tag:blogger.com,1999:blog-16806800535774877402024-03-14T11:24:31.625-07:00Peak Season CSAAdelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-1680680053577487740.post-22479051694058729732019-09-29T15:03:00.003-07:002019-09-29T15:03:55.787-07:00Week 16 Newsletter 2019<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp40kFzOChOroxviqbqCUzoVQ2WlTd-vo2OS0wkyRZ5haWoxGjZxrgMppan7q1afxjXX5NTYZwokZvvvMaLFwvpdX8GxIV6aO48J_v4xwH2z8kKCPO7Nlk0zvNIXnVY55yflRrKCHImZE/s1600/IMG_0441.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp40kFzOChOroxviqbqCUzoVQ2WlTd-vo2OS0wkyRZ5haWoxGjZxrgMppan7q1afxjXX5NTYZwokZvvvMaLFwvpdX8GxIV6aO48J_v4xwH2z8kKCPO7Nlk0zvNIXnVY55yflRrKCHImZE/s1600/IMG_0441.jpg" /></a><span style="font-weight: normal;"><br /></span></h3>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">Hello Everyone, <br />
<br />
I hope in the coming week you are able to join us at the farm to celebrate apple season and the last week of the CSA for 2019.</span></span></h3>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">You are invited to come to the farm and fill your last bin/bucket of the season with the items below plus extra produce. We will be meeting in the Peak Season CSA garden/hoophouse on Wednesday. (10/2/19) between 4:30 - 6:30 pm.</span></span></h3>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">The easiest way to get to the garden is to head north on Center Rd (M37) and go about 12 miles, then turn left on Kroupa Rd. In 1/2 mile you will come to a stop sign, turn right on Peninsula Drive, drive another 1/2 mile, then turn left on Phelps Rd. Drive about a quarter of a mile and you will see the hoophouse on the left hand side of the road. </span></span></h3>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">If you are using GPS you can enter the farm address which is: 16888 Wunsch Rd. Just be sure to stop at the hoophouse on Phelps Rd. rather than traveling all the way to the Sweetbriar Farmhouse at the end of Wunsch Rd.</span></span></h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijS9DJPHbt_rSZuaJbaN92aMxn5wNAZacJhqad48xmlvVhRTlPYufgd3eqoCFy5GPkUynGQ6veOUi15jPRfLZHt4XbxZQpO5UMeNADVkmzS-rPwFhdD4mcMtxh7m5GIqogl2xkyiOYTPs/s1600/IMG_0442.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijS9DJPHbt_rSZuaJbaN92aMxn5wNAZacJhqad48xmlvVhRTlPYufgd3eqoCFy5GPkUynGQ6veOUi15jPRfLZHt4XbxZQpO5UMeNADVkmzS-rPwFhdD4mcMtxh7m5GIqogl2xkyiOYTPs/s1600/IMG_0442.jpg" /></a></div>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">* Reminder* - the Peak Season CSA address will take you to my house rather than to the garden. Be sure to pack the directions to the garden along with you for this adventure.</span></span></h3>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">Also, confirm with me by email if you are planning to come to the farm or if I need to pack a bin/bucket for you this week by Monday afternoon. I will be in the garden to assist with the bin assembly between 4:30 - 6:30 pm on Wednesday. There will be plastic produce bags available in the hoophouse. Please bring along your own cardboard box/ tote bag for this pick-up.</span></span></h3>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">For those members who are unable to come to the farm I will put bins/buckets together in cardboard boxes/ tote bags for the last delivery of the season. There are 2 locations for pick-up this week, my front porch ( 17017 Peninsula Drive) from 4:00 - 7:00 pm on October 2, Wednesday and the Senior Center (Front Street) from 7:30 - 9:30 am on October 3, Thursday.</span></span></h3>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsmrHNeT-7hXjXppC8hGrbfH0PcIp_fjBoNkqgT8jHuQuMw_ZMJ4CZ3uGl78DcapPBB4gGC4kqqGhVDpFWT4Uz6T7pN6P4U0Hom_TDMECqL4LDeD0ReYz7n-STXXGdSPfgFf31CbLkWY/s1600/IMG_0421.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsmrHNeT-7hXjXppC8hGrbfH0PcIp_fjBoNkqgT8jHuQuMw_ZMJ4CZ3uGl78DcapPBB4gGC4kqqGhVDpFWT4Uz6T7pN6P4U0Hom_TDMECqL4LDeD0ReYz7n-STXXGdSPfgFf31CbLkWY/s1600/IMG_0421.jpg" /></a><span style="font-weight: normal;"><span style="font-size: small;">* Big Reminder* - Please return all black plastic bins and blue/green buckets this week.</span></span></h3>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">I included your Beyond the Bin tally with your Week 15 Bin. It works best for me if you can plan on paying me this on Wednesday either at the garden or send it by mail to my home address:</span></span></h3>
<h3>
<span style="font-size: small;"><span style="font-weight: normal;">17017 Peninsula Drive, </span><span style="font-weight: normal;">Traverse City, MI 49686</span></span></h3>
<div>
<span style="font-weight: normal;">I am taking a step in a different direction next year with the CSA. My plan is to change the share offering to a fruit share for 2020. My main garden needs a season to be cover cropped and so next year I will not be growing vegetables for the CSA. The Fruit Share will cost $ 250.00 and will include 16 weeks of an ample amount of the best fruit that is in season.</span></div>
<h3>
<span style="font-weight: normal;"><span style="font-size: small;">I will be offering an early sign up option for the 2020 season. If you sign up for next year by November 1, 2019 by including a $ 50.00 deposit you will receive a FREE peck of Honey Crisp apples. I will have apples and sign-up sheets available at the hoophouse on Wednesday.</span></span></h3>
<h3>
<span style="font-size: small; font-weight: normal;"><br /></span></h3>
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<span style="font-size: small; font-weight: normal;">What to expect to find in your bin this week:</span></h3>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQhGbsDpPBD0Uos5P1FOYz39yeZ1op1-runTAtZ5biXlbBH4TjrqiD-sLfzwDc1tmdw-k3bvhSEgv2dx7XBUyzQxodmD6jJ8R6JrXneU4VsoFkDVeq-E7QQJEU0Aj_T_D0LRbTeRVDBc/s1600/IMG_0446+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQhGbsDpPBD0Uos5P1FOYz39yeZ1op1-runTAtZ5biXlbBH4TjrqiD-sLfzwDc1tmdw-k3bvhSEgv2dx7XBUyzQxodmD6jJ8R6JrXneU4VsoFkDVeq-E7QQJEU0Aj_T_D0LRbTeRVDBc/s320/IMG_0446+2.jpg" width="240" /></a>Apples</div>
<div>
Peaches</div>
<div>
Red Cabbage</div>
<div>
Tomatoes</div>
<div>
Peppers</div>
<div>
Onions</div>
<div>
Carrots </div>
<div>
Squash</div>
<div>
Sage <br />
Rosemary</div>
<div>
<br /></div>
<div>
and in the buckets...</div>
<div>
<br /></div>
<div>
Apples</div>
<div>
Squash</div>
<div>
Onions</div>
<div>
Peppers</div>
<div>
Purple Cabbage</div>
<div>
Tomatoes</div>
<div>
<br /></div>
<h3>
Roast Chicken With Maple Butter and Rosemary</h3>
<span style="font-size: x-small;">COLU HENRY</span><br />
<span style="font-size: x-small;">YIELD 4 servings</span><br />
<span style="font-size: x-small;">TIME 1 hour</span><br />
<br />
INGREDIENTS<br />
<br />
1 (3 1/2-pound) whole chicken<br />
Kosher salt and black pepper<br />
2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary<br />
4 tablespoons unsalted butter<br />
2 tablespoons maple syrup<br />
<br />
PREPARATION<br />
<br />
Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.<br />
In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s O.K.<br />
Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.<br />
<div>
<br />
<br />
<h3>
Cream Cheese Apple Dip</h3>
<div>
time: 5 minute</div>
<div>
yield: 14 servings (2 Tbsp/each)</div>
<div>
<br /></div>
<div>
<br /></div>
8 ounces cream cheese, softened<br />
3/4 cup brown sugar<br />
1 tsp. vanilla<br />
1 tsp. carmel flavoring ( can be purchased at Mary's Kitchen Port)<br />
<br />
Mix all ingredients in a bowl. I use an electric mixer to make the dip soft and fluffy, but you can also just mix well with a spoon. Serve with sliced apples for dipping.<br />
<br />
<br /></div>
Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-201437759224929862019-09-22T15:17:00.000-07:002019-09-22T15:17:37.722-07:00Week 15 Newsletter 2019<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
Hello Everyone,<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7FdMHRQ0c396Ba9joQt_W2Ph_ZyRs3WF1A-5hNC-HT6gx-RZppph5y9t5AM4E_i9NIJ62zkTizBhAR9uklLPId5lpSKlsFCfOdv84-EHJ0Zjp_fDA1l7x558czVoOdNQpverF3VKCGk/s1600/IMG_0244.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7FdMHRQ0c396Ba9joQt_W2Ph_ZyRs3WF1A-5hNC-HT6gx-RZppph5y9t5AM4E_i9NIJ62zkTizBhAR9uklLPId5lpSKlsFCfOdv84-EHJ0Zjp_fDA1l7x558czVoOdNQpverF3VKCGk/s320/IMG_0244.jpg" width="320" /></a></div>
<br />
I hope this finds you enjoying a very rainy day. The warm temperature at the end of last week allowed the tomatoes, peppers and eggplant to continue ripening. This week we will be kicking off apple harvest. The trees are loaded with apples and the branches seem ready to be relieved of all the weight of the apples. During the lull between cherry harvest and apple harvest the tree pruning started and many pieces of equipment have been cleaned and tucked away.<br />
<div>
<br /></div>
*Save The Date*<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchWL2tchTz2DzjWimgJRi8dzkXy83haUSsuEPlxwJBPH1U5MCNRPtNcXhXPQvD3CQP4o0EeSNQRG6_W4xUMe5ur99BpOJaO0fUSOfFW_RY8HqL7xbL8tDrJlGEejlR6OQ9DdSGmrxLDs/s1600/IMG_0409.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchWL2tchTz2DzjWimgJRi8dzkXy83haUSsuEPlxwJBPH1U5MCNRPtNcXhXPQvD3CQP4o0EeSNQRG6_W4xUMe5ur99BpOJaO0fUSOfFW_RY8HqL7xbL8tDrJlGEejlR6OQ9DdSGmrxLDs/s320/IMG_0409.jpg" width="320" /></a>You are invited to come to the farm and fill your last bin or bucket (Week 16) of the season. We will be meeting in the Peak Season CSA garden on Wednesday (10/2/19) between 4:30 - 6:30 pm.<br />
<br />
I will include your Beyond The Bin tally this week with your Week 15 Bin/Bucket. It works best for me if you can plan on paying when you pick up your Week 16 Bin/Bucket. For those who will not be coming to the garden please mail the payment to me to this address: <br />
<br />
17017 Peninsula Drive,<br />
Traverse City, MI 49686<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhkc5Ab8MsHGGqM-iHA3she-OfVfsQ8ciNubU39kH9N9Vh6cEKOM2SYVpx6-daEjzkzV1vdUcNmA90f9AEkm6jifzHQQxkP0oHyoL_nfYRX1tsVn_O2gZGyG87Bnnxj5CuLf8tOLpTpY/s1600/IMG_0415.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhkc5Ab8MsHGGqM-iHA3she-OfVfsQ8ciNubU39kH9N9Vh6cEKOM2SYVpx6-daEjzkzV1vdUcNmA90f9AEkm6jifzHQQxkP0oHyoL_nfYRX1tsVn_O2gZGyG87Bnnxj5CuLf8tOLpTpY/s320/IMG_0415.jpg" width="240" /></a>The deliveries will be limited for Week 16, there will be a pick up available on my front porch on Wednesday (10/2/19) and the Senior Center on Thursday (10/3/19). Please let me know this week if you will be coming to the farm next Wednesday or if I will need to pack a bin/bucket for you for Week 16.<br />
<br />
This is the time to round up any extra Peak Season CSA bins or buckets that have collected at your homes and get them returned.<br />
<br />
What to expect to find in your bin this week:<br />
<br />
White Peaches<br />
Purple Plums<br />
Onions<br />
Garlic<br />
Peppers<br />
Lettuce<br />
Tomatoes<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcX74qnhl2c6rkTXGwLH6qOyJvRcMaZaFnGaEUjkgU7sGEGzEgorsh6SC3wYjunc-o8t8r3XWtBHv12uOEhKSOabPDluThGGo5TZodtKNBpps4KLPQOcaX2N-hGFIxIdWRkBvfy9Ft7b0/s1600/IMG_0412.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcX74qnhl2c6rkTXGwLH6qOyJvRcMaZaFnGaEUjkgU7sGEGzEgorsh6SC3wYjunc-o8t8r3XWtBHv12uOEhKSOabPDluThGGo5TZodtKNBpps4KLPQOcaX2N-hGFIxIdWRkBvfy9Ft7b0/s320/IMG_0412.jpg" width="240" /></a>Beets<br />
Eggplant<br />
<br />
and in the buckets:<br />
<br />
Cantaloupe<br />
White Peaches<br />
Onions<br />
Lettuce<br />
Tomatoes<br />
<br />
Here are couple of recipes for this week.<br />
<br />
<br />
<h3>
Quick Fresh Tomato Sauce</h3>
D<span style="font-size: x-small;">AVID TANIS</span><br />
<span style="font-size: x-small;">YIELD About 2 1/2 cups</span><br />
<span style="font-size: x-small;">TIME 30 minutes</span><br />
<br />
<br />
INGREDIENTS<br />
<br />
5 pounds tomatoes<br />
¾ teaspoon salt<br />
2 tablespoons olive oil<br />
1 tablespoon tomato paste<br />
1 garlic clove, halved<br />
1 basil sprig<br />
1 bay leaf<br />
<br />
PREPARATION<br />
<br />
Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.<br />
Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.<br />
Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.<br />
<br />
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<h3>
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;"><br /></span></span></h3>
<h3>
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">Vegetarian Skillet Chili</span></span></h3>
<h3>
<span style="color: #222222; font-family: "times" , "times new roman" , serif; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;"><span style="font-size: xx-small;">MELISSA CLARk</span></span></h3>
<h3>
<span style="color: #222222; font-family: "times" , "times new roman" , serif; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;"><span style="font-size: xx-small;">YIELD 4 servings</span></span></h3>
<h3>
<span style="color: #222222; font-family: "times" , "times new roman" , serif; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;"><span style="font-size: xx-small;">TIME 30 minutes</span></span></h3>
<h3>
<span style="color: #222222; font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;"><br /></span></h3>
<h3>
<span style="color: #222222; font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;">INGREDIENTS</span></h3>
<h3>
<span style="color: #222222; font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;"><br /></span></h3>
<h3>
<span style="color: #222222; font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; font-weight: normal; letter-spacing: 1px; text-transform: uppercase;">FOR THE PICKLED ONIONS:</span></h3>
</div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">1 lime</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">1 red onion or shallot, thinly sliced</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;"> Salt, as needed</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;"> Sugar, as needed</span></span><br />
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;"><br /></span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">FOR THE CHILI:</span></span><br />
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;"><br /></span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;"> Olive or grapeseed oil</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">1 large onion, chopped</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">3 garlic cloves, or to taste, minced</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">1 teaspoon chile powder</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">1 teaspoon dried oregano</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">2 (15-ounce) cans beans, drained</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">1 (15-ounce) can diced tomatoes</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;"> Salt, to taste</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;"> Fresh cilantro, diced avocado and sour cream, for garnish (optional)</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">PREPARATION</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<span style="color: #222222; font-family: "verdana" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.960000038146973px; letter-spacing: 1px; text-transform: uppercase;">Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.</span></span></div>
<div class="recipe-instructions" style="box-sizing: border-box; margin: 0px auto; outline: 0px; padding: 0px 0px 35px;">
<br /></div>
</div>
Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-8727396022025893502019-09-15T04:56:00.001-07:002019-09-15T15:22:23.142-07:00Week 14 Newsletter 2019<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjVg54AQZdebj3kBNqQW6XMnL_-B8wktMHtpY4MKYQxpVv9UMY8ZSKUrujJvxx5RAZt59gitF-KvoRvLA8eN6vUvUINxJBQq6-8WRoQTwlUPoX7eErmZ0DqUqoY511RSvk1GIU449bSI/s1600/IMG_2781.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVjVg54AQZdebj3kBNqQW6XMnL_-B8wktMHtpY4MKYQxpVv9UMY8ZSKUrujJvxx5RAZt59gitF-KvoRvLA8eN6vUvUINxJBQq6-8WRoQTwlUPoX7eErmZ0DqUqoY511RSvk1GIU449bSI/s320/IMG_2781.jpg" width="240" /></a>Hello Everyone, <br />
<br />
We are on the home stretch of this year's CSA. It is hard to believe that there are only 3 weeks left of this season. The main garden is taking on a fall look and I did notice a few orange pumpkins in the garden this past week. The warmer temperatures were welcomed this weekend which help the cantaloupe cross the finish line.<br />
<br />
<br />
<br />
September - Poem by Lucy Maud Montgomery<br />
<br />
Lo! a ripe sheaf of many golden days<br />
<br />
Gleaned by the year in autumn's harvest ways,<br />
<br />
With here and there, blood-tinted as an ember,<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsH9gaj75aXIMUwP3w0r50RLbUX3LoQiZO8xLDlHG3kT1KioR71r6lkdvWdcSZ_-KjOvGbodP57_h2My8t24T2Lo6xYlB4Sz7SoSvHtHuA32e75xd_zEN6b8XnbKPeq9Jx9_W9BU1k2Y/s1600/IMG_2757.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsH9gaj75aXIMUwP3w0r50RLbUX3LoQiZO8xLDlHG3kT1KioR71r6lkdvWdcSZ_-KjOvGbodP57_h2My8t24T2Lo6xYlB4Sz7SoSvHtHuA32e75xd_zEN6b8XnbKPeq9Jx9_W9BU1k2Y/s320/IMG_2757.jpg" width="240" /></a><br />
Some crimson poppy of a late delight<br />
<br />
Atoning in its splendor for the flight<br />
<br />
Of summer blooms and joys<br />
<br />
This is September.<br />
<br />
<br />
What to expect to find in your bin this week:<br />
<br />
Melon<br />
Asian Pears<br />
Stanley Plums<br />
Sweet Peppers<br />
Hot Peppers<br />
Tomatoes<br />
White Onion<br />
Carrots<br />
Squash<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2EM5h2rGs3jyD5x-ZcAvcnRcqOVixJOHRjxiwz7KiZ20F1vuoeI4Be8SekduwPPfvArcSIEnQQc-KWyGV1cA3MXk5GaRhogc43rsNB0f3DqvJVnuu5eOYRnKG_gu_Nl4FpHCBEIX5xg/s1600/IMG_2751.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2EM5h2rGs3jyD5x-ZcAvcnRcqOVixJOHRjxiwz7KiZ20F1vuoeI4Be8SekduwPPfvArcSIEnQQc-KWyGV1cA3MXk5GaRhogc43rsNB0f3DqvJVnuu5eOYRnKG_gu_Nl4FpHCBEIX5xg/s320/IMG_2751.jpg" width="240" /></a><br />
... and in your bucket:<br />
<br />
Stanley Plums <br />
Peppers<br />
Tomatoes<br />
Cabbage<br />
Carrots<br />
<br />
Here are a couple of recipes that include items from your bins/buckets this week.<br />
<br />
<h3>
Original Plum Torte</h3>
<span style="font-size: x-small;">MARIAN BURROS</span><br />
<span style="font-size: x-small;">YIELD 8 servings</span><br />
<span style="font-size: x-small;">TIME 1 hour 15 minutes</span><br />
<br />
INGREDIENTS<br />
<br />
¾ to 1 cup sugar<br />
½ cup unsalted butter, softened<br />
1 cup unbleached flour, sifted<br />
1 teaspoon baking powder<br />
Pinch of salt (optional)<br />
2 eggs<br />
24 halves pitted purple plums<br />
Sugar, lemon juice and cinnamon, for topping<br />
<br />
PREPARATION<br />
<br />
Heat oven to 350 degrees.<br />
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.<br />
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.<br />
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)<br />
<br />
I use a cast iron skillet for this desert and like to sprinkle a few sliced almonds or chopped hazelnuts on top before it is baked in the oven.<br />
<div>
<br /></div>
<h3>
Roasted Pepper Tartine</h3>
<span style="font-size: x-small;">DAVID TANIS</span><br />
<span style="font-size: x-small;">YIELD 4 servings</span><br />
<span style="font-size: x-small;">TIME 20 minutes</span><br />
<span style="font-size: x-small;"><br /></span>
INGREDIENTS<br />
<br />
2 roasted red or yellow bell peppers (good-quality jarred peppers are fine)<br />
Salt and pepper<br />
1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried oregano<br />
2 garlic cloves, minced<br />
2 tablespoons extra-virgin olive oil<br />
4 large 1/2-inch-thick slices bread from a day-old rustic loaf, such as miche or pain au levain (about 6 by 4 inches)<br />
4 tablespoons sun-dried tomato purée (optional)<br />
12 black olives, pitted<br />
4 ounces firm fresh goat cheese log or 4 ounces Camembert<br />
<br />
PREPARATION<br />
<br />
Remove and discard seeds from peppers, then slice peppers into strips 1/4-inch wide. Put strips in a small mixing bowl and season well with salt and pepper. Add marjoram, garlic and olive oil and stir to coat.<br />
Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush with sun-dried tomato purée, if using. Divide peppers among the 4 toasts and spread out to cover. Tuck the olives here and there.<br />
Top each toast with 1/2-inch slices of goat cheese or Camembert (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.<br />
<br />Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-12953377202713410642019-09-08T12:35:00.000-07:002019-09-08T12:35:08.201-07:00Week 13 Newsletter 2019<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3lHOxkiyLMMLxFgHzcyvwPdPHpDcVrXhpHxrwHX5s9bSMCQj_pwxpPGjgX4-pz11A4YZ_yHjHJmH2iW8AjCXteJd7rCzwP999espXoPar3MAn7RfSd4p8l4PdpFMUPMhyphenhyphenX0hmvtCC2c/s1600/IMG_0339+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3lHOxkiyLMMLxFgHzcyvwPdPHpDcVrXhpHxrwHX5s9bSMCQj_pwxpPGjgX4-pz11A4YZ_yHjHJmH2iW8AjCXteJd7rCzwP999espXoPar3MAn7RfSd4p8l4PdpFMUPMhyphenhyphenX0hmvtCC2c/s320/IMG_0339+2.jpg" width="240" /></a>Hello Everyone,<br />
<br />
It is prime harvest time in the garden. The tomatoes burst with color and you will find a pint of cherry tomato jewels in your bin this week. It is amazing how much flavor can be packed into one little cherry tomato! Remember to just slightly cook them if you use them in recipes where they are heated.<br />
<br />
This week the large cooler in our packing shed was completely cleaned from top to bottom in anticipation of the apple harvest. The apple orchards have been mowed. I have noticed the ladders and apple buckets moving to the center stage. It is fascinating to watch the apple crop size up and see how the cool temperatures add color to the fruit. There is something very special about the ninth month of year. <br />
<br />
What to expect to find in your bin this week:<br />
<br />
Peaches<br />
