Summer Share Sixteen Septmeber 10th/12th 2019

Important information:

• This is an even distribution. There are four more biweekly distributions for even biweekly share members.
• We are partnering with a new restaurant which about to open for a farm dinner; Waxlight Bar a Vin at 27 Chandler St. Here is the link if you are interested: https://www.exploretock.com/waxlightbaravin
  These are among the most creative and talented people in the industry in Buffalo; please don’t tarry seating is limited.
• We are offering the tomato U-Pick again this Saturday. Please refer to last week’s email for details.

Farm News from Jane
Pears in the shares; it sounds like autumn is on our heels now! Pears are the fruit of beauty; often painted and being the centerpiece of the “fruit bowl”.  There are more fun pear facts under Fruit Notes not to be confused with “floral” notes when describing wines. But enough silliness! There continues to be a transition to fall crops. This is the last week for sweet corn although we hope to have extra corn for the tomato U-pick on Saturday. And this week’s one cubanelle pepper in your share will be the last of the peppers for this season. For some reason the deer have been eating the peppers and even the plants themselves!  I know that the leaves are edible and utilized in some Asian cuisine. We have had a former CSA member ask to pick some pepper leaves for a traditional family dish. The deer have also eaten almost all the eggplant. We have never had deer damage in the peppers or the eggplant before. We are seriously considering a border fence to enclose all the fields. An enormous task and expense…  We wonder, are the vegetables getting more nutritious and delicious that the deer can’t resist any of them???!!! We sure would appreciate knowing what’s up as it sure is discouraging… But we have had lots of peppers in the shares this season and it is always nice to begin harvesting a new family of vegetables.
The carrot weeding is complete and all the workers shout Hallelujah! They are growing quickly with the weed competition absent and all the good precipitation we have had. This week we have the first of the fall greens mix. The mix has a variety of spicier hearty greens; Pac choi, red mustard, mizuna, and leaf broccoli.  They are colorful and delicious.
The tomato patch is green again; no hint of red. No they aren’t going backwards; it’s because we had such a great turn out for the u-pick this past Saturday; thanks to all of you who came and participated. We enjoyed visiting with members and seeing all the excited kids. It was a bit cool but that’s better than sweaty hot! And speaking of hot and sweaty, the forecast is calling for 80-degree days this week so the tomatoes should ripen nicely. We appreciate everyone’s gratitude for the bounty we were able to share! Hope to see a few more of you this Saturday. Until then; enjoy the warm days ahead, Jane

Produce:   Sweet Corn (last week) 🙁   Garlic   Red onions   Green beans
Red potatoes   Tomatoes   Fall greens mix   Cubanelle pepper (last of the peppers)

Fruit Share:    yellow Peaches   yellow Nectarines   &   Bartlett pears
Fruit notes:
– Here are some fun facts about pears:
Pears should still be green and relatively hard when picked. Optimum conditions for ripening are in dry shady areas, and ripening usually takes 7 to 10 days from when the pear was picked. As the pear ripens the color will slowly change to a soft yellow and the pear will soften. Commercially produced pears are normally picked and shipped to the stores while green. Pears unlike other tree fruits are difficult to ripen perfectly. The most desirable pear at its optimum state of maturity and stage of ripeness, would have the perfect proportion of texture, flavor, acidity, and sweetness. Some enjoy their pears firm no matter what variety even though Bartlett pears especially are thought to have the best flavor when ripened to softness. Today, Bartlett pears represent about half of all U.S. pear production. They also rank high among fruits with the most fiber…

Produce tips:
– Greens mix can be used fresh or added to a stir-fry just before serving. Try a sweet vinaigrette or some toasted nuts or seeds.
– Red potatoes are white a creamy inside. Ben has been making Crispy Smashed Potatoes for everyone to enjoy. I made them for the first time yesterday and I think that I am addicted already! It helps to have boiled potatoes cooked in salted water on hand. I usually boil potatoes weekly for quick supper fixings. There is a recipe below.

