This Week’s Share

• Beets
• Celery
• Corn, Brocade
• Cucumbers
• Garlic
• Lettuce
• Onions, Red Marble
• Summer Squash
• Tomatoes, Heirlooms & Slicers

On Rotation


Melons, eggplant and basil (1 pound) continue on rotation. San Marzano paste tomatoes will be rotating through the pick-ups at 5 pounds per share.

Recipes

Apple-Celery en Blue
Adapted from Moosewood Restaurant Cooks at Home

1 apple
2-3 celery stalks
1/3 cup crumbles blue or Roquefort cheese
Enough of your favorite salad greens for 2 severing
1 tablespoon balsamic vinegar or fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey salt & ground black pepper

Core the apples and cut into 1/2 -inch pieces. Thinly slice the celery. Combine apples, celery, and crumbles cheese in severing bowl. Rinse greens, dry them in towels or salad spinner, tear into bite-size pieces, and add them to the bowl. In a cup, whisk vinegar or lemon juice, oil, and honey. Toss dressing with salad; add salt and pepper to taste. Severe immediately. Two servings.


Blender Salsa Di Pomodoro
Adapted from Anne Tedeschi, Dog Hollow Farm

Lots of tomatoes
Small amount of basil and parsley, dries or fresh
A large amount of oregano
Minced garlic cloves
1 or 2 carrots, finely chopped
salt & pepper to taste

In Italy, no one follows a recipe for tomato sauce, so use your imagination for quantities. A couple of guidelines: Do not underestimate the amount of garlic; when in doubt, put in lots. Also, Carrots are often the sweetener in Italian tomato sauce. Blend or process the tomatoes to an almost pureed texture. Gradually add herbs, garlic and carrots. Slowly cook the mixture in a deep skillet (cast iron is best). When sauce has reduced about halfway to the texture you want, add salt and pepper. Add several tablespoons of olive oil before reheating for serving. Makes any quantity.


Mediterranean- Style Cashew- Cucumber Dip
Adapted from Veganomicon by Isa Chandra Moskowit and Terry Hope Romero

1 pound seedless cucumber, peeled and grated
1 cup raw cashews
2 large cloves garlic
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
3 tablespoons lemon juice
Pinch of ground white pepper
1 tablespoon chopped dill(optional)

Squeeze handfuls of grated cucumber over a medium-size bowl to remove as much juice as possible. You can do this also by wrapping cucumber in a cheesecloth or heavy-duty paper towel. Set aside the juice and place the squeezed cucumber in a large bowl.


Combine the cashews, lemon juice, half the grated cucumber, garlic, olive oil, oregano, salt, and pepper in a food processor. Blend until creamy, scraping the sides of the processor bowl frequently. Add 1 to 3 tablespoons of reserved cucumber juice to the sauce. The final consistency should resemble a not-to-thick hummus. Scrape into a medium-size bowl and stir in the remaining grated cucumber and chopped dill. Cover and chill until ready to use. Garnish with a drizzle of olive oil and a few kalamata olives, if desired.

This Week’s Share

• Beans, Romano
• Carrots
• Cilantro
• Corn
• Cucumbers
• Garlic
• Lettuce
• Onions, Walla Walla
• Summer Squash
• Tomatoes, Heirlooms

On Rotation:

Melons and eggplant on are rotation as they continue to slowly ripen. The second rotation of basil (1 pound) begins this week. And slicing tomatoes will be rotating through the pick-ups at 2 pounds a share.

Recipes

Mediterranean Beans and Tomatoes
Adapted from Recipes from America’s Small Farms: Fresh Ideas for the Season’s Bounty by Joanne Lamb Hayes and Lori Stein.

1 T olive oil
1 small onion, thinly sliced
1 or 2 garlic cloves, finely chopped
2 large tomatoes, chopped
2 tsp chopped fresh basil, parsley, or oregano
Salt and fresh ground black pepper
½ pound fresh Romano beans, trimmed
1/3 pound feta, crumbled
1/4 pound of your favorite olives, halved or sliced

Heat the oil in a large sauce pan over medium heat. Add the onion and heat until translucent, about four minutes. Add the garlic; cook one minute more.


Stir in the tomatoes, basil, and salt and pepper to taste. Cook until the tomatoes are wilted, 4 to 5 minutes. Stir in the beans and cook until they are heated through and just crisp-tender, 3 to 5 minutes more. Top with feta cheese and olives; toss quickly. Serve immediately. Serves two as a main dish or four as a side.


Squash “Pizza”
Adapted from Recipes from America’s Small Farms: Fresh Ideas for the Season’s Bounty by Joanne Lamb Hayes and Lori Stein

2 green zucchini
2 yellow summer squash
¼ cup olive oil
Salt and freshly ground black pepper
1 or 2 tomatoes, diced
1 medium onion, diced
¼ cup fresh basil leaves, washed, dried, and chopped
2 sprigs of chopped savory or rosemary, stripped; or the leaves from 4 sprigs of thyme (½ tsp if dried)
1 cup grated or crumbled cheese

Preheat oven to 400 degrees F. Oil an ovenproof baking dish.