Melon<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TNPn1RIjF68S9cBTiyKuHTCHCYb3PP_bRD_5O23OJP32HJJhLlzyjIiPl9ccQp-K-xNBPmS_v-1USstYWHNN5k1QMUIpoXeMi-Ag8yb4h2GitjE4_usifqOFqzbQhZI4xccwHa61mgA/s1600/IMG_0361.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TNPn1RIjF68S9cBTiyKuHTCHCYb3PP_bRD_5O23OJP32HJJhLlzyjIiPl9ccQp-K-xNBPmS_v-1USstYWHNN5k1QMUIpoXeMi-Ag8yb4h2GitjE4_usifqOFqzbQhZI4xccwHa61mgA/s320/IMG_0361.jpg" width="240" /></a>Tomatoes<br />
Cherry tomatoes<br />
Peppers<br />
Red Onions<br />
Cucumber<br />
Cabbage<br />
Garlic<br />
<br />
And in the buckets:<br />
<br />
Melon<br />
Eggplant<br />
Broccoli or Cauliflower<br />
Red Onions<br />
Tomatoes<br />
<br />
Here a couple of new recipes that include some of the vegetables that will be in your bins or buckets this week:<br />
<br />
<h3>
Tomato Sandwiches</h3>
<span style="font-size: x-small;">MELISSA CLARK</span><br />
<span style="font-size: x-small;">YIELD 2 servings</span><br />
<span style="font-size: x-small;">TIME 10 minutes</span><br />
<br />
INGREDIENTS<br />
<br />
4 slices crusty country bread<br />
1 fat garlic clove, halved crosswise<br />
1 ripe and soft tomato, halved<br />
Extra-virgin olive oil, for drizzling<br />
Flaky sea salt<br />
Mayonnaise, as needed<br />
1 ripe but firm tomato, sliced<br />
Thinly sliced white onion<br />
4 slices cooked bacon (optional)<br />
<br />
PREPARATION<br />
<br />
Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.<br />
Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches.<br />
<br />
<h3>
Coleslaw With Yogurt Dressing</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3rMCw0Jl5AbtwD2F7YK1fk5oIylVHZS716eKicWi4zkv0AKIzrEumsBRLjBLglhiYYNjt2GRfxd5s8vW4wmYIyDMUvr9fUDsidi00xukzZA7C8qO-dY-3v3RUljlZUVnks9io41WuZo/s1600/IMG_2056.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3rMCw0Jl5AbtwD2F7YK1fk5oIylVHZS716eKicWi4zkv0AKIzrEumsBRLjBLglhiYYNjt2GRfxd5s8vW4wmYIyDMUvr9fUDsidi00xukzZA7C8qO-dY-3v3RUljlZUVnks9io41WuZo/s320/IMG_2056.jpg" width="320" /></a><span style="font-size: x-small;">FLORENCE FABRICANT</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">YIELD 8 servings</span><br />
<span style="font-size: x-small;">TIME 25 minutes</span><br />
<br />
<br />
INGREDIENTS<br />
<br />
1 small head green cabbage, about one pound<br />
1 bunch scallions, finely chopped<br />
1 carrot, peeled and coarsely grated<br />
1 cup plain low-fat or non-fat yogurt<br />
½ cup mayonnaise<br />
Salt and freshly ground black pepper<br />
A pinch of sugar, or more, to taste<br />
3 tablespoons finely chopped Italian parsley<br />
<br />
PREPARATION<br />
<br />
Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.<br />
Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.<br />
Check seasonings and add the parsley just before serving.<br />
<br />
<br />
<br />
<br />Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-43222117305332309862019-09-01T13:54:00.000-07:002019-09-01T13:54:40.037-07:00Week 12 Newsletter 2019<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDrzcVEHbSLiDsNNntbk0l5FgF3kIvE9HM3ZKnHWRx3FjS23tEv97m3D80ya483n46tmKvBVnJtiZ8cR-84YaPZUMrWLcrkwY2pC83BVWH5Es7O_Qvd3sKg97QDCTjy-xri1P0oQPywM/s1600/IMG_0373.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDrzcVEHbSLiDsNNntbk0l5FgF3kIvE9HM3ZKnHWRx3FjS23tEv97m3D80ya483n46tmKvBVnJtiZ8cR-84YaPZUMrWLcrkwY2pC83BVWH5Es7O_Qvd3sKg97QDCTjy-xri1P0oQPywM/s320/IMG_0373.jpg" width="240" /></a>Hello Everyone,<br />
<br />
The harvest is coming in fast and furious, and I hope you are enjoying every bit of it. The bins and buckets were heavy last week and I do not expect them to be any lighter this week. We have made the bend when not everything will fit in the bins, so plan on making 2 trips to your car. I will be putting the squash in a "grab your squash" box this week. Please remember to take one when you pick up your bin. I will try to fit the squash in the buckets.<br />
<br />
What to expect to find in your bin this week:<br />
<br />
Nectarines<br />
Melon<br />
Cucumbers<br />
Tomatoes<br />
Eggplant<br />
Leeks<br />
String Beans or Peppers<br />
Spaghetti Squash<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTMptNpS_84ZyTOqZ-svf_JxR6fBJljo9surimg1os9IvjMqiWsMncnTn55vDiGp2k8Bi-1qNMBTVOs15rg-9qXwiLa-GKPo7tnFuZsILE8qTWEdsmHikEzJYnt6OQCnN8fmgen1LMtg/s1600/IMG_0377.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTMptNpS_84ZyTOqZ-svf_JxR6fBJljo9surimg1os9IvjMqiWsMncnTn55vDiGp2k8Bi-1qNMBTVOs15rg-9qXwiLa-GKPo7tnFuZsILE8qTWEdsmHikEzJYnt6OQCnN8fmgen1LMtg/s320/IMG_0377.jpg" width="320" /></a>Sage<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg_GLpPNrkm620d9BjwZK9zOv1nT_SKe8SgS-PNlcP9GGrbAskqIVN8SLRHlmz7BI-Rep6XOpkolAHqavhvmFDVuRgy-36UKLRLWsgeaPxaXbvTnjjn1cEQdZDyveY_O2SPWmVdT_HWk/s1600/IMG_0358.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg_GLpPNrkm620d9BjwZK9zOv1nT_SKe8SgS-PNlcP9GGrbAskqIVN8SLRHlmz7BI-Rep6XOpkolAHqavhvmFDVuRgy-36UKLRLWsgeaPxaXbvTnjjn1cEQdZDyveY_O2SPWmVdT_HWk/s320/IMG_0358.jpg" width="320" /></a>....and in the buckets:<br />
<br />
Nectarines<br />
Tomatoes<br />
Leeks<br />
Spaghetti Squash<br />
Basil<br />
<br />
<br />
Here are a couple of recipes that include produce that will be found in your Week 12 bins & buckets.<br />
<br />
<br />
<h3>
Grilled Garlic Bread </h3>
<span style="font-size: x-small;">JULIA MOSKIN YIELD 6 to 8 servings TIME 15 minutes</span><br />
<br />
INGREDIENTS<br />
<br />
1 large (or 2 small loaves) baguette or ciabatta bread, preferably whole grain<br />
Olive oil<br />
2 garlic cloves, not peeled<br />
1 large ripe tomato, halved (optional)<br />
Coarse salt such as kosher or Maldon<br />
<br />
PREPARATION<br />
<br />
Cut bread in half lengthwise, and cut in half crosswise if very long. Brush cut surfaces of bread lightly with olive oil. Under a broiler or on a grill, toast bread, turning a few times, until cut surfaces are golden brown. (If using a broiler, you can place bread directly on the oven rack.)<br />
Remove bread to a work surface, grab a garlic clove with your fingertips and rub it lightly over the cut surfaces of the bread. (The papery skin of the garlic will come off.) When the bread is well scented with garlic, brush again with olive oil and toast again. If using tomato, rub the cut surfaces against the bread so the bread absorbs the juice. Oil and toast bread one last time, until golden and charred. Sprinkle lightly with salt and serve immediately.<br />
<br />
<h3>
Sautéed Salmon With Leeks and Tomatoes</h3>
<span style="font-size: x-small;">PIERRE FRANEY</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">YIELD 4 servings</span><br />
<span style="font-size: x-small;">TIME 20 minutes</span><br />
<span style="font-size: x-small;"><br /></span>
<br />
INGREDIENTS<br />
<br />
4 skinless, boneless salmon fillets, about 1 1/2 pounds, at room temperature<br />
Salt to taste<br />
Freshly ground pepper to taste<br />
1 leek, well trimmed<br />
2 or 3 red ripe tomatoes, about 1 1/2 pounds<br />
3 tablespoons olive oil<br />
2 tablespoons lemon juice<br />
2 tablespoons chopped fresh coriander or basil<br />
<br />
PREPARATION<br />
<br />
If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.<br />
Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.<br />
Drop the tomatoes into boiling water and let stand 9 to 12 seconds.<br />
Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.<br />
Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.<br />
Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.<br />
<br />
<br />
<br />Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-44221924257859368652019-08-25T14:20:00.000-07:002019-09-14T04:43:28.211-07:00Week 11 Newsletter 2019<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsbNf9eaB_tdrGu9K7H8y2BAp-bYmnqNNgzUPSpVn2PuaNx62DFB6pFjgnoooywiw9WJD_K1AoXFjUfU45GOKNumWEI6TrG20NLebCd3CCxdeQjoImDqZbb6_NUR1bCBdq2eapX4xuts/s1600/IMG_0285.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzsbNf9eaB_tdrGu9K7H8y2BAp-bYmnqNNgzUPSpVn2PuaNx62DFB6pFjgnoooywiw9WJD_K1AoXFjUfU45GOKNumWEI6TrG20NLebCd3CCxdeQjoImDqZbb6_NUR1bCBdq2eapX4xuts/s320/IMG_0285.jpg" width="240" /></a></div>
Hello Everyone,<br />
<br />
The End-of-August has arrived and everything is fruiting and ripening in the garden. It is such a contrast - the rapid growth of spring and now the summer slows. The tomato plants are giving their energy to the fruits and no longer reach for the sky, the bottom leaves are turning brown and falling off. The eggplant plants are also giving all their energy to the eggplants and the plants are no longer lush green and vibrant color. We are harvesting the summer bounty: tomatoes, peppers, eggplant, onions & winter squash. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-4Q6WzdHiAZ2tHT6h1nylXaFx4_N8KHzJ91DWcTH2_7wieyJVk4rhnY4ZvV8sSE_xy0kzPkVZfVQGNbJ1eZuUFF43bX6vPUKJBu3BrnkfdYI5iC_P9gM0X7_fXS-2ptqcfFKWPHAfLo/s1600/IMG_2678.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-4Q6WzdHiAZ2tHT6h1nylXaFx4_N8KHzJ91DWcTH2_7wieyJVk4rhnY4ZvV8sSE_xy0kzPkVZfVQGNbJ1eZuUFF43bX6vPUKJBu3BrnkfdYI5iC_P9gM0X7_fXS-2ptqcfFKWPHAfLo/s320/IMG_2678.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMCHdmn2XmO_c2euJU9B1CsOcF37nC3oxS-biSUB-OPRDOffnTeaue5H1AbxSe6vKoRWvjht5BaBW1XQ05rGZjjuX5f2c6itnYdgR9-fqR1mpqg2MK9wKLHgA2_fPJu5rfmpR1TbLP8g/s1600/IMG_2075.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMCHdmn2XmO_c2euJU9B1CsOcF37nC3oxS-biSUB-OPRDOffnTeaue5H1AbxSe6vKoRWvjht5BaBW1XQ05rGZjjuX5f2c6itnYdgR9-fqR1mpqg2MK9wKLHgA2_fPJu5rfmpR1TbLP8g/s320/IMG_2075.jpg" width="240" /></a></div>
<br />
Here is this week's line up:<br />
<br />
Tomatoes <br />
Chinese Cabbage<br />
Red Onions<br />
Eggplant or Zucchini<br />
Peppers<br />
String Beans<br />
Broccoli<br />
Thai Basil <br />
<br />
....and in the buckets:<br />
<br />
Watermelon<br />
Tomatoes<br />
Chinese Cabbage or Lettuce<br />
Cucumbers<br />
Red Onions<br />
<br />
Here are a couple of recipes for you to try this week.<br />
<br />
<h3>
Asian Coleslaw</h3>
<span style="font-size: x-small;">Total Time: 30 MIN</span><br />
<span style="font-size: x-small;">Yield Serves: 4 to 6</span><br />
<span style="font-size: x-small;">By TODD PORTER AND DIANE CU</span><br />
<span style="font-size: x-small;">July 2014 </span><span style="font-size: x-small;">Food & Wine</span><br />
<br />
Ingredients<br />
<br />
6 cups thinly sliced napa cabbage<br />
1/2 medium red onion, sliced<br />
1/2 cup chopped Thai basil<br />
1/2 cup mayonnaise<br />
1 tablespoon fresh lime juice<br />
1 tablespoon grated or minced fresh ginger<br />
1/2 teaspoon sesame seed oil<br />
1 tablespoon soy sauce<br />
2 teaspoon brown sugar Fresh cracked black pepper, to taste<br />
1/2 cup chopped roasted peanuts<br />
<br />
<br />
Step 1<br />
<br />
In a large bowl, combine the cabbage, red onion, and basil.<br />
<br />
Step 2<br />
<br />
In another bowl, whisk together the mayonnaise, lime juice, ginger, sesame seed oil, soy sauce, brown sugar, and pepper.<br />
<br />
Step 3<br />
<br />
Pour the dressing over the cabbage mixture and toss to coat. Chill and garnish with the peanuts just before serving.<br />
<br />
<h3>
Kidney Bean, Red Onion And Tomato Salad</h3>
<span style="font-size: x-small;">NIGELLA LAWSON</span><br />
<span style="font-size: x-small;">YIELD 6 servings</span><br />
<span style="font-size: x-small;">TIME 10 minutes</span><br />
<br />
INGREDIENTS<br />
<br />
½ red onion, thinly sliced<br />
2 tablespoons high-quality red wine vinegar<br />
2 cups small, sweet cherry tomatoes<br />
1 teaspoon fine sea salt, more as needed<br />
3 14-ounce cans red kidney beans, rinsed and drained<br />
2 tablespoons extra-virgin olive oil<br />
<br />
PREPARATION<br />
<br />
In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.<br />
Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.<br />
<br />
<br />Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-78694029614520642402019-08-18T04:10:00.000-07:002019-08-18T04:10:51.993-07:00Week 10 Newsletter 2019<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxkPtTD2PiO3rOWlEzBxYQEE_BR63_nWo3BK1k1DEToMKoiSfBC4PlATaY_5aGWlbaOfSuEcwsdQE1Eo4mFa947AU4jnSlOb-zmXreysiNtKQLmdgYWAxlBswtTLJEdHz_tcvNve35iQ/s1600/IMG_0341+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxkPtTD2PiO3rOWlEzBxYQEE_BR63_nWo3BK1k1DEToMKoiSfBC4PlATaY_5aGWlbaOfSuEcwsdQE1Eo4mFa947AU4jnSlOb-zmXreysiNtKQLmdgYWAxlBswtTLJEdHz_tcvNve35iQ/s320/IMG_0341+2.jpg" width="240" /></a>Hello Everyone,<br />
<br />
Yes, the tomatoes are ripening! The warm temperatures have kept the ripening process going and each day a few more change from green to orange to red. You will find a few bright red slicers coming your way this week. It looks like we will have nice supply of tomatoes to enjoy for the next few weeks. Please remember to store your tomatoes on your kitchen counter. Tomatoes do not like the cold temperatures and the texture and flavor will suffer if they are stored in the refrigerator.<br />
<br />
I hope you have been enjoying the full moon that has been beaming down us during the past week. The August full moon is often referred to as the sturgeon moon.<br />
<br />
The sturgeon moon was given the name from the Algonquian tribe in Ontario. This was the time of year in the past when sturgeon fishing was the best in southern Canada. Other names for the August Full Moon include the green corn moon, barley moon, fruit moon and grain moon. These names were given by other groups since these grains are present in August.<br />
<br />
<br />
What to expect to find in your bin this week:<br />
<br />
Plums<br />
Lettuce<br />
Tomatoes<br />
White Onions<br />
Broccoli<br />
String Beans<br />
Pole Beans<br />
Cucumbers or Zucchini<br />
<br />
<br />
and buckets:<br />
<br />
Plums<br />
Lettuce<br />
Tomatoes<br />
White Onions<br />
Rattail Radishes<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicinKgmcf-_WHySCePGuip2dkSdgLwd9S5PCA5-X2Wc2_s7256bGTZF0KW9WvmwZNMbT36n3abaN_4K7ZOThOofjm543HdnQ-dv5lqB0Kux59jcWzWngMP4Hi-wj62b7XldGgawNVAuC0/s1600/IMG_2686.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicinKgmcf-_WHySCePGuip2dkSdgLwd9S5PCA5-X2Wc2_s7256bGTZF0KW9WvmwZNMbT36n3abaN_4K7ZOThOofjm543HdnQ-dv5lqB0Kux59jcWzWngMP4Hi-wj62b7XldGgawNVAuC0/s320/IMG_2686.jpg" width="240" /></a><br />
<br />
Here are couple of my favorite recipes.<br />
<br />
<h3>
Salmon and Tomatoes in Foil</h3>
<span style="font-size: x-small;">MARK BITTMAN</span><br />
<span style="font-size: x-small;"> </span><br />
<span style="font-size: x-small;">YIELD 4 servings </span><br />
<span style="font-size: x-small;">TIME 30 minutes </span><br />
<br />
INGREDIENTS<br />
<br />
4 tablespoons extra virgin olive oil<br />
1 ½ to 2 pounds salmon fillet, cut crosswise (4 pieces)<br />
12 cherry tomatoes, sliced in half<br />
Salt and pepper<br />
16 basil leaves<br />
<br />
PREPARATION<br />
<br />
For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.<br />
When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.<br />
Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.<br />
<br />
<br />
<br />
<h3>
Green Bean and Tomato Salad</h3>
<span style="font-size: x-small;"><span style="font-weight: normal;">PIERRE FRANEY</span><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">YIELD 4 servings</span></span><br />
<span style="font-weight: normal;"><span style="font-size: x-small;">TIME 20 minutes</span></span><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.</span><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">INGREDIENTS</span><br />
<span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">1 pound string beans or small haricots verts</span><br />
<span style="font-weight: normal;">6 ripe tomatoes</span><br />
<span style="font-weight: normal;">1 tablespoon Dijon mustard</span><br />
<span style="font-weight: normal;">2 tablespoons red-wine vinegar</span><br />
<span style="font-weight: normal;">4 tablespoons finely chopped shallots or green onions</span><br />
<span style="font-weight: normal;">1 tablespoon finely chopped garlic</span><br />
<span style="font-weight: normal;">4 tablespoons olive oil</span><span style="font-weight: normal;"> </span><br />
<span style="font-weight: normal;">Salt and freshly ground pepper</span><br />
<span style="font-weight: normal;">4 tablespoons coarsely chopped basil</span><br />
<span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">PREPARATION</span><br />
<span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">Trim ends of beans and leave them whole.</span><span style="font-weight: normal;">Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.</span><span style="font-weight: normal;">Cut away the core of each tomato, and cut it into wedges.</span><span style="font-weight: normal;">In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.</span><br />
<h3>
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-90260201534292746942019-08-11T04:29:00.000-07:002019-08-11T04:29:02.459-07:00Week 9 Newsletter 2019<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspyiBi1kRJXpk27N-2jSPJ80K_Yy9-vLXGqgt_RxWUJmfIlQgPIRylO16DuTfPUJnTyJ3Za7HjPCfMiK_7Ipe0V5C-n0sUWQf8-3zcL4juBaOiveNDw4TwVkIXzhDPwV_AiT4S1j0Sw8/s1600/IMG_0343.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspyiBi1kRJXpk27N-2jSPJ80K_Yy9-vLXGqgt_RxWUJmfIlQgPIRylO16DuTfPUJnTyJ3Za7HjPCfMiK_7Ipe0V5C-n0sUWQf8-3zcL4juBaOiveNDw4TwVkIXzhDPwV_AiT4S1j0Sw8/s320/IMG_0343.jpg" width="320" /></a><span style="font-weight: normal;"><span style="font-family: inherit; font-size: large;">Hello Everyone,</span></span><br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgji1OaIge6SbB9zQKslaj60LFy-c5FKFz86sf7kFJWSoUD3R2nGxhojP5OVuxQ0ReRmBfwJR9CAUeKjGugFQ8aMQjAfqYgByNJNlVmqjCtP47iNfAwDTW2p_-zCC4ZenG3FHcl27PAO0g/s1600/IMG_0338.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgji1OaIge6SbB9zQKslaj60LFy-c5FKFz86sf7kFJWSoUD3R2nGxhojP5OVuxQ0ReRmBfwJR9CAUeKjGugFQ8aMQjAfqYgByNJNlVmqjCtP47iNfAwDTW2p_-zCC4ZenG3FHcl27PAO0g/s320/IMG_0338.jpg" width="320" /></a><span style="font-weight: normal;"><span style="font-family: inherit; font-size: large;"><span style="text-align: center;">Here we are at Week 9, we have passed the halfway point of the CSA season. It is getting harder and harder to decide what to put in the bins, because there are so many items that are ripening at the same time. My challenge is to provide you with interesting combinations and a few new items each week. The zinnias and sunflowers are blooming, so keep a look out for these flowers in the next few weeks when you pickup you bins/buckets. This year I am rotating the flower deliver to different pick up locations and will not be listing them </span><span style="text-align: center;">as an item in your bins/buckets.</span></span></span><br />
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISyYaE8Hgy1rNwkszzoB4NvXDY-rsFwpeFDP-eW-MvfMFGPG67MfdGTxWyUwyKkOFs3sXUAbTTFlNSzUGHTFMsLgTuWtX2YJ_ueXT6cPgM16Y0F9DHanamIySHdIed_mCiT76MxK58ZA/s1600/IMG_0347.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISyYaE8Hgy1rNwkszzoB4NvXDY-rsFwpeFDP-eW-MvfMFGPG67MfdGTxWyUwyKkOFs3sXUAbTTFlNSzUGHTFMsLgTuWtX2YJ_ueXT6cPgM16Y0F9DHanamIySHdIed_mCiT76MxK58ZA/s320/IMG_0347.jpg" width="240" />F</a></div>
<br />
<span style="font-size: large;">Full Share:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: medium;"><span style="font-size: xx-small;"><span style="font-size: large;"><br /></span></span></span>
<span style="font-size: large;">Cherries</span><br />
<span style="font-size: large;">Apricots</span><br />
<span style="font-size: large;">Zucchini </span><br />
<span style="font-size: large;">Green Beans</span><br />
<span style="font-size: large;">Yellow Beans </span><br />
<span style="font-size: large;">Tomatoes</span><br />
<span style="font-size: large;">Lettuce</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsloH904d9o7PsZrgH6EgpAgoWFRCn4wp5jUxI_xEiOheW459SE4zcl9tRWHWqcBY6_dd-iXpurRiK4dGeeR_g-Wqz1Vrz8d80zOUvYZv5d4cXIILwhEsOaGdWBxi4w7RR46uLZdggm4/s1600/IMG_0348.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsloH904d9o7PsZrgH6EgpAgoWFRCn4wp5jUxI_xEiOheW459SE4zcl9tRWHWqcBY6_dd-iXpurRiK4dGeeR_g-Wqz1Vrz8d80zOUvYZv5d4cXIILwhEsOaGdWBxi4w7RR46uLZdggm4/s320/IMG_0348.jpg" width="240" /></a><span style="font-size: large;">Red Onions</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;"><span style="font-size: xx-small;"><br /></span></span><span style="font-size: large;">Small Share:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Apricots</span><br />
<span style="font-size: large;">Zucchini</span><br />
<span style="font-size: large;">Mixed String Beans</span><br />
<span style="font-size: large;">Escarole</span><br />
<span style="font-size: large;">White Onion</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span><span style="font-size: large;">Why not try something new this week... </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Escarole & Beans (Zuppa di Scarola e Fagioli)</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: x-small;">Recipe Type: soup</span><br />
<span style="font-size: x-small;">Cuisine: Italian</span><br />
<span style="font-size: x-small;">Author: 3 Italian Sisters</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 head of Escarole, cut into bite size pieces</span><br />
<span style="font-size: large;">2 tbsp. extra virgin olive oil</span><br />
<span style="font-size: large;">2 cloves garlic, sliced thin or minced</span><br />
<span style="font-size: large;">salt and pepper to taste</span><br />
<span style="font-size: large;">1/2 tsp. red chile flakes</span><br />
<span style="font-size: large;">2 cups chicken broth or vegetable broth or water</span><br />
<span style="font-size: large;">1 can cannellini beans, rinsed in cool water.</span><br />
<span style="font-size: large;">pecorino romano cheese</span><br />
<span style="font-size: large;">optional additions: chunks of pepperoni, sausage or soppressata</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Instructions</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Clean escarole leaves in large basin of water to rid greens of sand and grit.</span><br />
