Summer is here and the local produce is coming on full swing! Unfortunately summer doesn’t last forever…take advantage of the opportunity and make up some delicious homemade salsa, tomato sauce, dill pickles, relish and canned or blanched & frozen green beans! You will be enjoying these savory veggies deep into winter, bringing warmth and memories of the summer sunshine! What’s more, this is a great way to ensure that the foods you feed your family don’t come out of aluminum cans, with ingredients you cannot pronounce, from sources outside the US. Once you taste homemade tomato sauce you will have a hard time going back to the store ever again!
You can even get the kids involved in preparing the veggies for the freezer or canning jar, nimble fingers are great at stemming green beans, and actually fit inside the canning jars! : )
Please contact us if you have any questions about quantities! We can often get case quantities of other produce items to you, ask!
Skillet Cauliflower Gratin
4 cups 1-inch cauliflower florets (about 1/2 large head)
1 1/2 cups nonfat milk, divided
1/4 teaspoon salt
1/2 cup dry breadcrumbs, preferably whole-wheat
3/4 cup shredded sharp Cheddar cheese, divided
1/2 teaspoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon white pepper
Position rack in upper third of oven; preheat broiler.
Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.
Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and the remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes.
Roasted Winter Vegetables with Cheesy Polenta
4 cups cauliflower florets, (see Tip)
4 cups cubed peeled butternut squash, (1 1/2-inch chunks)
1 medium onion, sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
3/4 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
2 1/2 cups vegetable broth, or reduced-sodium chicken broth
1 cup water
3/4 cup cornmeal
1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano
Preheat oven to 500°F.
Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 25 to 30 minutes.
Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
TIPS & NOTES
Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size. To store, refrigerate in a plastic bag for up to 5 days.
Roasted Cauliflower with Blue Cheese Vinaigrette
1 large head cauliflower, leaves trimmed
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1/8 1/8 teaspoon plus 1/4 teaspoon salt, divided
2 tablespoons crumbled blue cheese
1 tablespoon white-wine vinegar
1 tablespoon water
1 tablespoon minced scallion greens
1/4 teaspoon freshly ground pepper
Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
Cut cauliflower into quarters. Remove any extra woody core from the ends, but keep the quarters intact. Brush with 2 teaspoons oil and sprinkle with 1/8 teaspoon salt. Place cut-side down on the prepared baking sheet.
Roast the cauliflower for 15 minutes. Turn so the opposite cut sides are down. Continue roasting until tender, 15 to 20 minutes more.
Meanwhile, combine the remaining 1 tablespoon oil, the remaining 1/4 teaspoon salt, blue cheese, vinegar, water, scallion greens and pepper in a small bowl. Serve the roasted cauliflower drizzled with the vinaigrette.
Recipes provided by www.eatingwell.com
Everybody loves garlic! This week and last week we have been picking and drying the 2010 crop. This year we grew a lot of garlic: a soft neck variety (Italian pink) and five different hard neck varieties. Sadly, I misplaced the planting schematic for the hard neck garlic and I can’t remember what varieties went where. Such is life. I do know that we have lots of garlic and it is beautiful.
This year, with this hot dry spell, we have been laying the garlic on the ground to cure. But because rain was in the forecast, I felt impressed to err on the side of caution and get the garlic into the barn and, more specifically, into the rafters to finish drying.
I had a few helpers to pick up the garlic so that we could transfer it into the barn. Maddy and Stephen are becoming good workers. Andrew is learning to drive the big farm truck, an important job for a 12 year old on our farm (we are working on shifting the big behemoth and getting used to the two speed rear end). We must have picked up 3,000 heads Thursday. Was I ever happy for the help – of course, Stephen and Maddy never turn down a bumpy farm ride on the back of Big Green (the farm truck)!
I will be adding garlic to your box of good in the next few weeks.
I am super excited to visit with each of you at our farm festival on August 21st.
Carrots are one of the easiest veggies to incorporate into a busy lifestyle. They are quick and easy to prep for snacking – just remove the tops, wash and store in the fridge – really, no peeling necessary! One thing that consumers should be aware of is the importance of buying organic carrots. Conventionally grown carrots are often a concentrated source of heavy metals, nitrates and pesticides. Eating carrots is a healthy alternative to junk food, and just one carrot can boost your willpower that is in resistance to those processed foods. Consider adding bunch carrots on to your order on a weekly or bi-weekly basis. Your body will thank you in the end!
Health Benefits of Carrots:
Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots’ antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.
