Summer Share Eighteen September 15th 2015
Important Information:
- We are extremely short of produce boxes; please return all boxes promptly.
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- Winter/Annual share memberships are due October 1st. New members can only sign up after that date if there are still shares available.
Farm News from Jane
Well it happened a week earlier than we anticipated but we are harvesting the last of the green beans this week. Last week’s extreme heat and dry weather caused the second last planting to grow large and irregular. This last planting of beans are a bit young and smaller which affects the volume of the harvest. So savor every bite of their sweet, tasty tenderness. But behold we have another taste of fall to enjoy, spaghetti squash. We harvested the first of the crop this morning and what a beautiful morning for harvest it was! The rain which broke the heat and humidity left the air cool, fresh and invigorating. And this is why so many people love this time of year. The grass that is now in full bloom has a very sweet scent which a member thought was reminiscent of tea. And also we are very thankful for the rainfall, especially Ben who is grateful that we will not have to irrigate this week!
The greenhouse where the onions have been drying is almost empty and although Daniel has had almost a week’s hiatus of greenhouse management we now have the spinach seeded for high tunnel cultivation. Hopefully by the time the spinach is ready to be transplanted we will have the high tunnel restored. Thanks to friends and members who have volunteered when the time is right to “raise” it and pull the plastic over it. That job can only be done on a very still day and with many hands to guide it. It’s quite an interesting site!
The winter squashes are beginning to mature after the last hot spell; the leaves are withering with maturity as well as the lack of rainfall. The spaghetti squash I tasted in the field this morning was sweet and the color inside was a creamy yellow. This winter squash is like no other to me in versatility. It is great cut in half or wedges and roasted or grilled and also makes a great “bed” to serve other veggies or meats over. But don’t forget to use a fork to remove the beautiful strands from the shell before serving.
And fruit share members, get ready for the apple season to commence… Next week we will have Gala apples and will have another eight varieties of apples over the next seven weeks. We are so fortunate to live in an area with such an abundance of varieties of tree fruit, especially apples. And to get them fresh from the orchards without traveling thousands of miles and many days to get them to us makes them an even greater choice.
We hope that everyone is back in the “swing” of the school schedule and all the rigors of the daily routine that it brings.
I personally was never happy to see the kids go back to school; some people would tease that we lost all our good workers but I really missed all the camaraderie and the special times that we shared. But school brings adventures in learning and helps to introduce them to the “big world” out there. We all need to continue to learn and challenge ourselves.
Eat well and happily, Jane
Produce: Adirondack Blue potatoes Cipollini onions Garlic Green beans Napa cabbage
Sweet peppers Beets Kohlrabi Sweet corn Spaghetti squash
Fruit Share: Stanley plums Pears Grapes
Produce tips:
– Napa cabbage is great stir fried but also can be substituted for lettuce in a salad or used as a wrap.
– Adirondack blue potatoes are actually purple outside and lavender inside. They are a drier potato which is great pan fried, roasted or grilled.
– Cipollini onions are a sweet onion which are easily sliced horizontally for beautiful crescents for a salad or used on a skewer of veggies/fruit for grilling.
– Please be prepared for corn with “friends” tagging along. This year they have been worse than usual. Hopefully the next planting will have less traffic!
– Don’t forget to “draw” a fork through the spaghetti squash when removing from the shell; it should “strand” easily when tender and fully cooked.
Recipes
ROASTED RED PEPPER SAUCE
4 sweet red peppers; 2 cloves garlic; 1-2 Tbsp olive oil
Wash and dry peppers. Grill over charcoal fire until skin blackens and blisters. Or, use tongs and hold over gas flame. Wrap in kitchen towel and allow cooling to touch, at least 10 minutes. Peel off charred skin, remove stem and seed. Put peppers in food processor or blender; add garlic and 1 Tbsp olive oil. Puree. Add more garlic or oil to taste. Good as dip or meat condiment. Makes about 3/4 cup
STEAMED NAPA CABBAGE WITH GREEN PEPPER
One 2-lb. Napa cabbage, thinly sliced; 1/20 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
SWEET PEPPERS WITH HERBED RICE
4 green peppers, broiled and peeled; 1/2 cup brown rice; one 2-inch strip of lemon peel; 1 tbsp. virgin olive oil; 1/2 onion, chopped; 1/4 cup raisins, soaked in ¼ cup dry white wine; 2 tbsp unsalted chicken or vegetable stock; juice of 1/2 lemon; 3 tbsp. chopped parsley; 1 tsp. fresh thyme, 1/2 tsp. dried thyme leaves; 1/8 tsp. ground coriander
Bring 1 quart of water to a boil in a saucepan. Add the rice and the lemon peel. Simmer for 25 minutes over medium heat.
