- This is a weekly share only.
Farm News from Jane
Wow what a share last week! It took all our time and energy on the harvest days to get all the produce picked and washed. We just couldn’t leave out any of the bounty. It nearly doubled the weight of the prior week’s share. We did hear from a bunch of members that their potatoes were just fine or even delicious; eaten the evening that they were received! That’s the way we feel about our first “new” red potatoes. We can’t wait to get them into a pot, boil them up, and slather them with salt and butter. I remember a friend who was helping cook for an event and shared that she was going to cook a half bushel of them with salt tablets used from their water conditioning system. What a great idea! I’ve never used them as we do not “soften” our hard water. We sit on limestone soil which is high in calcium; so good for healthy bones and teeth. Why take out what comes naturally? Some area of the farm has sulpher water which is also untreated but if aerated releases the sulpher smell.
This week we have blue potatoes and it would be better to roast or grill them than boil or how about blue potato “chips”; yummy! We are on hiatus for cucumbers as the first patch has wilted down but there is a second patch just beginning to produce and there are also cukes in the high tunnel which look beautiful. Hopefully in another week or so… We are also excited to begin sharing garlic; it was a great harvest! Add it to your sauté’s or roasted veggies, it’s yummy grilled with meats or veggies. And the health benefits are enormous. See produce tips below for details. We are harvesting the celery even though it is small. The heat will start to wilt it soon. The flavor is not subtle but strong; great for stir fry or freeze for soup when it cools down. The traditional large tomatoes are beginning to ripen and we hope to have enough for shares. We also hope to host a u-pick event when they are plentiful. We’ll keep you posted.
Until then; enjoy the summery share with all its flavor and nutrition, Jane
Produce: Garlic Walla Walla onion Sweet corn Tomatoes (Saladette or Cherry) Celery
Adirondack blue potatoes Dragon Tongue beans Summer squash Scallions
Fruit Share: Sweet cherries Next week peaches!
– Dragon Tongue beans are an heirloom variety and have a flat pod bean like the Italian Romano bean. They have germinated and grown much better than the later seed Romano. The weather can make or break a seeding. The purple streaks are less vibrant this season. The heat causes the purple color to fade just as does when cooking them. Only the beans that grew deep in the shade of the leaves retained their purple stripes. So sad!
– Walla Walla onions are the northern version of the native Georgian variety. The are extra sweet and mils and are best used raw. If using when cooking saute only until just tender are, they are also a very soft onion. The hot wet weather has made a portion of them too soft.
– We have two different smaller varieties of tomatoes “coming in”. You will receive either the golf ball size “Saladette” or a mixture of four different varieties of cherry tomatoes. There is yellow pear, a small red cherry, Sungold an orange super sweet variety and also a Black cherry variety that has “green shoulders when ripe. It has a very complex tomato flavor and is one of our favorites. Eat them like fruit as they truly are a fruit and that sweet.
– Adirondack blue potatoes are a drier variety ad are great baked, roasted, fried or even potato chips! Ad of course they are really purple. Did they think that when they named them, they were afraid to use the color word purple? Perhaps they thought boys don’t like purple? Whatever the reason they are really purple and the Adirondack red are really pink inside!
– Sweet corn is quick microwaved, although I am not a proponent of microwaving food; it does alter its nutrition levels. But it does heat the cob as well so that it stays warm longer. If done in the microwave leave the husks on for an even more intense flavor. Of course, grilled is delicious if you have the time. The only reason to soak prior is the help steam the corn and prevent over charring.
– Garlic; has exceptional health benefits which may include fighting infections, cancer prevention, stimulating the immune system, prevention and relief of chronic bronchitis,, use as an expectorant and decongestant, and reduction of blood pressure, cholesterol and triglycerides.
½ medium potato, diced; ½ tbsp butter; 1 cup chopped onion; 2 cloves garlic, minced; 2 stalks celery, minced; ¾ tsp salt; 1 tsp basil; ¼ tsp thyme; 1 ½ cups corn; 1 cup cooked lima beans; 2 cups milk; pepper to taste
Cook the diced potato in boiling water until just tender. Drain well and set aside. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt and herbs. Sauté over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and sauté for another 10 minutes. Add the cooked lima beans. Add potato and milk. Season to taste with pepper and salt. Serve hot with minced fresh herbs. Serves 3
SAVORY WALNUT CHICKEN SALAD
5 chicken; 1/4 cup finely diced celery; 1/4 cup chopped walnuts; 2 Tablespoons minced savory; 2/3 cup mayonnaise; 1/4 teaspoon lemon juice
Combine all ingredients and serve with fruit on a lettuce-lined plate. Serves 2.
CHINESE GREEN BEANS
3 c. green beans, cut diagonally in 1/2 slices; 1 c. celery, cut diagonally in 1/4 slices; 2 oz. can sliced mushrooms, Drained; 3 tbsps. Salad oil; 1 tbsp Cornstarch; 1 tbsp soy sauce; 1 beef bouillon cube
Cook beans in boiling salted water until tender-crisp. Do not overcook. Drain, reserving liquid. Meanwhile, cook celery and mushrooms in oil in skillet until celery is tender-crisp. Blend cornstarch with soy sauce, bean liquid, and bouillon cube. Add to celery mixture along with beans. Cook, stirring constantly, until mixture comes to a boil and bouillon cube is thoroughly dissolved. Makes 6 servings.
