Summer Share Twelve August 6th/8th 2024

Important information:

• This is an even distribution for the farm, MAP city deliveries.
• Farm members picking up from the cooler; please be sure that the lid is fully closed. When closing it, push the lid backward and down. The hinge will then align properly; thank you!
• Please return share boxes each week.

Farm News from Jane
August is here and as Farmer Dan used to say; the dew takes until noon to dry off now. Today fortunately, we had a nice breeze in the morning before the rain to dry things out. We worked quickly to harvest tomatoes, Swiss chard, Keuka Gold potatoes and Burgundy beans. After lunch we were able to harvest a few more beans before the monsoon showers began! Everything grew well with the heat last week and with the addition of irrigation and a good shower. Tomatoes from the high tunnels are abundant as Thursday share members found last week. We picked just a few large tomatoes from the field today. It will be another week or so for any volume of them to share. Tomato canning has traditionally been the month of September and it was helpful that kids were back to school and mom or dad’s, Grandma or Gramps attention could concentrate on preserving all those luscious beauties for soup, sauces, salsa and stewed tomatoes. Just washing and sterilizing all the jars and lids is a time-consuming process! Home-grown tomatoes and all the ensuing family favorite recipes are a labor of love, frugality and perhaps a bit of family pride… One of my favorites is a friend’s recipe for chili sauce. There’s nothing like it on hotdogs, hamburgers, sausage, eggs and the list goes on. Even freezing some tomatoes gives a lift to a winter dish if you have room in your freezer. One of our worker share members today shared that she cuts the cherry or saladette tomatoes in half and adds onions, peppers, herbs and sprinkles them with olive oil and roasts them for about an hour at 400 degrees. Then she processes it and uses it through the winter time for pizza, spaghetti sauce or whatever dish needs some exceptional flavor added to! My mouth was watering at 8:30 just listening to her share! There’s really nothing like the flavor of vine-ripened tomatoes.
The last planting of sweet corn went into the field last week and if the rain stops, we’ll finish planting the last of the broccoli seedlings and other crucifers this week. And I can’t forget the kohlrabi; the alien vegetable. At least that’s what it looks like when it still has its leaves intact! Both green and purple varieties. I love it for a quick, small side-dish of “slaw”. So many good things to “cook up” coming. Some for-summer shares and some for-winter shares. Get ready to enroll, the forms are coming out soon and the “online” enrollment is already available. We like to get membership lined up before the BIG autumn harvest begins.
But for now, enjoy your summer share and all those tomatoes with a bit of basil… Blessings, Jane

Produce:   Keuka Gold potatoes   Blush onions   Garlic   Swiss chard   Burgundy beans
Sweet corn    Tues: Bell Peppers/Thurs: Cubanelle peppers   Summer squash   Cherry and Saladette tomatoes
* Added bonus of Farmer Mark’s Thai basil. Perfect timing for all the tomatoes!

Produce tips:
– Keuka Gold is a Cornell variety similar to Yukon Gold. Buttery-yellow on the inside and roast well.
– Burgundy beans do not stay purple when cooked. They are a delicious heirloom variety; enjoy!
– I’ve included recipes for the Thai basil. Most recipes call for more than what is in the share. Feel free to substitute any variety of basil.

Fruit:     Prune plums      Donut peaches
– Donut peaches are more delicate. Please watch the center around the pit for sign of any spoilage. Donut peaches are more delicate. Please watch the center of the peach around the pit for signs of any spoilage. As I was packing them, I noticed that this was where I was finding it. Eat them as they ripen, they don’t last long!

Recipes
ROASTED PLUM TOMATOES
 plum tomatoes (about 1 1/2 pounds), halved lengthwise
1 T olive oil, ¼ tsp. dried thyme, ½ tsp. coarse salt, ¼ tsp. ground pepper
Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.

THAI BASIL TOMATOES
½ C chopped basil, 2 T best quality extra-virgin olive oil, 1 T rice vinegar, 1 1/2 # tomatoes
Puree ½ cup basil, olive oil, rice vinegar and fish sauce in a food processor, mini prep or blender.
Slice tomatoes and arrange on a medium platter. Drizzle dressing over the tomatoes and garnish with basil leaves if desired. Recipe from https://www.healthyseasonalrecipes.com/

