- Fruit share members: Please remove fruit from bags when you get it home and sort it for ripeness. It is often is various stages and some fruit will need to be refrigerated and eaten soon and others will need a few days for ripening. The moisture in the plastic that may accumulate in the plastic bags from the time of packing until you get it home is not good for storage.
- Look for information about a possible blueberry U pick day in next week’s newsletter.
Farm News from Jane
What a great summer share this week! Although we have a week’s hiatus from string beans the first of the potatoes and sweet corn are here and we like to say that our corn is the sweetest this side of the Mississippi! I’m sure every vegetable farmer may say that though! The blueberry picking is still prolific and they get sweeter as the season progresses. We hope to keep ahead of the growing bird population… With the help of our friends from the Massachusetts Avenue Project Growing Green program we were able to harvest all the Walla onions this past Friday. Our partnership with them allows for a group of teens to come out once a summer to experience a day on a larger scale farm than their Buffalo urban farm/gardens. Everyone seems to have a great time and hopefully a good learning experience as well as enjoying the “fruits” of their labor (and a few cookies).
August is here and the fragrance of the farm is changing. The sweet smell of ripening flora is heady as so many of the plants (vegetables and weeds!) are coming to maturity. This the season when the variety of produce is plentiful and we sometimes have to choose what will fit in the share box! The first planting of cucumbers and summer squash are waning but we began harvesting the first fruits of the second planting of summer squash yesterday. The next planting of cukes may take another week or two to mature so they may disappear from the scene for a while. It was great to have the garlic “pulled” and drying a few weeks earlier than normal but now we begin the task of pulling all the different varieties of onions that are mature and drying down quickly. This season’s crop is smaller but sweeter due to the hot dry weather. The melons have not fared well this season but a few pumpkins are already turning orange which reminds us how quickly the summer flies by. The “back to school” ads won’t let us forget that either!!!
We hope that you enjoy the great bounty in this week’s share. Eat well and enjoy the blessings of the season, Jane
Produce: Walla Walla onions Garlic Sweet corn Blueberries
Tomatoes Summer squash Cucumber Cylindrical beets
Swiss chard Sweet pepper Red potatoes
Fruit Share: Peaches Plums
– TREE FRUIT: Always remove and sort through tree fruits when you get them home. If they need ripening you may either leave it out of the refrigerator in a bowl or to “speed it along” you can place them in a brown paper bag for a few days. Check them frequently however as in the heat they may ripen quickly! Any moisture which may have accumulated in the plastic bag is not good for storage.
– CYLINDRICAL BEETS are great for slicing! Their flavor is the same as the Red Ace variety.
– RED POTATOES: The potatoes are washed but may need a quick rinse before cooking. Leaving the skin on retains valuable nutrition as well as fiber. New potatoes should be cooked differently from storage (last season’s) potatoes. Bring the water to a boil and then add potatoes. Return the water to a gentle simmer so as not to “burst” the beautiful red skins losing valuable nutrition.
-SUMMER SQUASH: Substitute yellow squash fir zucchini in any of the dessert recipes. Some family members may prefer the light color of yellow squash to the dark green flecks of zucchini!
– RIPE FRUIT: If you have an abundance of very mature fruit on hand don’t forget to make smoothies or freeze for a later smoothie day!
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
HOW SWEET IT IS CORN AND PEPPER SALAD
4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper
Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste. Makes 4 servings.
4cps. Flour, 1/4 cup cocoa, l tsp. soda, l/2tsp salt 1 tsp cinnamon sifted together. Blend well with the following ingredients: 1cup oil, 1 3/4cp sugar, 2eggs, 1 tsp vanilla, l/2 cup milk. Stir in 2 cups grated, drained zucchini, ¾ cup walnuts, and 1 cup chocolate chips. Spread in greased 9x 13 or 10xl5 pan and bake 30-40 minutes.
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
2 bunches beets; 2 Tbsp water; 1/4 c vinegar; 2 Tbsp caraway seeds; 1 tsp sugar; 2 Tbsp minced onion; 1 tsp prepared horseradish; 1/4 tsp ground cloves; 1/2 tsp salt; 1/4 tsp pepper; 5 Tbsp vegetable oil
Wash beets, trim off greens, place in medium saucepan with salted water to cover; bring to a boil then simmer until tender, about 15-20 minutes. When cool enough to handle, peel, slice, and place in glass or ceramic bowl. Whisk together water, vinegar, caraway seeds sugar, onion, horseradish, cloves, salt, pepper and oil until sugar and salt dissolve.
