Summer Share Thirteen August 17th/19th 2021

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Farm News from Jane
The heat has passed for now and the cicadae’s songs have quieted but the crickets have taken up their own song through the night. The cool mornings have been a welcome reprieve and the rain shower we had on Friday was great for the newly planted seedlings as well as the more mature plants. We irrigate crops on a need basis which is more often than not, but a good rain shower accomplishes so much more plant vigor and growth. It is now past the halfway point of the summer share season. We continue to transplant; broccoli and kales went into the field today. The beets in the greenhouse are growing quickly and they also will soon be ready for the field. Each beet seed can produce several plants and so each of the trays has to be “hand-thinned”. This is much more easily accomplished before they are transplanted outside. With many helping hands we were able to get lots of beets thinned the last week and now there is only one more variety to thin. Years ago, we directly seeded the beets into the soil and then waited until they germinated and crawled along on our knees pulling out the extra plants as well as any weeds that grew up with them. Our process is so much more efficient now. We had also tried seeding carrots in trays and transplanting them out in the field but they are not very amenable to the transplanting process. They take a little longer to germinate in the field so the weeds generally come up before the carrots. But Ben has made the weeding extremely minimal and very efficient by fabricating a three-row flame weeder. Before the carrots emerge, and I mean just before they emerge (within a day or two window) he pulls the flame weeder down the beds of carrots and burns off the weeds. This saves many, many hours of tedious hands and knees weeding! It’s great to spend more time harvesting than weeding… And it won’t be long before we have a spicy mesclun salad mix and radishes.
The boxes are heavier now especially with the weight of the sweet corn or melons. So even though some of us are sad to see the kids go back to school, September does bring the first of the broccoli; little heads are forming already. A small but welcome consolation. They will be happier kids though I think, ready to return to school this term. The Full Harvest moon is coming on the weekend; hopefully it will be clear. And yes, the harvest certainly is full… May your week be peaceful, Jane

Produce: Napa cabbage   Summer squash   Walla Walla onions   Garlic   Sweet corn
Fennel   Bell peppers   Watermelon   Tomatoes   Red beets

Fruit:   Yellow-fleshed nectarines   Plums   Peaches

Produce tips:
– The fennel may need a layer removed before prepping; bag before refrigeration.
– Tomatoes should not be refrigerated.
-This is the last of the summer squash.
– Bell peppers; beyond being a tasty addition to many dishes, green bell peppers are low in calories, fat free and have a healthy dose of vitamins and minerals. According to SF Gate’s Healthy Eating, a 1-cup serving has 2.5 grams of fiber, 119.8 milligrams vitamin C, .55 milligrams vitamin E, and the mineral zeaxanthin, which is good for eye health. Green bell peppers are rich in antioxidants (but not as rich as a red bell pepper) and they can help fight against a host of chronic illnesses including inflammation, heart problems and cancer.

Recipes
CHILLED YELLOW SQUASH SOUP WITH DILL
2T. olive oil, 2 lbs. yellow summer squash, halved, seeded, and sliced, 1 onion, chopped, 2 qts. Vegetable broth, 4 oz. plain yogurt, salt and pepper to taste, ½ tsp. lemon juice, or to taste, 2 T minced fresh dill
Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes. Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled
Recipe from https://www.allrecipes.com/recipe/267241/chilled-yellow-squash-soup-with-dill

CHEESE-SQUASH SCALLOP
4 c. yellow squash, 1/2″ thick; 1/2 c. chopped onion; 1 clove garlic, minced; 1/2 tbsps. Oil; 1/2 c. grated Swiss cheese 1/4 c. cracker crumbs; 1/4 c. chopped parsley; 2 eggs; 1/2 c. milk 1 tsp. salt; 1/8 tsp. pepper
Cook squash in boiling salted water until barely tender. Drain well. Meanwhile, cook onion and garlic in oil until onion is soft. Place half of onion mixture on bottom of greased 1-qt. casserole. Top with half of cheese, cracker crumbs and parsley. Add all the squash, then remaining onion, cheese, crumbs and parsley. Beat eggs, blend in milk, salt and pepper. Pour over squash. Place casserole in pan of hot water and bake in slow oven (325°) 50 to 55 minutes, or until set. Makes 4 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.

