Two Winter Squash Recipes, posted by Melinda

Both of these recipes are from Chef Jonathan Miller, who is associated with Mariquita Farm in California. Like our Gabriella Follo, Miller is a personal chef and caterer. These recipes, while written for acorn squash, should work with any winter squash, as long as you adjust the ingredients to suit a larger squash like a butternut squash or cooking pumpkin.

This is dry polenta; it's more coarsely ground than
cornmeal (image source)

Polenta Stuffed Squash--Polenta (ground dried corn: see above) can be bought in bulk, in 1-lb bags at places like Martindale's in Springfield, PA, or online. Don't buy the tubes of already cooked polenta for this recipe. (Btw, Martindale's is one of the oldest local businesses in the whole greater Philadelphia area: established in 1869! Great products, lovely people, a little pricey, but worth it for the quality.)

• 1 acorn squash, halved [inside gunk gets removed after baking]
• 2 cups milk [dairy or otherwise]
• 1/2 cup dried polenta
• butter [or oil]
• 1/2 lb mushrooms, quartered
• 3 tbsp tarragon leaves, chopped
• 1/2 lemon
• 3 tbsp mascarpone [an Italian cross b/tw cream & cream cheese--click here for a dairy-free substitute for mascarpone; there's another, sweeter dairy-free recipe for mascarpone on this page: http://chocochichi.com/2010/02/28/vegan-tiramisu/]
• sprouts [or chopped parsley] for garnish

Put the squash cut sides down on a parchment [or foil] lined baking sheet. Roast at 400 F till the squash is soft all the way thru, ~1 hr. Scoop out seeds and strings. In small saucepan, heat milk w/ a little salt. Add polenta slowly, whisking constantly, & cook till it thickens up,~15 min. In small fry pan, melt 1 to 2 tbsp butter & saute mushrooms w/ some salt till softened. Add tarragon, juice from a half lemon, and the mascarpone. Stir well, then incorporate everything into the polenta. Stir & taste--adjust seasoning to taste. Scoop the polenta into the squash & serve warm, topped w/ sprouts or parsley tossed in oil & a little lemon.

Portobello mushrooms (photo source)

Roast Squash Appetizers--also by Jonathan Miller

• 1 acorn squash
• 1 to 2 tbsp mascarpone cheese
• 4 to 6 sage leaves, chopped
• 2 portobello mushrooms, stems discarded [Those are the big guys sometimes used as vegan burgers--see photo above. Btw, save stems to enrich homemade stock if you want.]
• olive oil
• 2 garlic cloves, minced
• 1 sourdough baguette, sliced in thin rounds (you can "refresh" it in the oven before slicing, if you wish)
• chopped chives

Heat oven to 400 F. Cut squash in half lengthwise and put cut sides down on parchment or foil covered baking sheet. Roast in oven till very soft & caramelized, ~45-60 min. Cool and scoop out seeds and stringy stuff. Then scoop out the flesh and mash it in a small bowl. Add a little salt, the mascarpone, and the chopped sage. Adjust seasoning to taste. Meanwhile, while squash is baking, roast the portobello caps. After discarding [or saving] stems, drizzle some olive oil, salt, & some of garlic on the gill side [underside] of each cap. Roast in oven ~10-15 min. or till very soft. When cool, cut in small wedges. Spread a little roasted squash on each baguette slice, top it w/ a couple portobello wedges, finish w/ a sprinkle of chives, and serve.

Romesco Sauce, Part Deux, posted by Melinda

(image source)

To take advantage of our sweet peppers, here's a Romesco sauce that's almost entirely peppers, with just a bit of tomato.  We owe the recipe to Mariquita Farm, a California CSA (click here).

Romesco Sauce for Pasta, Crostini, or a Dip for Veggies

• 4 large roasted sweet peppers [any color, but preferably red or yellow]
• 1/2 cup toasted almonds
• 2 cloves garlic, peeled
• 1 ripe tomato [or a handful of ripe cherry or grape tomatoes]
• 2 thick slices from a baguette
• 1 tsp paprika [plain or smoked]
• 1/2 cup or less olive oil [the last time I made this, I substituted plain unsweetened soy milk for some of the oil, to make a less fatty sauce--you couldn't taste the difference--or at least we couldn't]
• fresh basil leaves to taste [or a tsp or so of dried basil if you're out of fresh]
• 2-4 tbsp sherry vinegar [or vinegar of your choice]
• salt/pepper to taste

Now comes the hard part:  puree everything in the blender. Enjoy!

