Summer Share Twelve August 8th/10th 2023

Important information:

• This is an even numbered distribution for biweekly share members at the farm and MAP locations and also weekly shares.
• Winter share enrollment has begun and we’ve had a nice response from the “early birds”. Please do take the time to enroll online or by mail soon. The membership form is attached.
• Newsletters are posted on our website if you are looking for recipes from another week.

Farm News from Jane
Sweet corn! Last week there were lots of cucumbers to harvest, this week it’s sweet corn that is very plentiful. Sometimes even though crops are staggered weeks apart the weather causes them to mature more quickly and that causes doubling up on crops like beans and corn; heat and rain will do that.  The successive plantings are ready to harvest at the same time. Last week we also had Romano beans to harvest in addition to the Burgundy variety, but not enough hours to pick them. Unlike the yellow, green and burgundy beans which can be mechanically harvested, the Romanos and the Dragon Tongue beans need to be hand-picked. Due to their wider shape, they get “roughed up” going through the harvester. Hand picking is much gentler.
Today we dug potatoes for the first time after Ben had hand dug the various varieties to see what was growing underneath the ground. Over the last week the Colorado potato beetles have eaten off almost all of the plant’s leaves. It looks like a swarm of locusts came through! But underground the potatoes had gotten a pretty good start in their growth cycle and so we decided that it’s time to begin to dig. Actually, years ago we used to look for little red potatoes around the Fourth of July because we wouldn’t have had any left in storage. Now that we are able to hold them well into spring, I guess we haven’t been as anxious. Last year’s potatoes were finally composted last week with all their spouts looking for a home! So, now potatoes will make an occasional appearance in shares during the sweet corn season. The first and second plantings of cucumbers are waning but the third planting is almost ready. Now we’ll hope that the warm moist days and nights don’t affect their health. Cucumber mosaic is one of the diseases that seem to creep in as well as powdery mildew in the Cucurbita family which includes summer squash and melons also. These are some of the battles we face growing without using any “helps” such as applications of organic fungicides or organic pesticides. We use crop rotations and continue to build soil health to help eliminate disease and pest issues but we haven’t quite perfected that yet! We try not to get discouraged and instead strategize, planning ahead for next season. There are so many more vegetables that are growing nicely. Standard size field tomatoes are just beginning to ripen; think BLT sandwiches! Or perhaps some fresh sauce using a variety of small and large tomatoes.
Lots of yumminess coming your way. Enjoy the “pickins” and the fresh smell of summer rain, Jane

Produce:   Sweet Corn   Tomatoes   Summer squash   Cucumbers   Yellow Beans
Walla Walla onions   Keuka Gold potatoes   Cubanelle sweet frying peppers

Fruit:      Apricots     Peaches
– All fruits should be removed from bags and sorted for ripeness. The fruit is usually picked when firm to be able to handle without bruising.
– The peach crop is light this year due to the early warm temperatures causing early opened buds that were then frost damaged. Coming up next are nectarines which were not affected! Hopefully plums will make an appearance soon…

Produce tips:
– Keuka Gold potatoes have a golden flesh and are great for frying, roasting or grilling. It’s best to leave the skins on as valuable nutrients are found just below the skin’s surface.
– Cubanelle peppers are the Italian frying peppers that you would find at the County fairs with onions and sausage. They are a milder sweet pepper than the Bell. For people who have trouble with digesting peppers these may be a good choice. The colored sweet peppers are ripening and they are even more easily digested.
– Tomatoes shared will vary on availability. We try to alternate between Saladette and cherry varieties, but it depends on the harvest what is shared.
Recipes
ROASTED CHEESE-STUFFED GREEN PEPPERS
sweet 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.

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 lg green pepper; 1 T salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 T 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.

