Summer Share Fifteen August 27th 2024

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Farm News from Jane
Wow what a difference twenty degrees makes! We had quite a chilly week and the result is fewer tomatoes harvested today. The tomatoes growing in the high tunnels are past halfway in their production so enjoy them while they last. In the next month the tomato vines will be removed and be replaced with salad greens, spinach and celery after the beds are renovated for planting. The Swiss chard is looking great and the bunches we harvested today are large. There are more watermelons coming in the next few weeks. I took a walk through the winter squash the other day and was surprised to find how mature some of the varieties were. Usually, the Butternut is one of the last to mature and is already starting to tan. The Autumn Frost, aptly named, is usually the last to harvest. The Delicata I saw were large and the Carnival colorful. I am a big winter squash fan so I am always anxious for their season to begin. Somehow the variety that I was really looking for, the spaghetti squash, was not in site. They are usually the first to mature sometime in late September. I think of them as a cross between summer and winter squash even though they are categorized as winter squash. They tend to have a softer, moister flesh and are a great pairing with the tomatoes and peppers; hence why I was scouting for them! The stone fruit will wind down the next few weeks and we hope to have different varieties of pears and perhaps some grapes (even though they are not tree fruit) before the apple season begins.
We continue to irrigate the newly planted beets and crucifers to give them a good start and the fall carrots are almost all weeded. Ben has done a tremendous job of preparing the soil-beds and timing the flame weeding so that the weeds are minimal, especially in this last planting. Although we do not use any type of chemical weed control, Ben has designed and built a flame weeder that he can pull across the carrot beds just before they emerge, killing off any weeds that have germinated before the carrots. It is a tremendous help and saves days of weeding. Most of the weeding will soon be done for this season except perhaps the high tunnels.
I have spotted some color in our maple trees, whether it’s the cooler nights or just the result of shorter hours of sunlight; it has begun. It is such a beautiful season, especially here on our farm as it is surrounded by woods.
It seems like summer is fading fast; this weekend is Labor Day already. One last hurrah of summer picnics and BBQs before the more rigid schedule that the school year brings; at least for those of us who have kids or grandkids. The summer days of freedom from schedules and the happy sounds of laughter and play will be missing from the last of our summer days. They grow up way too fast… Enjoy them while it lasts, Jane

Produce:   Swiss chard   Poblano peppers   Napa cabbage      Red Beets   Sweet corn
Slicing tomatoes   ADK Blue potatoes   sweet Spanish onions   Garlic

Produce tips:
– Poblano peppers are moderately hot and are the pepper of choice for classic Mexican mole sauce.
– Spanish onions are a firmer sweet onion and hold up well to sautéing or caramelizing.
– ADK Blue potatoes are a drier potato and actually make great chips or fries. See recipes for ideas.
– Napa cabbage is a good substitute for lettuce in a salad or great for tacos and toppings on sandwiches. It is also a wonderful addition to stir-frys and soups.

Fruit:    Nectarines     Freestone Peaches
– Peaches; When peaches are ripe, dipping them in boiling water for approximately 30-60 seconds will soften the skin to release more easily in preparation for recipes.

Recipes
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Napa cabbage
Mix all ingredients (except greens); toss with greens. This is also good with Napa cabbage, bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm

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

STIR-FRIED CABBAGE
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings

NAPA CABBAGE SALAD WITH PEANUTS AND CILANTRO
The Salad: 1/2 C skinned raw peanuts; 1 tsp peanut oil; 1 large carrot; 4 cups thinly sliced Napa cabbage; 2 cups slivered lettuce leaves; 3 thin scallions, including some of the greens, finely sliced diagonally; 1/4 cup chopped cilantro; 2 tablespoons chopped mint leaves; 2 tablespoons torn basil leaves, preferably Thai basil
The Dressing: 1/2 jalapeno or Chile, finely diced; 1/4 cup rice vinegar; 1 teaspoon sugar; 1/4 teaspoon sea salt; 1/4 cup roasted peanut oil
Heat the peanuts in the oil over medium-low heat, shaking the pan occasionally, until lightly browned after a few minutes. Blot with paper towels and set aside. Peel the carrot with a vegetable peeler and discard the skins. Then, with the vegetable peeler, continue removing long strips of the carrot until you’ve reached the core. Combine the cabbage, lettuce, and carrot with everything except the nuts. Whisk the dressing ingredients together and toss with the greens. Add the peanuts just before serving. Serves 4-6 Recipe from Local Flavors.

