Week 6
Greetings!

Greetings from your farm. It's 90 degrees already, at 8:21 am! We're looking at another heat index day of 104. Yesterday was brutally hot and sticky with the overnight low still in the high 80s. The crew bucked up after a long day on Monday and hit the fields for harvesting at 7:30 this morning. Hopefully we'll be done by lunchtime and be able to move everyone to indoor tasks during the heat of the day.


(The walk in cooler becomes the employee lounge for Alyson, Sam and Daisy after harvesting in the heat)

 

One note/correction to the Rigatoni with Italian Sausage and Fennel recipe from last week. If you made it this past week you likely noticed it serves more than 2. It actually serves more like 6 people.

Summer squash and zucchini are HERE. Once they start it's a twice daily task to get them harvested before they turn into baseball bats.  We have some that are so large they won't fit in the share boxes. We've all been doing our part to use them up but they're beating us. If we have enough of the large honkers we'll be leaving a box at each location for anyone to take; first come, first serve. They're great for making our zucchini bread or muffin recipe which also freeze well. Two of our favorite varieties are the Ronde De Nice and Pattison Blanc summer squashes. The Ronde De Nice is also known as the "summer pumpkin" it's native to southern France and their round shape makes them great for stuffing. The Pattison Blanc is a white scalloped patty pan with a creamy texture and is great on the grill. Both of these summer squash have just started to be harvested this week. We'll be giving each share a variety of heirloom patty pans squash, including the Ronde De Nice and the Pattison Blanc, we're not sure if we'll have enough of these 2 varieties for every box so if you don't see it them this week you will in the coming weeks.

 

We'll also have broccoli again this week. The heat is making it a bit leggy but so far it hasn't bolted. I actually like the stems better than the crowns so for those of you like me it's really easy to trim up and have long stem pieces.

 

 


 (Daisy, Tim, Alyson and Sam harvesting Broccoli)

 

We're anxiously awaiting our first field tomatoes but until then we have a tomato from our friend Brian's greenhouse to tide you over. The main heirloom tomato crop still looks great and he tomatillos and heirloom cucumbers are almost ready.

 


 
Zucchini
Zucchini is a summer squash and is very low in calories and contain no saturated fats or cholesterol. The skin is a good source of dietary fiber. Zucchini is a very good source of potassium. Potassium is a heart friendly electrolyte which helps reduce blood pressure and heart rates by countering effects of sodium. They are also a good source of  B-complex vitamins, iron, manganese, phosphorus and zinc.

Storage: 
Refrigerate zucchini in hydrator drawer for 3-4 days.

Serving Ideas:  
  • Add grated or thinly sliced raw zucchini into salad
  • Add zucchini slices into your favorite tomato sauce or quiche
  • Cut Zucchini in half (lengthwise) grill for 15 minutes. Top with grated Parmesan Cheese, chopped fresh mint, and toasted pine nuts.  

Tuscan zucchini with white beans and bread crumbs
� lb zucchini-coarsely chopped
� c cooked white beans
� c diced tomato z
2 cloves garlic-minced
2 TBS chopped basil
2 TBS minced black or green olives
� c olive oil
salt and pepper to taste
1/4c coarse bread crumbs-best home made with some good stale Italian bread

Heat olive oil in saut� pan, add garlic and cook for 1 minute-make sure it does not burn, add the tomato, white beans, zucchini and cook for 3 minutes until heated through. Add the basil, olives, salt and pepper-pour into a serving bowl and top with bread crumbs. Garnish bread crumbs with more black pepper, fresh herbs, lemon zest or more olive oil to taste.   

 

Zucchini Bread
Yield: 2 loaves or approximately 24 muffins
3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups all-purpose flour
3 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350�F.

Grease and flour two 8�4 inch loaf pans, liberally. Or if making muffins alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.  

 

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a toothpick comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.  

 


 
Leeks


Leeks have essential vitamins such as vitamin C, K, and vitamin E and add a subtle touch to recipes without overpowering the other flavors.
Leeks are a great alternative to onions in a stew, saut� or risotto. Leeks don't contain as much moisture as onions, so you'll need to add extra oil or butter to prevent burning. Leeks need vigilant cleaning to remove grit and soil between the layers.

This week the leeks are ranging in size. Some are about the size of a scallion. Chop leeks like you would the scallion, chopping the white and pale green portions of the stalk. The darker green leaves towards the top begin to get a bit tough, although are completely edible, can be a bit tough to chew.  We save them for our homemade veggie stock.  

  

  

  

Grilled Summer Squash with warm leek vinaigrette


Prepare grill and place lightly oiled summer squash onto the grill. Grill squash for about  5 to 15 minutes per side - it really depends upon how hot your grill is.  At 400F, it's about 10 minutes per side, until lightly golden brown.

Leek Vinaigrette:

2 TBS extra-virgin olive oil

2-3 leeks, including tender green top, finely chopped

1 TBS vegetable stock or broth

1 TBS rice vinegar

1 TBS fresh lemon juice

1/8 tsp salt

1/4 tsp freshly ground black pepper


Also, see Broccoli Salad Recipe

 


 
Cucumbers

"Cool as a cucumber" these should be a nice and refreshing treat for these hot days we have been having. Cucumbers are 95 percent water and contain small amounts of vitamins A, C, and a few minerals.



Storage:
Store cucumbers in a hydrator drawer of the refrigerator. Cucumbers that are cut or peeled will deteriorate quickly.

Cucumber in Cream

2 Large Cucumbers, peel skins and thinly sliced

 

Toss with some salt and let stand until cukes "sweat" (give off moisture)

 

1 Small Onion, finely chopped

For the Cream:
1 cup of mayonaise
1/4 cup of white distilled vinegar
3 tablespoons of sugar
Fresh ground pepper to taste
1 - pint of 1/2 & 1/2

Cream Preparation:
Blend all the above ingredients well - let stand approx. one hour before assembling.

Salad Preparation:
Squeeze out the cucumbers - place in a large enough bowl to hold them, the onion, and the cream mixture.
Combine the ingredients and place in refrigerator to allow flavors to blend.

This cream mixture is also very good for your favorite cole slaw.


 


 
Chard
Chard is an excellent source of vitamins A, C, E, K, manganese,  magnesium, potassium, calcium and iron.

Storage: Wrap chard in a damp towel or place in a plastic bag and store in the hydrator drawer.

Freezing Chard: 
Blanch chopped leaves in boiling water for about 3 minutes. "Shock" or plunge the leaves into an ice cold water. We like to have one pot for the boiling water and another for ice water to stop the cooking processes. Drain and lightly squeeze out excess water. Place into a airtight container such as a zip-lock freezer bag. We prefer zip-lock freezer bags over bulky containers. Simply lay the the bag flat in the freezer, this is an efficient way to store without taking up the valuable freezer space.   


Saut�ed Red Chard with Lime and Coriander
(the combination of lime and chard is excellent)
1 bunch chard-cleaned*
� c vegetable stock, chicken stock or water
� c olive oil
2 TBS lime juice
2 tsp crushed coriander seed**
1 TBS minced garlic
1TBS minced shallot
1 TBS minced cilantro
salt and pepper to taste

Steam the chard until wilted but not over cooked-drain, and put in a large serving bowl (if you have a steamer-great, if not, simply add �" of water to a soup pot, bring to a boil add the chard, cover and cook until wilted (about 5 minutes) drain and reserve). In a saut� pan, add the olive oil, garlic, shallot and coriander seed and cook over medium heat for 5 minutes or until the onion is tender, add the stock and lime juice and adjust seasoning. Pour this warm vinaigrette over the bowl of steamed chard, then garnish with minced cilantro.

*cut the leaves from the stalk and roughly chop, peel the stems (like celery) and chop finely  

 

Red Chard Smoothie
3 - 5 leaves red chard, remove stems
� banana
1� cup pineapple
� cup ice
1 cup water
2 tbs lemon juice

Blend - Enjoy.  

Assorted Summer Squash

Slicing Tip for Patty Pan Squash: Slice the patty pan squash through the diameter instead of pole-to-pole, this preserves the scalloped edges. Slice into rounds, roughly 1/4-inch thick. 