3 c. sliced celery; 1 egg, beaten; 2 tbsps. Flour; 2 tbsps. Sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 tbsps. Vinegar; 1 c. water; 1/4 c. dairy sour cream
Cook celery in boiling salted water until tender; drain. Meanwhile, blend together egg, flour, sugar, salt and pepper in saucepan. Blend in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add sour cream. Add to drained celery. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
CORN ‘N’ CELERY SAUTE:
1/4 c. butter; 2 c. diagonally sliced celery (very thin); 10 oz. whole kernel corn; 2 T. sliced pimiento; 1/2 tsp. salt
Melt butter in saucepan. Add celery; cover and cook 5 minutes. Add remaining ingredients and cook until com is tender, about 10 minutes. Stir to combine. Makes 5 servings.
Recipe from America’s Best Vegetable Recipes.
1 bunch celery; 1 small yellow onion, chopped; 6-8 sprigs flat-leaf parsley, chopped; Light sesame oil; 3-4 scallions, chopped; 2-3 teaspoons tamari sauce; Dash garlic powder
Clean and trim celery leaves. Cut stalks into 4- to 6-inch pieces. Sauté onion and parsley in oil. Wash celery and place wet pieces into sauté mixture. Add 1/4 cup water and the chopped scallions. Sprinkle with tamari sauce, extra dash sesame oil, and dash garlic powder. Cover. Simmer for 5 minutes. Remove cover. Increase heat and cook celery, turning, until slightly browned.
Serves 4 to 6. Recipe from The Fruit and Vegetable Stand.
PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom
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
CORNY TOMATO SALAD
1 Tbsp lemon juice; 1/2 tsp salt; 1/4 tsp chopped, fresh oregano; 2 cloves garlic, minced; 1/4 tsp chili powder; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp vegetable oil; 2 tomatoes, diced; 1 small zucchini, diced; 1/2 c thinly sliced shallots; 2/3 cup corn, uncooked
Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl. Add tomatoes, zucchini, onions and corn; toss. Marinate at room temperature 1 hour or several hours in the refrigerator. Makes 6 servings
SOUR CREAMED CORN
4 large ears corn; 2 Tbsp butter; 1/4 c sour cream; Dash of Tabasco; Salt and black pepper, to taste; 1/4 c chopped fresh dill; Chopped parsley for garnish
Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. Hold each cob over the bowl and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and Tabasco. Cook until warmed through; do not allow to boil. Add salt and pepper. Sprinkle with dill and parsley. Makes 4 servings
ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6
PURPLE POTATOES WITH CARAMELIZED ONIONS AND SHIITAKE MUSHROOMS
3 Slices of thick style bacon, 1/2 pound new purple potatoes sliced in half and then in small wedges, 1 small yellow onion, thinly sliced lengthwise, 4 medium sized shiitake mushrooms, thinly sliced, Olive oil, Kosher Salt
Freshly cracked pepper, 1 pinch red pepper flakes, 1 tablespoon chopped fresh tarragon, 1 tablespoon chopped capers, 1/2 Tbsp unsalted butter
Start caramelizing the onions: In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 tablespoon of butter, stir and add a pinch of kosher salt. While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve. Cook the bacon: While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon. Slowly sauté the bacon until slightly crispy and remove from the pan onto a paper towel-lined plate, reserve for later. Cook mushrooms in rendered bacon fat: Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat. Add a pinch of salt and fresh cracked pepper to the Shiitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side. Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve.
4 Brown the purple potatoes: Add 2 Tablespoons of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes. Don’t move the pan, this is very important so that the potatoes can evenly brown.
After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes. 5 Add capers, onions, mushrooms, bacon: Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes. Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon. Recipe from simplyrecipes.com
MEDITERRANEAN PURPLE POTATO FRITTATA
1 Tablespoon extra-virgin olive oil, 1 large onion, cut into ¼-inch slices, 1 pound purple potatoes, peeled and cut crosswise into ¼-inch slices, ½ teaspoon curry powder (optional), ¾ teaspoon sea salt, divided, 2 T minced fresh thyme, 8 whole eggs, ½ teaspoon freshly ground pepper
Heat a 10-inch, heavy-bottomed skillet over medium heat. Add oil and arrange onion slices in skillet. Cook, turning occasionally, until lightly browned and just tender, about 20 minutes. Arrange potato slices over onion and sprinkle 2 tablespoons of water over vegetables, then sprinkle with curry (optional) and ¼ teaspoon salt, turning to coat. Cover, reduce heat to low, and cook until potatoes are just fork-tender, about 10 minutes.
