Summer Share Seven July 5th/7th 2022

Important information:

• This week begins tree fruit shares for weekly members and biweekly odd distribution week members; Depew, Lancaster, East Amherst and suburban home delivery locations.
• Please return all boxes.
• Remember that newsletters are posted on our website for additional veggie prep and recipe ideas @
  https://promisedlandcsa.com/news/
• Weekly Fruit share members who have a biweekly produce share will now receive the newsletter weekly. If we missed anyone, please let us know.

Farm News from Jane
What wonderful weather for the holiday and for harvesting too! The peas are hanging in there for harvest. We had a nice rain last week and we continue to water them to keep them crisp and green. Some may be a bit more mature but still nutritious and delicious! This may be the last week depending on the weather conditions. But the first of the summer squash is in your share this week. The first planted seedlings, like the cucumbers, did not transition well so there are not lots as yet. There will be more coming as the second planting gets into production. We always seem to have a plethora of summer squash each year and so we’ll see how the season progresses this year. Time will tell… We have more Napa cabbage and salad greens for fresh eating and the snow peas are great raw also. The shelling peas will need to be “unzipped” before eating fresh or steamed. There are details below for pea handling.
Garlic was on the harvest list today and with lots of helping hands we brought in two wagon loads. It’s only the beginning as we plant lots! After we pull the whole stalk with bulb out of the ground, we bring it out of the field and hang it up in bunches to dry before we store it. It seems to be a great crop, lots of consistently good size bulbs. It sometimes feels like a treasure hunt when you pull them out of the ground and see how big each one is. A thicker stalk usually indicates a larger bulb. The garlic is a rather “hurry up and wait” crop. First in the autumn waiting until the ground has cooled down sufficiently to plant the bulbs in early November. Then when the scapes emerge in the spring it’s a hurry to get them removed. And when the stalks begin to dry down it’s also a hurry to pull them before they over-dry and the cloves begin to separate from the bulb. Then there is the waiting for the stalk and bulb to dry down and the bulbs are clipped from the stalks for shares and storage. Hurry up and wait; what a game to play! Lots of fun “down on the farm”. We have such a good crew of workers that make it all so much more enjoyable! Thanks to all for working on the holiday. It’s a great diverse share box this week. Hope that you enjoy all the different flavors colors and texture. Be creative and eat well, Jane

Tree Fruit Share:      Sweet Hartland cherries
Fruit tips:  The fruit share is not organic and the fruit should always be washed. Try immersing the cherries in water and allow the blossoms to float to the surface to remove them. Drain well before refrigerating.

Produce:   Salad greens   Celery   Garlic scapes   Scallions   Red beets
Carrots   Shelling peas   Snow peas   Yellow squash   Napa cabbage     

Produce tips:
– Celery, garlic scapes, scallions and Napa cabbage should be bagged before refrigerating.
– This is the first of the summer squash. It should be in a hydrator drawer or bagged when refrigerated. They will dehydrate otherwise.
– Shelling peas will need to be “unzipped” as their pods are not edible like the snow peas.
– Scallions; if you are not a big raw green onion fan, try grilling them to use for a “side” or with an entrée.
– Celery stalks will need to be rinsed when separated. It is cut below the ground.
– Garlic remember that garlic scapes can be substituted for cloves in recipes.

Recipes
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 lb. 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.

CHERRY-ALMOND LOAF CAKE
1 cup blanched almonds; 1 cup plus 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 3/4 cup plus 1 teaspoon sugar 3 eggs, at room temperature; 1/4 teaspoon almond extract; 1/2 teaspoon vanilla extract; 2 1/2 cups pitted cherries; confectioners’ sugar
Preheat the oven to 375°F. Butter and flour a 5×8-inch loaf pan. Coarsely chop the almonds in a food processor. Remove 1.4 cup and set it aside. Add the flour, baking powder, and salt to the remaining almonds and process until the mixture is smooth. Transfer to a bowl. Cream the butter with the 3/4 cup sugar in the food processor, then add the eggs one at a time, incorporating each one fully as you go. Add the flavorings, then half the flour-almond mixture. Pulse several times to incorporate. Add the remainder and pulse until smooth. Scrape into the prepared pan and cover with the cherries. Mix the reserved almonds with the teaspoon of sugar and sprinkle over the top of the cake. Bake the cake for 1 hour and 10 minutes or until a tester comes out clean. Let cool in the pan, then turn it out and transfer to a cake plate. Dust with confectioners’ sugar just before serving. Serves 8 Recipe from Local Flavors.

