RECIPE: Grilled Scallops and Nectarines with Corn and Tomato Salad

You can also substitute peaches...

Dressing:

3 tablespoons fresh lime juice

1 1/2 teaspoons finely grated lime peel

1/8 teaspoon (generous) piment d'Espelette or chili powder

3 tablespoons extra-virgin olive oil

Fleur de sel*

Salad:

24 large sea scallops, side muscles removed, patted dry

3 firm but ripe nectarines (white or yellow), each cut into 6 wedges

Olive oil, for brushing

1 1/2 cups fresh corn kernels, cut from 2 large ears of corn

24 grape or cherry tomatoes, halved

1/3 cup thinly sliced basil leaves

Fleur de sel

Basil Puree:3/4 cup (loosely packed) fresh basil leaves

1/4 cup extra-virgin olive oil

Fleur de sel

For dressing:

Whisk lime juice, lime peel, and piment d'Espelette in small bowl. Gradually whisk in oil. Season with fleur de sel and pepper. DO AHEAD: Can be made 1 day ahead. Chill. Bring to room temperature before using.

For basil puree:

Blanch basil in small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Puree basil and oil in blender until smooth. Transfer to small bowl. Season to taste with fleur de sel. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.

For salad:

Prepare barbecue-can be a grill pan-(medium-high heat). Brush scallops and nectarines with oil; sprinkle with salt and pepper. Grill scallops until slightly charred and cooked through, about 2 minutes per side. Grill nectarines until slightly charred, about 1 1/2 minutes per side. Transfer scallops and nectarines to plate.

Arrange 4 scallops on each of 6 plates. Toss corn and 2 tablespoons dressing in medium bowl. Toss tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper. Spoon corn around scallops. Scatter tomatoes over corn. Arrange nectarine wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some basil puree over. Sprinkle sliced basil and fleur de sel over corn and tomatoes and serve.

RECIPE: Basil Butter

Try it on corn!!

1 stick butter, softened

1 or 2 cloves garlic, minced

1 tsp. lemon juice

1/4 tsp. salt

pepper to taste

1 tablespoon finely chopped basil

Cream butter, beat in garlic and lemon juice. Mash in basil; season with salt and pepper. Place bowl in refrigerator to firm butter. For a nice, simple appetizer use room temperature butter on grilled pieces of baguette or French bread.

RECIPE: Baked Apricots with Almonds

(other stone fruit may be substituted but may take extra cooking time)

4 1/2 teaspoons unsalted butter, softened, plus more for dish

1/4 cup whole almonds, skin on

3 tablespoons packed light-brown sugar

6 apricots, peeled, halved, and pitted

Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.

Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

RECIPE: CUCUMBER SALAD WITH OLIVES, OREGANO, AND ALMONDS

SERVES 4 TO 6

This salad is best served within one hour of being dressed.

INGREDIENTS

4 cucumbers, peeled, halved lengthwise, seeded, and sliced very thin

1/3 cup white wine vinegar

1 tablespoon lemon juice

2 teaspoons extra virgin olive oil

1-1/2 teaspoons sugar

1 teaspoon salt

1/8 teaspoon pepper

½ cup pitted kalamata olives, chopped coarse

1 shallot, sliced very thin

½ cup chopped fresh parsley

1 teaspoon minced fresh oregano

3 tablespoons sliced almonds, toasted and chopped coarse

INSTRUCTIONS

1.       Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.

2.       Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar, salt, and pepper.

      3.     When ready to serve, add cucumbers, olives, shallot, parsley, and oregano to dressing
              and toss to combine. Let stand for 5 minutes; retoss, sprinkle with almonds, and serve.

Miller's Biodiversity Farm Update

It has sure been a hot and dry spell of weather the last two weeks here on the farm. Fortunately, two years ago we began to put into place a new grazing system that we feel has been of great help this year. We are working hard on building high organic matter on our farm which has enabled the soil to hold more water and nutrients and therefore translates into helping to produce food that is more  nutrient dense both for our animals and for our customers and our own family. 

