Summer Share Twenty One October 3rd 2017

Posted by on Oct 2, 2017 in Uncategorized

Important information:

  • The annual potluck is this Sunday October 8th from 2-5pm; please read details below.
  • We are in the official countdown for summer shares. Four more shares after distribution this week.
  • We began open enrollment for new members for winter shares yesterday; don’t delay and miss out on all the delicious winter produce! Email for a membership from if needed.

Potluck protocol

–          Our annual fall event begins at 2pm with an educational field walk so please be prompt.

–          This is held rain or shine and will conclude at 5pm.

–          There will be pumpkins to pick and bring home so if you have small children you may want to bring a wagon.

–          Weather appropriate outer wear including boots is essential for comfort.

–          Please bring a dish to pass that feeds four or more people. If you bring a dessert please consider bringing a main dish as well. The food is always awesome and sometimes we run low on main dishes! Although soup is delicious it is somewhat difficult to handle and we do not have outlets in the barn to run crock pots. Please include a recipe with list of ingredients for the benefit of those who may have food allergies.

–          We will provide meat, beverages, and cups; please bring your own place settings and chairs.

–          No pets are allowed!

–          Park in the grassy area to the left of the barn at the CSA farm 2112 County Line Rd Alden. 1 mi. north of Rt. 20 and 2.5 mi. south of Rt. 33. GPS will take you on a less direct course and may have signage missing.

Farm News from Jane

We are still transitioning from summer to fall vegetables this week even though the carpet of white on the ground the last three mornings did not damage the eggplant, peppers or artichokes. So perhaps we’ll get a little stretch of summer veggies for a while depending on the weather coming in the next few weeks. We were able with the help of some old and new friends to get all the winter squash harvested this weekend. This is always a relief as some of the varieties of winter squash would be damaged if exposed to a frost. Now the question is where to put them while it’s still so warm… The carrots are continuing to grow bigger and longer and we have lots of volunteers to help check on their status each week! They’ll probably make their arrival in the last few summer shares. The majority of our carrots are put into cold storage for winter shares. We have lots of other veggies that contain the same nutrients found in carrots for summer shares that aren’t available with those same nutrients in the winter shares. Vit A, beta carotene and minerals like calcium and potassium are found in all our dark leafy greens like the Romaine lettuce, kales, Swiss chard and not to forget the rutabaga, broccoli and winter squash. Carrots do seem to be such a “kid friendly” veggie however. Ours kids sure like them a lot!

We hope that you’ll join us for the potluck event on Sunday. We always have a great time regardless of the weather.

Hope to see you there, Jane, Daniel & Ben


Produce:   Cauliflower or Broccoli   green or red Cabbage  

Delicata squash   Artichoke   Cubanelle peppers   

Adirondack red potatoes   Cylindra beets   Eggplant  

Celeriac  Dinosaur kale   Garlic   Red onions


Fruit: Empire apples      Concord grapes      Asian pears


Produce tips:

Dinosaur kale is the most delicate variety which we grow. It is the one that s generally used for massaged kale recipes and kale chips.

– Celeriac should be bagged in plastic and refrigerated so that it does not dehydrate. Then it will keep for many weeks. It should be peeled before slicing/cutting. I tend to slice the big roots in half first and then proceed with whatever shape/size I need for the dish. It is wonderful cooked and mashed with potatoes or added to soups or stews.

– Delicata squash can be baked, oven roasted or grilled. The skin is “delicate” hence why it was named. They are not a long keeper but do not need to be refrigerated. A cool dark place is helpful but don’t forget about them! The skin is thin and can be eaten after cooking. If you slice them in half and then scoop out the seeds they are easy to slice and after oiling are ready to cook. It you have time to fuss you can slice them whole and then remove the seeds. The squash rings are very attractive and bake very nicely on a cookie sheet.

– Concord grapes are easy to simmer after sorting, de-stemming and washing. Crush first and then cover with water. Bring to a boil and then allow to simmer for about ten minutes. Allow the juice to strain through cheesecloth if you have it or even a fine sieve will work. Sweeten if desired or proceed with a jelly recipe.

