Summer Share Sixteen August 29th 2017
Important information:
- Thank you for the box returns!!!
- Don’t forget to check out the joint Massachusetts Avenue Project and GoBike Buffalo Tour de Farms bike rally coming up on the 16th of September. More information @ http://mass-ave.org/
- Just a reminder to MAP distribution members; if you miss distribution time you may pick up your share on Friday between 8am -9am. There is no need to call as they will hold your shares until then after that time they will be donated to their mobile market.
Farm News from Jane
I imagine that no one is happy to see the signs of fall but as I was returning home today there were hundreds of birds perched in out maples all caucusing for their travel plans. The next step will be to watch them practice their flight maneuvers and patterns! Today I also had one of our workers share members give a name to the fragrance of the grass that is blossoming so fragrantly; butterscotch! Isn’t’ that just perfect? It is difficult for me to find words for flavors or fragrances and if you know me I am not usually at a loss for words; to my discredit at times…
This week the nights and even days continue to be cool and has caused the mildew and fungus diseases to progress. The change in the tomatoes and summer squash has been significant. Hopefully we will have a few more weeks of cherry tomatoes. The saladette tomatoes in the greenhouse continue to thrive however. The beans are also winding down; just a few more weeks of them too. If we had known what a stellar season for beans this would be we would have snuck in one more late planting. But the weeding and harvest schedule will need to accommodate more hours for the fall veggies. If you are a beet lover you may be asking; “where’s the beets?” There are more beets coming but we had a pause in the growth schedule as our friends the deer had to be fenced out of one of their favorite midnight snacks; red beets. They were eating the greens so much that they caused the plants to be slow to grow a root. For those of you who are not beet lover’s it’s a good break for you! We hope that the corn and tomatoes have been enjoyed at your dinner tables as much as ours. I find it difficult to keep to a minimum of two ears. I haven’t prepared one of Grandma Myrtle’s favorite southern style fixings; sweet corn cut off the cob and fried in bacon fat. I’ll save that for my potatoes or sweet and sour red cabbage that’s coming. For now fill up on the delicious and nutritious flavors of summer while they last.
Eat hearty and healthy! Jane
Produce: Bok choy Leek Sweet Corn Bell peppers Summer squash Yellow beans Cherry tomatoes Keuka Gold potatoes Swiss chard Garlic Walla Walla sweet onions
Fruit Share: Nectarines Peaches
Produce tips:
– Nectarines can be prepped and utilized like peaches in any recipe. Don’t forget to open the fruit bags to sort for ripeness.
– The summer squash plants are waning so enjoy the last week or two…
– Leeks belong to the lily family along with their close relatives onions, garlic, scallions, shallots and chives. Milder and more refined in flavor than onions, leeks produce a pleasant aroma and sweeten as they cook. And there are no tears while cutting a leek! To clean: remove green tops to within 2 inches of the white section. Peel off outside layer. Cut leek in half lengthwise and wash thoroughly under running water to remove grit and soil between the layers. Or cut into slices and soak in cold water, draining in a colander. Leeks may be eaten raw, chopped into a variety of salads. They may also be cooked whole by braising or baking. Steam leeks for 10-12 minutes. Top with butter, a dash of salt, pepper and Parmesan cheese. Try layering thin slices with tomato and melted cheese. Sauté with other veggies or add to egg dishes, a casserole, quiche, stew, soups or stew, stir fry, or stock. You may also add the leek leaves to long cooking dishes for added flavor. Remove before serving. Try adding coked leeks to mashed potatoes. To store: refrigerate unwashed and dry with roots attached for up to 2 weeks. Wrap lightly in plastic to avoid aromas spreading to other foods.
Recipes
LEEKS AU GRATIN
1 lbs leeks; 2-1/2 T butter; 1 T flour; 6 T milk, 1/2 T white wine; 1/4 tsp nutmeg; salt and pepper to taste; 1/2 cup grated Swiss cheese
Cut white and tender portion of green leek leaves lengthwise and then into 1- inch pieces. Boil until tender, about 20 minutes. Drain; place in a buttered casserole. In a saucepan over medium heat, melt 2 T butter; stir in flour. Whisk in milk and wine. Stir and cook until thickened, 3-5 minutes. Add nutmeg, salt and pepper; pour over leeks. Sprinkle with cheese. Bake at 4000 15-20 minutes or until bubbly. Dot with remaining butter and brown under broiler, 3-5 minutes; 8 servings
BRAISED SWISS CHARD WITH LEEKS
3 T olive oil; 2 lbs leeks, sliced; salt and pepper, to taste; 1 lb Swiss chard, chopped
Heat oil in large pan over medium heat, add leeks. If using chard stalks, add them, too. Season with salt and pepper.