Alternate the zucchini and yellow squash, cut side up, in the dish. Drizzle with oil and season with salt and pepper. Sprinkle the tomato, onion, basil, and the savory, rosemary or thyme over the zucchini and squash; top with the cheese.


Bake, uncovered, for about 20 minutes, or until the cheese is melted and the zucchini and squash soften.


Buttery Zucchini and Summer Squash
Adapted from Vegetble Love by Barbra Kafka with Christopher Styler.


This simple recipe tastes Buttery without being greasy. The vegetables absorb all of the butter, becoming tender and delicious but not mushy.


In a small pot (about 8 inches across), melt the butter over medium heat. Add the squash and zucchini. Cook, stirring regularly, for 10 minutes, or until the insides are tender, but the outsides are still firm and slightly crunchy. Mix in the salt. Cook for one minute longer, stirring. Serve. Serves two as a side dish.


Stuffed Summer Squash
Adapted from Recipes from America’s Small Farms: Fresh Ideas for the Season’s Bounty by Joanne Lamb Hayes and Lori Stein.


When selecting the squash the bigger the better. Patty pan work great even when they are small. The stuffing recipes fill four small patty pans or two large squash.


Slice the top off the squash or zucchini lengthwise leaving ¾ to hallow out for stuffing. Scoop out the flesh with a spoon or table knife leaving about 1/3 of an inch in tact. Set aside the extra squash both trimmed and scooped for future use.


Two stuffings to choose from:


Fresh vegetables and cheese:
Toss 2 chopped tomatoes, 1 diced medium onion, ½ cup chopped fresh basil, 2 minced garlic cloves, and salt and fresh ground pepper to taste. Sauté briefly in 2 tablespoons olive oil. Combine with 2 cups cheese (grated mozzarella or cheddar or ricotta or a mixture). Top with grated parmesan.


Sausage and squash:

Mix 12 ounces browned sweet Italian sausage (casings removed) or substitute browned “gimmie lean” sausage style meat substitute, 1 cup coarsely grated summer squash, ¼ cup finely chopped onion, ¼ cup fine dried bread crumbs, 1 egg, 3 tablespoons minced fresh parsley, ½ teaspoon fresh ground pepper, ½ teaspoon salt, ½ teaspoon fresh minced rosemary.


After preparing the stuffing, arrange the squash to be filled in a baking pan, stuff, and bake in a 375 degree F oven for 45 minutes to one hour, until the stuffing is browned.

This Weeks’s Share

• Carrots
• Corn
• Cucumbers
• Garlic
• Lettuce
• Parsley
• Potatoes, Yukon Gold
• Summer Squash
• Tomatoes, Heirloom and/or Slicing

On Rotation:

Beans will continue on rotation for two more weeks. This week finishes up the first rotation of Basil. Next week we will start the rotation again. So break out those pesto recipes. Melons are just starting to ripen thanks to all that hot weather. Since they do not all ripen at the same time they too will be on rotation.

Recipes

Tabbouleh

Inspired by Deborah Madison’s Vegetarian Cooking for Everyone

1 cup fine or medium bulgur

½ cup fresh lemon juice

1 bunch scallions, including some of the greens, finely sliced

3 or 4 large sprigs of parsley

½ cup of mint

3 ripe tomatoes

6 tablespoons extra virgin olive oil

Salt

Cucumber (at your discretion)

Small lettuce leaves (at your discretion)

Put the bulgur in a bowl, cover with water, and let stand until the water is absorbed and the grains are soft, (about 30 minutes) Press out any excess liquid, return the bulgur to the bowl, and toss with the half of the lemon juice, the scallions, tomatoes, cukes, parsley, and mint. Let stand again for 20 to 30 minutes for the grain to fully soften.

Meanwhile, whisk the remaining lemon juice, the oil and ½ teaspoon salt together. Pour the dressing over the bulgur and toss well. Check the seasoning-it should be lemony and very zesty. Mound the tabbouleh in a shallow serving bowl and surround with the lettuce leaves.

Zucchini Cookies (gives you 2-3 dozen cookies)

Inspired by Simply in Season by Mary-Beth Lind and Cathleen Hockman-Wert

3/4 cup butter

1/2 cup sugar

1/2 cup brown sugar

CREAM TOGETHER

1 egg

ADD AND BEAT UNTIL FLUFFY

1 and 1/2 cups whole wheat flour

1 cup flour

1 and 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon ground cloves

SIFT TOGETHER IN A SEPARATE BOWL

1 and 1/2 cups zucchini (shredded)

ADD TO CREAMED MIXTURE ALTERNATELY WITH DRY INGREDIENTS

3/4 cup raisins

3/4 cup walnuts

STIR IN. DROP INTO GREASED BAKING SHEETS. BAKE IN PREHEATED OVEN AT 375 DEGREES FOR 10-12. BAKE THE COOKIES AS SOON AS THEY ARE MIXED. IF THE BATTER STANDS TOO LONG, IT WILL GET A BIT WATERY.

