Summer Share Twelve August 11th/13th 2020

Important information:

• This is a weekly share only.
• Please remember to bring your share boxes to distribution we are getting low on boxes…

Farm News from Jane
Wow, just seven weeks past the summer solstice and we have already lost an hour of daylight. It is nice if you like to have it dark in the morning to sleep in, I guess! August IS traditionally the beginning of the autumn harvest by the Celtic calendar which makes more sense to us farmers. The evenings tend to cool down and it takes longer for the fields to dry out in the morning.  But this week we won’t be experiencing those cool nights so things will continue their “rapid growth”. The beans having been maturing one variety on top of each other and so we had to choose between the burgundy and the green beans varieties last week. Because the yield and condition of the burgundy beans was not as good, we chose the greens. This week we have lovely yellow beans and there is the hope for Romano’s and more yellow beans yet to come; weather dependent of course!
We are still busy in the greenhouse with beets and fennel, kale and some late broccoli. We seem to struggle with broccoli the last few years with the extreme heat and possible a field pest. Hopefully we have raised enough seedlings at various intervals that we will have more to share this season. The cabbages are growing out of their heat stress from transplanting. It was so hot for a few weeks that it made it difficult for the seedlings to adjust to field conditions. The cruciferous veggies, (cabbages, cauliflower, brussels sprouts) like it cooler to grow but we need to get them out in the filed in July so that they have enough time to mature before the colder weather and less daylight sets in. The last few years the weather extremes have been more difficult to navigate. It turned cold earlier last year and many of the later fall crops did not mature sufficiently. We certainly don’t need to go to the casino to gamble; farming has its own excitement! We hope that you have enjoyed the summer squash as the season is quickly coming to an end. After that we’ll be looking forward to spaghetti squash; the beginning of the winter squash harvest! Have a great week, Jane

Produce:  Tomatoes   ADK Red potatoes   Chioggia beets   Green peppers   Cucumber   Onions   Garlic         Walla Walla onion   Summer squash    Cherry/Saladette Tomatoes   Yellow beans   Sweet corn

Fruit Share:      Nectarines & Peaches; Yay!!!
– The fruit needs ripening as the growers are trying to get the fruit to us as quickly as possible. Please open bags and allow to ripen on the counter. Look them over carefully each day and use as ripen or refrigerate until ready to use.

Produce tips:
– Tomatoes are in two sizes; regular and cherry. We are packing larger tomatoes with a variation of ripeness.  Do not refrigerate but leave on counter as use as they ripen. We also hope to have a larger size tomato as they ripen!

Recipes
RASPBERRY PEACH TART
3 medium fresh peaches; 1/4 teaspoon lemon juice; 1 cup fresh raspberries; 2 cups plain yogurt; 4 tablespoons confectioners’ sugar; 2 teaspoons chopped fresh mint; 9-inch graham cracker crust; 2 teaspoons granulated sugar
Coarsely chop 2 peaches and sprinkle with lemon juice to keep them from turning brown. Gently wash the raspberries and combine with the peaches. Stir half the yogurt, sugar, and mint together and spread in the 9-inch graham cracker crust. Arrange the fruit over the yogurt mixture, cover with plastic wrap, and refrigerate for an hour.  Just before serving, stir the 2 teaspoons of sugar into the rest of the yogurt and put a dollop on each section of the tart. Slice the remaining peach and arrange on top to garnish.
6 Servings Recipe from Herbal Soups, Salads, Breads and Sweets.

PEACHES ‘N’ CREAM SMOOTHIE
1 1/2 peaches, peeled; 1/2 cup light cream or half-and-half; 2 tablespoons orange juice; 1 teaspoon honey; 4-5 Ice cubes
Blend at low speed for 30 seconds, then at high speed for 10 seconds.
Recipe from The Fruit and Vegetable Stand.

PEACH SHORTCAKE ON GINGER BISCUITS

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 To top: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.

