Summer Share Twenty September 26th 2017

Posted by on Sep 25, 2017 in Uncategorized

Important information:

  • Look for details in next week’s newsletter regarding the annual fall potluck on Sunday October8th.
  • Winter share enrollment will begin for new members on October 1st; sign up now; don’t miss out. The membership form was attached to the Sunday Sept. 10th email or you may contact us for one if needed.
  • Keep up the great share box returns!

Farm News from Jane

Well today sure was much different than I anticipated. We were able with the help of our great Monday worker share crew to harvest most of the vegetables for Tuesday shares in the morning and the heat didn’t seem exceptional. Perhaps because the dew is so heavy the wetness keeps you cool, especially when you are kneeling on the ground. This afternoon however was a bit different… The salt form the sweat off your brow did sting a bit as it trickled down into your eyes. But tomorrow will probably be the last of those sizzlers for this season. What a blessing for the late planted carrots and because the crucifers are growing so rapidly we were able to harvest some of the larger cauliflower and a few broccoli that had matured from the previous planting. There’ll be one or the other in your share. And although we were planning on snow peas this week the quality waned with the warmer temperatures. As they were maturing the dampness from the dew which lingers on the plants for over twelve hours caused them to decline. Coupled with the fact that the yield would have been minimal we opted to spend our time harvesting other veggies. It was a good idea and a good try but the weather just wasn’t conducive in/at the end. A bit of a disappointment for all of us I imagine…  But we do have acorn squash and as it cools down later this week an oven meal featuring squash does sound delightful! Or perhaps soup?

The heavy harvesting has begun as the winter squash is definitely heavier than the peppers or beans. And as they are stored for winter shares there are lots of them to remove form the vine, pick up into hampers, place on a wagon and then bring up to the barn to wash and place in large storage bins. Also, I think that the many times we handle them makes them seem like a bigger project. But there are SO good when the snow is flying and you have so many delicious options for a warm, satisfying, nutritious supper!!! I am celebrating the official arrival of autumn as I kick through the carpet of wonderfully aromatic fallen leaves. The fragrance of each season is a special delight; Enjoy it while it lingers, Jane


Produce:   Rutabaga   Acorn squash   Golden beets   Fall greens mix   Garlic    Spanish onions   Bell peppers   Kale   Napa cabbage   Cauliflower or Broccoli   Radishes   Tomatoes


Fruit share:   Cortland apples and Concord grapes and  Asian pears


Produce tips:

– Acorn squash will cook quicker if first sliced in half and remove seeds. Grill after basting it with olive oil will be a delicious treat. Try panning frying some breakfast sausage and placing it in the cooked squash cavity, drizzling it with maple syrup and voila; you have a meal! You can also microwave it if you are in a hurry. Sliced in half; remove seeds, add a little water in a covered casserole. Depending on your microwave’s power 10-15 minute or until tender. But ONLY if you are really pressed for time! I never like to encourage the microwave for cooking as nutrients are lost…

– The fall greens are the same mix as last week just a bit younger and tenderer.

– Radishes can be eaten raw with butter and salt or grated with other veggies for a slaw, roasted, grilled stir fired etc. The options are endless. Sautéed with the Napa cabbage with garlic and onions would be great. This week: German salad Ostergrub Rosa radish or Easter egg mix.

– Rutabaga is the “root of the week”. The rutabaga is a close cousin to the turnip but larger and sweeter and more tan in color. It is believed to be a hybrid of the turnip and cabbage as is the kohlrabi. It is high in vitamins A and C and also minerals such as calcium. And don’t forget that belong to a handful of cruciferous vegetables believed to be effective in cancer prevention as well. Peel (it is easier to handle if you cut it in half or quarters first). Then roast with some olive oil and even garlic; or try cubing, boiling and mashing it with butter and orange juice. It will also keep for weeks in your crisper bin. Soup weather is coming!

– Kale: slice or tear the kale from its hardy stalk and then sauté or even make kale chips.




Preheat an oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.



2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta

Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.



3 Cups dry bread crumbs; 1/3 Cup hot water; 1 Cup cooked Winter Squash; 1 large onion, peeled and finely chopped; 3 Ribs celery, finely chopped; 1 Cup chopped pecans; 2 Tbsp butter; 1 Tsp poultry seasoning; 1/4 Tsp salt; 1 Egg, beaten

Place the bread crumbs in a large bowl and sprinkle with the hot water. Stir in the squash puree. Sauté the onion, celery and pecans in the hot I butter. Add the poultry seasoning and stir the vegetables thoroughly into the crumb mixture. Season with salt and stir in the egg. May use the cavity of the squash as a serving dish! Yield: about 6 cups



1 pound beets, scrubbed; 2 tablespoons raspberry vinegar; 1-2 oranges or peaches; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon grated gingerroot (optional); 1/2 teaspoon salt

Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices before adding to beets. Make vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden. Makes 4-6 servings.



