Promised Land CSA Week Nine July 7th 2014

Important Information:

• Fruit shares begin this week with sweet cherries; please return box next week for next fruit share.
• Park School members: summer camp starts this week; dismissal is 3:45. Avoid 3:30- 4:00 if possible.
• If you need to make arrangements for your share to be picked up by someone else please give all the necessary information to your substitute. Also, when requesting a change for pick up please let us know where your normal distribution site is; it saves time looking it up.

Farm News from Jane

Well I became reacquainted with an old friend this weekend; my hoe! I had it out briefly in the spring in the perennial herb plot that we are establishing this season but had not used it since. I’d like to say that it is because there are so few weeds this year and that is partially true. Our yearly rotation of vegetables to cover crops especially those following a rye crop are quite clean. However we are now starting a two year rotation to build soil structure and those blocks which had a late fall crop we were unable to seed last year because of the early winter weather. So…. some vegetable plantings are a bit “taller” looking from a distance due to the weeds! But most of these plots are early plantings and will soon be harvested and replanted with a bit more cultivation in between! I was able to “clean up” the new strawberry planting and after they are mechanically cultivated one more time we will set irrigation lines in them to water them regularly for the rest of the season. The deer have nibbled at the Honeoye variety quite a bit so we’ll give them some extra love with a boost of compost and lots of water and hope for the best. Next year’s strawberry crop is dependent on their health in September. We also “uncovered” the cucumber block which was “shaded” by weeds and guess what? There are cucumbers to share this week; only one or two to start but more on the way! Slicing cucumbers are just one of those veggies we enjoy for the midsummer season. One nutritional book I reference talks about how some of the midsummer veggies we enjoy are important for hydration and electrolyte replacement during this hot time of year. Isn’t Mother Nature really something?! Besides for getting caught up on some hand and mechanical cultivation this week we were able to quit a bit early on Saturday to have some fun family time down at the pond. The men folk worked on erecting the shell for a picnic pavilion before everyone enjoyed some water time. Grandma’s paddle boat wasn’t as exciting as Uncle Ben’s new water toy but there was enough amusement for the little guys just climbing the sand hills and playing in the water. We are so fortunate to have the pond for pleasure as well as irrigation. For supper there were sausages and beets on the grill and fresh peas and wilted salad greens and we had a feast. (Of course we had a few of those store bought munchies too).

This week will be the last of the peas and garlic scapes but beans and onions are only a week or two away. The blueberries are starting to show more color and we hope to start harvesting in two weeks. Today’s’ rain will certainly keep things growing and maturing. Daniel “pulled up” a potato plant of an early red variety yesterday and they are getting big enough to dig also. We’ll mow off the top of the plants to cause the potato to harden their skins before we dig; so much to look forward to! We hope that everyone will enjoy the first of the summer tree fruits; I sure am looking forward to those cherries. Just don’t let those “big guys” shoot too many pits at you. We had a member who once shared that they had a family tradition of serving a cherry dessert with the pits still intact and shooting them at each other as they ate it! Aren’t families unique and fun!!! Enjoy yours this week, Jane

 

 Produce:   Celery   Cucumber   Shelling peas   Summer squash

                        Cylindrical beets   Garlic Scapes   Lettuce   Swiss chard

 

Fruit Share: Sweet Hartland cherries      Sweet Summit cherries

 

Produce Tips:

-Please use peas first as they were picked in the rain and the dampness in the bag may cause them to mold if they sit too long.

-Locally grown celery is much more flavorful than the California “irrigated” variety; the aroma alone is heavenly. Don’t discard leaves but use them in salads or soups\; or blanch and freeze for winter dishes.

-Cylindrical beets are easy to slice thin and use raw for a beet salad; no peeling required!

 

Recipes

BEET BURGERS

4 fresh medium beets; 2 sprigs fresh basil, chopped; 1/2 medium onion, chopped; 2 eggs, beaten; Salt and ground black pepper, to taste; 1/4-2/3 c flour; Olive oil; Mozzarella slices; Burger buns

Trim beet tops and root. Shred beets in food processor; transfer to bowl. Add basil, onions, eggs, salt and pepper; mix. Mix in just enough flour to make mixture stick together. Form into 4-inch patties about 1 /2-inch thick. (Don’t make too thick or centers won’t cook well.) Heat 1/4 inch of olive oil in skillet over medium-high heat. Fry patties 2-3 minutes on one side, until crispy. Turn, place mozzarella slice on top and fry 2-3 minutes more, until crispy. Place hot on bun; serve immediately. Makes 6-8 servings.

 

BEETS, ORANGES or PEACHES, AND RASPBERRY SAUCE

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. Add 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.

