Week Two Summer Share May 26th 2015

Posted by on May 26, 2015 in Uncategorized

Important information

  • Please remember to return boxes/ egg cartons at distribution.
  • Please remember that summer egg shares are ONE dozen each week.
  • East Amherst, Depew and Park School distribution are Tuesdays during the summer season.
  • If you are splitting a share you may try alternating pick-ups until the share size grows.
  • We are happy to add an email address for someone if you would like supply the name/email address.

Farm News from Jane

Well the weatherman wasn’t kidding when he said to be prepared for a frost/freeze last Friday evening. We did “keep the night watch” and ran the irrigation over the more vulnerable veggies. The water actually gives off heat as it is freezing on the plant providing protection from the damage frost crystallization causes. Most veggies did just fine except the first planting of beans and cucumbers. We know this risk each season but we continue to seed an early planting being optimistic for an early harvest date. What we didn’t anticipate was the length of time that it was below freezing. Even hardy perennials suffered some damage. The asparagus occasionally does get “frosted” and damages just that stalks above the ground. The root stock will continue to send up new shoots. We were very surprised at the leaf and stalk damage to the rhubarb however; something that we’ve never encountered before. We do still have plenty of rhubarb to harvest for this week. We were also surprised at the frost damage to the perennial herbs like oregano, mint and lemon balm. The weather patterns sure have some new extremes which we haven’t experienced until present. I’m sure some of you had frost damage to perennial plants and shrubs as well. But the lettuces are just fine and we’ll harvest the first cutting in the morning for Tuesday shares.

We have transplanted the tomatoes and peppers over the last few days and the last of the leeks were planted too. We hope to have earlier leeks this season to share in summer as well as winter shares. Last year the snow came so early and stayed we were unable to harvest then until just last week! It is always miraculous to see over wintered produce which looks dead come back to life and be so tasty! Swiss chard should be the next new vegetable in the lineup for harvesting; and there’ll be more lettuce, garlic and asparagus. What would really be helpful is an all day shower… Irrigating never substitutes for what Mother Nature does best!

And the big excitement for us this past weekend was our first ever twin calves born Sunday morning. Both mother and calves are doing well. And then another calf at lunch time today; they make it look so easy!  They have the most beautiful white faces and clean bright red coats; they have the traits of their Hereford/beefalo cross mothers. They are so clean; it’s amazing what a good “licking” can do! Enjoy the warmer temperatures this week, Jane

 

Produce:     Head lettuce     Asparagus     Green Garlic     Rhubarb

 

Produce tips

– Head lettuce should be washed just prior to using.

– All produce this week should be refrigerated in plastic.

– Rhubarb may be frozen raw; just wash and allow to air dry before bagging and freezing.

– Substitute green garlic for green onions in recipes.

 

Recipes

ASPARAGUS LASAGNA

1-2 lbs. asparagus, cut into 1-inch pieces; 3 Tbsp. butter; 2 green onions, chopped; 12 oz. fresh mushrooms, chopped; 1/4 cup flour; 1 tsp. salt; 1/4 tsp. cayenne pepper; 2 1/2 cups milk; 8 oz. lasagna noodles, cooked; 2 cups cottage cheese; 2 cups shredded jack cheese (or more); 1/2 -1 cup grated Parmesan cheese (or more); Black pepper to taste (optional)

Cook asparagus and drain; let cool. Preheat oven to 3250 F. Melt butter in medium saucepan. Add onions and mushrooms and cook over medium heat, about 5 minutes. Blend in flour, salt, and cayenne pepper. Gradually stir in milk. Cook sauce until thickened for additional 5 minutes. Spread 1/2 cup sauce in greased 9 x 13-inch baking dish. Layer noodles (season with pepper for more spicy flavor), asparagus, cottage cheese, jack cheese, a third of the remaining sauce, and Parmesan cheese. Repeat to make three layers.  Bake for 45 minutes. Let stand 20 minutes before cutting to serve. Serves 12

 

