- Where have all the boxes gone; long time waiting… It may be a Paul Simon remake but we would surely appreciate you looking around and gathering them up and return them this week. We seem to be very short of boxes the last few weeks. Thanks so much!
- Winter Share enrollment is ongoing; please don’t wait, sign up before October 1st.
A winter share information sheet is attached. Thanks to all who’ve already enrolled!
- This is an odd numbered distribution for the suburban sites.
Farm News from Jane
Long shadows in the late afternoons, heavy dews which take most of the morning to dry off keeping fields wet until noon, he we are. I guess that the long summer days roll in quickly starting way back in April and now they are just as quickly sliding back in their hours of sunshine. The bright side is that you are able to see the stars earlier in the evening and later in the morning. There is something quite captivating walking out into a starlit sky to start your morning. There is always something to rejoice about…
This week it is also melons; sweet, juicy yellow watermelons. We have been sampling the different varieties the last few weeks so that we harvest them when they’re near perfection. The red Sugar Baby variety we thought would mature first as it is a shorter day variety but they still need more time, but what a delight to have the yellow variety. I am beginning to wonder if there is something more going on with the very reliable red Sugar Baby melon’s maturation process…
And did you ask for more tomatoes? They are definitely in full production now and so we have a tomato extravaganza this week; everyone should get a few different varieties from cherry and/or Saladette, to plum or full-size. Those large ones make great BLT’s and a mighty good lunch or even supper sandwich for that matter! It seems as though bacon is quite the tempter even for those who don’t normally eat any other pork products. I know a few vegetarians who’ll make that exception!
I have had a nice reprieve in watering greenhouses this past few days as the greenhouse is almost empty right now. Soon we will start lots of spinach seedlings for high tunnel winter share production. Spinach seems to be a big hit through the winter months. Even though there are many vegetables to choose from in winter storage, we all hunger for fresh greens, so it’s a nice addition to the winter share.
The fall greens harvest has begun this week with collard greens this week. They are very young and tender and will sweeten up even more after the first frost. And not that we are close to that point yet we did have a 510 morning today. That means we need to be watching the thermometer and weather forecast for the sweet potato plants. They can suffer leaf damage with temperature below fifty degrees and that insult is transferred to the potatoes underground. We don’t grow very many as we haven’t figured how to cure and store them properly with the spaces we have currently. So pretty soon they’ll have to be dug. It’s quite the labor of love; but how sweet and yummy they are…
Please watch for the Super Blue moon this week which peaks on Wednesday. Hopefully it will be clear to enjoy for a few nights. And of course, enjoy your veggies and fruit! Until next week, Jane
Produce: Farmer’s choice potatoes Collard greens Yellow Watermelons
Bell peppers Garlic Tomatoes-big and small Sweet corn
Fruit Share: Fortune red Plums white fleshed Nectarines
*Pease remember to wash all fruit after removing from bags and sorting for ripeness.
– Collard greens should be bagged and refrigerated. See recipes section for how to use and prep.
– Potatoes; we have red skinned whites (round in shape), ADK Reds (red skin red flesh and more oblong shape) and Keuka Golds. One of them will make an appearance in your share.
– Tomatoes are like bananas and should not be refrigerated. Their flavor changes as well as texture when chilled.
– Please remember to refrigerate your sweet corn; it’s sugar turns to starch when its left at room temperature.
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
LATE SUMMER BRUSCHETTA
2-3 large tomatoes; 1 crunchy sweet pepper; 1 medium sweet onion; 2-3 cloves garlic, minced; olive oil; small handful fresh basil, chopped (optional); crusty bread (like baguette); shredded mozzarella or grated Parmesan Chop the vegetables into a midsize dice. Combine with garlic, 1-2 tablespoons olive oil, and optional basil. Slice baguette down the middle and lay the 2 sides cut side up. Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using. Broil bread for several minutes until bread or cheese browns a bit. Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture. This recipe is similar to one eaten at the Lawn Beach Inn in Lake Nebagamon, Wisconsin. Makes 4 servings.
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.
