Week Twelve Summer Share August 4th 2015
PROMISED LAND CSA WEEK TWELVE August 4th 2015
Important reminders:
- Please remember to bring fruit share boxes to distribution this week as well as produce boxes; thank you!
- Winter and annual share information will be coming out in the next month.
- The road work continues on the south end of County Line Rd between the farm and Broadway.
Farm News from Jane
What a surprising and great turn out for the pick your own blueberry event on Saturday. It was a beautiful day for a ride to the country and for a walk on the farm. Thanks to all who turned out and helped support our meat sale. Although the blueberry picking was light there were no complaints and everyone seemed to enjoy themselves. I was sorry not to be there to greet everyone but the cucumbers that we had picked on Thursday couldn’t wait any longer to be pickled. Fifty- six quarts and seven hours later, I was done. Last year we went through almost sixty quarts; everyone seems to like them and so quite a few are given away.
Well the much anticipated arrival of sweet corn has finally come. I am not sure how many ears we will have for shares until we get into the filed to pick. Rumor has it although it was irrigated the water didn’t infiltrate into the middle of the field as well and so the ear set may be light in the middle of the patch. We of course have sampled some over the weekend and I thought that it was some of the best early corn we’ve grown. Usually I find that the later plantings are sweeter but this was very sweet and crisp and the ears were well filled out.
And if you are fond of stuffed peppers get your recipes out. The first sweet bell peppers are beautiful and are also packed with vitamins A and C! The red potatoes are loaded with potassium especially if you eat the red skins.
On another note we find that the germination on the carrots has been quite light. They can take up to three weeks to germinate however so we still hope for a few more to “pop” out of the ground yet. Last year’s crop was stellar and we enjoyed them all winter long. We may sow a short day variety if we get the seed in time. It is already getting late to plant crops for winter harvest even though it is only the first week of August. As some of you already know this is the first week of fall in the Celtic or Lunar calendar. That is because this is when the harvest begins in earnest with summer’s bounty. We did pick a few early eggplant last week (after weeding them we could see them)!
We also enjoyed a beautiful view of the blue moon rising on the pond last Friday. Why does it seem that the moon is so huge when it is sitting on the horizon, whether rising or setting? We hope that you enjoy the cooler week that’s forecasted as much as we will. After the soaking rain picking beans in the field this morning we all were cooled down quite a bit! All the worker share members were good sports about it though; thanks to all for that… Smile for sweet corn, Jane
Produce: Sweet Corn Red potatoes Green peppers Walla Walla onions
Zucchini/Yellow squash Swiss chard Romano beans
Fruit Share: Peaches Apricots and Red Plums
Produce tips:
– Sweet corn will stay sweet if refrigerated. To cook; place a few ears in boiling water and when the water returns to a boil it cooked enough! Overcooking will change the sugars to starch and the corn will lose its flavor and sweetness. Also we have not seen any “friends” in the tips of the sweet corn; if you find a tip worm please just cut off the tip. Do not throw out the whole ear!
– Green peppers will benefit by bagging in plastic before refrigerating (and your other groceries won’t smell or taste like peppers either)! To get the most nutrition eat them raw.
– New potatoes should be placed in cool water and then slowly brought to a boil to allow them to fully cook without bursting their delicate skin. Refrigerate the early small potatoes during the warm weather. Later potatoes will be fine at room temperature.
Recipes
CINNAMON ‘COTS
12-16 apricots; 1 cinnamon stick; 1/2 cup sugar; 2 tablespoons honey; 2 teaspoons cinnamon
Blanch apricots in boiling water. Peel and de-stone. Place apricots in sterilized quart jar with cinnamon stick. Melt sugar, honey, and cinnamon in 1 cup water. Pour over fruit, leaving l/2-inch space at top of jar. Seal per canning instructions. Serve as dessert or as cold side dish with pork or poultry. Recipe from The Fruit and Vegetable Stand.
APRICOT EXOTICA
3-4 apricots; 1/2 c light cream, half-and-half, or yogurt; 1/4 c orange juice; 1 t. honey or maple syrup; 5-6 ice cubes
Blend at low speed for 30 seconds, then at high speed for 10 seconds. Recipe from The Fruit and Vegetable Stand.
