Weekly Newsletter 16

Casalegno Family Farm Weekly

Week of September 11 – 17, 2011

This last week the National Heirloom Exposition took place at the county fairgrounds in Santa Rosa.  This was a historic event that showcased the largest exhibit of heirloom produce ever, with growers from across the country, and many well- known speakers, heirloom livestock, activities and vendors. Our farm had actually been asked to attend and set up a booth, but the timing was not advantageous for us and we unfortunately were not able to make it.  While it may seem that the growing and eating of heirloom foods is just the next “fad”, many of us hope it is a practice that is here to stay.  Over the years, mass-market growers increasingly developed fruits and vegetables for traits geared to high sales and travel ability, not high flavor or vitamin content.  This is the reason that there are so many fewer produce choices at the supermarket.  By growing heirloom plants and saving the seeds we can prevent thousands of wonderful varieties from extinction and enjoy the diversity in taste, color and texture that our tables were meant to see.  Since heirloom seed is never modified or hybridized it stays true year after year so by choosing heirlooms we are also making a stand against GMO’s (Genetically Modified Organisms), which have been proven to be harmful to human health as well as the environment.  The diversity of heirloom seeds may possibly even help to prevent famine due to crop failure when a mono-culture gets wiped out by disease.  In your own gardens and when you are buying your food we encourage you to try the unusual, the unknown, the old-fashioned heirlooms.  Help save a plant, your health and the environment, and give the gift of variety to your children!

In this week's Full Share Box:
Heirloom Apples
Summer Squash and Zucchini
Sweet, Bell and Hot Peppers
Tomatillos
Romano Beans
Heirloom and Early Girl Tomatoes
Basil
Beets or Carrots
a bunch of Grapes

CONCORD GRAPES

Of all the wonderful treasures our little farm has to offer, these grapes are my very favorite.  All through the summer I watch them grow, checking them often, waiting impatiently for the first perfectly ripe, juicy bunch of grapes that promises that intense flavor experience that I am crazy about.  Right when the light begins to change, to get deeper and more golden, as the nights cool off and I can feel autumn in my bones these beautiful fruits are finally fully ripe.  Every few hours when I am working out on the farm I find myself helplessly gravitating to the grape vines to enjoy another bunch.  We don’t have that many vines, and if I had it my way I would eat every single one!!! Well, probably not every single one - they are somewhat perishable which is why you don’t see them in grocery stores, and should be eaten within 3 days to be enjoyed at their best.  The purple variety is a Concord cultivar known as “Isabella” and we believe the greens to be a cross of the grape “Cassady” with the Concord that created another variety, the “Niagara”.   The Concord grape was developed in 1849 by Ephraim Wales Bull in Concord, Massachusetts.   In 1853, it won first place at the Boston Horticultural Society Exhibition, and was then introduced to the market in 1854.  Dr. Thomas Bramwell Welch developed the first Concord grape juice in 1869 and since that time most of the Concord grapes grown in this country are put to that use, but many, like me, think they are fabulous for eating fresh.  While I can’t say enough about them, the truth is that everyone’s tastes are different.  They are very intense, and have “slip-skins” which can be tart, and contain seeds.  If you don’t particularly enjoy this type of grape please let us know! We would be happy to trade them for something else, especially since we have such a limited quantity, and so many fanatics like me! Which is why I am happy to say that the cuttings we planted 2 years ago are doing well, and have already began bear fruit.  Here is a precious little bunch for you to enjoy!

 Fresh Salsa

        5 medium/large tomatoes                                                         

         1 small/medium bell pepper                                                    

         1 HOT pepper (more or less depending on preference)                 

         1 small red or yellow onion                                                                     

         1 small bunch cilantro                                                                            

         ½ head garlic, peeled

         Apple cider vinegar, salt and pepper to taste

1. Dice the tomatoes as chunky or fine as you would like and put into a LARGE bowl.

2.  Cut all peppers into quarters and de-seed.  Cut red onion into quarters too.  Place onion and peppers into food processor and chop COARSELY - just give it a few pulses.  Really - DON’T overdo it!! This can be done by hand too of course, but it is much more work!!  Place into bowl with tomatoes.

3.  Put cilantro and all peeled garlic into food processor and chop - probably just a few more pulses than for the peppers.  Once again - DON’T overdo it!  Add to bowl.

4.                   Pour 1-2 Tablespoons cider vinegar into the bowl, add salt and pepper to taste and stir.  As it sits the flavors will meld and the spice will come out!  Store tightly covered in the fridge.  This should make approximately 1 Quart of fresh salsa…ENJOY!!!

