Summer Share Three June 4th 2019

Posted by on Jun 4, 2019 in Uncategorized

Important information

  • This is the first odd biweekly share for CUBRC, Farm and MAP distribution as well as Thursday home deliveries.
  • Keep those box returns coming…
  • Please be mindful when splitting a share that you know whom is picking up each week.

Farm News form Jane
Well, finally although the share is light this week because the weather has us behind in harvest; the crops in the field have noticeably grown; hallelujah! We continue to be anxious for more veggies to harvest but at last there is progress!!! The Swiss chard has come alive and the lettuces have doubled in size. Now if we could just get the beets and the scallions to increase in diameter we’ll be “back in the saddle” so to speak. And we finally planted the tomatoes out in the field; Black cherry, yellow pear, grape and red and Sungold varieties of “cherry” tomatoes. We also planted plum and traditional tomatoes. We began the process of suckering the tomatoes in the high tunnel. This involves removing any “extra” shoots from the plants so that all the energy goes to maturing the fruit of the two main vines selected. Last season we harvested a tremendous crop of cherry and saladette tomatoes for shares. The outside tomatoes were made available for a CSA member u-pick which we held on two different Saturdays. We find that the small tomatoes are easily packed into clamshell containers and make it safely “home” to you. The large tomatoes are not as conducive to handling in our share boxes.
For those of you who’ve been to the farm you will happy to know that there have been several plantings of sunflowers already in various locations. We so enjoy the ambience and of course attracting pollinators is a happy, helpful benefit.
The new moon is this evening so if it is clear, the extra dark sky will allow the brilliance of the stars to really shine. One of nature’s awesome sights! Thanks for your patience with the harvest. Enjoy these “appeteasers” until the bounty really comes to fruition. We are thankful for every bite! Pray for warm, sunny days…
Blessings on all of our labors, Jane

Produce:   Asparagus   Salad greens   Green Garlic   Rhubarb

Produce tips:
– Salad mix lettuce leaves are a bit bigger but is very tender. When removing greens from the bag do not remove all the air from the bag. Some amount of air is helpful for storage; they still need to “breathe”!    Asparagus: the heat has brought out the asparagus beetles. A soft vegetable or mushroom brush (or even a toothbrush) will easily loosen the little black dots that you may find on the stalks. They also like to nibble on the tips…
– Green garlic: Try grilling for a wonderful caramelized flavor!
– Rhubarb does not need to be peeled. Rinse off any dirt, trim root end lightly and you’re good to go!

1# asparagus; 1-2 T dill pickle pieces; 1/2 cup olive oil; 1/4 cup vinegar; salt and pepper to taste; pinch dry mustard or paprika; 1-2 T chives
Steam asparagus until the color changes and just tender. Chop pickle pieces finely. Combine with remaining ingredients. Chill. Serve sauce over chilled asparagus. Makes 3-4 servings.

Garlic greens, stock or bullion, asparagus, 1 qt. milk, all-purpose flour, salt and pepper
Trim and wash your green garlic, and sauté with ½ cup of butter or substitute half with olive oil in a large kettle. Sauté garlic greens just until they start to brown. Add 2 cups of cups of stock or bouillon and bring to a boil. Add 2- 4 cups of washed, trimmed and sliced asparagus (1/2”) pieces and bring back to a simmer and then simmer just until tender. Add 2 C of milk and start to heat. Meanwhile slowly whisk 1 1/2 cups of milk into ½ C flour until completely blended. Stir into soup and stir until heated and thickened. You may add extra bouillon or 1 tsp salt and white pepper to flavor. 4-5 servings

4 medium eggs; 1 cup low-fat cottage cheese; 1/4 cup flour; 1 tsp. baking powder; 2 Tbsp. canola oil; 1/2 lb. bacon, cooked crisp then crumbled; 3/4 cup cooked asparagus, cut into 1/4-inch pieces; 2 oz. chopped green chilies; 1 cup grated Monterey Jack cheese; Salt and white pepper to taste
Preheat oven to 350°F. Spray miniature muffin pans with nonstick spray; set aside. In food processor, blend eggs briefly and add cottage cheese. Pulse to blend. Add flour, baking powder, and oil; blend. Stir in bacon, asparagus, chilies, and cheese. Add salt and pepper. Spoon mixture into muffin pans. Bake for 20 minutes. Let cool slightly before serving. To serve place zingers on a bed of shredded lettuce.