Pour over beets and let stand several hours, stirring occasionally, before serving.
¼ cup honey; 1 tbsp vinegar; 1 lb cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
3 eggs; 2 cup sugar; 3 cup flour; 1 tsp salt; 1 Tbsp cinnamon; 1 1/2 cup chopped nuts, coconut, raisins or chocolate chips; 1cup oil; 2 tsp vanilla; 1 tsp baking soda; 1 tsp baking powder; 3 cup grated zucchini
Mix all ingredients together. Pour into greased and floured 4×6 loaf pans. Bake at 350 degrees for 40–60”.
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,
1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack. From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman
1 cup plus 2 tablespoons all-purpose flour; 1/3 cup plus 2 tablespoons sugar; 1/4 teaspoon sea salt; 4 tablespoons cold unsalted butter; 1 egg; 1 egg yolk; 1/2 teaspoon vanilla extract; 1/8 teaspoon almond extract; 1 teaspoon freshly grated orange zest; 1/4 cup milk
The fruit and topping: 10 to 12 plums; 2 tablespoons unsalted butter, melted; 1 tablespoon sugar; 1/2 teaspoon ground cardamom or cinnamon,
Preheat the oven to 375°F. Lightly butter an 8-cup gratin dish or tart pan. Pulse the flour, sugar, and salt in a food processor, then cut in the butter to make fine crumbs. Beat the egg and egg yolk with the flavorings, then add enough milk to make 1/2 cup liquid. Add the liquid to the flour, mixing enough to make a thick dough. Brush your hands with flour, then pat the dough into the baking dish, pushing it up a little around the edges to make a rim. Slice Italian plums in half. If they’re small, leave them in halves; otherwise quarter them. If you’re using round plums, such as Elephant Heart, slice them into wedges about 1/2 inch thick. Overlap them over the dough. You can really crowd them together, because they’ll collapse while cooking. Drizzle the melted butter over the fruit, then sprinkle on the sugar and cardamom, if using. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serve warm if possible.
Serves 6; Recipe from Local Flavors.
GINGER PLUM GELATO
3 cups whole, unpeeled, pitted plums, ground fresh ginger to taste, 1/2 tsp cinnamon, 2 tablespoons water, 2 cups whole milk, 3/4 cup brown sugar, 3/4 cup white sugar, 4 egg yolks, beaten, 1 cup heavy whipping cream. Place plums, ginger and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor; cover and process until blended. Set aside. In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream. Pour plums into the mixture by straining through a colander to catch the skins. Add cinnamon and liqueur if desired. Press plastic wrap onto bowl of custard. Refrigerate several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture. Yield: 1 quart. 8 Servings Prep: 25 min. + chilling Process: 20 min. + freezing
PEACHES ‘N’ CREAM SMOOTHIE
1 1/2 peaches, peeled; 1/2 cup light cream or half-and-half; 2 tablespoons orange juice; 1 teaspoon honey;
4-5 Ice cubes
Blend at low speed for 30 seconds, then at high speed for 10 seconds. Recipe from The Fruit and Vegetable Stand.
1 1/2 peaches. peeled; 1/2 cup summer or tropical fruit such as banana, strawberries, pineapple, or blueberries (cut up If necessary); 1/2 cup orange juice, yogurt, or apple cider; 1 teaspoon honey; 5-6 ice cubes
Blend at low speed for 30 seconds, then at high speed for 10 seconds. Recipe from The Fruit and Vegetable Stand.
40 vanilla wafers, crushed; 1 cup finely chopped pecans; 1/3 cup butter, melted
FILLING: 2 cups 4% cottage cheese; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup butter, softened; 1-1/2 cups sugar; 2 cups (16 ounces) sour cream ;6 tablespoons cornstarch; 6 tablespoons all-purpose flour; 4 eggs, lightly beaten; 4-1/2 teaspoons lemon juice; 1 teaspoon vanilla extract
BLUEBERRY GLAZE: 3-1/2 cups fresh blueberries, divided; 1 cup sugar; 2 tablespoons cornstarch; Edible pansies or violas and fresh mint leaves, optional
In a bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. spring form pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.Process cottage cheese in a blender until smooth; pour into a large mixing bowl. Add cream cheese, butter and sugar; beat until smooth. Add sour cream, cornstarch and flour; beat well. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla just until combined. Pour over crust. Return pan to baking sheet. Bake for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For glaze, puree 2-112 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1cup juice. Discard pulp and seeds. In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled. Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies and mint if desired. Refrigerate leftovers. Yield: 14-16 servings.