STUFFED PEPPER SOUP
2 pounds ground beef, 6 cups water, 1 can (28 ounces) tomato sauce, 1 can (28 ounces) diced tomatoes, undrained, 2 cups chopped green peppers, 1/4 cup packed brown sugar, 2 teaspoons salt, 2 teaspoons beef bouillon granules, 1 teaspoon pepper, 2 cups cooked long grain rice, chopped fresh parsley, optional In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Recipe from TasteofHome.com

STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese. Recipe from Bettycrocker.com

ROASTED CHEESE-STUFFED GREEN PEPPERS
Bell peppers; low-fat cheese
Using tongs or long-handled fork, hold whole pepper over open flame, turning occasionally, until skin blisters all around. Cool and peel off skin. Open pepper from top carefully; remove seeds and core. Fill with low-fat cheese, and pop in low oven until cheese melts and conforms to shape of pepper. Chill overnight. Slice pepper; serve with other vegetables or use in a sandwich. Makes any number of servings.

CROCK POT CHICKEN PHILLY CHEESE STEAK
1 lb. skinless, boneless chicken breasts, 2 tbsp light butter, 1 large onion (sliced), 2 green peppers (thinly sliced), 6 slices reduced fat provolone cheese, 2 garlic cloves (chopped), 2 tbsp steak seasoning, 6 small rolls (I used Trader Joe’s Artisan Rolls), Salt and pepper to taste
Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken. Cover and cook on low for 4-5 hours. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese. Serve immediately.
Recipe from: https://www.laaloosh.com/2013/05/14/crock-pot-chicken-philly-cheese-steak-recipe/

DIJON ROASTED BEETS
3 lbs. beets, uniform in size (about 2 inches); 4 Tbsp olive oil, divided; 1 tsp salt; 1/2 tsp black pepper; 1 Tbsp Dijon mustard; Juice of one orange; 1 tsp sugar; 1 Tbsp red wine vinegar; 1 Tbsp fresh minced rosemary
Trim beets of all but 1/2-inch stem and root. Place beets in roasting pan; add 1 Tbsp olive oil, salt and pepper. Toss to coat. Roast at 400 degrees 45 minutes or until beets are tender. Whisk mustard, orange juice, sugar, and vinegar in bowl. Whisk in remaining 3 Tbsp olive oil and rosemary. Set aside. When beets are cool enough to handle, rub to remove skin cut into quarters. Add warm beets to bowl and toss with dressing. Let stand 30 minutes while beets absorb dressing. Makes 8 servings

MARINATED BEET AND SUMMER SQUASH SALAD
2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped
Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices, the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste. 3 servings

ROASTED BEET SALAD
6-8 small beets, scrubbed, tops trimmed to 1 inch; 4 tbsp white wine vinegar; olive oil; 1/2 cup extra-virgin olive oil; salt and pepper to taste; 4 cups baby salad greens; 1/4 cup pecans; 1/2 small sweet onion, thinly sliced; 1 tbsp Dijon mustard; 1/4 cup crumbled blue cheese
Heat outdoor or indoor grill. Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper. Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes. Meanwhile, toast pecans in a dry pan on the grill, tossing frequently. Finely chop the nuts. When beets are cooled a bit, use a paper towel to remove the peel, stems, and tails. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add salt and pepper. Toss salad greens in a bowl with a little dressing. Portion the greens onto 2-4 plates. Top with beets, onions, blue cheese, and pecans. Drizzle with as much more dressing as you like. Makes 2·4 servings. Recipe from Jenny Bonde and Rink DaVee, Shooting Star Farm

BEET AND SHAVED FENNEL SALAD
SALAD: 4 large or 6 small beets; 1 bulb fennel; cracked black pepper to taste
DRESSING: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 teaspoon grated lemon zest
FOR THE SALAD: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper-thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
FOR THE DRESSING: Whisk together all the ingredients.
To finish the dish: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table. Serves 4. Recipe from The Café Pongo Cookbook.

PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley (garnish)
Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings

GRILLED (OR GRIDDLED) FENNEL AND ONIONS WITH PARMESAN
1/2 large sweet onion (do not cut off root end); 2 fennel bulbs (stalks removed), about 1 pound total; 2 tablespoons olive oil; salt and freshly ground black pepper; 1/4 cup freshly grated Parmesan
Heat large cast-iron griddle (flat side down, ridged side up) on stove top over medium flame, or prepare outdoor grill for medium heat. Place flat surface of onion half on cutting board and cut into slices that are 1/3-inch thick, leaving some of the root end intact on each slice. Brush both sides of onions lightly with olive oil and sprinkle generously with salt and pepper. Grill onions on both sides until tender and lightly charred, 3-5 minutes per side. Meanwhile, slice whole fennel bulbs lengthwise in the same manner as onions. Steam them over boiling water 8-10 minutes; drain well. Brush lightly with olive oil and season with salt and pepper. Grill on both sides until tender and lightly charred, 6-8 minutes per side. Arrange onions and fennel on a colorful platter; scatter Parmesan over the top. This is delicious with grilled fish or lamb, or as a side dish with Italian tomato-based pasta dishes. Makes 6 servings. Recipe from MACSAC

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

CORN BEAN SALSA
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.

