- Tree fruit share begin next week Tuesday July 10th and Thursday the 12th. Biweekly members please note that fruit shares are weekly and your produce share are biweekly. The sign out sheets will indicate which share you are receiving each week.
Please return all the small boxes that we began the season with. We are on to bigger and better!!!
- It may be helpful to bring a cooler with you for your shares this week especially if you are not going home directly or “sharing” with someone. An hour in the heat will greatly change the quality of your produce.
Farm News from Jane
Summer is here and the heat is turned up! The garlic leaves on the stalks are drying quickly. The rule of thumb for harvest is when fifty percent of the leaves have yellowed it is mature enough to harvest. We began the process last week. Last year we have memories of the wet season which caused the bulbs to begin to break down. A small percentage of bulbs were separating from the stalks when pulled or the bulbs outer “paper wrappers” were “melting” in the damp, warm sandy soil. This year we began the process earlier as it takes quite a bit of time to get them harvested, pulled, bunched, gathered and hung to dry on racks. After we have distributed the last of the scapes we will wait for the garlic to dry before adding it to shares. It does take a few weeks’ time to cure or dry down before it the cloves easily separate from the bulb. The Walla Walla onions are bursting out of the ground and it is a beautiful site. Before long we’ll have those sweet and tasty onion slices for sandwiches and kabobs. This variety takes its name from where it originates, Walla Walla Washington. It is the northern version of the infamous Georgian Vidalia onion. It grows well in the cooler northern climate. As we murmur (not complain) about these hot days, I wonder how the southern and mid-west farmers manage with these temps which are normal for them even though extreme for us… We handled the heat on Saturday by transplanting seedlings in the shade of the trees and waiting until evening to trellis tomatoes. This heat will certainly help dry the hay which Ben cut on Saturday for the cows.
And what do heat and moisture bring? Tomatoes and corn! As I was trellising tomatoes on the weekend I found tiny plum tomatoes on the vine as well as the early “cherry” varieties. The corn is tasseling which indicates the beginning of “ear” production. If you’ve never had our sweet corn before you are in for quite a treat! It is one a bicolor super sweet hybrid. A bicolor is a mix of yellow and white kernels. It is fascinating that each area has its own preference for color. In some areas you can’t give yellow sweet corn away; it’s treated like feed corn and they only desire white sweet corn. When we operated a roadside market we sometimes had that reaction. When we began to grow the bicolor variety, it seemed to be better accepted and sold better. Much of the summer produce is beginning to blossom and produce fruit. There is so much to look forward to; beans, onions, cucumbers, eggplant, peppers… Seasonal eating is tasty and nutritious and helps keep your local farmers doing what they love! Enjoy the Fourth of July as we celebrate our “independence” and hard-fought freedom. Enjoy the feast, Jane
Produce: Green Cabbage Summer Squash Green Onions Garlic scapes Cucumbers
Sugar snap peas (edible pods) Fennel Head lettuce Swiss chard (Tuesday)
Coming soon: shelling peas and yellow beans
– Cabbage is fresh, sweet and crisp. Although you are welcome to cook it; it is SO good fresh. Just grate, shred or slice and enjoy with your favorite dressing or on a sandwich or taco. Lloyd’s Taco uses our cabbage when in season and available!
– Investing in a grill wok or pan for grilling veggies is a great idea. It even protects those veggie skewers from falling onto the grill…
– Try grilling your summer squash this week. It’s quick yummy and the heat is outside!!!
Green onions are grate sautéed with potatoes or eggs or whatever veggies you are grilling or sautéing.
– Fennel is great raw, or cooked. It is superb grilled with a little olive oil. You can also grate it or mellow it with a “quick” pickling method. Recipes are provided for help!
FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately. Yield: 4 servings
CABBAGE AND FENNEL WITH PARSLEY-LEMON BUTTER
1/2 small green cabbage; 1 large fennel bulb, quartered; 1 large leek, white part only; 4 tbsp unsalted butter; sea salt and freshly ground pepper; juice and zest of 1 lemon; 3 tbsp chervil or parsley leaves
Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry, though. Melt 1 tablespoon of the butter in a large, wide skillet. Add the vegetables and sprinkle with 1/4 teaspoon salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the vegetables steam and don’t brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains. Remove from the heat and whisk in the remaining butter. Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt; add remaining butter. Season with pepper. Serves 4
YELLOW SQUASH AND ZUCCHINI DELIGHT WITH CABBAGE
1 zucchini; sliced, 1 yellow squash; sliced, ½ small head of cabbage; sliced, 1 large onion; sliced, 2 cloves garlic; minced, 1 cup chicken broth, 2 T olive oil
In a large skillet sauté onion, garlic in olive oil until translucent. Place zucchini, yellow squash, cabbage and broth and continue to sauté until tender. Serves four.
