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.