Week Fifteen August 18th 2014

Important information

• “Come out come out wherever you are” …these lyrics from the Wizard of Oz song seem fitting for the missing shares boxes. PLEASE look around and bring back ALL share boxes.
• We’ve had a wonderful response in just one week for Annual and winter shares. Please send in your membership forms promptly even if you plan on making the payment closer to the Oct. 1^st deadline. We are also receiving several requests daily for winter shares from prospective new members. We’d hate any current members to miss out for the coming winter share season. Summer share 2015 enrollment will be available to all current members in October.
• We have a member who is interested in splitting a winter share at the Park School distribution site; please email us for their contact information if interested.

Farm news from Jane

WOW! What a great U pick blueberry day we had on Saturday; over seventy families picked about 450 pounds of blueberries. The weather was gorgeous and it seemed everyone one enjoyed picking regardless of how many they picked.

We always enjoy visiting with members and seeing the kids. It’s our desire to host these events so that more members are able to visit the farm, meet your farmers and see how “things grow”.

We hope that you have enjoyed and got your fill of cucumbers as our season is now over. The patch was winding down and was mowed off in preparation for the next crop. Whether another vegetable crop or a cover crop we try not to let any of Mother Nature’s ground lay uncovered. And what’s new on the farm this week; red potatoes! After a few more weeks of growing time we dug the first of the Nordanna variety and they are plentiful, beautiful and tasty! We also have begun to cut the stalks off the garlic and so we have garlic to share.

Last week we were able transplant some tasty fennel and some of the last beets for winter shares. The broccoli is growing nicely and we hope that it will mature in a few weeks for shares. Almost all the onions are pulled and are drying down. What an incredible site to see them all laid out on tables in the greenhouse or wagons drying down in their nice straight rows just waiting for “their week” to be shared. The white Spanish variety that we have for this week’s shares is a sweet but stronger flavored than the sweet Walla Walla variety.

On another seasonal note some of the birds have already begun to gather and practice their flight formations. I got a little worried this morning when I realized that I hadn’t heard the birds singing lately before rising. Daniel reassured me that it’s just that we are now up before the birds! The fog was thick and low this morning. More temperature fluctuations between the ground and air I guess. How quickly the seasons change… It certainly will be interesting to see how September’s weather develops. After morning low temperatures in the high forties in June, July and August one can only imagine how the fall will commence. Enjoy all you’re your seasonal sweets and savories, Jane

 

Produce:   Red potatoes   Garlic   White Spanish onions   Dragon Tongue beans

Tomatoes   Swiss chard   Summer squash   Sweet corn   Green Bell peppers

 

Fruit Share:      Donut Peaches      Ozark Plums      Apricots

 

Produce tips:

–Beans will stay fresh longer in a plastic bag.

-Onions do not need to be refrigerated until cut open.

-Sweet corn should be refrigerated to keep it sweet!

-Potatoes do not need to be refrigerated but should be kept in a brown bag where it is cool and dark; hanging baskets in the kitchen is not ideal even though they look pretty!

 

Recipes

VEGETABLE FETTUCCINE

1 package (16 ounces) fettuccine; 1 large zucchini, julienned; 2 banana peppers, cut into strips; 3 garlic cloves, minced; 1 tbsp vegetable oil; 2 medium tomatoes, peeled, seeded and chopped; ¼ cup parsley, chopped;1/2 tsp salt; 1/4 tsp pepper; 2 tbsp shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté the zucchini, peppers, onions and garlic in oil until tender. Add the tomatoes, parsley, salt and pepper; sauté 4-5 minutes longer. Drain pasta; add vegetable mixture and toss to coat. Sprinkle with cheese. Yield: 3-4 servings.

 

CHOCOLATE ZUCCHINI CAKE

3 eggs; 1 1/2 cups sugar; 1 teaspoon vanilla extract; 1/2 cup vegetable oil; 2 cups all-purpose flour; 1/3 cup cocoa; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; If4 teaspoon salt; 314 cup buttermilk or sour milk*; 2 cups coarsely shredded raw zucchini; 1 cup chopped nuts; 1/2 cup raisins; Creamy Chocolate Chip Glaze (recipe follows)

Heat oven to 350? Grease and flour 12-cup Bundt pan. In large mixer bowl beat eggs well. Gradually beat in sugar and vanilla until thick and light in color. Gradually pour in oil, beating until blended. Combine flour, cocoa, baking powder, baking soda, cinnamon and salt; add alternately with buttermilk to egg mixture. Drain zucchini well; fold into batter. Stir in nuts and raisins; pour into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; invert onto serving plate. Cool completely. Glaze with Creamy Chocolate Chip Glaze. 12 servings. *To sour milk: Use 2 teaspoons vinegar plus milk to equal 3 1/4 cup.

