Summer Share Fourteen August 24/26th 2021

Posted by on Aug 23, 2021 in Uncategorized

Important information:

  • This is an even biweekly distribution as well as a weekly one.
  • Winter share information coming soon…

Farm News from Jane
The Erie County Fair is over as well as the Wyoming County fair down in Pike. The Erie County fair proclaims it as the best 12 days of summer. I don’t know about that but our family experienced the Wyoming County Fair last week as a few of the grandkids participated in the 4H program showing animals. Forest Hull age nine showed “Tony” a steer and Jane his younger sister age six showed her rabbit “Snowflake”. It was the first time for both of them and we had lots of fun watching as they went through the “rigors” of animal husbandry and showmanship. They need to be able to talk with the judge about their animal and then explain their care and feeding. They also entered gladiolas and Jane entered a raspberry pie. The Baked goods and steer are auctioned off during one of the last days of the fair. The steer are auctioned off with the money going back to the participant. The bakery items are auctioned off with the money going to the local 4H club. Local people and businesses bid on them to support local agriculture and the kids that participate. Forest did very well with his steer bringing $4.50/lb. on the hoof! Jane’s winning bid for the pie was astronomical at $4000! It was such a large amount that the media covered it. What wonderful donations to such a good organization and the hard-working kids. 4H stands for head, heart, hands and health. The first “H” in 4-H stands for Head; “Head to clearer thinking.” One of the key concepts in 4-H is education; allowing youth the opportunity to learn new things through projects and programs. 4-H allows youth to be actively engaged in their own learning. In addition, 4-H makes youth participants, rather than recipients, in the learning process. One of the main goals in 4-H is to have youth develop life skills that help them succeed. Some of these life skills include leadership, responsibility, dedication, communication and self-confidence.  The second “H” in 4-H stands for Heart; “Heart to greater loyalty.” In 4-H, youth are taught to be reliable and loyal in their heart and understand what it means to take responsibility for projects and to follow through. 4-H also gives youth positive relationships with adults and peers through leaders and teens. Caring for others and their projects is also a trait that relates to the “H” for Heart. The next “H” in 4-H stands for Hands; “Hands for larger service.” 4-H’ers are busy with their hands all year long learning new things and caring for their projects with hands-on experiences. Another way 4-H’ers use their hands is by giving back to the community.  Part of 4-H is teaching youth the importance of serving the community, country and world.  The last “H” in 4-H stands for Health; “Health to better living.” Knowing how to cook and grow food, and appreciating art allows 4-H’ers to gain an understanding of how the world works and how to live healthy.  Projects such as photography, canning, arts and crafts, sewing, collections, and cooking help youth realize what it takes to have a healthy lifestyle and how to spend their leisure time. 4-H also strives to make sure youth are physically and emotionally safe. Everything you might not have known about 4H and the awesome kids that participate! Thanks to all those families that work so hard and for the many volunteers that make it all happen.
The beans are coming in strong and we will have two varieties both this and probably next. Although September makes you feel like summer is fading, the weather certainly does not! It was hot and steamy in the fields today but it sure is good growing weather. We will soon be transitioning to the crucifer family; broccoli first then cabbages, cauliflowers, Brussel sprouts and Romanesco. Get ready! Jane

Produce:   Swiss chard   Walla Walla   Onions   Garlic   Dragon Tongue beans
Sweet corn   Bell pepper   Romano beans   Tomatoes   Melons

Fruit Share:     Donut peaches   Purple plums   Nectarines
– Remember to open all bags of fruit and sort before ripening on the counter or refrigerating.

Produce/Storage tips:
– Swiss chard will store longer if bagged before refrigerating
– Walla Walla onions do not need to be refrigerated but if you are not using them this week, they will hold up better in the fridge.

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

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

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.

6 cups green beans, 2 tbsp. olive oil, 1/3 cup water, 1/2 tsp salt, 1/4 tsp fresh ground black pepper
Wash your beans then snap the ends off of all the beans. You are taking off about 1/4-1/2 inch. depending on how long the skinny tales are. Discard the ends. Heat the olive oil and water a heavy bottom, large pan or Dutch oven over medium heat. When the oil is hot, add the green beans. Stir to coat. Let them sit for 5 minutes or so. You should start to hear them pop. When you hear some popping, stir, then cover the pot and let them cook for 5-7 more minutes. Uncover, check doneness (the longer they cook, they less crisp they are). Sprinkle with the salt and pepper. Serve warm and try not to eat all of them as you bring them to the table. Recipe form

