Summer Share Seven July 9th/11th 2019

Important information:

• Fruit shares will not begin this week as the local cherry crop is quite minimal; we hope to source some for next week. The next local tree fruits are apricots which are about one to two weeks out. Please watch for details in the upcoming newsletters.
• Bi weekly share members: if you are looking for more recipes, visit our website @

http://promisedlandcsa.com/2019/07/

• Attention MAP members! There is a new product is the MAP fridge; Flat 12 mushrooms from Robbie Gianadda. Flat #12 Blue Oyster Mushrooms will be available for $6 per pint or $10 per quart. Cash only. Limited quantities available.

Farm News from Jane
There’s a bright golden haze on the meadow; and the corn is as high as an elephant’s eye… Well, not quite. There was a remarkable haze on Saturday after the rain blew through and the sun came out. And the corn has almost doubled in size as well as the onions and tomatoes. The cucumber and eggplant are beginning to blossom also. We are always anxious to see how the rain and heat affect crops. And as we had over an inch last week everything is growing nicely. What a difference a week or so of heat can make. We’re so glad that the summer weather is here!!!
We were transplanting watermelons and pumpkins last week when I noticed mature cowpeas in the cover crops hanging down next to the block we were planting. Ben’s daughter Charlie was quite excited to pick some. Even as a tall 5-year-old she had to stretch way up to reach them as the cover crop is currently as tall as me. She very generously wanted to share her “treasures” but transplanters have muddy hands. When we were able to sample them, we were pleasantly surprised at how sweet they were. The cover crops have thrived with the cool moist temperatures we’ve enjoyed this spring and early summer. The other side of the equation however is that there is a balance to nature. While some things thrive in certain conditions, others do not. The cherry harvest is minimal this year as the cool wet spring was not conducive to pollination from the honey bees. The bees also have “weather” requirements. Hopefully the local fruit will catch up as well as the vegetables have; everything has its own timetable. I was reminded the other morning when it was overcast that we have lost fifteen minutes of daylight in just the last few weeks. So, I actually had to wait to get to work outside trellising tomatoes in the high tunnel. I guess a second cup of coffee could have solved that dilemma! Or perhaps I should stay in bed a little longer… Until next week when the full moon rises, Jane

Produce:   Zucchini   Yellow squash   Swiss chard   Salad greens
Sugar snap peas   Green onions   Garlic scapes

Produce tips:
– The summer squash should be bagged before refrigerating; they dehydrate quickly.
– Sugar snap peas have edible pods; just remove the blossom end pulling the “tab” back onto itself and you are ready to enjoy.
– Garlic scapes: Don’t forget to substitute the scapes for cloves of garlic about double the amount.
– Green onions: The green potion can be used to flavor soup or stock.

Recipes:
BARLEY SALAD WITH SUGAR SNAP PEAS & GREEN ROMESCO DRESSING
2 cups water, 1 cup quick-cooking barley, 8 ounces sugar snap peas, trimmed and sliced into matchsticks, ½ cup chopped fresh flat-leaf parsley, ¼ cup finely chopped red onion, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, ¾ teaspoon salt, ¼ teaspoon freshly ground pepper
Bring water to a boil in a medium saucepan. Add barley and cook, covered, for 10 to 12 minutes, or according to package directions. Remove from the heat and let stand, covered, for 5 minutes. Rinse the barley under cool water and transfer to a large bowl. Add snap peas, parsley, onion, oil, lemon juice, salt and pepper and toss to combine. Recipe from Eatingwell.com

SUGAR SNAP PEA SALAD
¾ cup buttermilk, 3 Tbsp. plain whole-milk Greek yogurt, 2 Tbsp. fresh lemon juice, 1 small garlic clove, finely grated, A large pinch of kosher salt, 8 oz. sugar snap peas, strings removed, thinly sliced, 2 Tbsp. extra-virgin olive oil, plus more, 1 tsp. finely grated lemon zest, plus more, Flaky sea salt, freshly ground black pepper
Whisk buttermilk, yogurt, lemon juice, garlic, and a large pinch of kosher salt in a medium bowl. Toss sugar snap peas, 2 Tbsp. oil, and 1 tsp. lemon zest in another medium bowl; season with sea salt and pepper. Pour dressing into a shallow bowl and pile sugar snap peas in the center. Drizzle with more oil, season with more pepper, and top with more lemon zest. Recipe from Bon Appetit