Spiced Peaches

4 cups sliced peaches and/or nectarines; 1/2 cup sugar; 2 long cinnamon sticks; 6 cloves; seeds of 3 cardamom pods; 1 tablespoon balsamic vinegar; 12 pieces candied ginger, chopped
Peel the peaches and slice 1/2 inch thick. Include any smaller odd shaped pieces as well. Pour the peaches into a wide nonstick skillet. Sprinkle on the sugar and add the remaining ingredients except the ginger. Turn the heat to high to get things bubbling, then reduce to medium and cook, stirring every few minutes, until the syrup is thick, 15 to 20 minutes. Add the ginger. Store in a clean jar and keep refrigerated. MAKES 1 PINT Recipe from Local Flavors.

ROASTED CHEESE-STUFFED GREEN PEPPERS
Bell peppers; low-fat cheese
Using tongs or long-handled fork, hold whole pepper over open flame, turning occasionally, until skin blisters all around. Cool and peel off skin. Open pepper from top carefully; remove seeds and core. Fill with low-fat cheese, and pop in low oven until cheese melts and conforms to shape of pepper. Chill overnight. Slice pepper; serve with other vegetables or use in a sandwich. Makes any number of servings.

PEPPER PASTA
3 large bell peppers; 3 lbs. chicken breast cut in 2-inch pieces; Salt and black pepper, to taste; 1/4 c vegetable oil; 6 green onions, chopped; 4 cloves fresh garlic, pressed; 1 lb. hot, cooked fettuccine; 1/4 c bottled teriyaki sauce; 1/4 c soy sauce
Cut red, orange and yellow bell peppers into strips. Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Saute green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; saute 3 minutes. Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are just tender. Pour mixture over pasta in serving dish. Season with black pepper. Serve hot. Makes 9 servings

LATE SUMMER BRUSCHETTA
2-3 large tomatoes; 1 crunchy sweet pepper; 1 medium sweet onion; 2-3 cloves garlic, minced; olive oil; small handful fresh basil, chopped (optional); crusty bread (like baguette); shredded mozzarella or grated Parmesan (optional)
Chop the vegetables into a midsize dice. Combine with garlic, 1-2 tablespoons olive oil, and optional basil. Slice baguette down the middle and lay the 2 sides cut side up. Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using. Broil bread for several minutes until bread or cheese browns a bit. Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture. This recipe is similar to one eaten at the Lawn Beach Inn in Lake Nebagamon, Wisconsin. Makes 4 servings.

TERIYAKI BEEF STUFFED PEPPERS
½ cup uncooked white rice, ½ cup beef, 2 large red bell peppers, ½ lb. lean (at least 80%) ground beef, 2 green onions, thinly sliced on the bias, white and green parts separated, ½ cup shredded carrots, 3 tablespoons packed brown sugar, 2 T soy sauce, 1 tablespoon chile garlic sauce, ½ teaspoon ground ginger, ½ cup shredded mozzarella cheese (2 oz)
Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish. In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese. Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens. Recipe from Bettycrocker.com

GREEN BEANS IN LEMON CHIFFON SAUCE
1-pound fresh green beans, French sliced and cooked;
Lemon Chiffon Sauce: 2 egg yolks 1 1/2 tbsp grated Parmesan cheese; 1 1/2 tbsp lemon juice; 3 tbsp butter; 1/2 cup hot chicken broth; 1 tsp minced fresh parsley; 1 tsp minced chives
Prepare beans and set aside. To make sauce, combine egg yolks, Parmesan cheese, and lemon juice in blender or food processor. Blend at high speed for 1 minute. Add 2 tablespoons butter broken into bits, still blending at top speed; blend in chicken broth pouring into bowl in steady stream. Sauce should become smooth and creamy. Add parsley and chives or green onions. Set sauce aside. Melt remaining 1 tablespoon butter in large heavy skillet; toss in drained beans and heat for 2 to 3 minutes. Reduce heat and add sauce. Blend mixture and cook until sauce becomes very thick. Take care not to let it come to boil or sauce will separate. Serve immediately. Serves 6

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.

