Week 16, CSA News

News from the Farm
We do need to give you a more detailed picture of the dry conditions we are facing now at the farm. Although discussions of rainfall are bantered about, we have not had close to the average amount for this August. In fact, it is on track to be one of the four or five most dry Augusts since they started keeping records in this area. Last season’s summer drought finally had a little bit of reprieve beginning in August 2007 – this year we are experiencing the opposite: spring and early summer rains as expected, but hot and dry for the past 6 weeks. Maybe this week will bring rain.

Several of the bean crops reflect the dry conditions. Only 15% of the edamame was harvestable as it dried up over a three day period last week – we planned on more for you this week also. The snap and runner beans have shucky pods, and while edible, are not the quality desired. Once the pod is set and the beans begin to fill out, irrigation cannot battle against the hot, dry air conditions and high humidity. We do have several dry bean varieties planted that we hope can be harvested in the next few weeks. Since they will be shelled out, the dry pod is not as big of a problem as with a snap bean.

We are continuing irrigation on most summer vegetables, including the tomatoes, squashes, and eggplant. The night temperatures into the 50s in early August did slow some ripening and plant growth on the current crops. However, fall tomatoes and cucumbers look good and should set fruit in September. We have been running the irrigation pump nonstop the last 9-10 days to support successful germination of the fall greens and root veggies. A good rainfall this week is needed to get them off to a good start and help the transplants get established. We also set up an overhead irrigation gun in order to dig potatoes. The late sweet corn is dependent on rain this week to get a harvestable crop.

We are using forks and shovels to dig the root crops, and are pleased their growth has continued. One benefit of dry conditions is that natural sugars are concentrated resulting in a sweeter fruit or vegetable.

In Your Share
Share contents may vary depending on the harvest day and share size. Every share may not have every item listed below.

Beets, Red – organic
You may want to use your beet greens fairly soon, but the roots will store for several weeks if desired. Recent news stories are reporting on the exceptional health benefits of beets with loads of anti-oxidants and few calories. Find a new recipe below using the whole beet.

Carrots, Golden – organic
This week’s carrots offer a little more sweetness than earlier plantings due to dry soil conditions. High in beta carotene and Vit. A, carrots can be eaten raw or cooked. A small thin fresh carrot should be eaten soon and will not store as long as the thick types.

Hard Neck Garlic – organic

Leeks – organic – new this week!
Another vegetable full of minerals (calcium and phosphorus) and Vit. A, leeks are low in calories. Use the lower green part along with the white stalk and be sure to wash well as soil may hide inside the fan leaves. Slice lengthwise if desired rather than across. Leeks often partner with potatoes in soups or in egg dishes. Store refrigerated up to 2 weeks or more. Find a new recipe below.

Okra - organic

Sweet Onion – organic

Bell Pepper, Sweet – organic
Some green peppers will turn red, some yellow, some orange depending on what variety is planted. As it turns color, the flavor is less tart and sweeter. The long time it takes to do this & the halting of growth of more peppers by the plant are some reasons why sweet color bells are so costly. The purple and chocolate bells grow as such colors and will be sweet, but not as sweet as a yellow, orange, or red pepper that started out green. You can use the different color peppers interchangeably in recipes calling for green bell or red bell. Store refrigerated.

Pepper, Hot - organic
We are finding that many of the long red chiles are just not that hot right now. However, the variety usually is medium heat, so don’t assume they all are sweet like bell peppers. The green chiles do have heat.

Potatoes – organic
This week’s potato is the Rote Erstling variety, a creamy mid-dry potato. The rosy skin covers a yellowy gold flesh that can be used for all purposes, however, it is best when steamed, baked or in creamy soups.

Spaghetti Squash – new this week!
Store this hard-skinned squash in a cool, dry place with good ventilation (does not need to be refrigerated). It will keep for a month or more. This yellowy-orange squash will have flesh similar to spaghetti pasta once cooked. Find details on preparing below. Once baked, you can serve with butter, or pesto, or any favorite sauce.

Red or Heirloom Slicing or Salad Tomato – organic

Yellow Squash and Green Zucchini

Watermelon, Seedless – new this week!

