- Fruit shares begin this week for biweekly members at MAP, farm and city home deliveries. They are in a separate box; please ask if you are uncertain.
- Please return all boxes.
Farm News from Jane
Well the share shouts summer! Most of the summer favorites are here; tomatoes, cucumbers, beans, onions, summer squash and I hear that sweet corn is right around the corner… Now all we need is some rain to keep things growing! Ben has been busy every day moving irrigation reels around the farm to keep everything moist but there is nothing like a good soaking rain. It looks like it’s coming our way tonight, yeah! We had to wait a bit longer this season for the summer squash to mature but now it’s really underway so get your favorite recipes out. And for those of you who follow the garlic harvest, we finished up on Friday with the help of our MAP friends. MAP stands for the Massachusetts Avenue Project. Their mission is to nurture the growth of a diverse and equitable local food system and promote local economic opportunities, access to affordable, nutritious food and social change education. They have a youth program which utilizes their urban farm and certified kitchen to teach, using hands-on experience. We are the lucky recipients of their farm time experience. We have a great time on the farm not only learning about agriculture but also about each other and our diverse cultural food backgrounds.
The next big push for harvest will be onions as they mature in the coming weeks. And of course, there is always weeding to keep up with. We use mechanical cultivation between rows and it also helps between the larger plants but the direct seeded crops need a bit more “fine tuning”. Ben spends many hours cultivating and side dressing with organic chicken compost from local Kreher’s Egg Farm.
We continue to transplant crucifer seedlings and of course more lettuce and beets. The collards are almost ready to go out to the field along with the cabbage and cauliflower. The first planting of broccoli went out into the field last week. The greenhouses are still a very busy, happening place! Many hours are spent seeding, transplanting, moving seedlings from one house to another and of course watering and fertilizing. Lots of helping hands make it all possible. Thanks to all our family and friends who are so faithful and dedicated to our “growing” farm. There were many, young happy apprentices that enjoyed the farm today too!
The full moon is Wednesday. It’s not only the buck moon but it is also the largest supermoon of the year. It is called the buck moon because the deer antlers are in full-growth mode at this time. Hopefully the evening will be clear to see it rise; it’s always a beautiful sight. Enjoy the skies as well as your summer food fest!
Many blessings, Jane
Tree fruit share: Hedelfingen sweet cherries
Tips- The tree fruit is not organic and should always be washed. Try immersing the cherries in water and allow any blossoms to float to the surface and remove them. Drain well before refrigerating.
Produce: Sweet green pepper Cucumber Yellow beans Walla Walla onions
Saladette tomatoes Summer squash Dinosaur kale Carrots Celery Fennel
Scallions Romaine lettuce Garlic scapes
– Celery, scapes, summer squash, Scallions, Romaine, and kale should be bagged before refrigerating.
– Yellow beans need to have their stem end removed and the tip is desired.
– Walla Walla onions are the northern version of the Vidalia. It is the sweetest and mildest variety we grow. They do not store so use and enjoy, more to come next week. Scallions will be ending soon.
– Saladette tomatoes do not need to be refrigerated. Room temperature out of the sun is best.
– Fennel can be pickled if you have a few bulbs to utilize. Check out the recipe; you’ll have to adjust amounts according to your supply.
– Cukes are just beginning, more to come…
2 Tbsp cider vinegar; 1/3 c mayonnaise; 1/2 tsp black pepper; 2 tsp sugar; 1 1/2 Tbsp chopped fresh dill; 1/2 tsp grated lemon peel; Salt, to taste; 1 1/2 lb. fennel bulb
Whisk vinegar, mayonnaise, pepper, sugar, dill, lemon peel and salt together. Cut off and discard fennel stalks. Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve. Makes 4 servings Recipe from Farm-Fresh Recipes.