POTATO, GREEN CABBAGE, AND LEEK SOUP WITH LEMON CREME FRAICHE
1/4 cup crème fraiche or sour cream; 1 tablespoon fresh lemon juice; 1/4 teaspoon finely grated lemon peel; 2 tablespoons butter, divided; 1 tablespoon extra-virgin olive oil; 6 cups diced green cabbage; 3 cups chopped leeks (white and pale green parts only); 3 large garlic cloves, pressed; 3 cups 1/4-inch cubes peeled Yukon Gold potatoes; 1 2×2-inch piece Parmesan cheese rind (optional); 1 Turkish bay leaf; 6 cups (or more) low-salt chicken broth; 2 tablespoons chopped fresh chives (for garnish)
Whisk crème fraiche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD Can be made 4 hours ahead. Keep chilled. Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish. Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/2 cup fulls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraiche mixture over soup; sprinkle with chives and serve.
6 Servings

PORK & NAPA CABBAGE SOUP
1 teaspoon ghee or fat of choice, 1 small onion, diced, Kosher salt, 1 pound ground pork (ground chicken thighs, beef, and turkey also work), 6 large fresh shiitake mushrooms, stemmed and thinly sliced (dried and reconstituted ’shrooms work, too), 2 garlic cloves, minced, 6 cups bone broth or stock, 1 head Napa cabbage (2 pounds), cut crosswise into 1-inch segments (bok choy or Savoy cabbage are good alternatives), 2 large carrots, peeled and sliced into coins, 1 large russet potato, peeled and cut into 1-inch cubes, Freshly ground black pepper, 3 scallions, thinly sliced
Heat the ghee in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Sauté the onions, stirring occasionally, until softened (about 3 minutes). Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Pour in the broth and crank up the heat to high. Bring everything to a boil. Then, stir in the cabbage, carrots and potato, and bring the soup back to a boil. Don’t worry about cramming too many veggies into the pot—the cabbage will cook down! Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn’t boil over. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes). Peek under the lid to make sure that the soup isn’t boiling over or barely percolating, and adjust the heat up or down as needed. If you want to make this soup in a pressure cooker, sauté the ingredients in the pressure cooker as directed above. When you’re ready to simmer the soup, close and lock the lid; then, cook it under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking. Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions. If you’ve got leftovers, you can store ’em in the fridge for up to 4 days or freeze for several months. Try this soup for breakfast on a chilly morning, and you’ll never crave a soggy bowl of cereal again!
Recipe form NomNomPaleo.com

RAMEN NOODLE SALAD
2 bunches of Romaine, chopped or finely shredded or Napa cabbage, 1 bunch green onions, 4 T butter, ½ C. sliced almonds, 2-3 T sesame seeds
Crush noodles, brown in 4 T butter. After browned lightly add almonds and sesame seeds and continue to brown lightly for about 2 more minutes. Set aside.
Dressing: ¾ C oil, ¼ cup vinegar, ½ C sugar, 2 T soy sauce
Warm oil and sugar stirring until sugar is dissolved; add soy sauce and whisk well to combine. Toss greens with dressing and reserved noodles, nuts and seeds just before serving.

FRENCH FRIES
Potatoes; oil; salt
Heat oil to 350 degrees in a deep fryer or pot on the stove. Cut potatoes into desired shape (we usually use wedges). Place in oil and fry until golden and cooked through, about 10 minutes. Salt and enjoy!

BLUE POTATOES MASHED WITH GARLIC
3 lbs. blue potatoes, 2 1/2 oz. roasted garlic, 2 oz. sour cream, 1/2 oz. butter, 1 oz. Parmesan cheese, grated, salt and pepper
Peel and cut the potatoes into cubes. Boil them in salted water for approximately 15 minutes or fork tender. Once potatoes have cooked, drain the water. In a large bowl add the garlic, sour cream, butter, and Parmesan to the potatoes, and mash until desired consistency. Add salt and pepper to taste.
Recipe courtesy Petty Officer Todd, U.S. Navy

