Week Fifteen Summer Share August 25th 2015

Important information

• There will be a special email forth coming regarding the upcoming winter shares. We will only be offering 100 winter shares for the 2015-16 season. Current members will have the month of September to sign up for them any remaining shares will be offered to members who are on a wait list. So when you receive the membership form please reply promptly. Please read the information carefully with details for payment.
• County Line Rd. is now “open for business” although the shoulders are not filled as yet.

 

Farm News from Jane

I believe that we are beginning to see hints of autumn in the fields. Yesterday I smelled “autumn” in the air which I believe is the smell of the fall panicum grass. It is a sweet fragrance but I’m sure is one of the contributing pollen producers. The golden rod is also in full bloom and the Joe Pie weed is past the flower stage now.

We are saying goodbye to summer in the vegetable world as this is the last for summer squash; did I hear an Amen?! Although we had hoped to have broccoli for shares this week; last week’s heat caused it to go to seed instead of continuing to grow green and large. But there are more plantings to look forward to. We realized early on that this is favorite veggie for most families. Unfortunately it is a cool weather crop and it seems that no matter how many times we try and grow it early in the spring or late summer we seem to experience a crop failure of sorts. We hope that you are enjoying the tomatoes. The cherry tomatoes are ripening quickly and are as sweet as candy although one of my grandchildren did not think that they could be substituted for candy…

This week we took a break from potatoes but the share has a large variety of vegetables to choose from. There will be lots of potatoes coming in all colors shapes and sizes. There are also leeks ready to be harvested for shares and although it may be a bit warm for soup they are a delightful addition to a stir fry or an omelet. Perhaps you’ll see them next week with some ever popular Swiss chard.

This Saturday is the first of the three super moon full moons for 2015. It’s a full moon near perigee, or near its closest point to Earth. It is suppose to be visibly perceptible to those who follow the full moons. The August full moon is also referred to as the corn, grain or Sturgeon moon. So get yourself a front row seat on your front or back porch wherever the eastern skyline is and enjoy the view. Eat well and enjoy the bounty of summer, Jane

 

Produce:   Yellow beans   Romano beans   Chioggia beets   Cherry tomatoes   Red onion   Garlic   Green peppers   Cubanelle peppers   Last of the Summer squash    Sweet corn   Bok Choy   Eggplant (Thursday shares)

 

Fruit Share:      Peaches      Burbank Plums

 

Produce tips

– Cubanelle peppers are a sweet pepper frequently used for frying (at the fair with onions)! Please bag before refrigerating.

– Red onions are sweet but not as mild as the Walla Walla onions.

– Bok Choy should be bagged before refrigerating and can be substituted for celery.

– Please refer to last week’s newsletter for eggplant recipes.

 

Recipes

CAPRESE SKEWERS

15 small fresh mozzarella balls; 1 pint cherry or grape tomatoes; 3 tablespoons basil-flavored olive oil; salt and pepper; 1 bunch of basil; 30 short bamboo skewers or toothpicks

Halve the mozzarella balls and the tomatoes. Toss with basil oil; add salt and pepper to taste. Tear the basil into bite size leaves. Skewer a piece of mozzarella, a piece of basil, and a tomato half onto a skewer or toothpick; repeat with remaining ingredients and skewers. Arrange skewers in concentric circles on a platter. Or forget the skewers and just make a salad with said ingredients. Makes 6 appetizer servings.

 

COMPOSED SUMMER SALAD FOR ONE

3 or more slices garden-ripened heirloom tomato or several cherry tomatoes; 2- or 3-ounce wedge cheese, at room temperature; 2 slices sweet red pepper; extra-virgin olive oil; 4-5 slices fresh cucumber or a few lightly steamed fresh green beans; freshly ground black pepper; sprig of lemon basil; thick-sliced whole grain bread

Artfully arrange vegetables and cheese on a plate. Drizzle on some extra-virgin olive oil, sprinkle with freshly ground black pepper, and garnish with lemon basil. Serve with whole-grain bread.

Makes 1 very easy, very satisfying lunch or snack.

 

GARLICKY BOK CHOY

3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. bok choy; 4 garlic cloves, chopped

Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings

 

BOK CHOY SALAD

1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions

In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once; 8 servings

 

CHOW MEIN

1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow mein noodles; cooked rice

Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow mein noodles. Makes 4 servings. Recipe from James and Kathleen Mulvey

 

SWEET CORN CHEDDAR PANCAKES

2/3 cup cornmeal; 1/2 cup flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg, beaten; 1 1/4 cups buttermilk; 1 tablespoon com oil; 1/2 cup shredded sharp cheddar cheese; 4 tablespoons finely chopped leeks; 1-2 tablespoons chopped sage; 1/2-1 cup cooked corn kernels; additional com oil, for cooking pancakes; spicy tomato salsa; sour cream

Combine cornmeal, flour, baking powder, salt, and pepper in bowl. Mix egg, buttermilk, and com oil in another bowl; stir in cheese, leeks, sage, and com kernels. Mixture can stand at room temperature up to an hour. Heat a griddle or large, heavy skillet over medium ‘lame several minutes. Reduce heat to medium-low and brush cooking surface with com oil. Cook pancakes in batches: Ladle batter into hot griddle, 1/4 cup per pancake. Cook until first side is golden brown and pancakes have set well on the bottom. Flip pancakes and cook on other side until done. Serve hot with salsa and sour cream. Makes 10-12 pancakes.

