Summer Share Eighteen September 12th 2017
Important information:
- Road repairs will be taking place on County Line Rd Monday Sept. 18th and Tuesday Sept. 19th; it will be open to local traffic only. The Road Closed sign will be up but you may still proceed slowly as per the highway Dept.
- One of our distribution sites reported a member wanting to pick up a share that does not pick up there. Shares are available only at your chosen site unless arrangements are made in advance. You are unable to “stop by” another site to pick up a share as there is just the exact amount of shares for each site.
Farm News from Jane
Surprise; there are no beans this week! After six weeks of beans there is only one more planting of green beans left to harvest. They were not mature enough this week so hopefully next week we’ll be able to harvest them. We also have a late planting of Snow peas we are waiting to mature. Then we will be more focused on the kale, crucifers and the start of winter squash .This week’s warm temperatures should help the spaghetti squash to fully mature. The crucifers however have loved last week’s cooler temps and are thriving. The kale harvest this morning was great. The plants had large, very healthy leaves and although it was a bit cool the harvest went quite well. The radishes grew quite large in a week’s time so you will get bigger ones to play with this week! This past weekend we were served our radishes beautifully displayed on a bed of whipped salted butter. And although I am not a radish lover the butter mellowed their bite and I really enjoyed each bite. It’s always good to try a veggie that’s not your favorite, especially in a different preparation. What a surprise to find that you like them after all!! The tomatoes in the field have finished but we will have tomatoes harvested from the high tunnel. They also are slowing down with the cooler temperatures so we will probably alternate between Tuesday and Thursday shares for the rest of the tomato season crop.
I hope that everyone opened their email to review the winter/annual share information that was sent last evening. We are only able to offer 100 winter shares and after the 1st of October we will open enrollment to new members. So please don’t wait or hesitate thinking that you have lots of time. We look to have lots of beautiful crops for the winter share; especially if you love winter squash, crucifers and carrots!
And finally the first of the apples for fruit shares; I have to admit that yesterday at our grandson Lemuel’s 7th birthday party that the first thing I enjoyed was not the beans or the broccoli but the apple slices; crisp, sweet and juicy! Autumn is just right around the corner when you bite into the first one of the season. Once strawberries begin in the spring we enjoy all the “soft fruit” and wait until fall to enjoy apples. They are definitely worth the wait and great for back to school lunches. Let the apple varieties unfold: Gala, McIntosh, Cortland, Crispin, Macoun, Empire, Jonagold, and Fuji…
Hope to see your winter share forms come rolling in soon! Jane
Produce: Broccoli Napa (Chinese) cabbage Kale Radishes Leek Garlic Potatoes Sweet corn Green Bell peppers Head lettuce Tuesday: Eggplant and tomatoes
Fruit Share: Peaches and Gala apples
Produce tips:
– Napa cabbage can be eaten fresh or utilized in a stir fry or as a sandwich wrap. The leaves are crunchy and sweet!
– Radishes when served raw with butter and salt are excellent even for those family members whom aren’t fond of them! And don’t forget to make a batch of potato salad “crunch” with them.
– Broccoli of course is not sprayed so you may find a “rider”. If you are concerned with this you may soak it in salt water before cooking. They will also float to the surface when cooked. I found one tiny guy in five heads so far.
– Kale will need to be washed and then stems removed before slicing Steam mature leaves about 4-5 minutes or sauté until tender.
– Gala apples are an early variety which is quite sweet. They do soften quickly so refrigerate to keep crisp.
Recipes
PEACH CREAM PIE
Approximately 4 peaches, ½ cup sugar, ¼ cup flour, ½ tsp. cinnamon, 1 cup half and half, one 9 inch deep dish pie shell
Mix sugar, flour and cinnamon. Sprinkle 2 T of sugar mixture over the pie crust. Peel peaches one at a time, remove pit and slice, arranging the slices in a circular pattern around the pie crust until bottom is covered. Sprinkle with about 3-4 T sugar mixture. Arrange another layer of peaches and sprinkle with another 3-4 T sugar mixture. Place one more layer of peaches and sprinkle with remaining mixture. Pour the half and half over the peaches and bake in a 4000 for about 40 minutes or until the cream is set on the top and the crust is golden brown. It will continue to thicken as it cools.
SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings; Recipe from Morn Rosenbloom
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
3 POTATO SALAD
3 medium Yukon Gold potatoes; 3 medium red potatoes; 1 large sweet potato; 1 medium onion, chopped; 1 cup mayo; 2 tbsp sugar; 1 tbsp white vinegar; 1 tsp salt; 1/4 tsp pepper; 1/2 tsp dill weed
Cube potatoes and sweet potato. Boil until tender; drain and cool. Mix remaining ingredients together. Toss with potatoes. Refrigerate overnight
CREAMY LEEK, POTATO, AND SOUR CREAM CHIVE SOUP
3 T butter, 2-3 leeks, thinly sliced (white and pale green parts only, about 4 cups total), 1t. dried tarragon, 1# Yukon Gold potatoes, peeled, and thinly sliced, 4 cups chicken stock, ½-1cup sour cream, 4 T. fresh chopped chives, divided, salt and pepper.
Melt butter in pot over medium-low flame. Add leeks and tarragon; cover and cook slowly, 15-20 minutes. Add potatoes and stock; bring to simmer, cover, and cook until tender, 10-15 minutes. Puree mixture or mash with a potato masher. Return to pot; stir in sour cream and 2 T chives. Add salt and pepper to taste. Sprinkle each serving with additional chives. Makes 6 servings
PEACH COBBLER
1 1/2 Tbsp cornstarch; 1/4 tsp ground cinnamon; 1/2 c brown sugar; 1/2 c water; 1 Tbsp lemon juice; 1 Tbsp butter; 4 c peeled, sliced peaches
For topping: 1 c each flour & sugar; 1/2 tsp salt; 1 egg; 4 Tbsp butter, softened
In large saucepan, stir together cornstarch, cinnamon, brown sugar and water. Bring to a boil over medium-high heat. Add lemon juice, butter and peaches. Gently stir until peach slices are well coated with sugar mixture. Spoon into buttered 7 1/2- by 11 3/4-inch baking dish. Prepare topping: Stir together flour, sugar, salt, egg and butter until crumbly. If desired, use pastry blender to blend in butter. Distribute over top of fruit. Bake at 350 degrees 45 minutes, or until fruit is tender and topping is lightly browned. Makes 8-10 servings; Recipe from Farm-Fresh Recipes
CHINESE CABBAGE SALAD
5 cups chopped Chinese cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings; Recipe from Dog Hollow Farm
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 BROCCOLI
1 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
CREAMY BROCCOLI AND LEEK BISQUE
1 T. oil; 4 leeks thinly sliced;3 garlic cloves, chopped; 4cps broth plus 2cps; 21bs potatoes; 1 lb broccoli; l tsp sugar; 1/3 parsley; 1/4tsp nutmeg 1 cup milk; 1 T lemon juice; 1/2tsp hot pepper sauce; salt and pepper to taste
Heat oil in a large saucepan or soup pot. Add the leeks and garlic and cook over medium heat, stirring, for one minute. Add 2 T water, cover, and cook over low heat for 5 minutes until somewhat softened. Add the 4 cups broth, potatoes, broccoli, and sugar. Cook, covered, over medium-low heat, until the vegetables are tender, about 15 minutes. In a food processor or blender, puree the vegetable mixture along with the parsley, in batches if necessary, pulsing until smooth. Stir in the nutmeg. Return to it to saucepan, whisk in the remaining broth and milk, and reheat gently, stirring frequently. Season with the lemon juice, hot pepper sauce, salt, and pepper, and serve topped with a lemon slice if desired.
