Winter Share Twelve May 4th 2017
- This is the last winter share; we will be contacting you soon with details for summer shares.
- It’s not too late to continue your share into summer; there are still summer produce and tree fruit shares available.
- Park school, East Amherst and Depew members please remember that your summer share distribution day will return to Tuesday. Leicester members will return to Wednesday for the summer.
Farm News from Jane
Happy May! The hills may be alive with the sound of music but this week they are alive with white and pink blossoms of the flowering trees! It would be well worth the effort if you could take time for a drive “in the country”. Yesterday, because it was a rather gray day, the pastel colored blossoms just “popped” on the backdrop of spring green leaves. It was just breath taking! We seem to focus on the autumn colors and perhaps miss out on the different and unique color palette of spring. The lilacs whose leaves were just unfurling last week already have blossoms beginning to open. Plants, shrubs and trees are changing rapidly. But before we get excited and want to get started planting our annual flowers it’s important to remember that our last frost date is generally not until late May.
Lots of vegetable seedlings have been transplanted outside and are growing nicely. This last winter share has grown also! We have lots of fresh spring greens from the high tunnel as well as asparagus from the field. The asparagus has slowly begun to emerge from its winter rest so there is a small amount to share. This is the first year that we’ve ever been able to put asparagus in the last winter share. That just goes to show how varied each growing season can be from year to year.
We were disappointed that the leeks which we wintered over did not have enough snow cover to survive the many freezes and thaws over the last six months. Some years they come through like gang busters. This year we discovered that they had dissolved into the ground after the frost was gone. But the newly seeded leeks are ready to be transplanted and so we begin the cycle again. How quickly a season passes…
We welcome any feedback or suggestions regarding your thoughts about this winter’s share. We hope that you have had increased health and pleasure eating fresh, locally raised produce from November until May. We are very thankful for your support to our farm and family and are proud to be your farmers.
Blessings from all the Oles Family, Daniel& Jane, Ben & Crystal
Produce: Asparagus Bok choy Swiss chard Head lettuce Dinosaur kale Spinach
Salad greens Carrots Red potatoes Cooking onions Garlic
– All the fresh greens grown in the high tunnel are very tender so will great fresh or cooked!
– Swiss chard combined with any or all of the other fresh greens will make for a deliciously quick stir fry; don’t forget the garlic!
– The bok choy asparagus stir fry recipe is one of my favorites!
–Asparagus ends may need a bit of a trim; they are a bit stiff when they grow slowly.
BOK CHOY AND ASPARAGUS STIR FRY
2 Tbsp soy sauce; 2 Tbsp water; 2 tsp sugar; 1 Tbsp canola oil; 1 tsp sesame oil; 1 small bok choy; 6-8 oz asparagus, chopped; 4 green onions, chopped; 3 cloves garlic, minced; Crushed red-pepper flakes; 2 Tbsp coarsely chopped peanuts
In a small bowl, mix soy sauce, water and sugar; set aside. Cut bok choy ribs and leaves crosswise into 2-inch pieces. In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, asparagus, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice. Makes 4 servings
SESAME SOY BRAISED BOK CHOY
1/2 head bok choy; 1 tbsp peanut oil; 1/2 tbsp grated ginger; 1 tbsp minced garlic; 1/4 cup chicken stock; 1/2 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 tbsp sesame seeds
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings; Recipe from MACSAC
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once.