For those picking up at the farm this week --
Specialty Melon, the variety a mystery . . .
Help in a farm research project with the University of Kentucky and Elmwood. Several different melons are planted in a trial that measures both production qualities such as disease resistance and yield, and marketability qualities such as flavor, taste and storage attributes. If you want to give us feedback on your melon, just send an email describing the rind outside color, flesh color inside, and size (like a grapefruit or a softball, bigger than our watermelon this week, looks just like a traditional cantaloupe). We can identify it from there. Share your comments on taste and flavor -- positive or not. So far we have a favorite or two, and a couple of so-so’s, but we welcome your opinions too.

Recipes to Enjoy

Spaghetti Squash with Sausage
adapted from epicurious.com recipe originally in Bon Appetite, Sept 1998; can be adjusted for different size squashes, this recipe makes 4 servings.

1 spaghetti squash (3-4 lb), halved lengthwise, seeded
1 pound sausage (spicy or sweet, or use ground beef, or ground turkey; use mushrooms or eggplant rather than meat if desired)
1 C chopped bell pepper
1 C chopped onion
2 garlic cloves, minced
1½ C marinara sauce
½ C grated Parmesan cheese

Place squash halves face down in ovenproof baking dish, add a little water to keep from sticking and bake at 375 F for 45-60 minutes until done.

Meanwhile, sauté sausage, pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
Using fork, pull out squash strands from shells. Mix squash strands into sausage mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate.)

Preheat oven to 400°F. Arrange mixture in ovenproof dish. Sprinkle with Parmesan. Bake uncovered until heated through, about 20-25 minutes (30 minutes if previously chilled).
Original recipe suggested putting mixture back into squash shells before baking which makes for a nice presentation, but usually they tend to fall apart.

Two Way Street Beets
Recipe from From Asparagus to Zucchini; can be easily adjusted for smaller number of servings.

2 bunches small beets
juice of 1 orange
1 T butter, softened
pepper
1 tsp peanut oil
1 tsp dark sesame oil
1 tsp hot chili oil
1-2 T soy sauce

Cut beets off stems. Gently scrub beets. Wash the greens. Cut stems into 3 inch pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20 –30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. Makes 6 servings.

Savory Goat Cheese Tart with Leeks
From Deborah Madison’s Local Flavors

1 9-inch prebaked Tart Shell
6 slender leeks (or less larger ones)
1 T unsalted butter
6 ounces goat cheese
1 large egg
½ C crème fraiche
½ C milk
sea salt and freshly ground pepper
2 tsp chopped thyme leaves

Preheat oven to 400 F. keep the prebaked tart shell on its baking dish. Slice the leeks into thin rounds, separate them, and wash them well in a bowl of water. Lift them into a strainer. Melt the butter in a medium skillet, add the leeks with any water clinging to them, and cook over medium heat until tender, 10-12 minutes. Season with salt and pepper to taste. Beat the goat cheese with the egg until fairly smooth, then stir in the milk, crème fraiche, pinch of salt, and a little pepper. Pour the custard into the shell and bake until golden and puffed, about 30 minutes. Scatter the thyme leaves over the top. Remove the tart from the pan and transfer to a serving platter. Serve warm.

Double Chocolate Zucchini Cake
Recipe from From Asparagus to Zucchini

¾ C oil
1 ¼ C sugar
2 eggs
1 tsp vanilla
2 C grated zucchini
½ C sour milk or buttermilk
3 T cocoa
½ tsp baking powder
1 tsp baking soda
½ tsp each cinnamon and cloves
2 ½ C flour
small bag of chocolate chips

Heat oven to 350 degrees F; grease a 9 x 13 inch pan. Mix all ingredients and bake 30-35 minutes. Makes 16 servings.

Week 15, CSA

News from the Farm . . .

While some CSA members are making plans for seasonal vacations, others are back into the routines of school schedules. The cooler temperatures this August push us all to think a little about fall, but from the perspecitve of the growing potential on the farm, we are really just about halfway through the year. Continuous producing summer veggies like tomatoes and squash have been coming ripe for havest almost two full months. Items that have a one-time harvest like cabbage, onions, and sweet corn had somewhat good growing conditions. We still have several items that take the whole summer to reach maturity like Brussels sprouts and sweet potatoes. Other items prefer the shorter, cooler days of autumn for their primary growth and harvest.

The summer season CSA goes through the week of October 6th. We also offer a shorter season Fall CSA that runs late October through mid-December. Shares are expected to contain some combination of cooking greens such as kale and collard; salad greens; root crops such as turnips, radishes and beets; and storage items such as potatoes and winter squashes. We offer only one share size and cannot offer credit for canceled pickups during the fall season. Harvest and pickup is every second week: 5 pickups over a 10 week period. Some members are already signed up, and we are offering another signup period now to our current CSA membership, then available to the general public if we still have availability. Please contact us by email, or phone, and we can share all the details.