DRESSING: 1 lemon; 2 Tbsp. white vinegar; 1/3 cup sugar; 1 Tbsp. vegetable oil; 2 tsp. poppy seeds
SALAD: 1/4 cup sliced almonds; 1 pkg. spinach or salad greens; 8 oz. raw or lightly steamed asparagus, thinly sliced *; 1/4 small red onion, thinly sliced
Zest lemon to yield 1/2 teaspoon zest. Juice lemon to extract 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a small bowl. Whisk until well blended. Refrigerate. Preheat oven to 350 F. Spread almonds in a single layer over the bottom of a baking pan. Bake 10-12 minutes or until lightly toasted. Cool almonds in pan. Place spinach, asparagus, and onion in a large serving bowl. Whisk dressing and pour over salad. Mix well. Top with almonds and serve immediately. Serves 8 as a dinner salad or 4 as an entree.
*Variations: fresh strawberries, apples, pears, oranges or a combination may be used.

1T olive oil; 4 Chicken breasts; ½ t salt; ½ t pepper; 2c mushrooms; 2t minced garlic; ½ t thyme; 1lb asparagus (1″ pieces); ¾ c chicken broth; 1t cornstarch; 3T balsamic vinegar; 1T lemon juice; 1T honey
Heat 2 t oil med-hi, add pounded chicken breasts, cook with salt and pepper 3min per side. Heat remaining oil med-hi, add mushrooms, garlic, thyme, asparagus, cook 3 min. Combine broth and cornstarch, add to vinegar, juice and honey, then add to pan.  Boil to thicken.  Serve over chicken.

8 cups distilled water; 2 cups white vinegar; 1/2 cup sugar; 3 Tbsp. pickling salt; l t tsp. alum
Bring above ingredients to a boil. Meanwhile place garlic cloves at the bottom of your jars, add raw asparagus and a sprig of dill. When syrup has boiled, pour into jars and seal. Steam jars for 5-6

Asparagus, chopped and lightly cooked; 1 cup milk; ½ tbsp butter; ½ tbsp cornstarch; fresh oregano; salt and pepper
Dissolve cornstarch in ¼ cup milk; set aside. Melt butter in small saucepan; add milk stir well. Heat mixture till very hot, but do not boil. Add cornstarch and milk, oregano, salt and pepper to taste. Stir until thickened. Adjust seasonings. Pour cream sauce over asparagus and serve.

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

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

3 slices bacon, cut into 1-inch pieces, 1medium onion, chopped (1/2 cup), 1tablespoon Gold Medal™ all-purpose flour, 1tablespoon sugar, 1/2teaspoon salt, dash pepper, 1/2cup water, 1/4cup white or cider vinegar
Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in bacon.

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

6 oz. crumbled blue cheese, at room temperature, 2/3 C vegetable oil , 1/3 C mayonnaise , 2 T white wine vinegar , 1 T hot sauce, such as Crystal or Louisiana, plus more if desired, Kosher salt and freshly cracked black pepper
Salad: 1 head lettuce, cut into quarters through the equator (circular slices), 1 cup cherry tomatoes, cut into quarters , 6 slices cooked bacon, crumbled or chopped into pieces , 1/4 cup thinly sliced chives
For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.

1 ½ cup sugar; ½ cup butter; 1 tsp vanilla; ½ tsp salt; 1 egg; 2 cups flour; 1 cup sour milk; 1 tsp baking soda; 2 cups rhubarb, chopped; ½ cup sugar; 1 tsp cinnamon
Cream sugar, butter, vanilla and salt. Add egg; blend well. Add flour alternately with sour milk and soda. Blend in rhubarb. Pour into a 9×13 pan and sprinkle with ½ cup sugar and cinnamon. Bake at 350° for 45 minutes.

2 cups flour; ½ cup sugar; 1 tbsp baking powder; ½ tsp salt; ¾ cup milk; 3 tbsp oil; 1 egg, beaten; 1 cup finely chopped rhubarb; 1 tsp orange zest
Heat oven to 400°. Line 12 muffin cups with paper liners. In medium bowl combine flour, sugar, baking powder and salt; mix well. Stir in rhubarb and orange zest. In a small bowl combine milk, oil and egg; blend well. Add to dry ingredients; stir just until moistened. Divide batter evenly between muffin cups. Sprinkle with cinnamon sugar. Bake at 400° for 18-23 minutes. Cool 1 minute and remove from pans. Best the first day. Adapted from Pillsbury’s Healthy Baking Cookbook

RHUBARB CRUMB BARS                                                                                                                         For the Streusel: 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan, 1 cup all-purpose flour, (spooned and leveled), plus more for pan, 1/2 cup packed light-brown sugar, 1/4 teaspoon salt                                                                                                                                                   For the Cake: 1/2 pound rhubarb, cut into 1/2-inch pieces, 1 tablespoon light-brown sugar, 1 cup all-purpose flour, (spooned and leveled), 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup (1 stick) unsalted butter, room temperature, 1 cup confectioners’ sugar, 2 large eggs, 1/2 tsp vanilla extract  Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.                                         Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners’ sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

RHUBARB MUSTARD SALSA (FOR GRILLED FISH)                                                                                                   1 tsp olive oil, ½ lb. rhubarb, ½ c sugar, 1½ T Dijon mustard, ½ small red onion, chopped, ¼ tsp lime juice, 1 T chopped fresh parsley, 1 tsp chopped fresh basil, salt, freshly gr. black pepper Heat oil in skillet over medium heat; add rhubarb and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes. Remove from heat and stir in remaining ingredients.

