Farm News from Jane
This week marks the halfway point in the summer share. How quickly it has gone; the second half of the season is the heavier half of the harvest. Those potatoes and veggies like crucifers (broccoli, cauliflower, Brussel sprouts, rutabagas and kales) are larger as well as heavier! The boxes are getting heavier and so we hope that you are eating all your veggies and that your muscles are growing from all those delicious nutrients!
There are lots of ripe tomatoes this week; perhaps a marinara sauce is in order. The garlic and Cippolini onions will complement them nicely. I always look forward to spaghetti squash as I like to use it as a bed for fresh sauce but I’ll try not to rush the season along. Perhaps you have a spiralizer and some summer squash left for noodleizing. I have yet to invest in a spiralizer. And now that summer squash has come to an end I’ll probably wait until next year. And tomatoes aren’t the only “red” in the box this week, we have the first of the red potatoes. We always anxiously await new red potatoes. They are creamy, sweet and loaded with minerals and vitamins! So, although many people have given up “white” foods please do not give up these delicious and nutritious roots! There is also Bok choy this week and because of a pest called the flea beetle it is riddled with holes. But don’t let that put you off – the heads are still crunchy sweet and high in calcium so enjoy a good stir fry. We have had a request to share our restaurant partners so that you can support our farm while you are dining out. Below you will find a list. Thanks for all your enthusiastic support; we are always glad to hear from our members; questions, comments or suggestions. Enjoy the abundance, Jane
Restaurant Partners: Trattoria Aroma Buffalo and North French locations, Shango Bistro, The Black Sheep, Buffalo Sisters Merge, Toutant, Ristorante Lombardo, Buffalo Proper, Marble & Rye, Lloyd’s Taco’s, Betty’s, Dapper Goose, Park Country Club, Dobutsu, Hundred Acres, Novel (the former Amaretto Bistro), Roost, Osteria 166. Try them all! And we are extremely happy to be partnering with Nardin Academy’s Chef Julie.
Produce: Red potatoes Dragon Tongue beans Bok choy Head lettuce Sweet corn
Cherry tomatoes Saladette tomatoes Cucumbers Red Cippolini onions Garlic Bell peppers
Fruit Share: Donut peaches Ozark Gold plums
– Tree fruit bags should be opened and the fruit sorted for ripeness. Refrigerate the ripe fruit and leave the less ripe out unbagged.
– Tomatoes should not be refrigerated as it alters their flavor.
– Sweet corn; please don’t overcook; place a few ears in a pot of boiling water and bring back to a boil; approximately 2-3 minutes. Any longer and it will lose flavor and texture.
– Dragon tongue beans will lose their pretty purple designs when they are cooked.
– New red potatoes should be placed in cool water and then slowly brought to a gentle boil. Reduce heat and simmer until tender to avoid bursting their beautiful red skins. The skins are delicious and the nutrients are more concentrated just under the skin so avoid peeling when possible.
– Bok choy should be refrigerated in a plastic bag or wrapped in a damp towel. Stalks should be cooked first then add the tender leaves the last few minutes.
– Donut peaches when ripe are great grilled due to their sugar to acid ratio. They are also less fuzzy than regular peaches for fresh eating.
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
2 tomatoes cut in wedges; 2 small cucumbers, sliced; 1 small red onion, sliced; 1/3 c olive oil; 1/4 c red wine vinegar; 1 T lemon juice; Dried oregano, to taste; Salt and black pepper, to taste; 1/2 c kalamata olives; 1/2 c crumbled feta cheese; Anchovy fillets (optional)
Place tomatoes, cucumbers, optional radishes and onions in bowl. Whisk together olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to vegetables and mix, coating, all well. Top with olives and feta cheese. If desired, add anchovies. Serve. Makes 4 servings
COMPOSED SUMMER SALAD FOR ONE
3 or more slices garden-ripened heirloom tomato or several cherry tomatoes; 2- or 3-ounce wedge cheese, at room temperature; 2 slices sweet red pepper; extra-virgin olive oil; 4-5 slices fresh cucumber or a few lightly steamed fresh green beans; freshly ground black pepper; sprig of lemon basil; thick-sliced whole grain bread
Artfully arrange vegetables and cheese on a plate. Drizzle on some extra-virgin olive oil, sprinkle with freshly ground black pepper, and garnish with lemon basil. Serve with whole-grain bread. Makes 1 very easy, very satisfying lunch or snack.
