Petaluma Bounty Farmers Corner

Hello all,

Thank you all so much for your support last weekend. You bought up the all the veggies and I had to go harvest more! It was great. Just to let you know, I am only growing a half acre of vegetables, herbs and flowers therefore I don't have quite the abundance that Sally has in berries. It seems like if you want the best selection of produce, it is best to come early to the stand. And this coming Saturday you should come early so you can head over to the Strawberry Shortcake Festival and Picnic at La Tercera Park. Just to let you all know in advance, I will be selling produce and flowers on Wednesday next week, June 18th, instead of, Saturday, June 21st. I'll remind you again, early next week via Sally. Thanks for your flexibility.

Amy

The Produce for this Week
Rainbow Chard
Red Butterhead Lettuce
Green Oakleaf Lettuce
Tyee Spinach
Japanese Turnips (this is the end of these sweet, little gems)
Packman Broccoli (I don't have a ton, but they are beautiful, more next week)
Red Ace Beets (not a lot of these guys too, again more next week)
Champion Collards
Red and White Russian Kale
Nufar Sweet Basil
Santo Cilantro

Mixed flower bouquets - small and large sized bouquets

Recipes

Basil Fries
1/4 cup grated Parmesan cheese
1 tablespoon olive oil or vegetable oil
2-3 tablespoon fresh basil, chopped
2 -3 cloves of garlic minced
4 medium red potato

In bowl, combine parmesan cheese, oil, basil, and garlic powder.
Cut potatoes into 1/4-inch sticks; add to cheese mixture and toss to coat. Place in 15 x 10-inch pan coated with nonstick cooking spray.
Bake at 425°F for 15 minutes.
Turn potatoes.
Bake 20 minutes or until crisp and tender.

Basil and Garlic Slathered Chicken Breasts
3 cloves garlic -- finely chopped
1 teaspoon salt
1/2 cup chopped fresh basil
1/2 teaspoon black pepper
olive oil -- to taste (+ additional for grill)
few drops lemon juice -- optional
4 boneless skinless chicken breast halves

In a food processor or a mortar, process or mash the garlic together with the salt. Add the basil and pepper and continue to mix until well combined. Add just enough oil to make a paste. If desired, add a few drops of lemon juice. Set aside.

Pat the chicken dry. Place the chicken between 2 sheets of wax paper or plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten it to an even thickness of about 1/2". Transfer to a resealable plastic bag or a plate, add the basil paste and shake or smear to coat the chicken evenly.

Preheat the grill or place a grill pan over medium-high heat. Lightly oil the rack or pan.

Grill the chicken, turning once, just until cooked through, 3-5 minutes per side. Serve hot.

Baked Cheesy Rainbow Chard and/or Spinach
1 1/4 pounds spinach and/or chard (this is a recipe where you can easily
use only chard, in place of spinach.)
1/4 cup all-purpose flour
3 eggs, beaten
3/4 cup shredded Cheddar cheese
1/2 cup dried bread crumbs
2 tablespoons chopped fresh parsley (optional)
1/4 cup butter, melted
1 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. Clean greens thoroughly. Remove all excess water. Chop. Arrange greens and flour in layers, nestle beaten eggs about midway between the layers.
3. Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of greens. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

Collard or Kale Greens with Red Onions and Bacon
Gourmet | December 1995
Serves 8.
1/2 pound sliced bacon, cut crosswise into fourths
3 medium red onions, chopped coarse (about 3 cups)
1 1/4 cups chicken broth
1/4 cup cider vinegar
2 tablespoons firmly packed dark brown sugar, or to taste
1/2 teaspoon dried hot red pepper flakes, or to taste
4 pounds collard greens, coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.

To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.

Serve collards topped with remaining bacon.

Cilantro Garlic Yogurt Sauce
1 1/2 cups plain whole-milk Greek-style yogurt
3/4 cup finely chopped cilantro
4 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon cayenne

Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving. Great served with shrimp or grilled chicken.