This Week’s Share

• Basil
• Beans, Dragon’s Tongue and/or Romano
• Carrots
• Chard
• Corn
• Cucumbers
• Eggplant, Bell and/or Orient Express
• Garlic
• Onions, Copra (Yellow Storage)
• Summer Squash

On Rotation:

• Tomatoes
  

Share Notes

• Basil: Basil is bountiful this time of year. Don’t let any go to waste by making a batch of one of the pesto  recipes below. Then fill up an ice cube tray with the pesto, place the ice cube tray in the freezer, and once pesto cubes have frozen completely dump them out of the tray into a freezer storage container/bag. Take out basil cubes out to thaw as you need them. One cube is enough for one to two servings. Pesto can be frozen for up to 6 months with cheese added, or up to year with no cheese added.

Recipes

Basil Recipe

Whole Wheat Fettuccini with Vegan Basil and Chard Pesto, Toasted Walnuts, and Tomatoes
Recipe from http://en.petitchef.com/

Note: If you prefer a non-vegan version replace the nutritional yeast and miso with parmesan cheese. Also you can double/triple/quadruple the pesto ingredients and save some for using later on sandwiches, in salad dressings, as a marinade etc.

1/2 cup chard leaves, packed
1/2 cup fresh basil packed
1 cup walnuts, toasted
1/4 cup nutritional yeast
1 tablespoon white miso
2 garlic cloves
1/4 cup olive oil
Juice of one lemon
1/2 teaspoon sea salt, or to taste
Freshly ground pepper to taste
Water as needed
8 oz whole wheat fettuccini
1 cup toasted walnuts, chopped
1/2 pound tomatoes, diced (or if cherry type sliced in half)

In a food processor, combine chard, basil, walnuts, yeast, miso, garlic, oil, lemon juice, sea salt and pepper to taste and process until smooth, adding a water to smooth out, and more if a thinner consistency is desired. Set pesto aside. Cook pasta according to package directions in a large pot of salted water, and when done cooking, reserve about 1/3 cup of pasta water, and drain pasta. Place pasta back in the pot, and combine with the pesto, walnuts, and tomatoes, along with enough water to thin out pesto to a smooth consistency on the pasta. Place on a serving plate and serve! Serves 3.

Basil Pesto
Recipe from Francesca Benedetti (CSA Coordinator at SIO)

2 cups basil, large stems removed
3-4 cloves garlic
1/3 cup toasted pine nuts, cashews, sunflower seeds, or pecans
1/4-1/2 cup olive oil (how much depends on your preferred pesto consistency)
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice (optional)
salt and pepper to taste

Put basil and garlic in a blender or food processor and pulse until coarsely chopped. Add the toasted nuts and pulse a few more times. Now pour the olive oil in relatively slow with the blender processor going until a paste is formed. Add the Parmesan cheese and continue adding oil (up to 1/2 cup) until your desired pesto consistency is achieved. Add alt and pepper to taste. You may also add in 1-2 tablespoons lemon juice near then end for a more tangy flavor Makes approximately 1 cup. Great on pasta, sandwiches, vegetable dishes, corn on the cob, toast, and many more things.

Corn Recipe

Corn and Tomato Pie
From Gourmet Magazine (August 2009)

Note: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

Ingredients for the Crust:

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoon salt, divided
3/4 cup stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk

Ingredients for the Filling:

1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 1/2 pounds tomatoes, peeled
2 cups corn (from about 4 ears of corn), coarsely pureed in a food processor, divided

Whisk together flour, baking powder, and 3/4 teaspoon in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until is resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out 1 piece between 2 sheets of plastic wrap, then lif dough using bottom sheet of plastic wrap into a 12-inch round (1/8-inch thick). Remove top sheet of plastic wrap, then lift dough using the bottom sheet of plastic wrap and invert into pie plate, patting with your fingers to fit (trim any overhang). Discard the plastic wrap.

Preheat the oven to 400°F with rack in the middle. Whisk together mayonnaise and lemons juice. Arrange half the tomatoes in crust, overlapping, and sprinkle with half of the corn, 1 tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Repeat the layering with remaining tomatoes, corn, basil, chives, salt, and pepper then sprinkle with 1 cup cheese. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining pieces of dough into a 12-inch round in the same manner as before, then fit it over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top curst and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Eggplant Recipes

An Eggplant Gratin
From Local Flavors by Deborah Madison

2 to 2 1/2 pounds eggplant
Sea salt and freshly ground pepper
1/4 cup olive oil
2 medium or 3 smaller onions, sliced
4 large eggs
1 cup milk or light cream
1 cup freshly grated Parmesan cheese
1 tablespoon balsamic vinegar
10 large basil leaves, torn into small pieces

Preheat the oven to 350°F. Lightly oil a 2-quart glass baking dish. Cut the eggplant into rounds or slabs a scant 1/2 inch thick. Salt if you wish and set aside while you prepare the rest of the ingredients. Heat 1 tablespoon of the oil in a large skillet, add the onions, and cook over medium heat, turning frequently, until soft and light gold, about 12 minutes. Scrape into a bowl. While the onions are cooking, beat the eggs with the milk; stir in the cheese, vinegar, 3/4 teaspoon salt, and some freshly ground pepper.