PORK AND CHINESE CABBAGE EGG ROLLS
3 1/2 ounces (about 100 grams) bean thread noodles; 1/2 pound lean ground pork; 1 cup finely chopped onions; 2 cups finely shredded Napa cabbage; 1 egg, beaten; 1 tablespoon sesame oil; salt and pepper to taste; 1 pound egg roll wrappers; 2 egg whites, beaten; 3-4 cups vegetable oil; Hmong Hot Dipping Sauce
Soak noodles in hot water 15 minutes. Drain well; chop. Mix with pork, onions, cabbage, egg, sesame oil, salt, and pepper. Place egg roll wrapper on work surface with one comer pointing toward you. Place 2 heaping tablespoons filling near bottom comer, shaping mixture to look like a cigar. Roll wrapper (lower end) over meat to middle of wrapper. Brush edges with egg white and roll up completely. Repeat with remaining filling and wrappers. Heat oil to 375 degrees. Deep-fry egg rolls in small batches until light brown, about 5 minutes. Drain on paper towels. Serve with Hmong Hot Dipping Sauce. Makes 20-25 egg rolls; Recipe from MACSAC
GADO GADO
9 ounces Chinese cabbage, shredded; 4 carrots, cut into matchsticks; 4 bok choy ribs, cut into matchsticks; 9 ounces (4 cups) bean sprouts; fried onion, salted peanuts and sliced fresh hot pepper, to garnish
For the peanut sauce: 1 tablespoon oil; 1 small onion, finely chopped; 1 garlic clove; crushed; 1 small piece galangal, peeled and grated; 1 teaspoon ground cumin; 1/4 teaspoon chili powder; 1 teaspoon tamarind paste or lime juice; 4 tablespoons crunchy peanut butter; 1 teaspoon light brown sugar
Steam the cabbage, carrots and bok choy for 3-4 minutes, until just tender. Let cool. Spread out the bean sprouts on a large serving dish. Arrange the cabbage, carrots, bok choy on top. To make the sauce, heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, until s0ft. Stir in the galangal and spices and cook for 1 minute. Add the tamarind paste or lime juice, peanut butter and sugar. Mix well. COOK’S TIP ~ As long as the sauce remains the same, the vegetables can be altered at the whim of the cook and reflect the contents a/the vegetable bin. Heat the sauce gently, stirring occasionally and adding a little hot water if necessary, to make the sauce runny enough to coat the vegetables when poured. Spoon a little of the sauce over the vegetables and toss lightly together. Garnish with fried onion, peanuts and sliced hot pepper. Serve the rest of the sauce separately in a bowl. Serves 4
NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame “”seeds. Makes 6-8 servings; Recipe from MACSAC
STEAMED NAPA CABBAGE WITH GREEN PEPPER
One 2-lb. Napa cabbage, thinly sliced; 1/2 tsp. freshly ground black pepper; 1/4 cup cider vinegar; 1 tbsp. dark brown sugar; 1/2 tsp. crushed red pepper; 1/4tsp. salt; 1 green pepper, seeded, deribbed and thinly sliced
Combine the vinegar, brown sugar, black pepper, red pepper, salt and 1/4 cup of water in a small saucepan. Bring the liquid to a boil over high heat, and cook it rapidly to reduce it by half – four to five minutes. Remove the sauce from the heat and set it aside. Pour enough water into a large pot to fill it about 1 inch deep. Set a vegetable steamer in the pot and bring the water to a boil. Put the sliced cabbage and green pepper in the steamer, cover the pot tightly, and steam the vegetables until the cabbage is just barely wilted €about three minutes. Transfer the vegetables to a serving bowl and pour the sauce through a strainer onto them. Toss the vegetables well to distribute the dressing evenly, and let them stand for five minutes before serving. Serves 6
CREAMY BRAISING GREENS
1 slice thick-cut bacon, preferably not too lean, diced; 1 large sweet onion, peeled and diced; 1 large carrot, peeled and diced; 2 medium garlic cloves, peeled and minced; 1/2 pound sausage, diced; 6 medium boiling potatoes, peeled and diced; 7 1/2 cups chicken stock; 2 1/2 cups mixed braising greens, stems removed, and cut into very fine strips; 1/2 cup heavy cream; 1//4 teaspoon hot sauce (optional); Coarse salt and freshly ground black pepper
Sauté the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in the pot. Add the onion and carrot to the pot and cook over medium heat until soft and translucent, stirring occasionally. Add the garlic and sausage and cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes. Add the potatoes and stock, stir to combine, and bring to a boil, uncovered, over medium heat. Reduce heat to a simmer and continue to cook, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes. Add the greens and cream and continue to simmer until soup is heated through, about 5 minutes. Season with hot sauce if desired and salt and pepper to taste. Ladle into soup bowls and garnish with reserved bacon. Serve at once. Soup 6-8 servings
CREAMED KALE AND ONIONS
3/4 lb. kale, cleaned; 1 lbs. 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
KALE AND POTATO TARRAGON SALAD
2 pounds small potatoes, scrubbed, 7 T. olive oil, 1 medium onion, diced, 1 bunch kale, large stems removed, leaves chopped into 1 in. pieces, 1 clove garlic, minced, 2 T. lemon juice, 1/4-1/2 t. tarragon, divided, salt and pepper to taste
Steam or boil potatoes until fork tender. Drain, cut into large bite sized pieces, place in large bowl, and cover to keep warm. Meanwhile, heat 1 T. olive oil in a wide skillet over medium heat. Add onions; sauté until translucent. Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale). Combine vinegar, lemon juice, ¼ t. dried tarragon, remaining 6 T. olive oil, and salt and pepper. Add kale mixture to potatoes and pour dressing over everything. (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.) Add more salt and pepper, or tarragon if necessary. Serve warm or at room temperature. Makes 6 servings
Recipe from Jenny Bonde and Rick DaVee, Shooting Star Farm
LEEKS AU GRATIN
1 lbs leeks; 2-1/2 T butter; 1 T flour; 6 T milk, 1/2 T white wine; 1/4 tsp nutmeg; salt and pepper to taste; 1/2 cup grated Swiss cheese
Cut white and tender portion of green leek leaves lengthwise and then into 1- inch pieces. Boil until tender, about 20 minutes. Drain; place in a buttered casserole. In a saucepan over medium heat, melt 2 T butter; stir in flour. Whisk in milk and wine. Stir and cook until thickened, 3-5 minutes. Add nutmeg, salt and pepper; pour over leeks. Sprinkle with cheese. Bake at 400 degrees 15-20 minutes or until bubbly. Dot with remaining butter and brown under broiler, 3-5 minutes.