CHICKEN ASPARAGUS BAKE

5 Tbsp. each butter and flour; 11/2 cups chicken broth; 6-oz. can mushrooms, drained; Dash pepper; 2 large chicken breasts, cooked and sliced; l lb. cooked fresh asparagus spears; 1/4 cup dry bread crumbs; 2 Tbsp. each toasted slivered almonds, and melted butter

Preheat oven to 375°F. Melt butter; blend in flour. Add chicken broth; cook and stir until mixture is thickened. Add mushrooms and pepper. Place chicken in bottom of 6 x 10 x 1/2-inch baking dish. Drizzle with half the mushroom sauce. Arrange asparagus spears over sauce, then pour on remaining sauce. Combine crumbs, almonds, and melted butter. Sprinkle over casserole. Bake 20 minutes.

 

ASPARAGUS QUICHE

9 inch pastry shell; 1 cup cheddar cheese, grated; ½ cup green garlic or onions, chopped; 1 cup asparagus, cooked and chopped; 4 eggs; 1 ½ cups milk; ½ tsp salt; ¼ tsp pepper; ¼ cup fresh parsley, chopped

Place cheese, garlic or onions and asparagus in bottom of pie shell. Beat together eggs, milk, salt and pepper. Pour over ingredients in pie shell. Sprinkle parsley over top. Bake at 400° for 15 minutes, then reduce heat to 350° and bake for 45 minutes more, or until quiche is golden brown and knife comes out clean when inserted in the middle of the quiche.

 

RISOTTO WITH RHUBARB AND ASPARAGUS

Ingredients for  4 persons: 9 ounces of risotto rice (Arborio type), 6  stalks of fresh rhubarb, cut in pieces, and skin removed, 10 asparagus including tips and the most tender parts, 5 scallions (or green garlic), 2 tsp pink pepper

1 glass dry white wine (use the rest to drink when serving the risotto), 8 ounces of cream cheese (originally it calls for Robiola cheese) bouillon, 1 tablespoon of butter

Steam the asparagus tips and the tenderest parts with the rhubarb, or just blanch them for 1 minute

Sauté at medium heat the chopped scallions and the butter. When the scallions are wilted, add the rice and stir it gently so that the butter coats the rice.

Add the wine, and let the alcohol evaporate. Finish cooking the rice by adding the vegetarian broth as needed. Blend in cream cheese cut into pieces until melted and gently stir in asparagus and rhubarb.

 

ASPARAGUS WITH BALSAMIC RHUBARB REDUCTION Serves  2(if you want to share)            1 lb asparagus, 1 stalk rhubarb, sliced, 1 shallot, minced, 1 Tbsp + 1-2 tsp olive oil, divided, 1/4 cup balsamic vinegar , 2 Tbsp sugar , Salt and pepper
Preheat the oven to 400.Trim the woody ends off the asparagus. Peel the bottom third of the asparagus. Toss the asparagus in 1 Tbsp olive oil and place in oven safe dish in a single layer. Roast for 10 minutes, or until the tips are starting to crisp and the stalks are tender when pierced with a fork. Meanwhile, in a small saucepan over medium heat, add the remaining 1-2 tsp olive oil (just approximating is fine here). Sauté the shallots for 3-4 minutes or until softened. Add the rhubarb, balsamic, sugar, and a bit of salt and pepper. Cook, stirring regularly for 5-7 minutes, or until the mixture has thickened and the rhubarb is soft. Process the mix in a food processor or blender until smooth. Serve over or alongside the asparagus.

GRILLED CHICKEN WITH RHUBARB RELISH

 Relish: 3 cups diced rhubarb, 3/4 cup sugar, 1 tablespoon grated orange zest, 1 cup orange juice, 1 or 2 jalapeno peppers, seeded and chopped, 2 shallots minced

Chicken: 6 boneless, skinless chicken breast halves, salt and pepper, 1 T fresh lemon juice, Olive oil                                                                      Place all relish ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool. Preheat the grill. Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Grill about 6 min. per side.

 

LENTIL AND RHUBARB STEW WITH INDIAN SPICES

3 or 4 stalks rhubarb, strings removed, chopped; 1 cup orange lentils, well washed; 2-3 T minced ginger; 1 T minced garlic; 4 cardamom pods; 1T mustard seeds; 2 cloves; 1 tsp cracked black pepper; 1 dried ancho or other mild chili, optional; salt; chopped cilantro leaves for garnish

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.

