Summer Share Two May 28th 2019

Posted by on Jun 3, 2019 in Uncategorized

Important information:

  • This is the first distribution for even biweekly shares.
  • Please remember to bring your shares boxes with you if home delivery leave them out for pickup.

Farm News from Jane
The transplanting saga continue… We were able to plant more sweet corn, beets, and a block of flowers and herbs last week and today all the peppers sweet and hot were planted. All the winter squash was seeded in the greenhouse and also the next seeding of lettuces. The lettuce already transplanted three weeks ago finally looks like it is growing! I remind myself that it is like a circle so it doubles in size quickly with enough heat and moisture. We are now at 15 hours of daylight and have another four weeks of increased daylength albeit the progress slows down in June. We only gain about 1 minute a day the first week, about a half minute the second week; the third week about fifteen seconds until the summer solstice. Then we slowly begin to decrease daylength or sunlight by the same amount each week; losing about 35 minutes in the month of July. A quick reminder the reason the summer weather seems to slide by so quickly! But no worries; the meteorologist reminds us that although there is decreasing sunlight, the temperatures continue to climb for a while. And that’s what we are waiting for hotter weather so we can watch the corn and tomatoes grow each day. The tomatoes in the high tunnel are starting to grow a bit faster and we hope to transplant the tomatoes in the field this week; 70-degree days forecasted make that seem more hopeful…  So that’s the “crop report” for this week. The shares may decrease a bit before they increase as growth is still slow and planted crops are about two weeks behind for this time of year. So, enjoy each bite as we enjoy the sunshine and warmer temperatures knowing that it will bring us peas, swiss chard and other delights soon. Let’s be like that birds who welcome each day and rejoice each evening of the season. Share a blessing, Jane

Produce:   Asparagus   Salad greens or Spinach   Green garlic   Rhubarb

Produce tips:
– 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.
– Green garlic: Try grilling for a wonderful caramelized flavor!
– Rhubarb: The rhubarb salsa recipe must be a winner; a former member from 2012 emailed desperate for it… And check out the 2 rhubarb and bacon “jam” recipes. Looks like great appetizer material!

400 grams good-quality bacon, 200 grams fresh rhubarb, finely chopped,  200 grams onion, finely chopped, 4 garlic cloves, minced, 1/2 cup packed brown sugar, 1/2 cup strong espresso, 1/4 cup maple syrup, 1/2 cup, cider vinegar, 1-2 tablespoon(s) grainy mustard
Fry bacon over medium-high heat until crisp, but not overdone (fat will be rendered); transfer to paper towel-lined plate. Drain fat, if you have too much; add rhubarb and onions to bacon fat and sauté until onions are translucent and rhubarb begins to soften (no more than 5 minutes).
Add garlic and sauté 30 seconds; stir in brown sugar, espresso, syrup, vinegar, and add bacon back into the pan; bring to a simmering boil and cook, uncovered 30 to 45 minutes until reduced to a thick jam-like texture. Add grainy mustard to taste (complement the flavor balance with the mustard, as needed: start small). Store in jar(s) in the fridge or freezer and use as desired: great hot, or cold. Recipe from

1+1/4 C whole wheat pastry flour, 1+1/4 C white flour, ½ C sugar, 1T baking powder, 1t cardamom or cinnamon, ½ t salt, ½ C butter, 1+1/2 C finely chopped rhubarb, ½ C cream, ¼ C milk, 1 t vanilla, coarse sugar for top (if desired)
Preheat oven to 4000. Whisk together dry ingredients, cut in butter until coarse crumbs. Add rhubarb, toss to coat. In a separate bowl whisk together cream, milk and vanilla. Stir into crumb mixture just until moistened. Turn onto floured surface, kneading gently 4-5 times. Divide in half, pat into 6” circles cutting each into 8 wedges, Sprinkle with sugar and bake 18-22 minutes. Hint: May use all whole milk instead of half cream or used other fruits and spices. *If using cherries substitute almond extract for vanilla. Recipe from Pam Hull