Margaret Roach's Rescue Operation: Freezing Stored Garlic/Onions, Reposted by Melinda

Onions chopped to freeze (source)

If you haven't got an appropriately cool place to store your farm garlic & onions (the fridge is a bit too cold, and your basement may be too warm--sheesh, you can't win!), there are ways to preserve them so you have farm garlic & onions year round! Margaret Roach, a blogger and former gardening editor for Martha Stewart, recommends slicing or chopping onions and putting them in freezer bags (or freezer jars, to avoid plastic). You can freeze them in amounts you typically would use in a recipe, or however you wish.

Cloves of garlic in a jar to freeze (source)

With both onion pieces and whole, peeled cloves of garlic (see above), toss them lightly in a very small amount of olive oil first, in order to reduce freezer burn, then place in jars or bags and freeze. After that, you are SET for the winter and spring! (article source) We do follow Margaret Roach's blog, "A Way to Garden," on this blog (see list of blogs in lower-left margin column).

Alton Brown's Baba Ghannouj, reposted by Melinda

Baba Ghanouj (or Ghanoush)--photo source

There are as many ways to spell the name of this eggplant dip as there are versions of the recipe! It's an eggplant-based, Middle-Eastern dip that Gabriella made at our farm tasting on Friday the 20th, but it's not the same recipe.

Alton Brown's Baba Ghannouj--makes 1 cup

• 1 medium eggplant or several smaller ones
• 2 cloves garlic
• 2 oz. fresh lemon juice
• 2 tbsp sesame tahini (find at any grocery store in the ethnic section)
• 1/2 bunch parsley, leaves only
• salt & pepper to taste

Pierce some holes in the skin of the eggplant (to avoid explosion of said eggplant) and grill over medium-high heat, turning every 7 minutes, till the skin is blackened and the body is nice and soft. Total time for grilling is ~30 min. If you don't have a grill, you can roast your eggplant in a 375 degree oven for about 30 min.

Remove eggplant from the grill (or oven) and let cool. Once the eggplant is cool enough to handle, peel away the skin and discard [or scoop out the flesh with a spoon]. Place eggplant flesh in a colander and drain for 10 min [Melinda has not found that necessary, but have at it if you wish.]. In food processor, combine garlic, lemon juice, tahini, & parsley & pulse to combine. Add the eggplant flesh. Season w/ salt/pepper to taste & pulse to combine. Adjust the flavor with more tahini or lemon juice if you like. If it tastes bitter, add a smidge of sugar or honey. Research shows that the white variety of the plant is sweeter in flavor.  [But on the other hand, Melinda has never had any problem with the lavender or purple varieties of eggplant!]  (recipe source)

Week #17, by Angela

This is a Full Share and Bi-Weekly Tuesday Pickup week.

Brendan will be in the Pickup room to assist you this week.

Our Harvest Festival is coming up on October 19th. Please view Joanne's flyer, below, for more details and mark your calendar for the date. We will be having a silent auction that evening as well--you could be a winner!

Poster by Joanne

This week you may anticipate (in addition to U-Pick):

• yellow onions
• garlic
• winter squash
• bunches of cooking greens
• green peppers

Red Hill Farm, Week #16, by Angela

Wow, Week 16 starting on September 16th!

This is a Full Share and Bi-Weekly Friday pickup week.  Molly will be in the shareroom this week.

This Friday, September 20th, during pickup, Red Hill Farm member Gabriella Follo, will be sharing some tasty bites using Red Hill Farm produce. Gabriella is a personal chef; check out her web site here: http://www.seasonedchefservice.com/pages/06_about.html.

For your menu planning, this week you may anticipate:

• Elba potatoes
• garlic
• onions
• eggplant
• peppers
• lettuce heads
• celeriac (celery root)

Alton Brown's Tapenade, posted by Melinda

Tapenade is a French spread made largely of olives, though other things can be added to vary the flavor and texture. I'll provide links to other recipes. But this one would be good w/ Pan Bagnat.

Tapenade (source)

Alton Brown's Tapenade

• 8 oz pitted, mixed olives [or just use pitted Kalamatas]
• 2 anchovy fillets [if you don't eat anchovies, leave them out and definitely use Kalamatas or other salty olives]
• 1 small clove garlic, minced
• 2 tbsp capers
• 2 or 3 fresh basil leaves
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil

Rinse the olives in cool water. Put all ingredients into a food processor and process, stopping to scrape down sides of bowl, until it becomes a coarse paste, ~1-2 min. That's it!

