Summer Share Six July 2nd/3rd 2019
- This is an even biweekly share distribution.
- Please note that Thursday July 4th distribution is moved to Wednesday July 3rd due to the holiday.
- Please notify us if you will not be in town for distribution this week.
- When emailing regarding shares please specify your distribution site and share; (produce, biweekly, or fruit.
- Remember to bring your “empties” with you to distribution.
Farm News from Jane
And so it begins; enter the lowly summer squash… We are all so anxious for the summer fruits (or veggies). This one sometimes has me stymied however. Why is this little (or sometimes gargantuan) vegetable so popular? Perhaps it is because if you ever grown any, they are one of the most prolific choices for yield for your space. But oh no, please don’t skip a day or two picking or you may find what we like to call zucchini boats – ready to sail out of your garden. These small, slender and innocent looking lovelies are quite sneaky. They like to hide amidst the leaves and they surprise you with “Jack in the Beanstalk” growth overnight that makes you wonder if you were in a time warp… Although we harvest them daily, we always miss one or two; hopefully only for one day otherwise they are so heavy that if you toss them from the row, they may hurt some innocent bystander. (It’s happened; that’s all I’m going to say). The deer are also enjoying the zucchini but seem to leave the yellow squash alone; a trained palate perhaps or do they know something more about their nutrient profile. Our harvest just began yesterday; and the first two days harvest yielded about 350. Only two to a customer this week but soon that number will double, or even triple and there’ll be lots to enjoy. So, look through the recipe section to get ideas “ahead of the game”! They are picked young as to be tender and seedless. No zucchini boats will be seen in the shares!
Daniel and Ben tell me that the potatoes look terrific this year. They are in a field that is not within eyesight of the main farm. The sweet corn in is the same area and it has certainly taken advantage of this past week’s heat. And then there are the tomatoes (similar to the summer squash). I spent almost 10 hours trellising and suckering tomatoes in the high tunnels this past weekend and they look like they are on steroids! They nearly tripled in size in one week. Of course, they have the perfect growing conditions; great soli, regular watering and extra heat from being under plastic roof. They have lots of small fruit and so hopefully in a month or so we will be able to start picking. The blueberries have “popped” also. It looks like a great crop. I think that like a few other species, they prefer a moist, cooler environment which we have had this past spring. The last month of frequent rain showers has allowed us to concentrate on seeding, planting and transplanting between the raindrops and we haven’t spent any time irrigating although it has been quite difficult for the dairymen trying to make hay and plant corn with all the precipitation. It will be interesting to see if the cool, moist weather will continue into the summer. Yes, summer is finally here and the 80+ degree days have been a welcomed change. Sun, and its inherent heat plus moisture sure makes things grow! (Yes, the corn is more than waist high and it’s not yet the Fourth of July) So, keep looking forward to next the week’s box. You may be surprised at what is in it. Enjoy the blessings of the Forth of July celebration. We have so much to be thankful for… Safe holiday and travels, Jane
Produce: Sugar snap peas Summer squash (green or yellow) Garlic scapes
Romaine and other head lettuce Green onions
– Sugar snap peas are the edible pod variety. Please don’t waste all the deliciously sweet pods by shelling them. Just pinch off the stem end and enjoy fresh, steamed, grilled or stir-fried.
– Romaine is great for Caesar salad; check out the recipe section.
– Head lettuce: The salad greens that you have been receiving are actually the same variety (Salanova) of head lettuce that is in the shares this week. Because all our harvest has to be completed in the first two days of the week, we cut the “heads” rather than separate them and wash them; quite the time saver. A salad spinner works best if you have one!
– Garlic: when substituting garlic scapes for cloves use double the amount as they are not quite as strong
– Summer squash: dehydrate quickly so bag before putting in the fridge. Summer squash is approximately 94% water, very low in calories, and a great source of vitamins A and C, potassium and calcium. Like other seasonal foods, its benefits are aptly timed. Easily digested, nourishing and cooling, it also replaces lost fluids. Summer squash is a welcome summer staple! And yes, they will be a staple in the shares!!!
