Summer Share Nine July 18th 2016

Posted by on Jul 19, 2016 in Uncategorized

Important information;

  • East Amherst members please be aware the Megan family is having a new roof installed; exercise caution during pick up for workmen and materials.
  • We are getting behind on boxes again; please return any “stragglers”!
  • If contacting us regarding alternate share pick up location please specify which shares you receive.

Please note that all distribution sites are referenced on our website @

  • The cherry grower recommends that the tart cherries should be used within a few days or frozen as they have an extremely short shelf life.

Farm News from Jane

If the ninety degree days haven’t done it then the summer squash, cucumbers and beans will really make you feel like summer fare is here! Last evening we grilled some squash with garlic and bunching onions (and a few frozen peppers fro last season) and had quite a tasty delight. And the beans for supper tonight were scrumptious. I think that I could eat fresh beans for supper every night when they are in season. I think perhaps though I said that about asparagus… Fresh equals flavor and of course a big pat of butter for the dairy guys makes everything taste better. It looks to be like a trying summer for the local dairymen. The drought will cause feed shortages at a time when the price that they receive for their milk is very low. So drink a tall cold glass of milk, eat a yogurt, have an ice cream or a scoop of cottage cheese. It’s all good and helps support our local farmers.

On another note we completed the garlic harvest with lots of willing hands and sweaty brows. Garlic harvest always comes at the heat of summer and this year was a little dusty besides! Now we begin to harvest onions as they are starting to fully mature. For those of you who had a membership last season the onions were mammoth. This season they are medium in size due to the lack of rainfall. But we did receive 2/10 of an inch this morning which we are extremely thankful for. And of course the chard marches on. We have had a hard time keeping up with production! So enjoy a large bunch this week with a promise of more to come…  And to round out the share blueberries; just be sure that if you eat them all on the way home that you discard the clamshell as evidence. The cherries have been stellar this season; thank you to Ledge Rock Farms for supplying us their best!

As I finish I hear the cicadas singing, they started last week with their summer song. A bit earlier than usual but they too respond to the heat and dryness of summer. We enjoyed a turkey hen and her chicks this morning while we pulled the onions. She was teaching them to eat all the “tasty” bugs for us!

Enjoy the full moon this evening hopefully with a satisfied appetite! Jane


Produce: Summer squash   Cucumbers   Walla Walla onion   Garlic   Yellow beans   Swiss chard   Blueberries


Fruit share:   Sweet cherries   Tart cherries


Produce tips:

– Walla Walla onions are the sweetest and mildest sweet onion we grow. They are a northern version of the sweet southern Vidalia onion. Try them raw in a salad or on a sandwich.

– Blueberries are high in antioxidants so enjoy them fresh and sweet with all their nutrients!

– Yellow beans are the first beans of the season. Enjoy them steamed or stir fried or raw with a dip!

Tart cherries have an extremely short shelf life. Use within a few day or freeze for later. They are pitted much more easily than sweet cherries even a paper clip will do. I’ve also heard that a wooden chop stick over a bottle works great too. They can be frozen and pitted when thawed.

Lettuce is missing from the share this week as the heat caused it to “bolt” (go to seed) instead of maturing a full head.




8 oz rotini; 2 c peeled cucumber slices; 1 c quartered cherry tomatoes; 1 (l5-oz) can garbanzo beans, drained and rinsed; 3/4 Tbsp dried dill weed; 1/2 c ranch-style dressing; 1/3 c plain low-fat yogurt; Crumbled feta cheese

Cook pasta according to package directions; drain and rinse in cold water. In salad bowl, toss cooled pasta with cucumbers, tomatoes, garbanzo beans, and dill weed. In a small bowl, blend dressing and yogurt. Add to salad bowl; stir until well-coated. Cover and refrigerate 1 hour, stirring occasionally. Crumble feta on top; serve. Makes 8 servings



1 patty pan, crookneck or zucchini; 1/2 cup boiling water; 1 tsp. butter; pinch of seasoning salt; 2 tbsp grated cheddar cheese

Cut squash in half. (Cut patty pan crosswise; crookneck or zucchini lengthwise.) Cook in boiling, salted water about 10 minutes or just until barely tender. Drain. Arrange in flat baking dish. With fork pierce centers of squash several times. Melt butter and add salt. Spoon over squash halves. Pierce again so seasoned butter will be absorbed. Bake in 350°F oven or grill about 20 minutes. Top with cheese and bake 10 minutes longer, or until cheese is melted. Makes 2 servings.



2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped

Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste. Yield: enough to serve 3.



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



1 bunch medium beets with greens (about 2 1b.); 1/8 cup cider vinegar; 1/2 garlic clove, finely chopped; 1/8 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. Serves 2



2 tsp minced fresh parsley; 2 Tbsp lemon juice; 1 Tbsp plain, unsweetened yogurt; 2 tsp chopped chives or green onion with green top; Salt and black pepper, to taste; 1/3 c canola oil; 1 lb fresh green beans, trimmed

Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss green beans with vinaigrette. Makes 6 servings



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.



1 lb. Swiss chard or spinach, cook and drain thoroughly; 4 eggs, beaten; 1 cup milk; 1 cup Swiss cheese shredded; 1 cup bread cubed; 1/2 cup sliced green onions; 1/4 cup Parmesan cheese, grated. Combine all ingredients with cooked greens. Pour into 2 quart baking dish. Cover and bake in 375degree oven until set, 25-30 min.



For each omelet: 1-2 teaspoons olive oil; 3 eggs, beaten; 1/2 cup chopped, cooked chard leaves and/or stems, warm or at room temperature; 1 tablespoon currants; 1 tablespoon finely chopped kalamata olives; I tablespoon toasted pine nuts; lemon juice; sea salt and freshly ground black pepper; herb sprig (rosemary, thyme, sage, etc.)

Heat olive oil in small nonstick skillet over high flame. Add beaten eggs-they will immediately begin to set on bottom of pan. With a spatula or nonstick egg lifter, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook. Use spatula to help spread the liquid egg off top of cooked egg and onto exposed sections of pan bottom. Continue to do this until nearly all the liquid egg is set. Reduce heat to very low. The egg will continue to cook as you layer the following across the omelet: chard, currants, olives, and pine nuts. Sprinkle with a few drops of lemon juice. Season with salt and pepper. To serve, hold a plate close to the edge of skillet and, shaking skillet slightly, slip omelet onto the plate, either rolling it into a cigar shape or folding it over into a half-moon. Serve immediately. (Or, since this entire process takes only 2-3 minutes, you can keep the omelet warm in the oven while you make more of them.) Garnish with an herb sprig. Makes 1 serving. *This is best if the chard has been cooked with garlic and onions.

Recipe from MACSAC



1 c fresh blueberries; 1 3/4 c plus 1 Tbsp flour, divided; 1/2 c sugar;’ 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp nutmeg; 3/4 tsp salt; 1 egg; 1 c sour cream; 1/3 c milk

Toss blueberries with 1 Tbsp flour. In separate bowl, combine remaining 1 3/4 c flour, sugar, baking powder, baking soda, nutmeg and salt; set aside. Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill greased muffin cups 2/3 full with batter. Bake at 400 degrees about 20 minutes until golden. Makes 1 dozen



1 pint vanilla ice cream; 3 Tbsp sweetened lemonade drink mix; 2 cups all-purpose flour; 6 Tbsp sugar; 2 tsp. baking powder; 2 tsp. poppy seeds; 1-1/2 tsp. grated lemon peel; 1/2 tsp. salt; 1/4 cup cold butter; 1 egg; 1/2 cup heavy whipping cream; 1/4 cup frozen unsweetened blueberries; Confectioners’ sugar

In a small bowl, combine ice cream and drink mix; cover and freeze for at least 1 hour. In a large bowl, combine the flour, sugar, baking powder, poppy seeds, lemon peel and salt. Cut in butter until mixture resembles coarse crumbs. Whisk egg and cream; stir into dry ingredients just until moistened. Stir in blueberries. Turn onto a lightly floured surface; knead 8-10 times. Pat into a 3/4-in. thickness; cut with a floured 3-in. star-shaped cutter. Place 2 in. apart on a greased baking sheet. Bake at 4000 for 8-10 minutes or until golden brown around edges. To assemble, gently split cakes horizontally with a serrated knife. Top each bottom layer with a scant 1/4 cup of ice cream mixture; replace tops. Sprinkle with confectioners’ sugar.