2-5 slices bacon, 2 C finely chopped red onions, 2 C chopped fresh rhubarb, 1/3 C pure maple syrup, 3 T. apple cider vinegar, 1 lemon (I tsp. zest, 1 T juice
Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 Tbsp. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up any browned bits. Reduce heat to medium-low; cook 8-10 minutes or until onion is soft and slightly caramelized, stirring occasionally. Meanwhile, chop cooked bacon. Return to skillet. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low heat 5-8 minutes or until rhubarb is soft, stirring occasionally. Stir in lemon zest and juice. Use a potato masher to slightly mash the mixture. Serve warm with bread and ricotta
Makes 14 servings. Recipe from

2 T butter, 8-10 oz. fresh rhubarb; trimmed and cut into 4 in. pieces, 1 C + 1 T sugar, ½ C butter, 3 oz. unsweetened chocolate; coarsely chopped, 2 eggs, 1 tsp. vanilla, 2/3 C flour, 1/4 tsp. baking soda, 1 C slice strawberries
Preheat oven to 350°F. In a 10-inch cast iron skillet heat 2 tablespoons butter over medium. Add rhubarb. Cook 5 minutes, gently stirring occasionally. Remove from skillet; sprinkle with 1 tablespoon sugar. Let skillet cool then wipe out. Coat skillet with additional butter; set aside. In a medium saucepan combine 1/2 cup butter and the unsweetened chocolate; cook and stir over low until melted and smooth. Remove from heat. Stir in 1 cup sugar. Add eggs, one at a time, beating after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Spread in prepared skillet. Arrange rhubarb and strawberries over batter. Bake 50 to 55 minutes or until edges are firm and center appears set. Makes 8 servings. Recipe from

4 slices thick-sliced bacon, 1+1/2 C chopped rhubarb, 1 C chopped sweet onion, 1t grated fresh ginger (I substituted ground dry ginger), ½ t salt, 1 15 oz cans navy beans, drained and rinsed, 1 8 oz. can tomato sauce, ½ C packed brown sugar, 2 t yellow mustard.
Preheat oven to 3500. In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings cook rhubarb and onion 2 minutes or until tender. Stir in slat and ginger; cook one minute more. Stir in beans, tomato sauce, brown sugar, mustard, and cooked bacon. Transfer to a 11/2 qt baking dish. Cover and bake for 25 minutes. Uncover and bake 20 minutes more or until surface loses wet appearance. Makes 8-10 servings; Recipe form

1-1/2 teaspoons salt, 1-1/2 teaspoons paprika, 1 teaspoon coarsely ground pepper, 3 to 4 pounds boneless country-style pork ribs
SAUCE: 3 cups sliced fresh or frozen rhubarb (about 7 stalks), 2 cups fresh strawberries, halved, 2 to 3 tablespoons olive oil, 1 medium onion, chopped, 1 cup packed brown sugar, 3/4 cup ketchup, 1/2 cup red wine vinegar, 1/2 cup bourbon, 1/4 cup reduced-sodium soy sauce, 1/4 cup honey, 2 tablespoons Worcestershire sauce, 2 teaspoons garlic powder, 1 teaspoon crushed red pepper, flakes, 1 teaspoon coarsely ground pepper
Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, 8-10 minutes or until rhubarb is tender. Drain; return to pan. Mash until blended. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding additional oil as needed. Remove from pan. Add onion to same pan; cook and stir 4-6 minutes or until tender. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake 2 hours or until ribs are tender. Bake, uncovered, 30-35 minutes or until sauce is slightly thickened. Yield: 8 servings. Recipe from Taste of Home

1 1/2 tablespoons extra-virgin olive oil, 2 teaspoons sherry vinegar, 1 1/2 teaspoons walnut oil, 1 teaspoon minced fresh garlic, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1-pound large asparagus, 1 tablespoon chopped fresh flat-leaf parsley, 8 cups water, 2 tablespoons white vinegar, 4 large eggs, 2 tablespoons slivered almonds, toasted, 1-ounce Manchego cheese, shaved (about 1/4 cup)
Combine first 6 ingredients in a large bowl, stirring with a whisk. Using a sharp peeler, thinly peel asparagus to equal 3 cups asparagus ribbons. Add asparagus and parsley to bowl; toss gently to coat. Combine 8 cups water and white vinegar in a large skillet; bring to a simmer. Break each egg into a custard cup and pour each gently into pan. Cook 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Place about 2/3 cup asparagus mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons almonds; top each serving with 1 egg. Sprinkle evenly with Manchego cheese. Recipe from


3 or 4 stalks rhubarb, strings removed, chopped; 1 cup orange lentils, well washed; 2-3 T minced ginger; 1 T minced garlic; 4 cardamom pods; 1T mustard seeds; 2 cloves; 1 tsp cracked black pepper; 1 dried ancho or other mild chili, optional; salt; chopped cilantro leaves for garnish

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.