WARM YELLOW WAX BEANS IN BACON VINAIGRETTE
2 lb. yellow wax beans, 3 tbsp. extra-virgin olive oil, 4 oz. thickly sliced bacon, 2 tbsp. sherry vinegar, 10 oz. cherry tomatoes, 1 small shallot, 2 clove garlic, c. chopped basil, kosher salt, Freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold, running water. Once cooled, drain the beans well and pat them dry. Transfer the beans to a large bowl. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper, and toss to evenly coat. Serve warm. Recipe from delish.com

THREE BEAN SALAD
1# green beans, 1# yellow beans, 1# kidney beans, drained and rinsed, 1 onion sliced into thin rings, ¾ sugar, 2/3 C distilled white vinegar, 1/3 C oil, ½ tsp. salt, ½ tsp. black pepper, ½ tsp. celery seed
Prep beans by “snapping ends off and breaking or cutting into 1-2-inch pieces. Mix together green & yellow beans and steam lightly. Rinse under cold water and drain. Add, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

CAPRESE SKEWERS
15 small fresh mozzarella balls; 1-pint cherry or grape tomatoes; 3 tablespoons basil-flavored olive oil; salt and pepper; 1 bunch of basil; 30 short bamboo skewers or toothpicks
Halve the mozzarella balls and the tomatoes. Toss with basil oil; add salt and pepper to taste. Tear the basil into bite size leaves. Skewer a piece of mozzarella, a piece of basil, and a tomato half onto a skewer or toothpick; repeat with remaining ingredients and skewers. Arrange skewers in concentric circles on a platter. Or forget the skewers and just make a salad with said ingredients. Makes 6 appetizer serving

FRESH TOMATO AND FETA SAUCE FOR PASTA
1/2 pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese
Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.

STUFFED TOMATOES
6 medium-size tomatoes; 1 cup cooked rice; 4 Tbsp butter; 1/2 cup diced Mozzarella cheese; 3 Tbsp grated Parmesan cheese; 1/2 cup diced artichoke bottoms (cooked); 1 Tbsp finely chopped parsley; salt and pepper to taste
Cut a slice from the top of each tomato, remove pulp and seeds, then invert to drain. Melt butter and mix with the rice, Mozzarella, 2 Tbsp of the grated Parmesan, artichoke bottoms, parsley, salt and pepper. Season the insides of the tomatoes lightly. Stuff tomatoes with the rice mixture and sprinkle the remaining grated Parmesan on the tops. Place in a 350-degree oven and bake for about 25 minutes.

DILLED CUCUMBERS ON TOMATO SLICES
1/3 cup salad oil; 3 tbs. vinegar; 1/2 tsp. each dill weed and salt; 1/4 tsp. sugar; 1/8 tsp. pepper; 1 large cucumber; 3 tomatoes, sliced
Measure oil, vinegar, dill weed, salt, sugar and pepper into mixing bowl. Blend with a wire whip. Wash and pare cucumber. Slice paper thin into a shallow dish. Add marinade. Toss to coat. Chill 6 hours or overnight. To serve, place tomato slices on plates. Spoon cucumbers and marinade over tomatoes. Makes 6 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

HOW SWEET IT IS CORN AND PEPPER SALAD
4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper
Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste. Makes 4 servings.

SUMMER GREENS AND POTATO FRY-UP tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom

CREAM-GLAZED CORN
1 tbsp butter; 2 cups uncooked corn; 2 tbsp water; Pinch of ground cloves; 2 tbsp whipping cream; salt
Melt butter in small skillet over high heat. Immediately add corn, water and cloves. Cover and cook, stirring occasionally, 3 to 4 minutes. Add cream and stir constantly until cream is almost absorbed. Season with salt to taste. 2 servings

BEETS, PEACHES, AND RASPBERRY SAUCE
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 before adding to beets. Make 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.

BEET GREENS WITH VINEGAR AND CARAWAY
1 bunch medium beets with greens (about 2 1b.); 1/8 cup cider vinegar; 1/2 garlic clove, finely chopped; 1/8 tsp. caraway seeds; pinch of salt
Preheat the oven to 400 F. Wash and trim the beets, leaving two inches of stem attached to each one, and reserve half of the beets for another use. Remove the stems from all the greens and discard them; then cut the leaves crosswise into l-inch-wide strips and set them aside. Wrap the beets in aluminum foil in one package and bake them until tender – about one hour. Unwrap the beets and let them cool. Peel and then slice the beets into 1-inch-thick rounds, and set them aside. Put the vinegar, garlic, caraway seeds and salt into a small saucepan and bring the liquid to a boil. Reduce the liquid by half and set it aside. Pour 2 tablespoons of water into a large skillet and add the beet greens. Cover the pan and bring the water to a boil, then uncover the pan and cook the greens until they are wilted – about one minute. Pour out any remaining liquid. Add the vinegar mixture and the baked beets to the pan, and toss the beets until they are heated through. Serve immediately.

