Summer Share Sixteen September 5th/7th 2023
Important information:
- This is an even numbered biweekly distribution for the farm and the city sites.
- Please keep those boxes coming back for the next distribution; thanks!
- Winter share information is attached. Enrollment continues this month with payments due October 1st.
- Tomatoes are plentiful so we will have two opportunities for U-pick; this Thursday Sept. 7th from 4-8 pm and next Saturday Sept.16th from 9-12. Please bring your own containers and please leave pets at home. The farm address is 2212 County Line Rd Alden. Parking is accessed from the driveway to the left of the farm sign on the grassy area next to the herbs, peppers and tomatoes. There should also be extra peppers and sweet corn.
Farm News from Jane
Autumn is upon us even if the calendar says it’s two plus weeks away yet. The vegetables tell us so. The spaghetti squash which is still on the vine was “rolled” over to ripen in the sun last week. They tend to stay green on the side they lie on. The fall greens are ready for harvest and we have everyone’s favorite; broccoli! The earliest broccoli tends to have more misshapen florets due to the summer heat and this week will be a hot one by the forecast; but will still be yummy. We have to walk the field every day to harvest it before it “bolts”. Bolting is when the fruit broccoli buds begin to turn into yellow flowers, and it can happen overnight. It’s always amazing to me what happens under the cover of darkness. The seeds which have germinated are more likely to “push” their first tiny leaves (called cotyledons) through the surface overnight and you’ll find the newly seeded trays are filled with tiny green dots in the morning. Always amazing…
Lots more peppers and tomatoes are ready for harvest and we’ll be sharing them during two different U-pick opportunities. The cabbage is almost ready but a watermelon and a cabbage are difficult to fit in the same share box with other produce so next week we’ll cut it for shares. The family of crucifers or brassicas is getting into full swing. The winter squash harvest will begin soon and then there’s the ever-popular rutabagas and celeriac coming soon. And did anyone notice anything different with the sweetcorn last week? For many years we have grown a super sweet variety called Extra Tender. Our seed corn saleswoman encouraged us to try her favorite variety which is called Kate. We found it to have a large delicious ear, easy silk removal and well filled from tip to cob. It was just this one planting so we’ll have to discuss it for next year’s seed order. Every week and season is unique and so one planting does not necessarily constitute making a switch. We’ll try it again next year and see. Let us know what you thought or if you could even tell there was any difference.
The leaves on the trees are turning beautiful shades of red, orange and yellow and we now wait on sunlight till almost 6:30 and it’s waning by 7:30. But eleven hours is better than the ten at the winter solstice. It’s just hard to see it slip away even though it shortens our work days. But this week summer weather reigns and so we’ll enjoy those last dog days of summer. It seems like the first and last weeks of school can be pretty steamy. Try and keep those student athletes hydrated with good nutrition as well as fluids. See you at the farm, Jane
Produce: Broccoli Fall greens Eggplant Sweet Corn Tomatoes Yellow Beans Garlic
Sugar Baby red Watermelon Poblano peppers Adirondack Blue potatoes
Fruit: Yellow peaches Prune plums
Produce tips:
– Fall greens are a colorful fall mix of red mustard, pac choi and mizuna which grow well this time of year. They are a more flavorful, zesty mix. Match them with a sweet dressing or add to a saute or stir-fry the last few minutes just to wilt and meld them in. Yum!
– Eggplant should be refrigerated. There are three colors of the traditional size; white, pink and purple.
– Poblano peppers are a medium hot pepper; handle with care.
Recipes
TOMATO AND VEGETABLES WITH SHRIMP
1/8 cup olive oil; 1 small onion, quartered and thinly sliced; 1 clove garlic, minced; 2 large tomatoes, peeled, seeded, and chopped; 1 green pepper, coarsely chopped; 1/3 cup eggplant, sliced; ½ cup tomato sauce; ¼
cup cold water; 1/8 cup dry vermouth; 1/2 tsp salt; 1/4 tsp dried thyme, crushed; 1/4 tsp dried marjoram, crushed; 1 bay leaf; ¼ tsp ground turmeric; 1/8 teaspoon freshly ground pepper; 1 lb. raw shrimp or 1/2 lb. cooked shrimp (shells removed)
Heat oil in large skillet; add onions and garlic; sauté until tender, not brown. Add tomatoes, green peppers, mushrooms, tomato sauce, and water; stir and simmer 5 minutes. Add vermouth, salt, thyme, marjoram, bay leaf, turmeric, and pepper. Simmer covered about 20 minutes, stirring occasionally. Remove bay leaf. If shrimp are raw, add to sauce and cook 2 to 3 minutes or until they turn pink. If shrimp are cooked, add to sauce and just heat through. Serve over rice pilaf. Serves 4
ROASTED EGGPLANT & FETA DIP
Cover and refrigerate for up to 2 days.
