CSA Newsletter Week 4 (July 13-18, 2020)

CSA Newsletter Week 4

July 13-18, 2020    |    “B” Week

SWISS CHARD (1 BUNCH) ~ I wouldn’t rinse this until you’re ready to use it. In the meantime, put it in a Debbie Meyer Green bag or Tupperware FridgeSmart container right away and leave it in the fridge. Use within a week. This crop technically falls into the category of “danger zone veggies” — ie they have a short shelf life. So use your lettuce early on in the week for maximum efficiency.

KOHLRABI ~ Remove the tops/leaves and store them in a Debbie Meyer green bag. Use them like kale. The bulb can be stored in your fridge in a bag for up to 2 months. To use, cut off the thick skin around the bulb. Then chop or slice the kohlrabi as desired. The inside is crisp like a potato. Farmer Kurt likes to eat it raw with peanut butter.

CARROTS (WITH TOPS) ~  Remove tops ASAP. Do not make this common rookie storage mistake. If you fail to remove the tops of the carrots, the root will become soft after a few days. That’s because the greens soak up the moisture from the carrot root. Store the unwashed tops in a loosely wrapped Debbie Meyer plastic bag in the crisper bin of your refrigerator (try carrot top pesto!). Or you can dry them from a string, and use them later as an herb in place of parsley. Store the roots dry and unwashed in a plastic bag in the refrigerator for up to 4 weeks.

TURNIPS (no tops) ~  Store the roots dry and unwashed in a plastic bag in the refrigerator for up to 3 weeks.

RED TORPEDO ONIONS ~  Wrap these in a Debbie Meyer Green Bag and store in the fridge. You can chop off the green tops into one inch segments and throw them in a Ziploc baggie and freeze them. (Use them later in stir fries or soup).

SUMMER SQUASH (4 pieces) ~ Try grilling these, zucchini fries, making zucchini boats, sauteing in olive oil, or roasting. To store, place in a Debbie Meyer Green bag and put in the fridge. Try to use it within 6-7 days, as sometimes they can start to mold fast. You’ll get better storage results in the Fridgesmart container. To use: rinse under water to remove the dirt or prickles, and slice off the stem and blossom ends. Then slice or chop.

GOLDEN BEETS WITH TOPS ~ Take the tops off the beet roots and store them in a Debbie Meyer Green bag separately. Use them as greens in salad or in a spaghetti sauce, or blanch/freeze them into green cubes. The roots should be stored separately in a bag in the fridge and they will last for 5-7 weeks. They are great pickled, grilled, roasted, or even grated raw on a salad.

Kurt checks on his garlic. It’s ready to harvest. This past rainfall will make it easier to pull.

EGG SHARE

Week B egg shares will be getting a “double portion” of their share this week. Why?… The Webers have a huge stockpile of eggs from their hens who were laying early in the spring. They want to try and get “caught up” and make some space in their cooler. As a result, the egg share is going to “speed up” by a week.

FRUIT SHARE (B Week)

SWEET CHERRIES (from Quarry Hill Orchard, Berlin Heights) ~ store these in a Fridgesmart container or Plastic baggie in your fridge and eat them within 3-5 days. Not organic.

BLUEBERRIES – store these in their pint containers in the fridge or in a Fridgesmart container.

MADDIE & BELLA COFFEE SHARE

Ethiopia Harrar — bright blueberry | wine | hint of cocoa

Sienna Bench passed away unexpectedly this past Wednesday.

The Passing of a Farm Icon

Beloved Farm Dog Sienna Passes Away Wednesday Night

Sienna stands longingly outside the pack shed. She always wanted to be right next to us.