Cover, reduce heat and cook until tender, about 8 minutes. Add chard leaves; cover. Simmer until wilted, about 5 minutes.
Serve at once; 4 servings.
LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs.
Makes 8 servings
PEACH CHUTNEY
2 lbs peaches, peeled and chopped; 1 lb onions, chopped; 1 ¼ cup red wine vinegar; 1/3 cup chopped, pitted dates; 1/3 cup white raisins; 1 tsp salt; ½ tsp ground ginger; ½ tsp ground cinnamon; ¼ tsp ground cloves; 1 tbsp mustard seeds; grated peel and juice of one lemon; 1 ½ cup packed brown sugar
Bring peaches, onions, vinegar, dates, raisins, salt, spices, mustard seeds, lemon peel and lemon juice to a boil in large pan over high heat. Stir occasionally. Reduce heat and simmer, stirring occasionally, until peaches and onions are tender, 15-20 minutes. Add sugar and stir until dissolved. Simmer 2-3 hours, stirring frequently to prevent scorching, or until chutney is a rich brown color and thick. Fill hot, sterile jars, leaving 1/4 inch head room. Close with lids and rings. Process 10 minutes in boiling-water bath. Store in cool, dark place. Allow to mellow 6 weeks before using.
Recipe from Farm-Fresh Recipes
PEACH SHORTCAKE ON GINGER BISCUITS
THE FRUIT AND THE TOPPING: 6 large ripe and juicy peaches or enough to make about 6 cups sliced; 1 tablespoon maple sugar or regular sugar
THE BISCUITS AND CREAM: 2 cups all-purpose flour or 1 cup whole wheat pastry flour mixed with 1 cup all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon sea salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 cup (1 stick) unsalted butter, sliced into 8 pieces; 1/2 cup chopped candied ginger; 1 egg; 1/2 teaspoon vanilla extract; 1/2 cup buttermilk, milk, or cream To top:1 cup whipping cream; 1/8 teaspoon almond extract; confectioners’ sugar, optional
Peel and slice the peaches into wedges about an inch wide. Sprinkle with the sugar, cover, and refrigerate while you make the biscuits. Preheat the oven to 400°F. Stir the dry ingredients together in a mixing bowl. Add the butter and mix on low speed, using the paddle attachment of your mixer, until the butter is broken into pea-size chunks. Stir in the candied ginger. Beat the egg with the vanilla and buttermilk. Add it to the dry ingredients and stir just to moisten. If it seems too dry, add 1 or 2 tablespoons more buttermilk. The texture will be shaggy and barely moist. Turn the dough out onto a counter lightly dusted with flour. Knead with a light touch a few times, then roll or pat the dough into a circle about 3/4 inch thick. Using a glass or cookie cutter, cut out four 33inch circles, then gather the remains, shape into a disk, and cut out the last 2 biscuits. Place close together on the sheet pan and bake until golden, 12 to 15 minutes. Whip the cream until it holds soft peaks, then stir in the almond extract. To serve, halve the biscuits. Spoon the fruit and its juices over the bottom half, add a dollop of the cream, and cover with the top biscuit. Dust with confectioners’ sugar if desired.