½ pound eggplant; 1 tbsp lemon juice; 1/8 cup extra-virgin olive oil; 1/4 cup crumbled feta cheese; 1/4 cup finely chopped leeks; ½ small bell pepper, finely chopped; 1 tbsp chopped fresh basil; 1 tbsp finely chopped flat-leaf parsley; 1/4 tsp cayenne pepper, or to taste; 1/4 teaspoon salt; Pinch of sugar (optional)
Position oven rack about 6 inches from the heat source; preheat broiler. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be little chunky.) Stir in feta, onion, bell pepper, Chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed. Makes 6 servings, about 1/4 cup each.
STUFFED EGGPLANT ITALIAN
1 medium eggplant; 2 tbsp olive oil; 1/2 onion, finely chopped; 2 cloves garlic, minced; 1/4 cup minced fresh parsley; 1 rib celery, finely chopped; 2 tbsp chopped pitted black olives; 1/2 tsp dried basil, crushed; 1/4 tsp dried oregano, crushed; 1/8 tsp cayenne pepper; 1/2 cup cracker crumbs; 1 tbsp fresh lemon juice; 1 egg, slightly beaten; 1/2 cup grated Swiss cheese; ½ pt tomatoes, chopped; Salt and freshly ground pepper to taste; 2 tbsp minced fresh parsley
Heat oven to 350°F. Cut eggplant in half and scoop out pulp, leaving a 1/2-inch shell with peel. In food processor or by hand, chop pulp into small pieces. Heat 1 tablespoon oil in skillet; sauté eggplant pulp for 3 to 4 minutes, stirring. Add onion, garlic, 1/4 cup parsley, and celery; sauté 4 to 5 minutes, stirring. Add olives, basil, oregano, cayenne pepper, cracker crumbs, lemon juice, egg, and 1/4 cup Swiss cheese; blend well. Fill eggplant shells with this mixture. Top each with equal amounts of chopped tomato; sprinkle with salt and pepper. Drizzle about 1 teaspoon olive oil on each. Place on oiled baking sheet and bake for 30 to 40 minutes or until hot and bubbly. Last 10 minutes of cooking time, remove and sprinkle with remaining 1/4 cup grated cheese mixed with 2 tablespoons minced parsley. Serves 4
EGGPLANT BASIL SANDWICHES
1 firm, slim medium eggplant, peeled and cut crosswise into 1/2-inch-thick slices (about 4 cups or 20-24 slices); kosher salt; 1 package (8 ounces) light cream cheese, softened; 11/2 cup minced fresh basil; 3/4 cup soft bread crumbs; 3/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 large eggs; vegetable oil (for cooking eggplant)
Lightly salt eggplant slices with kosher salt; place in colander and weight the slices with a heavy pot. Let stand in sink at least 30 minutes. Rinse with cold water and pat dry with paper towels. Mix cream cheese and basil in small bowl until smooth. Combine bread crumbs, 3/4 teaspoon salt, and cayenne pepper on sheet of waxed paper. Crack eggs into a pie plate or shallow dish; froth with a fork. Spread eggplant slices with herbed cheese, using about 2 teaspoons on smaller slices and slightly more on larger ones. Make sandwiches with the slices. Dip sandwiches first in beaten eggs, then in crumbs until well coated. Heat oil to 1/8-inch depth in large, nonstick skillet over medium heat. When very hot, fry sandwiches, in batches without crowding, until crisp and golden on both sides, about 3 minutes per side. Serve warm (not hot). Sandwiches can be kept warm in preheated 225-degree oven while remaining sandwiches are cooked. These are nice with a thick tomato sauce. This recipe is contributed by Abby Mandel and is from her book, Celebrating the Midwestern Table. Makes 8-10 small sandwiches. Recipe from Abby Mandel
