Escarole Caesar Salad
Adapted from The Farm to Table Cookbook by Ivy Manning
Serves 4

Croutons
1/2 small loaf crusty bread
2 tablespoons olive oil
1 teaspoon minced garlic
Salt and pepper to taste

Salad
1 egg yolk
1 small garlic clove, chopped
1 teaspoon anchovey paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1/4 cup grate parmesan cheese
Salt and pepper to taste
1 head escarole
Parmesan cheese to garnish

Preheat oven to 375 degrees
Remove tough bottom crust from bread and discard
Cut bread into bite-size cubes
Toss with olive oil and garlic to coat
Spread bread on baking sheet, sprinkle with salt and pepper and bake, stirring once, about 10 minutes
Cool to room temperature

Combine egg yok, garlic, anchovy paste, Worcestershire sauce, mustard, and lemon juice in a blender
With blender running, hold the lid slightly ajar and add the oil in a slow, steady stream
Season with salt and pepper
Tear dark outer leaves off escarole and save for a later use
Separate lighter leaves from base and tear into bite sizes piees
Swish leaves in a large bowl of cool water and drain well
Place the escarole and croutons in a large serving bowl and add enough dressing to lightly coat the leaves
(Save remaining dressing in the refridgerator for up to two weeks)
Toss well
Add parmesan cheese for garnish as desired

Linguine with Tomatoes, Baby Zucchini and Herbs
Adapted from Food & Wine, August 2009

1 pound tomatoes, cored and finely chopped
3 baby zucchini, thinly sliced
1 tablespoon chopped basil
1 tablespoon chopped parsley
2 garlic cloves, minced
2 teaspoons kosher salt
1/2 crushed red pepper
2 tablespoons cup extra-virgin olive oil
12 ounces linguine
12 cup fresh ricotta

In a large bowl, toss the tomatoes and zuccini with the basil, parsley, garlic, salt, red pepper and olive oil.
In a large pot of boiling salted water, cook the linguine until al dente; drain well reserving some of the cooking water.
Add the linguine to the bowl along with the sliced ricotta and toss.
Thin with cooking water if necessary.

Lasagna Tart Recipe
101 Cookbooks
Serves 8

2 medium zucchini, sliced into very very thin coins
scant 1 teaspoon fine grain sea salt

Tart Crust

2 cups whole wheat pastry flour (or spelt flour)
1 teaspoon fine grain sea salt
zest of one lemon
1/4 cup olive oil
scant 1/2 cup cold water
Tomato Sauce
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
scant 1 teaspoon red pepper flakes
pinch of salt
1 14-ounce can crushed tomatoes
1 1/2 cups ricotta cheese

Preheat your oven to 375F degrees, and place a rack in the middle. Oil a 10-inch tart pan and set aside.

Start by tossing the sliced zucchini with the salt in a medium bowl. Transfer the zucchini to a colander and let it drain while you make the tart shell and tomato sauce.

To make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl. Drizzle the olive oil over the flour and stir that in as well. Drizzle the cold water over the flour and mix with a fork just until it is absorbed. Knead one or twice – just until the dough comes together into a ball. On a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across. Ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough. Trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes. When the dough is done resting, prick the crust with a fork a few times. Now line the pastry with parchment paper and fill the tart with pie weights. Bake for 15 minutes. Carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool. Leave the oven on, but dial it down to 350F.

In the meantime, you can make the sauce. Stir the garlic, olive oil, red pepper flakes, and salt together in a small, cold saucepan. Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit. Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit, 10 minutes or so, then remove from heat.

When you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell. Now spoon about half of the sauce over the ricotta and arrange half of the zucchini in a single layer on top of the sauce (see image). If your zucchini is still quite wet, press it into some paper towels. I use my fingers for this next part. After spooning the remaining ricotta over the zucchini, push it around a bit with your fingers so that it forms a layer. Arrange another layer of zucchini and finish with the remaining sauce. You want the filling to nearly, but not quite fill the pan.

Place the tart on a rimmed baking sheet – in case you end up with an overflow – and bake for roughly 40 minutes or until the tart is cooked through. Remove and let cool for 10 minutes before serving. I would have dusted the top of this with a bit of Parmesan, but was out of it!

