Summer Share Seventeen September 13th 2106

Important information:

• A few members have been inquiring regarding winter share enrollment; we are waiting to see how the fall crops fare with this year’s growing condition before we are able to determine what we can offer.
• Thanks for your box returns! Please keep them a comin’…

Farm News from Jane

If you haven’t felt the heat this past week we have a few veggies to remind you that summer isn’t over yet; sweet corn, green beans and head lettuce. But we also have some hearty autumn fare with the first sharing of acorn squash. Grilling winter squash makes it seem more like warm weather fare so take a few minutes to slice and have summer grillin’ yum! We invested in a grill wok a few years back and some days I wish that I had two so that all the cooking would be done outdoors. This week’s predicted temperatures are a bit more comfortable but with the way this season has progressed we may not be over the summer heat yet! It’s great to see the pond level rising though and know that the “tide” is changing. We continue to irrigate to keep the veggies growing lush. The crucifers (cabbage family plants) are getting tall and beginning to form fruit. The Brussel sprouts have NOT liked the intense heat and the bottom sprouts are splitting as they grow up the stalk. Time will tell how they will fare. The broccoli grows so quickly that we have been cutting it daily to prevent it from “bolting. Bolting is when the fruit begins to produce seed. A few members have asked about the Romanesco which is the green mosaic shaped cauliflower broccoli cross. It is a long season veggie and needs another month or so to mature. The red cabbage is looking nice and some heads are getting good size. Unfortunately though, it seems that the heads are in quite a variety of development so it may be a bit longer before we have enough sizeable heads to share. The heat and dry weather causes so much variation in maturity beginning with pollination. The bees do not work as much in the extreme heat and so pollination is delayed for some plants causing such variations in plant fruit size and maturity. That’s why we had no sweet corn to share last week and this will be the last of it for this season. Well, the full moon is rising this week and we are anxiously awaiting the arrival of a new baby. Isn’t it wonderful that there are still a few surprises left in life? Hope that your week is cool and pleasant, Jane

 

Produce:   Sweet corn   Green beans   Red Norland potatoes   Eggplant  

            Acorn squash   Head lettuce   Onions   Garlic   Red Bok choy

 

Fruit share:      Bartlett pears      Plums

 

Produce tips:

– ACORN SQUASH can be grilled as well as baked or even sliced prior to decrease cooking time. A little olive oil helps the cooking process. 

– RED BOK CHOY is just a variation with a few different phytochemicals! Enjoy its flavor and nutrition by eating it raw with hummus or dip or a quick stir fry with sesame oil and onions and garlic!

– EGGPLANT comes in a variety of colors. Enjoy it marinated before grilling or roast and make a sandwich spread with it; delicious and nutritious!

– SWEET CORN definitely has some antecedents before we harvested it; some are large!!!

 

RECIPES

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

 

ROASTED BEANS

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

ARABIAN SQUASH CHEESE CASSEROLE

2 medium-large Acorn or carnival squash; 1 cup onion; 2-3 cloves crushed garlic; 1 cup red or green pepper, chopped; 3 Tbsp butter; 1 tsp salt; 2 beaten eggs; 1 cup buttermilk or yogurt; l/4 cup sunflower seeds; 1 cup crumbled feta

Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.

 

STUFFED SQUASH

1 squash, cut in half and cooked; 1 cup cooked rice; ½ tbsp butter; ¾ cup minced onion; 1 clove garlic, minced; 1 medium apple, diced; 1 ½ orange, sectioned; ¼ tsp cinnamon; ¼ tsp allspice or cloves; ½ tsp salt; 1 tbsp honey; ½ chopped almonds

Melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent. Add garlic, apples, oranges and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that’s okay. Add the sauté to the rice and mix well. Season to taste with salt and honey. Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through- about 20 to 30 minutes.

 

SWEET CORN CHEDDAR PANCAKES

2/3 cup cornmeal; 1/2 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg, beaten; 1 1/4 cups buttermilk; 1 tablespoon com oil; 1/2 cup shredded sharp cheddar cheese; 4 tablespoons finely chopped leeks; 1-2 tablespoons chopped sage; 1/2-1 cup cooked corn kernels; additional com oil, for cooking pancakes; spicy tomato salsa; sour cream

Combine cornmeal, flour, baking powder, salt, and pepper in bowl. Mix egg, buttermilk, and com oil in another bowl; stir in cheese, leeks, sage, and com kernels. Mixture can stand at room temperature up to an hour. Heat a griddle or large, heavy skillet over medium ‘lame several minutes. Reduce heat to medium-low and brush cooking surface with com oil. Cook pancakes in batches: Ladle batter into hot griddle, 1/4 cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on other side until done. Serve hot with salsa and sour cream; Makes 10-12 pancakes

 

SUMMER GREENS AND POTATO FRY-UP

1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed

Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings; Recipe from Morn Rosenbloom

 

MEXICAN GRILLED CORN

2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered

Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes four servings

 