SPICY CHICKPEA AND EGGPLANT STEW
1 large eggplant, cubed; 1/3 cup cooked chickpeas; 1 1/2 tbsp olive oil; 1 garlic clove, chopped 1 large onion, chopped; 1/4 tsp ground cumin; 1/4 tsp ground cinnamon; 1/4 tsp ground coriander; 1 x 14-ounce cans chopped tomatoes; salt and freshly ground black pepper
For the garnish: 2 tsp olive oil; 1/2 onion, sliced; 1/2 garlic clove, sliced; sprigs of cilantro
Place the eggplant in a colander and sprinkle with salt. Set the colander in a bowl and let sit for 30 minutes to allow the bitter juices to escape. Rinse the eggplant with cold water and dry on paper towels. Heat the oil in a large saucepan. Add the garlic and onion and cook until soft. Add the spices and cook, stirring, for a few seconds. Stir in the eggplant and cook for 5 minutes. Add the tomatoes and chickpeas and season with salt and pepper. Cover and simmer for 20 minutes. To make the garnish, heat the oil in a frying pan and, when very hot, add the sliced onion and garlic. Fry until golden and crisp. Serve the stew with rice, topped with the onion and garlic and garnished with cilantro. Serves 4
EASY-BAKE EGGPLANT
½ cup olive oil; 1 clove garlic, minced; 1 tsp salt; 1/4 tsp pepper; 1 tsp thyme leaves; 1 large eggplant (or 2 small ones)
Combine oil, garlic, salt, pepper and thyme in a cup. Let stand while you fix eggplant. Peel eggplant and cut in 1/2″ crosswise slices. Spread in an oiled 15 1/2 X 10 1/2 X l” jelly roll pan, or other large shallow pan. Pour on the oil marinade, distributing it evenly over eggplant. Bake in moderate oven (375°) 30 minutes, or until barely tender. Makes 6 to 8 servings.
EGGPLANT-ALMOND ENCHILADAS
1 tbsp olive oil; 1 cup minced onion; 6 cups diced eggplant; 1 tsp salt; lots of black pepper; 4 medium cloves of garlic, minced; 1 medium bell pepper, minced; 1 cup toasted almonds, minced; 1 cup grated jack cheese; 12 corn tortillas; 1 quart tomato sauce
Heat olive oil in a deep skillet or Dutch oven. Add onion and sauté for about 5 minutes over medium heat. Add eggplant, salt, pepper and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft. Add garlic and bell pepper. Stir and cook 5-8 minutes more or until the pepper is just tender. Taste to correct salt. Remove from heat; stir in almonds and cheese. Preheat oven to 350 degrees. Moisten each tortilla briefly in water, then place approximately ¼ cup of filling on one side and roll up. Gently situate the filled tortillas in a baking pan. Pour sauce over the top. Bake uncovered for about 30 minutes. Serves 6. Recipe from The Moosewood Cookbook.
