Summer Share Fifteen August 30th 2016

Important information

·         Remember when requesting a distribution site change to please include your scheduled site and shares.

·         Please kindly remove any orange name tags placed on share boxes before you return them.

·         There may be a few “friends” in this week’s corn.

Farm News form Jane 

As September and autumn are upon us the migratory birds have begun to gather; Canada geese as well as the small birds are gathering and practicing their formations. The small birds which may be sparrows move quite quickly in a “cloud” as one object. It amazes me every year. The shadows are longer by the week and although the sun is no longer directly overhead the indirect rays seem to feel even hotter on your face and back while we are out in the fields. Although the spaghetti squash was not quite ripe for this week’s share it won’t be long before we will begin the harvest. We are excited to have a good portion of the onions and garlic cleaned and stored. The greenhouse where we have been temporarily storing the onions while they dry is beginning to look quite empty after so many months of use. Seven months accounts for many hours of seeding and transplanting. We will plant once more seeding which will be spinach for winter shares this coming month.

The carrots have finally germinated and are growing nicely and we are counting on a warm fall for them to fully mature.

It has been a difficult season for vegetables that are directly seeded or that need regular rain to keep their blossoms. The peppers have established a new set of blossoms and if the warm weather continues we should have a late harvest of peppers. The broccoli has grown remarkably well through the heat with the help of the good rains we had over the last week or two. Even the red cabbage which always seems to be such a slow grower is looking good. Last year it never seemed to size up for sharing. There is also another planting of conical cabbage getting close. I think that because of its shape it would store well and compactly for winter. The tomatoes still seem to be coming on strong. Last year there were lots of peppers and barely any tomatoes; this year there are lots of tomatoes but barely any peppers. Every year is truly unique!

We hope that you enjoy the holiday weekend before the “back to school” schedule begins. Each season we seem to have quite a few missed shares the first week of school so perhaps putting a note on your calendar for a reminder would be wise.                  Happy September! Jane

 

Produce:   Adirondack red potatoes   Red onions   

   Chinese cabbage   Tomatoes   Yellow beans   

                    Garlic   Head lettuce   Sweet corn 

  

Fruit Share:    Peaches   Nectarines  

 

Produce tips:

– The BLUE PLUMS from the last two weeks are just about ripe for use from last week. They freeze very well. Just cut in half, remove the pit and place in a freezer bag. They’ll make great desserts this winter!

– CHINESE CABBAGE can be used fresh instead of salad greens as well as cooked in a cabbage recipe.

– ADIRONDACK RED POTATOES have a creamy texture and make great mashed potatoes.

– Remember that fruit at room temperature will come off the pit much more easily!

 

Recipes

PLUM CRISP

1/2 cup chopped, blanched almonds; 1 tablespoon honey; 1/2 cup whole wheat flour; 2 tablespoons wheat germ 1/4 teaspoon salt; 1/4 cup butter, diced; 2 pounds fresh red or purple plums, pitted and sliced; 1 tablespoon lemon juice; 1 tablespoon honey, or more (to taste); 1 cup plain yogurt or sour cream

In a medium-size bowl, mix the almonds, honey, flour, wheat germ, and salt. Add butter and work into the mixture with your fingers until well blended and crumbly. Refrigerate while preparing the fruit. Preheat oven to 400 F and butter a 9 x 9-inch baking dish. Arrange the plums cut side up in the baking dish. Sprinkle them with the lemon juice and honey. Spoon the almond mixture over the fruit and bake on the middle shelf of the oven for 35 to 40 minutes, or until top is crisp and lightly browned. Cool 15 minutes or longer before serving. Serve with yogurt or sour cream. Yield: 6 to 8 servings Recipe from Naturally Delicious Desserts and Snacks.