If you salted, rinse the eggplant, then wick up the water with a towel. Heat the remaining oil in the skillet. When hot, add the eggplant and immediately turn it in the pan so that all the pieces are coated lightly with the oil. Cook over medium heat, turning occasionally until the eggplant is golden. The will take about 25 minutes in all, but you don’t need to stand over the pan. This is a good window of time to make a quick tomato sauce for the dish or another part of the meal.

Season the eggplant with salt and pepper to taste, then toss with the onions and basil. Put it in the prepared dish and pour the custard over the top. Bake until golden, firm, and puffed, 30 to 40 minutes. Let cool at least 10 minutes before serving.

Summer Squash Recipe

Summer Squash Frittata
From The Vegetarian Epicure by Anna Thomas

1 1/2 pounds summer squash (about 4 1/2 cups chopped)
1 medium onion
3 tablespoons olive oil
6 eggs
Salt and pepper to taste
Basil, crushed, to taste

Cut the summer squash into small dice and chop the onion. Heat the olive oil in a 10-inch skillet and add the onion and zucchini to it. Saute the vegetables, stirring often, until the onions are golden and the zucchini tender.

Meanwhile, beat the eggs lightly with some salt, pepper, and a little crushed basil. When the zucchini in just tender, spread the vegetables around in the pan evenly and pour the eggs over them. Lower the flame and cover the pan. Coo the frittata this way until the eggs are completely set, about 15 to 20 minutes. Check it occasionally to see if it is puffin up in a bubble, in which case pierce it once or twice with a sharp knife.

When the eggs are firm on top, loosen the frittata carefully by sliding a spatula around under it. Then place a plate upside down over the top of the pan like a lid and invert it, dropping the frittata out onto it. Slide it carefully back into the pan with the top side down and brown it for a few minutes. Then turn it out onto a serving plate.  Serve the frittata cut in wedges. It can be served hot, but its best when served at room temperature.

This Week’s Share

• Beans, Venture, Romano, and/or Dragon’s Tongue
• Carrots
• Corn
• Cucumbers
• Dill
• Eggplant, Orient Express
• Garlic
• Lettuce
• Onions, Copra
• Summer Squash
• Tomatoes, Heirlooms or Slicing or Sungold Cherries

Share Notes

• Beans: Our next plantings of beans are on, and you will begin to see beautiful Dragon’s Tongue and Romano Italian Flat Beans in your shares over the next couple weeks.

• Onions: This week in your share you will see your first distribution of Copra onions. These onions are a yellow storage variety and will be distributed in your shares through the fall season

• Tomatoes: Many of you have seen your first tomatoes of the season, but if you haven’t then the week for you has arrived. Over the next several weeks you will see  4 different types of tomatoes on a rotating basis: heirloom tomatoes, slicing tomatoes, Sungold cherry tomatoes, and San Marzano Paste tomatoes.

Recipes

Beans Recipe

Fresh Beans with Blue Cheese and Bread Crumbs
From www.taste.com.au

2 tablespoons olive oil
¼ cup walnut nuts, finely chopped
½ cup fresh breadcrumbs (made with day-old Italian style flat beans)
½ pound fresh beans (halved lengthwise if they are a flat bean)
1 tablespoon lemon juice
3 to 4 ounces blue cheese, crumbled

Bring a medium size pot of salted water to a boil. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the walnuts and breadcrumbs and cook, tossing, for 2-3 minutes or until toasted and crisp. Cook the beans in a large saucepan of salted boiling water for 2 to 3 minutes until bright green ad tender crisp. Drain well. Place the beans on a serving platter and drizzle with lemon juice. Sprinkle with blue cheese and walnut crumbs. Serve immediately.

Corn Recipe

Grilled Corn with Chipotle-Lime Butter
Adapted from EatingWell in Season by Jesse Price

Note: The chipotle-lime butter used in this recipe is also great melted on some grilled fish or chicken.

2-4 ears fresh sweet corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle chile in adobo sauce* plus 1/4 teaspoon adobo sauce or 1/4 teaspoon chipotle pepper
1/2 teaspoon kosher salt
2 oz queso fresco, crumbled (optional)

*Chipotle chiles in adobo sauce are smoked jalapenos packed in flavorful sauce. Look for the small can with the Mexican food in large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Preheat gill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently for 10 minutes. Remove from grill and let stand in the foil while preparing butter. Combine butter, lime zest, chipotle and adobo sauce (or ground chipotle) and salt in a bowl. Carefully unwrap the corn. Serve with the butter, and top with queso fresco if desired.

Eggplant Recipe

Eggplant and Roasted Garlic Tart
From Field of Greens by Anne Sommerville

1 batch Yeasted Tart Dough (recipe included below), with 2 teaspoons chopped fresh marjoram added
1 head of garlic
2 tablespoons olive oil
2 Japanese eggplant, sliced ¾ inch thick on a diagonal
Salt and pepper
1 tablespoon chopped fresh marjoram
3 large eggs
1½ cups half-and-half or 1 cup half-and-half and ½ cup crème fraiche
2 ounces provolone cheese, grated, about ¾ cup
2 sun-dried tomatoes packed in oil, drained and thinly sliced

Make the tart dough as explained below and follow instruction for lining the tart pan.