• going for long walks on the bike path
• pulling out burrs in her fur
• playing “sled dog” on the bike path where she happily pulled the boys on their scooter
• “shake-a-shake” antics after she took a spontaneous dip in the creek on our walks
• going on adventures in Elmore with her mentor dog Montana (and getting phone calls from residents who had found her)
• the time she ate some plastic from the garbage and she had some major surgery
• how she LOVED to be brushed (and if you were one of those people who did it, we thank you)
• how she would sit longingly outside the pack shed door — she knew she wasn’t allowed inside
• how she would eat our dinner scraps every night
• how she would like in mud puddles to cool off. She was rarely clean.
• choosing her as a puppy. She was the only one who licked my face.
• how she would bury her food and bones that we gave her, instead of eating them
• how she hopped into the back of the truck bed automatically, expecting to be taken everywhere we went
• How she would lay under my car in the shade, or plop herself next to us when we were outside
• how she ran behind the tractors back and forth across the field, almost like she was a farmer too

Onions growing on top of plastic mulch. They are bulbing out quite nicely and will soon be ready for harvest.

Sienna. This week’s Farmer Notes starts with a sad note — our baby Sienna passed unexpectedly this past Wednesday night. It took us all by surprise. We weren’t ready for it. And I miss my furry companion so much. We dug her grave together on Thursday — it was a solemn, back-breaking work, but it was the least I could do for my puppy. Losing a dog is never easy. I still remember when Montana went down. They walk through so much of life with you, and Sienna was a comfort on many an occasion, as only dogs can be.

This week was so darn hot — almost stifling. Wearing masks during harvest in these temps is just brutal too. Our crew has been amazing, showing up ready to work without complaining. Getting the job done. My boys and I were laying lots of irrigation pipe all week, keeping the crops alive. The heat really pushed our sweet corn and tomatoes, so I expect those to come in sooner than usual as a result.

I had to tie the tomatoes a second time because they are growing so fast. Wednesday night, I was bushed after a long day in the heat, so Corinna played point guard during CSA pack night. We were surprised by a pretty intense thunderstorm with high winds that really dumped some rain on us. We were lucky — nearby farms were hit with hail and maybe even a small twister. I was glad for the rain. We got another inch on Thursday while I was passing out boxes in Perrysburg.

The crew lays straw mulch in between the beds of the zucchini to help with weed suppression.

We mulched our zucchini plants this week with straw. This will help keep the weed pressure down, and it also presents water loss through evaporation. My zucchinis are coming in strong now. We harvest some every 2nd day to keep up.

CROPS. My first bed/planting of carrots is now done and completely harvested. We’re moving into the next batch! Our Swiss chard looks unbelievable this year. I’m hoping I can get another cutting off of it. In the past I’ve had disease issues with this plant as the summer progresses, so cross your fingers. Cucumbers are now coming in. Hoping to have those in enough quantities for next week’s box. Looks like lettuce may be done for the season — with these hot temps, I just can’t keep it from bolting and getting bitter. My parents’ sweet corn will be ready July 26, maybe sooner. These nice rains will do nicely for them. The garlic is ready. I needed to water it to make it easier to pull. Those rains may have helped me with this.

I’m playing Musical Chairs with my 2 coolers. Third “big” silver cooler is still offline. I’ve got the Coolbot ordered. Had trouble finding a large enough AC unit for local pickup — guess everyone else is buying air conditioners this time of year! So I had to order online, and it’s still not here. That means a lot of moving product back and forth between our two small coolers to try and make space.

Uncle Torsten left this Tuesday, so it’s back to normal. I’m trying to squeeze in some time to go swimming with my boys, but with the constant irrigation, it’s been hard to get away. I’m also helping Josiah fire his first rocket 4H project this weekend. Keep it real…

~Your Farmer, Kurt

We had a few bulbs of elephant garlic that flowered. Here’s what a scape looks like if you leave it to flower.

