- This is an even distribution for the farm and city distribution sites.
Farm News from Jane
I noticed a bit of color in one of my yard maples last week before I wrote the newsletter and thought that perhaps it was just a damaged branch. But in the past week the colors have started on many of them. The dry summer with lots of sunshine will make for beautiful color and a bit earlier this year. But there are less than ten days left of August so I guess it’s time. These warm and balmy days and evenings are almost surreal when I stop long enough to enjoy them! And we were spared the hail damage that occurred here in Alden last Thursday. Many people lost their entire gardens because the hail shredded the leaves. There were even pictures circulated from the village of what looked like snow piles the following morning. The weather sure can change quickly; we can be lulled into a feeling of security here in WNY in the summer but we need to be respectful of the power of the natural elements.
The rainy conditions did not allow us to dig potatoes or carrots today; perhaps next week the fields will be drier. But the moderate rain here was welcomed by the plants and pigs! The seedlings which we transplanted last week didn’t need to be watered and they all look great. Normally we need to irrigate them within a day to help them transition to the outside. They are accustomed to daily waterings in the greenhouse. The lettuces look especially perky which is a welcome sight after the hot days of summer when they can languish in the heat. September is our rainiest month so I guess we better be prepared for the more occasional shower. Watermelons! They are finally sweet and ready. We also saw lots of spaghetti squash turning a golden yellow. September will bring them into the harvest list. And what did you think of those leeks last week? Just beautiful. For those of you biweekly members we’ll begin sharing them on a regular basis now so they’ll show up in your share soon. The beans were hand-picked today and because of the rain they will need to be washed.
I hope that everyone will enjoy the unique variety of this week’s share. Much thanks and appreciation to the Creator for the plethora of rainbows (including doubles) in the last few weeks. It makes one wonder…
Until next week, Jane
Produce: Tomatoes Chioggia beets Green or Romano beans Bok choy Radishes
Sweet corn Watermelon Blush onions Bell peppers Garlic
– Summer radishes are a bit stronger and firm. Sautéing them will be a good preparation, perhaps with a vegetable medley.
– Watermelons will be either red or yellow; enjoy!
– Bean recipes can be utilized interchangeably.
Fruit: Donut peaches Plums
Please remember to open, examine and wash all fruit.
15 small fresh mozzarella balls; 1 pint cherry or grape tomatoes; 3 tablespoons basil-flavored olive oil; salt and pepper; 1 bunch of basil; 30 short bamboo skewers or toothpicks
Halve the mozzarella balls and the tomatoes. Toss with basil oil; add salt and pepper to taste. Tear the basil into bite size leaves. Skewer a piece of mozzarella, a piece of basil, and a tomato half onto a skewer or toothpick; repeat with remaining ingredients and skewers. Arrange skewers in concentric circles on a platter. Or forget the skewers and just make a salad with said ingredients. Makes 6 appetizer serving
6 medium-size tomatoes; 1 cup cooked rice; 4 Tbsp butter; 1/2 cup diced Mozzarella cheese; 3 Tbsp grated Parmesan cheese; 1/2 cup diced artichoke bottoms (cooked); 1 Tbsp finely chopped parsley; salt and pepper to taste
Cut a slice from the top of each tomato, remove pulp and seeds, then invert to drain. Melt butter and mix with the rice, Mozzarella, 2 Tbsp of the grated Parmesan, artichoke bottoms, parsley, salt and pepper. Season the insides of the tomatoes lightly. Stuff tomatoes with the rice mixture and sprinkle the remaining grated Parmesan on the tops. Place in a 350-degree oven and bake for about 25 minutes.
1/2 loaf Italian bread; 1 1/2 c fresh basil leaves, cut in ½ inch strips; 2 cups tomatoes, peeled and cut into chunks; 1 sweet onion, halved and sliced; Salt and pepper, to taste; 1 Tbsp prepared pesto sauce; 1/4 c olive oil; 1/2 Tbsp balsamic vinegar
Remove crusts from bread, and cut into cubes. Place cubes in large bowl with basil, tomatoes, and onions. Sprinkle with salt and pepper. Blend pesto, oil and vinegar. Drizzle over salad ingredients. Toss. Cover tightly and refrigerate overnight. Allow to come to room temperature before serving Serves 4.
