Summer Share Twelve July 31st 2017

Posted by on Aug 1, 2017 in Uncategorized

Important information:

  • We will be hosting a blueberry U-pick this Saturday from 10-1 pm rain or shine. The blueberry season has been shortened this year due to the berries becoming soft, perhaps from the volume of rain we’ve had in July. 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 helpful or accurate. Bring containers to pick into and please leave ALL pets at home.

Park in the grassy area to the left of the barn and come into the barn for directions.

  • If you miss your scheduled distribution on Tuesday at Park School please check out the possible options to connect for your share on Thursday. Also specify whether you have a produce or fruit share or both.
  • Newsletters are archived on our website if you want to reference any information.

Farm News from Jane

How can it be August already; July has just flown by. We dug potatoes last week and have the first of them for this week’s share. They may be a surprise for new members who have never seen or eaten blue potatoes. What kid can resist blue potatoes; especially the big kids! The peppers are getting plentiful and will really yummy grilled with the sweet onions. It’s one of our favorite summer treats. Some of us also like to add tomatoes to the combination The tomatoes seem to be a little slow ripening this season. Normally we would be picking for a few weeks already. This week’s forecast sounds good for tomato ripening. The first block of cucumbers is finished; we shall see if the wilt affects the second planting. It sure has been an unusual summer overall…

We spent many hours transplanting more crucifers as well as rutabaga and the carrots were also planted last week. We will plant parsnips later this week. We also continue to seed in the greenhouse for winter production. There will be fennel planted and kohlrabi.

Spinach will be seeded in the next month to plant in the high tunnel for winter picking. The fortunate winter share members get lots of winter spinach because it grows so well in the high tunnel through the cold of winter, much better than the spring cultivation did this season! The fall snow peas are looking great and the Romano beans should be very nice for next week’s share. We hope to see some of you on Saturday at the blueberry picking. Even if you choose not to pick you can always just take a walk on the farm! We’d even allow you to pull some weeds if you’d like a farm experience! Just offering… We like to share lots of opportunities! Enjoy the “Blues”, Jane


Produce:   Sweet Bell peppers   Adirondack Blue potatoes  

Blueberries   Summer squash   White beets   Walla Walla onions  

Head lettuce   Tuesday: Eggplant  


Fruit Share: Red plums Peaches and Apricots


Produce tips:

– Eggplant is just beginning; we’ll have eggplant for Thursday shares next week.

– Adirondack Blue potatoes: They are a firm potato which holds up well to roasting or frying. Of course you can always just boil and mash them for blue mashed potatoes! They also make great potato chips if you have the time to spare…




1 c fresh blueberries; 1 3/4 c plus 1 Tbsp flour, divided; 1/2 c sugar;’ 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp nutmeg; 3/4 tsp salt; 1 egg; 1 c sour cream; 1/3 c milk

Toss blueberries with 1 Tbsp flour. In separate bowl, combine remaining 1 3/4 c flour, sugar, baking powder, baking soda, nutmeg and salt; set aside. Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill greased muffin cups 2/3 full with batter. Bake at 400 degrees about 20 minutes until golden. Makes 1 dozen



1 loaf challah or other egg bread with crust, cut into l-inch-thick slices; 1 (8-ounce) package cream cheese, cut into chunks (optional); 1 cup fresh blueberries; 8 farm-fresh eggs; 1 1/2 cups whole milk; 1/2 cup pure maple syrup; ½ cup melted butter

Preheat oven to 350 F. Lightly coat on 11- by 7- by 2-inch glass baking dish with cooking spray or butter. Layer half of the bread slices into the bottom of the prepared pan. Next, layer the cream cheese (if using) and half of the blueberries evenly over the top of the bread. Top with remaining bread and remaining blueberries. Whisk eggs, milk, syrup, and butter in a medium bowl to combine well; pour over bread mixture. Cover with foil to avoid excessive browning, and bake for 30 minutes. Remove foil and continue to bake for another 30 minutes or until bread mixture is puffed and golden brown. Spoon or cut into portions and serve with worm maple syrup and sausage or ham, if desired.

6-8 Servings; Recipe from Bittersweet Farm B&B.



3 cups sliced peeled peaches or apricots, 1tbs vanilla, 1/2 Tbs almond flavoring, 2 tablespoons water, 2 cups whole milk, 3/4 cup sugar, 4 egg yolks, beaten, 1 cup heavy whipping cream, red and yellow food coloring, optional, 1tablespoon peach schnapps liqueur, optional

Scald the peaches so that the skins fall off easily. Place peaches and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor with vanilla and almond; cover and process until blended. Set aside. In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. It will curdle up if you do!

Remove from heat immediately. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, peaches and liqueur if desired. Plastic wrap onto bowl of the custard. Refrigerate several hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture.