Creamy Chocolate Chip Glaze

2 tablespoons sugar; 2 tablespoons water; ‘l2 cup HERSHEY’S Semi-Sweet Chocolate Chips or MINI CHIPS; 1 tablespoon marshmallow creme; 1 to 2 teaspoons hot water

In small saucepan combine sugar and 2 tablespoons water; bring to boil. Remove from heat; immediately add chocolate chips and stir until melted. Blend in marshmallow creme; add hot water, 112 teaspoon at a time, until glaze is desired consistency. About 1/2cup glaze.

 

CHICKEN WITH ZUCCHINI AND TOMATOES

2 boneless chicken breasts cut up; 2 small zucchini cut into chunks; 11b. tomatoes; 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

 

CINNAMON ZUCCHINI CAKE

2 1/2 cups flour; 2 cups sugar; 1 1/2 tsp cinnamon; 1 tsp salt; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 cup vegetable oil; 4 eggs; 2 cups shredded zucchini; 1/2 cup chopped walnuts (optional)

Frosting: 4 ounces (1/2 package) cream cheese, softened; 1/4 cup (4 tablespoons) butter, softened; 1 tbsp milk; 1 tsp vanilla extract; 2 cups powdered sugar

Heat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Mix flour, sugar, cinnamon, salt, baking powder, and baking soda in a bowl. Mix oil and eggs in another bowl until smooth; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts, if desired. Spread mixture in prepared pan; bake until a toothpick inserted near the center comes out clean, 35-45 minutes. Cool thoroughly. To make frosting, beat cream cheese, butter, milk, and vanilla until smooth. Add powdered sugar and mix well. Frost cake. Makes 12 or more servings. Recipe from Lisa Kivirist, Inn Serendipity

 

SUMMER SQUASH CHEESE SALAD

1/4 cup sour cream; 1/2 tsp Dijon mustard; 1/2 tsp prepared horseradish; Pinch of ground cumin; Salt and freshly ground pepper; 1 zucchini or yellow squash, grated and drained; 4 mushrooms, thinly sliced; 1/2 cup sliced celery; 2 radishes, grated (garnish); ¼ pound Swiss cheese, cut julienne

Combine first 4 ingredients with salt and pepper to taste. Place cheese, zucchini, mushrooms and celery in bowl and toss gently with sour cream dressing. Sprinkle with grated radish and serve. 2 servings

 

LATE SUMMER BRUSCHETTA

2-3 large tomatoes; 1 crunchy sweet pepper; 1 medium sweet onion; 2-3 cloves garlic, minced; olive oil; small handful fresh basil, chopped (optional); crusty bread (like baguette); shredded mozzarella or grated Parmesan (optional)

Chop the vegetables into a midsize dice. Combine with garlic, 1-2 tablespoons olive oil, and optional basil. Slice baguette down the middle and lay the 2 sides cut side up. Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using. Broil bread for several minutes until bread or cheese browns a bit. Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture. This recipe is similar to one eaten at the Lawn Beach Inn in Lake Nebagamon, Wisconsin. Makes 4 servings.

 

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

 

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

 

TUNA-STUFFED PEPPERS

Cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours. Drizzle the peppers with the syrup just before serving.

2 banana peppers; 1/2 6-ounce can chunk light tuna packed in water, drained well; 1/2 tbsp lemon juice; ½ tbsp extra-virgin olive oil; ½ tbsp capers, rinsed and finely chopped; 1 anchovy fillets, finely chopped (optional); Freshly ground pepper to taste; 1/8 cup balsamic vinegar

Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain. Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.  Fill each pepper with the tuna mixture and place them on a serving plate. Grind some pepper over the stuffed peppers. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 31/2 minutes. Drizzle the syrup over the peppers.

 

SPANISH POTATO PEPPER STEW

1 1/2 tbsp olive oil; 1 cup chopped onion; 3 pounds potatoes, peeled and thick-sliced; 6 ounces andouille or other smoked spicy sausage, chopped; 1 can (14 1/2 ounces) chicken broth; 1 pepper, quartered and thick-sliced; 3 tbsp; chopped parsley; 2 tbsp sweet paprika; 1/2 ounce dried ancho or Anaheim chiles, soaked in hot water (optional); salt

Heat olive oil in large, heavy pot over medium-high heat. Add onions; sauté until limp. Stir in potatoes and sausage; cook 10 minutes, stirring often. Add 1 cup chicken broth; cook, stirring often, 10 minutes. Add remaining broth, peppers, parsley, paprika, and 1/2 cup water. If you are using chiles, drain, remove seeds, mince, and add to potatoes. Simmer, stirring occasionally, until potatoes are tender and sauce is thickened, 15-20 minutes. Season to taste with salt. This recipe is adapted from one in The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins. Serve it as main course or side dish, or even for brunch. Makes 6-8 servings. Recipe from MACSAC

 

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

 

SUMMER GREENS AND POTATO FRY-UP

1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed

Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom