Summer Share Eight July 16/18th 2019

Important information:

• This is an even biweekly share distribution.
• The fruit share will be late in starting this season. There will be one less week but we will increase the amount of fruit each week to compensate. So sorry for the delay. Nature has its own time table…
• Home delivery members; please leave out your empty boxes where the new one is dropped.

Farm news from Jane
The full moon is here; just the right time to have a romantic evening paddleboat ride on the pond. I just need to save up some energy for the big event at the end of the day! So, get the lawn chairs out and oriented to the eastern sky. This full moon in July is called the “Buck” moon named after the new antlers that emerge from a buck’s forehead around this time of the year. What a delightful time to enjoy the evening air. It is usually warm and balmy; you may just need some insect repellent. Where are those citronella candles when you need them? Probably still packed away with the picnic stuff… I remember the mosquito coils from the Drive-in-movie days, lit and smoking poised carefully on the station wagon’s dashboard! Those were the days; we rode home asleep in the back of the station wagon on a blanket. Sometimes it seems that all the things we did as kids are now illegal. Remember riding your bike without a helmet or sitting on your mom’s lap in the front seat! But excuse me as I am waxing on ineloquently…
The Walla Walla onions are sizing up and they’ll soon be in the shares. They are a mild and extremely sweet onion. They are great for salads and sandwiches. I pulled a few yesterday to “test try” them! The shelling peas could have been harvested last week but we had to choose which we could harvest and the sugar snaps won out! The lack of recent precipitation combined with the heat brought them quickly to maturity. Hopefully they are still sweet and tender. If you have/know some “small” people; have them join you in the fun of shelling them. Let the games begin…
The blueberries are ripening nicely and we’ll begun picking later this week. We hope to have them in shares for a few weeks before inviting members out for a u-pick. Let’s pray that the birds will be judicious in their sampling. The veggies are transitioning and increasing in numbers. The heat may cause a hiatus for salad greens but beans will begin and cucumbers and squash will keep coming! Enjoy as much fresh as possible; why cook when it’s hot out and they’re so good raw. Try a new dip or dressing to tempt the fussy one. Or there is the perennial favorite ranch dressing!!! It seems with kids that you always have to have a bottle on hand… Here to a sweet crunch with every bite! Happy moon bathing, Jane

Produce: Shelling peas   Zucchini   Yellow squash   Salad greens   Romaine lettuce
Golden beets    Green onions   Garlic scapes   Cucumbers and a sweet Green pepper

Produce tips:
– Garlic scape seed pods can be clipped off the stalk and left to mature their tiny seeds. Once they are fully mature, they are like little garlic “pearls” that you can utilize in your recipes.
– Green onions are coming to an end; enjoy them in season; Walla Walla onions are next.
– Golden beets are milder than their cousins Red and Chioggia. Try them sliced thin or mandolined with your salad. Add some sweet white balsamic vinegar or a sweet vinaigrette.
– This is just the first of the cucumbers and peppers. Enjoy them in a salad or grill the pepper with the squash and green onions. We had the first one just sliced with supper; sweet and crisp!
– Substitute yellow squash for zucchini in one of the sweet recipes. They may not even know that it’s in there!!!
– Beets are without tops this week; no time to hand wash and bunch!

Recipes
CHEESE-SQUASH SCALLOP
4 c. yellow squash/ zucchini slices, 1/2″ thick; 1/2 c. chopped onion; 1 clove garlic, minced; 1/2 T 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.