 

ROASTED PEPPER RISOTTO

2 large bell peppers; 1 medium onion, finely diced; 3 tablespoons chopped fresh dill; juice of 2 small lemons; 8-9 cups vegetable stock; 3 tablespoons olive oil; about 2 1/2 cups Arborio rice; 1/2 cup dry white wine

Heat oven to broiling temperature. Place peppers on baking sheet. Broil close to heating element, using tongs to turn peppers to char skin evenly on all sides. Remove from oven, place in paper bag, and close bag. Let peppers stand while you chop onion and dill and juice lemons. Remove peppers from bag; peel off charred skin, remove stem and seeds (don’t rinse them, as this will weaken the flavor), and cut into small strips. Heat stock in saucepan over medium-low flame. Heat oil in large saucepan over medium flame. Add onions; cook until soft. Stir in rice with wooden spoon until all grains are evenly coated. Add dill, stir 1 minute, then add wine and stir until wine is absorbed. Add 1 cup stock; stir until stock is absorbed. Continue cooking, stirring, and adding 1 cup of stock at a time until the rice is al dente and suspended in a smooth sauce, 15-25 minutes. Remove from heat; stir in lemon juice and red peppers.

Makes 6-8 servings; Recipe from Amy Simonson

 

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

 

BEETS A LA CREME

1/8 cup real butter; 1/2 cup heavy cream; 4 medium beets, cooked; Freshly ground pepper to taste; 1 1/2 tablespoons minced fresh parsley; Salt to taste

Cut beets in thick julienne strips, cube, or slice as you prefer. In a large skillet, melt butter. Add beets and sauté for 2 minutes, stirring to coat beets evenly with butter. Season with salt; add cream and continue to cook until reduced to glaze just coating beets. Sprinkle heavily with pepper and parsley. Serve immediately. Serves 3

 

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

 

PESTO

1 cup basil;1 small garlic clove, 1/4 cup parmesan cheese; 1 Tbsp pine nuts or almonds; 1/4 cup olive oil; salt to taste

Blend all ingredients in food processor or blender until fully blended and smooth. You can also substitute any kind of basil or parsley or spinach for the basil.

 

SWISS CHEESE, EGG AND GREEN BEAN CASSEROLE

1 lb. fresh beans; 2 tablespoons butter; 3 tablespoons whole wheat flour; 1/2 cup milk; 1/2 onion, grated; 1/2 tablespoon honey; 1/3 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 cups yogurt; 4 hard-cooked eggs, sliced; 1/2 lb. Swiss cheese, slivered or grated; 1/4 cup wheat germ; 1 tablespoon oil

Cook green beans according to preferred method. Drain if necessary. In a saucepan, melt butter, add flour, stirring until blended, and then add milk. Continue to cook, stirring until thickened. Add grated onion, honey, seasonings and yogurt. Mix until smooth. Remove from heat. Preheat oven to 350°F. Make a layer of green beans in a casserole, then a layer of sliced hard-cooked eggs and then a layer of cheese. Pour sauce over top, poking casserole with a fork to be sure sauce seeps down into all the layers. Sprinkle with wheat germ which has been mixed with a little oil. Bake in preheated oven for 10 to 15 minutes, or until sauce is bubbling and cheese is melted. Be careful not to overcook because eggs left too long in the oven can become rubbery. Serve hot. Yield: 4 to 6 servings

 

ROASTED GARLIC AIOLI

1 head of garlic, or 6 cloves of garlic, 2 t olive oil, ¼ c mayonnaise, 3T plain yogurt Preheat oven to 450⁰  or prepare a medium barbeque fire. Trim the tips off the bulb of garlic and pour 1t. of oil on the cut surface. Wrap in foil, sealing well. Roast in the oven or on the grill rack for 20-30 minutes until the garlic is soft. Squeeze the garlic out of the cloves and puree and blend with the mayonnaise until nearly smooth. Stir in the yogurt to blend. Cover and refrigerate until ready to use, up to 24 hours. This roasted garlic sauce is smooth and mellow in taste. It’s wonderful on bread, baked potatoes, or grilled poultry, meats, or seafood. Makes about ½ cup.

Recipe from the AMA’s Family Health Cookbook