Summer Share Five June 25th/27th 2019
Important information:
- This is an odd biweekly share distribution.
- Distributions will be moved to Wednesday July 3rd as the holiday falls on Thursday the 4th of July.
- Tree fruit shares coming soon; tentative start date is July 9th/11th; please watch newsletters for details.
- Our apologies for the confusion due to share cancellation; hopefully everyone is “back in the groove”!
- Biweekly share members; please look for recipes and produce tips for fennel, scapes, and green onions on our website under news @ http://promisedlandcsa.com/news/
Farm News from Jane
The winter squash is all planted and so is a second planting of summer squash. The summer squash is blossoming now so it should be in your box in the next distribution or two. And make way for peas… The first planting is forming pods and so we hope they are ready for harvest next week. They are just like candy; so sweet! The first variety is Sugar snap which are an edible pod variety. The season is a changing and so are the veggies. The summer heat is slowly bringing in the harvest. The tree fruit is also behind its normal schedule by a week or two. I had a good friend ask me if the strawberries were sweet this year; my response was “if they are ripe) … I was reminded today as I picked a few berries while harvesting some herbs a row away that each variety is unique. The Jewel variety which is bright and has a beautiful shape is not as sweet as my favorite which is the Honeoye. Of course, everyone has their favorite. The ever bearer varieties we’ve tried are extremely different. One is quite large and showy but lacks flavor and color. It is firm and holds up well for table use and presentation. The Honeoye are deep red and are as delicious in flavor as they are in color. But don’t expect them to be firm for presentation. The same holds true for many of the different veggies we grow. We strive for flavor and nutrition and also try to balance their ability to hold up well to packaging and travel to you. The tomatoes are the most difficult vegetable to handle well. This is the main reason we have gone to saladette and cherry varieties; so that we can package them in a clamshell so that they arrive on your table in great shape. They say that as Americans eat with our eyes while the Europeans eat with their palates. We choose “pretty” over tasty. Flavor and nutrition are our first concerns, eye appeal takes a third. Hopefully our veggies are as pretty as they are tasty and nourishing. A bit of understanding and perhaps trivia!
Enjoy your last spears and the beautiful long, balmy summer evenings, Jane
Produce: Chioggia beets Salad greens Garlic scapes Green onions Fennel Asparagus
Produce tips:
– Chioggia beets are the candy striped” variety. They are beautiful when sliced very thin on a salad. It’s best to marinate them in a vinaigrette first so they lose their bite.
– Enjoy the asparagus; it’s the last of the season!
– Fennel; try grilling it with your scapes and asparagus. Place it over your greens or pasta for a seasonal treat!
– do bag your scapes to keep them soft. But if you do leave them out, they will eventually blossom and produce tiny “pearls” of garlic seeds.
– Garlic scapes; substitute for cloves in recipes just double the amount as they are not quite as strong.
Recipes
GREEN GOBBLIN’ SALAD: FENNEL, APPLE, BROCCOLI & AVOCADO
1 head fennel, Stems from one head of broccoli, 1 green apple (unpeeled), 1 avocado, 2 handfuls chopped walnuts (or to taste), ½ lime
Salt and pepper to taste Cut up fennel, broccoli, apple and avocado into bite-sized pieces. (I use this order to keep the apple and avocado from turning brown.) If the broccoli stems are long, you can grate them. Add walnuts. Squeeze in juice of ½ lime. (If you want to take this a step further, zest the lime before you squeeze it.) Sprinkle in salt and pepper to taste. Mix gently (so you don’t mush the avocado) but thoroughly to distribute the lime juice, salt and pepper. Recipe form thwbottomline.com
FENNEL AND LEMON BUTTER
1 stick lightly salted butter, softened; 2 tablespoons chopped fennel fronds; grated zest of half a lemon; a little freshly ground black pepper
Put the butter, fennel, lemon zest, and pepper in a bowl and beat them until the butter is evenly speckled green. Pat it into a roll, cover with plastic wrap, and chill. Makes about 1/2 cup Recipe from a handful of herbs.
