Week #6 — What’s in the Bag

Summer Squash-8
Green Cucumbers-2
Orient Express Eggplant-2
Oak Leaf Lettuce-1 head
Spinach-1 bunch
White Scallions-1 bunch
Boothby Cucumbers- 2
Thyme-1 bunch


Local Sweet Cherries-1 basket
Blueberries-1 basket

Judi’s Recipe — Week #17

Greetings, All, and welcome to Week 17. I think that, by now, we’re maybe all looking for something different to do with potatoes. They are wonderful this year, but a little variety is a good thing. So here’s a recipe for a delicious potato casserole. It’s not health food, so it’s not for every night. But, it is yummy!

8 medium potatoes, scrubbed and dried
2 TBS olive oil
1 TBS kosher salt
3/4 lb sliced bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
3/4 cup mayonnaise
1/2 cup sour cream
5-6 scallions, sliced
salt and pepper to taste

1. Preheat the oven to 400 degrees.
2. Rub the potatoes with olive oil and salt and place on a baking sheet.
3. Bake for 45-60 minutes, flipping halfway through, until tender when pierced with a fork. Cool for 15 minutes.
4. Lower the oven temperature to 350 degrees.
5. Cut the potatoes into bite-sized pieces and place in a bowl. Some pieces may fall apart. It’s okay!
6. Stir in mayonnaise and sour cream.
7. Set aside 1/3 cup cheese, 3TBS bacon and, 2 TBS sliced scallions for the top of the casserole and stir in the remaining ingredients.
8. Spoon the mixture into a greased 9×9 baking dish. Top with the reserved shredded cheese and bacon. Cover the dish with foil and bake in the 350 degree oven for 30 minutes, removing foil for the last 10 minutes, to crisp the top.
9. Top with remaining sliced scallions.

HELPFUL HINT: Kale is great for salad, but it tends to be tough. When making a kale salad, remove the stems and ribs and cut up the leaves. Then massage the cut-up leaves with your hands until they are tenderized.

Enjoy the recipe and the wonderful vegetables, and have a delicious week!

Judi’s Recipe — Week #16

Wow – Week 16! This is the home stretch. The weather is getting cooler and the farm is getting ready to wind down during the next two months. Remember, your share will be getting heavier each week from now on.
So, how about a heart veggie and seafood recipe for the cooler evenings? This one is easy to prepare and it’s delicious!

1/4 cup tamari or soy sauce
1/4 cup rice vinegar, divided
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 TBS honey
1 TSP Sriracha
1 cup peeled, seeded, julienned cucumber
1 cup peeled, julienned carrots
1 cup julienned radishes
2 scallions, thinly sliced
1 tsp salt
1/2 lb brown-rice spaghetti
1/2 lb shrimp, peeled and deveined
1 tsp sesame seeds (black or regular)

1. In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha.
2. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
3. Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente.
4. During the last 2 minutes of cooking, add shrimp.
5. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

Try it – you’ll love it! Have a delicious week.

What’s in the Bag — Week 6

Full Vegetable Share
Bright Lights Swiss chard – 1 bunch
Summer Squash – 2 pieces
Marketmore Green Cucumbers – 2
Eggplant – 2
Scallions – 1 bunch
Caraflex Cabbage – 1 head
Currants -1 basket. Currants are a fruit that we grow on the farm. Slightly tart. You can add them to cooked dishes or make a sauce by cooking them with some water and sugar. I use currant sauce with poultry as you would cranberry sauce.
Dill – 1 bunch. You can’t have all these cucumbers and not have dill.
Boothby Blonde/Poona Kheera cucumbers – 4

Half Vegetable Share
Even gets cabbage

Mushroom Share

Fruit Share
1 box each of local no-spray blueberries and local sweet cherries.