2 tbs. olive oil; 3 cloves garlic, minced or pressed; 1 medium onion, finely chopped; 2 cans (28 oz. each) Italian plum tomatoes, chopped and mashed; 1/2 tsp. dried oregano; 2 tbs. chopped fresh basil; 1/4 tsp. freshly ground pepper; ½ tsp. salt
Heat olive oil in a medium saucepan over medium heat. Add garlic and onion and sauté for 5 to 7 minutes, or until onions are soft. Add tomatoes. Stir in oregano, basil, pepper and salt. Partially cover saucepan. Reduce heat and simmer for 11/2 hours. Stir occasionally. Servings: 4 Recipe from The Best 50 Garlic Recipes.
SLOW-ROASTED BELL PEPPERS
5 yellow, orange, or red bell peppers, halved, seeds and ribs removed, 6 Tbsp. extra-virgin olive oil, divided, plus more for serving, Juice of 1 lemon, 1 Tbsp. fig jam, 1 Tbsp. white balsamic vinegar or white wine vinegar, Kosher salt, 2 Tbsp. oregano leaves
Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes. Reduce oven temperature to 200° and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into ½”-wide strips. Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat. Just before serving, mix in oregano and drizzle generously with more oil.
Do ahead tip: Peppers (without oregano) can be made 2 days ahead. Cover; chill. Recipe from Bon Appetit
RED FRIED RICE
1/4 cup basmati rice; 2 tablespoons peanut oil; 1 small red onion, chopped; 1 red bell pepper, seeded and chopped; 8 ounces cherry tomatoes, halved; 2 eggs, beaten; salt and freshly ground black pepper
Wash the rice several times under cold running water. Drain well. Bring a large pan of water to a boil. Add the rice and cook for 10-12 minutes. Meanwhile, heat the oil in a wok until very hot. Add the onion and pepper and stir-fry for 2-3 minutes. Add the cherry tomatoes and continue stir-frying for 2 minutes more. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets. Drain the cooked rice thoroughly. Add to the wok and toss it over the heat with the vegetable and egg mixture for 3 minutes. Season with salt and pepper and serve immediately. Serves 2 Recipe from Vegetarian the best ever recipe collection.
CUCUMBER AND PEPPER RELISH
1 or 2 (about 3/4 pound) dark green cucumbers; 1 small sweet pepper, any variety, very finely diced; 3 scallions, including an inch of the greens, thinly sliced; 2 tablespoons chopped dill; 1 tablespoon chopped lovage or cilantro; 1 1/2 tablespoons rice wine vinegar; sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or two. Makes about 3 cups Recipe from Local Flavors.
MARINATED CUCUMBER SALAD
2 medium cucumbers; 1 tablespoon salt; ½ cup sugar; 3/4 cup dry cider; 1 tablespoon cider vinegar; 3 tablespoons chopped fresh dill; pinch of freshly ground black pepper; sprig of dill, to garnish
Slice the cucumbers thinly and place them in a colander, sprinkling salt between each layer. Set the colander over a bowl and let drain for 1 hour. Thoroughly rinse the cucumber slices under cold running water to remove excess salt, then pat dry on absorbent paper towels. Gently heat the sugar, cider and vinegar in a saucepan until the sugar has dissolved. Remove from the heat and let cool. Put the cucumber slices in a bowl, pour the cider mixture over them and let marinate for 2 hours. Drain the cucumber and sprinkle with the dill and pepper to taste. Mix well and transfer to a serving dish. Garnish with a sprig of dill. Chill until ready to serve. Serves 4-6 Recipe from Vegetarian the best ever recipe collection.
BALKAN CUCMBER SALAD
½ cup thinly sliced red onion; 4 medium cucumbers; 1 tsp salt; black pepper; 1 ½ cups yogurt; 1-2 cloves garlic, minced; 1-2 tsp honey; 2 tbsp mint leaves, minced; ¼ cup packed parsley, minced; 1-2 tbsp dill, minced; 2 scallions, minced; 1 cup chopped walnuts
Soak the onion in cold water for about 30 minutes while you get everything else ready. Drain thoroughly and pat dry before adding to the salad. Peel the cucumbers, seed them and cut into thin rounds. Place them in a medium sized bowl. Add the remaining ingredients except walnuts and mix well. Cover and refrigerate until ready to serve. Sprinkle walnuts on top just before serving. Serves 6. Recipe from The Moosewood Cookbook.
1 small cucumber, peeled, seeded and minced; 1 scallion, finely minced; 1 small clove of garlic, crushed; ½ tsp dill; 4 cups tomato juice; 1 cup yogurt; 1 small bell pepper, minced; 3-4 mushrooms, thinly sliced; salt and pepper
Combine all ingredients and chill well before serving. 4-6 servings. Recipe from The Moosewood Cookbook.
MUSTARD BUTTERED BEANS
1 lb. cooked beans; 1 tbsp butter; 2 tsp prepared mustard; 1 tsp sugar; 1/4 tsp. salt; 1 tsp lemon juice
Combine ¼ cup water, butter, mustard, sugar, salt and lemon juice; heat. Add drained beans; mix lightly and heat.