Caramelized Sweet Onions
Use these on pizza or in sandwiches, dips and quiches

2 large sweet onions
3 tablespoons oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar

Cut the onions in half and then slice them into thin slices
Heat the oil in a large saute pan over medium heat
Add the onions, salt, and pepper and saute for 10 minutes
Reduce the heat to medium-low and cook, stirring occasionally, until the onions start to turn golden brown, for about 15 more minutes
Add the balsamic vinegar and scrape up any brown bits in the bottom of the pan
Cook until the vinegar evaptorates, about 5 minutes more

Halibut on Mashed Fava Beans with Mint
Bon Appétit, April 2009
Serves 6

3 pounds fresh fava beans in pod, shelled, or 2 1/2 cups frozen doublepeeled fava beans, thawed
2 teaspoons plus 1/4 cup chopped fresh mint
2 teaspoons finely grated lemon peel, divided
3/4 teaspoon coarse kosher salt
2 pinches of dried crushed red pepper, divided
6 5-ounce 3/4-inch-thick halibut fillets
9 tablespoons extra-virgin olive oil, divided
All purpose flour (for dredging)

Cook fava beans in large saucepan of boiling salted water 2 minutes; drain. Transfer to large bowl of ice water.
Cool beans; peel if using fresh beans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl.
Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper.
Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes.
Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Dredge fish in flour, shaking off excess.
Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
Meanwhile, rewarm fava bean puree.
Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.
Divide fava bean puree among plates.
Top with fish and serve.

Radicchio Salad
Adapted from Jamie at Home by Jamie Oliver

Dressing

2 ounces blue cheese
1/4 cup crème fraîche
4 tablespoons extra virgin olive oil
4 tablespoons apple cider vinegar (I prefer unfiltered)

Salad

1 head radicchio
1 head lettuce
Fresh herbs, roughly chopped

Place all dressing ingredients into a blender and blend for 15 seconds
Taste for seasonings
Separate leaves then wash the leaves and herbs and dry well
Season the leaves and most of the herbswith salt and pepper and pour about half of the dressing over
Toss to coat
Finish with the herbs and al ittle extra dressing
Extra blue cheese is nice as well

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Lattice-Topped Strawberry-Rhubarb Pie
Bon Appetit, April 1997

For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

Make crust:
Combine flour, sugar and salt in processor
Using on/off turns, cut in shortening and butter until coarse meal forms
Blend in enough ice water 2 tablespoons at a time to form moist clumps
Gather dough into ball; cut in half. Flatten each half into disk
Wrap separately in plastic; refrigerate until firm, about 1 hour
(Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°F
Combine first 7 ingredients in large bowl
Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round
Transfer to 9-inch-diameter flass pie dish
Trim excess dough, leaving 3/4-inch overhang

Roll out second dough disk on lightly floured surface to 13-inch round
Cut into fourteen 1/2-inch-wide strips
Spoon filling into crust
Arrange 7 dough strips atop filling, spacing evenly
Form lattice by placing remaining dough strips in opposite direction atop filling
Trim ends of dough strips even with overhang of bottom crust
Fold strip ends and overhang under, pressing to seal
Crimp edges decoratively.

Transfer pie to baking sheet
Bake 20 minutes
Reduce oven temperature to 350°F
Bake pie until golden and filling thickens, about 1 hour 25 minutes
Transfer pie to rack and cool completely

Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
Bon Appetit, August 2008

1 15-ounce can garbanzo beans (chickpeas), drained
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, peeled
2 teaspoons cumin seeds
1 teaspoon turmeric, divided
1 teaspoon smoked paprika,* divided
2 cups water
1 cup quinoa (about 6 ounces),** rinsed well, drained
1 teaspoon coarse kosher salt
1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
1 1/2 teaspoons ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com. **A grain with a flavor and texture similar to couscous; available at natural foods stores.

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In the Share this Week:

Lettuces
Fava Beans
Chinese Cabbage (with some holes from our very active Flea Beetles)
Endive (good drizzled with olive oil and cooked in the oven until it wilts)
Red Ribbed Italian Dandelion (good in a simple salad with olive oil and lemon or garlic)
Ailsa Craig Onions (named after the large rock in Scotland)
Mini Basil Bunches (more to come)
Summer Squash & Zucchini
Cucumber (more to come)
Tomatoes (mostly from the greenhouse, but we have a few ripe ones on the vines outdoors)
Rhubarb (planted by Holly, her Mother, her Grandpa, and her daughter last spring)
Fava Beans

Enjoy the share.

Appreciations: Thank you to Najeea & Will Leslie for cooking a wonderful meal all from the farm for our Work Party Sunday. Also thank you to all the hard workers who helped us plant a late batch of potatoes, transplant Chinese cabbage, and cook! Thanks to Danielle for leading the kids on a great farm adventure too. Wanda, Michaela, & Don have been helping with the newsletter — we appreciate so much.