In Your Share . . .
As always, items in the shares may vary depending on your share size and harvest day. Each share may not have each item listed below.

Edamame – organic
Find a share of this popular soybean in your basket this week. Do not use the shell beans raw. Pull from the vine, wash, and put the pods into boiling, salted water. Cook 5-8 minutes. After drain-ing water, you may salt or season as desired. Pop beans out of the pod into your mouth for a healthy snack.

Eggplant

Hard Neck Garlic – organic

Herbs, Mixed – organic
This week’s fresh herb can be called the Scarborough Mix – Sage, Rosemary and Thyme. Chop into salads, soups, add to potatoes, pastas, with meat or fish, and in some recipes below.

Okra - organic

Cipolline Onions – organic
These pungent, deliciously sweet onions should be the stars of a meal. A favorite of chefs everywhere, these flat onions will store a little while for you if you need them to. Find a new recipe below, or sauté with your fresh herbs and 2-3 T butter on low heat for 20 minutes or so until they begin to brown and caramelize.

Bell Peppers – organic

Some green peppers will turn red, some yellow, some orange - it depends on what variety is planted. As a bell turns color, the flavor becomes sweeter, less tart. The long time it takes to do this and the halting of growing more peppers by the plant are some reasons why sweet color bells are so costly to grow.

Chile Peppers – organic
Your share contains a small assortment of barely-hot green or red chiles up to somewhat-hot jalapeno or poblano peppers. In this week’s harvest, the larger the pepper, the more mild its flavor. Chop fresh with onion, tomato, garlic for a nice pico de gallo; roast the long chiles on an open flame and peel the skin to enjoy fresh roasted pepper; you can carefully remove the seeds from the smaller peppers, then throw in the freezer for later use.

Potatoes – organic
This week’s potato is the Rose Gold or Rote Erstling variety, a creamy mid-dry potato. The rosy skin covers a yellowy gold flesh that can be used for most all purposes, however, it is best when steamed, baked or for creamy soups. Remember to store all your organic potatoes refrigerated, out of the light (in a container or paper bag) to prevent the skin from turning green. If this happens, just cut out that portion.

Yellow Squash

Roma Tomatoes – organic
A few of the roma paste-type of tomatoes are included in your share this week. Used to make sauce, salsa, ketchup, marinara, or for freezing or canning, the roma type tomatoes are more meaty with less seeds.

Heirloom Salad Tomatoes, Red Slicing Tomato – organic
A good week to make fresh salsa or pico de gallo. (See July 07 news for recipes).

Green Zucchini

Recipes to Enjoy . . .

Cipolline with Bay Leaf and Golden Raisins
recipe serves 4, from July 2008 issue of Gourmet, can be adapted for other favorite fresh herbs

¼ C golden raisins
1 T sugar
1 T unsalted butter
¾ lb cipolline onions, peeled
1/3 C dry white wine
½ fresh or dried bay leaf

Soak raisins in hot water until ready to use. Cut out a 10 inch round of parchment paper. Heat sugar in center of 10 inch skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add onions, and cook, stirring occasionally, until they begin to brown, about 3 minutes. Add wine, bay leaf, ¼ tsp each of salt and pepper, and drained raisins. Reduce heat to low, cover with parchment and lid. Gently simmer, shaking skillet occasionally, until onions are tender, 18 to 20 minutes. Remove lid and parchment, then simmer, stirring occasionally until liquid is reduced to a glaze, about 3 minutes. Discard bay leaf. Serve warm or at room temperature.

Crispy Sage Leaves
from Mollie Katzen’s The Vegetable Dishes I Can’t Live Without
Her Notes: You must pay very close attention for just a few seconds or you will burn the leaves. Try cooking the first leaf or two until you see how fast they go. Different stoves and pans make this an imprecise act.

