– Please read weekly newsletters to get all the updates on shares, farm news and other farm opportunities throughout the season.
– Winter share members from Depew, East Amherst or Park School remember that we are back to Tuesday deliveries for the summer season.
– Egg share members please don’t forget your eggs; they will be in a cooler at your distribution site.
– Occasionally members forget shares; don’t panic there’s usually an easy solution! Look for the appropriate contact person found in the distribution site information already sent.
– Please remember that our website has lots of recipes, past newsletters and also distribution site information.
Farm News from Jane
It is difficult to tell by the weather if it is summer or spring! The temperatures say summer but when we look to the fields they definitely tell us that it is still spring. The asparagus harvest started slowly almost two weeks ago and after a few showers and a bit of irrigation it is coming into full production. The rhubarb is getting tall and the seed stalks make it look like a field of flowers at this point. Yesterday we transplanted the first of the tomatoes out in the field as well as eggplant. Here are the rest of the veggies that have been seeded or transplanted to date: sugar snap peas, snow peas, shelling peas, six varieties of potatoes, several types of lettuces, bok choy, several types of beets, kohlrabi, cabbage, fennel, celery, celeriac, Swiss chard, lots of onions, shallots, sweet corn, beans, and cucumbers, zucchini and yellow squash. There are peppers, more tomatoes, more beets, lettuces, leeks, melons, herbs and flowers to be transplanted when the plants and conditions are appropriate. Beets and lettuces are sown in the greenhouse every two weeks and are transplanted outside when they are large enough to handle the weather. The blueberries and strawberries are beginning to blossom. There are so many good things to look forward to!
The first meat chickens were processed today and should be available for summer meat shares. Meat shares offerings are sent by email when they are available on a first come first serve basis.
We are glad to be “back” in the action with shares; we hope that you will enjoy the first taste of spring from the farm.
Until next week, Jane
Produce: Asparagus Red or Keuka Gold potatoes Green Garlic Rhubarb Leek Red baby Bok choy
– Please refer to this section for the appropriate storage and handling of your produce. Not all things are best in the fridge while others if not promptly bagged and refrigerated will wilt!
–A good vegetable brush is very helpful. We do wash as much of the field dirt off as possible however root veggies always need a follow up. Sometimes muddy field conditions make produce difficult to get thoroughly clean.
– Another helpful item is a salad spinner. Head lettuce leaves need to be separated and soaked to get all the sand out from between the leaves.
– Asparagus should be refrigerated in a plastic bag. If it does get limp before use cut ends off and place in a bowl of water in the fridge. There may be a few black eggs spots from the asparagus beetle. A gentle washing or vegetable brushing will remove them.
– Green garlic can be used just like green onions; add to salads, stir fries, eggs or substitute in any recipes calling for green onions.
– Rhubarb should be refrigerated; the sauce recipe is great on biscuits, pancakes, waffles, toast, English muffins ice cream or barbecued meat.
– Leeks can be used in place of onions; you’ll find these to be mild and quite tender. A plastic bag can keep their fragrance from overpowering your refrigerator!
-Potatoes are coming out of cold storage and were placed in a plastic bag due to their dampness; please remove from bag to warm and dry before storing in a brown paper bag. They will sprout quickly so use ASAP!
– The bok choy have begun to blossom and look somewhat like broccoli rabe. The flower stalk is tender and edible. The bok choy can also be used as a substitute for celery.
ASPARAGUS SPEAR-IT STICKS
8 asparagus tips, approximately 5 inch cooked or raw; 8 oz cream cheese; 1 cup chopped walnuts
Thoroughly dry asparagus. Coat each spear with cream cheese. Roll in walnuts. Refrigerate; Serve cold
BOK CHOY AND ASPARAGUS STIR FRY
2 Tbsp soy sauce; 2 Tbsp water; 2 tsp sugar; 1 Tbsp canola oil; 1 tsp sesame oil; 1 small bok choy; 6-8 oz asparagus, chopped; 4 green onions, chopped; 3 cloves garlic, minced; Crushed red-pepper flakes; 2 Tbsp coarsely chopped peanuts
In a small bowl, mix soy sauce, water and sugar; set aside. Cut bok choy ribs and leaves crosswise into 2-inch pieces. In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, asparagus, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice. Makes 4
LUNCHTIME BOK CHOY FRIED RICE
2 teaspoons peanut oil, divided; 2 teaspoons sesame oil, divided; 1/4 cup diced kohlrabi; 1 cup diced bok choy; 1 1/2 cups leftover cooked rice (chilled or at room temperature); 1/2 cup leftover cooked diced lamb, beef, pork, or poultry; 1/2 teaspoon minced ginger 3 tablespoons chopped leeks; 1 egg; bottled chili garlic paste (optional); 1 1/2 tablespoons soy sauce
Heat a wok or cast-iron skillet over medium-high flame a few minutes. Add 1 teaspoon each of the peanut and sesame oils; swirl to coat bottom of pan. Add kohlrabi; stir-fry 2 minutes. Add bok choy; stir-fry 2 minutes. Push vegetables to outer edges of pan, add· remaining peanut oil, and swirl to coat exposed surface. Add rice, meat, and ginger; stir-fry 23 minutes. Stir in the leeks. Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan, and swirl to coat exposed surface. Crack egg into the hot oil and scramble it. Cook until egg is set, then break up egg into pieces and toss it with the rest of the mixture in the· pan. Add a little chili garlic paste, if desired, and stir in the soy sauce. Continue to stir-fry another moment or two, scraping all bits from the bottom of the pan. Serve hot. Makes 2 servings; Recipe from MACSAC
1 T. olive oil or 1/2 T. oil and 1/2 T. butter 1 pound asparagus spears salt and pepper to taste
Heat oil and/or butter over medium-high heat until melted. Roll asparagus in oil until they are well coated. Cover and cook for 5 minutes until asparagus is bright green and still crisp. Uncover and increase heat to high; season with salt and pepper if desired. Cook until spears are tender and well browned along one side, using tongs to move spears from center to outside of pan to ensure all are browned and evenly done. The same may be accomplished in the oven at 450 or on the grill in foil or a foil pan. This is when you recycle your Chinese take-out pans! You may also cook them directly on the grill provided they are well-coated in olive oil first. Watch carefully.
SPRING ORZO SALAD
8 oz. orzo pasta ; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into ‘/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
Vinaigrette: 3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar
Cook pasta according to package directions. Rinse under cold water, and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6
1 ½ cup sugar; ½ cup butter; 1 tsp vanilla; ½ tsp salt; 1 egg; 2 cups flour; 1 cup sour milk; 1 tsp baking soda; 2 cups rhubarb, chopped; ½ cup sugar; 1 tsp cinnamon
Cream sugar, butter, vanilla and salt. Add egg; blend well. Add flour alternately with sour milk and soda. Blend in rhubarb. Pour into a 9×13 pan and sprinkle with ½ cup sugar and cinnamon. Bake at 350° for 45 minutes.
2 cups rhubarb, chopped; 1/4 c. sugar; 2 T. water; 2 teaspoons cornstarch or clear jell (opt.)
Place chopped rhubarb in a saucepan and stir in water. Stir sugar and cornstarch together then stir into rhubarb. Cook over medium heat approximately 5 minutes or until tender. It may be served warm or cold. Refrigerate covered.
2 cups flour; ½ cup sugar; 1 tbsp baking powder; ½ tsp salt; ¾ cup milk; 3 tbsp oil; 1 egg, beaten; 1 cup finely chopped rhubarb; 1 tsp orange zest
Heat oven to 400°. Line 12 muffin cups with paper liners. In medium bowl combine flour, sugar, baking powder and salt; mix well. Stir in rhubarb and orange zest. In a small bowl combine milk, oil and egg; blend well. Add to dry ingredients; stir just until moistened. Divide batter evenly between muffin cups. Sprinkle with cinnamon sugar. Bake at 400° for 18-23 minutes. Cool 1 minute and remove from pans. Best the first day. Adapted from Pillsbury’s Healthy Baking Cookbook
2 cups finely diced fresh rhubarb, ½ cup sweet red pepper, chopped, ½ cup sweet yellow pepper, chopped, ½ cup fresh cilantro, chopped, 3 green onions, tops only, chopped, 1 jalapeño pepper, finely chopped, 2 T fresh lime juice, 2 tablespoons brown sugar, or to taste, salt and ground black pepper to taste
Blanch rhubarb in a saucepan of boiling water for 10 seconds. Remove rhubarb promptly from heat, dump into a strainer, and rinse under cold water until rhubarb is lukewarm or cool. This is to stop the blanching process. Place rhubarb in a glass bowl. Add remaining ingredients, and mix well. Refrigerate at least an hour before serving to allow flavors to develop.
CHICKEN THIGHS WITH PEAR & LEEK SAUCE
1 large leek, white and light green parts only, thinly sliced; 4 tsp extra-virgin olive oil, divided; 4 large boneless, skinless chicken thighs (about 1112 pounds), trimmed; 3/4 tsp salt, divided; 1/2 tsp freshly ground pepper, divided; 1 large firm ripe pear, peeled and diced; 3/4 cup reduced-sodium chicken broth, divided; 2 tsp cornstarch; 2 tbsp currant jelly; 1 ¼ cup chopped walnuts, toasted
Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1f4 teaspoon salt and 1f4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm. Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1f2 cup broth and cornstarch in a small bowl. Add currant jelly tithe pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts. Makes 4 Servings
ROASTED POTATOES WITH SOUTHWESTERN SPICES
Cut potatoes into bite sized pieces coat with olive oil. Roast in 425 degree 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.
COUNTRY POTATO SALAD
2 pounds small potatoes; 1 cup chopped bok choy stems; 2 ounces smoked ham, sliced into strips; 1/4 cup chopped fresh parsley; 2 tbsp chopped onions; 2 tbsp chopped fresh dill; 3/4 cup nonfat buttermilk; 1 tbsp lemon juice; 1 tbsp peanut or canola oil; 1/2 tsp salt; Freshly ground pepper to taste; 2 large hard-boiled eggs, peeled and coarsely chopped
Place potatoes in a large saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until just tender, 12 to 20 minutes, depending on their size. Drain and let cool for about 15 minutes. Leave the skins on the potatoes. Cut the potatoes into bite-size pieces and put them in a large salad bowl. Add bok choy, ham, parsley, onions and dill to the potatoes. Toss to combine. Add buttermilk, lemon juice, oil, salt and pepper; stir to combine. Gently stir in chopped egg. Serve at room temperature or chilled. 8 servings