Summer Share One May 22nd 2018

Summer Share One May 22nd 2018

Important information

• This week; weekly shares only. Biweekly shares begin Tuesday May 29^th for Tuesday distribution sites, Wednesday May 30^th for Wednesday sites and Thursday June 7th for Thursday distribution sites.
• Tree fruit shares are still available @ $250 for 18 weeks. They begin in early July with sweet cherries. Please contact us for details.
• Newsletters are posted on our website @ http://promisedlandcsa.com/news/
• Please remembers that the share boxes are to be returned with each distribution. Please don’t throw them away or recycle them.

Farm News from Jane
Here we are at week one and we begin the season with a prayer and lots of faith. Winter hung on for an extra month so we are still trying to catch up in some areas meanwhile the weather has finally brought summer like conditions and so our attention is turned to the usual jobs for this time of season. Planting and transplanting have been happening for the last three weeks and now we added harvesting into our daily schedule too! The asparagus has had a great first week. The temperatures have been very conducive to its growth with only two cold nights to slow its progress. We are always amazed at just how fast it grows. On warm nights you can still measure its growth though the dark of night. The deer sampled it for the first few days but ultimately decided that it wasn’t quite the palate pleasing…
For the last two weeks it was on my mind to begin the first summer newsletter with “You know it’s spring when” … You layering on a turtleneck, fleece and windbreaker over your sun burned and peeling neck and shoulders. I don’t allow myself to get sunburn very often but with the prolonged cold and the temperature finally warm enough for short sleeves I actually forgot that it was May and that the sun is very direct and even though you don’t feel hot, the sun is! But the days are much warmer now and you definitely feel the heat enough to remember to cover up. No complaints mind you, it’s great to be able to walk outside without a heavy coat and be greeted by all the intoxicating scents from the earth and trees, bushes and flowers. The lilacs are almost at their peak and soon the lily of the valley will bloom. I can’t think of any fragrance that can match those of nature; heavenly…
We hope that you enjoy the first few bites of spring. The harvest will be light for the next few shares but soon there will be peas and beans and squash and so much more. The flavors are outstanding and the nutrition is excellent. So, enjoy; try everything; experiment with veggies you’ve never tried before or thought you didn’t like. Here on the farm we say, “fresh equals flavor”. There are always recipes to help you to prepare and eat all those “yummy things” in your box. Until next week, Jane

Produce:   Asparagus   Spinach   Green Garlic   Carrots   Head Lettuce   Rhubarb

Produce tips:
– Asparagus is very crisp with the near perfect growing conditions. Although the cooking shows advise to Bend it until it snap to remove the ends but I generally take a sharp knife and trim only the small hard segment at the bottom. Why waste even one bite!!! And size is not an indicator of tenderness; we like the “fat boys”!!!
– Spinach and head lettuce were harvested form the high tunnel. Soon it will house tomatoes; sweet, red and yummy!
– Rhubarb varies in color from green to pink to red. Color has no bearing on the flavor or tartness. Although I rarely use food colorings I have to admit that I did use two drops of red in the rhubarb sauce I served for Mother’s Day dinner. It made it such a lovely color. Sometimes it’s just worth it…
– Garlic greens can be sliced and used the same as green onions (scallions) except they are garlic. Add to salads, salad dressings, stir fries, roasted veggies or meats. Or how about in your egg or tuna salad? The options are limitless. Use white portion. Substitute garlic greens for onions in recipes as well as cloves of garlic.
– Carrots are from our fall crop out of cold storage.  Keep them refrigerated; they want to grow now that it’s spring! Although we generally as a rule do not encourage peeling root veggies; cold storage carrots develop bitter skins. So please do peel them.

Recipes
PANROASTED ASPARAGUS
1 T. olive oil or 1/2 T. oil and 1/2 T. butter 1-pound asparagus spears salt and pepper to taste
Heat oil and/or butter over medium-high heat until melted. Roll asparagus in oil until they are well coated. Cover and cook for 5 minutes until asparagus is bright green and still crisp. Uncover and increase heat to high; season with salt and pepper if desired. Cook until spears are tender and well browned along one side, using tongs to move spears from center to outside of pan to ensure all are browned and evenly done. The same may be accomplished in the oven at 450 or on the grill in foil or a foil pan. This is when you recycle your Chinese take-out pans! You may also cook them directly on the grill provided they are well-coated in olive oil first. Watch carefully.

ASPARAGUS SPINACH SALAD
1-1/2 pounds asparagus, cut into 1-inch pieces; 2 T plus 1/2 cup olive oil; 1/4 tsp salt; 1-1/2 pounds penne or other medium tube pasta; 1/4 cup chopped green onions (leeks or scapes); 6 T white wine vinegar; 2 T soy sauce; 6 oz spinach; 1 cup coarsely chopped cashews; 1/2 cup shredded Parmesan cheese
Place asparagus in a 13-in x9-in baking dish. Drizzle with 2 T olive oil; sprinkle with salt. Bake, uncovered, at 400 degrees for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain. For dressing, combine the onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady stream. In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Serve immediately. 14-16 serving.