COUSCOUS WITH TOMATO AND EGGPLANT
1 medium onion, chopped; 1 tsp olive oil; 2 cloves garlic, minced; 1 eggplant, skin on, diced; 1 green pepper, cut julienne; 2 c chopped fresh tomatoes; Salt and black pepper, to taste; 1/4 tsp paprika; 1/4 tsp each dry basil, rosemary, & oregano; 1/4 c minced fresh parsley; 1 c water; 1 lb. couscous
Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, basil, rosemary, oregano, J parsley and water; stir. Bring to boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, and then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot cooked couscous. Makes 6 servings
GRAND GAZPACHO SALAD
Dressing: 2 teaspoons minced garlic, mashed to a paste; 2 tablespoons red wine vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon sugar; 4 tablespoons olive oil; salt and pepper to taste
Salad: 5 large heirloom tomatoes, seeded and chopped; 3 tablespoons chopped fresh parsley; salt and pepper; 1/3 cup finely chopped sweet onion; 1/2 cup each green pepper; peeled, hard-cooked eggs, all finely chopped; freshly grated Parmesan
Mix first 4 dressing ingredients; whisk in olive oil and season with salt and pepper. Layer ingredients in a clear glass bowl in the order above. Chill before serving. Makes 5-6 servings. Recipe from MACSAC
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.
TOMATO AND VEGETABLES WITH SHRIMP
1/8 cup olive oil; 1 small onion, quartered and thinly sliced; 1 clove garlic, minced; 2 large tomatoes, peeled, seeded, and chopped; 1 green pepper, coarsely chopped; 1/3 cup eggplant, sliced; ½ cup tomato sauce; ¼ cup cold water; 1/8 cup dry vermouth; 1/2 tsp salt; 1/4 tsp dried thyme, crushed; 1/4 tsp dried marjoram, crushed; 1 bay leaf; ¼ tsp ground turmeric; 1/8 teaspoon freshly ground pepper; 1 pound raw shrimp or 1/2 pound cooked shrimp (shells removed)
Heat oil in large skillet; add onions and garlic; sauté until tender, not brown. Add tomatoes, green peppers, mushrooms, tomato sauce, and water; stir and simmer 5 minutes. Add vermouth, salt, thyme, marjoram, bay leaf, turmeric, and pepper. Simmer covered about 20 minutes, stirring occasionally. Remove bay leaf. If shrimp are raw, add to sauce and cook 2 to 3 minutes or until they turn pink. If shrimp are cooked, add to sauce and just heat through. Serve over rice pilaf. Serves 4
2 tbs. olive oil; 3 cloves garlic, minced or pressed; 1 medium onion, finely chopped; 2 cans (28 oz. each) Italian plum tomatoes, chopped and mashed; 1/2 tsp. dried oregano; 2 tbs. chopped fresh basil; 1/4 tsp. freshly ground pepper; ½ tsp. salt
Heat olive oil in a medium saucepan over medium heat. Add garlic and onion and sauté for 5 to 7 minutes, or until onions are soft. Add tomatoes. Stir in oregano, basil, pepper and salt. Partially cover saucepan. Reduce heat and simmer for 11/2 hours. Stir occasionally. Servings: 4 Recipe from The Best 50 Garlic Recipes.
SLOW-ROASTED TOMATO SALAD WITH OPAL BASIL
6 ripe tomatoes, halved; 1 tablespoon olive oil; 12 oz. mozzarella cheese; a few sprigs opal basil; 1 cup basil oil (or olive oil); balsamic vinegar; baby salad leaves; salt and freshly ground black pepper
Put the halved tomatoes in a small roasting pan in a single layer. Sprinkle with the olive oil and season liberally with salt and pepper. Roast in a heated oven at 3000F (1500C) for 3 hours until shrunken and glossy. Let cool. Just before serving, tear the mozzarella into small pieces and arrange on a large plate. Add the tomato halves, then sprinkle the opal basil leaves over the tomatoes and cheese. Trickle a generous amount of the basil oil and a little vinegar over the salad. Season to taste with salt and pepper, and serve the salad topped with salad leaves. Serves 4 Recipe from a handful of herbs.
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.