THAI TOMATO FRIED RICE
1 T fish sauce or tamari soy sauce, 1 T brown sugar, 3 T fresh lime juice (about 1 medium sized lime), 1 and 1/2 tsp salt, divided, 2-3 eggs, 5 T oil divided, 1 med. red onions or 2 shallots diced, 2 cloves                              of garlic minced, 1 T fresh ginger, minced(about 1 inch piece), 1 bell pepper, diced, 1 and 1/2 C of cooked jasmine rice, refrigerated overnight, 1 C of halved grape tomatoes or diced tomatoes, 1/2 to 3/4 cup frozen peas, 1 C of chopped fresh Thai Basil
In a small bowl mix the fish or tamari soy sauce, brown sugar and the fresh lime juice with about half the salt and set this aside. Beat the eggs with the remaining salt. In a large pan heat half the oil for 2 to 3 minutes gently scramble the eggs on medium heat forming large clumps. Remove when the eggs are just set but still moist. Clean the pan lightly and add in the remaining oil and heat for two more minutes. Add in the diced onions or shallots, garlic and ginger and cook for 4 to 5 minutes until the onions soften and the mixture is very aromatic. Stir in the bell pepper and cook for 3 minutes. Add in the rice and mix well until uniformly coated. Add in the fish sauce mixture. and stir well to coat. Mix in the tomatoes and the frozen pea and cover and cook for 3 minutes, until the tomatoes just begin to soften. Mix in the eggs and the basil. It will seem like you are adding a lot of basil but the basil wilts quickly and reduces significantly. Sever hot. https://spicechronicles.com

SWISS CHARD QUICHE
1 lb. Swiss chard or spinach, cook and drain thoroughly; 4 eggs, beaten; 1 cup milk; 1 cup Swiss cheese shredded; 1 cup bread cubed; 1/2 cup sliced green onions; 1/4 cup Parmesan cheese, grated. Combine all ingredients with cooked greens. Pour into 2-qt baking dish. Cover and bake in 375⁰ oven until set, 25-30 min.

CHARD WRAPPED CHICKEN
1/4 cup olive oil; 2 Tbsp fresh dill, oregano or sage; 1 clove garlic, minced; 1/4 tsp black pepper; 1/2 cup crumbled feta cheese; 6 medium boneless skinless chicken breasts; 6 Swiss chard leaves, stems trimmed
Preheat oven to 375 degrees. In a small bowl combine olive oil, 1 tbsp herbs, garlic and pepper. In another small bowl combine feta cheese and one tablespoon of the olive oil mixture. Mash mixture together with the back of a spoon to forma paste. Top each chicken breast with some of the feta mixture pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken in a 3 quart (9 x 13) rectangular baking dish. Bake uncovered for 25 – 30 minutes or until done. If desired, sprinkle chicken with remaining tablespoon of herbs.

SUMMER GREENS AND POTATO FRY-UP
1 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

SPICY RAINBOW CHARD ON CREAMY POLENTA BY COOKSISTER
4-6 cups of Swiss chard, leaves shredded and stems finely chopped, 1 small onion, diced, 1 large clove of garlic, crushed, 75g chorizo, sliced, olive oil, paprika, salt and pepper, 2-4 free-range eggs
Heat 1 tsp of olive oil in a large, preferably non-stick frying pan. Add the chorizo and cook until the oil starts to release, then add the onions and garlic. Saute over medium heat until the onion starts to soften, then add the chard. Sauté while stirring continuously until the chard is soft enough to your taste. It cooks down quite a lot, like spinach, so cooking it too long might result in a very small portion! Check for seasoning and add paprika as well as salt and pepper to taste. Once the chard is cooked enough, make a small hollow for each egg that you plan to use and carefully crack an egg into each hollow. Make sure the hollow does not go all the way down to the pan – there should still be a layer of chard below the egg. Cover the pan and cook for a further 2 minutes or so, depending on how runny you want your yolk. Sprinkle the egg with a little more paprika and serve immediately.

SWISS CHARD WITH PEACHES AND SLICED ALMONDS

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

CHARD CHEESE BAKE
1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine

SWISS CHARD NOODLE BAKE
1 lb. fresh Swiss chard, cooked just until wilted, drained and chopped; 1/2-pound penne or ziti noodles, freshly cooked and drained; 1/2-pound ricotta cheese; 1 15-ounce jars marinara sauce; 2 eggs, lightly beaten; 1/3 cup freshly grated Parmesan cheese; 2 tbsp chopped fresh parsley; 1 tsp salt; 1/4 tsp freshly ground pepper
Preheat oven to 350°F. Generously butter 3-quart casserole or baking dish. Combine all ingredients in large mixing bowl and blend thoroughly. Turn into prepared dish and bake until top is golden brown and sauce is bubbly, 25 to 30 minutes. 4 servings