Thank you for supporting our farm,
Holly

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Kohlrabi & Carrot Salad
From Orangette
Recipe adapted from The Farm to Table Cookbook by Ivy Manning
Serves 6

2 medium red or green kohlrabi bulbs, trimmed and peeled
1 large carrot, peeled
1 tsp. fennel seed
2 Tbsp. rice wine vinegar
1/2 tsp. kosher salt, or more to taste
1/2 tsp. freshly ground black pepper
1 small garlic clove, pressed
2 Tbsp. olive oil
1 tsp. toasted sesame oil

Julienne the kohlrabi and carrot
In a small dry skillet, toast the fennel seeds over medium heat until they begin to brown slightly and smell toasty
Transfer them to a spice grinder and grind them into a coarse powder
In a large bowl, combine the fennel seeds, vinegar, salt, pepper, and garlic
Slowly whisk in the olive oil and sesame oil
Add the vegetables and toss to coat
Taste for seasonings

Orzo Salad with Roasted Yellow Squash and Lemon-Mint Dressing
Serves 2-3 as an main course

This salad can be easily adapted based on what vegetables, herbs or cheese you may have on-hand.  You also easily substitute vinegar for the lemon juice in the dressing for a vinaigrette.

5 oz. orzo
2 small summer squash, chopped medium
4 green onions, chopped into 1 inch pieces
5 tablespoons olive oil, separated
1 teaspoon cumin, separated
1/2 lemon, zested and juiced
1 garlic clove, minced
2 tablespoons freshly chopped mint
2 tablespoons goat cheese, crumbled
Salt and pepper
Parmesan cheese, for serving

Cook orzo in boiling salted water, for 8-10 minutes or until al dente
On a half sheet, toss squash, green onions, 1 T olive oil, 3/4 t cumin, with salt and pepper
Roast at 400 degrees for 15 minutes
In a small measuring cup, combine lemon juice, lemon zest, 4 T olive oil, garlic, mint, 1/4 t cumin, salt and pepper
Drain orzo and place in medium bowl
Add roast squash mixture and vinaigrette
Toss to combine
Cool to room temperature
Add goat cheese and check for seasonings
Serve with parmesan

Feta and Herb Dip

I like this served with fresh vegetables that have been blanched quickly and shocked in an ice bath. Sturdy potato chips aren’t so bad either. Sometimes I add a drizzle of olive oil as well. This is a quick dip for when guests drop in.

8 ounces feta, crumbled (I like French feta)
8 ounces cream cheese, at room temperature,
1/4 cup mayonaise
1/2 cup sour cream or Greek yogurt
4 green onions, roughly chopped
1/2 cup of green herbs, roughly chopped
Salt and pepper to taste

Add all ingredients to food processor and pulse to combine 15-20 times, scraping down sides as necessary
If too thick, add about a tablespoon of milk or cream to thin to desired consistency
Keeps in the fridge for 2-3 days

Pea Dip With Parmesan
Mark Bittman for the New York Times

Photo: Evan Sung for The New York Times

3 cups peas (frozen are fine; no need to defrost)
3 tablespoons toasted pine nuts, roughly chopped
1 cup freshly grated Parmesan
1/2 teaspoon minced garlic
1/4 cup chopped fresh mint or more to taste
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper.

Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.

Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.

To find more Zestful Gardens CSA photos and upload your own, click here.

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From the Bookshelf…

All You Can Eat: How Hungry is America? By Joel Berg
A depiction of the history of the fight to end hunger in America, combined with the excitement of programs that can work…and ideas for effective advocacy campaigns.
“…well written and clear cut…”
Wild Edible Fruits and Berries By Marjorie Furlong and Virginia Pill
A very old book but one that presents 42 wild fruits and berries common to the Pacific Northwest. Described in a manner that will interest the stroller, backpacker or culinary forager. You may have to search used bookstores for this gem.

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In the Share this Week:

Shelling Peas also called English Peas (Eat the peas inside the pod, not the pod on these)
Carrots
Green Scallions
Kohlrabi
Summer Squash & Zucchini
Head Lettuces
Green Cabbage
Collard Greens
Strawberries

Work Party & Potluck this Sunday from 3-5pm. Danielle Harrington, from our farm crew, will have a special activity for the kids and Najeea will be cooking more fabulous farm food for the potluck.

I have been so busy in the fields this season, I have not had the opportunity to meet some of our new CSA members. I am finally catching up on some of the field work and plan on coming to CSA distributions very soon. The distributions are a great place to ask questions and get ideas for how to use your produce. We always have someone from our crew available to answer your questions, so feel free to ask. Most of our CSA members are returning, but we welcome newbies and are happy to assist you in learning how to tackle your CSA share.

For some of our new members the early shares may seem sparse. Every season is a little different and as an imperfect farmer, I sometimes have losses on the farm. We work exceedingly hard to offer variety and value, however, the value may come over the course of the growing season. Our farm relies on committed CSA members who understand the importance of small scale agriculture and it’s positive impact on the community. We are in this together! Thanks for your support.

