Week Twelve Newsletter July 28th 2014

Important reminders:

–          Please don’t forget to pick up your meat shares this week; or next week if at Lancaster or Depew.

–          There will be a separate email coming with details regarding winter shares. There will be a membership form attached. If you need a hard copy please email us to let us know. There is quite a bit of outside interest this year so please don’t delay as winter share membership is quite limited in numbers.

Farm News from Jane          

Well there is plenty to be excited about in this week’s share, eggplant and yellow beans top the list. For those of you who are somewhat unfamiliar with preparing eggplant I’ve shared lots of information under produce tips. It certainly makes a wonderful spread on some freshly baked bread, toast or even in a wrap. And our yellow beans this week although a bit sandy from the rain splashing as we were picking this morning are long, slender, sweet and crunchy! Our worker share members certainly earned their shares today harvesting in the cool (refreshing?) rain.  We are now about seven inches of precipitation (most of us call this rain this time of year) above average. Combined with last week’s hot sunny days it made for more fantastic vegetative growth!

With the help of our friends and partners from the Massachusetts Avenue Project all the garlic was pulled on Friday. It sure is nice to see all those stalks in neat lines on tables in the greenhouse; especially with the present wet field conditions. After the garlic has dried down sufficiently we will remove the stalks and start sharing them. We also harvested all the Walla Walla onions last week and will continue to pull up one variety at a time to prevent degradation from lingering in the wet soil. Some years it is difficult to get them out of the field and onto racks to dry in a timely fashion so that they don’t spoil. This year with the help of our worker share members we have been able to be timelier at some of those tasks. We hope that this will translate into an increase in volume and quality for shares. Timeliness is next to godliness in our business. Just kidding, actually the old adage says “cleanliness is next to godliness” but that isn’t actually correct either!

The cherries in the fruit shares have come to an end and the last picking seemed to be the sweetest and most flavorful. That’s not surprising; the expression saving the best for last is an ancient one. (And that is quite true)! But as far as fruit goes the longer it is on the tree, vine, plant or bush generally the sweeter it is. So although we are always anxious for the next thing is season it’s always good to savor the flavor of the entire season to it’s’ conclusion. The peaches harvest has begun but we’ll wait one more week so that they’ll be just a bit sweeter! Well it’s a bit later than usual so I’ll be brief this week. Enjoy the fruits & vegetables of all of our laborers, Jane

 

Produce:   Eggplant (purple, white or striped)    Yellow beans   Green peppers   Cucumbers   Walla Walla onions   Chioggia beets   Blueberries   Summer squash (green or yellow zucchini or yellow squash)

Fruit Share:   Red & Yellow Plums   Apricots

 

Produce Tips:

Eggplant

– Eggplant can be peeled, but peeling is not necessary. To remove any acrid flavors or moisture, lightly salt slices of eggplant and allow them to sit in a colander for 10-15minutes. Gently squeeze out any liquid. Eggplant will then soak up less oil and need less salt in preparation. Eggplant is always cooked, eliminating a toxic substance called solanine.

– To bake: Prick all over with a fork and bake at 400⁰ until flesh is tender, about 30-40 minutes. Flesh can be pureed.

– To Stuff: Bake 20 minutes, scoop out seeds, replace with stuffing, and return to oven for 15minutes.

– To sauté: Try dipping slices or chinks in flour or eggs and bread crumbs before sautéing. Sauté in hot oil until light brown. Season with herbs, garlic, grated cheese etc.

– To steam: Whole eggplant will steam over an inch of water in 15-30 minutes. Use the flesh for pulp or season with olive oil, lemon, salt and pepper, or cover in a tomato sauce.

– Blend cooked eggplant with lemon juice and seasonings of choice for a dip or spread. Grill slices along with other vegetables, such as peppers, or skewer and grill along with other shish kabob ingredients.

– Eggplant is surprisingly versatile! Don’t hesitate to elaborate.

 

Recipes

TART AND TANGY GINGER PLUM PRESERVES

1 1/2 pounds firm-ripe plums, cut into 1-inch pieces (with skin), 2 1/4 cups sugar, 2 vanilla beans, split lengthwise and halved crosswise, 1 pkg of pectin, 4 small cinnamon sticks, 1 tsp ground ginger, 1 tsp allspice, 1 tsp ground cloves, 1 lemon, 1 1/2 pounds firm-ripe plums or apricots, cut into 1-inch pieces (with skin), (red and yellow food coloring to make it orange if desired).