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 teaspoon 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

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

CHEESY SPINACH
Mix: 1 eggs; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Makes 3-4 servings. Recipe from Max, the cook at Red Caboose Day Care Center

FRESH GREENS PASTA PIE
3 ounces vermicelli; 1 tablespoon butter or margarine, softened; 1/6 cup grated Parmesan cheese; 2 1/2 eggs; 1 teaspoon cooking oil; 1/2 small onion, chopped; 1 cup chopped fresh spinach or other greens; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/6 cup milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; pinch ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 3 servings. Recipe from Crystal lake Gardens

SAUSAGE SOUP WITH SPINACH AND RICE
1 lb. hot Italian sausage; 1 tsp. dried oregano; 1 tbs. olive oil; 1 tsp. dried basil; 1 cup chopped onion; 3 cups fresh baby spinach, torn; 3 cloves garlic, crushed into 2-3-inch pieces; 9 cups chicken broth; 2 cups cooked long-grain rice; 1/2 cup diced tomatoes, with juice; salt and pepper to taste; 3 tbs. tomato paste; 1/4 cup grated Parmesan cheese
Sauté sausage in a large stockpot over medium-high heat until cooked, about 10 minutes. Remove from pot and discard drippings. Add olive oil to pot and heat. Add onion and sauté for 3 to 4 minutes, until translucent. Add garlic and sauté for 1 minute. Return sausage to pot. Add broth, tomatoes, tomato paste, oregano and basil. Simmer for 20 minutes. Add spinach and rice and simmer until spinach is just wilted. Serve topped with Parmesan cheese. Servings: 6 Recipe from The Best 50 Garlic Recipes.

SPINACH PESTO DIP

10 ounces frozen spinach, chopped; 1/4 cup walnuts; 1 teaspoon basil; 1/2 teaspoon oregano; Dash of salt; 1 clove garlic, crushed; 1 cup sour cream; 1 cup mayonnaise
Thaw spinach and drain. Blend all ingredients in blender. Cover; chill. Yields 2 cups.
Recipe from Especially Herbs.

GARLIC, CHICKPEA AND SPINACH SOUP

2 tablespoons olive oil; 4 garlic cloves, crushed; 1 onion, roughly chopped; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 5 cups vegetable stock; 12 ounces potatoes, peeled and finely chopped; 15-ounce can chickpeas, drained; 1 tablespoon cornstarch; 2/3 cup heavy cream; 2 tablespoons light tahini (sesame seed paste); 7 ounces spinach, shredded; cayenne pepper; salt and freshly ground black pepper

Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden brown. Stir in the cumin and coriander and cook for another minute. Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender. Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring, and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately, sprinkled with a little cayenne pepper. Serves 4 Recipe; from Vegetarian the best ever, recipe collection.

 

SAUTÉED SPINACH WITH RED ONIONS, BACON AND BLUE CHEESE
2t. olive oil, ½ C thinly sliced red onion, 2 cloves garlic, minced, 1 10oz bag of spinach, tough stems removed, 2 strips of bacon, cooked and crumbled, 1Tcrumbled blue cheese.
Heat oil in large non-stick skillet or Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, about one minute. Add garlic and cook stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately. Recipe from Eating Well in Season.

WARM SPINACH SALAD WITH A TOUCH OF PURPLE
Dressing: 1/3 c olive oil, 1/4 c maple syrup, 1/4 c balsamic vinegar, 2 tsp Dijon mustard (optional), A bunch worth of chives, a handful of chopped chives, salt and pepper
Salad: spinach, 2 hardboiled eggs, sliced (optional, could also use tempeh sautéed with tamari)
Radishes, sliced into thin rounds, even maybe done with a peeler. Put olive oil and chive flowers in a pan over medium heat. Sauté flowers until wilted. Add the rest of the dressing ingredients and bring to a boil. Toss a good handful of spinach in the pan and stir it around for half a minute, then pour it all over the rest of your spinach. Garnish with slices of egg and thin shavings of radish. Salt and pepper on top if needed. From Sarah Ingraham 2009, Red Fire Farm

RHUBARB BREAD
¾ cup honey, ½ cup oil, 1 egg, 1cup buttermilk, yogurt, or sour milk, 1 T. soda, 2 1/2cups whole wheat flour, 1 t. salt 1-2cups or rhubarb, diced, ½ T vanilla, 1/2cup chopped nuts. Topping: 1/2 cup brown sugar, 1t. cinnamon, 1 1/2T butter
Preheat oven to 325degrees. Mix honey and oil, add egg and beat well. Dissolve soda in buttermilk, and then set aside. Mix salt and flour and add to honey oil mixture alternately with the buttermilk. Stir in rhubarb, vanilla, and nuts. Pour into a 9×5 greased bread pan. Combine topping ingredients and sprinkle over the batter. Bake @ 325 for 1 hour.   * If you are using white flour decrease soda to 1 t.

