Week Fourteen Summer Share August 18th 2015

Posted by on Aug 18, 2015 in Uncategorized

Important information:

  • Please return boxes that are accumulating in your porch, garage, automobile etc….
  • The road construction is still in progress on County Line Rd.

Farm News from Jane

The dog days of summer are upon us! Although it did not reach ninety degrees here today the humidity made it feel quite steamy while harvesting; especially in the afternoon. No complaints though as we are enjoying the great growing condition that heat and moisture bring. We have seen the Delicata squash (otherwise known as sweet potato squash) flourishing on our way by the field each morning on our way to pick summer squash. Their delicate green stripes on the cream colored flesh peeking out here and there from underneath the foliage are a hint that the fall crops are getting ready. I was also surprised by a “bouquet” of broccoli from my boyfriend this afternoon. The head was small but just enough for the two of us for supper. We usually expect to have broccoli by September as well as spaghetti squash. I really enjoy fried onions and cherry tomatoes on a bed of spaghetti squash in late summer/early autumn. I’ll have to check on the rest of the winter squash and give an update. The new variety of green beans we trialed are in your share this week. They are called “Inspiration“are a deep green and although they have been matured quickly since last week they have kept their long slender shape and are quite tasty. We have been very pleased with the quality and the volume of the beans we have harvested through all the different varieties. This makes me remember that the crops’ flourishing is also due to Ben’s diligence irrigating. He is continually assessing and moving irrigation equipment around to all the various blocks keeping all the veggies growing green and healthy! It’s no small task! I’m sure that he is appreciating having a week off after last week’s precipitation. And speaking of no small task I have begun to participate with animal chores. While I have only fed and watered chickens and gathered eggs it is a good reminder of the necessary constancy that the job requires especially during the heat of summer. It is amazing just how much the chickens can drink in just a few hours! And yes, we do have lots of great chicken for sale. Members are welcome to come to the farm during farm distribution each Thursday from 4-6:30 pm to purchase meat products. We just sent some “piggies to market” and in a couple of weeks we will have lots of that delicious sausage available. We hope that you are as disappointed as we are that the next block of sweet corn is not mature enough to harvest this week. Of course that means more for next week (at least we can hope)!

Enjoy the bounty, Jane


Produce:   Green beans   Walla Walla onion   Shallot   Red potatoes   Romaine lettuce   Red beets 

Eggplant (Tuesday this week)   Green peppers   Summer squash   Green tomatoes   Large red tomatoes  


Fruit Share:   Donut peaches   Yellow plums   Peaches  


Produce Tips:

Shallots can be substituted for onions. They are valued as an onion garlic cross which is tamer and more digestible than either. They do not need refrigeration.

– Green tomatoes can also be substitutes for tomatillos in a salsa verde recipe. Use before they ripen!

– Enjoy some of the last summer squash of the season; the plants are waning in production.

– Eggplant should be bagged in plastic before refrigerating (even though it’s so pretty sitting on the counter)!




3/4 c olive oil; 1/4 c red wine vinegar; 2 tsp anchovy paste; 2 garlic scapes or green onions, minced;

1 Tbsp fresh lemon juice; 2 tsp Dijon mustard; 1 tsp ground white pepper; 1 c grated Parmesan cheese; 1 large head romaine lettuce; Croutons

Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. Add Parmesan; pulse just to blend. Rinse, pat dry and tear lettuce into bite-size pieces.  Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once. Makes 4 servings


GRILLED ROMAINE                                                                                                                                                            2 Heads romaine lettuce – cut in half lengthwise and washed, shopping list 1/2 cup olive oil, shopping list 1/4 cup balsamic vinegar, shopping list 1/2 tsp. dried minced onion, shopping list 1/2 tsp. garlic powder, shopping list 1/4 tsp. oregano ,shopping list 1/2 tsp. salt, shopping list 1/4 tsp. peppershopping list                                                             Place split heads 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.



2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme

Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin.

Makes 4 servings; Recipe from Mora Rosenbloom



1/2 pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese

Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.



First of all I use a variation of a recipe from a cookbook with authentic Civil War recipes. However adaptation to pantry stock is always a necessity. I like to start from scratch as much as possible for frugality as well as knowing what I’m eating. However Jiffy corn bread mix used to be a staple in my cupboard for the ability to stretch a meal for unexpected company (especially when it’s your husband’s Kentucky born and bred grandparents)! Now I use yellow cornmeal most frequently but for three for a dollar at the local discount store it’s still a handy have on hand. So to fry your green tomatoes in Kentucky you would utilize your bacon drippings and frying pan from breakfast. If you have time you can soak your 1/2 in. slices of tomato in cold salted water which I have never done. Then dip the slices in a well beaten egg and then the cornmeal mix with a little extra salt pepper and paprika for color and fry on both sides until brown. If you are starting with cornmeal season well with salt, pepper, paprika and a bit of sugar. It’s quite tangy and tasty.



1/2 loaf Italian bread; 1 1/2 c fresh basil leaves, cut in ½ inch strips; 2 cups tomatoes, peeled and cut into chunks; 1 sweet onion, halved and sliced; Salt and pepper, to taste; 1 Tbsp prepared pesto sauce; 1/4 c olive oil; 1/2 Tbsp balsamic vinegar

Remove crusts from bread, and cut into cubes. Place cubes in large bowl with basil, tomatoes, and onions. Sprinkle with salt and pepper. Blend pesto, oil and vinegar. Drizzle over salad ingredients. Toss. Cover tightly and refrigerate overnight. Allow to come to room temperature before serving Serves 4.



2 boneless chicken breasts cut up; 2 small zucchini cut into chunks; 1 11 b. can of tomatoes, or use fresh if available; 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.


 1/8 cup olive oil; 1 small onion, quartered and thinly sliced; 1 clove garlic, minced; 2 large tomatoes, peeled, seeded, and chopped; 1 green pepper, coarsely chopped; 1/3 cup eggplant, sliced; ½ cup tomato sauce; ¼ cup cold water; 1/8 cup dry vermouth; 1/2 tsp salt; 1/4 tsp dried thyme, crushed; 1/4 tsp dried marjoram, crushed; 1 bay leaf; ¼ tsp ground turmeric; 1/8 teaspoon freshly ground pepper; 1 pound raw shrimp or 1/2 pound cooked shrimp (shells removed)

Heat oil in large skillet; add onions and garlic; sauté until tender, not brown. Add tomatoes, green peppers, mushrooms, tomato sauce, and water; stir and simmer 5 minutes. Add vermouth, salt, thyme, marjoram, bay leaf, turmeric, and pepper. Simmer covered about 20 minutes, stirring occasionally. Remove bay leaf. If shrimp are raw, add to sauce and cook 2 to 3 minutes or until they turn pink. If shrimp are cooked, add to sauce and just heat through. Serve over rice pilaf. Serves 4



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



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 firm, slim medium eggplant, peeled and cut crosswise into 1/2-inch-thick slices (about 4 cups or 20-24 slices); kosher salt; 1 package (8 ounces) light cream cheese, softened; 11/2 cup minced fresh basil; 3/4 cup soft bread crumbs; 3/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 2 large eggs; vegetable oil (for cooking eggplant)

Lightly salt eggplant slices with kosher salt; place in colander and weight the slices with a heavy pot. Let stand in sink at least 30 minutes. Rinse with cold water and pat dry with paper towels. Mix cream cheese and basil in small bowl until smooth. Combine bread crumbs, 3/4 teaspoon salt, and cayenne pepper on sheet of waxed paper. Crack eggs into a pie plate or shallow dish; froth with a fork. Spread eggplant slices with herbed cheese, using about 2 teaspoons on smaller slices and slightly more on larger ones. Make sandwiches with the slices. Dip sandwiches first in beaten eggs, then in crumbs until well coated. Heat oil to 1I8-inch depth in large, nonstick skillet over medium heat. When very hot, fry sandwiches, in batches without crowding, until crisp and golden on both sides, about 3 minutes per side. Serve warm (not hot). Sandwiches can be kept warm in preheated 22S-degree oven while remaining sandwiches are cooked. These are nice with a thick tomato sauce. This recipe is contributed by Abby Mandel and is from her book, Celebrating the Midwestern Table. Makes 8-10 small sandwiches


