This Week’s Share
- Sweet Onions, Purplettes
- Summer Squash
- Parsley, Italian Flat Leaf
By Michael Chiarello, foodnetwork.com
Note: This blend of fresh herbs and spices is a classic Argentinean meat marinade and condiment. It can be used and served in any number of ways, but traditionally is paired with grilled meats.
1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. Makes 2 1/2 cups.
Lemon-Rosemary Pickled Beans
Recipe adapted from Emerill Lagasse, www.foodnetwork.com
Note: This is my favorite pickling recipe and so when beans are in abundance I often make a batch. The green and yellow bean varieties work equally as well. Emerill Lagasse uses this pickled green bean recipe as a condiment for a Bloody Mary, and although I do enjoy them as an addition to that beverage they are absolutely delicious straight from the jar.
2 pounds beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar
3 tablespoons pickling salt
2 tablespoons sugar
Sterilize 4 pint-sized jars and their lids according to the manufacturer’s instructions.
Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.
Bring a large pot or canner of water to a boil.
In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars, leaving a 1/2-inch headspace. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening. Yield 4 pints.
Ernest Hemingway’s Cold Cucumber Soup
From The Hemingway Cookbook, by Craig Boreth
Note: It is not necessary to peel the cucumbers grown at SIO because they are organically grown and unwaxed, but if you prefer a clean pale color for the soup than you should still peel them.
1 tablespoon butter
1 tablespoon chopped dill (or mint if you have some in your own garden)
¼ cup chopped onion (sweet or storage both work)
1 bay leaf
1 tablespoon all-purpose flour
2 cups fresh chicken/vegetable stock or canned broth
1 teaspoon salt, or to taste
1 cup half and half, milk, or soy milk (choose according to preference)
juice of ½ lemon, or 1 tablespoon bottled lemon juice
1 tablespoon honey
white pepper (optional)
Peel (optional) and slice two cucumbers. Peel (optional), seed and grate the remaining cucumber. Heat the butter in a large, heavy saucepan. Add the sliced cucumbers and cook over low heat for 3-4 minutes. Add the dill (or mint), onion, and bay leaf and cook over low heat until tender, about 20 minutes. Stir in the flour and cook for a few more minutes, stirring constantly. Add the stock and salt and simmer gently for 30 minutes. Remove the bay leaf and let the mixture cool slightly. Puree the mixture, half at a time, in a blender or food processor. Return to the pan and add the white pepper to taste. Add the half and half, lemon juice and honey; then taste and adjust seasoning your preference. Stir in the grated cucumber. Refrigerate several hours until very cold. Serve in a chilled bowl. Keep refrigerated until ready to serve. This is a great dish for making the night before.
Sweet & Sour Onions and Cucumbers
Recipe from Morris Farms in Uvalda, GA
3 cups peeled, seeded and thinly sliced cucumbers
1-1/2 cups thinly sliced sweet onions
1/2 cup grated carrot
1/2 cup white vinegar
1/4 cup sugar
2 tablespoons chopped fresh dill or 1 tablespoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl toss together cucumbers, sweet onions and carrots, set aside. In a liquid measuring cup combine vinegar, sugar, dill, 2 tablespoons water, salt and black pepper. Pour over cucumber mixture, toss to coat. Serve immediately or cover and refrigerate until ready to serve. Makes 6 portions.
Note: These cookies are a great way to use up summer squash or zucchini while in season, and they happen to be quite delicious (as well as kid friendly). Donald Kotler of Toast Restaurant in Portland provided the recipe while visiting as a chef for Zenger Farm Cooking Camp last summer. They were a hit at camp and I continued to use it a handful of times more in the throughout the summer because they are so easy and delicious.
From Donald Kotler, Owner of Toast Restaurant
Provided for Zenger Farm Cooking Camp
¾ cup flour
3 tablespoons brown sugar
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon baking powder
3 tablespoons butter (soft)
1 teaspoon vanilla
zest of ½ an orange
1 cup grated summer squash
Add chocolate chips, nuts, or raisins if desired
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!