for spaghetti!

– Try adding your sweet corn to a recipe to give it texture and sweetness whether it’s a salad or soup or a breakfast casserole.

– Macintosh apples are an apple that browns quickly once cut unlike last week’s Gala. They are great of baking!

– Recipe for preparing artichoke can be found @




 6- 12 whole or halved hot or semi-hot chiles (Hungarian wax, Poblanos, Anaheim, jalapenos.), 1/4 cup flour; enough to cover bottom of a 9×13-inch pan; 1 1/4 cups milk; 1/2 teaspoon salt; 1 pound Monterey Jack cheese, cut into thin strips; 1/2 pound grated cheddar cheese; 5 large eggs; 1/2 teaspoon paprika

Seed the chiles. Slip strips of Monterey Jack cheese inside chiles. Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees 45 minutes. Makes 6-8 servings. Recipe from MACSAC and Jose Nancy Crabb, Zephyr Community Farm member


1 package (16 ounces) fettuccine; 1 large zucchini, julienned; 2 banana peppers, cut into strips; 1 leek, chopped; 3 garlic cloves, minced; 1 tbsp vegetable oil; 2 medium tomatoes, peeled, seeded and chopped; ¼ cup parsley, chopped;1/2 tsp salt; 1/4 tsp pepper; 2 tbsp shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté the zucchini, peppers, onions and garlic in oil until tender. Add the tomatoes, parsley, salt and pepper; sauté 4-5 minutes longer. Drain pasta; add vegetable mixture and toss to coat. Sprinkle with cheese. Yield: 3 servings.



2 large boneless, skinless chicken breast halves; 3 tablespoons olive oil; 1 large Spanish onion, minced; 5 cloves garlic, minced; 2 fresh poblano peppers, chopped; 8 ounces good-quality cured chorizo, sliced and chopped in quarters; 1/4 teaspoon crushed red pepper flakes; 8 cups chicken stock, homemade or canned; 4 cups fresh corn kernels; Salt and cracked pepper to taste; 1/4 bunch cilantro, stems trimmed, minced; 1 bunch radishes, trimmed and sliced; Queso fresco, crème fraiche, or sour cream

In a heavy stockpot over medium to low heat, cook the chicken breasts on both sides in half the olive oil. Remove the chicken and allow to cool. Add the remaining olive oil to the pot and heat it. Add the onion, garlic, poblanos, chorizo, and red pepper flakes. Sauté until the onion is soft and translucent. Add the chicken stock and bring to a boil. Shred the chicken and add it to the boiling stock. Reduce the heat and simmer for 15 minutes. Add the corn, cook for about 2 minutes, and turn off the heat. Season the stew to taste with salt and pepper. Ladle the stew into bowls and garnish with the cilantro, radishes, and queso fresco. Serves 6. Recipe from The Café Pongo Cookbook



1 slice thick-cut bacon, preferably not too lean, diced; 1 large sweet onion, peeled and diced; 1 large carrot, peeled and diced; 2 medium garlic cloves, peeled and minced; 1/2 pound sausage, diced; 6 medium boiling potatoes, peeled and diced; 7 1/2 cups chicken stock; 2 1/2 cups mixed braising greens, stems removed, and cut into very fine strips; 1/2 cup heavy cream; 1//4 teaspoon hot sauce (optional); Coarse salt and freshly ground black pepper

Sauté the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in the pot. Add the onion and carrot to the pot and cook over medium heat until soft and translucent, stirring occasionally. Add the garlic and sausage and cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes. Add the potatoes and stock, stir to combine, and bring to a boil, uncovered, over medium heat. Reduce heat to a simmer and continue to cook, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes. Add the greens and cream and continue to simmer until soup is heated through, about 5 minutes. Season with hot sauce if desired and salt and pepper to taste. Ladle into soup bowls and garnish with reserved bacon. Serve at once. Soup 6-8 servings



1 lb top round beef; 2 tsp chili powder; 1 tsp each garlic powder & black pepper; 1/2 tsp each cayenne & dry mustard; 8 new potatoes, halved; 3 c chopped onion; 1/4 c chopped fresh oregano; 2 c beef broth; 2 cloves garlic, minced; 2 large carrots, cut into matchsticks; 2 bunches mustard, kale or turnip greens, washed and stems removed

Slice beef across grain into 1/8-inch thick strips. (Have butcher do it, or work with meat partially frozen.) Combine chili powder, garlic powder, black pepper, cayenne, and mustard. Dredge beef strips in mixture. Coat large heavy skillet with nonstick spray, and place over high heat. Add meat; cook, stirring, 5 minutes. Add potatoes, onion, oregano, broth, and garlic. Cook, covered, at low heat 20 minutes. Stir occasionally.  Stir in carrots, and lay mustard greens on top. Cook, covered, until carrots are tender, about 15 minutes. Serve with hearty bread. Makes 6 servings

