Week #12 (8/14 & 17)

This week your basket contains: zucchini, cucumbers, tomatoes, cherry tomatoes (half shares), GOLDEN BEETS, EGGPLANT (FULL SHARES), sweet peppers, onions, and GARLIC.

We don’t normally give things like beets every week, but we’ve decided to make an exception this year.  Golden beets are different enough to warrant giving them the week after red beets.  Their flavor is less earthy, and they don’t stain other items like regular beets do.  It is also salmon season, and this recipe is amazing.  (just FYI, we have made it with red beets and think the pink couscous is fun!).  You can substitute the beet greens for the spinach, or use the kale in your basket.

PONZU GRILLED SALMON WITH GOLDEN BEET COUSCOUS

Couscous:

1  teaspoon  extravirgin olive oil

2  tablespoons  thinly sliced peeled shallots (about 1 large)

8  ounces  small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 cups)

1  cup  uncooked Israeli couscous

2  cups  water

1/4  teaspoon  salt

1  cup  raw spinach leaves, trimmed

Sauce:

1/2  cup  fresh orange juice

2  tablespoons  brown sugar

3  tablespoons  low-sodium soy sauce

2  tablespoons  sake (rice wine)

1  tablespoon  fresh lime juice

1/2  teaspoon  cornstarch

1/8  teaspoon  crushed red pepper

Remaining ingredients:

4  (6-ounce) salmon fillets with skin (about 1 inch thick)

Cooking spray

Lime wedges (optional)

To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.

To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.

To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired. Yields 4 servings.  Adapted from Kathryn Conrad, Cooking Light, JUNE 2005

If you have beets languishing in your fridge, consider making the CHOCOLATE BEET CAKE recipe we have on our web site (the password is in the footer of this note.)

GRILLED ZUCCHINI AND RED ONION SALAD

6 small zucchini, quartered lengthwise

1 large red onion, cut into ½” slices

¼ c. plus 2 Tbs. extra virgin olive oil

1 Tbs. chopped fresh thyme

1 Tbs. fresh lemon juice

1 ¼ c. feta, crumbled

1/3 c. pitted kalamata or nicoise olives, chopped

salt and pepper

Sprinkle zucchini with 1 tsp. salt and set on baking sheet lined with paper towels. Let sit for 15 minutes, then pat dry and cut into 2” pieces. Brush zucchini and onion slices with 2 Tbs. of olive oil, sprinkle with 1 ½ tsp. thyme and some black pepper. Sprinkle onions lightly with salt.  Prepare a medium-hot grill. set the vegetables on grill, cover if using a gas grill, and cook without touching so that the vegetables brown and get good grill marks, about 4 minutes. Flip and continue cooking so that other sides brown and the zucchini is just tender, about 5 minutes.  Transfer zucchini to a serving platter and continue to cook onions over a cooler part of fire until they start to soften (10 more minutes).  Add onions to platter with zucchini.  In a small bowl, whisk lemon juice, ½ tsp. salt and remaining ¼ cup of olive oil together with 1 ½ tsp thyme and black pepper. Drizzle over vegetables. Sprinkle with feta and olives and serve immediately or let sit for up to 1 hour at room temperature before serving. Serves 8. From Fooday 8/7/07

 EGGS ARE BACK! We’ve made arrangements with a local pastured egg producer to provide eggs for our subscribers. We will be able to deliver you eggs at $6/dozen (available in multiples of 3 eggs).  If you were on the order list last year we will just send along your standing order.  If you were not on last year’s list or want to change or cancel your order, just drop us an email.

Week #11 (8/07 & 10)

This week your basket contains: zucchini, cucumbers, tomatoes or cherry tomatoes, beets, lettuce (half shares), SWEET PEPPERS, cabbage  (full shares), basil, red onions, and carrots. 

With heat warnings, we need cool things to eat.  Gazpacho fits the bill.

GAZPACHO

2 slices whole grain bread or ½ garlic bagel

3 cloves garlic, squeezed

¼ cup olive oil

2 cucumbers

1 onion

1 summer squash

2 basil tips

salt and pepper to taste

2-3 lbs tomatoes

½ lb. green beans

1 sweet pepper

Blend bread, garlic, onion and olive oil in a blender or food processor until smooth.  If needed, add tomatoes for additional liquid.  Trim vegetables of stems and blossom ends, but you do not need to peel them.  Continue adding ingredients until all are included, emptying blender as needed.  Taste and adjust seasonings then chill.  Serve cold with garnish of hard-boiled eggs, chopped onion and croutons.  Serves 4 –6. 

