My 2017 Jeta Farms Community Supported Agriculture shares started at the end of May with lots of fresh, just picked produce. So far this season, there has been a regular supply of Silver King Corn, sweet onions, cucumbers, green beans, squash of all types, tomatoes, eggplant, red potatoes, blueberries, blackberries and peppers. Looking forward to the rest of the season.
Grilled Patty Pan Squash
2 large patty pan squashes
1/4 cup prepared basil pesto
Salt and pepper to taste
Grated Parmesan cheese
Preheat an outdoor grill and brush the grates with oil.
Cut each squash in half. Brush all sides of the squash with the pesto and sprinkle lightly with salt and pepper,
Place on the grill and cook for 5 minutes. Turn the squashes over and cook another 5 minutes.
They should be tender but cook a minute or two longer, it they are not.
Place the grilled squash on a severing dish and sprinkle with Parmesan cheese.
Summer Potato Salad
1 ½ lbs medium red potatoes
2 tablespoons pickle juice
1/2 cup finely diced sweet onion
1/2 cup finely diced celery
1/4 cup finely diced bread and butter pickle slices
1/2 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chopped parsley
Cook the potatoes in boiling salted water just until tender, about 10-12 minutes.
Drain and let the potatoes cool until they can be handled without burning your hands.
Peel the potatoes and slice thinly into a storage bowl. Add the pickle juice, stir and set aside for 30 minutes.
Add the onion, celery and pickles. Stir well and add salt and pepper to taste.
Mix together the mayonnaise and mustard and stir into the potato mixture. Garnish with parsley.
Chill the salad before serving.
Refrigerator Bread and Butter Pickles
2 quart jars with lids ( I use recycled pickle jars)
1 cup boiling water
1 tablespoon pickling spice
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
1 medium onion, sliced into thin rings
5–6 pickling (Kirby) cucumbers
Place the pickling spice in the boiling water. Take the pan off the heat.
After the pickling spices have steeped for 10 minutes in the boiling water, add the vinegar, sugar and salt and stir well.
Let the mixture cool to lukewarm.
Then, strain the mixture into a large measuring cup and discard the solids.
Trim the ends of the cucumbers, discard and slice the cucumbers into ¼ inch slices.
Firmly pack layers of onions and cucumbers into two clean quart jars.
Once the jars are full, pour the strained vinegar mixture into the filled jars all the way to the very top.
Put the lids on and close tightly. Turn the jars over onto a kitchen towel and let them sit for a half an hour.
Return the jars to an upright position and put them in the refrigerator.
After about 24 hours the cucumbers will begin to change color a bit – that is when they are ready to eat and they should last about a month in the refrigerator.
Oven Baked ”Fried” Green Tomatoes
2 to 3 medium-sized green tomatoes
1/2 cup all-purpose flour
1/2 teaspoon Cajun spice
3/4 cup panko bread crumbs
1/4 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
Preheat the oven to 400 degrees F. Oil a cookie sheet.
Place the flour mixed with Cajun seasoning in one shallow dish.
Add the egg to a second dish. Add a tablespoon of water and mix well.
Place the panko crumbs, cornmeal, salt and pepper in a third shallow dish.
Cut the tomatoes into ½ inch thick slices and pat dry with paper towels.
Sprinkle the tomato slices evenly with salt and pepper.
Dredge the tomato slices in the flour, then the egg and then in the panko mixture to coat evenly.
Place the breaded tomatoes on the prepared baking sheet.
Bake for 20 minutes, turning the tomatoes over with a with spatula after 10 minutes.
Serve with your favorite sauce.
Italian Frying Peppers
6-8 Italian frying peppers
2 tablespoons extra virgin olive oil
1 garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and pepper
Heat oil and garlic in a small saute pan. Lower the heat and add the whole peppers.
Sprinkle with the Italian seasoning, salt and pepper. Saute slowly until lightly brown on all sides.
Serve at room temperature. These peppers are delicious as an appetizer, on a sandwich or as a side dish.
I almost always make these blueberry muffins with the farm’s sweet berries.
Makes 12 – 15 muffins depending on the size of your muffin pan.
2 1/4 cups (9 5/8 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries
2/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
Preheat the oven to 400°F and lightly grease a 12-15 cup muffin pan.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.
Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.
To make the topping:
In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle topping over the muffins.
Bake for 18 to 20 minutes, until a cake tester inserted in the center comes out clean.
Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.