Week Sixteen Summer Share September 1st 2015

Important information

• Annual share information details are included on the winter share membership form; please note that egg shares will not be available.
• Please return any share boxes; we are low again on returns; Thanks!!!

 

Farm News from Jane

I hope that everyone took the time to look at the winter share information sent out yesterday. Details for the annual share are included on the attached membership form; my apologies for not noted that in the email.

Well the school season is upon us; our local Alden district starts classes tomorrow. Here come the big yellow buses filled with happy (?) children! Please do allot a bit of extra time for your distribution commute. When school is in session the road traffic increases significantly. So now it’s also time to pack school lunches; we should have apples in the fruit share soon; they seem to make the journey to school much better than the softer stone fruit. And speaking of stone fruit, we were so excited to be able to acquire nectarines for fruit shares this week. We had been told that the harvest was limited and that there would not be any for wholesale. So enjoy them even if there are a few surface blemishes! We were told that the hailstorm a few weeks ago caused some minor surface blemishes to the nectarines this season.

Today we harvested the first of the leeks. Although they are great for soup they are especially nice for sautéing with other veggies or added to a stir fry. Prep information is included under “produce tips”.  And just wait until you serve the Adirondack red potatoes! For the little girls who love pink you will surprise and delight them. And the rest of your crew will certainly enjoy how creamy and delicious they are. We have a partnership with a Buffalo school whose aim is to serve all fresh, local produce and when a couscous dish which featured beets was served and it was pink, the first girl through the cafeteria line turned her nose up at it. Of course the rest of the girls then followed suit and it took quite a bit of persuasion by the chef to coax a few girls to try it. Sad isn’t it? But be it candy striped beets or red potatoes something “outside the box” is good for all of us to experience. So bring on the pink mashed potatoes or potato salad. Who says pink is just for girls; real men eat “pink”.

The ragweed is in full bloom and is wreaking havoc with of few of our hard working harvesters. It is certainly no fun to harvest while your nose is itchy and you become sneezing and wheezy!!! Thanks so much for your perseverance and diligence. The goldenrod which I hear makes a delightful honey is also in full bloom and is a spectacular sight; I understand that it is not the allergy trigger that most people assume it is.

Enjoy the last of the “free time” before the school schedule begins and pack those snack and lunch boxes with delicious and nutritious produce. Food might not be love but it can surely demonstrate it, Jane

 

Produce:   Leeks   Adirondack red potatoes   Garlic   Swiss chard   Green Bell peppers   Sweet Corn   Head lettuce

 

Fruit Share:      Nectarines      Blue Free Plums

 

Produce tips:

– The nectarines have surface blemishes from a hail storm but they are still sweet and delicious!

– Adirondack Red potatoes are red skinned and pink inside. They are a creamy moist potato good for boiling or mashing.

– To wash leeks easily; first slice down the length and rinse under cold water. Or slice into rings and place in water to rinse and then drain in a colander for wither method.

– I’ve included another bok choy recipe if anyone still has it lingering in the fridge.

– The Garlic Dip recipe makes a nice topping for potatoes or fresh veggies.

– Substitute Swiss chard for the spinach in recipes.

 

Recipes

GARLICKY BOK CHOY

Sauté 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

 

ROASTED GARLIC DIP

1 head of garlic, 1/2 T plus 1/4 cup olive oil, divided, freshly ground black pepper, 1/2 cup freshly grated Parmesan cheese Heat oven to 275 or 300 degrees. Cut 1-l/2 inch off the top of garlic head to expose the tips of the cloves. Lay garlic head cut side up in small baking dish. Drizzle 1/2 T of oil over the top; sprinkle on some pepper. Roast until soft, fragrant, and lightly browned, about 45 minutes. Cool completely. Squeeze cloves form the base and use a fork to dislodge the flesh from the skin. Mash garlic with a fork on small plate. Stir in Parmesan cheese, additional 1/4 olive oil, and pepper to taste. Serve with baguette or crusty bread. Makes 2-4 appetizer servings.

 

ROASTED GARLIC AND SPINACH QUICHE (substitute Swiss chard)

1 bulb roasted garlic; 1 tbs. butter; 1 small onion, finely chopped; 4 eggs; 1 cup milk; 1/4 tsp. chili powder; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 1 cup cooked spinach, fresh or frozen drained well; 1/2 cup shredded Monterey Jack cheese; 1/4 tsp. vegetable oil for oiling pan

Heat oven to 350°. Separate roasted garlic cloves, peel and mash in a small bowl to form a paste. Melt butter in a skillet. Add onion and sauté until soft; about 6 minutes. Add garlic paste and sauté for 4 minutes. Blend together and set aside. In a medium bowl, whisk together eggs, milk, chili powder, salt and pepper. In another bowl, combine garlic-onion mixture with spinach and cheese. Mix well. Spread spinach mixture firmly in a lightly oiled 99inch quiche or pie pan. Pour egg mixture evenly over spinach. Bake for 40 minutes. Quiche is done when a toothpick inserted in the center comes out clean. Serves: 6; Recipe from The Best 50 Garlic Recipes.