Another perfect dish for this time of year (though it is hot) is ratatouille.  This is the best version I’ve had in a long time.

BUDDY’S RATATOUILLE

1 cup chopped onion

4 cloves garlic, chopped

2 cups chopped zucchini

¼ cup olive oil

2 Tbs Balsamic vinegar

1 chopped basil

1 cup diced tomatoes

Oregano

Salt

Pepper

¼- ½ cup grated Parmesan cheese

In a large sauté pan heat the oil and cook the garlic and onion until the onions are translucent.  Add the zucchini, oregano, tomatoes and season with salt and pepper.  Cook until zucchini is tender.  Add basil and Balsamic vinegar.  Stir in Parmesan cheese and serve.

BEET ORANGE AND OLIVE SALAD

2 to 5 beets

half a small onion

2 tablespoons vinegar

sea salt or kosher salt to taste

Pinch of sugar

2 to 3 oranges

2 tablespoons olive oil

handful of black, oil-cured olives, pitted and halved

Place beets in a pot and cover with cold water. Bring to a boil, then cook at a gentle simmer for 45 minutes to 1 hour or even longer, depending on the size. Just cook them until they are tender — when you stick a small knife into each beet, it should go in smoothly. Let beets cool in the water, then drain them and peel them. Cut each beet into wedges or small cubes and place on a serving platter. Season all over with salt.   Meanwhile, mince the shallot or onion and place in a small bowl. Cover with the vinegar. Season with a pinch of salt and sugar and set aside. Trim off the top and bases of the oranges, and with a sharp knife, slice down along the flesh of the orange to remove the peel. Remove the segments by slicing between the membranes. (Alternatively, cut the oranges into slices, then cut the slices again so that the oranges are in bite-size pieces.) Squeeze the membrane and any orange peels with flesh still attached over the bowl with the macerating shallots. Pour half of the shallot-vinegar-orange mixture over the beets and drizzle with one tablespoon of olive oil. Scatter the oranges over top. Pour the remaining shallot mixture over top as well as the remaining tablespoon of olive oil. Scatter olives over top. Let sit a few minutes before serving. As you serve, spoon the dressing pooling at the bottom of the plate over the beets and oranges. You could, of course, give everything a toss, just know that the beets will color everything red.   Adapted from Jerusalem by Yotam Ottolenghi. 

EGGS ARE BACK! We’ve made arrangements with a local pastured egg producer to provide eggs for our subscribers.  Starting next week, we will be able to deliver you eggs at $6/dozen (available in multiples of 3 eggs).  If you were on the order list last year we will just send along your standing order.  If you were not on last year’s list or want to change or cancel your order, just drop us an email.  Thank you.

BLACKBERRIES are in full swing soon.  You are welcome to come out to the farm at your convenience to pick all the free blackberries you can use.  Email us to let us know when you expect to come so we can plan to point you in the best direction (or leave a self-guided map).

Hot peppers will be ready soon.  If you were on last year’s list we’ll get them to you.  Email us to be added or removed from the list.

BEET, TOMATO AND COCONUT CURRY

BEET, TOMATO AND COCONUT CURRY

1 large onion

5 small vine-ripened tomatoes (14 to 16 ounces total)

2 large cloves garlic

One 1 1/2-inch piece fresh ginger root

4 small raw beets (10 to 11 ounces total, trimmed)

1 small jalapeño or serrano chile pepper (see headnote)