WEEK 4 ANNOUNCEMENTS

1. MISPRINT IN LAST WEEK IN NEW PICKUP TIMES! Let’s try again. We’re shaving off some time from our COVID pickup times since pickup is going so smoothly. Here are the new pickup times:
   1. Sylvania: 5:30-6:30 PM
   2. PBurg: 5:00-6:30 PM
   3. Elmore: 5:30-6:30 PM
   4. Toledo: 8:30-10 AM (stays the same)
   5. Port Clinton: 6-6:30 PM (stays the same)
2. Watch our weekly Live Unboxing video this Tuesday around 8 PM inside the private Facebook group. Cadie Jardin, our CSA coach and dietitian, will show you what’s in the box, share storage tips and ideas for how to use your product. You can find the Facebook group at this link.
3. You can order additional items from the Shared Legacy Farms online store. Our store link is super easy to remember: www.sharedlegacyfarms.com/store ==> grab some syrup or bonus veggie items (like an extra bunch of carrots). Just be sure to select the right pickup site that coincides with your pickup location. If the pickup option is greyed out or not available, it means you missed the window to order. You need to place your order 2 days before your site. I reload the store and set new pickup dates on Sunday afternoon.

Susan Jambor introduced this veggie cream cheese “exit strategy” this week that was a HIT with many members.

WEEK 4 CSA RECIPES

Members: You can download these recipes as a PDF inside the Membership Academy.If you aren’t a member of this year, email Corinna at slfarms2@gmail.com — your entry is free as a CSA member. This week’s recipes are:

Susan’s Vegetable Cream Cheese

Balsamic, Onion and Thyme Carrots

Kohlrabi and Carrot Slaw

Zucchini Quesadillas

Swiss Chard Tahini Dip

Chickpeas and Swiss Chard with Poached Eggs

Spicy Pesto and Cheese Stuffed Zucchini

Grated Beet Salad

Beet and Carrot Fritters with Dill Yogurt Sauce

Ginger Soy Turnips

Onion Gratin with Fresh Herbs

Blueberry Lemon Thyme Smash

Blueberry Balsamic Vinegar

Cherry Granola Balls

Chocolate Chip Cherry Bars

Simply mix chopped veggies in with some cream cheese! This recipe was our most popular one last week.

 Susan’s Vegetable Cream Cheese

Adapted from our very own CSA group   |   Total Time ~15 minutes

This has been an absolute hit in the facebook group these past two weeks, I don’t think I’ve seen so many people make the same item so fast! Susan originally used a blend of garlic scapes, radishes and carrots, but this has since been recreated with a large variety of veggies!

Ingredients:

Suggested veggies:

1 large radish, diced

1 ½ cup cream cheese

1 large carrot, diced

1 garlic scape, diced

Members have also used:

Beets

Turnips

Dill

Fresh herbs

Carrot tops

Could use kohlrabi this week or those golden beets!

Directions:

Blend all ingredients and enjoy! Store in the fridge, use on a bagel or as a veggie dip!

Balsamic Onion and Thyme Carrots

Adapted from Cooking Light (www.cookinglight.com)

Total time ~20 minutes | Serves 4

Ingredients:

1 Tbs EVOO

2 cups sliced yellow onion

Dash of baking soda

½ cup water

14 ounces carrots, cut into 1 ½ inch pieces (almost one pound)

2 Tbs balsamic vinegar

1 Tbs EVOO

1 Tbs chopped fresh thyme

¼ tsp kosher salt

¼ tsp black pepper

Directions:

Heat 1 Tbs olive oil in a skillet over medium-high. Add onion and baking soda; cook 10 minutes.

Add water and carrots to pan; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes.

Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates.

Add vinegar, 1 Tbs olive oil, thyme, salt, and pepper. Serve and enjoy.

Kohlrabi and Carrot Slaw

Adapted from Kathryn at The Kitchn (www.thekitchn.com)

Serves 4-6

Kohlrabi slaw if definitely one of our groups favorite ways to use kohlrabi! Mix with carrots or even add in some napa cabbage if you still have some!

Ingredients:

1 large kohlrabi, peeled, stems trimmed off, grated

¼ head purple cabbage, shredded

2 medium carrots

½ red onion, chopped

4 Tbs chopped cilantro

¼ golden raison (optional)

¼ cup mayonnaise

1 Tbs apple cider vinegar

1 Tbs sugar

1 tsp salt

Directions:

Combine the kohlrabi, cabbage, carrots, onion, cilantro, and raisins (if using) in a large bowl.

