Week 6

All the garlic pulled, ready to head to the barn for curing. Thanks to Dina and Wes’ parents for all their help!

Hello everyone!

Our fields continue to provide quite a flush of produce, which is of course not the worst problem in the world, but we do end up having just too much.  To that end, we are opening up the CSA to a few new members, so if you know anyone who is interested in joining, please let them know that we would love to talk to them.  We would pro-rate the shares.   On another note, this week we will start offering eggs for sale for $5/dozen.  They are from fellow farmers at Old Ford Farm in New Paltz, where the chickens are free range and pastured.  The eggs are delicious, the farmers are wonderful.

Here is what to expect in your share this week:

Meet the 5 cuke varieties we have this year.

  • Carrots
  • Tri-color Beans
  • Sugar Snap Peas
  • Cucumbers
  • Summer Squash
  • Cabbage
  • Broccoli
  • Chard
  • Lettuce
  • Salad Mix
  • Garlic Scapes
  • Parsley

PIZZA LOVES  SQUASH, SCAPES AND BROCCOLI

We spent some time on Sunday cooking pizzas in our friend’s cob oven, and some of the best toppings were simple veggies.  One was thinly sliced raw squash splashed with vinegar and a pinch of salt and the other was sauteed onions, garlic scapes, squash and broccoli with red pepper flakes.  Maybe this is a good week to make some personal pizzas–kids love them!  Dare you to send us your weirdest pizza topping from your share…

STUFFED ZUCCHINI (FROM “SIMPLY IN SEASON”)

This is a good way to use those more giant-esque squash that we offer amongst the more reasonable ones.  Note: for this recipe, the cooking instructions at the hollow circle bullet points refer to the chunk of ingredients above them.

  • 1 extra large zucchini
    • Split lengthwish, scoop out the seeds, and discard them.  Carefully cut away (and reserve) flesh to form two shells, each 1/2-inch thick.
  • 3/4 lb. ground beef or venison
  • 1 small onion
  • 1 red sweet pepper (not yet in season, so I think you can skip this or substitute)
    • Cook in frying pan until meat is browned.  Drain off fat.
  • 1 cup corn
  • 1 cup stewed tomatoes
  • 2-3 tblspoons mild chili peppers
  • 1 tblspoon (or more!) diced garlic scape
  • 1 tblspoon chili powder
  • 1 1/2 teaspoons fresh oregano
  • 1/2 teaspoon ground cumin
    • Add, along with chopped zucchini flesh.  Turn heat to high and boil, stirring often, until liquid evaporates, about 5 minutes.
  • 1/4 cup bread crumbs
  • 1/4 cup cheese (something like Monterey Jack, perhaps)  (shredded)
  • 2 tablespoons cilantro
    • Add to filling and mix well.  Place the zucchini shells in a baking dish and fill with the meat mixture.  Bake in preheated oven at 350F for 30-35 minutes.
  • 1/4 cup shredded cheese
    • Sprinkle on the filled zucchini halves.  Return to the oven and bake until cheese begins to brown, 12-15 minutes.  Remove from the oven and let stand 5 minutes.  Garnish with 2 tablespoons chopped fresh cilantro and serve.

CHARD TART

Elisa O’Hern, a member whose whole lovely family picks up in Garrison, recommended the following recipe.  She says,” I don’t boil the chard, just sauté it. And I’ll save the stems for a gratin!   Sometimes I add a little chopped bacon or prosuitto. At any rate my 4 year old can eat a whole pan and we all love it. Think I’m going to add the garlic scapes tonight!”

http://www.foodnetwork.com/recipes/mario-batali/swiss-chard-tart-pasticcio-di-bietole-al-forno-recipe/index.html

Preheat the oven to 350 degrees F.

 Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.

Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.

In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

ELIXIR OF FRESH PEAS (FROM “LOCAL FLAVORS”)
While throwing one whole snap pea after another into your mouth in rapid succession is probably the quintessential way to consume these sweet delights, here’s a different, kind of fancy approach that might pique some of your interests.  It’s a pureed pea soup.  And, in case you were unsure, you can always shell your snap peas and use them like any other pea!
  • 1 bunch scallions or 2 small leeks
  • 5 large parsley stems with leaves
  • sea salt and freshly ground white pepper
  • 1 1/2 pounds pod peas, shelled
  • 1 teaspoon unsalted butter
  • 1/2 cup thinly sliced fresh onion or young leek
  • 1/2 teaspoon sugar
  • truffle oil (SO optional!  does anyone even have this?)
1.  Bring 1 quart of water to a boil.  As it’s heating, add the scallions, parsley and 1/2 teaspoon salt.  Add about 3 cups of pea pods as you shell them.  Once the water comes to a boil, lower the heat.  Simmer for20 minutes, then strain.
2.  Melt the butter in a soup pot and add the sliced onion.  Cook over medium heat for about a minute, then add 1/2 cup of the stock so that the onion stews without browning.  After 4 to 5 minutes, add the peas, 1/2 teaspoon salt and the sugar.  Pour in 2 1/2 cups of the stock and simmer for 3 minutes.
3.  Transfer the soup to a blender.  Drape a towel over the lid and give a few short pulses to make sure it won’t splatter.  Then puree at high speed for 1 minute.  Pour into small soup bowls and serve immediately, adding a few drops of the truffle oil to each bowl.
See you ’round distribution!
Bryn
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