Summer Share Twelve August 13/15th 2019

Posted by on Aug 13, 2019 in Uncategorized

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Farm News from Jane
It is a sad fact that the deer have found the Petite Yellow watermelons… They have enjoyed them immensely by the looks of the field. And they were a beautiful planting with nary a weed. Perhaps the weeds do make a good camouflage. No wait just a moment – they seemed to do just fine finding the “fruit” in the second summer squash block.  As I was harvesting the summer squash this morning and pulling a few weeds as I went (to make it easier to find the squash tomorrow) I noticed that the deer also found them under the cover of weeds; they seem to sniff them out even through the weeds; most unfortunate. They have also decided that the yellow squash and yellow zucchini are delicious too. Before they preferred the green zucchini 10 to 1. Oh well…We had been harvesting two blocks of squash for a few weeks but the yield was greater than needed and the first block was “winding down” in production. So that block was renovated and we are down to harvesting just one now (Hallelujah)! The summer squash plants get a powdery mildew when the summer weather is hot and damp. So, although we will still be harvesting summer squash for awhile it will be slowing down in volume until we move on to spaghetti squash which is usually the first of the winter variety of squash to mature. They really seem like more of a summer squash to me as although they have a hard shell, the color both inside and out is light and so is the texture. It pairs well with cherry tomatoes, onions, and peppers too. Like its name the flesh strands like spaghetti and is a lovely bed for any sautéed veggies you may have on hand. And then of course there is grilled spaghetti squash. It is so easy to cut it in half, brush it with olive oil and then grill it until tender. But I guess that I am getting ahead of myself. That’s probably more than a few weeks away… But when you grow it (or partner with someone who does) you can always dream of the next yummy dish! The restaurant and chefs that we partner with are always inquiring about what’s coming next; they dream of yummy vegetable dishes too!
The beans are getting a bit ahead of us like the peas did this spring. We chose to pick the Romano bean because they were more plentiful than the Dragon tongues that were scheduled to be harvested this week. (nobody obviously told them that it wasn’t their turn)! The next planting is yellow beans looks like it will be ready by the end of the week also! Bean overload… I guess that there are worse problems…The crucifers are really starting to take off and grow quickly. Not only did they appreciate last week’s rain but they also like the cooler temperatures we had for a few days. It’s always harder for us humans to accept the cooler weather when it comes but for them it’s perfect. For now, though, it’s midsummer and we’ve got lots more great weather to enjoy! And don’t forget to enjoy the full moon this week at its peak on Thursday evening. Eat hardy, Jane

Produce:   Romano beans   Chioggia beets   Eva white potatoes   Summer squash   Green Bell peppers
Walla Walla onions   Sweet corn   Tomatoes   Cucumbers   Garlic                                   

Fruit:   Nectarines   Peaches   Apricots

Produce tips:
– Romano are an Italian bean which hold up well for sautéing or roasting.
– Eva white potatoes; another excellent variety released from the Cornell breeding program (like the Adirondack Blues & Reds and Keuka Golds we grow). The outstanding appearance of the round-oval tubers has a bright white skin and white flesh with a slightly mealy texture make these tubers ideal for mashing, baking, and home-made chips! This variety is moister and waxier, has more sugar and brown more than russets. While many cooks like russets and their starchy fluffiness for mashing, creamy Eva’s are just as good.
– Beets: please do try grilling your beets as the grilling, like roasting, caramelizes the sugars and makes them taste even sweeter. I cut them (after peeling; which I was reminded is unnecessary) into chunks the size you would for fried potatoes. Place them in a bowl and sprinkle generously with olive oil. Place is a preheated grill wok or pan and sprinkle with salt and pepper. Cook on medium-high heat turning occasionally until desired tenderness approx. 30-40 minutes.

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, about 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

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.

