Week Thirteen Newsletter August 4th 2014

Important Information:

• There will be a blueberry U-Pick on Saturday August16^th from 10 am 3:00 pm. Details will follow in next week’s newsletter.
• Thanks to all of you who have supported our meat share offerings. Our rotationally grazed method of animal husbandry although labor intense provides all of our animals with healthy environments, helps to build healthy soils and also provide us with us with healthy proteins!

Farm News from Jane

Surprise!!! We have a bit of a tease for you this week, sweet corn.  The sweet corn is just big enough to start picking but there isn’t too much ready to harvest this week so only a tempting portion is what we have to share. We have successive plantings of sweet corn which will be harvested over the next month or longer so the amount will increase in coming weeks. Each planting has had subtly different growing conditions so the weekly amounts will vary as well. The amount is also determined by how much room there is in the share box! Most of the rest of this week’s produce will look familiar except perhaps for the Burgundy beans. These are an heirloom variety which often likes to grow a seed as quickly as the bean pod itself grows. And although the seed contains much more available protein some of us enjoy the long slender pod as much as the bean. But this week’s burgundies are long, slender and beautiful (as well as nutritious and tasty)! Sadly however they won’t stay such a gorgeous color once cooked.

The weather today although wet in the field was sunny and delightful (compared to last Monday’s picking in the rain)! And it is finally late enough in the season that I heard the cicadas singing last Friday. The full moon is this Sunday the 10^th and will appear as much as 14% closer and brighter than any other full moons of this year. Some Native American tribes call this moon the Sturgeon moon because they knew that the sturgeon of the Great Lakes and Lake Champlain were most readily caught during this full moon. They also called this the Full Green Corn Moon. Different tribes had different moon name preferences for August such as Wheat Cut Moon (San Juan), Moon When All Things Ripen (Dakotah, Sioux), or Blueberry Moon (Ojibway). I find it fascinating how much culture was once dictated by agriculture; hence the “culture” in agriculture! Our present society is so disconnected from agriculture. But no excuses for you who belong to a CSA!

 

We hope that lots of members will have the time to come out and pick a few blueberries. It’s always a good time to walk around the farm and see what/how things grow. So many of you have asked about bringing your children out to the farm; and this is one of those scheduled opportunities. You can also visit with all those handsome farmers as well!

Enjoy the first of the sweet corn and some of the last of the blueberries. Blue and purple seem to be the color of choice in this week’s share.  Until next week; enjoy all those colorful delights! Jane

 

Produce:   Sweet corn   Sweet Cubanelle peppers   Eggplant   Blueberries   Summer squash  Walla onions   Cucumbers               Swiss chard   Burgundy beans    Cherry Tomatoes 

 

Fruit Shares:   Peaches   Apricots   Plums

 

Produce tips:

– Cubanelle peppers are sweet frying peppers, not hot peppers!

– Burgundy beans will turn kaki green when blanched, steamed, grilled, roasted or even pickled! We have not found any method to keep their beautiful burgundy color intact.

– Peaches are an early variety which is clingstone. This means that they are not easily removed from the pit. Wait a few weeks for the freestone peaches if you desire to use them for baking without wrestling with them!

– Interchange any variety of “string” beans in recipes.

– Remember that you can substitute summer squash for zucchini in any recipe.

– Did you know that you can “can” or freeze plums or apricots with the skins still intact. Just halve and pit then proceed as directed with your preserving instructions.

 

Recipes

GREEN BEANS WITH LEMON VINAIGRETTE

2 tsp minced fresh parsley; 2 Tbsp lemon juice; 1 Tbsp plain, unsweetened yogurt; 2 tsp chopped chives or green onion with green top; Salt and black pepper, to taste; 1/3 c canola oil; 1 lb fresh green beans, trimmed

Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss green beans with vinaigrette. Makes 6 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

 

HOW SWEET IT IS CORN AND PEPPER SALAD

4 ears sweet com; 1 green bell pepper, diced; 1 red bell pepper, diced; 1/4 cup diced red onion; 2 tablespoons slivered basil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1/2 cup olive oil; salt and pepper

Husk com and boil or grill until crisp-tender. Cool and slice off the kernels. Place com in bowl with sweet peppers, onions; and basil. Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil a little at a time. Toss with the vegetables. Season with salt and pepper to taste. Makes 4 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

 

SUMMER VEGETABLE CREPES

11/3 cup reduced-fat sour cream; 11/2 cup chopped fresh parsley, divided, plus more for garnish; 3 tbsp low-fat milk; 2 tsp lemon juice 3/4 tsp salt, divided; 1 tbsp extra-virgin olive oil; 2 cups chopped zucchini; 1 1/4 cups chopped green beans; 1 cup fresh corn kernels; 1 cup part-skim ricotta cheese; 11/2 cup shredded Monterey Jack cheese; 11/4 tsp freshly ground pepper; 4 9-inch “ready-to-use” crepes