1 T extra virgin olive oil (or as needed)
16-20 large, fresh sage leaves, washed and carefully patted dry.

Line a plate with several layers of paper towels and set aside. Place a small skillet over medium heat. After about a minute, add 1 to 2 tsp olive oil, enough to generously coat the bottom of the pan. Add 3 to 4 sage leaves, gently pressing them flat with a fork or the back of a spoon. Cook them for only 5 to 7 seconds, then use tongs to carefully flip over. Cook for about 5 seconds on the other side, or until they turn bright green with no hint of browning. Quickly transfer to the plate, they will crispen as they cool. Repeat with remaining leaves, adding more oil as needed. Store in a jar at room temperature for a week or more. Use as a topping on quiche, pasta, potatoes.

Baked Eggs in Tomato Cups
recipe from Vegetarian Times Issue: September 2006

8 large tomatoes (for 8 servings)
1/3 cup grated Parmesan cheese
8 medium eggs
1 tsp. dried herbs, such as oregano, chervil, basil or sage (can use freshly chopped)

Preheat oven to 425F. Slice tops off tomatoes and scoop out seeds and pulp. Place tomatoes in shallow baking dish, and sprinkle cavities with salt, pepper and pinches of cheese.

Crack one egg into each tomato. Sprinkle with salt, pepper, herbs and remaining cheese. Bake 20 minutes for soft yolks, 30 to 35 minutes for hard yolks. Serve immediately.

Stuffed Zucchini
Thanks to a CSA member for sharing this easy and tasty recipe. It makes enough to serve 8.
4 medium zucchini
¾ C chopped tomato
1/3 C chopped green pepper
¼ C chopped onion
¼ t salt
¼ t dried whole basil
1/3 C extra sharp cheddar cheese

Wash squash; place in saucepan with water to cover and bring to boil. Cover; reduce heat and simmer 8 minutes or until tender but still firm. Drain and cool to touch. Cut squash in half lengthwise; remove and reserve pulp, leaving firm shell.
Chop pulp, combine pulp and next 5 ingredients. Place squash shells in a baking dish. Spoon vegetable mixture into shells. Bake at 400 degrees for 15 minutes. Sprinkle with cheese and bake additional 5 minutes.

CSA, Week 14

In Your Share
Depending on your harvest day and share size, items may vary. Every share may not have every item listed below.

Sweet Basil- organic
All three recipes this week can use fresh basil, but we have to admit our favorite is to serve with mozzarella and fresh tomatoes on a platter drizzled with your favorite dressing.

Sweet Corn
We found more ears in our latest block of corn, so you have a few more included this week. A little smaller and fatter, they have wonderful flavor. If you are tired of eating it off the cob, find a new recipe below including fresh corn.

Eggplant
The larger shares may have Asian style eggplant that can be used in recipes as any traditional globed one. With a slender shape, the moisture evaporates fast, so keep refrigerated and try to use within 4-5 days. It is not necessary to peel as it has a thinner skin, and may have smaller seeds.

Hard Neck Garlic – organic

Bell Pepper – organic

Potatoes – organic
This week’s potato share is a mix of several gold varieties. Moister than last week’s dry, white variety, these will hold their shape when cooked, and are good for soups, stews, potato salad, or boiled. There is no need to peel as the skin is tender and adds beneficial nutrition also.

Yellow Squash

Heirloom Slicing Tomato, Heirloom Salad Tomatoes, Red Slicing Tomato – organic

Green Zucchini

Recipes to Enjoy

Rock Shrimp and Fresh Summer Vegetable Bowtie Pasta
Our thanks for this yummy recipe shared by a CSA member. She found it on the website of Bob and Sheri’s radio program and reports that it is spectacular! It also matches up really well with the contents of this week’s share. Serves 8.

1 lb. farfalle pasta
2 Tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 lb. rock shrimp, cleaned
3 tomatoes, diced
2 ears corn, kernels cut from cob
2 medium-sized zucchini, diced small
2 medium-sized squash, diced small
1 cup frozen peas
1 bunch basil, chopped
Zest and juice of 1 lemon
4 Tbsp. butter, softened
½ cup parmigiano-reggiano, grated
Kosher salt

In a large pot, bring 6 quarts of water to a boil. Add 2 Tbsp. salt and pasta. Stir immediately. Cook until pasta is al dente (approximately 9 to 12 minutes).

Meanwhile, heat a large sauté pan over medium-high heat. Add the olive oil and garlic. Cook until the garlic is golden brown. Add the rock shrimp and sprinkle with salt. Cook for 3 minutes. Add the tomatoes and cook for 1 minute more. Remove from heat and place mixture in a large bowl.