SWISS CHARD SOUP
1/4 lb. fresh mushrooms, sliced (approximately 1 ½ cups); 1 tablespoon butter; 1 tablespoon oil; 2 tablespoons whole wheat flour; 1 1/2 cups chicken stock; salt; pepper to taste; 2 cups milk; 4 to 5 cups fresh Swiss chard, leaves and ribs
Sauté mushrooms in butter and oil for 5 minutes. Add flour and stir until flour is evenly distributed, then add chicken stock, salt and pepper, and milk. Cook slowly, stirring constantly, until mixture is slightly thickened. Add Swiss chard and simmer for 15 minutes. Yield: approximately 4 cups

SWISS CHARD, POTATO, AND BACON FRITTATA
8 large eggs, 1½ ounces Manchego cheese, grated (about ⅓ cup), 1 tablespoon chopped fresh flat-leaf, parsley, 1 tablespoon chopped chives, Kosher salt and freshly ground black pepper, 4 ounces dried chorizo, thinly sliced, 1 tablespoon olive oil, ¼ small onion, cut into ½” pieces, 6 fingerling potatoes, thinly sliced, 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely chopped
Heat broiler. Whisk eggs in a large bowl, then whisk in cheese and herbs; season with salt and pepper. Cook chorizo in a 10” broiler proof skillet, preferably cast iron, over medium heat, stirring often, until browned and crisp, about 3 minutes. Transfer to plate. Heat oil in same skillet; add onion, season with salt, and cook, stirring often, until beginning to soften, about 1 minute. Add potatoes and cook, tossing occasionally, until just softened, about 5 minutes. Add chard and cook, stirring often, until chard is wilted; season with salt and pepper. Mix in chorizo. Pour in egg mixture, tilting skillet to evenly distribute. Cook, undisturbed, 2 minutes, then transfer to oven and broil until egg is cooked through and starting to brown, about 5 minutes. Run a heatproof spatula around edges of frittata to loosen, then slide onto a plate; serve in wedges. Serves 4
Recipe from Bon Appetit.com 

ROASTED POTATOES AND PEPPERS
2 pounds waxy potatoes; 1 pepper; 1 large onion, cut into wedges; olive oil; 2 sprigs of fresh rosemary; salt and freshly ground black pepper
Preheat the oven to 400°F. Wash the potatoes and blanch for 5 minutes in boiling water. Drain. When the potatoes are cool enough to handle, peel them and halve lengthwise. Cut pepper lengthwise into 8 strips, discarding the seeds and membrane. Oil a shallow ovenproof dish thoroughly with olive oil. Arrange the potatoes and peppers in alternating rows and stud with the onion. Cut the rosemary sprigs into 2-inch lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake, uncovered, for 30-40 minutes, until all the vegetables are tender. Serves 4

SAUSAGE AND PEPPERS
1 lb. spicy Italian sausage links; 2 sweet peppers, seeded and cut into chunks; 1/4 large yellow onion; 1/4 tsp dried oregano; 1/4 tsp fennel seed; 3 tbsp dry white wine; 1 tbsp chicken stock
Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve hot as a side dish or main dish. Makes 16 servings

FRIED PEPPERS WITH EGGS
1 large green pepper; 1 tbsp salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 tbsp water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.

ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA
4 red bell peppers, halved, seeds and ribs removed, 6 oil-packed anchovy fillets, finely chopped, 4 garlic cloves, thinly sliced, 1 cup basil leaves, divided, Kosher salt, freshly ground pepper, 2 tablespoons plus ⅓ cup olive oil, 1-pint cherry tomatoes, halved, ⅓ cup fresh ricotta, ¼ cup pitted small black and/or green olives, flakey sea salt
Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool. Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese. Recipe from Bettycrocker.com

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

MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.

SOUR CREAMED CORN
4 large ears corn; 2 Tbsp butter; 1/4 c sour cream; Dash of Tabasco; Salt and black pepper, to taste; 1/4 c chopped fresh dill; Chopped parsley for garnish
Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. Hold each cob over the bowl and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and Tabasco. Cook until warmed through; do not allow to boil. Add salt and pepper. Sprinkle with dill and parsley. Makes 4 servings

SUCCOTASH CHOWDER
½ medium potato, diced; ½ tbsp butter; 1 cup chopped onion; 2 cloves garlic, minced; 2 stalks celery, minced; ¾ tsp salt; 1 tsp basil; ¼ tsp thyme; 1 ½ cups corn; 1 cup cooked lima beans; 2 cups milk; pepper to taste
Cook the diced potato in boiling water until just tender. Drain well and set aside. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt and herbs. Sauté over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and sauté for another 10 minutes. Add the cooked lima beans. Add potato and milk. Season to taste with pepper and salt. Serve hot with minced fresh herbs. Serves 3