We haven’t grown Shelling Peas in over 5 years and are excited to have them back on the farm. Thanks for the suggestions CSA members. The carrots you enjoy this week will have to tide you over for a few weeks. We generally have loads of carrots once they mature, but this year there will be a short gap between plantings. Holly rotated the roots to a rather shady field and they aren’t as fast growing. The summer squash is coming on slow and steady, not too overwhelming to start, but have your zucchini bread recipes handy for August. The strawberries have just been a wonderful surprise this season! The plants have been tremendously productive, though difficult to harvest. Holly let the runners run a little too far and the beds are over 6 feet wide. Commend our hard working crew on a great job harvesting these wide beds. This may be the last week for strawberries.
The tomatoes in the greenhouse are ripe! By next week, we are hoping there will be enough for distribution. And basil lovers . . . it is coming.

Holly

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QUINOA SALAD with Strawberries and GREENS

1 cup quinoa
6 cups water
½ pint fresh strawberries
¼ cup fresh lime juice
¼ cup EVOO
3 Tbsp. honey
1 bunch scallions, minced
¼ cup minced mint
¼ cup minced cilantro
1 cup, your choice mixed greens, shredded

In dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Bring water to a boil and slowly add toasted quinoa. Cook for 15-20 minutes until tender and the outer rings appear on the grains. Strain through a fine mesh colander. Place in a large bowl to cool. When cool, add remaining ingredients. Combine thoroughly and serve. Serves four.

(adapted from PCC Newsletter, July 2009)

2nd FAVORITE THING TO DO WITH CABBAGE

1 small cabbage
½ cup golden raisin
1` Tbsp minced ginger
1 lemon, juice of
1 tsp. olive oil
ground coriander
ground cayenne

Shred a small amount of cabbage finely for slaw. Soak ½ cup of golden raisins until softened.  Add raisins and the minced ginger to the shredded cabbage. Dress with the lemon juice, flavored with the olive oil, coriander and cayenne to taste.

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What you got (if you’re one of our CSA members) on June 30th

• Head Lettuce (your choice of varieties: romaines, crisp heads, oak leaves, & more!)
• Baby Beets (golden or chioggia)
• Redbor Kale
• Scallions (green or purple)
• Italian Dandelion (a great blood purifier)
• Chinese Cabbage
• Green Cabbage
• Strawberries
• Oregano (with flowers!)
• Peas (sadly this is the end of the peas)

Coming soon: Summer Squash & Zucchini!

Also spotted on the farm, ripe tomatoes!
This morning, while harvesting your lettuce, I found the cutest little green “tree frog” in the romaine! We were delighted to find such life and diversity on the farm, but hope no one finds any tiny frogs in their salad
Enjoy and thank you for supporting our small farm!

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Crostini Three Ways

English Pea with Goat Cheese
Serves 4

1/2 baguettte, cut into 1/4″ slices and toasted
1 garlic clove, sliced in half
2 ounces mild goat cheese
20 English peas, shelled
Extra virgin olive oil
Salt and pepper to taste

Rub each toast with the cut side of the garlic clove
Top toasts evenly with goat cheese and peas
Drizzle with olive oile
Season with salt and pepper

Fava Bean and Ricotta
Serves 4

1/2 baguettte, cut into 1/4″ slices and toasted
3 ounces fresh ricotta
20 fava beans, shelled, blanched and skins removed
1 tablespoon extra virgin olive oil
1 tablespoon fresh mint, roughly chopped
1/4 teaspoon crushed red pepper
Salt and pepper to taste

Divide ricotta evenly among toasts
Mix favas with olive oil, mint, salt and pepper
Top toasts with fava mixture and more mint, if desired

Radish and Butter
Serves 4

1/2 baguettte, cut into 1/4″ slices and toasted
5 radishes, trimmed and sliced thinly
1 tablespoon of butter
Sea salt or other coarse salt

Spread toasts with butter
Top with sliced radishes
Season generously with sea salt

Pea and Buttermilk Soup
Adapted from Gourmet, August 2007

This cold soup is a welcome addition to a meal on a hot day.

1 large shallot, chopped roughly
1 large leek, chopped roughly
1 tablespoon unsalted butter
1 tablespoon olive oil
2 teaspoons dried mint
1/2 teaspoon dried basil
1/.4 teaspoon cumin
Salt and pepper to taste,
2 1/2 cups water
10 ounces English peas, shelled
8 ounces spinach (chard can be used as well)
1/2 cup buttermilk

Heat the oil and butter in 2-3 quart pan over medium heat
Add shallot and leeks with a pinch of salt
Stir to coat the shallot and leeks with the fat and saute until just translucent
Add mint, basil, and cumin and saute for 1-2 minutes longer
Stir in salt, pepper, and water and bring to a boil
Once the water is boiling add the peas and spinach
Return to a boil then turn down and simmer 3-5 minutes
Remove the pan from the heat and blend the mixture umtil smooth with a hand blender (or in the blender in batches)
Pour the soup into a large bowl and cool over an ice bath
Stir in the buttermilk and season to taste

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From the Bookshelf

The Human Powered Home: Choosing Muscles Over Motors”
by Tamara Dean
…a hand cranked grain mill converted to pedal power,… a pedal powered electrical generator,…harnessing human power to shrink your home electrical use and let human touch serve as a connection with our tasks.  See full article in YES magazine.