BLUE POTATOES MASHED WITH GARLIC
3 lbs. blue potatoes, 2 1/2 oz. roasted garlic, 2 oz. sour cream, 1/2 oz. butter, 1 oz. Parmesan, grated, Salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
Recipe courtesy Petty Officer Todd, U.S. Navy
ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6
MEDITERRANEAN PURPLE POTATO FRITTATA
1 Tablespoon extra-virgin olive oil, 1 large onion, cut into ¼-inch slices, 1-pound purple potatoes, peeled and cut crosswise into ¼-inch slices, ½ teaspoon curry powder (optional), ¾ teaspoon sea salt, divided, 2 T minced fresh thyme, 8 whole eggs, ½ teaspoon freshly ground pepper
Heat a 10-inch, heavy-bottomed skillet over medium heat. Add oil and arrange onion slices in skillet. Cook, turning occasionally, until lightly browned and just tender, about 20 minutes. Arrange potato slices over onion and sprinkle 2 tablespoons of water over vegetables, then sprinkle with curry (optional) and ¼ teaspoon salt, turning to coat. Cover, reduce heat to low, and cook until potatoes are just fork-tender, about 10 minutes. Preheat the broiler. Whisk eggs just to blend, and stir in ½ teaspoon salt and pepper. Pour into skillet, sprinkle with thyme and arrange potato mixture in a single layer. Cook over medium heat, until set on bottom, about 10 minutes. Transfer skillet to oven and broil 6 inches from heat source until browned at edges and set all the way through, 5 to 8 minutes. Recipe from Debby Maugans, food writer based in Asheville, North Carolina
FRESH TOMATO SALSA (PICO DE GALLO)
2-3 medium sized fresh tomatoes (from 1 lb. to 1 1/2 lb.), stems removed, 1/2 red onion, 2 serrano chiles or 1 jalapeño Chile (stems, ribs, seeds removed), less or more to taste, Juice of one lime, 1/2 cup chopped cilantro, Salt and pepper to taste, Pinch of dried oregano (crumble in your fingers before adding), more to taste, Pinch of ground cumin, more to taste
Prep the tomatoes, chiles, and onions: Start by roughly chopping the tomatoes, chiles, and onions. Be very careful while handling the Chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for more heat. Dice or pulse a few times in food processor: Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don’t have a food processor, you can finely dice by hand. Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin. Let sit for an hour for the flavors to combine. Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
Recipe form simplyrecipes.com
PANZANELLA: TOMATO AND BREAD SALAD
1/2 small baguette (about 12 inches long), 1 large garlic clove, mashed, Olive oil for brushing, 6 medium to large tomatoes, cut into large chunks, 1/2 medium onion chopped, 3 Tbsp. coarsely chopped fresh basil, 4 Tbsp. balsamic vinegar, 1/2 cup olive oil
Preheat oven to 300ºF.Split the baguette lengthwise. Rub the cut side of one half very well with the mashed garlic. Brush liberally with olive oil. Cut the baguette half in half again lengthwise, and then cut these strips into 3/4-inch pieces. Place the croutons on a baking sheet, crust side down. Bake 30 minutes, until dark golden. If croutons are made in advance, put the tomatoes in a large mixing bowl a bit before you intend to mix the salad, then drain off and discard any juice that may accumulate. To serve, add the croutons, onion, and basil to the tomatoes. Whisk the vinegar and oil for the vinaigrette. Pour over all and toss. Recipe form Red Fire Farm
CHEESE TORTELLINI WITH TOMATOES AND CORN
1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered; ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper.
In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.
CHILES RELLENOS
6- 12 whole or halved hot or semi-hot chiles (Hungarian wax, Poblanos, Anaheim, jalapenos.), 1/4 cup flour; enough to cover bottom of a 9×13-inch pan; 1 1/4 cups milk; 1/2 teaspoon salt; 1 pound Monterey Jack cheese, cut into thin strips; 1/2-pound grated cheddar cheese; 5 large eggs; 1/2 teaspoon paprika
Seed the chiles. Slip strips of Monterey Jack cheese inside chiles. Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees 45 minutes. Makes 6-8 servings. Recipe from MACSAC and Jose Nancy Crabb, Zephyr Community Farm member
APPLE SALSA WITH GRILLED CHICKEN
2 c chopped apples; 3/4 c chopped Anaheim or Poblano pepper; 1/2 c chopped onion; 1/4 c lime juice; Salt and pepper to taste; 1/4 c dry white wine; 1/4 c apple juice; 1/2 tsp grated lime peel; 4 medium boneless, skinless chicken breasts
Combine apples, chili peppers, onion, lime juice, salt and pepper; mix well. Set aside about 1/2 hour for flavors to blend. Combine wine, apple juice and lime peel. Pour over chicken breasts in glass dish or sealable plastic bag. Marinate 20-30 minutes. Drain chicken; discard marinade. Grill over medium-hot coals, turning once, until chicken is done. Serve with salsa on the side. Makes 4 servings with salsa to spare
POBLANO PEPPER AND CORN STEW
2 large boneless, skinless chicken breast halves; 3 tablespoons olive oil; 1 large Spanish onion, minced; 5 cloves garlic, minced; 2 fresh poblano peppers, chopped; 8 ounces good-quality cured chorizo, sliced and chopped in quarters; 1/4 teaspoon crushed red pepper flakes; 8 cups chicken stock, homemade or canned; 4 cups fresh corn kernels; Salt and cracked pepper to taste; 1/4 bunch cilantro, stems trimmed, minced; 1 bunch radishes, trimmed and sliced; Queso fresco, crème fraiche, or sour cream
In a heavy stockpot over medium to low heat, cook the chicken breasts on both sides in half the olive oil. Remove the chicken and allow to cool. Add the remaining olive oil to the pot and heat it. Add the onion, garlic, poblanos, chorizo, and red pepper flakes. Sauté until the onion is soft and translucent. Add the chicken stock and bring to a boil. Shred the chicken and add it to the boiling stock. Reduce the heat and simmer for 15 minutes. Add the corn, cook for about 2 minutes, and turn off the heat. Season the stew to taste with salt and pepper. Ladle the stew into bowls and garnish with the cilantro, radishes, and queso fresco.