Recipe from Farm-Fresh Recipes



3 eggs; 1/4 cup whole milk; 1/4 cup all-purpose flour 1\4 tsp salt; 1 tsp almond or pure vanilla extract; 2 ripe pears or 2 tart peeled apples, cored and thinly sliced; 2 tbsp sugar; 1/4 tsp cinnamon; 2 tbsp butter; Confectioners’ sugar or pure maple syrup to taste

Warm an iron skillet in a 425 degree F oven. With a handheld blender, whisk together the eggs, milk, flour, salt, and extract until smooth. In a separate bowl, toss together pears, sugar, and cinnamon. Melt butter in the warm skillet. Arrange the pears in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, sprinkle with confectioners’ sugar or drizzle with maple syrup. 2-4 servings


3 firm pears; 4 tart cooking apples; 3/4 cup sugar; 2 tbsp cornstarch; 1/8 tsp salt; grated rind of 1 lemon; 2 tbsp fresh lemon juice; 1/2 cup raisins; 3/4 cup flour; 1 tsp ground cinnamon; 6 tbsp cold butter, cut in pieces; 1 cup flour; 1/2 tsp salt; 1/2 cup cold shortening, cut in pieces; 2 tbsp ice water
For the crust, combine the flour and salt in a bowl. Add the shortening and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out about 1/8 inch thick. Transfer to a shallow 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate. Place a baking sheet in the oven and preheat to 450°F. Peel and core the pears. Put them into a bowl. Peel, core, and slice the apples. Add to the pears. Stir in 1/3 cup of the sugar, the cornstarch, salt, and lemon rind. Add the lemon juice and raisins and stir to blend. For the crumb topping, comb in the remaining sugar, flour, cinnamon, and butter in a bowl. Blend with fingertips until the mixture resembles coarse crumbs. Set aside. Spoon the fruit filling into the pie shell. Sprinkle the crumbs evenly over the top. Bake for 10 minutes, then reduce the heat to 350°F. Cover the top of the pie loosely with a sheet of foil a continue baking until browned, 35 minutes more. Serves 8



1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow mein noodles; cooked rice

Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow mein noodles. Makes 4 servings. Recipe from James and Kathleen Mulvey



1 pound bok choy; 2 tablespoons peanut oil; 1-2 tablespoons plum sauce

Trim the bok choy, removing any discolored leaves and damaged stems. Tear into manageable pieces. Heat a wok until hot, add the oil and swirl it around. Add the bok choy and stir-fry for 2-3 minutes, until the greens have wilted a little. Add the plum sauce and continue to stir-fry for a few seconds more, until the greens are cooked but still slightly crisp. Serve immediately. Serves 3-4



2 tsp minced fresh parsley; 2 Tbsp lemon juice; 1 Tbsp plain, unsweetened yogurt; 2 tsp chopped chives or green onion with green top; Salt and black pepper, to taste; 1/3 c canola oil; 1 lb fresh green beans, trimmed

Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss green beans with vinaigrette. Makes 6 servings



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



2 tbsp olive oil; 1 lb whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts

Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts. Serves 6



1 lb. green beans, trimmed; 1 tbsp. virgin olive oil; 1 tbsp. unsalted butter; 2 tsp. fennel seeds; 4 oz. radishes, trimmed and sliced into 1/2-inch rounds (about 1 cup); 3 scallions, trimmed and thinly sliced; 1/4 tsp. salt; freshly ground black pepper;

1 tbsp. fresh lime or lemon juice

In a large saucepan, bring 2 quarts of water to a rapid boil. Add the beans and, after the water returns to a boil, cook them for four minutes. Remove them from the pan and refresh them under cold running water to preserve their color. Drain the beans and set aside. In a large, heavy-bottomed skillet, heat the oil and butter over medium-high heat. When the butter has melted, add the beans and the fennel seeds. Sauté for three minutes, stirring frequently. Add the radishes, scallions, salt, pepper, and lime or lemon juice. Sauté, stirring constantly, until the beans are tender but crisp – about three minutes more. Serve immediately. Serves 6



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.



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



1/2 medium spaghetti squash (about 1 1/2 lbs), seeded; 2 Tbsp water; 1 (14 1/2-oz) can Italian style stewed tomatoes, drained; 1/4 c grated Parmesan cheese

Place squash, cut side down, in a microwave-safe baking dish. Add water. Cover and microwave on high 10-14 minutes, or until tender. Using a towel or pot holder, hold squash on its side in dish. With other hand, use fork to shred pulp into strands into the dish. Add tomatoes, toss. Sprinkle with Parmesan cheese, and serve. Makes 6 serving



1 large spaghetti squash; 4 ounces butter; 4 ounces Parmesan cheese grated; 4 ounces Monterey jack or cheddar cheese shredded; 3-4 sprigs basil chopped; Salt; Freshly ground black pepper

Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste; Serves 4



1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper, ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt

Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home