Serves 6; Recipe from Local Flavors
CUBAN BLACK BEANS AND RICE
1 ½ tbsp olive oil; 1 large onion, chopped; 1 pepper, chopped; 3 cloves garlic, minced; 1 ½ tsp chili powder; 1 ½ tsp cumin; 2 cans black beans, rinsed; 2 ½ vegetable broth; 1 to2 fresh or pickled jalapenos; 2 tsp honey; 1 bay leaf; 1 ½ cups raw long grain rice; ¾ tsp salt; 2 tsp red or white wine vinegar
Heat oil in a large skillet. Add the onion and pepper and cook over medium heat stirring occasionally, until the vegetables begin to soften, about6 minutes. Add the garlic, chili powder, cumin and cook stirring for 1 minute until fragrant. Add the beans, broth, jalapenos, honey and bay leaf. Bring to a boil, reduce the heat to medium low, and simmer uncovered stirring occasionally until the beans have thickened to a sauce like consistency, about 20 minutes. Remove bay leaf. Meanwhile, bring 3 cups of water to a boil and add the rice and salt. Reduce heat to low and cook covered until the rice becomes tender and absorbs the water, bout 20 minutes. Stir in the vinegar into the beans and season with salt and pepper. To serve, ladle beans over or alongside the rice. 4 servings
VEGETABLE CHICKEN SALAD
2 lbs potatoes, scrubbed; 1 lb fresh green beans, washed and trimmed; 1 Tbsp olive oil; 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes; 3/4 c prepared pesto sauce
Bring pot of water to boil. Meanwhile, cut the potatoes in half length wise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add green beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside. In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 minutes or until meat is cooked through. Remove from heat; stir in pesto sauce. Stir in potatoes and green beans. Makes 8 servings
POTATO CRUST QUICHE
3 medium potatoes (to make 1 1/2 cups mashed); 1/3 cup butter, softened; 2 cups mixed, chopped, cooked vegetables; 1/2 cup shredded cheddar cheese; 2 eggs; 1 can (5.3 ounces) evaporated milk; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup bread cubes (optional)
Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of 9-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes.
Makes 8 servings; Recipe from Crystal Lake Gardens
SMASHED YUKON GOLD POTATOES WITH BLUE CHEESE AND TOASTED NUTS
2 pounds young Yukon Gold potatoes (unpeeled); 4 tablespoons butter, softened; 1/2 cup milk or cream; salt and pepper; 1/2 pound blue cheese, crumbled; 1/4 pound (about 1 cup) nuts
Cook potatoes and place in large bowl. Add butter, milk, and a pinch of salt and pepper (or to taste). Smash with fork, leaving some large pieces. Lightly toss in blue cheese. Sprinkle with nuts. Makes 6 servings.
LEEK AND POTATO SOUP
3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley
Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs. Makes 8 servings
FARM-STYLE POTATO SQUASH PANCAKES
1 Medium-size summer squash; 1 Large Spanish onion, peeled; 3 Large eggs; 2 Tbsps chopped fresh chives; 1/2 Tsp salt; Dash white pepper; 6 potatoes, peeled
Wash, trim and finely grate the summer squash. Grate the onion, and then set both vegetables aside to drain thoroughly. Beat together the eggs and combine with the chives, salt and pepper. Grate the potatoes, blot briefly in paper towels, then stir into the egg mixture. Stir in the reserved squash and onion. Heat a lightly buttered griddle and, using a slotted spoon, drop the batter, a spoonful at a time; cook each pancake until it is brown and crisp on both sides, turning once. As each pancake is finished, set it aside to keep warm. Serve hot, with sour cream or applesauce on the side.
Yield: enough to serve 6
PANZANELLA
1/2 loaf Italian bread; 1 1/2 c fresh basil leaves, cut in ½ inch strips; 2 cups tomatoes, peeled and cut into chunks; 1 sweet onion, halved and sliced; Salt and pepper, to taste; 1 Tbsp prepared pesto sauce; 1/4 c olive oil; 1/2 Tbsp balsamic vinegar
Remove crusts from bread, and cut into cubes. Place cubes in large bowl with basil, tomatoes, and onions. Sprinkle with salt and pepper. Blend pesto, oil and vinegar. Drizzle over salad ingredients. Toss. Cover tightly and refrigerate overnight. Allow to come to room temperature before serving Serves 4
CORN AND TOMATO SOUP
2 cups cooked whole kernel corn; 2 medium tomatoes, chopped; 4 large stalks celery, chopped; 1 quart cold water; 2 tablespoons softened butter; 3 tablespoons unbleached flour; 1 cup milk; ½ cup grated Monterey Jack cheese; 1/2 cup chopped pimento; 2 tablespoons minced fresh oregano; Salt and freshly ground pepper
In a large soup pot, cover the corn, tomatoes, and celery with the cold water. Simmer, covered, for 30 minutes or until the vegetables are tender. In a small saucepan, melt the butter and blend in the flour, making a roux. Gradually add the milk and cook until thickened, stirring frequently. Add the milk mixture to the soup pot and stir well. Add the cheese, pimento, and oregano and stir until the cheese is melted. Add salt and pepper to taste and serve in heated bowls. 2 QUARTS Recipe from Herbal Soups, Salads, Breads and Sweets.
