Summer Share Four June 14th/16th

Important information:

• This is an even biweekly share for the farm members, Map and city home deliveries.
• Please contact us if you have any questions.

Farm News from Jane
Tomorrow is a double header; not only is it Flag day it is also a full moon. It is called the strawberry moon as this month is the strawberry harvest. When I heard that expression years ago, I thought that perhaps the name was referring to the color of the moon! Silly suburban me… Now fifty years later I am not seasonally challenged and really look forward with anticipation to the changing months each bringing different blossoming flowers and shrubs and of course yummy veggies. I found a few not quite ripe peas left in the barn to let me know that they are coming soon! Also, the first of the field beets will be ready for harvest next week. Beets are seeded every other week through the summer to keep a steady supply for the grilling and salad lovers. And did you know that a “salad” is just a combination of cold vegetables and does NOT necessarily include lettuce! Did I hear a gasp? Yes, that’s right, salads, especially summer ones can be very diverse in color, flavor and nutrition with just a bit of creativity. Which means I am thinking of cooked leftover veggies with fresh lettuces or grains or other proteins for a stand-alone entre. Quick and easy with a bit of forethought. Very refreshing and satisfying. And this week’s share certainly is a spring fling; all greens except for the asparagus which is still “green”! There are two forms of garlic for you garlic lovers. Grill, roast or saute the garlic greens and save those fresh and tender garlic scapes for your salads. The asparagus is winding down so the bunch is smaller this week. This will be the last of the season. We hope that you enjoyed it while it lasted. Peas will replace the asparagus in the coming weeks. We have three varieties; sugar snap, which are edible pods, shelling, and snow peas which are also edible pods.
We are working to get the winter squash transplanted and also the second planting of cucumbers. The first planting did not do well so we are seeding another planting this week; two new varieties that we will trial for disease and insect pressure. And speaking of insects, we have begun the “bug brigade”. Because we do not use any chemicals to control insects, when we have heavy pressure from the Colorado potato beetle on the tomatoes and eggplant, we manually check each plant at least once daily for bugs or their eggs. Tedious and time consuming but vital for the success of the crops involved. Our farm workers have been great sports in the effort; thanks all! We are not usually able to do this for the potatoes due to the amount we grow. So, we count on crop rotation and cover cropping to aid in the battle.
It seems as if the weeks are flying by as we continue to seed, transplant, weed and harvest. That’s why the passing of each full moon is even more significant to us on the farm. The old rule of thumb as a matter of fact for growing cucumbers was to plant them after the first full moon in June. Perhaps this next planting of cucumbers gets planted now it will fare far better. We will wait and see and ask for a blessing as we place them in the ground. Salute the flag, say the pledge of allegiance or maybe just set a flag outside but let’s give thanks for all the blessings and sacrifice that it represents. And enjoy the full moon rising at 8:24 this evening. It will be more visible on the horizon tomorrow as it will be an hour or so later and after dark.
Enjoy your salads and the Red, White and Blue, Jane

Produce:   Asparagus   Green garlic   Garlic scapes   Salad greens
Romaine lettuce   Napa cabbage   Bok choy

Produce tips:
– Garlic scapes are the seed stalk which is removed so that the bulb growing underground grows larger before maturing. Refrigerate them in a plastic bag (just like the green garlic) so it stays tender and also does not cause the entire content of the fridge to smell or taste like garlic!
– Napa cabbage is part of the traditional cabbage family but is much lighter in flavor and texture. Use it like fresh lettuce or ass to a stir fry/saute. It is one of my favorites to enjoy with a hot dressing.
– Romaine; try the grilled Romaine recipe. It’s just as good as at your favorite restaurant!
– Garlic; substitute the scapes or the green garlic in recipes.

Recipes
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.

GRILLED ASPARAGUS
Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

BOK CHOY AND ASPARAGUS STIR FRY
2 Tbsp soy sauce; 2 Tbsp water; 2 tsp sugar; 1 Tbsp canola oil; 1 tsp sesame oil; 1 small bok choy; 6-8 oz asparagus, chopped; 4 green onions, chopped; 3 cloves garlic, minced; Crushed red-pepper flakes; 2 Tbsp coarsely chopped peanuts
In a small bowl, mix soy sauce, water and sugar; set aside. Cut bok choy ribs and leaves crosswise into 2-inch pieces. In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, asparagus, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice. Makes 4 servings

BACON & ASPARAGUS FRITTATA
12 ounces bacon, 2 cups sliced fresh asparagus (cut in 1/2-inch pieces), 1 cup chopped onion, 2 garlic cloves, minced, 10 large eggs, beaten, 1/4 cup minced parsley, 1/2 teaspoon seasoned salt, 1/4 teaspoon pepper, 1 large tomato, thinly sliced, 1 cup shredded cheddar cheese
Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; sauté until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately. Yield: 6 servings. Recipe form tasteofhome.com

ASPARAGUS-ONION QUICHE
1 10-inch unbaked pie crust, refrigerated 1 hour; Freshly ground pepper to taste or more; 1 teaspoon salt; 1 tablespoon Dijon-style mustard 12 to 14 asparagus spears, cooked; 1 1/2 cups firmly packed grated Swiss cheese; 2 tablespoons butter; 4 eggs 1 1/2 cups quartered, sliced onions; 2 cups half and-half; 1/2 teaspoon dried basil, crushed; 1 tablespoon cornstarch; 1/2 tsp dried oregano, crushed; Freshly ground pepper to taste
Heat oven to 400°F. Cut 3 inches from tips of cooked asparagus and set tips aside. Coarsely chop remainder to equal about 1 cup. Melt butter or margarine in skillet; add onions and sauté for 3 minutes. Add chopped asparagus and continue to sauté, stirring for 10 minutes. Add basil, oregano, 1/2 teaspoon salt and pepper to taste. Mix well. Spread mustard on bottom of crust. Bake pie shell 10 minutes. Remove from oven; add onion-asparagus mixture. Sprinkle cheese over top. Combine eggs, half-and-half, cornstarch, remaining. 1/2 teaspoon salt, and pepper in a bowl; beat until well blended. Pour into pie shell and bake for 20 minutes. Remove from oven and arrange asparagus tips on top of custard, in circular spoke fashion. Bake 20 minutes more until puffed, browned, and set in center. Coo] for 10 minutes before cutting into serving wedges.
Serves 8 to 10 as an appetizer

ASPARAGUS SOUP
Trim and wash your leeks and sauté with ½ cup of butter or substitute half with olive oil in a large kettle. Sauté leeks just until they start to brown. Add 2 cups of cups of stock or bouillon and bring to a boil. Add 2- 4 cups of washed, trimmed and sliced asparagus (1/2”) pieces and bring back to a simmer and then simmer just until tender. Add 1 qt. of milk and start to heat. Meanwhile slowly whisk 2 cups of milk into ¾ cup flour until completely blended. Stir into soup and stir until heated and thickened. You may add extra bouillon or 1 tsp salt and white pepper to flavor. 6 servings

EASY BOK CHOY RECIPE
1 tablespoon vegetable oil, 2 cloves garlic, bok choy cut into bite sized pieces, salt to taste
Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes. Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve. Recipe from Allrecipes.com

STIR FRY CHICKEN AND BOK CHOY
For the Sauce: 2 tablespoons honey, 1/2 teaspoon freshly grated ginger, 2 cloves of garlic grated or minced finely, 2 tablespoons reduced sodium gluten-free soy sauce, 1 tablespoon rice wine vinegar,
For the Stir-Fry: 1 teaspoon sesame oil, 1 pound boneless skinless chicken breasts, cut into 1 inch chunks, 1 head of bok choy washed and cut into 1 inch strips, 2 large carrots peeled in strips or 1/2 cup matchstick carrots, 5-6 green onions diced, 1 tablespoon sesame seeds, 1/4 cup chopped cilantro if desired
Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through. Serve with a sprinkle of cilantro if desired.

ORIENTAL BOK CHOY SALAD
½ c. butter, 2 tbsp. white sugar, 1 bottle of sesame seeds (1 oz.), 2 pkgs Ramen noodles (broken up), do not use flavor packet, 1 small pkg slivered almonds, 2 lbs. bok choy lettuce (chopped coarsely), 5-6 green onions, tops and all chopped

In large skillet melt butter over medium heat.  Add sesame seeds, noodles, almonds and sugar.

Stir all the time until lightly browned.  Set aside to cool to room temp.  Toss bok choy and onions

Together, mix and chill until ready to serve.  Just before serving, break up the crunchy mixture,

Add to bok choy, pour dressing over, mix and serve.

DRESSING: ¾ cup canola oil (or vegetable), ¼ cup red wine vinegar (or white), ½ cup white sugar, 2 tbsp. soy sauce, Mix well and chill until ready to use. Recipe from Janet Schlabach

 

SESAME SOY BRAISED BOK CHOY
1/2 head bok choy; 1 T peanut oil; 1/2 T grated ginger; 1 T minced garlic; 1/4 C chicken stock; 1/2 T toasted sesame oil; 1 T soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 T sesame seeds
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings. Recipe from MACSAC

BOK CHOY AND ASPARAGUS STIR FRY
2 Tbsp soy sauce; 2 Tbsp water; 2 tsp sugar; 1 Tbsp canola oil; 1 tsp sesame oil; 1 small bok choy; 6-8 oz asparagus, chopped; 4 green onions, chopped; 3 cloves garlic, minced; Crushed red-pepper flakes; 2 Tbsp coarsely chopped peanuts
In a small bowl, mix soy sauce, water and sugar; set aside. Cut bok choy ribs and leaves crosswise into 2-inch pieces. In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, asparagus, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice. Makes 4 servings