SPRING ORZO SALAD * Substitute peas for the asparagus
8 oz. orzo pasta; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into ‘/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
Vinaigrette: 3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar
Cook pasta according to package directions. Rinse under cold water, and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6
SAVORY GREEN ONION NOODLE CAKE
4 eggs, ½ C chopped green onions, 2 T chopped cilantro or parsley, ½ t grated ginger, 8 oz. spaghetti (thin spaghetti), cooked, rinsed, drained well and tossed with 2-3 t sesame oil, salt and ground black pepper, 3 T peanut oil, divided, sprigs of cilantro or parsley
Beat eggs, stir in green onions, cilantro or parsley, and ginger. Add spaghetti and salt and pepper to taste; mix well with your hands. Heat half the peanut oil in an 8-10-inch nonstick skillet over medium-high flame. Spread pasta mixture into pan, press it down. And even with a spatula. Cook until the bottom is golden and cake is “set”. 6-10 minutes. Wearing oven mitts, place a platter over the skillet and flip the noodle cake back onto platter. Heat remaining oil in skillet, slide cake back in and cook until the second side is golden. Slide the noodle cake back onto the platter and garnish with the herb sprigs. Makes 4-6 servings. Recipe form MACSAC
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
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hardboiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienned or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/4 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T. wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.
Sugar Snap Peas with Mushrooms
2 tablespoon oil; 1/2 mushrooms, sliced; 1-pound fresh sugar snap peas, cut into half crosswise; 2 Teaspoons soy sauce; 2 tablespoons toasted sesame seed
Heat oil in wok or large skillet over medium-high heat. Add mushrooms and stir fry until lightly browned. Reduce heat to medium, cover and simmer 3 minutes. Increase heat, add peas and stir-fry until crisp-tender, about 2 minutes. Stir in soy sauce. Cover and cook 1 minute longer. Sprinkle with sesame seed and serve
SUGAR SNAP PEAS AND RED GRAPES
3/4 lb. sugar snap peas, strings and stems removed; 1 tbsp. unsalted butter; 1 shallot, finely chopped; 1/4 tsp. salt; freshly ground black pepper; l-2 cup seedless red grapes, halved lengthwise; 1 tbsp. dry white wine
Blanch the peas in boiling water for two minutes. Drain the peas, and then refresh them under cold running water until cool. Drain them again and set them aside. Heat the butter in a heavy-bottomed skillet over medium heat. Cook the shallot until soft – about two minutes. Add the peas, salt and pepper, and cook until the peas are heated through – two to three minutes. Add the grapes and wine, and cook until the wine has evaporated – about one minute. Serve immediately. Serves 4
PASTA WITH PEAS, FRESH BASIL, AND BREAD CRUMBS
sea salt and freshly ground pepper; 1/2-pound small pasta shapes; 4 tbsp butter; 1/4 cup finely diced scallion; 1-pound sugar snap peas; 3 tbsp chopped basil; 1 tsp grated lemon zest; 1/2 cup fresh bread crumbs; ½ cup chopped parsley or more basil
Bring a large pot of water to a boil and add salt and the pasta. While the pasta is cooking, heat 2 tablespoons of the butter in a large skillet, add the scallion, and cook gently for a few minutes, until softened. Add the peas, basil, and 1 cup of the pasta water and stew until the peas are bright green and tender, 1 or 2 minutes. Add the lemon zest. Crisp the bread crumbs in the remaining butter or oil in a small skillet. When the pasta is done, drain it, add it directly to the peas, and toss. Taste for salt, season with pepper, and toss with the parsley and bread crumbs.