(Pictured: Patty Pan Squash)


 

(Pictured: Ronde De Nice Squash)

 

 

(Pictured: Zephyr Squash)

 

 

 

 

Simmered Yellow Squash with Oregano, Tomato & Capers
Serves 4

2 small summer squash, sliced �-inch thick
2 cloves garlic minced
2 teaspoons unsalted butter
1 sprig oregano or basil
� cup diced tomato
1 teaspoon capers
2 tablespoon toasted bread crumbs

Heat the butter in a small skillet. Add the butter and heat until melted. Stir in the squash. Cover and simmer over medium-low heat for 10 minutes. Add oregano and diced tomato. Cover and simmer for an additional 15 minutes. Add drained capers, salt, and pepper to taste. Sprinkle bread crumbs on top. Serve warm.

 

Recipe Courtesy of Melissa Graham is the founding executive director of Purple Asparagus, a non-profit that educates children, families and the community about eating that's good for the body and the planet. She is also the author of the popular blog Little Locavores, which focuses on family fare fresh from the farm. In recognition of her contributions to the community, Melissa was awarded a 2011 Good Eating Award from the Chicago Tribune.

 

 

 

 

 


 
Tomato
We have our first tomatoes. Actually that's tomato, as in 1 per box. Our friend Brian has grown early season tomatoes for us in his greenhouse. We're anxiously awaiting our first field tomatoes but until then we're taking some of Brian's surplus to send your way.

 

See Zucchini Recipe 


 
Kale
This week you will receive Green Curly Kale or Red Russian Kale. The green curly kale is best used for dishes with longer cooking times, stir-fries and recipes requiring a hearty, earthy flavor.  The Red Russian Kale is delicious in salads and is great raw.






Kale with Pan-fried Walnuts 

1 bunch kale, stems and center ribs discarded
1 cup chopped walnuts (3 � oz)3 TBS vegetable oil
2 garlic cloves, finely chopped

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12 inch heavy skillet over medium low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.

Raw Kale Salad

1 bunch kale, chopped
� red onion, thinly sliced
⅓ cup hazelnuts, toasted and roughly chopped
1 ounce Gruyere or Goat Feta cheese
1 tablespoon olive oil
Salt and freshly ground pepper, to taste

 Combine the first four ingredients in a large bowl, and toss to combine.
Drizzle the olive oil over the ingredients, and add salt and freshly ground pepper to taste. Toss to combine, and serve.


 


 
Broccoli
This week you will have either one large head of broccoli or two smaller heads. Broccoli doesn't do well in the hot summer heat and we wanted to get it all harvested and into your boxes before it bolts or go to flower.
 
Broccoli, a member of the cabbage family provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli is loaded with vitamin A, C, Calcium, Potassium, and Iron.

Soak the broccoli head upside down in cold, salted water to remove any hidden field pests. Broccoli can be eaten raw, chopped into salads, or paired with a dip. To cook chop and separate florets, steam lightly for 5-7 minutes (a bright green color tells you its done) top steamed broccoli with butter, a squeeze of lemon juice, and or a sprinkle of your favorite grated cheese. Broccoli is best used within a few days. Store in a plastic bag in the hydrator drawer of the refrigerator.

Freezing:
For long term storage, broccoli freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes, rinse in cold water to stop the cooking process, drain, let dry, and place in an airtight container or zip-lock freezer bag.

 

Broccoli Broccoli Salad
Salad:
1 large - 2 small heads of broccoli florets and stems, cut into bite-sized pieces
1-2 baby leeks, chopped
3/4 cup pepper (red, orange or yellow), chopped
3/4 cup salted cashew halves, broken
3/4 cup raisins


Dressing:
1 cup mayonnaise (or 1/2 cup mayo & 1/2 cup plain yogurt)
5 TBS white wine vinegar
3 TBS sugar  

Dash of freshly ground black pepper

Combine all the salad ingredients together in a large bowl. In a small bowl, whisk together the dressing ingredients. Pour dressing over salad, mix to coat. Refrigerate for a few hours to develop flavors.

For those of you with a nut allergy chopped water chestnuts are a great substitute.   

 

In your share...
Zucchini
Baby Leeks
Cucumbers
Chard
Assorted Summer Squash
Tomato
Kale
Broccoli

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Stay cool and have a great week!

Jen, Bob & The Harvest Moon Crew