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Farm News from Jane
More garlic??? Or in other words, what to do with all the garlic! This is the “early” garlic season in its many various shaped and maturity. Please look at the recipe section for ideas to utilize them all. One of our worker share members purees all the “extras” and utilizes them in soups or smoothies. She says the trick is to have them well labeled so that you don’t use celeriac instead of mango in your smoothie!
The weather has been stellar for growth inside and outside the greenhouses this past week. The tomatoes plants are growing terrifically and so are the peas. (we even sampled a few peas in the field today!) The rain showers we’ve had have really helped to increase the yield on asparagus harvest for its last distribution. Although the heat has been great for growing, it has been a bit extreme for afternoon harvests. Asparagus picking was deferred to even later in the day, but on one occasion it really paid off with the wonderful bonus of finding a new fawn in the grass on the edge of the field. That’s one of the moments that help you feel that it’s worth the extra effort on those long hot days…
Ben shared that the summer squash is starting to put forth fruit. Summer squash season is usually one of those “long season” veggies and at the end of the season (like asparagus) you are glad to move on to the next vegetable “du jour”. But then you find one more recipe that you’d like to try and you find yourself scavenging the field for just one or two more…. Do I hear zucchini bread anyone? Lots more to come; just getting started… Enjoy the first week of summer and the fresh summer rains, Jane
Produce: Romaine Swiss chard Scallions Garlic scapes Green garlic Asparagus
Coming next: sugar snap peas and beets
– Garlic scapes will keep best if bagged and refrigerated. They are the long thin green stalk that we remove from the garlic stem while it is growing. Removing this stalk which produces seed, promotes bulb growth. Slice for use in salads or sautés or grill/roast whole as a side dish for your entrée. If green garlic/scapes or any veggies that may accumulate maybe frozen for later use. Try processing them first by chopping/slicing or pureeing for smoothies or soups. Garlic does not need to be “blanched” first but most veggies do to prevent them from becoming “mush” when frozen- Romaine is soaked and rinsed in a cold-water bath x2.
– Swiss chard is a very versatile green. The young tender leaves can be added to a salad or sautéed with garlic or scallions. Or add it as a sandwich topping like sauerkraut on a Rueben. Swiss chard makes a wonderfully nutritious addition to soups.
– This is the last week of asparagus.
ROASTED GREEN GARLIC CHUTNEY
1 full cup green garlic, 1 tsp oil, plus more for roasting, 1 tsp lemon juice, 2 Tbs cilantro, roughly chopped, 1/2 tsp ground cumin, plus more for roasting, 1/2 tsp salt, plus more for roasting, 1/4 tsp black pepper, plus more for roasting, 1/4 tsp garam masala, 1/2 tsp red chile flakes, 1/4 cup water
Preheat oven to 400 degrees. Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel. Lightly spray a baking sheet with oil. Lay the garlic pieces on the baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Roast until tender and starts to brown, about 10 to 15 minutes. Turn the garlic halfway through cooking. Let cool before proceeding. Roughly chop the roasted green garlic. Add all of the ingredients in a food processor and grind until smooth. Stir in the water. Tastes great with any chicken or meat dish or even as a spread for an appetizer. Recipe form kachiskitchen.com
ALICE WATER GREEN GARLIC SPAGHETTI
1 lb. spaghetti, 1/3 cup extra virgin olive oil, 3 heads green garlic (or 4 cloves regular garlic), thinly sliced, 1 tablespoon chopped parsley, small pinch of red pepper flakes
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining. Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary, to keep the garlic from caramelizing too much. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary, to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
Suggested Tweaks: Though I love the resolute simplicity of this dish (there’s not even Parmesan), some might want more flavor in the base. Waters has a few suggestions: adding anchovies or olives, using more herbs, or even some cherry tomatoes. I also suggest finishing it with fresh, fruity olive oil at the end.