Asian pears are great when firm and crisp but will soften as they stand if you prefer a soft pear.



4 Cups Grape Juice, 3 Cups Sugar
Wash grapes. Place grapes in a pan and add ½ – 1 cup water. Crush grapes. Bring grapes to a boil. Boil approximately 5 minutes. Pour grapes into a jelly strainer and let strain overnight. Take 4 cups of grape juice and place in a pan. Add 3 cups of sugar and mix well. Bring the mixture to a boil over high heat. Boil until mixture reaches 220 degrees Fahrenheit (approximately 40-45 minutes). Ladle jelly into hot jars. Wipe rims of jars. Add lids and rings. Place jars in a boiling water bath canner. Boil for 5 minutes. Remove jars from canner and place on a towel to cool. Allow jars to sit for 24 hours. Label and store jars.


3 C. Concord-type grapes, skins removed and saved.

In saucepan simmer pulp for 5 min. Press through a sieve to remove the skins.

1 C sugar; 1 T lemon juice; 3 T flour; 9 in. pastry shell.

Add sugar, flour, and lemon juice to grapes. Pour into pastry shell.

1 C flour, 2T butter, ½ C sugar, 2T oil.

Combine and sprinkle over the grape mixture. Bake in preheated oven at 425 for 10 min. Reduce heat to 350 and bake for 30 min. Recipe from Farming Magazine- Fall 2005



8 ounces potatoes; 5 tablespoons peanut oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 fresh red chile, seeded and finely chopped; 1 medium cauliflower, broken up into small florets; 1 teaspoon cumin seeds; 2 garlic cloves, cut into shreds; 1-2 tablespoons cilantro, finely chopped; salt

Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into I-inch cubes. Heat 3 tablespoons of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and chile. Let the spices sizzle for a few seconds. Add the cauliflower and about 1/4 cup water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped cilantro and serve at once. Serves 2



3 medium potatoes; 1 cup chopped onion; 2 tablespoons minced onion; 2-3 cloves garlic, minced; salt and pepper to taste; 1 tablespoon chopped fresh basil; 1 head cauliflower, separated into florets; 1 egg; 2 tablespoons butter; 4-6 ounces grated cheddar cheese

Boil potatoes 10 minutes; drain and cool. Shred (or mash) them; mix in minced onion plus salt and pepper. Press into buttered 9-inch pie pan; bake 30 minutes at 375 degrees. Steam cauliflower 10 minutes, then remove half the florets. Steam the rest 15-20 minutes longer and mash. Heat butter in skillet; add onions and garlic. Sauté until tender. Add basil, mashed cauliflower, salt, and pepper. Sauté 1 minute. Remove from heat; stir in egg. Spread into crust. Sprinkle on the cheese. Scatter partially steamed cauliflower florets on top. Bake 30-35 minutes.

Makes 8 servings; Recipe from Susan Hollingsworth, Harmony Valley Farm member



5 tablespoons butter; 3 tablespoons all-purpose flour; 4 1/2 cups milk, warmed; 3 cups grated Gruyere cheese; 2 cloves garlic, minced; salt and cracked pepper to taste; 1 large head (31/2 pounds) cauliflower, cut into florets, steamed or parboiled until al dente; 1 small to medium rutabaga, cut into 1/2-inch cubes, steamed or parboiled until a1 dente; 3 cups fresh bread crumbs or toasted coarsely crumbled bread, or 3/4 cup fine dry bread crumbs; 1/2 cup chopped fresh parsley

Preheat the oven to 350 degrees. In a heavy saucepan over medium heat, melt 3 tablespoons of the butter. Whisk in the flour and cook for 2 minutes. Whisk in the milk until smooth. Stirring constantly, slowly sprinkle in the cheese. Add the garlic and season with salt and pepper. (If this looks too thick, you can add a little more milk.) In a 12 x 10-inch baking dish, pour the cheese sauce over the cauliflower and turnips. Cover the top with the bread crumbs tossed together with the parsley. Cut the remaining 2 tablespoons butter into small pieces and dot evenly over the top. Bake for 30 minutes. Increase the oven heat to 450 degrees and bake for 10 minutes longer. Serve hot.