FENNEL EGG SALAD
6 large eggs (not too fresh! they will be difficult to peel if very fresh); 1/3 cup finely chopped fennel stalk; 2-3 tablespoons chopped fennel leaves; 2-4 tablespoons finely chopped sweet red onion; 4 tablespoons mayonnaise; 1 1/2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; salt and pepper to taste
Place eggs in saucepan and cover with cold water. Bring to boil. Turn off heat. Cover pan tightly and set timer for 9 minutes. When timer goes off, drain eggs and immerse them in ice water 10-15 minutes. Peel and quarter eggs; place in food processor and, using the pulse button, pulse until finely chopped, 8-12 times. Add remaining ingredients; pulse until ingredients are well blended, 3-6 more times. Use as a sandwich filling, a spread for crackers, a cold sauce for chilled asparagus, or a garnish for tossed green salads. Makes 2 cups. Recipe from MACSAC
PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley (garnish)
Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings
POTATO FENNEL SOUP
1 tbsp butter or oil; 4 cups thinly sliced onions; 2 tsp salt; 4 medium potatoes, sliced into thin pieces 1-2 inches long; 1 cup minced fennel bulb; ½ tsp caraway seed; 4 cups water; white pepper to taste; sour cream and fennel fronds for garnish
Melt the butter or heat oil in a kettle or Dutch oven. Add the onions and 1 tsp of salt. Cook over medium-low heat, stirring occasionally, for about 15-20 minutes, or until the onions are very soft and lightly browned. Add the potatoes, another ½ tsp salt, fennel and caraway seeds. Sauté over medium heat for another 5 minutes, then add the water. Bring to a boil, then partially cover and simmer until the potatoes are tender 10-15 minutes. Taste and adjust salt; add white pepper. Serve hot topped with sour cream and fennel fronds. Serves 6. Recipe from The Moosewood Cookbook.
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 1/2-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
ASPARAGUS AND MIXED GREENS SALAD
5 tablespoons extra-virgin olive oil; 1-pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. SERVES 4 TO 6
ASPARAGUS WITH CREAM SAUCE
Asparagus, chopped and lightly cooked; 1 cup milk; ½ tbsp butter; ½ tbsp cornstarch; fresh oregano; salt and pepper
Dissolve cornstarch in ¼ cup milk; set aside. Melt butter in small saucepan; add milk stir well. Heat mixture till very hot, but do not boil. Add cornstarch and milk, oregano, salt and pepper to taste. Stir until thickened. Adjust seasonings. Pour cream sauce over asparagus and serve.
FRESH ASPARAGUS COUSCOUS SALAD
Dressing: 1 garlic scape, very finely chopped; 6 scallions, white parts only, finely chopped (reserve greens for salad); 6 T. lime juice; 1 tsp. salt; black pepper; 1/4 cup vegetable oil; 3 T chopped fresh dill
Salad: 1/3 cup finely chopped onion; 2 Tsp. vegetable oil; 2/3 cup each fish or chicken stock, water, and couscous; 1 lb. asparagus, sliced diagonally into 1/3-inch slices, reserve tips; l/3 lb. cooked small shrimp
In a small bowl mix the garlic, scallions, lime juice, salt, and pepper. Set aside. In a medium saucepan sauté the onions in oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip the oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green onions, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips.
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.
GARLIC SCAPE PESTO
8 oz. scapes cut in 1 in. pieces and processed with 1 cup Olive oil, 2 cups Parmesan cheese and ½ cup lemon juice.
SPAGHETTI WITH GARLIC-BASIL CREAM SAUCE
6 oz. dried spaghetti; 1/4 cup butter; 4 cloves garlic, minced or pressed; 1 cup light cream; 1 tbs. plus 1 tsp. minced fresh basil; 1/2 tsp. dried thyme; l/2 tsp. freshly ground pepper; freshly grated Parmesan cheese
Cook spaghetti in a medium pot according to package instructions. Melt butter in a small deep skillet. Add garlic and sauté for 3 minutes over low heat. Pour in cream and add 1 tbs. basil, thyme and pepper. Stir thoroughly. Simmer over medium-low heat, covered but vented, for 7 to 9 minutes, or until thickened. Stir occasionally. If sauce becomes too thick, add more cream to thin. Pour sauce over spaghetti and sprinkle with fresh basil. Serve immediately with Parmesan cheese. Servings: 2; Recipe from The Best 50 Garlic Recipes
SPANISH GARLIC SOUP
5T 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.