Corn Chowder

Inspired by Recipes from America’s Small Farms by Joanne Lamb Hayes & Lori Stein

1 tablespoon unsalted butter

1 cup of sliced celery (optional)

1 cup chopped onions

2 potatoes, peeled and diced

Chopped fresh basil and parsley

2 bay leaves

Salt and freshly ground black pepper

1 teaspoon paprika

2 cups fresh or frozen corn kernels

2 cups milk

2 cups heavy cream

Melt the butter over medium heat. Add the celery, and onions: sauté until soft, about 5 minutes.

Add potatoes and 3 cups hot water, stir in basil and parsley to taste, the bay leaves, salt and pepper to taste, and the paprika. Cook, covered, until the potatoes are crisp-tender.

Puree half of the corn and add it to the vegetables. Add the rest of the corn along with the milk and the cream. Heat just to a boil; remove bay leaves, garnish with additional chopped basil and parsley, and serve.

Fresh Corn and Squash Sauté

Inspired by Simply in Season by Mary-Beth Lind & Cathleen Hockman-Wert

3 tablespoons butter

2 cups of squash

½ cup onion

MELT BUTTER IN FRYPAN, sauté Squash and onion for 2-3 minutes

4 cups of fresh corn

¼ cup of water

1 tablespoon of honey

1 teaspoon salt

Pepper to taste

ADD AND STIR WELL. COVER AND COOK OVER MEDIUM HEAT 10-12 minutes

½ cup cheddar cheese (shredded)

4 slices of bacon (cooked and crumbled)

SPRINKLE OVER CORN AND SERVE

Farm Notes

Thank you to everyone who braved the heat and came to our Annual Potato Harvest work party. We picked up over 2500 pounds of potatoes.

This Week’s Share

• Beans, Provider (Green) or Dragon Tongue (Purple Spotted)
• Beets
• Carrots
• Corn, Sugar Buns
• Cucumbers
• Dill
• Garlic, Killarny
• Lettuce
• Onions, Siskyou Sweet
• Summer Squash

Encore Performance
Bravo! We are into summer performance season at the farm with corn in a lead role with a familiar cast of carrots, cucumbers, and summer squash taking center table. Some new characters (err, I mean vegetables), continue to make special appearances this week and a rotating cast of basil and beans making their way through the CSA audience. As you see items in your share again, such as beets this week, remember that you can look back through the blog at recipes and tips as they remain accessible to you.

Recipes

Siskyou Sweet Onions
Way back at week 7 you received some fresh spring Walla Walla onions. Well, this week you will find fresh summer Siskyou Sweet onions in your share. These are very similar to the Wallas in sweetness and texture. They are big gorgeous round onions that can be enjoyed fresh, grilled, friend, caramelized. There is an onion ring recipe in week 7’s blog if you didn’t get to try it back then. Your two big Siskyou are equal to the 4 smaller onions in the onion ring recipe.


Cucumber Siskyou Salad
Chop equal amounts of cucumber and onions. Onions in to half circles and the onions into equally sized pieces. Toss with 1 to 2 tbs. white wine vinegar, and 2 Tbs. chopped dill. Serve chilled with some fresh cracked pepper.


Sandwiches with Cucumber, Ricotta, and Dill
Adapted from Vegetarian Cooking for Everyone

Salt 2 large, diced cucumbers and set to drain for 30 minutes squeeze dry.
Beat 1 cup Ricotta with 1/2c mayonnaise or sour cream until smooth.
Stir in 2 tbs of dill and 1 finely minced clove of garlic and season with salt and pepper

Spread on good thick fresh bread and enjoy!


Cold Beet and Dill Salad
Steam beets whole until easily pierces with a knife, Cool immediately in cold water and slip skins off under a trickle of water. Cut up into bite sized pieces of you preference and toss with 2 tbs. of dill. Then dress in your choice of either 1 cup of plain yogurt or a simple vinaigrette. Season with Salt and Pepper. You can add a cup of chopped raw Siskyou onions to this recipe as well…


Pickled Onions
Adapted from Vegetarian Cooking for Everyone

1 pound onions (about one large siskyou), sliced crosswise in to 1/4 in thick rounds and separated
1 1/2 cups whil wine vinegar
2 bay leaves
4 marjoram, thyme or savory branches (or 2 tsb dried)
1 tbs sugar
1 tsp bruised peppercorns
Several small dried chillies (optional)
Salt

Pour a kettle full of boiling water over the onions in a colander. Mix all other ingredients plus 1 1/2 cups cold water in a bowl with several pinches of salt and stir to dissolve the sugar. Add the onions, submerging them in the liquid by placing a plate on top. Allow to set on the counter for about 15 minutes and use right away or store in the refrigerator for several weeks. Serve on sandwiches, burgers, or as a garnish with carrot soup.

Saturday August 16 Potato Harvest Work Party & French Fry Feast

Join us Saturday August, 16 for our annual potato harvest work party and french fry feast. This is a very kid friendly event. Please bring a potluck dish to share. Join us anytime during the event even just for lunch!

-10-12:30 spuds harvest
-12:30-1pm farm tour
-1pm-2pm potluck lunch

Member’s Corner

CSA member Rebecca would like you all to know about Portland Green Parenting. She says, “Portland Green Parenting is a welcoming, eco-friendly community of over 150 families in the greater Portland area. We are parents who have come together to grow and educate ourselves on how to raise happier, healthier children who care for our environment and each other– all while making new friends, building community, and having fun! Please visit us on the web or email Rebecca at rebecca@portlandgreenparenting.com for more information.