RED FRIED RICE
1/4 cup basmati rice; 2 tablespoons peanut oil; 1 small red onion, chopped; 1 red bell pepper, seeded and chopped; 8 ounces cherry tomatoes, halved; 2 eggs, beaten; salt and freshly ground black pepper
Wash the rice several times under cold running water. Drain well. Bring a large pan of water to a boil. Add the rice and cook for 10-12 minutes. Meanwhile, heat the oil in a wok until very hot. Add the onion and pepper and stir-fry for 2-3 minutes. Add the cherry tomatoes and continue stir-frying for 2 minutes more. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets. Drain the cooked rice thoroughly. Add to the wok and toss it over the heat with the vegetable and egg mixture for 3 minutes. Season with salt and pepper and serve immediately. Serves 2 Recipe from Vegetarian the best ever recipe collection
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
THE BEST FRESH TOMATO SALSA
3 cups chopped tomatoes, 1/2 cup chopped green bell pepper, 1 cup onion, diced, 1/4 cup minced fresh cilantro, 2 tablespoons fresh lime juice, 4 teaspoons chopped fresh jalapeno pepper (including seeds), ½ tsp. salt, ½ tsp. cumin, ½ tsp. black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. Recipe form Allrecipes.com
ROASTED PLUM TOMATOES
plum tomatoes (about 3/4 pound), halved lengthwise
1/2 T olive oil, 1/8 tsp. dried thyme, 1/4 tsp. coarse salt, ¼1/8 tsp. ground pepper
Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.
COLLARDS WITH POTATOES
2 bunches collard greens or a mixture of collards and kale; sea salt and freshly ground pepper; 3 medium yellow-fleshed potatoes, scrubbed and coarsely diced; 3 or 4 strips bacon, cut into small pieces, optional; 2 tablespoons peanut or olive oil; 1/2 onion, finely diced; 2 plump garlic cloves, finely chopped; good pinch red pepper flakes; hot pepper sauce or vinegar for the table
Strip the collard leaves from the stems and wash the greens. Bring a few quarts of water to a boil. Add salt and the greens, and then simmer for 10 minutes. Scoop them into a bowl. Add the potatoes to the cooking water and simmer until tender, 7 to 10 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned. Set it on paper towels to drain, discard the fat, and wipe out the pan. Return the pan to the heat, add the oil, and when it’s hot, add the onion. Cook over medium-high heat for 5 minutes. Coarsely chop the cooked greens, and then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan as well so that everything cooks in a little moisture, adding more water as needed. When the potatoes are tender, scoop them out and add them to the greens. Add the bacon, and then toss everything together. Taste for salt and season with pepper. Keep everything distinct or mash the potatoes into the greens. It’s messy-looking this way but especially good. Season with pepper sauce or vinegar to taste.
WILL’S COLLARD GREENS
1 bunch collard greens, stems cut out and discarded, ¼ cup olive oil, ½ t. salt, ¼ t. pepper, 1t. sugar, 1 t. minced garlic, optional
Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, and then slice thinly so you have a chiffonade of greens. Heat the olive oil in a large pan over medium heat with salt, pepper, sugar, and garlic. When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens. Add more oil if necessary. Makes 4 servings.
