Midsummer Farm CSA Weekly Newsletter: Share Pick Up #13 Greetings Midsummer Farm CSA subscribers!
Sorry that I didn't get to send out a newsletter last week!
First of all, I must remind you to bring back your baskets - I'm almost out - and so please excuse me if your share is in a cardboard box!
This week I am continuing to harvest tomatoes, more peppers, and eggplants ... Our cucumbers and squash plants have been really suffering this year - very sorry that you haven't been receiving more of these, which we usually have too many of!!!
It looks like the onions I harvested a couple weeks ago and have been air-curing are pretty much ready to go - you'll probably find them in your basket this week.
I dug up most of the chiogga beets this weekend - they are the ones that have candy-cane like stripes through them if you slice them horizontally! Not as sweet as the red and gold beets, but very pretty and fun. Try slicing them very thinly - like with a truffle slicer or mandoline - and laying on top of a salad.
Figs - And more figs! Our fig trees are super-prolific this year! You must eat these right away - they do not keep at all! I'm looking for some fig jam recipes ... and I may pull out the dehydrator and see how they come out ...
The mushroom share this week will be crimini.
 I will also be harvesting some baby lettuce greens as well as some heads of Romaine. Below (scroll down) are some great recipes for some of my favorite summer salads...
The figs are lovely pureed into a salad dressing or just sliced over salads with some sliced tomatoes... really lovely!
I also grew some peashoots which will be ready this week which did well with this relatively cool August - they are sweet and wonderful lightly cooked or in a salad - I'll mix in a dash of watercress too for a peppery bite.
A Note on Cabbages - A great way to eat cabbage - cut into 1 inch pieces and sauteed quickly in a bit of olive oil, or butter, or coconut oil. I throw in something oniony and a sprinkle of salt and pepper - it is delicious.
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RECIPE: Pesto, Zucchini, and Grilled Gruyere Sandwich
A refreshing summer meal
INGREDIENTS: A good pesto Smoked paprika powder, (or just plain paprika) Sea salt A small zucchini of any color sliced thin length-wise Slices of solid hardy bread (I used Colorado Cracked Wheat by Rudi¹s Organic Bakery) Thin slices of gruyere or quality swiss cheese Olive oil a bit of butter
In a heavy skillet (I used my trusty cast iron) put a dab of olive oil and heat to quite hot. Lay the thin slices of zucchini and let them brown, flip and brown on other side. Take them out of the skillet and lay on paper towels.
Now put a little pat of butter in with the hot olive oil left in the skillet and turn down the heat to low. Spread a thin layer of pesto over each slice of bread, lay one slice in the skillet, pesto side up, sprinkle with paprika and salt. Add half the slices of cheese in a thin layer, add the slices of zucchini, add the rest of the cheese, and top with the second slice of bread. Cover and cook until lightly browned on the bottom, then flip and let it brown on the other side, uncovered.
Serve with a glass of sauvignon blanc, which seems to go with all grilled cheeses and pestos!
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RECIPE: Niçoise Salad with Grilled Vegetables and Basil-Mustard Vinaigrette Another elegant and fresh summer meal
INGREDIENTS:
For the vinaigrette 2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 shallot - skinned and quartered
12 large leaves fresh basil
1/2 cup extra virgin olive oil
1/4 teaspoon sea salt
freshly ground black pepper to taste
For the grilled vegetables
2-3 baby eggplants (cut in 1/4" slices lengthwise)
1 medium red onion - peeled and cut in 1/2" slices through the root end so slices stay attached together
1 teaspoon balsamic vinegar
2 teaspoons extra virgin olive oil
sea salt to taste
freshly ground black pepper to taste
For the salad (any of these parts can be simply left out if you can't find them!)
1 large handful baby salad greens - rinsed and spun dry
1 1/2 lbs (680gr) baby potatoes - unpeeled, boiled until tender and halved
8 oz (227gr) haricots verts - stem ends trimmed and left whole
2 ripe medium tomatoes - cut in 1/2" slices
4 to 6 hard boiled eggs - peeled and halved
1/2 cup Niçoise olives
1/3 cup large caper berries - drained DIRECTIONS: Step 1: To make the vinaigrette - Place all ingredients in the bowl of a food processor and process until the basil is finely chopped and the vinaigrette well blended. Transfer to a bowl and set aside. Step 2: To grill the vegetables - Pre-heat gas grill to high or prepare charcoal grill. Lightly brush the eggplant slices on both sides with olive oil. Sprinkle with salt and grill until grill marks appear on all sides. Transfer to a tray and set aside. Step 3: For the onions - Place the onion slices in a bowl. Add the vinegar, oil, salt and pepper. Toss carefully, taking care not to break the slices apart, and transfer to a perforated stainless steel pan. Grill until charred. Transfer to a bowl and set aside. Step 4: To assemble the salad - Spread the baby greens on a large serving platter. Top with the grilled eggplant, grilled onions, potatoes, beans, tomatoes, eggs, olives, and caper berries. Serve with the vinaigrette on the side.
