Summer - week 5                              July 8, 2013

Greetings!

 

We picked the first Tomatoes of many to come today which means very soon you will be receiving beautiful field tomatoes!!! Get ready because when they start we are blessed with a bounty of many different varieties.

 

For the full shares receiving cucumbers today, please be sure to peel them as they are the first of the season and the skin is a little tough.

 

For all shares - please refrigerate your spring onions!

 

For Full and Medium shares - New potatoes are freshly harvested young, or small, potatoes. They have paper-thin skins and lots of moisture inside, and they tend to be sweeter than older potatoes (in much the same way that freshly picked corn is so much sweeter than cobs that have been sitting around for a few days). New potatoes are pure perfection in potato salads or simply boiled with a bit of butter and a few chopped herbs.

  

Stephen's daughter is enjoying the ride back to the packing barn with the produce picked for today's shares.
  
As you can see to the right, all but 1 item this week comes from our own fields here at the farm.  That is so exciting for us.  We hope you will share in our excitement and check out the recipes below chosen to help aid you in cooking new and different produce in ways you may not have thought of before. Enjoy!
  
-Ashley, Ethel & the farm family
  
Recipes of the week

 

Zucchini Pie

 

  

Ingredients
  • 2 teaspoons olive oil
  • 1 pound (about 2 or 3) green zucchini, cut into 1/2-inch pieces
  • 4 scallions, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound (about 2 or 3) yellow zucchini, cut into 1/2-inch pieces
  • 1/2 cup freshly chopped dill
  • 1/4 cup freshly chopped flat-leaf parsley
  • 5 large eggs plus 5 large egg whites, lightly beaten
  • 1 tomato, thinly sliced
  • 2 ounces low-fat feta cheese, crumbled
Directions

  1. Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, A teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove from heat; transfer to a large bowl; set aside.

  2. Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, 1/2 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid.

  1. Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 1/2-inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.

 

 

Whole-Wheat Pizza with Onions and Bitter Greens

 

 

You will need 3 store bought pizza dough balls

 

Toppings

  1. 2 tablespoons canola oil
  2. 1 1/2 cups onions, thinly sliced
  3. 10 thyme sprigs
  4. Salt
  5. Freshly ground pepper
  6. 1/4 cup pine nuts
  7. 1 large garlic clove, minced
  8. 2 tablespoons extra-virgin olive oil
  9. 1 head of radicchio (6 ounces), thinly sliced
  10. 2 cups other greens such as dandelion/chard 
  11. 1 tablespoon thinly sliced sage leaves
  12. 5 ounces fresh mozzarella, thinly sliced
  1. PREPARE THE TOPPINGS In a large skillet, heat the canola oil. Add the onions and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the onions soften, about 5 minutes. Uncover and cook until the onions are very soft and golden, about 15 minutes longer; add water as needed to keep the onions from scorching. Discard the thyme.
  2. Spread the the pine nuts in a pie plate and toast in the oven until golden, 2 minutes.
  3. In a large bowl, combine the garlic and olive oil. Add the greens, kale and sage, season lightly with salt and pepper and toss.
  4. Turn the broiler on. Roll or stretch one ball of dough to a 10-inch round and transfer it to a floured pizza peel. Mound one-third of the greens on top, followed by one-third each of the onions, pine nuts and cheese. Carefully slide the pizza onto the hot stone and bake until the crust is browned and the toppings are sizzling, 8 to 10 minutes. Cut the pizza into wedges and serve right away. Repeat to make the remaining 2 pizzas.

 

Kale, Sausage & Lentil Skillet Supper

 

 

Ingredients
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 12-ounce package cooked chicken sausage
  • 1 large onion, thinly sliced
  • 2 tablespoons chopped garlic
  • Pinch of crushed red pepper, or to taste
  • 2 1/2 cups water
  • 1 1/2 cups red wine
  • 1 cup lentils, preferably French green
  • 12 cups chopped kale leaves, tough stems removed
  • 1 teaspoon chopped fresh sage
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  
Preparation
  1. Heat 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board.
  2. Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes.
  3. Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cover and cook until heated through, about 2 minutes.

 

 

Lemon Balm Pesto Spaghetti

 

Ingredients:
2 cups lemon balm leaves
1/2 cup olive oil
4 cloves garlic
1 (8 ounce) package spaghetti
1 (16 ounce) can whole tomatoes,
undrained
3 onions, chopped
5 dried shiitake mushrooms, stemmed and
diced
1/2 teaspoon arrowroot
1/2 teaspoon salt
Directions:
1.Combine the lemon balm, olive oil, and garlic in the bowl of a food processor. Process until combined but still slightly chunky. Reserve.
2.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well.
3.Combine the tomatoes, onions, and dried mushrooms in a large skillet over medium-high heat. Bring to a simmer, breaking up the tomatoes with the back of a spoon. Cook until the tomato liquid has partially evaporated, about 15 minutes. Stir in the arrowroot, salt, and the prepared lemon balm pesto. Simmer to blend the flavors and thicken the sauce, about 5 minutes.
4.Serve the lemon balm pesto sauce over the hot cooked spaghetti.

 

 

 

Sweet and Tangy Sauteed Collard Greens

 

 

Ingredients:
1 tablespoon vegetable oil
1/2 Vidalia or other sweet onion, sliced
1 1/2 pounds collard greens - rinsed,
trimmed and chopped
1/2 cup water
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon grated fresh ginger root
5 tablespoons melted butter
salt and freshly ground black pepper to
taste
Directions:
1.Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
2.Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
  
Farm News

This is our first year with a large potato crop and while it is difficult and labor-intensive work it is worth it to be able to share these beautiful purple potatoes with you!
  
  

Peppers are starting to come in!

We have an abundance of summer squash!
In This Issue
Recipes of the week
Farm News

Produce

 

Collards and Swiss Chard

 

Large

Boston Lettuce  HHF

Cabbage HHF

Potatoes  HHF

Squash farm pick  HHF

Heirloom Squash  HHF

Red Russian Kale  HHF

Spring Onions  HHF

Collards  HHF

Dandelion  HHF

Basil  HHF

Bok Choy  HHF

Cucumbers  HHF

Peppers  HHF

Purslane  HHF

 

Medium

Escarole  HHF

Potatoes  HHF

Squash farm pick HHF

Spring Onions  HHF

Collards  HHF

Bok Choy HHF

Fennel  HHF

Eggplant  HHF

Lemon Balm  HHF

Dino Kale  HHF

 

Small

Escarole  HHF

Squash farm pick HHF

Blueberries or Raspberries  JC IPM/HHF

Chinese Cabbage  HHF

Swiss Chard  HHF

Spring Onions  HHF

Sage  HHF

Fennel  HHF

Purslane  HHF

           Green Kale  HHF                           

             Farms

 

Heavens Harvest Farm HHF

Joe Czaikowski  JC IPM

 

 

Due to availability all shares may not have the exact same contents.