BOK CHOY WITH SOY SAUCE
1-pound bok choy; 2 tablespoons peanut oil; 1-2 tablespoons plum sauce

Trim the bok choy, removing any discolored leaves and damaged stems. Tear into manageable pieces. Heat a wok until hot, add the oil and swirl it around. Add the bok choy and stir-fry for 2-3 minutes, until the greens have wilted a little. Add the plum sauce and continue to stir-fry for a few seconds more, until the greens are cooked but still slightly crisp. Serve immediately. Serves 3-4

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

WILTED LETTUCE SALAD
3 slices bacon; 1 1/2 Tbsp red wine vinegar; 1/2 T lemon juice; 1 Tbsp water; 1 tsp sugar; 1/4 tsp ground black pepper; 4 c leaf lettuce – washed, dried and torn into bite-sized pieces; 3 green onions, thinly sliced; 1 hard-cooked egg (optional)
Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved.  Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg. Serve immediately. Makes 3 servings

CAESAR SALAD
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

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 4-6

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.

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.

ROASTED GARLIC DIP
1 head of garlic, 1/2 T plus 1/4 cup olive oil, divided, freshly ground black pepper, 1/2 cup freshly grated Parmesan cheese Heat oven to 275 or 300 degrees. Cut 1-l/2 inch off the top of garlic head to expose the tips of the cloves. Lay garlic head cut side up in small baking dish. Drizzle 1/2 T of oil over the top; sprinkle on some pepper. Roast until soft, fragrant, and lightly browned, about 45 minutes. Cool completely. Squeeze cloves form the base and use a fork to dislodge the flesh from the skin. Mash garlic with a fork on small plate. Stir in Parmesan cheese, additional 1/4 olive oil, and pepper to taste. Serve with baguette or crusty bread. Makes 2-4 appetizer servings. I love this recipe and I made a large batch and refrigerated it and used it as a condiment on potatoes and other veggies after we had enjoyed our fill as an appetizer. Recipe from Family Health Cookbook published by the American Health Association

BUTTERMILK GARLIC DRESSING
1-2 medium garlic cloves; 4 tablespoons minced leeks; 3 tablespoons white wine vinegar; 1/2 cup buttermilk; 1/3 cup sour cream; large pinch sugar; 1/2 cup olive oil
Mince garlic; mash to a paste with fork or back of knife. Whisk garlic, leeks, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper to taste. Makes almost 11/2 cups. Recipe from MACSAC

GARLIC BUTTER
1/2 cup butter; 2 garlic scapes, minced; 1 Tablespoon parsley; 1/2 teaspoon oregano
Soften butter to room temperature. Combine other ingredients, mixing well. Use with meats, breads, and vegetables. Yields 1/2 cup

GARLIC COD
1/2-pound salt cod; 3 tbsp olive oil; ¼-1/2 cup heavy cream; 1-2 cloves garlic, peeled; pepper to taste; 1/2 cup mashed potatoes (optional)
Soak cod overnight in cold water to cover. Change water more than once if cod seems very salty and dry. Drain and rinse well. Simmer very gently in fresh water 10-15 minutes, or until cod is soft. Warm the oil and cream in separate pans. Mash the garlic and put it in a food processor. Add the drained cod and process until blended. With the processor running, add half the oil gradually through the lid opening, then half the cream. Repeat and process until puree is smooth. Add pepper and taste for seasoning. If you add potatoes, beat them in by hand. Serves 3-4

GARLIC SALSA
6 cloves garlic, minced or pressed; 1 can (1 lb. 12 oz.) crushed tomatoes in puree; 1/4 cup chopped fresh cilantro; 1/4 cup chopped scallions; 1 tsp. fresh lime juice; 2 tbs. chopped jalapeno peppers; 1 tbs. chili powder
In a large bowl, combine all ingredients and mix well. Refrigerate for at least 2 hours.
Servings: 6-8 Recipe from The Best 50 Garlic Recipes

GARLIC HUMMUS
1 can (15 oz.) garbanzo beans, rinsed and drained; 1/4 cup tahini (sesame seed paste); 2 tbs. water; 1 tbs. olive oil; juice and pulp of 2 lemons, seeds removed; 6 cloves garlic, pressed; 1 tsp. chili powder; 1/4 tsp. freshly ground pepper; l/2 tsp. salt; 1/4 tsp. paprika Combine all ingredients, except paprika, with a food processor. Process for 4 minutes, or until smooth. Scoop into a serving bowl and sprinkle with paprika. Refrigerate for 2 hours. Serve chilled. Servings 8-12; Recipe from The Best 50 Garlic Recipes