Summer Share Twelve August 6th 2018

Posted by on Aug 7, 2018 in Uncategorized

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Farm News from Jane
Hallelujah; head lettuce is back! I’ve missed my lunch salads although last night’s leftover veggies are always good! We have mowed off the potato vines in anticipation of digging potatoes next week. The potatoes need time to harden their skins before we dig them Otherwise the skins get rubbed off in the process. The first variety will be Norland; a red skinned white potato which is sweet and creamy in texture. The sweet corn this week is undamaged; perhaps the birds were disappointed in the lack of blueberries and the first block of sweet corn and moved along or perhaps they heard the song, “Bye, Bye Blackbird” tune from 1926 and took the hint. Regardless of the circumstances we are very grateful… We have started picking our second planting of cucumbers. They are one of the least favorite vegetable to pick. It is more of a search and rescue mission while bending and stretching, practicing your yoga or Pilates positions. But they are one of those summer stables that you can just enjoy fresh; just peel and enjoy. And please share some of those tomatoes with the rest of the family; they are so good it may be hard…
We hope that you are enjoying the beautiful summer we are having. Eat well and be well, Jane

Produce:   Head lettuce   Beets   Sweet corn   Golden Cippolini onions   Garlic   Romano beans
Cucumbers   Green Bell peppers    Summer squash   Tomatoes (Saladette or Cherry)  

Fruit Share:   Peaches    Plums

Produce tips:
– Romano beans are great for preserving. They hold up great for freezing and are fantastic in soups or stews in the winter time.
– Zucchini; I’ve included lots of recipes as this may be the last of them. Feel free to substitute yellow squash for any or all in recipes!
– Cippolini onions are an Italian variety frequently cooked whole and served agrodolce or “sweet sour”. They caramelize nicely when roasted as they a quite sweet. We also have red cippolini onions coming!
– The tomatoes are starting to ripen more quickly with the heat. Everyone will eventually get both varieties…
– Beets are “dealer’s choice “this week, you may get white, red, Chioggia or Golden.

1 t olive oil, 11/2 C chopped onion, 4# zucchini, 1T dried thyme; crushed4 C chicken stock, 1 C heavy cream, 2 tsp. curry powder, ¼ C melted butter, ¼ C all-purpose flour, homemade croutons
In a 6 qt. Dutch oven heat olive oil over medium heat. Add onion, cook 4-5 minutes or until tender. Add zucchini and thyme; cook, covered, 12 minutes or until zucchini is softened, stirring occasionally. Add stock, cream, and curry powder. Bring to a boil. In a small bowl combine melted butter and flour; stir into soup. Reduce heat; cook, uncovered, 15 minutes or until zucchini is tender, stirring occasionally. Let cool slightly. Using an immersion blender, blend soup until creamy. Or, working in batches, blend soup in a food processor or blender. Season to taste with salt and black pepper. Top with croutons. Recipe from Better Homes & Gardens August 2018

1 C finely shredded zucchini, 1# ground chicken, 1 egg, lightly beaten, ½ C panko, ½ C grated parmesan cheese, 2 cloves garlic, 1 T chopped fresh parsley, 2 tsp. dried basil, crushed, ¼ tsp. crushed red pepper flakes
Preheat oven to 350. Line a 15×10 inch baking pan with foil; coat with non-stick cooking spray. Line a colander with paper towels; add zucchini. Sprinkle ½ tsp salt over zucchini. Let stand 20 minutes, pressing occasi0nally to remove moisture. In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, red pepper, and ¼ tsp salt. Shape rounded tablespoons of mixture into 20 meatballs, place in prepared pan. Bake 25 minutes or until cooked through.   Recipe from Better Homes & Gardens August 2018

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 tablespoons 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

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.

2 boneless chicken breasts cut up; 2 small zucchinis cut into chunks; 1 11 b. can of tomatoes, or use fresh if available; 1 clove garlic; 1 teaspoon parsley; salt and pepper to taste; 6 small red potatoes, cut into halves; 1 onion, chopped
Steam chicken until done. Add rest of ingredients, bring to boil, turn down to simmer and cook in a covered saucepan until potatoes and zucchini are done.

