This Week’s Share
- Beans, Yellow and Green
- Onions, Siskiyou Sweets
- Summer Squash
Cucumber: Refreshing and crisp cucumbers are here! Enjoy your first taste of this summer crop in your share this week and look forward to many more to come.
Onions, Siskiyou Sweets: Spanish onion with juicy, mild, sweet white flesh, similar to a Walla Walla type onion.
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
Garlicky String Beans
Adapted from Food to Live By by Myra Goodman
1 pounds green and/or yellow beans, trimmed
1 tablespoon garlic, minced
Freshly ground black pepper
Fill a large bowl of water with ice cubes and set aside. Bring a large pot of water to a boil over high heat. Add the beans and 1 teaspoon of salt and cook until the beans are just crisp-tender, about 5 minutes. Immediately drain the beans in a colander, then plunge them into a bowl of ice water to stop the cooking. Drain the beans again in the colander.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the garlic is fragrant, about 2 minutes. Season the beans with salt and pepper to taste and serve hot or at room temperature.
Jeweled Beet Salad
From Serving Up the Harvest by Andrea Chesman
4 medium sized beets, with greens
¼ cup rice vinegar, plus more to taste
2 tablespoons fresh chives, chopped
2 tablespoons fresh mint, chopped
1 tablespoon fresh orange juice
¼ cup olive oil
Salt and freshly ground black pepper, to taste
4 ounces soft fresh goat cheese, crumbled
Separate the beet greens from the roots. Discard any bruised or damaged leaves. Chop the stems into ¼-inch pieces and the leaves into ¼-inch ribbons. Peel the roots and grate with a box grater or food processor. Combine the greens and grated roots in a steamer and steam over boiling water for about 5 minutes, until tender. Immediately plunge into cold water to stop the cooking. Drain well.
Whisk together the vinegar, chives, mint, and orange juice in a medium bowl. Whist in the oil until is fully incorporated. Season with salt and pepper. Add the greens and beets and toss to mix. Taste again and add more salt and pepper or vinegar if desired. Crumble three quarters of the goat cheese over the salad and toss to mix. Garnish with the remaining goat cheese and serve.
Sweet Onion Recipe
Delicious Siskiyou Sweets Onion Rings
Recipe from Shannon Raider (SIO Alumni)
Oil for frying
2 large sweet onions
1½ cups all-purpose flour
1 tablespoon salt
½ cup Cornstarch
Good Cold Beer (I prefer a Porter)
Pour oil for frying (canola, grapeseed or peanut) 2 in. deep into a cast iron skillet or your favorite frying vessel and heat to 350˚F. Slice onions crosswise to 1/4 in. thickness and separate rings. In a brown paper bag toss rings till dusted with cornstarch and set aside. Mix flour with salt and cornstarch. Quickly stir in 1 good COLD beer and stir till the lumps are pretty much gone. Set the bowl of batter in another bowl full of ice water. Keep batter cold while you dunk rings. Fry onions taking care not to crowd the pan. Too many will cool the oil and resulting in a less crisp ring. Lightly salt if preferred and indulge immediately.
Note: This simple recipe can be used on pasta, potatoes, bread, and many other things.
1 cup Italian Flat Leaf Parsley, de-stemmed
2 tablespoons lemon juice
1/4 cup pine nuts, toasted
1 clove garlic, minced
up to 1/4 cup Parmesan or Asiago cheese, grated (optional)
1 tsp. Olive Oil
1/4 teaspoon salt, or to taste
Heat pine nuts in a dry pan on medium heat until browned, being careful not to burn. Cool on a plate. Remove parsley leaves from stems. Once pine nuts have cooled, combine all ingredients in food processor and process until smooth. Serve.
Summer Squash Recipe
Adapted from www.savvyvegetarian.com
1 cup quinoa, dry
1/4 cup dried currants
1/4 cup sunflower seeds
1 or 2 bay leaves
1 cinnamon stick
2 tablespoons olive oil
½ medium onion, diced
2 medium carrots, chopped
2 small summer squash, chopped
1 cup beans, but into bite-sized pieces
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon dried ginger
1/2 teaspoon ground cumin
1/2 teaspoon rock salt
1 1/2 – 1 3/4 cup boiling water or soup stock (use smaller amount of water for slow cooker or crockpot)
1/4 cup minced parsley (cilantro also works)
Fresh ground pepper, to taste
Soak quinoa 15 minutes to an hour and rinse well in a fine metal strainer and leave to drain. Heat olive oil on medium in a large sauté pan or frying pan. Add onion and stir-fry until transparent. Peel and chop carrots (1/2″ dice) and summer squash (1′ dice). Add carrot to the hot skillet and stir-fry for four minutes. Add the beans and continue to saute for another minute. Add summer squash and stir-fry for an additional minute. Add the spices, except for the fresh herb and salt, lower heat and stir until they start to brown
Preheat oven to 350 degrees. Use a three or four quart oven proof casserole with lid. Add all ingredients except fresh herb and pepper. Stir in 1 3/4 cups boiling water or stock, cover, and bake 20 minutes, or until all the water is absorbed. Before serving, remove the bay leaves and cinnamon stick. Stir in the minced fresh parsley or cilantro, fresh ground pepper, and serve.