This month we harvested our own certified organic garlic. It is German white extra hardy garlic and we are pleased that it is certified organic and our own crop. This garlic is for sale now at $12.00/pound for either seed or garlic for cooking/eating. If you would have any questions on how to plant garlic, please feel free to call and we will be happy to help.  We will have garlic only while our supply last, so act quickly!

Here are two quotes we would like to share:

“Nations endure as long as their topsoil.”

                Henry Cantwell Wallace (Iowa State College of Agriculture)

“The wealth of a nation can be measured by the depth of it’s’ topsoil.”

                Thomas Jefferson

Wishing you Good Health and Happiness,

Aaron and Rebecca Miller and family

523 Valley Road Quarryville, Pa. 17566

1-717-806-0392

This Week's Shares 7/24/2012

The shares for the week of 7/24/2012 include the following:

corn
basil
carrots
celery
lettuce
cucumbers
eggplant
zucchini
tomatoes
kolrabi
kale
broccoli

Enjoy!

RECIPE: Plum Ginger BBQ Sauce

4 black plums (about 3/4 pound), cut into 1-inch chunks

1 tablespoon finely grated peeled fresh gingerroot

1 garlic clove, chopped

3 tablespoons hoisin sauce

2 tablespoons firmly packed brown sugar

2 tablespoons water

1 tablespoon soy sauce

1 star anise or 1/4 teaspoon anise seeds

1 tablespoon cider vinegar

2 scallions, chopped

In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.

RECIPE: Zucchini Sticks (aka Zucchini Fries)

    3 medium zucchini, unpeeled, cut into 3"-long stick

    1 tablespoon salt

    1 cup Panko bread crumbs

    scant 1/2 cup freshly grated Parmesan cheese

    1 tablespoon Pizza Seasoning or mixed Italian herbs

    olive oil spray

    1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

Combine the Panko, Parmesan, and pizza seasoning; set aside.

Preheat the oven to 425°F. Line a baking sheet with parchment and spray with olive oil.

Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet. Make sure they are not touching.

Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

RECIPE: Lemony Kale Salad - Three Ways!

From Cooking Light, August 2012

Ingredients:

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

4 cups torn kale leaves

2 cups torn Swiss chard leaves

4 teaspoons unsalted pumpkinseed kernels

1/4 cup sliced green onions (about 2)

1 ounce shaved pecorino Romano

Preparation:

1. Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.

2. Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.

Variation 1. Spicy Soy

Combine 1 tablespoon rice vinegar, 1 tablespoon lower-sodium soy sauce, 2 teaspoons dark sesame oil, 1/2 teaspoon brown sugar, and 1/4 teaspoon chili garlic sauce in a bowl. Add 4 cups torn kale, 2 cups torn Savoy cabbage leaves, 1 cup shredded carrot, 1 cup sliced red bell pepper, 1/2 cup sliced radish, and 1/4 cup chopped cilantro; toss. Let stand 8 minutes.

Variation 2. Greek-Style

Combine 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon sugar, and 1/2 teaspoon pepper in a bowl, stirring until sugar dissolves. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup chopped English cucumber, 1 ounce crumbled feta cheese, 1/4 cup sliced green onions, and 10 ­kalamata olives, pitted and quartered. Toss.

Variation 3. Apple-Walnut

Combine 1 tablespoon cider vinegar, 1 tablespoon walnut oil, 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, and 1/2 teaspoon pepper. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup sliced Granny Smith apple, 1/2 cup sliced celery, 1/4 cup sliced red onion, 1 ounce crumbled blue cheese, and 2 tablespoons toasted walnuts; toss.

This Week's Shares

Below are the shares for this week!

Corn
Basil
Eggplant
Zucchini
Lettuce
Radish
Beets
Garlic
Carrots
Collards
Spinach

RECIPE: Wheat Berries with Charred Onions and Kale

Ingredients:

1 1/2 cups wheat berries

2 medium onions, halved, divided

5 sprigs thyme

1 tablespoon kosher salt plus more

8 tablespoons olive oil, divided

Freshly ground black pepper

1 bunch kale, stemmed, leaves torn into 2-inch pieces (about 8 packed cups)

1 tablespoon fresh lemon juice

Ingredient info: Wheat berries, also called hard wheat, are available at most natural foods stores. (On the UWS you can find them at Gary Null’s Whole Foods on 89^th and Broadway.)