FRESH DARK SWEET CHERRY COBBLER
5 c pitted and halved sweet red cherries, about 1.7 pounds, 2/3 granulated sugar, 2 T cornstarch, 1/4 tsp. salt, 2T fresh lemon juice, 1 tsp vanilla extract, 1/4 tsp almond extract
For the topping:  1 C all-purpose flour, 1/2 C sugar, 1 tsp baking powder, 1/4 tsp salt 1/4 tsp ground cinnamon, 2 T unsalted butter, cold, cut into pieces, 1/3-1/2 C milk, cold
In a large saucepan, combine the cherries, sugar, cornstarch, and salt. Stir in the lemon juice, vanilla extract, and almond extract. Bring to a boil over medium heat and cook for 5 minutes, or until cherries are tender and juices have thickened. Transfer cherries to an ungreased 8-inch square baking pan.
Make the topping: Preheat the oven to 450°F. Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Gradually add enough milk to moisten the dough. Drop by the spoonfuls over the top of the cherries. Bake for 10-15 minutes, until the top is golden brown and biscuit is cooked through. You’ll need about 1.7 pounds of cherries. Use any variety you like. For a sweeter taste, choose dark red cherries such as Bing or Balaton. If you prefer a sour variety, you may need to add 1/4 to 1/2 cup more sugar depending on taste. *Make ahead tip: The cobbler can be baked up to 6 hours ahead of time and cooled completely. Cover and refrigerate until ready to use. Before serving, let stand at room temperature for 1 hour, then warm in a 350°F oven for about 20 minutes.

CHINESE-STYLE SNOW PEAS
1 tablespoon vegetable oil; 1 clove garlic, minced; 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger; 2 cups fresh snow peas, stemmed and stringed; 1 5-ounce can water chestnuts, sliced and drained; 2 ribs celery, thinly sliced; 1 cup thinly sliced fresh mushrooms; 1 teaspoon instant chicken bouillon; 1/3 cup boiling water; 1 teaspoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon dry sherry; Freshly ground pepper to taste
In a wok or skillet, heat oil over high heat. Reduce heat and add garlic; stir-fry 1 minute. Add ginger, peas, water chestnuts, and celery. Stir-fry 2 minutes. Add mushrooms, instant chicken bouillon, and boiling water; stir to mix; cover, and simmer over medium heat for 2 to 3 minutes. Combine cornstarch, soy sauce, sherry, and pepper. Stir into vegetables and stir-fry, uncovered, over high heat until sauce thickens, about 2 minutes. Taste for seasoning. Serve immediately_ Serves 6 to 8

LAYERED SALAD
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hardboiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienned or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/4 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T. wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.

SPRING PEA SOUP
2 C cubed potatoes, 2-3 green onions chopped, 2 T butter, 6 C chicken broth, 2 C fresh or frozen peas, 2 T minced chives & chive blossom to use as garnish if available.
Saute the cubed potatoes and green onions in the butter until golden brown. Add chicken broth. When all is heated add the peas.  Cook until done. Cool, then in small batches, blend until smooth in a blender or food processor. Heat to serve. Add minced chives to each bowl and place chive blossom in center if available. May also serve cold on a warm summer’s evening!

PETITS POIS A LA FRANCAIS
1/2 cup chicken stock; 1 large head of Boston lettuce, washed, dried, and chopped; 1 medium garlic clove, peeled and smashed; 3 whole scallions, thinly sliced; 4 fresh spearmint leaves, cut into thin strips; 1 fresh thyme sprig; 1 fresh parsley sprig; 2 tablespoons unsalted butter; 1 cup fresh shelling peas; Kosher salt and freshly ground black pepper
Combine the stock, lettuce, garlic, scallions, 2 of the spearmint leaves, and thyme and parsley sprigs in a large saucepan. Bring to a simmer over medium-high heat, and continue to cook for about 5 minutes longer, stirring occasionally. Gently drain lettuce mixture in a colander. Set lettuce aside, removing parsley and thyme sprigs. In the same saucepan, melt the butter over medium-high heat. Add peas and sauté, stirring constantly, until peas are bright green, about 5 to 6 minutes. Return the lettuce to the saucepan and add the remaining 2 spearmint leaves and salt and pepper to taste. Continue to cook until lettuce is heated through, stirring constantly, about 1 minute. 4 Servings Recipe from Scott Woolsey, Killdeer Farm