Preheat oven to 375˚F. Brush the head of garlic with a little olive oil and roast it on a sheet pan until soft, about 30 minutes. When the garlic has cooled, cut the top off the bulb and squeeze the cloves out of the skin. Set aside half of the cloves (whole) for the tart and mash the remaining cloves for the custard.

The eggplant can be roasted in the oven at the same time as the garlic. Brush both sides of the slices with the remaining olive oil, lay them on a sheet pan, and sprinkle with salt and pepper. Roast until the slices are soft, about 15 minutes. Cool, cut each slice into 2 or 3 strips, and toss with the marjoram.

Beat the eggs in a bowl and whisk  in the mashed roasted garlic, followed by the half-and-half, ½ teaspoon salt, and 1/8 teaspoon pepper. Spread the cheese on the bottom of the tart dough. Lay the eggplant slices on the cheese, followed by the roasted garlic cloves and sun-dried tomatoes. Pour the custard over the vegetables and bake for about 40 minutes, until the custard sets and the top turns golden.  Make one 9-inch tart; serves six.

Yeasted Tart Dough

Note: The dough can be made day in advance and held in the refrigerator. Wrap it tightly in plastic wrap and allow dough to return to room temperature before forming it. The dough can also be frozen, wrapped in foil.

1 teaspoon active dry yeast (½ package)
Pinch of sugar
¼ cup warm (110˚F) water
About 1 cup unbleached white flour
½ teaspoon salt
½ teaspoon minced lemon zest (optional)
1 large egg at room temperature
3 tablespoons soft unsalted butter
Unbleached white flour for shaping

Dissolve the yeast and sugar in the water an set in a warm place while you gather the other ingredients. Combine 1 cup flour, the salt, and the minced lemon zest in a bowl and make a well. Break the egg in to the middle of the well; add the butter and pour in the yeast mixture, which should be foamy with bubbles. Mix with a wooden spoon to form a soft, smooth dough. Dust it with flour and gather into a ball; set it in a clean bowl and cover with plastic wrap or a kitchen towel. Let the dough rise in a warm place until it is doubled in bulk, 45 minutes to 1 hour. If you are not ready to shape the dough at this time, knead it down and let it rise again.

Use a 9-inch tart pan with a removable bottom. Flatten dough, place it in the center of the pan, and press it out to the edge using either your knuckles or the heel of your hand. Add only enough flour to keep the dough from sticking. If the dough shrinks back while you’re shaping it, cover with a towel and let it relax for 20 minutes before you finish pressing it out. It should be thin on the bottom and thicker on the sides, about ¼ inch higher than the rim of the pan. It can be filled immediately or refrigerated until needed. Once the tart is filled, bake in the middle of a 375˚F oven for 35 to 45 minutes. Make 1 9-inch tart shell.

Summer Squash Recipes

Summer Squash Yeast Rolls

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

2-3 cups summer squash, shredded/grated
1 cup water
½ cup sugar
3 tablespoons oil
2 teaspoons salt
1 cup bread flour, plus another 1¾ to 2½ cups bread flour
1 cup whole wheat bread flour
1/3 cup dry milk powder
2 tablespoons active dry yeast
½ teaspoon ground mace (optional)

Combine shredded squash, water, sugar, oil and salt in saucepan and heat slowly until warm, stirring to blend. Combine the 1 cup break flour and 1 cup whole wheat bread flour, milk powder, yeast (and mace if using) in a bowl. Add the liquid ingredients to the bowl with the dry ingredients and beat well until smooth.  Stir in enough  additional flour (1¾ cups to 2½ cups) to make a soft dough. Knead 8 to 10 minutes until smooth and elastic. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in size. Punch down and let rise 10 minutes. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350˚F until golden brown, 25 to 35 minutes. Brush with milk for a soft crust and let stand for 5 to 10 minutes before removing to wire rack.

Curried Summer Squash Soup
Adapted from the Territorial Seed Garden Cookbook

6 smaller summer squash, trimmed and cut into ½ inch chunks
1 cup thinly sliced onion
2 teaspoons curry powder
2 teaspoons sugar
½ teaspoon ground ginger
½ teaspoon dry mustard
3 cups chicken/veggie broth or bouillon
3 tablespoons uncooked rice
1½ cups milk (skim, whole, or even cream)
Salt and pepper, to taste
Dill (and/or chives) for garnish

Combine summer squash, onion, curry powder, sugar, ginger, and mustard in a covered saucepan. Add broth and rice. Simmer, covered, 45 minutes. Puree in blender, food processor, or strainer. If in a blender, do a quarter of the mixture at a time. Place in a large bowl and add salt, pepper, and milk or cream. Chill thoroughly or serve hot. Garnish with dill or chives, if desired.

This Week’s Share

• Basil
• Carrots
• Corn
• Celery
• Cucumbers
• Eggplant, Orient Express
• Lettuce
• Onions, Red Wing
• Potatoes, Yukon Gold
• Summer Squash

Share Notes

• Basil: Enjoy your second large distribution of basil. Try making a batch of pesto and filling up an ice cube tray with the pesto. Place the ice cube tray in the freezer, and once pesto cubes have frozen completely dump them out of the tray into a freezer storage container/bag. Take out basil cubes out to thaw as you need them. One cube is enough for one to two servings. Pesto can be frozen for up to 6 months with cheese added, or up to year with no cheese added.