Yield 4 servings; Time: 40 minutesMark Bittman

Source: The New York Times

 

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.

LEAF LETTUCE AND MANDARIN SALAD

1 bunch leaf lettuce, washed and torn into bite-size pieces; 2 cups thinly sliced celery; 2 tablespoons minced fresh parsley; 4 green onions, thinly sliced, including some greens; 2 11-ounce cans mandarin oranges, drained;

Dressing: 2 tablespoons sugar; 2 tablespoons tarragon vinegar; 1/4 cup vegetable oil; 1/2 teaspoon salt; freshly ground pepper to taste; 1/4 teaspoon Tabasco pepper sauce

Garnish: 1/2 cup toasted slivered almonds

Combine lettuce, celery, parsley. Green onions and mandarin oranges in salad bowl. Combine dressing ingredients, mixing well. Toss salad with dressing just before serving. Sprinkle almonds over top.  Serves 8 to 10

 

BASIC CREAMY DRESSING

Because this versatile, rich, and creamy dressing keeps for several days, it can be a staple in your refrigerator.

1/3 cup reduced-fat mayonnaise; 1/4 cup nonfat plain yogurt; 7 tablespoons low-fat buttermilk; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper

In a small bowl, whisk together all ingredients until smooth. Refrigerate until ready to use, up to 3 days. Makes about 1 cup (eight 2-tablespoon servings)

 

BASIC CREAMY DRESSING VARIATIONS

• Increase the amount of pepper to 1 teaspoon for a ranch-style dressing.

• Add 1 tablespoon chopped fresh herbs, such as tarragon, cilantro, or dill.

• Add 1 teaspoon of grated orange peel and 1 tablespoon of honey for a fruit-salad dressing.

• Add 1 tablespoon tomato paste.

• Dissolve 1/2 teaspoon saffron in 2 teaspoons of hot water and add to the dressing, along with a pinch of ground cumin and curry powder, for an exotic dressing that tastes especially good on a tomato salad.

 

EASY THOUSAND ISLAND DRESSING

Makes about 1 cup (eight 2-tablespoon servings)

1/2 cup nonfat plain yogurt; 2 tablespoons minced onion; 1/2 teaspoon freshly ground black pepper; 1/3 cup reduced-fat mayonnaise; 1 tablespoon bottled sweet pickle relish; 1/4 cup bottled chili sauce; 1/4 teaspoon salt

Whisk all ingredients together in a mixing bowl. Use immediately or store in the refrigerator up to 4 days.

 

BASIC VINAIGRETTE

Makes about 3/4 cup (six 2-tablespoon servings)

Because this vinaigrette is relatively low in oil, it should be used on a leafy green salad just before serving to prevent wilting and sogginess.

4 tablespoons fresh red or white wine vinegar or balsamic vinegar; 4 tablespoons defatted low sodium chicken broth or vegetable broth; 4 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 tablespoon chopped fresh onions; 1/2 teaspoon salt; ¼ teaspoon freshly ground pepper; 1 garlic clove, finely chopped (optional)

In a small bowl, whisk together the vinegar, broth, oil, mustard, onions, salt, and pepper. If desired, whisk in the garlic. Use the vinaigrette immediately or refrigerate up to 2 days. Just before serving, whisk or shake the vinaigrette in a covered jar to blend it.

 

BASIC VINAIGRETTE VARIATIONS

• Add 1 tablespoon of chopped fresh herbs, such as tarragon, chives, thyme, marjoram, cilantro, or dill.

• Substitute lemon or lime juice for the vinegar, or use half each of citrus juice and vinegar.

• For a fruit-salad vinaigrette, use fruit vinegar or lemon juice, substitute orange juice for the chicken or vegetable broth, and add 1 teaspoon of honey.

• For a nutty-tasting vinaigrette, use 3 tablespoons of vegetable oil and 1 tablespoon of walnut or hazelnut oil in place of the olive oil.

• Increase the mustard to 1 tablespoon for a more assertive vinaigrette.