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.

SPICY RANCH CORN SALSA
I pt. sour cream, I tsp. minced garlic, ¾ diced avocado, ½ C diced red onion, 1 C. diced tomato, 1 C. cooked corn, 2-3 tsp. minced jalapeño, 1/2 C diced red pepper, 1 pkt. ranch dressing mix
Mix contents of dips packet with sour cream. Add garlic, avocado, red onion, tomatoes, corn, jalapeno, and peppers. Stir well to combine. Refrigerate 1 hour to thicken.

JAPANESE CABBAGE PANCAKES
3 scallions, 4 C shredded green cabbage (from ½ small head), ¾ C all-purpose flour, ½ tsp. grated fresh ginger, 4 large eggs, lightly beaten, 2 T tamari, divided, 2T canola oil, ¼ C mayonnaise, 1 tsp. sriracha,
¼ C ketchup, 1 T Worcestershire sauce
Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Stir together ketchup, Worcestershire, and remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over pancake and sprinkle with sliced green scallion. Recipe from realsimple.com

CHINESE CABBAGE SALAD
5 cups chopped Napa cabbage; 3/4 c. sliced or shredded radishes, 11/2 cups chow Mein noodles (the crunchy ones); 1 cup crushed peanuts; 1/4 cup sesame seeds (black, if available); 2 tablespoons rice vinegar; 4 tablespoons sesame oil; 3 tablespoons soy sauce; 1 tablespoon honey; 1/2-1 teaspoon dry mustard
Combine cabbage, radishes, chow Mein noodles, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.
Recipe from Dog Hollow Farm

PORK AND CHINESE CABBAGE EGG ROLLS
3 1/2 ounces (about 100 grams) bean thread noodles; 1/2-pound lean ground pork; 1 cup finely chopped onions; 2 cups finely shredded Napa cabbage; 1 egg, beaten; 1 tablespoon sesame oil; salt and pepper to taste; 1-pound egg roll wrappers; 2 egg whites, beaten; 3-4 cups vegetable oil; Hmong Hot Dipping Sauce
Soak noodles in hot water 15 minutes. Drain well; chop. Mix with pork, onions, cabbage, egg, sesame oil, salt, and pepper. Place egg roll wrapper on work surface with one corner pointing toward you. Place 2 heaping tablespoons filling near bottom comer, shaping mixture to look like a cigar. Roll wrapper (lower end) over meat to middle of wrapper. Brush edges with egg white and roll up completely. Repeat with remaining filling and wrappers. Heat oil to 375 degrees. Deep-fry egg rolls in small batches until light brown, about 5 minutes. Drain on paper towels. Serve with Hmong Hot Dipping Sauce. Makes 20-25 egg rolls. Recipe from MACSAC

NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame “”seeds. Makes 6-8 servings. Recipe from MACSAC

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

STEAMED NAPA CABBAGE WITH GREEN PEPPER
One 2-lb. Napa cabbage, thinly sliced; 1/2 tsp. freshly ground black pepper; 1/4 cup cider vinegar; 1 tbsp. dark brown sugar; 1/2 tsp. crushed red pepper; 1/4tsp. salt; 1 green pepper, seeded, deribbed and thinly sliced
Combine the vinegar, brown sugar, black pepper, red pepper, salt and 1/4 cup of water in a small saucepan. Bring the liquid to a boil over high heat, and cook it rapidly to reduce it by half – four to five minutes. Remove the sauce from the heat and set it aside. Pour enough water into a large pot to fill it about 1 inch deep. Set a vegetable steamer in the pot and bring the water to a boil. Put the sliced cabbage and green pepper in the steamer, cover the pot tightly, and steam the vegetables until the cabbage is just barely wilted €about three minutes. Transfer the vegetables to a serving bowl and pour the sauce through a strainer onto them. Toss the vegetables well to distribute the dressing evenly, and let them stand for five minutes before serving. Serves 6

FRESH TOMATO AND FETA SAUCE FOR PASTA
1/2-pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese

Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.

