- Please remember your share boxes.
- To verify that you have a fruit share look at the column on your sign out sheet. If you’d thought you had one and did not find one listed please contact us.
Farm News from Jane
Well a few of you may know that we celebrated Grandpa Jack‘s 90th birthday yesterday. He enjoyed a great party on the farm with lots of friends and family on a beautiful warm and sunny day. He did not do the Irish jig but he certainly didn’t get off his feet for the three hours of fun and festivities. God bless him richly as he begins his 91st year with continued good health and lots of great grandchildren to share his time with and enjoy.
The asparagus continues to grow whether it’s cold, dry, wet or warm albeit at various rates over those conditions. We were glad to have more to share with you last week. Because of the cooler spring we seem to have larger stalks this season. The sweetness and flavor are large also!
Last week we were able to get more lettuce and the tomatoes transplanted. The salad tomatoes were planted in the high tunnel and the cherry tomatoes were planted outside. We have a variety of different cherry tomatoes including Sweet 100’s which is a small red round tomato as well as red grape, yellow pear, and Sungold which is a round yellow variety. The very special Black Cherry variety which looks just like it sounds is a chocolate cherry color with a very sweet but complex flavor. The first seeding did not germinate well but the second seeding with older seed did just fine. When they are a bit larger we’ll finish out the tomato block with them. There are still a few more eggplant and peppers to transplant when the ground dries out again.
Although we haven’t had much heat we also haven’t had any extreme colds at night which we are extremely grateful for. Temperatures that dip into the thirties call for irrigation lines to be set out to protect the plants from any possible frost. One less concern and job is very appreciated at this busy time of year.
For those of you who like it cooler you’ll enjoy the next few weeks. For those of us who are more anxious for it to heat up it seems as though we will be waiting until later in the month. Often the hottest week in June is during final exams making it even more difficult for students to endure the last few weeks of school. But life’s struggles can build character if we are so inclined to overcome. Enjoy the “short” week for those of you who are off today! Until next week; Shalom, Jane
Produce: Asparagus Rhubarb Green garlic Romaine head lettuce
- Asparagus: Grilling asparagus is easiest with the use of a grill wok or pan. Some type of grilling pan is a really quick and delicious way to cook summer veggies. You’ll find them available now in most food stores. It’s a good investment or a Father’s Day gift for “whoever” is cooking. Dad’s like to eat healthy too; help him out a little… You may find a few “specks” on the stalks this week as the asparagus beetles are starting to be more visible. A light rinse with your hand or a vegetable brush will quickly remove them.
- Rhubarb does not need to be peeled. Monday’s harvest was during the rain so it was washed. You might only need to chop it and you’re ready to go…
- Green garlic: Is great sautéed with some eggs for a lunch or a quick supper and don’t forget to throw in the asparagus!
Substitute the green garlic for garlic cloves in the garlic recipes. It may also be grilled whole to accompany a meat or other vegetable.
1 10-inch unbaked pie crust, refrigerated 1 hour; Freshly ground pepper to taste or more; 1 teaspoon salt; 1 tablespoon Dijon-style mustard 12 to 14 asparagus spears, cooked; 1 1/2 cups firmly packed grated Swiss cheese; 2 tablespoons butter; 4 eggs 1 1/2 cups quartered, sliced onions; 2 cups half and-half; 1/2 teaspoon dried basil, crushed; 1 tablespoon cornstarch; 1/2 teaspoon dried oregano, crushed; Freshly ground pepper to taste
Heat oven to 400°F. Cut 3 inches from tips of cooked asparagus and set tips aside. Coarsely chop remainder to equal about 1 cup. Melt butter or margarine in skillet; add onions and sauté for 3 minutes. Add chopped asparagus and continue to sauté, stirring for 10 minutes. Add basil, oregano, 1/2 teaspoon salt and pepper to taste. Mix well. Spread mustard on bottom of crust. Bake pie shell 10 minutes. Remove from oven; add onion-asparagus mixture. Sprinkle cheese over top. Combine eggs, half-and-half, cornstarch, remaining. 1/2 teaspoon salt, and pepper in a bowl; beat until well blended. Pour into pie shell and bake for 20 minutes. Remove from oven and arrange asparagus tips on top of custard, in circular spoke fashion. Bake 20 minutes more until puffed, browned, and set in center. Coo] for 10 minutes before cutting into serving wedges. Serves 8 to 10 as an appetizer
4 medium eggs; 1 cup low-fat cottage cheese; 1/4 cup flour; 1 tsp. baking powder; 2 Tbsp. canola oil; 1/2 lb. bacon, cooked crisp then crumbled; 3/4 cup cooked asparagus, cut into 1/4-inch pieces; 2 oz. chopped green chilies; 1 cup grated Monterey Jack cheese; Salt and white pepper to taste
Preheat oven to 350°F. Spray miniature muffin pans with nonstick spray; set aside. In food processor, blend eggs briefly and add cottage cheese. Pulse to blend. Add flour, baking powder, and oil; blend. Stir in bacon, asparagus, chilies, and cheese. Add salt and pepper. Spoon mixture into muffin pans. Bake for 20 minutes. Let cool slightly before serving. To serve place zingers on a bed of shredded lettuce.
