FarmShare Week 9

August 4, 2016

Issue #8 July 27, 2016 July 27, 2016

The Share

Red and Blue Potatoes
Red Torpedo Onions
Squash or Eggplant
Green Beans
Chard
PYO Basil

Herbs

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage Shiso (Okra)

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Basil, king of herbs

Did you know that we have six types of basil in the picking garden? Read on to learn more about the king of herbs.

ITALIAN: This is our main crop basil that we are most familiar with. It has the sweetest and most tender leaves of the basils,
which makes it our first choice for eating raw.

LEMON: Has a bright lemon flavor with an undertone of cloves. Wonderful in basil lemonade.

LIME: Combines a citrusy lime flavor with basil. A nice flavor accent.

THAI: Has a more pronounced clove flavor than the other basils. As the name implies, Thai basil is wonderful in curries, summer
rolls, and even fruit salads.

SACRED: A spicier flavor than the other basils, can be used in the same ways.

PURPLE: Similar in taste to Italian basil, can be used in the same way. Not my first choice for pesto, though.

How to pick

Pinch off the topmost cluster of leaves. Once basil begins to
flower, it loses some of its aromatic oils and becomes woody, so
by picking off the flowers, the basil keeps its youthful aroma and
tenderness longer.

Quotes

Most plants taste better when they've had to suffer a little. - Diana Kennedy

I am thinking of the onion again. ... Not self-righteous like
the proletarian potato, nor a siren like the apple. No show-off like
the banana. But a modest, self-effacing vegetable, questioning,
introspective, peeling itself away, or merely radiating halos like
ripples.

- Erica Jong, Fruits and Vegetables, 1971

Basil Lemonade

Makes 1/2 gallon

5 cups basil, any kind
simmering water
1/2 cup sugar or honey
1/2 cup lemon or lime juice

Put the basil in a half gallon glass jar. Pour the simmering water over the basil to cover. Allow the
basil to steep in the water until it cools to lukewarm. Remove basil, and add sweetener and lemon
juice. Add water to fill jar and adjust the sugar and lemon as needed.

Variation: add sliced strawberries, raspberries or blackberries to the lemonade.

How to preserve

Basil is best preserved in your freezer. You can quickly blanch the leaves and then freeze, or blend them into olive oil, then freeze
into ice cube trays. Pop the cubes and store in bags. Basil loses its flavor when dried.

-Aaron

Pesto

makes about 1 cup
1-2 plump garlic cloves
salt
3 tbsp pine nuts (any oily nut or seed works)
3 cups loosely packed Italian basil leaves, stems removed
1/2 cup freshly grated Parmesan
2-3 tbsp Pecorino Romano, to taste
2 tbsp soft butter, optional
1/2 cup extra virgin olive oil

By hand: smash garlic with 1/2 tsp salt and nuts to break them up, then add basil leaves a handful at a time. Grind them using a
circular motion until you have a fine paste with small flecks of leaves. Work in cheese and butter, and stir in olive oil. Add salt if
needed.

In a food processor: Use the same ingredients but in the following order: Process the garlic, salt, nuts until finely chopped, then add
basil and oil. When smooth, add cheese and butter and process just to combine.

Pesto stores well in the refrigerator or freezer for longer.

FarmShare Week 8

August 4, 2016

Issue #7 July 23, 2016 July 23, 2016

The Share

Red or Blue Potatoes
Fresh Sweet Onions
Squash or Eggplant
Green Beans
Beets
Chard

Herbs

Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro
Borage

Flowers

Zinnias Ageratum
Bachelor’s Buttons
Nasturtium Amaranth
Cleome Tithonia Statice
Strawflower Sunflower

Waiting for tomatoes

The summer vegetables are coming in, one by one. Summer squash and this week’s newcomer, green beans, are ready.
Eggplants are starting to trickle in. The tomatoes are all resolutely green, as well as the peppers.

Dry conditions continue for us since the last update. A few small storms gave us small amounts of rain, but the soil is still very dry.
I’ve noticed some deer and perhaps woodchuck nibbling as well. This weather is challenging for establishing fall cole crops
(cabbage, broccoli etc) since they need lots of water to thrive.

Winter squash plants look very healthy this year; I’m expecting a decent crop. Hoop house pepper plants are also loaded with
green peppers which I am allowing to ripen before harvesting. The melons are vining like mad in all directions and look very
healthy too.

-Aaron

Zucchini-Potato Frittata

serves 4-6

1 medium zucchini or yellow squash, sliced
salt
4-5 tbsp olive oil, more as needed
1 1/2 pounds waxy potatoes, thinly sliced
1 large onion, halved, thinly sliced
1/4 pound smoked Canadian bacon or ham, diced
6 eggs
freshly ground pepper
1 cup grated cheddar

Combine the zucchini and 1 tsp salt in a colander and toss well. Set aside to drain for 30 minutes.

Heat 3 tbsp oil over medium-high heat in a large cast iron or ovenproof skillet Add potatoes and onion, reduce heat to
medium-low and cook, flipping snd stirring occasionally, until potatoes are soft, about 20 minutes. Increase heat to medium-
high and continue to cook until potatoes are brown, 5 mins. Remove potatoes.

Transfer zucchini to clean towel and pat dry. Add zucchini and bacon to skillet and sauce until just tender, 4 minutes. Remove
from skillet.

Beat eggs and pepper to taste, fold in potatoes, zucchini and bacon and cheese. Heat oven to 350. Add 1-2 tbsp oil to skillet,
pour in egg mixture, and cook over low until the bottom is set, 10 minutes. Transfer to oven and bake until the top is set, 5-15
minutes. Invert onto a serving plate.

From Serving up the Harvest by Andrea Chesman

Quote

The crooked little tomato branches, pulpy and pale as if
made of cheap green paper, broke under the weight of so
much fruit; there was something frantic in such fertility,
a crying-out like that of children frantic to please.
-John Updike

Creamy dilled carrot slaw

Serves 4

1 pound carrots, grated
3 scallions, finely chopped
2 tbsp chopped dill
1 tbsp olive oil
1/2 cup buttermilk
2 tbsp lemon juice

Combine carrots, scallions and dill in a medium bowl. Add oil and toss to coat. Add buttermilk
and lemon juice. Season to taste with salt and pepper.

Cover and let stand for 30 minutes to allow flavor to develop.

Stir well and adjust seasoning before serving.

From Serving up the Harvest by Andrea Chesman

Portuguese kale soup

Serves 4

1/2 pound linguica or chorizo sausage or any garlic smoked sausage
8 cups chicken broth
3-4 medium potatoes
12 oz kale, stems discarded and leaves chopped (8 cups)
salt and pepper

Combine sausage and stock in large pan. Bring to boil and simmer while you prepare potatoes. Combine potatoes with
water and boil until tender. Mash them slightly when done and add to the soup along with the kale. Simmer 10-15 minutes, until
kale is tender. Season and serve hot.

Chocolate Mousse!!!

April 8, 2016

This is one of my all-time-favorite egg recipes. I found the original at twopeasandtheirpod.com, and have adapted it minimally. I don't use any super-special chocolate, just dark chocolate that I get from the bulk bins at the co-op. I of course use our super-fresh, super-delicious eggs, and that makes this one of the most deluxe, luscious desserts I ever create. I love to share this with guests, because it seems super impressive ("Oh, I made chocolate mousse!") but is actually REALLY easy! 3 ingredients. Count 'em.

Chocolate Mousse

7 ounces bittersweet or semi-sweet chocolate, finely chopped (sometimes I use chips, not chopped)

4 large eggs, at room temperature, separated (put the whites in a large bowl, because you will be whipping them)

Pinch of coarse salt

1. Place the chocolate in a double boiler over barely simmering water. I use a regular small saucepan with a stainless steel bowl set on top, big enough that it doesn't slip down in the pot; then this serves as my mixing bowl, too. Heat until chocolate is almost completely melted, stirring occasionally. Remove from heat and stir until smooth. Set aside and let cool to near room temperature.

2. Whisk egg whites and salt until stiff peaks form.

3. Stir yolks into cooled chocolate. Add 1/3 of the whipped egg whites to the bowl with the chocolate and fold in gently. Fold in the remaining whites gently just until no visible white streaks are left.

4. Pour the mix into 6 individual serving dishes. Cover and refrigerate at least 3 hours.

5. Enjoy with company. We always try to eat all of this within about 3 days, as it is made with raw eggs; that isn't generally an issue. YUM!

Melted chocolate ...

Whipped egg whites ...

Almost mixed.

Done! Chill and YUM.

Risotto!

March 3, 2016

Here is my Risotto recipe, using chicken stock made from the carcass of the chicken I roasted last week:

1 small onion or shallot, minced

2 tablespoons vegetable or olive oil

1 cup short-grain rice, like Arborio

1/3 cup dry white wine

about 1 quart stock

3 tablespoons butter (optional but delicious)

1/2 cup grated parmesan for topping.

Additions of your choice - could be 1/2 lb browned sausage or cut-up chicken, 1/3 lb sauteed greens, 2 cups peas, 2 cups cooked, pureed winter squash ... the options are endless.