Recipes
CRISPY SMASHED POTATOES
2 pounds small-to-medium red or yellow potatoes, 1 tablespoon plus ¼ teaspoon fine sea salt, divided4 tablespoons olive oil, divided, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, Freshly ground black pepper, to taste, 2 tablespoons chopped fresh parsley, chives and/or green onion
To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes). While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.) Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot. Recipe from https://cookieandkate.com

MUSTARD ROASTED POTATOES

1/2 cup whole grain Dijon mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons (1/4 stick) butter, melted, 2 tablespoons fresh lemon juice, 3 garlic cloves, minced, 1 tablespoon dried oregano, 1 teaspoon finely grated lemon peel, 1 teaspoon coarse kosher salt, 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes. Transfer potatoes to serving bowl. Recipe form Bon Appetit!

CHEESE TORTELLINI WITH TOMATOES AND CORN
1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered;, ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper.
In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.

POBLANO PEPPER AND CORN STEW
2 large boneless, skinless chicken breast halves; 3 tablespoons olive oil; 1 large Spanish onion, minced; 5 cloves garlic, minced; 2 fresh poblano peppers, chopped; 8 ounces good-quality cured chorizo, sliced and chopped in quarters; 1/4 teaspoon crushed red pepper flakes; 8 cups chicken stock, homemade or canned; 4 cups fresh corn kernels; Salt and cracked pepper to taste; 1/4 bunch cilantro, stems trimmed, minced; 1 bunch radishes, trimmed and sliced; Queso fresco, crème fraiche, or sour cream
In a heavy stockpot over medium to low heat, cook the chicken breasts on both sides in half the olive oil. Remove the chicken and allow to cool. Add the remaining olive oil to the pot and heat it. Add the onion, garlic, poblanos, chorizo, and red pepper flakes. Sauté until the onion is soft and translucent. Add the chicken stock and bring to a boil. Shred the chicken and add it to the boiling stock. Reduce the heat and simmer for 15 minutes. Add the corn, cook for about 2 minutes, and turn off the heat. Season the stew to taste with salt and pepper. Ladle the stew into bowls and garnish with the cilantro, radishes, and queso fresco. Serves 6. Recipe from The Café Pongo Cookbook.

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

COLORFUL CORN
1/4 cup butter; 3 cup corn, cut from cob; 1/2 cup chopped green pepper; ½ cup chopped pimiento; 1/2 cup  sliced stuffed green olives; 1/4 cup chopped parsley; 2 tbsp chopped onion; 1/4 cup flour; 1 tsp salt; 1/2 tsp pepper; 2 cup milk; 3 eggs, slightly beaten; 1 cup shredded cheese
Melt butter in skillet. Add corn, green pepper, pimiento, olives, parsley and onion. Cook 2 minutes, stirring. Cover and simmer over low heat 10 minutes. Blend in flour, salt and pepper. Add milk and cook, stirring, until thickened. Gradually stir hot vegetable mixture into eggs. Stir in cheese. Turn into greased 2-qt. casserole. Set casserole in pan of water and bake in moderate oven (350°) 45 to 50 minutes, or until set. Makes 8 servings.

BAKED CORN WITH ONIONS
4 cups fresh corn kernels; 2 cups thinly sliced onions; 1 teaspoon curry powder; salt and pepper to taste; 1/4 pound (1 stick) butter; l/2 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 375 for 35-45 minutes, or until top is browned.
Serves 4-6.

WAVE’S RAVE SWEET CORN RISOTTO
4 ears sweet com; 2 tablespoons olive oil; 1/4 cup diced onion; 1/4 cup diced pepper; 2 teaspoons minced garlic; 1/2 cup Arborio rice; 1/3 cup grated Parmesan cheese; salt and pepper
Cut kernels off com cobs. Place cobs in a heavy saucepan with 6 cups water; bring to simmer and cook cobs 20-25 minutes. Strain; return water to pan. Add com kernels; return to simmer. After 2 minutes, remove half the kernels and set them aside. Continue cooking remaining kernels until tender, about 10 minutes. Puree water-com mixture in a blender, and then strain it through a fine-meshed sieve. Heat oil in the same pan. Add onion, sweet pepper, garlic, and rice; sauté 1 minute. Reduce heat to low; add pureed mixture 1 cup at a time, stirring constantly, until absorbed. Continue to add pureed mixture only until rice is barely tender-you may or may not need to add all of it. Add reserved com, Parmesan, and salt and pepper to taste, stirring until cheese melts. Serve immediately. Makes 4-6 small servings.
Recipe from Chef Wove Kasprzak, The Dining Room at Monticello

