Summer Share Six June 28th 2016

Important information:

• Please note that your share is sent to the distribution site you chose. There is just the exact amount of shares at each location. You are not able to pick up “a share” at another location unless prior arrangements are made.
• Repacking your produce into your own container at distribution is an option if you have difficulty remembering to return the share boxes.
• Fruit share will be starting in the next week or two with sweet cherries.

 

Farm News from Jane

Peas glorious peas… This week’s star attraction must be the peas: sweet crisp, crunchy just delicious as well as nutritious!

The first planting has yielded nicely so there are lots for each share. I was getting a bit hungry while harvesting and occasionally had a pea that snapped in half. Before long I wasn’t hungry as the sweet crunchy peas were just what I needed. The broccoli held up for another week of harvest. Broccoli does not like ninety degree temperatures that we experienced yesterday. That will be the last of broccoli until the cool temperatures of September return. We have been very pleased to have kale for shares this season. It also is holding up well to the dry weather and temperature fluctuations.

And speaking of dry weather, we received six tenths of an inch today that is something to be very grateful for. We had only an inch of rain in the last ten weeks. I’m sure that all the crops as well as Ben who is primarily responsible for irrigation are doing a little dance! Now the weeding in earnest begins. We have been experimenting over the last ten years with different cover crops and rotations and had even progressed to two year cover crops that provide wonderful soil building ability. However it has also allowed a few problem grasses to “get a hold” so now we are dealing with a significant increase in weed pressure this season. But many hands make the work go quickly and some excellent cultivator operators and we’ll get back on track and the soil has become much richer and is able to “hold” so much more moisture which is so very important in this very dry summer. We have seen great looking plants even with the weed pressure; plenty of soil nutrition for everything!  Our biggest problem this season has been insect pressure. The cucumber and flea beetles are ravenous in the dry weather. The summer squash, melons and cucumbers are especially affected. The plants are trying to grow out of the insect damage so we’ll see how the season progresses to determine what fruit they will yield. That group of vegetables is in the cucurbit family. Perhaps a few members will be happy not to be inundated with summer squash this year! We hope that you are enjoying the diversity of the share this season. (And enjoy the yummy peas)! Jane

 

Produce:   Sugar snap peas   Broccoli   Scallions   Chioggia beets 

               Kohlrabi   Head lettuce   Summer squash   Kale   Garlic

 

Produce tips:

– Sugar snap peas have edible pods. They will need a quick rinse as it had rained just a few hours before harvest. Lightly steam them or stir fry f you have any left after snacking on them raw!

– Summer squash is just beginning but this year’s crop looks to be light so enjoy while they last. Try a light grilling with your scallions.

– Garlic was just pulled on Thursday and so is not “dried” yet. When it dries the fiber between the cloves turns to “paper”. You will need to work a little to separate the cloves from the fibrous covering.

– Beets are absolutely spectacular roasted on the grill. Peel first then slice or chunk; place in bowl to coat with olive oil.

Grill on grill pan or directly on grate if sliced. Grill for 5+ minutes on each side depending on thickness. I also add a touch of vinaigrette and some feta cheese. YUM!

 

Recipes

FRESH PEA POD, BROCCOLI, AND RICE SALAD

1 package (6 ounces) long-grain and wild rice mix; 1 tablespoon lemon juice; 1 1/2 cups chopped broccoli; 1/2 teaspoon lemon pepper; 1/3 cup sliced red or green onions; 1-1 1/2 cups edible pea pods; 1/4 cup bottled clear Italian salad dressing; 1/3 cup slivered almonds

Prepare rice mix according to package directions. Cool slightly. Steam broccoli until crunchy-tender Toss with remaining ingredients and refrigerate 2-24 hours; Makes 4 servings.