COCK-A-LEEKIE SOUP
1 1/2-pound whole chicken, rinsed and quartered; 1 quart chicken stock; 1 bay leaf; 5 peppercorns; 2 whole cloves; 2 1/2 cups chopped leeks; 1/2 cup chopped carrots; 1/4 cup pearl barley; 2 tbsp chopped parsley; 1/4 cup chopped prunes (optional); salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken, parsley, and prunes, if using. Heat through. Season to taste. Makes 3-4 servings; Recipe from MACSAC
BAKED RADISHES
1/2 lb radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings
COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings
ORZO SALAD WITH CELERY, RADISHES, AND DILL
2 cups orzo (rice-shaped pasta); 1 1/2 cups very thinly sliced celery (about 3 stalks); 1 pint grape tomatoes, halved; 1 bunch radishes, trimmed, thinly sliced; 2/3 cup chopped fresh dill; 5 tablespoons olive oil; 4 tablespoons white balsamic vinegar; 1 cup (about 5 ounces) crumbled soft fresh goat cheese (preferably with four peppers)
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill. Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve. 8 Side dish servings
COUSCOUS WITH TOMATO AND EGGPLANT
1 medium onion, chopped; 1 tsp olive oil; 2 cloves garlic, minced; 1 eggplant, skin on, diced; 1 green pepper, cut julienne; 2 c chopped fresh tomatoes; Salt and black pepper, to taste; 1/4 tsp paprika; 1/4 tsp each dry basil, rosemary, & oregano; 1/4 c minced fresh parsley; 1 c water; 1 lb couscous
Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley and water; stir. Bring to boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, and then cook 30 minutes more.
Cook couscous according to package directions. Serve sauce over hot cooked couscous. Makes 6 servings
ONE-DISH BABA GHANOUJ
2 c finely chopped Grilled Eggplant (about 4 large slices); 2 Tbsp finely chopped fresh cilantro; 1 Tbsp white wine vinegar; 1 Tbsp tahini paste; 2 cloves garlic, smashed to a paste with a pinch of kosher salt; 2 tsp extra virgin olive oil; ‘/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp red-pepper flakes; 1/4 tsp kosher salt
Mix all ingredients in medium bowl. Let stand at room temperature 30 minutes or longer to blend flavors. Serve as a dip with pita crisps and bell peppers or pair with soft goat cheese as a spread for crostini.
STUFFED GREEN PEPPERS
2 large green peppers; 1/2 loaf (1 lb.) firm white bread; milk; 2/3 cups cooked chicken breast, ground; 2 tbsp cup pine nuts; 2 tbsp cup light raisins; 1/2 large egg, well beaten; salt and white pepper
Wash peppers. Slice off tops and remove seeds. Rinse insides and drain. Remove crusts from bread slices. Reduce to crumbs using blender or fingers. Add enough milk to crumbs to thoroughly moisten. Add remaining ingredients. Mix well and pack into peppers. Replace tops. Stand peppers in shallow baking dish with about 1 inch of stock or water. Bake in 350°F oven about 30 minutes or until peppers are thoroughly cooked. Cool and serve at room temperature.
Makes 2 servings; Recipe from Gallia Palace