JACKIE’S ‘GRAS WITH CLASS
DRESSING: 1 lemon; 2 Tbsp. white vinegar; 1/3 cup sugar; 1 Tbsp. vegetable oil; 2 tsp. poppy seeds
SALAD: 1/4 cup sliced almonds; 1 pkg. spinach or salad greens; 8 oz. raw or lightly steamed asparagus, thinly sliced *; 1/4 small red onion, thinly sliced
Zest lemon to yield 1/2 teaspoon zest. Juice lemon to extract 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a small bowl. Whisk until well blended. Refrigerate. Preheat oven to 350 F. Spread almonds in a single layer over the bottom of a baking pan. Bake 10-12 minutes or until lightly toasted. Cool almonds in pan. Place spinach, asparagus, and onion in a large serving bowl. Whisk dressing and pour over salad. Mix well. Top with almonds and serve immediately. Serves 8 as a dinner salad or 4 as an entree.
*Variations: fresh strawberries, apples, pears, oranges or a combination may be used.
FRESH ASPARAGUS COUSCOUS SALAD
DRESSING: 1 garlic scape, very finely chopped; 6 scallions, white parts only, finely chopped (reserve greens for salad);
6 Tbsp. lime juice; 1 tsp. salt; freshly ground black pepper; 1/4 cup vegetable oil; 3 Tbsp. chopped fresh dill
SALAD: 1/3 cup finely chopped onion; 2 Tsp. vegetable oil; 2/3 cup each fish or chicken stock, water, and couscous; 1 lb asparagus, sliced diagonally into 1/3-inch slices, reserve tips; l/3 lb. cooked small shrimp
In a small bowl mix the garlic, scallions, lime juice, salt, and pepper. Set aside. In a medium saucepan sauté the onions in oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip the oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green onions, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips.
RHUBARB CUSTARD KUCHEN
CRUST: 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 3/4 cup unsalted butter; 1 egg, beaten; 1 tablespoon whole milk
FILLING: 1 1/2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups); 1 egg, beaten; 3/4 cup whole milk; 1 teaspoon pure vanilla extract; 1 cup sugar; 1 teaspoon cinnamon; 2 tablespoons all-purpose flour
Preheat oven to 4000 F. sift the flour, baking powder, and salt in the bowl of a food processor and process until well combined. Cut in the butter. Add the egg and milk and continue to process until the mixture resembles coarse meal, about 2 minutes. Gently press the mixture into the bottom of a 9- by 13-inch pan. Fill the kuchen: Spoon the rhubarb into the pan. Whisk together the egg, milk, and vanilla in a small bowl, and pour evenly over the top of the rhubarb. Combine the sugar, cinnamon, and flour in a medium bowl, and sprinkle evenly on top of the rhubarb mixture. Bake in the oven until the top is golden brown and juices are bubbling, about 45 minutes. 12 Servings; Recipe from Liberty Hill Farm
3 cups diced, fresh rhubarb (or 3 cups frozen, thawed); 2 tablespoons orange juice; 1/3 cup honey; 1 tablespoon butter; 1 egg, beaten; 1/4 cup honey; 1 teaspoon vanilla; 2 tablespoons sour cream; 1 cup whole wheat pastry flour; 1/4 teaspoon salt; 1/2 teaspoon soda
Preheat oven to 350 F and grease 8 x 8 x 2-inch baking pan. Arrange rhubarb in prepared pan. Mix orange juice and honey and drizzle over rhubarb. Dot with butter. In a medium-size mixing bowl, combine egg, honey, vanilla, and sour cream. Mix flour, salt, and soda and add to egg mixture. Spread batter over rhubarb and bake in preheated oven for about 30 minutes or until nicely browned. Yield: 6 to 8 servings. Recipe from Naturally Delicious Desserts and Snacks
RHUBARB DESSERT SURPRISE
6 c diced rhubarb; 3 1/2 c sugar, divided; 6 Tbsp butter, softened; 2 c flour; 2 tsp baking powder; 1 tsp salt, divided; 1 c milk; 2 Tbsp corn starch; 3/4 c boiling water