Crockpot CHILE VERDE

1 pork tenderloin, cubed          1 medium onion, chopped         

 4-6 cloves garlic, minced         1 bell pepper, chopped            

 1 basket tomatillos, chopped        1-2 hot peppers, chopped

1 lb sweet peppers chopped (can be roasted first, or just added to sautée)    

1 lb tomatoes, chopped

oregano, sage, cumin, salt                  NOTE: use all juices from any chopped veggies

1.                 Brown pork in a large skillet.  Do not cook through. 

2.                 Add onion and garlic (and peppers, unless you are roasting them) Sautee few minutes, until onions are translucent.

3.                 Pour into large Crockpot with the rest of the ingredients (with reserved juices) and season to taste.  Slow cook 8 hours.  Serve topped with a little sour cream with Spanish rice and beans and fresh salsa.

Marissa’s Pasta Estiva (Summer Pasta)

I make variations of this pasta all summer long.  As with most of my recipes nothing is precise and I encourage you to use your own tastes and preferences and experiment!

1 pound pasta

2 cups green beans, rinsed, stem ends removed, cut into thirds

3 cups mixed squash, diced

4-6 cloves garlic, minced or pressed

2 large tomatoes, diced  ( 2-3 cups, depending on preference)

8 basil leaves

6 ounces mozzarella fresca balls (the kind that comes packaged in liquid)

 Heat enough olive oil to cover the bottom of a large sauté pan.  Add the squash and green beans, salt and pepper and sauté over medium heat a few minutes, until tender crisp.  Add the garlic, sauté a couple minutes more, then add tomatoes.  Add salt and pepper to taste, cook another few minutes, then cover and let simmer.  Meanwhile cook pasta.  When the veggies are tender add the basil leaves, tearing them in half.  Stir in the little mozzarella balls and cook another few minutes until they begin to melt.  Serve immediately over hot pasta. 

 To your health - SALUD!!!!                    ~Casalegno Family Farm

Weekly Newsletter 15

Casalegno Family Farm Weekly

Week of September 4 – 10, 2011

Nothing really says “fall” like freshly picked apples, and over the next few weeks as we get closer and closer to the autumn equinox we will be sharing with all of you some of the wonderful offerings from our heirloom orchards.  We grow around 15 different heirloom apple varieties and each one of them boasts some delicious unique quality.  Our orchards are 100% organic – they are not sprayed with anything or even irrigated.  You will find these dry-farmed apples to be smaller than grocery store apples, but they are denser, crisper, and much tastier.  Over the last 30 years many of the older trees on the property were lost and less new trees were put in, until 2 years ago.  We planted many rootstock trees that we will be using to graft branches from our beloved antique trees onto, thereby preserving these really special varieties.

In this weeks full share box:

Apples

Romano Beans

Tomatoes

Sweet peppers - Italian Long Green Sweet and Purple Bell

Zucchini and Summer Squash

Basil

and 1 surprise extra - may be carrots, beets, cucumbers, broccoli or tomatillos

 

Heirloom apples in your box this week include:

Jonathan & Jona-Gold Apples

The Jonathan is a spicy and fragrant, juicy, sweet-tart, all-purpose apple that is especially good for hand-eating. This beautiful crimson-red apple brushed with green highlights was discovered as a chance seedling in the 1820s at Woodstock, New York, and named for the man who first promoted it.  The Jona-gold is a fabulous cross between the Jonathan and a Golden Delicious.  It is slightly larger and sweeter, with a more green and yellow coloring.

Cox’s Orange Pippin Apples

This English heirloom apple is often regarded as the finest of all dessert apples, and definitely is one of our very favorites.   Its wonderfully complex and aromatic flavor really set it apart from the rest! It was first grown in 1825, at Colebrook in Buckinghamshire, by the retired brewer and horticulturist Richard Cox, And soon became wildly popular in England and beyond.  They have the distinctive flatish Pippin shape, often with brown russeting at the top.  The skin is red and orange striped over green, and it has a thicker textured yellow flesh.  We‘re proud to be able to share this delicious apple with all of you - Enjoy!

Grandma’s CHILES RELLENO’S

5-7 Fresh long sweet/mild green peppers                                                  FOR SAUCE:                     

½ lb jack cheese                                                                                   3 TB finely chopped onion

3 eggs                                                                                                   1-2 cloves garlic, minced

2 Tb flour, plus more for dredging                                                       1 TB butter

Salt                                                                                                        1 8 oz can tomato sauce

Pepper                                                                                                  1/3 cup water   

                                                                                                               ¼  tsp salt

TO MAKE SAUCE: saute onion and garlic in butter until golden brown

Stir in tomato sauce, water and salt bring to a boil and then lower heat and simmer for 15 minutes.