CURRY SAUCED PEAS
Sauté 1 pound snow peas in oil.  Add Curry Sauce (recipe follows). Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas.
Curry Sauce: 2 tbsp butter or margarine; 1/2 tsp. salt; 1/4 tsp. curry powder; 1/4 tsp. onion powder; 3 tbsp flour; 1 tbsp nonfat dry milk; 1 1/2 tbsp warm water; 1/2 tbsp. grated Parmesan cheese
Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in milk and water. Stir in cheese

CABBAGE AND PEAS
1 1/2 c fresh peas; 1 small head cabbage, chopped; Salt and pepper to taste; 2 tbsp butter
Cook peas in boiling salted water in saucepan until tender; drain. Cook cabbage in another saucepan in a small amount of water until tender crisp; drain. Combine vegetables; season with salt, pepper and butter.

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.

NEW PEAS IN CREAM
You can also substitute sugar snap peas for the shelling peas.
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.

ROASTED BEETS WITH BALSAMIC GLAZE RECIPE
2 # red beets, medium sized, scrubbed clean, Olive oil, Salt, 1/2 c balsamic vinegar, 2 t sugar, 1 t grated orange zest, freshly ground black pepper
Preheat oven to 400°F and line pan with aluminum foil.  Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.

AVOCADO BEET SALAD WITH CITRUS VINAIGRETTE
4 medium-sized beets (any color), green tops removed, beets scrubbed clean, 1 just ripe avocado, 4 ounces mixed green lettuces, 2 Tbsp pistachios, chopped
Citrus Vinaigrette:1 Tbsp minced shallot, 2 Tbsp rice vinegar (unseasoned), 1 Tbsp fresh lemon juice,
1 Tbsp fresh orange juice, 2 tsp lemon zest, 1 tsp orange zest, A Pinch of salt, 1/3 c olive oil
Cook the beets: Place beets in a medium saucepan and cover with an inch of water. Bring to a boil and reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork. Make the vinaigrette: Whisk together the citrus vinaigrette ingredients in a small bowl. Toss the beets in vinaigrette: When the beets are done, drain them, and peel off the outer skin. Cut the beets in half, and the halves into wedges. (Tip: use a plastic cutting board when cutting red beets. Red beets will stain wooden cutting boards.) Place the beet wedges in a bowl and toss with a tablespoon of the vinaigrette. Cut and peel the avocado, cut the avocado into wedges. Arrange the salad: Toss the salad greens with a half of the citrus vinaigrette. Arrange the dressed greens on serving plates. Arrange the beet wedges and avocado wedges on top of the salad greens. Sprinkle with chopped pistachios. Drizzle remaining vinaigrette over the salads. Recipe from simplyrecipes.com

MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 C of grated fresh beets (from about 1 medium sized, peeled beet), 1/2 C golden raisins, 1/2 tsp paprika (sweet, not hot), /4 tsp ground cumin,

1/4 tsp cinnamon, small pinch of salt, small pinch of cayenne, 2 Tbsp lemon juice, 2 tsp honey, 2 Tbsp sliced fresh mint leaves

Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine. In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint. Recipe from simplyrecipes.com

CHILLED BEET SOUP
1/2 cups sour cream, 2T lemon juice, ½ small onion, 1 c cooked beets, 1 c crushed ice
Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth. Add ice or cold water, chill and serve with a dollop of sour cream on top. May reserve beet cooking water for cold water or ice.

ROASTED BEET AND RICE SALAD
3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes, ½ cup balsamic vinegar, ½ cup extra-virgin olive oil, 2 tablespoons sugar, 1 tablespoon crushed rosemary
Salt and pepper, to taste, 1 cup Arborio rice, prepared according to package directions, 5-oz. package feta cheese, 4 cups mixed greens, rinsed
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer. In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets. Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so. In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve. Recipe form Pipandebby.com

BEET AND CABBAGE SOUP

1/4 cup (1/2 stick) unsalted butter, 3 cups coarsely chopped peeled raw beets (from 1 1/2 pounds), 2 cups chopped red onions, 3 celery stalks, coarsely chopped, 1 cup chopped red cabbage, 3 tablespoons finely chopped seeded jalapeño chiles, 5 cups (or more) low-salt chicken broth, 2 tablespoons fresh lime juice, Tortilla chips, Sour cream
Melt butter in heavy large saucepan over medium-high heat. Add beets, onions, celery, cabbage, and chiles; sauté until celery is soft, about 10 minutes. Add 5 cups broth and lime juice; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes. Working in small batches, puree soup in blender until smooth. Return soup to pot; season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Ladle soup into bowls and top with tortilla chips and sour cream

