Summer Share Thirteen August 16th 2016

Posted by on Aug 16, 2016 in Uncategorized

Important information

  • Fruit shares members: we need all your boxes returned this week.

Farm News from Jane

On Saturday we had some very dedicated blueberry pickers. They were rewarded not only with the “fruits of their labor” but also with some sweet corn for dinner. Although the rain held off it was very hot and “sticky” picking conditions; only suitable for a few stout hearted members!  The rain came down in buckets about noontime and we received an inch in just a short while. With the lingering showers through the day we added almost another half inch to the total. We are so excited to see how the vegetables will respond. It is also quite nice not to have to worry about irrigating this week!!!

We hoped to harvest Burgundy beans this week but each plant only had one or two beans on them. The burgundy beans are an heirloom variety not known for high yielding but this year when they were setting blossoms it must have been extremely hot and dry week and they just weren’t able to produce them. We hope that last week’s beans will keep you satisfied until the next round of green beans are ready for harvest. We did gather in the shallots for this week’s shares. They are a very delicious addition to any recipe calling for onions, garlic, or both. This will be the last week of beets until at least late September. The fall beets are just being transplanted into the fields this week and last. We also have another planting of kohlrabi and fennel to “go out”. A few more plantings of lettuce and salad greens and the bulk of this year’s plantings will be complete. Then it will be time to dig varieties of potatoes, clean garlic and weed the various plantings of crucifers including red, green and Napa cabbage, broccoli, orange, purple and white cauliflower, Romanesco as well as bok choy. The kale is starting to come back from the flea beetle damage and we also have new plantings of kale and collards for the last month of shares. The leeks are looking great and we soon will begin to harvest them for shares. Another few weeks and the spaghetti squash should be mature. They are always a bit earlier than the rest of the winter squash and as their texture is so unique I don’t really think of them as a winter squash. They seem more suited for summer fare prepared with tomatoes, peppers and onions than the hearty Butternut does! There are so many more vegetables to look forward to.  Although there are only two weeks remaining of August, summer isn’t over yet…  The sky should be brilliant with stars this week with the new moon. Enjoy the sweet corn, “maters” and “taters” as well as the light show this week. And gives thanks with us for the wonderful rainfall, Jane.


Produce:   Sweet corn   Shallots   Summer squash   Swiss chard  

     Head lettuce   Red beets   Tomatoes   Garlic   Red potatoes


Fruit share:   Donut peaches   Blue plums


Produce tips:

– DONUT PEACHES are a specialty crop and are perfect for those “little hands”. Peaches need to be ripe and at room temperature to be easily removed from the pit.

SHALLOTS are an onion garlic cross and are a delicious addition to any dish calling for either/or.

SWISS CHARD which is a relative of the beet is a superb source of vitamins A, C, and K, as well as magnesium, potassium, and iron. It makes a colorful and tasty side dish or a nutritious addition to pasta, soup, quiches, and more.




1 cup basil;1 small garlic clove, 1/4 cup parmesan cheese; 1 Tbsp pine nuts or almonds; 1/4 cup olive oil; salt to taste

Blend all ingredients in food processor or blender until fully blended and smooth. You can also substitute any kind of basil or parsley or spinach for the basil.



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


1-2 medium garlic cloves; 4 tablespoons minced leeks; 3 tablespoons white wine vinegar; 1/2 cup buttermilk; 1/3 cup sour cream; large pinch sugar; 1/2 cup olive oil

Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, leeks, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper to taste. Makes almost 11/2 cups.

Recipe from MACSAC



1 can (15 oz.) garbanzo beans, rinsed and drained; 1/4 cup tahini (sesame seed paste); 2 tbs. water; 1 tbs. olive oil; juice and pulp of 2 lemons, seeds removed; 6 cloves garlic, pressed; 1 tsp. chili powder; 1/4 tsp. freshly ground pepper; l/2 tsp. salt; 1/4 tsp. paprika

Combine all ingredients, except paprika, with a food processor. Process for 4 minutes, or until smooth. Scoop into a serving bowl and sprinkle with paprika. Refrigerate for 2 hours. Serve chilled.

Servings 8-12; Recipe from The Best 50 Garlic Recipes



1 pound beets, scrubbed; 2 tablespoons raspberry vinegar; 1-2 oranges or peaches; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon grated gingerroot (optional); 1/2 teaspoon salt

Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices. Add to beets. Make a vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden. Makes 4-6 servings



Slice zucchini into thin strips lengthwise. Fry lightly in hot oil until soft throughout. Transfer zucchini to a bowl; salt lightly. Discard most of the oil in the pan. Add generous amounts of garlic and sauté lightly. Add 1/4 inch of red wine vinegar to the pan and bring to quick boil. Toss sauce with squash. Cover and refrigerate; serve in a few hours.