2 large bell peppers; 1 medium onion, finely diced; 3 tablespoons chopped fresh dill; juice of 2 small lemons; 8-9 cups vegetable stock; 3 tablespoons olive oil; about 2 1/2 cups Arborio rice; 1/2 cup dry white wine
Heat oven to broiling temperature. Place peppers on baking sheet. Broil close to heating element, using tongs to turn peppers to char skin evenly on all sides. Remove from oven, place in paper bag, and close bag. Let peppers stand while you chop onion and dill and juice lemons. Remove peppers from bag; peel off charred skin, remove stem and seeds (don’t rinse them, as this will weaken the flavor), and cut into small strips. Heat stock in saucepan over medium-low flame. Heat oil in large saucepan over medium flame. Add onions; cook until soft. Stir in rice with wooden spoon until all grains are evenly coated. Add dill, stir 1 minute, then add wine and stir until wine is absorbed. Add 1 cup stock; stir until stock is absorbed. Continue cooking, stirring, and adding 1 cup of stock at a time until the rice is al dente and suspended in a smooth sauce, 15-25 minutes. Remove from heat; stir in lemon juice and red peppers. Makes 6-8 servings. Recipe from Amy Simonson

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

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.

1 lb. fresh green beans; 1 tsp vegetable oil; 1 tsp peeled, minced ginger root; 1 clove garlic, minced; 2 Tbsp water; 1 Tbsp low-sodium soy sauce; 1 tsp cornstarch; 1/2 tsp brown sugar; 1/2 tsp dark sesame oil; 1/4 tsp crushed red pepper Trim beans; place in vegetable steamer over boiling water; cover and steam 5 minutes. Drain and plunge into cold water; drain. Treat large skillet with cooking spray. Add vegetable oil, and place over medium-high heat until hot. Add ginger and garlic; sauté 30 seconds. Add beans; stir 5 minutes until heated through. Whisk together water, soy sauce, cornstarch, brown sugar, sesame oil and red pepper. Add to beans. Cook 30 seconds, stirring, until heated through. Makes 8 servings

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

1 lb. fresh Romano beans; 1/2 medium-size onion, minced; 1 small clove garlic, minced; 2 tablespoons vinegar; 2 tablespoons soy sauce; 1/3 cup toasted sunflower seeds; freshly ground black pepper
Wash beans, remove ends and cut into I-inch lengths. Cook in as little water as possible until tender, but still firm. Combine beans with other ingredients except sunflower seeds. Chill. Serve chilled green beans on salad greens, topped with toasted sunflower seeds. *Toast sunflower seeds in heavy dry skillet over medium heat, stirring constantly until brown. Yield: 4 to 6 servings

4 c. fresh green beans; 2 T. butter or bacon drippings; 1/2 tsp. salt; 2 tsp chives; 1/4 c. boiling water; 1/4 c. light cream; 1/8 tsp. pepper
Select tender green beans that snap easily. Wash, trim off ends and remove any strings. Place in bundles on cutting board and cut in 1″ pieces. Heat butter in electric skillet or heavy saucepan with tight-fitting lid; add beans, salt, basil and boiling water. Cover; cook on high heat until steam is produced, then turn as low as possible and cook 25 to 30 minutes, shaking pan occasionally and watching at the last to be sure beans do not burn (they should be barely tender). • Add cream and pepper; serve at once. Makes about 4 servings.

2 tomatoes cut in wedges; 2 small cucumbers, sliced; 1 small red onion, sliced; 1/3 c olive oil; 1/4 c red wine vinegar; 1 T lemon juice; Dried oregano, to taste; Salt and black pepper, to taste; 1/2 c kalamata olives; 1/2 c crumbled feta cheese; Anchovy fillets (optional)
Place tomatoes, cucumbers, optional radishes and onions in bowl. Whisk together olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to vegetables and mix, coating, all well. Top with olives and feta cheese. If desired, add anchovies. Serve. Makes 4 servings

3 or more slices garden-ripened heirloom tomato or several cherry tomatoes; 2- or 3-ounce wedge cheese, at room temperature; 2 slices sweet red pepper; extra-virgin olive oil; 4-5 slices fresh cucumber or a few lightly steamed fresh green beans; freshly ground black pepper; sprig of lemon basil; thick-sliced whole grain bread Artfully arrange vegetables and cheese on a plate. Drizzle on some extra-virgin olive oil, sprinkle with freshly ground black pepper, and garnish with lemon basil. Serve with whole-grain bread. Makes 1 very easy, very satisfying lunch or snack.