CORN BEAN SALSA
This recipe makes enough to feed a large family, so feel free to pare it down.
2 cups chopped peppers; ½ cup chopped onion; ¾ cup lime juice; 1 cup chopped cilantro; 4-5 cups cooked corn; 1 can black olives, sliced; 2 tsp cumin; 1 cup dried apricots, chopped; 1 28 oz can vegetarian baked beans, extra liquid drained off; 1 15.5 oz can pinto beans, drained and rinsed; 1 15.5 oz can black beans, drained and rinsed
Toss all ingredients together and refrigerate. Serve as a salad, as a salsa with chips or as taco filling.

BAKED CORN WITH ONIONS
4 cups fresh corn kernels; 2 cups thinly sliced onions; 1 teaspoon curry powder; salt and pepper to taste; 1/4-pound (1 stick) butter; l/2 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 375 for 35-45 minutes, or until top is browned.
Serves 4-6.

VEGETABLE CHICKEN SALAD

2 lbs. potatoes, scrubbed; 1 lb. fresh green beans, washed and trimmed; 1 Tbsp olive oil; 1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch cubes; 3/4 c prepared pesto sauce

Bring pot of water to boil. Meanwhile, cut the potatoes in half-length wise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add green beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside. In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 minutes or until meat is cooked through. Remove from heat; stir in pesto sauce. Stir in potatoes and green beans. Makes 8 servings

WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE

2 pounds Keuka Gold potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1 tablespoon prepared hot mustard; 3/4 cup chopped onion; salt and pepper to taste; 1/2 cup apple cider or chicken stock; 3/4-pound pork sausage links; 3 tablespoons olive oil; 3 tablespoons coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC

SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2-pound blue cheese, crumbled; 1/4-pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.

SPICY POTATO, SAUSAGE AND GREENS SOUP 1 # bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member

ROASTED POTATOES WITH SOUTHWESTERN SPICES
Cut potatoes into bite sized pieces coat with olive oil. Roast in 425⁰ 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.

QUICK AND EASY PURPLE BEANS
6 cups beans, 2 tbsp. olive oil, 1/3 cup water, 1/2 tsp salt, 1/4 tsp fresh ground black pepper
Wash your beans then snap the ends off of all the beans. You are taking off about 1/4-1/2 inch. depending on how long the skinny tales are. Discard the ends. Heat the olive oil and water a heavy bottom, large pan or Dutch oven over medium heat. When the oil is hot, add the green beans. Stir to coat. Let them sit for 5 minutes or so. You should start to hear them pop. When you hear some popping, stir, then cover the pot and let them cook for 5-7 more minutes. Uncover, check doneness (the longer they cook, they less crisp they are). Sprinkle with the salt and pepper. Serve warm and try not to eat all of them as you bring them to the table. Recipe form iheartvegetables.com

BURGUNDY BEAN BOWL
3/4 cup burgundy beans, washed and ends snapped, and cut into 1-inch pieces, 1/2 medium onion, diced, 2 cloves garlic, minced, 2 tablespoons olive oil, plus a bit for drizzling, 4 ounces tempeh, cut in small cubes, 3/4 cup lettuce, chopped, 1 teaspoon balsamic vinegar, salt and pepper to taste
Heat oil in a skillet over medium heat. Add onion and saute, stirring occasionally, about five minutes. Clear a space in the center and add beans. Saute 3-5 minutes until beans have started turning green. Add tempeh and garlic and stir occasionally. Place lettuce in a bowl and drizzle with a little olive oil and vinegar. Sprinkle a little salt and pepper on top and toss to coat. When tempeh is nice and brown and beans are bright green, add a few tablespoons of water to deglaze the pan. Sprinkle contents of pan with salt and pepper. Serve nestled on top of prepared lettuce. Serves 1 for lunch or 2 as a side dish Recipe from https://centerstagewellness.com

SOUTHERN STIR-FRY GREEN BEANS
1 1/2 lb. fresh green beans, trimmed; 2 Tbsp olive oil; 3 cloves garlic, chopped; 1 c chopped pecans; 2 Tbsp packed brown sugar
Heat olive oil in pan over medium heat. Sauté garlic 1 minute. Add green beans; cover, reduce to medium-low and cook 8 minutes, until tender, stirring occasionally. Add pecans and brown sugar; toss. Serve at once. Makes 6 servings