Serves 8 as a side dish or 6 as a main course; Recipe from The Café Pongo Cookbook



2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste

Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature.

Makes 6 servings; Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm



4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice,  Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman


2 bunches kale, 1/2 cup freshly grated Parmesan cheese, 1/3 cup extra-virgin olive oil, 1/4 cup lemon juice, 3 large cloves garlic, minced, 1 tablespoon reduced-sodium soy sauce, 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional), 1/2 teaspoon freshly ground pepper, 1/4 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.



2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,

1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting

Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack. From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman



For the Salad:1 bunch of  beets, 2 medium size apples, 1 handful of mixed salad leaves, ⅓ c. fresh basil, zest of 1 lime For the Dressing: ½ c. goat cheese, 1 tbsp. fresh lime juice, 2 tbsp. milk, 1 tbsp. olive oil, 1 tsp. honey

For the dressing: Zest your lime and reserve it for the salad. Blitz all of the salad dressing ingredients in a mini food processor (you can also do this by hand with a whisk and room temperature goat cheese). Season with salt and pepper to taste. The flavor should be tangy with a hint of sweetness. For the salad: Get yourself a large bowl. Trim and peel your beets with a vegetable peeler. If the tops look good, wash them and save for stir frys and salads. Thinly slice with a mandolin. Thinly slice your apples and keep them stacked. Cut vertically into matchsticks. Add the beets and apples to the bowl. Add a little dressing and season with salt and pepper. Let it sit for 10 minutes or so to soften. Tear up the basil leaves. Add the basil and salad leaves to the bowl. Give it a good toss and taste to see if it needs more seasoning or dressing. Evenly sprinkle the lime zest on top. Serve straight away.

Notes: The key to this dish is to slice everything as thin as possible and let it marinate in the bowl for a bit. Using a mandolin is perfect for this. The acidity from the dressing softens the beets, kind of like coleslaw. If it’s too chunky, it’s going to be too crunchy.
* Refrigerate any extra goat cheese dressing in an airtight container. It will keep for about a week.
Recipe from the



4 packed cups thinly sliced red or green cabbage, (3/4-1 pound); 3 cups peeled, sliced tart apples; 1 cup sliced red onion; 1/2 cup apple cider or beer; 1/4 cup cider vinegar; 1 teaspoon caraway seeds (optional); 1/2 teaspoon salt; coarsely ground black pepper to taste

Place cabbage, apples, red onion, and cider or beer in heavy saucepan or skillet. Cover and cook over medium heat until vegetables become slightly tender, about 8 minutes. Add remaining ingredients; cook another 7-8 minutes. Add more cider if necessary to keep vegetables from sticking. Serve with ring bologna, bratwurst, kielbasa, or sautéed mushrooms. Makes 6 servings Recipe from MACSAC



4 cups shredded red cabbage; 1 tablespoon sorghum syrup or maple syrup; 1/2 cup shredded or chopped carrot; 1 tablespoon olive oil; 4 tablespoons finely chopped onion; 1 large tart apple, peeled and finely chopped; 2 tablespoons fresh lemon juice; salt and pepper

Toss all ingredients except salt and pepper. Chill 30 minutes, season to taste with salt and pepper, and serve.

Makes 6 Servings; Recipe from MACSAC



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



12 ounces raw beets; 12 ounces raw celeriac; 4 sprigs of fresh thyme, chopped; 6 juniper berries, crushed; 1/2 cup fresh orange juice; 1/2 cup vegetable stock; salt and freshly ground black pepper

Preheat the oven to 375°F. Peel and slice the beets very finely. Quarter and peel the celeriac and slice very finely. Fill a l0-inch cast-iron ovenproof or flameproof frying pan with alternate layers of beet and celeriac slices, sprinkling with thyme, juniper and salt and pepper between each layer. Mix the orange juice and stock together and pour over the gratin. Place over medium heat and bring to a boil. Boil for 2 minutes. Cover with foil and place in the oven for 15-20 minutes. Remove the foil and raise the oven temperature to 400°F. Cook for another 10 minutes.