This Week’s Share

• Carrots
• Corn
• Cucumbers
• Garlic
• Lettuce
• Onions
• Summer Squash
• Summer Savory

This week marks the beginning of the basil rotation. We’ll be sending a half pound per share of fresh basil to all pick ups over the next weeks.  Look forward to making pesto when basil arrives at your pick up location. Beans are still on rotation and tomatoes should be in your share next week.

Recipes

Suggestions for how to cut corn off the cob


1. Remove husks and silk from fresh ears of corn. Rinse.
2. Cut enough off the tip of the cob to create a flat top.
3. Stand the cob on its flattened top on a plate or a wide bowl.
4. Hold the stem end and cut downwards through two or three rows of kernels with a sharp knife.
5. Repeat until all kernels are removed.
6. To get the milky juice left on the cob, scrape with the back of the knife blade.

Sweet Corn Relish
Adapted from The Bon Appetit Dinner Party Cook Book

3/4 cup sweet corn
3/4 cup diced tomatoes
¼ to ½ cup diced cucumber
1/3 cup chopped red onion
1 tablespoon chopped fresh basil
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
Add cayenne or chili powder to taste

Mix all ingredients together. Can be served fresh, or sauté until hot and serve. Serve as a side dish or garnish with any southern style entrée.


Sweet Corn Succotash
Adapted from The Victory Garden Cookbook by Marian Morash

First: Soak 1 to 1 ½ cups of dried baby lima beans in water for at least 4 hours. Cook the beans until tender in simmering water for 35 to 40 minutes – do not boil the water, just simmer. If you overcook the beans the soup will become too thick.

1 medium peeled or unpeeled potato (fist sized), diced.
1 tablespoon butter
2 cups chopped onion
3 to 4 medium cloves of garlic, crushed or minced
3 stalks of celery, minced
1 ½ teaspoons salt
1 tablespoon basil
½ teaspoon thyme
2 ½ cups of fresh corn, cut off the cob
2 to 3 cups of the cooked baby lima beans
4 cups milk
Fresh black pepper to taste
Minced parsley or chives (optional)

Cook the diced potatoes in boiling water until they’re just tender. Drain and set aside. Melt butter. Add and sauté the onion, garlic, celery, salt and the herbs. Cook over medium heat for 10 minutes or until the vegetables are tender. Stir in the corn and sauté for about 10 minutes more. Add the cooked beans. If you’d like, puree some of the sauté in a food processor or blender and return to the pan. Finally add the potatoes and the milk. Season with the black pepper and salt. Serve hot with minced fresh herbs.


Garlic Summer Squash and Fresh Corn
Adapted from Health Magazine

2 tablespoons olive oil

1/2 torpedo onion, sliced

4 cloves garlic, minced

1/2 cup vegetable broth

1 ear corn, kernels cut from cob

4 cups sliced summer squash

1 tablespoon chopped fresh parsley

2 tablespoons butter salt and pepper to taste

Heat the oil in a skillet over medium-high heat and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender. Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.


Corn on the cob with lime-chive butter
Adapted from Epicurious.com

Simply cooked corn with seasoned butter

1/2 cup (1 stick) unsalted butter
1/3 cup finely chopped fresh chives
2 teaspoons fresh lime juice
1 teaspoon finely grated lime peel
1/2 teaspoon fine sea salt
1/4 teaspoon Hungarian sweet paprika
Pinch of cayenne pepper
Sugar (optional)

Heat butter on low heat until melted and then whisk in all ingredients. Pour desired amount over cooked corn and serve immediately.


Cold Cucumber Sauce– Use on cold, poached fish or as a refreshing summer veggie dip. Adapted from The Victory Garden Cookbook by Marian Morash

1 cup peeled, seeded and finely diced cucumber
Sea salt
½ cup heavy cream
½ cup mayonnaise, sour cream or yogurt
2 teaspoons chopped fresh dill
Lemon Juice
Sea salt and freshly ground pepper

Salt the cucumbers and let sit for 30 minutes, then drain. Whip cream, fold together with the mayo (sour cream or yogurt) add the cucumbers and dill then season with lemon juice, sea salt and pepper.


Basil Oil
Adapted from recipezaar.com

2 cups virgin olive oil
1 cup shredded fresh basil

Wash Basil. Let basil dry thoroughly and then pat it with paper towel or a cloth to dry it more (very important).Put basil in bottles with a good seal and cover with oil. Leave for at least 2 weeks. Use to flavor pasta, salads, potatoes, drizzle on fresh bread, etc. Careful about heating the oil, you can lose the basil flavor.

CSA Member’s Corner

City Dog, Inc (“So Many Smells So Little Time”)

CSA member Amy Aycrigg runs City Dog, Inc. She welcomes dogs into her home for kennel-free boarding where they become part of the family. Your dog will enjoy walking in the neighborhood on leash or going to Forest Park for a romp. Four-legged guests are given plenty of TLC. Email Amy at adaycrigg@hotmail.com if you are interested in finding out more about City Dog, Inc. or view her website.

This Week’s Share

• Basil
• Cabbage, red or green
• Carrots
• Cucumbers
• Garlic
• Lettuce
• Parsley
• Potatoes
• Summer Squash

In addition to potatoes, carrots, garlic, cabbage, squash, cucumbers and lettuce; you’ll also receive a bunch of parsley (approximately 1 cup chopped) and a couple ounces of basil. Not quite enough basil for pesto (yet), but a nice amount to add to a salad, sandwich or pizza. Beans are still making the rounds and you will see them in the next week or two. And stay tuned for corn and tomatoes.

The variety of garlic you’ll receive this week is Killarney, a hard neck variety. The cloves are easy to peel and have a strong flavor and reddish-brown skin. We’ve been saving and planting our own Killarney for over seven years. The garlic is planted in the fall to grow a decent sized bulb. This week we finished pulling all the garlic out of the field and now it’s stacked up in the barn curing. You’ll be enjoying a bulb of garlic each week, we have numerous varieties planted, so let us know if there is a variety you prefer.

Recipes (compiled by Heidi Noordijk)

My father is from the Netherland and whenever we had carrots and potatoes in the house he’d always make hutspot. It’s definitely a comfort food for me and I’d like to pass on the recipe. Before my vegetarian days my dad would add smoked sausage to this dish. Now he makes it sans meat. This recipe is adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

HUTSPOT

6 large potatoes
6 carrots
1 cup onion
1/3 cup milk
2 tablespoons butter
1/4 teaspoon pepper

Chop these ingredients and boil in water for about 30 minutes. Drain and mash vegetables together. Gradually beat milk into vegetables. Add butter and pepper and beat vigorously until light and fluffy.

POTATO SOUP WITH CABBAGE AND PROSCIUTTO

Adapted from Fresh from the Farmers’ Market by Janet Fletcher

You may get a red cabbage or a green cabbage in your share; feel free to try this recipe with either.

4 Tablespoons unsalted butter
1 large onion, chopped
2 large cloves garlic, minced
2 ounces prosciutto di Parma, chopped
1 tablespoon minced fresh sage
1 teaspoon minced fresh rosemary
2 pounds potatoes, peeled, in 1/2 cubes
Salt and freshly ground pepper
2 cups broth
3/4 pound cabbage finely sliced

Melt butter in a large pot over moderate heat. Add onion, garlic, prosciutto, sage and rosemary. Sauté until onion is soft and sweet, about 10 minutes. Add potatoes, season with salt and pepper and stir to coat seasonings. Sauté about 3 minutes, add broth and 4 cups water. Bring to a simmer, cover and adjust heat to maintain a gentle summer. Cook until potatoes are tender, about 20 minutes.

Using a potato masher, mash potatoes until most of them break down and begin to thicken soup; it’s nice to leave a few slightly rough pieces to give the soup a more interesting texture. Stir in cabbage and simmer gently until it is just tender, about 10 minutes. Taste and adjust seasoning.

GRATED CARROT SALAD
Adapted from Fresh from the Farmers’ Market Janet Fletcher

1/2 pound carrots
1 1/2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 small clove garlic, finely minced
2 teaspoons chopped fresh chives
Salt

Peel carrots; grate with a large-holed grater. Transfer to a bowl and stir in olive oil, lemon juice, garlic, chives and salt to taste. Taste and adjust seasoning.

ROASTED GARLIC AND POTATO PURÉE
Adapted from Chez Panisse Vegetables Alice Waters

1 head garlic
Extra-virgin olive oil
1/2 pound potatoes
Salt and pepper
1 tablespoon unsalted butter, melted
1/8 cup milk, warmed

Preheat oven to 375˚ Break apart the heads or garlic into single cloves. Leave them unpeeled and crowd them into a baking dish. Drizzle generously with the olive oil, add 1/4 inch of water, and roast for 30 to 45 minutes. The garlic is done when a clove squeezed between thumb and forefinger expresses a soft purée. Do not over cook, or the garlic will dry out and burn, resulting in a very unpleasant taste. Extract the purée by squeezing the cloves by hand or passing them through a food mill.

Peel the potatoes and cut them into big chunks. Boil in salted water until they start falling apart. Drain them in a colander and put it in the oven for 5 minutes, to dry out the potatoes a little. Pass the potatoes through a food mill and whisk in the melted butter, the garlic purée, and enough of the warm milk to obtain the right consistency. Season with salt and pepper and finish with a little bit of spicy, fruity olive oil.

Zucchini and Basil Pasta

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

This would be a great light lunch using your summer squash and basil

Prepare 1/4 pound of thin spaghetti or angel hair pasta. Warm olive oil in a skillet and add a clove of finely chopped garlic. Cut the zucchini into 1/2 inch chunks and add to skillet. Season with salt and pepper and cook gently over medium heat until squash is soft and browned in places. Add 3 tablespoons of half-and-half or milk and cook for 10 more minutes, stirring more frequently. Drain the pasta and toss with zucchini, freshly grated Parmesan cheese and a handful of basil leaves torn into small pieces.