Using a slotted spoon, remove pasta from water and add to bowl with shrimp. Add the corn, zucchini, squash and peas to pasta water and cook for 3 minutes. Drain vegetables and add to bowl with pasta and shrimp. Add basil, lemon zest, lemon juice and butter. Stir gently and season to taste.

Ratatouille Makes 8 servings.

2 - 3 eggplant (approx. 1-1+1/2 pounds)
1/3 C olive oil
1 onion
2 cloves garlic
1/2 C whole pitted black olives (optional)
4 green bell peppers
2 medium zucchini
2 medium yellow squash
4 medium tomatoes
olive oil
2 tsp chopped fresh basil

Peel and slice eggplant. Lay out slices, salt & let drain on a rack or paper towels to rid of excess of moisture (this step is less important when using very fresh eggplant).
Put olive oil in large pan. Add thinly sliced onion and garlic, and sauté. Seed and julienne bell peppers. Slice zucchini and squash into 1/2 inch slices. Skin, seed, & quarter tomatoes. Add olives, peppers, zucchini, squash, & tomatoes to pan. Dice drained eggplant and add to pan. Sprinkle mixture with olive oil and chopped basil. Cover and simmer over very low heat for 45 minutes. Uncover and simmer 15 minutes to reduce the amount of liquid. Add salt and pepper to taste.

Herbed Summer Squash and Potato Torte with Parmesan
This recipe is shared by a CSA member who first found it on epicurious.com. She has made it several times, sometimes substituting zucchini for squash and once with basil rather than thyme. She says it is very easy and a forgiving recipe – great for experimenting. Makes 8 servings.

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Week 13, CSA News

News from the farm . . .

It should be obvious after the last few weeks that this is the time of year that your shares are overloaded. Several of the items will keep in your refrigerator or pantry, so don’t feel overwhelmed to use that last clove of garlic or make that cabbage cole slaw right away. It is also a good time in the season to take a few extra minutes and put some extras away in the freezer. Corn and tomatoes can be blanched in hot water, put into an ice bath to stop cooking, and then put into a freezer bag whole, as is. Or, you can cut the corn off the cob first and remove the skins of the tomatoes if you have a few more minutes. We are happy to offer you tips, however, it seems that you can find a recipe or preparation technique for almost every combination of food on the internet. A quick search will pull up popular websites or listserves with very detailed recipes. Just let us know if you need some references.

We did get over 1 inch of rain last week and it was very much needed. We have been fortunate this season compared to last with good spring rains that allowed us to get through May and June with better plant growth and vegetable production. July did turn a little more dry and hot, but it seems that only a few items have been affected so far – beans began to fill out about the same time the pods began drying; our last two sweet corn plantings began kernel development when their only water source was overhead irrigation resulting in a little irregularity in appearance; we had to irrigate the potato field in order to begin digging as the soil was so dry.

As harvesting, cultivation, and irrigation continue, planting is also underway for the fall crops. Some items were planted in the spring, as they have a long growing season and are not ready until fall, while others prefer a cooler climate and will not grow until air and soil temperatures drop. Generally things look good!

In your share . . .
Items in the shares may vary depending on share size and harvest day. Every share may not have every item listed below.

Heirloom Green Beans – organic – new this week!
These fat runner beans are an heirloom variety and the seed is saved from year to year for replanting. This first harvest of the season should offer enough to prepare a small bean side dish. Store in the fridge, and be sure to allow time to remove the strings and break before cooking. Start at one end, pulling the string down one side completely; also remove the string from the other side. When breaking into bite-sized pieces, check for an additional hidden string. Any white pod that may be tough can be discarded and the shelled beans added to your pot. Be sure to simmer in water long enough until tender, 1 to 1 ½ hours depending on quantity.

Savoy Cabbage – organic

Sweet Corn
This week’s harvest is a white kernel variety, but there may be some bi-color ears in the patch. We did see some cross-pollination in the first few rows. Either way, we think it is one of the best tasting of the season. After having corn for four straight weeks, you will have a break for a while as the next planting is a few weeks away from harvest.

Hard Neck Garlic – organic

Eggplant or Asian Eggplant
Your Asian style eggplant or any various color eggplant can be used in recipes as any traditional dark globed eggplant. With a slender shape, moisture evaporates quickly from the Asian, so keep refrigerated and try to use within 4-5 days. It is not necessary to peel as it has a thinner skin, and you should find smaller seed. White and rose color skins are not as bitter as the darker purples. Popular ways to prepare include halving lengthwise and grilling.

