Summer Share Two May 31st 2016
- If you are not sure if you have a tree fruit share or would like to add one please contact us. They begin with sweet cherries in early July.
- Boxes are to be returned each week at distribution.
Farm news from Jane
It was a delight to head out to the asparagus blocks to pick this morning, cool and fragrant. A nice breeze kept the black flies and mosquitoes at bay. I have actually only seen a few mosquitoes so far this season; the dry weather must be keeping them from hatching. Nothing however seems to slow the black flies from their appointed duties. I understand that every creature has its place in the ecosystem but I guess it would be nice if their “place” wasn’t in my space!
But back to the beautiful morning… We had extra hands to harvest today and that made it go quickly and smoothly. The rhubarb is holding up nicely in the dry weather. I think it is because we’ve had such a cool late start. And although I was a bit uncomfortable about the light volume in our first share we were very thankful for the encouragement of members that were delighted with their “first fruits”. This week the kale has grown enough to begin picking so let the greens begin! We noticed the first few tiny heads of broccoli forming in the block next to the kale today. Although other veggies like the tomatoes, peppers and eggplant thrive in temperatures close to ninety degrees which we just experienced the early crucifers like broccoli, cabbage and bok choy do not! We will try to keep them well watered in hopes that they don’t send up seed stalks instead of maturing full heads. This is the dilemma of trying to fool Mother Nature by growing cool weather crops in late spring. No one wants to wait until fall for those favorite tasty treats so we keep on trying!
The garlic is growing rapidly as you will tell by the size of the green garlic in this week’s share. The plants are already beginning to form their “scapes” which are the seed pods they send up before the bulb is mature. So for the member who was asking about garlic scapes at last week’s distribution they’re only a few weeks away! Every week there should be something new to enjoy.
Thanks for choosing to join us to eat healthy and local, Jane
Produce: Asparagus Rhubarb Green Garlic
Tuscany (Dinosaur) Kale Romaine lettuce
– Rhubarb: does not need to be peeled before chopping. It may be frozen; first wash, dry and chop before placing in a freezer bag.
– Kale: It is best to cut the tough stalk out first. Then roll the leaves into a long cigar shape and slice crosswise into ribbons (this is the chiffonade technique). Tuscany kale is tender and will not need to be cooked very long. One cup of kale has 36 Calories, 5 grams fiber, calcium, B6, magnesium, vitamins A, C & K, and minerals: copper, potassium, iron, manganese and phosphorus
– Romaine: Although we do soak the romaine in cold water to cool and to remove any field dirt the leaves will still need to be separated and rinsed. If grilling first slice in half then soak or hold under running water to remove any debris from between the leaves.
– Head lettuce: if you don’t already own a salad spinner now is the time to invest in one. It makes prep much quicker and easier.
GRILLED ROMAINE 1 head romaine lettuce – cut in half lengthwise and washed, shopping list 1/4 cup olive oil, shopping list 2 T balsamic vinegar, shopping list 1/4 tsp. dried minced onion, shopping list 1/4 tsp. garlic powder, shopping list 1/8 tsp. oregano ,shopping list 1/4 tsp. salt, shopping list 1/8 tsp. peppershopping list Place split head of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Then turn bag over and lay flat again for another 15 minutes. Pre heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
CLEAN EATING LEMONY KALE AND ASPRAGUS
12 oz any short whole wheat pasta, ½ – 1 cup pasta water, 3 C vegetable stock, 2 T cornstarch, 1 lb asparagus, trimmed and cut into 2 in. pieces, 1 ¼ t salt, 1 oz Parmesan cheese, grated, ¼ C plain Greek yogurt, 1 lemon, zest of and cut into slices, 1 large garlic clove or chopped green garlic, 1 bunch kale, cut into large pieces, ½ C basil, chopped, Parmesan cheese and ground black pepper, for garnish
Cook pasta al dente as per package instructions. Reserve 1 C pasta water and set aside. Preheat large deep skillet on medium heat, add 2 C vegetable stock, whisking cornstarch until dissolved in remaining 1 C of broth and adding to the skillet; bring to a boil. Cook until thickened a bit. Add asparagus and salt. Stir, reduce heat to low and cook for 4 minutes covered. Add Parmesan cheese and stir until dissolved. Remove from heat, add Greek yogurt, lemon zest and garlic; stir until smooth. At this point add ½ C reserved pasta water. Stir in kale, lemon slices and pasta. Add more pasta water if necessary. Sprinkle with basil and serve hot. Refrigerate in a glass airtight container for up to 2-3 days.