GRAFTON SQUASH CASSEROLE
1 cup (2 sticks) plus 4 tablespoons unsalted butter; 1 medium onion, peeled and chopped; 3 cloves garlic, peeled and minced; 3 pounds summer squash, roughly chopped; 1/2 teaspoon red pepper flakes; 1 teaspoon kosher salt; 1 1/2 teaspoons dried oregano; 1 1/2 cups heavy cream; 1 teaspoon Dijon mustard; 6 ounces Grafton 2-year-old cheddar, or other aged sharp cheddar, grated; 1 1/2 cups Panko bread crumbs; ¼ teaspoon Spanish smoked sweet paprika
Preheat oven to 3750 F. Lightly grease a 9- by 9-inch pan or casserole dish, and set aside. In a medium skillet, heat y, pound of the butter over medium heat. Add the onion and garlic and cook until soft and translucent, stirring occasionally. Add the squash, red pepper flakes, and salt, and sauté until the squash is wilted and turning golden brown. Add the oregano, cream, mustard, and two-thirds of the cheese. Reduce the heat to low and cook the mixture until it has reduced and thickened. Pour the mixture into the prepared pan. Melt the remaining 4 tablespoons of butter. Gently combine the remaining cheese, the breadcrumbs, paprika, and melted butter in a medium bowl, and sprinkle mixture evenly over the casserole. Bake for approximately 20 minutes, or until the casserole is hot and bubbly and the topping is nicely browned. Let the casserole rest for 20 to 30 minutes before serving. Note: Panko are breadcrumbs used in Japanese cuisine for coating fried foods. Panko can be found in Asian and some specialty markets. 8-10 SERVINGS Recipe from Grafton Village Cheese Company.

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.

CHOCOLATE ZUCCHINI CAKE
3 eggs; 1 1/2 cups sugar; 1 teaspoon vanilla extract; 1/2 cup vegetable oil; 2 cups all-purpose flour; 1/3 cup cocoa; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup buttermilk or sour milk*; 2 cups coarsely shredded raw zucchini; 1 cup chopped nuts; 1/2 cup raisins; Creamy Chocolate Chip Glaze (recipe follows)
Heat oven to 350? Grease and flour 12-cup Bundt pan. In large mixer bowl beat eggs well. Gradually beat in sugar and vanilla until thick and light in color. Gradually pour in oil, beating until blended. Combine flour, cocoa, baking powder, baking soda, cinnamon and salt; add alternately with buttermilk to egg mixture. Drain zucchini well; fold into batter. Stir in nuts and raisins; pour into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely. Glaze with Creamy Chocolate Chip Glaze. 12 servings. *To sour milk: Use 2 teaspoons vinegar plus milk to equal 3//4 cup.
Creamy Chocolate Chip Glaze: 2 tablespoons sugar; 2 tablespoons water; l/2 cup HERSHEY’S Semi-Sweet Chocolate Chips or MINI CHIPS; 1 tablespoon marshmallow creme; 1 to 2 teaspoons hot water
In small saucepan combine sugar and 2 tablespoons water; bring to boil. Remove from heat; immediately add chocolate chips and stir until melted. Blend in marshmallow creme; add hot water, 112 teaspoons at a time, until glaze is desired consistency. About 1/2cup glaze.

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.

FRENCH PEAS
3 Tbsp olive oil; 1/4 c finely chopped romaine lettuce; 1 1/2 lbs. shelled fresh peas; 1/4 c minced shallots or white part of green onion; 1 large sprig parsley; 2 tsp sugar; 1 tsp salt; 1/8 tsp white pepper
Heat oil in a saucepan over medium heat. Add lettuce, peas, shallots, parsley, sugar, salt and pepper. Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender. Stir occasionally- Remove parsley sprig before serving. Makes 6 servings

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.

PEAS WITH LEMON BALM *Substitute 1-2 tsp lemon zest, finely grated for lemon balm
1 bunch lemon balm; 2 cups shelled peas (2 pounds unshelled); 1/2 bunch green onions, chopped; 1/2 stick butter; salt, pepper, and sugar to taste; 1/4 cup heavy cream, whipped
Cover bottom of saucepan with 1/2-inch of water. Put in a layer of lemon balm, saving a few leaves for garnish. Chop the remaining leaves and put aside. Add peas, onions, butter, and seasonings. Bring water quickly to a boil, cover tightly, and cook over moderate heat 5-10 minutes, or until peas are tender. Strain peas and save liquid. Discard the lemon balm. Taste liquid for seasoning and reduce liquid if necessary. Add to peas and top them with a large dollop of heavy cream, sprinkled with chopped lemon balm. Serves 2-3.