For a tapenade with no anchovies, click here.

For Roasted Eggplant Tapenade, click here.

For a roasted tomato and olive tapenade, click here.

Red Hill Farm, Week #15, by Angela

This is a Full Share and Bi-Weekly Tuesday Pickup week.

Josh will be in the share room this week to assist you. If you have a stash of plastic bags at home, we'd greatly appreciate your help refilling the plastic-bag bin in the share room--thanks.

2nd ANNUAL TOMATO GLEANING--THIS YEAR DURING PICK-UP HOURS  :)
The tomato rows in the field will be open for gleaning during pick-up times. These are the rows that are on your left as you enter the farm, so you will have to walk back up there after you've parked your car. Please do not park your car even temporarily on the driveway to pick or load your tomatoes--it's a violation of fire safety codes. Please also note that this gleaning does not include the tomatoes in the U-pick area. 

Much like our gleaning event last year, you may take as many as you'd like, to help us clean off the plants before pulling up the stakes. So bring your bags, buckets, boxes, and brawn to lug off as much as you'd like. Remember that green tomatoes will ripen on the counter. The rows will remain open for gleaning during pickup hours this week and possibly next week. (The neighboring eggplant and pepper rows will be marked off; please DO NOT go down those aisles as we are still harvesting from those plants for parts of the share).

Samuel Palmer, Ruth Returning from Gleaning, ca 1828,
Victoria & Albert Museum, London (source) According to Palmer scholars,
"the powerful figure of Ruth the Gleaner [symbolizes] the fecundity of
the land."

For your menu planning this week, you may anticipate:

• Salad greens
• Elba potatoes
• Garlic
• Sweet White Onions
• Eggplant
• Peppers
• Heirloom Tomatoes

Cheers from Angela!

Welcome to Week #14, by Angela

Hello, Red Hill Farm members.  This is a Full Share and Bi-Weekly Friday Share Pickup week.

Harvesting beans, Tacuinum Santitatis, Paris, 15th c.

Brendan will be in the share room to greet and assist you this week. Please ask if you need help finding anything. U-Pick continues to boom; make sure you save yourself oodles of time to harvest all the goodies, including green beans again! (Please return the green quart containers to the share room & transfer your picked items to a bag or your own containers--this way we can share and reuse the quart containers with everyone.)

Our tractor is still out of service. The starter was successfully replaced only to discover that the water pump & fan belt need additional attention before the tractor is operable. With much gratitude to our merciful and generous neighbor, we will be borrowing Hillside Farm's tractor this coming Thursday to turn the soil and, God willing, finally transplant our fall crops.

I also wanted to fill you in on the state of our berries (both blackberries and raspberries). First, if you have noticed any small white worms (most obvious when the berries are placed in a clear container), I believe they are the larvae of the spotted-wing Drosophila (much like a fruit fly). Below are two sources of further information about this pest, including information about how to improve the quality of your U-picked fruit at home.

Organically, the only method strongly endorsed for treating the Drosophilae is the use of OMRI-approved insecticides containing spinosad. According to Jack DeAngelis, the OSU Extension Entomologist, the active ingredients in spinosad are complex organic compounds made by soil microbes. Spinosad is a broad-spectrum pesticide but is only active if ingested or contacted while in liquid form; thus it has little residual effect on most beneficial species. Dow no longer has this product available (under the name "Entrust Naturalyte") and is by most accounts less effective after the raspberries have bloomed. We will not be using any insecticides in the berries this season.

I encourage you to harvest under-ripe fruit and help us knock off the overripe fruit to reduce populations within the canes.

The second raspberry note is that the two rows closest to the barn have rust. This is a fungus that occurs with humid, damp conditions (such as this entire season). We've been removing and aerating the canes to prevent further infestation. Berries that may be affected will show an orange spore spot. They are fine to eat, but their storage life is very short.

Hopefully this has not scared all of you out of the raspberry patch! I just wanted you to be informed and to make your choices from this knowledge. I am doing the best I can to ensure the finest crops for you, but some things are beyond my control.