4 medium-size beets peeled and coarsely grated; 5 cups beef stock; salt; freshly ground black pepper to taste; 2 cups tomato juice; 2 1/2 cups orange juice; yogurt; chopped chives

Bring grated beets to a boil in beef stock which has been seasoned to taste with salt and pepper. Turn down heat and simmer, covered, for 30 minutes. Add tomato juice. Puree mixture in electric blender, then add orange juice, mixing well to combine. Refrigerate for several hours. Serve with a dollop of yogurt and chopped chives.

Yield: approximately 10 cups



2 beets, peeled and cut into l/8-inch julienne (matchsticks); 1 6-inch radish, peeled and cut into l/8-inch julienne;

1 tsp toasted sesame oil; 2 tsp canola oil; 1 tsp unsalted rice vinegar; 1 tsp sea salt

Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste and serve. Recipe from Bill Maddex, member of Drumlin Community Farm



1/2 pound crisp green beans with the ends snipped; 3 medium-size yellow beets, diced; 1 teaspoon minced fresh tarragon; 2 tablespoons chopped fresh parsley; 5 ounces plain low-fat yogurt; 1 tablespoon tahini (sesame seed paste); 1 tablespoon fresh lemon juice; 1 garlic clove, crushed; Salt and freshly ground pepper

In a saucepan, cook the green beans in rapidly boiling water for 7 minutes or until they are tender but crisp. In a separate saucepan, cook the beets until they are tender. (You may cook both in the microwave according to your oven’s instructions if you prefer.) Cool rapidly under cold running water and peel the beets. Combine the beans with the beets, the tarragon, and half the parsley in a medium-size serving bowl. Mix well but gently. In a small bowl, combine the yogurt, tahini, lemon juice, garlic, and salt and pepper to taste. Mix well. Stir the yogurt mixture into the green bean mixture and garnish with the remaining parsley. Serve immediately. 4 SERVINGS Recipe from Herbal Soups, Salads, Breads and Sweets.



2 large bell peppers; 1 medium onion, finely diced; 3 tablespoons chopped fresh dill; juice of 2 small lemons; 8-9 cups vegetable stock; 3 tablespoons olive oil; about 2 1/2 cups Arborio rice; 1/2 cup dry white wine

Heat oven to broiling temperature. Place peppers on baking sheet. Broil close to heating element, using tongs to turn peppers to char skin evenly on all sides. Remove from oven, place in paper bag, and close bag. Let peppers stand while you chop onion and dill and juice lemons. Remove peppers from bag; peel off charred skin, remove stem and seeds (don’t rinse them, as this will weaken the flavor), and cut into small strips. Heat stock in saucepan over medium-low flame. Heat oil in large saucepan over medium flame. Add onions; cook until soft. Stir in rice with wooden spoon until all grains are evenly coated. Add dill, stir 1 minute, then add wine and stir until wine is absorbed. Add 1 cup stock; stir until stock is absorbed. Continue cooking, stirring, and adding 1 cup of stock at a time until the rice is al dente and suspended in a smooth sauce, 15-25 minutes. Remove from heat; stir in lemon juice and red peppers.

Makes 6-8 servings; Recipe from Amy Simonson



2 large green peppers; 1/2 loaf (1 lb.) firm white bread; milk; 2/3 cups cooked chicken breast, ground; 2 tbsp cup pine nuts; 2 tbsp cup light raisins; 1/2 large egg, well beaten; salt and white pepper

Wash peppers. Slice off tops and remove seeds. Rinse insides and drain. Remove crusts from bread slices. Reduce to crumbs using blender or fingers. Add enough milk to crumbs to thoroughly moisten. Add remaining ingredients. Mix well and pack into peppers. Replace tops. Stand peppers in shallow baking dish with about 1 inch of stock or water. Bake in 350°F oven about 30 minutes or until peppers are thoroughly cooked. Cool and serve at room temperature.

Makes 2 servings; Recipe from Gallia Palace



2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 1/3 cup grated Parmesan cheese; 1 bunch fresh parsley, chopped Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well. Bake 25 minutes at 425 degrees, stirring halfway through. Sprinkle top with Parmesan and parsley, and broil 35 minutes, until golden brown. Makes 6 servings



2 tbsp butter; 2 tbsp flour; 1 cup milk; 1 cup grated cheese; Salt and pepper to taste; Paprika

Melt butter; blend in flour. Remove from heat and add milk slowly, stirring constantly, until smooth and blended. Return to heat and cook and stir until thick. Turn off heat; add cheese and let stand until cheese is melted. Stir enough to blend; add salt, pepper and a little paprika. Makes 1 cup



1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.

Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Serves 4-6

Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.



