Summer Share Sixteen September 6th 2016

Posted by on Sep 6, 2016 in Uncategorized

Important information:

  • Please remember your return share boxes this week as we are low on boxes.

Farm News from Jane

There’s quite a change in the share box this week as we begin harvesting fall plantings. The broccoli grew very nicely and so did the conical cabbage this past week. What a difference a few good rain showers make! The cruciferous veggies continue to grow well and the kales have grown so fast that to get ahead of their growth we’ve had to harvest two varieties. So get ready for what I like to refer to as “hearty greens”. Just as the chard is starting to slow down the kales are taking over. This week we have both Russian and Dinosaur kale which is also known as Dino kale, Lacinato or Tuscany depending on the region you’re from or the seed catalog’s preference. The dinosaur kale aptly named for its pebbled texture leaves has a more tender leaf and is great to use for a “massaged” kale salad. The Russian kales are a bit heartier in texture especially their stalks. They are perfect for making kale chips! Although broccoli has held us captive as the tastiest most nutritious veggie- move over broccoli -kale is at the top of the nutrient dense veggie list. Hopefully we’ll convert a few more people to lovin’ kale this season. Please do try different preparations to give yourself the wonderful health benefits. Just a little onion or garlic sautéed in the pan before you braised your kale and voila you have a nice, quick tasty addition to your meal!

We hope to have another share of sweet corn but the pollination on the later plantings was erratic and now so is the maturity. There is also one last planting of greens beans coming. We did clip the acorn squash from its vines on Saturday and it is in the field curing. We clipped enough spaghetti squash for this week but the lower end of the field is still quite green as it had more moisture and needs another week to fully ripen. Oh, but for the joy of spaghetti squash… For those of you who have quite limited meal prep time try roasting some during your meal for the next evening. It is a great substitution for either pasta or rice for a bed of veggies or meat. I love to sauté onions, garlic and peppers and then add some cherry tomatoes and reduce slightly for a delicious one dish vegetable. See the produce tips for more prep information. So as we begin our transition to fall vegetables like winter squash take some time to plan ahead for meal prep. Sometimes it is easier when you are in the kitchen to do a few preparations for other meals so when you’re short on time another evening the meal is ready in a snap. Handy hints from someone who is always trying to make a “quick” nutritious supper. The warm days and cool nights will make for great weather these last few weeks or summer.

Enjoy the nice cool night for sleeping; and eat hearty, Jane


Produce:   Keuka Gold potatoes   Cipollini onions   Garlic   Broccoli   Conical cabbage

Dino Kale   Russian Kale   Tomatoes   Spaghetti squash


Produce tips:  

Spaghetti squash is best oven baked, roasted or grilled. First cut in half deseed and then brush with oil and sprinkle with salt and pepper. Bake ( 3750) or grill cut side down until fork tender approximately 35-45 minutes. Turn right side up and drag a fork across the flesh to remove and separate flesh into strands. Drizzle with butter and serve. YUM! (Alternatively, you can microwave, cut sides down for about 12 minutes.)

– Cipollini onions are easiest sliced into wedges before cooking.

– Kale stalks need to be removed first before chopping or slicing the leaves.

Keuka Gold potatoes are great for baking or French fries.

Broccoli; please look for any little green “riders” hiding in the floweret’s.




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# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.

Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6

Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.


2 bunches kale, 1/2 cup freshly grated Parmesan cheese, 1/3 cup extra-virgin olive oil, 1/4 cup lemon juice, 3 large cloves garlic, minced, 1 tablespoon reduced-sodium soy sauce, 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional), 1/2 teaspoon freshly ground pepper, 1/4 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.


2 baking potatoes, about 8 ounces each; 2 tablespoons olive oil; 2 garlic cloves, crushed; 1 teaspoon ground allspice; 1 teaspoon ground coriander; 1 tablespoon paprika; salt and freshly ground black pepper

For the dip: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 7-ounce can chopped tomatoes; 1 fresh red chile, seeded and finely chopped; 1 tablespoon balsamic vinegar; 1 tablespoon chopped cilantro, plus extra to garnish



Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with oil and sprinkled with garlic salt.