Yield 4 servings; Mark Bittman

The New York Times


2 tablespoons extra virgin olive oil, 2 pounds asparagus, cut on the bias into 2-inch pieces, 1 teaspoon coarse salt, rounded ¼ tsp. gr. Black pepper, 1 tsp. lemon zest, juice of one lemon, shaved parmesan cheese, to taste

Heat oil in a large skillet over high heat. When oil shimmers, add asparagus, salt, and pepper. Sauté, stirring frequently, until asparagus is crisp-tender, about 3 minutes. Stir in lemon zest and cook 1 minute more. Add lemon juice to skillet and stir a few times. Remove from heat, transfer to a serving platter, and shave Parmesan over top. Serve immediately. Recipe from

Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

12 ounces bacon, 2 cups sliced fresh asparagus (cut in 1/2-inch pieces), 1 cup chopped onion, 2 garlic cloves, minced, 10 large eggs, beaten, 1/4 cup minced parsley, 1/2 teaspoon seasoned salt, 1/4 teaspoon pepper, 1 large tomato, thinly sliced, 1 cup shredded cheddar cheese
Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; sauté until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately. Yield: 6 servings. Recipe form

12 large asparagus spears (about 1 lb.), trimmed and peeled, 1/4 cup finely grated Parmesan plus a piece for shaving, 1 1/2 T fresh lemon juice, 1/4 cup extra-virgin olive oil, Kosher salt and freshly gr. black pepper
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more Parmesan over salad. *Try adding pine nuts. Recipe from

4 cups low or no-sodium vegetable or chicken broth, 2 Tbsp. butter, 1 small onion, 2 lbs. asparagus, 4 cloves garlic, ½ tsp. salt, 2 oz. Parmesan cheese, 1/2 cup heavy whipping cream
Measure the broth into a large microwave-safe bowl. Microwave on high for 5 minutes.  Meanwhile, put a large pot or Dutch oven over low heat. Cut the butter into small pieces and add it to the pot. As it melts, peel and chop the onion. Add the onion to the butter. Stir and cover. Increase heat to medium. Trim the tough ends off of the asparagus as described in the blog post above. Discard ends. Chop remaining asparagus into small (1/2-inch) pieces. Add to the onions. Stir and cover. Peel and mince the garlic. Add it to the asparagus along with the salt. Stir. At this point the broth should be finished heating. Add it to the asparagus. Cover. Increase heat to high and bring soup to a boil. Reduce to a simmer. Cook until asparagus is tender, 2-3 minutes. While it cooks, shred the parmesan. Use an immersion blender to puree the soup. Add the cream and heat through over medium heat but do not bring to a simmer. Remove from heat and stir in the parmesan cheese.

1-2 lbs. asparagus, cut into 1-inch pieces; 3 Tbsp. butter; 2 green onions or garlic, chopped; 12 oz. fresh mushrooms, chopped; 1/4 cup flour; 1 tsp. salt; 1/4 tsp. cayenne pepper; 2 1/2 cups milk; 8 oz. lasagna noodles, cooked; 2 cups cottage cheese; 2 cups shredded jack cheese (or more); 1/2 -1 cup grated Parmesan cheese (or more); Black pepper to taste (optional)
Cook asparagus and drain; let cool. Preheat oven to 3250 F. Melt butter in medium saucepan. Add onions and mushrooms and cook over medium heat, about 5 minutes. Blend in flour, salt, and cayenne pepper. Gradually stir in milk. Cook sauce until thickened for additional 5 minutes. Spread 1/2 cup sauce in greased 9 x 13-inch baking dish. Layer noodles (season with pepper for spicier flavor), asparagus, cottage cheese, jack cheese, a third of the remaining sauce, and Parmesan cheese. Repeat to make three layers.  Bake for 45 minutes. Let stand 20 minutes before cutting to serve. Serves 12

Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hardboiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienne or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/2 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.

