Summer Share Eleven Aug. 6th/8th 2019
- There was a little girl’s sandal found by the playground area at the farm after the blueberry you-pick .We’ll be happy to send it along on distribution this week if it is claimed.
- PLEASE do not overcook your SWEET corn or it will be BLAH corn. Place a few ears in a pot of briskly boiling water; bring it back to a boil or time it for TWO minutes and pull them out. It will be sweet and yummy. And did you know that it is also delicious raw. We eat it an ear raw almost every time we pick!
- Please remember your fruit shares at distribution.
Farm news from Jane
The fullness of summer flavors is here! Tomatoes in all their yummy glory are now in shares. We are taking a break with greens as the heat causes them to “rust” on the bottom. When things cool down, they’ll be back. We completed transplanting the last of the crucifers out to the filed this past weekend. All except for a late planting of Napa cabbage for winter shares. I’ll soon be working on the winter share membership form. We give our members the first opportunity for them there is a limited amount. We also offered a monthly share for those of you who either have a smaller family or don’t eat as many roots as we do! Planting all those veggies made me hungry for broccoli and cauliflower. But that season is about four to six weeks away We start with broccoli and Napa cabbage (aka Chinese cabbage; one of my favorites) and then progress through all the different varieties of cauliflower; white, orange, purple, green and Romanesco. We also share four different types of cabbage; green, red, conical and Napa. Then of course there are Brussel sprouts. We just finished planting the little kale seedlings into larger cell trays in the greenhouse today. We grow Dinosaur kale (aka Tuscany or Lacinato). A red and green variety, Red Russian (very cold hardy) and a variety called Starbor which is grown to be able harvest the entire plant instead of individual leaves. And I almost forgot about the leeks, shallots, rutabagas and celeriac. There all seeded or planted also. So many yummy things ahead! And of course, more beets, kohlrabi, fennel, and lots of winter squash. But let’s just enjoy what is on the table right now; they seem to be everyone’s favorites. Until next week and the full moon of August, Jane
Produce: Tomatoes (YES!) Sweet corn Adirondack Blue potatoes Walla Walla onions
Cucumbers Cubanelle Peppers Green beans (very sweet) Zucchini (green & yellow) Yellow squash
Tree Fruit: Apricots Plums Peaches
* Please remember to wash all fruit before eating. Store in refrigerator if keeping it in the plastic bags. To ripen leave on counter in a bowl or to speed it up place in a brown paper bag. Check daily for ripeness!
– Green beans; are a bit dry due to lack of rain. We were afraid if we watered them, they would grow too much and be “beany”. Although they are not as crisp as usual, they are still very sweet and delicious!
– The yellow zucch8ini are more plentiful this week. They are a deep yellow with a hint of striping. They resist harvesting so a few have their stems missing…
– Adirondack Blue potatoes are similar in texture to a Yukon gold. They are great for French frying or roasting. And you get all those great Phyto-nutrients with their deep purple color.
– Tomatoes will vary in variety from week to week. We grow four different cherry varieties in the high tunnel as well as trellised outside.: a red, Sungold, yellow pear and also a Black Cherry which has quite a depth of flavor. We also grow a Saladette which are as their name infers a salad size tomato. All these can be packed in clam shells for packing and safe handling. No “squishy” tomatoes in our shares. We used to try packing heirloom varieties but it was a disastrous endeavor to get them to you in good shape as they are very soft and split easily. We also grow plum tomatoes and a traditional variety of the Mountain series for a you-pick later in the season. Get ready for all those tomatoes dishes you’ve been waiting for; that is if they make it home…
– Cubanelle peppers are a mild sweet frying pepper. They are the ones you eat at the fairs!
SMASHED POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2-pound blue cheese, crumbled; 1/4-pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.
ROASTED POTATOES WITH SOUTHWESTERN SPICES
Cut potatoes into bite sized pieces coat with olive oil. Roast in 4250 oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.