CREAMY ROASTED TOMATO-BASIL DRESSING
1 tomato, 1-2 Sprig basil, 1 Sprig Rosemary, 1⁄4 cup oil, 1⁄4 cup apple cider vinegar, 1⁄2 cup tahini, 1 clove garlic, salt to taste
Broil tomato on high for 10 minutes. In a food processor or blender, add remaining ingredients and puree until smooth. Chill to room temp or cooler. From Red Fire Chef Kristen Schafenacker, 2007
BASIL TORTELLINI SOUP
4 ½ C chicken broth, 1 9 oz pkg. of refrigerated tortellini, 1 15 oz can white kidney or cannellini beans, rinsed and drained, 1 C chopped fresh tomato, 1/3-1/2 C shredded fresh basil, 1-2 T balsamic vinegar,
¼ t salt, 1/8-1/4 t pepper, 1/3 C shredded parmesan cheese
In a large saucepan, bring broth to a boil. Add tortellini; cook until tender, about 6 minutes. Stir in the beans, tomato, and basil. Reduce heat; simmer, uncovered, for 5 minutes. Add the vinegar, salt and pepper. Serve with cheese.
Yield: six servings
PEPPER PASTA
3 large bell peppers; 3 lbs chicken breast cut in 2-inch pieces; Salt and black pepper, to taste; 1/4 c vegetable oil; 6 green onions, chopped; 4 cloves fresh garlic, pressed; 1 lb hot, cooked fettuccine; 1/4 c bottled teriyaki sauce; 1/4 c soy sauce
Cut red, orange and yellow bell peppers into strips. Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Sauté green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; sauté 3 minutes. Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are just tender. Pour mixture over pasta in serving dish. Season with black pepper; serve hot. Makes 9 servings
CROSTINI WITH LEEKS AND SWEET PEPPERS
1 1/2 tablespoons olive oil; 2 leeks (about 2/3 pound), sliced into 1/4-inch-thick rounds; 1 large sweet red pepper, cut into small diamonds; 1/2 cup Greek olives, pitted and chopped; 3-4 tablespoons vinaigrette; salt and pepper to taste; sourdough bread, thinly sliced and toasted
Heat olive oil in skillet over medium flame. Add leeks; cook 3-5 minutes. Add sweet peppers; cook, stirring, until mostly tender, 3-5 minutes. Add olives and vinaigrette; cool. Season with salt and pepper. Serve at room temperature on toasted bread. Makes 2-3 cups leek mixture
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
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
GREEN BEANS IN LEMON CHIFFON SAUCE
1 pound fresh green beans, French sliced and cooked;
Lemon Chiffon Sauce: 2 egg yolks 1 1/2 tbsp grated Parmesan cheese; 1 1/2 tbsp lemon juice; 3 tbsp butter; 1/2 cup hot chicken broth; 1 tsp minced fresh parsley; 1 tsp minced chives
Prepare beans and set aside. To make sauce, combine egg yolks, Parmesan cheese, and lemon juice in blender or food processor. Blend at high speed for 1 minute. Add 2 tablespoons butter broken into bits, still blending at top speed; blend in chicken broth pouring into bowl in steady stream. Sauce should become smooth and creamy. Add parsley and chives or green onions. Set sauce aside. Melt remaining 1 tablespoon butter in large heavy skillet; toss in drained beans and heat for 2 to 3 minutes. Reduce heat and add sauce. Blend mixture and cook until sauce becomes very thick. Take care not to let it come to boil or sauce will separate. Serve immediately. Serves 6
MARINATED YELLOW 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.
MIXED BEANS PARMESAN
1 lb green beans; l lb wax beans; 2 tbsps. Butter or margarine; 1/2 c. sliced pitted ripe olives 1/2 c. grated Parmesan cheese
Cook beans and drain. Combine drained beans with 1/4 c. water and butter in saucepan; heat. To serve, toss gently with olives and sprinkle with cheese. Makes 6 to 8 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
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
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
BOK CHOY SOUP
Chicken stock; bok choy, chopped; l tsp sugar; rice noodles, cooked
Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve.