- We will be host a member only blueberry U-pick this Saturday August 13th from 9 am until 12 noon rain or shine. The birds are enjoying the berries more and more in with the hot, dry conditions; hopefully they’ll leave us a few. The CSA farm is located at 2112 County Line Rd Alden. Please come via Rt. 33 (Genesee St) or Rt. 20 (Broadway). GPS directions are not necessarily helpful or accurate. Bring containers to pick into and please leave your pets at home. Park in the grassy area to the left of the barn and come to the barn for directions.
- Please remember to bring share boxes to distribution this week.
- Membership enrollment for annual and winter shares will be coming soon. Plan now for good eating later!
Farm news from Jane
What a disappointing first share of sweet corn it was last week. If you haven’t seen the pictures of the different “critter” damage posted on our facebook page I’m sure that the small volume might have given you a clue. Although we did have the electric fence set up around the block of corn the crafty raccoons must have found an entry point and devastated last week’s planting! This week Ben has electrified poultry netting surrounding this week’s block with hopes that there’ll be at least half dozen ears per share. The Walla Walla onions are winding down and we pulled and windrowed the red and cooking onions last week as well as the shallots. They sure are drying down quickly this year! We have head lettuce in the line up again this week. We hope that the hot days the weathermen are calling for doesn’t spoil it! The beans that we hoped to pick last week are ready this week and so are the Dragon tongue beans. Both varieties have a flat pod that is crisp, sweet, nutritious and delicious. Thos will be the last of the sweet Bell peppers until they form a new set. The blossoms fall off before maturing fruit in extreme hot conditions as we’ve been experiencing this season. It sure has been an interesting growing season thus far! The crucifers that were transplanted over the last month are starting to take off which means that broccoli will be making another round in the next month. The leeks are gaining in size despite the dry weather; they due grow down deeper for moisture than the onions. So they look to be a good harvest starting next month also. We began to transplant the 30,000 or so beets for the fall harvest and winter share and also everyone’s favorite veggie; rutabaga! Soon the green house will be empty for a while and Daniel can take a deep breath for about a month until we begin seeding for high tunnel plants for winter shares. Winter share information and enrollment is just around the corner. Annual share cost will be $1100 for 2017 and both winter and summer shares will cost $600 for the 2107 season. Summer shares cover twenty five weeks and winter shares cover twenty four weeks with biweekly distribution. Food for thought… It always helps to plan ahead. Squirrel some away for your winter share. Eat hearty but cool this week, Jane
Produce: Walla Walla onions Garlic Romano beans
Dragon tongue beans Lettuce Sweet peppers
Summer squash Sweet corn Adirondack red potatoes
Fruit share: Red Haven free stone Peaches
– PEACHES: Last week the peaches were dead ripe and although they didn’t last as long their flavor and sweetness were great. I am unable to give you any information about the fruit ahead of time as we connect with the growers at the Clinton Bailey market Tuesday mornings after the newsletter is written. It’s always important to look over the tree fruit to determine how to best utilize it and which should be eaten first.
– BEANS: The Dragon tongue beans are a close cousin to the Romano beans but will lose their pretty purple stripes when cooked.
– POTATOES: The Adirondack Red potatoes are red inside and out; Red skinned with pink flesh.
PEACH UPSIDE-DOWN CAKE
6 tablespoons (3/4 stick) butter; 11/2 cups packed brown sugar; 2 tablespoons thawed apple juice concentrate; 1/4 cup sliced almonds, toasted; 3 cups sliced peeled peaches (about 2 pounds); 1 large egg; 1 teaspoon vanilla extract; 11/2 cups unbleached all-purpose flour; 11/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup buttermilk
Preheat the oven to 350°F. In a l0-inch ovenproof skillet over medium-low heat, melt 3 tablespoons of the butter. Add % cup of the brown sugar and the apple juice and cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from the heat. Sprinkle the sliced almonds over the brown sugar mixture. Arrange the peach slices in a spoke pattern on top of the almonds, working from the center of the skillet to the edge. In a large bowl, combine the remaining 3 tablespoons butter and 3 cups brown sugar. Beat with an electric mixer on medium speed until creamed, about 4 minutes. Add the egg and vanilla and beat well. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the creamed butter mixture alternately with the buttermilk, beginning and ending with the flour mixture; mix well after each addition. Spoon the batter evenly over the peaches. Bake for about 45 minutes, until a wooden toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, and then invert onto a serving plate. Serves 8; Recipe from The Big Book of Vegetarian.
1 1/2 Tbsp cornstarch; 1/4 tsp ground cinnamon; 1/2 c brown sugar; 1/2 c water; 1 Tbsp lemon juice; 1 Tbsp butter; 4 c peeled, sliced peaches
For topping: 1 c each flour & sugar; 1/2 tsp salt; 1 egg; 4 Tbsp butter, softened
In large saucepan, stir together cornstarch, cinnamon, brown sugar and water. Bring to a boil over medium-high heat. Add lemon juice, butter and peaches. Gently stir until peach slices are well coated with sugar mixture. Spoon into buttered 7 1/2- by 11 3/4-inch baking dish. Prepare topping: Stir together flour, sugar, salt, egg and butter until crumbly. If desired, use pastry blender to blend in butter. Distribute over top of fruit. Bake at 350 degrees 45 minutes, or until fruit is tender and topping is lightly browned. Makes 8-10 servings; Recipe from Farm-Fresh Recipes.