SESAME GARLIC SNAP PEA SALAD
1 lb. fresh sugar snap peas, 6 T. toasted sesame oil, 2 tsp. seasoned rice vinegar, 1 tsp. Aleppo chili flakes, 1 clove of garlic, mashed, 1/2 tsp. salt, 2 tsp. sesame seeds
Put the snap peas in a medium bowl or a gallon size zip-top bag. In a small bowl, whisk together the sesame oil, rice vinegar, chili flakes, garlic, and salt. Taste and adjust seasoning if you’d like it a little saltier, etc. Pour dressing over the snap peas and toss to coat well. Sprinkle on sesame seeds and toss again to distribute them. Keeps well in the fridge for a day. Serves about 4 as a side salad.
Recipe from The Hungry Mouse website

STIR-FRIED SNOW PEAS WITH SWISS CHARD * substitute sugar snap peas
1-pound snow peas; 1/2-pound Swiss chard; 3 tbsp oil; 2 bunching onions, chopped; sea salt
Trim and string the snow peas. Wash the Swiss chard in a bowl of cold water, then remove and shake off the excess water. Heat a large skillet or a wok. Add the oil, swirl it around, then add the onions and snow peas. Stir-fry the peas for 1 minute, then add the chard and a pinch of salt and stir-fry until the leaves are tender and bright green. Serve right away.

CURRY SAUCED PEAS *substitute sugar snap peas
Sauté 1 lb. snow peas in oil.  Add Curry Sauce (recipe follows). Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas.
Curry Sauce: 2 tbsp butter or margarine; 1/2 tsp. salt; 1/4 tsp. curry powder; 1/4 tsp. onion powder; 3 tbsp flour; 1 tbsp nonfat dry milk; 1 1/2 tbsp warm water; 1/2 tbsp. grated Parmesan cheese
Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in milk and water. Stir in cheese

FRESH PEA POD, BROCCOLI, AND RICE SALAD
1 package (6 ounces) long-grain and wild rice mix; 1 tablespoon lemon juice; 1 1/2 cups chopped broccoli; 1/2 teaspoon lemon pepper; 1/3 cup sliced red or green onions; 1-1 1/2 cups edible pea pods; 1/4 cup bottled clear Italian salad dressing; 1/3 cup slivered almonds
Prepare rice mix according to package directions. Cool slightly. Steam broccoli until crunchy-tender. (For a variation, substitute uncooked sweet peppers for the broccoli) Toss with remaining ingredients and refrigerate 2-24 hours.  Makes 4 servings.

HOT BACON DRESSSING FOR WILTED LETTUCE
3 slices bacon, cut into 1-inch pieces, 1medium onion, chopped (1/2 cup), 1tablespoon Gold Medal™ all-purpose flour, 1tablespoon sugar, 1/2teaspoon salt, dash pepper, 1/2cup water, 1/4cup white or cider vinegar
Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in potatoes and bacon.

SPRING GREENS RISOTTO
3 Tbsp olive oil; 1/2 c chopped green onions; 1 1/2 c Arborio rice; 1/2 tsp salt; 4 c hot chicken or vegetable broth, divided; 4 c coarsely chopped spring greens (spinach, chard, sorrel); 1/4 tsp grated nutmeg (optional); 1/2 c grated Parmesan cheese
Heat oil in heavy pot over medium- high heat. Add onions; cook 3 minutes. Add rice and salt. Cook and stir until rice begins to color. 2. Add 1/2 c broth; cook and stir until most of broth is absorbed. Add 1 1/2 c broth; simmer, stirring occasionally, until mostly absorbed, about 10 minutes. Add remaining broth. Simmer 20 minutes, stirring occasionally. Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist. Remove from heat. Stir in Parmesan and serve. Makes 6 servings Recipe from Farm-Fresh Recipes.