<span style="font-size: large;">Rinse until all grit is gone and then chop leaves into bite size pieces.</span><br />
<span style="font-size: large;">In a large pot, add olive oil and minced garlic garlic and saute for 1 min</span><br />
<span style="font-size: large;">add escarole leaves, salt, pepper, red chili flakes, chicken broth or water and then</span><br />
<span style="font-size: large;">simmer for 5 minutes until escarole wilts.</span><br />
<span style="font-size: large;">Add the beans and simmer for 15- 20 minutes more or until escarole is tender, add more broth if you like it soupy.. Adjust seasonings and serve.</span><br />
<span style="font-size: large;">Sprinkle with grated pecorino cheese and large loaf of toasted italian bread to soak up the delicious broth… Enjoy!</span><br />
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<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Spicy Grilled Zucchini</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: x-small;">MARTHA ROSE SHULMAN</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">YIELD Serves four</span><br />
<span style="font-size: x-small;">TIME 5 minutes</span><br />
<br />
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 pound zucchini, cut on the diagonal or lengthwise in thin slices</span><br />
<span style="font-size: large;">2 tablespoons extra virgin olive oil, as needed</span><br />
<span style="font-size: large;"> Salt</span><br />
<span style="font-size: large;"> freshly ground pepper</span><br />
<span style="font-size: large;">½ teaspoon red pepper flakes (more to taste)</span><br />
<span style="font-size: large;">1 tablespoon slivered fresh mint or basil</span><br />
<span style="font-size: large;">1 lemon, cut in half</span><br />
<br />
<br />
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Tip</span><br />
<span style="font-size: large;">Advance preparation: You can serve this at room temperature. It will hold for an hour or two. Don’t douse with lemon juice or sprinkle on the herbs until just before serving.</span><br />
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-10077672535911334542019-08-04T15:23:00.000-07:002019-08-04T15:23:59.538-07:00Week 8 Newsletter 2019<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kljxi2v5pGji4tfCo6IxZWN5ttdI6ZBS57JFHaz4NTMQtOFI_Yn67imSKipx4IiynUPs2rUTGwtee2Eskgf03yzPX6HsF0b25Yl4TXjNUb8sQQ9B1CPfS5CJkERWtUtY4yPyS4ucRGQ/s1600/IMG_0331+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kljxi2v5pGji4tfCo6IxZWN5ttdI6ZBS57JFHaz4NTMQtOFI_Yn67imSKipx4IiynUPs2rUTGwtee2Eskgf03yzPX6HsF0b25Yl4TXjNUb8sQQ9B1CPfS5CJkERWtUtY4yPyS4ucRGQ/s320/IMG_0331+3.jpg" width="240" /></a>Hello Everyone,<br />
<br />
We are looking forwards to wrapping up the 2019 cherry harvest. It has been a year that has been filled with challenges that required difficult and timely decisions. I am very fortunate to be part of a team that was so well trained and continues to strive to produce high quality fruit.<br />
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The vegetable garden has a lot of bird activity this time of year. We have a couple of red tailed hawks that get bothered by crows, other regulars are yellow finches, robins, flickers and some song sparrows. The red runner beans are blooming and they usually draw in the hummingbirds. My favorite time to be in the garden is early in the morning when the chorus seems to be the strongest and filled with such excitement.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg214mANobcBOCH2sTqDdmagrlvpuxmVRZIz1MbWT5041Yy4KtdIWnVpMfMoyJPT6W253mGN6ymwBtAUwNZ4m2p8YURRsZxptvZC5n0Tke6mtF7ZxYBVnYiBunIvqZDw0t0YKoAHOFORRs/s1600/IMG_0325+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg214mANobcBOCH2sTqDdmagrlvpuxmVRZIz1MbWT5041Yy4KtdIWnVpMfMoyJPT6W253mGN6ymwBtAUwNZ4m2p8YURRsZxptvZC5n0Tke6mtF7ZxYBVnYiBunIvqZDw0t0YKoAHOFORRs/s320/IMG_0325+2.jpg" width="240" /></a>Balaton cherries will be making an appearance in the bins and buckets this week. In the sour cherry world, the Montmorency variety has reigned as king. But there are other sour cherries out there that are looking to give the king a challenge. The Balaton cherry originated from Hungary.<br />
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When you compare a Montmorency cherry, the Balaton tends to be larger, more firm, and sweeter than the Montmorency. Even thought it is sweeter, don’t be mistaken, it is still a sour cherry. Balaton cherries are dark red with a red interior.<br />
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What to expect to find in your bin this week:<br />
<br />
Black Sweet Cherries<br />
Balaton Cherries<br />
Zucchini<br />
String Beans<br />
Cucumbers<br />
White onions<br />
Kale<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPChBsCbwkLSpqpx8qNkYBwdVEoHkU_fjLbdGUyyTw7du_tR9uhza0ymgpDvSVJzPsgqE6cQVI3C-anwaMhuBt_7pGk3FkBdLM1mtMDxQ8_5eiMLXzS0aINBZLOb_IQPqB7MBllm7igg/s1600/IMG_0329.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPChBsCbwkLSpqpx8qNkYBwdVEoHkU_fjLbdGUyyTw7du_tR9uhza0ymgpDvSVJzPsgqE6cQVI3C-anwaMhuBt_7pGk3FkBdLM1mtMDxQ8_5eiMLXzS0aINBZLOb_IQPqB7MBllm7igg/s320/IMG_0329.jpg" width="240" /></a>Savory<br />
<br />
... and buckets:<br />
<br />
Black Sweet Cherries<br />
Balaton Cherries<br />
String Beans<br />
Zucchini<br />
Leeks<br />
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Here are a couple of recipes that include cherries.<br />
<br />
<h3>
Cherry and Blue Cheese Salad</h3>
<br />
<span style="font-size: x-small;">July 2017 Earthy Delights</span><br />
<br />
This refreshingly different salad is rich with the flavors of summer. We used sweet cherries, but for a bolder flavor, try tart & tangy Balaton cherries. Try to get a spring salad mix with some robust greens, like arugula or mustard, which contribute a pleasurably spicy bite to the overall flavor. Drizzle with good quality extra virgin olive oil and balsamic vinegar to taste and enjoy.<br />
<br />
3/4 cup thinly sliced mild red onion<br />
2 Tbsp lemon juice<br />
Spring salad mix<br />
1 pound sweet or tart cherries, pitted and cut in half<br />
3/4 cup (about 4 oz) blue cheese, in chunks<br />
Balsamic vinegar<br />
Extra virgin olive oil<br />
Salt and coarsely ground black pepper<br />
<br />
In a small bowl, combine onions with 2 cups water and lemon juice, chill 15 to 30 minutes. Drain well.<br />
<br />
Reserve a few cherries and slices of onion. Gently toss the salad greens with the remaining onions and cherries in a large bowl. Divide into serving bowls. Top the salad with the coarsely crumble blue cheese, reserved cherries and onion slices. Drizzle each salad with balsamic vinegar and extra virgin olive, about 2 tablespoons of each or to taste, and season with salt and pepper.<br />
<br />
<br />
<h3>
The New Baked Brie</h3>
<h3>
<span style="font-size: x-small; font-weight: normal;">Cooking Light </span></h3>
<h3>
<span style="font-size: x-small; font-weight: normal;">Hands-on: 20 min. Total: 30 min</span></h3>
<h3>
<span style="font-size: x-small; font-weight: normal;">By Katie Barreira </span></h3>
Ingredients<br />
<br />
1 1/2 cups pitted cherries, halved<br />
1 teaspoon finely chopped fresh rosemary<br />
1 teaspoon sugar<br />
1/4 teaspoon kosher salt<br />
1/4 teaspoon freshly ground black pepper<br />
1 (5-inch) wheel Camembert cheese (about 8 ounces), at room temperature<br />
Cooking spray<br />
32 table water crackers<br />
<br />
Instructions<br />
<br />
1. Combine cherries, rosemary, sugar, salt, and pepper in a small saucepan over medium-high heat; cook 6 minutes or until cherries release their juices and juices are slightly thickened. Cool completely.<br />
2. Preheat grill to low.<br />
3. Coat grill rack and one side of cheese with cooking spray. Place cheese, coated side down, on grill rack; cook, covered, 5 minutes or until the rind is soft. Invert cheese onto a plate. Spoon cherry mixture over top. Serve with crackers.<br />
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<br />Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-13084128300978993442019-07-28T11:26:00.001-07:002019-07-28T11:26:08.856-07:00Week 7 Newsletter 2019<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0xi29UvXIFBwDABrLKR7vmFYU8G9XF-ZlqIUkioG71KF6pdnFNVY_ZP36SumJiFRoHU8Lfv2W_XXeO-sovLR2-07YJ2ZNcHJPDpw2SSMi2Fql1lXgMIZ1jN_6eMMDFMm70qcINcu4tY/s1600/IMG_1179.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0xi29UvXIFBwDABrLKR7vmFYU8G9XF-ZlqIUkioG71KF6pdnFNVY_ZP36SumJiFRoHU8Lfv2W_XXeO-sovLR2-07YJ2ZNcHJPDpw2SSMi2Fql1lXgMIZ1jN_6eMMDFMm70qcINcu4tY/s320/IMG_1179.jpg" width="240" /></a><br />
Hello Everyone,<br />
<br />
Wunsch Farms continues to march on with cherry harvest. We are still hand picking sweet cherries and mechanical harvest of tart cherries is going strong. It has been a challenging year with all of the moisture and managing pests. We also have "no wind" posted on our weather wish list. Tart cherries bruise easily and warm temperatures and wind can be troublesome. Our shaking crew refer to the bruising as "wind whip" and it makes a negative impact on the grading of the fruit.<br />
<br />
We had an impromptu cookout at the packing shed at lunch time this past week. Usually we have an end of the season celebrations when harvest has been completed. Often times some people miss out because they are moving on as we continue to pack and distribute fruit that accumulates in cooler. Wednesday was the perfect day to get everyone together, to marvel at the how many people it takes to pull off cherry harvest and to show a little gratitude.<br />
<br />
The vegetable garden has changed over to a summer garden. The zucchini plants are in heavy productions, pepper and tomato plants have set fruit and the onions are developing large bulbs.<br />
<br />
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What to expect to find in your bin this week:<br />
<br />
Cherries<br />
Lettuce or Mixed Greens<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK05dHEttv7RuCQ95gZq4_KQEasuJd5MUgXt4pnWFLeK3lsO8mchtm1BQba32HPfXMlCwKoD9R215TIMeG2YHG0-l-xJx_TkMM8gEKzeNOUOAmcZVDKByxYCoxK3NhtbdNvePxLVaJAU/s1600/IMG_1150.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAK05dHEttv7RuCQ95gZq4_KQEasuJd5MUgXt4pnWFLeK3lsO8mchtm1BQba32HPfXMlCwKoD9R215TIMeG2YHG0-l-xJx_TkMM8gEKzeNOUOAmcZVDKByxYCoxK3NhtbdNvePxLVaJAU/s320/IMG_1150.jpg" width="320" /></a>Carrots<br />
Escarole<br />
Red Onions<br />
Zucchini<br />
Sweet Hungarian Peppers<br />
Dill<br />
<br />
... and buckets:<br />
<br />
Cherries<br />
Zucchini<br />
Lettuce<br />
Red Onions<br />
Basil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHnBy2YMbqOMvmqgdvI3G6qQfEKrBSoZvLV9KIal6WkwsdS9YC0mtczHaUPxwTySrxJfLnaJCZUZezWbuITQVLe8Kw5xQq48UrBj0SJUMLqHRNs8ZXWx4sTxNSPoi8t9p0R4nlEqfsbg/s1600/IMG_2675.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHnBy2YMbqOMvmqgdvI3G6qQfEKrBSoZvLV9KIal6WkwsdS9YC0mtczHaUPxwTySrxJfLnaJCZUZezWbuITQVLe8Kw5xQq48UrBj0SJUMLqHRNs8ZXWx4sTxNSPoi8t9p0R4nlEqfsbg/s320/IMG_2675.jpg" width="320" /></a></div>
Here are a couple of recipes that include zucchini:<br />
<br />
<h3>
<b>Summer Pasta With Zucchini, Ricotta and Basil</b></h3>
<h3>
<span style="font-size: x-small; font-weight: normal;">DAVID TANIS</span></h3>
<span style="font-size: x-small;">YIELD 4 to 6 servings</span><br />
<span style="font-size: x-small;">TIME 30 minutes</span><br />
<br />
INGREDIENTS<br />
<br />
Extra-virgin olive oil<br />
1 small onion, finely diced<br />
2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)<br />
Salt and pepper<br />
2 garlic cloves, minced, or 2 tablespoons chopped green garlic<br />
1 ounce basil, about 2 cups loose leaves<br />
1 pound ziti or other dry pasta<br />
8 ounces ricotta, about 1 cup (see recipe)<br />
Pinch of crushed red pepper<br />
Zest of 1 lemon<br />
2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving<br />
<br />
PREPARATION<br />
<br />
Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.<br />
Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.<br />
Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.<br />
Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.<br />
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<h3>
Marinated Zucchini Salad</h3>
<span style="font-size: x-small;">MARTHA ROSE SHULMAN</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">YIELD Serves four</span><br />
<span style="font-size: x-small;">TIME 40 minutes, plus 6 hours' refrigeration</span><br />
<span style="font-size: x-small;"><br /></span>
<br />
INGREDIENTS<br />
<br />
1 pound medium or small zucchini, preferably a mix of green and yellow<br />
Salt to taste<br />
3 tablespoons freshly squeezed lemon juice<br />
1 garlic clove, crushed<br />
3 tablespoons extra virgin olive oil<br />
2 tablespoons finely chopped parsley, mint, chives, dill or a combination<br />
<br />
PREPARATION<br />
<br />
Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.<br />
Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.<br />
Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.<br />
<br />Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-37541899199723884412019-07-21T15:44:00.000-07:002019-07-21T15:44:59.171-07:00Week 6 Newsletter 2019<div align="left" style="color: #615c60; font-family: arial;">
<span style="font-size: large;">Hello Everyone,</span><br />
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">We are in the heat of the summer now, and brighter-colored veggies are going to start filling up your bins and buckets where there was once only green. Along with all the heat we've been dodging some intense storms. It has been a great season in the garden and the heat loving plants have really moved ahead this week.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgif2GNpZowCI_5Jfa9hTW8iW-llS-ZTScrGez721DmJnrAN5oIh1I0_-D6DIqewuIk1x1Qj5BV-ZlMkc_K0X_Yrf8GWwhZWhheir7igVWGAYsyrkgvjjr-GWRFNOCaIxBN74ZhXQ2u1Y/s1600/IMG_0304.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgif2GNpZowCI_5Jfa9hTW8iW-llS-ZTScrGez721DmJnrAN5oIh1I0_-D6DIqewuIk1x1Qj5BV-ZlMkc_K0X_Yrf8GWwhZWhheir7igVWGAYsyrkgvjjr-GWRFNOCaIxBN74ZhXQ2u1Y/s1600/IMG_0304.jpg" /></a></div>
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">As you can imagine, things are a little crazy on our farm right now. Our refrigerated truck has made 4 trips down state with fresh cherries and many loads are planned for this week. It takes quite a team to get cherries picked, packed and delivered. The group that sometimes gets forgotten are those that are still tending the orchards. We have one fellow who visits weekly to scout for pests and disease, then there is follow up on his recommendations, mowing, spraying and maintaining equipment. Another ring of the circus started this week, we rolled out the mechanical harvester. Yes, cherry season is the adrenaline season on our farm!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4vBRDaZvFcY-1HawLZd4P3T-91sMD-yA_UtRXWgVii0nqssomsw8Si6OdOvubuf1XMFxhjR6vyf6AMf-QHYAlUdaq2G4I7JfqADul_CAGN-Wd-GWoDGNR5K3o-B7AJjNRZpcWuXq5vc/s1600/IMG_0301+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4vBRDaZvFcY-1HawLZd4P3T-91sMD-yA_UtRXWgVii0nqssomsw8Si6OdOvubuf1XMFxhjR6vyf6AMf-QHYAlUdaq2G4I7JfqADul_CAGN-Wd-GWoDGNR5K3o-B7AJjNRZpcWuXq5vc/s320/IMG_0301+2.jpg" width="240" /></a><span style="color: #615c60; font-family: "arial"; font-size: large;">My experiment this year was </span><span style="color: #615c60; font-family: "arial"; font-size: large;">escarole. I have tried for years to grow radicchio with very little success. Escarole has the same type of bitterness and grew wonderfully in the <span style="caret-color: rgb(97, 92, 96);">hoophouse. Please share any outstanding recipes you have or find that include this green.</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">What to expect in your bin this week:</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span>
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Black Sweet Cherries</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="font-size: large;">Mixed Greens</span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Lettuce</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Escarole</span></span></div>
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<span style="font-size: large;">Broccoli</span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Zucchini or Cucumber</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Basil</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Rattail Radishes</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span>
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">.....and in the buckets:</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span>
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Black Sweet Cherries</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Strawberries</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="font-size: large;">Mixed Greens</span></div>
<div style="color: #615c60; font-family: arial;">
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Sugar Snap or Snow Peas</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Escarole</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span></div>
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<br /></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><b>Lentil and Escarole Soup</b></span></span></div>
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<span style="caret-color: rgb(97, 92, 96); color: #615c60; font-family: "arial"; font-size: x-small;"><br /></span>
<span style="caret-color: rgb(97, 92, 96); color: #615c60; font-family: "arial"; font-size: x-small;">MARTHA ROSE SHULMAN</span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: x-small;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span>
<span style="color: #615c60; font-family: "arial"; font-size: x-small;"><span style="caret-color: rgb(97, 92, 96);">YIELD Serves four to six</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: x-small;"><span style="caret-color: rgb(97, 92, 96);">TIME 1 hour 10 minutes</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">INGREDIENTS:</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span>
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">2 tablespoons extra virgin olive oil</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">1 small onion, finely chopped</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">1 large or 2 small carrots, cut in small dice</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">3 to 4 garlic cloves, minced</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">¼ teaspoon red pepper flakes</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">1 14-ounce can chopped tomatoes, with juice; or 3/4 pound tomatoes, seeded and grated</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">1 cup lentils, washed and picked over</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"> A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">6 cups water</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"> Salt</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"> freshly ground pepper</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">1 small head escarole, washed and roughly chopped about 6 cups</span></span><br />
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"> Optional: 4 to 6 slices country bread, toasted and rubbed with a cut clove of garlic</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span>
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Bring to a simmer, and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, five to 10 minutes. Add the lentils and simmer with the tomato mixture for a few minutes, then add the bouquet garni and the water. Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons). Cover and simmer 30 minutes.</span></span></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender. Season to taste with salt and pepper. Remove the bouquet garni.</span></span></div>
<div style="color: #615c60; font-family: arial;">
<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Toast slices of country bread if desired and rub with a cut clove of garlic. Place a slice in each bowl, ladle in the soup and serve.</span></span></div>
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<br /></div>
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<span style="color: #615c60; font-family: "arial"; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Advance preparation: The soup will keep for three or four days in the refrigerator.</span></span></div>
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<h3>
<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Leafy Greens With Spicy Garlic Oil</span></span></h3>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="caret-color: rgb(97, 92, 96);">CHRIS MOROCCO BON APPÉTIT JULY 2016</span></span></div>
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<span style="caret-color: rgb(97, 92, 96); color: #615c60;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><br /></span></span></div>
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<span style="caret-color: rgb(97, 92, 96); color: #615c60;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">YIELD Serves 4</span></span></div>
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<span style="caret-color: rgb(97, 92, 96); color: #615c60;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span></span></div>
<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">INGREDIENTS</span></span><br />
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span></div>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">4 garlic cloves, thinly sliced</span></span></div>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">1/4 cup olive oil</span></span></div>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">1/2 teaspoon crushed red pepper flakes</span></span></div>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">1/2 teaspoon kosher salt, plus more</span></span></div>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Freshly ground black pepper</span></span></div>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">2 large bunches Swiss chard or Tuscan kale, or 1/2 head escarole, leaves separated</span></span></div>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span></div>
<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">PREPARATION</span></span><br />
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);"><br /></span></span></div>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Prepare a grill for medium-high heat. Bring garlic, oil, red pepper flakes, and 1/2 tsp. salt to a boil in a small saucepan over medium. Cook until garlic is golden. Let cool; season with salt and pepper.</span></span></div>
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<span style="color: #615c60; font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="caret-color: rgb(97, 92, 96);">Combine greens and oil in a large bowl, massaging oil into greens. Grill until lightly charred and softened, about 1 minute per side.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VvgGpT6ZihKb94cScYUnN64I2lzJQOFElK__pgx4_VBQrrokrQT-bNDXOlOorchR9Iz7zZsPdHqsJjFc4r3Q3mrpVP3DkZTsCPf5fIbrLkQ5AECUhGYwHJ-IA2IpKwIW2OczR3xmsbE/s1600/IMG_1989.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="font-size: large;"></span></div>
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-79482900784573288642019-07-14T11:06:00.001-07:002019-07-14T11:06:56.725-07:00Week 5 Newsletter 2019<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMrb9-1VfgVGUIpZpJNb9c1zhHb3d-YCRn_J5115xyemY4DFtetrAGwC2UaiKzioTxw88xUzjTZi9dcRQYBerjHyL8KW78Lkzd0ks2jidFWyG3eBulMmY3g5libjHBkcgrZbdS_jNiIM/s1600/IMG_0268+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMrb9-1VfgVGUIpZpJNb9c1zhHb3d-YCRn_J5115xyemY4DFtetrAGwC2UaiKzioTxw88xUzjTZi9dcRQYBerjHyL8KW78Lkzd0ks2jidFWyG3eBulMmY3g5libjHBkcgrZbdS_jNiIM/s320/IMG_0268+4.jpg" width="240" /></a>Hello Everyone,<br />
<br />
I saw this Eastern gray tree frog this past week on my hoophouse door. It startled me when I put my thumb on it when I was opening up the hoophouse early in the morning. It did not move and allowed for a perfect moment to get a closer look and snap this photo.<br />
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The Eastern gray tree frogs have very warty, rough skin and rather large toe pads that are very sticky because of the slimy mucus they produce. They range in color from greenish or brownish to grey and adults have several large, dark blotches on their backs. Also, there is often a dark-edged light spot under their eyes. Eastern gray tree frogs also have a bright yellow or orange coloring on the inside of their thighs that they can flash at predators to confuse them when they are under attack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj698uIVQ9XyU3YsdvHuOoTONEwOwMUMVz-KcDdR1UcURZghu4b75HxbLNNsiK0yutQvqWBuW5x0fdSf4cyCFrpLdV_-9L1llY2VBxmCA051LlnJAxPgRKsaRfEUcfMW1S3kDm7EShlJZA/s1600/IMG_0287.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj698uIVQ9XyU3YsdvHuOoTONEwOwMUMVz-KcDdR1UcURZghu4b75HxbLNNsiK0yutQvqWBuW5x0fdSf4cyCFrpLdV_-9L1llY2VBxmCA051LlnJAxPgRKsaRfEUcfMW1S3kDm7EShlJZA/s320/IMG_0287.jpg" width="240" /></a>We have officially started cherry harvest 2019! The first day of handpicking was Thursday and the packing line fired up on Sunday. This year we did not have cherries available for the roadside stand customers during the Cherry Festival. The storm that was suppose to bring hail did not come our way. The cooler is beginning to fill up and our refrigerated truck will make the first trip down state on Monday to spread some cherry joy far and wide! It feels like it is all coming together. We are very lucky to have a fabulous crew and are looking forward to a safe and successful harvest. As the season kicks-off, expect to taste your first Michigan dark sweet cherry of the year this week!<br />
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Here is the full line-up:<br />
<br />
Black Sweet Cherries<br />
Mixed Greens<br />
Strawberries<br />
Lettuce<br />
Sugar Snap Peas<br />
Bok Choy<br />
Purple Onions<br />
Broccoli/ Sun Gold Tomatoes<br />
<br />
<br />
Small Share<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFwlZSJCo8OnsTYKzJ6BtZ4DB__TUIS9vQxBJORwXnt-kiQBGmOe3042xA-Zuu8qHN1HsCmFZUEpaHAwOzbYllZULBJvCaFH7dK_tXA3lngMh3Yl2wS8jbJA2W52VnJITjryK0QUUojI/s1600/IMG_0234.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFwlZSJCo8OnsTYKzJ6BtZ4DB__TUIS9vQxBJORwXnt-kiQBGmOe3042xA-Zuu8qHN1HsCmFZUEpaHAwOzbYllZULBJvCaFH7dK_tXA3lngMh3Yl2wS8jbJA2W52VnJITjryK0QUUojI/s320/IMG_0234.jpg" width="320" /></a><br />
Black Sweet Cherries<br />
Strawberries<br />
Lettuce<br />
Bok Choy<br />
Radishes/Snow Peas<br />
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<br />
Here are a couple of my favorite recipes:<br />
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<b>Cherry Salsa</b><br />
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2 T apple cider vinegar<br />
1 T sugar<br />
1 tsp Kosher salt<br />
1 – 2 jalapenos, very thinly sliced<br />
2 Cup black sweet cherries split in half<br />
<br />
Mix all together. This goes well with grilled fish.<br />
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<br />
<b>Spicy Garlic Grilled Baby Bok Choy</b><br />
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<br />
Yield: Serves 4<br />
Total: 25 Minutes<br />
<br />
Ingredients<br />
<br />
2 tablespoons reduced-sodium soy sauce<br />
2 tablespoons Asian chili garlic sauce<br />
2 tablespoons canola oil<br />
3 tablespoons unseasoned rice vinegar<br />
1 tablespoon sugar<br />
2 teaspoons finely chopped garlic<br />
4 heads baby bok choy (about 1 lb. total), halved lengthwise<br />
1/4 cup chopped roasted cashews<br />
<br />
Preparation<br />
<br />
1. Heat grill to medium (350° to 450°). Combine soy sauce, chili garlic sauce, oil, vinegar, sugar, and garlic in a small bowl. Set bok choy in a rimmed baking dish and brush with two-thirds of soy-garlic mixture. Wrap bok choy tops with foil.<br />
2. Grill bok choy, turning once, until slightly softened and streaked brown, 5 to 6 minutes total. Remove foil from leaves and set bok choy on a platter. Brush with remaining soy-garlic mixture and sprinkle with cashews.<br />
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Sunset June 2011<br />
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-57451411034156907872019-07-07T13:44:00.000-07:002019-07-07T13:44:52.010-07:00Week 4 Newsletter 2019Hello Everyone,<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxeaJstYeHqv3Unh7H2VWsblt7y8HBiE9maL3cGx8__R7K2HBj9g8yB9seEQGKpQ2WzLuI7HAIRQWDzyoBAQj8hM9jHyi2KSR3lbhirMdQ-8-_HNL2HUGtEknDQ9Dx_G2KhOjWGMb-DbE/s1600/IMG_0293.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxeaJstYeHqv3Unh7H2VWsblt7y8HBiE9maL3cGx8__R7K2HBj9g8yB9seEQGKpQ2WzLuI7HAIRQWDzyoBAQj8hM9jHyi2KSR3lbhirMdQ-8-_HNL2HUGtEknDQ9Dx_G2KhOjWGMb-DbE/s320/IMG_0293.jpg" width="320" /></a><br />
I hope you had a great time this past week celebrating the Fourth of July. Summer is in the air and the perfect time of year to create memories with your family and friends. We continue to gear up for cherry season which will start this week on our farm. It has been particularly wet this summer and the sprayers have been nonstop spraying the fruit trees to prevent diseases. The wet condition are an invitation for molds which effect both the fruit and foliage on our fruit trees. Lucky for all the salad lovers, the greens have loved all the moisture and the slow warm up this year.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HKzeu-tKZ1ypKh09o_Z2bLGljuYGN9OsOo2_O-5yh5IUhqpoStC4Y0V_Q2xLd5AoZ6qjyEpMCn8IWbftJLvh6VEKAIZYTlXfCn_VXw2Y5wy27Cio-rjKN5J1QUKmerThYEVQaLWhw3s/s1600/IMG_0284.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HKzeu-tKZ1ypKh09o_Z2bLGljuYGN9OsOo2_O-5yh5IUhqpoStC4Y0V_Q2xLd5AoZ6qjyEpMCn8IWbftJLvh6VEKAIZYTlXfCn_VXw2Y5wy27Cio-rjKN5J1QUKmerThYEVQaLWhw3s/s320/IMG_0284.jpg" width="320" /></a><br />
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What to expect to find in your bin:<br />
<br />
Strawberries<br />
Bok choy<br />
Mixed Greens<br />
Green Lettuce<br />
Radishes<br />
Sugar snap peas<br />
Snow peas/ Broccoli<br />
Mint<br />
<br />
<br />
Small Share<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUz5sVGcQX58Wc4zJUzBKMVqrMULsfpzZpUN3XKBbKolVEDwfX-CyndKy7c72h5nptYd-shXqvtEoahjHPdbk5uo-aF6XxtrxUSoAUT6llUuStsmLOHJ1Tt0LLq46_lwUyp0KpdWBBPHY/s1600/IMG_0279.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUz5sVGcQX58Wc4zJUzBKMVqrMULsfpzZpUN3XKBbKolVEDwfX-CyndKy7c72h5nptYd-shXqvtEoahjHPdbk5uo-aF6XxtrxUSoAUT6llUuStsmLOHJ1Tt0LLq46_lwUyp0KpdWBBPHY/s320/IMG_0279.jpg" width="240" /></a><br />
Strawberries<br />
Bok choy<br />
White turnips<br />
Green lettuce<br />
<br />
<br />
Here are a couple of recipes to try this week.<br />
<br />
<h3>
Buttered Green Sugar Snap Peas</h3>
<span style="font-size: x-small;">PIERRE FRANEY</span><br />
<br />
<span style="font-size: x-small;">YIELD 4 servings</span><br />
<span style="font-size: x-small;">TIME 15 minutes</span><br />
<br />
INGREDIENTS<br />
<br />
1 pound sugar snap peas<br />
Salt and freshly ground pepper to taste<br />
2 tablespoons butter<br />
1 tablespoon shredded fresh mint<br />
<br />
<br />
PREPARATION<br />
<br />
Pluck off and discard the string from each pea pod.<br />
Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook. Drain.<br />
Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot. Serve immediately.<br />
<br />
<h3>
Strawberries With Swedish Cream</h3>
<span style="font-size: x-small;">MARK BITTMAN</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">YIELD 4 to 6 servings</span><br />
<span style="font-size: x-small;">TIME 10 minutes</span><br />
<br />
INGREDIENTS<br />
<br />
1 cup heavy cream<br />
½ cup sour cream<br />
Sugar or honey to taste<br />
1 tablespoon any liqueur, like Cointreau or amaretto (optional)<br />
1 quart strawberries, washed, hulled, and halved or quartered, if necessary<br />
<br />
PREPARATION<br />
<br />
Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.<br />
Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.<br />
<br />
<br />
<br />Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-39215903817005566182019-06-30T10:49:00.000-07:002019-06-30T10:49:39.368-07:00Week 3 Newsletter 2019<div class="MsoNormal" style="margin-bottom: 11pt;">
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Hello Everyone, </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX8iuWqc8l_ChRRjdmbWg0Kc76GzghDjvSaBKq764SwkZvk2_PKaWhQZM95XaorgjYm1dVnov2C-c7063EnazO5-hSgDnNlVqvSNQSENsPIpkv-6LAObOS2kXwRtwXFqIrP0dye-a3XA/s1600/strawberries1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="420" data-original-width="630" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX8iuWqc8l_ChRRjdmbWg0Kc76GzghDjvSaBKq764SwkZvk2_PKaWhQZM95XaorgjYm1dVnov2C-c7063EnazO5-hSgDnNlVqvSNQSENsPIpkv-6LAObOS2kXwRtwXFqIrP0dye-a3XA/s320/strawberries1.jpg" width="320" /></a><span style="color: #262626; font-family: "georgia"; font-size: 14pt;">There is something truly beautiful about a quart of fresh strawberries. They just scream Michigan summer and I can’t help but find myself drawn in by their aroma and bright color. </span><span class="Apple-style-span" style="color: #262626; font-family: "georgia"; font-size: 19px;">Fresh, mouth-watering berries are a delight not only for our senses, but also for our health. Strawberries are one of my favorite all-time fruit selections because they are familiar, affordable, and packed with nutrient power. They</span><span class="Apple-style-span" style="color: #262626; font-family: "georgia"; font-size: 19px;"> are a such a treat to enjoy on a hot, sunny day. You can eat them on their own or throw them into a salad, add to a refreshing smoothie, or top your favorite bowl of cereal with a few freshly sliced berries.</span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"> </span></span><br />
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<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">The farm activities this week have included an attack on the weed explosion. Not only do they compete for nutrients but create shade that prevents plants from having good growth this time of year. We use a variety of tools for weeding and have even come up with a couple that were engineered on the farm. On Friday, the farm mower made a pass around the main garden to knock back the weeds that were making progress in developing flowers and getting set to make seed pods. Oh yes, the battle of the weeds!</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">We had our first families arrive that will be picking cherries in a few weeks. They have joined our main crew to help get everything in order for cherry harvest and are doing a fantabulous job! </span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span>
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span>
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><b>*Reminder*</b> </span></span><span style="color: #262626; font-family: georgia; font-size: 19px;"><u>The Senior Center delivery will be on Wednesday July 3 rd , this week. The Senior Center is closed on </u></span><span style="color: #262626; font-family: georgia;"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><u>Thursday, July 4 th.</u></span></span><br />
<span style="color: #262626; font-family: georgia; font-size: 19px;"><u><br /></u></span>
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><b style="color: #262626; font-family: georgia; font-size: 19px;">What to expect to find in your Week 3 bin:</b><br />
<b style="color: #262626; font-family: georgia; font-size: 19px;"><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwCxtN4hHvYxPSpiYwybcEw-BrEklPKxIuEc4J_7lsm3-dLCGwUFMxnMPGQhXyHqiJbVEQ7-tVUNoIE3EbWF9vRpINIf7vE2jJkzjvKc6P1oiUjehSCETIHVTGIaG827-Cc3YqVN-bic/s1600/IMG_0227+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwCxtN4hHvYxPSpiYwybcEw-BrEklPKxIuEc4J_7lsm3-dLCGwUFMxnMPGQhXyHqiJbVEQ7-tVUNoIE3EbWF9vRpINIf7vE2jJkzjvKc6P1oiUjehSCETIHVTGIaG827-Cc3YqVN-bic/s320/IMG_0227+2.jpg" width="240" /></a><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Strawberries</span></span></div>
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<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Arugula/Broccoli</span></span></div>
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<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Leaf lettuce</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span>
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Adriana lettuce</span></span></div>
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<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">White turnips</span></span></div>
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<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Radishes</span></span></div>
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<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Garlic scape</span></span><br />
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<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Honey</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3khyJqHkARnO7i18kc_J5mhp-6XYVvfmEWYyl6kvBYUTW9IlGIQjSXNVut-Jr3sxNQ-G59msMqlNkgVrbygdoRZBDuQTtHD0RDSJJCac5IjQO9dzCWhWV8KVX1AdmrSywmvJCId6r8Hg/s1600/DSC02037.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3khyJqHkARnO7i18kc_J5mhp-6XYVvfmEWYyl6kvBYUTW9IlGIQjSXNVut-Jr3sxNQ-G59msMqlNkgVrbygdoRZBDuQTtHD0RDSJJCac5IjQO9dzCWhWV8KVX1AdmrSywmvJCId6r8Hg/s1600/DSC02037.JPG" width="320" /></a><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><b>Small: </b> </span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Strawberries</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Leaf lettuce</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><br /><span style="font-size: 19px;">Honey</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span style="color: #262626; font-family: georgia;"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Radishes/ Green garlic</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span>
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<br />
<span style="color: #262626; font-family: "georgia";"><span style="font-size: 19px;">Here are some recipes, one that includes rhubarb and the other includes strawberries.</span></span></div>
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<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><b>Blueberry Rhubarb Lavender Jam</b></span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><b><br /></b></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Yields: 4 pints</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><b><br /></b></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Ingredients:</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">4 cups fresh blueberries</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">4 cups rhubarb</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">1 cup water</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">6 cups sugar</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">1/2 cup dried lavender</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">1 package or 6 tbsp. powdered pectin</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">3 tbsp. lemon juice</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">1 tbs lemon zest</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Place the dried lavender in a bowl and pour a cup of boiling water over it. Let set for about 20 minutes and then remove the lavender from the water by running it through a fine mesh sieve or strainer.</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Wash and sterilize your canning jars, lids, and screw bands. The easiest way to sterilize them is to run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot.</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">To prepare the fruit, crush the blueberries & rhubarb with a potato masher or food processor with gentle pulses. You need 5 1/2 cups of crushed fruit for this recipe.</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Put the blueberries, lavender water, and lemon juice together in a large stock pot. Stir in the pectin. Bring to a rolling boil that cannot be stirred down. Stir in sugar.</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Add 1 tsp. margarine or butter to reduce foaming, if desired (optional). I decided to add a small handful of dried lavender just to add a little extra flavor, but that is optional.</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Canning Directions:</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Quickly ladle fruit into prepared canning jars, within 1/8 inch from the tops of the jars. You can actually measure the headspace right on this canning funnel. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Place jars on elevated rack in boiling water canner. Make sure the water covers the jars by 1 to 2 inches. Cover, and bring water to a rolling boil. Process jars for 10 minutes.</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Remove jars from canner and place upright on a towel on the kitchen counter to cool completely. After jars are cool, check seals by pressing the middle of lid with finger.</span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">If lid springs back the lid is not sealed. Unsealed jars can be placed in the refrigerator and eaten in the next couple of weeks. Sealed jars can be stored for 1-2 years.</span></span><br />
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<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;">Dean Francis </span></span><br />
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<span style="color: #262626; font-family: "georgia";"><span style="caret-color: rgb(38, 38, 38); font-size: 19px;"><br /></span></span>
<b style="color: #262626; font-family: georgia; font-size: 19px;">Sugared Strawberries With Greek Yogurt and </b><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><b>Light Sour Cream</b></span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Serves 4</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Remember to sprinkle the sugar on this dessert at the last minute. You don't want it to dissolve before serving.</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 pint fresh strawberries, rinsed, hulled and sliced</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon sugar, plus extra for sprinkling</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups nonfat Greek yogurt</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup light sour cream, thinned with 3 tablespoons water</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">Sprinkle the strawberries with 1 tablespoon of sugar in a medium bowl; let stand until the sugar dissolves and forms a light syrup, for about 30 minutes. When ready to serve, spoon a portion of strawberries on each of 4 dessert plates. Top with a mound of Greek yogurt, drizzle with a portion of thinned sour cream and sprinkle generously with sugar. Serve immediately.</span></span><br />
<span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span><span class="Apple-style-span" style="color: #262626; font-family: "georgia";"><span class="Apple-style-span" style="font-size: 19px;">AARP June 2012</span></span><br />
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-34126837113812190102019-06-23T15:33:00.002-07:002019-06-23T15:33:59.077-07:00Week 2 Newsletter 2019Happy Summer!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJW7KAkzGw3VNaIVHexpat_mGgfKbSBjFpqo4ZFTqrLoPnRLMayW9NN6UukKaS2yXiH9OPNW9ARF-ZJTgZX_enz4Bf6bFDSuudL-WbbngvkZrvQNOB11vKXFiL4OeNr1zKpd254wAA5s/s1600/IMG_0264.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJW7KAkzGw3VNaIVHexpat_mGgfKbSBjFpqo4ZFTqrLoPnRLMayW9NN6UukKaS2yXiH9OPNW9ARF-ZJTgZX_enz4Bf6bFDSuudL-WbbngvkZrvQNOB11vKXFiL4OeNr1zKpd254wAA5s/s320/IMG_0264.jpg" width="240" /></a><br />
I hope enjoyed your first bin and are dreaming about what will be arriving from the garden this week.<br />
It has been warming up, the transplants are adjusting well and the direct seeded vegetables keep pushing their way out of the soil. Every year the weather sends a few curve balls and the plants figure out how to edge their way forward.<br />
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The strawberries are coming along. It is always such anticipation from bloom to small green fruit to white fruit and then almost overnight they turn red.<br />
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This week the main garden and hoophouse were heavily weeded. We are not going to let those pesky weeds win! It was also a week to plant some of the warm loving plants including basil, melons and cucumbers. The first zucchini plants are blooming and the winter squash are making a statement too.<br />
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Next week will include the 4th of July holiday. I will be delivering the bins and buckets to the Senior Center on Wednesday, July 3rd rather than Thursday, July 4th. This will effect the Week 3 delivery & pick-up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFIySSoDP2GKeu7XERIwdwxScfx-5OUIvS5b2Hvbq1U5RX8OeR7oXhWmWpNpMJaBchUwf1XhmS56q3wlQ6OQR_kZZxmsJmhvc441qVp8599P7gh2uNOwhmQuDkpiC-BgnLJKFL8pjCZ4/s1600/IMG_0243.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFIySSoDP2GKeu7XERIwdwxScfx-5OUIvS5b2Hvbq1U5RX8OeR7oXhWmWpNpMJaBchUwf1XhmS56q3wlQ6OQR_kZZxmsJmhvc441qVp8599P7gh2uNOwhmQuDkpiC-BgnLJKFL8pjCZ4/s320/IMG_0243.jpg" width="320" /></a>What to expect to find in your bin this week:<br />
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White Turnips<br />
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Spicy green mix<br />
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Adriana lettuce<br />
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Deer tongue lettuce<br />
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Radishes<br />
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Lemon thyme<br />
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Strawberries<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2s830l-8nhfjeKmbYwgNBwQq2CR6-2tqMIl4A8sGfiyw_G9RgyFtGd7B_jC_QUDfsXe5LPb1LdZsJoK_0JK193xbf-xWv5L3Msf2kxSpQIIJmh6l2EMN891bA12yxvFd6EQ2l2zcDuc/s1600/IMG_2658.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2s830l-8nhfjeKmbYwgNBwQq2CR6-2tqMIl4A8sGfiyw_G9RgyFtGd7B_jC_QUDfsXe5LPb1LdZsJoK_0JK193xbf-xWv5L3Msf2kxSpQIIJmh6l2EMN891bA12yxvFd6EQ2l2zcDuc/s320/IMG_2658.jpg" width="320" /></a><br />
Rhubarb<br />
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Small share<br />
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Deer tongue lettuce<br />
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Lemon Thyme<br />
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Radishes<br />
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Rhubarb<br />
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What to do with fresh lemon thyme....<br />
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Lemon thyme is best used fresh. Chop lemon thyme leaves just before use and add at the very end of the cooking process before they lose flavor and color. Lemon thyme may be added to poultry, seafood, vegetable, marinades, stews, soups, sauces and stuffing while fresh sprigs of this herb make a lovely garnish.<br />
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<h3>
Rhubarb Upside-Down Cake</h3>
<span style="font-size: x-small;">MELISSA CLARK</span><br />
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<span style="font-size: x-small;">YIELD 8 servings</span><br />
<span style="font-size: x-small;">TIME 1 hour 45 minutes</span><br />
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Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the air.<br />
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INGREDIENTS<br />
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2 ½ sticks unsalted butter, at room temperature, more to grease pans<br />
1 ½ pounds rhubarb, rinsed and sliced into 1/2-inch cubes about 4 cups<br />
2 teaspoons cornstarch<br />
1 ½ cups granulated sugar<br />
½ cup light brown sugar<br />
2 cups cake flour<br />
1 ¼ teaspoons baking powder<br />
½ teaspoon fine sea salt<br />
Zest of 1 lemon, grated<br />
1 teaspoon vanilla extract<br />
4 large eggs<br />
⅓ cup sour cream<br />
2 teaspoons lemon juice<br />
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PREPARATION<br />
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Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.<br />
In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.<br />
Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.<br />
Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.<br />
Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.<br />
Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.<br />
Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.<br />
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<h3>
Roasted Radish Crostini</h3>
<span style="font-size: x-small;">MELISSA CLARK</span><br />
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<span style="font-size: x-small;">YIELD 2 light meals or 4 side dishes</span><br />
<span style="font-size: x-small;">TIME 25 minutes</span><br />
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INGREDIENTS<br />
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1 bunch radishes<br />
9 tablespoons extra virgin olive oil<br />
½ teaspoon kosher salt<br />
¼ teaspoon pepper<br />
4 tablespoons butter<br />
8 anchovy fillets, finely chopped<br />
4 large garlic cloves, finely chopped<br />
Pinch red pepper flakes<br />
8 thin slices crusty bread, toasted<br />
4 teaspoons chopped parsley<br />
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PREPARATION<br />
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Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.<br />
Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)<br />
In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.<br />
Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.<br />
<br />Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-33785666407999611752019-06-16T14:08:00.000-07:002019-06-18T09:39:56.844-07:00Week 1 Newsletter 2019<h4>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04zFwaVjJvSDf2nN7W5sqEn7RWNuXjvAZQTCSwoOz_a-3b1zfUJuFYHfz3GmYwRZt_hNxlDlgxURl3yGY9jJRf1-rzvwilHFiWpf7vKIE_VEgsnxIdcQugJZRimMVIM5k6sudEBbY43w/s1600/IMG_0254.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04zFwaVjJvSDf2nN7W5sqEn7RWNuXjvAZQTCSwoOz_a-3b1zfUJuFYHfz3GmYwRZt_hNxlDlgxURl3yGY9jJRf1-rzvwilHFiWpf7vKIE_VEgsnxIdcQugJZRimMVIM5k6sudEBbY43w/s320/IMG_0254.jpg" width="240" /></a><span style="font-weight: normal;"><span style="font-size: large;">Welcome to the 2019 season of the Peak Season CSA!
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<span style="font-weight: normal;"><span style="font-size: large;"><br />The first delivery of the season is here! Time passes so quickly with planting, garden set-up and finalizing the roster and delivery sheets. The best part is taking a step back to see what is ready to put into the Week 1 bins. In the beginning of the season the early boxes start <span style="font-family: inherit;">out ligh</span>t and gradually build-up to the bountiful bins that come together in deep summer and when the hefty crops arrive in the fall.<br />Eating with the seasons, as well as eating locally can be a challenge. It can be frustrating, intimidating and overwhelming when you are just starting out with bins of fresh produce.<br />Hopefully, the weekly newsletter will provide you with information to make it easier and to inspire you to try some new things that will work for you and fit into your lifestyle.</span></span></h4>
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<span style="font-weight: normal;"><span style="font-size: large;">We welcome your ideas and recipes so that we can share them with other members of the CSA.</span></span></h4>
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<span style="font-size: large;"><span style="font-weight: normal;">Here are details about picking up your bins including location addresses and pick up times:</span><br /><br /><u style="font-weight: normal;">Wednesday</u><br /><span style="font-kerning: none;"><span style="font-weight: normal;">Mark’s House: </span>4:00 - 7:00 pm <span style="font-weight: normal;"> - 7177 Center Rd.- The bins & buckets will be located in the large wooden shed behind Mark’s house and close to the circle driveway. </span></span></span></h4>
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<span style="font-size: large;"><br /><span style="font-kerning: none;"><span style="font-weight: normal;">Govt. Center: </span>4:30 - 5:00 pm <span style="font-weight: normal;"> - 400 Boardman Ave - The pick-up locations is to the left of the main building. Joe will be parked in the Delivery Only area and the bins & buckets will be in his gray pick-up truck.</span></span></span></h4>
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<span style="font-size: large;"><br /><span style="font-kerning: none;"><span style="font-weight: normal;">Wunsch Farmhouse </span>6:00 -7:00 pm <span style="font-weight: normal;"> - 17017 Peninsula Drive - The bins & buckets will be in the trunk of my light blue car or on the blue wicker table.</span></span></span></h4>
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<span style="font-size: large;"><span style="font-weight: normal;"><u>Thursday</u></span><br /><span style="font-weight: normal;">Grand Traverse Senior Center </span><span style="font-kerning: none;">7:30 - 9:30 am</span><span style="font-weight: normal;"> - 801 East Front Street - The bins & buckets will be inside the Senior Center Building on the right side of the main entrance. </span></span></h4>
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<span style="font-size: large;"><br /><span style="font-weight: normal;"><i>Please be respectful of the pick - up times. If you are not able to pick up at the location during the set pick - up time, call me ahead by 24 hours and you can pick up your bin at the farm. </i></span></span></h4>
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<span style="font-size: large;"><span style="font-weight: normal;"><i>(231-313-1471)</i></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Here are the items to expect to find in the Week 1 bin:</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Standard Share:</span><br /><span style="font-size: large;"><br /></span><span style="font-size: large;">Rhubarb</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Radishes</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Chives</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Adriana lettuce</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Mixed greens</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Arugula or Deer tongue lettuce</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Maple syrup</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Basil plants</span><span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;">Small Share:</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;"><br /></span><span style="font-size: large;">Adriana </span></span></span><span style="font-family: inherit; font-size: large; font-weight: normal;">lettuce</span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Rhubarb</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Chives</span></span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-size: large;">Radishes</span></span></span></h4>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">You are probably familiar with chives. Often times the thin green stalks are added to salads, vegetable side dishes, used as a garnish, or sprinkled on baked potatoes with sour cream. But what about their delicate purple flowers? Are they edible?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16juB88HsUqcRDKxSKTlKH1l8X2AvYm8FfbmvYTmDpfGghWqsxymYZWC-bzt8WR9KJeJKpepobBtgl8ayHLanVNrHszEJGnHIL5sjd-s-1hiesABxpHoK_rv1vCes8nJnCmDPjI6lD-Q/s1600/IMG_0240.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16juB88HsUqcRDKxSKTlKH1l8X2AvYm8FfbmvYTmDpfGghWqsxymYZWC-bzt8WR9KJeJKpepobBtgl8ayHLanVNrHszEJGnHIL5sjd-s-1hiesABxpHoK_rv1vCes8nJnCmDPjI6lD-Q/s320/IMG_0240.jpg" width="240" /></a><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Yes, very much so. There are many things you can do with chive blossoms, probably the easiest is to pull the flower heads apart and use them as a garnish or to add a delicate onion flavor into savory dishes like soups, cream sauces, potatoes, and egg dishes. Another great ideas is to take the purple flowers off the head of the chive and mixing them into goat cheese for a pretty, simple spread. So please, think twice before tossing the chive blossoms in your compost.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Store fresh chives in the refrigerator in a resealable plastic bag, keeping the air inside, for up to a week. You can also place the stems standing up in a glass or jar filled with a few inches of water and covered with a plastic bag. Do not wash until ready to use the chives, as excessive moisture will promote decay.</span><br />
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<h3>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Chive Vinaigrette</b></span></h3>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="font-size: x-small;">By MICHELLE BERNSTEIN June 2015 Food & Wine</span></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="font-size: x-small;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Time: </span><span style="font-family: "times" , "times new roman" , serif; font-size: large;">5 MIN</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Yield:</span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"> Makes 1/2 cup</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Ingredients:</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 tablespoons fresh lemon juice </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 tablespoons chopped chives </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tablespoon balsamic vinegar </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 teaspoon Dijon mustard </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1/4 cup extra-virgin olive oil </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Kosher salt</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Pepper</span><br />
<br />
<br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">In a small bowl, combine all of the ingredients except the olive oil, salt and pepper. Gradually whisk in the oil until well blended. Season with salt and pepper.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Skillet Chicken With Rhubarb</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b><br /></b></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">MELISSA CLARK</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">YIELD: 4 servings</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">TIME: 1 hour, plus 1 hour standing</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">INGREDIENTS</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 (5 1/2-pound) whole chicken, cut into eight pieces</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tablespoon plus 1/2 teaspoon kosher salt, more as needed</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 teaspoon black pepper, more as needed</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">5 sprigs thyme, preferably lemon thyme</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 tablespoons extra-virgin olive oil</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">½ cup dry white wine</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">¾ pound fresh rhubarb, cut into 1/2-inch dice (3 cups)</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">1 tablespoon honey, or to taste</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">2 tablespoons unsalted butter, cut into pieces</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">PREPARATION</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.</span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.</span><br />
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-32828323305152204592018-09-30T14:13:00.001-07:002018-09-30T14:13:42.954-07:00Week 16 Newsletter 2018<span style="font-size: large;">Hello Everyone, </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0zzKCKfCCyri2W71FOtN-rj-KWoS585YwGQsweC634lriY_ov7KU3u42kzdbJMgeVcC_xFnsW1CdgNxhwvZdbi8KlnKXfjXGmmjZzloRJMB7DkNsQ3Js5Qx1I7WrIocF7QoapEXkLc4/s1600/IMG_1961.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0zzKCKfCCyri2W71FOtN-rj-KWoS585YwGQsweC634lriY_ov7KU3u42kzdbJMgeVcC_xFnsW1CdgNxhwvZdbi8KlnKXfjXGmmjZzloRJMB7DkNsQ3Js5Qx1I7WrIocF7QoapEXkLc4/s320/IMG_1961.jpg" width="320" /></span></a></div>
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<span style="font-size: large;">I hope in the coming week you are able to join us at the farm to celebrate apple season and the last week of the CSA for 2018.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You are invited to come to the farm and fill your last bin/bucket of the season with the items below plus extra produce. We will be meeting in the Peak Season CSA garden on Wednesday. (10/3/18) between 4:30 - 6:30 pm.</span><br />
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvLbEen6ya7rCs8q836QR54ZA1Js8OYkEaz-cNoaJIB4yHYzvcuTKgRtdATjjbU0ICG_S_jNpHa0E2ff8DOES8kGG8-kEXhwqoi55Ltvm4KUt5Uk_E1kx9to3M3HUvItuczgATEwJ1vg/s1600/IMG_1717.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1600" data-original-width="684" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqvLbEen6ya7rCs8q836QR54ZA1Js8OYkEaz-cNoaJIB4yHYzvcuTKgRtdATjjbU0ICG_S_jNpHa0E2ff8DOES8kGG8-kEXhwqoi55Ltvm4KUt5Uk_E1kx9to3M3HUvItuczgATEwJ1vg/s320/IMG_1717.jpg" width="136" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLGHnOxGzl9YP_kIZ8Uu_WKfmOPvGRrLIEeJ5GC-50DaDhwQNbn6u092DlG0z4GbrwNwfvp4iwNMdAkeI20WigM1u1BlShYTN82ER91GsGkoupxSwK2cBnnNz_crl60wqf_KoSSoX-so/s1600/IMG_1160.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLGHnOxGzl9YP_kIZ8Uu_WKfmOPvGRrLIEeJ5GC-50DaDhwQNbn6u092DlG0z4GbrwNwfvp4iwNMdAkeI20WigM1u1BlShYTN82ER91GsGkoupxSwK2cBnnNz_crl60wqf_KoSSoX-so/s320/IMG_1160.jpg" width="320" /></span></a><span style="font-size: large;"> The easiest way to get to the garden is to head north on Center Rd (M37) and go about 12 miles, then turn left on Kroupa Rd. In 1/2 mile you will come to a stop sign, turn right on Peninsula Drive, drive another 1/2 mile, then turn left on Phelps Rd. Drive about a quarter of a mile and you will see the hoophouse on the left hand side of the road.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">* Reminder* - the Peak Season CSA address will take you to my house rather than to the garden. Be sure to pack the directions to the garden along with you for this adventure.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Also, confirm with me by email if you are planning to come to the farm this week by Tuesday afternoon. I will be in the garden to assist with the bin assembly between 4:30 - 6:30 pm on Wednesday. There will be plastic produce bags available in the hoophouse. Of course, your own cardboard box/ tote bags would be ideal for this pick-up.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For those members who are unable to come to the farm I will put bins/buckets together in cardboard boxes and Joe will be delivering the boxes to the regular locations on Wednesday. I will also be delivering to the Senior Center on Thursday morning.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">* Big Reminder* - Please return all black plastic bins and blue buckets this week.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I included your Beyond the Bin tally with your Week 15 Bin. It works best for me if you can plan on paying me this on Wednesday either at the garden or to Joe at the Governmental Center. For those who will be picking up at the Senior Center or Mark's House please mail the payment to me to this address: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">17017 Peninsula Drive,</span><br />
<span style="font-size: large;">Traverse City, MI 49686</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">One last thing... I will be offering an early sign up option for the 2019 season. If you sign up for next year by November 1, 2018 by including a $ 50.00 deposit you will receive a FREE 1/2 bushel of Honey Crisp apples for a full share or a FREE 1/2 peck of Honey Crisp apples for a small share. I will have apples and sign-up sheets available at the hoophouse on Wednesday.</span><br />
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<span style="font-size: large;">What to expect to find in your bins this week:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Honey Crisp Apples</span><br />
<span style="font-size: large;">Asian Pears or Purple Plums</span><br />
<span style="font-size: large;">Bok Choy</span><br />
<span style="font-size: large;">Sweet Peppers</span><br />
<span style="font-size: large;">Jalapeno Peppers </span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">Red Onions</span><br />
<span style="font-size: large;">Cabbage</span><br />
<span style="font-size: large;">Winter Squash</span><br />
<span style="font-size: large;">Rosemary & Sage</span><br />
<span style="font-size: large;">Garlic</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">or in your bucket:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Honey Crisp Apples</span><br />
<span style="font-size: large;">Red Onions</span><br />
<span style="font-size: large;">Sweet Peppers</span><br />
<span style="font-size: large;">Winter Squash</span><br />
<span style="font-size: large;">Rosemary & Sage</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Here are a couple of recipes that include produce you will find in your bins/buckets this week.</span><br />
<span style="font-size: large;"><br /></span>
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<h3>
<span style="font-size: large;">Roasted Potatoes With Sage and Garlic</span></h3>
<span style="font-size: x-small;">MOLLY O’NEILL </span><br />
<span style="font-size: x-small;">YIELD 4 servings</span><br />
<span style="font-size: x-small;">TIME 40 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 ½ pounds small creamer potatoes, halved</span><br />
<span style="font-size: large;">⅓ cup flour</span><br />
<span style="font-size: large;">1 ½ tablespoons vegetable oil</span><br />
<span style="font-size: large;">4 cloves garlic, minced</span><br />
<span style="font-size: large;">¼ cup chopped sage leaves</span><br />
<span style="font-size: large;">1 tablespoon unsalted butter</span><br />
<span style="font-size: large;">Kosher salt and freshly ground black pepper to taste</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat oven to 450 degrees and place a large, heavy skillet or roasting pan in the oven to heat up. Place the potatoes in a large saucepan and cover with cold salted water. Place over high heat and bring to a boil. Lower the heat and simmer 5 minutes.</span><br />
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<h3>
<span style="font-size: large;">Stir-Fried Chicken and Bok Choy</span></h3>
<span style="font-size: x-small;">MELISSA CLARK</span><br />
<span style="font-size: x-small;">YIELD Serves 2 to 3</span><br />
<span style="font-size: x-small;">TIME 30 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 tablespoons soy sauce</span><br />
<span style="font-size: large;">2 tablespoons rice wine vinegar</span><br />
<span style="font-size: large;">1 ½ tablespoons sesame oil</span><br />
<span style="font-size: large;">2 teaspoons light brown sugar</span><br />
<span style="font-size: large;">¾ pound boneless chicken thighs, cut into 1/2-inch strips</span><br />
<span style="font-size: large;">2 tablespoons finely chopped gingerroot</span><br />
<span style="font-size: large;">2 cloves garlic, finely chopped</span><br />
<span style="font-size: large;">3 tablespoons peanut or vegetable oil</span><br />
<span style="font-size: large;">½ pound bok choy (1 head), trimmed and thinly sliced</span><br />
<span style="font-size: large;">2 leeks (1/2 pound), halved lengthwise and thinly sliced</span><br />
<span style="font-size: large;">Pinch chile flakes</span><br />
<span style="font-size: large;">Salt, as needed</span><br />
<span style="font-size: large;">Cooked rice, for serving</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.</span><br />
<span style="font-size: large;">Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.</span><br />
<span style="font-size: large;">Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.</span><br />
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-22113866581850097642018-09-23T08:53:00.000-07:002018-09-23T08:53:12.893-07:00Week 15 Newsletter 2018<span style="font-size: large;">Hello Everyone, </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZk-1zLGmRCoBteFQWdDwSjLp84axnMTSTD03xYhBc91K9AuatK5sGZ0pYlrid1N_TEjqUgFgneuxAHNbracOqUqL4DaTh4XKhFGibyvQOsUYp7iAC7E-61VEfXlTkwyQTC0E6ToQjAow/s1600/IMG_2796.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZk-1zLGmRCoBteFQWdDwSjLp84axnMTSTD03xYhBc91K9AuatK5sGZ0pYlrid1N_TEjqUgFgneuxAHNbracOqUqL4DaTh4XKhFGibyvQOsUYp7iAC7E-61VEfXlTkwyQTC0E6ToQjAow/s1600/IMG_2796.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Honey Crisp</td></tr>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We are in full swing with the apple harvest. The cooler and the packing shed have a strong fresh apple aroma and the bins keep marching in from the orchards. We are not fond of the gale like winds and hope that the weather settles down for the next few weeks. We prefer a cool finish for the apples and are looking forwards to cooler temperatures for the apple picking crew to complete the apple harvest.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">*Save The Date*</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You are invited to come to the farm and fill your last bin (Week 16) of the season. We will be meeting in the Peak Season CSA garden on Wednesday. (10/3/18) between 4:30 - 6:30 pm.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> I will include your Beyond The Bin tally this week with your Week 15 Bin. It works best for me if you can plan on paying when you pick up your Week 16 Bin. For those who will not be coming to the garden please mail the payment to me to this address: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">17017 Peninsula Drive,</span><br />
<span style="font-size: large;">Traverse City, MI 49686</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7JjYCtHvUBsVzDIsCGTovebBl4SxF_LyL1xqANfmyFFoZcC5OmG2OnaBiw9DyqQm3-Qoq92UhRUwNhTtp_7WGQINZPL6pT4rAm4_TCKHhMYlnlkE1VBxo5EzFdglCwzBFRy9Z63prUc/s1600/IMG_2790.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv7JjYCtHvUBsVzDIsCGTovebBl4SxF_LyL1xqANfmyFFoZcC5OmG2OnaBiw9DyqQm3-Qoq92UhRUwNhTtp_7WGQINZPL6pT4rAm4_TCKHhMYlnlkE1VBxo5EzFdglCwzBFRy9Z63prUc/s1600/IMG_2790.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoothies</td></tr>
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<span style="font-size: large;">Once again ... I will be offering an early sign up option for the 2019 season. If you sign up for next year by November 1, 2019 and include your $ 50.00 deposit you will receive a FREE 1/2 bushel of Honey Crisp apples for a full share or a FREE 1/2 peck of Honey Crisp apples for a small share. I will have apples and sign-up sheets available at the CSA garden on Wednesday. (10/3/18)</span><br />
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<span style="font-size: large;"> What to expect to find in your bin this week:</span><br />
<span style="font-size: large;"></span><br /><span style="font-size: large;"></span>
<span style="font-size: large;">Macintosh Apples</span><br />
<span style="font-size: large;">Purple Plums</span><br />
<span style="font-size: large;">Beets</span><br />
<span style="font-size: large;">Lettuce</span><br />
<span style="font-size: large;">Red Onions</span><br />
<span style="font-size: large;">Sweet Peppers</span><br />
<span style="font-size: large;">Garlic</span><br />
<span style="font-size: large;">Kuri Squash</span><br />
<span style="font-size: large;">Tomatoes</span><br />
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<span style="font-size: large;">... and in your buckets:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRM4sxqCyTfYtpshQw3MhHzvleJkO7kqLx-PBL0U1owQ5hlMy5xgCRMT_mZZcnlenPGZq7Nh2EoEiqm1_ZUsE_50PiGlWAi-TVvTdGLPH-x43EcKB4dw7vezzf9LXLfni-b4SjXbmU6mA/s1600/IMG_2791.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRM4sxqCyTfYtpshQw3MhHzvleJkO7kqLx-PBL0U1owQ5hlMy5xgCRMT_mZZcnlenPGZq7Nh2EoEiqm1_ZUsE_50PiGlWAi-TVvTdGLPH-x43EcKB4dw7vezzf9LXLfni-b4SjXbmU6mA/s1600/IMG_2791.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jonagold</td></tr>
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<span style="font-size: large;"></span><br /><span style="font-size: large;"></span>
<span style="font-size: large;">Macintosh Apples</span><br />
<span style="font-size: large;">Tomatoes</span><br />
<span style="font-size: large;">Sweet Peppers</span><br />
<span style="font-size: large;">Kuri Squash</span><br />
<span style="font-size: large;">Garlic</span><br />
<span style="font-size: large;"></span><br /><span style="font-size: large;"></span>
<span style="font-size: large;">Here are a couple of recipes that include some seasonal ingredients. </span><br />
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<h3>
<span style="font-size: large;">Original Plum Torte</span></h3>
<span style="font-size: x-small;">MARIAN BURROS</span><br />
<span style="font-size: x-small;">YIELD 8 servings</span><br />
<span style="font-size: x-small;">TIME 1 hour 15 minutes</span><br />
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<span style="font-size: large;">INGREDIENTS</span><br />
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<span style="font-size: large;">¾ to 1 cup sugar</span><br />
<span style="font-size: large;">½ cup unsalted butter, softened</span><br />
<span style="font-size: large;">1 cup unbleached flour, sifted</span><br />
<span style="font-size: large;">1 teaspoon baking powder</span><br />
<span style="font-size: large;">Pinch of salt (optional)</span><br />
<span style="font-size: large;">2 eggs</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5mkNAs2lrk1gAV6ViHF24pbi8PKYs8wwsr_aBQLLLHR80eOutv7t1QF_i5JaNVdqCQoGSKt1wWN7IodjkTHyX2J8JaFt5TtVfEOiI1e5Owyv2Hel5JosVk5ohvBWsvGvFmBQKWnMqnA/s1600/IMG_2789.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ5mkNAs2lrk1gAV6ViHF24pbi8PKYs8wwsr_aBQLLLHR80eOutv7t1QF_i5JaNVdqCQoGSKt1wWN7IodjkTHyX2J8JaFt5TtVfEOiI1e5Owyv2Hel5JosVk5ohvBWsvGvFmBQKWnMqnA/s1600/IMG_2789.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Empire</td></tr>
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<span style="font-size: large;">24 halves pitted purple plums</span><br />
<span style="font-size: large;">Sugar, lemon juice and cinnamon, for topping</span><br />
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<span style="font-size: large;">PREPARATION</span><br />
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<span style="font-size: large;">Heat oven to 350 degrees.</span><br />
<span style="font-size: large;">Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.</span><br />
<span style="font-size: large;">Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.</span><br />
<span style="font-size: large;">Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)</span><br />
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<h3>
<span style="font-size: large;">Roasted Squash and Red Onion Gratin With Quinoa</span></h3>
<span style="font-size: large;"></span><br /><span style="font-size: large;"></span>
<span style="font-size: x-small;">MARTHA ROSE SHULMAN</span><br />
<span style="font-size: x-small;">YIELD Serves 6</span><br />
<span style="font-size: x-small;">TIME About 1 hour 15 minutes plus 10 minutes cooling time</span><br />
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<span style="font-size: large;"></span><br /><span style="font-size: large;"></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"></span><br /><span style="font-size: large;"></span>
<span style="font-size: large;">1 ½ pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced)</span><br />
<span style="font-size: large;">2 tablespoons extra virgin olive oil</span><br />
<span style="font-size: large;">Salt and freshly ground pepper to taste</span><br />
<span style="font-size: large;">½ red onion, chopped</span><br />
<span style="font-size: large;">1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped</span><br />
<span style="font-size: large;">2 garlic cloves, minced</span><br />
<span style="font-size: large;">2 teaspoons fresh thyme</span><br />
<span style="font-size: large;">2 ounces Parmesan, grated (1/2 cup)</span><br />
<span style="font-size: large;">3 eggs</span><br />
<span style="font-size: large;">½ cup milk (2 percent)</span><br />
<span style="font-size: large;">½ cup cooked rainbow or black quinoa</span><br />
<span style="font-size: large;"></span><br /><span style="font-size: large;"></span>
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"></span><br /><span style="font-size: large;"></span>
<span style="font-size: large;">Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.</span><br />
<span style="font-size: large;">Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.</span><br />
<span style="font-size: large;">Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.</span><br />
<span style="font-size: large;">Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.</span><br />
<span style="font-size: large;"></span><br /><span style="font-size: large;"></span>
<span style="font-size: large;">Tip</span><br />
<span style="font-size: large;">Advance preparation: The roasted squash will keep for a couple of days in the refrigerator. The gratin will also keep for 2 to 3 days. Reheat in a medium oven for about 20 minutes.</span><br />
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-90856424568275029052018-09-16T15:16:00.001-07:002018-09-16T15:17:15.808-07:00Week 14 Newsletter 2018<br />
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<span style="font-size: large;">Hello Everyone, <span id="goog_339824388"></span><span id="goog_339824389"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD53aE5IHZppwopaCoZK2UgTP8_zMmJMYCyY7U3NFnXweCY7_Ub61wb35yn-Tm1vzV8ueWkLA6b-63Ypl2kT4BYEIdqLJpB36bjrYl8fsHhlRqvjYBuaB5i7H9tRXJYgUvEg-Qv0KKUew/s1600/IMG_1784.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxHa1GY3EWCsM7hoi7DI2W2bXnWFqo2nRUgeHPZaKXG9ibeAeFvpPAoen7tSI33H_PRlqNC0AMs1YEaqffEiSOQiVG4HugERHGNcojTci0KdQu1QN5iLMqPEZ_dHig952_l055TB6zz8/s1600/IMG_1772.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxHa1GY3EWCsM7hoi7DI2W2bXnWFqo2nRUgeHPZaKXG9ibeAeFvpPAoen7tSI33H_PRlqNC0AMs1YEaqffEiSOQiVG4HugERHGNcojTci0KdQu1QN5iLMqPEZ_dHig952_l055TB6zz8/s320/IMG_1772.jpg" width="320" /></a><span style="font-size: large;"><br /></span><span style="font-size: large;">We are making our way through a deep pile of ripe tomatoes. After another incredibly warm weekend it looks like there will more vine ripened tomatoes that will be ready to be picked this week. Yes, the bays may be getting a little cooler in the middle of September but we are swimming in produce this time of year!</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3c0FLtFC9c3aO2o8hU7aDkdrOnWOn_EIrPgNtnppJgUouFN72BHI8ElUDCp483Q82oIbqlNRZt8MdqqbxYK_b-DbI97bwhnzGNzquBnexs2Mp06ui3R8PYwyTfk4sDQVRmJLyl0Fgib4/s1600/IMG_2757.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3c0FLtFC9c3aO2o8hU7aDkdrOnWOn_EIrPgNtnppJgUouFN72BHI8ElUDCp483Q82oIbqlNRZt8MdqqbxYK_b-DbI97bwhnzGNzquBnexs2Mp06ui3R8PYwyTfk4sDQVRmJLyl0Fgib4/s320/IMG_2757.jpg" width="240" /></a><span style="font-size: large;"><br /></span><span style="font-size: large;">What to expect to find in your bin this week:</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Purple Plums</span><br />
<span style="font-size: large;">Nectarines</span><br />
<span style="font-size: large;">Melon</span><br />
<span style="font-size: large;">Tomatoes</span><br />
<span style="font-size: large;">Spaghetti Squash</span><br />
<span style="font-size: large;">Peppers</span><br />
<span style="font-size: large;">Leeks</span><br />
<span style="font-size: large;">Carrots</span><br />
<span style="font-size: large;">Arugula/Lettuce</span><br />
<span style="font-size: large;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtDNoYg4KBos8nXJvExCcGEwv1lmQlrgCS6TBRuvXCo6qfPbBflPKhlgEIDicphtRRmKMKT_miPmyrA-8vmMORAxqfylriaxRMgtkY8Ez2GLpWAlDzpS_f7rnrgUTqxdgBACsnfqz7SvA/s1600/IMG_1774.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"></span></a><span style="font-size: large;">and in your bucket: </span><br />
<br />
<span style="font-size: large;">Melon</span><br />
<span style="font-size: large;">Carrots</span><br />
<span style="font-size: large;">Tomatoes</span><br />
<span style="font-size: large;">Peppers</span><br />
<span style="font-size: large;">Arugula</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SVUwo9i2DCeyyCJFCsTLhWo9bDntL5b12vdHKCxRJm11iS8L8bd5Vh5t9o1kmZip4o54cJTcDqwHPMeecm4a-XSpXwT5MlvGpH3S3PTekhJKxlFx_ygiJVUjlVrPUxaNfYaSvwmFKHQ/s1600/IMG_1798.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SVUwo9i2DCeyyCJFCsTLhWo9bDntL5b12vdHKCxRJm11iS8L8bd5Vh5t9o1kmZip4o54cJTcDqwHPMeecm4a-XSpXwT5MlvGpH3S3PTekhJKxlFx_ygiJVUjlVrPUxaNfYaSvwmFKHQ/s320/IMG_1798.jpg" width="240" /></a></td></tr>
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<span style="font-size: large;"></span><span style="font-size: large;">Here are a couple of recipes for this week.</span><br />
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<h3>
<span style="font-size: large;">Carrot Cake Muffins</span></h3>
<span style="font-size: x-small;">MARTHA ROSE SHULMAN</span><br />
<span style="font-size: x-small;">YIELD 12 muffins</span><br />
<span style="font-size: x-small;">TIME 25 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 ½ cups whole-wheat pastry flour</span><br />
<span style="font-size: large;">2 teaspoons baking powder</span><br />
<span style="font-size: large;">1 teaspoon baking soda</span><br />
<span style="font-size: large;">2 teaspoons ground cinnamon</span><br />
<span style="font-size: large;">1 teaspoon freshly grated nutmeg</span><br />
<span style="font-size: large;">½ teaspoon ground allspice</span><br />
<span style="font-size: large;">½ teaspoon ground cloves</span><br />
<span style="font-size: large;">½ teaspoon salt</span><br />
<span style="font-size: large;">2 eggs</span><br />
<span style="font-size: large;">⅓ cup raw brown (turbinado) sugar</span><br />
<span style="font-size: large;">⅓ cup canola oil</span><br />
<span style="font-size: large;">1 ⅓ cups buttermilk</span><br />
<span style="font-size: large;">1 teaspoon vanilla extract</span><br />
<span style="font-size: large;">⅔ cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans</span><br />
<span style="font-size: large;">1 ½ cups grated carrots</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.</span><br />
<span style="font-size: large;">Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.</span><br />
<span style="font-size: large;">In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.</span><br />
<span style="font-size: large;">Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Tip</span><br />
<span style="font-size: large;">Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer.</span><br />
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<h3>
<span style="font-size: large;">Tomato and Carrot Marinara Sauce</span></h3>
<span style="font-size: x-small;">MARTHA ROSE SHULMAN</span><br />
<span style="font-size: x-small;">YIELD 2 1/4 cups (about eight servings)</span><br />
<span style="font-size: x-small;">TIME 30 minutes</span><br />
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<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 tablespoons extra virgin olive oil</span><br />
<span style="font-size: large;">½ pound carrots, peeled and finely diced 1/4 inch dice or smaller, or finely chopped in a food processor fitted with a steel blade 1 1/2 cups</span><br />
<span style="font-size: large;">2 garlic cloves, minced</span><br />
<span style="font-size: large;">2 pounds tomatoes, seeded and grated, or peeled, seeded and chopped; or 1 (28-ounce) can chopped tomatoes, with juice</span><br />
<span style="font-size: large;">⅛ teaspoon sugar</span><br />
<span style="font-size: large;">1 sprig of fresh basil, if available</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<span style="font-size: large;">1 tablespoon tomato paste</span><br />
<span style="font-size: large;">½ teaspoon dried oregano (optional)</span><br />
<span class="Apple-tab-span" style="white-space: pre;"><span style="font-size: large;"> </span></span><br />
<span style="font-size: large;">PREPARATION</span><br />
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<span style="font-size: large;"></span><br />
<span style="font-size: large;">Heat the oil over medium heat in a large, wide nonstick skillet or saucepan. Add the carrots. Cook, stirring, until tender, five to eight minutes. Add the garlic. Cook, stirring, for 30 seconds to a minute until the garlic begins to smell fragrant. Add the tomatoes and their juice, the sugar, basil sprig, salt, tomato paste and oregano. Stir, and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium, and cook, stirring often, until thick and fragrant, 20 to 25 minutes. Remove the basil sprig, and wipe any sauce adhering to it back into the pan. Taste and adjust seasonings.</span><br />
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-65017056112227455052018-09-09T16:06:00.000-07:002018-09-09T16:06:06.111-07:00Week 13 Newsletter 2018<span style="font-size: large;">Hello Everyone, </span><br />
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<span style="font-size: large;">Oh, the times are a changing! It seems that regardless of where you are in your life, if you have been out of school for 30 years or are just starting your first year of kindergarten, the beginning of the school year is an exciting time of year. I hope you have eased into September and have found creative ways to use all of the produce that you brought home on Wednesday or Thursday.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGB8iEkYeyzfp1pegNMqg8UjzXRTHAzNEbNRFNV5aA92avpGKtJ-o9raE0t-xJyN8lvJpYtN9e_h4oR2kIM43g7Irz62n_TidkdQFSWyWBUzCFVPRlo0gxjiCKq-1CF4n93Dgk8dEHm3o/s1600/IMG_2780.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGB8iEkYeyzfp1pegNMqg8UjzXRTHAzNEbNRFNV5aA92avpGKtJ-o9raE0t-xJyN8lvJpYtN9e_h4oR2kIM43g7Irz62n_TidkdQFSWyWBUzCFVPRlo0gxjiCKq-1CF4n93Dgk8dEHm3o/s1600/IMG_2780.JPG" /></a><span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">What to expect to find in your bin this week:</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Melon</span></div>
<div>
<span style="font-size: large;">Nectarines</span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8dTcS8gGVnTUIghkGWRdY4NLZ_fl1aZt-BhF-IQvo33ztm3ZBYHP9v8BUBFDebGMNEkcyV0JCwxL1imvOIhNOuJx13Ua5ctOzprXhh-JIHCih6U2S7sk_oTBqQj_12rlzfrP29TOguM/s1600/IMG_2761.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8dTcS8gGVnTUIghkGWRdY4NLZ_fl1aZt-BhF-IQvo33ztm3ZBYHP9v8BUBFDebGMNEkcyV0JCwxL1imvOIhNOuJx13Ua5ctOzprXhh-JIHCih6U2S7sk_oTBqQj_12rlzfrP29TOguM/s1600/IMG_2761.JPG" /></a><span style="font-size: large;">Asian Pears</span></div>
<div>