CHICKEN-STUFFED CUBANELLE PEPPERS
6 Cubanelle peppers or mild banana peppers, 2 large eggs, lightly beaten, 3 cups shredded cooked chicken breast, 1 cup salsa, 3/4 cup soft bread crumbs, 1/2 cup cooked long grain rice, 2 cups meatless pasta sauce
Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. Spread pasta sauce onto bottom of a 13×9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°. Recipe fromTasteofHome.com

POACHED EGGS WITH CUBANELLE PEPPER PUREE
4 Cubanelles or Italian frying peppers, ¼ C plus 1T olive oil, plus more for brushing, ½ lb. mixed mushrooms, thickly sliced, 1 shallot, 1 clove garlic, 1T minced marjoram, salt and freshly ground pepper, 1 tsp. jalapeno hot sauce, 4 large eggs, 4 cubanelle peppers
Preheat the oven to 400°. On a baking sheet, brush the peppers with olive oil and roast for 20 minutes, turning once, until lightly browned and softened. Transfer the peppers to a bowl, cover with plastic wrap and let cool for 10 minutes. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat, stirring, until lightly browned, 4 minutes. Stir in the shallot, garlic and marjoram and cook until fragrant, 2 minutes. Season with salt and pepper and keep warm. Peel, core and seed the peppers. Transfer the peppers to a blender and puree. With the machine on, add the remaining 3 tablespoons of oil and the hot sauce and puree. Season with salt and pepper. Bring a large saucepan filled with 3 inches of water to a simmer. Crack each egg into a cup, then slide it into the water. Poach the eggs over low heat until the whites are set and the yolks are runny, 4 minutes. Using a slotted spoon, lift the eggs out of the water and blot them dry. Spoon the pepper puree onto plates and top with the mushrooms. Set the eggs on the mushrooms, season lightly with salt and pepper and serve.

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

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.

WAVE’S RAVE SWEET CORN RISOTTO
4 ears sweet com; 2 tablespoons olive oil; 1/4 cup diced onion; 1/4 cup diced pepper; 2 teaspoons minced garlic; 1/2 cup Arborio rice; 1/3 cup grated Parmesan cheese; salt and pepper
Cut kernels off com cobs. Place cobs in a heavy saucepan with 6 cups water; bring to simmer and cook cobs 20-25 minutes. Strain; return water to pan. Add com kernels; return to simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-com mixture in a blender, and then strain it through a fine-meshed sieve. Heat oil in the same pan. Add onion, sweet pepper, garlic, and rice; sauté 1 minute. Reduce heat to low; add pureed mixture 1 cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender-you may or may not need to add all of it. Add reserved com, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately. Makes 4-6 small servings.
Recipe from Chef Wove Kasprzak, The Dining Room at Monticello

CHICKEN WITH ZUCCHINI AND TOMATOES
2 boneless chicken breasts cut up; 2 small zucchinis cut into chunks; 1 1 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.

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.

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

TOMATO AND VEGETABLES WITH SHRIMP
 1/8 cup olive oil; 1 small onion, quartered and thinly sliced; 1 clove garlic, minced; 2 large tomatoes, peeled, seeded, and chopped; 1 green pepper, coarsely chopped; 1/3 cup eggplant, sliced; ½ cup tomato sauce; ¼ cup cold water; 1/8 cup dry vermouth; 1/2 tsp salt; 1/4 tsp dried thyme, crushed; 1/4 tsp dried marjoram, crushed; 1 bay leaf; ¼ tsp ground turmeric; 1/8 teaspoon freshly ground pepper; 1 pound raw shrimp or 1/2 pound cooked shrimp (shells removed)
Heat oil in large skillet; add onions and garlic; sauté until tender, not brown. Add tomatoes, green peppers, mushrooms, tomato sauce, and water; stir and simmer 5 minutes. Add vermouth, salt, thyme, marjoram, bay leaf, turmeric, and pepper. Simmer covered about 20 minutes, stirring occasionally. Remove bay leaf. If shrimp are raw, add to sauce and cook 2 to 3 minutes or until they turn pink. If shrimp are cooked, add to sauce and just heat through. Serve over rice pilaf. Serves 4

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

CHICKEN ZUCCHINI MEATBALLS
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. 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

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

GREEN BEANS WITH LEMON VINAIGRETTE
2 tsp minced fresh parsley; 2 Tbsp lemon juice; 1 Tbsp plain, unsweetened yogurt; 2 tsp chopped chives or green onion with green top; Salt and black pepper, to taste; 1/3 c canola oil; 1 lb. fresh green beans, trimmed
Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss green beans with vinaigrette. Makes 6 servings

GREEN BEANS WITH CARAMELIZED ONIONS
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.