 

ROASTED BROCCOLI

1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper

Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings; Recipe from MACSAC

 

MASSAGED KALE SALAD
1 bunch kale, 1/4 cup freshly grated Parmesan cheese, 2-3 T extra-virgin olive oil, 2T lemon juice, 1-2 large cloves garlic, minced, 1/2 tablespoon reduced-sodium soy sauce, 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional), 1/4 teaspoon freshly ground pepper, 1/8 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

 

ROASTED GARLIC DIP

1 head of garlic, 1/2 T plus 1/4 cup olive oil, divided, freshly ground black pepper, 1/2 cup freshly grated Parmesan cheese Heat oven to 275 or 300 degrees. Cut 1-l/2 inch off the top of garlic head to expose the tips of the cloves. Lay garlic head cut side up in small baking dish. Drizzle 1/2 T of oil over the top; sprinkle on some pepper. Roast until soft, fragrant, and lightly browned, about 45 minutes. Cool completely. Squeeze cloves form the base and use a fork to dislodge the flesh from the skin. Mash garlic with a fork on small plate. Stir in Parmesan cheese, additional 1/4 olive oil, and pepper to taste. Serve with baguette or crusty bread. Makes 2-4 appetizer servings. I love this recipe and I made a large batch and refrigerated it and used it as a condiment on potatoes and other veggies after we had enjoyed our fill as an appetizer. Recipe from Family Health Cookbook published by the American Health Association

 

LOW-FAT KOHLRABI CAKES WITH YOGURT MINT SAUCE

Sauce: 3 Tbsp plain yogurt; 1 1/2 tbsp chopped fresh mint; 1/2 tsp lemon juice; Pinch of salt

Cakes: 2 kohlrabi bulbs; 2 Tbsp chopped garlic scapes; l egg, beaten; 1 Tbsp dried bread crumbs; 1/2 tsp salt; pinch of crushed red pepper flakes; black pepper to taste; oil cooking spray

Mix sauce ingredients in bowl and chill at least 30 min before serving. Meanwhile, peel and shred kohlrabi. Transfer to a mixing bowl by fistfuls, squeezing out excess moisture as you go (this is essential). Combine kohlrabi with scapes, egg, bread crumbs, salt, red pepper flakes and black pepper; stir until blended. Heat large skillet and spray it generously with oil cooking spray. Drop mixture by large spoonfuls into hot pan and fry the cakes in batched until golden brown, 3-4 minutes per side. Drain on paper towels. Serve hot with yogurt mint sauce. 4-6 servings

 

COUSCOUS WITH KOHLRABI AND CHERMOULA DRESSING

1-2 teaspoons minced garlic 3 tablespoons olive oil 2 tablespoons minced cilantro 2-3 cups cooked couscous, cooled to warm temperature 2 tablespoons minced fresh parsley, 2 cups peeled, diced kohlrabi 1 teaspoon paprika 1/2 cup diced radishes 1/2 teaspoon ground cumin, 16 kalamata or oil-cured imported black olives, salt chopped (optional) 3 tablespoons fresh lemon juice 1/2 cup crumbled feta cheese (optional)

Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings. Recipe from MACSAC

 

KOHLRABI SLAW

2 kohlrabi; water to cover; 1/8 cup oil; 1/2 tablespoon wine vinegar; 1/8 teaspoon dill seeds; pinch of pepper; salt to taste; 1 tablespoon yogurt

Cook kohlrabi in water until tender. Drain and reserve liquid for soup. Cool, peel and cut into strips. Combine remaining ingredients, pour over kohlrabi and serve as a salad or side dish. 2 servings

 

MARINATED BEET AND SUMMER SQUASH SALAD

2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped

Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices, the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste; 3 servings

 

SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)

2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,

1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting

Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 350⁰ for 45-50 minutes. Cool for 10 minutes in pan on rack. From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman

 

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.

 

MARKET RAGOUT OF KOHLRABI AND PEAS

1 tbsp butter; 6 spring onions, halved; 1 large kohlrabi, peeled and chunked; 1 marjoram or thyme sprig; sea salt and freshly ground pepper; 1 pound pod peas, shelled; a few handfuls baby spinach; dollop crème fraiche; 4 large basil leaves, slivered

Melt the butter in a skillet and add the onions, kohlrabi, and marjoram or thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraiche and add the basil. Taste for salt and season with pepper. Serve this as a side dish or a course by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish. SERVES 2

 

SESAME GARLIC SNAP PEA SALAD
1 lb. fresh sugar snap peas, 6 T 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

 

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.