PAPAS A LA HUANCAINA (TRADITIONAL PERUVIAN POTATO SALAD)
juice of 1/2 lemon; 1/2 cup heavy cream; 1/8 teaspoon cayenne; 1-2 hot yellow or green peppers, seeded; salt and pepper to taste; 3 tablespoons olive oil; 1/2 medium onion, thinly sliced; 1/2 teaspoon turmeric; 1 1/2 pounds potatoes; 1/2 cup imported black olives; 5 ounces queso fresco (available in Latino grocery stores); 1-2 hard-cooked eggs, quartered
Combine lemon juice, cayenne, salt, and pepper in bowl. Add onion, separated into rings, and marinate at room temperature, tossing often. Boil potatoes in salted water until barely tender. Drain and keep warm. Blend cheese, heavy cream, and hot peppers in blender or food processor until thick and smooth. Heat olive oil and turmeric over low heat in large pan, add cheese mixture, and cook, stirring constantly, until smooth. Drain onions. Arrange potatoes on platter and pour sauce over them. Garnish potatoes with onions, olives, and eggs. Serve warm or at room temperature. Makes 4-5 servings. MACSAC
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
PURPLE POTATOES WITH CARAMELIZED ONIONS AND SHIITAKE MUSHROOMS
3 Slices of thick style bacon, 1/2 # new purple potatoes sliced in half and then in small wedges, 1 small yellow onion, thinly sliced lengthwise, 4 medium sized shiitake mushrooms, thinly sliced, Olive oil, Kosher Salt
Freshly cracked pepper, 1 pinch red pepper flakes, 1 T chopped fresh tarragon, 1 T chopped capers, 1/2 T unsalted butter
Start caramelizing the onions: In a small sauté pan heat one tablespoon of olive oil over a low heat. Add the sliced onions in one even layer, after five minutes add 1/2 T of butter, stir and add a pinch of kosher salt. While rendering your bacon and cooking your mushrooms in the next steps, make sure to stir the onions every few minutes and remove once they are evenly browned. This should take around 30 minutes, remove from heat when finished and reserve. Cook the bacon: While the onions are slowly cooking slice the bacon in small batonettes (1/8-inch crosswise strips) on your cutting board. Heat up a larger sauté pan on medium and when your pan is hot add the sliced bacon. Slowly sauté the bacon until slightly crispy and remove from the pan onto a paper towel-lined plate, reserve for later. Cook mushrooms in rendered bacon fat: Julienne the shiitake mushrooms and then add them to the pan which now has the rendered bacon fat. Add a pinch of salt and fresh cracked pepper to the Shiitake mushrooms, don’t shake the pan but let the mushrooms brown evenly on one side. Once browned, flip the mushrooms delicately and remove from pan onto a smaller plate, reserve.
Brown the purple potatoes: Add 2 T of olive oil in the pan and add the evenly sliced potatoes to the hot pan in a single layer; make sure not to crowd the pan. Add a pinch of red pepper flakes and a good pinch of salt to the potatoes. Don’t move the pan, this is very important so that the potatoes can evenly brown. After 3-5 minutes, when they are browned flip potatoes and brown the other side, turn down the heat to medium low to evenly cook the potatoes. 5 Add capers, onions, mushrooms, bacon: Once the potatoes are thoroughly cooked, add the capers and let crisp up for a minute. Then combine the caramelized onions, mushrooms, and bacon to the large sauté pan with the browned potatoes. Re-warm over low heat. When hot, turn the heat off and garnish with a sprinkle of fresh picked tarragon. Recipe from simplyrecipes.com
MEDITERRANEAN PURPLE POTATO FRITTATA
1 Tablespoon extra-virgin olive oil, 1 large onion, cut into ¼-inch slices, 1 pound purple potatoes, peeled and cut crosswise into ¼-inch slices, ½ teaspoon curry powder (optional), ¾ teaspoon sea salt, divided, 2 T minced fresh thyme, 8 whole eggs, ½ teaspoon freshly ground pepper
Heat a 10-inch, heavy-bottomed skillet over medium heat. Add oil and arrange onion slices in skillet. Cook, turning occasionally, until lightly browned and just tender, about 20 minutes. Arrange potato slices over onion and sprinkle 2 tablespoons of water over vegetables, then sprinkle with curry (optional) and ¼ teaspoon salt, turning to coat. Cover, reduce heat to low, and cook until potatoes are just fork-tender, about 10 minutes.
Preheat the broiler. Whisk eggs just to blend, and stir in ½ teaspoon salt and pepper. Pour into skillet, sprinkle with thyme and arrange potato mixture in a single layer. Cook over medium heat, until set on bottom, about 10 minutes. Transfer skillet to oven and broil 6 inches from heat source until browned at edges and set all the way through, 5 to 8 minutes. Recipe from Debby Maugans, food writer based in Asheville, North Carolina
PORK CHOPS WITH ONION
First bread pork and pan fry until golden brown. Slice onion and layer in bottom of a 9×13 pan with oil.
(We love onion so we use 2-3) Place pork chops over uncooked onion, add stock if you like, cover with foil. Slice a few slits in to vent. Preheat oven temp 3250; cook covered for 2 1/2 hrs.
Uncover and cook for another 30 minutes. Recipe form Nick Fasciana CSA member
CARAMELIZED ONION QUESADILLAS
4 tablespoons (l/2 stick) butter; 1 large onion, thinly sliced; 1 tablespoon light brown sugar; 1/4 teaspoon white wine vinegar; 4 flour tortillas, 10 inches in diameter; 1l/2 cups grated smoked Gouda cheese; Freshly ground black pepper
In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the onion, brown sugar, and vinegar and cook, stirring occasionally, until the onion is golden brown, about 25 minutes. Remove from the heat. Cool to room temperature. Preheat the oven to 350°F. Place the tortillas on a work surface. Sprinkle cheese over half of each tortilla, dividing it evenly. Sprinkle the sautéed onion over the cheese. Season to taste with pepper. Fold the other half of each tortilla over the cheese mixture. Melt the remaining 2 tablespoons butter and brush the tortillas with some of it. Brush a heavy, large skillet with some of the remaining melted butter. Place over medium-high heat. Working in batches, cook the quesadillas just until brown spots appear, brushing the skillet with butter between batches, about 2 minutes per side. Transfer the quesadillas to a heavy, large baking sheet. Bake for about 5 minutes, until the tortillas are golden and the cheese melts. Transfer the quesadillas to a work surface. Cut each into 6 wedges. Arrange on a platter and serve hot. Serves 4-6.
Recipe from The Big Book of Vegetarian.
TERIYAKI BEEF STUFFED PEPPERS
½ cup uncooked white rice, ½ cup beef, 2 large red bell peppers, ½ lb. lean (at least 80%) ground beef, 2 green onions, thinly sliced on the bias, white and green parts separated, ½ cup shredded carrots, 3 tablespoons packed brown sugar, 2 T soy sauce, 1 tablespoon Chile garlic sauce, ½ teaspoon ground ginger, ½ cup shredded mozzarella cheese (2 oz)
Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish. In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, Chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese. Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.
Recipe from Bettycrocker.com
TUSCAN ONION SOUP
1 oz bacon, diced; 1 tbsp olive oil; 2 large, white onions, thinly sliced into rings; 2 garlic cloves, chopped; 2 cups hot chicken or ham bouillon; 2 slices ciabatta or other Italian bread; 1 1/2 tbsp butter; 1/3 cup grated Swiss cheese or Colby cheese; salt and pepper
Cook the pancetta in a dry skillet for 3-4 minutes, or until it begins to brown. Remove the pancetta from the pan and set aside until required. Add the oil to the pan. Cook the onions and garlic over high heat for 4 minutes. Lower the heat, cover the pan, and cook for 15 minutes, or until lightly caramelized. Add the bouillon to the pan and bring to a boil. Lower the heat and let simmer, covered, for about 10 minutes. Toast the slices of ciabatta on both sides under a preheated broiler, for about 2-3 minutes, or until golden. Spread the ciabatta with butter and top with the grated cheese. Cut the bread into bite-size pieces. Add the reserved pancetta to the soup and season to taste with salt and pepper. Pour into 2 soup bowls and top with the toasted bread. Serves 2
STUFFED PEPPER CASSEROLE1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.)
Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese.
Recipe from Bettycrocker.com
ROASTED POTATOES, PEPPERS AND ONION
3/4 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 pith. 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
GREEN BEANS WITH LEMON VINAIGRETTE
2 tsp minced fresh parsley; 2 Tbsp lemon juice; 1 Tbsp plain, unsweetened yogurt; 2 tsp chopped chives or green onion with green top; Salt and black pepper, to taste; 1/3 c canola oil; 1 lb. fresh green beans, trimmed
Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss green beans with vinaigrette. Makes 6 servings
GREEN BEANS WITH CARAMELIZED ONIONS
2 pounds green 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.
VEGETABLE CHICKEN SALAD
2 lbs. potatoes, scrubbed; 1 lb. fresh green beans, washed and trimmed; 1 Tbsp olive oil; 1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch cubes; 3/4 c prepared pesto sauce
Bring pot of water to boil. Meanwhile, cut the potatoes in half-length wise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add green beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside. In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 minutes or until meat is cooked through. Remove from heat; stir in pesto sauce. Stir in potatoes and green beans. Makes 8 serving
PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom
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
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.
SUMMER SQUASH SOUP SMYRNA
2 Medium-size summer squash or zucchini; 3 Cups plain yogurt; 4 Tablespoons each lemon juice and vinegar; 3 Tablespoons olive oil; 1/2 Tablespoons curry powder; 3 Cups tomato juice; Salt and black pepper; 6 Tablespoons minced fresh celery leaves
Seed and chop the squash. Simmer until tender in enough water to barely cover. Drain well, then puree. In a large bowl, beat the yogurt until smooth, then mix in the lemon juice, vinegar, olive oil and curry; stir in the squash and tomato juice. Season the soup to taste with salt and pepper, and refrigerate, covered, for 4 hours. Serve cold, garnished with minced celery leaves. Serves 6 to 8
PESTO- TOPPED GRILLED SUMMER SQUASH
1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick; Canola or olive oil cooking spray Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.
ZUCCHINI SALAD WITH TOMATOES AND FETA
2 medium zucchini thinly sliced, 1 C cherry tomatoes halved, zest of one lemon, juice from one lemon 3 T 1 T extra virgin olive oil extra for drizzling, 2 z. feta cheese crumbled, Salt and pepper to taste, 10 basil leaves rolled and sliced
Use a sharp knife to slice the zucchini super thin. If you have a mandoline, you can use that. Add sliced zucchini to a large bowl and toss in sliced tomatoes, lemon juice, extra virgin olive oil, feta cheese, salt and pepper. Gently mix together. Finish with lemon zest, fresh basil and an extra drizzle of extra virgin olive oil. Serve and enjoy! *The smaller the zucchini the better. This salad is best with super fresh, in season zucchini that is nice and tender. Recipe from cleananddelicious.com
CHICKEN WITH ZUCCHINI AND TOMATOES
2 boneless chicken breasts cut up; 2 small zucchinis cut into chunks; 1 11 b. can of tomatoes, or use fresh if available; 1 clove garlic; 1 teaspoon parsley; salt and pepper to taste; 6 small red potatoes, cut into halves; 1 onion, chopped
Steam chicken until done. Add rest of ingredients, bring to boil, turn down to simmer and cook in a covered saucepan until potatoes and zucchini are done.
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; 1/2 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, 1-1/2 teaspoons at a time, until glaze is desired consistency. About 1/2cup glaze.
MOCK APPLE COBBLER
Filling ingredients: 4 cups peeled, seeded, and chopped zucchini; 1/3 cup lemon juice; 1/2 cup sugar; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg
Crust ingredients: 2 cups flour; 1 cup sugar; 3/4 cups cold butter, cut into small pieces; 1/2 tsp ground cinnamon
Combine zucchini and lemon juice in large saucepan over medium-low heat. Bring to simmer and cook until tender, about 20 minutes. Stir in sugar, cinnamon, and nutmeg; simmer 1 minute longer. Remove from heat. Heat oven to 375 degrees. Oil a 8-by-8-inch baking pan. Combine flour and sugar in a bowl; cut in butter with pastry cutter until mixture resembles coarse crumbs. Stir 1/2 cup of the crust mixture into zucchini mixture. Press half the remaining crust mixture into pan. Spread zucchini mixture over it, then crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake until golden and bubbly, 35 to 40 minutes. Makes 6 or more servings. Recipe from Lisa Kivirist, Inn Serendipity
1 small cucumber, peeled, seeded and minced; 1 scallion, finely minced; 1 small clove of garlic, crushed; ½ tsp dill; 4 cups tomato juice; 1 cup yogurt; 1 small bell pepper, minced; 3-4 mushrooms, thinly sliced; salt and pepper
Combine all ingredients and chill well before serving. 4-6 servings. Recipe from The Moosewood Cookbook.
PIQUANT CUCUMBER SALAD
1 cucumber; 2 tsp white mustard seeds; salt and freshly ground black pepper; 3 Tbsps. rice vinegar or white wine vinegar; fresh chives or young dill, if available
Peel the cucumber then cut it into quite thin slices. Layer these into a shallow dish, sprinkling the mustard seeds, some salt and a grinding of pepper between the layers. Pour the vinegar over the top. Cover the salad and leave for at least an hour, preferably longer – even overnight – for the flavors to blend. Snip over some fresh chives or dill before serving. Serves 4-6. Recipe from Vegetarian Four Seasons
Cut firm, fresh, unwaxed cucumbers in half. Peel. Remove seeds with a long thin knife or apple-corer. Stuff halves with one of the following: Whole trimmed radishes Soft cheese Tuna fish, crabmeat, or shrimp Caviar Relish Chill. Slice. Recipe from The Fruit and Vegetable Stand.
CUCUMBER YOGURT DRESSING
1 medium cucumber, peeled, seeded and coarsely chopped; 2/3 c plain, unsweetened yogurt; 2 Tbsp minced red onion; 1 Tbsp olive oil; 2 tsp white vinegar; 1/4 tsp salt; 2 tsp chopped fresh dill
Puree cucumber, yogurt, onion, oil, vinegar, salt and dill in blender until creamy and smooth. Chill 2 hours. Serve over salad greens, use as dip for raw vegetables, or use as condiment on sandwiches. Makes 1+ 1/2 cups Recipe from Farm-Fresh Recipes.
SALMON WITH CUCUMBER RELISH
For relish: 1/2 c white wine vinegar; 1/2 c sugar; 1 1/2 tsp minced ginger root; 1/2 tsp salt; 2 medium cucumbers, halved lengthwise, seeded and sliced
For fish: 1/4 c white wine vinegar; 2 Tbsp sesame oil; 1 Tbsp fresh minced ginger; 2 Tbsp minced green onions; 1 tsp salt; 6 (1-inch-thick) salmon steaks
For relish: Combine vinegar, sugar, ginger and salt; stir until sugar dissolves. Add cucumbers; chill 30 minutes. For fish: Combine vinegar, oil, ginger, onions and salt. Pour over salmon in glass dish; marinate 30 minutes. Grill over medium heat 10 minutes, or until cooked through. If desired, broil instead. Serve relish on top or on the side of salmon. Makes 6 servings Recipe from Farm-Fresh Recipes
15 small fresh mozzarella balls; 1-pint cherry or grape tomatoes; 3 tablespoons basil-flavored olive oil; salt and pepper; 1 bunch of basil; 30 short bamboo skewers or toothpicks
Halve the mozzarella balls and the tomatoes. Toss with basil oil; add salt and pepper to taste. Tear the basil into bite size leaves. Skewer a piece of mozzarella, a piece of basil, and a tomato half onto a skewer or toothpick; repeat with remaining ingredients and skewers. Arrange skewers in concentric circles on a platter. Or forget the skewers and just make a salad with said ingredients. Makes 6 appetizer serving
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.
CORNY TOMATO SALAD
1 Tbsp lemon juice; 1/2 tsp salt; 1/4 tsp chopped, fresh oregano; 2 cloves garlic, minced; 1/4 tsp chili powder; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp vegetable oil; 2 tomatoes, diced; 1 small zucchini, diced; 1/2 c thinly sliced shallots; 2/3 cup corn, uncooked
Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl. Add tomatoes, zucchini, onions and corn; toss. Marinate at room temperature 1 hour or several hours in the refrigerator. Makes 6 servings
1/2 loaf Italian bread; 1 1/2 c fresh basil leaves, cut in ½ inch strips; 2 cups tomatoes, peeled and cut into chunks; 1 sweet onion, halved and sliced; Salt and pepper, to taste; 1 Tbsp prepared pesto sauce; 1/4 c olive oil; 1/2 Tbsp balsamic vinegar
Remove crusts from bread, and cut into cubes. Place cubes in large bowl with basil, tomatoes, and onions. Sprinkle with salt and pepper. Blend pesto, oil and vinegar. Drizzle over salad ingredients. Toss. Cover tightly and refrigerate overnight. Allow to come to room temperature before serving Serves 4.
SUNNY-SIDE UPS WITH PESTO AND TOMATOES
1 teaspoon olive oil; 12 cherry tomatoes, halved; 1/2 small sweet onion, finely chopped; 2 tablespoons pesto; 4 eggs; salt and pepper
Heat oil in medium-size nonstick pan over medium-high flame. Add tomatoes and onion and cook them quickly, stirring often, until tomatoes give off juice and begin to thicken slightly, about 5 minutes. Reduce heat to medium and stir in pesto. Push mixture to sides of pan, creating a “ring” of sauce. Carefully break eggs into center of pan, cover, and cook until eggs are set, 4-6 minutes. Season with salt and pepper and serve immediately. Makes 2 servings. Recipe from MACSAC
1/2 cup bulgur wheat; 2 tbs. finely chopped fresh mint; 1 cup water; 1/4 tsp. freshly ground pepper; 2 cups chopped fresh parsley, firmly packed; 2 cloves garlic, minced or pressed; 3/4 cup (about 11/2 lemons) fresh lemon juice; 1 small cucumber, finely chopped; 1 large tomato, finely chopped; 1 tbs. olive or canola oil; 3 red onions, finely chopped
Combine bulgur wheat and water and soak for 2 hours. In a large bowl, combine parsley, cucumber, tomato, onions, mint and pepper. Mix thoroughly. Drain bulgur and combine with vegetables and spices. Add garlic and lemon juice. Slowly stir in oil. Mix and refrigerate for at least 3 hours before serving. Servings: 6-8 Recipe from The Best 50 Garlic Recipes.
CHEESE TORTELLINI WITH TOMATOES AND CORN
1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered;, ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper.
In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.