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
BEETS WITH PECORINO, PECANS AND PEPPERS
2# mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed, 4T olive oil, divided, plus more for drizzling, Kosher salt, 4 sprigs of thyme, ¼ C red wine vinegar, 8 Shishido peppers, 1/3 C pecans, ¼ small red onion, very thinly sliced, Hot chili sesame oil and grated Pecorino (for serving)
Preheat oven to 4000. Toss beets with 2 T oil in a 13×9” baking dish; season with salt. Add thyme and ¼ C water. Cover with foil and roast beets until a paring knife slips easily through the flesh, 60-75 minutes. Let cool slightly; then rub with paper towels; cut into 1” pieces. Toss in a bowl with vinegar and 2 T oil. Season with salt. Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6-8 minutes. Let cool; coarsely chop both. Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino. Do ahead: Beets can be roasted 3 days ahead. Cover and chill
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
HOW SWEET IT IS CORN AND PEPPER SALAD
4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper
Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste. Makes 4 servings.
CORNY TOMATO SALAD
1 Tbsp lemon juice; 1/2 tsp salt; 1/4 tsp chopped, fresh oregano; 2 cloves garlic, minced; 1/4 tsp chili powder; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp vegetable oil; 2 tomatoes, diced; 1 small zucchini, diced; 1/2 c thinly sliced shallots; 2/3 cup corn, uncooked
Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl. Add tomatoes, zucchini, onions and corn; toss. Marinate at room temperature 1 hour or several hours in the refrigerator. Makes 6 servings
QUICK OLD-FASHIONED CORN RELISH
1/2 cup vinegar; 1/3 cup sugar; 1 teaspoon salt; 1/2 teaspoon celery seed; 1/4 teaspoon mustard seed; 1/4 teaspoon hot pepper sauce; 1 1/2 cups cooked corn kernels; 2 tablespoons chopped green bell pepper; 1 tablespoon chopped pimiento; 1 tablespoon minced white or green onion
Combine first 6 ingredients in medium saucepan and bring to boil. Cook 2 minutes; remove from heat and cool. Place remaining ingredients in medium bowl. Add cooled mixture and blend lightly. Chill until serving. This will keep indefinitely in the refrigerator; the flavor improves with standing. Makes about 1 2/3 cups
1 tbsp butter; 2 cups uncooked corn; 2 tbsp water; Pinch of ground cloves; 2 tbsp whipping cream; Salt
Melt butter in small skillet over high heat. Immediately add corn, water and cloves. Cover and cook, stirring occasionally, 3 to 4 minutes. Add cream and stir constantly until cream is almost absorbed. Season with salt to taste. 2 servings
RED FRIED RICE
1/4 cup basmati rice; 2 tablespoons peanut oil; 1 small red onion, chopped; 1 red bell pepper, seeded and chopped; 8 ounces cherry tomatoes, halved; 2 eggs, beaten; salt and freshly ground black pepper
Wash the rice several times under cold running water. Drain well. Bring a large pan of water to a boil. Add the rice and cook for 10-12 minutes. Meanwhile, heat the oil in a wok until very hot. Add the onion and pepper and stir-fry for 2-3 minutes. Add the cherry tomatoes and continue stir-frying for 2 minutes more. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets. Drain the cooked rice thoroughly. Add to the wok and toss it over the heat with the vegetable and egg mixture for 3 minutes. Season with salt and pepper and serve immediately. Serves 2 Recipe from Vegetarian the best ever recipe collection.
SLOW-ROASTED BELL PEPPERS
5 yellow, orange, or red bell peppers, halved, seeds and ribs removed, 6 Tbsp. extra-virgin olive oil, divided, plus more for serving, Juice of 1 lemon, 1 Tbsp. fig jam, 1 Tbsp. white balsamic vinegar or white wine vinegar, Kosher salt, 2 Tbsp. oregano leaves
Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes. Reduce oven temperature to 200° and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into ½”-wide strips. Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat. Just before serving, mix in oregano and drizzle generously with more oil.