Farm Charm by Kaaren Pixton
A wordless book created to bring to life may of the classic animals from the farm and designed to stand up to use by young ones. Look for surprises in the pictures.

Recipes

Honey-Peppered Turn

• 1 tablespoon unsalted butter
• 2 tablespoons honey
• 1 pound turnips cut into ¼ inch cubes
• ½ teaspoon freshly ground pepper
• Chopped fresh parsley

Melt the butter with the honey in a medium saucepan over medium-low heat. Stir in the turnips and pepper. Cook, covered, until tender, about 12 minutes. Add salt to taste and sprinkle with parsley.

Turnip and Lentil Pie

• 8 oz. Red lentils
• 2 egg whites
• ¾ pint water
• 12 oz. grated turnip (about 3 small ones)
• 4 oz. whole wheat bread crumbs

Cook the lentils until tender, and all the water absorbed. Preheat oven to 400. Mix all the ingredients together and spoon into shallow casserole dish. Season as desired. Level the top. Bake until top is lightly browned, 30- 40 minutes. From Just Vegetables Recipes.
(I might be very tempted to top with shredded cheese the last 10 minutes of baking!)

Easy Radish Spread

• 10 radishes
• 3 green onions
• 4 oz. cream cheese or Neufchatel
• salt and pepper to taste

Grate the radishes, chop onions (or use food processor). Mix all ingredients together. In addition to using with crackers try stirring the spread into steamed broccoli.
From A Veggie Adventure.

Tarragon Turnips and Daikon Radishes

• 2 cups turnips, peeled and cut in julienne sticks
• 2 cups Daikon radish, very thinly sliced
• ½ c. mayonnaise
• ½ cup Sour cream
• 2 T. chopped fresh tarragon leaves
• 2 t. tarragon vinegar

In medium bowl, toss turnips and radish.
In small bowl, mix well mayonnaise, sour cream, tarragon leaves and tarragon vinegar. Add to turnip mixture, tossing to coat. Cover and refrigerate at least an hour before serving. From Just Vegetable Recipes.

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A huge thank you to Don Izenman and Michaela Joseph for their enormous help with the online newsletter and recipes. Thank you to Wanda Wentworth for all the research and recipes! Special thank you to Najeea Leslie for her beautiful meal at our farm tour (Najeea is an amazing cook; she’ll be back for our Work Party on July 12th. Don’t miss it!)

Thank you to Will Leslie for assisting Najeea and weeding our onions. Thank you to our other volunteers for the early hours and hard work: Tina & Ashley. We are grateful to our crew this year: Marisa, Danielle, Katherine, Jovan & Tiegran.

Also, behind the scenes the Johns (Holly & Valerie’s husbands) for keeping the household together while we work in the fields. Hadley for bringing joy to the farm. And mostly thank you to all of our “eaters.” We truly love our work and thank you for enjoying our produce and supporting our farm. Holly hopes to make it off the farm to a farmers market or CSA distribution soon!

–

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2009 CSA Newsletter Notes

Braised Greens

Braising is a wonderful cooking method for greens, as it gently tenderizes and adds flavor.

10 leaves sturdy leafy greens such as kale, collards, or chard
1 Tbsp. olive oil
1 cup onion, cut in crescents
1 Tbsp. tamari
1 Tbsp sherry vinegar
2 Tbsp. water

Wash greens and remove stems. Chard stems may be kept and chopped separately.
Chop leaves into bite size pieces.

Heat large skillet over medium heat. Add oil and onion. Sauté onion over slow heat, stirring occasionally. When onion is translucent and soft, add chard stems, if using. Sauté briefly before adding greens. Toss to coat with oil. Sauté briefly over medium heat until leaves begin to turn brilliant green.

Mix together tamari, vinegar, and water. Pour into pan. Cover pan tightly. Cook until leaves are tender, 5-8 minutes.
Note; this recipe can easily be prepared without the tamari or vinegar, just use spices of your choice. (from PCC Recipes)

Steamed Chard with Candied Ginger
Recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider.

¾ pound chard
salt and pepper
1 Tbsp. full flavored olive oil
some grated lemon and/or orange zest
lemon juice to taste
chopped candied ginger

Prepare chard by washing well and slicing up coarsely. Steam leaves for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm or at room temperature.
(from Mariquita Farm)

Spring Radish Salad

Adapted from Vendura: Vegetables Italian Style by Vianna La Place

1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
extra virgin olive oil
2 Tbsp. freshly grated Parmesan cheese
Lemon wedges

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut in crosswise into strips.

Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over salad. (from the Victory Garden Cookbook,1982 edition)

Garlic Scape Tortilla

1 ½ cups chopped garlic scapes
½ cup chopped scallions
¼ cup hot water
salt and pepper
4 large eggs
2 Tbsp. extra virgin olive oil

Place garlic and scallions in a 10 inch skillet with 1 tsp. oil,, ¼ cup water and a pinch of salt. Cook covered over med. High heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot shake skillet to spread evenly, add eggs. Cover and cook over med. Low heat until top is set, 2-3 minutes. (from Marquita Farms)

Arugula, Radish and Sautéed Mushroom Salad

2 large bunches of arugula, coarse stems discarded, and leaves washed well
2 cups thinly sliced mushrooms
1 cup grated daikon or watermelon radish
3 Tbsp. extra virgin olive oil
fresh lemon juice form one large or two small lemons
Parmesan curls made with vegetable peeler
Salt and pepper

Combine the argula, mushrooms and the radish, drizzle the oil over the salad, and toss the salad gently. Toss with lemon juice and salt and pepper to taste and serve it topped with Parmesan.
Another option is to lightly sauté the grated radish and mushrooms, let cool a bit and then serve over the argula, topped with Parmesan.

Book Review

Harvest of Hope by Jane Goodall

While published in 2005, it nevertheless issues a strong call to Western society, urging people to take a hard look at the food we produce and consume. Worth a re-visit. Each chapter concludes with a section entitled ‘What would you do?’

Quotes

“The best fertilizer is the footprint of the farmer.”  (anonymous)

“Humans merely share the earth. We can only protect the land, not own it.”  (Chief Seattle)

“The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety and satisfaction.”  (Laurie Colwin)

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STIR FRIED BOK CHOI (THAI STYLE)

SERVES 4 (as a Side Dish)

• 5-6 “heads” of bok choi or baby bok choi
• 1 Tbsp. oil for stir-frying
• STIR-FRY SAUCE:
• 2 Tbsp. oyster sauce (or vegetarian oyster sauce)
• 2 Tbsp. soy sauce
• 2 Tbsp. fish sauce (or vegetarian fish sauce – available at Vietnamese food stores)
• 2 Tbsp. sweet Thai chili sauce (available by the bottle at larger grocery stores OR Asian/Chinese foods stores)
• 2 Tbsp. brown sugar
• squeeze of lime juice (about 2 tsp.)
• 1 Tbsp. pureed garlic, OR 7-8 cloves minced garlic

Preparation:

1.)Rinse the bok choi and cut off the white stem section at the base of each head (if there is one). Separate the heads into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. If stir-frying larger Chinese cabbage than bok choi or baby bok choi: Slice off the green leaves. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).

2.)Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.

3.)Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.

4.)Now add the bok choi plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry. Add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choi is bright green and the white stems are softened but still crunchy.

5.)Taste-test the bok choi with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more or add some coconut milk.

To serve, lift out the bok choi and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice.

BRAISED BABY BOK CHOI
1 Tbsp. canola oil
1 Tbsp. sesame oil
1 tsp. grated fresh ginger
3/4 pound to 1 pound bok choi or baby bok choi washed and trimmed
1/4 cup vegetable broth
2 Tbsp. minced garlic
1 Tbsp. oyster sauce
1 Tbsp. soy sauce
1 Tbsp. brown sugar

1.)Heat the canola oil and sesame oil in a large skillet or wok over medium heat. Add grated ginger and cook 1 to 2 minutes, until ginger perfumes the oil.
2.)Add bok choi (if you are using regular bok choi, you can cut it into chunks if you like) to the skillet. Stir fry until the bok choi becomes bright green, about 2 minutes.
3.)Remove bok choi to a serving plate.
4.)Add broth, garlic, oyster sauce, soy sauce and brown sugar to the pan. Cook another 2 minutes or so to allow flavors to meld.
5.)Pour over bok choi. Serve immediately.

Daikon radishes are low in calories, rich in Vitamin C, potassium and folate and a good source of magnesium. The leaves, which are edible (in salad they taste somewhat like arugula) are a good source of beta-carotene, calcium, iron, as well as Vitamin C.
Most people that know me know that I’m a vegetable fermentation freak. I love filling jars with various vegetables, a brine and seeing what happens. One of the big benefits of this form of food preservation is it aids digestion. Here are 2 suggestions for your daikon radishes from “The Joy of Pickling” by Linda Ziedrich.

KAKDOOKI
1 ½ pounds daikon, peeled and cut into ¾ inch cubes
6 scallions
8 garlic cloves
2 teaspoons pickling salt
2 teaspoons sugar
2 teaspoons ground dried chili peppers

1.) In a bowl mix all the ingredients. Let the mixture stand 6-12 hours.
2.) Pack the mixture firmly in a quart jar, making sure the daikon cubes are covered with the brine. Cap the jar loosely. Let it stand at room temperature.
3.) After 3 to 7 days, when the daikon is sour enough to suit you, tighten the cap and store the jar in the refrigerator.

