This Weeks Share: Summer Squash, Cucumber, Fresh Garlic, a Brassica, a Big Green, Farmer’s Choice and Mixed Lettuce or Endive.
Summer Squash: Many sizes, shapes and colors to choose from.
Cucumber: Are you enjoying the fresh cuc’s as much as we are? So healthy, crisp and perfectly edible. Cucumber salad recipe coming…
Garlic: Our garlic is young and not fully cured and therefore enjoyable raw, and grated in salads or slightly browned in your favorite saute’e.
A Brassica: This week everyone should get broccoli or cabbage for the brassica’s of the week.
A Big Green: The big green’s are looking to be Japanese mustards (the mild ones) and Choy’s. Technically Choy’s are Brassica’s but this week we are treating them as your green, while we take a break from the chard and kale rows.
Farmer’s Choice: We have many different things here and there which we will be offering for you to choose from. You may get to enjoy lovely aromatic fennel bulbs. The bulbs can be sliced and roasted or chopped and added raw to salads. The fronds are great as a pizza topping or even on a tasty cheese sandwich. I’ll post a recipe later. Or, some of you may choose some of the heat loving crops we are lucky enough to already be pulling out of our cold-frame…peppers, eggplant and cherry-tomatoes.
Portobello Mushrooms Stuffed with Spinach, Parmesan, and Fennel adapted from Food to Live By
- 4 Large portobella mushroom caps (about 1.5 pounds total)
- 1/4 cup olive oil, plus more for oiling the baking dish
- 1/2 finely minced shallots (we have used garden chives)
- 1.5 cups finely minced fennel (1 large bulb)
- 4 cloves fresh garlic, finely minced
- 6 ounces shiitake mushrooms, stems discarded, caps minced (about 1 cup)
- 12 ounces spinach (we have used chard) cut in ribbons
- 1/4 cup minced parsley
- 3 Tablespoons minced fresh tarragon (we use dried)
- 1.25 cups freshly grated Parmesan cheese
- salt and fresh ground pepper
- Wipe the portobello mushroom caps clean with a damp towel. Using a small paring knife or teaspoon, remove the gills to create a shallow depression for the stuffing. Place the portobellos on a lightly oiled baking dish and set aside.
- Position rack in center of oven and preheat to 400*F.
- Heat the olive oil in a large skillet over medium-low heat. Add the shallots and fennel and cook until soft, 8-10 minutes.
- Add the garlic and shiitake mushrooms and cook until the moisture has evaporated, about 10 minutes. Stir in the spinach and cook until it wilts, about 5 minutes, working in batches f necessary.
- Add the parsley, tarragon, and 1/2 cup of the Parmesan cheese and stir to combine. Cook until the cheese melts, about 1 minute. Season the filling with salt and pepper to taste.
- Spoon the filling into the portobellos, mounding it slightly. Sprinkle 3 Tbspn of the remaining parmesan cheese over each mushroom (The mushrooms can be prepared up to this stage 4 hours ahead. Cover and refrigerate until ready to bake.)
- Bake the mushrooms until they are tender but not soggy, and the cheese on top has browned, 20-25 minutes. Serve immediately.
Fennel Cucumber Salsa adapted from allrecipes.com
- English cucumber, diced
- 1 large fennel bulb, diced (a little of the fronds work nice in this too!)
- 1 avocado – peeled, pitted, and diced
- 1/2 red onion, chopped
- 1/2 cup pickled jalapeno or banana peppers depending on your taste
- 1 bunch cilantro, chopped
- 2 tablespoons honey
- 3 tablespoons fresh squeezed lemon juice
- salt and pepper to taste
- Combine the cucumber, fennel, avocado, red onion, pickled peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.
Lettuce/Endive: Still the greens for salad remain fresh and in your share’s. Choose one or the other, mixed sweet lettuce or mildly bitter endive.
Salad-Share: Big bags of mixed lettuce greens or endive.
Berry-Share: We are doubling the berry-share this week with our tasty, fresh blueberries. Each berry-share member will take home 4 glorious full pints of the sweet, little gems. This will count for week 6 and week 7 of berry-share with 3 more to go.
FARM NEWS: Well, we are slightly disappointed to report that many things we planned to bring you this week, just still aren’t ready, however the heat in our cold-frame is readying some hot-loving crops early! The summer roots of beets and carrots can really use longer in the ground. The corn is behind from what we thought by about two weeks. So alas, it will be August for that stuff after all. I am looking forward to next year already, and having ourselves another cold-frame (our plan for this winter), which can be devoted to early roots for our members. It’s been a long time coming, but I foresee many tasty little bunches with young spring roots of turnip, carrot and beets in your future….stick with us friends! Yet, some of you may choose some of the first picks of peppers, eggplant and cherry-tomatoes we will offer in our ‘Farmers Choice’ this week.
We had a great weekend of U-picking in our blueberries. Thanks dearly to all of you who made it out rather last minute. I love to see our member’s smiling faces out on the farm and eating our berries, going home full and happy! Two member’s from S.E, James and Stasia, road their bikes to the farm after camping in Stub Stewart State Park. I was so impressed to see their smiling, peddle-powered faces eating our yummy no-spray blues! Now we are picking our blueberries, but we may still have a nice u-pick available next weekend. I’ll keep you posted. Also, keep in mind that next week, we will be offering flats of our blueberries available for $25.00 and delivered to your pick-up. I’ll be taking orders next week.
Also, let’s mark the calendar for Saturday, August 18, 2012 for our annual Pickle Party! It looks like that weekend will work on our end, with the fresh dill and the pickling cucumbers. We’ll supply the garlic too and whatever else we have around to pickle. Just bring your own jars and we’ll be charging $8 a head for all the supplies (children are free!). Please let me know if you are planning on coming out. It’s a lot of fun. Until then…enjoy the summer!
Your Loving Organic Farmer’s