 

FRENCH PEAS

3 Tbsp olive oil; 1/4 c finely chopped romaine lettuce; 1 1/2 lbs shelled fresh peas; 1/4 c minced shallots or white part of green onion; 1 large sprig parsley; 2 tsp sugar; 1 tsp salt; 1/8 tsp white pepper

Heat oil in a saucepan over medium heat. Add lettuce, peas, shallots, parsley, sugar, salt and pepper. Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender. Stir occasionally- Remove parsley sprig before serving. Makes 6 servings

 

NEW PEAS IN CREAM

2 c. shelled peas; 1 tsp. Sugar; 1 tsp. salt; Pea pods; 1 small green onion with top, chopped; Water; 1 tbsp butter; 1 tsp. pepper; 1/2 c. light cream

Cook peas with sugar, salt, 5 or 6 pea pods, onion and enough water to cover for 10 to 15 minutes, or until just tender (water should almost evaporate). Add butter and hold over teat to melt. Add pepper and cream. Heat but do not cook. Makes 3 to 4 servings.

With Bacon: Sprinkle ½ c. finely crumbled bacon over top of peas just before serving.

With Ham: Cut ham slices (boiled or baked) in thin strips 1″ in length. Mix with peas just before serving.

With Lettuce Leaves: Line saucepan with several leaves of leaf lettuce, wet from washing. In center place peas, salt, pepper, sugar, tops of small green onions and 3 or 4 tbsp. water. Cover and cook until tender. Discard lettuce; season peas

 

STIR-FRIED SNOW PEAS WITH SWISS CHARD

1 pound snow peas; 1/2 pound Swiss chard; 3 tbsp oil; 2 bunching onions, chopped; sea salt

Trim and string the snow peas. Wash the Swiss chard in a bowl of cold water, then remove and shake off the excess water. Heat a large skillet or a wok. Add the oil, swirl it around, then add the onions and snow peas. Stir-fry the peas for 1 minute, then add the chard and a pinch of salt and stir-fry until the leaves are tender and bright green. Serve right away.

 

CHEESE-TOPPED SUMMER SQUASH

1 patty pan, crookneck or zucchini; 1/2 cup boiling water; 1 tsp. butter; pinch of seasoning salt; 2 tbsp grated cheddar cheese

Cut squash in half. (Cut patty pan crosswise; crookneck or zucchini lengthwise.) Cook in boiling, salted water about 10 minutes or just until barely tender. Drain. Arrange in flat baking dish. With fork pierce centers of squash several times. Melt butter and add salt. Spoon over squash halves. Pierce again so seasoned butter will be absorbed. Bake in 350°F oven or grill about 20 minutes. Top with cheese and bake 10 minutes longer, or until cheese is melted. Makes 2 servings.

 

SUMMER SQUASH SOUP SMYRNA

2 Medium-size summer squash or zucchini; 3 Cups plain yogurt; 4 Tablespoons each lemon juice and vinegar;  3 Tablespoons olive oil; 1/2 Tablespoons curry powder; 3 Cups tomato juice; Salt and black pepper; 6 Tablespoons minced fresh celery leaves

Seed and chop the squash. Simmer until tender in enough water to barely cover. Drain well, then puree. In a large bowl, beat the yogurt until smooth, then mix in the lemon juice, vinegar, olive oil and curry; stir in the squash and tomato juice. Season the soup to taste with salt and pepper, and refrigerate, covered, for 4 hours. Serve cold, garnished with minced celery leaves. Serves 6 to 8

 

 

LEAF LETTUCE AND MANDARIN SALAD

1 bunch leaf lettuce, washed and torn into bite-size pieces; 2 cups thinly sliced celery; 2 tablespoons minced fresh parsley; 4 green onions, thinly sliced, including some greens; 2 11-ounce cans mandarin oranges, drained;

Dressing: 2 tablespoons sugar; 2 tablespoons tarragon vinegar; 1/4 cup vegetable oil; 1/2 teaspoon salt; freshly ground pepper to taste; 1/4 teaspoon Tabasco pepper sauce

Garnish: 1/2 cup toasted slivered almonds

Combine lettuce, celery, parsley. Green onions and mandarin oranges in salad bowl. Combine dressing ingredients, mixing well. Toss salad with dressing just before serving. Sprinkle almonds over top.  Serves 8 to 10

 

BRAISED CELERY HEARTS

1 bunch celery; 1 cup chicken stock; 1 tbsp whole wheat flour; 1 tbsp water; salt to taste;  1/8 tsp pepper; 2 tbsp dry whole grain bread crumbs; 1 tbsp unhulled sesame seeds

Remove some of the tops and leaves. Cut remaining hearts in half lengthwise. Put into a skillet, add the stock, cover tightly and cook until celery is tender (approximately 20 minutes). Preheat oven to 350°F. Take out the celery and place in a buttered shallow baking dish. Make paste of flour and water and stir into the juices in the skillet. Add salt and pepper and cook until sauce is slightly thick. Pour sauce over celery in the casserole, top with crumbs and sesame seeds and bake in preheated oven for 15 minutes. Yield: 4 servings

 