2 medium zucchini; 2 medium yellow crookneck squash; 2 tablespoons olive oil; 2 tablespoons chopped fresh sage; I tablespoon minced garlic; salt and pepper
Heat oven to 350 degrees. Cut squash and zucchini into I-inch dice, toss with other ingredients, and roast until tender, 15-20 minutes. Season with salt and pepper to taste. Makes 4 servings; Recipe from MACSAC
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.
PAPAS A LA HUANCAINA (TRADITIONAL PERUVIAN POTATO SALAD)
juice of 1/2 lemon; 1/2 cup heavy cream; 1/8 teaspoon cayenne; 1-2 hot yellow or green peppers, seeded; salt and pepper to taste; 3 tablespoons olive oil; 1/2 medium onion, thinly sliced; 1/2 teaspoon turmeric; 1 1/2 pounds potatoes; 1/2 cup imported black olives; 5 ounces queso fresco (available in Latino grocery stores); 1-2 hard-cooked eggs, quartered
Combine lemon juice, cayenne, salt, and pepper in bowl. Add onion, separated into rings, and marinate at room temperature, tossing often. Boil potatoes in salted water until barely tender. Drain and keep warm. Blend cheese, heavy cream, and hot peppers in blender or food processor until thick and smooth. Heat olive oil and turmeric over low heat in large pan; add cheese mixture, and cook, stirring constantly, until smooth. Drain onions. Arrange potatoes on platter and pour sauce over them. Garnish potatoes with onions, olives, and eggs. Serve warm or at room temperature.
Makes 4-5 servings. MACSAC
COLD ZUCCHINI AND SUMMER SQUASH SOUP ADAPTED FROM BON APPETIT
2-3 tbsp olive oil and maybe some butter, 1 medium onion, sliced or chopped 2 garlic cloves, sliced or crushed, your choice, 6-9 medium zucchini or summer squash, or a mix, 4 cups broth, sour cream, for garnish
*You’ll need a blender or an immersion blender for this. Because you will be blending everything smooth, it doesn’t matter how well you slice or chop the vegetables—great, right? But, large chunks still probably aren’t a good idea because that will affect cooking time. What I’m saying is: do a mediocre job at chopping, but not a sloppy one. In a large pot over medium heat, cook the onions and garlic in the olive oil and/or butter until they’re brown. It sounds pretentious but, if you are patient and cook the onion until it’s really brown and delicious, that taste will infiltrate the rest of your soup and it’s totally worth the extra time. Add zucchini and summer squash, toss with the onions. Add the broth and bring to a boil. Once boiling, cover, lower heat to a simmer, and cook 10 minutes, until zucchini are tender.
Let cool to lukewarm and blend. Serve lukewarm or cold. Garnish with sour cream—it’s kind of great because the soup is somehow, mysteriously, creamy and the sour cream adds a nice tanginess.
HOW SWEET IT IS CORN AND PEPPER SALAD
4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper
Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste. Makes 4 servings.
PERUVIAN POTATOES WITH CHILES AND CHEESE
2 pounds red potatoes; 2 tablespoons vegetable oil; 1 cup finely chopped red onion; 2 minced hot peppers; 1 tablespoon minced garlic; 1 cup milk; 6 ounces feta, crumbled; 3 hard-cooked eggs, chopped; 2 tablespoons chopped cilantro; salt and pepper to taste
Boil potatoes in salted water until nearly tender. Heat oil in large skillet over medium-low flame. Add onions; cook 5 minutes. Add hot peppers and garlic; cook until tender, about 2 minutes. Drain potatoes; cut into cubes. Add potatoes and milk to onions. Simmer until potatoes absorb some liquid. Stir in feta and eggs; heat briefly. Stir in cilantro, salt, and pepper. Makes 6 servings; Recipe from MACSAC
STUFFED GREEN PEPPERS
2 large green peppers; 1/2 loaf (1 lb.) firm white bread; milk; 2/3 cups cooked chicken breast, ground; 2 tbsp cup pine nuts; 2 tbsp cup light raisins; 1/2 large egg, well beaten; salt and white pepper
Wash peppers. Slice off tops and remove seeds. Rinse insides and drain. Remove crusts from bread slices. Reduce to crumbs using blender or fingers. Add enough milk to crumbs to thoroughly moisten. Add remaining ingredients. Mix well and pack into peppers. Replace tops. Stand peppers in shallow baking dish with about 1 inch of stock or water. Bake in 350°F oven about 30 minutes or until peppers are thoroughly cooked. Cool and serve at room temperature.
Makes 2 servings; Recipe from Gallia Place
SOUTHERN STIR-FRY GREEN BEANS
1 1/2 lb fresh green beans, trimmed; 2 Tbsp olive oil; 3 cloves garlic, chopped; 1 c chopped pecans; 2 Tbsp packed brown sugar
Heat olive oil in pan over medium heat. Sauté garlic 1 minute. Add green beans; cover, reduce to medium-low and cook 8 minutes, until tender, stirring occasionally. Add pecans and brown sugar; toss. Serve at once. Makes 6 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
ROMANO BEAN SUNFLOWER SEED SALAD
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
HERB-ROASTED RED POTATOES
1 pound red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc; 3-4 tablespoons olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings; Recipe from Patricia Schindler