Summer Share Two May 29th 2018

Posted by on May 29, 2018 in Uncategorized

Important information

  • This is the first week for even biweekly shares at E&E, East Amherst, Depew, Lancaster, Park and a few suburban home deliveries. Odd biweekly shares begin next week with Summer Share Three.
  • Just a reminder; the even weeks of CSA distribution are weeks 2,4,6,8 etc. and odd weeks are the odd weeks of CSA distribution; 3,5,7,9 etc.
  • Weekly members please remember to bring last week’s empty box with you to your distribution site.


Farm News from Jane

What a wonderful weekend it has been. The only thing lacking for us was a little rain shower. We spent all day Saturday transplanting vegetables and it is always nice if they get a bit of a “drink” after they are tucked in the freshly tilled soil. The tomatoes, peppers, more lettuces, pumpkins, sunflowers, more sweet corn, beans and herbs found their way into nice straight rows with lots of help from grandkids and a little encouragement from farm dogs. We recently adopted a nine-month-old red and white border collie. She is a bit timid as she adjusting to all of us but loves the freedom of the farm and all the attention from all the kids… She is very bright and is learning quickly. We haven’t introduced her to the cows yet but she has seen them from a distance and was quite excited!  We are very happy to have a dog in the family once again. It has taken us a few years to be ready again after our beloved “Zoe” went to dog heaven. They are such loved and treasured creatures. They add so much fun and joy to life. Why do they “love” us so unconditionally? They do and for that we are so grateful!

Next week we hope to begin picking Swiss chard and then bunching onions and sugar snap peas will be “on their heels”. There is always something to look forward to. Some members have likened it to a “present” each week. You never quite know what you’ll find in it… But it’s always fresh and yummy.

To all our veterans who served/serve our country at all cost, we thank you. Hopefully there was a picnic in your honor to celebrate with friends and family. We are thankful for you!
Until next week’s news; Enjoy the harvest, Jane


Produce:   Asparagus   Rhubarb   Green Garlic   Head Lettuce   Coming soon: Swiss chard


Produce tips:

– Asparagus’ tenderness is not determined by size; we actually prefer the larger spears. They are less likely to be overcooked as well! The heat over the last week has caused the asparagus beetles to begin their life cycle.

If you find any “black dots” on the tips or stalks a quick rinse under running water with a vegetable brush is a quick solution. A vegetable brush is useful tool for vegetable prep when you have a CSA share! There are some new shaved asparagus ideas including using it for a white veggies pizza, salad, or grain bowl. To shave the asparagus, hold the tough stem in your fingers and start at the green tender part. Peel toward the head with a sharp peeler to make thin ribbons. Medium or thick asparagus works best for shaving. To shave the asparagus, hold the tough stem in your fingers and start at the green tender part. Peel toward the head with a sharp peeler to make thin ribbons. Medium or thick asparagus works best for shaving. To shave the asparagus, hold the tough stem in your fingers and start at the green tender part. Peel toward the head with a sharp peeler to make thin ribbons.

– Rhubarb: does not necessarily need to be peeled. And our apologies for Thursdays rhubarb not being as clean as we would have liked. We had gotten quite a bit of rain and so the soil tended to stick to the ends. We cannot dry it if it is washed and packing it wet may lead to spoilage.

–  Head lettuce is small so we are including multiple heads. Investing in a salad spinner if you do not already have one is a great idea; fresh, fast and clean lettuce. It’s best to wash it just before preparing you salad but It does keep a few days refrigerated after washing and spinning.

Green Garlic: Green garlic is immature garlic, harvested before the clove divides and a whole bulb develops.

Substitute green garlic for garlic scapes or cloves to taste.