CHILLED SUGAR SNAP PEA SOUP WITH FRESH MINT
1 large Vidalia onion, minced; 1 tablespoon butter; 2 tablespoons olive oil; 4 cups chicken or vegetable stock; 1 pound sugar snap peas, ends trimmed; 1/2 cup heavy cream; 2 tablespoons minced fresh mint leaves, plus small sprigs for garnish; salt and cracked pepper to taste; Crème fraiche, clotted cream, or sour cream for serving; Minced radishes for garnish
In a heavy stockpot over medium heat, sauté the onion in the butter and oil until translucent. Add the stock and bring to a rolling boil. Drop in the sugar snap peas and let boil for 1 minute. Remove from the heat and let cool slightly. Puree the soup and stir in the cream, mint, and salt and pepper. Allow the soup to cool to room temperature, and then chill in the refrigerator. Serve with a dollop of crème fraiche in the center of the bowl. Garnish with minced radish and mint sprigs. Recipe from The Café Pongo Cookbook
HERB-SMOKED STEAK WITH GRILLED VEGETABLES
You can vary the vegetables for this summery grilled meal according to what available- baby eggplant, patty pan squashes, or any color of sweet bell pepper.
1/3 cup defatted lower-sodium chicken broth; 3 tablespoons balsamic vinegar; 2 teaspoons olive oil; 2 garlic cloves, finely chopped; 1 tablespoon chopped fresh oregano or 1 teaspoon dried; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 pounds top round steak, cut about 1 inch thick; Vegetable oil spray; 8 branches fresh oregano, plus additional for garnish; 1 zucchini (about 8 ounces), cut into long diagonal slices; 1 yellow crookneck squash (about 8 ounces), cut into long diagonal slices; 1 large red onion, cut into crosswise slices about 1/4 inch thick; 1 small red bell pepper, seeded and cut into 6 slices; 1 small yellow bell pepper, seeded and cut into 6 slices; 8 ounces Italian bread, cut into 1/4-inch-thick slices
In a small bowl, whisk together the broth, vinegar, oil, garlic, oregano, salt, and pepper. Spoon 2 tablespoons of the marinade into a shallow dish just large enough to hold the meat. Place the meat in the marinade, turn to coat completely, and set aside in a cool room for I hour or refrigerate for up to 8 hours, turning occasionally. Prepare a medium-hot barbecue fire. Make sure the grill rack is well seasoned coat it with vegetable oil spray. Soak the oregano branches in water for 10 minutes. Brush the cut vegetables with some of the marinade. Distribute the oregano branches over the hot coals. Grill the meat and vegetables, turning once or twice and brushing more of the marinade. Cook the vegetables until they are tender and lightly charred at edges, 5 to 7 minutes. Grill the meat until it is cooked the way you like it, 7 to 8 minutes medium- rare, a few minutes longer for well-done. Brush the bread lightly with the remaining marinade and grill until lightly 30 seconds to 1 minute per side. Let the meat rest for 5 minutes, then slice thinly across the grain. Heap the vegetables onto the grilled bread, and serve the meat alongside, garnished with the oregano. Makes 6 servings
CHEESE-TOPPED SUMMER SQUASH
1 patty pan, crookneck or zucchini; 1/2 cup boiling water; 1 tsp. butter; pinch of seasoning salt; 2 tbsp grated cheddar cheese
Cut squash in half. (Cut patty pan crosswise; crookneck or zucchini lengthwise.) Cook in boiling, salted water about 10 minutes or just until barely tender. Drain. Arrange in flat baking dish. With fork pierce centers of squash several times. Melt butter and add salt. Spoon over squash halves. Pierce again so seasoned butter will be absorbed. Bake in 350°F oven or grill about 20 minutes. Top with cheese and bake 10 minutes longer, or until cheese is melted. Makes 2 servings.
4 c. yellow squash/ zucchini slices, 1/2″ thick; 1/2 c. chopped onion; 1 clove garlic, minced; 1/2 tbsps. Oil; 1/2 c. grated Swiss cheese 1/4 c. cracker crumbs; 1/4 c. chopped parsley; 2 eggs; 1/2 c. milk 1 tsp. salt; 1/8 tsp. pepper
Cook squash in boiling salted water until barely tender. Drain well. Meanwhile, cook onion and garlic in oil until onion is soft. Place half of onion mixture on bottom of greased 1-qt. casserole. Top with half of cheese, cracker crumbs and parsley. Add all the squash, then remaining onion, cheese, crumbs and parsley. Beat eggs, blend in milk, salt and pepper. Pour over squash. Place casserole in pan of hot water and bake in slow oven (325°) 50 to 55 minutes, or until set. Makes 4 servings.
