Summer Share Eight July 13th/15th 2021

SUMMER SHARE EIGHT JULY 13^TH/15^TH

Important information:

• This is an even biweekly distribution for both veggies and fruit.
• Fruit shares come in separate boxes; please remember to ask for your fruit share at distribution. They “break down” differently than the produce boxes. Push the bottoms in to loosen and then flatten. They need to be returned at your next distribution.
• If requesting a switch in distribution site please include whether you have fruit also; a 24-hour notice is needed.
• Park members: please look for the large white delivery truck instead of the Ford Transit tomorrow and please introduce yourself to Jane who will be distributing; thanks!

Farm News from Jane
It looks as if we will be making up for some lack of rainfall this week. I think Ben will be doing a rain dance to celebrate the break from moving irrigation reels around the farm for a while! The cucumbers are just beginning to mature; we have been picking a few every other day; not enough for this week but hopefully we’ll begin sharing next week. And what some of you have been waiting to hear; the sweet corn is almost ready! I was going to share that there are ears on the sweet corn so it won’t be long before we are sinking our teeth into those sweet ears of summer. But lo and behold there was an ear on the table this morning that someone picked and it’s almost mature! Get your big pot out!!! The zucchini has grown in size from the rainfall so it may be a good week to bake some bread or brownies. Check out the recipe section for ideas.
Our crew was diligent to pick “between the raindrops” this morning. It almost seemed silly to wash the Swiss chard so fresh with the summer rain. But it did have some dirt on the lower stalks and it also removes some of the field heat. Once placed in the cooler overnight they will crisp and ready to pack. This is a transition week from peas to beans. The peas over matured in the last few days so only a few peas for each share and a fair amount of yellow beans to start the bean season. The yellow beans have the nickname, wax beans but the variety we raise is tender and sweet. Perhaps it is the “squeak” between your teeth when they are fresh that gives them that name… Next week, green beans.
A very happy birthday today to Crystal, Ben’s wife. Thanks for all you do!!!
The summer veggie transition continues and we celebrate all the abundance we have.
Thanks for joining our farm “family”. Blessings, Jane

Fruit:  Hedelfingen sweet cherries   

Fruit storage:
– Always open, wash and sort fruit for ripeness before refrigerating. Leave unripe fruit out to ripen. For quicker ripening place in a brown paper bag but monitor carefully…

Produce:   Garlic scapes   Scallions   Swiss chard   Zucchini   Yellow squash   Romaine Lettuce
Yellow beans   Tues. Sugar snap peas / Thurs. Shelling peas   Pepper 

Produce and storage tips:
– The larger zucchini is great for baking!
– Swiss chard should be bagged before refrigerating.
– Yellow beans can be substituted for green in most any recipe! Remove the stem end but even though they are called “string” beans they should not have any “strings”.

Recipes
GARLIC SCAPE AND SWISS CHARD PESTO
1 bunch garlic scapes,1 bunch Swiss chard, leaves only,1/4 C raw walnuts (optional),1/2 – 1 tsp. crushed red pepper flakes (optional), Juice from half a lemon, 1/2 C extra-virgin olive oil, salt and pepper, to taste
Blanch the Swiss chard leaves in boiling water for about 30 seconds, just to remove chalky taste. Rinse under cold water and squeeze out the water.
Put blanched Swiss chard, garlic scapes, walnuts, crushed red pepper and lemon juice into the bowl of your food processor and process until still slightly chunky. Gradually pour olive oil in to feeder tube and continue processing until smooth. Season with salt and pepper. Serve tossed with your favorite gluten-free pasta, add a little of the cooking liquid from the pasta to loosen up the sauce, if you wish.

CHARD CHEESE BAKE
1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine

PAN-COOKED SUMMER GREENS
1 to 2 bunches Swiss chard, washed, dried and cut into thin strips; 1 tbsp olive oil; 3 bunching onions, diced; 2 medium garlic cloves, peeled and minced; 2 tbsp soy sauce; Salt and freshly ground black pepper
Steam chard until bright, 4 to 5 minutes. Drain. Immediately immerse the greens in a bowl of ice water for 30 seconds and drain again. Set the cooled greens aside. Heat the oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 7 minutes, stirring frequently. Add garlic and cook for 2 minutes, stirring continuously. Add the greens and toss gently to combine well. Continue to cook for 3 to 5 minutes, depending on the amount of greens. Add soy sauce, and salt and pepper to taste. Gently toss ingredients and cook for 1 to 2 minutes longer. Remove from heat and serve at once. You can also add zucchini and yellow squash to this recipe. Cut then into bite sized pieces and cook with onions. 2-4 SERVINGS

