Week Sixteen August 25th 2014

Important information:

• The winter share memberships are coming in quickly; for those of you who have sent in a membership form I have invoiced you to verify that you have a winter share reserved.
• Thank you for your great response in returning stockpiled share boxes!
• Watch for meat share offering with BEEF coming soon!

Farm News from Jane

Well, we finally have a beautiful colored vegetable that retains its color after cooking; Adirondack blue potatoes. They are actually a lovely shade of purple however. They are a drier potato that will bake or French fry well. Most of them are good size and are oblong like a “baker”. This may be the last week for summer squash as the powdery mildew is starting to encroach. I’ve been disappointed to see my bed of assorted basils succumb to the cool nights and wet mornings with some type of wilting disease. It seems so early this season. I have been anxiously awaiting the beginning of the spaghetti squash harvest. I’m told however that it was still green at the last peek. When we have sweet peppers, onions and tomatoes it is the perfect topping for freshly roasted spaghetti squash. Although beans will continue to grace the shares until a frost the summer vegetables will begin to wane in September but then comes the big finish; crucifers. That’s the family which includes broccoli, cauliflower, cabbage, Romanesco, rutabaga, and kohlrabi. We did transplant the last block of beets as well as purple kohlrabi on Friday and after transplanting the green kohlrabi in a few weeks we will be finished with field planting for summer shares. Next one of the high tunnels is being prepared for a new crop. The cover crop of buckwheat was mowed off last week and it will be incorporated into the soil after it has a chance to wilt down. More mulch or compost will be applied for soil feeding and we will be ready to plant vegetables again for winter shares. Ben cut hay at the crack of dawn this morning as it looks to be good weather for drying hay the next couple of days. The beef has arrived from the processor in the form of hamburger and we will be offering a meat share again soon.

One week of freedom left for those of you who regimented by the school calendar. I do hate to hear the sound of the diesel buses coming down the road… Do you hear a big sigh? That would be me! It used to be the time to get your “canning” done when the kids returned to school. Now instead it’s time to stock up on lunchbox treats. It is time for me to get some “preserving” done. Chili sauce or salsa anyone? Everyone has a favorite recipe and it makes the kitchen smell so good.

Until next week or spaghetti squash, Jane

 

Produce:   Adirondack Blue potatoes   White Spanish onions   Garlic   Green beans    Sweet Peppers   Sweet Corn   Summer squash   Tomatoes

Fruit Share:        Yellow Donut peaches        Nectarines        Plums

 

Produce tips:

– To freeze sweet corn you must first blanch it in boiling water for a minute or two. (Only place four ears of corn in the pot at a time). Keep in the water just until it regains a boil. Allow ears to cool in the sink in cold water then cut kernels off cob and place in freezer bag. The taste of summer secured for winter!

– Leave the white Spanish onions out on the counter to continue to dry; they have not been fully cured.

 

Recipes

PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC

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. Serves 4; Recipe from Mora Rosenbloom

 

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

 

OVEN-FRIED ZUCCHINI SPEARS

1 medium-sized zucchini; 1/2 teaspoon dried summer savory; 1/8 teaspoon garlic powder; 1 1/2 tablespoons dried bread crumbs; 1/8 teaspoon ground black pepper; 1/2 tablespoon grated Parmesan cheese; 1 teaspoon corn oil; 12 teaspoon dried oregano; 1/4 teaspoon dried basil; prepared marinara sauce (Italian tomato and herb sauce) (optional)

Heat oven to 475 degrees. Lightly oil a baking sheet. Wash zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise. On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in small bowl. Moisten zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet. Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce, if desired. Recipe from Zephyr Community Farm Makes 4 servings.

 

HARVEST ZUCCHINI

1 ½ pound zucchini, 1/3 c. finely ch. onion, ¼ c. butter, ½ c. sour cream, 2T. milk, 2 t. paprika, 2 t. poppy seed, 1t. salt

Prepare 4 cups ½ in. sliced zucchini. Cook and stir zucchini and onion in butter in 10 in. skillet until butter is melted. Cover and cook, stirring occasionally, until zucchini is tender. Mix remaining ingredients; stir gently into zucchini and heat through. 4 serving from: Betty Crocker Cookbook

 

FARM-STYLE POTATO SQUASH PANCAKES

1 Medium-size summer squash; 1 Large Spanish onion, peeled; 3 Large eggs; 2 Tbsps chopped fresh chives; 1/2 Tsp salt; Dash white pepper; 6 potatoes, peeled

Wash, trim and finely grate the summer squash. Grate the onion, and then set both vegetables aside to drain thoroughly. Beat together the eggs and combine with the chives, salt and pepper. Grate the potatoes, blot briefly in paper towels, then stir into the egg mixture. Stir in the reserved squash and onion. Heat a lightly buttered griddle and, using a slotted spoon, drop the batter, a spoonful at a time; cook each pancake until it is brown and crisp on both sides, turning once. As each pancake is finished, set it aside to keep warm. Serve hot, with sour cream or applesauce on the side. Yield six servings

 

CORNY TOMATO SALAD

1 Tbsp lemon juice; 1/2 tsp salt; 1/4 tsp chopped, fresh oregano; 2 cloves garlic, minced; 1/4 tsp chili powder; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp vegetable oil; 2 tomatoes, diced; 1 small zucchini, diced; 1/2 c thinly sliced shallots;  2/3 cup corn, uncooked

Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl. Add tomatoes, zucchini, onions and corn; toss. Marinate at room temperature 1 hour or several hours in the refrigerator. Makes 6 servings

 

QUICK OLD-FASHIONED CORN RELISH

1/2 cup vinegar; 1/3 cup sugar; 1 teaspoon salt; 1/2 teaspoon celery seed; 1/4 teaspoon mustard seed; 1/4 teaspoon hot pepper sauce; 1 1/2 cups cooked corn kernels; 2 tablespoons chopped green bell pepper; 1 tablespoon chopped pimiento; 1 tablespoon minced white or green onion

Combine first 6 ingredients in medium saucepan and bring to boil. Cook 2 minutes; remove from heat and cool. Place remaining ingredients in medium bowl. Add cooled mixture and blend lightly. Chill until serving.

This will keep indefinitely in the refrigerator; the flavor improves with standing. Makes about 1 2/3 cups

 

OVEN FRIED POTATOES

8 potatoes; 1 stick butter; 1/2 lb. chopped bacon (fried); Parmesan cheese; 1/2 lb. Longhorn Cheddar (grated); garlic; salt Cut potatoes into 8 sections. Melt 1/2 stick margarine on 2 cookie sheets in oven. Coat potatoes (with skins) with butter. Sprinkle with garlic salt, Parmesan cheese and bacon. Bake at 4250 for 25 minutes. Pour off extra grease. Sprinkle Cheddar over potatoes and place in oven until melted. Serve with Ranch dressing. Recipe from Terri Noble