This Week’s Share
- Beans, Venture, Romano, and/or Dragon’s Tongue
- Eggplant, Orient Express
- Onions, Copra
- Summer Squash
- Tomatoes, Heirlooms or Slicing or Sungold Cherries
- 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.
Fresh Beans with Blue Cheese and Bread Crumbs
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.
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 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.