 

HEAVENLY RICE AND SPINACH

1/4 cup toasted pine nuts; 1/4 tsp. freshly ground pepper; 11/2 cups long-grain white rice; 4 cups chopped fresh spinach, packed; 5 tbs. butter; 6 cloves garlic, minced or pressed; 3/4 cup chicken stock; 2 medium onions, finely chopped; 1/2 cup freshly grated Parmesan cheese; 1/4 tsp. salt

Roast pine nuts in a dry skillet over medium heat, stirring constantly until golden brown. Set aside. Prepare rice according to package instructions. Melt butter in a large skillet. Add garlic and onions and sauté for 5 minutes. Add salt, pepper and spinach and sauté for 3 minutes, or until spinach becomes limp.

Add chicken stock and cooked rice. Sauté for 5 minutes or until rice is steaming hot. Stir in Parmesan cheese and toasted pine nuts. Remove from heat. Keep covered and serve warm. Serves: 4-6; Recipe from The Best 50 Garlic Recipes.

 

TEX-MEX BEEF PIE WITH CORNMEAL BISCUIT TOPPING

1 lb ground beef; 1 large onion, chopped; 1 pepper, seeded and chopped; 3 garlic cloves, finely chopped; 1 Tbsp chili powder; 2 tsp cumin; 2 tsp dried oregano; 1 lb tomatoes, diced; 1 cup corn kernels; 3/4 cup flour; 1 Tbsp cornmeal; 3/4 tsp baking powder; 1/4 baking soda; 1/4 tsp salt; 1 1/2 Tbsp vegetable shortening; 1/2 cup buttermilk

In a large skillet, cook the beef with the onion, pepper and garlic over medium heat, stirring to break the meat into smaller pieces, until it is browned. Spoon off any excess fat. Add the chili powder, cumin, oregano and cook, stirring, for 1 minute. Add the tomatoes, breaking them into smaller chunks with the side of a spoon if necessary, along with the corn and % cup of water. Bring to a boil, reduce heat to medium and simmer for about 10 minutes until slightly reduced and thickened. Transfer to a 9- inch baking dish. (The recipe can be made one day ahead at this point and refrigerated. Return to room temperature before adding the topping.) Preheat oven to 375 degrees. For the topping, combine the flour, cornmeal, baking powder and soda and salt in a medium sized bowl. Add the shortening and rub with your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk to make a soft dough. On a lightly floured surface, roll or pat the dough into an 8 inch square and place it over the prepared beef mixture. Use a small knife to cut several slashes so steam can escape. Bake the pie uncovered in the oven until it is hot, filling bubbles around the edges, and the biscuit topping is golden brown, about 20 minutes. 4 main servings

 

CROSTINI WITH LEEKS AND SWEET PEPPERS

1 1/2 tablespoons olive oil; 2 leeks (about 2/3 pound), sliced into 1/4-inch-thick rounds; 1 large sweet red pepper, cut into small diamonds; 1/2 cup Greek olives, pitted and chopped; 3-4 tablespoons vinaigrette; salt and pepper to taste; sourdough bread, thinly sliced and toasted

Heat olive oil in skillet over medium flame. Add leeks; cook 3-5 minutes. Add sweet peppers; cook, stirring, until mostly tender, 3-5 minutes. Add olives and vinaigrette; cool. Season with salt and pepper. Serve at room temperature on toasted bread. Makes 2-3 cups leek mixture.

 

BRAISED SWISS CHARD WITH LEEKS

3 T olive oil; 2 lbs leeks, sliced; salt and pepper, to taste; 1 lb Swiss chard, chopped

Heat oil in large pan over medium heat, add leeks. If using chard stalks, add them, too. Season with salt and pepper.

Cover, reduce heat and cook until tender, about 8 minutes. Add chard leaves; cover. Simmer until wilted, about 5 minutes.

Serve at once; 4 servings.

 

APPLE SALSA WITH GRILLED CHICKEN

2 c chopped apples; 3/4 c chopped Anaheim or green pepper; 1/2 c chopped onion; 1/4 c lime juice; Salt and pepper to taste; 1/4 c dry white wine; 1/4 c apple juice; 1/2 tsp grated lime peel; 4 medium boneless, skinless chicken breasts

Combine apples, chili peppers, onion, lime juice, salt and pepper; mix well. Set aside about 1/2 hour for flavors to blend. Combine wine, apple juice and lime peel. Pour over chicken breasts in glass dish or sealable plastic bag. Marinate 20-30 minutes. Drain chicken; discard marinade. Grill over medium-hot coals, turning once, until chicken is done. Serve with salsa on the side. Makes 4 servings with salsa to spare.

 

FRIED PEPPERS WITH EGGS
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.

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.

 

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

 

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

 

LEEK AND POTATO SOUP

3 c sliced leeks; 3 c diced peeled potatoes; 2 qts water; 1 Tbsp salt; 1/4 c heavy cream or 3 Tbsp butter, softened; 2 Tbsp fresh minced chives or parsley

Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender. Mash vegetables with fork or put through food mill. Set pot off heat and stir in cream or butter. Serve in bowls and sprinkle with herbs;

Makes 8 servings.