3 pounds fennel, (about 9 bulbs), trimmed and sliced into very thin rings, 1 medium orange, 2 cups White vinegar, 5 tablespoons kosher salt, 2 tablespoons sugar, 6 whole pieces star anise
Wash 3-pint jars with lids in hot soapy water, and rinse well. (You can use canning jars and lids, but you don’t have to.) Wash fennel, and cut away any bruises or bad spots; trim ends and slice into very thin rings. Cut three 1-inch-long strips of peel from orange. Remove any pith from peel. Bring 1 1/2 cups water, vinegar, salt, and sugar to a boil in a large pot. Meanwhile, fill each jar halfway with fennel. Place 1 orange rind and 2 pieces star anise on top of fennel. Fill jar with remaining fennel, using the back of a clean spoon to pack it down. Leave 3/4 inch of space beneath the rim. Pour hot liquid over fennel, covering it by 1/4 inch and leaving 1/2 inch of beneath the rim of each jar. Place lids on jars, and let stand until cool. Store jars in refrigerator; serve within 3 to 5 days. Recipe from MarthStewart.com
1/4 cup red wine vinegar; 2 teaspoons prepared Dijon, mustard; 1/4 cup walnut oil (can be found in specialty stores); 1/2 cup broken walnut pieces; 2 cups sliced fennel stalk or celery; 1 clove garlic, crushed; 1 small cucumber, peeled, seeded, and chopped; 2 cups seeded, chopped tomatoes; 1 small onion, sliced in rings; 1 cup shredded or cubed Mozzarella cheese 1/4 cup basil, chopped
In a small bowl, combine vinegar and mustard; set aside. Heat oil over medium heat in a large skillet. Add walnuts, sautéing until they begin to brown. Toss in fennel and garlic. Cook, stirring constantly until fennel begins to soften, 2 to 3 minutes. Remove pan from heat and mix in remaining ingredients. Blend in vinegar mixture and toss gently. Serve immediately on a bed of lettuce for each serving. Serves 4.
Recipe from Especially Herbs
PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; grated Parmesan cheese; parsley
Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings
1 package (16 ounces) fettuccine; 1 large zucchini, julienned; 2 banana peppers, cut into strips; 1 leek, chopped; 3 garlic cloves, minced; 1 tbsp vegetable oil; 2 medium tomatoes, peeled, seeded and chopped; ¼ cup parsley, chopped;1/2 tsp salt; 1/4 tsp pepper; 2 tbsp shredded Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté the zucchini, peppers, onions and garlic in oil until tender. Add the tomatoes, parsley, salt and pepper; sauté 4-5 minutes longer. Drain pasta; add vegetable mixture and toss to coat. Sprinkle with cheese. Yield: 3 servings
FRIED PEPPERS WITH EGGS
1 lg. pepper; 1 T salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 T water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.
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.
2 small summer squash; 1 ½ cups onion, sliced; 1 tbsp olive oil; 1 tbsp chopped fresh rosemary plus more to garnish; 11/4 tsp salt; 11/4 tsp freshly ground pepper; 11/4 cup thinly sliced garlic
Preheat oven to 450°F. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced onion, oil, rosemary, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in extra rosemary and serve. Makes 4 servings, about 2/3 cup each. Adapted from Eating Well magazine.
4 c. yellow squash/ zucchini slices, 1/2″ thick; 1/2 c. chopped onion; 1 clove garlic, minced; 1/2 tbsps. Oil; 1/2 c. grated Swiss cheese 1/4 c. cracker crumbs; 1/4 c. chopped parsley; 2 eggs; 1/2 c. milk 1 tsp. salt; 1/8 tsp. pepper
Cook squash in boiling salted water until barely tender. Drain well. Meanwhile, cook onion and garlic in oil until onion is soft. Place half of onion mixture on bottom of greased 1-qt. casserole. Top with half of cheese, cracker crumbs and parsley. Add all the squash, then remaining onion, cheese, crumbs and parsley. Beat eggs, blend in milk, salt and pepper. Pour over squash. Place casserole in pan of hot water and bake in slow oven (325°) 50 to 55 minutes, or until set. Makes 4 servings.