PARSLEY SALAD WITH OIL AND LEMON
Adapted from Vegetarian Cooking for Everyone by Deborah Madison

1 cup parsley leaves- pluck the leaves from the stem, then wash and dry well.
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh lemon juice

Toss parsley leaves with oil and lemon juice. Season with salt and freshly milled pepper.

This Week’s Share

• Beets
• Carrots 
• Cucumbers
• Fennel
• Garlic
• Kale
• Lettuce
• Onions, sweet
• Summer Savory

Share Notes

For more information on Summer Savory see CSA Newsletter Week 6. Summer Squash and Greens Beans will be in your shares this week or next. And Basil is just a week away.

Recipes

Beet, Carrot & Fennel Slaw

adapted from myrecipes.com

3 beets (about 1 pound), peeled and coarsely shredded
3 large carrots (about 3/4 pound), coarsely shredded
1  fennel bulb, coarsely shredded
1 tablespoon brown sugar
3 teaspoons sesame seeds, divided
3 tablespoons peanut or canola oil
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon minced fresh ginger
Salt, to taste
Freshly ground pepper, to taste

Toss carrots, beets and fennel in a large bowl. Whisk together brown sugar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.

Roasted Roots

Any desired combination of:

Beets
Carrots
Potatoes

Fennel

Olive oil
Ginger, minced (Optional)
Salt

1. Preheat oven to 400 degrees.
2. Wash desired amount of veggies and chop into evenly sized chunks about 3/4 inch across.
3. Combine ginger and veggies in a bowl. Drizzle and coat with a thin layer of olive oil. Sprinkle with salt. Place on a lightly greased baking sheet. You can also slice into 1/4 inch slices for chips, in which case you should reduce the cooking time by 10 minutes.
4. Roast 35 to 45 minutes, flipping once about halfway through cooking. The roots should be tender and easily pierced with a fork, the outsides should be browned.

Savory and Garlic White Bean Aioli
Adapted from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero

This mayonnaise-free reinvention of aioli is delicious as a dip for vegetables and crackers, or as a creamy spread for sandwiches and burgers.

1 (15 oz) can navy or great northern beans, drained and rinsed
2 tablespoons lemon juice
1/4 teaspoon salt
Several pinches of freshly ground black pepper
1/4 cup olive oil
3-6 cloves garlic
2 Tablespoons savory needles

1. Finely chop the garlic and savory. The easiest way to do this is to put it into the food processor for a few seconds.
2. Combine the beans, lemon juice, salt, and pepper in a food processor or blender and puree until smooth, scraping down the sides of the mixer to get everything.
3. Preheat a small pan over low heat. Cook the garlic and savory in the olive oil for about 3 minutes. You just want to gently heat it, not brown it.
4. Add the garlic-savory oil to the mixture in the blender and puree. Taste for salt, pepper, and lemon and adjust to your liking.
5. Transfer to a container, cover, and refrigerate until ready to use.

Carrot Pudding

adapted from veggieboards.com  

I first tried carrot pudding on an Indian airline and have since tried to recreate the initial experience. I have since realized it is delightfully reminiscent of pumpkin pie.

2 C cleaned (washed/peeled/ends cut off) and shredded carrots (about 2-3 LARGE)

1 C. vanilla Soymilk

1/3 C. raisins

1/3 C. chopped walnuts (optional)

2 Tbsp. packed brown sugar

2 Tbsp. flour

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/4 tsp. ground [powder] ginger

1/4 tsp. allspice

1/8 tsp. nutmeg

1. Pour milk into medium sauce pot. Over low-medium heat, whisk in sugar, vanilla extract, cinnamon, ginger, allspice, and nutmeg. Combined thoroughly, and whisk in flour until smooth.

2. Add raisins and nuts (if using) and stir gently to incorporate.

3. Add shredded carrot; stir to mix everything together.

4. Stir frequently over low heat, watching carefully so milk does not scorch.

5. Gently simmer for 30 minutes, or until liquid has mainly reduced (if not absorbed altogether), and carrots are soft.

6. Serve hot or cold.

Sisters Of The Road Cafe

This season all of our vegetable donations are going to Sister Of The Road Cafe.  The Cafe supports community driven solutions to the calamities of homelessness and poverty, in an atmosphere of gentle personalism and nonviolence since 1979. They serve low cost, hot, nutritious meals that can be purchased in a variety of ways, including with cash, food stamps, or in exchange for work.

Save The Date

Join us Saturday August, 16 for our annual potato harvest work party and french fry feast. This is a very kid friendly event. Please bring a potluck dish to share. Join us anytime during the event even just for lunch!

-10-12:30 spuds harvest
-12:30-1pm farm tour
-1pm-2pm potluck lunch

This Week’s Share

• Broccoli
• Carrots
• Fava Beans 
• Fennel
• Garlic
• Kale
• Lettuce

Recipes

Seasonalchef.com has nine delicious ways to use fava beans. Below is one of the recipes to see all nine click here.