BEET AND SHAVED FENNEL SALAD
Salad: 4 large or 6 small beets; 1 bulb fennel; Cracked black pepper to taste
Dressing: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 teaspoon grated lemon zest
For the salad: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper-thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
For the dressing: Whisk together all the ingredients.
To finish the dish: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table. Serves 4. Recipe from The Café Pongo Cookbook.
DIJON ROASTED BEETS
3 lbs. beets, uniform in size (about 2 inches); 4 Tbsp olive oil, divided; 1 tsp salt; 1/2 tsp black pepper; 1 Tbsp Dijon mustard; Juice of one orange; 1 tsp sugar; 1 Tbsp red wine vinegar; 1 Tbsp fresh minced rosemary
Trim beets of all but 1/2-inch stem and root. Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat. Roast at 400 degrees 45 minutes or until beets are tender. Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside. When beets are cool enough to handle, rub to remove skin cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing. Makes 8 servings
TWO-WAY STREET BEETS
1 bunch small beets; juice of 1/2 orange; 1/2 tablespoon butter, softened; pepper; 1/2 teaspoon peanut oil; 1/2 teaspoon dark sesame oil; 1/2 teaspoon hot chili oil; 1 tablespoon soy sauce
Cut beets off stems. Gently scrub beets: Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. Makes 3 servings. Recipe from MACSAC
BEET GREENS WITH VINEGAR AND CARAWAY
1 bunch medium beets with greens (about 1 1b.); 1 T cider vinegar; 1/2 garlic clove, finely chopped; 1/16 tsp. caraway seeds; pinch of salt
Preheat the oven to 400 F. Wash and trim the beets, leaving two inches of stem attached to each one, and reserve half of the beets for another use. Remove the stems from all the greens and discard them; then cut the leaves crosswise into l-inch-wide strips and set them aside. Wrap the beets in aluminum foil in one package and bake them until tender – about one hour. Unwrap the beets and let them cool. Peel and then slice the beets into 1-inch-thick rounds, and set them aside. Put the vinegar, garlic, caraway seeds and salt into a small saucepan and bring the liquid to a boil. Reduce the liquid by half and set it aside. Pour 2 tablespoons of water into a large skillet and add the beet greens. Cover the pan and bring the water to a boil, then uncover the pan and cook the greens until they are wilted – about one minute. Pour out any remaining liquid. Add the vinegar mixture and the baked beets to the pan, and toss the beets until they are heated through. Serve immediately.
HONEYED BEETS
¼ cup honey; 1 tbsp vinegar; 1 lb. cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
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
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman
BEET CARPACCIO
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
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 bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
SALAD GREENS WITH JOHN’S OIL AND VINEGAR DRESSING
1 cup red wine vinegar; 1 tablespoon honey; 1 cup olive or canola oil; 1 pinch salt; 1 tablespoon horseradish mustard; 1 pinch pepper; 5 tablespoons tahini (sesame seed paste); salad greens
Mix all ingredients (except greens). Toss with greens. Makes about 3 cups dressing.
Recipe from Zephyr Community Farm; inspired by Rob Summerbell.
CHARLEMAGNE SALAD WITH HOT BRIE DRESSING
Salad greens; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; garlic croutons; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice; 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature; 1 teaspoon minced garlic; freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly. Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper. Makes 6 servings. Recipe from Matthew and Susan Smith, Blue Valley Gardens
BASIC CREAMY DRESSING
Because this versatile, rich, and creamy dressing keeps for several days, it can be a staple in your refrigerator.
1/3 cup mayonnaise; 1/4 cup plain yogurt; 7 tablespoons buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper
In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to use, up to 3 days. Makes about 1 cup (eight 2-tablespoon servings)
BASIC CREAMY DRESSING VARIATIONS
• Increase the amount of pepper to 1 teaspoon for a ranch-style dressing.
• Add 1 tablespoon chopped fresh herbs, such as tarragon, cilantro, or dill.
• Add 1 teaspoon of grated orange peel and 1 tablespoon of honey for a fruit-salad dressing.
• Add 1 tablespoon tomato paste.
• Dissolve 1/2 teaspoon saffron in 2 teaspoons of hot water and add to the dressing, along with a pinch of ground cumin and curry powder, for an exotic dressing that tastes especially good on a tomato salad.