[Editorial note from Melinda: most of the years I've belonged to the Farm, the raspberries have developed rust toward the end of the summer. It's just a fact that we live in a humid summer-climate area. I love raspberries so much that I've picked, washed, and frozen them with little rust spots every year, then pureed them later with some sugar and used them in smoothies or jams--they were FINE and delicious! Ditto this year with the Drosophila raspberries.]

FOR YOUR MENU PLANNING, this week you may anticipate:

• tomatoes
• sweet white onions
• German Butterball potatoes
• Garlic
• Red Bok Choi
• Eggplant
• Peppers
• Zephyr summer squash

Some further information here on Spotted Wing Drosophila (SWD), Biology and Life Cycle (click here for the full essay)

"SWD looks like the typical vinegar fruit fly, Drosophila melanogaster, of genetics fame. Female vinegar fruit flies lay eggs in damaged or overripe fruit and, hence, are mainly a nuisance. In contrast, female SWD can lay their eggs in ripe, marketable fruit, leading to direct damage of fruit by the larvae...."

How to deal with SWD fruit:  Cool berries immediately. Chilling berries immediately after picking to 32 or 33 degrees F will slow or stop the development of larvae & eggs in the fruit. U-pick customers should be encouraged to follow this strategy to improve fruit quality at home.

There are some important cultural controls that growers can adopt to minimize the buildup of populations. These include removing overripe fruit, as well as wild host plants such as wild grape, raspberry, blackberry, etc.  from nearby fields, and ensuring a timely crop harvest.  (See attached fact sheet from Michigan State University by clicking here.)

***GREAT TIP FROM FARM MEMBER CARRIE RHODES!!!!***

"I notice that the worms appear regardless of how fast you refrigerate the fruit. If they appear you can get rid of most of them by soaking them in a bowl with water and a substantial amount of apple cider vinegar. It seems to kill most of the worms. Just a thought."

Thanks, Carrie!

Red Hill Farm, Week #13, by Angela

Hello, RED HILL FARM members! Welcome to Week #13. This is a Full Share and Bi-Weekly Tuesday Pickup Week.

Molly will be in the share room this week. Like last week, make time for lots of picking in the U-Pick--woohoo!

I apologize for the weedy farm; oh how it bugs me so. Our tractor has been out of commission for over two weeks due to a faulty starter that has been repaired, repaired, repaired, and--God willing--will ultimately be replaced by tomorrow morning. That said, I may be on the tractor during most of the pickup time on Tuesday to get the ground ready to finally transplant our broccoli. During the pickup hours, I will only be in the fields on the parking-lot side of our driveway, nowhere near the U-Pick; however, I ask for your safety that you please do not approach the tractor. I also ask for your patience if I am turning around in the driveway; please do not drive around the tractor in the grass (due to the numerous header hoses and the faucets that may be damaged). Thank you so much.  :-)

Refractory tractor (source)

The sun is shining and the weather has been superb--what better time to enjoy the fresh produce? This week you may anticipate (in addition to the abundant U-Pick items):

• greens mix
• heirloom tomatoes
• Red Maria potatoes
• red onions
• eggplant/peppers
• garlic
• melons--melons are coming in slowly, so if you took one last week, please do not take one this week. Thanks!

Deborah Madison's Romesco Sauce, reposted by Melinda

Deborah Madison's Romesco sauce (source)

This recipe is both vegetarian and vegan, yet hearty enough to accompany meat or other animal-protein mains. It's a Catalan variation on tomato sauce.

Deborah Madison's Romesco Sauce

• 1/2 cup & 2 tbsp olive oil
• 1 slice hearty country bread
• 1/2 cup almonds, hazelnuts, or a mix, toasted (if using hazelnuts, peel them)
• 3 cloves garlic
• 1-&-1/2 tsp New Mexican or other ground red chile powder
• 4 Roma [or other meaty tomatoes] tomatoes--they can be used fresh, grilled, or pan-roasted [each option will slightly affect the flavor of the sauce]
• 1 tbsp chopped parsley
• 1 tsp fresh thyme leaves, or a few pinches dried
• sea salt
• 1 tsp sweet or smoked paprika
• 2 sweet red peppers [bell or Italian long], roasted, peeled & seeded [Melinda would roast and seed, but not peel]
• 1/4 cup sherry vinegar

Warm 2 tbsp olive oil in small skillet. Add bread, turning it immediately so both sides are moistened with oil, then fry till golden and crisp. Grind toasted bread w/ toasted nuts in food processor till fairly fine. Add the garlic, chile powder, tomatoes, parsley, thyme, scant tsp of salt, paprika, and roasted peppers, and process till smooth. With processor running, gradually pour in vinegar & remaining 1/2 cup of oil. Adjust salt & spices to taste.  (source)