Stir sour cream, 11/4 cup parsley, milk, lemon juice and ‘/4 teaspoon salt in a small bowl until combined. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup parsley, the remaining 1/2 tsp salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package). Spoon one-fourth of the vegetable cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper (or plastic) to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 T of reserved sauce.  Makes 4 servings

 

CHICKEN WITH ZUCCHINI AND TOMATOES

2 boneless chicken breasts cut up; 2 small zucchini cut into chunks; l lb. tomatoes; 1 clove garlic; 1 tsp 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; serves 12. Recipe from Lisa Kivirist, Inn Serendipity

 

MEDITERRANEAN SALAD

2 tomatoes cut in wedges; 2 small cucumbers, sliced; 1 small red onion, sliced; 1/3 c olive oil; 1/4 c red wine vinegar; 1 T lemon juice; Dried oregano, to taste; Salt and black pepper, to taste; 1/2 c kalamata olives; 1/2 c crumbled feta cheese; Anchovy fillets (optional)

 

EASY EGGPLANT CHEESE CASSEROLE

olive oil; 2 small eggplants (about 1 pound total), sliced into 1/3-inch-thick rounds; salt and pepper; 1 onion, sliced into rounds; 1 red or green pepper, cut into strips; 2 cups tomato sauce or chopped fresh tomatoes; 3-4 tablespoons chopped fresh basil; 1 cup grated mozzarella and/or Parmesan

Heat 2 tablespoons oil in nonstick skillet; add eggplant and cook (in batches if necessary) on both sides until barely tender. Lay eggplant in a baking dish and season well with salt and pepper. Sauté onions and pepper strips until barely tender in a bit more oil. (Alternatively, you may brush vegetables with oil and grill them.) Layer onions and peppers over eggplant. Season with salt and pepper. Cover with tomato sauce (or tomatoes) and basil. Top with cheese. Bake at 375 degrees, 45 minutes. This can easily be increased to feed a crowd. Summer squash can be substituted or used with eggplant. Serve with a big salad, fresh bread, and goat cheese. Makes 4 servings.

 

ONE-DISH BABA GHANOUJ

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.

 

DILLED CUCUMBERS ON TOMATO SLICES

1/3 cup salad oil; 3 tbs. vinegar; 1/2 tsp. each dill weed and salt; 1/4 tsp. sugar; 1/8 tsp. pepper; 1 large cucumber; 3 tomatoes, sliced

Measure oil, vinegar, dill weed, salt, sugar and pepper into mixing bowl. Blend with a wire whip. Wash and pare cucumber. Slice paper thin into a shallow dish. Add marinade. Toss to coat. Chill 6 hours or overnight. To serve, place tomato slices on plates. Spoon cucumbers and marinade over tomatoes. Makes 6 servings

 

SWISS CHARD PIZZA

First Chop the chard leaves and stems separately. Then microwave them separately as the stems will take a bit longer. Knead dough into pan. Massage oil onto dough. Spread on the chopped chard leaves then cover with chopped onion, 4 garlic cloves, oregano, chopped stems and grated parmesan cheese. Cover with another layer of dough which you have rolled out to approximate size. Vent the cover with holes to allow extra moisture to escape. Bake for 25 minutes at 325.

 

BLUEBERRY MUFFINS

1 c fresh blueberries; 1 3/4 c plus 1 Tbsp flour, divided; 1/2 c sugar;’ 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp nutmeg; 3/4 tsp salt; 1 egg; 1 c sour cream; 1/3 c milk

Toss blueberries with 1 Tbsp flour. In separate bowl, combine remaining 1 3/4 c flour, sugar, baking powder, baking soda, nutmeg and salt; set aside. Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill greased muffin cups 2/3 full with batter. Bake at 400 degrees about 20 minutes until golden. Makes 1 dozen

 

SAUSAGE AND PEPPERS

1 lbs spicy Italian sausage links; 2 sweet peppers, seeded and cut into chunks; 1/4 large yellow onion; 1/4 tsp dried oregano; 1/4 tsp fennel seed; 3 tbsp dry white wine; 1 tbsp chicken stock

Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve hot as a side dish or main dish. Makes 16 servings

 

BLUEBERRY BUCKLE

1/4 cup butter; 1/4 cup honey; 1 egg; dash of salt; 1 cup whole wheat pastry flour; 1 teaspoon soda; 1/3 cup buttermilk or yogurt; 1 pint blueberries (2 cups fresh or frozen); 1/4 cup butter; 2 tablespoons honey; 1/3 cup whole wheat pastry flour; 1/2 teaspoon cinnamon

Preheat oven to 350 F and grease an 8 x 8-inch pan. Cream together butter, honey, egg, and salt. Add flour, soda, and buttermilk or yogurt. Mix well. Spread in prepared pan and cover with berries. Mix butter, honey, flour, and cinnamon into crumbs. Spread over blueberries. Bake in preheated oven for about 40 minutes. Cut into squares.

Yield: 6 to 8 servings. Recipe from Naturally Delicious Desserts and Snacks.