In the Shares this week:

Red Lettuce

Romaine Lettuce

Green Beans

Onions

Potatoes

Zucchini

Cucumber Chubs

Farm News

Here we are, jumping into Week 2 and the hot weather has the main season crops coming on quickly!

The problem with starting the season late is that we have a limited time for strawberries. The June bearing plants are all finished.
The Potatoes are "new" or young and we have dug them before the skins are set so, the skins will rub off easily. We do a quick wash on them to knock off most of the dirt, but you will need to wash them again.

The Onions are not cured. That means they need to be stored in the refrigerator. Later in the season we will cure the onions but for now they are fresh.
Cucumber chubs are small cucumbers, and also know as large pickles. We really like this chub size because most of the time we end up wasting a third of a cucumber. Wash them again to get the spines and sandy soil off of them.
All of the lettuce needs to be washed! Since this is grown without chemicals, you may (or may not) spot some lettuce worms. Soak all of the lettuce in cold salt water (a tablespoon per sink full of water) to make the worms release from the leaves and float to the surface. Rinse again to remove any extra salt. Store greens in am open plastic bag with a damp paper towel to keep them moist.

Recipes for this week

Green Bean Bundles

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 8 servings

Ingredients

1 pound green beans trimmed

8 slices bacon

1 tablespoon finely chopped onion

3 tablespoons butter

1 tablespoon white wine vinegar

1/4 teaspoon salt

Directions

1. Cook the beans until crisp-tender. Wrap about 10 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400° for 10-15 minutes or until bacon is done.

2. In a skillet, sauté onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately. Yield: 8 servings.

Nutritional Facts

1 serving (1 each) equals 186 calories, 17 g fat (7 g saturated fat), 27 mg cholesterol, 286 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.

Anytime Cucumber Salad

Ingredients

1-1/2 cups chopped peeled cucumbers
1 cup seedless red grapes
1 can (8 ounces) pineapple chunks, drained
1/3 cup chopped pecans, toasted
1/2 cup bacon ranch salad dressing

Directions

In a large bowl, combine the cucumbers, grapes, pineapple and pecans. Pour dressing over salad; toss to coat. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 263 calories, 21 g fat (3 g saturated fat), 10 mg cholesterol, 234 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein.

Chive New Potatoes

Ingredients

2 pounds small new potatoes

1/3 cup butter, melted

2 tablespoons minced chives

1/2 teaspoon salt

1/4 teaspoon garlic powder

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Combine the butter, chives, salt and garlic powder in a small bowl. Drain potatoes; drizzle with butter mixture and toss gently to coat.

Nutritional Facts

2 potatoes equals 149 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 231 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein.

6 Servings

Italian Zucchini Crescent Pie

4 cups zucchini thinly sliced
1-cup onion chopped
2 tablespoons parsley flakes
2 tablespoons butter or margarine
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon oregano leaves
2 eggs beaten
8 ounces mozzarella cheese -- shredded (2 cups)
8 ounces crescent dinner rolls
2 teaspoons prepared mustard
Preheat oven to 375'. In skillet cook zucchini and onions in butter until tender., about 8 minutes. Stir in parsley and seasonings. In large bowl blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles (SEE NOTE) Place in un-greased 10-inch pie plate or 12 x 8 baking dish or 11 inch quiche pan; press over bottom and up sides to form crust. Seal perforations. Spread crust with mustard. Pour vegetable mixture evenly into prepared crust. Bake at 375' for 18 to 22 minutes or till knife inserted near center comes out clean (protect crust if over browning occurs) Let stand 10 minutes before serving.

NOTE: if using 12 x 8 pan, separate dough into 2 rectangles; press over bottom and 1 inch up sides to form crust.

To reheat: cover loosely with foil, heat at 375 for 12-15 min.
Serves 6

Cheesy Baked Onions

1 medium onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1/3 cup shredded cheddar cheese

Directions

Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted.
Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 198 calories, 13 g fat (9 g saturated fat), 44 mg cholesterol, 499 mg sodium, 13 g carbohydrate, 2 g fiber, 7 g protein.

Week Two 2018

Nancy

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