CHICKEN WITH SUMMER SQUASH AND TOMATOES
2 boneless chicken breasts cut up; 2 small squash cut into chunks; 1 1 b. can of tomatoes, or use fresh if available; 1 clove garlic; 1 teaspoon parsley; salt and pepper to taste; 6 small red potatoes, cut into halves; 1 onion, chopped
Steam chicken until done. Add rest of ingredients, bring to boil, turn down to simmer and cook in a covered saucepan until potatoes and zucchini are done.

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.

PEACH DUMP CAKE FROM SCRATCH
3 pounds fresh or frozen fruit (like berries, sliced peaches, sliced apples, sliced plums, etc.), 1/2 cup sugar, plus more to taste, 2 1/2 tablespoons cornstarch, 1/8 teaspoon kosher salt, 1  cup sugar, 1 1/4 cups  all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon kosher salt, 3/4 cup melted unsalted butter, Vanilla ice cream, to serve
Preheat the oven to 375°F. Prepare the fruit: Combine the fruit, sugar, cornstarch, and salt in a 9-x-13 baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra 1/4 cup sugar, as needed, if using very tart fruits. (Frozen fruit is fine; it doesn’t not need to be thawed before baking.)
Spread the mixture into an even layer. Add the cake topping: Whisk together the flour, sugar, baking powder, and kosher salt for the cake layer in a mixing bowl. Sprinkle the mixture evenly over the top of the fruit. Drizzle the melted butter evenly over the top. Bake the cake: Bake for 35 to 45 minutes, or until the fruit is bubbling through the center and the top is golden (frozen fruit might take an extra 10 minutes or so). If you notice a few dry pockets of flour toward the end of cooking, push them down into the fruit with a spoon so they cook. Serve warm with vanilla ice cream. Leftover cake can covered and refrigerated for a few days.
Recipe from simplyrecipes.com

NECTARINE COMPOTE DESSERT
3 nectarines (chopped into bite-sized pieces), 2 tablespoons honey, 1 teaspoon sugar, 1/8 teaspoon salt, 2 tablespoons water
Place all ingredients in a saucepan over medium heat. Heat while stirring until mixture is thickened and warm, about 5 minutes. Serve over cake or ice cream.

NECTARINE PIE
2/3 cup sugar, 4 T flour, 1 c heavy cream, ¼ tsp. almond extract, 5 nectarines, 1 9-inch unbaked pie crust
Preheat oven to 400 degrees F (205 degrees C). Place a large pot of water over high heat, and bring to a boil. Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside.
Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines. Bake at 400 degrees F (205 degrees C) for 35 to 40 minutes. Good served warm or cold.

PEACHES AND SHAVED FENNEL SALAD WITH RED PEPPER
5 large peaches (about 2 lb. total), cut into ½”-thick wedges, 3 Tbsp. Chardonnay vinegar or white wine vinegar, divided, Kosher salt, 1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds, 1 Tbsp. fresh lemon juice, Extra-virgin olive oil (for drizzling), Aleppo-style or other mild red pepper flakes
Toss peaches in a large bowl with 2 Tbsp. vinegar and pinch of salt to coat. Arrange peaches on a platter and spoon any juices left in bowl over top. Toss fennel in the same bowl with lemon juice and remaining 1 Tbsp. vinegar to coat; season with salt. Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes. Recipe from: https://www.bonappetit.com/

WATERMELON SALAD
8 cups cubed ripe seedless watermelon (1 8-pound watermelon), 2 organic mini cucumbers or ½ English cucumber (1 cup sliced), 2 ounces Feta cheese crumbles, Zest of 1/2 lemon, 4 basil leaves, Sea salt, for garnish
Chop the watermelon into cubes. Slice the cucumbers (if using an English cucumber, slice it into half-moons). Chop the basil. Zest the lemon. Arrange the watermelon and cucumbers on a platter. Sprinkle with feta crumbles, lemon zest, and sea salt. Taste and adjust flavors as desired. (If you’d like, you can add freshly ground black pepper or a drizzle of olive oil.) Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a lot of water after it is cut. Then assemble the salad directly before serving.

WATERMELON SMOOTHIE
3 cups cubed watermelon, 10 ounces (2 heaping cups) frozen strawberries, 1 banana, either frozen in slices or at room temp
Chop the watermelon. Place all ingredients in a blender, and blend until smooth and creamy. Serve immediately.

WATERMELON AND BLUE CHEESE SALAD
½ cup light olive oil, ¼ C white balsamic vinegar, salt and ground black pepper, 5 lb. watermelon cut into bite-sized cubes, 1 small sweet onion, thinly sliced, 2 T chopped fresh mint, 6 oz. crumbled blue cheese, ½ C light olive oil
Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth. Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.