1 heaping teaspoon solid coconut oil

Handful cilantro stems

1/2 lemon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

Pinch ground cinnamon

2 cardamom pods

3 whole cloves

1/2 cup water

3/4 cup low-fat coconut milk 

Cut the onion in half, then into very thin half-moon slices. Cut the tomato into small dice. Mince the garlic. Peel and grate enough ginger to yield 2 teaspoons. Scrub the beets well (or peel them), then cut them into small dice. Stem and seed the chili pepper, then cut it lengthwise into very thin strips.  Melt the oil in a large sauté pan over high heat. Stir in the onion to coat; cook for about 6 minutes, stirring often, until golden and softened.  Meanwhile, coarsely chop the cilantro (tender leaves and stems). Squeeze juice from the lemon half into a small bowl (at least 2 tablespoons).  Reduce the heat to medium; stir in the garlic and fresh ginger; cook for 2 minutes, then add the jalapeño or serrano chili pepper, ground ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves, plus the tomatoes and the water. As soon as the mixture starts to bubble at the edges, add the beets, stirring to incorporate. Cover and cook for 10 to 12 minutes or until the beets are fork-tender. Uncover and stir in the coconut milk, cilantro and lemon juice; cook for 2 minutes, then turn off the heat. Let sit for 5 minutes (for the flavors to meld). Fish out and discard the whole spices before serving, if desired, or at least tell your fellow diners to be on the lookout for them.

Week #10 (7/31 & 8/3)

This week your basket contains: zucchini, cucumbers, snow peas (half shares), tomatoes or cherry tomatoes, beets, lettuce, potatoes (full shares), and carrots. 

Sometimes, our baskets contain an unusual combination of veggies that one might not think work well together.  This week that combination is beets and tomatoes.  We found this recipe and we think it will become a hit with your family.

BEET, TOMATO AND COCONUT CURRY

1 large onion

5 small vine-ripened tomatoes (14 to 16 ounces total)

2 large cloves garlic

One 1 1/2-inch piece fresh ginger root

4 small raw beets (10 to 11 ounces total, trimmed)

1 small jalapeño or serrano chile pepper (see headnote)

1 heaping teaspoon solid coconut oil

Handful cilantro stems

1/2 lemon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

Pinch ground cinnamon

2 cardamom pods

3 whole cloves

1/2 cup water

3/4 cup low-fat coconut milk 

Cut the onion in half, then into very thin half-moon slices. Cut the tomato into small dice. Mince the garlic. Peel and grate enough ginger to yield 2 teaspoons. Scrub the beets well (or peel them), then cut them into small dice. Stem and seed the chili pepper, then cut it lengthwise into very thin strips.  Melt the oil in a large sauté pan over high heat. Stir in the onion to coat; cook for about 6 minutes, stirring often, until golden and softened.  Meanwhile, coarsely chop the cilantro (tender leaves and stems). Squeeze juice from the lemon half into a small bowl (at least 2 tablespoons).  Reduce the heat to medium; stir in the garlic and fresh ginger; cook for 2 minutes, then add the jalapeño or serrano chili pepper, ground ginger, cumin, coriander, turmeric, cinnamon, cardamom and cloves, plus the tomatoes and the water. As soon as the mixture starts to bubble at the edges, add the beets, stirring to incorporate. Cover and cook for 10 to 12 minutes or until the beets are fork-tender. Uncover and stir in the coconut milk, cilantro and lemon juice; cook for 2 minutes, then turn off the heat. Let sit for 5 minutes (for the flavors to meld). Fish out and discard the whole spices before serving, if desired, or at least tell your fellow diners to be on the lookout for them.

Keeping with the theme of curry, this is one of my favorite carrot recipes.

CURRIED CREAM OF CARROT SOUP

2 Tbs. butter

2 med. onions, sliced

1 clove garlic, minced

¼ tsp. dry thyme

1 lb. carrots, pared and diced

2 cups vegetable broth

2 tsp. curry powder

1 cup milk or cream

Melt butter in a saucepan.  Add onion, garlic and thyme.  Sauté until onion is soft.  Add carrots and cook 10 minutes.  Add chicken broth and curry powder.  Bring to a boil and cook for 15 minutes.  Puree in a blender; return to pan and add milk or cream until the soup reaches desired consistency.  Heat for 5 minutes and serve garnished with yogurt or sour cream and chives.

