- Please return all boxes; especially fruit ones. We were short 30 fruit boxes today; thank you!
- Winter share enrollment is forthcoming; our apology for the delay. Information will be emailed soon.
Farm News from Jane
Yea, a week off from irrigating! It has been so nice to have frequent and more moderate rainfall. The ground remains moist and the vegetables seemed to have grown significantly this past week. And of course, one less job every day is really welcomed especially as the days are growing shorter for daylight. We have gone from over fifteen hours of sunlight to about thirteen and a half hours. As the season continues the daily decrease in daylight grows a bit more each month. The weeks before and after the solstice there is little daily change. But today felt like one of those “dog days” of summer; quite hot and steamy. One felt badly for our furry friends who are so loyal to stay with us even through the heat of the field harvest! But September arrives this week and with it the back-to-school roll call. It is such a bittersweet time to see all the kids gone for the day. Summer sure seems to fly by. That’s when you envy the homeschoolers who have a bit more freedom from the rigorous schedule.
The kale almost looks like it doubled in size and the collards have also. All the crucifers are growing nicely and I am anxious to get a look at the first planting of broccoli. It would be good if it cools down a bit as the early broccoli sometimes matures too quickly and flowers. We chose to pick the collards for shares this week and soon there will be kale added to the produce list. The tomatoes are starting to wane a bit in the high tunnels. And the tomatoes that were planted into the field onto a cover crop continue to ripen but the volume will not be sufficient for a U-pick day this season. We chose not to raise any trellised tomatoes out in the field this season. We have difficulty keeping up with them and the ones raised in the high tunnels. It looks like we will have plenty of pick your own pumpkins though for our October potluck and farm walk. We’ll keep you posted for the date. There are over two weeks left of summer so let’s enjoy these last dog days with corn and those yummy tomato sandwiches; with or without the bacon! Till next time, Jane
Produce: Collard greens Yellow beans Sweet corn Sweet Spanish onions Chioggia beets
Garlic Hungarian hot peppers Chieftain red potatoes Tomato medley
Fruit Share: Nectarines Plums
– Yellow beans were harvested in the rain. They will need to be washed this week; our apologies.
– Hungarian hot peppers vary in heat from pepper to pepper; frequently used for stuffing.
– Chieftain red potatoes are a firm variety; versatile for boiling and frying and are frequently used for chipping.
– Collard greens are a heavier green which is usually best slow cooked. See recipe suggestions.
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.
AROMATIC WILTED GREENS WITH COCONUT MILK
2 T coconut oil, 4garlic cloves, lightly crushed, 2 small shallots, 1 red chili (such as Fresno) thinly sliced, 1” piece of ginger, peeled, thinly sliced into matchsticks, 1 bunch scallions, thinly sliced, divided, kosher salt, 1 small bunch kale, ribs and stems removed and leaves torn, 1 small bunch collard greens, ribs and stems removed, leaves sliced 1 “thick, ½ C coconut milk. Divided, lime wedges (for serving)
Heat oil in a large skillet over medium. Cook garlic, stirring, until golden brown, about 3 minutes. Add shallots, chili, ginger, and two thirds of scallions. Season with salt; cook, stirring often, until softened, about 5 minutes. Add kale and collard greens a handful at a time, letting them wilt slightly before adding more. Cook, tossing occasionally, until greens are crisp tender, about 6-8 minutes. Add half of coconut milk and toss to coat. Transfer greens to a serving bowl and top with remaining coconut milk and scallions. Serve with lime wedges. Recipe form Bonappetit
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
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.
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
CHILI CHEDDAR SAGE CORN BREAD
1 cup oil; 2 cups shredded cheddar cheese; 6 eggs; 1 can creamed com, or 2 cups corn with cream sauce; 1/3 cup hot peppers; 1/2 cup milk; 4 cups yellow cornmeal; 2 cups flour; 1 cup sugar; 1 tablespoon baking powder; 2 tablespoons chopped fresh sage; 1 teaspoon salt
Heat oven to 350 degrees. Grease a very large, heavy baking pan. Combine first 6 ingredients in large bowl. Combine last 6 ingredients in another bowl. Stir dry ingredients into wet ingredients until just combined (don’t over mix). Spread batter in pan. Bake until toothpick inserted near center comes out clean, 30-35 minutes. Makes 24 servings. Recipe from MACSAC
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
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
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
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
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
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.
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.
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.
