This week the rain has brought much relief, and the cooler days lately are greatly appreciated by the vegetables and yours truly.  As I write you now, it is storming, watering in the first batch of fall carrots and beets, and … rutabagas!  It is a little incredible to me to think that it is only the 8th week of share, meaning we have about 16 weeks of harvest left.  On the immediate horizon are sweet peppers and watermelons.  If I haven’t recommended it before, any members that can should check out the Carlisle Farmers Market at the intersection of Hanover & High each Wednesday from 3pm to 7pm.  I have a stand there, which I share with The Green Room restaurant’s gluten free bakery, and the market has everything you could need for groceries each week (meat, cheese, bread, flowers, mushrooms).  You also get to meet the friendliest bunch of farmers around and enjoy live music as you shop around.  


Featured Recipes:

Composed Summer Salad for One
3 or more sliced garden-ripened Heirloom Tomato or Several Cherry Tomatoes
2 Slices Sweet Red Pepper
4-5 Slices Fresh Cucumber or a Few Lightly Steamed Fresh Green Beans
2 or 3 Ounces of your Favorite Cheese, at room temperature
Extra Virgin Olive Oil
Freshly Ground Black Pepper
Sprig of Basil
Thick-sliced Whole Grain Bread

Artfully arrange vegetables and cheese on a plate. Drizzle on some extra-virgin olive oil, sprinkle with freshly ground black pepper, and garnish with lemon basil. Serve with whole-grain bread. Makes 1 very easy, very satisfying lunch or snack.

(From: A-Z Cookbook, pg 177)

Bok Choy Slaw
2 Cups shredded Bok Choy(about ½ head)
1/3 Cup grated Carrot
½ Cup minced Green Onion
2 Tbsp minced Fresh Mint
2 Tbsp minced Fresh Cilantro
2 Tbsp Rice Vinegar
2 Tbsp Peanut Oil
1 Tbsp Rice Wine (such as Sake or Mirin)
2 tsp Honey
1 tsp toasted Sesame Oil, plus more to taste
Salt & Freshly Ground Black Pepper

1. Combine bok choy, carrot, onion, mint, and cilantro in a large bowl. Toss well.
2. Mix the vinegar, peanut oil, rice wine, honey, and sesame oil in a small bowl until well combined. Pour the dressing over the bok choy mixture; toss. Season with salt & pepper to taste.
3. Refrigerate for 1 hour before serving. Serves 2-4.

(From: Farmer John’s Cookbook, pg 259)

Chard Utopia   Spanakopita – chard style
Serves 8-10

2 cups minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon salt
In a large frypan sauté together in 1 tablespoon olive oil for 5 min
2 ½ pounds Swiss chard
Stem and finely chop it, add to frypan and cook until wilted

4-6 cloves minced garlic
1 tablespoon flour
Sprinkle in, stir, and cook over medium heat, 2-3 minutes.  remove from heat.

2 cups crumbled feta cheese
1 cup cottage cheese
Pepper to taste
Mix in.

1 pound frozen phyllo pastry sheets – thawed
Place a sheet of phyllo in an oiled 9x13-inch pan.  Brush or lightly spray sheet with olive oil.  Repeat 7 times.  Spread half the filling evenly on top.  Add 8 more sheets of oil phyllo.  Cover with the rest of the filling and follow with remaining sheets of phyllo, oiling each, including the top sheet.  Tuck in the edges and bake uncovered in preheated oven at 375F until golden and crispy, 45 minutes.