SPANISH GARLIC SOUP
5 T olive oil, divided, 4 cloves garlic, peeled and sliced, 1+1/2 tsp sweet paprika, divided, 4 C chicken broth, (homemade preferred), 1T minced garlic, 4 C stale French bread, in ¾ in. cubes, 6 eggs, 1 C diced ham, salt & pepper
Heat 1 T olive oil in pot over medium-low flame. Add sliced garlic and cook briefly, without browning. Stir in half the paprika, chicken broth, and 3 C water; cover and simmer 45 minutes. Season lightly with salt and pepper. Combine remaining olive oil and minced garlic in skillet; heat briefly over low flame. Add bread and cook, stirring often, until crisp, 10-15 minutes. Toss in remaining paprika. Heat oven to 450 degrees. Place 6 ovenproof bowls on a baking sheet. Pour a little simmering broth into each bowl. Break an egg into each bowl, then scatter ham over eggs. Fill bowls with the remaining broth. Bake until the eggs are set, 3-5 minutes. Scatter in “croutons”; serve immediately.
GRILLED GREEN GARLIC
1 bunch green garlic, oil, ground cumin, salt, pepper
Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Lightly oil your grill pan or the outside grill. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking. A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish. Recipe from kachiskitchen.com
FABULOUS GARLIC MASHED POTATOES
2 1/2 # potatoes, peeled and cut into 2 in. chunks, 3 garlic cloves peeled, 1 t. salt., plus additional to taste, 2/3 C chicken broth, ¼ C sour cream, ¼ t freshly ground pepper, 1/8 t grated nutmeg
Place potatoes and garlic in a large saucepan and add enough water to cover. Bring to a boil over high heat and add 1 t salt. Reduce the heat to medium, cover, and cook until the potatoes are tender about 15 minutes. Drain the potatoes, return then to a pot, and place over low heat for about 1 minute until thoroughly dry. Transfer to a large bowl, or leave them in the saucepan to mash. Add the broth to the potatoes, and mash with a potato masher or handheld electric mixer to make a smooth puree. Add the sour cream and continue to mash until the potatoes are light and fluffy. Season with pepper, nutmeg and salt to taste. Makes four side dish servings; recipe form AMA’s Family Health Cookbook
BAKED GARLIC SWEET POTATOES
1 large garlic bulb; 2 Tbsp olive oil; 2 lbs. sweet potatoes; 1 lb. russet potatoes; 1/3 c butter; 1/2 c grated Parmesan cheese, divided; 3 Tbsp chopped Italian parsley; 1 tsp minced fresh rosemary; Salt and pepper, to taste
Cut top off garlic bulb; discard. Place garlic, cut side up, in small baking dish. Drizzle with olive oil. Bake at 400 degrees 30 minutes or until very soft. Cool; remove garlic cloves from husks. Use oil from baking dish to grease 1 1/2- quart casserole. Boil peeled and chunked sweet potatoes and white potatoes in salted water 20 minutes, or until tender. Drain. Combine potatoes and garlic in large bowl. Beat with electric mixer until smooth. Add butter, 1/4 c Parmesan, parsley, rosemary, salt and pepper; blend. Spoon into oiled casserole. Sprinkle with remaining Parmesan. Bake at 350 degrees 30 minutes, until golden on top.
