Summer Share Seventeen September 5th 2017

Important information:

• Please watch for an email with the winter/annual share information. They will be only available to current members for the first few weeks then we will make shares available to new members.
• Please allow yourself a few extra minutes to get to your distribution site this week. All the school buses and extra traffic will create a longer travel time. And watch for the stopped buses and excited kids so anxiously hurrying to get off and hopefully on!

Farm News from Jane

What a gorgeous harvest day we had on the farm today; great weather and even greater camaraderie. We picked beans, tomatoes, cabbage and then pulled weeds in the carrots. The soil was nice and the work went quickly with all the helpful hands. We are always so excited to see the carrots pop up and wave their feathery stems at us. If you haven’t enjoyed our carrots before than think sweet corn; sweet, crisp and delicious. Fall carrots are so much sweeter due to the cooler growing conditions. And speaking of sweet corn this week is just a tease of three ears due to the cooler temperatures the planting is slow to mature. Hopefully next week the yield will be greater and we have one last late planting that will take a bit of heat to mature… So say a prayer for a warm September!

This last week must have been National Potato leek soup week as it seemed everywhere I went someone was talking about making or enjoying it. I utilized my leek for breakfast sautéing it slowly with bacon and then adding eggs a touch of truffle salt and ooh it was so good! By the weather forecast it seems that we are on the cusp of soup weather after today’s warmth. But soup is food for the soul and those clever cooks can disguise all sorts of veggies in them. Who can say no to a steaming bowl of goodness when you arrive hungry to the dinner table?

The summer veggies continue to wane and this will be the last week for the colorful cherry tomatoes and perhaps the summer squash. Someone did harvest some acorn squash to test for ripeness. They probably did a bit of curing before their flavor is perfected. But that time is at hand; the spaghetti squash is the first to mature and it seems to me the most versatile one. We usually have lots of spaghetti squash to share. And I can’t forget that this week’s crucifer (cabbage family) is the intro to the season ahead. Broccoli will be coming soon as well as the brassicas (kale and collards).

The sad news this week is the return of the school buses and the disappearance of the children… But everyone has a job; some are just more “seasonal” like ours. Enjoy the first week of September and you may even want to Google the song written by Tom Jones “Try to remember the kind of September”. Until next week enjoy

 

Produce:   Cherry tomatoes   Radishes   Sweet Carmen peppers   Artichoke   Summer squash   Golden Cipollini onions  Garlic   Dragon Tongue beans   Conical cabbage   Red potatoes   Sweet corn

Thursday: Eggplant

 

Fruit Share:   Peaches   Nectarines

 

Produce tips:

– Radishes may be eaten raw or made milder in a salad with a vinaigrette dressing or even tossed in a vegetable sauté/stir fry medley. And don’t forget your favorite potato salad recipe with radishes.

– Conical cabbage has the same flavor and texture as a traditional cabbage. It may not be easy to roll for pierogis however!

– Dragon Tongue beans can also be shelled to use in recipes.

– Artichoke recipes and prep can be found in Summer Share Fifteen newsletter on our website.

 

Recipes

SWISS CHEESE, EGG AND GREEN BEAN CASSEROLE

1 lb. fresh beans; 2 tablespoons butter; 3 tablespoons whole wheat flour; 1/2 cup milk; 1/2 onion, grated; 1/2 tablespoon honey; 1/3 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 cups yogurt; 4 hard-cooked eggs, sliced; 1/2 lb. Swiss cheese, slivered or grated; 1/4 cup wheat germ; 1 tablespoon oil

Cook green beans according to preferred method. Drain if necessary. In a saucepan, melt butter, add flour, stirring until blended, and then add milk. Continue to cook, stirring until thickened. Add grated onion, honey, seasonings and yogurt. Mix until smooth. Remove from heat. Preheat oven to 350°F. Make a layer of green beans in a casserole, then a layer of sliced hard-cooked eggs and then a layer of cheese. Pour sauce over top, poking casserole with a fork to be sure sauce seeps down into all the layers. Sprinkle with wheat germ which has been mixed with a little oil. Bake in preheated oven for 10 to 15 minutes, or until sauce is bubbling and cheese is melted. Be careful not to overcook because eggs left too long in the oven can become rubbery. Serve hot. Yield: 4 to 6 servings

 

CHILLED BEANS WITH YOGURT AND MINT

1 lb. green beans, trimmed; l/4 tsp. salt; 1 1/2 tsp. dry mustard; 1 tbsp. fresh lime or lemon juice; 2 tbsp. chopped fresh mint; 1 small garlic clove, very finely chopped; 1/2 tsp. sugar; freshly ground black pepper; 1/3 cup plain low-fat yogurt; 1 tomato, cut into wedges