Saute of Fresh Fava Beans, Onions, and Fennel
adapted from seasonalchef.com

3lbs fresh fava beans, shelled
1/3 cup olive oil
1 cup chopped onion
1 fresh fennel bulb trimmed, sliced
1 teaspoon fennel seeds coarsely ground with a spice grinder
1 1/3 cup canned low-salt chicken broth more or less
4 tablespoon chopped fresh dill
1/2 cup chopped pancetta
1/2 teaspoon dried savory
2 tablespoon fresh lemon juice
Salt to taste
Freshly-ground black pepper to taste

1.Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins.


2. Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; saute 5 minutes. Add favas or lima beans and fennel seeds; saute 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors.


3. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer.


4. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)


Edible Portland has a wonderful article about fava beans. Try the EGG NOODLES WITH FAVA BEANS, LEEKS AND MORELS recipe they recommend.
 


Fava Bean Falafel
adapted from The Best of Bloodroot Volume One
by Selma Miriam and Noel Furie


1. Chop 1 large onion and a bunch of straight leaf parsley. Slice 3 to 4 cloves garlic.


2. Turn favas in a food processor. Add onion, garlic, and parsley. Also: 1 1/2 teaspoons salt, 1/2 teaspoon fresh ground pepper, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 tablespoon Spanish paprika, and 1 teaspoon chili powder then process. Scrape down bowl and process again. Don’t make mixture too fine. Taste and adjust seasoning as you like. Turn into a bowl and pat down with your hand firmly. Let mixture rest in refrigerator at least one hour.


3. Prepare tahini sauce: rinse processor. Pour into it: 1/2 cup tahini, 1/4 cup water, 3 tablespoons lemon juice, 4 cloves garlic, 1/4 cup parsley, chopped, and 1/2 teaspoon salt. Process, scrape down, and process again to make a smooth mayonnaise-like sauce. Turn into a mixing bowl and coat with a film of olive oil.


4. Fry falafel: Just before dinner, shape falafel into small balls. Use your hands to squeeze out extra moisture into a bowl (to discard), and then roll and pat into a ball shape about the size of a golf ball. Heat grapeseed oil in a wok. You will need enough to just cover the balls as they cook. When oil is hot enough deep fry 6 falafel balls per diner. Drain on absorbent paper and repeat. Alternatively, falafel may be shaped into small cakes and pan-fried, preferably in a cast iron skillet.


5. Falafel is traditionally severed as a sandwich in pita bread, with sliced tomatoes and onions and shredded lettuce. Offer the tahini sauce, cucumber sauce and pepperoncini peppers as well.


Fava bean Spread
Adapted from Simply Vegan by Debra Wasserman

3 cups favas
1/4 cup tahini
1 tablespoon lemon juice
1 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup water

Blend all the ingredients together in a blender or food processer until smooth. Serve on whole wheat bread with lettuce

SICILIAN PASTA WITH SARDINES AT SEA

Red, White and Greens: The Italian Way with Vegetables

by Faith Willinger

“The sardines are at sea, not in the sauce for this vegetarian version of a classic Sicillian pasta that combines the traditional flavors of pine nuts, raisins, spice, and fennel greens.”

5-6 quarts water
2-3 tablespoons coarse sea salt
1/2 pound fennel fronds, tough stalks removed
1 large onion chopped
3 tablespoons extra virgin olive oil
1 1/2 cups tomato pulp (fresh or canned)
3 tablespoons pine nuts
3 tablespoons dried currants
1/4 teaspoon nutmeg
pepper to taste
1 pinch powdered saffron or a few saffron threads
16 oz spaghetti

1) In a pot, bring 5-6 quarts of water to a rolling boil, add 2-3 tablespoons salt, and cook the fennel fronds for 6-8 minutes or until tender. Remove the fennel from the pot with a slotted spoon, refresh in cold water, and drain. Chop coarsely. Reserve the cooking water.


2) Put the chopped onion in a large nonstick skillet, drizzle with olive oil, and stir to coat the onion. Saute over low heat until the onion is soft.


3) Add the tomato, pine nuts, currants, nutmeg, chopped fennel, and salt and pepper to taste and cook until the sauce thickens.


4) Dissolve the saffron in 2 tablespoons of pasta cooking water.


5) Return the fennel cooking water to a rolling boil, add the pasta, and cook until it still offers considerable resistance to the tooth, around 3/4 the recommended cooking time. Drain, reserving 2 cups of pasta water.


6) Add the pasta, saffron water, and 1/2 cup pasta cooking water to the sauce and cook over highest heat for 3-5 minutes until pasta is cooked and sauce coats pasta. Add more pasta water, 1/4 cup at a time, if sauce gets too dry.

This Week’s Share

• Beet
• Braising Greens
• Broccoli
• Chard
• Garlic
• Lettuce
• Potatoes
• Onions

Garlic Note: When you cut into your garlic this week you’ll notice that the cloves have formed in the bulb.  You can use this fresh garlic as you would cured garlic – just be sure to refrigerate. 

Recipes

Shannon’s Delicious Walla Walla Onion Rings
Adapted from various recipes over the seasons through experimentation and lots of tasting….

