Tangerini's Farm-CSA News

Isn't it feeling like August? The warm day and cool nights. Thoughts of getting in one more vacation before Fall. Summer picnics, corn on the cob, tomato basil salad, ice cream...

To mark the midpoint of the season, we will be hosting a Potluck Picnic on Sunday, August 16th at 2:00p.m. We will have hayrides for the kids and ice cream for everybody!!

What should you bring? Your blanket, a friend if you like and a picnic dish that will feed 8 people. To keep the farm from being overrun with 500 potato salads, we are dividing up the meal by where you fall in the alphabet. If your last name begins with A through F, please bring an entree. G - P's, please bring a side dish or salad. R - T's, please bring a dessert. U - Z's, please bring drinks.

We would appreciate an RSVP to the farm if you plan on attending. We hope you do! It will be a nice time to meet and greet your fellow CSA members and share some good food and laughter.

See you at the farm,
Laura

*Newsletter photos courtesy of © Souvenir Images 2009

Some thoughts on Potlucks

A summer picnic is such a hallmark of late summer. Favorite dishes are brought and shared, giving everyone a chance to try new foods. Some dishes always manage to go quickly as murmured recommendations are shared around the table. "Did you try that chicken dish in the green pot? It's outstanding!Quick, get some before it is gone!"

However, I also have another memory of a potluck. One where I was busy in the preceding days and ended up having no idea what to bring. At the last minute, I dumped a container of cottage cheese on a plate and topped it with peaches. Not bad, but also not my finest hour of culinary skill.

To help ease your preparation, especially for those of you who are busy, I have rounded up some ideas for you to try. This week I will focus on entrees and sides/salads. Next week, I will have recommendations for the desserts and drinks.

The key to it all is keeping it simple. Try to find recipes that use things you already have on hand, like your share vegetables. Don't be afraid to try something new - but also remember those old standbys that you know and love. Either way, there will be plenty of food to share!

Entrees

In addition to past recipes from the newsletters, like Fresh Corn Quiche and Barbecue Turkey Burgers, why not try one of these?

Black Bean, Corn, and Zucchini Enchiladas
From Cooking Light

1 tsp canola oil

2 c diced zucchini

2 c corn (kernels cut from the cob)

1 (15-ounce) can black beans, rinsed and drained

3 c Enchilada Sauce, divided

Cooking spray

8 (8-inch) whole wheat tortillas

2 cups shredded cheddar cheese

Preheat oven to 350°. Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans. Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

-------------------------------------------------------------------------

Grilled Chicken with Grape Juice Glaze
Glaze:
3 c grape juice
2 tsp olive oil
1 c chopped onion
2 garlic cloves, minced
2 T balsamic vinegar
2 tsp low-sodium soy sauce
1 tsp brown sugar
1 tsp chopped fresh rosemary

Chicken:
1 T olive oil
1 (3 to 5 lb) Chicken, cut into pieces and skinned
2 tsp chopped fresh rosemary
1 tsp freshly ground black pepper
3/4 tsp salt
Cooking spray
Fresh rosemary leaves (optional)

Heat 2 teaspoons of oil in a saucepan over medium heat. Add onion; cover and cook 10 minutes. Add garlic; cover and cook 3 minutes, stirring occasionally. Stir in grape juice, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly. Place mixture in blender; process until smooth. Set aside.

Prepare grill. To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper and salt. Place chicken on a grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired.

-------------------------------------------------------------------------

Barbecue Pork-and-Coleslaw Hoagies
1 (1-pound) pork tenderloin
1/2 c spicy barbecue sauce
Cooking spray
2-1/2 c packaged cabbage-and-carrot coleslaw
2-1/2 T low-fat sour cream
1-1/2 T light mayonnaise
1-1/2 tsp sugar
2-1/2 tsp prepared horseradish
4 (2-1/2-ounce) hoagie rolls with sesame seeds
Dill pickle slices (optional)

Prepare broiler. Trim any fat from the pork and cut pork in half lengthwise. Brush with 3 tablespoons of barbecue sauce. Place pork on a broiler pan coated with cooking spray, and broil for 15 minutes or until a thermometer registers 155° (slightly pink); turn pork occasionally. Cut into 1/4-inch-thick slices. While the pork is cooking, combine the coleslaw and the next 4 ingredients (coleslaw through horseradish) in a medium bowl; set aside.

Combine the pork and 3 tablespoons barbecue sauce. Brush cut sides of bread with 2 tablespoons barbecue sauce. Divide the pork evenly among bottom halves of rolls. Top each roll with about 1/2 cup coleslaw and pickles (if desired); cover with roll tops.

Note: The pork can also be grilled. Place pork on a grill rack coated with cooking spray, and grill 15 minutes or until thermometer registers 155 degrees (slightly pink) turning occasionally.

Sides and Salads

In addition to past recipes from the newsletters, like Grilled Vegetable Panini and Three Bean Salad, why not try one of these?

Citrus Glazed Carrots
2 lbs carrots
2 T olive oil
1 large orange
1 lime
1 T maple syrup
1 tsp ground cloves
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 c of cornstarch, mixed with 1/4 cup of water to make a slurry
salt to taste

Clean and peel the carrots. Toss with the oil, put on a sheet tray and put in a preheated 350-degree oven for about 45 minutes (or until al dente). Zest and juice the orange and lime. Put the juice and zest in a saucepan with the maple syrup, herbs, and spices. Bring to a boil, then add the cornstarch slurry and bring up to a boil again. Add the carrots, coat, and serve.

-------------------------------------------------------------------------

Green Beans with Sweet Onion Vinaigrette

1 c finely chopped sweet onion

1 T red-wine vinegar

1 T grainy Dijon mustard

2-1/2 lbs green beans, trimmed

2 T extra-virgin olive oil

1/3 c finely chopped flat-leaf parsley

Stir together onion, vinegar, mustard, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Marinate about 10 minutes.
Meanwhile, cook beans in a large pot of well-salted boiling water, uncovered, until just tender, about 6 minutes. Transfer to a large ice bath to stop cooking. Drain and pat dry. Whisk oil and parsley into onion mixture, then toss with beans.

-------------------------------------------------------------------------

Yellow and Green Bean Salad with Olives, Cherry Tomatoes and Summer Savory

3 c mixed-colored string beans, trimmed

2-1/2 c cherry tomatoes, halved

1/3 c pitted kalamata olives

1 clove garlic, finely chopped

1 sprig summer savory, chopped

1 T extra-virgin olive oil

1/2 tsp red wine vinegar

Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.

Don't Forget...

to stop into the farm stand to check out these other local products!

From week to week, there will be local products and produce for sale in the indoor farm stand. Don't forget to check it out when you're there for your share pick-up!

Blueberry picking has started at the farm. Berries are $2.99/lb and are organically produced.

Fresh and local yellow peaches and white nectarines at $5.00 a box.

This week we'll be bringing in whole chicken as well as breast, leg and thigh sections. We will also be offering veal, ground beef and ground turkey. Check out the freezer when you come to pick up your produce!