Serves 6. Recipe from The Café Pongo Cookbook.
BROCCOLI BASIL QUICHE
1 pie pan lined with pie dough (prepared from scratch or store-bought); 1 cup finely diced broccoli; 2 green onions, chopped; 1 cup shredded cheddar or Gruyere cheese; 1 tablespoon flour; 3 eggs, lightly beaten; 1 cup half-and-half, heavy cream, or milk; 2 tablespoons basil pesto 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon garlic powder
Heat oven to 425 degrees. Prick bottom and sides of crust and line with foil. Bake 8 minutes, remove foil, and bake another 8 minutes. Reduce oven to 325 degrees. Toss broccoli, green onions, cheese, and flour in a bowl. Spread mixture over the bottom of the crust. Whisk remaining ingredients in the bowl. Pour filling into crust. Bake until knife inserted near center comes out clean, about 35-40 minutes. Makes 6 servings. Recipe from Julie Worzolo
HERBED BROCCOLI AND RICE FRITTATA
2 tsp olive oil; 1 cup thinly sliced scapes; garlic clove finely chopped; 2 cups cooked brown rice; 1 1/2 cups cooked broccoli; 4 eggs; 4 egg whites; 1/2 cup ricotta cheese; 1 Tbsp oregano; 1/2 tsp salt; 1/4 tsp cayenne pepper; 3 Tbsp grated mozzarella cheese
Heat oil in large oven proof skillet. Add the scapes and garlic and cook over medium heat, stirring, for 2 m minutes. Add the rice and broccoli and cook, stirring, until heated through, about 2 minutes. Whisk the eggs and egg whites with the ricotta cheese, oregano, salt, cayenne pepper until well blended. Pour eggs mixture over the rice mixture in the pan, stir gently to combine, and cover. Cook over low heat until eggs are almost set, 7-10 minutes. Preheat broiler. Sprinkle cheese over frittata. Place under the broiler, about 5 inches from the heat source, and broil until the cheese melts and the top of the frittata is flecked golden brown, about 2 minutes. Watch carefully to prevent burning. Cut into wedges and serve. 4 main dish servings.
BROCCOLI SALAD
1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.
ROASTED BROCCOLI1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC
SUPER BEANS
4 c. fresh beans; 2 T. butter or bacon drippings; 1/2 tsp. salt; 2 tsp chives; 1/4 c. boiling water; 1/4 c. light cream; 1/8 tsp. pepper
Select tender beans that snap easily. Wash, trim off ends and remove any strings. Place in bundles on cutting board and cut in 1″ pieces. Heat butter in electric skillet or heavy saucepan with tight-fitting lid; add beans, salt, basil and boiling water. Cover; cook on high heat until steam is produced, then turn as low as possible and cook 25 to 30 minutes, shaking pan occasionally and watching at the last to be sure beans do not burn (they should be barely tender). • Add cream and pepper; serve at once. Makes about 4 servings.
WARM YELLOW WAX BEANS IN BACON VINAIGRETTE
2 lb. yellow wax beans, 3 tbsp. extra-virgin olive oil, 4 oz. thickly sliced bacon, 2 tbsp. sherry vinegar
10 oz. cherry tomatoes, 1 small shallot, 2 clove garlic, c. chopped basil, kosher salt, freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold, running water. Once cooled, drain the beans well and pat them dry. Transfer the beans to a large bowl. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper, and toss to evenly coat. Serve warm. Recipe from delish.com
BEANS WITH LEMON VINAIGRETTE
2 tsp minced fresh parsley; 2 Tbsp lemon juice; 1 Tbsp plain, unsweetened yogurt; 2 tsp chopped chives or green onion with green top; Salt and black pepper, to taste; 1/3 c canola oil; 1 lb. fresh beans, trimmed
Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss beans with vinaigrette. Makes 6 servings
VEGETABLE CHICKEN SALAD
2 lbs. potatoes, scrubbed; 1 lb. fresh beans, washed and trimmed; 1 Tbsp olive oil; 1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch cubes; 3/4 c prepared pesto sauce
Bring pot of water to boil. Meanwhile, cut the potatoes in half-length wise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside. In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 minutes or until meat is cooked through. Remove from heat; stir in pesto sauce. Stir in potatoes and beans. Makes 8 serving
PRIZEWINNER BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom
SPANISH GREENS
2 tablespoons olive oil; salt and pepper to taste; 3 cloves garlic, flattened or smashed with the flat of a knife; 1/4 cup golden raisins; 3 tablespoons toasted pine nuts; 1 pound spinach, chard, collards, or other greens, stemmed and well washed
Heat oil over high flame in very large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. Toss in greens. Season with salt and pepper. Cover; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve. Makes 2-4 servings. MACSAC
RED WINE VINAIGRETTE
2 oz. olive oil; 4 oz. red wine vinegar; 2 T. parsley, I T. Dijon Mustard; 1 tsp minced garlic; 2 tsp sugar; dash of salt and pepper.
Mix all ingredients together by shaking for best results. Pour over greens and enjoy!
MUSTARD GREENS
greens, garlic, olive oil, salt and pepper
Chop greens into bite sized pieces. Chop or mince garlic. Heat olive oil in a frying pan over medium heat. Add garlic, cook 1-2 minutes. Add greens, cook until wilted. Season with salt and pepper. Use as a bed for chicken or mix in with pasta or eat it all by itself.
SPICY POTATO SAUSAGE AND GREENS SOUP
1 pound bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member
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 bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
PLUM CRISP
1/2 cup chopped, blanched almonds; 1 tablespoon honey; 1/2 cup whole wheat flour; 2 tablespoons wheat germ 1/4 teaspoon salt; 1/4 cup butter, diced; 2 pounds fresh red or purple plums, pitted and sliced; 1 tablespoon lemon juice; 1 tablespoon honey, or more (to taste); 1 cup plain yogurt or sour cream
In a medium-size bowl, mix the almonds, honey, flour, wheat germ, and salt. Add butter and work into the mixture with your fingers until well blended and crumbly. Refrigerate while preparing the fruit. Preheat oven to 400 F and butter a 9 x 9-inch baking dish. Arrange the plums cut side up in the baking dish. Sprinkle them with the lemon juice and honey. Spoon the almond mixture over the fruit and bake on the middle shelf of the oven for 35 to 40 minutes, or until top is crisp and lightly browned. Cool 15 minutes or longer before serving. Serve with yogurt or sour cream. Yield: 6 to 8 servings Recipe from Naturally Delicious Desserts and Snacks.
PLUM KUCHEN
1 cup plus 2 tablespoons all-purpose flour; 1/3 cup plus 2 tablespoons sugar; 1/4 teaspoon sea salt; 4 tablespoons cold unsalted butter; 1 egg; 1 egg yolk; 1/2 teaspoon vanilla extract; 1/8 teaspoon almond extract; 1 teaspoon freshly grated orange zest; 1/4 cup milk
The fruit and topping: 10 to 12 plums; 2 tablespoons unsalted butter, melted; 1 tablespoon sugar; 1/2 teaspoon ground cardamom or cinnamon,
Preheat the oven to 375°F. Lightly butter an 8-cup gratin dish or tart pan. Pulse the flour, sugar, and salt in a food processor, then cut in the butter to make fine crumbs. Beat the egg and egg yolk with the flavorings, then add enough milk to make 1/2 cup liquid. Add the liquid to the flour, mixing enough to make a thick dough. Brush your hands with flour, then pat the dough into the baking dish, pushing it up a little around the edges to make a rim. Slice Italian plums in half. If they’re small, leave them in halves; otherwise quarter them. If you’re using round plums, such as Elephant Heart, slice them into wedges about 1/2 inch thick. Overlap them over the dough. You can really crowd them together, because they’ll collapse while cooking. Drizzle the melted butter over the fruit, then sprinkle on the sugar and cardamom, if using. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serve warm if possible. Serves 6; Recipe from Local Flavors.