Crust: 2 C flour, 1 C butter, ½ C sugar
Preheat oven to 350 degrees F (175 degrees C). Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12×9-inch baking dish. Bake in preheated oven until crust is light brown, 25 to 30 minutes
Filling: 4 eggs, 1 C sugar, 6 T flour, 2 C chopped rhubarb, (or more to taste), 1 C shredded coconut, 6 T lemon juice, 2 t vanilla
Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust. Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving. May add more or less sugar to taste. Recipe from

¾ C unsalted butter, 1 C packed brown sugar, 1 egg, 1 tsp. vanilla,1 C all-purpose flour, ½ tsp. baking soda, ½ tsp. cinnamon, ¼ tsp. salt, 1 ½ C chopped fresh rhubarb, 1 ½ C regular rolled oats,
Icing: 1 C powdered sugar, 2 T milk or lemon juice, 1 drop liquid red food coloring (optional)
Preheat oven to 3500. Line two cookie sheets with parchment paper. Ina large bowl beat butter, brown sugar, egg, and vanilla until smooth. In a medium bowl combine flour, soda, cinnamon and salt. Add rhubarb; toss to combine. Stir flour mixture and oats into butter mixture. Drop ¼ C mounds of dough 3 inches apart on prepared cookie sheets; press lightly with fingers. Bake 15-18 minutes (rotate pan front to back after 10 minutes) or until edges are brown. Let cool on cookie sheet 5 minutes. Transfer to a wire rack to cool. Repeat with remaining dough. In a small bowl combine powdered sugar and milk; stir until smooth. If desired, add food coloring for a faint pink color. Spread icing on cookies. Makes 16 cookies.
Tips: Allow icing to set on cookies. Arrange cookies on a single layer in an airtight container with waxed paper between layers. Store in refrigerator up to 5 days or freeze up to 3 months. Recipe from

3 t chopped fresh thyme, 1 t lemon zest, 1 tsp garlic powder, 1 tsp onion slat, 2 ½-3 # boneless pork shoulder, trimmed, 1 T olive oil, 1/3 C plus ½ C white balsamic viengar1 sweet onion, halved and sliced (1 ½ C), 1 bulb fennel, trimmed, cored, and sliced (1C), 1 C chicken broth, 2 C ½ in. slices fresh rhubarb, Fresh Rhubarb Coleslaw (see recipe)
In a bowl combine 2 T thyme, the lemon zest, onion salt, and garlic powder. Rub pork with mixture. Wrap in plastic wrap and chill 2-24 hours. Preheat oven to 3250; position a rack in the lower third of oven. In a 4-5 qt. Dutch oven heat oil over medium-high. Add pork. Brown evenly on all sides, about 8 minutes. Remove pork. Add 1/3 C vinegar to Dutch oven, scraping up any browned bits. Add onion, fennel, and ¼ tsp. salt. Cook 8-10 minutes or until browned stirring occasionally. Place pork on onion mixture. Add broth, ½ C vinegar, and 1 T thyme. Bring to boiling; cover. Place in oven. Cook 3-3 ½ hours or until pork is tender. Remove pork to a bowl; cover. For the sauce: add rhubarb to cooking liquid in Dutch oven. Bring to boiling; reduce heat. Cook, uncovered, 7 minutes or until rhubarb is softened and mixture is thickened, stirring occasionally. If sauce is too tart, add 1 T brown sugar. Shred pork; combine with sauce. Heat through. Serve on split hamburger buns with, if desired Rhubarb Coleslaw. Makes 8 servings. Recipe from

1 C julienned fresh rhubarb, ¼ C apple cider vinegar, 2 tsp. sugar, ½ C mayonnaise, ¼ tsp. salt, 3 C finely shredded green cabbage, 1 C finely shredded carrots
In a large bowl toss rhubarb with vinegar and sugar. Let stand 10 minutes. Stir mayonnaise and ¼ tsp. salt into rhubarb mixture until combined. Add cabbage and carrots; stir to combine. Cover; chill 2-4 hours before serving. Makes 6-8 servings. Recipe from