4 cups pitted cherries; 1 ½ tbsp cornstarch; 3-4 tbsp sugar; ¼ cup lemon juice; ½ tsp grated lemon rind; ¾ tsp almond extract; ½ cup slivered almonds

Place cherries in a heavy medium-sized saucepan, and cook over medium heat, covered, for 10 minutes. Meanwhile, combine cornstarch and sugar in a small bowl. Add lemon juice and whisk until smooth. Stir this into the hot cherries, and cook over medium heat, stirring frequently, until thick 5-8 minutes. Remove from heat and stir in lemon rind, almond extract and slivered almonds. Serve with whipped cream or yogurt.

Makes 6 servings; Recipe from The Moosewood Cookbook.



3 c pitted sour cherries; 1/2 c sugar; 1 Tbsp cooking tapioca; 1 Tbsp butter, melted;

For topping: 1 c flour; 1 c sugar; 1/2 tsp salt; 1 egg; 4 Tbsp butter, softened

In bowl, combine cherries, sugar, tapioca and butter. Stir until well-blended. Spoon into buttered 71/2- by 11 3/4-inch baking dish. Prepare topping: Stir together flour, sugar, salt, egg and butter until crumbly. If desired, use pastry blender to blend in butter. Distribute over top of fruit. Bake at 350 degrees 45 minutes, or until fruit is tender and topping is lightly browned. Makes 8-10 servings Recipe from Farm-Fresh Recipes.



1 lb pitted sour cherries; 2 c water; 1 c dry red wine; 1/4 c sugar; 1/2 tsp grated orange rind; 1 tsp arrowroot

Place cherries in non-reactive pan and cover with water and wine. Cook over medium heat until cherries are soft, about 10 minutes. Remove from heat, and stir in sugar and rind until sugar is dissolved. Puree cherries and return to pan. Mix arrowroot with 1/4 c cooled syrup. Stir into mixture and cook until slightly thickened. Serve hot or cold as first or last course. Makes 4 cups; Recipe from Farm-Fresh Recipes.



1 c water; 4 c pitted sour cherries; 1 c sugar

Bring water to boil in non-reactive saucepan. Add cherries; immediately reduce heat to simmer. Cook until almost tender, about 8 minutes. Stir in sugar to dissolve; continue cooking until tender. Serve as accompaniment to roasted beef or pork, or serve over ice cream for dessert. Makes 3 cups Recipe from Farm-Fresh Recipes.



1 cup blanched almonds; 1 cup plus 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 3/4 cup plus 1 teaspoon sugar 3 eggs, at room temperature; 1/4 teaspoon almond extract; 1/2 teaspoon vanilla extract; 2 1/2 cups pitted cherries; confectioners’ sugar

Preheat the oven to 375°F. Butter and flour a 5×8-inch loaf pan. Coarsely chop the almonds in a food processor. Remove 1.4 cup and set it aside. Add the flour, baking powder, and salt to the remaining almonds and process until the mixture is smooth. Transfer to a bowl. Cream the butter with the 3/4 cup sugar in the food processor, then add the eggs one at a time, incorporating each one fully as you go. Add the flavorings, then half the flour-almond mixture. Pulse several times to incorporate. Add the remainder and pulse until smooth. Scrape into the prepared pan and cover with the cherries. Mix the reserved almonds with the teaspoon of sugar and sprinkle over the top of the cake. Bake the cake for 1 hour and 10 minutes or until a tester comes out clean. Let cool in the pan, then turn it out and transfer to a cake plate. Dust with confectioners’ sugar just before serving. Serves 8; recipe from Local Flavors.