This Week’s Share
- 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
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.
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.
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.
(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)
Cilantro, chopped (if you have some left form last week’s share)
1 can sliced black olives
1 avocado, sliced
2 cups grated Cheddar or Monterey jack cheese
Yogurt or sour cream
(see above in Bean Recipes)