 

SUGARED PLUMS FOR TARTS AND A COMPOTE  

6 cups sliced plums, about 2 pounds; 3/4 cup sugar; 1 teaspoon orange flower water

PLUM CREAM: juice from the plums above; 1/4 cup sugar, more or less; 1 cup whipping cream; 2 tablespoons confectioners’ sugar, to taste; 1 drop almond extract; 1 teaspoon orange flower water or orange liqueur; tiny pinch ground cloves

Place a wide skillet on the stove over high heat. Add the plums and sprinkle with the sugar and orange flower water. Give everything a stir. When the plums begin to give up their juice and the sugar dissolves, count 2 minutes, then turn off the heat. This should take about 4 minutes in all. As the plums sit, they’ll yield even more juice. Use it to make plum cream. Simmer the juice until syrupy and reduced by about half. Taste, and if it’s too tart, stir in up to 1/4 cup sugar. Cool completely.  Whip the cream with the confectioners’ sugar until soft, billowy peaks form. Add the flavorings and cold plum syrup to taste. Continue whipping until the cream once again makes soft billowy peaks. Refrigerate until ready to serve. Makes 6 servings or filling for 1 Galette; Recipe from Local Flavors.

 

HONEY PLUMS

1/2-3/4 cup wildflower honey, 10 slightly under ripe plums, stones removed, quartered
Cover the bottom of a sauté pan with honey. Place over low heat to warm the honey. Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy. Serve with ice cream.  Recipe from food network.com

 

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

 

MARINATED YELLOW BEAN, CELERY AND RADISH SALAD

1 lb. fresh yellow beans; 1 small onion, sliced; 1 cup oil; 1/2 cup cider vinegar; 1/4 cup wine or herb vinegar; 1 tsp dry mustard; 1 tablespoon dry basil; salt, pepper to taste; 2 stalks celery, finely sliced; 4 to 6 large radishes, sliced

Trim and steam yellow beans for 10 minutes, until they are tender but still very firm. Add onion to beans. Combine oil, vinegars and seasonings and pour over beans. Chill for several hours, stirring the beans at least once during the marinating process. Just before serving, combine beans with celery and radishes and serve on a bed of salad greens.

 

MUSTARD BUTTERED BEANS

1 lb cooked beans; 1 tbsp butter; 2 tsp prepared mustard; 1 tsp sugar; 1/4 tsp. salt; 1 tsp lemon juice

Combine ¼ cup water, butter, mustard, sugar, salt and lemon juice; heat. Add drained beans; mix lightly and heat.

Makes 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

 

QUICK OLD-FASHIONED CORN RELISH

1/2 cup vinegar; 1/3 cup sugar; 1 teaspoon salt; 1/2 teaspoon celery seed; 1/4 teaspoon mustard seed; 1/4 teaspoon hot pepper sauce; 1 1/2 cups cooked corn kernels; 2 tablespoons chopped green bell pepper; 1 tablespoon chopped pimiento; 1 tablespoon minced white or green onion

Combine first 6 ingredients in medium saucepan and bring to boil. Cook 2 minutes; remove from heat and cool. Place remaining ingredients in medium bowl. Add cooled mixture and blend lightly. Chill until serving.

This will keep indefinitely in the refrigerator; the flavor improves with standing.

Makes about 1 2/3 cups

 

CHINESE CABBAGE SALAD

5 cups chopped Chinese cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard

Combine cabbage, radishes, chow mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings; Recipe from Dog Hollow Farm

 

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 Chinese 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

 

NAPA WASABI SLAW

1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds

Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame “”seeds. Makes 6-8 servings; Recipe from MACSAC

 

PANZANELLA: TOMATO AND BREAD SALAD

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

 

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.

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.

 

FRUIT-TOPPED TORTE

2-3 c sliced fresh fruit (2-4 medium pears, peaches, plums or apples); 1/2 c (1 stick) butter or margarine; 1 c sugar; 2 eggs; 1 c flour; 1 tsp baking powder; 1/4 c cinnamon-sugar, or to taste (see note)

Cream together butter and sugar, beat in eggs, and gradually add flour and baking powder. Spoon mixture into a greased 9 or 10-inch spring form pan. Top with sliced fruit, placed in a single layer with edges overlapping. Arranging slices in concentric circles makes an attractive presentation. Sprinkle with cinnamon-sugar. Bake at 350 degrees 1 hour, or until fruit is tender and crust is golden. Cool, remove ring and serve.

Note: To make cinnamon-sugar, combine 1/4 c sugar with 1 1/2 tsp cinnamon.

Makes 8 servings; Recipe from Farm-Fresh Recipes.