SWISS CHARD SOUP
1/4 lb. fresh mushrooms, sliced (approximately 1 ½ cups); 1 tablespoon butter; 1 tablespoon oil; 2 tablespoons whole wheat flour; 1 1/2 cups chicken stock; salt; pepper to taste; 2 cups milk; 4 to 5 cups fresh Swiss chard, leaves and ribs
Sauté mushrooms in butter and oil for 5 minutes. Add flour and stir until flour is evenly distributed, then add chicken stock, salt and pepper, and milk. Cook slowly, stirring constantly, until mixture is slightly thickened. Add Swiss chard and simmer for 15 minutes. Yield: approximately 4 cups

SWISS CHARD PIZZA
First chop the chard leaves and stems separately. Then microwave them separately as the stems will take a bit longer. Knead dough into pan. Massage oil onto dough. Spread on the chopped chard leaves then cover with chopped onion, 4 garlic cloves, oregano, chopped stems and grated parmesan cheese. Cover with another layer of dough which you have rolled out to approximate size. Vent the cover with holes to allow extra moisture to escape. Bake for 25 minutes at 325.

ZUCCHINI CHILI-CHEDDAR MASH
1T. canola oil, 1+1/4 lbs. zucchini (2-3), halved lengthwise and sliced, 1 medium onion. Chopped, 1 4 oz. can diced green chiles, drained, ¼ t. salt, ½ C. extra sharp Cheddar cheese
Heat oil in a large nonstick skillet over medium heat. Add zucchini and onion; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12-15 minutes. Stir in chiles and salt; cook until heated through, 1 minute more. Transfer to a medium bowl. Mash with a potato masher until chunky. Not completely smooth. Stir in cheese and serve immediately. Serves 4 about 2/3 c. each

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.

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
4 C Flour, 1/4 C cocoa, l tsp. soda, l/2tsp salt 1 tsp cinnamon sifted together.
Blend well with the following ingredients: 1C oil, 1 ¾ C sugar, 2 eggs, 1 tsp vanilla, l/2 C milk. Stir in 2 C grated, drained zucchini, ¾ cup walnuts, and 1 cup chocolate chips.
Spread in greased 9×13 or 10xl5 pan and bake 30-40 minutes.

ZUCCHINI CHEESE SALAD
1/4 cup sour cream; 1/2 tsp Dijon mustard; 1/2 tsp prepared horseradish; Pinch of ground cumin; Salt and freshly ground pepper; 1 zucchini, grated and drained; 4 mushrooms, thinly sliced; 1/2 cup sliced celery; 2 radishes, grated (garnish); ¼ pound Swiss cheese, cut julienne
Combine first 4 ingredients with salt and pepper to taste. Place cheese, zucchini, mushrooms and celery in bowl and toss gently with sour cream dressing. Sprinkle with grated radish and serve. 2 servings

STUFFED ZUCCHINI
1 large zucchini; 1 tsp butter; 2 bunching onions, finely minced; 2 tsp flour; salt and cayenne pepper; 2 tbsp milk; 1/4 cup grated cheese; 1/4 cup finely chopped ham; oil
Scrub zucchini. Cut it crosswise into 2-1/2-inch pieces. Remove pulp from centers with a small spoon, being careful not to go all the way through so there will be a bottom to hold the filling in. Rub the skins of the zucchini pieces with oil and set aside. Melt butter in saucepan. Gently sauté onion until tender. Remove pan from heat. Add flour, salt and cayenne. Gradually stir in milk until smooth. Return to heat and cook, stirring, until mixture becomes very thick and boils. Add cheese and ham. Spoon mixture into hollowed-out zucchini chunks. Mound filling high on top. Bake in shallow pan in 375°F oven 15 to 20 minutes or until zucchini is tender and filling is nicely browned on top. Makes 2 to 3 servings.

DOUBLE CHOCOLATE ZUCCHINI CAKE
3/4 cup oil; 11/4 cups sugar; 2 eggs; 1 tsp vanilla; 2 cups grated zucchini; 1/2 cup sour milk or buttermilk; 3 tbsp cocoa; 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp each cinnamon and cloves; 2 1/2 cups flour; small bag of chocolate chips
Heat oven to 350 degrees; grease a 9-by-13-inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings. Recipe from Scotch Hill Farm