In a smaller bowl, whisk together the mayonnaise, cider vinegar, sugar, and salt. Pour the dressing over the slaw, and mix until fully coated.

Chill for several hours before serving.

Zucchini Quesadillas

Adapted from Smitten Kitchen (www.smittenkitchen.com)

Total Time ~35 minutes | Serves 6

This was shared by Robert in the group, Danielle confirmed she made it last year and it was delicious!

Ingredients:

3 Tbs EVOO, plus more for frying

2-3 garlic cloves, thinly sliced

½ tsp mild or hotter red pepper flakes

1 ½ pounds zucchini, halved and thinly sliced

kosher salt

1 lime, halved

6 ounces grated Monterey jack cheese

12 6-inch corn tortillas

sliced avocado, chopped fresh cilantro, additional lime and thinly sliced jalapeno to finish

Directions:

Heat a large skillet over medium. Once hot, add oil. Once oil is hot, add garlic and cook, stirring, until just golden at the edges, about 1 minute. Add zucchini, 1 teaspoon kosher salt, and red pepper flakes and increase heat to medium-high.

Cook, turning over occasionally, until zucchini becomes soft and starts to break down, about 5 minutes. Reduce heat slightly and cook 7 to 10 minutes more, at which point the zucchini will be jammy and very tender.

Taste for seasoning — I needed about ½ teaspoon more salt here. Add the juice of half your lime and scrape mixture into a wide bowl. Let cool slightly while you prepare any toppings or grate the cheese you probably haven’t yet, if you’re me.

Add cheese to zucchini mixture and mix. Lay out 6 of your tortillas and divide the filling between them, going all the way to the edges. Place remaining 6 tortillas on top.

While you could use your large skillet again, I prefer a nonstick for these quesadillas. Heat the skillet of your choice over medium and add a couple teaspoons of oil. Transfer your assembled quesadillas to the skillet and cook until deeply golden and crisp underneath, letting whatever cheese seeps out cook and crisp in the pan.

Flip quesadilla(s) and repeat on second side. Try to take all of the lacy brown cheese with you when you remove your finished quesadillas from the pan. Squeeze the juice of the remaining lime half over them.

Serve halved or in wedges with additional lime wedges, avocado, cilantro, and jalapeno.

This recipe was posted inside our Facebook group by Jean Modene, using last week’s beets!

Swiss Chard Tahini Dip

Adapted from Bon Appetit (www.bonappetit.com)

Makes ~ 2 ½ cups

Love sneaking greens in these dips! Last week it was beet hummus, can we mix any veggie in a tahini dip? Will stay good in the fridge for 3-5 days.

Ingredients:

2 bunches green-stemmed Swiss chard (about 1½ lb.)

⅔ cup EVOO, divided, plus more

5 garlic cloves, finely chopped

½ cup tahini

⅓ cup fresh lemon juice

Kosher salt

Toasted flatbread and lemon wedges (for serving)

Directions:

Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.

Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.

Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)

Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.

Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.

Chickpeas and Chard with Poached Eggs

Adapted from Bon Appetit (www.bonappetit.com)

Serves 4

Eggs and veggies are my absolute favorite breakfast! Even more filling with the chickpeas!

Ingredients:

2 tablespoons plus ¼ cup olive oil

½ lemon

1 small onion, halved, plus 2 medium onions, chopped

6 garlic cloves, smashed, divided

2 bay leaves

1 cup dried chickpeas, soaked overnight, drained

2 tsp kosher salt, plus more

1 Fresno chile, finely chopped

1 tsp baharat

2 large bunches Swiss chard, ribs and stems removed and thinly sliced, leaves torn into 1” pieces

3 Tbs dried barberries or dried unsweetened cranberries

8 large eggs

Labneh (Lebanese strained yogurt; for serving)

1 Tbs fresh marjoram leaves

Freshly cracked black pepper

Directions:

Heat 2 Tbs oil in a medium saucepan over medium-high. Add lemon and halved onion, cut side down, and 2 garlic cloves and cook, turning garlic occasionally, until golden brown, about 4 minutes. Add bay leaves and chickpeas; add water to cover by 1”. Bring to a boil and skim surface. Reduce heat, cover, and gently simmer 30 minutes. Stir in 2 tsp. salt and continue to simmer until chickpeas are tender, 10–20 minutes. Remove from heat; discard lemon, onion, and bay leaves.

Meanwhile, heat remaining ¼ cup oil in a large straight-sided skillet over medium. Add chopped onion, chile, baharat, and remaining 4 garlic cloves; season with salt. Cook, stirring often, until onions are translucent, 8–10 minutes. Add Swiss chard ribs and stems and cook, stirring occasionally, until tender, 5–8 minutes.

Using a slotted spoon, transfer chickpeas to skillet. Add cooking liquid to cover; bring to a simmer. Gradually add chard leaves, stirring until slightly wilted before adding more. Add barberries; cook until leaves are wilted, 5–8 minutes.

With mixture at a gentle simmer, use a spoon to make 8 indentations. Crack an egg into each and simmer until whites are almost entirely opaque, about 10 minutes. Cover pan and cook just until whites are set but yolks are still runny, about 2 minutes. Season eggs with salt.

Spoon chickpeas and chard into bowls, top with eggs, labneh, and marjoram, and season with pepper.

Spicy Pesto and Cheese Stuffed Zucchini

Adapted from Half Baked Harvest (www.halfbakedharvest.com)

Total time ~ 1 hour | Serves 6

Hopefully it will cook off and you can turn your oven on for this one! I know you probably have basil waiting for it!

Ingredients:

2 Tbs EVOO

½ pound ground spicy Italian chicken sausage

1 red bell pepper, chopped

1 can (14 ounce) crushed San Marzano tomatoes(or 2 cups tomato sauce)

1 Tbs chopped fresh oregano (or 2 teaspoons dried)

1 Tbs fresh thyme leaves (or 2 teaspoons dried)

1 pinch crushed red pepper flakes

kosher salt and black pepper

2 large zucchini or yellow summer squash

1 ½ cups whole milk ricotta cheese

1 cup shredded fontina cheese

¾ cup basil pesto, homemade or store-bought

4 ounces mozzarella, torn

fresh basil, for serving

Directions:

Preheat the oven to 425 degrees F. Lightly grease a 9×13 inch baking dish or dish of similar size.

Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, tomatoes, oregano, thyme, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

Meanwhile, using a mandolin or vegetable peeler, peel the zucchini into ¼ inch wide strips and lay them flat on a paper towel lined counter. You should have around 30 strips. Sprinkle the zucchini with salt.

In a medium bowl, combine the ricotta, fontina, and ½ cup pesto.

To assemble, spoon ¾ of the tomato sauce into the bottom of the prepared baking dish. Grab 2 zucchini ribbons and lay them side by side lengthwise. Spoon about 1 tablespoon of filling onto the center of the zucchini.

Roll into a coil and place each seam-side down in the dish as you go. Repeat with remaining zucchini. Spoon the remaining tomato sauce over top of the zucchini and then drizzle the remaining ¼ cup pesto evenly over everything. Add the mozzarella.

Transfer the baking dish to the oven and bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil and thyme. Enjoy!

Grated Beet Salad

Adapted from Martha Stewart (www.marthastewart.com)

Serves 6

My obsession this year is grated raw beets! They taste SO different then a roasted beet and I’m loving the crunch!

Ingredients:

2 Tbs rice vinegar

Juice of 1/2 lime

Pinch of sugar

Coarse salt and freshly ground pepper

6 Tbs EVOO

1 pound red beets, peeled and grated

½ pound carrots, peeled and grated

½ cup thinly sliced basil leaves

2 tablespoons finely shredded fresh flat-leaf parsley

Directions:

In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil.

Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.