SHAVED SUMMER SQUASH SALAD
Roast 3 T. whole almonds and coarsely crush. Meanwhile, trim the ends off 1 lb. summer squash (a mix of green and yellow). Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together 2 ½ ^T. extra-virgin olive oil, 2T. fresh lemon juice, 1 minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds. Serves 4. Recipe from Bon appétit magazine.
ROASTED GREEN GARLIC CHUTNEY
1 full cup green garlic, 1 tsp oil, plus more for roasting, 1 tsp lemon juice, 2 Tbs cilantro, roughly chopped, 1/2 tsp ground cumin, plus more for roasting, 1/2 tsp salt, plus more for roasting, 1/4 tsp black pepper, plus more for roasting, 1/4 tsp garam masala, 1/2 tsp red Chile flakes, 1/4 cup water
Preheat oven to 400 degrees. Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel. Lightly spray a baking sheet with oil. Lay the garlic pieces on the baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Roast until tender and starts to brown, about 10 to 15 minutes. Turn the garlic halfway through cooking. Let cool before proceeding. Roughly chop the roasted green garlic. Add all of the ingredients in a food processor and grind until smooth. Stir in the water. Tastes great with any chicken or meat dish or even as a spread for an appetizer. Recipe form kachiskitchen.com
GRILLED GREEN GARLIC
1 bunch green garlic, oil, ground cumin, salt, pepper
Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Lightly oil your grill pan or the outside grill. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking. A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish. Recipe from kachiskitchen.com
SPANISH GARLIC SOUP
5T olive oil, divided, 4 cloves garlic, peeled and sliced, 1+1/2 tsp sweet paprika, divided, 4 C chicken broth, (homemade preferred), 1T minced garlic, 4 C stale French bread, in ¾ in. cubes, 6 eggs, 1 C diced ham, salt & pepper
Heat 1 T olive oil in pot over medium-low flame. Add sliced garlic and cook briefly, without browning. Stir in half the paprika, chicken broth, and 3 C water; cover and simmer 45 minutes. Season lightly with salt and pepper. Combine remaining olive oil and minced garlic in skillet; heat briefly over low flame. Add bread and cook, stirring often, until crisp, 10-15 minutes. Toss in remaining paprika. Heat oven to 450 degrees. Place 6 ovenproof bowls on a baking sheet. Pour a little simmering broth into each bowl. Break an egg into each bowl, then scatter ham over eggs. Fill bowls with the remaining broth. Bake until the eggs are set, 3-5 minutes. Scatter in “croutons”; serve immediately.
ALICE WATER GREEN GARLIC SPAGHETTI
1-pound spaghetti, 1/3 cup extra virgin olive oil, 3 heads green garlic (or 4 cloves regular garlic), thinly sliced, 1 tablespoon chopped parsley, small pinch of red pepper flakes
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining. Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary, to keep the garlic from caramelizing too much. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary, to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired. Suggested Tweaks: Though I love the resolute simplicity of this dish (there’s not even Parmesan), some might want more flavor in the base. Waters has a few suggestions: adding anchovies or olives, using more herbs, or even some cherry tomatoes. I also suggest finishing it with fresh, fruity olive oil at the end.
6 cloves garlic, minced or pressed; 1 can (1 lb. 12 oz.) crushed tomatoes in puree; 1/4 cup chopped fresh cilantro; 1/4 cup chopped scallions; 1 tsp. fresh lime juice; 2 tbs. chopped jalapeno peppers; 1 tbs. chili powder
In a large bowl, combine all ingredients and mix well. Refrigerate for at least 2 hours. Servings: 6-8 Recipe from The Best 50 Garlic Recipes
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.