• Corn: Say hello to the summer’s first sweet corn! Due to the cool spring/early summer corn is a few weeks behind this season. We have several healthy plantings out in our fields, and you can look forward to seeing corn in your shares over the next few weeks. Try grilling the ears up whole, or just eat the corn fresh straight from the cob, no cooking needed.

Recipes

Celery Recipe

German Potato Salad
Adapted from Serving up the Harvest by Andrea Chesman

2 pounds potatoes, scrubbed and cut into 1/4-inch pieces
4 ounces bacon, diced
1 red onion, diced
1 to 2 cloves of garlic, minced
2 tablespoons olive oil
5 tablespoons white wine or red wine vinegar
1 teaspoon sugar
4 celery stalks with leaves, diced and leaved chopped
Salt and freshly ground pepper, to taste

Combine potatoes with 6 cups salted water in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 5 to 10 minutes. Reserve ¼-cup of the cooking liquid and drain. Transfer potatoes to a large mixing bowl and keep warm.

Meanwhile, in a large skillet, cook the diced bacon over medium heat until brown and crisp, about 4 minutes. Remove the bacon with a slotted spoon and transfer to the bowl with the potatoes. Drain off all but 2 tablespoons of bacon grease.

Add the onion and garlic to the skillet and cook until slightly softened, about 3 minutes. Stir in the reserved cooking liquid, oil, vinegar, and sugar. Bring to a boil. Pour the mixture over the potatoes and toss to coat. Add the celery and chopped celery leaves and salt and pepper to taste. Mix well. Serve immediately.

Corn Recipe

Spaghetti with Clams and Corn
From Eating Well in Season by Jessie Price

6 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
3 cups diced onions (sweet onions if you have them from last week or red from this week)
1 cup fresh corn kernals
6 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon freshly ground pepper
1 tablespoon all-purpose flour
2/3 cup dry white wine (such as Pinto Grigio)
1 pound fresh minced clams or chopped clam strips
½ cup chopped fresh basil
½ cup chopped fresh parsley
1 lemon, cut into wedges

Cook pasta in boiling water until just tender, about 8 minutes, or according to package directions. Reserve ¼ cup of the cooking liquid; drain the pasta. Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and salt, and stir to coat, and cook, stirring often, for 2 minutes. Cover, reduce heat to medium-low and cook, stirring occasionally, until very soft and just beginning to brown, 10 to 12 minutes. Uncover, increase heat to medium-high, stir in corn, garlic, thyme and pepper, and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle flour over vegetables; stir to coat. Stir in wine and bring to a simmer. Remove from heat. When pasta is ready, return the pan to medium-high heat. Stir in the reserved cooking liquid and clams (and any juices). Simmer, stirring often, until the clams are cooked through, about 1 minute. Stir in the pasta, basil and parsley. Serve with lemon wedges. Makes 4 servings.

Eggplant Recipes

Grilled Smoky Eggplant Salad
From Eating Well in Season by Jessie Price

2 small eggplants
¾ teaspoon kosher salt, divided
Olive oil cooking spray
¼ cup olive oil
1 tablespoon sherry vinegar
1 small tomato, diced
1 small clove of garlic, chopped
1½ teaspoons paprika (preferably smoked)
3 cups mixed salad greens or chopped lettuce
2 ounces Manchego cheese, cut into thin curls with a vegetable peeler

Preheat grill to medium. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to ½ inch thick. Lay them on a baking sheet an sprinkle lightly with ½ teaspoon salt. Let stand for about 5 minutes.

Blot the eggplant slices with paper towels and lightly  coat both sides with olive oil cooking spray. Grill the eggplant, flipping halfway through, until soft and browned on both sides, 9 to 11 minutes.

Puree the oil, vinegar, tomato, garlic, paprika and the remaining ¼ teaspoon salt in a blender until well combined. Toss the salad greens with half of the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place salad greens over and between eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature. Makes 6 servings.

Potato Recipe

German Potato Salad
(see above in Celery Recipes)

Summer Squash Recipe

Lemony Zucchini Goat Cheese Pizza
Provided by CSA Member Jessica Roberts

Note: Homemade pizza is great for using what’s in season, so don’t just limit yourself to summer squash. Try thin slices of eggplant, potato, onion, tomato or even fresh corn sliced off the cob. The real take-away from this recipe is the tangy and delicious lemony goat cheese. One batch of dough makes one small pizza, which with a big green salad, makes an nice summer meal for two.

1 batch Simple Pizza Dough (recipe below) or a store-bought pizza dough (Grand Central, Hotlips Pizza, Trader Joe’s, New Season) that will yield one small (approx. 11 to 12 inches across), thin pizza
1 lemon
4 ounces goat cheese, at room temperature
Few leaves of fresh basil, cut into thin slivers
2 small summer squash (zucchini and/or patty pan), sliced as thinly as you can pull off with a knife or your mandoline (I went for 1/8-inch thick with mine)
Drizzle of olive oil
Salt and pepper to taste

Preheat your oven to 450 degrees. Roll your pizza dough into a thin 12-inch circle and lay it on a tray or stone that has been dusted lightly with cornmeal.