12 large asparagus spears (about 1 lb.), trimmed and peeled, 1/4 cup finely grated Parmesan plus a piece for shaving, 1 1/2 Tbsp. fresh lemon juice, 1/4 cup extra-virgin olive oil, Kosher salt and freshly ground black pepper
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad. *Try adding pine nuts.
Recipe from

Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

DRESSING: 1 garlic scape, very finely chopped; 6 scallions, white parts only, finely chopped (reserve greens for salad);

6 Tbsp. lime juice; 1 tsp. salt; freshly ground black pepper; 1/4 cup vegetable oil; 3 Tbsp. chopped fresh dill

SALAD: 1/3 cup finely chopped onion; 2 Tsp. vegetable oil; 2/3 cup each fish or chicken stock, water, and couscous; 1 lb. asparagus, sliced diagonally into 1/3-inch slices, reserve tips; l/3 lb. cooked small shrimp

In a small bowl mix the garlic, scallions, lime juice, salt, and pepper. Set aside. In a medium saucepan sauté the onions in oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip the oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green onions, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips.


2 T unsalted butter, 6 scallions (green onions) or green garlic, 4 C chicken broth, 1# small red potatoes, 1# asparagus cut into ¼ in slices on a bias, 1bunch of spinach or Swiss chard stem removed and torn, 2 C fresh or frozen peas, salt and pepper, 2 T fresh dill or cilantro. In a large pot, melt butter over medium heat. Add green onions or garlic whites and cook until softened about 4 minutes. Add broth, 4 C water, and potatoes to pot. Bring to a boil and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 more minutes. Stir in chard or spinach and peas and cook until wilted and peas are heated through, about 1 more minute. Season with salt and pepper and stir in dill or cilantro and scallion greens before ladling into bowls.  Recipe form Sarah Carey editor in chief of Everyday Food

1 lb. asparagus, 1 stalk rhubarb, sliced, 1 shallot, minced, 1 Tbsp + 1-2 tsp olive oil, divided, 1/4 cup balsamic vinegar, 2 Tbsp sugar, Salt and pepper

Preheat the oven to 400.Trim the woody ends off the asparagus. Peel the bottom third of the asparagus. Toss the asparagus in 1 Tbsp olive oil and place in oven safe dish in a single layer. Roast for 10 minutes, or until the tips are starting to crisp and the stalks are tender when pierced with a fork. Meanwhile, in a small saucepan over medium heat, add the remaining 1-2 tsp olive oil (just approximating is fine here). Sauté the shallots for 3-4 minutes or until softened. Add the rhubarb, balsamic, sugar, and a bit of salt and pepper. Cook, stirring regularly for 5-7 minutes, or until the mixture has thickened and the rhubarb is soft. Process the mix in a food processor or blender until smooth. Serve over or alongside the asparagus.

CRUST: 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 3/4 cup unsalted butter; 1 egg, beaten; 1 tablespoon whole milk
FILLING: 1 1/2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups); 1 egg, beaten; 3/4 cup whole milk; 1 tsp pure vanilla extract; 1 cup sugar; 1 teaspoon cinnamon; 2 tablespoons all-purpose flour
Preheat oven to 4000 F. sift the flour, baking powder, and salt in the bowl of a food processor and process until well combined. Cut in the butter. Add the egg and milk and continue to process until the mixture resembles coarse meal, about 2 minutes. Gently press the mixture into the bottom of a 9- by 13-inch pan. Fill the kuchen: Spoon the rhubarb into the pan. Whisk together the egg, milk, and vanilla in a small bowl, and pour evenly over the top of the rhubarb. Combine the sugar, cinnamon, and flour in a medium bowl, and sprinkle evenly on top of the rhubarb mixture. Bake in the oven until the top is golden brown and juices are bubbling, about 45 minutes. 12 Servings; Recipe from Liberty Hill Farm.