Preheat the broiler. Whisk eggs just to blend, and stir in ½ teaspoon salt and pepper. Pour into skillet, sprinkle with thyme and arrange potato mixture in a single layer. Cook over medium heat, until set on bottom, about 10 minutes. Transfer skillet to oven and broil 6 inches from heat source until browned at edges and set all the way through, 5 to 8 minutes. Recipe from Debby Maugans, food writer based in Asheville, North Carolina
ROMANO BEAN SUNFLOWER SEED SALAD
1 lb. fresh Romano beans; 1/2 medium-size onion, minced; 1 small clove garlic, minced; 2 tablespoons vinegar; 2 tablespoons soy sauce; 1/3 cup toasted sunflower seeds; freshly ground black pepper
Wash beans, remove ends and cut into I-inch lengths. Cook in as little water as possible until tender, but still firm. Combine beans with other ingredients except sunflower seeds. Chill. Serve chilled green beans on salad greens, topped with toasted sunflower seeds. *Toast sunflower seeds in heavy dry skillet over medium heat, stirring constantly until brown. Yield: 4 to 6 servings
ITALIAN BEANS WITH PESTO
1 pounds fresh green beans; 1/8 cup olive oil; 1/8 teaspoon salt; 1/2 large clove garlic, mashed; 1/2 cup packed basil leaves; 1/8 cup parsley leaves; 1 tablespoon pine nuts; 1/8 cup Parmesan cheese, grated
Parboil the beans and drain. Make a pesto sauce by putting oil, salt, garlic, basil, parsley, and nuts in a blender and pureeing them. Add cheese and blend again. Dilute as needed with more oil or a little hot water. Toss sauce with the beans and serve at room temperature. Serves 4-6.
ITALIAN GREEN BEANS SESAME
12 oz Italian green beans; 3/4 tbsp salad oil; 3/4 tbsp lemon juice; 3/4 tbsp soy sauce; 3 tsp sugar; 3/4 tbsp Toasted Sesame Seeds
Cook green beans as you would prefer; drain. In a small saucepan, combine remaining ingredients; heat to boiling. Pour sauce over hot green beans and serve at once. Makes 5 to 6 servings. Toasted Sesame Seeds: Spread sesame seeds in shallow pan and place in moderate oven (350°). Remove pan when seeds are a pale brown. It will take about 20 minutes, but watch them to prevent over browning, which destroys the seeds’ finest flavors.
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.
COLD ZUCCHINI AND SUMMER SQUASH SOUP ADAPTED FROM BON APPETIT
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 is 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.
ZUCCHINI SALAD WITH TOMATOES AND FETA
2 medium zucchini thinly sliced, 1 C cherry tomatoes halved, zest of one lemon, juice from one lemon (3 T) 1 T extra virgin olive oil extra for drizzling, 2 z. feta cheese crumbled, Salt and pepper to taste, 10 basil leaves rolled and sliced
Use a sharp knife to slice the zucchini super thin. If you have a mandoline, you can use that. Add sliced zucchini to a large bowl and toss in sliced tomatoes, lemon juice, extra virgin olive oil, feta cheese, salt and pepper. Gently mix together. Finish with lemon zest, fresh basil and an extra drizzle of extra virgin olive oil. Serve and enjoy! *The smaller the zucchini the better. This salad is best with super fresh, in season zucchini that is nice and tender. Recipe from cleananddelicious.com
CINNAMON ZUCCHINI CAKE
2 1/2 cups flour; 2 cups sugar; 1 1/2 tsp cinnamon; 1 tsp salt; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 cup vegetable oil; 4 eggs; 2 cups shredded zucchini; 1/2 cup chopped walnuts (optional)
Frosting: 4 ounces (1/2 package) cream cheese, softened; 1/4 cup (4 tablespoons) butter, softened; 1 tbsp milk; 1 tsp vanilla extract; 2 cups powdered sugar
Heat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Mix flour, sugar, cinnamon, salt, baking powder, and baking soda in a bowl. Mix oil and eggs in another bowl until smooth; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts, if desired. Spread mixture in prepared pan; bake until a toothpick inserted near the center comes out clean, 35-45 minutes. Cool thoroughly. To make frosting, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Makes 12 or more servings; Recipe from Lisa Kivirist, Inn Serendipity
LEMONY ZUCCHINI BREAD
4 c. flour, 1 ½ c. sugar, 1 pkg. instant lemon pudding, 1/2T soda, 1 t. powder, 4 eggs, 1t. salt, 1 ¼ c. milk, 1 c. oil, 3T lemon juice, 2t. grated lemon peel, 1t. salt, 1t. lemon ext., 2 c. shredded zucchini, ¼ c. poppy seeds.
In a large bowl combine flour, sugar, pudding mix, soda, powder and salt. In another bowl, whisk eggs, milk, oil, lemon juice and extract. Stir in dry ingredients until moistened and fold in zucchini, poppy seeds and lemon peel. Pour into 2 greased 9×5 loaf pans. Bake @ 350 for 50-55 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans.
1 lb. pork sausage, 1 cup dry bread crumbs, 1 clove garlic, 1 (32oz.) jar of spaghetti sauce, ½ cup parmesan cheese, ½ cup mozzarella cheese.
Preheat oven to 3500. Trim stems from zucchini and slice lengthwise in half. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs and parmesan cheese. Stuff squash with sausage mixture and place in 9×13 in. pan. Pour sauce over squash and cover with foil. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.