1 large green pepper; 1 tbsp salad oil; 1/4 tsp salt; pinch of garlic salt; pinch of pepper; 1 egg; pinch of salt; 1 tbsp water
Wash pepper, cut off stem ends and remove seeds. Cut in strips. Add peppers to heated oil in skillet and cook over medium heat, stirring with a fork, until they are heated. Do not let peppers brown. Sprinkle with 1/4 tsp. salt, garlic salt and pepper. Lower heat; cover and cook 3 to 5 minutes, stirring occasionally. Uncover, increase heat to medium and cook to desired tenderness. For best flavor, do not overcook. Beat eggs, pinch of salt and water together slightly. Pour over peppers in skillet; do not stir mixture until eggs start to set; then, with fork or spatula, move mixture to allow all liquid to set. Do not let eggs overcook. Turn onto warm platter.


2 pounds waxy potatoes; 1 pepper; 1 large onion, cut into wedges; olive oil; 2 sprigs of fresh rosemary; salt and freshly ground black pepper

Preheat the oven to 400°F. Wash the potatoes and blanch for 5 minutes in boiling water. Drain. When the potatoes are cool enough to handle, peel them and halve lengthwise. Cut pepper lengthwise into 8 strips, discarding the seeds and membrane. Oil a shallow ovenproof dish thoroughly with olive oil. Arrange the potatoes and peppers in alternating rows and stud with the onion. Cut the rosemary sprigs into 2-inch lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake, uncovered, for 30-40 minutes, until all the vegetables are tender. Serves 4



2 bunches beets; 2 Tbsp water; 1/4 c vinegar; 2 Tbsp caraway seeds; 1 tsp sugar; 2 Tbsp minced onion; 1 tsp prepared horseradish; 1/4 tsp ground cloves; 1/2 tsp salt; 1/4 tsp pepper; 5 Tbsp vegetable oil

Wash beets, trim off greens, place in medium saucepan with salted water to cover; bring to a boil then simmer until tender, about 15-20 minutes. When cool enough to handle, peel, slice, and place in glass or ceramic bowl. Whisk together water, vinegar, caraway seeds sugar, onion, horseradish, cloves, salt, pepper and oil until sugar and salt dissolve.

Pour over beets and let stand several hours, stirring occasionally, before serving.



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



2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,

1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting

Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack. From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman



4cps. Flour, 1/4 cup cocoa, l tsp. soda, l/2tsp salt 1 tsp cinnamon sifted together. Blend well with the following ingredients: 1cup oil, 1 3/4cp sugar, 2eggs, 1 tsp vanilla, l/2 cup milk. Stir in 2 cups grated, drained zucchini, ¾ cup walnuts, and 1 cup chocolate chips. Spread in greased 9x 13 or 10xl5 pan and bake 30-40 minutes.



4 C flour, 3 C sugar, 2t. baking powder, 1-1/2 t salt, 1 t soda, 4 eggs, 1-1/2 C canola oil, 1t. each coconut, rum and vanilla extracts, 3 C shredded zucchini, 1 C canned crushed pineapple, drained, ½ C chopped walnuts or pecans

Line bottom of three greased and floured 8×4 in loaf pans with waxed paper and grease the paper; set aside.

In a large bowl, combine the flour, sugar, powder, salt and soda. In another bowl, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts. Transfer to prepared pans. Bake at 3500 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove the waxed paper. Tasteofhome.com