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

SWISS CHEESE, EGG AND GREEN BEAN CASSEROLE
1 lb. fresh beans; 2 tablespoons butter; 3 tablespoons whole wheat flour; 1/2 cup milk; 1/2 onion, grated; 1/2 tablespoon honey; 1/3 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 cups yogurt; 4 hard-cooked eggs, sliced; 1/2 lb. Swiss cheese, slivered or grated; 1/4 cup wheat germ; 1 tablespoon oil
Cook green beans according to preferred method. Drain if necessary. In a saucepan, melt butter, add flour, stirring until blended, and then add milk. Continue to cook, stirring until thickened. Add grated onion, honey, seasonings and yogurt. Mix until smooth. Remove from heat. Preheat oven to 350°F. Make a layer of green beans in a casserole, then a layer of sliced hard-cooked eggs and then a layer of cheese. Pour sauce over top, poking casserole with a fork to be sure sauce seeps down into all the layers. Sprinkle with wheat germ which has been mixed with a little oil. Bake in preheated oven for 10 to 15 minutes, or until sauce is bubbling and cheese is melted. Be careful not to overcook because eggs left too long in the oven can become rubbery. Serve hot. Yield: 4 to 6 servings

CHINESE GREEN BEANS
3 c. green beans, cut diagonally in 1/2 slices; 1 c. celery, cut diagonally in 1/4 slices; 2 oz. can sliced mushrooms, Drained; 3 tbsps. Salad oil; 1 tbsp Cornstarch; 1 tbsp soy sauce; 1 beef bouillon cube
Cook beans in boiling salted water until tender-crisp. Do not overcook. Drain, reserving liquid. Meanwhile, cook celery and mushrooms in oil in skillet until celery is tender-crisp. Blend cornstarch with soy sauce, bean liquid, and bouillon cube. Add to celery mixture along with beans. Cook, stirring constantly, until mixture comes to a boil and bouillon cube is thoroughly dissolved. Makes 6 servings.

SUPER GREEN BEANS
4 c. fresh green 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 green 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.

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 drained beans; mix lightly and heat. Makes 4 servings.

SUGAR SNAP PEA SALAD
¾ cup buttermilk, 3 Tbsp. plain whole-milk Greek yogurt, 2 Tbsp. fresh lemon juice, 1 small garlic clove, finely grated, A large pinch of kosher salt, 8 oz. sugar snap peas, strings removed, thinly sliced, 2 Tbsp. extra-virgin olive oil, plus more, 1 tsp. finely grated lemon zest, plus more, Flaky sea salt, freshly ground black pepper
Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper. Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest. Recipe from Bon Appetit

BARLEY SALAD WITH SUGAR SNAP PEAS & GREEN ROMESCO DRESSING
2 cups water, 1 cup quick-cooking barley, 8 ounces sugar snap peas, trimmed and sliced into matchsticks, ½ cup chopped fresh flat-leaf parsley, ¼ cup finely chopped red onion, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, ¾ teaspoon salt, ¼ teaspoon freshly ground pepper
Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine. Recipe from Eatingwell.com

GARDEN PEAS
4 lettuce leaves, shredded; 1 cup shelled fresh peas; 1/6 cup sliced green onions; 1/2 teaspoon sugar; Salt and freshly ground pepper to taste 1/8 cup heavy cream; 1/2 teaspoon cream-style horseradish; 1/2 tablespoon minced fresh parsley; 1 tablespoon real butter, melted
Place moist lettuce leaves in bottom of l0-inch skillet or heavy saucepan. Sprinkle peas over lettuce and top with green onions, sugar, sprinkle of salt, and pepper. Cover and simmer 10 to 12 minutes or until peas are tender. Raise heat and reduce any moisture from pan, being careful not to scorch peas. Remove lettuce if desired. Whip cream; add horseradish and parsley. Fold in butter and mix with peas. Serve immediately.

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.

CHOCOLATE CHIP CHERRY BARS
1/2 C unsalted butter, melted (1 stick), 1 C light brown sugar, packed, 1 large egg, 2 tsp. vanilla extract, 1 C all-purpose flour, 1/4 tsp. salt, optional, 3/4 to 1 C semi-sweet chocolate chips, 1 C cherries (fresh or frozen; pitted) *
Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough. Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set. ** Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months. *Can also use a combination of plums, peaches, nectarines, raspberries, blueberries, strawberries, and blackberries. **Baking time will vary based on types of fruit used and the moisture content of the fruit; and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit. Recipe from: Averiecooks.com

CHERRY SOUP
1# fresh cherries, 2 C flour, 10 C milk, 1 t cinnamon, 1 C sugar
Place cherries in saucepan and barely cover with water. Bring to a simmer and cook 5 min. Drain and force through a sieve. Stir the flour into 4 C cold milk to make a smooth paste. Slowly add the flour mixture to the remaining milk stirring constantly. Add the cinnamon, sugar and cherry puree. Bring to a boil and cook, stirring constantly for 5 minutes.

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.