Yield: 1 quart. 8 Servings Prep: 25 min. + chilling Process: 20 min. + freezing



2-3 c sliced fresh fruit (2-4 medium pears, peaches, plums or apples); 1/2 c (1 stick) butter or margarine; 1 c sugar; 2 eggs; 1 c flour; 1 tsp baking powder; 1/4 c cinnamon-sugar, or to taste (see note)

Cream together butter and sugar, beat in eggs, and gradually add flour and baking powder. Spoon mixture into a greased 9- or 10-inch spring form pan. Top with sliced fruit, placed in a single layer with edges overlapping. Arranging slices in concentric circles makes an attractive presentation. Sprinkle with cinnamon-sugar. Bake at 350 degrees 1 hour, or until fruit is tender and crust is golden. Cool, remove ring and serve.

Note: To make cinnamon-sugar, combine 1/4 c sugar with 1 1/2 tsp cinnamon.

Makes 8 servings Recipe from Farm-Fresh Recipes.



3 tablespoons pine nuts, 4 medium white or Chioggia (candy-stripe) beets (about 1 lb.), 1 tablespoon olive oil, Kosher salt, 2 tablespoons white wine vinegar, 2 grapefruits, ¾ cup plain Greek yogurt, ¼ cup fresh tarragon leaves
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool. Increase oven heat to 400°. Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt. Close up parchment and foil around beets. Place packet on a baking sheet and roast beets until tender, 40–50 minutes. Unwrap beets and let cool. Peel beets and thinly slice into rounds. Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes. Meanwhile, finely grate ½ tsp. zest from 1 grapefruit and set aside. Using a sharp, small knife, cut all peel and white pith from both grapefruits; discard. Thinly slice grapefruit into rounds. Place yogurt in a small bowl; season with salt and mix well. Spoon onto plates. Top yogurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest.

DO AHEAD: Beets can be roasted 2 days ahead; let cool. Cover and chill. Pine nuts can be toasted 1 day ahead; store airtight at room temperature.

Recipe by Christopher Baker; BONAPETIT


Salad: 1 pound beets (about 3 medium), 1 Tablespoon extra-virgin olive oil, 1 cup de Puy lentils (small, slate-green lentils from France; but it works using regular lentils), 2 teaspoons chopped fresh rosemary, divided, 1 whole bay leaf (dried or fresh), 2 large cloves of garlic, peeled & smashed, 1/2 medium onion, studded with a whole clove, 1/2 teaspoon kosher salt, plus additional for seasoning to taste
1/4 cup minced fresh flat-leaf parsley, freshly ground black pepper to taste, 6 cups mixed baby greens, 6 ounces crumbled goat cheese
Dressing (makes 1/2 cup): 3 Tablespoons sherry vinegar, 2 Tablespoons whole-grain mustard, 1 tsp kosher salt, freshly ground black pepper to taste, 1/3 cup extra-virgin olive oil, 2 medium shallots, minced
Preheat oven to 400°F. Trim all but 1 inch of the beet stems. Put the beets on a large piece of aluminum foil, drizzle with olive oil, and seal the foil to make a tight package. Put the package in a small roasting pan. Roast the beets until easily pierced with a knife, about 1 hour. When the beets are cool enough to handle, peel them- the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Dice the beets and set aside. While you roast the beets, spread the lentils on a pan and pick out any pebbles or other foreign matter; rinse and drain. Put the lentils in a saucepan with cold water to cover by about 2 inches. Add 1 teaspoon chopped rosemary and the bay leaf to the pan, along with the smashed garlic, onion, and 1/2 teaspoon salt. Bring to a boil over high heat; reduce the heat and simmer, uncovered, until the lentils are tender, about 25 minutes. Strain the lentils and discard garlic and onion. While lentils are simmering, prepare the salad dressing: Whisk vinegar with mustard, salt and pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Stir in the shallots. Use immediately or refrigerate in a tightly sealed container for up to 3 days. Put the warm lentils in a bowl and stir in half of the dressing. Cool the lentils completely, then add the beets, parsley, and remaining 1 teaspoon chopped rosemary. Season to taste with salt and pepper. Lightly dress the greens with a bit of the dressing and divide among 6 plates. Spoon some of the lentil salad onto the greens, crumble goat cheese over each serving, and drizzle with some of the remaining vinaigrette.