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

1/2 cup margarine or butter, softened; 1 cup packed light brown sugar; 2 eggs; 1 tbsp orange or lemon juice; 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp ground mace; 1/4 tsp salt; 1 1/2 cups shredded, drained zucchini; 1/2 cup chopped pecans; 1 tablespoon grated orange zest (orange part of rind only); powdered sugar
Heat oven to 350 degrees; grease 2 baking sheets. Beat margarine until fluffy. Beat in sugar, eggs, and orange juice. Combine flour, baking powder, spices, and salt; stir into egg mixture. Stir in zucchini, pecans, and orange zest. Drop by teaspoonfuls onto cookie sheets. Bake about 10 minutes. Cool on racks. Sprinkle with powdered sugar before serving. Makes 5 dozen biscuits; Recipe from Angele Theriault, member of Harmony Valley Farm

1 ½ pound zucchini, 1/3 c. finely chopped onion, ¼ c. butter, ½ c. sour cream, 2T. Milk, 2 t. paprika, 2 t. poppy seed, 1t. salt
Prepare 4 cups ½ in. sliced zucchini. Cook and stir zucchini and onion in butter in 10 in. skillet until butter is melted. Cover and cook, stirring occasionally, until zucchini is tender. Mix remaining ingredients; stir gently into zucchini and heat through. 4 serving from: Betty Crocker Cookbook

 2 c. flour, 1c. sugar, 1 tsp. soda, ¼ t. salt, ½ c. lemon or plain nonfat yogurt, ¼ c. butter, melted, 1T. grated lemon peel, 1T. lemon juice, 1c. shredded zucchini, 1T. powdered sugar
Heat oven to 3500. Spray 9 in. pan with nonstick cooking spray. In large bowl combine flour, sugar, soda and salt; mix well. On small bowl, combine yogurt, butter, lemon peel and lemon juice; blend well. Add to dry ingredients; stir until moistened. Stir in zucchini. Spread batter in spray-coated pan. Bake @ 350. For 30-40 minutes or until toothpick inserted into center comes out clean. Cool completely. Sprinkle with powdered sugar. Cut into 24 bars. *Yogurt is used instead of egg in this recipe, helping to reduce the total amount of fat)

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.

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. Sauté green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; sauté 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

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.

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.

2# onion sliced, 1T. olive oil, 1T butter, 1T chopped fresh herbs, such as rosemary, sage, thyme, savory (opt.), salt and pepper to taste.
Toss onions in hot oil in skillet over medium heat until oil coats onions. Cover and cook, stirring frequently, 15 minutes.  Stir in herbs; season with salt and pepper. Cook uncovered over medium heat, stirring frequently, until onions are golden brown, about 10. Use as a topping for a vegetable, meat or pizza.

2 banana peppers; 1/2 6-ounce can chunk light tuna packed in water, drained well; 1/2 tbsp lemon juice; ½ tbsp extra-virgin olive oil; ½ tbsp capers, rinsed and finely chopped; 1 anchovy fillets, finely chopped (optional); Freshly ground pepper to taste; 1/8 cup balsamic vinegar
Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain. Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.  Fill each pepper with the tuna mixture and place them on a serving plate. Grind some pepper over the stuffed peppers. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 31/2 minutes. Cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours. Drizzle the peppers with the syrup just before serving.

4 green peppers, broiled and peeled; 1/2 cup brown rice; one 2-inch strip of lemon peel; 1 tbsp. virgin olive oil; 1/2 onion, chopped; 1/4 cup raisins, soaked in ¼ cup dry white wine; 2 tbsp unsalted chicken or vegetable stock; juice of 1/2 lemon; 3 tbsp. chopped parsley; 1 tsp. fresh thyme, 1/2 tsp. dried thyme leaves; 1/8 tsp. ground coriander
Bring 1 quart of water to a boil in a saucepan. Add the rice and the lemon peel. Simmer for 25 minutes over medium heat. Remove the stems, ribs and seeds from the peeled peppers. Cut the peppers in half lengthwise. Set four of the pepper halves aside as a garnish. Coarsely chop the remaining pepper halves and set them aside too. Preheat the oven to 4000 F. Heat 1 tablespoon of the oil in a large, heavy- bottomed skillet. Add the onion, and cook until it is translucent – about five minutes. Add the raisins and wine, stock, and lemon juice. Bring to a boil and add the rice. Stir in the parsley, thyme, coriander and the chopped peppers. Transfer the rice mixture to a 1-quart gratin dish. Mound up the rice slightly and arrange the pepper halves on top. Bake the dish for 20 minutes. Brush the peppers with the remaining tablespoon of oil before serving. Serves 4