2 tablespoons sherry vinegar, 1 tablespoon Dijon mustard, 2 teaspoons honey, 1 1/2 teaspoons chili paste), 1/4 teaspoon salt, a few turns of freshly ground black pepper, 3 tablespoons extra virgin olive oil, For the salad
1- pound Dragon Tongue beans, washed and dried, root ends trimmed, 2 cups loosely packed mixed micro greens, washed and dried, a few red Thai Chile peppers for garnish and added heat if desired
For the dressing: Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it’s smooth, set aside.
For the salad: Prepare a large mixing bowl with ice water and set it aside.
Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they’re about 50% more tender, about 3 minutes. Immediately drain and add the beans to the bowl of ice water — this will help preserve any bits of purple still remaining. Let them sit in the ice water until they’re cold, then drain, dry them, and add them to a large mixing bowl. Toss the beans with the micro greens and the dressing. Wash, dry, and slice the red Chile peppers in half for garnish (and added heat) if desired. Serve!
Recipe from

1½ cups dragon tongue beans, 1 tablespoon olive oil, 2–3 cloves garlic, crushed, 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped), Salt and fresh ground pepper to taste
Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil. Place beans in a steamer basket set over the boiling water and let them steam until tender, about 3–4 minutes. Toss with the olive oil, garlic, basil, salt and pepper, and serve. Recipe from

1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered, ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper.
In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.

4 ears corn, 4 tomatoes medium sized; seeded and diced, 1 medium onion; diced, 3 jalapenos, seeded and diced fine, 1 lime juiced, ½ tsp. garlic powder (or 1 fresh clove), 2 tsp. salt, ¼ cup cilantro
Corn may be used raw or cooked. Cut from cob and place in mixing bowl. Dice the tomato, onion and jalapenos. Mix with the corn and add in lime juice, salt, and garlic. Chop cilantro and mix in. Can be served fresh or refrigerate until ready to serve. 15 servings.

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

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.

1/4 cup olive oil; 2 Tbsp fresh dill, oregano or sage; 1 clove garlic, minced; 1/4 tsp black pepper; 1/2 cup crumbled feta cheese; 6 medium boneless skinless chicken breasts; 6 Swiss chard leaves, stems trimmed
Preheat oven to 375 degrees. In a small bowl combine olive oil, 1 tbsp herbs, garlic and pepper. In another small bowl combine feta cheese and one tablespoon of the olive oil mixture. Mash mixture together with the back of a spoon to forma paste. Top each chicken breast with some of the feta mixture pressing firmly. Wrap center portion of each chicken breast with a Swiss chard leaf, leaving ends exposed. Place wrapped chicken in a 3 quart (9 x 13) rectangular baking dish. Bake uncovered for 25 – 30 minutes or until done. If desired, sprinkle chicken with remaining tablespoon of herbs.

1/2 onion, chopped; 1 garlic clove, minced; 1 tbsp oil; 1 bunch Swiss chard; 3 eggs; 1/2 cup shredded cheese; 1/2 teaspoon salt; 1 pie crust
Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crust; bake until knife inserted into center comes out clean, 30-40 minutes. Makes 1 pie. Recipe from Susanna Trucke, Dog Hollow Farm

1 lb. fresh Swiss chard, cooked just until wilted, drained and chopped; 1/2-pound penne or ziti noodles, freshly cooked and drained; 1/2-pound ricotta cheese; 1 15-ounce jars marinara sauce; 2 eggs, lightly beaten; 1/3 cup freshly grated Parmesan cheese; 2 tbsp chopped fresh parsley; 1 tsp salt; 1/4 tsp freshly ground pepper

Preheat oven to 350°F. Generously butter 3-quart casserole or baking dish. Combine all ingredients in large mixing bowl and blend thoroughly. Turn into prepared dish and bake until top is golden brown and sauce is bubbly, 25 to 30 minutes. 4 servings