RHUBARB CAKE
1 ½ cup sugar; ½ cup butter; 1 tsp vanilla; ½ tsp salt; 1 egg; 2 cups flour; 1 cup sour milk; 1 tsp baking soda; 2 cups rhubarb, chopped; ½ cup sugar; 1 tsp cinnamon

Cream sugar, butter, vanilla and salt. Add egg; blend well. Add flour alternately with sour milk and soda. Blend in rhubarb. Pour into a 9×13 pan and sprinkle with ½ cup sugar and cinnamon. Bake at 350° for 45 minutes.

RHUBARB MUFFINS
2 cups flour; ½ cup sugar; 1 tbsp baking powder; ½ tsp salt; ¾ cup milk; 3 tbsp oil; 1 egg, beaten; 1 cup finely chopped rhubarb; 1 tsp orange zest
Heat oven to 400°. Line 12 muffin cups with paper liners. In medium bowl combine flour, sugar, baking powder and salt; mix well. Stir in rhubarb and orange zest. In a small bowl combine milk, oil and egg; blend well. Add to dry ingredients; stir just until moistened. Divide batter evenly between muffin cups. Sprinkle with cinnamon sugar. Bake at 400° for 18-23 minutes. Cool 1 minute and remove from pans. Best the first day. Adapted from Pillsbury’s Healthy Baking Cookbook

RHUBARB SAUCE
2 cups rhubarb, chopped; 1/4 c. sugar; 2 T. water; 2 teaspoons cornstarch or clear jell (opt.) Place chopped rhubarb in a saucepan and stir in water. Stir sugar and cornstarch together then stir into rhubarb. Cook over medium heat approximately 5 minutes or until tender. It may be served warm or cold. Refrigerate covered.

RHUBARBECUE
1-1/2 teaspoons salt, 1-1/2 teaspoons paprika, 1 teaspoon coarsely ground pepper, 3 to 4 pounds boneless country-style pork ribs
SAUCE: 3 cups sliced fresh or frozen rhubarb (about 7 stalks), 2 cups fresh strawberries, halved, 2 to 3 tablespoons olive oil, 1 medium onion, chopped, 1 cup packed brown sugar, 3/4 cup ketchup, 1/2 cup red wine vinegar, 1/2 cup bourbon, 1/4 cup reduced-sodium soy sauce, 1/4 cup honey, 2 tablespoons Worcestershire sauce, 2 teaspoons garlic powder, 1 teaspoon crushed red pepper , flakes, 1 teaspoon coarsely ground pepper
Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, 8-10 minutes or until rhubarb is tender. Drain; return to pan. Mash until blended. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding additional oil as needed. Remove from pan. Add onion to same pan; cook and stir 4-6 minutes or until tender. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake 2 hours or until ribs are tender. Bake, uncovered, 30-35 minutes or until sauce is slightly thickened. Yield: 8 servings. Recipe from Taste of Home

ROASTED RHUBARB
4cups fresh rhubarb, chopped, ¹⁄₂cup sugar, ¹⁄₄cup orange juice or ¹⁄₄ cup lemon juice, 2tablespoons candied ginger or 2 tablespoons fresh gingerroot, minced, 1teaspoon orange peel or 1 teaspoon lemon peel, grated
Combine all the ingredients in a baking pan and spread out evenly. Bake in preheated oven at 450F until rhubarb is soft but still retains its shape (about 25 minutes). Stir, cool slightly, and serve with ice cream or yogurt or serve as a chutney accompanying meat.

HONEY GLAZED CARROTS WITH FRESH MINT
1-pound carrots; 2 tablespoons butter; 11/2 tablespoons honey; salt and pepper; 1-2 tablespoons chopped fresh mint
Peel carrots and cut into evenly sized rounds or sticks. Combine carrots, butter, honey, and 1/2 cup water in large skillet over medium-high flame. Bring to simmer and cook until carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes. Season to taste with salt and pepper. Sprinkle mint on the carrots, toss well, and serve. Makes 4 servings. Recipe from MACSAC

CURRIED CARROTS AND RAISINS
½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces; 1/2 tbsp. honey; 1 tsp fresh lemon juice; 1/2 tsp. Dijon mustard; 3/4 tsp. curry powder; 1/2 tbsp. safflower oil; 1 tsp. unsalted butter; 1 tsp. brown sugar; 1/6 cup raisins
Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside. While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3

CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook

ALICE WATER GREEN GARLIC SPAGHETTI
1-pound spaghetti, 1/3 cup extra virgin olive oil, 3 heads green garlic (or 4 cloves regular garlic), thinly sliced, 1 tablespoon chopped parsley, small pinch of red pepper flakes
Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining. Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much. Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.
Suggested Tweaks: Though I love the resolute simplicity of this dish (there’s not even Parmesan), some might want more flavor in the base. Waters has a few suggestions: adding anchovies or olives, using more herbs, or even some cherry tomatoes. I also suggest finishing it with fresh, fruity olive oil at the end.