NAPA CABBAGE SALAD
5 cups chopped Napa cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard

Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm

GADO GADO
9 ounces Chinese cabbage, shredded; 4 carrots, cut into matchsticks; 4 bok choy ribs, cut into matchsticks; 9 ounces (4 cups) bean sprouts; fried onion, salted peanuts and sliced fresh hot pepper, to garnish
For the peanut sauce: 1 tablespoon oil; 1 small onion, finely chopped; 1 garlic clove; crushed; 1 small piece galangal, peeled and grated; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon tamarind paste or lime juice; 4 tablespoons crunchy peanut butter; 1 teaspoon light brown sugar
Steam the cabbage, carrots and bok choy for 3-4 minutes, until just tender. Let cool. Spread out the bean sprouts on a large serving dish. Arrange the cabbage, carrots, bok choy on top. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until soft. Stir in the galangal and spices and cook for 1 minute. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well. COOK’S TIP ~ As long as the sauce remains the same, the vegetables can be altered at the whim of the cook and reflect the contents a/the vegetable bin. Heat the sauce gently, stirring occasionally and adding a little hot water, if necessary, to make the sauce runny enough to coat the vegetables when poured. Spoon a little of the sauce over the vegetables and toss lightly together. Garnish with fried onion, peanuts and sliced hot pepper. Serve the rest of the sauce separately in a bowl. Serves 4

SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm

FRUITED CABBAGE SLAW
1/2-pound green cabbage, shredded (about 3 cups); 1 cup shredded carrots; 1 cup pineapple tidbits; 1/2 cup raisins; 1 red apple, cored and cubed; 1 cup plain yogurt; 1 tsp cider vinegar; 1 tsp sugar; 1 tsp salt; 1/2 tsp celery seed; 1 banana, sliced
In a large bowl, combine cabbage, carrots, pineapple, raisins, and apple; set aside. Mix together yogurt, vinegar, sugar, salt, and celery seed. Pour over cabbage mixture and toss until well mixed. Refrigerate 1 hour or more. Just before serving, add sliced banana and toss. Serves 6 to 8

CARROT FENNEL ORANGE SOUP
2 tablespoons butter or butter-flavored cooking spray; 4 cups water, vegetable broth, or chicken broth (or more for a thinner soup); 1 medium fennel bulb, thinly sliced (reserve a few of the fronds); 1/2 teaspoon salt, or more to taste; 4 cups sliced carrots (approximately 1 1/2 pounds); 1/3 cup orange juice; 1 garlic clove, sliced thin (you can add a couple of garlic scapes, if available); 1/4 cup sour cream
Heat butter in a large saucepan over medium heat. Add sliced fennel and cook, stirring often, until soft and beginning to turn golden. Add carrots and garlic; cook and stir for a minute or two. Add water or broth and salt; bring to simmer, cover, and cook until carrots and fennel are tender, about 20 minutes. Puree mixture in a food processor or blender, or with an immersion blender. Stir in orange juice and sour cream until smooth and creamy. Reheat on low heat, but do not boil. Serve each bowl garnished with fennel fronds. Makes 4 servings. Recipe from Edith Thayer, Vermont Valley Farm member

FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings. Recipe from Linda Derrickson, Sunporch Café

CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice). Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish. Recipe from The New Moosewood Cookbook.

HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.

DILLY SLAW

4 cups shredded veggies (carrots, Hakurei turnips, radish, kohlrabi), 5 scallions chopped
Dressing: 3⁄4 cup yogurt or 1⁄2 cup mayonnaise, 2 Tbs. lime juice, 2 Tbs. cider vinegar, 1 Tbs. honey, 1⁄4 cup dill, 1 tsp. salt, 3 garlic scapes or cloves of garlic, minced
Blend dressing and toss with veggies. If time, let chill and stir occasionally so the dressing can soak into the veggies. Recipe from Red Fire Farm, Granby MA

BEETS AND CARROTS IN A LIME VINAIGRETTE
2 medium beets, peeled and cubed, 2 medium carrots, sliced diagonally, 1 medium cucumber, cubed, 6 Tbs veggie oil, 3 Tbs lime juice, 2 Tbs chopped cilantro or dill, 1 garlic clove, minced, salt to taste
Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill. Recipe from Red Fire Farm

SAVORY WALNUT CHICKEN SALAD
2 C shredded or chopped chicken; 1/4 cup finely diced celery; 1/4 cup chopped walnuts; 2 Tablespoons minced savory; 2/3 cup mayonnaise; 1/4 teaspoon lemon juice
Combine all ingredients and serve with fruit on a lettuce-lined plate. Serves 2.