2 tbsp oil; 1 medium onion, chopped; 3 tbsp flour; 1 1/4 cups vegetable stock; 1 1/2 pounds cooked beets, peeled and chopped; 5 tbsp light cream; 2 tbsp creamed horseradish; 1 tsp hot mustard; 1 tbsp wine vinegar; 1 tsp caraway seeds; 2 tbsp butter; 1 shallot, chopped; 8 ounces mushrooms, trimmed and sliced; 3 tbsp chopped fresh parsley

For the potato border: 2 pounds potatoes, peeled; 2/3 cup milk; 1 tbsp chopped fresh dill; salt and freshly ground black pepper

Preheat the oven to 375°F. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended.  Return to the heat, stir and simmer to thicken, and then add the beets, cream, creamed horseradish, mustard, vinegar and caraway seeds. To make the potato border, bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill, if using, and season with salt and pepper. Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside. Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with salt and pepper and stir in most of the chopped parsley. Spread the mushrooms over the beet mixture, cover and bake for about 30 minutes. Serve at once, garnished with the reserved parsley. If you are planning ahead, this entire dish can be made in advance and heated when needed. Allow 50 minutes baking time from room temperature. Serves 4-6



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. Yields enough for 6



5-6 medium-sized purple or other potatoes, 3 tablespoons extra virgin olive oil, 1 clove garlic, crushed, 1 1/2 teaspoons dried rosemary, crushed, kosher salt and freshly ground pepper to taste. Preheat oven to 375 degrees. Scrub the potatoes well. Dry and quarter them as shown above. Place potatoes in baking pan to form a single layer. Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices. Cover pan with foil and slide into oven. Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes. Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately. Serves 6



Potatoes; oil; salt

Heat oil to 350 degrees in a deep fryer or pot on the stove. Cut potatoes into desired shape (we usually use wedges). Place in oil and fry until golden and cooked through, about 10 minutes. Salt and enjoy!



Cut potatoes into bite sized pieces coat with olive oil. Roast in 425 degree oven for 20-30 minutes or until done. While the potatoes roast, melt 2 tablespoons butter in a small skillet over medium heat. When the butter starts to sizzle, add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/8 teaspoon cayenne pepper, 1 medium garlic clove, minced, and cook 1 fragrant, 30 seconds to 1 minute. Transfer roasted potatoes to a serving bowl. Pour spiced butter over the potatoes, toss, and serve immediately.



olive oil; 2 small eggplants (about 1 pound total), sliced into 1/3-inch-thick rounds; salt and pepper; 1 onion, sliced into rounds; 1 red or green pepper, cut into strips; 2 cups tomato sauce or chopped fresh tomatoes; 3-4 tablespoons chopped fresh basil; 1 cup grated mozzarella and/or Parmesan

Heat 2 tablespoons oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. lay eggplant in a baking dish and season well with salt and pepper. Sauté onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomato sauce (or tomatoes) and basil. Top with cheese. Bake at 375 degrees, 45 minutes. This can easily be increased to feed a crowd. Summer squash can be substituted or used with eggplant. Serve with a big salad, fresh bread, and goat cheese. Makes 4 servings



4 eggplants (l lb each), with peel, cut lengthwise into 1 inch thick slices; 2 tsp kosher salt, divided; 4 Tbsp extra virgin Olive oil; 1/4-1/2 tsp freshly ground black pepper

Layer several paper towels on baking sheet. Place half of eggplant on top in single layer. Sprinkle with 1 teaspoon of the salt and cover with paper towels. Arrange second layer of eggplant, sprinkle with remaining salt, and cover with paper towels. Let eggplant stand 30 minutes, then rinse each piece and blot dry. (This helps extract excess water, reducing bitterness and preventing eggplant from absorbing excess oil during cooking.) Brush both sides of an eggplant slice with oil to coat and transfer to large bowl. Repeat with remaining oil and eggplant slices. Season with pepper. Heat grill to medium. Grill eggplant, with cover closed, 16 to 20 minutes, turning once, until browned and tender. Refrigerate leftovers in airtight container for a day or two.



2 c finely chopped Grilled Eggplant (about 4 large slices); 2 Tbsp finely chopped fresh cilantro; 1 Tbsp white wine vinegar; 1 Tbsp tahini paste; 2 cloves garlic, smashed to a paste with a pinch of kosher salt; 2 tsp extra virgin olive oil; ‘/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp red-pepper flakes; 1/4 tsp kosher salt

Mix all ingredients in medium bowl. Let stand at room temperature 30 minutes or longer to blend flavors. Serve as a dip with pita crisps and bell peppers or pair with soft goat cheese as a spread for Crostini.



1 large eggplant; 1/4 c olive oil; 1 long loaf crusty French bread; 1/4 c prepared basil pesto; 1/4 lb provolone cheese, thinly sliced; 6 sliced mild peppers, such as banana peppers; 1 fresh tomato, sliced (optional)

Slice eggplant 1/4-inch thick. Brush with olive oil on both sides. Grill over low to medium coals, turning once, until golden brown on both sides, 5-7 minutes total. Cut bread in half lengthwise. Spread pesto on cut faces of bread. Place eggplant, cheese, peppers and optional tomato in layers on one half of loaf. Top with other half of loaf. If desired, wrap loaf in foil and heat at 350 degrees 20 minutes. Cut crosswise into 4 sandwiches and serve. Makes 4 servings