KICKIN’ COLLARD GREENS
1 T olive oil, 3 slices bacon, 1 large onion, chopped, 2 cloves garlic, minced, 1 teaspoon salt,1 teaspoon pepper, 3 cups chicken broth, 1 pinch red pepper flakes, 1-pound fresh collard greens, stems removed and cut into 2-inch pieces
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. Recipe from Ken Adams; Allrecipes.com
LENTIL AND GREEN COLLARD SOUP
1 tablespoon olive oil, 1 bunch collard greens – rinsed, stemmed and thinly sliced, 1 large onion, chopped, 1 tablespoon salt, 1 cup dry red lentils, rinsed and drained, 6 cups water, 2 tablespoons minced garlic,
1 tablespoon ground cumin, 1 teaspoon ground cinnamon
Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving. Prep 15 min; Cook 30 min; Ready in 45 min
2 tablespoons canola oil, 1/2 medium onion, coarsely chopped, 1 bunch collard greens, rinsed, stems removed, and finely chopped, 1/2 teaspoon kosher salt, 1/4 cup Reduced Sodium Chicken Broth or Vegetable Broth, 1 teaspoon Worcestershire sauce, freshly ground black pepper
Heat oil over medium heat in a 12-inch skillet. Add onions, collards, salt, broth, and Worcestershire sauce; mix well. Cook, uncovered, stirring occasionally for 15-20 minutes, or until tender. Season to taste with additional salt and pepper as desired. Goes with Pulled BBQ Chicken Sandwiches
Source: Quick & Kosher Meals in Minutes; 15 min cook time; 10min prep time; 4 servings
COLLARDS & BACON GRILLED PIZZA
1 lb. whole-wheat pizza dough, 3 tablespoons garlic-flavored olive oil, 2 cups thinly sliced cooked collard greens, 1 cup shredded Cheddar cheese, ¼ cup crumbled cooked bacon
Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, oil, collards and Cheddar to the grill. Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the oil and top with the collards and Cheddar. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top with bacon.
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
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
CORN BEAN SALSA
This recipe makes enough to feed a large family, so feel free to pare it down.2 cups chopped peppers; ½ cup chopped onion; ¾ cup lime juice; 1 cup chopped cilantro; 4-5 cups cooked corn; 1 can black olives, sliced; 2 tsp cumin; 1 cup dried apricots, chopped; 1 28 oz can vegetarian baked beans, extra liquid drained off; 1 15.5 oz can pinto beans, drained and rinsed; 1 15.5 oz can black beans, drained and rinsed
Toss all ingredients together and refrigerate. Serve as a salad, as a salsa with chips or as taco filling.
WAVE’S RAVE SWEET CORN RISOTTO
4 ears sweet com; 2 tablespoons olive oil; 1/4 cup diced onion; 1/4 cup diced pepper; 2 teaspoons minced garlic; 1/2 cup Arborio rice; 1/3 cup grated Parmesan cheese; salt and pepper
Cut kernels off com cobs. Place cobs in a heavy saucepan with 6 cups water; bring to simmer and cook cobs 20-25 minutes. Strain; return water to pan. Add com kernels; return to simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-com mixture in a blender, and then strain it through a fine-meshed sieve. Heat oil in the same pan. Add onion, sweet pepper, garlic, and rice; sauté 1 minute. Reduce heat to low; add pureed mixture 1 cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender-you may or may not need to add all of it. Add reserved com, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately. Makes 4-6 small servings.
Recipe from Chef Wove Kasprzak, The Dining Room at Monticello
FRESH CORN CAKES
Makes about 9 to 10 4-inch pancakes
2 tablespoons butter, plus additional for brushing pan 3/4 cup kernels cut from one large ear sweet fresh corn, 1/8 teaspoon salt plus additional for seasoning com 1 large egg, 1 1/4 cups buttermilk 1/4 teaspoon vanilla extract, 1 tablespoon sugar, 3/4 cup all-purpose flour, 1/4 cup cornmeal, any kind 1 teaspoon baking powder, 1/2 teaspoon baking soda
Melt butter in a large cast iron skillet or griddle pan over medium heat. Add com and sauté for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet. Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, com, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance. Reheat your skillet or sauté pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.
SPICY RANCH SWEET CORN SALSAETRON SALSA RANVEGETARIAN
I pt. sour cream, I tsp. minced garlic, ¾ diced avocado, ½ C diced red onion, 1 C. diced tomato, 1 C. cooked corn, 2-3 tsp. minced jalapeño, 1/2 C diced red pepper
Mix contents of dips packet with sour cream. Add garlic, avocado,
HERB-ROASTED RED POTATOES
1# red potatoes, cut in 1+1/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc.; 3-4 tablespoons olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings. Recipe from Patricia Schindler
WARM BAVARIAN-STYLE POTATO SALAD WITH SAUSAGE
2 # Yukon Gold or large fingerling potatoes, scrubbed; 2 tablespoons apple cider vinegar or white wine vinegar; 1T prepared hot mustard; 3/4 C chopped onion; salt and pepper to taste; 1/2 C apple cider or chicken stock; ¾# pork sausage links; 3 T olive oil; 3 T coarsely chopped fresh parsley
Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt and pepper. Makes 6 servings. Recipe from MACSAC
SPICY OVEN FRIES
3 # potatoes, 2-3 Tbsp olive oil; spice mix; 4 Tbsp Parmesan cheese
Spice Mix: 1 tsp. salt, 1/2tsp oregano, 1/2tsp garlic powder, 1/4tsp chili powder, 1/4tsp pepper
Hint; when mixing spices, I multiply by 8 so that I have the spice mix on hand for quicker do ahead preparation. If doing smaller quantity of potatoes try using a scant tsp of spice mix with 1 T of cheese to each pound of potatoes. Chop or slice potatoes as desired. Toss with olive oil to coat. Mix spices and parmesan cheese. Bake at 450 degrees for 20 to 30 minutes.
SPICY POTATO, SAUSAGE AND GREENS SOUP
1 # bulk hot Italian sausage; 1/2 cup chopped onion, or more to taste; 4 cups chicken broth; 4 cups thinly sliced potatoes (slice them with skins on); 4 cups water; 2 packed cups torn or chopped fresh greens; 1/3 cup whipping cream; salt and pepper
Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. This recipe was inspired by a soup at Olive Garden restaurant. Add some buttered biscuits and it’s a perfect winter meal. Makes 8-12 servings. Recipe from JoAnn Hoffman, Vermont Valley Farm member
OVEN FRIED POTATOES
8 potatoes; 1 stick butter; 1/2 lb. chopped bacon (fried); Parmesan cheese; 1/2 lb. Longhorn Cheddar (grated); garlic; salt Cut potatoes into 8 sections. Melt 1/2 stick margarine on 2 cookie sheets in oven. Coat potatoes (with skins) with margarine. Sprinkle with garlic salt, Parmesan cheese and bacon. Bake at 4250 for 25 minutes. Pour off extra grease. Sprinkle Cheddar over potatoes and place in oven until melted. Serve with Ranch dressing. Recipe from Terri Noble
CROCK POT CHICKEN PHILLY CHEESE STEAK
1 lb. skinless, boneless chicken breasts, 2 tbsp light butter, 1 large onion (sliced), 2 green peppers (thinly sliced), 6 slices reduced fat provolone cheese, 2 garlic cloves (chopped), 2 tbsp steak seasoning, 6 small rolls (I used Trader Joe’s Artisan Rolls), Salt and pepper to taste
Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken. Cover and cook on low for 4-5 hours. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese. Serve immediately.
Recipe from: https://www.laaloosh.com/2013/05/14/crock-pot-chicken-philly-cheese-steak-recipe/
GARDEN FRESH PASTA SAUCE
This is the pasta sauce to make when gardens and farmers markets are bursting with tomatoes, green peppers and fresh herbs. The green bell peppers are sautéed in olive oil with garlic and onion, and then the tomatoes and herbs are added and cooked together for just a half hour, melding the flavors but retaining the freshness of summer’s bounty. Pour over cooked pasta and serve.
STUFFED PEPPER SOUP
2 pounds ground beef, 6 cups water, 1 can (28 ounces) tomato sauce, 1 can (28 ounces) diced tomatoes, undrained, 2 cups chopped green peppers, 1/4 cup packed brown sugar, 2 teaspoons salt, 2 teaspoons beef bouillon granules, 1 teaspoon pepper, 2 cups cooked long grain rice, chopped fresh parsley, optional In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Recipe from TasteofHome.com
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
STUFFED PEPPER CASSEROLE
1 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
SAUSAGE AND PEPPERS
1 lb. spicy Italian sausage links; 2 sweet peppers, seeded and cut into chunks; 1/4 large yellow onion; 1/4 tsp dried oregano; 1/4 tsp fennel seed; 3 tbsp dry white wine; 1 tbsp chicken stock
Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve hot as a side dish or main dish. Makes 16 servings
FRIED PEPPERS WITH EGGS
1 large green pepper; 1 tbsp salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 tbsp water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.