Pour enough water into a large saucepan to fill it about 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Add the beans, cover the pan tightly, and steam the beans until they are tender about six minutes. Remove the beans from the pan, and refresh them under cold running water to arrest their cooking and preserve their color. When the beans are cool, drain them thoroughly and place them in a bowl. Sprinkle the salt over the beans and toss well. In a bowl, stir together the dry mustard and the lime or lemon juice until a smooth paste is formed. Add the mint, garlic, sugar, pepper and yogurt, and blend well. Add the beans and toss to coat them. Refrigerate for at least 30 minutes. At serving time, garnish with the tomato wedges. Serves 6

 

SAUTÉED GREEN BEANS WITH RADISHES AND FENNEL SEED

1 lb. green beans, trimmed; 1 tbsp. virgin olive oil; 1 tbsp. unsalted butter; 2 tsp. fennel seeds; 4 oz. radishes, trimmed and sliced into 1/2-inch rounds (about 1 cup); 3 scallions, trimmed and thinly sliced; 1/4 tsp. salt; freshly ground black pepper;

1 tbsp. fresh lime or lemon juice

In a large saucepan, bring 2 quarts of water to a rapid boil. Add the beans and, after the water returns to a boil, cook them for four minutes. Remove them from the pan and refresh them under cold running water to preserve their color. Drain the beans and set aside. In a large, heavy-bottomed skillet, heat the oil and butter over medium-high heat. When the butter has melted, add the beans and the fennel seeds. Sauté for three minutes, stirring frequently. Add the radishes, scallions, salt, pepper, and lime or lemon juice. Sauté, stirring constantly, until the beans are tender but crisp – about three minutes more. Serve immediately. Serves 6

 

MARINATED BEAN, CELERY AND RADISH SALAD

1 lb. fresh yellow beans; 1 small onion, sliced; 1 cup oil; 1/2 cup cider vinegar; 1/4 cup wine or herb vinegar; 1 tsp dry mustard; 1 tablespoon dry basil; salt, pepper to taste; 2 stalks celery, finely sliced; 4 to 6 large radishes, sliced

Trim and steam yellow beans for 10 minutes, until they are tender but still very firm. Add onion to beans. Combine oil, vinegars and seasonings and pour over beans. Chill for several hours, stirring the beans at least once during the marinating process. Just before serving, combine beans with celery and radishes and serve on a bed of salad greens.

 

FRESH CORN AND SHELLING BEAN RAGOUT

2T. olive oil, 2 cloves garlic, 1 c. shelling beans, 1 c. fresh corn, @T dried currants, 1 ½ c. chicken broth, ¼ c. diced fresh tomato, 2T chopped fresh oregano, 1T fresh lemon zest, salt and pepper to taste, Gremolata to garnish: fresh minced parsley with raw garlic and lemon zest, moistened with olive oil.

Shell beans. Heat medium sized saucepan on medium heat, add olive oil and sliced garlic. Sizzle for about 30 seconds and then add ½ c. chicken stock. Add fresh corn, beans, currants, tomato. salt, pepper and freshly zested lemon. Add another ¼ cup of stock and fresh oregano. Simmer on medium low heat and stir and add stock as necessary to cook until beans are just tender. Turn up heat to evaporate most of liquid. Add more fresh oregano and served garnished with gremolata.

 

QUICK OLD-FASHIONED CORN RELISH

1/2 cup vinegar; 1/3 cup sugar; 1 teaspoon salt; 1/2 teaspoon celery seed; 1/4 teaspoon mustard seed; 1/4 teaspoon hot pepper sauce; 1 1/2 cups cooked corn kernels; 2 tablespoons chopped green bell pepper; 1 tablespoon chopped pimiento; 1 tablespoon minced white or green onion

Combine first 6 ingredients in medium saucepan and bring to boil. Cook 2 minutes; remove from heat and cool. Place remaining ingredients in medium bowl. Add cooled mixture and blend lightly. Chill until serving.

This will keep indefinitely in the refrigerator; the flavor improves with standing. Makes about 1 2/3 cups

 

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

 

PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC

2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme

Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin.

Makes 4 servings; recipe from Mora Rosenbloom

 

LATE SUMMER BRUSCHETTA

2-3 large tomatoes; 1 crunchy sweet pepper; 1 medium sweet onion; 2-3 cloves garlic, minced; olive oil; small handful fresh basil, chopped (optional); crusty bread (like baguette); shredded mozzarella or grated Parmesan (optional)

Chop the vegetables into a midsize dice. Combine with garlic, 1-2 tablespoons olive oil, and optional basil. Slice baguette down the middle and lay the 2 sides cut side up. Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using. Broil bread for several minutes until bread or cheese browns a bit. Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture.