3 cups diced, fresh rhubarb (or 3 cups frozen, thawed); 2 tablespoons orange juice; 1/3 cup honey; 1 tablespoon butter; 1 egg, beaten; 1/4 cup honey; 1 teaspoon vanilla; 2 tablespoons sour cream; 1 cup whole wheat pastry flour; 1/4 teaspoon salt; 1/2 teaspoon soda
Preheat oven to 350 F and grease 8 x 8 x 2-inch baking pan. Arrange rhubarb in prepared pan. Mix orange juice and honey and drizzle over rhubarb. Dot with butter. In a medium-size mixing bowl, combine egg, honey, vanilla, and sour cream. Mix flour, salt, and soda and add to egg mixture. Spread batter over rhubarb and bake in preheated oven for about 30 minutes or until nicely browned. Yield: 6 to 8 servings.
Recipe from Naturally Delicious Desserts and Snacks.

4 cups (1 L) sliced fresh or thawed frozen rhubarb, 1 cup (250 mL) granulated sugar, 1 strip lemon rind
In saucepan over medium-high heat, bring rhubarb, sugar, 1 cup water and lemon zest to boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 5 minutes. Strain into bowl, pressing solids gently to extract liquid; discard solids. Cover and refrigerate until chilled. Make-ahead: Refrigerate in airtight container for up to 5 days. This rosy syrup is a great way to enjoy fresh rhubarb in the spring, but it’s also delish when made with frozen rhubarb year-round. Use the syrup as the base for a Rhubarb Mint Fizz  or mix it with club soda or your favorite sparkling water for a refreshing mocktail.
Recipe from The Canadian Living Test Kitchen Source: Canadian Living Magazine: May 2014

5 large mint leaves, 1/4 C (60 mL) Rhubarb Syrup, 3 T (45 mL) lime juice, 1 oz (28 g) white rum, 1/3 C (75 mL) soda water, 1 lime wedge, 1 mint sprig
Place mint in cocktail shaker; half fill with ice. Muddle or mash with handle of wooden spoon until leaves are bruised and fragrant. Add syrup, lime juice and rum; shake vigorously to blend and chill. Pour into highball glass. Top with soda water. Garnish with lime wedge and mint sprig.

2 c 1/2-inch pieces fresh rhubarb, 2 T sugar, 2T balsamic vinegar, 1T canola oil, 1T minced green garlic, ¼ t salt, ¼ t freshly ground pepper, 8 cups mixed greens, ½ c crumbled goat cheese or feta, ¼ c chopped walnuts, toasted, ¼ c golden raisins.
Preheat oven to 4500. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about ten minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes. Meanwhile whisk vinegar, oil garlic, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins. * Recipe from Serena Beneduce; modified and shared by CSA members Sebastiano Andreana and Concetta Beneduce

2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 garlic scape, minced
In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup

6 cloves garlic, minced or pressed; 1 can (1 lb. 12 oz.) crushed tomatoes in puree; 1/4 cup chopped fresh cilantro; 1/4 cup chopped scallions; 1 tsp. fresh lime juice; 2 tbs. chopped jalapeno peppers; 1 tbs. chili powder
In a large bowl, combine all ingredients and mix well. Refrigerate for at least 2 hours. Servings: 6-8
Recipe from The Best 50 Garlic Recipes


1 full cup green garlic, 1 tsp oil, plus more for roasting, 1 tsp lemon juice, 2 Tbs cilantro, roughly chopped, 1/2 tsp ground cumin, plus more for roasting, 1/2 tsp salt, plus more for roasting, 1/4 tsp black pepper, plus more for roasting, 1/4 tsp garam masala, 1/2 tsp red chile flakes, 1/4 cup water

Preheat oven to 400 degrees. Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel. Lightly spray a baking sheet with oil. Lay the garlic pieces on the baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Roast until tender and starts to brown, about 10 to 15 minutes. Turn the garlic halfway through cooking. Let cool before proceeding. Roughly chop the roasted green garlic. Add all of the ingredients in a food processor and grind until smooth. Stir in the water. Tastes great with any chicken or meat dish or even as a spread for an appetizer.


1 bunch green garlic, oil, ground cumin, salt, pepper
Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Lightly oil your grill pan or the outside grill. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking. A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish.