Casalegno Family Farm Weekly
The pears are in full peak right now – hope you all are enjoying every juicy bite of them! This is the time of year that we begin to plan our crops for the cooler weather, and give some of the beds a chance to rest before the next planting. We are planning for lots if broccolini, greens and lettuces, more carrots, potatoes, beets and radishes and may even try something we have never grown before – leeks!
In this weeks full share box:
Blue Lake and Romano Beans
Squash and zucchini
This pie is hands down, no doubt about it PHENOMENALLY good. Even I think so, and I am not really a “pie person”. But I LOVE this pear pie!!! And I know you will too. If you would rather use the fruit in your box for eating fresh rather than baking, let us know and we can sell you some seconds (imperfect, over ripe or partly bruised) at a cheap price for the pie, or you can always buy extra fruit at the farm stand! It is definitely worth it - trust me this recipe is amazing, and easy!
5 or 6 very ripe Bartlett pears, cored, peeled and halved
1 unbaked pie shell (homemade or store bought)
¼ c butter ½ c sugar ¼ c flour
2 eggs 1 tsp vanilla extract
Preheat oven to 325°
Arrange pear halves in pie shell, rounded side up, with small ends pointed toward the center. (see photo at right)
Beat butter, sugar, flour, eggs and vanilla on high until well blended.
Pour over pears and sprinkle lightly with sesame seeds (optional, but really nice)
Bake 45-50 minutes, til light golden brown on top.
Grandma’s Marinated Romano Beans
This is a favorite family recipe that people rave about every time I serve it! I honestly never measure the ingredients, just use lots of garlic and you can’t go wrong!
1. Rinse desired amount of beans and trim stem end off.
2. Steam for 7-10 minutes, or until very tender.
3. Place in shallow bowl or large dish and dress with good olive oil and red wine vinegar, a few cloves of pressed or minced garlic, a sprinkling of freshly snipped Italian parsley and sea salt to taste.
4. Mix well and let marinate on the counter for 15-30 minutes and enjoy at room temperature.
Pesto Topped Grilled Summer Squash
· 1/2 cup chopped fresh basil
· 1/4 cup toasted pine nuts, (see Tip)
· 1 tablespoon extra-virgin olive oil
· 1 tablespoon grated Parmesan cheese
· 1 clove garlic, minced
· 2 teaspoons lemon juice
· 1/4 teaspoon salt
· About 1 pound summer squash, sliced diagonally 1/4 inch thick
· Canola or olive oil cooking spray
Preheat grill to medium-high.
Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto.
Tip : To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
RED ONION AND CUCUMBER SALAD
· 2 red onions, julienned
· 5 cucumbers, peeled and thinly sliced (can be seeded too, if desired)
· 2 teaspoons peeled, grated fresh ginger
· 2 cloves garlic, minced
· 2 tablespoons minced fresh chives
· 2 tablespoons rice vinegar
· 1/4 cup vegetable oil, preferably canola
· Pinch crushed red pepper flakes
· Freshly ground black pepper
Place the onions in a large bowl; set aside.
In a colander, lightly salt the cucumbers and let drain for about 10 minutes.
Meanwhile, whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.
Add the cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.
Thanks everyone! See you next week~
~Casalegno Family Farm