CHINESE FERMENTED DAIKON
1 pound daikon
4 thin slices fresh ginger, peeled
2 small dried chile peppers, slit lengthwise
1 ½ tablespoons pickling salt
2 cups water

1.) Cut the daikon into quarters or eighths lengthwise (the strips should be about ½ inch thick), then crosswise into 1 ½ inch lengths. Layer the daikon, ginger, and chile pepper in a 1-quart jar. Dissolve the salt in the water, and pour enough brine over the vegetables to cover them. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the jar stand at room temperature.
2.) After 2 to 3 days, when the daikon is as sour as you like, remove the brine bag and cap the jar. Store the daikon in the refrigerator.

 
ESCAROLE AND BEAN SOUP
1/2 lb dry cannellini beans or other white beans
1/2 large prosciutto bone or smoked ham bone
1/4 cup pepperoni or soppressata sausage, chopped
1/4 teaspoon each basil, oregano, red pepper flakes
2 bay leaves (remove before serving)
1/2 teaspoon cracked black pepper
sea salt, to taste
4-5 cloves garlic
3 tablespoons olive oil
2 lbs fresh escarole, washed
4 quarts cold water or chicken broth (more if needed)

 
Measure out approximately half of a 1 lb bag of dry white beans (cannellini, great northern, navy beans or baby limas may be used for different variations). Pick over beans, discarding any imperfect ones and wash in cold running water.
Cover with water and soak overnight, or bring to a boil for 2 minutes, remove from heat and allow to soak for 1-2 hours.
In a stockpot or Dutch oven, sauté chopped pepperoni or soppresato sausage in olive oil along with whole, peeled garlic cloves. When garlic cloves have taken on a slightly roasted appearance, mash them into the oil using the tines of a fork.
Add the salt, herbs and the soaked beans, cold water or chicken broth, and the proscuitto or smoked ham bone.
Bring to a boil for 1-2 minutes, then reduce heat to a slow simmer and cook for several hours, skimming surface as necessary to keep broth clear.
When beans are tender, and soup has reduced in volume enough to become flavorful, add washed escarole leaves, (torn into pieces) and turn up the heat slightly (but not to boiling), and simmer for about 20 minutes, or until escarole leaves are tender.
While the escarole is cooking, prepare 1/2 lb spaghetti or linguine (broken into pieces) according to the package directions; drain. Add spaghetti to soup when escarole is tender.
Season to taste with salt and cracked pepper and a fresh pinch of oregano. A few of the beans may be crushed to a puree and added back to soup to thicken slightly, if desired.
Variation: This soup is authentically made with a whole prosciutto bone and without pepperoni or sausage being added, but the prosciutto bones have become more difficult to obtain. Because of this, when we manage to find a prosciutto bone, we saw it into 3 segments for multiple usages and simmer the soup a little bit longer! (The other 2 prosciutto bone segments are stored in the freezer for another day.) The pepperoni or soppressata sausage helps to supplement the flavor (especially needed when a smoked ham bone is substituted for prosciutto).
The trick in making this soup is in timing the addition of the escarole. The soup must have developed sufficient flavor before adding the escarole and spaghetti. Taste the soup and give it more time to develop flavor, if needed, before adding the greens. It won’t hurt to add more garlic or other seasonings as the soup develops, if you feel it needs a little something. But keep in mind that the appeal of this soup is a simplicity of flavor and too much complexity is not the goal.
The greens should not be overcooked, but just tender. The spaghetti is cooked separately so as not to add too much extra starch.
Serve with grilled crusty Italian bread rubbed with garlic and drizzled with extra virgin olive oil (this is “dunked” into the soup!).
Submitted by: CM

ESCAROLE WITH LEMON SAUCE
1 large head escarole, washed and trimmed
3 cups chicken stock or broth
1/3 cup lemon juice
3 tablespoons butter
1/2 teaspoon sea salt
lemon pepper, to taste
2 egg yolks

 
A French side dish or a light lunch which may be easily prepared with the use of a food processor or blender.
Remove the base and detach the leaves from the escarole; wash well and allow to dry.
With the slicing blade, slice escarole into long thin shreds (drop 1-2 leaves at a time into the shute, or use a kitchen knife).
In a medium saucepan, add chicken broth, lemon juice, butter, salt and a pinch of black or lemon pepper. Cook over high heat until mixture begins to boil; add escarole and cover. Cook for 4-5 minutes.
Remove escarole using a slotted spoon to a bowl. Set aside.
Over high heat, reduce broth by boiling until 1 cup of liquid remains. remove from heat and cool for 5 minutes.
In a food processor or blender, process the 2 egg yolks until frothy, then slowly pour in 3 tablespoons of the broth; while the processor is still running, pour in the remaining broth in a thin stream until the mixture resembles a thin mayonnaise. Pour the sauce over the escarole and toss to coat lightly. Sprinkle with sea salt and lemon pepper, to taste.
Serve warm.
Submitted by: CM