7 cups sliced cukes, 1 cup sliced onion, 2 t. salt, 2 cups white sugar, 1 cup white vinegar, 1T. celery seed, 1T. mustard seed.
Place cukes, onion and salt in non-reactive kettle or deep crock (non-metallic). Heat sugar, vinegar, celery and mustard seed until all sugar dissolves; Pour over cukes. Let stand 24 hours at room temperature. Place in freezer containers and freeze. These stay crisp thick or thin sliced.

3 tablespoons olive oil, 1 tablespoon white vinegar, 2 cloves garlic (finely minced), 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1 cup ​​Greek yogurt (strained), 1 cup sour cream, 2 cucumbers (peeled, seeded, and diced), 1 teaspoon chopped fresh dill
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well. Add the cucumber and chopped fresh dill. Chill for at least 2 hours before serving and garnish with a sprig of fresh dill. Recipe form:

1/4 c sugar; 1 tsp salt; 1/2 c white wine vinegar; 4 small cucumbers, halved lengthwise, seeded and thinly sliced; 1 shallot, minced; 2 Tbsp cilantro leaves; 1/4 c chopped red pepper
Whisk sugar, salt and vinegar until sugar has dissolved. (If desired, heat in small saucepan to speed process; do not boil. Cool.) Pour over cucumbers; marinate 30 minutes. Garnish with red peppers and serve.


1 or 2 (about 3/4 pound) dark green cucumbers; 1 small sweet pepper, any variety, very finely diced; 3 scallions, including an inch of the greens, thinly sliced; 2 tablespoons chopped dill; 1 tablespoon chopped lovage or cilantro; 1 1/2 tablespoons rice wine vinegar; sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or two. MAKES ABOUT 3 CUPS Recipe from Local Flavors.

1 ½ pound zucchini, 1/3 c. finely chopped onion, ¼ c. butter, ½ c. sour cream, 2T. Milk, 2 t. paprika, 2 t. poppy seed, 1t. salt
Prepare 4 cups ½ in. sliced zucchini. Cook and stir zucchini and onion in butter in 10 in. skillet until butter is melted. Cover and cook, stirring occasionally, until zucchini is tender. Mix remaining ingredients; stir gently into zucchini and heat through. 4 serving from: Betty Crocker Cookbook

 2 c. flour, 1c. sugar, 1 tsp. soda, ¼ t. salt, ½ c. lemon or plain nonfat yogurt, ¼ c. butter, melted, 1T. grated lemon peel, 1T. lemon juice, 1c. shredded zucchini, 1T. powdered sugar
Heat oven to 3500. Spray 9 in. pan with nonstick cooking spray. In large bowl combine flour, sugar, soda and salt; mix well. On small bowl, combine yogurt, butter, lemon peel and lemon juice; blend well. Add to dry ingredients; stir until moistened. Stir in zucchini. Spread batter in spray-coated pan. Bake @ 350. For 30-40 minutes or until toothpick inserted into center comes out clean. Cool completely. Sprinkle with powdered sugar. Cut into 24 bars. *Yogurt is used instead of egg in this recipe, helping to reduce the total amount of fat)

1# pork sausage, 1 cup dry bread crumbs, 1 clove garlic, 1 (32oz.) jar of spaghetti sauce, ½ cup parmesan cheese, ½ cup mozzarella cheese.
Preheat oven to 3500. Trim stems from zucchini and slice lengthwise in half. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs and parmesan cheese. Stuff squash with sausage mixture and place in 9×13 in. pan. Pour sauce over squash and cover with foil. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.