Makes any number of servings; Recipe from Drumlin Community Farm



young zucchini, scrubbed; salt; butter; minced shallots; freshly ground pepper

Grate zucchini, place in colander, and salt liberally. Let stand 20-30 minutes, then rinse and squeeze a handful at a time. Dry further in paper towels. Heat butter in large skillet over medium-low flame. Add shallots and cook, stirring often, until tender, 2-3 minutes. Raise heat to high; add zucchini, and cook, stirring, until heated through, 2-3 minutes.

Makes any number of servings; Recipe from Leslie France



1 cup plus 2 tablespoons all-purpose flour; 1/3 cup plus 2 tablespoons sugar; 1/4 teaspoon sea salt; 4 tablespoons cold unsalted butter; 1 egg; 1 egg yolk; 1/2 teaspoon vanilla extract; 1/8 teaspoon almond extract; 1 teaspoon freshly grated orange zest; 1/4 cup milk

The fruit and topping: 10 to 12 plums; 2 tablespoons unsalted butter, melted; 1 tablespoon sugar; 1/2 teaspoon ground cardamom or cinnamon,

Preheat the oven to 375°F. Lightly butter an 8-cup gratin dish or tart pan. Pulse the flour, sugar, and salt in a food processor, then cut in the butter to make fine crumbs. Beat the egg and egg yolk with the flavorings, then add enough milk to make 1/2 cup liquid. Add the liquid to the flour, mixing enough to make a thick dough. Brush your hands with flour, then pat the dough into the baking dish, pushing it up a little around the edges to make a rim. Slice Italian plums in half. If they’re small, leave them in halves; otherwise quarter them. If you’re using round plums, such as Elephant Heart, slice them into wedges about 1/2 inch thick. Overlap them over the dough. You can really crowd them together, because they’ll collapse while cooking. Drizzle the melted butter over the fruit, then sprinkle on the sugar and cardamom, if using. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serves 6 (warm if possible); Recipe from Local Flavors





11/3 cup reduced-fat sour cream; 11/2 cup chopped fresh parsley, divided, plus more for garnish; 3 tbsp low-fat milk; 2 tsp lemon juice 3/4 tsp salt, divided; 1 tbsp extra-virgin olive oil; 2 cups chopped zucchini; 1 1/4 cups chopped green beans; 1 cup fresh corn kernels; 1 cup part-skim ricotta cheese; 11/2 cup shredded Monterey Jack cheese; 11/4 tsp freshly ground pepper; 4 9-inch “ready-to-use” crepes

Stir sour cream, 11/4 cup parsley, milk, lemon juice and ‘/4 teaspoon salt in a small bowl until combined. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup parsley, the remaining 1/2 tsp salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.



1 bunch Swiss chard, cleaned; 1 tablespoon peanut oil; 1 tablespoon minced garlic scapes; 1 tablespoon soy sauce; freshly ground black pepper

Cut off and discard thick stem ends of chard. Cut out ribs; chop ribs into 2-inch pieces; set aside in a pile. Stack the leaves in small piles; coarsely chop them. Heat oil in large skillet over medium-high flame. Add ribs; toss and cook 1 1/2 minutes. Add leaves and garlic; continue to cook, tossing often, until chard begins to wilt, 2-3 minutes. Stir in soy sauce; cook until chard is tender, 1-3 minutes longer. Add pepper to taste. Serve immediately.

Makes 2-4 servings. Recipe from MACSAC



1 bunch of rainbow Swiss chard, thinly sliced, 1 ripe peach, pitted and cut into wedges, 1/4 cup sliced almonds, 2 tbsp olive oil, 3 tbsp lemon juice (the juice of one whole lemon), 2 tsp honey, salt & pepper. Combine first 3 ingredients in a medium bowl. Combine olive oil, lemon juice honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle mixture over peach salad; toss well to coat. Serves 2
Recipe from Peppermint and Paisley



6 ripe tomatoes, halved; 1 tablespoon olive oil; 12 oz. mozzarella cheese; a few sprigs opal basil; 1 cup basil oil (or olive oil); balsamic vinegar; baby salad leaves; salt and freshly ground black pepper

Put the halved tomatoes in a small roasting pan in a single layer. Sprinkle with the olive oil and season liberally with salt and pepper. Roast in a heated oven at 300’F (150’C) for 3 hours until shrunken and glossy. Let cool. Just before serving, tear the mozzarella into small pieces and arrange on a large plate. Add the tomato halves, then sprinkle the opal basil leaves over the tomatoes and cheese. Trickle a generous amount of the basil oil and a little vinegar over the salad. Season to taste with salt and pepper, and serve the salad topped with salad leaves. Serves 4; Recipe from a Handful o f Herbs



1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered;, ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper.

In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.



Cut potatoes into bite sized pieces coat with olive oil. Roast in 425 degree oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.