<span style="font-size: large;">Red Onions</span></div>
<div>
<span style="font-size: large;">Peppers and more peppers</span></div>
<div>
<span style="font-size: large;">Tomatoes</span></div>
<div>
<span style="font-size: large;">Lettuce</span></div>
<div>
<span style="font-size: large;">Cucumber or Radishes</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">...and buckets:</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Melon</span></div>
<div>
<span style="font-size: large;">Nectarines</span></div>
<div>
<span style="font-size: large;">Peppers</span></div>
<div>
<span style="font-size: large;">Tomatoes</span></div>
<div>
<span style="font-size: large;">Garlic</span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">Here a couple of recipes to use all of those peppers!</span><br />
<br />
<h3>
<span style="font-size: large;">Sheet-Pan Roasted Fish With Sweet Peppers</span></h3>
<span style="font-size: x-small;">MELISSA CLARK</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">YIELD 3 to 4 servings</span><br />
<span style="font-size: x-small;">TIME 40 minutes </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqxdGDo7XBAOKQkrM-lGe5aqY6Vf5iDExH1NnKxhKg5VfPihkRPMHZoC5FlTvtv5hiDePsvKJjcdDsYvQhRbLo3hEFq1tbuUZMteuqfdNvF3-63K2B1cTYnnm1pieLF8RtIlECgG-58E/s1600/IMG_2755.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPqxdGDo7XBAOKQkrM-lGe5aqY6Vf5iDExH1NnKxhKg5VfPihkRPMHZoC5FlTvtv5hiDePsvKJjcdDsYvQhRbLo3hEFq1tbuUZMteuqfdNvF3-63K2B1cTYnnm1pieLF8RtIlECgG-58E/s1600/IMG_2755.JPG" /></a><br />
<br />
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 small bunch fresh lemon or regular thyme</span><br />
<span style="font-size: large;">1 ½ pounds hake fillets</span><br />
<span style="font-size: large;">½ teaspoon fine sea salt, more as needed</span><br />
<span style="font-size: large;"> Black pepper</span><br />
<span style="font-size: large;">3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced</span><br />
<span style="font-size: large;">4 ½ tablespoons extra-virgin olive oil, more for drizzling</span><br />
<span style="font-size: large;">¼ cup pitted, sliced black or green olives, or use a combination</span><br />
<span style="font-size: large;">1 teaspoon sherry vinegar</span><br />
<span style="font-size: large;">1 garlic clove, grated</span><br />
<span style="font-size: large;">1 cup loosely packed Italian parsley leaves, chopped</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.</span><br />
<span style="font-size: large;">Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.</span><br />
<span style="font-size: large;">Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.</span><br />
<span style="font-size: large;">Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.</span><br />
<span style="font-size: large;">Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.</span><br />
<span style="font-size: large;"><br /></span></div>
<div>
<h3>
<span style="font-size: large;">Roasted Pepper and Goat Cheese Sandwich</span></h3>
<span style="font-size: x-small;">MARTHA ROSE SHULMAN</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">YIELD 1 serving</span><br />
<span style="font-size: x-small;">TIME 5 to 10 minutes </span><br />
<br />
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 thick slices whole wheat country bread or 1 ciabatta roll, split</span><br />
<span style="font-size: large;">1 ½ ounces goat cheese (about 1/3 cup), at room temperature</span><br />
<span style="font-size: large;">½ tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives</span><br />
<span style="font-size: large;">⅓ to ½ large grilled or roasted red pepper (see note)</span><br />
<br />
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.</span><br />
<span style="font-size: large;">In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.</span><br />
<span style="font-size: large;">Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Tip</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To quickly grill a pepper on an indoor stove, light a gas burner and place pepper directly over flame. As soon as one section has blackened, turn pepper, using tongs, to expose another section to flame. Continue to rotate until pepper is blackened. Place in a bowl or plastic bag and seal or cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run pepper briefly under faucet to rinse off final bits of charred skin. If so, pat dry with paper towels. Cut pepper in half and remove seeds and membranes.</span></div>
<div>
<br /></div>
Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-58663766965576697862018-09-02T13:12:00.000-07:002018-09-02T13:12:27.562-07:00Week 12 Newsletter 2018<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_FhUy-ZfaNlAuWUhZk7MaC5qnglibeRbdM5ycZtKYBHW4F0EN_3gM2Q6AczZoF68WtyfKgGBTSzGRqOtPk_V9gPlFvbBpFuCSPYYR5ZhMrbcjKUK24HTpb3_THve4T6DN24saDfqQJU/s1600/IMG_1782.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_FhUy-ZfaNlAuWUhZk7MaC5qnglibeRbdM5ycZtKYBHW4F0EN_3gM2Q6AczZoF68WtyfKgGBTSzGRqOtPk_V9gPlFvbBpFuCSPYYR5ZhMrbcjKUK24HTpb3_THve4T6DN24saDfqQJU/s320/IMG_1782.jpg" width="320" /></a><span style="font-size: large;">Hello Everyone,</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It is remarkable how plants react to a few rainy days. Even with the days getting shorter it seems like many plants doubled in size in just a few hours. I hope everyone is getting a chance to enjoy the vibrant colors that are marching along after the rainy days.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You will be receiving a couple of melons in your bins this week. It has been a great year for melons. I intentionally grow ice box size watermelons so they will fit in the bins, this week you may receive a red or a yellow watermelon. The cantaloupe variety is Sarah's Choice and I grow these for their sweet flavor and solid texture.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This week the farm crew has been putting fishline around the Honeycrisp apple trees. The clever crows have discovered this variety of apple and the fishline encourages them to move along. The large cooler has been completely emptied of cherries, cleaned from top to bottom in preparation of the "next big thing" ... apple season!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7YlJSaqxAAYBpStV-ktRemVvU5nv7FMOnYBtiBRbgSRT_eMsyz-g7zNSQijFH-159NsCXVRQ8cv847NaVahTBUEKBn7Bacgyrx58sk22eTAw7bubiewSBuNa92Rz1Gril0WZF_e-c-Q/s1600/IMG_2155.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7YlJSaqxAAYBpStV-ktRemVvU5nv7FMOnYBtiBRbgSRT_eMsyz-g7zNSQijFH-159NsCXVRQ8cv847NaVahTBUEKBn7Bacgyrx58sk22eTAw7bubiewSBuNa92Rz1Gril0WZF_e-c-Q/s320/IMG_2155.jpg" width="240" /></span></a><span style="font-size: large;"> </span><br />
<span style="font-size: large;">What to expect to find in your bin this week:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Watermelon</span><br />
<span style="font-size: large;">Cantaloupe</span><br />
<span style="font-size: large;">Nectarines</span><br />
<span style="font-size: large;">Peppers</span><br />
<span style="font-size: large;">Carrots</span><br />
<span style="font-size: large;">Lettuce</span><br />
<span style="font-size: large;">Arugula or Cherry Tomatoes</span><br />
<span style="font-size: large;">Tomatoes</span><br />
<span style="font-size: large;">Garlic</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">...and in the buckets:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNf7KA0wOaNeYZimwBo0iAEO_SV3DRUMw7XfZOSsZtF2gOuzbGB6_uBeyucY-We341EZyP5uZgwgl8GHA8uBvzMB-AGyFLdqZtshQEGm438P82LtifbMiuHgeg18q7dB39YPdsmN1Olw/s1600/IMG_1776.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNf7KA0wOaNeYZimwBo0iAEO_SV3DRUMw7XfZOSsZtF2gOuzbGB6_uBeyucY-We341EZyP5uZgwgl8GHA8uBvzMB-AGyFLdqZtshQEGm438P82LtifbMiuHgeg18q7dB39YPdsmN1Olw/s320/IMG_1776.jpg" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Watermelon</span><br />
<span style="font-size: large;">Lettuce</span><br />
<span style="font-size: large;">Peppers</span><br />
<span style="font-size: large;">Tomatoes</span><br />
<span style="font-size: large;">Carrots</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Here are couple of my favorite tomato recipes.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<h3>
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">Salsa Fresca</span></span></h3>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: x-small;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">MARTHA ROSE SHULMAN</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: x-small;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">YIELD 2 cups</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: x-small;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">TIME 10 minutes</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<br /></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">INGREDIENTS</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);"><br /></span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">¼ small white or red onion, minced</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">1 teaspoon red wine vinegar</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">1 pound fresh, ripe tomatoes, finely chopped</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">4 tablespoons chopped fresh cilantro, more to taste</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">1 to 3 teaspoons fresh lime juice (optional)</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">Salt to taste</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span class="Apple-tab-span" style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34); white-space: pre;"><span style="color: #222222; font-family: "helvetica"; font-size: large;"> </span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">PREPARATION</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);"><br /></span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);">In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.</span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<span style="color: #222222; font-family: "helvetica"; font-size: large;"><span style="-webkit-text-stroke-color: rgb(34, 34, 34); caret-color: rgb(34, 34, 34);"><br /></span></span></div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
</div>
<div style="background-color: white; font-stretch: normal; line-height: normal;">
<h3>
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">Garlicky Tomato Toast (Pan Con Tomate)</span></span></h3>
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: x-small;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">DAVID TANIS</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: x-small;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">YIELD 4 to 6 servings</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;"><span style="font-size: x-small;">TIME 30 minutes </span></span></span><br />
<br />
<br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">INGREDIENTS</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;"><br /></span></span>
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">3 or 4 very ripe medium tomatoes (about 1 1/2 pounds)</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">1 pint cherry tomatoes (about 12 ounces)</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">4 to 6 large slices sturdy sourdough bread, about 1/2-inch thick</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">4 to 6 garlic cloves, peeled</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;"> Salt and pepper</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;"> Extra-virgin olive oil</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;"> Basil leaves, for garnish (optional)</span></span><br />
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<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">PREPARATION</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;"><br /></span></span>
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;"><br /></span></span>
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">Tip</span></span><br />
<span style="color: #222222; font-family: , "georgia" , "times new roman" , serif; font-size: large;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.8399999737739563px;">If you don’t want to bother with grating tomatoes, rub the toasted bread first with garlic, then with 1 or 2 halved tomatoes, until top surface is quite juicy, then continue with Step 6.</span></span></div>
Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-61173884124968261552018-08-26T14:05:00.000-07:002018-08-26T14:05:05.668-07:00Week 11 Newsletter 2018<span style="font-size: large;">Hello Everyone,</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Izgo0ribFTV8RhCyAoONMTgjdSYEloQ9zy7C_G4-marRjpqZ_Z4Q_b862uA6WrKj2YvoCjTFIxpeDTunh09MsYfmnRGmv347ejEN13EgOi86cNQOqa4MezneIC07la_GDqH5Ft5tAYs/s1600/DSC01881.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Izgo0ribFTV8RhCyAoONMTgjdSYEloQ9zy7C_G4-marRjpqZ_Z4Q_b862uA6WrKj2YvoCjTFIxpeDTunh09MsYfmnRGmv347ejEN13EgOi86cNQOqa4MezneIC07la_GDqH5Ft5tAYs/s320/DSC01881.JPG" width="320" /></span></a><span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Ah, sun kissed tomatoes are the best! It seems like we have had many chances of rain pass us by this past week. Of course, everything in the garden enjoyed the gentle showers the past few days and the landscape has taken on a rich green color. The warm loving plants seem to be standing tall. The tomatoes continue to show more brilliant color everyday. Yes, it is certainly harvest season in the vegetable garden.</span><br />
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<span style="font-kerning: none;"><span style="font-size: large;">What to expect to find in you bin this week:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibexh6Eh2UGKMKJjkebiCW7iiL5hV6rajk5_vnSXcjHGE4KpC3pA791UaF2e-iVXS3WCfJ_jtJpQ8mnz7IBmbugOOV1Dworbi-C5HOVOGs7Z8ezVZqB3KM6bMg2L4oqWhPE9_il9nQUGA/s1600/IMG_1774.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="320" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibexh6Eh2UGKMKJjkebiCW7iiL5hV6rajk5_vnSXcjHGE4KpC3pA791UaF2e-iVXS3WCfJ_jtJpQ8mnz7IBmbugOOV1Dworbi-C5HOVOGs7Z8ezVZqB3KM6bMg2L4oqWhPE9_il9nQUGA/s1600/IMG_1774.JPG" /></a><span style="font-kerning: none;"><span style="font-size: large;">Watermelon</span></span></div>
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<span style="font-kerning: none;"><span style="font-size: large;">Cantaloupe</span></span></div>
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<span style="font-size: large;">Mixed Greens or Arugula</span></div>
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<span style="-webkit-text-stroke-width: initial;"><span style="font-size: large;">Cucumber or Zucchini</span></span></div>
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<span style="font-size: large;">Jalapeno Peppers</span></div>
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<span style="font-size: large;">Sweet Peppers</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibexh6Eh2UGKMKJjkebiCW7iiL5hV6rajk5_vnSXcjHGE4KpC3pA791UaF2e-iVXS3WCfJ_jtJpQ8mnz7IBmbugOOV1Dworbi-C5HOVOGs7Z8ezVZqB3KM6bMg2L4oqWhPE9_il9nQUGA/s1600/IMG_1774.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"></span></a><span style="font-size: large;">Eggplant</span></div>
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<span style="font-size: large;">Tomatoes</span></div>
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<span style="font-size: large;">Leeks</span></div>
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<span style="font-size: large;">.... and in the buckets:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqrHzAyaIzxOkcFaV9tQrS2z3Nd0qsq7GnodgWpSAGnAHUvi_Uyg2OOPpr8Kb9ki0z69rGR181gC5Uq87P9GngyBRQ6ahZsvKtEcJ-fkwB8avRjoGhAJXEjMl7wuWtG_BRYl5mtmx1V4/s1600/IMG_7906.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqrHzAyaIzxOkcFaV9tQrS2z3Nd0qsq7GnodgWpSAGnAHUvi_Uyg2OOPpr8Kb9ki0z69rGR181gC5Uq87P9GngyBRQ6ahZsvKtEcJ-fkwB8avRjoGhAJXEjMl7wuWtG_BRYl5mtmx1V4/s320/IMG_7906.jpg" width="320" /></a></div>
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<span style="-webkit-text-stroke-width: initial; font-size: large;">Cantaloupe</span></div>
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<span style="font-size: large;">Eggplants</span></div>
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<span style="font-size: large;">Arugula</span></div>
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<span style="font-size: large;">Leeks</span></div>
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<span style="font-size: large;">Tomatoes</span><span style="font-kerning: none;"></span></div>
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<span style="font-size: large;">Here are a couple of recipes you</span></div>
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<span style="font-size: x-small;">JEFF SCHWARZ AND GREG KESSLER</span></div>
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<span style="font-size: x-small;">YIELD 4 servings</span></div>
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<span style="font-size: x-small;">TIME About 10 minutes</span></div>
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<span style="font-size: large;">INGREDIENTS</span></div>
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<span style="font-size: large;">1 muskmelon (honeydew or cantaloupe), rind and seeds removed</span></div>
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<span style="font-size: large;">1 tablespoon kosher salt</span></div>
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<span style="font-size: large;">1 tablespoon red pepper flakes</span></div>
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<span style="font-size: large;">1 jalapeño, finely diced (seeds removed)</span></div>
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<span style="font-size: large;">½ lime</span></div>
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<span style="font-size: large;">PREPARATION</span></div>
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<span style="font-size: large;">Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.</span></div>
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<span style="font-size: large;">Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.</span></div>
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<span style="font-size: large;">Squeeze the lime over the melons, and serve.</span></div>
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<span style="font-size: large;">Greek Baked Squash Omelet</span></h3>
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<span style="font-size: x-small;">MARTHA ROSE SHULMAN</span></div>
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<span style="font-size: x-small;">YIELD Serves six to eight</span></div>
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<span style="font-size: x-small;">TIME 1 hour</span></div>
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<span style="font-size: large;">INGREDIENTS</span></div>
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<span style="font-size: large;">2 tablespoons extra virgin olive oil</span></div>
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<span style="font-size: large;">1 leek, white and light green parts, cleaned and chopped</span></div>
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<span style="font-size: large;">2 garlic cloves, minced</span></div>
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<span style="font-size: large;">¾ pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice</span></div>
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<span style="font-size: large;">Salt</span></div>
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<span style="font-size: large;">freshly ground pepper to taste</span></div>
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<span style="font-size: large;">¼ cup chopped fresh dill</span></div>
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<span style="font-size: large;">2 tablespoons chopped fresh mint</span></div>
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<span style="font-size: large;">8 eggs</span></div>
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<span style="font-size: large;">½ cup drained yogurt or thick Greek-style yogurt</span></div>
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<span style="font-size: large;">¼ cup freshly grated Parmesan cheese</span></div>
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<span style="font-size: large;">PREPARATION</span></div>
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<span style="font-size: large;">Preheat the oven to 350 degrees.</span></div>
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<span style="font-size: large;">Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.</span></div>
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<span style="font-size: large;">Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.</span></div>
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<span style="font-size: large;">Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.</span></div>
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-24947132662428866322018-08-19T14:07:00.000-07:002018-08-19T14:07:06.674-07:00Week 10 Newsletter 2018<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRuxAk2Wy3r-t_V86xuLhg8Uk2FE2VvNiabpf-OWNm35bYEc29CxHbfiYgpvZLj7_0NfiM14SWSkZnlzAzC7QONTLcnAlkFG_YZljKFF0vkJsHCo2QyI4aRmWOoGU9QQtB_09Xk2p8pE/s1600/IMG_1606.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRuxAk2Wy3r-t_V86xuLhg8Uk2FE2VvNiabpf-OWNm35bYEc29CxHbfiYgpvZLj7_0NfiM14SWSkZnlzAzC7QONTLcnAlkFG_YZljKFF0vkJsHCo2QyI4aRmWOoGU9QQtB_09Xk2p8pE/s320/IMG_1606.jpg" width="240" /></a><br />
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<span style="font-size: large;">Hello Everyone,</span><br />