LEMON-PEPPER LINGUINE WITH SQUASH
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

CHILLED YELLOW SQUASH SOUP WITH DILL
2 tablespoons olive oil, 2 lbs. yellow summer squash, halved, seeded, and sliced, 1 onion, chopped, 2 qts. Vegetable broth, 4 oz. plain yogurt, salt and pepper to taste, ½ tsp. lemon juice, or to taste, 2 T minced dill
Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes. Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled
Recipe from https://www.allrecipes.com/recipe/267241/chilled-yellow-squash-soup-with-dill

SUMMER SQUASH SOUP SMYRNA
2 Medium-size summer squash or zucchini; 3 Cups plain yogurt; 4 Tablespoons each lemon juice and vinegar; 3 Tablespoons olive oil; 1/2 Tablespoons curry powder; 3 Cups tomato juice; Salt and black pepper; 6 Tablespoons minced fresh celery leaves
Seed and chop the squash. Simmer until tender in enough water to barely cover. Drain well, then puree. In a large bowl, beat the yogurt until smooth, then mix in the lemon juice, vinegar, olive oil and curry; stir in the squash and tomato juice. Season the soup to taste with salt and pepper, and refrigerate, covered, for 4 hours. Serve cold, garnished with minced celery leaves. Serves 6 to 8

PESTO- TOPPED GRILLED SUMMER SQUASH
1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick; Canola or olive oil cooking spray
Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.

ROASTED SQUASH
2 small summer squash; 1 ½ cups onion, sliced; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary plus more to garnish; 1+1/4 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.

PLUM CRISP
1/2 cup chopped, blanched almonds; 1 tablespoon honey; 1/2 cup whole wheat flour; 2 tablespoons wheat germ 1/4 teaspoon salt; 1/4 cup butter, diced; 2 pounds fresh red or purple plums, pitted and sliced; 1 tablespoon lemon juice; 1 tablespoon honey, or more (to taste); 1 cup plain yogurt or sour cream
In a medium-size bowl, mix the almonds, honey, flour, wheat germ, and salt. Add butter and work into the mixture with your fingers until well blended and crumbly. Refrigerate while preparing the fruit. Preheat oven to 400 F and butter a 9 x 9-inch baking dish. Arrange the plums cut side up in the baking dish. Sprinkle them with the lemon juice and honey. Spoon the almond mixture over the fruit and bake on the middle shelf of the oven for 35 to 40 minutes, or until top is crisp and lightly browned. Cool 15 minutes or longer before serving. Serve with yogurt or sour cream. Yield: 6 to 8 servings Recipe from Naturally Delicious Desserts and Snacks.

PLUM KUCHEN
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. Serve warm if possible. Serves 6; Recipe from Local Flavors.

DONUT PEACH SCONES
31/4 C cake and pastry flour (Or substitute with 3 cups of all-purpose flour), 1/4 C coconut sugar, 1 T baking powder, .5 tsp salt, .5 tsp cardamom, 1.5 C fresh peaches, in inch chunks, 2.5 cup dried fruit (We’ve tested with golden raisins, dried apricot, and dried cantaloupe. Dried mango would also be good), 1 cup milk, .75 cups very cold butter, chopped into small cubes, ¼ C honey
For the Sweet Cointreau Butter: 6 tablespoons butter, 2 tablespoons Cointreau (or substitute any kind of orange liqueur), 2 tablespoons coconut sugar (or substitute any kind of sugar)
For the Peach Scones: In a large bowl, combine the flour, sugar, baking powder, salt, and cardamom. Add the butter to the bowl, and using your hands, mix the butter into the flour mixture. You don’t want the butter completely integrated. There should be small chunks of flattened butter in the dough. This will help create tender, flaky scones. Stir in the peaches and dried fruit. Stir in the milk and honey until just combined. Don’t overwork the dough. Scoop up about 1/3 cup of dough for smaller scones, or about 1/2 cup for larger scones. Drop the batter onto a parchment lined or Silpat lined baking sheet. Bake at 400F for about 15 minutes. Serve with Sweet Cointreau Butter.
For the Sweet Cointreau Butter: Combine all of the ingredients in a small bowl. If using coconut sugar, it will not fully dissolve in the butter. That’s OK.
Tips for Making the Scones
Using cold butter will help to ensure tender, flaky scones. Don’t worry if there are small chunks of butter in the dough. The dough should be shaggy-looking and sticky. Don’t mix the dough any longer than necessary to incorporate the ingredients. Keep scones in a sealed container. They will keep for 2-3 days but are best eaten fresh.