PEACH DUMP CAKE FROM SCRATCH
3 pounds fresh or frozen fruit (like berries, sliced peaches, sliced apples, sliced plums, etc.), 1/2 cup sugar, plus more to taste, 2 1/2 tablespoons cornstarch, 1/8 teaspoon kosher salt, 1 cup sugar, 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon kosher salt, 3/4 cup melted unsalted butter, Vanilla ice cream, to serve
Preheat the oven to 375°F. Prepare the fruit: Combine the fruit, sugar, cornstarch, and salt in a 9-x-13 baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra 1/4 cup sugar, as needed, if using very tart fruits. (Frozen fruit is fine; it doesn’t not need to be thawed before baking.) Spread the mixture into an even layer. Add the cake topping: Whisk together the flour, sugar, baking powder, and kosher salt for the cake layer in a mixing bowl. Sprinkle the mixture evenly over the top of the fruit. Drizzle the melted butter evenly over the top. Bake the cake: Bake for 35 to 45 minutes, or until the fruit is bubbling through the center and the top is golden (frozen fruit might take an extra 10 minutes or so). If you notice a few dry pockets of flour toward the end of cooking, push them down into the fruit with a spoon so they cook. Serve warm with vanilla ice cream. Leftover cake can be covered and refrigerated for a few days. Recipe from simplyrecipes.com
GRILLED PEACH SALAD
3 T extra-virgin olive oil, 2 T fresh lemon juice (from 1 lemon), 2 tsp honey, 1/2 tsp kosher salt, 1/4 tsp black pepper, 2 large, firm peaches, quartered (1 lb.), Cooking spray, 5 oz. baby arugula (about 5 cups), 1/2 C fresh mint leaves, torn (about 1/8 oz.), 1 C fresh blackberries (5 oz.), 2 T roasted, unsalted sunflower seed kernels, 3/4 oz. Parmesan-Reggiano cheese, shaved (about 1/4 C)
Preheat grill to high (450°F to 550°F). Whisk together olive oil, lemon juice, honey, salt, and pepper in a medium bowl until combined. Brush peaches evenly with a small amount of the dressing (about 1 teaspoon total). Place peaches, cut side down, on grill grate coated with cooking spray. Grill, uncovered, until grill marks appear and peaches are slightly tender, 2 to 3 minutes on each side. Remove from grill, and set aside. Combine arugula and mint in a medium bowl. Drizzle with remaining dressing, and toss to coat. Arrange on a platter, and top with peaches, blackberries, sunflower seeds, and cheese.
Recipe from https://www.cookinglight.com
PEACH SCONES
3.25 C cake and pastry flour (Or substitute with 3 cups of all-purpose flour), 1/4 C coconut sugar, 1 T baking powder, .5 tsp salt, .5 tsp cardamom, 1.5 C fresh peaches, in inch chunks
.25 cup raisins, 1 cup milk, .75 cups very cold butter, chopped into small cubes, .25 cup honey
For the Sweet Cointreau Butter: 6 tablespoons butter, 2 tablespoons Cointreau (or substitute any kind of orange liqueur), 2 tablespoons coconut sugar (or substitute any kind of sugar)
For the Peach Scones: In a large bowl, combine the flour, sugar, baking powder, salt, and cardamom. Add the butter to the bowl, and using your hands, mix the butter into the flour mixture. You don’t want the butter completely integrated. There should be small chunks of flattened butter in the dough. This will help create tender, flaky scones. Stir in the peaches and dried fruit. Stir in the milk and honey until just combined. Don’t overwork the dough. Scoop up about 1/3 cup of dough for smaller scones, or about 1/2 cup for larger scones. Drop the batter onto a parchment lined or Silpat lined baking sheet. Bake at 400F for about 15 minutes. Serve with Sweet Cointreau Butter.
For the Sweet Cointreau Butter: Combine all of the ingredients in a small bowl. If using coconut sugar, it will not fully dissolve in the butter. That’s OK.