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<span style="font-size: large;">Did you notice the surprise in your bins/buckets last week? After a very long wait, finally the continuous heat ripened the tomatoes. I hope you enjoyed your first CSA tomatoes for 2018. This week will kick-off what we hope will be another tomato tsunami. They have grown into a wall almost as tall as your friendly gardener! From heirloom to grape tomatoes, there are lots of varieties to look forward to!</span><br />
<span style="font-size: large;">This week the melons ripened as well and they are super sweet. It looks like there will be plenty of melons for everyone for next couple of weeks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglBVqFb2m5G6TKTlPwsGiQD-Z5ubZTrYDEhD6ecweWI80br0HQXyKZCYFqHYDXdodYnCdTCBsd4yN_rSILBJf9MIeiV2Sz7Tltt_7e6lG3dM9j31786WbR5VDvYjd8CFMPtezuLOi3go/s1600/IMG_2101.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglBVqFb2m5G6TKTlPwsGiQD-Z5ubZTrYDEhD6ecweWI80br0HQXyKZCYFqHYDXdodYnCdTCBsd4yN_rSILBJf9MIeiV2Sz7Tltt_7e6lG3dM9j31786WbR5VDvYjd8CFMPtezuLOi3go/s320/IMG_2101.jpg" width="240" /></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXGIJ7S0CKmwDJLg8csSBkz0M3U-rzqzuH3HdDHzd1nI28Xp02H6l7e0W6j1rDwtTlZou7kYOpF8nppLPYt4QnXbmWq53Z2j514kCEtP900F0rjJeNXN0fZI_fzJiYHaRSYyDohT-pdc/s1600/IMG_2105.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"></span></a><span style="font-size: large;">It is a beautiful time of year in the garden with lots of colorful peppers, eggplants and flowers popping up everywhere! Most of our crew has finished for the season except for the year-round crew and a few extras to help with the upcoming apple harvest. With cherries behind us, we are beginning to hand thin the apples from the apple trees and making other preparations for the apple harvest. It looks like it is going to be a big crop this year and we would love to see some rain to help size up the fruit.</span><br />
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<span style="font-size: large;">What to expect to find in your bin this week:</span><br />
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<span style="font-size: large;">Watermelon</span><br />
<span style="font-size: large;">Cantalope</span><br />
<span style="font-size: large;">Lettuce</span><br />
<span style="font-size: large;">Peppers</span><br />
<span style="font-size: large;">Tomatoes</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXGIJ7S0CKmwDJLg8csSBkz0M3U-rzqzuH3HdDHzd1nI28Xp02H6l7e0W6j1rDwtTlZou7kYOpF8nppLPYt4QnXbmWq53Z2j514kCEtP900F0rjJeNXN0fZI_fzJiYHaRSYyDohT-pdc/s1600/IMG_2105.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVXGIJ7S0CKmwDJLg8csSBkz0M3U-rzqzuH3HdDHzd1nI28Xp02H6l7e0W6j1rDwtTlZou7kYOpF8nppLPYt4QnXbmWq53Z2j514kCEtP900F0rjJeNXN0fZI_fzJiYHaRSYyDohT-pdc/s320/IMG_2105.jpg" width="240" /></a><span style="font-size: large;">Eggplant</span><br />
<span style="font-size: large;">Zucchini</span><br />
<span style="font-size: large;">Cucumber</span><br />
<span style="font-size: large;">Basil</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">....and in the buckets:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Watermelon</span><br />
<span style="font-size: large;">Peppers</span><br />
<span style="font-size: large;">Tomatoes</span><br />
<span style="font-size: large;">Eggplant</span><br />
<span style="font-size: large;">Cucumber</span><br />
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;">Let's have some lucious summer salads this time around!</span><br />
<span style="font-size: large;"><br /></span>
<br />
<h3>
<span style="font-size: large;">Tomato and Watermelon Salad</span></h3>
<span style="font-size: x-small;">SAM SIFTON</span><br />
<span style="font-size: x-small;">YIELD 6 to 8 servings</span><br />
<span style="font-size: x-small;">TIME 15 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes</span><br />
<span style="font-size: large;">1 small seedless watermelon, cut into 1 1/4-inch cubes</span><br />
<span style="font-size: large;">1 teaspoon kosher salt</span><br />
<span style="font-size: large;">¼ cup extra-virgin olive oil</span><br />
<span style="font-size: large;">2 tablespoons sherry vinegar</span><br />
<span style="font-size: large;">Kosher salt and freshly ground black pepper to taste</span><br />
<span style="font-size: large;">1 cup feta cheese, torn into large crumbles</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.</span><br />
<span style="font-size: large;">Whisk together the oil and vinegar and season with salt and pepper to taste.</span><br />
<span style="font-size: large;">Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<br />
<h3>
<span style="font-size: large;">Grilled Eggplant Salad</span></h3>
<span style="font-size: x-small;">MELISSA CLARK</span><br />
<span style="font-size: x-small;">YIELD about 1 1/2 cups</span><br />
<span style="font-size: x-small;">TIME 25 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 large eggplant</span><br />
<span style="font-size: large;">1 plum tomato, diced</span><br />
<span style="font-size: large;">1 ½ teaspoons red wine vinegar</span><br />
<span style="font-size: large;">½ teaspoon kosher salt, more to taste</span><br />
<span style="font-size: large;">½ teaspoon chopped fresh oregano</span><br />
<span style="font-size: large;">2 garlic cloves, finely chopped</span><br />
<span style="font-size: large;">3 tablespoons extra virgin olive oil</span><br />
<span style="font-size: large;">3 tablespoons chopped parsley</span><br />
<span style="font-size: large;">Black pepper, to taste</span><br />
<span style="font-size: large;">Capers, for garnish, optional</span><br />
<span style="font-size: large;">Grilled pita bread, for serving</span><br />
<span class="Apple-tab-span" style="white-space: pre;"><span style="font-size: large;"> </span></span><br />
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.</span><br />
<span style="font-size: large;">When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<h3>
<span style="font-size: large;">Cucumber Salad</span></h3>
<span style="font-size: x-small;">PIERRE FRANEY</span><br />
<span style="font-size: x-small;">YIELD 6 servings</span><br />
<span style="font-size: x-small;">TIME 10 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">4 cucumbers, about 2 pounds</span><br />
<span style="font-size: large;">½ cup sour cream</span><br />
<span style="font-size: large;">2 tablespoons heavy cream</span><br />
<span style="font-size: large;">3 tablespoons white vinegar</span><br />
<span style="font-size: large;">Salt to taste if desired</span><br />
<span style="font-size: large;">Freshly ground pepper to taste</span><br />
<span style="font-size: large;">1 tablespoon finely chopped dill</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Trim off ends of each cucumber and cut in half lengthwise. Scrape away and discard seeds. Cut each cucumber half into thin crosswise slices. There should be about 6 cups.</span><br />
<span style="font-size: large;">Put sour cream, heavy cream, vinegar, salt, pepper and dill in mixing bowl and blend thoroughly. Add cucumber slices and toss.</span><br />
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-12216351414656090712018-08-12T16:03:00.000-07:002018-08-12T16:03:35.504-07:00Week 9 Newsletter 2018<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLP87OcMmNbrUuBFs45Hoyt9D8SgqA_wLWeMpGhG5ht4mtP7jOLPCs-cXbBvjjHTFnGxEMWfQvBv4K2pvydix2QQJmnJSFKGNAkpG40AMkymfxZXj6sTc9FjIdrRLhq96n1gP9R4j62uw/s1600/IMG_2694.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLP87OcMmNbrUuBFs45Hoyt9D8SgqA_wLWeMpGhG5ht4mtP7jOLPCs-cXbBvjjHTFnGxEMWfQvBv4K2pvydix2QQJmnJSFKGNAkpG40AMkymfxZXj6sTc9FjIdrRLhq96n1gP9R4j62uw/s320/IMG_2694.jpg" width="240" /></a><span style="font-size: large;">Hello Everyone,</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The Peak Season main garden is very colorful with the red runner beans, sunflowers and zinnias. Some members made zinnia or sunflower bouquets when they picked up their bins/buckets last week. If you did not have flowers at your location last week, they will be there for you this week in a blue bucket.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"> It is time for eggplant!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We’re growing three different varieties of eggplant on the farm this season. One variety is Black Beauty, it is cylindrical shape and a blackish purple color. We will try our best to get the other varieties to you, but each week’s harvest will differ and some of the varieties are more plentiful than others.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6Pfxi6uyeAKe9tSpWT1lYa0bdrVg7Ijw74SkCh4_A-yokbTrXOxlDb9YL7Toy-PYFhEGENf0WT48NYdDIcyMfQDiDO_7jSa1eCz3pF7piSo17izyfNxHmGKvcdc8UWG2D6Hrl3OXeHg/s1600/DSC01670.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6Pfxi6uyeAKe9tSpWT1lYa0bdrVg7Ijw74SkCh4_A-yokbTrXOxlDb9YL7Toy-PYFhEGENf0WT48NYdDIcyMfQDiDO_7jSa1eCz3pF7piSo17izyfNxHmGKvcdc8UWG2D6Hrl3OXeHg/s320/DSC01670.JPG" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The way it looks out there now, there are enough eggplants for many weeks to come. There are fruits that are mature now, some that are still growing, and some that are only beginning.We sure hope you like eggplant! No worries if you don't’ know what to do with it! Over the next few weeks we’ll provide you with the resources to have an eggplant party in your kitchen! For starters, see this week’s recipes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">What to expect to find in your bin this week:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Plums</span><br />
<span style="font-size: large;">Arugula</span><br />
<span style="font-size: large;">Eggplant</span><br />
<span style="font-size: large;">Carrots</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWzJ953CO2gQSTA-ldgMjRvRwhYuPuLbRcrFc_Zcr1T5DTsWwqhZwheelWOM5_uGzRN38SsCK_mmpiU7lLHPjESJHjYTp7p1R_9Nc4NCRTKlR_TLNq60sBy3B9JagkRgrg2l8fkOHLwA/s1600/IMG_2067.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWzJ953CO2gQSTA-ldgMjRvRwhYuPuLbRcrFc_Zcr1T5DTsWwqhZwheelWOM5_uGzRN38SsCK_mmpiU7lLHPjESJHjYTp7p1R_9Nc4NCRTKlR_TLNq60sBy3B9JagkRgrg2l8fkOHLwA/s1600/IMG_2067.JPG" /></a><span style="font-size: large;">Cucumber</span><br />
<span style="font-size: large;">Zucchini</span><br />
<span style="font-size: large;">Beans</span><br />
<span style="font-size: large;">Yellow Peppers</span><br />
<span style="font-size: large;">Dill</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">…..and in the buckets:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Plums</span><br />
<span style="font-size: large;">Arugula</span><br />
<span style="font-size: large;">Beans</span><br />
<span style="font-size: large;">Eggplant</span><br />
<span style="font-size: large;">Yellow Peppers</span><br />
<div>
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">Here are a few recipes that include items from your bin/buckets this week.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<h3>
<span style="font-size: large;">Broiled Eggplant With Parmesan</span></h3>
<h3>
<span style="font-size: x-small; font-weight: normal;">PIERRE FRANEY Time 30 minutes </span><span style="font-size: x-small; font-weight: normal;">Yield 4 servings</span></h3>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 eggplants about 3 inches in diameter, total weight 1 1/4 pounds</span><br />
<span style="font-size: large;"> Salt and freshly ground pepper to taste</span><br />
<span style="font-size: large;">4 tablespoons olive oil</span><br />
<span style="font-size: large;">2 teaspoons finely chopped garlic</span><br />
<span style="font-size: large;">4 tablespoons freshly grated Parmesan cheese</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat oven to broil.</span><br />
<span style="font-size: large;">Trim eggplants and cut into 16 slices of equal thickness.</span><br />
<span style="font-size: large;">Arrange eggplant slices in one layer on a baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil.</span><br />
<span style="font-size: large;">Place eggplant under broiler about 4 inches from heat source. Broil about 3 minutes, and turn slices and broil for 3 minutes more.</span><br />
<span style="font-size: large;">In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant. Place under broiler until bubbling. Serve immediately.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<h3>
<span style="font-size: large;">Green Beans With Dill</span></h3>
<span style="font-size: x-small;">AMANDA HESSER</span><br />
<span style="font-size: x-small;">YIELD 4 servings</span><br />
<span style="font-size: x-small;">TIME 20 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sea salt to taste</span><br />
<span style="font-size: large;">4 large handfuls haricots verts or green beans, stem ends trimmed</span><br />
<span style="font-size: large;">2 tablespoons unsalted butter</span><br />
<span style="font-size: large;">2 to 3 tablespoons chopped fresh dill</span><br />
<span style="font-size: large;">Coarsely ground black pepper to taste</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.</span><br />
<span style="font-size: large;">Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.</span><br />
<span style="font-size: large;">Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<h3>
<span style="font-size: large;">Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette</span></h3>
<span style="font-size: x-small;">MELISSA CLARK</span><br />
<span style="font-size: x-small;">YIELD 4 to 6 servings</span><br />
<span style="font-size: x-small;">TIME 45 minutes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;">½ cup extra virgin olive oil</span><br />
<span style="font-size: large;">3 tablespoons freshly squeezed lemon juice</span><br />
<span style="font-size: large;">¾ teaspoon kosher salt</span><br />
<span style="font-size: large;">½ teaspoon freshly ground black pepper</span><br />
<span style="font-size: large;">1 ¾ pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks</span><br />
<span style="font-size: large;">3 ounces feta cheese, crumbled (about 2/3 cup)</span><br />
<span style="font-size: large;">1 clove garlic, minced</span><br />
<span style="font-size: large;">1 tablespoon capers, chopped</span><br />
<span style="font-size: large;">1 pound mixed bell peppers, seeded and cut into 1-inch pieces</span><br />
<span style="font-size: large;">1 cup cherry tomatoes, halved</span><br />
<span style="font-size: large;">¼ cup fresh mint leaves</span><br />
<span class="Apple-tab-span" style="white-space: pre;"><span style="font-size: large;"> </span></span><br />
<span style="font-size: large;">PREPARATION</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.</span><br />
<span style="font-size: large;">Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)</span><br />
<span style="font-size: large;">Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)</span><br />
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0tag:blogger.com,1999:blog-1680680053577487740.post-12384105480504964862018-08-05T16:15:00.000-07:002018-08-05T16:15:31.903-07:00Week 8 Newsletter 2018<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptjYZqgM5J4VVQzrOM5Li3txaPqt_e3WRpQYsl5RivFf6WY3wXogkb1DYEXltQARrkGcA6MP7GP7Ej2yU3m4-PytendbbgI44FC0DERcMSzQu5ZvYyTnVkh1um-h5BuhtDxm9b_kvYCo/s1600/IMG_1994.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptjYZqgM5J4VVQzrOM5Li3txaPqt_e3WRpQYsl5RivFf6WY3wXogkb1DYEXltQARrkGcA6MP7GP7Ej2yU3m4-PytendbbgI44FC0DERcMSzQu5ZvYyTnVkh1um-h5BuhtDxm9b_kvYCo/s320/IMG_1994.jpg" width="320" /></a></div>
Hello CSAers,<br />
<br />
We are in the cherry season wrap-up mode. The mechanical harvesting was completed last Thursday and Wednesday was the last day of hand picking cherries for this year. We still have cherries in our cooler and will continue to pack and deliver cherries for at least another week. All in all it seems like the harvest went well. I would like to dedicate this harvest to Josh, I know how proud he would be of the crew who have carried out his dream.<br />
<br />
The garden is producing a bumper crop of beans this year, so this is the week to dig out all of your favorite bean recipes!<br />
<br />
<br />
<div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPQNRIw4qZkSTigMMR6fHNUkNhLjLYV04TiUMAKy3yDvZ74zO0rMSb3jqLDpq2htxTFO9GMVowZq1-KkJ36V5uAz3oMDCaNj2pV_ZsaoMbW0_NZ3GUde9CiYT41_j7_qjuNYPTknxaoE/s1600/IMG_1801.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPQNRIw4qZkSTigMMR6fHNUkNhLjLYV04TiUMAKy3yDvZ74zO0rMSb3jqLDpq2htxTFO9GMVowZq1-KkJ36V5uAz3oMDCaNj2pV_ZsaoMbW0_NZ3GUde9CiYT41_j7_qjuNYPTknxaoE/s320/IMG_1801.jpg" width="320" /></a>What to expect to find in your bin this week:</div>
<div>
<br /></div>
<div>
Cherries</div>
<div>
Lettuce </div>
<div>
Cabbage</div>
<div>
Cucumbers</div>
<div>
Snap Beans</div>
<div>
Pole Beans</div>
<div>
Zucchini</div>
<div>
Shallots</div>
<div>
Apricots</div>
<div>
<br /></div>
<div>
and in the buckets...<br />
<br /></div>
<div>
Cherries</div>
<div>
Snap Beans</div>
<div>
Cucumbers</div>
<div>
Zucchini</div>
</div>
<div>
Carrots</div>
<div>
<br /></div>
<div>
Here are a couple of recipes that include cherries, beans and shallots.</div>
<div>
<br /></div>
<div>
<h3>
French Green Beans and Shallots</h3>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_k9ZuyvvO6WxTOPOKrvl9YCrMztdgO5-CX5wGoamrDG2OYN1drtPXSpnVCRn8lacQMjfJwaQkKsOnEialLsdMTQZZmn2uiA9QZkDtf1_eH2-TOlU3SSZ5pyVka0ArnQ7kvolgIdcxsU0/s1600/IMG_1230.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_k9ZuyvvO6WxTOPOKrvl9YCrMztdgO5-CX5wGoamrDG2OYN1drtPXSpnVCRn8lacQMjfJwaQkKsOnEialLsdMTQZZmn2uiA9QZkDtf1_eH2-TOlU3SSZ5pyVka0ArnQ7kvolgIdcxsU0/s320/IMG_1230.jpg" width="240" /></a><span style="font-size: x-small;">JACQUES PEPIN</span></div>
<div>
<span style="font-size: x-small;">YIELD 4 servings</span></div>
<div>
<span style="font-size: x-small;">TIME 21 minutes</span></div>
<div>
<br /></div>
<div>
INGREDIENTS</div>
<div>
<br /></div>
<div>
4 cups water</div>
<div>
1 pound very small, firm green beans, cleaned</div>
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3 tablespoons butter</div>
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3 tablespoons peeled and chopped shallots</div>
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¼ teaspoon salt, or to taste</div>
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¼ teaspoon freshly ground black pepper, or to taste</div>
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1 teaspoon lemon juice</div>
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PREPARATION</div>
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Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.</div>
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At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.</div>
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Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.</div>
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<h3>
Pork Chops With Brandied Cherries</h3>
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<span style="font-size: x-small;">MELISSA CLARK</span></div>
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<span style="font-size: x-small;">YIELD 4 servings</span></div>
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<span style="font-size: x-small;">TIME 45 minutes</span></div>
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INGREDIENTS</div>
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1 ¾ teaspoons kosher salt, more to taste</div>
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1 ½ teaspoon garam masala</div>
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½ teaspoon black pepper</div>
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¼ teaspoon ground allspice</div>
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2 bone-in pork chops, 1 1/2 inches thick, about 1 pound each</div>
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1 tablespoon olive oil</div>
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1 garlic clove, smashed and peeled</div>
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2 tablespoons brandy</div>
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2 cups fresh sweet or sour cherries, pitted and halved</div>
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4 sprigs thyme, plus thyme leaves for garnish</div>
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1 tablespoon unsalted butter</div>
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½ teaspoon sherry vinegar or honey, or more to taste (use the vinegar with the sweet cherries, the honey with the sour cherries)</div>
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PREPARATION</div>
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Combine salt, garam masala, pepper and allspice in a small bowl. Rub mixture all over pork chops, covering their entire surface. Let chops rest for 15 to 30 minutes at room temperature, or up to 24 hours, covered, in the refrigerator.</div>
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Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3 minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.) If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate, and spoon off all but a thin layer of fat from pan. (Leave garlic in the pan.)</div>
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Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.</div>
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Move cherries to the sides of the pan and return pork chops to the center so they can make contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it rests.) Transfer the pork to a cutting board and let rest for 5 minutes.</div>
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Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with cherries and more thyme on top.</div>
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Adelehttp://www.blogger.com/profile/10328582918521957479noreply@blogger.com0