For a yummy vegan "app" for this sauce try this:

Kale, Potato, & Romesco (source)

Kale and Potato Mash with Romesco Sauce--Start by making the above Romesco sauce.  For the "Mash" part of it (this also is a Deb Madison recipe):

• about a pound of Russet (baking) potatoes, peeled
• 8 oz. yellow-fleshed potatoes [we have some from RHF], scrubbed
• sea salt
• 10-12 oz kale, any variety, stemmed & leaves chopped
• 2 tbsp olive oil
• fresh-ground black pepper
• chopped parsley for garnish (optional)

Cut potatoes into similar-size chunks. Put them in a saucepan & cover with cold water. Bring to boil on high heat, add a generous pinch of salt, then reduce heat to medium or medium-low (barely bubbling); cook uncovered till potatoes are firm-tender when pierced w/ a knife. Add kale & cook for ~8 min, till potatoes are tender enough to mash & kale has wilted. Drain, reserving 1/3rd cup of the cooking water; transfer potatoes & kale to a mixing bowl. Add reserved water & oil & mash to a chunky texture. Taste for salt & season w/ pepper. Serve with sauce spooned atop the potato/kale mix, or alongside. Sprinkle w/ parsley (if using) before serving.  (Recipe is reproduced in the Washington Post [click here] and is from Madison's new cookbook, Vegetable Literacy [click here to see the book on Amazon].

Romesco sauce is also delicious with seafood, for example a lightly sauteed fish filet, or with shellfish. It also makes a good dip!

Tomato & Tomatillo Gazpacho, by Melinda

Tomato/Tomatillo Gazpacho, from Gourmet (source)

If you're willing to go pick your own tomatillos in the Upick field, you can have this quite delicious, super-easy soup! Celebrate both of these warm-weather crops while you can!  Btw, to prepare tomatillos, remove the papery husks and wash the tomatillos to get the slightly sticky coating they sport off the skin. Tomatillos can be eaten green, yellow, or purple! (For more on tomatillos, click here.) As well, because tomatillos have a husk, it's PERFECTLY OK to pick them up off the ground. That's often where the best ones are found, both the biggest and the ripest.

Tomato and Tomatillo Gazpacho--a chilled soup, though I happen to like it warmed too. Serves 6 as a starter course.

• 1/2 lb fresh tomatillos, husked, washed, and quartered
• 1 & 1/2 lbs tomatoes, chopped & divided into 3/4 lb piles
• 1/2 cup white onion, chopped & divided into 1/4 cup amounts
• 1 fresh serrano chile, coarsely chopped, including seeds [serranos are VERY hot chile peppers; if you don't like very hot food, substitute a milder pepper, and/or remove the seeds, wearing plastic gloves if you do]
• 1 clove garlic, quartered
• 2 tbsp red-wine vinegar
• 1 cup water
• 2 tbsp olive oil
• 1/2 cup chopped cilantro

Puree the tomatillos, half the tomatoes, half the onion, chile, garlic, vinegar, & 1 & 1/4 tsp salt [or to taste] in a blender till smooth. Force through a medium-mesh sieve into a bowl, discarding solids. [Personally, I wouldn't do that sieving--I think you lose too many nutrients from the discarded bits of skins & seeds.] Stir in remaining tomatoes and onions, water, oil, & cilantro. Chill until cold, at least 1 hour and up to 4 hours before serving. (This is from Gourmet, 9/2009, click here.)

Red Hill Farm Week #11, by Angela

This is a Full Share and Bi-Weekly Tuesday pickup week.

Brendan is the farmer in the shareroom this week. Joanne will be available at the farm for children and adults alike on Tuesday from 1-5 pm, and this Friday from 1 to 3, then again for the Salsa Contest from 5:30 to 7:00 pm. Please see below! ALL MEMBERS ARE WELCOME TO THE SALSA CONTEST, WHETHER THIS FRIDAY IS YOUR PICKUP DAY OR NOT!!! Please do join us!

Poster by Joanne Rosenbaum

Also note, we'd love your help digging potatoes on Saturday, August 24th from 10 am to noon. More details to come; this is a family-friendly event.... The more hands, the merrier! And an excellent educational opportunity for your children, too.