Put the plums, sugar, vanilla beans, ginger and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes. Add food coloring if so desired.  Reduce the heat to medium and continue to cook, stirring occasionally, until soft. Meanwhile, sterilize four 8-ounce canning jars and lids. Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plums and liquid pectin. Reduce the heat to medium and simmer until the apricots are tender, about 3- 5 minutes. Discard the cinnamon sticks. To correct the acidity, add a tbsp of butter or some baking soda if it is too tart. To be sure mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set. If not, reboil for a few minutes and try again. Do NOT overcook the pectin. Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process for 10 minutes in a canning bath.

Makes about 6, 8oz. jars Recipe from a current CSA member

 

RATATOUILLE

1 large eggplant, roughly chopped; 2 zucchini, roughly chopped; 1/3 cup olive oil; 1 onion, sliced; I garlic clove, chopped; 1 large red bell pepper, seeded and roughly chopped; 1 large yellow bell pepper, seeded and roughly chopped; sprig of fresh rosemary; sprig of fresh thyme; 1/2 teaspoon coriander seeds, crushed; 1 1/2 tomatoes, peeled, seeded and chopped; 4 basil leaves, tom; salt and freshly ground black pepper; sprigs of fresh parsley or basil, to garnish

Sprinkle the eggplant and zucchini with salt, and then put them in a colander with a plate and a weight on top to extract the bitter juices. Let sit for about 30 minutes. Heat the olive oil in a large saucepan. Add the onions and cook gently for 6 minutes, until just softened. Add the garlic and cook for another 2 minutes. Rinse the eggplant and zucchini and pat dry with a clean dish towel. Add to the pan with the peppers, increase the heat and sauté until the peppers are just turning brown. Add the tomatoes and season with salt and pepper. Cook gently for another 10 minutes, until the vegetables are soft but not too mushy. Remove the sprigs of herbs. Stir in the tom basil leaves and check the seasoning. Let cool slightly and serve warm or cold, garnished with sprigs of parsley or basil. Add the herbs and coriander seeds then cover the pan and cook gently for about 40 minutes.

 

CUCUMBER PASTA SALAD

8 oz rotini; 2 c peeled cucumber slices; 1 c quartered cherry tomatoes; 1 (l5-oz) can garbanzo beans, drained and rinsed; 3/4 Tbsp dried dill weed; 1/2 c ranch-style dressing; 1/3 c plain low-fat yogurt; Crumbled feta cheese

Cook pasta according to package directions; drain and rinse in cold water. In salad bowl, toss cooled pasta with cucumbers, tomatoes, garbanzo beans, and dill weed. In a small bowl, blend dressing and yogurt. Add to salad bowl; stir until well-coated. Cover and refrigerate 1 hour, stirring occasionally. Crumble feta on top; serve. Makes 8 servings

 

BLUEBERRY MUFFINS

1 c fresh blueberries; 1 3/4 c plus 1 Tbsp flour, divided; 1/2 c sugar;’ 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp nutmeg; 3/4 tsp salt; 1 egg; 1 c sour cream; 1/3 c milk

Toss blueberries with 1 Tbsp flour. In separate bowl, combine remaining 1 3/4 c flour, sugar, baking powder, baking soda, nutmeg and salt; set aside. Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill greased muffin cups 2/3 full with batter. Bake at 400 degrees about 20 minutes until golden. Makes 1 dozen

 

PESTO- TOPPED GRILLED SUMMER SQUASH

1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick; Canola or olive oil cooking spray

Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.

 

MAMIE’S COLD ZUCCHINI SALAD DRUMLIN COMMUNITY FARM

Slice zucchini into thin strips lengthwise. Fry lightly in hot oil until soft throughout. Transfer zucchini to a bowl; salt lightly. Discard most of the oil in the pan. Add generous amounts of garlic and sauté lightly. Add 1/4 inch of red wine vinegar to the pan and bring to quick boil. Toss sauce with squash. Cover and refrigerate; serve in a few hours. Makes any number of servings. Recipe from Drumlin Community Farm

 

 

ZUCCHINI BREAD

3 eggs; 2 cup sugar; 3 cup flour; 1 tsp salt; 1 Tbsp cinnamon; 1 1/2 cup chopped nuts, coconut, raisins or chocolate chips; 1cup oil; 2 tsp vanilla;  1 tsp baking soda; 1 tsp baking powder; 3 cup grated zucchini

Mix all ingredients together. Pour into greased and floured 4×6 loaf pans. Bake at 350 degrees for 40–60”.