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

BLUE POTATOES WITH CARAMELIZED ONIONS AND SHIITAKE MUSHROOMS
3 Slices of thick style bacon, 1/2 pound 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 tablespoon chopped fresh tarragon, 1 tablespoon chopped capers, 1/2 Tbsp 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 tablespoon 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. 4 Brown the purple potatoes: Add 2 Tablespoons 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

CRISPY BAKED SMASHED BLUE POTATOES

1 1/2 lb. blue potatoes, small size, 3 T unsalted butter, melted; 1T olive oil, salt, pepper, scallions/cilantro/chives/fresh parsley, finely chopped (garnish)
Place potatoes in a pot and top with 2 inches of water. Bring to a boil, then reduce the heat to a simmer until continue cooking until potatoes are soft. About 20-25 minutes depending on size. Drain potatoes over a strainer and set aside until there is no more steam from the potatoes. About 5 minutes. Preheat oven to 350⁰. Arrange potatoes on a baking sheet. Smash each potato with a fork, brush with melted butter, drizzle with olive oil (~ 1/4 teaspoon per potato), and sprinkle with salt and pepper. Bake/roast for 40-45 minutes until the skin is crispy. Do not flip during baking. Remove baked potatoes from oven, serve hot sprinkle with your choice of garnish. Recipe from https://vforveggy.com

CHILES RELLENOS
 6- 12 whole or halved hot or semi-hot chiles (Hungarian wax, Poblanos, Anaheim, jalapenos.), 1/4 cup flour; enough to cover bottom of a 9×13-inch pan; 1 1/4 cups milk; 1/2 teaspoon salt; 1 pound Monterey Jack cheese, cut into thin strips; 1/2-pound grated cheddar cheese; 5 large eggs; 1/2 teaspoon paprika
Seed the chiles. Slip strips of Monterey Jack cheese inside chiles. Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees 45 minutes. Makes 6-8 servings. Recipe from MACSAC and Jose Nancy Crabb, Zephyr Community Farm member

APPLE SALSA WITH GRILLED CHICKEN
2 c chopped apples; 3/4 c chopped Anaheim or Poblano pepper; 1/2 c chopped onion; 1/4 c lime juice; Salt and pepper to taste; 1/4 c dry white wine; 1/4 c apple juice; 1/2 tsp grated lime peel; 4 medium boneless, skinless chicken breasts
Combine apples, chili peppers, onion, lime juice, salt and pepper; mix well. Set aside about 1/2 hour for flavors to blend. Combine wine, apple juice and lime peel. Pour over chicken breasts in glass dish or sealable plastic bag. Marinate 20-30 minutes. Drain chicken; discard marinade. Grill over medium-hot coals, turning once, until chicken is done. Serve with salsa on the side. Makes 4 servings with salsa to spare

PERUVIAN POTATOES WITH CHILES AND CHEESE
2 pounds red potatoes; 2 tablespoons vegetable oil; 1 cup finely chopped red onion; 2 minced hot peppers; 1 tablespoon minced garlic; 1 cup milk; 6 ounces feta, crumbled; 3 hard-cooked eggs, chopped; 2 tablespoons chopped cilantro; salt and pepper to taste
Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add hot peppers and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt, and pepper. Makes 6 servings. Recipe from MACSAC

POBLANO PEPPER AND CORN STEW
2 large boneless, skinless chicken breast halves; 3 tablespoons olive oil; 1 large Spanish onion, minced; 5 cloves garlic, minced; 2 fresh poblano peppers, chopped; 8 ounces good-quality cured chorizo, sliced and chopped in quarters; 1/4 teaspoon crushed red pepper flakes; 8 cups chicken stock, homemade or canned; 4 cups fresh corn kernels; Salt and cracked pepper to taste; 1/4 bunch cilantro, stems trimmed, minced; 1 bunch radishes, trimmed and sliced; Queso fresco, crème fraiche, or sour cream
In a heavy stockpot over medium to low heat, cook the chicken breasts on both sides in half the olive oil. Remove the chicken and allow to cool. Add the remaining olive oil to the pot and heat it. Add the onion, garlic, poblanos, chorizo, and red pepper flakes. Sauté until the onion is soft and translucent. Add the chicken stock and bring to a boil. Shred the chicken and add it to the boiling stock. Reduce the heat and simmer for 15 minutes. Add the corn, cook for about 2 minutes, and turn off the heat. Season the stew to taste with salt and pepper. Ladle the stew into bowls and garnish with the cilantro, radishes, and queso fresco.
Serves 6. Recipe from The Café Pongo Cookbook.

RICOTTA WITH ROASTED CHILE AND MINT
2 poblano chiles; 3 scallions, including an inch of the greens, halved lengthwise and thinly sliced, or 3 tablespoons finely snipped chives; 2 tablespoons chopped cilantro, plus sprigs for garnish; 1 tablespoon finely chopped mint; 1 1/2 cups ricotta; sea salt; 6 small corn tortillas or 4 large slices nutty, dense wheat bread; 4 large red radishes, thinly sliced lengthwise, then julienned
Roast the chiles until charred (see page 390), put them in a bowl. cover with a plate, and set aside to steam for 15 minutes. Mean· while, stir the scallions, cilantro, and mint into the ricotta. Season with salt to taste. Remove the chiles from the bag and slip off the skins. Wipe off all large flecks that remain, then remove the stems and seeds. Chop finely and stir into the ricotta. Taste for salt. Wrap the tortillas in foil and steam or heat in the oven until warmed through. Serve tortillas and cheese separately. If you’re using bread, spread the cheese over it, slice into fingers, then garnish with the radish slivers and a sprig of cilantro.
Serves 6 as an appetizer.  Recipe from Local Flavors.

 

SPICY POTATO WEDGES WITH CHILI DIP
2 baking potatoes, about 8 ounces each; 2 tablespoons olive oil; 2 garlic cloves, crushed; 1 teaspoon ground allspice; 1 teaspoon ground coriander; 1 tablespoon paprika; salt and freshly ground black pepper
For the dip: 1 tablespoon olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 7-ounce can chopped tomatoes; 1 fresh red Chile, seeded and finely chopped; 1 tablespoon balsamic vinegar; 1 tablespoon chopped cilantro, plus extra to garnish
Preheat the oven to 400°F. Wash the potatoes. Cut them in half and then into 8 wedges. Place the potato wedges in a saucepan of cold water. Bring to a boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on paper towels. Mix the oil, garlic, allspice, coriander and paprika in a roasting pan. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning occasionally. Meanwhile, make the Chile dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes, until soft and golden. Add the tomatoes with their juice and stir in the Chile and vinegar.  Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the cilantro and serve hot, with the potato wedges. Season with salt and freshly ground black pepper and garnish with cilantro. Serves 2 Recipe from Vegetarian the best ever recipe collection.

SOUTHWEST STUFFED POBLANO PEPPERS
4 poblano peppers halved and seeds/membranes removed, 1# lean ground beef, or chorizo, 1 tsp each ground cumin, chili powder, garlic powder, 1 C cooked long grain white rice,  1/2 C canned black beans, drained; 1/2 C frozen or canned corn (drained); 1 15-oz. can diced tomatoes, drained; 1 4-oz can diced green chiles; ½ C -1 C grated mozzarella or Mexican-blend cheese
Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren’t overlapping. Bake for 10-15 minutes while you move on to the next step. Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet, and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through. Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.
Recipe form www.cremedelacrumb.com

CHICKEN CHILES RELLENOS CASSEROLE
2 tablespoons butter, 2 poblano peppers, seeded and coarsely chopped, 1 small onion, finely chopped, 2 tablespoons all-purpose flour, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/4 teaspoon salt
2/3 cup 2% milk, 1 package (8 ounces) cream cheese, cubed, 2 cups shredded pepper jack cheese, 2 cups coarsely shredded rotisserie chicken, 1 can (4 ounces) chopped green chiles, 2 packages (8-1/2 ounces each) cornbread/muffin mix
Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11×7-in. baking dish. Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving. Recipe from https://www.tasteofhome.com/

SLOW-COOKED CHICKEN ENCHILADA SOUP
1 tablespoon canola oil, 2 Anaheim or poblano peppers, finely chopped, 1 medium onion, chopped, 3 garlic cloves, minced, 1 pound boneless skinless chicken breasts, 1 carton (48 ounces) chicken broth, 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained, 1 can (10 ounces) enchilada sauce, 2 tablespoons tomato paste, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1/2 teaspoon pepper, 1/2 to 1 teaspoon chipotle hot pepper sauce, optional, 1/3 cup minced fresh cilantro
Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°). Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Recipe from https://www.tasteofhome.com/