For your menu-planning this week, you may anticipate:

• heirloom tomatoes
• lettuce
• garlic
• Torpedo onions
• peppers/eggplant
• summer squash
• German Butterball potatoes

German Butterball Potatoes (source)

Cheers!

Red Hill Farm Week #10, by Angela

This is a Full Share and Bi-Weekly Friday pickup week.

Sunny on Monday, but our rain is back in the forecast for the rest of this week.  Man, seriously getting a good dose of regular rain showers this year.

Our Salsa Contest is coming up on August 16th!  Check it out (see poster) and start your own test batches for the event with all the wonderful tomatoes on the horizon.

Poster by Joanne Rosenbaum!

Unfortunately, we will not be putting on the Farm-to-Table event this year. Instead, all of our end-of-season efforts are going into the Harvest Festival--FUN for ALL!  This family event will be Saturday, October 19th, from 4 to 7 pm--details to come later.

This week, in the barn, you may anticipate:

• heirloom tomatoes
• garlic
• sweet white onions
• blue potatoes
• eggplant *or* green peppers (limited quantities of each at each pickup for a choice)
• and some surprises!

Don't forget to do your U-Picking, the best way to maximize your farm membership.

Week #9 at Red Hill Farm, by Angela

This week is for full-share and bi-weekly Tuesday pickups.

Blue potatoes (source)

Well, last week was a sort of farmer strength and conditioning week as we harvested loads of onions for curing, then picked up sandbags from the field for two hours (not an exaggeration), hauled corn out the wazoo, and stacked cinder blocks in the barn for part of our curing station. Yeah, we're tough  :)  All in the name of good food.

Josh will be farmer in the shareroom this week. Joanne will be available on the farm from 1-5 pm on Tuesday and 1-3 pm on Friday this week.

In the thick of it now, I hope you are as excited as I am about the bounty of deliciousness coming out of the fields. This week for your menu planning you may anticipate:

• Blue potatoes (good for baking)
• Shallots (please remember the note from last week; these will not store long so use them up fast)
• Garlic
• Sweet white onions
• Heirloom tomatoes
• Summer squash
• And some other goodies....

Cheers!

Summer Squash Butter, by Melinda



(source)

This is adapted from "Jennie Cook's Zucchini Butter" on Food 52 Digest, one of the blogs we follow.

Summer Squash Butter--As the editors of Food 52 Digest comment, "It turns out zucchini [and other summer squash] want to be butter. Grated fine, it cooks down quickly, pooling into a soft, freckly green pile. Spread it on toast in place of actual butter. Cake a thick layer in a sandwich w/ salted tomatoes or soft cheese. Sauce a grilled pizza. Consider it a side dish. Or just eat a big heap of it, right out of the pan...!"  You get the idea.  It's green gold!

• 2 lbs zucchini or summer squash (use less or add extra--cooking times will vary)
• 1/4 cup olive oil or butter
• 2 minced shallots, garlic, or a combination of both
• salt & pepper

Coarsely grate the squash. Let it drain in colander for 3 to 4 min or until you're ready to start cooking. To hasten cooking time, squeeze water out of the squash by wringing it in a clean cloth towel.  In deep skillet, heat oil or butter. Saute shallots or garlic briefly. Add squash & toss w/ salt & pepper to taste. Cook & stir over medium to medium-high heat until squash reaches a spreadable consistency, ~15 min. If you scorch the bottom, turn heat down! (And scrape those delicious dark bits into the butter for added flavor--you can splash in a little water to help deglaze the pan.) The squash will hold its bright color and slowly caramelize into a nice vegetable jam. Enjoy on toast or as a side dish all summer long!  [Note from Melinda: this can be frozen for longer storage.]  (Recipe source from Food 52)

Week #8 on Red Hill Farm! By Angela

This is a full share and bi-weekly Friday pickup week.

You can see how onions enjoy the sun!

The blazing sun has done us well & our storage onion harvests have begun. We did pull shallots last Friday & will be distributing them over this week and next week. Please use these sooner than later. Because of the quantities of rain they endured, I do not anticipate them to store well--so, eat them while the eating is good!

The sweet corn is bountiful this week, so invite your friends over & enjoy this all-American taste of summer!

Brendan will be the farmer in the shareroom this week.  Joanne will be available on the farm this Tuesday from 1 pm to 3 pm.