Preparation:

Combine wheat berries, 1 onion half, thyme sprigs, and 1 Tbsp. salt in a large saucepan; add water to cover by 2 inches. Bring to a boil; reduce heat to medium and simmer until wheat berries are just tender but still firm to the bite, about 35 minutes. Drain; discard onion and thyme. Place wheat berries in a large bowl; let cool.

Cut remaining 3 onion halves crosswise into 1/2-inch slices. Heat 1 Tbsp. oil in a large cast-iron or other heavy skillet over medium-high heat; add onions. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are charred in spots, about 5 minutes. Transfer to bowl with wheat berries. Add 1 Tbsp. oil to same skillet. Working in 3 batches, add kale and cook, tossing occasionally, sprinkling with salt and pepper, and adding oil as needed between batches, until charred in spots, about 1 minute per batch. Add to bowl. Drizzle with lemon juice and any remaining oil; toss to coat. Season to taste with salt and pepper.

RECIPE: Eggplant Fries

Bon Appétit  | August 2011

Dipping sauce:1 cup plain low-fat yogurt

1 tablespoon chopped kosher pickle or pickle relish

2 teaspoons finely grated lemon zest

2 teaspoons chopped fresh oregano

Kosher salt

freshly ground black pepper

Fries:1 1-pound eggplant, cut crosswise into 1/2" rounds, then into 1/2"-thick strips

Vegetable oil (for frying)

1 cup rice flour

2 tablespoons finely grated lemon zest

1 tablespoon fresh lemon juice

1 1/2 tablespoons za'atar

1 tablespoon garlic powder

1 teaspoon fine sea salt plus more for seasoning

For dipping sauce:

Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.

For fries:

Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.

Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.

Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.

Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.

RECIPE: Zucchini Salsa Verde

Ingredients:

10 ounces zucchini (about 2 medium), trimmed, chopped

1/2 cup chopped fresh cilantro

1/3 cup chopped white onion

5 tablespoons fresh lime juice

2-1/2 tablespoons chopped seeded jalapeño chiles

1-1/4 teaspoons finely grated lime peel

Preparation:

Combine all ingredients in blender. Add 1-1/4 teaspoons coarse salt. Puree until salsa is smooth.  (Can be made 2 hours ahead. If making ahead, transfer to small bowl. Cover; chill.) Use as a condiment for grilled or broiled fish.

RECIPE: Quick and Easy Peach Chipotle Salsa

Ingredients:

• 2-3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
• 2 1/2 pounds plum tomatoes, seeded, chopped (about 6 cups) 
• 1/4 cup red onion, finely diced (about 1/2 small onion)
• 2 tablespoons canned chipotle chiles in adobo, minced (these are spicy so quantity depends on how hot and spicy you like your salsa)
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
  

In medium bowl, toss together all ingredients. Transfer to serving dish and serve.

RECIPE: Kitchen Tips - How to Keep Your Herbs Happy

Treat fresh herbs just like fresh flowers.

Trim the stems at a 45-degree angle, and place in a glass with two inches of water. Refrigerate for up to two weeks (cover the leaves with an unsealed plastic bag to minimize odor absorption), replacing the water if it gets cloudy.

Dry hardy-leaf herbs like thyme, oregano, rosemary, and bay leaves.

Working with one herb variety at a time, wash thoroughly, blot dry, and spread the leaves in a single layer on a paper towel. Microwave in 30-second intervals, turning leaves over for even drying, until crisp and brittle. Microwave times will vary, but the whole process should take no more than two to three minutes total.

Freeze soft-leaf herbs like dill, mint, parsley, basil, and chives.

Place whole sprigs, chopped leaves, or whole leaves in a tightly sealed plastic bag for up to six months. When cooking, defrosting is unnecessary--just break off leaves and add them to the skillet.

------------

Here is Ann's own tip for the basil: "I like making pesto out of the basil, but if I don’t have time to make it right away, to keep the basil from going bad I pluck the leaves and wash them, then process them in the food processor with olive oil. I put the processed basil in a small deli container, smooth the top and cover with olive oil. This can be refrigerated until I’m ready to make pesto, and then just tossed back in the food processor with the other ingredients."