In a small bowl, stir together the goat cheese with the juice of half your lemon. Season it with salt and freshly ground pepper, and spread it over your pizza dough. Scatter fresh basil slivers over the cheese.

Arrange your zucchini coins in concentric circles over the goat cheese spread, overlapping them slightly. You can alternate their colors, if you’re feeling fancy. Squeeze the juice of the second half of your lemon on top of you zucchini, then drizzle with olive oil and finish with more salt and freshly ground black pepper.

Bake in preheated oven for 10 to 15 minutes (your baking time will vary, so please watch carefully), or until the edges of your pizza are golden brown and the zucchini looks roasted and a little curled up at the edges. Serve with a green salad if desired.

Really Simple Pizza Dough
From http://smittenkitchen.com

Note: Makes enough for one small, thin crust pizza. Double it if you like your pizza thick and bready or you want to make two pizzas.

1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil

Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.

If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable.

Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it – one-bowl recipe! – dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size.

Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.)

Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.

This Week’s Share

• Beans, Yellow and/or Green
• Carrots
• Cilantro
• Cucumbers
• Eggplant, Orient Express
• Garlic
• Lettuce
• Onions, Siskiyou Sweets
• Summer Squash

Share Notes:

• Summer Squash: With all the heat squash is abundant this week. Try a delicious quick pickle or tasty squash cookie to get through any surplus you may have.

• Tomato Update: You can expect to see tomatoes in your share starting in the next few weeks and continuing into October. The cold wet spring that carried on into July created less than ideal growing conditions for heat loving tomato plants. Ripe tomatoes are a couple weeks behind due to slow growth in the late spring/early summer.Another unexpected event that happened with our tomatoes this year will impact the amount of red slicing tomatoes you will receive this season. At SIO we purchase our seeds from several different small seed companies. Unfortunately this year one of the companies we work with erred in packing our Early Girl tomato seed. We planted what we thought were several beds of Early Girl tomatoes, a standard red slicing type. As they matured in the fields we realized they are in fact Sungold Cherry Tomatoes. For you this means your shares will include several distributions of cherry tomatoes, and fewer distributions of red slicing tomatoes. As usual you will receive several distributions of mixed heirloom tomatoes, as well as a Roma type sauce tomato called a San Marzano Paste Tomatoes.

Farm News

Thank You to Work Party Participants

A big thank you to all who turned out for the Annual Potato Harvest Party and French Fry Feast. We brought in over 4,000 pounds of Yukon Gold potatoes, way to go members!!

Recipes

Bean Recipe

Beans with Olive Sauce
From Vegetarian Cooking for Everyone by Deborah Madison

For the Hot and Spicy Olive Tapenade:

½ pound mixed olives, mostly Kalamata
¼ capers, rinsed
2 to 3 garlic cloves, to taste, finely chopped
Grated zest and juice of 1 large lemon
1 teaspoon chopped green peppercorns, drained
1 teaspoon red pepper flakes

If the olives are excessively salty, rinse them in several changes of water. Remove the pits, then chop them by hand and mix with the remaining ingredients. Stored in the refrigerator, this will keep well for up to 2 weeks.

For the Beans:

1 pound beans (yellow and/or green)
1/3 cup Hot and Spicy Tapenade

Bring a larger pot of water to a boil. While water is heating up prepare the bins by cutting off the tips and tails and cutting into 2 to 3 inch pieces. Drop the prepared beans into boiling water in handfuls and cook at a full boil until  they’re slightly resilient to the tooth. Start tasting them after 3 to 4 minutes, although they may take longer. When they’re done, drain them, shake dry, and spread on a towel. Place beans in a serving bowl once relatively dry and toss the warm beans with 1/3 cup (or more to taste) Hot and Spicy Tapenade. Enjoy. Serves 4 as a side dish.

Cucumber Recipes

Cucumbers Stuffed with Herbed Cottage Cheese
From The Enchanted Broccoli Forest by Molly Katzen

Note: A cold stuffed fruit or vegetable can make an oasis out of a hot summer day’s lunch. Serve it on a bed of crisp, cold greens, with homemade bread and butter.

For the Herbed Cottage Cheese:

2 cups cottage cheese
2 tablespoons of several different herbs, minced (cilantro, dill, basil, thyme, chives, parsley, marjoram, and mint, any combination of these is just fine).

Start with the smaller quantities listed above, and increase, to taste, as needed. Set aside until cucumbers, or other vegetable is ready to stuff.

For the Cucumbers:

Cucumbers, as many as you would like to stuff

Slice cucumbers in half lengthwise. Scoop out the seeds with a small spoon. Lay each half on its back, and fill them generously  (about ½ cup filling per half). Chill if needed and enjoy.

Buttermilk & Cucumber Dressing
From The Enchanted Broccoli Forest by Molly Katzen

Note: This dressing is great with fresh summer garden salads.  You can even use it to dress a simple cucumber salad.

1 medium cucumber, seeded and chopped
1½ cups buttermilk
1 clove garlic, crushed
½ teaspoons salt
¼ cup red wine vinegar
2 teaspoons prepared horseradish
1 teaspoon dill
1 teaspoon mild paprika

Puree everything together in a blender or food processor fitted with the steel blade. Yields approximately 2¾ cups.