2 tbsp olive oil; 1 lb. whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts
Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts. Serves 6
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
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
2 tomatoes cut in wedges; 2 small cucumbers, sliced; 1 small red onion, sliced; 1/3 c olive oil; 1/4 c red wine vinegar; 1 T lemon juice; Dried oregano, to taste; Salt and black pepper, to taste; 1/2 c kalamata olives; 1/2 c crumbled feta cheese; Anchovy fillets (optional)
Place tomatoes, cucumbers, optional radishes and onions in bowl. Whisk together olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to vegetables and mix, coating, all well. Top with olives and feta cheese. If desired, add anchovies. Serve. Makes 4 servings
FRESH TOMATO AND FETA SAUCE FOR PASTA
1/2-pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese
Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.
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.
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
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.
CREAM OF CELERY SOUP
2 Tbsps. olive oil; 2 onions, peeled and chopped; outside stalks of 1 head of celery, about 1 pound in all; 3 3/4 cups vegetable stock or water; 4 Tbsps. cream; salt and freshly ground black pepper
Heat the oil in a large saucepan and add the onions. Cover and cook over a gentle heat for 10 minutes, until the onions are soft but not browned. Meanwhile, scrub the celery and run a vegetable parer down each stalk to remove any stringy bits. Chop the celery and add it to the onions, stir, cover, and cook for another 5 minutes. Add the stock or water, bring to a boil and leave the soup to cook gently for 1 hour, or until the celery is very tender. Puree the soup in a blender and pour it through a strainer back into the saucepan to remove any remaining tough bits of celery. Stir in the cream and salt and pepper to taste and serve hot.
Serves 4. Recipe from Vegetarian Four Seasons.
GRILLED ROMAINE 1 head romaine lettuce – cut in half lengthwise and washed, shopping list 1/4 cup olive oil, shopping list 2 T balsamic vinegar, shopping list 1/4 tsp. dried minced onion, shopping list 1/4 tsp. garlic powder, shopping list 1/8 tsp. oregano ,shopping list 1/4 tsp. salt, shopping list 1/8 tsp. peppershopping list Place split heads of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Then turn bag over and lay flat again for another 15 minutes. Pre-heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
HOT BACON DRESSSING FOR WILTED LETTUCE
3 slices bacon, cut into 1-inch pieces, 1medium onion, chopped (1/2 cup), 1tablespoon Gold Medal™ all-purpose flour, 1tablespoon sugar, 1/2teaspoon salt, dash pepper, 1/2cup water, 1/4cup white or cider vinegar
Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in potatoes and bacon.
6 oz. crumbled blue cheese, at room temperature, 2/3 C vegetable oil , 1/3 C mayonnaise , 2 T white wine vinegar , 1 T hot sauce, such as Crystal or Louisiana, plus more if desired, Kosher salt and freshly cracked black pepper
Salad: 1 head lettuce, cut into quarters through the equator (circular slices), 1 cup cherry tomatoes, cut into quarters , 6 slices cooked bacon, crumbled or chopped into pieces , 1/4 cup thinly sliced chives
For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.
CREAMED KALE AND ONIONS
3/4 lb. kale, cleaned; 1 lb. small white onions, peeled (about 12); 2 T butter; 1.5 T flour; 3/4 c. milk; seasonings.
Cook kale in boiling salted water (enough to come halfway up on layer of the vegetable) until tender, about 15 minutes. Cook onions in boiling salted water until tender, about 15 minutes. Drain; combine vegetables. Make white sauce of butter, flour, milk and seasonings you prefer (salt, pepper, etc.). Pour over kale and onions. Serve hot. Makes 6 servings Note: You can use liquid drained from cooked vegetables for all or part of milk in making the sauce. Recipe from America’s Best Vegetable Recipes
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.
ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE
1 # spaghetti, 1 # cherry tomatoes, halved (about 2 pints), 2 lemons, zested, ¼ cup plus 3T olive oil, 2 teaspoons salt, 1 bunch kale or spinach, leaves only, washed and chopped, salt and pepper, to taste, Parmesan, for serving
Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.) Add the hot water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season and top with cheese.