1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage.
Mix all ingredients (except greens); toss with greens. This is also good with bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm

Because this versatile, rich, and creamy dressing keeps for several days, it can be a staple in your refrigerator.
1/3 cup mayonnaise; 1/4 cup plain yogurt; 7 tablespoons buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper
In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to use, up to 3 days. Makes about 1 cup (eight 2-tablespoon servings)


• Increase the amount of pepper to 1 teaspoon for a ranch-style dressing.
• Add 1 tablespoon chopped fresh herbs, such as tarragon, cilantro, or dill.
• Add 1 teaspoon of grated orange peel and 1 tablespoon of honey for a fruit-salad dressing.
• Add 1 tablespoon tomato paste.
• Dissolve 1/2 teaspoon saffron in 2 teaspoons of hot water and add to the dressing, along with a pinch of ground cumin and curry powder, for an exotic dressing that tastes especially good on a tomato salad.

Mix: 1 egg; 1/2 teaspoon lemon juice; 1/3 cup brown rice, cooked; 1/2 teaspoon dried parsley; 2 teaspoons grated Parmesan cheese (optional); salt and pepper to taste
Mix separately: 1/2 large bunch of spinach, chopped and steamed; 1/3 cup cottage cheese; 1/3 cup grated cheddar cheese; 1egg, plus 1 egg white; salt and pepper to taste; a pinch of cayenne pepper
Spread the ingredients from the first mixture in the bottom of a greased casserole. Spread the spinach mixture over them. Bake at 350 degrees until firm, 45-60 minutes. Makes 3-4 servings. Recipe from Max, the cook at Red Caboose Day Care Center

3 ounces vermicelli; 1 tablespoon butter or margarine, softened; 1/6 cup grated Parmesan cheese; 2 1/2 eggs; 1 teaspoon cooking oil; 1/2 small onion, chopped; 1 cup chopped fresh spinach or other greens; 1/2 cup (2 ounces) shredded mozzarella cheese; 1/6 cup milk; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; pinch ground nutmeg
Heat oven to 350 degrees. Lightly grease a large pie plate. Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Beat 2 of the eggs and stir well into pasta. Spoon mixture into pie plate, and use a spoon to shape vermicelli into a pie shell. Cover with aluminum foil and bake 10 minutes. Set aside. Heat oil in small skillet, add onion and sauté until tender. Beat the remaining 3 eggs and combine with spinach, mozzarella, milk, seasonings, and sautéed onions. Spoon spinach mixture into pasta shell. Cover pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes 3 servings. Recipe from Crystal lake Gardens

3 c. cooked rice (l c. uncooked); 1 c. chopped spinach; 2 eggs, well beaten; 1 c. milk; 1 tsp. Worcestershire sauce; 1 1/4 tsp. salt; 2 tsp. grated onion; 1/4 c. butter or margarine 1/2 c. grated sharp cheese
Toss rice and spinach together with fork. Add eggs, milk, Worcestershire sauce, salt and onion. Toss gently to mix, using care not to mash rice. Pour into greased 2-qt. baking dish; dot with butter and sprinkle cheese on top.  Bake in slow oven (325°) 30 to 40 minutes. Makes 8 servings. Note: Add a few chopped blanched almonds, if you like. You can substitute 1/2 c. chopped parsley for half of the spinach.

1 bulb roasted garlic; 1 tbs. butter; 1 small onion, finely chopped; 4 eggs; 1 cup milk; 1/4 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 1 cup cooked spinach, fresh or frozen drained well; 1/2 cup shredded Monterey Jack cheese; 1/4 tsp. vegetable oil for oiling pan
Heat oven to 350°. Separate roasted garlic cloves, peel and mash in a small bowl to form a paste. Melt butter in a skillet. Add onion and sauté until soft; about 6 minutes. Add garlic paste and sauté for 4 minutes. Blend together and set aside. In a medium bowl, whisk together eggs, milk, chili powder, salt and pepper. In another bowl, combine garlic-onion mixture with spinach and cheese. Mix well. Spread spinach mixture firmly in a lightly oiled 99inch quiche or pie pan. Pour egg mixture evenly over spinach. Bake for 40 minutes. Quiche is done when a toothpick inserted in the center comes out clean. Servings: 6 Recipe from The Best 50 Garlic Recipes.