ROASTED BEET AND CUCUMBER SALAD WITH YOGURT DRESSING

1 pound beets

1 English cucumber (large, approximately 16 inches)

one small red onion, sliced (about 1/2 cup)

Garlic Yogurt Dressing

1/2 cup full-fat Greek yogurt

3 cloves garlic, minced

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

1 tablespoon chopped fresh dill

2 tablespoons chopped fresh mint

1/2 teaspoon sea salt (or more to taste)

1/4 teaspoon white pepper

Cut off the very top of each beet and clean them thoroughly. Wrap the beets in foil and roast at 350 degrees for 45-60 minutes. Unwrap the beets and allow them to cool until warm but cool enough to handle. Remove the skin from the beets with your fingers or a paper towel. Slice the beets and cucumbers into uniform pieces. Slice the red onion and add to a medium-large bowl with the beets and cucumbers.  For the yogurt dressing, combine the minced garlic, vinegar, olive oil, salt and pepper. (You can allow this to marinate for a while if you prefer.) Add the yogurt, dill and mint and stir until well-combined.  Pour the garlic yogurt dressing onto the vegetables and stir gently.  Serve immediately or refrigerate.  Serves 6-8

BLACKBERRIES will be in full swing soon.  Starting this week we invite you to come out to the farm at your convenience to pick all the free blackberries you can use.  Email us to let us know when you expect to come so we can plan to point you in the best direction (or leave a self-guided map).

Week #9 (7/24 & 27)

This week your basket contains:  kale (half shares), broccoli (full shares), zucchini, cucumbers, snow peas, TOMATOES OR CHERRY TOMATOES, BASIL, garlic, and carrots. 

Heat does funny things in the garden.  Some crops just give up the ghost while others kick into high gear.  Zukes, cukes, and tomatoes are loving it; broccoli and greens not so much.  In the abstract, peas don’t like a lot of heat, but they did quite well for us today.  In addition to the quick pickle recipe from last week, here are a few recipes to help with the cucumbers and squash.

TZADZIKI

WHAT TO DO WITH ALL THOSE CUCUMBERS?  Make tzadziki, of course!  Simply grate whole cucumbers, lightly salt and set aside for 20  minutes.  Drain off the liquid that accumulates, squeeze in a few cloves of garlic and stir in some yogurt and/or sour cream (we find it best to use a 50/50 mix).   Generally, you want to use equal volumes of cucumber and dairy product. Serve with toasted pita bread or crackers.

SWEDISH CUCUMBER SALAD

½ cup sour cream

2  tbsp. white wine vinegar

1 tbsp.  sugar

3 tbsp.  minced fresh parsley

2 tbsp.  minced fresh dill

2 tbsp.  thinly sliced  scallions

4 cups unpeeled cucumbers, thinly sliced

salt and pepper to taste

1 small head of lettuce, sliced

In a medium bowl, mix the sour cream, vinegar, sugar, parsley, dill and scallions until well blended.  Add the cucumbers and toss gently.  Add the salt and pepper.  Cover with plastic wrap and chill at least 20 minutes. Serve on a bed of lettuce.  Adapted from The 30-Minute Kosher Cook by Judy Zeidler.

INSALATA CAPRESE

2 med. cucumbers, thinly sliced

1 pt. Cherry tomatoes, halved or 3-4 slicing tomatoes, thinly sliced

3-4 fresh mozzarella balls, sliced ¼ inch thick

olive oil

6-8 basil leaves

salt and pepper

On a plate, layer cucumbers, tomatoes and mozzarella.  Sprinkle with salt and pepper, drizzle with olive oil and top with ribbons of sliced basil.  For added tang, sprinkle lightly with balsamic vinegar.

This recipe was sent to us by a subscriber who says it is one of her family’s favorite.  I believe it!

LINQUINE WITH ZUCCHINI, GARLIC AND CAPERS

2 Lbs zucchini

2 Tbs. olive oil

2 Tbs minced garlic

½ tsp. crushed red pepper flakes

¼ cup capers with some juice

Salt

12-14 oz linguini, cooked

½ cup grated parmesan cheese

½ cup crumbled feta cheese

¼ cup chopped basil, plus some for garnish

Shred zucchini until you have 4 cups then pat dry with paper towel. Heat oil in large heavy skillet, add garlic and pepper flakes and sauté for a minute or less.  Add zucchini and cook until softened (5-6 minutes). Add capers, taste and season with salt.  Set this mixture aside.  When linguine is cooked  al dente, drain and return to the cooking pot.  Add feta and parmesan then add zucchini mixture.  Stir in basil and serve, garnished with additional basil.  Adapted from FOODday August 11, 2009.

BLACKBERRIES will be in full swing soon.  Starting next week (July 30th) we invite you to come out to the farm at you convenience to pick all the free blackberries you can use.  Email us to let us know when you expect to come so we can plan to point you in the best direction (or leave a self-guided map).

Week #8 (7/17 & 20)

This week your basket contains: potatoes, broccoli, zucchini, cucumbers, snap peas or snow peas, lettuce, cabbage (full shares), beet greens (half shares), RED ONIONS, and carrots. 

Thank you all for sending in your PAPER BAGS WITH HANDLES.  Your response has been so overwhelming that we have run out of space to store them!  Please hold on to them for now, and we will let you know when we need them again. 

Peas have been struggling in this heat, but zucchini and cucumbers have loved it!  On hot evenings, nobody wants to cook, so we’ve been making cold soup.  Fortunately, this recipe makes just about the tastiest cold soup imaginable.  We garnish with chopped onion, croutons, and chopped hardboiled egg.

CREAM OF CUCUMBER SOUP

2 lbs. Cucumbers

2 Tbsp. butter

1/3 c. chopped onions or shallots

5 c. chicken broth

1 Tbsp. wine vinegar

½ c. chopped dill

¼ c. farina or ½ lb. Cubed potatoes

Salt and freshly ground pepper

1 c. sour cream

Peel and roughly chop cucumbers, reserving ½ a cucumber to slice into paper-thin slices.  Melt butter, cook onions or shallots until wilted.  Add chopped cucumbers, broth, vinegar and 1/3 c. of the dill.  Bring broth to a boil, whisk in farina or add potatoes.  Cook until soft.  Puree.  Before serving, reheat and thin if necessary with water.  Whisk in half of the sour cream, garnish with cucumber slices and a sprinkling of dill.  If you wish, this can be served cold, chilling instead if reheating.  Serve remaining sour cream at table as a garnish.  From The Victory Garden Cookbook by Marian Morash

COLD ZUCCHINI YOGHURT SOUP

2 pounds zucchini, sliced

2 cups water

Salt (1 1/2 to 2 teaspoons)

3 cups plain low-fat yogurt

3 tablespoons finely chopped mint

Freshly ground pepper

2 tablespoons fresh lemon juice

1 garlic clove, mashed to a paste in a mortar and pestle, or put through a press (optional)

Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water. Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath. Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can. Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves. Adapted from cooking.nytimes.com

Another recipe we use all summer long is this quick pickle recipe.  We try to keep some in the fridge at all times (a real chore when we had four kids at home all summer!)  These are a great quick snack that is amazingly refreshing.

QUICK PICKLES

2 unwaxed or peeled cucumbers

1 small onion

1 clove garlic, minced

1 Tb fresh dill or 1 ½ tsp. dill seed

1 cup hot water

1 Tb salt

2 Tb honey

3 Tb cider vinegar

Slice each cucumber lengthwise into 8 sticks.  Slice onion into rings.  Alternate layers of cucumber and onion in a broad non-metal dish.  Scatter dill and garlic on top.  Mix water with honey and salt to dissolve; add vinegar and pour this brine over the cucumbers.  Cover and refrigerate at least 6 hours before using.  NOTE:  When ready to replenish the pickle container, add 1 Tb vinegar and 1 rounded tsp of honey to the brine and add more sliced cucumber and onion as needed.  Prepare a fresh solution after 2 or 3 batches have been made.  From American Wholefoods Cuisine by Nikki and David Goldberg 

FLOWERS HAVE COME ON WITH A VENGANCE!  Polly can put together a large (25+ stems), beautiful bouquet that we will deliver with your basket for only $7.  All you need to do is email to order one time or as a standing order.

Week #7 (7/10 & 13)

 

This week your basket contains: red white & blue potatoes, broccoli, zucchini, cucumbers, snap peas, carrots, SNOW PEAS, and kale. 

Thank you all for sending in your PAPER BAGS WITH HANDLES.  Your response has been so overwhelming that we have run out of space to store them!  Please hold on to them for now, and we will let you know when we need them again.

While this recipe calls for green beans, we often make it with snow peas (or snap peas or both) with equally tasty results.  We think you’ll like it.