Do ahead tip: Peppers (without oregano) can be made 2 days ahead. Cover; chill. Recipe from Bon Appetit
ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA
4 red bell peppers, halved, seeds and ribs removed, 6 oil-packed anchovy fillets, finely chopped, 4 garlic cloves, thinly sliced, 1 cup basil leaves, divided, Kosher salt, freshly ground pepper, 2 tablespoons plus ⅓ cup olive oil, 1 pint cherry tomatoes, halved, ⅓ cup fresh ricotta, ¼ cup pitted small black and/or green olives, flaky sea salt
Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool. Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
TERIYAKI BEEF STUFFED PEPPERS
½ cup uncooked white rice, ½ cup beef, 2 large red bell peppers, ½ lb. lean (at least 80%) ground beef, 2 green onions, thinly sliced on the bias, white and green parts separated, ½ cup shredded carrots, 3 tablespoons packed brown sugar, 2 T soy sauce, 1 tablespoon Chile garlic sauce, ½ teaspoon ground ginger, ½ cup shredded mozzarella cheese (2 oz)
Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, mix rice and broth. Cut each bell pepper in half vertically. Remove seeds and membranes; place cut side up in baking dish. In 10-inch nonstick skillet, cook beef, green onion whites and shredded carrots over medium heat 8 to 9 minutes, stirring occasionally, until beef is deep brown and vegetables soften. Stir in brown sugar, soy sauce, Chile garlic sauce and ginger; cook 1 to 2 minutes longer or until sauce is absorbed. Stir beef mixture into rice mixture. Stir in cheese. Divide beef mixture evenly among bell peppers in baking dish. Cover tightly with foil. Bake 45 to 50 minutes or until bell peppers and rice are tender; top with green onion greens.
Recipe from Bettycrocker.com
ITALIAN BEANS WITH PESTO
1 pounds fresh green beans; 1/8 cup olive oil; 1/8 teaspoon salt; 1/2 large clove garlic, mashed; 1/2 cup packed basil leaves; 1/8 cup parsley leaves; 1 tablespoon pine nuts; 1/8 cup Parmesan cheese, grated
Parboil the beans and drain. Make a pesto sauce by putting oil, salt, garlic, basil, parsley, and nuts in a blender and pureeing them. Add cheese and blend again. Dilute as needed with more oil or a little hot water. Toss sauce with the beans and serve at room temperature. Serves 4-6.
WEST COAST GREEN BEANS
4 c. fresh green beans; 1/4 c. butter or margarine; 3/4 c. minced onion; 1/4 c. minced celery; 1 clove garlic, minced; 1/4 c. snipped parsley; 1/4 tsp. rosemary leaves 1/4 tsp. basil leaves; 3/4 tsp. salt
Wash beans and remove ends. Cut crosswise in thin, slanted slices. Cook, covered, in 1″ boiling salted water about 15 minutes, or until tender crisp; drain. Meanwhile, melt butter in saucepan; add onion, celery and garlic; cook 5 minutes. Add remaining ingredients; cover and simmer 10 minutes. Add to beans and toss well.
Makes 4 servings.
ROMANO BEAN SUNFLOWER SEED SALAD
1 lb. fresh Romano beans; 1/2 medium-size onion, minced; 1 small clove garlic, minced; 2 tablespoons vinegar; 2 tablespoons soy sauce; 1/3 cup toasted sunflower seeds; freshly ground black pepper
Wash beans, remove ends and cut into I-inch lengths. Cook in as little water as possible until tender, but still firm. Combine beans with other ingredients except sunflower seeds. Chill. Serve chilled green beans on salad greens, topped with toasted sunflower seeds. *Toast sunflower seeds in heavy dry skillet over medium heat, stirring constantly until brown. Yield: 4 to 6 servings
2 tbsp olive oil; 1 lb. whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts
Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts. Serves 6
GREEN BEANS WITH CARAMELIZED ONIONS
2 pounds green beans, stem ends snipped off; 2 tablespoons butter; 2 medium onions, sliced as thinly as possible; 1 cup chicken stock; 1/2 tablespoons sugar; 1 tablespoon red wine vinegar; salt and pepper to taste Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes. Boil stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans; heat through. Season with salt and pepper. Makes 8 servings.
SAUTÉED GREEN BEANS WITH RADISHES AND FENNEL SEED
1 lb. green beans, trimmed; 1 tbsp. virgin olive oil; 1 tbsp. unsalted butter; 2 tsp. fennel seeds; 4 oz. radishes, trimmed and sliced into 1/2-inch rounds (about 1 cup); 3 scallions, trimmed and thinly sliced; 1/4 tsp. salt; freshly ground black pepper; 1 tbsp. fresh lime or lemon juice
In a large saucepan, bring 2 quarts of water to a rapid boil. Add the beans and, after the water returns to a boil, cook them for four minutes. Remove them from the pan and refresh them under cold running water to preserve their color. Drain the beans and set aside. In a large, heavy-bottomed skillet, heat the oil and butter over medium-high heat. When the butter has melted, add the beans and the fennel seeds. Sauté for three minutes, stirring frequently. Add the radishes, scallions, salt, pepper, and lime or lemon juice. Sauté, stirring constantly, until the beans are tender but crisp – about three minutes more. Serve immediately. Serves 6
ITALIAN GREEN BEANS SESAME
12 oz Italian green beans; 3/4 tbsp salad oil; 3/4 tbsp lemon juice; 3/4 tbsp soy sauce; 3 tsp sugar; 3/4 tbsp toasted sesame seeds
Cook green beans as you would prefer; drain. In a small saucepan, combine remaining ingredients; heat to boiling. Pour sauce over hot green beans and serve at once. Makes 5 to 6 servings. Toasted Sesame Seeds: Spread sesame seeds in shallow pan and place in moderate oven (350°). Remove pan when seeds are a pale brown. It will take about 20 minutes, but watch them to prevent over browning, which destroys the seeds’ finest flavors.
GARLICKY BOK CHOY
3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. bok choy; 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings
CRUNCHY BOK CHOY GINGER SALAD
1 medium bunch bok choy; 1-inch knob of gingerroot, grated; 1 cup shredded radish; 2 tablespoons each chopped mint and cilantro; 1 tablespoon salt; 3 tablespoons rice vinegar; 1/2 cup slivered sweet orange, red, or yellow peppers; 2 teaspoons honey; 1/4 cup finely chopped green onions; pepper to taste
Thin-slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. Recipe from MACSAC
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow Mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow Mein noodles. Makes 4 servings. Recipe from James and Kathleen Mulvey
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.
1/2 blender seeded watermelon pieces; Juice of 1 lime; 1/4 blender ice cubes
This recipe is the most refreshing of all summer-fruit blender drinks. Blend at high speed in short bursts several times, then at constant high speed for 20 seconds. Recipe from The Fruit and Vegetable Stand.
1/2 lb. radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon
Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings
CONFETTI OF RADISHES AND CARROTS
3 large radishes (or that equivalent), peeled; 2 tablespoons chopped fresh mint; 4-6 medium carrots, peeled; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (or substitute fresh chevre); 1 tablespoon chopped fresh parsley; 1/4 cup extra-virgin olive oil; salt and pepper to taste; 2-3 tablespoons wine vinegar
Shred radishes and carrots using hand-held cheese grater. Toss with remaining ingredients. Chill and serve. Makes 8 servings
COUSCOUS AND RADISH SALAD
1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings
HONEY-GLAZED RADISHES WITH CRUNCHY SEEDS
1 # medium radishes, trimmed and halved, ¼ C water, 3 T butter, 3 T honey, 1 T balsamic vinegar, 1 clove garlic, ½ t salt, 3 T, toasted poppy, sesame and/or sunflower seeds, divided
Combine radishes, water, butter, honey, vinegar, garlic and salt in a medium saucepan. Bring to a rapid simmer over medium-high heat. Cook until the radishes are tender and the liquid has reduced to a syrupy glaze, 10 to 15 minutes. Stir 2 tablespoons seeds into the radishes. Top with the remaining 1 tablespoon seeds. Recipe from: https://www.eatingwell.com
BEETS, ORANGES (OR PEACHES), AND RASPBERRY SAUCE
1-pound beets, scrubbed; 2 tablespoons raspberry vinegar; 1-2 oranges or peaches; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon grated gingerroot (optional); 1/2 teaspoon salt
Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool, peel, slice thinly, and place them in a bowl. Peel the oranges (or peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from orange slices. Add to beets. Make a vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated gingerroot, if using. Toss with beets and oranges. You can serve this immediately, but it’s best if allowed to chill and mellow. This dish was inspired by recipes in Mollie Katzen’s Vegetable Heaven and Renee Shepherd’s Recipes from a Kitchen Garden. Makes 4-6 servings.
