Red White and Blue... Green, of course, too!

We're continuing our Independence Day celebration as the theme for this week's CSA share because celebrating the 4th of July in the middle of the week just isn't right!

Around the Farm

Steve has become quite the expert trapper collecting and relocating all the uninvited critters who've taken up residence on the farm after realizing it's a great place for fresh produce and free-range chickens. So far, he's caught 4 woodchucks (Sweet Potato, Chestnut, Parsley and Cilantro), 1 fox (Pollo) and 2 raccoons (Mulberry and Chip) - all aptly named after what they've been stealing! In case you're wondering, Chip actually stole a bag of Sunchips.

Our chickens and ducks have also made themselves at home on the farm running around the yard all day and then returning to the super-coop that Steve built for them. Despite the number of trespassers we've had, we haven't lost a chicken or duck yet (knock on barn wood). At least for this summer, we've given up on any hope of decorative flower beds around the house thanks to the chicks. Luckily, we can get our flower fix out in the field. Our new spring chickens are just beginning to lay eggs so we expect to triple our egg capacity soon!

This Week's Flower Share

Following the red, white and blue theme, this week's flower share includes blue hydrangea, sweet william, white and blue veronica, platycodon grandiflorus (balloon flower), lavender, oregano and lemon basil.

This Week's Produce Share

Cabbage
Corn
Cilantro
Cucumbers
Green Beans
Onions
New Potatoes
Jalapeno Peppers
Bell Peppers

Recipe Suggestions

Swiss Chard with Beets, Goat Cheese and Raisins

Serves 6

3 large bunches beets
2 tablespoons extra-virgin olive oil
1 bunch swiss chard
1 large red onion, chopped
1/2 cup golden raisins
1/4 cup pine nuts
1/4 cup red wine vinegar
1 tablespoon ice water
1 tablespoon grainy mustrd
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces crumbly goat cheese

Preheat oven to 400. Scrub the beets, toss them with olive oil, and spread them in a baking pan. Roast until very tender, 50 to 60 minutes. Let cool slightly, then rub off the skins under running water. Cut the beets into 1/4" pieces.

Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.

Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 10 minutes. Add chard to leaves to pot; stir to heat through. Remove from heat and let cool to room temperature. Mix with 4T red wine vinaigrette and stir to blend. Season with salt and pepper. Transfer to large platter and sprinkle with beets, onion, goat cheese, pine nuts and raisins.

Red Wine Vinaigrette

whisk the vinegar, water, mustard and olive oil together in a small bowl and season with salt and pepper. The vinaigrette can be stored in an airtight container in the refrigerator for up to 1 month.

Chilled Sweet Corn Soup

Recipe from Mario Batali's America Farm to Table cookbook

Serves 4 to 6

Ingredients

10 ears sweet corn husked
2 carrots
4 leeks, split and rinsed well, white and light green parts cut into 1/4 inch half-moons, dark green parts cut into 1-inch pieces
1 onion, halved
4 quarts cold water
3 tablespoons extra-virgin olive oil
1 large red onion, cut into 1/4-inch dice
1 large yukon potato (about 1 pound), peeled and cut into 1/2-inch dice
Kosher salt and freshly ground white pepper fresh mint leaves
1 cut crème fraîche or Greek yogurt
4 tablespoons freshly grated horseradish, plus a piece to grate over the soup

Using a sharp knife, cut the kernels from the corncobs and place the kernels in a bowl. Using the back of the same knife, scrape the cobs to extract the creamy, intense liquid and place into the bowl with the corn. Place the cobs in a stockpot with the carrots, the green parts of the leeks, the yellow onion and the water. Bring to a boil and cook until the liquid has reduced to 8 cups. Strain into a large bowl, discarding the solids, and set aside.

In a 6-quart saucepan, heat 2 tablespoons of the oil over medium heat. Add the red onions and the white parts of the leeks and cook until translucent, about 6 minutes. Add the potato and cook for minutes more, then add the warm corn stock and bring to a boil. Cook until the onions and potatoes are very soft, about 10 minutes. Reserve 1/2 cup of the kernels for the garnish; add the rest and cook until soft, about 4 minutes. Puree with an immersion blender and season with salt and white pepper. Cover and chill for at least 2 hours.

In a small sauté pan, heat the remaining 1 tablespoon of oil, the add the reserved 1/2 cup of corn kernels and sauté until slightly browned. Remove from heat. In a bowl, stir together the crème fraîche and grated horseradish and season with salt. Remove the soup from the fridge and taste for seasoning. It will likely need additional seasoning after chilling.

Ladle the soup into each soup bowl. Place a dollop of the crème fraîche mixture on each, grate a little fresh horseradish over the top, sprinkle with the sautéed corn, and serve.

Grilled Pork Tenderloin with Cherry Salsa

The sweet, spicy and tart flavor of the salsa is a great accompaniment to any grilled meat. For the flavors to really blend, I prefer making the salsa the day before and then marinating the meat in some of it for a couple hours before grilling.

Recipe from Epicurious

About Zucchini Blossoms

What are those flowers doing in my produce share??!! If you've never tried Zucchini Blossoms in your cooking adventures, you're in for a treat. They're edible, tender and absolutely gorgeous. You'll be sure to impress your friends with your culinary savvy.

Zucchini Frittata with Blossoms

With goat cheese and zucchini blossoms, this frittata makes an impressive presentation any time of day!