Oil for frying
4 Onions
Salt
Flour
Cornstarch
Good Cold Beer (I prefer a Porter)

-Pour oil for frying (canola, grapeseed or peanut) 2 in. deep into a cast iron skillet or your favorite frying vessel and heat to 350˚F.
-Slice onions crosswise to 1/4 in. thickness and separate rings.
-In a brown paper bag toss rings till dusted with cornstarch and set aside.
-Mix 1 1/2 c. flour with a 1 tbs. salt and 1/2 c cornstarch.
-Quickly stir in 1 good COLD beer and stir till the lumps are pretty much gone.
-Set the bowl of batter in another bowl full of ice water. Keep batter cold while you dunk rings.
-Fry onions taking care not to crowd the pan. Too many will cool the oil and resulting in a less crisp ring.
-Indulge immediately.


The earliest and first harvest of many vegetables is an ephemeral opportunity to savor the vegetables most essential flavor. This week we have two opportunities to have this savory moment, fresh garlic and new potatoes.


Roasted New Potatoes with Fresh Garlic Dressing
Adapted from Recipes from America’s Small Farms

2-3 lbs New Potatoes
Olive Oil
Fresh Garlic
Salt and Pepper to taste

-Preheat oven to 500 degrees.

-Slice new potatoes into 1/4 to 1/3 in. rounds (do not peel, leave the tender skins on).
-Toss potatoes with enough olive oil to lightly coat along with salt and pepper to your taste.
-Arrange potatoes in a single layer on a baking sheet and roast for 12-15 minutes or until lightly browned.

Meanwhile…
-Mince 1 bulb fresh garlic and gently sauté for 2 or 3 minutes in one tablespoon butter or olive oil.
-Drizzle garlic over potatoes and serve…


Blanching Broccoli

From “So Easy to Preserve” 2006. Cooperative Extension Service, University of Georgia, Athens

You will be receiving broccoli for another couple of weeks. Don’t be overwhelmed! You can blanch and freeze broccoli to preserve for later.  Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals.


How to blanch broccoli…
Drop broccoli into vigorously boiling water for 3 minutes.
To cool, plunge the basket of vegetables immediately into a large quantity of cold water, 60ºF or below. Change water frequently or use cold running water or ice water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching. Drain vegetables thoroughly after cooling and freeze in airtight freezer bags and label.


Caesar Salad
This is a recipe my stepmom makes and it is the best I have ever had. It is strong. If you like a little less intensity you can adjust the taste, just put in less garlic and anchovy.


In the bottom of the bowl that you will serve your salad into:
-Work 3 cloves of garlic into a paste using two forks with 2 tbs. olive oil and pinch of salt.
-Next, add one of those tiny jars (or half a tin) of whole anchovy fillets into the garlic paste in the same fashion. Adjust anchovy amount to your liking.
-Then add 1 tbs. dry mustard, 2-6 shakes of Tabasco sauce and 2 tbs Worcester sauce.
-Whisk in the raw egg yolk or coddled egg yolk*.
-Whisk in 3/4 cup olive oil and 1/4 cup lime juice.
-Stir in grated Parmesan Cheese (at least a 1/4 cup, but I like a lot of cheese).
-Add salt and generous amounts of ground black pepper to taste.
-Pour dressing into a jar and toss salad in the well seasoned bowl, toss with as much dressing as you like.
-Extra dressing can be stored for up to one week in the refrigerator.

*Coddling causes the egg white to cook and leaves the yolk liquid. This sterilizes the egg of any bacteria that could contaminate. Bring egg to room temperature. Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered. Let stand for exactly 1 minute. Immediately run cold water into the bowl.


Sam Hammer’s Eggs and Greens
Farmer Sam Hammer at Holcomb Farm in Connecticut swears s the best was to eat eggs. Not just for breakfast. Serve with those amazing new potatoes!

One hand full of braising mix per egg (about one lose cup)
Butter or olive oil
Eggs slightly whisked
Sliced mushrooms (I think Shitakes work best)
2 Tbs. Tamari or Shoyu

Fresh ground Pepper

-Sauté the mushrooms in the butter till soft.
-Throw in greens and a few dashes of Shoyu/Tamari.
-Wilt for a few moments.
-Pour in eggs and cook to your desired consistency.


 

Bulgur Pilaf with Mixed Greens and Garlic
from CSA member Kari Lloyd-Jones

1 small head of garlic, cloves peeled and coarsely chopped
Salt
1 pound yellow onions, finely chopped
1 pound mixed sweet and earthy greens, finely shredded – kale, chard, beet greens, etc. (2 weeks of your CSA share will do)
1 cup course bulgur
¼ cup extra virgin olive oil
2 ½ t. Turkish red pepper paste or substitute 1 ½ t. thai curry paste
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes (optional)
½ cup water
scallions and lemon wedges for serving

Mash the chopped garlic w/ 1 teaspoon salt in a mortar and pestle or on work surface.
In a large, deep saucepan combine the mashed garlic with onions, mixed greens, bulgur, olive oil, red pepper paste, black pepper and pepper flakes. Season with salt.
Using your hands, work the water into the bulgur until it is absorbed.
Cover the mixture with a towel, then place a lid on the pot and steam over low heat about 30 minutes until greens and bulgur are very tender.
Serve hot or cold, garnished with lemon and scallions.