Summer Share Twelve August 9th 2022

Important information:

• This is an even biweekly share for the suburban locations.
• Please return all boxes for fruit and produce.

Farm News from Jane

Rain, hurray!!! I hope that it didn’t rain on anyone’s” parade”! We hosted a farewell party Friday evening and the rain came down in torrents with lots of thunder and lightning overhead. We were at the pond where there is a small picnic pavilion. It was a smallish space for a bigger group. But once it slowed up, we made our way to the barn where we all enjoyed lots of good food and fellowship. BLTs were the main course. And then lots of vegetable dishes; no surprise there. We were treated to a double rainbow out in front of the barn; with very little rain recently it was the first rainbow in quite a while.
We continue to harvest onions. More than half are drying in the greenhouses. It is such a beautiful site, seeing the “fruit” of your labor in such vast quantities. The garlic is drying nicely and that will be the next “big” job to work on. We have been doing some weeding and most crops look fairly weed free. We did harvest a few white eggplants and the plants look quite good. That’s exciting as in the last few years we haven’t had success with them. The purple eggplants are just setting fruit so we have a few weeks to wait yet. There are radishes seeded and growing nicely and lots of cruciferous veggies (say Cole crops) have been transplanted outside. Greenhouse 1 is now almost empty except for onions and Greenhouse 2 is gradually emptying out. We do have a bit more seeding to do; lots of spinach and greens for the fall high tunnel cultivation. Six months of seeding has gone by very quickly with lots of helping hands.
The days are getting shorter-at least the amount of sunlight is decreasing from our peak of over fifteen hours to about twelve and a half. It still sounds like a lot but it is now dark until 6 am and 8:30 pm. The warm balmy nights and cool mornings are still lovely to enjoy. It is so nice to have the windows open for fresh air and cool breezes. The changes are subtle but constant as we prepare to harvest the next families of veggies. That’s always a sign of the next season to me. But there’s still weeks of sweet corn, tomatoes and cucumbers to come. And we just began picking large tomatoes from the field. That first bite of a BLT sandwich is something which some of us really look forward to. Ben makes them the best! The temperatures will cool down a bit this week but it won’t affect the veggies. They are still making the most of lots of sunshine. And the rain should have given them a boost too. Share in the joy the delicious flavors, Jane

Produce: Red beets   Zucchini   Yellow squash   Cucumbers   Walla Walla onions
Swiss chard   Sweet corn   Beans   Hungarian hot peppers   Carrots

Produce Tips:
– Swiss chard can be used in soups. It can be frozen for later use. Blanch first before freezing.
– Hungarian peppers are often used for stuffing. Their spiciness (heat) will vary from pepper to pepper.
– Dragon Tongue beans are similar to Romano beans. See recipe section.

Fruit:  Nectarines and Purple Prune Plums
– Please remove fruit from bags, wash and sort for ripeness. Watch fruit daily for ripening.

Recipes
ROASTED BEETS WITH BALSAMIC GLAZE RECIPE
2 # red beets, medium sized, scrubbed clean, Olive oil, Salt, 1/2 c balsamic vinegar, 2 t sugar, 1 t grated orange zest, freshly ground black pepper
Preheat oven to 400°F and line pan with aluminum foil.  Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.

MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 C of grated fresh beets (from about 1 medium sized, peeled beet), 1/2 C golden raisins, 1/2 tsp paprika (sweet, not hot), /4 tsp ground cumin,

1/4 tsp cinnamon, small pinch of salt, small pinch of cayenne, 2 Tbsp lemon juice, 2 tsp honey, 2 Tbsp sliced fresh mint leaves

Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine. In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint. Recipe from simplyrecipes.com

MOROCCAN GRATED CARROT AND BEET SALAD RECIPE
2 cups of grated carrots (from about 3 carrots), 1 C of grated fresh beets (from about 1 medium sized, peeled beet), 1/2 C golden raisins, 1/2 tsp paprika (sweet, not hot), /4 tsp ground cumin,

1/4 tsp cinnamon, small pinch of salt, small pinch of cayenne, 2 Tbsp lemon juice, 2 tsp honey, 2 Tbsp sliced fresh mint leaves

Place the grated carrots in a medium sized serving bowl. Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red.  Pat dry with a paper towel. Then add to the bowl with the carrots.  Add the raisins.  Stir to gently combine. In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. Drizzle over the carrots and beets, then gently fold until the carrots and beets are lightly coated.  Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint. Recipe from simplyrecipes.com

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

HONEYED BEETS
¼ cup honey; 1 tbsp vinegar; 1 lb. cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.

SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs, 1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 350⁰ for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman

CARROT CAKE
1 ½ cup oil; 2 cups sugar; 4 eggs; 2 cups flour, sifted; 3 cups grated carrots; 2 tsp baking soda; 1 cup chopped nuts; 2 tsp cinnamon; 1 tsp salt; ½ tsp allspice
Beat eggs and add sugar; beat well. Add oil, nuts and carrots; blend well. Add baking soda, salt, cinnamon and allspice to flour; add to above mixture. Beat well. Pour into greased 13 x 9-inch pan and bake for 1 hour at 350⁰ or into a Bundt pan for about an hour.
Frosting: ¾ stick of butter; 8 oz pkg of cream cheese; 1 tsp vanilla; 1 lb. confectionary sugar
Beat all ingredients together at room temperature. Beat until fluffy and frost.

CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine

MAMIE’S COLD ZUCCHINI SALAD DRUMLIN COMMUNITY FARM
Slice zucchini into thin strips lengthwise. Fry lightly in hot oil until soft throughout. Transfer zucchini to a bowl; salt lightly. Discard most of the oil in the pan. Add generous amounts of garlic and sauté lightly. Add 1/4 inch of red wine vinegar to the pan and bring to quick boil. Toss sauce with squash. Cover and refrigerate; serve in a few hours. Makes any number of servings. Recipe from Drumlin Community Farm

ZUCCHINI BREAD
3 eggs; 2 cup sugar; 3 cup flour; 1 tsp salt; 1 Tbsp cinnamon; 1 1/2 cup chopped nuts, coconut, raisins or chocolate chips; 1cup oil; 2 tsp vanilla; 1 tsp baking soda; 1 tsp baking powder; 3 cup grated zucchini
Mix all ingredients together. Pour into greased and floured 4×6 loaf pans. Bake at 350 degrees for 40–60”.

ZUCCHINI BROWNIES
4cps. Flour, 1/4 cup cocoa, l tsp. soda, l/2tsp salt 1 tsp cinnamon sifted together. Blend well with the following ingredients: 1cup oil, 1 3/4cp sugar, 2eggs, 1 tsp vanilla, l/2 cup milk. Stir in 2 cups grated, drained zucchini, ¾ cup walnuts, and 1 cup chocolate chips. Spread in greased 9x 13 or 10xl5 pan and bake 30-40 minutes.

CHICKEN WITH ZUCCHINI AND TOMATOES
2 boneless chicken breasts cut up; 2 small zucchini cut into chunks; 1 11 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.

OVEN-FRIED ZUCCHINI SPEARS
1 medium-sized zucchini; 1/2 teaspoon dried summer savory; 1/8 teaspoon garlic powder; 1 1/2 tablespoons dried bread crumbs; 1/8 teaspoon ground black pepper; 1/2 tablespoon grated Parmesan cheese; 1 teaspoon corn oil; 12 teaspoon dried oregano; 1/4 teaspoon dried basil; prepared marinara sauce (Italian tomato and herb sauce; optional)

Heat oven to 475 degrees. Lightly oil a baking sheet. Wash zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise. On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in small bowl. Moisten zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet. Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce, if desired. Recipe from Zephyr Community Farm Makes 4 servings.