Spread rhubarb over bottom of buttered 9 by 13-inch baking pan. In a mixing bowl, cream together 1 1/2 c sugar and butter. Into another bowl, sift flour, baking powder and 1/2 tsp salt. Add portions of flour mixture to sugar mixture, alternating with portions of milk; mix well. Spread mixture over rhubarb. Mix remaining 2 c sugar, corn starch and remaining 1/2 tsp salt. Pour over batter. Slowly pour or spoon boiling water over the top. Bake at 350 degrees 1 hour. The top will look crusty, uneven and golden. Note: This dessert forms its own unusual crust. Makes 8-10 servings
Recipe from Farm-Fresh Recipes
2 cups finely diced fresh rhubarb, ½ cup sweet red pepper, chopped,½ cup sweet yellow pepper, chopped, ½ cup fresh cilantro, chopped, 3 green onions, tops only, chopped, 1 jalapeño pepper, finely chopped, 2 T fresh lime juice, 2 tablespoons brown sugar, or to taste, salt and ground black pepper to taste
Blanch rhubarb in a saucepan of boiling water for 10 seconds. Remove rhubarb promptly from heat, dump into a strainer, and rinse under cold water until rhubarb is lukewarm or cool. This is to stop the blanching process. Place rhubarb in a glass bowl. Add remaining ingredients, and mix well. Refrigerate at least an hour before serving to allow flavors to develop.
LENTIL AND RHUBARB STEW WITH INDIAN SPICES
3 or 4 stalks rhubarb, strings removed, chopped; 1 cup orange lentils, well washed; 2-3 T minced ginger; 1 T minced garlic; 4 cardamom pods; 1T mustard seeds; 2 cloves; 1 tsp cracked black pepper; 1 dried ancho or other mild chili, optional; salt; chopped cilantro leaves for garnish
Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve. Yield 4 servings Time 40 minutesMark Bittman
Source: The New York Times
BRAISED GARLIC WITH CREAMED CHEVRE *Substitute the green garlic for the garlic cloves
25 cloves garlic; 1/4 cup butter (1/2 stick), cubed or sliced; 1/4 cup extra-virgin olive oil; salt and freshly ground pepper; a few sprigs of fresh thyme or 1/2 teaspoon dried; 1/2 cup dry white wine; 8 ounces soft goat cheese, at room temperature; 1/4 cup heavy cream; baguette or peasant bread
Heat oven to 275 degrees. Place cloves in casserole dish. Dot with butter and drizzle with olive oil. Season with salt and pepper. Stick thyme sprigs here and there throughout garlic. Bake uncovered for a half hour, basting occasionally. Add wine, cover, and bake another hour or until cloves are soft. Mix goat cheese and heavy cream. Serve braised garlic and creamed goat cheese with slices of good bread. Makes 6-8 appetizer servings
Recipe from Lucy Ifo, Harmony Valley Farm member
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
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.
1+1/4 C whole wheat pastry flour, 1+1/4 C white flour, ½ C sugar, 1T baking powder, 1t cardamom or cinnamon, ½ t salt, ½ C butter, 1+1/2 C finely chopped rhubarb, ½ C cream, ¼ C milk, 1 t vanilla, coarse sugar for top (if desired)
Preheat oven to 4000. Whisk together dry ingredients; cut in butter until coarse crumbs. Add rhubarb, toss to coat. In a separate bowl whisk together cream, milk and vanilla. Stir into crumb mixture just until moistened. Turn onto floured surface, kneading gently 4-5 times. Divide in half, pat into 6” circles cutting each into 8 wedges, Sprinkle with sugar and bake 18-22 minutes. Hint: May use all whole milk instead of half cream or used other fruits and spices. *If using cherries substitute almond extract for vanilla. Recipe from Pam Hull