ORIENTAL CASSEROLE

1/4 cup butter; 2 tbsp water; 1 tsp instant chicken bouillon granules; 4 cups diagonally sliced celery; 1/2 tsp salt; 1 tsp sugar; 2 tbsp flour; 1 (8 oz.) can tomato sauce; 1/2 cup water; 1 ½ cup shredded Cheddar cheese; 2 tbsp bread crumbs

Heat butter, 2 tbsp water and chicken bouillon granules in saucepan. Add celery and cook 10 minutes. Stir in salt, sugar and flour, then tomato sauce and ½ cup water; cook until hot. Alternate layers of celery mixture and cheese in 1 ½ qt. casserole, ending with cheese. Top with crumbs. Bake in moderate oven (350°) 30 to 35 minutes. Makes 6 servings.

 

SWEET-SOUR CELERY

3 c. sliced celery; 1 egg, beaten; 2 T flour; 2 T sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 T. vinegar; 1 c. water; 1/4 c. sour cream

Cook celery in boiling salted water until tender; drain. Meanwhile, blend together egg, flour, sugar, salt and pepper in saucepan. Blend in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add sour cream. Add to drained celery. Makes 6 servings. Recipe from America’s Best Vegetable Recipes.

 

CUCUMBER-YOGURT SOUP

1 medium cucumber, pared, seeded, and cut in large cubes (reserve 4 paper thin slices for garnish); 1/2 tbsp minced fresh chives; 1 tbsp minced fresh mint or 1 tsp dried mint, crushed; 1/2 tsp salt; 1/2 cup plain yogurt; 1/2 tsp fresh lemon juice; 1/2 cup dairy sour cream; 1/2 clove garlic, quartered; 1/2 tbsp sugar; Minced mint or mint leaves for garnish

In blender or food processor, place all ingredients except garnish and blend until pureed. Refrigerate until well chilled. Serve with a garnish of cucumber slice on each serving, topped with additional mint.

Serves 3.

 

GARDEN FRESH CUCUMBERS

2 tbsp vinegar; 1/2 tbsp lemon juice; 1/2 tsp celery seeds; 1 tbsp sugar; 3/4 tsp salt; 1/8 tsp pepper; 1 tbsp chopped onion; 1 ½ cup sliced peeled cucumbers (1 medium); Chopped parsley (optional)

Combine vinegar, lemon juice, celery seeds, sugar, salt, pepper and onion. Pour over cucumbers. Chill thoroughly. Serve topped with chopped parsley, if desired. Makes1 1/2 cups.

 

 

ARBORIO RICE PUDDING WITH FRESH CHERRIES

4 cups milk; 1/3 cup Arborio rice; 1 large egg; l/3 cup sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1   pound fresh cherries, stemmed and pitted

In a medium saucepan over medium-low heat, warm the milk. Stir in the rice. In a small bowl, whisk together the egg, sugar, vanilla, and cinnamon. Stir the egg mixture into the milk and rice until well blended. Bring to a simmer and cook, stirring almost constantly, until the mixture thickens, about 30 minutes. Stir in the cherries. Remove from the heat and let cool. Spoon the mixture into 6 custard cups and cool completely. Serve at room temperature or chilled. Serves 6.

Recipe from The Big Book of Vegetarian.

 

APRICOT-CHERRY CRISP

2 1/2 pounds ripe apricots; 1 pound sweet cherries or pie cherries; 2 tablespoons sugar; l 1/2 tablespoons minute tapioca; 1/8 teaspoon almond extract

 

THE CRISP TOPPING: 6 tablespoons unsalted butter, cut into small chunks; 3/4 cup light brown sugar, loosely packed; 2/3 cup all-purpose flour; 1/2 cup rolled oats or finely chopped almonds; 1/4 teaspoon sea salt; 1/2 teaspoon freshly grated nutmeg; 1 teaspoon ground cinnamon, optional

Preheat the oven to 375°F. Lightly butter a 2 1/2-quart gratin dish. Pit the apricots and cherries, then toss them with the sugar, tapioca and almond extract. Lay the fruit in the prepared dish. Make the topping. Using your fingers or the paddle attachment of a mixer, work the butter with the rest of the ingredients until the texture is coarse and crumbly. Pat the topping over the fruit. Set the dish on a baking pan to catch the juices and bake until the top is browned and the juices have thickened around the edge, about 45 minutes. Serve warm with vanilla or honey ice cream. Serves 6-8.

Recipe from Local Flavors.

 

WILTED LETTUCE SALAD

3 slices bacon; 1 1/2 Tbsp red wine vinegar; 1/2 T lemon juice; 1 Tbsp water; 1 tsp sugar; 1/4 tsp ground black pepper; 4 c leaf lettuce – washed, dried and torn into bite-sized pieces; 3 green onions, thinly sliced; 1 hard-cooked egg (optional)

Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved.  Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg. Serve immediately. Makes 3 servings