Recipe from iFOODreal.com
KALE SALAD WITH POMEGRANATE AND MAPLE PECANS
Maple pecans: ½ c. pecan pieces, 1T maple syrup, 2 t. olive oil, ½ t. salt, ¼ t. cayenne pepper. Preheat oven to 350o. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake for 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.
Vinaigrette: 2T. Balsamic vinegar, 2T olive oil, 1 small shallot, peeled and finely minced (1+1/2 T.) To make vinaigrette: whisk together ingredients, and season with salt and pepper, if desired.
Salad: 12 oz Tuscan kale, deveined and sliced into ½ in. ribbons (8c.), 1 large red apple, cored, quartered, and thinly sliced (1+1/4 c), ½ pomegranate seeds, 1+1/2 OZ. Gouda, thinly shaved with vegetable peeler. To assemble salad: place kale in large bowl; gently massage 3 T vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with maple pecans and shaved Gouda.
ROASTED RHUBARB SALAD
2 c 1/2 inch pieces fresh rhubarb, 2 T sugar, 2T balsamic vinegar, 1T canola oil, 1T minced green garlic, ¼ t salt, ¼ t freshly ground pepper, 8 cups mixed greens, ½ c crumbled goat cheese or feta, ¼ c chopped walnuts, toasted, ¼ c golden raisins.
Preheat oven to 4500. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about ten minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes. Meanwhile whisk vinegar, oil garlic, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.
* Recipe from Serena Beneduce; modified and shared by CSA members Sebastiano Andreana and Concetta Beneduce
2 cups flour; ½ cup sugar; 1 tbsp baking powder; ½ tsp salt; ¾ cup milk; 3 tbsp oil; 1 egg, beaten; 1 cup finely chopped rhubarb; 1 tsp orange zest
Heat oven to 400°. Line 12 muffin cups with paper liners. In medium bowl combine flour, sugar, baking powder and salt; mix well. Stir in rhubarb and orange zest. In a small bowl combine milk, oil and egg; blend well. Add to dry ingredients; stir just until moistened. Divide batter evenly between muffin cups. Sprinkle with cinnamon sugar. Bake at 400° for 18-23 minutes. Cool 1 minute and remove from pans. Best the first day. Adapted from Pillsbury’s Healthy Baking Cookbook
RHUBARB LEMON BARS
Crust: 2 C flour, 1 C butter, ½ C sugar
Preheat oven to 350 degrees F (175 degrees C). Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12×9-inch baking dish. Bake in preheated oven until crust is light brown, 25 to 30 minutes
Filling: 4 eggs, 1 C sugar, 6 T flour, 2 DC chopped rhubarb, (or more to taste), 1 C shredded coconut, 6 T lemon juice, 2 t vanilla
Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust. Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving. May add more sugar or lees to taste!
3 cups diced, fresh rhubarb (or 3 cups frozen, thawed); 2 tablespoons orange juice; 1/3 cup honey; 1 tablespoon butter; 1 egg, beaten; 1/4 cup honey; 1 teaspoon vanilla; 2 tablespoons sour cream; 1 cup whole wheat pastry flour; 1/4 teaspoon salt; 1/2 teaspoon soda
Preheat oven to 350 F and grease 8 x 8 x 2-inch baking pan. Arrange rhubarb in prepared pan. Mix orange juice and honey and drizzle over rhubarb. Dot with butter. In a medium-size mixing bowl, combine egg, honey, vanilla, and sour cream. Mix flour, salt, and soda and add to egg mixture. Spread batter over rhubarb and bake in preheated oven for about 30 minutes or until nicely browned. Yield: 6 to 8 servings.
Recipe from Naturally Delicious Desserts and Snacks.
RHUBARB DESSERT SURPRISE
6 c diced rhubarb; 3 1/2 c sugar, divided; 6 Tbsp butter, softened; 2 c flour; 2 tsp baking powder; 1 tsp salt, divided; 1 c milk; 2 Tbsp corn starch; 3/4 c boiling water
Spread rhubarb over bottom of buttered 9 by 13-inch baking pan. In a mixing bowl, cream together 1 1/2 c sugar and butter. Into another bowl, sift flour, baking powder and 1/2 tsp salt. Add portions of flour mixture to sugar mixture, alternating with portions of milk; mix well. Spread mixture over rhubarb. Mix remaining 2 c sugar, corn starch and remaining 1/2 tsp salt. Pour over batter. Slowly pour or spoon boiling water over the top. Bake at 350 degrees 1 hour. The top will look crusty, uneven and golden. Note: This dessert forms its own unusual crust.
