This Week’s Share
Share Notes
- Broccoli: Because of the cool spring broccoli is particularly abundant this season. Enjoy the last broccoli harvest for the spring season, it will return again in the fall.
- Fresh Garlic: Enjoy your first distribution of mature garlic. Although the bulb has formed, the garlic has not been completely cured/dried and therefore will keep longer in your refrigerator. Use the bulb and cloves as you would cured garlic. You may notice some orange spots on the leaves which is fungal rust that does not affect the part of the garlic you eat.
- New Potatoes: Just in time for 4th of July are the red, white, and blue new potatoes. Make a festive salad for your holiday BBQ, or just enjoy them for their brilliant hues. You may notice the potatoes are unwashed, and that is because we didn’t want to damage their delicate “new” skins. Also, make sure to keep them refrigerated as they have not yet developed a thick and protective skin.
Recipes
Broccoli Recipe
Braised Broccoli with Olives
From Local Flavors by Deborah Madison
4 small heads of broccoli or 1½ pounds broccoli sprouts
Sea salt and freshly ground pepper
¼ cup olive oil
1 onion (use one from last week if you still have it)
1 tablespoon chopped marjoram or oregano
3 garlic cloves, coarsely chopped
2 tablespoons olive paste or finely chopped Gaeta olives
Grated zest of ½ lemon
Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into ½-inch pieces. Peel the base of the broccoli crowns, then separate the florets. Bring 2 quarts of water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water returns to a boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized. Warm the olive oil in a wide skillet, then add onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in olive paste (or chopped olives); add the broccoli and stir to coat well. Taste for salt, season with pepper, and add lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.
Carrot Recipe
Carrot and Parsley Salad
From the Moosewood Restaurant Cooks at Home
3½ cup carrot, grated
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 tablespoons fresh lemon juice
¼ cup vegetable oil
½ teaspoon salt
Freshly ground black pepper to taste
Toss all ingredients in serving bowl. Can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2 to 3 days. Six servings. Variations: Add 1 tablespoon fresh chopped mint or chives or 1 teaspoon cumin.
Chard Recipes
Swiss Chard Stracciatella
From Serving Up the Harvest by Andrea Chesman
6 cups chicken broth (preferably homemade)
3 garlic cloves, minced
6-8 stems chard with leaves, very thinly sliced
2 tablespoons freshly grated Parmesan, plus more for serving
2 large eggs, beaten
Salt and freshly ground black pepper
Combine the broth and garlic in large saucepan and bring to a boil over medium-high heat. Add the chard, cover, reduce the heat to medium, and cook until the chard is tender, about 8 minutes. Stir in the parmesan and simmer for 1 minute. Beat the eggs in a small bowl. Bring the soup to a boil. With a fork gradually stir the eggs into the soup. Cook briefly, stirring constantly with a fork until threads appear, less than 1 minute. Season to taste. Serve immediately, passing additional cheese at the table.
Penne with Chard and Sausage
From Serving Up the Harvest by Andrea Chesman
2 tablespoons olive oil
1 pound sweet or hot Italian sausage, removed from its casing and crumbled
9-12 stems chard with leaves, thinly sliced
3 garlic cloves, minced
1½ cups diced canned tomatoes
1 cup chicken broth
2 tablespoons fresh parsley, chopped
1 tablespoon dried basil
1 tablespoon fresh mint, chopped
1 pound penne or other similar short pasta
Salt and freshly ground black pepper
Freshly grated Parmesan, to serve
Heat the oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the sausage and sauté until brown, 8 to 10 minutes. Add the chard and garlic and sauté until the chard is wilted and the garlic is fragrant, about 3 minutes. Add the tomatoes, broth, parsley, basil, and mint. Reduce the heat and simmer while you cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain well. Transfer to a warmed serving bowl. Season the pasta sauce with salt and pepper. Add the sauce to the pasta and toss well. Serve immediately, passing the Parmesan at the table.
New Potatoes Recipes
Garlic Potato Salad
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
6 cups new potatoes, cubed
3 cloves garlic (or 6 scapes if you have them left), minced
1 cup scallions, minced (optional)
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
2 tablespoons parsley, chopped
Salt and pepper to taste
Boil cubed potatoes in water until tender, about 5 minutes. Drain and set aside. Combine garlic, green onions, vinegar, herbs and salt and pepper in a bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving. Serves 6 to 8.
Sauvie Island Center Farm News
Since 2005 Sauvie Island Organics has partnered with the Sauvie Island Center (www.sauvieislandcenter.org) to bring Portland youth out to Sauvie Island to gain a greater understanding of where their food comes from. Through the Center’s innovative field trip programs over 800 students will tour our fields in the 2010 season. We are proud to support the work the Center does and hope you will too.
Three ways you can help the Sauvie Island Center grow this summer:
1. Wednesday, July 21, SHOP at Proper Eats Market and Café
Proper Eats will donate 10% of sales on July 21st to the Sauvie Island Center. Proper Eats is located in the historic St. Johns business district. The market brings locally grown, organic products to the greater North Portland Community. Open 9 am to 10 pm at 8638 N. Lombard Ave. www.propereats.org.
2. Thursday, July 22, DINE at Lincoln Restaurant.
Join the Sauvie Island Center for a special evening meal prepared by James Beard nominated chef, Jenn Louis. Come for happy hour from 5:30-7pm, or for dinner from 5:30 until 9pm. Lincoln will donate 10% of food sales from the evening to the Sauvie Island Center. Make your reservation today by calling 503-288-6200. 3808 N Williams, www.lincolnpdx.com.
3. Saturday, July 24th, DANCE at the Sauvie Island Center Annual Barn Dance (with picnic and farm tour).
Bring a picnic and a blanket and the Sauvie Island Center will provide the rest…..beer and other beverages, desserts, live music and a farm tour. This event is at Howell Territorial Park (adjacent to Sauvie Island Organics) from 5:30-8:00pm. Come for a beautiful summer evening on Sauvie Island, and an opportunity to learn more about the Sauvie Island Center’s educational programs. Tickets are $5 per person or $10 per family. For details and directions visit their website at www.sauvieislandcenter.org.