SOUR CREAMED CORN

4 large ears corn; 2 Tbsp butter; 1/4 c sour cream; Dash of Tabasco; Salt and black pepper, to taste; 1/4 c chopped fresh dill; Chopped parsley for garnish

Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. Hold each cob over the bowl and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and Tabasco. Cook until warmed through; do not allow to boil. Add salt and pepper. Sprinkle with dill and parsley. Makes 4 servings

SUCCOTASH CHOWDER

½ medium potato, diced; ½ tbsp butter; 1 cup chopped onion; 2 cloves garlic, minced; 2 stalks celery, minced; ¾ tsp salt; 1 tsp basil; ¼ tsp thyme; 1 ½ cups corn; 1 cup cooked lima beans; 2 cups milk; pepper to taste

Cook the diced potato in boiling water until just tender. Drain well and set aside. Meanwhile, melt the butter in a kettle or Dutch oven. Add onion, garlic, celery, salt and herbs. Sauté over medium heat for about 10 minutes, or until the onion and celery are tender. Stir in the corn and sauté for another 10 minutes. Add the cooked lima beans. Add potato and milk. Season to taste with pepper and salt. Serve hot with minced fresh herbs. Serves 3

 

BAKED CORN WITH ONIONS

2 cups fresh corn kernels; 1 cup thinly sliced onions; 1/2 tsp curry powder; salt and pepper to taste; 1/2 stick butter; 1/4 cup heavy cream

Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 3750 for 35-45 minutes, or until top is browned; serves 2-4

 

CORN BEAN SALSA

This recipe makes enough to feed a large family, so feel free to pare it down.

2 cups chopped peppers; ½ cup chopped onion; ¾ cup lime juice; 1 cup chopped cilantro; 4-5 cups cooked corn; 1 can black olives, sliced; 2 tsp cumin; 1 cup dried apricots, chopped; 1 28 oz can vegetarian baked beans, extra liquid drained off; 1 15.5 oz can pinto beans, drained and rinsed; 1 15.5 oz can black beans, drained and rinsed

Toss all ingredients together and refrigerate. Serve as a salad, as a salsa with chips or as taco filling.

 

EASY EGGPLANT CHEESE CASSEROLE

olive oil; 2 small eggplants (about 1 pound total), sliced into 1/3-inch-thick rounds; salt and pepper; 1 onion, sliced into rounds; 1 red or green pepper, cut into strips; 2 cups tomato sauce or chopped fresh tomatoes; 3-4 tablespoons chopped fresh basil; 1 cup grated mozzarella and/or Parmesan

Heat 2 tablespoons oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. Lay eggplant in a baking dish and season well with salt and pepper. Sauté onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomato sauce (or tomatoes) and basil. Top with cheese. Bake at 375 degrees, 45 minutes. This can easily be increased to feed a crowd. Summer squash can be substituted or used with eggplant. Serve with a big salad, fresh bread, and goat cheese; makes 4 servings.

 

COUSCOUS WITH TOMATO AND EGGPLANT

1 medium onion, chopped; 1 tsp olive oil; 2 cloves garlic, minced; 1 eggplant, skin on, diced; 1 green pepper, cut julienne; 2 c chopped fresh tomatoes; Salt and black pepper, to taste; 1/4 tsp paprika; 1/4 tsp each dry basil, rosemary, & oregano; 1/4 c minced fresh parsley; 1 c water; 1 lb couscous

Cook onion until golden in olive oil in skillet over medium-high heat, about 4 minutes. Add the garlic and cook 1 minute. Add eggplant and green pepper; cook and stir 10 minutes. Add tomatoes, salt, pepper, paprika, basil, rosemary, oregano, J parsley and water; stir. Bring to boil, reduce heat, cover and simmer 30 minutes, stirring often. Mash eggplant, and then cook 30 minutes more. Cook couscous according to package directions. Serve sauce over hot cooked couscous.

Makes 6 servings

 

ONE-DISH BABA GHANOUJ

2 c finely chopped Grilled Eggplant (about 4 large slices); 2 Tbsp finely chopped fresh cilantro; 1 Tbsp white wine vinegar; 1 Tbsp tahini paste; 2 cloves garlic, smashed to a paste with a pinch of kosher salt; 2 tsp extra virgin olive oil; ‘/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp red-pepper flakes; 1/4 tsp kosher salt

Mix all ingredients in medium bowl. Let stand at room temperature 30 minutes or longer to blend flavors. Serve as a dip with pita crisps and bell peppers or pair with soft goat cheese as a spread for Crostini.

 

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

 

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

 

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

 

CHOW MEIN

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

 

BOK CHOY WITH SOY SAUCE

1 pound bok choy; 2 tablespoons peanut oil; 1-2 tablespoons plum sauce

Trim the bok choy, removing any discolored leaves and damaged stems. Tear into manageable pieces. Heat a wok until hot, add the oil and swirl it around. Add the bok choy and stir-fry for 2-3 minutes, until the greens have wilted a little. Add the plum sauce and continue to stir-fry for a few seconds more, until the greens are cooked but still slightly crisp. Serve immediately; Serves 3-4