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RECIPE: Romaine-Avocado-Chicken Salad
I've been making this salad over and over lately - it is so good and nourishing and refreshing!
INGREDIENTS:
Boneless Skinless Chicken Breast or Boneless Skinless Chicken Thighs (you could lightly salt and flour them)
Flour (optional)
Sea and Pepper
Olive oil to coat bottom of saute pan
Thyme Powder
Lemon juice - about 1 lemon's worth per chicken breast
Romaine lettuce - cut into bite size pieces
Heirloom Tomato - cut into bite size cubes
Avocado - peeled and cut into bite sized pieces
Olives (cold be any kind you like)
A bit of cheese (not necessary, but adds a nice touch - I used some parmesan shavings
Champagne or golden balsamic vinegar
Extra Virgin Cold Pressed Olive Oil
salt and pepper to taste
DIRECTIONS:
To cook the chicken: I start by cooking the chicken breast. Heat olive oil on medium heat in a saute pan. You can rinse, dry, and lightly flour chicken breasts. The flouring is optional though although it does help hold the lemon flavoring. Once oil is hot, add chicken, sprinkle with salt and pepper and some thyme powder. Cook until side facing down is lightly golden, then flip and cook on other side until completely cooked. The bottom of the pan will have some brown bits starting to stick as chicken gets completely cooked. Add lemon juice - should sizzle and emit a wonderful steam. Use lemon to deglaze pan (scrap the bottom clean using a wooden spoon with a flat side.). Let it cook until the lemon juice is well-reduced. If you used flour, almost all the juice will be absorbed. Take off heat and let cool down - I usually do this step the day before and put the chicken in the fridge at this point so it is nice and cold when I make the salad the next day. To make the salad: Slice chicken breasts into nice bite-size pieces, then place in a big salad bowl with olives, tomatoes, romaine, and cheese. Give it a nice stirring, then add oil, vinegar, salt and pepper. Let flavors meld about 5 minutes, then add avocado slices and serve.
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RECIPE: Greek Style Romaine and Chicken Salad
Another way to make Romaine into a satisfying summer meal
INGREDIENTS:Boneless Skinless Chicken Breast or Boneless Skinless Chicken Thighs (you could lightly salt and flour them) Flour (optional) Sea and Pepper Olive oil to coat bottom of saute pan Thyme Powder Lemon juice - about 1 lemon's worth per chicken breast Romaine lettuce -cut into bite size pieces Olives (I've been using kalamata but could be any kind) Figs, Sliced About 1/4 cup of crumbled feta cheese (not necessary, but adds a nice touch) Champagne or golden balsamic vinegar Extra Virgin Cold Pressed Olive Oil salt and pepper to taste DIRECTIONS:
To cook the chicken: I start by cooking the chicken breast. Heat olive oil on medium heat in a saute pan. You can rinse, dry, and lightly flour chicken breasts. The flouring is optional though although it does help hold the lemon flavoring. Once oil is hot, add chicken, sprinkle with salt and pepper and some thyme powder. Cook until side facing down is lightly golden, then flip and cook on other side until completely cooked. The bottom of the pan will have some brown bits starting to stick as chicken gets completely cooked. Add lemon juice - should sizzle and emit a wonderful steam. Use lemon to deglaze pan (scrap the bottom clean using a wooden spoon with a flat side.). Let it cook until the lemon juice is well-reduced. If you used flour, almost all the juice will be absorbed. Take off heat and let cool down - I usually do this step the day before and put the chicken in the fridge at this point so it is nice and cold when I make the salad the next day. To make the salad: Slice chicken breasts into nice bite-size pieces, then place in a big salad bowl with olives, figs, romaine, and cheese. Give it a gentle stirring, then add oil, vinegar, salt and pepper. Let flavors meld about 5 minutes and serve. |
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Midsummer Farm Contact Info:
Barbara and Mark Laino
Midsummer Farm
156 East Ridge Road
Warwick, NY 10990
845-986-9699
info@midsummerfarm.com
Holistic Health Counseling Contact Info:
Barbara Taylor-Laino
Barbara Taylor Health
156 East Ridge Road
Warwick, NY 10990
845-986-9699
info@barbarataylorhealth.com
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