GREENS AND CILANTRO SOUP WITH NOODLE NESTS
The noodle nests: 2 eggs, separated; 3 ounces (13/4 cups) fine egg noodles, uncooked; 1/3 cup grated Monterey Jack cheese; 2 tbsp chopped cilantro; sea salt; peanut oil for frying
Beat the egg whites until they hold firm peaks, then stir in the yolks, noodles, cheese, and cilantro. Season with a few pinches of salt, then really work the mixture with your hands or a wooden spoon so that it’s more or less homogenous. It will look impossibly dry and stiff. Heat enough oil in a medium skillet over medium-high heat to float the noodles, at least 1/3 inch. When it’s hot, drop the batter into the oil, dividing it into 4 or 6 portions by eye. Fry until golden, about 1 minute, then turn and fry the second side, another minute. Set aside on paper towels. These can be made hours ahead of time.
THE SOUP: 1 tbsp olive oil; 2 bunches scallions, including an inch or 2 of the greens, finely chopped; 1 celery rib, diced; 1 cup finely chopped cilantro stems and leaves, packed; leaves 6 cups, packed; sea salt and freshly ground pepper; 6 cups greens; Vegetable Stock; cilantro sprigs for garnish
Warm the oil in a soup pot. Add the scallions and celery and cook over medium-high heat, stirring occasionally. After a few minutes, add the cilantro and 1/2 cup water so that the vegetables stew rather than fry. Add the greens, sprinkle with 1 teaspoon salt, then cover and cook until the greens have wilted down. Add the stock or water. Bring to a boil, lower the heat, and add the noodle nests to the pot. Simmer until the greens are tender, about 10 minutes. Taste for salt and season with pepper. Ladle the soup into soup plates, include a noodle nest in each bowl, and serve garnished with a sprig of cilantro. Serves 4 to 6

ASIAN-STYLE SAUTÉ
2 tablespoons sesame oil; 3-4 cloves garlic, chopped; 1/2-pound mixed greens, coarsely chopped; 1 tablespoon vinegar; 2 tablespoons tamari; freshly ground black pepper
Heat oil in wok or large skillet to moderate heat. Add garlic and sauté 2 minutes. Remove garlic and set aside. Sauté the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish or with rice. Recipe from Harmony Valley Farm; Serves 2-4

MICAH’S YUMMY CHARD PIE
1 Tbsp olive oil; 3/4 cup chopped onions; a few chopped garlic scapes; 1 bunch swiss chard, stems removed and leaves chopped; 3-4 eggs; 1 cup milk or half and half; 1/2 tsp salt; 8 -inch pie shell; 1 cup grated cheddar or swiss cheese; chopped ham; cooked bacon; diced tomatoes, chopped basil, blanched peas, or green beans (optional); 1 tsp dill
Heat oven to 400 degrees. Heat oil in large skillet over medium flame. Add the onion and scapes; cook, stirring occasionally, until tender. Add chopped greens and cook, stirring often, until they wilt. Turn off heat. Beat eggs, milk, and salt in a bowl. Spread chard mixture in bottom of pie shell. Add cheese. Pour egg mixture over top. Add optional ingredients, if desired. Sprinkle with dill. Bake at 400 degrees until the pie are no longer jiggly in the center, 30 -40 minutes. Makes 8 slices

SWISS CHARD BREAKFAST BURRITOS
Approximately 3 cups cooked and seasoned Swiss chard*; 2 cups milk; 1 tablespoon flour; 6-8 flour tortillas; 1 teaspoon mustard powder; 2-3 cups shredded cheese (like cheddar or Swiss), divided; salsa; sour cream; 4 eggs, beaten
Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in prepared pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight. The next day, let burritos come to room temperature. Heat oven to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese of). Top and cover for last 5 minutes of baking. Serve with salsa and sour cream. This recipe can be adapted to use a variety of seasonal vegetables. Makes 4-6 servings.
*It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season it with salt, peppers, and fresh herbs (dill is delicious).

SWISS CHARD OMELET WITH MIDDLE EASTERN SAVOR
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 T currants; 1 T finely chopped kalamata olives; 1T 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

ZUCCHINI BREAD
3 eggs; 2 cup sugar; 3 cup flour; 1 tsp salt; 1 Tbsp cinnamon; 1 1/2 cup chopped nuts, coconut, raisins or chocolate chips; 1cup oil; 2 tsp vanilla; 1 tsp baking soda; 1 tsp baking powder; 3 cup grated zucchini
Mix all ingredients together. Pour into greased and floured 4×6 loaf pans. Bake at 350 degrees for 40–60”.

ZUCCHINI BROWNIES
4cps. Flour, 1/4 cup cocoa, l tsp. soda, l/2tsp salt 1 tsp cinnamon sifted together. Blend well with the following ingredients: 1cup oil, 1 3/4cp sugar, 2eggs, 1 tsp vanilla, l/2 cup milk. Stir in 2 cups grated, drained zucchini, ¾ cup walnuts, and 1 cup chocolate chips. Spread in greased 9x 13 or 10xl5 pan and bake 30-40 minutes.