HEARTY ASIAN NOODLE SALAD
1 cabbage, small or medium, shredded or chopped medium fine, 2 lb. Grated carrot, 1 or 2 grated turnips or daikon, A full bulb garlic, minced or pressed, a large finger sized chunk of ginger, finely grated or minced, 4 Tbsp. Sesame oil, 3 Tbsp. Rice Vinegar, ¼ cup raw or toasted sesame seeds, 3-5 cups cooked pasta, 2/3 cup soy sauce (preferably not low sodium, but whatever you need to do…)
The best part about this recipe is that it can be assembled in any order. It requires kind of a large bowl, of course you could always half the recipe (or double it!). The roots do not need to be peeled, only washed. Cook the pasta until al dente, then strain and rinse thoroughly with cold water before adding to the bowl. The pasta can be of any variety, I have used spaghetti and ziti before, if you use spaghetti cut it up a bit first, so the strands are not so long. I think ginger is best grated through the small side of a cheese grater. After grating the ginger, you will end up with a fibrous mass when you are finished, squeeze this hard and a very nice ginger extract can be squeezed out into the dish. Everything else gets added whenever you want, toss thoroughly and serve chilled or room temp. For added flair, either serve on top of a bed of spinach or mix spinach right in. Try serving it at Thanksgiving, everyone seems to like it.
From Jarrett Mann, 2006.Red Fire farm
PESTO- TOPPED GRILLED SUMMER SQUASH
1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4-inch-thick; Canola or olive oil cooking spray
Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.
RAW SUMMER SQAUSH SALAD
3 T fresh squeezed lemon juice (or a bit less), 4 T good quality extra virgin olive oil, zested skin from one whole lemon (or a bit less), 2-3 medium sized yellow or green summer squash (about 3-4 cups sliced squash), 4-6 oz. baby arugula leaves (3-4 handfuls), 1/2 cup sliced or chopped fresh herbs (basil, mint, or parsley would be my choice), 1/4 cup crumbled feta cheese
Zest the lemon and place the zest in a bowl or glass measuring cup. Squeeze the juice from the zested lemon, then add more juice as needed to make 3 T lemon juice. (I’m a big lemon fan, so if you’re not that crazy about lemon 2 T might be enough for you.) Add lemon juice to the zest, then whisk in the olive oil. Cut off the ends of squash, then wash and dry. Cut lengthwise, then use a mandoline or chef’s knife to cut into very thin slices. (I used the 1.5 mm blade on the mandoline.) Layer the sliced squash into a flat dish and pour over about 2/3 of the dressing and season with a generous amount of salt and fresh ground black pepper. Let squash marinate 15-30 minutes while you prep other ingredients. Wash baby arugula leaves and spin dry or dry with paper towels. (I pinch off the big stems, but this is optional unless you’re taking photos!) Wash herbs of your choice and spin dry or dry with paper towels, then either slice or coarsely chop herbs. Combine arugula and herbs in bowl large enough to hold all the salad. Add marinated squash slices, toss to combine, and taste to see if you want to add more dressing, salt, or fresh ground black pepper. (I added a bit more dressing.) Arrange salad on individual salad plates, sprinkle each with 1 T crumbled feta cheese, and serve.
Recipe from kalynskitchen.com
COLD ZUCCHINI AND SUMMER SQUASH SOUP
2-3 tbsp olive oil and maybe some butter, 1 medium onion, sliced or chopped 2 garlic cloves, sliced or crushed, your choice, 6-9 medium zucchini or summer squash, or a mix, 4 cups broth, sour cream, for garnish
*You’ll need a blender or an immersion blender for this. Because you will be blending everything smooth, it doesn’t matter how well you slice or chop the vegetables—great, right? But, large chunks still probably aren’t a good idea because that will affect cooking time. What I’m saying is: do a mediocre job at chopping, but not a sloppy one. In a large pot over medium heat, cook the onions and garlic in the olive oil and/or butter until they’re brown. It sounds pretentious but, if you are patient and cook the onion until it’s really brown and delicious, that taste will infiltrate the rest of your soup and it’s totally worth the extra time. Add zucchini and summer squash, toss with the onions. Add the broth and bring to a boil. Once boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini are tender.