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

5-6 medium beets; 2-3 tbsp lemon juice; 8-10 plums, pitted and thinly sliced; 2-3 cloves of garlic, minced; ½ tsp salt; black pepper to taste; ½ cup finely chopped walnuts; 1 cup finely chopped pineapple (fresh or canned)
Preheat oven to 425 degrees. Wrap beets in foil and bake until very tender about 45 minutes. Rinse under cold water as you rub off the skins. Trim the ends and coarsely grate. Transfer to a medium bowl. Add all remaining ingredients and mix well. Chill until ready to serve. Serves 6. Recipe from The Moosewood Cookbook.


1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.



1/3 c. plus 1 tbsp. cider vinegar, 1/3 c. water, 1/3 c. sugar, 1 1/2 tsp. cornstarch, Dash of ground cloves
2 tbsp. dry white wine, 1/2 tsp. butter, 2 c. cooked, sliced beets
In a medium saucepan, combine the first 5 ingredients. Cook over a medium heat until the mixture thickens. Add beets, wine, butter and heat thoroughly. Remove from heat and let stand at least 30 minutes. Reheat just before serving.
Recipe form

2 cups fresh corn kernels; 1 cup thinly sliced onions; 1/2 tsp curry powder; salt and pepper to taste; 1/2 stick butter; 1/4 cup heavy cream
Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 3750 for 35-45 minutes, or until top is browned. Serves 2-3

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 servings

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 pounds green beans, stem ends snipped off; 2 tablespoons butter; 2 medium onions, sliced as thinly as possible; 1 cup chicken stock; 1/2 tablespoons sugar; 1 tablespoon red wine vinegar; salt and pepper to taste Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes. Boil stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans; heat through. Season with salt and pepper. Makes 8 servings.

1 lb. fresh green beans; 1 tsp vegetable oil; 1 tsp peeled, minced ginger root; 1 clove garlic, minced; 2 Tbsp water; 1 Tbsp low-sodium soy sauce; 1 tsp cornstarch; 1/2 tsp brown sugar; 1/2 tsp dark sesame oil; 1/4 tsp crushed red pepper Trim beans; place in vegetable steamer over boiling water; cover and steam 5 minutes. Drain and plunge into cold water; drain. Treat large skillet with cooking spray. Add vegetable oil, and place over medium-high heat until hot. Add ginger and garlic; sauté 30 seconds. Add beans; stir 5 minutes until heated through. Whisk together water, soy sauce, cornstarch, brown sugar, sesame oil and red pepper. Add to beans. Cook 30 seconds, stirring, until heated through. Makes 8 servings

2 tbsp olive oil; 1 lb. whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts
Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts.

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

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.

2 (3 oz.) pkgs. lime flavor gelatin; 2 c. hot water; 1/4 c. vinegar; 1/2 tsp. salt; 2 tbsps. Grated onion; 2 c. grated or finely chopped peeled cucumbers; 1 c. mayonnaise
Dissolve gelatin in hot water; add vinegar and cool until slightly thickened. Meanwhile, add salt to grated onion and cucumbers. Mix well and drain off excess juice. Beat thickened gelatin with rotary beater until fluffy. Fold in cucumber· onion mixture and mayonnaise. Blend thoroughly. Pour into lightly oiled 2-qt. ring mold. Chill several hours or overnight. Makes 12 servings.

1/2 cup bulgur wheat; 2 tbs. finely chopped fresh mint; 1 cup water; 1/4 tsp. freshly ground pepper; 2 cups chopped fresh parsley, firmly packed; 2 cloves garlic, minced or pressed; 3/4 cup (about 11/2 lemons) fresh lemon juice; 1 small cucumber, finely chopped; 1 large tomato, finely chopped; 1 tbs. olive or canola oil; 3 red onions, finely chopped
Combine bulgur wheat and water and soak for 2 hours. In a large bowl, combine parsley, cucumber, tomato, onions, mint and pepper. Mix thoroughly. Drain bulgur and combine with vegetables and spices. Add garlic and lemon juice. Slowly stir in oil. Mix and refrigerate for at least 3 hours before serving. Servings: 6-8 Recipe from The Best 50 Garlic Recipes.