SWEET-SOUR CELERY
3 c. sliced celery; 1 egg, beaten; 2 tbsps. Flour; 2 tbsps. Sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 tbsps. Vinegar; 1 c. water; 1/4 c. dairy 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.

CELERY AND WATER CHESTNUT CASSEROLE
2 chicken bouillon cubes; 1 3/4 c. boiling water; 1 bunch celery, bias cut in 3/4″ pieces; 1/2 tsp. salt; Dash pepper; 1/2 tsp. crushed basil leaves; 2 tbsps. Cornstarch; 2 tbsps. cold water; 2 (5 oz.) cans water chestnuts, drained and sliced; 1/2 c. sliced almonds; 1/3 c. fine dry bread crumbs; 2 tbsps. melted butter or margarine Dissolve bouillon cubes in boiling water. Combine celery with bouillon and seasonings, cover and cook until celery is tender-crisp, about 10 minutes. Blend cornstarch with cold water; gradually stir into celery mixture. Cook and stir until thickened. Add water chestnuts and almonds. Turn into 2-qt. casserole. Toss crumbs with melted butter; sprinkle over top of celery. Bake, uncovered, in moderate oven (350°) about 25 minutes. Makes 5 to 6 servings. Recipe from America’s Best Vegetable Recipes.

CELERY SALAD
1 bunch celery; 1 red onion, cut in 1-inch strips; 6 Tbsp vegetable oil; 2 Tbsp red wine vinegar; 1/2 tsp salt; Black pepper; 2 oz blue cheese, crumbled; 2 green onions, chopped; 1/4 c minced parsley
Cut celery crosswise into 1/4-inch slices. Put in bowl. Add red onions. In small bowl, combine remaining ingredients except parsley. Pour over celery and red onions. Toss. Top with parsley. Chill at least 4 hours and serve. Leftovers are great. Makes 6 servings Recipe from Farm-Fresh Recipes.

CELERY-FETA SALAD
6 oz feta cheese, crumbled; 3 stalks celery, thinly sliced; 1 small jar pimiento strips; 2 Tbsp fresh chopped thyme or oregano; 2 Tbsp vinaigrette-style salad dressing; Leaves of 1 small head leaf lettuce
Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette. Place lettuce leaves on four plates; top with feta and celery mixture. Recipe from Farm-Fresh Recipes. Makes 4 servings

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.

MARINATED BEET AND SUMMER SQUASH SALAD
2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped
Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices, the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste.

SHAVED SUMMER SQUASH SALAD
Roast 3 T. whole almonds and coarsely crush. Meanwhile, trim the ends off 1 lb. summer squash (a mix of green and yellow). Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together 2 ½ ^T. extra-virgin olive oil, 2T. fresh lemon juice, 1 minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds. Serves 4. Recipe from Bon appétit magazine.

GREEK SUMMER-SQUASH GRILLED PIZZA
1-pound whole-wheat pizza dough, ½ cup roasted red pepper hummus, 2 cups thinly sliced summer squash, 1 cup crumbled feta cheese ½ cup slivered fresh basil, Ground pepper for garnish
Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, hummus, squash and feta to the grill.
Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the hummus and top with the squash and the feta. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top with basil and pepper, if desired.
Recipe from Eatingwell.com

LEMON-PEPPER LINGUINE WITH SQUASH
Prep 30 minutes; ready in 320 minutes
1 pound whole-wheat spaghetti, 3 tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter, 1½ tablespoons black peppercorns, coarsely ground, 1 pound thin zucchini, trimmed and very thinly sliced lengthwise, 8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise, 1 teaspoon kosher salt, 1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped, ½ cup finely grated Cacio de Roma or Manchego cheese, plus more for serving, 2 tablespoons lemon zest, 3 T lemon juice
Bring a large pot of water to a boil over high heat. Add spaghetti and cook for 2 minutes less than the package directions. Reserve ¾ cup of the cooking water, then drain. Return the pasta to the pot. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add pepper and cook, stirring, until fragrant, about 30 seconds. Add zucchini, squash and salt. Cook, gently stirring occasionally, until just softened, 3 to 4 minutes. Transfer the zucchini and squash to the pot with the pasta. Add the reserved pasta water, herbs, cheese, lemon zest and juice. Stir gently to combine. Serve with more cheese, if desired. Recipe form Eatingwell.com