1. Roast and peel peppers, let them cool.  This is optional , but recommended,

2. Cut peppers down one side and carefully remove seeds.  Stuff with strips of cheese.

3. Separate eggs - put whites into a medium shallow bowl or dish and yolks into a small bowl.  Beat whites until they thicken a bit.  To the yolks add 2 TB flour, 1 TB water and ¼ tsp salt and beat until thick and creamy, then fold into whites. 

4. Heat 1 ½ inches of oil in a large skillet.  Place about ½ cup flour into a dish.  Dredge stuffed peppers into flour, then dip into egg mixture to coat evenly.  Place each pepper in skillet and cook until golden brown, gently turn and brown the other side, about 3-4 minutes.  Drain on paper towels.

5. Place peppers in large baking dish, pour sauce over top and cover with grated cheese.  Bake at 325° until cheese is melted and heated through, about 20-30 min.

Now that tomatoes are finally coming in we will be eating a lot of this at our house! It is one of our favorite summer dishes.

Caprese Salad

·        3 tomatoes

·        3 tablespoons olive oil

·        1 1/2 tablespoon Balsamic vinegar

·        1 package Fresh mozzarella cheese packed in water

·        12 - 14 leaves fresh basil, sliced  (or whole!)

·        Salt and pepper to taste

·        2 or 3 cloves garlic pressed or minced

Instructions

Slice tomatoes about one quarter inch thick and arrange on a plate.

Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.  Mix olive oil, balsamic vinegar and pressed garlic. Drizzle over tomatoes. Add salt and pepper to taste. Serve.

 Summer Squash, Mushroom and Bell Pepper Smothered Chicken

4 boneless skinless chicken breast halves (about 1 ½ lbs)

2 sprigs fresh basil, shredded

1 tsp Oregano

½ tsp salt

¼ tsp pepper

¼ tsp cayenne

2 cloves garlic, minced or pressed

1 TB butter

1 small green bell pepper thinly sliced

2 small zucchini or summer squash thinly sliced

1 small yellow onion thinly sliced

1 cup sliced mushrooms

1 cup shredded cheese (mozzarella or cheddar, or ½ cup of each!)

1. Heat a large nonstick pan with cooking spray or a little olive oil.  Sprinkle both sides of chicken with spices, cook 8-10 minutes on medium heat turning once until juice is no longer pink when thickest pieces are cut.  Remove from pan and  keep warm.

2. Melt butter in the pan over medium heat.  Cook onion, garlic, bell pepper, about 5 minutes, then add mushrooms and squash .  Cook for another 3-5 minutes stirring occasionally until vegetables are tender.

3. Place chicken back in pan, spoon veggies over chicken.  Sprinkle with cheeses, cover and remove from heat.  Let stand until cheese is melted - just a few minutes.  Serve each person 1 half breast covered with the veggies and melted cheese.

 

Thank you everyone ~ have a happy healthy week ~

Casalegno Family Farm

Weekly Newsletter 13

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:

Pears

Apples

Blue Lake and Romano Beans

Squash and zucchini

Cucumbers

Heirloom tomatoes!

Cherry Tomatoes

Potatoes

Basil

Parsley

PEAR PIE

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!

                                     INGREDIENTS

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

                               INSTRUCTIONS

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

Preparation

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

Ingredients

·        2 red onions, julienned

·        Salt

·        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

Directions

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

Weekly Newsletter 12

                                                         Casalegno Family Farm Weekly

Week of Aug 14 - 20. 2011

This week the pears are really ripening up and they are so tasty when properly handled.  Be sure to treat them really gently, bruising can spoil them.  And eat them up within the next few days – see below for more info on the best way to store and ripen them.  You all should be receiving the first of the cherry tomatoes really soon, if not this week and the heirlooms are on their way!

Because Bartlett Pears ripen from the inside out they are never ripened on the tree, but picked and left to sit at room temperature to mature at a more even rate.  They are ready to eat when they turn almost completely yellow, begin to soften when gently pressed around the stem end, and give off a sweet aroma.  Place them in your fruit bowl if they are still a bit green, and check them often.  Never place in the fridge to ripen.   They are very delicate and do tend to bruise easily when ripe so be sure to treat them very gently! When properly ripened they are so sweet and juicy and very delicious, but due to their fragile nature this finicky fruit is not widely grown commercially.  There may inevitably be a few imperfect ones that get into some of the boxes no matter how well we sort them, so if any of you get a mealy pear please feel free to grab something off the stand in replacement next week. 




Penne Pasta With Tomatoes and Squash
Ingredients
1 pound penne pasta
4 Tablespoons extra virgin olive oil
about 3 or 4  zucchini and/or summer squash sliced
Sea salt and black pepper
1 small red onion, diced small
3 cloves garlic, chopped
3 tomatoes, chopped or a basket of cherry tomatoes
Pinch of red pepper flakes (if desired)
1/2 bunch basil, sliced
shaved Parmigiano-Reggiano cheese                        
Method
Bring a saucepot of salted water to a boil. Add the pasta and cook to al dente. Drain and toss with 2 Tablespoons oil.  Set aside.  Heat 2 Tablespoons oil in a skillet. Add the zucchini and yellow squash. Season with salt and pepper. Cook very quickly, remove and cool. They will be cooked more later, so they should only be half cooked at this point.  Heat 2 Tablespoons oil in a large skillet over high heat. Add the onions. Cook until slightly caramelized, then add the garlic and cook for a few minutes, until fragrant.  Add the tomatoes, squash, zucchini and red pepper flakes. Reduce heat to low and simmer for 15 minutes. Season with salt and pepper. Add the pasta, squash, and basil. To serve, place the pasta in a large bowl and sprinkle with the cheese.
To make this recipe completely over the top I cooked ½ lb. bulk mild Italian sausage in a separate skillet, drained it and added it to the pasta - YUMMY!!!!

Vegan Spicy Peanut Green Beans                                                                                                                Thanks to Megan for passing along this recipe, originally from VegNews’ Recipe Club.
What You Need:
1 pound green beans, trimmed
2 tablespoons peanut butter
2 tablespoons tamari
1 tablespoon toasted sesame oil
1 tablespoon mirin or water
1/2 teaspoon sugar
2 tablespoons peanut oil
1 large clove garlic, minced
1 teaspoon minced fresh ginger
1/2 teaspoon red pepper flakes, or to taste
What You Do:
1. Steam the green beans just until tender, about 5 minutes. Rinse under cold water to stop the cooking process. Drain and set aside.
2. In a small bowl, combine the peanut butter, tamari, sesame oil, mirin (or water), and sugar and set aside.
3. Heat the peanut oil in a wok or large skillet over medium-high heat. Add the reserved beans in batches and stir-fry for 30 seconds, transferring the cooked beans to a platter.
4. When all the beans have been cooked, add the garlic, ginger and red pepper flakes to the same pan and stir-fry for 10 seconds. Return the beans to the pan and stir-fry for 30 seconds. Add the reserved peanut butter mixture and stir-fry until the beans are hot and coated with the sauce, about 30 seconds.

APPLE FRITTERS
• 1 quart vegetable oil for deep-frying     • 1 ½ cups all-purpose flour      
• 2 tablespoons white sugar  • 1 tablespoon cinnamon    • 2 teaspoons baking powder   
• 1/2 teaspoon salt    •  2/3 cup milk • 2 eggs, beaten • 1 tablespoon vegetable oil 
• 3 cups apples - peeled, cored and chopped                        • 1 cup cinnamon sugar
Directions
Heat the oil in a large frying pan, deep-fryer or electric skillet to 375 degrees F (190 degrees C).
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.



Thanks everyone – See you next week!
~Casalegno Family Farm

Weekly Newsletter 10

Casalegno Family Farm Weekly

July 31 – August 6, 2011

This week we started the Felton Farmer’s Market.  Because it is a pretty small market it has always been a great place for us.  It feels like the Farmer’s Markets are getting so big that it is getting harder for small farms like ours to really keep our presence.  We are often lost in the shadows of the huge farms with mountains of produce.  So my advice to you next time you go to the Farmer’s Market is to try not to overlook the quaint little stands.  Sometimes it is hard as a “consumer” not to be easily lured by the sheer masses of veggies or fruit you will see at the larger stands.  But it is QUALITY that counts, not QUANTITY, and I often find that the smaller farms with their modest harvests have absolutely beautiful things to offer, if only people would take a moment to see what they have in the little baskets on their tables.  Ask them where they are from!  And remember the true philosophy of the Farmer’s Market – supporting small family farms and eating local foods.

 In this week's full share box:

Blackberries

Plums

Apples

Romano Beans

Blue Lake Beans

Summer Squash and Zucchini

Potatoes

Chard

Broccoli
Lemon
Garlic

GRAVENSTEIN  (and their cousin red Gravenstein) APPLES

Well known for their versatility as a terrific eating, sauce and pie apple, the Gravenstein has been a favorite since it was introduced in North America in the early 1800‘s. The Gravenstein apple has a crisp and juicy texture, and a good old-fashioned sweet- tart taste.  They are dense with lots of flavor, which makes them perfect for sauces and pies, and they are crunchy and tasty enough for fresh eating!