Makes 4 servings.
DRAGON TONGUE BEAN SALAD RECIPE WITH SPICY HONEY-MUSTARD
2 T sherry vinegar, 1 T Dijon mustard, 2 tsp honey, 1 1/2 tsp chili paste, 1/4 tsp salt, a few turns of freshly ground black pepper, 3 tablespoons extra virgin olive oil
For the salad:1- pound Dragon Tongue beans, washed and dried, root ends trimmed, 2 cups loosely packed mixed micro greens, washed and dried, a few red Thai Chile peppers for garnish and added heat if desired
For the dressing; Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it’s smooth, set aside.
For the salad; Prepare a large mixing bowl with ice water and set it aside. Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they’re about 50% more tender, about 3 minutes. Immediately drain and add the beans to the bowl of ice water — this will help preserve any bits of purple still remaining. Let them sit in the ice water until they’re cold, then drain, dry them, and add them to a large mixing bowl. Toss the beans with the micro greens and the dressing. Wash, dry, and slice the red Chile peppers in half for garnish (and added heat) if desired. Serve!
Recipe from cookingontheweekends.com
EASY DRAGON TONGUE BEANS
1½ cups dragon tongue beans, 1 tablespoon olive oil, 2–3 cloves garlic, crushed, 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped), Salt and fresh ground pepper to taste
Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil. Place beans in a steamer basket set over the boiling water and let them steam until tender, about 3–4 minutes. Toss with the olive oil, garlic, basil, salt and pepper, and serve. Recipe from fruitguys.com
HERB-ROASTED RED POTATOES
1-pound red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc.; 3-4 tablespoons olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings. Recipe from Patricia Schindler
GARLICKY BOK CHOY
3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. Bok choy; 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once.
Makes 8 servings
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow Mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow Mein noodles. Makes 4 servings. Recipe from James and Kathleen Mulvey
SWEET CORN CHEDDAR PANCAKES
2/3 cup cornmeal; 1/2 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg, beaten; 1 1/4 cups buttermilk; 1 tablespoon com oil; 1/2 cup shredded sharp cheddar cheese; 4 tablespoons finely chopped leeks; 1-2 tablespoons chopped sage; 1/2-1 cup cooked corn kernels; additional com oil, for cooking pancakes; spicy tomato salsa; sour cream
Combine cornmeal, flour, baking powder, salt, and pepper in bowl. Mix egg, buttermilk, and com oil in another bowl; stir in cheese, leeks, sage, and com kernels. Mixture can stand at room temperature up to an hour. Heat a griddle or large, heavy skillet over medium ‘lame several minutes. Reduce heat to medium-low and brush cooking surface with com oil. Cook pancakes in batches: Ladle batter into hot griddle, 1/4 cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on other side until done. Serve hot with salsa and sour cream. Makes 10-12 pancakes.
QUICK OLD-FASHIONED CORN RELISH
1/2 cup vinegar; 1/3 cup sugar; 1 teaspoon salt; 1/2 teaspoon celery seed; 1/4 teaspoon mustard seed; 1/4 teaspoon hot pepper sauce; 1 1/2 cups cooked corn kernels; 2 tablespoons chopped green bell pepper; 1 tablespoon chopped pimiento; 1 tablespoon minced white or green onion
Combine first 6 ingredients in medium saucepan and bring to boil. Cook 2 minutes; remove from heat and cool. Place remaining ingredients in medium bowl. Add cooled mixture and blend lightly. Chill until serving. This will keep indefinitely in the refrigerator; the flavor improves with standing. Makes about 1 2/3 cups
1 cup red-wine vinegar, 3 slightly under-ripe peaches, halved, pitted, and each half sliced into quarters, 1/4 cup water, 1/2 cup clover honey, Salt and fresh black pepper
Bring the vinegar, water, honey, salt, and pepper to a simmer in a large high-sided sauté pan over medium heat. Add the peaches and cook, stirring once or twice until slightly soft, about 5 minutes. Remove peaches to a plate; continue cooking the liquid until slightly reduced, 5 minutes. Transfer half of the glaze to a small bowl and reserve for the Grilled Pork Tenderloin & Peaches recipe that follows. Serves 4.
4 ripe, fresh peaches, sliced in half, cinnamon, to taste, grapeseed oil
Optional: 1/4 cup mascarpone or cottage cheese, drizzle of honey
Slice peaches in half and brush the cut side with grapeseed oil. Place on a heated grill and cook with flesh side down for 4-5 minutes. Serve warm with cottage cheese or mascarpone cheese and a drizzle of honey
Recipe from: ameesavorydish.com