STUFFED TOMATOES
6 medium-size tomatoes; 1 cup cooked rice; 4 Tbsp butter; 1/2 cup diced Mozzarella cheese; 3 Tbsp grated Parmesan cheese; 1/2 cup diced artichoke bottoms (cooked); 1 Tbsp finely chopped parsley; salt and pepper Cut a slice from the top of each tomato, remove pulp and seeds, then invert to drain. Melt butter and mix with the rice, Mozzarella, 2 Tbsp of the grated Parmesan, artichoke bottoms, parsley, salt and pepper. Season the insides of the tomatoes lightly. Stuff tomatoes with the rice mixture and sprinkle the remaining grated Parmesan on the tops. Place in a 350-degree oven and bake for about 25 minutes.

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

CORN AND TOMATO SOUP
2 cups cooked whole kernel corn; 2 medium tomatoes, chopped; 4 large stalks celery, chopped; 1-quart cold water; 2 tablespoons softened butter; 3 tablespoons unbleached flour; 1 cup milk; ½ cup grated Monterey Jack cheese; 1/2 cup chopped pimento; 2 tablespoons minced fresh oregano; Salt and freshly ground pepper
In a large soup pot, cover the corn, tomatoes, and celery with the cold water. Simmer, covered, for 30 minutes or until the vegetables are tender. In a small saucepan, melt the butter and blend in the flour, making a roux. Gradually add the milk and cook until thickened, stirring frequently. Add the milk mixture to the soup pot and stir well. Add the cheese, pimento, and oregano and stir until the cheese is melted. Add salt and pepper to taste and serve in heated bowls. 2 Qts. Recipe from Herbal Soups, Salads, Breads and Sweets.

FRESH TOMATO SOUP
3 medium tomatoes, peeled and quartered, 1+1/2 C water, ½ C chopped onion (1 medium), ½ C chopped celery (1 stalk), ½ 6oz can of tomato paste, 2T fresh basil (or 2t dried), 2t chicken bouillon, 1t sugar
Seed tomatoes. Combine all ingredients; bring to boil. Reduce heat. Simmer about 20 minutes until vegetables are tender. May puree if desired. Makes four cups. Better Homes and Garden Cookbook

BASIL TORTELLINI SOUP
4 ½ C chicken broth, 1 9 oz pkg. of refrigerated tortellini, 1 15 oz can white kidney or cannellini beans, rinsed and drained, 1 C chopped fresh tomato, 1/3-1/2 C shredded fresh basil, 1-2 T balsamic vinegar, ¼ t salt, 1/8-1/4 t pepper, 1/3 C shredded parmesan cheese
In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, about 6 minutes. Stir in the beans, tomato, and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper.
Serve with cheese. Yield: six servings

CREAMY ROASTED TOMATO-BASIL DRESSING
1 tomato, 1-2 Sprig basil, 1 Sprig Rosemary, 1⁄4 cup oil, 1⁄4 cup apple cider vinegar, 1⁄2 cup tahini, 1 clove garlic, salt to taste
Broil tomato on high for 10 minutes. In a food processor or blender, add remaining ingredients and puree until smooth. Chill to room temp or cooler.  From Red Fire Chef Kristen Schafenacker, 2007.

SWISS CHARD SOUP
1/4 lb. fresh mushrooms, sliced (approximately 1 ½ cups); 1 tablespoon butter; 1 tablespoon oil; 2 tablespoons whole wheat flour; 1 1/2 cups chicken stock; salt; pepper to taste; 2 cups milk; 4 to 5 cups fresh Swiss chard, leaves and ribs
Sauté mushrooms in butter and oil for 5 minutes. Add flour and stir until flour is evenly distributed, then add chicken stock, salt and pepper, and milk. Cook slowly, stirring constantly, until mixture is slightly thickened. Add Swiss chard and simmer for 15 minutes. Yield: approximately 4 cups

SWISS CHARD WITH RAISINS
1 # fresh Swiss chard, rinsed, stems removed, and leaves chopped (10 cups); 1/4 cup water; l/4 cup apple juice; 2-4 T golden raisins
In large, deep skillet, combine the chard and water (if the greens don’t all fit, let some cook down then add the rest). Cover and cook, stirring and turning occasionally with 2 spoons, until the leaves are just wilted and most of the liquid is evaporated, 4 to 5 minutes. Stir in the apple juice and raisins. Cook, uncovered, stirring often, until the apple juice is almost evaporated, 2 to 3 minutes. Serve hot.
Serves 4. Recipe from The Big Book of Vegetarian.