Makes 8 servings
ASPARAGUS SPINACH SALAD
1/2 pound asparagus, cut into 1 inch pieces; 3 T olive oil; salt; 1/2 pound penne or other medium tube pasta; 1-2 T chopped green onions (leeks or scapes); 2 T white wine vinegar; 1/2 T soy sauce; 4 oz spinach; 1/3 cup coarsely chopped cashews; 2 T shredded Parmesan cheese
Place asparagus in a 13-in x9-in baking dish. Drizzle with 1 T olive oil; sprinkle with salt. Bake, uncovered, at 400 degrees for 20-25 minutes or until crisp-tender, stirring every 10 minutes. Meanwhile, cook pasta according to package directions; drain. For dressing, combine the onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady stream. In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and cheese. Serve immediately. 4-6 servings
YOGURT AND SPINACH SOUP
2 ½ cups chicken bouillon; 4 tbsp long-grain rice, rinsed and drained; 4 tbsp water; 1 tbsp cornstarch; 2 1/2 cups low fat plain yogurt; 3 egg yolks, lightly beaten; juice of 1 lemon; 12 oz/350 g young spinach leaves, washed and drained; salt and pepper; warm crusty bread, to serve
Pour the bouillon into a large pan, season, and bring to a boil. Add the rice and simmer for 10 minutes, until barely cooked. Remove from the heat. Combine the water and cornstarch to make a smooth paste. Pour the yogurt into a second pan and stir in the cornstarch mixture. Set the pan over low heat and bring the yogurt to a boil, stirring with a wooden spoon in one direction only. This will stabilize the yogurt and prevent it from separating or curdling on contact with the hot bouillon. When the yogurt has reached boiling point, stand the pan on a heat diffuser and simmer gently for 10 minutes. Remove the pan from the heat and set the mixture aside to cool slightly, and then stir in the beaten egg yolks. Pour the yogurt mixture into the bouillon, stir in the lemon juice, and stir to blend thoroughly. Keep the soup warm, but do not let it boil. Blanch the washed and drained spinach leaves in a large pan of boiling, salted water for 2-3 minutes, until they begin to soften but have not wilted. Tip the spinach into a colander, drain well, and stir it into the soup. Warm through. Taste the soup and adjust the seasoning if necessary. Remove from the heat and serve immediately in wide, shallow soup dishes, with warm crusty bread. Serves 4; Recipe from Practical Soups
CREAMY BRAISING GREENS
1 slice thick-cut bacon, preferably not too lean, diced; 1 large sweet onion, peeled and diced; 1 large carrot, peeled and diced; 2 medium garlic cloves, peeled and minced; 1/2 pound sausage, diced; 6 medium boiling potatoes, peeled and diced; 7 1/2 cups chicken stock; 2 1/2 cups mixed braising greens, stems removed, and cut into very fine strips; 1/2 cup heavy cream; 1//4 teaspoon hot sauce (optional); Coarse salt and freshly ground black pepper
Sauté the bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving drippings in the pot. Add the onion and carrot to the pot and cook over medium heat until soft and translucent, stirring occasionally. Add the garlic and sausage and cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes. Add the potatoes and stock, stir to combine, and bring to a boil, uncovered, over medium heat. Reduce heat to a simmer and continue to cook, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes. Add the greens and cream and continue to simmer until soup is heated through, about 5 minutes. Season with hot sauce if desired and salt and pepper to taste. Ladle into soup bowls and garnish with reserved bacon. Serve at once. SOUP 6-8 SERVINGS
SPICY BEEF WITH GREENS
1 lb top round beef; 2 tsp chili powder; 1 tsp each garlic powder & black pepper; 1/2 tsp each cayenne & dry mustard; 8 new potatoes, halved; 3 c chopped onion; 1/4 c chopped fresh oregano; 2 c beef broth; 2 cloves garlic, minced; 2 large carrots, cut into matchsticks; 2 bunches mustard, kale or turnip greens, washed and stems removed
Slice beef across grain into 1/8-inch thick strips. (Have butcher do it, or work with meat partially frozen.) Combine chili powder, garlic powder, black pepper, cayenne, and mustard. Dredge beef strips in mixture. Coat large heavy skillet with nonstick spray, and place over high heat. Add meat; cook, stirring, 5 minutes. Add potatoes, onion, oregano, broth, and garlic. Cook, covered, at low heat 20 minutes. Stir occasionally. Stir in carrots, and lay mustard greens on top. Cook, covered, until carrots are tender, about 15 minutes. Serve with hearty bread.
Makes 6 servings; Recipe from Farm-Fresh Recipes.
LEMONY KALE SALAD
1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1/2 teaspoon sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon kosher salt, 4 cups torn kale leaves, 2 cups torn Swiss chard leaves, 4 teaspoons unsalted pumpkinseed kernels, 1/4 cup sliced green onions (about 2), 1 ounce shaved pecorino Romano
Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.
Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.
