Week Four Shares, June 15th
We are almost in drought-like conditions and needing relief soon for our crops and bigger crop fields as well. This heat & humidity have been intense lately, I'm sure you all have been feeling it. There's only so much our irrigation system can do with relentless sunshine, no cloud cover and upper 80 degree temps. Always some extreme that our farm is dealing with hah! - heat or rain... Fingers crossed for some let-up these next few days.
A very special treat for y'all are some Gilkision Farm Black Raspberries!! Luckily, our friends at the Gilkision Farm have been able to provide pints for each share! So happy to have great friends to spoil our share members!
Week Four Contents Include:
Red Bunching Onions
Gilkison Farm Black Raspberries
Recipe Ideas For Your Share
Fast Raspberry Scones
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)
**Add some dark chocolate, you won't regret it!
- Preheat oven to 400. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
via Martha Stewart
Rotelle with Onions, Cucumbers, and Herbs
6 tablespoons extra-virgin olive oil, divided
3 pounds Vidalia or other sweet onions, sliced crosswise into 1/2-inch-thick rounds
Coarse salt and freshly ground pepper
1 pound rotelle (wagon-wheel pasta)
1/2 English cucumber or 2 Persian cucumbers, unpeeled, very thinly sliced crosswise (about 1 cup)
2 cups packed fresh herbs, such as mint, tarragon, basil, and parsley, leaves torn into pieces if large
1/4 cup Champagne vinegar
- Preheat oven to broil, with rack about 8 inches below heating element. Brush a rimmed baking sheet with 1 tablespoon oil, and arrange onions on it in a single layer. Brush onions with 2 tablespoons oil; season with salt and pepper. Broil onions until golden brown on top, about 15 minutes. Flip onions and broil until golden brown on other side, 5 to 7 minutes more. Transfer to a large bowl.
- Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to bowl with onions. Let cool 15 minutes. Gently stir in cucumber, herbs, remaining 3 tablespoons oil, and vinegar and toss to combine. Season with salt and pepper to taste.
via Martha Stewart