GARLIC BEANS WITH FILBERTS

1/2 lb. beans, cut to 1-2 inch pieces

2-3 small carrots, chopped

1 small onion, chopped

2-3 cloves garlic

1/2 cup chopped filberts

1 Tbs. olive oil

1 Tbs. butter

salt to taste

Heat olive oil and butter in a heavy frying pan.  Sauté onions and garlic until the onions are translucent.  Add carrots, chopped nuts (almonds or walnuts can be substituted for filberts) and salt.  I tend not to use much salt when I cook, but this is one recipe where I use more than usual.  The effect you are shooting for is for the nuts to take on a salted, roasted taste.  Cook for 3-5 minutes.  Add the beans and cook stirring until they take on a dark green color.  This recipe is also great with snow peas instead of green beans.

A great way to use these early tender summer squash is to broil them with parmesan cheese. We first slice the squash length-wise into two or three slices.  These are then steamed for only a minute or two to begin cooking them.  We then place them cut side up on a baking sheet, brush with olive oil, sprinkle with herbed bread crumbs, top with grated parmesan and grill until the cheese starts to brown.  They make a nice appetizer or side dish.

This recipe is excellent.  We thought it was even better the next day.

GREEK TAVERNA ZUCCHINI WITH LEMON

4 zucchini

3 garlic cloves

large pinch of salt

large pinch dried oregano

juice of ½ lemon

4 Tbs. olive oil

freshly ground pepper

15 olives

Slice zucchinis in half lengthwise then cut into large chunks.  Bring a pot of salted water to a boil, add zucchini and cook 10-15 minutes or until quite soft.  Drain.  Crush the garlic in a mortar in pestle with the salt, then rub it into the cut surfaces of the zucchini.  Sprinkle with oregano, lemon juice and olive oil.  Season with pepper.  Garnish with the olives and serve at room temperature.  Serves 4.  From The San Francisco Chronicle Cookbook vol. 2 

FETTUCCINE WITH SMOKED SALMON AND DILL

12 oz. fettuccine or linguine

1 c. bottled clam juice

1 c. whipping cream

4 green onions, diced

2 tsp. dried dill

1 tsp. fresh lemon juice

1 c. cucumbers, diced

4-6 oz. thinly sliced smoked salmon

freshly ground black pepper

2 Tbsp. grated parmesan cheese

2 tbsp. minced fresh parsley

Cut the smoked salmon crosswise into 1-inch strips.  Remove the seeds from any large cucumbers and dice.  Bring a large pot of water to a boil and add 2 tsp. salt.  Add fettuccine and cook about 10 minutes.  While the pasta cooks, heat the clam juice and cream to a boil in a small saucepan.  Add the green onions (you can substitute a small onion).  Crush the dill between your fingers before sprinkling into the mixture.  Lower the heat and simmer until reduced and starting to thicken.  Just before serving, add the lemon juice, diced cucumbers and sliced salmon.  Heat mixture, but do not cook it.

Drain the cooked fettuccine and toss with the salmon cream mixture.  Season to taste with pepper and grated cheese. Sprinkle with minced parsley before serving.  Serves 4.  From Food day. 

FLOWERS HAVE COME ON WITH A VENGANCE!  Polly can put together a large (25+ stems), beautiful bouquet that we will deliver with your basket for only $7.  All you need to do is email to order one time or as a standing order.

Week #6 (7/3 & 7/6)

This week your basket contains: CABBAGE, red white & blue potatoes, turnips (full shares), broccoli, kohlrabi, bunching onions, zucchini, cucumbers, snap peas, and lettuce. 

Thank you all for sending in your PAPER BAGS WITH HANDLES.  Your response has been so overwhelming that we have run out of space to store them!  Please hold on to them for now, and we will let you know when we need them again.