Variation 1. Spicy Soy: Combine 1 tablespoon rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons dark sesame oil, 1/2 teaspoon brown sugar, and 1/4 teaspoon chili garlic sauce in a bowl. Add 4 cups torn kale, 2 cups torn Savoy cabbage leaves, 1 cup shredded carrot, 1 cup sliced red bell pepper, 1/2 cup sliced radish, and /4 cup chopped cilantro; toss. Let stand 8 minutes. Serves 6 (serving size: 1 cup)
Variation 2. Greek-Style: Combine 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon sugar, and 1/2 teaspoon pepper in a bowl, stirring until sugar dissolves. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup chopped English cucumber, 1 ounce crumbled feta cheese, 1/4 cup sliced green onions, and 10 kalamata olives, pitted and quartered. Toss. Serves 6 (serving size: 1 cup) Recipe from Myrecipe.com
CARROT VICHY SOUP
1 large russet potatoes, pared and sliced; 1/4 tsp salt; 1 tbsp butter, melted; 1/2 lb pared, sliced carrots; 1 leek, thinly sliced or 1 medium onion, thinly sliced; 2 3/4 cups half-and-half; 1 ½ cups boiling water; Tabasco pepper sauce to taste; 2 tsp instant chicken bouillon; Minced fresh parsley
Combine potatoes, carrots, leeks or onion, boiling water, bouillon, and salt in large heavy saucepan. Cook, covered until very tender, about 25 minutes. Puree in blender or food processor. Beat in butter or margarine, half-and-half, and Tabasco” to taste. Chill and serve cold or reheat over low heat, beating with wire whisk to blend well. Top with a bit of minced parsley. Note: You may want to season with more Tabasco’ if soup is to be served cold. Makes 3 to4 servings
CARROT YOGURT SALAD
1 lb carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice).
Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish.
Recipe from The New Moosewood Cookbook
BROWN SUGAR OR MAPLE GLAZED CARROT
1 lb. medium carrots or parsnips, 1T butter, 1T brown sugar or maple syrup
Cut the carrots or parsnips in half, both crosswise and lengthwise or in bite sized pieces.
In a medium saucepan cook the carrots or parsnips, covered, in a small amount of boiling salted, water for 8-10 minutes or until crisp tender. Drain; remove from pan. In the same pan combine the butter, brown sugar or maple syrup and dash of salt. Cook and stir over medium heat until combined. Add carrots or parsnips. Cook, uncovered about 2 minutes or until glazed, stirring frequently. Season to taste with black pepper.
PARSLEY POTATO CARROT HASH
2 tablespoons olive oil; 1-2 tablespoons butter; 11/2 pounds potatoes, scrubbed and cut into small cubes; 1 large carrot (about ½#), scrubbed and cut into small cubes; salt and pepper; 1/4-1/3 cup finely chopped leeks or onion; 1/3-1/2 cup coarsely chopped parsley
Heat olive oil and butter in a cast-iron skillet over medium flame. Add potatoes and carrots, season generously with salt and pepper, and toss well. Cook undisturbed 4-5 minutes to brown on one side, then toss and brown again for 4-5 minutes. Lower heat, stir in leeks or onions, and continue to cook, stirring occasionally, until tender. Stir in parsley. Note: You could add chopped ham, chicken, or hard-cooked eggs to the mixture along with the parsley.
Makes 4-6 servings; Recipe from MACSAC
2 tablespoons olive oil; salt and pepper to taste; 3 cloves garlic, flattened or smashed with the flat of a knife; 1/4 cup golden raisins; 3 tablespoons toasted pine nuts; 1 pound spinach, chard, collards, or other greens, stemmed and well washed
Heat oil over high flame in very large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. Toss in greens. Season with salt and pepper. Cover; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve. Makes 2-4 servings; MACSAC
RED WINE VINAIGRETTE
2 oz. olive oil; 4 oz. red wine vinegar; 2 T. parsley, I T. Dijon Mustard; 1 tsp minced garlic; 2 tsp sugar; dash of salt and pepper.
Mix all ingredients together by shaking for best results. Pour over greens and enjoy!
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
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienne or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/2 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage.
Mix all ingredients (except greens); toss with greens. This is also good with bok choy, snow peas, or cucumbers.
Makes 1/2 cup dressing; Recipe from Oak Ridge Farm
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 mayonnaise; 1/4 cup plain yogurt; 7 tablespoons 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.
SPRING GREENS RISOTTO
3 Tbsp olive oil; 1/2 c chopped green onions; 1 1/2 c Arborio rice; 1/2 tsp salt; 4 c hot chicken or vegetable broth, divided; 4 c coarsely chopped spring greens (spinach, chard, sorrel); 1/4 tsp grated nutmeg (optional); 1/2 c grated Parmesan cheese
Heat oil in heavy pot over medium- high heat. Add onions; cook 3 minutes. Add rice and salt. Cook and stir until rice begins to color. 2. Add 1/2 c broth; cook and stir until most of broth is absorbed. Add 1 1/2 c broth; simmer, stirring occasionally, until mostly absorbed, about 10 minutes. Add remaining broth. Simmer 20 minutes, stirring occasionally. Place greens on top of rice. Cover and simmer 3 minutes. Stir in greens. Simmer and stir a few minutes more until broth is absorbed and rice is tender but moist. Remove from heat. Stir in Parmesan and serve. Makes 6 servings Recipe from Farm-Fresh Recipes.
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 a 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.