Makes 8-10 servings Recipe from Farm-Fresh Recipes.
4 cups (1 L) sliced fresh or thawed frozen rhubarb, 1 cup (250 mL) granulated sugar, 1 strip lemon rind
In saucepan over medium-high heat, bring rhubarb, sugar, 1 cup water and lemon zest to boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 5 minutes. Strain into bowl, pressing solids gently to extract liquid; discard solids. Cover and refrigerate until chilled. Make-ahead: Refrigerate in airtight container for up to 5 days. This rosy syrup is a great way to enjoy fresh rhubarb in the spring, but it’s also delish when made with frozen rhubarb year-round. Use the syrup as the base for a Rhubarb Mint Fizz or mix it with club soda or your favorite sparkling water for a refreshing mock tail. By The Canadian Living Test Kitchen Source: Canadian Living Magazine: May 2014
5 large mint leaves, 1/4 cup (60 mL) Rhubarb Syrup, 3 tbsp (45 mL) lime juice, 1 oz (28 g) white rum, 1/3 cup (75 mL) soda water, 1 lime wedge, 1 mint sprig
Place mint in cocktail shaker; half fill with ice. Muddle or mash with handle of wooden spoon until leaves are bruised and fragrant. Add syrup, lime juice and rum; shake vigorously to blend and chill. Pour into highball glass. Top with soda water. Garnish with lime wedge and mint sprig.
ASPARAGUS WITH BALSAMIC RHUBARB REDUCTION 1 lb asparagus, 1 stalk rhubarb, sliced, 1 shallot, minced, 1 Tbsp + 1-2 tsp olive oil, divided, 1/4 cup balsamic vinegar, 2 Tbsp sugar, Salt and pepper
Preheat the oven to 400.Trim the woody ends off the asparagus. Peel the bottom third of the asparagus. Toss the asparagus in 1 Tbsp olive oil and place in oven safe dish in a single layer. Roast for 10 minutes, or until the tips are starting to crisp and the stalks are tender when pierced with a fork. Meanwhile, in a small saucepan over medium heat, add the remaining 1-2 tsp olive oil. Sauté the shallot for 3-4 minutes or until softened. Add the rhubarb, balsamic vinegar, sugar, and a bit of salt and pepper. Cook, stirring regularly for 5-7 minutes, or until the mixture has thickened and the rhubarb is soft. Process the mix in a food processor or blender until smooth. Serve over or alongside the asparagus.
Serves 2 (if you want to share)
SPRING ORZO SALAD
8 oz. orzo pasta ; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into ‘/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar
Cook pasta according to package directions. Rinse under cold water, and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6
CHICKEN ASPARAGUS BAKE
5 Tbsp. each butter and flour; 11/2 cups chicken broth; 6-oz. can mushrooms, drained; Dash pepper; 2 large chicken breasts, cooked and sliced; l lb. cooked fresh asparagus spears; 1/4 cup dry bread crumbs; 2 Tbsp. each toasted slivered almonds, and melted butter
Preheat oven to 375°F. Melt butter; blend in flour. Add chicken broth; cook and stir until mixture is thickened. Add mushrooms and pepper. Place chicken in bottom of 6 x 10 x 1/2-inch baking dish. Drizzle with half the mushroom sauce. Arrange asparagus spears over sauce, then pour on remaining sauce. Combine crumbs, almonds, and melted butter. Sprinkle over casserole. Bake 20 minutes.
4 medium eggs; 1 cup low-fat cottage cheese; 1/4 cup flour; 1 tsp. baking powder; 2 Tbsp. canola oil; 1/2 lb. bacon, cooked crisp then crumbled; 3/4 cup cooked asparagus, cut into 1/4-inch pieces; 2 oz. chopped green chilies; 1 cup grated Monterey Jack cheese; Salt and white pepper to taste
Preheat oven to 350°F. Spray miniature muffin pans with nonstick spray; set aside. In food processor, blend eggs briefly and add cottage cheese. Pulse to blend. Add flour, baking powder, and oil; blend. Stir in bacon, asparagus, chilies, and cheese. Add salt and pepper. Spoon mixture into muffin pans. Bake for 20 minutes. Let cool slightly before serving. To serve place zingers on a bed of shredded lettuce.
ASPARAGUS AND MIXED GREENS SALAD
5 tablespoons extra-virgin olive oil; I pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. Serves 4-6