1 pound or more Zephyr or other zucchini, 6 to 8 inches long; sea salt and freshly ground pepper; 1/4 cup pine nuts; extra virgin olive oil; freshly grated Parmigiano-Reggiano; 10 large opal basil leaves, torn
Slice the squash in half lengthwise, then steam or simmer in salted water until tender. Meanwhile, toast the pine nuts in a dry skillet over medium heat until golden. When the squash is done, arrange it on a platter, cut side up. Drizzle olive oil over it and season with salt and pepper. Grate a veil of cheese over the squash, add the pine nuts and basil, and serve. SERVES 4 Recipe from Local Flavors.

EVA’S POTATOES (using Eva potatoes)!
1T butter, 3 russet potatoes, peeled and sliced, 1 T paprika, 1 tsp. garlic powder, 1/4 cup white wine, 1 cup chicken stock, 1 tsp. salt and pepper, to taste
Melt the butter in a large sauté pan. Peel the potatoes and slice them into 1/4-inch thick slices. Spread the potatoes evenly in one layer over the bottom of the sauté pan. Sprinkle paprika, garlic powder, salt and pepper over the potato slices. Heat over medium high heat until a nice golden-brown crust forms on bottom of potatoes. Deglaze the pan with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender, add more chicken stock if needed.
Recipe from

4 oz. Gruyere cheese, 4 large potatoes, 1 ½ C half & half, 1 large garlic clove, peeled and very finely minced, ¾ tsp. salt, 1 pinch freshly grated nutmeg
Preheat oven to 400 degrees F (200 degrees C). Butter an 8×8-inch baking dish. Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes. Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes. Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese. Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving. Recipe from

3 pounds small red or white potatoes, 1/4 c olive oil, 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper, 2T  minced garlic (6 cloves), 2 T minced fresh parsley
Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

2# mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed, 4T olive oil, divided, plus more for drizzling, Kosher salt, 4 sprigs of thyme, ¼ C red wine vinegar, 8 Shishido peppers, 1/3 C pecans, ¼ small red onion, very thinly sliced, Hot chili sesame oil and grated Pecorino (for serving)
Preheat oven to 4000. Toss beets with 2 T oil in a 13×9” baking dish; season with salt. Add thyme and ¼ C water. Cover with foil and roast beets until a paring knife slips easily through the flesh, 60-75 minutes.
Let cool slightly; then rub with paper towels; cut into 1” pieces. Toss in a bowl with vinegar and 2 T oil. Season with salt. Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6-8 minutes. Let cool; coarsely chop both. Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino. Do ahead: Beets can be roasted 3 day ahead. Cover and chill

¼ C sour cream, 1T horseradish, 1T chopped fresh dill, 2t olive plus 1T live oil divided, ¼ t ground pepper, 1/8 t salt, 1# precooked beets cut into ¼ “slices or wedges, 1t white wine vinegar
Combine sour cream, horse radish, dill, 2 t oil, pepper, and salt in a small bowl. Toss beets with vinegar and the remaining 1T oil. Serve the beets topped with the sauce. Recipe from Eating Well magazine


For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens

For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper

Thinly slice the beets with a mandolined slicer.  Place the slices into a bowl and toss with 1/4 cup lemon juice.  Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended.  Slowly add the olive oil, while whisking constantly.  (This creates an emulsion).  Add salt and white pepper to taste.  Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray.  If you like, add salt and a splash of lemon juice to the water.  Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly).  Cover and steam for 5-6 minutes, or until tender yet firm.  Briefly shock the beets in an ice bath, then drain.  Layer the beets and onions on four small plates.  Sprinkle with pistachios and feta cheese crumbles.  Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4

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

1 tbsp butter; 2 cups uncooked corn; 2 tbsp water; Pinch of ground cloves; 2 tbsp whipping cream; Salt
Melt butter in small skillet over high heat. Immediately add corn, water and cloves. Cover and cook, stirring occasionally, 3 to 4 minutes. Add cream and stir constantly until cream is almost absorbed. Season with salt to taste. 2 servings

2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.

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

3-4 apricots; 1/2 cup light cream, half-and-half, or yogurt; 1/4 cup orange juice; 1 teaspoon honey or maple syrup; 5-6 Ice cubes
Blend at low speed for 30 seconds, then at high speed for 10 seconds. Recipe from The Fruit and Vegetable Stand.