Eggplant Recipes

Grilled Eggplant Raita
From Eating Local by Janet Fletcher

Note: This Indian style yogurt salad is great served with grilled lamb chops or kebabs, or with steamed rice and lentil for a vegetarian meal.

2 Japanese eggplants, halved lengthwise
2 tablespoons peanut oil
Kosher or sea salt
1 cup plain yogurt, preferably whole milk
½ teaspoon sugar
1 serrano chile, halved lengthwise
2 cloves garlic, minced
½ teaspoon black mustard seed
¼ teaspoon cumin seed
2 tablespoons cilantro, coarsely chopped

Prepare a moderate charcoal fire or preheat a gas grill to medium (375˚F). Brush the eggplants all over with 1 tablespoons of the peanut oil. Season all over with salt. Place the eggplants cut side down, directly over the coals or gas flame, cover the grill, and cook until the flesh is soft, 10 to 15 minutes. Remove from the grill, cool slightly, then scrape the eggplant flesh from the skin and chop coarsely. Put it in a serving bowl. Gently stir in the yogurt, sugar, and salt to taste.

Heat the remaining 1 tablespoon peanut oil in a small skillet over moderate heat. Add the chile and garlic and sauté until the garlic starts to color, about 1 minute. Add the mustard seed and cumin and cook until the cumin darkens. Pour the contents of the skillet over the eggplant and stir in gently along with cilantro. Taste and adjust the seasoning. Serve warm or at room temperature.

Summer Squash Recipes

Zucchini (or Patty Pan) Pickles
From Chef David Padberg at Park Kitchen restaurant in the NW Park Blocks

Note: Great for sandwiches, hamburgers, antipasti platters, or just a simple snack.

2 pounds summer squash
salt
1 pint cider vinegar
1 cup sugar
1 teaspoon ground mustard seed
1 teaspoon turmeric

Slice summer squash lengthwise into 1/4″ ribbons, lightly sprinkle with salt and allow them to rest for 15 minutes to purge off excess water. Rinse and drain, then spread in a casserole dish. Make a brine by dissolving the cider vinegar with the cup sugar, ground mustard seed, and turmeric, then bring to a boil and pour it over the squash. Refrigerate overnight and enjoy.

Squash Cookies
From Donald Kotler, Owner of Toast Restaurant
Provided for Zenger Farm Cooking Camp

¾ cup whole wheat flour
3 tablespoons brown sugar
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon baking powder
3 tablespoons butter (soft)
1 egg
1 teaspoon vanilla
zest of ½ an orange
1 cup grated summer squash
Add chocolate chips, nuts, or raisins if desired (I prefer chocolate chips)

Preheat oven to 375˚F. Mix all the dry ingredients together in a large bowl. Add the eggs, butter, vanilla, and orange zest and mix until evenly combined. Add grated squash and mix. Then add chocolate chips, nuts, and/or raisins if desired. Scoop heaping tablespoons of dough onto a greased baking sheet and bake for 10-12 minutes. Let cool. For best results remove cookies from tray to a wire rack for cooling. Enjoy with a glass of milk!

This Week’s Share

• Basil
• Green Beans
• Carrots
• Chard
• Garlic
• Lettuce
• Onions, Torpedo
• Potatoes, Yukon Gold
• Summer Squash

Share Notes

• Basil: Enjoy your first fragrant basil leaves in your share this week. Throughout basil season we distribute several herb/cooking quantities, and in September you can expect to receive some pesto batch amounts.

• Beans: The vines, flowers, and pods have now caught up from the cool spring and early summer delay. You will see rotating varieties of fresh beans in your share for the next several weeks, starting off this week with the tried and true green bean.

• Onions, Torpedo: Wondering why your onion has such a unique shape? It’s an Italian heirloom variety called a red torpedo onion, and boy what a treat. Try these in any dish calling for onions, or chop and add them fresh to salads, sandwiches, guacamole/salsa, etc.

Save the Date

Your Invited to the SIO Annual Potato Harvest Party and French Fry Feast
Saturday August, 14th 10am-2pm

Join us 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!

Schedule of Events

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

Recipes

Green Beans Recipe

Green Beans With Potatoes and Garlic
Adapted from New York Time: Health and Fitness,  www.nytimes.com

Note: Because this dish is good at room temperature or hot, you can make it several hours ahead. The steamed green beans and potatoes will keep for three or four days in the refrigerator.

3/4 pound green beans, trimmed and broken in half
1 pound potatoes, scrubbed and cut in 2-inch wedges
2 tablespoons extra virgin olive oil
2 to 3 large garlic cloves (to taste), minced
Salt and freshly ground pepper to taste
2 hardboiled eggs, diced (optional)

Steam the green beans above 1 inch of boiling water for four to five minutes until tender. Remove from the steamer, and rinse with cold water. Set aside. Add the potatoes, and steam for 10 to 15 minutes until tender.

Heat the oil over medium heat in a large, nonstick skillet. Add the garlic, and cook for a minute or so until the garlic is fragrant. Stir in the beans and cook, stirring, for three minutes until quite tender and coated with oil (but still bright green). Gently stir in the potatoes, and add salt and pepper. Cook, stirring, until they begin to color lightly. Scatter the diced hard-boiled eggs over the top, cover and turn heat to low. Cook another three minutes. Serve hot or warm. Serves four.