CAPRESE SKEWERS
15 small fresh mozzarella balls; 1-pint cherry or grape tomatoes; 3 tablespoons basil-flavored olive oil; salt and pepper; 1 bunch of basil; 30 short bamboo skewers or toothpicks
Halve the mozzarella balls and the tomatoes. Toss with basil oil; add salt and pepper to taste. Tear the basil into bite size leaves. Skewer a piece of mozzarella, a piece of basil, and a tomato half onto a skewer or toothpick; repeat with remaining ingredients and skewers. Arrange skewers in concentric circles on a platter. Or forget the skewers and just make a salad with said ingredients. Makes 6 appetizer serving

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

TEX-MEX BEEF PIE WITH CORNMEAL BISCUIT TOPPING
1 lb. ground beef; 1 large onion, chopped; 1 pepper, seeded and chopped; 3 garlic cloves, finely chopped; 1 Tbsp chili powder; 2 tsp cumin; 2 tsp dried oregano; 1 lb. tomatoes, diced; 1 cup corn kernels; 3/4 cup flour; 1 Tbsp cornmeal; 3/4 tsp baking powder; 1/4 baking soda; 1/4 tsp salt; 1 1/2 Tbsp vegetable shortening; 1/2 cup buttermilk
In a large skillet, cook the beef with the onion, pepper and garlic over medium heat, stirring to break the meat into smaller pieces, until it is browned. Spoon off any excess fat. Add the chili powder, cumin, oregano and cook, stirring, for 1
minute. Add the tomatoes, breaking them into smaller chunks with the side of a spoon if necessary, along with the corn and % cup of water. Bring to a boil, reduce heat to medium and simmer for about 10 minutes until slightly reduced and thickened. Transfer to a 9- inch baking dish. (The recipe can be made one day ahead at this point and refrigerated. Return to room temperature before adding the topping.) Preheat oven to 375 degrees. For the topping, combine the flour, cornmeal, baking powder and soda and salt in a medium sized bowl. Add the shortening and rub with your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk to make a soft dough. On a lightly floured surface, roll or pat the dough into an 8-inch square and place it over the prepared beef mixture. Use a small knife to cut several slashes so steam can escape. Bake the pie uncovered in the oven until it is hot, filling bubbles around the edges, and the biscuit topping is golden brown, about 20 minutes. 4 main servings

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.

CORN CHOWDER
Feel free to add more vegetables or substitute as desired.10 medium ears fresh yellow com, husked; 3 ounces salt pork, trimmed of rind and cut in half; 1 tablespoon butter; 1 large onion, preferably Spanish, chopped fine; 2 medium garlic cloves, minced; 3 tablespoons all-purpose flour; 3 cups chicken broth; 2 medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch pieces; bay leaf; 1 teaspoon minced fresh sage; 2 cups whole milk; 1 cup heavy cream; 2 tablespoons minced fresh parsley leaves; 1/8 teaspoons salt; Ground black pepper
Use a chef’s knife to cut the kernels from 4 ears of com. Transfer the kernels to a medium bowl and set aside. (You should have about 3 cups.) Grate the kernels from the remaining 6 ears on the large holes of a box grater, then firmly scrape any pulp remaining on the cobs with the back of a: butter knife. (You should have 2 generous cups of kernels and pulp.) Transfer the grated com and pulp to a separate bowl and set aside. Sauté the salt pork in a Dutch oven over medium-high heat, turning with tongs and pressing down on the pieces to render the fat, until the cubes are crisp and golden brown, about 10 minutes. Reduce the heat to low, stir in the butter and onion, cover the pot, and cook until softened, about 12 minutes. Remove the salt pork and reserve. Add the garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add the broth. Add the potatoes, bay leaf, sage, milk, reserved grated com and pulp, and reserved salt pork; bring to a boil. Reduce the heat to medium low and simmer until the potatoes are almost tender’ 8 to 10 minutes; Add the reserved com kernels and heavy cream and return to a simmer; simmer until the com kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard the bay leaf and salt pork. (The chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.) Stir in the parsley, salt, and pepper to taste and serve immediately. Serves 6

FRESH CORN CORNBREAD
4 T canola oil, divided, 1½ C fresh corn kernels, divided, 1½ C stone-ground cornmeal, ½ C all-purpose flour, 1 T baking powder, 1 tsp kosher salt, 1 tsp sugar, 1 C whole buttermilk, 2 large eggs, lightly beaten
Preheat oven to 450°. In a 10-inch cast-iron skillet, place 2 tablespoons oil. Place skillet in oven until very hot, about 8 minutes. In the container of a blender, place ½ cup corn kernels; process until smooth. Set aside. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Stir in ½ cup corn kernels. Make a well in center of cornmeal mixture; add buttermilk, eggs, blended corn, and remaining 2 tablespoons oil, stirring just until moistened. Carefully spoon batter into hot oil. Sprinkle with remaining ½ cup corn kernels. Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool on a wire rack for 10 minutes. Serve warm with butter.