Makes 6 servings Recipe from Farm-Fresh Recipes
SPRING VEGETABLE SOUP
2 T unsalted butter, 6 scallions (green onions) or green garlic, 4 C chicken broth, 1# small red potatoes, 1# asparagus cut into ¼ in slices on a bias, 1bunch of spinach or Swiss chard stem removed and torn, 2 C fresh or frozen peas, salt and pepper, 2 T fresh dill or cilantro. In a large pot, melt butter over medium heat. Add green onions or garlic whites and cook until softened about 4 minutes. Add broth, 4 C water, and potatoes to pot. Bring to a boil and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 more minutes. Stir in chard or spinach and peas and cook until wilted and peas are heated through, about 1 more minute. Season with salt and pepper and stir in dill or cilantro and scallion greens before ladling into bowls. Recipe form Sarah Carey editor in chief of Everyday Food
GRUYERE, ASPARAGUS AND PEA BAKED PASTA
12 oz whole wheat rotini, 5 T extra virgin olive oil, divided, 2 C sliced leeks, white and light green parts only, 1-pound asparagus. Trimmed and cut into ½ “pieces, 2 cloves garlic, minced, 1 ½ C peas, fresh or frozen (thawed), 5T all-purpose flour, 4 C milk, 2 t dry mustard, 1 t slat, ½ t ground pepper, 2 C shredded Gruyere or Fontina cheese, 1 T chopped fresh tarragon, 2/3 C whole wheat panko bread crumbs
Preheat oven to 3750. Coat a 9×13 pan baking dish with cooking spray. Bring a large pot of water to a boil. Cook pasta for 2 minutes less than the package directions. Reserve ½ C of the cooking water, then drain and rinse the pasta. Transfer to a large bowl. Meanwhile, heat 1T oil in a large skillet over medium heat. Add leeks; cook, stirring occasionally, until very tender, 6-8 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is tender-crisp, 2-4 minutes. Add peas; cook 1 minute more. Transfer to the bowl with the pasta. Add 2 T oil to the pan and return to medium heat. Sprinkle in flour; cook whisking, until it starts to brown, 2-3 minutes. Whisking constantly, slowly pour in milk, then the reserved water, mustard, salt and pepper. Bring to a simmer and cook, whisking until the sauce thickens, 2-3 minutes. Remove from heat; whisk in cheese and tarragon. Pour over the pasta mixture and stir until coated. Transfer to the prepared baking dish. Combine breadcrumbs and the remaining 2 T oil in a small bowl and sprinkle over the casserole. Bake until steaming hot, 30-35 minutes. Let stand 10 minutes before serving. Serves 8; recipe from Eating Well magazine.
ROASTED ASPARAGUS WITH PARMESAN BREADCRUMBS
2 bunches asparagus (about 2 pounds). Trimmed, 2 T olive oil divided, ¼ t salt, ¼ t pepper, ¼ C grated parmesan cheese, 1/3 C whole-wheat panko bread crumbs, 3 T toasted hazelnuts, chopped, 2 t lemon zest
Positions racks in center and upper levels of oven; preheat to 4250. Toss asparagus, 1 T oil, salt and pepper in a large bowl. Spread out on a rimmed baking sheet. Roast in the center of the oven until tender, 10 -12 minutes. Meanwhile, combine the remaining 1 T oil with the parmesan, breadcrumbs, hazelnuts, and lemon zest. Remove the asparagus form the oven. Turn the broiler to high. Sprinkle the topping on the asparagus. Broil in the upper third of the oven until lightly crisped, 1-2 minutes.
Serves 4; recipe from Eating Well magazine
OPEN-FACE ASPARAGUS-EGG SANDWICHES
2 tbsp butter or margarine; 2 tbsp flour; 1/2 cups milk; 1/2 cups chicken broth; 3 hard-cooked eggs, sliced; 1/2 tbsp minced onion; 1/2 tsp salt; 1/8 tsp pepper; 2 cups cooked asparagus, cut in 1 1/2″ pieces; 3 hamburger buns, split and toasted; 4 slices bacon, chopped, fried crisp and drained
Melt butter in saucepan; blend in flour. Add milk and broth; cook, stirring constantly, until mixture is thick and bubbly. Add eggs, onion, salt, pepper and asparagus. Heat thoroughly. Serve on toasted bun halves. Sprinkle bacon over top. Makes 3 servings.
ROAST PORK OR TOFU STIR-FRIED WITH GREEN AND WHITE VEGETABLES
1 or more tsp bottled garlic chile paste; 3 tbsp soy sauce; 3 tbsp bottled oyster sauce; 1 tbsp sherry; 1/2-pound lean roasted boneless pork or baked tofu, sliced; 1-2 tbsp peanut oil; 1/2-pound asparagus; 1/2-pound Swiss chard; 1/2-pound spring onions and or scapes; cooked brown rice
Combine chile paste, soy sauce, oyster sauce, and sherry in bowl. Add roast pork or tofu and toss to coat. Let stand while you prepare the vegetables: Remove tough ends from the asparagus and peel the stalks. Cut the asparagus diagonally into 3-inch pieces. Cut the Swiss chard and onions and scapes thinly on the diagonal. Heat a wok or large heavy skillet over highest flame for several minutes. Add a little of the oil and swirl to coat inside of pan. Stir-fry each type of vegetable separately, about 3 minutes for each type. When 1 type is done, remove it to a bowl and reheat the pan with a little more oil before adding the next vegetable. When all 3 types are done, stir-fry the pork, to heat through. Return all the vegetables to the pan, stir-fry to heat through, and serve over brown rice. Makes 4 servings. Recipe from MACSAC
BRAISED SWISS CHARD WITH LEEKS
3 T olive oil; 2 lbs. leeks, sliced; salt and pepper, to taste; 1 lb. Swiss chard, chopped
Heat oil in large pan over medium heat, add leeks. If using chard stalks, add them, too. Season with salt and pepper.