PANZANELLA: TOMATO AND BREAD SALAD
1/2 small baguette (about 12 inches long), 1 large garlic clove, mashed, Olive oil for brushing, 6 medium to large tomatoes, cut into large chunks, 1/2 medium onion chopped, 3 Tbsp. coarsely chopped fresh basil, 4 Tbsp. balsamic vinegar, 1/2 cup olive oil
Preheat oven to 300ºF.Split the baguette lengthwise. Rub the cut side of one half very well with the mashed garlic. Brush liberally with olive oil. Cut the baguette half in half again lengthwise, and then cut these strips into 3/4-inch pieces. Place the croutons on a baking sheet, crust side down. Bake 30 minutes, until dark golden. If croutons are made in advance, put the tomatoes in a large mixing bowl a bit before you intend to mix the salad, then drain off and discard any juice that may accumulate. To serve, add the croutons, onion, and basil to the tomatoes. Whisk the vinegar and oil for the vinaigrette. Pour over all and toss. Recipe form Red Fire Farm
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
MIXED BEANS PARMESAN
1 lb. green beans; l lb. wax beans; 2 tbsps. Butter or margarine; 1/2 c. sliced pitted ripe olives 1/2 c. grated Parmesan cheese
Cook beans and drain. Combine drained beans with 1/4 c. water and butter in saucepan; heat. To serve, toss gently with olives and sprinkle with cheese. Makes 6 to 8 servings.
WARM YELLOW WAX BEANS IN BACON VINAIGRETTE2 lb. yellow wax beans, 3 tbsp. extra-virgin olive oil, 4 oz. thickly sliced bacon, 2 tbsp. sherry vinegar, 10 oz. cherry tomatoes, 1 small shallot, 2 clove garlic, c. chopped basil, kosher salt, freshly ground pepper
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold, running water. Once cooled, drain the beans well and pat them dry. Transfer the beans to a large bowl. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper, and toss to evenly coat. Serve warm. Recipe from delish.com
THREE BEAN SALAD
1# green beans, 1# yellow beans, 1# kidney beans, drained and rinsed, 1 onion sliced into thin rings, ¾ sugar, 2/3 C distilled white vinegar, 1/3 C oil, ½ tsp. salt, ½ tsp. black pepper, ½ tsp. celery seed
Prep beans by “snapping ends off and breaking or cutting into 1-2-inch pieces. Mix together green & yellow beans and steam lightly. Rinse under cold water and drain. Add, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings.
Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm
BEET, MUSHROOM AND POTATO CASSEROLE
2 tbsp oil; 1 medium onion, chopped; 3 tbsp flour; 1 1/4 cups vegetable stock; 1 1/2 pounds cooked beets, peeled and chopped; 5 tbsp light cream; 2 tbsp creamed horseradish; 1 tsp hot mustard; 1 tbsp wine vinegar; 1 tsp caraway seeds; 2 tbsp butter; 1 shallot, chopped; 8 ounces mushrooms, trimmed and sliced; 3 tbsp chopped fresh parsley
For the potato border: 2 pounds potatoes, peeled; 2/3 cup milk; 1 tbsp chopped fresh dill; salt and freshly ground black pepper
Preheat the oven to 375°F. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended. Return to the heat, stir and simmer to thicken, and then add the beets, cream, creamed horseradish, mustard, vinegar and caraway seeds. To make the potato border, bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill, if using, and season with salt and pepper. Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside. Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with salt and pepper and stir in most of the chopped parsley. Spread the mushrooms over the beet mixture, cover and bake for about 30 minutes. Serve at once, garnished with the reserved parsley. If you are planning ahead, this entire dish can be made in advance and heated when needed. Allow 50 minutes baking time from room temperature. Serves 4-6
For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens
For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper
Thinly slice the beets with a mandolined slicer. Place the slices into a bowl and toss with 1/4 cup lemon juice. Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly. (This creates an emulsion). Add salt and white pepper to taste. Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice bath, then drain. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4
BEET HUMMUS RECIPE
1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups. Simply Recipes
BEET, POTATO AND WALNUT SALAD
1 1/2 pounds medium golden beets, scrubbed; 1 1/2 pounds fingerling or new potatoes, halved lengthwise, 2 tablespoons extra-virgin olive oil, Coarse salt and ground pepper, 1/2 cup roughly chopped walnuts (optional), 1/4 cup finely chopped fresh chives, 1 to 2 tablespoons red-wine vinegar
Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes. Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar. Recipe from Martha Stewart
VEGETABLE CHICKEN SALAD
2 lbs. potatoes, scrubbed; 1 lb. fresh green beans, washed and trimmed; 1 Tbsp olive oil; 1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch cubes; 3/4 c prepared pesto sauce
Bring pot of water to boil. Meanwhile, cut the potatoes in half-length wise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add green beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside. In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 minutes or until meat is cooked through. Remove from heat; stir in pesto sauce. Stir in potatoes and green beans. Makes 8 servings
HERB-ROASTED RED POTATOES
1-pound red potatoes, cut in 11/2- 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
SPICY OVEN FRIES
3-pound 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.