1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped, 1 garlic clove, minced
1/2 tsp kosher salt, 2 cups vegetable stock, chicken stock, or water, 1/2 bunch kale (6 to 8 big leaves), preferably Dino, Lacinato, or Tuscan, 1 tsp lemon juice or cider vinegar, 1 to 2 large eggs, depending on your appetite, salt and pepper, grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer. While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes. Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale. Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired. To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup. Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt. Serves 1 generously or 2 modestly


Dressing: 2 teaspoons minced garlic, mashed to a paste; 2 tablespoons red wine vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon sugar; 4 tablespoons olive oil; salt and pepper to taste

Salad: 5 large heirloom tomatoes seeded and chopped; 3 tablespoons chopped fresh parsley; salt and pepper; 1/3 cup finely chopped sweet onion; 1/2 cup each green pepper; peeled, hard-cooked eggs, all finely chopped; freshly grated Parmesan

Mix first 4 dressing ingredients; whisk in olive oil and season with salt and pepper. Layer ingredients in a clear glass bowl in the order above. Chill before serving. Makes 5-6 servings. Recipe from MACSAC



1 large cabbage; 1 large bay leaf; 3 whole cloves; 1 clove garlic; 2 cups beef broth; 3 tbs. grated onion; 4 tbs. butter; 1 tbs. curry powder; 6 tbs. flour; salt and cayenne pepper; 2 cups milk; 1/2 cup grated Gouda cheese

Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay leaf, whole cloves and garlic. Place cabbage, broth and bouquet garni (in a spice bag if available) in a large kettle. Bring to boil. Cook gently 10 minutes, or until cabbage is tender. Melt butter in another saucepan. Add curry powder and cook gently 1 minute. Remove pan from heat. Stir in flour and season to taste with salt and cayenne. Carefully blend in milk. Return to heat and stir constantly until sauce boils. Drain cabbage well and discard spices. Combine cabbage and sauce. Pour into buttered casserole. Sprinkle with cheese. Bake in 475°F oven 15 minutes or until top bubbles and is nicely browned.

Makes 6 to 8 servings



1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar

Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.



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



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.



Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. Feel free to do this ahead and keep in the fridge. Alternatively, you can microwave, cut sides down for about 12 minutes. Place in a 400 F oven and roast for 40-50 minutes, until tender. Scoop out the seeds with a spoon and then scoop out the squash, setting it aside. In a heavy-bottom skillet sauté the onions, garlic and mushrooms, then add the spaghetti squash and fresh sage and season with salt, pepper and a pinch of nutmeg.  Sprinkle with grated Parmesan or Romano cheese if you like. If feeling decadent, drizzle a little truffle oil over the top before serving.


THE FRUIT AND THE TOPPING: 6 large ripe and juicy peaches or enough to make about 6 cups sliced; 1 tablespoon maple sugar or regular sugar

THE BISCUITS AND CREAM: 2 cups all-purpose flour or 1 cup whole wheat pastry flour mixed with 1 cup all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon sea salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 cup (1 stick) unsalted butter, sliced into 8 pieces; 1/2 cup chopped candied ginger; 1 egg; 1/2 teaspoon vanilla extract; 1/2 cup buttermilk, milk, or cream 1 cup whipping cream; 1/8 teaspoon almond extract; confectioners’ sugar, optional

Peel and slice the peaches into wedges about an inch wide. Sprinkle with the sugar, cover, and refrigerate while you make the biscuits. Preheat the oven to 400°F. Stir the dry ingredients together in a mixing bowl. Add the butter and mix on low speed, using the paddle attachment of your mixer, until the butter is broken into pea-size chunks. Stir in the candied ginger. Beat the egg with the vanilla and buttermilk. Add it to the dry ingredients and stir just to moisten. If it seems too dry, add 1 or 2 tablespoons more buttermilk. The texture will be shaggy and barely moist. Turn the dough out onto a counter lightly dusted with flour. Knead with a light touch a few times, then roll or pat the dough into a circle about 3/4 inch thick. Using a glass or cookie cutter, cut out four 33inch circles, then gather the remains, shape into a disk, and cut out the last 2 biscuits. Place close together on the sheet pan and bake until golden, 12 to 15 minutes.  Whip the cream until it holds soft peaks, then stir in the almond extract. To serve, halve the biscuits. Spoon the fruit and its juices over the bottom half, add a dollop of the cream, and cover with the top biscuit. Dust with confectioners’ sugar if desired.

Serves 6; recipe from Local Flavors