BEET CARPACCIO

For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens

For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper

Thinly slice the beets with a mandolined slicer.  Place the slices into a bowl and toss with 1/4 cup lemon juice.  Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended.  Slowly add the olive oil, while whisking constantly.  (This creates an emulsion).  Add salt and white pepper to taste.  Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray.  If you like, add salt and a splash of lemon juice to the water.  Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly).  Cover and steam for 5-6 minutes, or until tender yet firm.  Briefly shock the beets in an ice bath, then drain.  Layer the beets and onions on four small plates.  Sprinkle with pistachios and feta cheese crumbles.  Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4

ROASTED SQUASH
2 small summer squash; 1 ½ cups onion, sliced; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary plus more to garnish; 11/4 tsp salt; 11/4 tsp freshly ground pepper; 11/4 cup thinly sliced garlic
Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced onion, oil, rosemary, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in extra rosemary and serve. Makes 4 servings, about 2/3 cup each. Adapted from Eating Well magazine.

CHEESE-SQUASH SCALLOP
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.

GRAFTON SQUASH CASSEROLE
1 cup (2 sticks) plus 4 tablespoons unsalted butter; 1 medium onion, peeled and chopped; 3 cloves garlic, peeled and minced; 3 pounds summer squash, roughly chopped; 1/2 teaspoon red pepper flakes; 1 teaspoon kosher salt; 1 1/2 teaspoons dried oregano; 1 1/2 cups heavy cream; 1 teaspoon Dijon mustard; 6 ounces Grafton 2-year-old cheddar, or other aged sharp cheddar, grated; 1 1/2 cups Panko bread crumbs; ¼ teaspoon Spanish smoked sweet paprika
Preheat oven to 3750 F. Lightly grease a 9- by 9-inch pan or casserole dish, and set aside. In a medium skillet, heat y, pound of the butter over medium heat. Add the onion and garlic and cook until soft and translucent, stirring occasionally. Add the squash, red pepper flakes, and salt, and sauté until the squash is wilted and turning golden brown. Add the oregano, cream, mustard, and two-thirds of the cheese. Reduce the heat to low and cook the mixture until it has reduced and thickened. Pour the mixture into the prepared pan. Melt the remaining 4 tablespoons of butter. Gently combine the remaining cheese, the breadcrumbs, paprika, and melted butter in a medium bowl, and sprinkle mixture evenly over the casserole. Bake for approximately 20 minutes, or until the casserole is hot and bubbly and the topping is nicely browned.

ZUCCHINI CHILI-CHEDDAR MASH
1T. canola oil, 1+1/4 lbs. zucchini (2-3), halved lengthwise and sliced, 1 medium onion. Chopped, 1 4 oz. can diced green chiles, drained, ¼ t. salt, ½ C. extra sharp Cheddar cheese
Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12-15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more. Transfer to a medium bowl. Mash with a potato masher until chunky. Not completely smooth. Stir in cheese and serve immediately. Serves 4 about 2/3 c. each

SHAVED SUMMER SQUASH SALAD
Roast 3 T. whole almonds and coarsely crush. Meanwhile, trim the ends off 1 lb. summer squash (a mix of green and yellow). Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together 2 ½ ^T. extra-virgin olive oil, 2T. fresh lemon juice, 1 minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds. Serves 4. Recipe from Bon appétit magazine.