Summertime Sauté
By Francesca Benedetti (SIO CSA Coordinator)

Note: You can really throw anything in here it tastes great. If you have any fava beans left I would highly recommend shelling and adding them to the mix.

2 to 3 summer squash, sliced thin
½ pound green beans, cut in half
1 onion, diced
2 to 3 cloves garlic, minced
½ bunch chard, sliced into 1-inch ribbons
10 basil leaves, chopped (more or less depending on what you like)
2 to 3 tablespoons olive oil
2 to 3 tablespoons Balsamic vinegar
Sea salt and freshly ground pepper, to taste

In a large skillet heat the olive oil over medium-high heat. Add onions and sauté for 3 to 4 minutes, then add the garlic and sauté for another 3 to 4 minutes. When your kitchen is permeated with that lovely sautéed onion and garlic aroma start adding in the other vegetables according to cooking time. Add the squash and beans first and sauté for 2 to 3 minutes. Then add the chard and sauté for another 2 minutes. Finally turn the heat up to high and douse with Balsamic vinegar. Add the basil and salt and pepper to taste. Sauté on high heat for another 2 to 3 minutes. Splash one more time with Balsamic vinegar, remove from heat and serve immediately. Make it a mean and serve with pasta, cous cous, quinoa, rice, polenta or any grain of your choice.

Chard Recipe

Swiss Chard with Bacon and Mustard Sauce
From Fresh from the Garden Cookbook by Ann Lovejoy

Note: This same recipe works equally as well with spinach or kale in place of chard. You can also lightly sauté some green beans and summer squash and add those in toward the end of the cooking time with the chard.

4 slices lean bacon (preferably peppered), chopped into 1-inch pieces
1 small onion, chopped into medium dice
1 teaspoon fresh marjoram or thyme leaves
2 fresh sage leaves, shredded
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon stone-ground, Dijon, or any sharp mustard
8 cups shredded Swiss chard

In a large saucepan, cook the bacon over medium-high heat until golden but soft. Remove to drain on a paper towel. Add the onion, marjoram, and sage to the pan and cook stirring often, over medium heat until onion is pale golden, about 10 minutes. Add the vinegar and stir to deglaze the pan, loosening any stuck bits. Add the mustard and stir until smooth. Bringing the sauce to a gentle boil over medium-high heat, add the chard without stirring, and cover tightly. Reduce heat to medium and cook, covered, until chard is limp, 3 to 4 minutes. Stir the chard into the sauce and serve at once, garnished with bacon. Serves 4 as a side dish.

Summertime Saute
(see above in Bean Recipes)

Summer Squash Recipes

Summer Squash Burritos
Adapted from The Territorial Seed Garden Cookbook

1 to 2 tablespoons oil or cooking fat
1 to 2 cloves garlic, crushed
3 to 4 summer squash, sliced thin
1 large or 2 small carrots, sliced thin
1 medium onion, sliced thin
3 or 4 large mushrooms, sliced thin
½ to 1 cup salsa
1 package flour tortillas

Toppings, to taste (all are optional of course)

Lettuce, shredded
Cilantro, chopped (if you have some left form last week’s share)
Basil, chopped
1 can sliced black olives
1 avocado, sliced
2 cups grated Cheddar or Monterey jack cheese
Yogurt or sour cream

Summertime Saute
(see above in Bean Recipes)

This Week’s Share

• Beets
• Carrots
• Cilantro
• Fava Beans
• Garlic
• Kale, Red Ursa
• Lettuce
• Summer Squash

Share Notes

• Summer Squash: Enjoy the true taste of summer with the season’s first summer squash. Use your first zucchini and/or patty pan squash in a simple vegetable sauté, as a pizza topping, or in a delicious soup.

Recipes

Beet Recipe

Cilantro-Lime Beet Salad with Cotija
Adapted from http://iheartkale.blogspot.com

Note: Cotija is a hard, salty, crumbly Mexican cheese that can be found in the cheese section of most grocery stores. If you can’t find it, try ricotta salata.

4-6 beets (save tops for using in something else)
1 small red onion, sliced into thin half-moons
3 limes
1/4 cup packed chopped cilantro (plus some extra for garnish)
1/4 cup extra-virgin olive oil
1/4 teaspoon cayenne
1/4 teaspoon salt
6 ounces cotija cheese, cubed

Scrub the beets and place in a large saucepan with plenty of water to cover. Bring to a boil, lower heat and simmer 45 minutes to an hour, until beets are very tender when poked with a knife. Drain and cool.

Meanwhile, place the onions in a bowl with the juice of 2 of the limes and a few shakes of salt. Marinate while you boil the beets and make the dressing–they’ll be less harsh and slightly pickled when you’re ready to add them.

When the beets have cooled down, peel them and chop into 1-inch cubes. To make the dressing, combine the zest and juice of the remaining lime, olive oil, cilantro, cayenne and salt in a food processor and pulse until you have a smooth green mixture. Toss the beets with the dressing and top with the pickled onions (and their juice), cotija and some extra cilantro for garnish.