1 white or yellow onion thinly sliced, 2-1/2 pounds boneless skinless chicken breast, 2 teaspoons Italian seasoning, 1 teaspoon garlic pepper, 1 16 ounce jar mild pepper rings, drained (reserve brine), 1/2 16 ounce jar bell pepper strips, drained, 1 cup low-sodium chicken broth, 1/4 cup reserved mild pepper brine, 6 to 8 hoagie rolls, 6 to 8 slices white American cheese or provolone
Place the sliced onions over the bottom of your slow cooker insert. Place chicken over the onions and sprinkle the chicken with the Italian seasoning and garlic pepper. Scatter the drained Mild Pepper Rings and Roasted Red Bell Pepper Strips over the top of the chicken. Pour chicken broth and 1/4 cup of the reserved brine from the Mild Pepper Rings around the chicken. Place cover on slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until chicken is tender and easy to shred. Transfer cooked chicken to a cutting board and use two forks to lightly shred it, leaving some good bite-size pieces. Transfer shredded chicken back to slow cooker and stir it into the cooking liquid, combining well with the peppers and onions. Serve up on hoagie rolls, top with cheese, and place under the broiler for a minute or two until cheese is melted.
Recipe from:

1 sweet onion, peeled and quartered; 1 small lemon, quartered; 2 tsp minced parsley; 2 Tbsp butter; Lemon pepper, to taste
Place onion in small iron skillet or a large sheet of aluminum foil. Squeeze lemon over onion, and add lemon piece to onions. Add parsley and butter. Season with lemon pepper. If using foil, fold edges of foil together to seal tightly. Place skillet or foil pouch on grill over medium heat. Cook until onion is soft, about 15 minutes. Stir pan, or turn pouch occasionally. Serve hot as side dish. Makes 2 servings. Variation: Sprinkle grated Parmesan cheese over cooked onion prior to serving

¼ cup olive oil; 2-3 large onions, thinly sliced; ¼ tsp salt; ½ cup dry white wine; 4 ounces spicy greens, stemmed and minced; ½ cup crumbled feta or blue cheese; 1 spaghetti squash, cooked; ½ chopped walnuts; parmesan cheese
Heat olive oil in a large skillet. Add onions and sauté over medium heat for about 15 minutes. Add salt, lower heat and continue to cook for at least another 10 minutes. Add white wine, turn heat back up to medium and simmer uncovered for about 15 minutes. Add the chopped greens, stir and cook for about 5 minutes. Stir in the crumbled cheese. Add the spaghetti squash strands to the sauce, stir briefly in the pan before serving. Sprinkle with walnuts and parmesan cheese. Serves 2-3

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.

1 cup plus 2 tablespoons all-purpose flour; 1/3 cup plus 2 tablespoons sugar; 1/4 teaspoon sea salt; 4 tablespoons cold unsalted butter; 1 egg; 1 egg yolk; 1/2 teaspoon vanilla extract; 1/8 teaspoon almond extract; 1 teaspoon freshly grated orange zest; 1/4 cup milk

The fruit and topping: 10 to 12 plums; 2 tablespoons unsalted butter, melted; 1 tablespoon sugar; 1/2 teaspoon ground cardamom or cinnamon
Preheat the oven to 375°F. Lightly butter an 8-cup gratin dish or tart pan. Pulse the flour, sugar, and salt in a food processor, then cut in the butter to make fine crumbs. Beat the egg and egg yolk with the flavorings, then add enough milk to make 1/2 cup liquid. Add the liquid to the flour, mixing enough to make a thick dough. Brush your hands with flour, then pat the dough into the baking dish, pushing it up a little around the edges to make a rim. Slice Italian plums in half. If they’re small, leave them in halves; otherwise quarter them. If you’re using round plums, such as Elephant Heart, slice them into wedges about 1/2 inch thick. Overlap them over the dough. You can really crowd them together, because they’ll collapse while cooking. Drizzle the melted butter over the fruit, then sprinkle on the sugar and cardamom, if using. Bake until the crust is golden and the fruit is soft, 35 to 45 minutes. Serve warm if possible. SERVES 6 Recipe from Local Flavors.

1/2-3/4 cup wildflower honey, 10 slightly underripe plums, stones removed, quartered
Cover the bottom of a saute pan with honey. Place over low heat to warm the honey. Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy. Serve with ice cream Recipe from food

3 cups whole, unpeeled, pitted plums, ground fresh ginger to taste, 1/2 tsp cinnamon, 2 tablespoons water, 2 cups whole milk, 3/4 cup brown sugar, 3/4 cup white sugar, 4 egg yolks, beaten, 1 cup heavy whipping cream.                                                                                                                                                        Place plums, ginger and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor; cover and process until blended. Set aside.  In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream. Pour plums into the mixture by straining through a colander to catch the skins. Add cinnamon and liqueur if desired. Press plastic wrap onto bowl of custard. Refrigerate several hours or overnight.  Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions.  Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture. Yield: 1 quart. 8 Servings Prep: 25 min. + chilling Process: 20 min. + freezing

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