POTATO SALAD FROM PERIGORD

1 1/2 lbs. potatoes, unpeeled

1 garlic clove, cut

1 onion, sliced

2 Tbsp. chopped sour gherkin

1 Tbsp. capers, drained

1 Tbsp. chopped parsley

2 tsp. chopped chives

1 tsp. chopped tarragon

salt and pepper

2 eggs, hard boiled

3 Tbsp. vinegar

1/4 c. olive oil, or to taste

To make a Gribache sauce:  mash the egg yolk into a puree with the vinegar and salt and pepper to taste.  Incorporate the olive oil (or a mix of walnut and peanut oils), using enough to suit your taste. Boil or steam potatoes until tender.  Run under cold water to cool.  Cut into thick slices and keep warm.   Rub the inside of a salad bowl with the cut garlic clove.  Put the potatoes into the bowl with the onion, gherkin, capers, parsley, chives and tarragon, season with salt and pepper.  Pour the sauce over the salad and mix well.  Garnish with chopped egg white.  Serve warm or cold. (The gherkin and capers can be omitted.   Olives can be substituted.  Tarragon is optional and cilantro would work well).  Adapted from Salads by the editors of Time-Life Books

We are happy to have cabbage for you all today.  In addition to coleslaw, these sweet summer cabbages are great in this recipe.

CHICKEN PAD THAI

1 lb. boneless, skinless chicken, cut into 1” cubes

5 Tbsp. plus 1 tsp. Asian fish sauce

½ lb. firm tofu, cut into 1/4” cubes (optional)

1 c. water

2 Tbsp. lime juice

1 ½ tsp. rice wine vinegar

2 Tbsp. sugar

¾ tsp. salt

¼ tsp. cayenne

¾ lb. linguine or chuka soba (chow mein noodles)

3 Tbsp. cooking oil

4 cloves garlic, chopped

2/3 c. peanuts, chopped fine

4 c. cabbage, thinly sliced

2 scallions, thinly sliced

½ c. lightly packed cilantro leaves

In a small bowl, combine the chicken with ½ tsp. of the fish sauce. In another bowl, combine the tofu (if using) with another ½ tsp. of the fish sauce. In a medium bowl, combine the remaining 5 Tbsp. fish sauce with the water, 1 ½ Tbsp. lime juice, the vinegar, sugar, salt and cayenne. In a pot of boiling, salted water, cook the pasta until done. Drain. Meanwhile, in a wok or large frying pan, heat 1 Tbsp. of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4 minutes. Remove. If using the tofu, put another Tbsp. of oil into the pan, add the tofu and cook, stirring, for 2 minutes. Remove. Put remaining Tbsp. of oil in pan, add garlic and cook, stirring, for 30 seconds. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in chicken, tofu (if using), and 1/3 c. peanuts. Remove from heat. Stir in remaining ½ Tbsp. lime juice, cabbage, scallions and half of cilantro. Top with remaining peanuts and cilantro. Serves 4.  Adapted from Food and Wine Magazine’s Quick From Scratch Chicken Cookbook.

BOW TIES WITH BROCCOLI PESTO

1 lb. broccoli flowerets

2 or 3 cloves garlic

½ c. grated Parmesan

3 Tbsp. olive oil

1 ½ tsp. sesame oil

½ tsp salt

12 oz dried bow tie pasta (farfalle)

1-2 Tbsp. seasoned rice vinegar

1 small tomato, chopped

In a large pan, bring 8 cups water to a boil over medium high heat. Stir in broccoli and cook until just tender to bite (about 7 minutes). Immediately drain broccoli, immerse in ice water to cool, then drain again. In a food processor or blender, combine a third of the broccoli with garlic, cheese, olive oil, sesame oil, salt and 3 Tbsp. of water. Blend until smooth. Scrape down side of container, add half of remaining broccoli, blend until smooth, then repeat with the remaining broccoli. In a large pan, bring about 3 quarts of water to a boil, stir in pasta and cook until just tender to bite, 8-10 minutes. Drain pasta well. Transfer to a large serving bowl and stir in vinegar. Add pesto and mix gently but thoroughly. Garnish with tomato and serve immediately. Serves 4. From Low-fat Vegetarian Cookbook from Sunset Books 1995. 

FLOWERS HAVE COME ON WITH A VENGANCE!  Polly can put together a large (25+ stems), beautiful bouquet that we will deliver with your basket for only $7.  All you need to do is email to order one time or as a standing order.

Red, White, & Blue Potatoes

Time for red, white and blue potatoes! Some of our subscribers have mentioned that they don’t like the color of blue potatoes when cooked, so we experimented. The first picture shows the same variety of potato (All Blue) cooked in plain water (on left) and water with vinegar added (on right). I kind of like them both!  The second photo is a portion of yesterday’s harvest.