Carotenoids and Heart Disease
When six epidemiological studies that looked at the association of diets high in carotenoids and heart disease were reviewed, the research demonstrated that high-carotenoid diets are associated with a reduced risk of heart disease. In one study that examined the diets of 1,300 elderly persons in Massachusetts, those who had at least one serving of carrots and/or squash each day had a 60% reduction in their risk of heart attacks compared to those who ate less than one serving of these carotenoid-rich foods per day.
Beta-carotene helps to protect vision, especially night vision. After beta-carotene is converted to vitamin A in the liver, it travels to the retina where it is transformed into rhodopsin, a purple pigment that is necessary for night-vision. Plus beta-carotene’s powerful antioxidant actions help provide protection against macular degeneration and the development of senile cataracts, the leading cause of blindness in the elderly.
Carotenoids and Optimal Health
Carrots are by far one of the richest source of carotenoids-just one cup provides 16,679 IUs of beta-carotene and 3,432 REs (retinol equivalents), or roughly 686.3% the RDA for vitamin A. High carotenoid intake has been linked with a 20% decrease in postmenopausal breast cancer and an up to 50% decrease in the incidence of cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Extensive human studies suggest that a diet including as little as one carrot per day could conceivably cut the rate of lung cancer in half. Remember the study in which heavy long-term cigarette smokers were given synthetic beta-carotene, and it did not appear to prevent them from developing lung cancer? Well, not only is synthetic beta-carotene not biochemically identical to the real stuff found in carrots, but scientists now think that carrots’ protective effects are the result of a team effort among several substances abundant in carrots, including alpha-carotene-another, less publicized carotenoid. A recent National Cancer Institute study found lung cancer occurence was higher in men whose diets did not supply a healthy intake of alpha-carotene.
Carotenoids and Blood Sugar
Intake of foods such as carrots that are rich in carotenoids may be beneficial to blood sugar regulation. Research has suggested that physiological levels, as well as dietary intake, of carotenoids may be inversely associated with insulin resistance and high blood sugar levels.
Falcarinol in Carrots Promote Colon Health
Although best known for their high content of beta carotene, carrots also contain a phytonutrient called falcarinol that may be responsible for the recognized epidemiological association between frequently eating carrots and a reduced risk of cancers.
Falcarinol provides protection against colon cancer, suggests a study published in the Journal of Agricultural and Food Chemistry. Three groups of laboratory animals in whom precancerous colon lesions (aberrant crypt foci) had been chemically-induced were fed a standard diet, one supplemented with freeze-dried carrots naturally containing falcarinol, or one supplemented with an extract of falcarinol. After 18 weeks, precancerous lesions in the animals given diets containing carrots or falcarinol were much smaller than those in the control animals, and far fewer of the lesions had grown in size or progressed to become tumors.
If you or someone you love is a smoker, or if you are frequently exposed to secondhand smoke, then making vitamin A-rich foods, such as carrots, part of your healthy way of eating may save your life, suggests research conducted at Kansas State University.
While studying the relationship between vitamin A, lung inflammation, and emphysema, Richard Baybutt, associate professor of nutrition at Kansas State, made a surprising discovery: a common carcinogen in cigarette smoke, benzo(a)pyrene, induces vitamin A deficiency.
Baybutt’s earlier research had shown that laboratory animals fed a vitamin A-deficient diet developed emphysema. His latest animal studies indicate that not only does the benzo(a)pyrene in cigarette smoke cause vitamin A deficiency, but that a diet rich in vitamin A can help counter this effect, thus greatly reducing emphysema.
Baybutt believes vitamin A’s protective effects may help explain why some smokers do not develop emphysema. “There are a lot of people who live to be 90 years old and are smokers,” he said. “Why? Probably because of their diet…The implications are that those who start smoking at an early age are more likely to become vitamin A deficient and develop complications associated with cancer and emphysema. And if they have a poor diet, forget it.” If you or someone you love smokes, or if your work necessitates exposure to second hand smoke, protect yourself by making sure the World’s Healthiest Foods rich in vitamin A (carrot’s beta-carotene is converted in the body into vitamin A) are a daily part of your healthy way of eating.
Information Provided by: The George Mateljan Foundation
for The World’s Healthiest Foods
To read the full article go to: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21
We have a lot of fresh, Klesick Family Farm items this week, with blueberries looking especially good. That being said, we found these 3 great recipes that you can use to incorporate blueberries into your dinner menu! They all sound delicious, so try them out and let us know what you think!
4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry, (see Ingredient Note)
2 cloves garlic, crushed
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
1 cup fresh blueberries, coarsely chopped
1 shallot, chopped
1 serrano chile, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
1/4 teaspoon salt
- To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight.
- To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.
- Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish
2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
12 ounces 90%-lean ground beef
- Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)
- Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
- Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.
Blueberry-Bourbon Barbecue Sauce
1 1/2 teaspoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
1 jalapeño pepper, seeded and chopped
1/4 cup bourbon
1 cup fresh or frozen (not thawed) blueberries
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon brown sugar
1 1/2 teaspoons molasses
Pinch of ground allspice
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions
- To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
- Preheat grill to high.
- Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.
|Berry season is in full swing, but don’t blink or you’ll miss it. Just think, nine long months until we reach the next berry rush, so I highly recommend getting your fill while you have the chance. Better yet, stock up! You’ll be enjoying summer fresh produce all winter long.|
You could make jam to store your berries; in fact, that’s a very good way to preserve the harvest. But if boiling, sterilizing and waiting for those lids to “ding” isn’t your thing, then let me suggest a few other ways to prolong the season’s bounty.
First things first. You come home with (or you get delivered to your door) a delightful load of fresh fruit. In order to ensure that your produce will stick around for more than a couple of days, the best way to store these fragile gems is to carefully transfer them to a shallow Tupperware container that is lined with paper towels. Cover the top of the berries with more paper towels, then place in the fridge until ready to consume or preserve. It is very important to note that you should only wash your berries before you are ready to use them.
If freezing is the final destination for your fruit, simply place on a baking sheet in a single, even layer. Slide into the freezer and freeze until the berries are solid little berry popsicles (which, by the way, also makes a great healthy snack). Once completely frozen, place in Ziploc bags and label the bags with the date. Freeze and dream of fresh blueberries in your pancakes all year long.
Homemade fruit leather makes a healthful snack and contains much less sugar than the store-bought varieties. Dozens of recipes exist online for specific measurements but the general idea is to puree whatever fruit you are planning to turn into leather. Cook in a sauce pan with a bit of water, lemon juice, sugar (to taste) and cinnamon, if you wish. Simmer until slightly thick, strain with a fine mesh strainer to remove any seeds then place on a baking sheet lined with microwave safe plastic wrap.
The layer of fruit should not exceed 1/4 inch in thickness. Place in an oven set to 140°F and let dry for 8-12 hours or until the fruit leather is no longer sticky. Store in an airtight container.
Finally, may I also suggest fruit purees. Simply blend your fruit in a food processor or blender with a touch of sugar (optional), freeze in ice cube trays then store in an airtight container. Thaw individual cubes for a fresh fruit sauce, an addition to yogurt or granola, or add to a blender, still frozen, to whiz up a healthy smoothie with banana, orange juice and yogurt.
by Ashley Rodriquez
Chef, food blogger, and full-time mom. Read more of her writings at www.notwithoutsalt.com
The weather is beautiful and the produce tastes and looks amazing! We are very excited about this week’s add-ons. They are sure to make great additions to summer dishes.
Try this Summer Squash Casserole Recipe: Click Here
This Week’s Add-Ons
Peaches, $5 for $3.75
Apricots, $0.60 ea.
Order Fruit: Click Here
Summer Squash: $3.25/ 1.5lb
Sunburst Yellow Squash: $2.25/lb.
Jalapeno Peppers, 0.25/lb. for $1.15, 0.5/lb. for $2.25
Order Vegetables: Click Here
Grilled Spring Onions:
These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.
vegetable oil (for the grill)
2 tablespoons olive oil
2 teaspoons soy sauce
2 cloves garlic, minced
1 teaspoon fresh lemon juice
1 pound spring onions, cut in half lengthwise
1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly — it’s flammable) onto the grill grate.
2. Slice the onions in half lengthwise. In a small bowl, whisk together the oil, soy sauce, garlic and lemon juice. Using a basting brush, lightly coat both sides with the oil mixture.
3. Put the onions cut side-down on the high-heat side of the grill. Continuing to baste the onions with the oil mixture, cook 3-4 minutes. Then turn the onions and cook until they start to become tender and the sides darken, another 3-4 minutes.
4. Move the onions to the low-heat side of the grill and cook until the onions are tender and browned.
Cuban Beet Salad
Provided by: http://community.tasteofhome.com/forums/p/639830/5375497.aspx
RECIPE BY: SassyStew
This is a beautiful side dish. Very simple – it lets the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.
– 4 medium beets
– 1/2 small red onion, thinly sliced
– 1/2 lemon, juice of
– 1 tablespoon olive oil
– 2 tablespoons fresh parsley, minced
1. Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference – roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.
2. Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.
3. Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.
4. Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.
5. Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.
Banana Oatmeal Cookies
- 1 cup whole cane sugar
- 1 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
- Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.