Sweet Mild Onion – organic

Yellow Onion - organic

Okra - organic - new this week!
Okra is an item often found on a traditional KY summer menu. Sliced into bite-sized pieces, lightly rolled in corn meal and cooked in oil, it makes a nice addition to other summer veggies. Other options include heating with tomatoes and fresh corn into a succotash-type dish. Store refrigerated and use fairly soon to keep longer spears from be-coming tough.

Bell Pepper – organic
The purple or brown bell peppers are varieties that ripen earlier than other colors. They both tend to be less tart than a green pepper, and not quite as sweet as the red bell. You can use in any dish that asks for a green bell and store refrigerated.

Potatoes – organic – new this week!
This week’s share includes the Russet potato variety called Butte. As you probably know, different potatoes have different qualities, some moist, some dry, some firm, some waxy, all differing in amount of starch. Butte is a mealy dry potato with outstanding flavor and is best baked, mashed or fried. When baked, it will be fluffy rather than firm. It can also be boiled, but will tend to fall apart and not hold its shape as well as other varieties. As a freshly dug new potato, store refrigerated.

Sage – organic – new this week!
This week’s fresh cut herb is the soft leafed gray-green pleasant smelling Sage. Use leaves fresh or dried with meat dishes of all kind, in stuffing, marinade, fish, cheese and as a complement to cabbage, carrots, corn, eggplant, potatoes, squash, tomatoes and eggs. Dry as any herb and store in airtight container -- the flavor will intense when dried. Serve with your fresh potatoes in a new recipe below.

Heirloom Slicing Tomato and Heirloom Salad Tomatoes – organic

Red Slicing Tomato - organic

Recipes to enjoy . . .

Cole Slaw
recipe from Virginia Celebrates

1 C finely chopped onion
1 C finely chopped green pepper
1 head cabbage, shredded
1 C sugar
1 C vinegar
¾ C vegetable oil
1 tsp dry mustard
1 tsp celery seed
1 tsp salt

Combine onion, pepper and cabbage in large bowl. Combine rest of ingredients and bring to a boil. Pour hot dressing mixture over cabbage mixture. Cover well and refrigerate at least 4 hours. Keeps well for days, serves 8-10.

O-KONOMI-YAKI
Thanks to a CSA member who recently found this recipe in her collection that she enjoyed making years ago. The pan-fried or grilled battercake can be frozen and eaten later, from the Tassajari Bread Book.

1/2 cabbage
1 large carrot
1/2 onion
3 celery stalks
1/2 C. cooked meat (if wanted)
2 C. (or more) flour (whole wheat or unbleached)
1 egg, beaten
2 T. brown sugar
1 t. salt
1 tall can evaporated milk
enough water to make a batter

Chop, shred, dice, or thinly slice vegetables and meat. Mix together remaining ingredients to form batter. Fold vegetables into batter and grill.
Good with soy sauce or sweet and sour sauce.

Sage and Butter Sauce
recipe from Farmer John’s Cookbook by John Peterson and Angelic Organics. This sauce can be tossed with pasta and seasoned with Parmesan cheese. Can go with cooked carrots & potatoes.

7 T butter
10 large fresh sage leaves
freshly ground black pepper

Melt the butter in a small sauté pan over medium heat. Monitor closely until the foam subsides and the color is a rich gold. Do not let the butter brown.
Add the sage leaves (they should sizzle, if not, your butter is not hot enough). Cook the leaves in the butter, turning them once, for 15 seconds. Immediately remove the skillet from the heat and serve.

Chilled Corn Soup
recipe from Gourmet, August 2008

3 ears of corn, shucked
1 medium onion, chopped
1 garlic clove, finely chopped
2 T unsalted butter
4 ½ C water

Cut kernels from cobs with a sharp knife, then cut cobs into thirds. Cook onion and garlic in butter with ¼ tsp salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softeneed, about 5 minutes. Add corn AND cobs, water, 1 tsp salt, and ½ tsp pepper and simmer, uncovered 20 minutes. Discard cobs, then puree corn mixture in batches in a blender until very smooth. Force soup through a fine-mesh sieve into a bowl, disarding solids. Chill until cold, at least 1 hour, can be chilled up to 3 days. Thin with water if desired and season with salt. Recommended garnish is chopped chives, but try chopped sage.