Cover, reduce heat and cook until tender, about 8 minutes. Add chard leaves; cover. Simmer until wilted, about 5 minutes. Serve at once. 4 servings.
SWISS CHARD QUICHE
1 lb. Swiss chard or spinach, cook and drain thoroughly; 4 eggs, beaten; 1 cup milk; 1 cup Swiss cheese shredded; 1 cup bread cubed; 1/2 cup sliced green onions; 1/4 cup Parmesan cheese, grated. Combine all ingredients with cooked greens. Pour into 2-quart baking dish. Cover and bake in 375degree oven until set, 25-30 min.
MICAH’S YUMMY CHARD PIE
1 Tbsp olive oil; 3/4 cup chopped onions; a few chopped garlic scapes; 1 bunch swiss chard, stems removed and leaves chopped; 3-4 eggs; 1 cup milk or half and half; 1/2 tsp salt; 8 -inch pie shell; 1 cup grated cheddar or swiss cheese; chopped ham; cooked bacon; diced tomatoes, chopped basil, blanched peas, or green beans (optional); 1 tsp dill
Heat oven to 400 degrees. Heat oil in large skillet over medium flame. Add the onion and scapes; cook, stirring occasionally, until tender. Add chopped greens and cook, stirring often, until they wilt. Turn off heat. Beat eggs, milk, and salt in a bowl. Spread chard mixture in bottom of pie shell. Add cheese. Pour egg mixture over top. Add optional ingredients, if desired. Sprinkle with dill. Bake at 400 degrees until the pie are no longer jiggly in the center, 30 -40 minutes. Makes 8 slices
RAINBOW SWISS CHARD APPETIZER
3 tablespoons butter; 2 tablespoons minced shallots; 4 stems chives, chopped; 1/4 teaspoon dried, ground thyme; 1 bunch rainbow Swiss chard (about 10 stalks), finely chopped (use the greens for another recipe); cream cheese, softened; toasted, sliced French bread or gourmet whole wheat cracker
Melt butter in pan over medium heat. Add shallots and sauté 2 minutes. Add chives, thyme, and chopped chard stalks; sauté until stalks are tender, tossing to coat with butter. Transfer to bowl and let cool, patting it with paper towels to soak up excess butter. Spread cream cheese on toasted bread or crackers. When chard is cool, spoon some onto each cracker. Makes about 4 servings.
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).
SWISS CHARD OMELET WITH MIDDLE EASTERN SAVOR
For each omelet: 1-2 teaspoons olive oil; 3 eggs, beaten; 1/2 cup chopped, cooked chard leaves and/or stems, warm or at room temperature; 1 tablespoon currants; 1 tablespoon finely chopped kalamata olives; I tablespoon toasted pine nuts; lemon juice; sea salt and freshly ground black pepper; herb sprig (rosemary, thyme, sage, etc.)
Heat olive oil in small nonstick skillet over high flame. Add beaten eggs-they will immediately begin to set on bottom of pan. With a spatula or nonstick egg lifter, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook. Use spatula to help spread the liquid egg off top of cooked egg and onto exposed sections of pan bottom. Continue to do this until nearly all the liquid egg is set. Reduce heat to very low. The egg will continue to cook as you layer the following across the omelet: chard, currants, olives, and pine nuts. Sprinkle with a few drops of lemon juice. Season with salt and pepper. To serve, hold a plate close to the edge of skillet and, shaking skillet slightly, slip omelet onto the plate, either rolling it into a cigar shape or folding it over into a half-moon. Serve immediately. (Or, since this entire process takes only 2-3 minutes, you can keep the omelet warm in the oven while you make more of them.) Garnish with an herb sprig. Makes 1 serving. *This is best if the chard has been cooked with garlic and onions. Recipe from MACSAC
3/4 c olive oil; 1/4 c red wine vinegar; 2 tsp anchovy paste; 2 garlic scapes or green onions, minced; 1 Tbsp fresh lemon juice; 2 tsp Dijon mustard; 1 tsp ground white pepper; 1 c grated Parmesan cheese; 1 large head romaine lettuce; Croutons
Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. Add Parmesan; pulse just to blend. Rinse, pat dry and tear lettuce into bite-size pieces. Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once. Makes 4 servings
GRILLED ROMAINE 1 head romaine lettuce – cut in half lengthwise and washed, shopping list 1/4 cup olive oil, shopping list 2 T balsamic vinegar, shopping list 1/4 tsp. dried minced onion, shopping list 1/4 tsp. garlic powder, shopping list 1/8 tsp. oregano ,shopping list 1/4 tsp. salt, shopping list 1/8 tsp. peppershopping list Place split heads of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Then turn bag over and lay flat again for another 15 minutes. Pre-heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
HONEY BREAKFAST BUTTER
Combine ½ cup butter, softened with 2T honey or maple syrup. Makes ½ cup;
Recipe form Better Home & Gardens Cookbook
In a screw-top jar combine ¼-1/3 cup of coarse grain mustard, ¼ cup olive oil, ¼ cup lemon juice, ¼ cup honey and 2 cloves of garlic, minced. Cover and shake well. Serve immediately or cover and refrigerate for up to 2 weeks. Shake well before serving. Recipe from the Betty Crocker Cookbook
SAVORY GREEN ONION NOODLE CAKE
4 eggs, ½ C chopped green onions, 2 T chopped cilantro or parsley, ½ t grated ginger, 8 oz. spaghettini (thin spaghetti) , cooked, rinsed, drained well and tossed with 2-3 t sesame oil, salt and ground black pepper, 3 T peanut oil, divided, sprigs of cilantro or parsley
Beat eggs, stir in green onions, cilantro or parsley, and ginger. Add spaghetti and salt and pepper to taste; mix well with your hands. Heat half the peanut oil in an 8-10-inch nonstick skillet over medium-high flame. Spread pasta mixture into pan, press it down. And even with a spatula. Cook until the bottom is golden and cake is “set”. 6-10 minutes. Wearing oven mitts, place a platter over the skillet and flip the noodle cake back onto platter. Heat remaining oil in skillet, slide cake back in and cook until the second side is golden. Slide the noodle cake back onto the platter and garnish with the herb sprigs. Makes 4-6 servings. Recipe form MACSAC
SPRING ORZO SALAD
8 oz. orzo pasta ; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into ‘/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
Vinaigrette: 3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar
Cook pasta according to package directions. Rinse under cold water, and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6
STEAM GRILLED GREEN ONIONS
12 green onions, rinsed, ends trimmed, 2 cloves garlic, minced, 2 tablespoons butter, cut, 2 T butter, cut into small pieces, salt and ground black pepper to taste (optional)
Preheat a grill for medium-low heat. Cut a sheet of aluminum foil to about 12×15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions. Keeping the green onions flat, fold the foil to make a sealed cooking pouch. Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes. Recipe from Allrecipes.com
CHICKEN WITH GREEN ONION SAUCE
1 (14-ounce) can fat-free, less-sodium chicken broth, 2 tablespoons all-purpose flour, 2 garlic cloves, minced, 1/4 teaspoon dried thyme, Cooking spray, 4 (4-ounce) skinless, boneless chicken breast halves, 1/3 cup finely chopped green onions, divided, 1/8 teaspoon salt, 1/8 teaspoon pepper
Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic, and thyme; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons green onions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often. Remove chicken from pan; keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3/4 cup. Pour sauce evenly over chicken, and top with remaining green onions. Recipe from myrecipes.com