1 1/2 peaches. peeled; 1/2 cup summer or tropical fruit such as banana, strawberries, pineapple, or blueberries (cut up If necessary); 1/2 cup orange juice, yogurt, or apple cider; 1 teaspoon honey; 5-6 Ice cubes
Blend at low speed for 30 seconds, then at high speed for 10 more seconds
seconds. Recipe from The Fruit and Vegetable Stand.
PEACH UPSIDE-DOWN CAKE
6 tablespoons (3/4 stick) butter; 11/2 cups packed brown sugar; 2 tablespoons thawed apple juice concentrate; 1/4 cup sliced almonds, toasted; 3 cups sliced peeled peaches (about 2 pounds); 1 large egg; 1 teaspoon vanilla extract; 11/2 cups unbleached all-purpose flour; 11/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup buttermilk
Preheat the oven to 350°F. In a l0-inch ovenproof skillet over medium-low heat, melt 3 tablespoons of the butter. Add % cup of the brown sugar and the apple juice and cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat. Sprinkle the sliced almonds over the brown sugar mixture. Arrange the peach slices in a spoke pattern on top of the almonds, working from the center of the skillet to the edge. In a large bowl, combine the remaining 3 tablespoons butter and 3; cup brown sugar. Beat with an electric mixer on medium speed until creamed, about 4 minutes. Add the egg and vanilla and beat well. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the flour mixture; mix well after each addition. Spoon the batter evenly over the peaches. Bake for about 45 minutes, until a wooden toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, and then invert onto a serving plate. Serves 8 Recipe from The Big Book of Vegetarian.
FRESH PEACH GELATO
8 Servings Prep: 25 min. + chilling Process: 20 min. + freezing
3 cups sliced peeled peaches or apricots, 1tbs vanilla, 1/2 tbs almond flavoring, 2 tablespoons water, 2 cups whole milk, 3/4 cup sugar, 4 egg yolks, beaten, 1 cup heavy whipping cream, red and yellow food coloring, optional, 1 tablespoon peach schnapps liqueur, optional
Shock the peaches so that the skins fall off easily, Place peaches and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor with vanilla and almond; 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. It will curdle up if you do! 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, peaches and liqueur if desired. Plastic wrap onto bowl of the custard Servings Prep. 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.
LATE SUMMER PLUM CAKE
1-1/2 C all-purpose flour, spooned into measuring cup and leveled-off, 1-1/2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp cardamom, 1/2 tsp salt, 8 T (1/2 cup) unsalted butter, softened, plus more for greasing the pan, 1 C plus 2 T sugar, divided, 1 large egg, 1 tsp vanilla extract, 1/2 C milk (low fat is fine), 1 pound plums, pitted and quartered
Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.) In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt. In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.) Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums. Bake for 60 to 70 minutes, until golden on top and set in the center. When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired. Note: This cake keeps well, loosely covered at room temperature, for several days. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. Recipe form Onceuponachef.com
1/2 cup chopped, blanched almonds; 1 tablespoon honey; 1/2 cup whole wheat flour; 2 tablespoons wheat germ 1/4 teaspoon salt; 1/4 cup butter, diced; 2 pounds fresh red or purple plums, pitted and sliced; 1 tablespoon lemon juice; 1 tablespoon honey, or more (to taste); 1 cup plain yogurt or sour cream
In a medium-size bowl, mix the almonds, honey, flour, wheat germ, and salt. Add butter and work into the mixture with your fingers until well blended and crumbly. Refrigerate while preparing the fruit. Preheat oven to 400 F and butter a 9 x 9-inch baking dish. Arrange the plums cut side up in the baking dish. Sprinkle them with the lemon juice and honey. Spoon the almond mixture over the fruit and bake on the middle shelf of the oven for 35 to 40 minutes, or until top is crisp and lightly browned. Cool 15 minutes or longer before serving. Serve with yogurt or sour cream. Yield: 6 to 8 servings Recipe from Naturally Delicious Desserts and Snacks.