BALSAMIC ROASTED CARROTS
1 T olive oil, ¼ tsp salt, ¼ tsp ground black pepper, ½# carrots, 2T balsamic vinegar
Preheat oven to 425 degrees F. Line a 9×13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag or bowl; toss to coat. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to oven and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.
Recipe from Allrecipe.com
MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 cup of grated fresh beets (from about 1 medium sized peeled beet), 1/2 cup golden raisins, 1/2 teaspoon paprika (sweet, not hot), 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, small pinch of salt, small pinch of cayenne, 2 Tbsp lemon juice, 2 teaspoons 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
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine
1+ 1/ 4 lbs. carrots, ¼ c. butter, melted, ¼ c. brandy or pineapple juice, 1 t. sugar, 1 t. salt.
Peel and cut carrots as desired and place in ungreased square pan, 8x8x2inches. Mix remaining ingredients; pour over carrots. Cover and cook in 3750 oven until carrots are tender about 40 minutes. 4 servings.
ROASTED CARROT GREEN GODDESS SALAD
1 lb. carrots, peeled, 1 to 2T olive oil, ¼ tsp salt, ½ tsp freshly cracked black pepper, ½ tsp garlic powder, 6 C butter lettuce greens, or whatever greens on hand
Preheat the oven to 400 degrees F. Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder. Roast the carrots for 15 to 20 minutes, until tender. While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.
Green goddess dressing: 1/2 avocado, 1/3 cup plain Greek yogurt I like full fat or 2%, 3 tablespoons mayonnaise, 2 garlic cloves, 1/3 cup baby arugula or spinach greens, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh basil, 1 tablespoon snipped chives, 1 tablespoon freshly squeezed lemon juice, pinch of salt and pepper, pinch of crushed red pepper flakes
Add all ingredients to a food processor or blender and blend until combined.
BARBECUED SWEET ONIONS
1 sweet onion, peeled and quartered; 1 small lemon, quartered; 2 tsp minced parsley; 2 Tbsp butter; Lemon pepper, to taste
Place onion in small iron skillet or a large sheet of aluminum foil. Squeeze lemon over onion, and add lemon piece to onions. Add parsley and butter. Season with lemon pepper. If using foil, fold edges of foil together to seal tightly. Place skillet or foil pouch on grill over medium heat. Cook until onion is soft, about 15 minutes. Stir pan, or turn pouch occasionally. Serve hot as side dish. Makes 2 servings. Variation: Sprinkle grated Parmesan cheese over cooked onion prior to serving
BEANS WITH CARAMELIZED ONIONS
2 lbs. beans, stem ends snipped off; 2 tablespoons butter; 2 medium onions, sliced as thinly as possible; 1 cup chicken stock; 1/2 tablespoons sugar; 1 tablespoon red wine vinegar; salt and pepper to taste
Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes. Boil stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans; heat through. Season with salt and pepper. Makes 8 servings.
GARLIC SCAPE PESTO
8 oz. scapes cut in 1 in. pieces and processed with 1 cup Olive oil, 2 cups Parmesan cheese and ½ cup lemon juice.
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup
ZIPPY GARLIC DRESSING
2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 garlic scape, minced
In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup
PICKLED GARLIC SCAPES
1/2 lb. garlic spaces (approximately 2-3 bunches), 1 tsp. dill seed, 1/2 tsp. whole black, peppercorns, 3/4 C. apple cider vinegar, 3/4 C. water, 1 T pickling salt
Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2-inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary. Wipe the rim, apply the lid and ring, and process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Pickles will last for several weeks in refrigerator after initial seal is broken.
1 medium cucumber, pared, seeded, and cut in large cubes (reserve 4 paper thin slices for garnish); 1/2 tbsp minced fresh chives; 1 tbsp minced fresh mint or 1 tsp dried mint, crushed; 1/2 tsp salt; 1/2 cup plain yogurt; 1/2 tsp fresh lemon juice; 1/2 cup dairy sour cream; 1/2 clove garlic, quartered; 1/2 tbsp sugar; Minced mint or mint leaves for garnish
In blender or food processor, place all ingredients except garnish and blend until pureed. Refrigerate until well chilled. Serve with a garnish of cucumber slice on each serving, topped with additional mint. Serves 3.