STUFFED ZUCCHINI
1 large zucchini; 1 tsp butter; 2 bunching onions, finely minced; 2 tsp flour; salt and cayenne pepper; 2 tbsp milk; 1/4 cup grated cheese; 1/4 cup finely chopped ham; oil
Scrub zucchini. Cut it crosswise into 2-1/2-inch pieces. Remove pulp from centers with a small spoon, being careful not to go all the way through so there will be a bottom to hold the filling in. Rub the skins of the zucchini pieces with oil and set aside. Melt butter in saucepan. Gently sauté onion until tender. Remove pan from heat. Add flour, salt and cayenne. Gradually stir in milk until smooth. Return to heat and cook, stirring, until mixture becomes very thick and boils. Add cheese and ham. Spoon mixture into hollowed-out zucchini chunks. Mound filling high on top. Bake in shallow pan in 375°F oven 15 to 20 minutes or until zucchini is tender and filling is nicely browned on top. Makes 2 to 3 servings.

HARVEST ZUCCHINI
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

CHICKEN WITH ZUCCHINI AND TOMATOES
2 boneless chicken breasts cut up; 2 small zucchini 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.

PANZANELLA
1/2 loaf Italian bread; 1 1/2 c fresh basil leaves, cut in ½ inch strips; 2 cups tomatoes, peeled and cut into chunks; 1 sweet onion, halved and sliced; Salt and pepper, to taste; 1 Tbsp prepared pesto sauce; 1/4 c olive oil; 1/2 Tbsp balsamic vinegar
Remove crusts from bread, and cut into cubes. Place cubes in large bowl with basil, tomatoes, and onions. Sprinkle with salt and pepper. Blend pesto, oil and vinegar. Drizzle over salad ingredients. Toss. Cover tightly and refrigerate overnight. Allow to come to room temperature before serving Serves 4.

TABOULLEH
1/2 cup bulgur wheat; 2 tbs. finely chopped fresh mint; 1 cup water; 1/4 tsp. freshly ground pepper; 2 cups chopped fresh parsley, firmly packed; 2 cloves garlic, minced or pressed; 3/4 cup (about 1+1/2 lemons) fresh lemon juice; 1 small cucumber, finely chopped; 1 large tomato, finely chopped; 1 tbs. olive or canola oil; 3 red onions, finely chopped
Combine bulgur wheat and water and soak for 2 hours. In a large bowl, combine parsley, cucumber, tomato, onions, mint and pepper. Mix thoroughly. Drain bulgur and combine with vegetables and spices. Add garlic and lemon juice. Slowly stir in oil. Mix and refrigerate for at least 3 hours before serving. Servings: 6-8 Recipe from The Best 50 Garlic Recipes.

GARDEN FRESH CUCUMBERS
2 tbsp vinegar; 1/2 tbsp lemon juice; 1/2 tsp celery seeds; 1 tbsp sugar; 3/4 tsp salt; 1/8 tsp pepper; 1 tbsp chopped onion; 1 ½ cup sliced peeled cucumbers (1 medium); Chopped parsley (optional)

Combine vinegar, lemon juice, celery seeds, sugar, salt, pepper and onion. Pour over cucumbers. Chill thoroughly. Serve topped with chopped parsley, if desired. Makes1 1/2 cups.

CUCUMBERS IN SOUR CREAM
1 large cucumber; 1/2 cup thick sour cream; 1-1/2 tbsp cider vinegar; 1 tbsp chopped chives; 3/4 tsp salt; 1/8 tsp. white pepper; hard-cooked egg yolk
Rinse and pare cucumber. Score 1/8 inch deep by drawing tines of a fork lengthwise over entire surface. Cut into thin slices. Combine sour cream, vinegar, chives, salt and pepper. Pour over cucumber slices. Toss lightly to coat evenly. Chill thoroughly. Garnish with finely grated, hard-cooked egg yolk. Makes 4 servings.