RECIPE: Shaved Fennel Salad

Note: If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close.

Ingredients:

1 medium-large zucchini, sliced into paper thin coins

2 small fennel bulbs, trimmed and shaved paper-thin

2/3 cup / .5oz/ 15g loosely chopped fresh dill

1/3 cup / 80ml fresh lemon juice, plus more if needed

1/3 cup / 80ml extra virgin olive oil, plus more if needed

fine grain sea salt

4 or 5 generous handfuls arugula

Honey, if needed

1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)

1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

RECIPE: Swiss Chard Stalk Bake

adapted from http://www.elizabethminchilliinrome.com

Ingredients:

1 1/4 pound of Swiss Chard Stalks
1 1/2 cup grated cheese (a mix of pecorino or parmesan is great)
1 cup ground capocollo (pulse in the food processer). Omit if vegetarian; for spice, add red pepper flakes.
olive oil 
freshly grated black pepper (tellicherry peppercorns are my favorite)
1/4 cup chopped parsley

Steam the Swiss Chard stalks until just tender. Drain.

Preheat oven to 350F

Steam Swiss Chard Stalks until tender. Drain.
Drizzle olive oil on the bottom of a baking dish. 
Put a layer of stalks on the bottom of the pan.
Scatter the capocollo on top. Scatter about half the cheese. Add parsley.
Add freshly grated black pepper.
Add the final layer of chard, completely covering the first layer.
Add the rest of the cheese, drizzle with more oil and bake for about 20 minutes, until all is browned.

This Week's Fruit & Veggie Shares

This week's shares include the following:

Vegetables:
Corn
Cilantro
Beans
Eggplant
Zucchini
Lettuce
Parsley
Cauliflower
Cabbage
Fennel
Chard
Tomatoes
Cucumbers

Fruit:
Peaches
Plums

Enjoy and have a great week!

RECIPE: Easy Plum Preserves

Ingredients:

2 lbs plums (seeded, rough chop)

1/2 C sugar (or to taste)

1/2 C port wine or canton ginger liquor (or water)

Cinnamon stick (optional)

Combine ingredients in a non reactive heavy saucepan. Simmer uncovered and stir occasionally. Stir more often at the end to prevent sticking and burning. Takes about an hour depending on your desired consistency. Remove cinnamon stick and cool before storing or serving.

RECIPE: Pickled Green Beans

Ingredients:

Coarse salt

1 pound green beans, trimmed

1.5 cups distilled white vinegar

2 garlic cloves

1/8 teaspoon cayenne pepper

Procedure:

Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.

Bring 1.5 cups water, the vinegar, 1.5 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

RECIPE: Favorite Kale Salad

Ingredients:

2 big bunches of Lacinato Kale, washed well, stemmed, rolled into a bunch and sliced thinly

Puree the following altogether to make the dressing:

1 clove garlic

1 tbspn apple cider vinegar

1 tbspn dried thyme

1/2 cup sunflower seeds, soaked for a few hours, drained and rinsed

1/2 cup extra virgin olive oil

1/2 cup water

2 tsp sea salt

Toss kale in marinade and refrigerate overnight.  You can eat it fresh but it is really best eaten the next day to allow the flavors to blend well together.

RECIPE: Steamed Collards with Lemon Balm Cream

Adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables

1 lb. collard greens (stems removed, slice crosswise into ½ inch strips)

¼ c. butter

2 Tbsp. flour

1 c. half & half or heavy cream (or vegan equivalent)

1 Tbsp. chopped fresh lemon balm

1 tsp. salt

1 tsp. freshly ground black pepper

Place chopped collards into a steamer basket over 1-1/2 inches boiling water, cover, and steam just until tender (about 20 minutes). Meanwhile, melt butter in a medium skillet on medium-low heat. Sprinkle in flour and stir to form a thick paste. Stir in ¼ c. of the cream and gradually add the rest, stirring so it changes to a thin, runny sauce. Stir in lemon balm and add salt & pepper to taste. Continue cooking, stirring constantly, until thick again. Remove from heat. Pour sauce over the collards; toss to coat well.