GREEN BEANS WITH CARAMELIZED ONIONS
2 pounds green beans, stem ends snipped off; 2 tablespoons butter; 2 medium onions, sliced as thinly as possible; 1 cup chicken stock; 1/2 tablespoons sugar; 1 tablespoon red wine vinegar; salt and pepper to taste Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes. Boil stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans; heat through. Season with salt and pepper. Makes 8 servings
VEGETABLE CHICKEN SALAD
2 lbs potatoes, scrubbed; 1 lb fresh green beans, washed and trimmed; 1 Tbsp olive oil; 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes; 3/4 c prepared pesto sauce
Bring pot of water to boil. Meanwhile, cut the potatoes in half length wise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. Add green beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside. In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 minutes or until meat is cooked through. Remove from heat; stir in pesto sauce. Stir in potatoes and green beans. Makes 8 servings
ROMANO BEAN SUNFLOWER SEED SALAD
1 lb. fresh Romano beans; 1/2 medium-size onion, minced; 1 small clove garlic, minced; 2 tablespoons vinegar; 2 tablespoons soy sauce; 1/3 cup toasted sunflower seeds; freshly ground black pepper
Wash beans, remove ends and cut into I-inch lengths. Cook in as little water as possible until tender, but still firm. Combine beans with other ingredients except sunflower seeds. Chill. Serve chilled green beans on salad greens, topped with toasted sunflower seeds. *Toast sunflower seeds in heavy dry skillet over medium heat, stirring constantly until brown. Yield: 4 to 6 servings
SAGE-ROASTED SQUASH
2 medium zucchini; 2 medium yellow crookneck squash; 2 tablespoons olive oil; 2 tablespoons chopped fresh sage; I tablespoon minced garlic; salt and pepper
Heat oven to 350 degrees. Cut squash and zucchini into I-inch dice, toss with other ingredients, and roast until tender, 15-20 minutes. Season with salt and pepper to taste. Makes 4 servings; Recipe from MACSAC
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
HERB-ROASTED RED POTATOES
1 pound red potatoes, cut in 11/2- inch pieces; 1-4 cloves garlic, chopped; 3-4 tablespoons of your favorite fresh herb: Chopped parsley, rosemary, thyme, fennel, dill, etc; 3-4 tablespoons olive oil; salt and pepper to taste
Heat oven to 350 degrees. Coat potatoes with other ingredients and spread out on a shallow baking dish. Roast until tender, 40-45 minutes. Makes 2-4 servings; Recipe from Patricia Schindler
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
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.
Serves 6-8; Recipe from Amy Simonson
PEPPER PASTA
3 large bell peppers; 3 lbs chicken breast cut in 2-inch pieces; Salt and black pepper, to taste; 1/4 c vegetable oil; 6 green onions, chopped; 4 cloves fresh garlic, pressed; 1 lb hot, cooked fettuccine; 1/4 c bottled teriyaki sauce; 1/4 c soy sauce
Cut red, orange and yellow bell peppers into strips. Season chicken with salt and pepper. Heat oil in large skillet over medium heat. Sauté green onions and garlic 1 minute to soften. Add chicken. Stir-fry 5 minutes. Add bell peppers; sauté 3 minutes. Add teriyaki sauce and soy sauce; cover, reduce heat to low, and steam 2-3 minutes, until peppers are just tender. Pour mixture over pasta in serving dish. Season with black pepper. Serve hot. Makes 9 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.
WHIPPED RICOTTA WITH HONEY & SUMMER FRUIT
3/4 lb. fresh ricotta, 1/4 cup heavy cream, 1 tsp vanilla extract, 1 pint fresh strawberries, hulled and halved, or 3 ripe plums or ripe’ nectarines, pitted and cut into eighths, or 1 pint fresh figs, stemmed and halved (or a combination of the three), 1/4 to 1/2 cup clover honey (base on sweetness of fruit), Fresh black pepper, Fresh mint sprigs, for garnish
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
MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes four servings
BAKED CORN WITH ONIONS
2 c fresh corn kernels; 1 c thinly sliced onions; 1/2 t curry powder; salt and pepper to taste; 4T butter; 1/4 c heavy cream
Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 3750 for 35-45 minutes, or until top is browned. Serves 2-3
SpMiddle>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
MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes four servings
BAKED CORN WITH ONIONS
2 c fresh corn kernels; 1 c thinly sliced onions; 1/2 t curry powder; salt and pepper to taste; 4T butter; 1/4 c heavy cream
Alternate corn and onions in layers in a buttered baking dish. Sprinkle with curry powder and salt and pepper. Cut butter in slices over the top. Pour on cream. Bake at 3750 for 35-45 minutes, or until top is browned. Serves 2-3