PICNIC POTATO SALAD
3 large potatoes, skin on and thinly sliced; 1/4 c white wine vinegar; 1 1/2 Tbsp Dijon mustard; 1/4 c canola oil; 1/2 c chopped fresh dill; 1/2 tsp salt; 1 large cucumber, skin on and thinly sliced
Place potato slices in a 9-inch microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at high 3 minutes; stir. Repeat two more times, or until tender. In jar with tight-fitting lid, combine vinegar, mustard, oil, dill and salt. Cover and shake vigorously. Pour dressing over potatoes. Toss. Cover and refrigerate until chilled. Add sliced cucumber; serve. Travels well without refrigeration. Makes 4 servings
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.
CHOCOLATEY FRUIT DIP
1 (8-oz) package Neufchatel cheese, softened; 2/3 c confectioners’ sugar; 1/4 c cocoa; 1/4 c milk; 1/4 tsp orange extract or liqueur; 8 c assorted fruits
Beat cheese until fluffy. Add powdered sugar, cocoa, milk and orange flavoring; beat until smooth. Cover; refrigerate several hours or overnight for flavors to blend. Just before serving, wash and dry fruit; cut large fruit into serving-size pieces, and brush cut fruit with lemon juice to prevent browning. Remove dip from refrigerator and stir. Serve with fruit. Makes about 16 servings Recipe from Farm-Fresh Recipes.
WHIPPED RICOTTA WITH HONEY & SUMMER FRUIT
3/4 lb. fresh ricotta, 1/4 cup heavy cream, 1 tsp vanilla extract, 1 pint fresh strawberries, hulled and halved, or 3 ripe plums or ripe’ nectarines, pitted and cut into eighths, or 1 pint fresh figs, stemmed and halved (or a combination of the three), 1/4 to 1/2 cup clover honey (base on sweetness of fruit), Fresh black pepper, Fresh mint sprigs, for garnish
Combine the ricotta, heavy cream, and vanilla extract in a large bowl and whip using a whisk until light and fluffy, about 11;2 minutes (or place in a bowl and whip using a hand-held mixer until light and fluffy.) Spread the ricotta on a platter, top with the fruit, drizzle with some honey, and season with a sprinkling of freshly ground black pepper. Garnish with fresh mint sprigs. ‘ Serves 4. Per serving: 280 calories, 23g carbs, 12g protein, 60mg cholesterol, and 15g fat.
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
PEACH/NECTARINE SHORTCAKE ON GINGER BISCUITS
The fruit and topping: 6 large ripe and juicy peaches/nectarines or enough to make about 6 cups sliced; 1 tablespoon maple sugar or regular sugar
The biscuits and cream: 2 cups all-purpose flour or 1 cup whole wheat pastry flour mixed with 1 cup all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon sea salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 cup (1 stick) unsalted butter, sliced into 8 pieces; 1/2 cup chopped candied ginger; 1 egg; 1/2 teaspoon vanilla extract; 1/2 cup buttermilk, milk, or cream To top:1 cup whipping cream; 1/8 teaspoon almond extract; confectioners’ sugar, optional
Peel and slice the peaches into wedges about an inch wide. Sprinkle with the sugar, cover, and refrigerate while you make the biscuits. Preheat the oven to 400°F. Stir the dry ingredients together in a mixing bowl. Add the butter and mix on low speed, using the paddle attachment of your mixer, until the butter is broken into pea-size chunks. Stir in the candied ginger. Beat the egg with the vanilla and buttermilk. Add it to the dry ingredients and stir just to moisten. If it seems too dry, add 1 or 2 tablespoons more buttermilk. The texture will be shaggy and barely moist. Turn the dough out onto a counter lightly dusted with flour. Knead with a light touch a few times, then roll or pat the dough into a circle about 3/4 inch thick. Using a glass or cookie cutter, cut out four 33inch circles, then gather the remains, shape into a disk, and cut out the last 2 biscuits. Place close together on the sheet pan and bake until golden, 12 to 15 minutes. Whip the cream until it holds soft peaks, then stir in the almond extract. To serve, halve the biscuits. Spoon the fruit and its juices over the bottom half, add a dollop of the cream, and cover with the top biscuit. Dust with confectioners’ sugar if desired. Serves 6 Recipe from Local Flavors.