ASIAN-STYLE CHARD
1 bunch Swiss chard, cleaned; 1 tablespoon peanut oil; 1 tablespoon minced garlic scapes; 1 tablespoon soy sauce; freshly ground black pepper
Cut off and discard thick stem ends of chard. Cut out ribs; chop ribs into 2-inch pieces; set aside in a pile. Stack the leaves in small piles; coarsely chop them. Heat oil in large skillet over medium-high flame. Add ribs; toss and cook 1 1/2 minutes. Add leaves and garlic; continue to cook, tossing often, until chard begins to wilt, 2-3 minutes. Stir in soy sauce; cook until chard is tender, 1-3 minutes longer. Add pepper to taste. Serve immediately. Makes 2-4 servings. Recipe from MACSAC

SWISS CHARD PIE
/2 onion, chopped; 1 garlic clove, minced; 1 tbsp oil; 1 bunch Swiss chard; 3 eggs; 1/2 cup shredded cheese; 1/2 teaspoon salt; 1 pie crust
Heat oven to 400 degrees. Brown onion and garlic in oil. Trim and chop chard, add to pan, and cook down until wilted. Beat eggs in a bowl; mix in cheese, salt, and chard mixture. Pour into pie crust; bake until knife inserted into center comes out clean, 30-40 minutes. Makes 1 pie. Recipe from Susanna Trucke, Dog Hollow Farm

SWISS CHARD NOODLE BAKE
1 lb. fresh Swiss chard, cooked just until wilted, drained and chopped; 1/2-pound penne or ziti noodles, freshly cooked and drained; 1/2-pound ricotta cheese; 1 15-ounce jars marinara sauce; 2 eggs, lightly beaten; 1/3 cup freshly grated Parmesan cheese; 2 tbsp chopped fresh parsley; 1 tsp salt; 1/4 tsp freshly ground pepper
Preheat oven to 350°F. Generously butter 3-quart casserole or baking dish. Combine all ingredients in large mixing bowl and blend thoroughly. Turn into prepared dish and bake until top is golden brown and sauce is bubbly, 25 to 30 minutes. 4 servings

SWISS CHARD WITH PEACHES AND SLICED ALMONDS

1 bunch of rainbow Swiss chard, thinly sliced, 1 ripe peach, pitted and cut into wedges, 1/4 cup sliced almonds, 2 tbsp olive oil, 3 tbsp lemon juice (the juice of one whole lemon), 2 tsp honey, salt & pepper Combine first 3 ingredients in a medium bowl. Combine olive oil, lemon juice honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle mixture over peach salad; toss well to coat. Serves 2
Recipe from Peppermint and Paisley

 

CHARD CHEESE BAKE
1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine

DRAGON TONGUE BEAN SALAD RECIPE WITH SPICY HONEY-MUSTARD
For the dressing: 2 T sherry vinegar, 1 T Dijon mustard, 2 tsp honey, 1½ tsp chili paste, ¼ tsp salt, a few turns of freshly ground black pepper, 3 Ts extra virgin olive oil
Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it’s smooth, set aside.
For the salad:
1 lb. Dragon Tongue beans, washed and dried, root ends trimmed, 2 C loosely packed mixed micro, greens, washed and dried, a few red Thai Chile peppers for garnish and added heat if desired.
Prepare a large mixing bowl with ice water and set it aside. Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they’re about 50% more tender, about 3 minutes. Immediately drain and add the beans to the bowl of ice water — this will help preserve any bits of purple still remaining. Let them sit in the ice water until they’re cold, then drain, dry them, and add them to a large mixing bowl. Toss the beans with the micro greens and the dressing. Wash, dry, and slice the red Chile peppers in half for garnish (and added heat) if desired. Serve! Recipe from: https://cookingontheweekends.com

DRAGON TONGUE BEANS WITH MUSHROOMS
1 lb. dragon tongue beans or green beans, 8 oz. pancetta, chopped into small cubes, 1 T butter, 2 shallots, minced, 4 garlic cloves, minced, 1 1/2 lbs. cremini mushrooms, quartered, Kosher salt, freshly ground black pepper, 2 T flat-leaf parsley, chopped
Bring a medium sized pot of salted water to boil. Blanche beans for about 5 minutes. Drain immediately and run under cold water. Set aside. In a large skillet, cook pancetta until slightly crispy over medium heat. Transfer to paper towel lined plate. Turn heat to medium low and melt butter. Add shallots and cook until fragrant, about 1-2 minutes. Add in garlic and cook for 30 seconds. Next stir in mushrooms and a healthy dose of salt. Stirring occasionally, let mushrooms cook down and release their juices, about 8-10 minutes. Add beans and pancetta to mushroom mixture. Cook for 1-2 minutes more. then sprinkle with black pepper and parsley.
Recipe from https://food52.com