NEW PEAS IN CREAM
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.
With Ham: Cut ham slices (boiled or baked) in thin strips 1″ in length. Mix with peas just before serving.
With Lettuce Leaves: Line saucepan with several leaves of leaf lettuce, wet from washing. In center place peas, salt, pepper, sugar, tops of small green onions and 3 or 4 tbsp. water. Cover and cook until tender. Discard lettuce; season peas with cream.

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

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.

Sauté 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!

FRIED PEPPERS WITH EGGS
1 large green pepper; 1 tbsp salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 tbsp 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.

CUCUMBER AND PEPPER RELISH
1 or 2 (about 3/4 pound) dark green cucumbers; 1 small sweet pepper, any variety, very finely diced; 3 scallions, including an inch of the greens, thinly sliced; 2 tablespoons chopped dill; 1 tablespoon chopped lovage or cilantro; 1 1/2 tablespoons rice wine vinegar; sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or two.
Makes about 3 cups; Recipe from Local Flavors.

CAESAR SALAD
3/4 c olive oil; 1/4 c red wine vinegar; 2 tsp anchovy paste; 2 garlic scapes or green onions, minced; 1 Tbsp fresh lemon juice; 2 tsp Dijon mustard; 1 tsp ground white pepper; 1 c grated Parmesan cheese; 1 large head romaine lettuce; Croutons
Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. Add Parmesan; pulse just to blend. Rinse, pat dry and tear lettuce into bite-size pieces.  Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once. Makes 4 servings

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.

DIJON ROASTED BEETS
3 lbs. beets, uniform in size (about 2 inches); 4 Tbsp olive oil, divided; 1 tsp salt; 1/2 tsp black pepper; 1 Tbsp Dijon mustard; Juice of one orange; 1 tsp sugar; 1 Tbsp red wine vinegar; 1 Tbsp fresh minced rosemary
Trim beets of all but 1/2-inch stem and root. Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat. Roast at 400 degrees 45 minutes or until beets are tender. Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside. When beets are cool enough to handle, rub to remove skin cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing. Makes 8 servings

DICED BEETS WITH ORANGE ZEST AND YOGURT SAUCE
1/2 lb. beets, peeled and cut into 1/4-inch cubes; 1/8 cup cider vinegar; zest of 1 orange, grated (about 1 tbsp.); 1/8tsp. ground mace; 1/8 tsp. ground cloves; 1/8 tsp. salt; freshly ground black pepper; 1/8 cup plain low-fat yogurt; 1 tbsp. fresh orange juice; 1/2 tsp. honey
Preheat the oven to 3750 F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/4 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 2

ORANGE-GINGER BEETS
1/2-pound beets, cooked; 1/2 tsp grated fresh ginger; 1/2 tsp grated orange rind or 1/4 tsp ground ginger; 1/3 cup orange juice; Salt and freshly ground pepper; 1/2 tsp fresh lemon juice to taste; 1/2 tbsp cornstarch; 1/2 tbsp butter or margarine; 1 tsp sugar; Grated orange rind for garnish
Cut cooked beets in julienne strips; set aside. In small bowl mix orange rind and juice, lemon juice, cornstarch, sugar, ginger, salt, and pepper to taste. Melt butter or margarine in saucepan; add orange juice mixture. Stir over medium heat until mixture boils; reduce heat. Add beets and return to boil again. Remove and serve with sprinkling of grated orange rind for an extra touch. Serves 2

BEET AND SHAVED FENNEL SALAD
Salad: 4 large or 6 small beets; 1 bulb fennel; cracked black pepper to taste
Dressing: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 teaspoon grated lemon zest
For the salad: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper-thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
For the dressing: Whisk together all the ingredients.
To finish the dish: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table. Serves 4. Recipe from The Café Pongo Cookbook.

WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS                                                                                1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.