Let cool to lukewarm and blend. Serve lukewarm or cold. Garnish with sour cream—it’s kind of great because the soup is somehow, mysteriously, creamy and the sour cream adds a nice tanginess. Recipe adapted from Bonappetit
STEAM GRILLED GREEN ONIONS
12 green onions, rinsed, ends trimmed, 2 cloves garlic, minced, 2 tablespoons butter, cut , 2 T butter, cut into small pieces, salt and ground black pepper to taste (optional)
Preheat a grill for medium-low heat. Cut a sheet of aluminum foil to about 12×15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions. Keeping the green onions flat, fold the foil to make a sealed cooking pouch. Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes. Recipe from Allrecipes.com
CHICKEN WITH GREEN ONION SAUCE
1 (14-ounce) can fat-free, less-sodium chicken broth, 2 tablespoons all-purpose flour, 2 garlic cloves, minced, 1/4 teaspoon dried thyme, Cooking spray, 4 (4-ounce) skinless, boneless chicken breast halves, 1/3 cup finely chopped green onions, divided, 1/8 teaspoon salt, 1/8 teaspoon pepper
Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic, and thyme; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons green onions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often. Remove chicken from pan; keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3/4 cup. Pour sauce evenly over chicken, and top with remaining green onions. Recipe from myrecipes.com
SESAME GARLIC SNAP PEA SALAD
1 lb. fresh sugar snap peas, 6 Tbs. toasted sesame oil, 2 tsp. seasoned rice vinegar, 1 tsp. Aleppo chili flakes, 1 clove of garlic, mashed, 1/2 tsp. salt, 2 tsp. sesame seeds
Put the snap peas in a medium bowl or a gallon size zip-top bag. In a small bowl, whisk together the sesame oil, rice vinegar, chili flakes, garlic, and salt. Taste and adjust seasoning if you’d like it a little saltier, etc. Pour dressing over the snap peas and toss to coat well. Sprinkle on sesame seeds and toss again to distribute them. Keeps well in the fridge for a day. Serves about 4 as a side salad. Recipe from The Hungry Mouse website
SUGAR SNAP PEA SALAD
¾ cup buttermilk, 3 Tbsp. plain whole-milk Greek yogurt, 2 Tbsp. fresh lemon juice, 1 small garlic clove, finely grated, a large pinch of kosher salt, 8 oz. sugar snap peas, strings removed, thinly sliced, 2 Tbsp. extra-virgin olive oil, plus more, 1 tsp. finely grated lemon zest, plus more, Flaky sea salt, freshly ground black pepper
Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper. Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest. Recipe from Bon Appetit
CHICKEN & SPRING VEGEATABLE TORTELLINI SALAD
1 # boneless, skinless chicken breast, 2 bay leaves, 6 cups water, 1 (20 ounce) package fresh cheese tortellini, ½ cup peas, fresh or frozen, ¼ cup creamy salad dressing, such as ranch or peppercorn, 2 tablespoons red-wine vinegar, 5 tablespoons chopped fresh herbs, such as basil, dill and/or chives, divided, ½ cup chopped marinated artichokes plus 2 tablespoons marinade, divided, ½ cup julienned radishes, 1 cup pea shoots or baby arugula, 2 tablespoons sunflower seeds
Combine chicken, bay leaves and water in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until an instant-read thermometer inserted in the thickest part registers 165°F, 10 to 12 minutes. Transfer the chicken to a clean cutting board to cool. Remove the bay leaves. Add tortellini to the pot and return the water to a boil; cook, stirring occasionally, until the tortellini are just tender, about 3 minutes. Add peas and cook 1 minute more. Drain and rinse with cold water. Meanwhile, combine dressing, vinegar, 3 tablespoons herbs and artichoke marinade in a large bowl. Shred the chicken and add to the dressing along with the tortellini, peas, artichokes, radishes and pea shoots (or arugula); stir to combine. Serve the salad topped with the remaining 2 tablespoons herbs and sunflower seeds.
Recipe from Eatingwell.com
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
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
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
BEET AND SHAVED FENNEL SALAD
SALAD: 4 large or 6 small beets; 1 bulb fennel; Cracked black pepper to taste
DRESSING: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 teaspoon grated lemon zest
FOR THE SALAD: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper-thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
FOR THE DRESSING: Whisk together all the ingredients.
To FINISH THE DISH: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table. Serves 4. Recipe from The Café Pongo Cookbook.
1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped celery; 1/2 cup finely chopped peeled carrot; 1 cup finely chopped fennel bulb; 1 cup quinoa, rinsed; 1 1/2 cups water; 1/2 cup finely chopped black olives; Salt and freshly ground black pepper
In a medium saucepan over medium heat, warm the olive oil. Add the onion, celery, carrot, and fennel and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the quinoa and cook, stirring constantly, until lightly toasted, 2 to 3 minutes. Add the water and bring to a boil. Cover, reduce the heat, and simmer over medium-low heat until the quinoa is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork. Stir in the olives, season to taste with salt and pepper, and serve hot. SERVES 6 TO 8 Recipe from The Big Book of Vegetarian.
2 Tbsp cider vinegar; 1/3 c mayonnaise; 1/2 tsp black pepper; 2 tsp sugar; 1 1/2 Tbsp 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.