SAGE-ROASTED SQUASH
2 medium zucchini; 2 medium yellow crookneck squash; 2 tablespoons olive oil; 2 tablespoons chopped fresh sage; I tablespoon minced garlic; salt and pepper
Heat oven to 350 degrees. Cut squash and zucchini into I-inch dice, toss with other ingredients, and roast until tender, 15-20 minutes. Season with salt and pepper to taste. Makes 4 servings. Recipe from MACSAC

OVEN-FRIED ZUCCHINI SPEARS
1 medium-sized zucchini; 1/2 teaspoon dried summer savory; 1/8 teaspoon garlic powder; 1 1/2 tablespoons dried bread crumbs; 1/8 teaspoon ground black pepper; 1/2 tablespoon grated Parmesan cheese; 1 teaspoon corn oil; 12 teaspoon dried oregano; 1/4 teaspoon dried basil; prepared marinara sauce (Italian tomato and herb sauce) (optional)
Heat oven to 475 degrees. Lightly oil a baking sheet. Wash zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise. On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in small bowl. Moisten zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet. Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce, if desired. Recipe from Zephyr Community Farm Makes 4 servings.

ZUCCHINI CHEESE SALAD
1/4 cup sour cream; 1/2 tsp Dijon mustard; 1/2 tsp prepared horseradish; Pinch of ground cumin; Salt and freshly ground pepper; 1 zucchini, grated and drained; 4 mushrooms, thinly sliced; 1/2 cup sliced celery; 2 radishes, grated (garnish); ¼ pound Swiss cheese, cut julienne
Combine first 4 ingredients with salt and pepper to taste. Place cheese, zucchini, mushrooms and celery in bowl and toss gently with sour cream dressing. Sprinkle with grated radish and serve. 2 servings

PESTO- TOPPED GRILLED SUMMER SQUASH
1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick; Canola or olive oil cooking spray
Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.

GARLIC SCAPE PESTO
8 oz. scapes cut in 1 in. pieces and processed with 1 cup Olive oil, 2 cups Parmesan cheese and ½ cup lemon juice.

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

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

SAVORY GREEN ONION NOODLE CAKE
4 eggs, ½ C chopped green onions, 2 T chopped cilantro or parsley, ½ t grated ginger, 8 oz. spaghetti (thin spaghetti) , cooked, rinsed, drained well and tossed with 2-3 t sesame oil, salt and ground black pepper, 3 T peanut oil, divided, sprigs cilantro or parsley
Beat eggs, stir in green onions, cilantro or parsley, and ginger. Add spaghetti and salt and pepper to taste; mix well with your hands. Heat half the peanut oil in an 8-10-inch nonstick skillet over medium-high flame. Spread pasta mixture into pan, press it down. And even with a spatula. Cook until the bottom is golden and cake is “set”. 6-10 minutes. Wearing oven mitts, place a platter over the skillet and flip the noodle cake back onto platter. Heat remaining oil in skillet, slide cake back in and cook until the second side is golden. Slide the noodle cake back onto the platter and garnish with the herb sprigs. Makes 4-6 servings. Recipe form MACSAC

STEAM GRILLED GREEN ONIONS
12 green onions, rinsed, ends trimmed, 2 cloves garlic, minced, 2 tablespoons butter, cut, 2 T butter, cut into small pieces, salt and ground black pepper to taste (optional)
Preheat a grill for medium-low heat. Cut a sheet of aluminum foil to about 12×15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions. Keeping the green onions flat, fold the foil to make a sealed cooking pouch. Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes. Recipe from Allrecipes.com

CHICKEN WITH GREEN ONION SAUCE
1 (14-ounce) can fat-free, less-sodium chicken broth, 2 tablespoons all-purpose flour, 2 garlic cloves, minced, 1/4 teaspoon dried thyme, Cooking spray, 4 (4-ounce) skinless, boneless chicken breast halves, 1/3 cup finely chopped green onions, divided, 1/8 teaspoon salt, 1/8 teaspoon pepper
Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic, and thyme; set aside. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons green onions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often. Remove chicken from pan; keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3/4 cup. Pour sauce evenly over chicken, and top with remaining green onions. Recipe from myrecipes.com