Remove the stems, ribs and seeds from the peeled peppers. Cut the peppers in half lengthwise. Set four of the pepper halves aside as a garnish. Coarsely chop the remaining pepper halves and set them aside too. Preheat the oven to 4000 F. Heat 1 tablespoon of the oil in a large, heavy- bottomed skillet. Add the onion, and cook until it is translucent – about five minutes. Add the raisins and wine, stock, and lemon juice. Bring to a boil and add the rice. Stir in the parsley, thyme, coriander and the chopped peppers. Transfer the rice mixture to a 1 quart gratin dish. Mound up the rice slightly and arrange the pepper halves on top. Bake the dish for 20 minutes. Brush the peppers with the remaining tablespoon of oil before serving. Serves 4
ROASTED POTATOES AND PEPPERS
2 pounds waxy potatoes; 1 pepper; 1 large onion, cut into wedges; olive oil; 2 sprigs of fresh rosemary; salt and freshly ground black pepper
Preheat the oven to 400°F. Wash the potatoes and blanch for 5 minutes in boiling water. Drain. When the potatoes are cool enough to handle, peel them and halve lengthwise. Cut pepper lengthwise into 8 strips, discarding the seeds and membrane. Oil a shallow ovenproof dish thoroughly with olive oil. Arrange the potatoes and peppers in alternating rows and stud with the onion. Cut the rosemary sprigs into 2-inch lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake, uncovered, for 30-40 minutes, until all the vegetables are tender. Serves 4
ROSEMARY ROASTED PURPLE POTATOES
5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, Kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6
KOHLRABI-POTATO CUSTARD
2 c. cubed peeled kohlrabi bulbs (2 medium); 3 medium potatoes 1/4 tsp. paprika; 6 drops Worcestershire sauce; 3 to 4 slices bacon; 3 eggs, separated; 1/3 c. milk; 1/8 tsp. ground red pepper (cayenne)
Cook kohlrabi in boiling salted water until tender, about 20 minutes. Peel and halve potatoes; cook in boiling salted water until tender. Drain vegetables; combine and mash, or put through ricer. Add paprika and Worcestershire sauce. Broil or fry bacon until crisp; crumble into the vegetables along with 1/4 c. drippings. Beat egg yolks; add milk and red pepper; thoroughly mix with vegetables, whipping as for mashed potatoes. Let cool slightly. Beat egg whites stiff and fold into vegetables. Heap lightly into greased 2-qt. baking dish, set in pan of hot water, and bake in slow oven (325°) 40 to 50 minutes, or until risen and delicately browned. Makes 8 servings
STUFFED KHOLRABI
1 lb. minced pork, 2 dry rolls, 1 egg, 1 tsp salt, 1/2 tsp ground black pepper, 1 bunch parsley; chopped, 8 medium tender kohlrabi, 1 and 1/2 bouillon cubes, 1 Tbsp sugar, 3 oz sour cream, 3 oz heavy cream, 2 Tbsp flour
Soak the rolls in cold water squeeze. Mix them with the minced meat and the eggs. Add salt, black pepper and half the chopped parsley. Remove and set aside a few kohlrabi leaves, then peel the kohlrabi and carve a cavity in the middle of each of them. Fill the cavity with meat and bread mixture. Arrange the heads tightly in the bottom of a large casserole (When using a dish too small, the heads pile up on each other and need too much water to be covered). Chop the kohlrabi leaves and sprinkle on top of the stuffed heads. Add enough water to cover (about 1 quart). Crush the bouillon cubes and add some salt. Sprinkle with some sugar and the remaining parsley in the water. Bring the water to a boil, and the cook, covered, for 25 minutes over medium heat. Add the kohlrabi chunks from the cavities; continue cooking for 10 more minutes until tender. Remove the heads. Mix the sour cream and the heavy cream with the flour until smooth, then add to the cooking water of the kohlrabi. Boil for 2-3 minutes to let it thicken. Place the heads in the sauce again, warm before serving.