GREEK SUMMER-SQUASH GRILLED PIZZA
Prep: 20 min.; Ready In; 20 min.
1-pound whole-wheat pizza dough, ½ cup roasted red pepper hummus, 2 cups thinly sliced summer squash, 1 cup crumbled feta cheese ½ cup slivered fresh basil, Ground pepper for garnish
Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, hummus, squash and feta to the grill.
Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the hummus and top with the squash and the feta. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top with basil and pepper, if desired.
Recipe from Eatingwell.com

LEMON-PEPPER LINGUINE WITH SQUASH
Prep 30 minutes; ready in 320 minutes
1 pound whole-wheat spaghetti, 3 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter, 1½ tablespoons black peppercorns, coarsely ground, 1 pound thin zucchini, trimmed and very thinly sliced lengthwise, 8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise, 1 teaspoon kosher salt, 1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped, ½ cup finely grated Cacio de Roma or Manchego cheese, plus more for serving, 2 tablespoons lemon zest, 3 T lemon juice
Bring a large pot of water to a boil over high heat. Add spaghetti and cook for 2 minutes less than the package directions. Reserve ¾ cup of the cooking water, then drain. Return the pasta to the pot. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add pepper and cook, stirring, until fragrant, about 30 seconds. Add zucchini, squash and salt. Cook, gently stirring occasionally, until just softened, 3 to 4 minutes. Transfer the zucchini and squash to the pot with the pasta. Add the reserved pasta water, herbs, cheese, lemon zest and juice. Stir gently to combine. Serve with more cheese, if desired. Recipe form Eatingwell.com

ZUCCHINI BREAD
3 eggs; 2 cup sugar; 3 cup flour; 1 tsp salt; 1 Tbsp cinnamon; 1 1/2 cup chopped nuts, coconut, raisins or chocolate chips; 1cup oil; 2 tsp vanilla; 1 tsp baking soda; 1 tsp baking powder; 3 cup grated zucchini
Mix all ingredients together. Pour into greased and floured 4×6 loaf pans. Bake at 350 degrees for 40–60”.

ZUCCHINI BROWNIES
4cps. Flour, 1/4 cup cocoa, l tsp. soda, l/2tsp salt 1 tsp cinnamon sifted together. Blend well with the following ingredients: 1cup oil, 1 3/4cp sugar, 2eggs, 1 tsp vanilla, l/2 cup milk. Stir in 2 cups grated, drained zucchini, ¾ cup walnuts, and 1 cup chocolate chips. Spread in greased 9x 13 or 10xl5 pan and bake 30-40 minutes.

OVEN-FRIED ZUCCHINI SPEARS
1 medium-sized zucchini; 1/2 teaspoon dried summer savory; 1/8 teaspoon garlic powder; 1 1/2 tablespoons dried bread crumbs; 1/8 teaspoon ground black pepper; 1/2 tablespoon grated Parmesan cheese; 1 teaspoon corn oil; 12 teaspoon dried oregano; 1/4 teaspoon dried basil; prepared marinara sauce (Italian tomato and herb sauce) (optional)
Heat oven to 475 degrees. Lightly oil a baking sheet. Wash zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise. On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in small bowl. Moisten zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet. Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce, if desired. Recipe from Zephyr Community Farm Makes 4 servings.

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

HOT GERMAN POTATO SALAD

1 ½ lb. of potatoes, (about 4 medium), cut into halves, 3 slices of bacon, 1 medium onion, 1T. flour, 1T. sugar, 1 t. salt, ¼ t. celery seed, dash of pepper, ½ c. water, ¼ c. vinegar

Heat one-inch salted water (1/2 t. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook until tender, 20-25, minutes, drain and cool. Fry bacon in 8-inch skillet until crisp; drain on paper towels. Cook and stir onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Crumble bacon into hot mixture, then slice in warm potatoes. Cook, stirring gently to coat potato slices, until hot and bubbly. Serves 5-6; recipe from the Betty Crocker Cookbook. A family favorite of ours!

 

VEGAN PINK MASHED POTATOES WITH GINGER AND CARDAMOM
2 Adirondack Red potatoes, 1 tablespoon coconut oil, 1/2 cup hemp (or soy) milk, 1/8 teaspoon cardamom, 1 tablespoon chopped candied ginger, finely chopped, salt to taste
Scrub potatoes and cut into chunks. (I always leave the nutrient-rich peel on.) Place them in a pot of boiling water and boil until tender, then drain. Add all other ingredients and mash with a potato masher until smooth and perfectly lavender.