Fava Bean Recipes

Fava Bean and Herb Soup with Fried Pita Bread
Adapted from Local Flavors by Deborah Madison

3 cups vegetable stock or light chicken stock
2 cups shelled fava beans (about 2½ pounds pods)
5 very slender leeks, white parts plus and inch of the greens, thinly sliced
1 small red onion, finely diced
1 garlic clove, crushed
1 small summer squash (zucchini or patty pan), thinly sliced
¼ cup chopped parsley
¼ cup chopped cilantro
2 tablespoons slivered mint leaves
Sea salt and freshly ground pepper
1 pita bread
2 tablespoons olive oil

Blanch the shelled fava beans in boiling water for 1 minute. Heat the stock, and add leeks, onion and garlic and bring to a boil. While the stock is heating up peel the blanched favas. Once the stock is boiling lower the heat and simmer, covered, for 10 minutes. If needed, continue peeling favas during this 10 minutes. Add the peeled favas and sliced zucchini to the stock, simmer for 10 minutes more, then stir in the herbs. Taste for salt and season with pepper. Turn off the heat and allow the soup to rest so that the herbs can infuse the broth. Meanwhile, cut or tear the pita bread into small pieces and fry in the olive oil over medium-high heat until crisp and golden. Serve the soup with several pieces of bread floating in each bowl.

Grilled Bruschetta with Fava Bean Puree and Pecorino
Adapted from Eating Local by Janet Fletcher

2 to 2 ½ pounds fresh fava beans (to yield 2 cups shelled, unpeeled beans)
2 tablespoons extra virgin olive oil, plus more for garnish
1 large clove garlic, minced
9 fresh basil leaves
Sea salt and freshly ground black pepper
6 slices Italian country bread, about ½ inch thick and 3 inches long
Aged sheep’s milk cheese (such as pecorino, toscana, Manchego, or ricotta salata)

Prepare a moderate charcoal fire or preheat a gas grill to medium. Remove the fava beans from their pods. Bring a pot of water to boil over high heat. Prepare a bowl of ice water. Add the fava beans to the boiling water and boil for 1 ½ minutes, or a little longer if the beans are large. Drain in a sieve or colander, then transfer to the ice water to stop the cooking. When the beans are cool, drain them again. To peel them, pierce the skin with your fingernail; inner bean should slip out easily.

Heat 1 tablespoon of the olive oil in a small skillet over moderate heat. Add the garlic and sauté until fragrant, about 1 minute. Remove from heat. Put the peeled favas, the sautéed garlic, and all the oil left in the skillet, 3 of the basil leaves, and the remaining 1 tablespoon olive oil in a small food processor. Pulse until nearly, but not completely smooth; leave the spread slightly coarse. Transfer to a bowl and stir in salt and pepper to taste.

Grill the bread on both sides directly over the coals or gas flame until golden brown. Top each toast with some of the fava spread, dividing evenly. Drizzle with some olive oil. Shave or grate some cheese over each toast. Garnish with a basil leaf. Serve immediately.

Kale Recipe

Lulu Wilson Kale Salad
From Lulu Wilson Restaurant in Aspen, CO

Note: The chef that provided this recipe recommends using a very sharp knife when cutting the kale. A dull knife will crush the kale and make the salad soggy

1 bunch kale
3 tablespoons olive oil
2 tablespoons lemon juice
1/3 cup currants
1/3 cup grated parmesan cheese
1/3 cup pine nuts, not toasted

Using a very sharp knife, cut away the kale leaves’ though center stems. Roll the leaves like a cigar and cut them into very fines slices, about 1/8^th– inch wide. Put the kale and olive oil into a bowl and toss by hand. Add the lemon juice and toss again. Add the currants, Parmesan, and pine nuts and toss by hand until the mixture is soft. Taste and adjust quantities if needed. Serve on a cold plate

Summer Squash Recipes

Summer Squash Pizza with Goat Cheese and Walnuts
From www.foodandwine.com

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
All-purpose flour, for dusting
6 ounces pizza dough (recipe below for making your own or purchase pre-made at Hot Lips, New Seasons, Trader Joes, etc.)
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/2 small onion, thinly sliced
1/4 cup shredded part-skim-milk mozzarella
1 teaspoon chopped summer savory
1/4 pound summer squash, thinly sliced on a mandoline
2 ounces fresh goat cheese, crumbled
2 tablespoons chopped toasted walnuts

Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, combine 1 tablespoon of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza stone.

Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.

Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.

The Best Pizza Dough
From www.foodandwine.com

2 teaspoons active dry yeast
3/4 cup plus 2 tablespoons lukewarm water (110° F)
2 cups unbleached bread flour
2 tablespoons olive oil
1/2 teaspoon salt

In a bowl, combine the yeast, 1/4 cup lukewarm water and 1/4 cup flour in a small bowl. Let it stand for 30 minutes. Add the remaining 1-3/4 cup flour, 1/2 cup plus 2 tablespoons luke warm water, olive oil and salt. Mix the dough thoroughly. Turn out onto a floured surface and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with plastic wrap and let rise in a warm place (75° F) until double in volume, 1 to 1-1/2 hours.  Alternately, you can let this dough rise in the refrigerator overnight. The next day, bring the dough to room temperature and proceed.

Fava Bean and Herb Soup with Fried Pita Bread
(recipe above in Fava Bean Recipes)