CREAMY KOHLRABI SOUP
2T butter, 1 onion; chopped, 1# kohlrabi; peeled and cut into 1/2 inch dice, 2.5 C. vegetable broth, 2.5 C. milk, 1 bay leaf, 1 pinch of salt, grated black pepper to taste
Melt butter in a large stockpot over medium-low heat. Cook and stir onion in melted butter until soft, about 10 minutes. Add kohlrabi; cook and stir another 2 minutes. Pour vegetable broth and milk over the onion mixture. Add bay leaf. Bring the mixture to a boil, place a cover on the pot, and reduce heat to low; cook at a simmer until kohlrabi is tender, about 25 minutes. Remove and discard bay leaf; allow the soup to cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway. Pulse the blender a few times before leaving on to puree. Work in batches until all soup is blended. Return pureed soup to stockpot; season with salt and pepper. Sprinkle orzo pasta into the soup; cover the stockpot and simmer until the orzo is tender, about 10 minutes. Allrecipe.com
SOUTHERN STIR-FRY GREEN BEANS
1 1/2 lb fresh green beans, trimmed; 2 Tbsp olive oil; 3 cloves garlic, chopped; 1 c chopped pecans; 2 Tbsp packed brown sugar
Heat olive oil in pan over medium heat. Sauté garlic 1 minute. Add green beans; cover, reduce to medium-low and cook 8 minutes, until tender, stirring occasionally. Add pecans and brown sugar; toss. Serve at once. Makes 6 servings
CHINESE-STYLE GREEN BEANS
1 lb fresh green beans; 1 tsp vegetable oil; 1 tsp peeled, minced ginger root; 1 clove garlic, minced; 2 Tbsp water; 1 Tbsp low-sodium soy sauce; 1 tsp cornstarch; 1/2 tsp brown sugar; 1/2 tsp dark sesame oil; 1/4 tsp crushed red pepper Trim beans; place in vegetable steamer over boiling water; cover and steam 5 minutes. Drain and plunge into cold water; drain. Treat large skillet with cooking spray. Add vegetable oil, and place over medium-high heat until hot. Add ginger and garlic; sauté 30 seconds. Add beans; stir 5 minutes until heated through. Whisk together water, soy sauce, cornstarch, brown sugar, sesame oil and red pepper. Add to beans. Cook 30 seconds, stirring, until heated through. Makes 8 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.
BEET, MUSHROOM AND POTATO CASSEROLE
2 tbsp oil; 1 medium onion, chopped; 3 tbsp flour; 1 1/4 cups vegetable stock; 1 1/2 pounds cooked beets, peeled and chopped; 5 tbsp light cream; 2 tbsp creamed horseradish; 1 tsp hot mustard; 1 tbsp wine vinegar; 1 tsp caraway seeds; 2 tbsp butter; 1 shallot, chopped; 8 ounces mushrooms, trimmed and sliced; 3 tbsp chopped fresh parsley
For the potato border: 2 pounds potatoes, peeled; 2/3 cup milk; 1 tbsp chopped fresh dill; salt and freshly ground black pepper
Preheat the oven to 375°F. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended. Return to the heat, stir and simmer to thicken, and then add the beets, cream, creamed horseradish, mustard, vinegar and caraway seeds. To make the potato border, bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill, if using, and season with salt and pepper. Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside. Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with salt and pepper and stir in most of the chopped parsley. Spread the mushrooms over the beet mixture, cover and bake for about 30 minutes. Serve at once, garnished with the reserved parsley. If you are planning ahead, this entire dish can be made in advance and heated when needed. Allow 50 minutes baking time from room temperature. Serves 4-6
ODESSA BEETS
5-6 medium beets; 2-3 tbsp lemon juice; 8-10 plums, pitted and thinly sliced; 2-3 cloves of garlic, minced; ½ tsp salt; black pepper to taste; ½ cup finely chopped walnuts; 1 cup finely chopped pineapple (fresh or canned)
Preheat oven to 425 degrees. Wrap beets in foil and bake until very tender about 45 minutes. Rinse under cold water as you rub off the skins. Trim the ends and coarsely grate. Transfer to a medium bowl. Add all remaining ingredients and mix well. Chill until ready to serve. Serves 6; recipe from The Moosewood Cookbook.
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
SPAGHETTI SQUASH AMERICANA
1 spaghetti squash; 2 ounces butter; 2 ounces Parmesan cheese grated; 2 ounces Monterey jack or cheddar cheese shredded; 1-2 sprigs basil chopped; salt; freshly ground black pepper
Split and seed squash. Bake cut side down in half inch of water in baking dish in preheated 3500 F. oven for 20 to 30 minutes or until soft. Melt butter and mix with cheeses. When squash is cooked, remove spaghetti like strands with a fork. Mix in bowl with cheese mixture. Sprinkle chopped basil on top. Season with salt and pepper to taste; serves 4.
SPAGHETTIE SQUASH SALAD
1 spaghetti squash, 1 large onion; finely chopped, ½ c sugar, 1 c diced celery, ½ c chopped sweet red pepper. ½ c chopped green pepper, ½ c oil, ¼ c vinegar, ½ t salt
Cut squash in half; scoop out seeds. Place squash cut side down, in a baking pan. Fill pan with hot water to a depth of ½ inch. Bake uncovered, at 350 for 30-40 minutes or until tender. When cool enough to handle, scoop out the squash, separating strand with a fork. Combine remaining ingredients in a bowl; add the squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with burgers and hotdogs. Store in the refrigerator. Recipe from Taste of Home.