Put the stock in a saucepan on a back burner on the stove, and heat over medium-low; you just need it to be hot, but not boiling or even simmering. Heat the wine, also so hot but not boiling – I generally put it in a Pyrex measuring cup and use the microwave, but you could have a separate tiny saucepan and heat on the stove. This is also the appropriate time to pour yourself a glass of that wine, if you are so inclined.

Mince the onion. Heat the oil in a large skillet over medium-high heat. When hot, add the onion and saute, stirring frequently, until the onion is translucent. Then add the cup of rice, and start stirring. Keep stirring frequently until the rice becomes translucent; this takes 5-10 minutes. Once the rice all looks pearly, turn the heat down a bit and add the heated wine – it needs to be warm so you don’t “shock” the rice, which inhibits its absorption of liquid. Stir some more while the wine steams, for about 2 minutes. Then start adding stock – I usually use a ladle to transfer it, but a cup measure works fine, too. Add enough stock to cover the rice ¼ inch deep. Put a lid over the skillet, and leave it alone for about 10 minutes.

Come back and check on your dish – it should be simmering; if not, turn up the heat. If boiling vigorously, turn it down a hair. Give the rice a stir, and add a bit more stock. At this point, you want to keep the liquid about ¼ inch above the rice. Put the lid back on, and leave it alone for another 10-15 minutes. Check again, stir again, and add more stock. I usually use brown short grain rice, so it takes at least 45 minutes to cook, but I know white rice would go more quickly. If the rice is looking very soft and plump at your third check, give it a taste. If it is still crunchy, add more stock and leave it alone for another 10-15 minutes. Once the rice gets to a pleasing texture (traditionally, still slightly al dente), don’t add any more stock – put the lid back on and let it cook for another 5 minutes. Once the majority of the stock has been absorbed, remove the lid, stir thoroughly, and then add whatever you’d like – my most recent version had sausage and winter squash. I had them both room temperature to warm, and stirred them in thoroughly, let it cook for a minute, and then added the butter, turned off the heat, and mixed thoroughly one more time. Some folks like to stir in the Parmesan too, but I prefer to pass it at the table, as I have a child that adores shredded cheese.

ask us anything!

A photo of two of the major contributors (Willa and Annie), taken by the other, Bridget.

Another contribution to #dailydaikon : a very simple, very flavorful soup full of so many veggies, with a base of homemade chicken stock. #laughingearth #eatlikeafarmer

Very dramatic light this morning! It was quite exciting to have two mornings in a row where we started at a temperature above freezing. #laughingearth

A wonderful friend had an exquisite gift delivered this evening: gorgeous baked goods from the inspired and inspirational @ovenbird_baking . I have been dying to try the lavender shortbreads, and they are even better than I had imagined!! #buylocal #eatlocal

We still have a few shares left for both the main season #farmshare and also for #springshare - if you're considering becoming a member or rejoining, don't wait any longer! Link in bio. #laughingearth #eatlikeafarmer

I'm very excited to add a beautiful new bookshelf to my (cluttered) kitchen! Custom made in Troy from reclaimed Trojan lumber by the amazing @weatheredwoodtroy . It uses 1850s floorboards for the shelves, so it fits right in with my 1825 floor! #buylocal

Not my #dailydaikon : @kirstenandhenry made a yeasted zucchini bread but substituted daikon! It is delicious and so fluffy. This is going to make an amazing grilled cheese sandwich. #laughingearth #eatlikeafarmer

I've been proven wrong. I keep finding a bunch of hens and a couple roosters outside the pen, and I blamed the door for not closing well, thinking they were squeezing out. I always thought full grown roosters from large bodied breeds couldn't fly worth a darn. But then I saw this guy fly from standing still, 8' vertically to the top of the door. So there you go. Barred rock roosters, and hens, are excellent at flying. (Fliers? Flyers?) #laughingearth

Am ambitious #dailydaikon : beet-daikon pasta! Hat tip to @climbingtreefarm for the idea. I roasted the veggies first before pureeing to make the dough. Served as part of an all #laughingearth meal, with greens, winter squash, and chicken. It was delicious! I really enjoyed eating it, but the whole meal was rather a lot of work, so suitable for a Sunday when I'm not doing a whole lot of other work. #eatlikeafarmer

No fresh #dailydaikon recipe today, as Saturdays tend to be for finishing off leftovers. But I restocked my fridge with a supply for the next couple days, and 👉 swipe to see a preview of tomorrow's daikon delight! #laughingearth #eatlikeafarmer

Zack is down @troymarket with our incomparable eggs and many, many bouquets made by @bomberqueen17 ! It's a beautiful day to drop in and see him! #laughingearth #certifiedorganic #buylocal #enjoytroy

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