SWISS CHARD QUICHE
1 lb. Swiss chard or spinach, cook and drain thoroughly; 4 eggs, beaten; 1 cup milk; 1 cup Swiss cheese shredded; 1 cup bread cubed; 1/2 cup sliced green onions; 1/4 cup Parmesan cheese, grated. Combine all ingredients with cooked greens. Pour into 2-quart baking dish. Cover and bake in 375degree oven until set, 25-30 min.
MICAH’S YUMMY CHARD PIE
1 Tbsp olive oil; 3/4 cup chopped onions; a few chopped garlic scapes; 1 bunch swiss chard, stems removed and leaves chopped; 3-4 eggs; 1 cup milk or half and half; 1/2 tsp salt; 8 -inch pie shell; 1 cup grated cheddar or swiss cheese; chopped ham; cooked bacon; diced tomatoes, chopped basil, blanched peas, or green beans (optional); 1 tsp dill
Heat oven to 400 degrees. Heat oil in large skillet over medium flame. Add the onion and scapes; cook, stirring occasionally, until tender. Add chopped greens and cook, stirring often, until they wilt. Turn off heat. Beat eggs, milk, and salt in a bowl. Spread chard mixture in bottom of pie shell. Add cheese. Pour egg mixture over top. Add optional ingredients, if desired. Sprinkle with dill. Bake at 400 degrees until the pie are no longer jiggly in the center, 30 -40 minutes. Makes 8 slices
SWISS CHARD BREAKFAST BURRITOS
approximately 3 cups cooked and seasoned Swiss chard*; 2 cups milk; 1 tablespoon flour; 6-8 flour tortillas; 1 teaspoon mustard powder; 2-3 cups shredded cheese (like cheddar or Swiss), divided; salsa; sour cream; 4 eggs, beaten
Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in prepared pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight. The next day, let burritos come to room temperature. Heat oven to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese of). Top and cover for last 5 minutes of baking. Serve with salsa and sour cream. This recipe can be adapted to use a variety of seasonal vegetables. Makes 4-6 servings. *It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season it with salt, peppers, and fresh herbs (dill is delicious).
SWISS CHARD PIZZA
First chop the chard leaves and stems separately. Then microwave them separately as the stems will take a bit longer. Knead dough into pan. Massage oil onto dough. Spread on the chopped chard leaves then cover with chopped onion, 4 garlic cloves, oregano, chopped stems and grated parmesan cheese. Cover with another layer of dough which you have rolled out to approximate size. Vent the cover with holes to allow extra moisture to escape. Bake for 25 minutes at 325.
STIR-FRIED SNOW PEAS WITH SWISS CHARD *Substitute sugar snap peas
1-pound snow peas; 1/2-pound Swiss chard; 3 tbsp oil; 2 bunching onions, chopped; sea salt
Trim and string the snow peas. Wash the Swiss chard in a bowl of cold water, then remove and shake off the excess water. Heat a large skillet or a wok. Add the oil, swirl it around, then add the onions and snow peas. Stir-fry the peas for 1 minute, then add the chard and a pinch of salt and stir-fry until the leaves are tender and bright green. Serve right away.
PAN-COOKED SUMMER GREENS * Substitute garlic scapes
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. Serves 2-4.
SPICY CUCUMBER SALAD
2 cucumbers; 1 tablespoon white vinegar or rice wine vinegar; 2 tablespoons sesame oil; 1/2 teaspoon salt; 1 teaspoon soy sauce; 1 tablespoon sugar; 1 Thai Dragon hot pepper
Peel the cucumbers, cut lengthwise in two, and scrape out the seeds. Cut cucumbers crosswise into half-moons. Whisk the remaining ingredients together and toss with the cucumbers to coat them. You can control how hot the dish becomes by removing the seeds and pulp of the pepper or you can use just a slice or two of the hot pepper. If you don’t have a Thai Dragon hot pepper, substitute hot red pepper flakes or hot pepper sauce. Makes 4 servings.
CUCUMBER PASTA SALAD
8 oz rotini; 2 c peeled cucumber slices; 1 c quartered cherry tomatoes; 1 (l5-oz) can garbanzo beans, drained and rinsed; 3/4 Tbsp dried dill weed; 1/2 c ranch-style dressing; 1/3 c plain low-fat yogurt; Crumbled feta cheese
Cook pasta according to package directions; drain and rinse in cold water. In salad bowl, toss cooled pasta with cucumbers, tomatoes, garbanzo beans, and dill weed. In a small bowl, blend dressing and yogurt. Add to salad bowl; stir until well-coated. Cover and refrigerate 1 hour, stirring occasionally. Crumble feta on top; serve. Makes 8 servings