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 serving

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

CUCUMBER PASTA SALAD
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

MARINATED CUCUMBER SALAD

2 medium cucumbers; 1 tablespoon salt; ½ cup sugar; 3/4 cup dry cider; 1 tablespoon cider vinegar; 3 tablespoons chopped fresh dill; pinch of freshly ground black pepper; sprig of dill, to garnish
Slice the cucumbers thinly and place them in a colander, sprinkling salt between each layer. Set the colander over a bowl and let drain for 1 hour. Thoroughly rinse the cucumber slices under cold running water to remove excess salt, then pat dry on absorbent paper towels. Gently heat the sugar, cider and vinegar in a saucepan until the sugar has dissolved. Remove from the heat and let cool. Put the cucumber slices in a bowl, pour the cider mixture over them and let marinate for 2 hours. Drain the cucumber and sprinkle with the dill and pepper to taste. Mix well and transfer to a serving dish. Garnish with a sprig of dill. Chill until ready to serve.
Serves 4-6 Recipe from Vegetarian the best ever recipe collection.

WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 pounds Yukon Gold or large fingerling 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.

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.

ROASTED POTATOES, PEPPERS AND ONIONS
3/4 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 pith. 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

APRICOT CRUMB PIE
1 9-inch Pie crust
Filling: 2 3/4 cups cooked, fresh, frozen, or dried apricots; 2 eggs; 3 tablespoons warmed honey; 1/8 teaspoon salt; 1 tablespoon lemon juice; 1/2 cup cooking liquid from apricots (or orange juice); dash of nutmeg
Crumbs: 1/4 cup whole wheat flour; 1/2 teaspoon cinnamon; 2 tablespoons soft butter; 1 tablespoon honey

Preheat oven to 450 F. Arrange cooked, drained apricots in pie shell. In a small bowl, beat eggs, add honey, salt, lemon juice, fruit liquid, and nutmeg. Pour mixture over apricots. Blend flour, cinnamon, and butter into crumbs. Add honey. Sprinkle over filling in pie shell and bake in preheated oven for 10 minutes. Reduce heat to 3500 F. and bake 20 to 30 minutes longer, or until set in center. If using fresh apricots for this pie, cook only 3 to 5 minutes; frozen, about 7 minutes; and dried, about 15 minutes. Drain and reserve the liquid. Yield: 1 9-inch pie Recipe from Naturally Delicious Desserts and Snacks.

APRICOT CRUSH
1+1/2 pounds apricots; 1/2 cup orange juice; 1/2 cup sugar
Blanch apricots in boiling water. Peel and de-stone. Place in blender with l/2 cup water. Process until almost smooth. Combine with orange juice and sugar in medium saucepan. Simmer over low heat, stirring frequently, until mixture thickens. Cool. Serve as ice-cream, shortcake, yam, or sweet-potato topping; as ham, fowl, or pork glaze; mixed into cold fruit salads; or as cake filling. Recipe from The Fruit and Vegetable Stand.

RASPBERRY PEACH TART
3 medium fresh peaches; 1/4 teaspoon lemon juice; 1 cup fresh raspberries; 2 cups plain yogurt; 4 tablespoons confectionary 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.
Serves six; Recipe from Herbal Soups, Salads, Breads and Sweets.

PEACHES ‘N’ CREAM SMOOTHIE
1 1/2 peaches, peeled; 1/2 C light cream or half-and-half; 2 T orange juice; 1 tsp 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.

PEACHES-AND-ANYTHING SMOOTHIE
1 1/2 peaches. peeled; 1/2 cup summer or tropical fruit such as banana, strawberries, pineapple, or blueberries (cut up If necessary); 1/2 cup orange juice, yogurt, or apple cider; 1 teaspoon honey; 5-6 Ice cubes
Blend at low speed for 30 seconds, then at high speed for 10 seconds.
Recipe from The Fruit and Vegetable Stand.

PEACH UPSIDE DOWN CAKE
3/4 C butter, softened, divided; 1/2 C packed brown sugar, 2 C sliced peeled fresh peaches, 3/4 C sugar, 1 large egg, room temperature, 1 tsp vanilla extract, 1-1/4 C all-purpose flour, 1-1/4 tsp baking powder,
1/4 tsp salt, 1/2 C milk
Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches. Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Recipe form Taste of Home