Turkey & Zucchini Burgers with Green Onion & Cumin, by Melinda

I made these last night, and the burgers, together with the sour cream sauce--while neither low calorie nor low cholesterol--were absolutely spectacular!  This is my first foray into middle-eastern cooking (and spices!), so I was thrilled with the outcome. My inspiration was Jerusalem: a Cookbook, by Yotam Ottolenghi and Sami Tamimi (I can't recommend the book highly enough--it's beautiful visually, the recipes are fabulous yet simple, and they have another cookbook called Plenty which is all vegetarian!)

(source)

Turkey Burgers--makes ~18 meatballs or about 10 small burgers. Vegetarians can substitute tofu for the turkey, while vegans can do that and also replace the egg and sour cream with vegan substitutes.

• 1 lb ground turkey
• 1 large zucchini, coarsely grated (a scant 2 cups)
• 3 green onions, thinly sliced
• 1 large, free-range egg
• 2 tbsp chopped mint (from the farm!)
• 2 tbsp chopped cilantro (ditto!)
• 2 cloves of garlic crushed (I used a couple of our "fresh garlic" cloves)
• 1 tsp ground cumin
• 1 tsp salt (or to taste)
• 1/2 tsp fresh-ground black pepper
• 1/2 tsp cayenne pepper (or to taste)
• canola or sunflower oil for frying

Sour Cream & Sumac Sauce--While sumac powder may be unfamiliar to you, trust me--it lends a delightfully tart taste to the sauce. Many grocery stores now carry it; as well, you can purchase it online (e.g., click here).

• scant 1/2 cup sour cream
• scant 2/3 cup Greek yogurt
• 1 tsp grated lemon zest
• 1 tbsp freshly squeezed lemon juice
• 1 small garlic clove, crushed
• 1 & 1/2 tbsp olive oil
• 1 tbsp sumac powder
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Make the sour-cream sauce first by putting all the ingredients in a small bowl or jar. Stir well & set aside or refrigerate. Ottolenghi makes his turkey mix into smallish meatballs which are seared first for ~4 minutes in a fry pan in canola oil, then baked in a 425 oven for 5 to 7 min. However, as noted above, I made mine into about 10 small burgers & then sauteed them on both sides in canola oil till they were browned and cooked through. So I'll give you those directions.

In a large bowl, mix together all the meat ingredients except the canola oil.  Mash it all together with your hands, mush, mush, mush. (If you use tofu, I'd recommend a soft tofu.) Store in fridge if you're not making the dish right away.

Pour enough oil into a large frying pan to make about 1/16th inch of oil. Heat on medium till hot, then add burgers that you've shaped with your hands from the mix (we got 10 from this recipe). Cook till  browned on one side, then flip with a spatula and brown the other side. To be certain the burgers are cooked through, cover the pan with a lid for ~5 min. Cut into a burger to be sure there's no pinkness left. Use a spatula to remove them from the pan and lay them on a few layers of toweling to soak off the extraneous oil. Serve warm or at room temp, with the sauce spooned over or on the side.  Bliss!!!!

Available in stores or online

"Fridays at the Farm" Greens Recipes, by Joanne

Here's some info about kale, then the recipes. Kale's in the Brassica family, which includes cruciferous veggies like cabbage, collards, broccoli, and Brussels sprouts. One cup of chopped kale contains 33 calories, 9% of your calcium minimum daily requirement (MDR), 206% of vitamin A MDR, 134% of vitamin C MDR, and a whopping 684% of vitamin K MDR. It's also a good source of the minerals copper, potassium, iron, manganese, and phosphorus.


Curly kale

Kale's carotenoids and flavonoids are the antioxidants associated with many anti-cancer health benefits. Kale is also rich in eye-health-promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when the kale is cooked instead of raw. The fibrous components of kale do a better job of binding with bile acids in your digestive tract when they've been steamed. That makes it easier for bile acids to be excreted, resulting in lower cholesterol levels. Raw kale still has cholesterol-lowering ability--just not as much.

**Anyone taking anticoagulants such as warfarin should avoid kale, because the high level of vitamin K may interfere with the drugs. Consult your doctor if you think this may apply to you before adding kale to your diet.**

Kale may be a powerhouse of nutrients but it also contains oxalates, naturally occuring substances that may interfere with calcium absorption. Hence avoid eating calcium-rich foods like dairy at the same time you eat kale in order to prevent any problems.

Kale is higher in iron than beef--and iron helps with the formation of hemoglobin and enzymes and is essential for liver function and cell growth.