CUCUMBER MOONS SAUTÉED WITH FRESH DILL
1 cucumber; 1 1/2 tablespoons butter; 1 1/2 tablespoons minced shallots or chopped green onions; 1 tablespoon chopped fresh dill; salt and pepper
Peel cucumber with potato peeler and slice in half lengthwise. Scoop out all the seeds with a spoon. Slice about 1/4to 1/3-inch thick. Heat butter in large, heavy skillet over medium flame. Take care not to let the butter brown, but get it good and hot. Add the cucumbers and shallots and cook, tossing often, until cucumbers begin to get tender, about 4 minutes. Stir in dill plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1-2 minutes longer. Serve immediately. (Note: The cucumbers in this recipe could also be cut into “hoops”: use a long spoon to scoop the seeds out of a peeled cucumber, then slice it into rounds.)
Recipe from MACSAC. Makes 2-3 servings.
GARDEN FRESH CUCUMBERS
2 tbsp vinegar; 1/2 tbsp lemon juice; 1/2 tsp celery seeds; 1 tbsp sugar; 3/4 tsp salt; 1/8 tsp pepper; 1 tbsp chopped onion; 1 ½ cup sliced peeled cucumbers (1 medium); Chopped parsley (optional)
Combine vinegar, lemon juice, celery seeds, sugar, salt, pepper and onion. Pour over cucumbers. Chill thoroughly. Serve topped with chopped parsley, if desired. Makes1 1/2 cups.
SWEET CHERRY PIE RECIPE
Prep time: 20 minutes; Cook time: 1 hour; Pie chilling before baking time: 30 minutes Yield: Makes 8 servings
We’ve used 1/2 cup of sugar for the filling, which results in a pie not overly sweet. You may want to use more or less sugar, depending on how sweet you would like your pie to be, and how sweet your cherries are.
Pie dough for top and bottom 9 or 10-inch pie crust, cups sweet cherries, pitted, 1/2 cup sugar, 1/2 teaspoon almond extract, 1 Tbsp lemon juice, 6 Tbsp cornstarch, 2 teaspoons of butter, cut into small pieces, 1 egg, Coarse sugar for sprinkling
Toss cherries with sugar, almond extract, lemon juice, cornstarch: Place the pitted cherries, sugar, almond extract, lemon juice and cornstarch in a large bowl. Toss until the cherries are well coated with the sugar and other ingredients.
Roll out bottom crust: On a lightly floured clean surface, roll out the bottom crust. Form it into a 9 or 10-inch pie pan. Using kitchen scissors, trim the edges so that they extend beyond the edge of the pie pan by 1 inch. Place in the refrigerator while you roll out the top crust.
Roll out top crust: Roll out the top crust to about the same size as the bottom crust. If you want to make a lattice top (it’s pretty and it’s easy to do) follow these instructions for making a lattice pie crust.
Place filling in pie, dot with butter, top with top crust, chill: Use a slotted spoon to lift the cherries out of the bowl and put them in the pie plate. (Leave any excess liquid behind.) Dot with small dabs of butter. Cover with the top crust. Trim the edges. Crimp to seal the edges together. Score the top crust with several cuts so that the steam can escape while the pie is cooking (unnecessary if you are making a lattice crust). Refrigerate for 30 minutes before cooking. Brush with egg wash (optional) In a small bowl, whisk the egg with a tablespoon of water or milk. Use a pastry brush to brush over the top crust. Sprinkle the top with coarse sugar.
Bake: Preheat the oven to 425°F. Place the pie in the middle rack, with a baking sheet on the rack below to catch any pie drippings. Bake for 15 minutes, then reduce the temp to 350°F and cook for 45 to 55 minutes longer, or until the crust is nicely browned and the filling is thick and bubbly. Allow to cool completely before serving. Recipe from Simplyrecipes.com
CHOCOLATE CHIP CHERRY BARS
Prep time 10 min. Cook time 30 min. Cooling time 20 min. Total time 1 hour
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