 

ZUCCHINI BROWNIES

4cps. Flour, 1/2 cup cocoa, l tsp. soda, l/2tsp salt, 1 tsp cinnamon sifted together. Blend well with the following ingredients: 1cup oil, 1 3/4cp sugar, 2eggs, 1 tsp vanilla, l/2 cup milk. Stir in 2 cups grated, drained zucchini, ¾ cup walnuts, and 1-2 cups chocolate chips. Spread in greased 9 x 13 or 10 x l5 pan and bake 30-40 minutes.

 

MARINATED YELLOW BEAN, CELERY AND RADISH SALAD

1 lb. fresh yellow beans; 1 small onion, sliced; 1 cup oil; 1/2 cup cider vinegar; 1/4 cup wine or herb vinegar; 1 tsp dry mustard; 1 tablespoon dry basil; salt, pepper to taste; 2 stalks celery, finely sliced; 4 to 6 large radishes, sliced

Trim and steam yellow beans for 10 minutes, until they are tender but still very firm. Add onion to beans. Combine oil, vinegars and seasonings and pour over beans. Chill for several hours, stirring the beans at least once during the marinating process. Just before serving, combine beans with celery and radishes and serve on a bed of salad greens.

 

MUSTARD BUTTERED BEANS

1 lb cooked beans; 1 tbsp butter; 2 tsp prepared mustard; 1 tsp sugar; 1/4 tsp. salt; 1 tsp lemon juice

Combine ¼ cup water, butter, mustard, sugar, salt and lemon juice; heat. Add  beans; mix lightly and heat. Serves 4

 

HONEYED BEETS

¼ cup honey; 1 tbsp vinegar; 1 lb cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings

In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.

 

ODESSA BEETS

5-6 medium beets; 2-3 tbsp lemon juice; 8-10 plums, pitted and thinly sliced; 2-3 cloves of garlic, minced; ½ tsp salt; black pepper to taste; ½ cup finely chopped walnuts; 1 cup finely chopped pineapple (fresh or canned)

Preheat oven to 425 degrees. Wrap beets in foil and bake until very tender about 45 minutes. Rinse under cold water as you rub off the skins. Trim the ends and coarsely grate. Transfer to a medium bowl. Add all remaining ingredients and mix well. Chill until ready to serve. Serves 6. Recipe from The Moosewood Cookbook.

 

SWEET PEPPERS WITH HERBED RICE

4 green peppers, broiled and peeled; 1/2 cup brown rice; one 2-inch strip of lemon peel; 1 tbsp. virgin olive oil; 1/2 onion, chopped; 1/4 cup raisins, soaked in ¼ cup dry white wine; 2 tbsp unsalted chicken or vegetable stock; juice of 1/2 lemon; 3 tbsp. chopped parsley; 1 tsp. fresh thyme, 1/2 tsp. dried thyme leaves; 1/8 tsp. ground coriander

Bring 1 quart of water to a boil in a saucepan. Add the rice and the lemon peel. Simmer for 25 minutes over medium heat.

Remove the stems, ribs and seeds from the peeled peppers. Cut the peppers in half lengthwise. Set four of the pepper halves aside as a garnish. Coarsely chop the remaining pepper halves and set them aside too. Preheat the oven to 4000 F. Heat 1 tablespoon of the oil in a large, heavy- bottomed skillet. Add the onion, and cook until it is translucent – about five minutes. Add the raisins and wine, stock, and lemon juice. Bring to a boil and add the rice. Stir in the parsley, thyme, coriander and the chopped peppers. Transfer the rice mixture to a 1 quart gratin dish. Mound up the rice slightly and arrange the pepper halves on top. Bake the dish for 20 minutes. Brush the peppers with the remaining tablespoon of oil before serving. Serves 4

 

BLUEBERRY MINT RELISH

1 1/2 tablespoons fresh mint leaves, cut into thin strips; Juice of 1/2 lemon; 1 teaspoon pure maple syrup; 2 teaspoons extra-virgin olive oil; Salt and freshly ground black pepper; 1 pint blueberries, rinsed

In a medium bowl whisk together mint, lemon juice, syrup, oil, and salt and pepper to taste. Add blueberries and gently toss to combine all ingredients well. Adjust seasonings as needed and serve immediately. 4-6 Servings

Recipe from Bailey’s restaurant at Bolton valley resort