BAKED ESCAROLE PARMIGIANA
2 head escarole, washed, drained & cut in sm. pieces
1/2 c. water
Steam above for 15 minutes. 1/4 c. corn or olive oil 1 clove garlic, finely chopped 1/2 tsp. salt 1/4 c. Parmesan cheese, grated 4 oz. Mozzarella cheese, thinly sliced
Steam escarole with water covered for 15 minutes or until tender. Drain and layer in baking dish, 9″x5″, with a sprinkle of bread crumbs, olive oil, garlic, salt and Parmesan cheese between each.
Place Mozzarella on top; bake 375 degrees for 30 minutes or until heated through.

ESCAROLE SALAD
1 large head escarole (broad leaf type)
1/3 cup olive oil
2 tablespoons wine vinegar
1-3 garlic scapes minced
a few drops balsamic vinegar
1/3 teaspoon sea salt (adjust if using anchovies)
pinch black pepper
1/3 teaspoon oregano leaves
1/3 teaspoon (or to taste) hot red pepper flakes
1 can medium sized black ripe olives or oil cured, chopped
1 bunch sliced radish or daikon
1 can anchovies (optional)

 
Add wine vinegar to bottom of bowl.
Mince garlic scapes, add garlic to vinegar and allow to sit at least 10 minutes. Stir radish, oregano, and red pepper flakes into vinegar.
Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pieces. Add to vinegar and garlic scapes, chop the radish into slices and season with black pepper.
If using the optional anchovies, drain, break them into sections and add to the olive oil. Otherwise, pour olive oil over salad, sprinkle with salt and mix gently but thoroughly. Taste and adjust seasonings.
Escarole salad can be easily varied to suit the ingredients that you have available, or what’s seasonal at the market. But remember, it’s best kept rather simple, with not too many ingredients, in the Italian tradition.
This can be topped with Parmesan croutons or served with bruschetta.
Variations:
When in season, optionally add fresh ripe tomato slices and use chopped fresh basil and oregano. Another nice addition is roasted red peppers. Or add 2″ X 1/2″ slices of salami, mortadella or a sharp Italian cheese such as Asiago, Provolone or Pecorino Romano cheese. Or include a can of cannelloni beans (drained), or a can of Italian Tonno (tuna) packed in olive oil for a hearty lunch. Toss in 1/2″ by 2″ chunks of .
Note: When using anchovies, adjust salt, as anchovies can be very salty depending on how they’re packed.
Adapted from Cooks.com

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Hi ZG share members!

My name is Michaela and I’m helping Holly and Valerie post recipes and photos.  Holly had told me that many of you share recipes throughout the season.  Please feel free to email recipes to me and to share ideas in the comments section below. 

Bacon and Swiss Chard Pasta
Bon Appetit, May 2008 via Epicurious
Serves 6

This is a really fast and satisfying weeknight meal.

1 pound linguine
12 ounces bacon, cut crosswise into 1/2-inch slices
1 very large red onion, halved, sliced (about 6 cups)
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon balsamic vinegar (I use zinfandel vinegar)
3 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes.
Transfer to paper towels to drain.Drain all but 2 tablespoons bacon drippings from skillet.
Add onion and saute over medium-high heat until softened, about 7 minutes.
Add Swiss chard and sprinkle with salt and pepper.
Add pasta cooking liquid to skillet.
Toss until chard is wilted and tender, about 4 minutes.
Sprinkle vinegar over; cook 1 minute.
Add linguine and oil to sauce in pot and toss to coat.
Sprinkle with bacon and cheese.
Season to taste with salt and pepper.

Spinach and Arugula Salad with Strawberries
Serves 2

The sweetness of the strawberries and the dressing pairs nicely with the greens.

1 cup arugula
1 cup spinach, torn into pieces
6 strawberries, sliced
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon honey
1 1/2 tablespoons extra virgin olive oil
Salt and pepper

Divide arugula and spinach between two bowls
Season gently with salt and pepper
Add strawberries
Place remaining ingredients in small bowl and stir until emulsified
Drizzle over salads

Strawberry Buttermilk Cake
Adapted from Gourmet, June 2009
6 servings

I like this cake for breakfast but its nice still warm with ice cream for dessert.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh strawberries, chopped large

Preheat oven to 400°F with rack in middle.
Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.
Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
Invert onto a plate.

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Here’s what our CSA members picked up on June 16th:

• Garlic Scapes
• Peas
• Baby Swiss Chard
• Red & Green Mustard
• Lettuce
• Spinach
• Daikon Radish

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In the Share this Week by admin