Serves 6; Recipe from: Vegetarian the best ever recipe collection



1/3 C raw pumpkin seeds, 1 t plus ¼ C olive oil, salt and pepper, 3 T fresh lemon juice, 1 T Dijon mustard, 2 t maple syrup, 4 C very thinly sliced green cabbage or fennel, 1 ½ C matchstick Asian pear, 1 ½ C matchstick peeled celery root (from about ¼ small) or celery, 3 oz Manchego cheese, shaved, divided

Preheat oven to 3500. Toss pumpkin seeds and 1 t olive oil on a rimmed baking sheet;season with salt and pepper. Bake about 5 minutes; let cool. Finely chop 2 T pumpkin seeds. Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, and remaining ¼ C olive oil in a medium bowl; season dressing with salt and pepper. Combine cabbage and or fennel, Asian pears, celery root, daikon, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego



1 medium eggplant; 2 tbsp olive oil; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1/4 cup minced fresh parsley; 1 rib celery, finely chopped; 2 tbsp chopped pitted black olives; 1/2 tsp dried basil, crushed; 1/4 tsp dried oregano, crushed; 1/8 tsp cayenne pepper; 1/2 cup cracker crumbs; 1 tbsp fresh lemon juice; 1 egg, slightly beaten; 1/2 cup grated Swiss cheese; ½ pt tomatoes, chopped; Salt and freshly ground pepper to taste; 2 tbsp minced fresh parsley

Heat oven to 350°F. Cut eggplant in half and scoop out pulp, leaving a 1/2-inch shell with peel. In food processor or by hand, chop pulp into small pieces. Heat 1 tablespoon oil in skillet; sauté eggplant pulp for 3 to 4 minutes, stirring. Add onion, garlic, 1/4 cup parsley, and celery; sauté 4 to 5 minutes, stirring. Add olives, basil, oregano, cayenne pepper, cracker crumbs, lemon juice, egg, and 1/4 cup Swiss cheese; blend well. Fill eggplant shells with this mixture. Top each with equal amounts of chopped tomato; sprinkle with salt and pepper. Drizzle about 1 teaspoon olive oil on each. Place on oiled baking sheet and bake for 30 to 40 minutes or until hot and bubbly. Last 10 minutes of cooking time, remove and sprinkle with remaining 1/4 cup grated cheese mixed with 2 tablespoons minced parsley. Serves 4


Cover and refrigerate for up to 2 days.

½ pound eggplant; 1 tbsp lemon juice; 1/8 cup extra-virgin olive oil; 1/4 cup crumbled feta cheese; 1/4 cup finely chopped leeks; ½ small bell pepper, finely chopped; 1 tbsp chopped fresh basil; 1 tbsp finely chopped flat-leaf parsley; 1/4 tsp cayenne pepper, or to taste; 1/4 teaspoon salt; Pinch of sugar (optional)

Position oven rack about 6 inches from the heat source; preheat broiler. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed. Makes 6 servings, about 1/4 cup each



2 pounds delicata squash (about 2 large), 1 medium red onion, sliced, 2 tablespoons extra-virgin olive oil, divided, 1/4 teaspoon salt, 1 teaspoon chopped fresh rosemary, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard

Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing. Recipe from Eating



1 pound delicata squash (about 1 large); 2 medium ripe but firm pears, sliced; 2 teaspoons extra-virgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 2 slices bacon; 2 tablespoons water; 1 tablespoon light brown sugar; 1 teaspoon chili powder

Preheat oven to 425°F. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into Y4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.  Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes. .4. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp, 4 to 6 minutes. Transfer to a paper towel-lined plate. 5. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and chili powder. Add the squash and pears; toss to coat. Crumble the bacon on top. MAKES: 4 servings