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



1/2 lb radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon

Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings



1 lb. green beans, trimmed; 1 tbsp. virgin olive oil; 1 tbsp. unsalted butter; 2 tsp. fennel seeds; 4 oz. radishes, trimmed and sliced into 1/2-inch rounds (about 1 cup); 3 scallions, trimmed and thinly sliced; 1/4 tsp. salt; freshly ground black pepper;

1 tbsp. fresh lime or lemon juice

In a large saucepan, bring 2 quarts of water to a rapid boil. Add the beans and, after the water returns to a boil, cook them for four minutes. Remove them from the pan and refresh them under cold running water to preserve their color. Drain the beans and set aside. In a large, heavy-bottomed skillet, heat the oil and butter over medium-high heat. When the butter has melted, add the beans and the fennel seeds. Sauté for three minutes, stirring frequently. Add the radishes, scallions, salt, pepper, and lime or lemon juice. Sauté, stirring constantly, until the beans are tender but crisp – about three minutes more. Serve immediately. Serves 6



Melt 4 oz. butter; Add: l cp coarsely chopped onion; l cp peeled, cored, chopped apple; l cp peeled chopped rutabaga; l cp peeled, seeded chopped butternut squash; l cp chopped carrots; l cp peeled, chopped sweet potatoes. Cook until onions are translucent, stir occasionally. Add; l qt chicken or vegetable stock. Bring to a boil and cook till vegetables are tender and cooked through. Puree in small batches. Add: l c heavy cream; l cp milk; 1/4 c maple syrup. Return to stove and heat through. Add salt and cayenne pepper to taste.



2T vegetable oil, 1½t chili powder. 1t onion powder, 1t garlic salt, 1/2t sugar, 1/2t paprika, ½ t,

1 ½ pounds rutabaga

Heat oven to 4000. Mix first 7 ingredients in a medium bowl. Peel rutabagas and cut them into chunks that are about 2inches long and ½-1 inch wide. Toss with spice mix. Transfer to large baking sheet, spreading pieces out evenly. Bake until tender and somewhat browned, stirring occasionally, about 25 minutes. Makes 4-6 servings



1 9-inch PIE CRUST; 1 cup sour cream; 1 egg; 1 teaspoon vanilla; 1/4 teaspoon nutmeg; 2 tablespoons whole wheat flour; 1/8 teaspoon salt; 1/3 cup warmed honey; 2 cups sliced fresh pears (about 8 pears)

Preheat oven to 400 F. Combine sour cream, egg, vanilla, and nutmeg. Add flour, salt, and honey. Beat to a smooth, thin batter. Arrange sliced pears in pie shell, and then pour batter over the fruit. Bake in preheated oven for 15 minutes, then reduce heat to 350 F. and bake for 30 minutes longer. Remove from Oven and top with crumbs made of: 1/3 cup whole wheat flour; 1 tablespoon butter; 1 tablespoon honey; 1 teaspoon cinnamon. Increase oven heat to 400 F and return pie to brown for 10 or 15 minutes. Yield: 1 9-inch pie Recipe from Naturally Delicious Desserts and Snacks.



2 tablespoons minced shallot; 3 tablespoons extra-virgin olive oil; 3 tablespoons Vegetable Broth; 11/2 tablespoons balsamic vinegar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 firm, ripe Bosc or Anjou pears, each cut lengthwise into 16 slices; 4 cups arugula, tough stems removed; 1 head butter lettuce, torn into bite-size pieces; 1/2 cup chopped walnuts, toasted

In a small bowl, whisk together the shallot, olive oil, broth, vinegar, mustard, salt, and pepper. Place the pear slices in a large bowl. Spoon 1 tablespoon of the dressing over the pears and toss to coat. Add the remaining dressing, arugula, and lettuce and toss to coat. Divide the salad among 8 serving plates. Top each with some of the walnuts.

Recipe from The Big Book of Vegetarian.


1 acorn squash; 1/4 tsp salt; 2/3 cup diced cooked ham; 1/3 cup diced, peeled tart apples; 1 tbsp brown sugar; ¼ tsp dry mustard; pinch of pepper; 2 tsp butter
Wash and cut squash in halves lengthwise. Remove seeds. Place, cut side down, in 15~ X 10~ X 1″ jelly roll pan. Pour in 1/2″ boiling water; bake in hot oven (400°) 30 minutes. Remove from oven and turn squash halves cut side up. Sprinkle with salt. Combine ham, apples, brown sugar, mustard and pepper. Spoon into squash cavities. Top each with 1 tsp. butter. Return to oven and bake until apples are tender, 20 to 25 minutes. Makes 2 servings.


1 # spaghetti, 1 # cherry tomatoes, halved (about 2 pints), 2 lemons, zested, ¼ cup plus 3T olive oil, 2 teaspoons salt, 1 bunch kale or spinach, leaves only, washed and chopped,  Salt and pepper, to taste, Parmesan, for serving
Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.) Add the hot water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season and top with cheese.