STUFFED TOMATOES
6 medium-size tomatoes; 1 cup cooked rice; 4 Tbsp butter; 1/2 cup diced Mozzarella cheese; 3 Tbsp grated Parmesan cheese; 1/2 cup diced artichoke bottoms (cooked); 1 Tbsp finely chopped parsley; salt and pepper to taste
Cut a slice from the top of each tomato, remove pulp and seeds, then invert to drain. Melt butter and mix with the rice, Mozzarella, 2 Tbsp of the grated Parmesan, artichoke bottoms, parsley, salt and pepper. Season the insides of the tomatoes lightly. Stuff tomatoes with the rice mixture and sprinkle the remaining grated Parmesan on the tops. Place in a 350-degree oven and bake for about 25 minutes.

CHARLEMAGNE SALAD WITH HOT BRIE DRESSING
Salad greens; 1/4 cup white wine vinegar; 1 tablespoon lemon juice; garlic croutons; 2 teaspoons Dijon mustard; 1/4 cup olive oil; 4-5 ounces ripe brie, rind removed, cheese cut, or cheese of your choice; 2 teaspoons minced shallots or green onions into small pieces and brought to room temperature; 1 teaspoon minced garlic; freshly ground pepper
Clean the greens; dry them in a salad spinner or kitchen towels. Tear greens into bite-size pieces and toss with garlic croutons in a large bowl. Warm oil in a heavy skillet. Add shallots or onions and garlic and cook until golden, 3-5 minutes. Blend in vinegar, lemon juice, and mustard. Add the cheese a little at a time, stirring constantly. Toss the hot dressing with the greens and croutons. Serve immediately with freshly ground pepper. Makes 6 servings. Recipe from Matthew and Susan Smith, Blue Valley Gardens

PEAR SALAD
2 tablespoons minced shallot; 3 tablespoons extra-virgin olive oil; 3 tablespoons Vegetable Broth; 11/2 tablespoons balsamic vinegar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 firm, ripe Bosc or Anjou pears, each cut lengthwise into 16 slices; 4 cups arugula, tough stems removed; 1 head butter lettuce, torn into bite-size pieces; 1/2 cup chopped walnuts, toasted
In a small bowl, whisk together the shallot, olive oil, broth, vinegar, mustard, salt, and pepper. Place the pear slices in a large bowl. Spoon 1 tablespoon of the dressing over the pears and toss to coat. Add the remaining dressing, arugula, and lettuce and toss to coat. Divide the salad among 8 serving plates. Top each with some of the walnuts. Recipe from The Big Book of Vegetarian.

WILD GREENS WITH ONIONS AND WILD MUSHROOMS
4 c young, tender wild greens, such as dandelions, curly dock, chicory, lamb’s quarter, chickweed, or, substitute spinach; 1 Tbsp olive oil; 1 medium onion; 1 clove garlic, sliced; 1 c wild mushrooms, washed and sliced

Wash greens thoroughly and place in steamer. Place over boiling water; steam 2 minutes, until bright green. Transfer to bowl. Heat oil in skillet over medium heat. Add onion, garlic and mushrooms; cook until tender, about 5 minutes. Add mixture to steamed greens; toss. Serve at once as side dish. Makes 4 servings Recipe from Farm-Fresh Recipes.

HONEY-MUSTARD DRESSING
In a screw-top jar combine ¼-1/3 cup of coarse grain mustard, ¼ cup olive oil, ¼ cup lemon juice, ¼ cup honey and 2 cloves of garlic, minced. Cover and shake well. Serve immediately or cover and refrigerate for up to 2 weeks. Shake well before serving. Recipe from the Betty Crocker Cookbook

HONEY-PEANUT DRESSING
Mix ¼ cup honey, ¼ cup creamy peanut butter and 1 T. lemon juice. Makes ½ cup dressing
Recipe form Betty Crocker Cookbook