SWISS CHARD WITH PEACHES AND SLICED ALMONDS

1 bunch of rainbow Swiss chard, thinly sliced, 1 ripe peach, pitted and cut into wedges, 1/4 cup sliced almonds, 2 tbsp olive oil, 3 tbsp lemon juice (the juice of one whole lemon), 2 tsp honey, salt & pepper Combine first 3 ingredients in a medium bowl. Combine olive oil, lemon juice honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle mixture over peach salad; toss well to coat. Serves 2
Recipe from Peppermint and Paisley

CHARD CHEESE BAKE
1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine

SPICY RAINBOW CHARD ON CREAMY POLENTA BY COOKSISTER
4-6 cups of Swiss chard, leaves shredded and stems finely chopped, 1 small onion, diced, 1 large clove of garlic, crushed, 75g chorizo, sliced, olive oil, paprika, salt and pepper, 2-4 free-range eggs

Heat 1 tsp of olive oil in a large, preferably non-stick frying pan. Add the chorizo and cook until the oil starts to release, then add the onions and garlic. Saute over medium heat until the onion starts to soften, then add the chard. Sauté while stirring continuously until the chard is soft enough to your taste. It cooks down quite a lot, like spinach, so cooking it too long might result in a very small portion! Check for seasoning and add paprika as well as salt and pepper to taste. Once the chard is cooked enough, make a small hollow for each egg that you plan to use and carefully crack an egg into each hollow. Make sure the hollow does not go all the way down to the pan – there should still be a layer of chard below the egg. Cover the pan and cook for a further 2 minutes or so, depending on how runny you want your yolk. Sprinkle the egg with a little more paprika and serve immediately.

SWISS CHARD BREAKFAST BURRITOS
Approximately 3 cups cooked and seasoned Swiss chard*; 2 cups milk; 1 tablespoon flour; 6-8 flour tortillas; 1 teaspoon mustard powder; 2-3 cups shredded cheese (like cheddar or Swiss), divided; salsa; sour cream; 4 eggs, beaten
Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in prepared pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight. The next day, let burritos come to room temperature. Heat oven to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese of). Top and cover for last 5 minutes of baking. Serve with salsa and sour cream. This recipe can be adapted to use a variety of seasonal vegetables. Makes 4-6 servings.

*It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season it with salt, peppers, and fresh herbs (dill is delicious).

CHILLED BEET SOUP
1/2 cups sour cream, 2T lemon juice, ½ small onion, 1 c cooked beets, 1 c crushed ice
Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth. Add ice or cold water, chill and serve with a dollop of sour cream on top. May reserve beet cooking water for cold water or ice.

ROASTED BEET AND RICE SALAD
3 beets, ends removed, skin peeled with vegetable peeler and cut into small cubes, ½ cup balsamic vinegar, ½ cup extra-virgin olive oil, 2 tablespoons sugar, 1 tablespoon crushed rosemary, salt and pepper, to taste, 1 cup Arborio rice, prepared according to package directions, 5-oz. package feta cheese, 4 cups mixed greens, rinsed
Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray. Spread the beet cubes out on the prepared baking sheet in a single layer. In a medium bowl, combine the balsamic vinegar, olive oil, sugar, rosemary, salt and pepper. Mix well. Pour evenly over the beets. Bake in the preheated oven for 40 minutes, stirring to coat every 5 minutes or so. In a large bowl, combine the prepared rice, feta cheese and roasted beats (do not discard juices from pan). Stir until combined. Divide the mixed greens between 4 plates or bowls and top with beet-rice mixture. Drizzle olive oil and juices from pan over the top and serve. Recipe form Pipandebby.com

BEET AND CABBAGE SOUP

1/4 cup (1/2 stick) unsalted butter, 3 cups coarsely chopped peeled raw beets (from 1 1/2 pounds), 2 cups chopped red onions, 3 celery stalks, coarsely chopped, 1 cup chopped red cabbage, 3 tablespoons finely chopped seeded jalapeño chiles, 5 cups (or more) low-salt chicken broth, 2 tablespoons fresh lime juice, Tortilla chips, Sour cream
Melt butter in heavy large saucepan over medium-high heat. Add beets, onions, celery, cabbage, and chiles; sauté until celery is soft, about 10 minutes. Add 5 cups broth and lime juice; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 1 hour 15 minutes. Working in small batches, puree soup in blender until smooth. Return soup to pot; season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Ladle soup into bowls and top with tortilla chips and sour cream.

MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.

SOUR CREAMED CORN
4 large ears corn; 2 Tbsp butter; 1/4 c sour cream; Dash of Tabasco; Salt and black pepper, to taste; 1/4 c chopped fresh dill; Chopped parsley for garnish
Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. Hold each cob over the bowl and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and Tabasco. Cook until warmed through; do not allow to boil. Add salt and pepper. Sprinkle with dill and parsley. Makes 4 servings

SUCCOTASH CHOWDER
½ medium potato, diced; ½ tbsp butter; 1 cup chopped onion; 2 cloves garlic, minced; 2 stalks celery, minced; ¾ tsp salt; 1 tsp basil; ¼ tsp thyme; 1 ½ cups corn; 1 cup cooked lima beans; 2 cups milk; pepper to taste
Cook the diced potato in boiling water until just tender. Drain well and set aside. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt and herbs. Sauté over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and sauté for another 10 minutes. Add the cooked lima beans. Add potato and milk. Season to taste with pepper and salt. Serve hot with minced fresh herbs. Serves 3

BAKED CORN WITH ONIONS
4 cups fresh corn kernels; 2 cups thinly sliced onions; 1 teaspoon curry powder; salt and pepper to taste; ¼
# (1 stick) butter; l/2 cup heavy cream
Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 375 for 35-45 minutes, or until top is browned.
Serves 4-6.

EASY NECTARINE JAM
3 cups chopped nectarines with skin on, about 4-5 nectarines, 1 ½ cups sugar, 2 T Lemon juice
Prepare the nectarines by rinsing them, then cutting them in half and removing the inside pit. Chop the nectarines into large chunks. Add chopped nectarines to a medium sauce pan along with the sugar and lemon juice and mix well. Bring the nectarines and sugar to a gentle boil over medium high heat. Once the nectarines have come to a gentle boil, reduce heat to medium low stirring occasionally. Give the nectarines a good mash down with a potato masher. This step is optional but it does help break down the nectarines faster. Cook for about 20-30 minutes or until the nectarine jam starts to look thick. It will look foamy on top while cooking. Remove from the heat and skim off any foam from the top and discard being careful as the mixture is very hot. Scoop jam into a small pint jar or container and let cool on the counter. Once cool, refrigerate to set up. This nectarine jam will last for 2-3 weeks in the refrigerator. If you are not going to use all of this jam right away, you can freeze it in freezer proof bag for up to 3 months. To thaw, just place in the refrigerator overnight.
Recipe from: https://www.keepingitsimpleblog.com/food/easy-nectarine-jam/

GRILLED NECTARINES
4 fresh nectarines, pitted and halved, 2 T melted unsalted butter, 4 T brown sugar melted unsalted butter
Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar. Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.

NECTARINE COBBLER
Filling: 4 c sliced nectarines, 1/2c cold water, 1/3 c unpacked light brown sugar, 1 T cornstarch, 1 T butter
Topping: 1 C all-purpose flour, 1/2 C sugar, 1 1/2 tsp baking powder, 1/2 C milk, 4 T unsalted butter, softened
Garnish: Cinnamon sugar for sprinkling
Preheat oven to 350 degrees. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13×9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.

NECTARINE COMPOTE DESSERT
3 nectarines (chopped into bite-sized pieces), 2 tablespoons honey, 1 teaspoon sugar, 1/8 teaspoon salt, 2 tablespoons water
Place all ingredients in a saucepan over medium heat. Heat while stirring until mixture is thickened and warm, about 5 minutes. Serve over cake or ice cream.

NECTARINE PIE
2/3 cup sugar, 4 T flour, 1 c heavy cream, ¼ tsp. almond extract, 5 nectarines, 1 9-inch unbaked pie crust
Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil. Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside. Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines. Bake at 400 degrees F for 35 to 40 minutes. Good served warm or cold