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.

 This time of year we are drowning in summer squash and zucchini - so you all are receiving more than your share in your boxes each week!  I know it can seem hard to think of creative ways to use it all up, so here is a great article from Mother Earth News with lots of ides, tips and recipes.

 Here are a few of my favorites:

•Toss slices in oil, salt and pepper, then roast in the oven at 400 degrees Fahrenheit for about 20 minutes, turning once.

•Grate squash instead of (or in addition to!) cheese into scrambled eggs.

•Add grated zucchini to any cake batter for extra moisture.

Enj

Enjoy everyone! May your week be filled with friends, fun and fantastic food!!!

-Casalegno Family Farm

Weekly Newsletter 9

Casalegno Family Farm Weekly

July 24 – 30, 2011 

This week our 4–year–old son Wyatt ate the first Gravenstein apple of the year.  I suspect that it was a little on the green side, but he didn’t seem to mind the tartness! Gravensteins are our earliest apples, and we usually begin harvesting them sometime in early August, so they are very close.  We realized that we still have jugs of apple cider in the deep freeze from the winter’s last press and since the new crop of apples is almost here we decided that the last of the cider would make a special treat in your boxes this week! This delicious apple cider is un-pasteurized and should be kept refrigerated.  It should be used in 7-10 days.

In this week's Full Share Box:

3 bean trio - mix of Blue Lake, Yellow Wax and Trionfo Violeto
Summer Squash and Zucchini
Basil
Beets
Potatoes
Lemon Cucumbers
Satsuma Plums
Blackberries
a jug of our very own Apple Cider!


 

Potato Green Bean Salad with Basil & Mustard Vinaigrette

Vinaigrette:
1/4 c. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, minced
1/2 c. extra-virgin olive oil
1 tsp. salt
several grinds of freshly ground black pepper

Salad:
1 lb potatoes
3/4 lb. green beans, trimmed
1 small red onion, chopped
1/4 c. chopped fresh basil
•Whisk together vinaigrette ingredients and set aside.

•Cook potatoes in boiling salted water until just tender; drain and cool. Cut potatoes into chunks and add them to a large salad bowl.

•Cook green beans in boiling salted water until just tender; drain, then cool under running cold water. Dry thoroughly on kitchen towel. Add beans to potatoes. Add red onion and basil.

•Whisk dressing, pour over potatoes and green beans, and toss to coat. Season with additional salt and pepper to taste.

LEMON CUCUMBERS

Just what is a lemon cucumber anyway?!?  Only the sweetest crunchiest least bitter cucumber ever! These pretty round yellow cukes get their name because of their resemblance to the lemon not because they have a particularly lemony flavor.

Here is one of our favorite ways to quickly enjoy any garden fresh cucumbers

Slice thinly and dress with seasoned rice vinegar, sea salt, a drizzle of sesame oil and freshly ground black pepper.  Refrigerate for at least 30 min.  Sprinkle with sesame seeds and serve chilled as a refreshing side.

 

 

Pork Tenderloin with Apple Cider Reduction

Ingredients

·                     1 pound pork tenderloins, cut in 1/2 crosswise

·                     Vegetable oil

·                     Salt and freshly ground black pepper

·                     1 1/2 cups apple cider

·                     1/2 cup apple cider vinegar

·                     1/4 cup maple syrup

Directions: Heat oven to 500 degrees F and put rack in the upper third. Brush tenderloins with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.  Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.  When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

SATSUMA PLUMS

Originating in the Satsuma province of Japan and popular in America since the 1890’s, this heirloom plum has a rich lovely flavor that is excellent for fresh eating, cooking, canning, drying or preserves.   These were just picked off the tree today and will still ripen a bit as they sit in your fruit bowl.

Summer Squash Pan Cakes

This recipe was recommended as “dinner pan-cakes” but I think they would be best as a savory breakfast, maybe served with scrambled eggs, salsa and avocado….mmmmm…..

Ingredients

·         2 medium zucchini or summer squash (about 3/4 pound)

·         2 tablespoons grated red onion

·         1 extra-large eggs, lightly beaten

·         6 to 8 tablespoons all-purpose flour

·         1 teaspoon baking powder

·         1 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

·         Unsalted butter and vegetable oil

Directions

Grate the zucchini into a bowl using the large grating side of a box grater. Pat or squeeze dry with paper towels, remove as much moisture as possible.  Stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes a few  minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel and add more butter and oil to the pan if necessary.  Continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Thanks all!!! See you next week- get ready for apple time!                     ~Casalegno Family Farm