This Weeks’s Share
- Potatoes, Yukon Gold
- Summer Squash
- Tomatoes, Heirloom and/or Slicing
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.
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
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
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.
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
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.