This recipe is similar to one eaten at the Lawn Beach Inn in Lake Nebagamon, Wisconsin; 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

 

QUICK MEAL CABBAGE WITH HAM AND SESAME SEEDS

2 tablespoons vegetable oil or olive oil; 6-8 cups shredded cabbage; 2 teaspoons minced garlic; 1/2 cup chicken or vegetable stock or water; 1+1/4-1/2 teaspoon hot red pepper flakes; salt and pepper to taste; 1/2 cup thin strips of ham; lemon juice; toasted sesame seeds Heat oil, garlic, and pepper flakes in large skillet. Add ham; sauté 1 minute. Add cabbage. Stir in stock. Cover, and simmer hard until most of the stock is absorbed and cabbage is wilted and tender, 5-10 minutes. Add salt, pepper, and lemon juice. Garnish with sesame seeds.

Inspired by a recipe by Pam Anderson with Karen Tack in Cook s Illustrated January 1995; Serves 4

 

BRAISED CABBAGE AND VEGETABLES

1/4 c. olive oil or peanut oil; 4 green onions, chopped; 1 medium bell pepper, diced; 1/2 tsp crushed red pepper flakes (optional); 2 cloves garlic, minced; 1head cabbage, shredded; 1 c water or chicken stock; Salt and pepper to taste

Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hot pan, immediately add onions and bell peppers and stir-fry 1 minute. Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown. Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in pot. Add water or stock, cover and cook 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away. Makes 6 servings

 

COUSCOUS AND RADISH SALAD

1/2 c water; 1/8 tsp salt; pinch of pepper; 2 tbsp lemon juice; 1 Tbsp olive oil; 1/2 clove garlic, crushed; 1 Tbsp onions, thinly sliced; 1/2 c couscous; 1 c radishes, quartered; 1/4 c parsley; 2 tbsp mint; 1/4 tsp lemon rind, grated

Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside. Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous. Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with onions. Makes 2 servings

STIR-FRIED CABBAGE

2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately. Yield: 4 servings

 

BAKED RADISHES

1/2 lb radishes, trimmed and halved; 1 Tbsp Honey; 1 Tbsp butter; 1 tsp cinnamon

Steam radishes 5 minutes. Drain and arrange in a shallow baking dish. Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted. Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes. Makes 4 servings

 

ORZO SALAD WITH CELERY, RADISHES, AND DILL

2 cups orzo (rice-shaped pasta); 1 1/2 cups very thinly sliced celery (about 3 stalks); 1 pint grape tomatoes, halved; 1 bunch radishes, trimmed, thinly sliced; 2/3 cup chopped fresh dill; 5 tablespoons olive oil; 4 tablespoons white balsamic vinegar; 1 cup (about 5 ounces) crumbled soft fresh goat cheese (preferably with four peppers)

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain. Transfer to large bowl; add celery, tomatoes, radishes, and dill. Whisk oil and vinegar in small bowl. Season with salt and pepper and pour over salad; toss to coat. Season salad with salt and pepper. Fold in half of goat cheese. Sprinkle remaining cheese over and serve. 8 side-dish 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, 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

 

RASPBERRY PEACH TART

3 medium fresh peaches; 1/4 teaspoon lemon juice; 1 cup fresh raspberries; 2 cups plain yogurt; 4 tablespoons confectioners’ sugar; 2 teaspoons chopped fresh mint; 9-inch graham cracker crust; 2 teaspoons granulated sugar

Coarsely chop 2 peaches and sprinkle with lemon juice to keep them from turning brown. Gently wash the raspberries and combine with the peaches. Stir half the yogurt, sugar, and mint together and spread in the 9-inch graham cracker crust. Arrange the fruit over the yogurt mixture, cover with plastic wrap, and refrigerate for an hour.  Just before serving, stir the 2 teaspoons of sugar into the rest of the yogurt and put a dollop on each section of the tart. Slice the remaining peach and arrange on top to garnish. 6 Servings; recipe from Herbal Soups, Salads, Breads and Sweets

SPICED PEACHES

4 cups sliced peaches and/or nectarines; 1/2 cup sugar; 2 long cinnamon sticks; 6 cloves; seeds of 3 cardamom pods; 1 tablespoon balsamic vinegar; 12 pieces candied ginger, chopped

Peel the peaches and slice 1/2 inch thick. Include any smaller odd shaped pieces as well. Pour the peaches into a wide nonstick skillet. Sprinkle on the sugar and add the remaining ingredients except the ginger. Turn the heat to high to get things bubbling, then reduce to medium and cook, stirring every few minutes, until the syrup is thick, 15 to 20 minutes. Add the ginger. Store in a clean jar and keep refrigerated. Makes 1 pint; recipe from Local Flavors

 

HERB-ROASTED RED POTATOES

1 pound red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc; 3-4 tablespoons olive oil; salt and pepper to taste

Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings; Recipe from Patricia Schindler