DRAGON’S TONGUE BEANS WITH CARAMELIZED ONIONS
1 lb. Dragon’s Tongue beans, stem ends popped off, 2 T butter, 2 medium or 1 large onion, sliced as thinly as possible, 1 C chicken or vegetable stock (or water), 1 1/2 T sugar, 1 T red wine vinegar, salt and
Cook beans in boiling salted water until tender, approx. 5 minutes. Drain and immerse in ice water to stop the cooking (this will ensure your beans stay crisp and delightful). Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, 15 or so minutes. Deglaze pan with stock or water and boil for 5 minutes to reduce and concentrate flavors. Stir in sugar and vinegar. Add beans to the onions and heat through (just a minute or two). Season with salt and pepper, to taste.
Recipe from https://crossroadscommunityfarm.com

DRAGON TONGUE BEAN SALAD RECIPE WITH SPICY HONEY-MUSTARD
2 tablespoons sherry vinegar, 1 tablespoon Dijon mustard, 2 teaspoons honey, 1 1/2 teaspoons chili paste), 1/4 teaspoon salt, a few turns of freshly ground black pepper, 3 tablespoons extra virgin olive oil, For the salad1- pound Dragon Tongue beans, washed and dried, root ends trimmed, 2 cups loosely packed mixed micro greens, washed and dried, a few red Thai Chile peppers for garnish and added heat if desired
For the dressing: Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it’s smooth, set aside.
For the salad: Prepare a large mixing bowl with ice water and set it aside.
Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they’re about 50% more tender, about 3 minutes. Immediately drain and add the beans to the bowl of ice water — this will help preserve any bits of purple still remaining. Let them sit in the ice water until they’re cold, then drain, dry them, and add them to a large mixing bowl. Toss the beans with the micro greens and the dressing. Wash, dry, and slice the red Chile peppers in half for garnish (and added heat) if desired. Serve! Recipe from cookingontheweekends.com

EAST DRAGON TONGUE BEANS
1½ cups dragon tongue beans, 1 tablespoon olive oil, 2–3 cloves garlic, crushed, 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped), Salt and fresh ground pepper to taste
Fill a medium saucepan with a few inches of water. Set over high heat and let come to a boil. Place beans in a steamer basket set over the boiling water and let them steam until tender, about

 

ROASTED BEANS
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

CHILES RELLENOS
 6- 12 whole or halved hot or semi-hot chiles (Hungarian wax, Poblanos, Anaheim, jalapenos.), 1/4 cup flour; enough to cover bottom of a 9×13-inch pan; 1 1/4 cups milk; 1/2 teaspoon salt; 1 pound Monterey Jack cheese, cut into thin strips; 1/2-pound grated cheddar cheese; 5 large eggs; 1/2 teaspoon paprika
Seed the chiles. Slip strips of Monterey Jack cheese inside chiles. Beat eggs and gradually add flour, milk, and salt. Arrange chiles in well-greased pan. Sprinkle on the cheddar. Pour on egg mixture. Sprinkle on the paprika. Bake uncovered at 350 degrees 45 minutes. Makes 6-8 servings. Recipe from MACSAC and Jose Nancy Crabb, Zephyr Community Farm member

CHILI CHEDDAR SAGE CORN BREAD
1 cup oil; 2 cups shredded cheddar cheese; 6 eggs; 1 can creamed com, or 2 cups corn with cream sauce; 1/3 cup hot peppers; 1/2 cup milk; 4 cups yellow cornmeal; 2 cups flour; 1 cup sugar; 1 tablespoon baking powder; 2 tablespoons chopped fresh sage; 1 teaspoon salt
Heat oven to 350 degrees. Grease a very large, heavy baking pan. Combine first 6 ingredients in large bowl. Combine last 6 ingredients in another bowl. Stir dry ingredients into wet ingredients until just combined (don’t over mix). Spread batter in pan. Bake until toothpick inserted near center comes out clean, 30-35 minutes. Makes 24 servings. Recipe from MACSAC