For some good websites on kale and its properties (and many other foods, too), see http://www.whfoods.com/index.php, http://nutritiondata.self.com, and http://www.rawfamily.com.

Sweet Kale Smoothie

• 2 cups of chopped kale
• 1 cut-up banana
• 1 cup of frozen mango chunks
• 1 cup of frozen pineapple
• 1 cup of water (or 1/4 cup of orange juice)

Mix all together in a blender or food processor till smooth, and drink!


Kale Smoothie (http://alaskavegan.wordpress.com/)

Kale Salad with Avocado and Apples

• 1 bunch kale, tough stems and center ribs removed
• 1 avocado, peeled & chopped
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp fresh ginger root, minced
• 1/2 medium onion, minced
• 1 large apple, cored & chopped
• 1/2 cup raw cashews, chopped

Roll up each kale leaf and slice thinly, crosswise. Add to bowl along with avocado and lemon juice. Using your hands, massage lemon juice & avocado into the kale leaves until kale starts to soften and wilt, and each leaf is coated, ~2-3 min. Mix in garlic, ginger, onion, & apple. Top w/ chopped cashews.  Serves 4. (recipe source)

Cucumber Dill-icious Soup--recipe by Valya Boutenko (see here)--the page has other green smoothie and soup recipes too. This makes a very thick soup, served cold or at room temp. It almost can be used as a dip, too!  Makes about 2 qts. For commonly asked questions about green smoothies and such, click here.

• 2 cucumbers (no need to peel if they're organic), cut in chunks
• 1/2 bunch dill
• 1 large avocado, peeled & chunked
• 5 leaves dino kale, stems removed
• 2 stalks celery
• 1 lime, juiced
• 3 cloves garlic, peeled

Starting with the cukes, gradually add all ingredients to the blender, letting each become incorporated before adding more. If necessary, add a bit of water. Below is a video by Sergei Boutenko about making smoothies of this sort.

Spectacular Winter Salad with Gremolata!

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This is adapted from the Cabbage and Radish Slaw on Food52. Thinly slice some cabbage, green or red. Or you could julienne some turnips instead, or kohlrabi, or well-scrubbed Jerusalem artichokes. Coat the cabbage (or whatever) with gremolata (see winter greens gremolata recipe in post just below), and add in some mashed Garlic Confit (see instructions below) and 1/2 cup chopped cilantro. Stir well, then sprinkle very thinly sliced radishes over the salad. (Using a mandoline slicer, available at department stores or online, makes it really easy to slice most veggies quite thinly, or to shred or julienne them, i.e., make them matchstick-like). The author of the recipe suggests tucking the salad into wraps, either alone or w/ "gooey pulled pork." You also could substitute cheese or hard-boiled eggs or flavored tofu, etc., for the pork.

Garlic Confit--This is a recipe from "Dash and Bella," a beautifully poetic blog about cooking and raising a child.

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• 3 whole heads of garlic, cloves separated; leave skins on
• olive oil
• salt
• a sprig of thyme or rosemary, if desired

Poke a small hole in each garlic clove with the tip of a paring knife, so they don't explode as you cook them. Put the unpeeled garlic cloves in a large, heavy pot and cover with olive oil. Add salt and/or herbs, or not, as you choose. Put the pot on a back burner and bring to boil--do NOT let your own face or child's face anywhere near the pot!!! (You remember that whole mediaeval thing about boiling oil...?! It was a torture you def. want to avoid.) Reduce the heat to low the second it boils, so it doesn't sputter. Gently simmer the cloves about 20 minutes, then test one with the tip of a paring knife. The cloves should be soft all the way through. Let them cool to room temp. (Be sure to save the oil for salad dressing or other oily uses!)

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They're ready to use now. To be decadent (oh, why not??), you can suck them right out of the skins, or you can do it primly and properly by squeezing the contents of some cloves onto French bread or into soup/stew, or you can use it in the Winter Salad above. The cloves, in the skins, will keep in the fridge for several weeks as long as they're completely covered with the oil.

Here are three other uses for garlic confit from Dash and Bella:  1) Corn, Cherry Tomato, Arugula, and Spinach Salad;  2) Garlic Confit Vinaigrette;  3) Lime Potatoes with Poached Eggs (that one makes me feel weak in the knees.). The recipes can be found at the bottom of the post on garlic confit.  Bon appetit!