Beet and Carrot Fritters with Dill and Yogurt Sauce

Adapted from Food 52 (www.food52.com)

Serves 2

Fritters a great way to use a large variety of veggies. You can add zucchini, onion and so much more to the mix. Check out this one with BEETS!

Ingredients:

For the Fritters:

2 ½ Tbs peanut oil

1 small onion, finely chopped

2 garlic cloves, crushed

1 large russet or Yukon gold potato

3 large carrots

2 large beets

2 eggs, lightly beaten

salt and pepper

For the Sauce:

1 cup Greek yogurt

2 garlic cloves, crushed

1 Tbs EVOO

1 Tbs chopped dill leaves, plus extra to serve

Directions:

Heat 1/2 tablespoon of the peanut oil in a large nonstick skillet and gently sauté the onion until it is soft but not browned. Add the garlic and cook for another two minutes. Put into a bowl.

Coarsely shred all the other vegetables, keeping them separate. After you finish shredding each type of vegetable, put them into a dish towel and squeeze out excess moisture. (Better use paper towels for the beets as they will really stain your dish towel.)

Add the vegetables to the onion with the eggs, season well and mix together. Make the sauce by mixing all the ingredients together.

Heat another 1 tablespoon of peanut oil in the skillet. Spoon enough mixture into the pan to make a batch of fritters each about 3 1/2 inches in diameter.

Cook over a medium heat until a crust forms on one side, then carefully turn each over and cook on the other side again until a crust forms. Don’t overbrown them or they will burn on the outside before they are cooked inside. After the crust forms, reduce the heat right down and cook for four to five minutes on each side, or until the vegetables are cooked through. (You’ll know from the taste whether they are cooked right through. The potato becomes sweet.)

You can keep the cooked fritters in a low oven while you finish the others, adding more oil to the pan to cook them if necessary.

Serve the fritters with the yogurt sauce, sprinkled with more dill.

Ginger Soy Hakurei Turnips

Adapted from Nourished Simply (www.nourishedsimply.com)

Prep- 20 minutes, Cook- 5 minutes | Serves 2-4

Use the entire plant! These turnips aren’t your average turnip!

Ingredients:

1-2 tsp EVOO

1 clove garlic, minced

1 tsp fresh ginger, grated (or ¼ tsp ground ginger)

1 bunch Hakurei Turnips, wash, chop into 1-inch pieces; wash greens and set aside

1-2 Tbs soy sauce (or coconut aminos)

Directions:

In a sauté pan heat oil over medium heat.

Add in garlic and ginger, sauté for 1-2 minutes.

Add turnips into sauté pan, cook until slightly brown for about 3-4 minutes.

Add in greens and soy sauce, cooking until greens begin to wilt 1-2 minutes.

Onion Gratin with Fresh Herbs

Adapted from Nourished Kitchen (www.nourishedkitchen.com)

Total time ~ 35 minutes | Makes 8 servings

This is the PERFECT recipe for those torpedo onions this week!

Ingredients:

¼ cup ghee

8 large onions peeled and sliced 1/4-inch thick

2 cups heavy cream

2 Tbs fresh thyme leaves

¼ cup fresh Italian flat-leaf parsley minced

2 cups breadcrumbs

1 tsp fine sea salt

½ cup grated Parmesan cheese

Directions:

Melt the butter in a cast iron skillet over a medium flame until it begins to foam, toss the sliced onions into the hot fat and fry them, stirring frequently, until they release their fragrance and become tender and translucent.

Preheat the oven to 425 degrees Fahrenheit.

While the oven preheats, reduce the heat to medium-low, pour two cups cream into the skillet over the onions and simmer them together until cream thickens and is reduced by half, about fifteen minutes.

In a separate bowl, stir two cups whole grain sourdough bread crumbs with two tablespoons minced fresh thyme and one-quarter cup minced Italian flat-leaf parsley. Season the mixture of breadcrumbs and herbs with unrefined sea salt as it suits you.

Remove the onions and cream from the heat. Top them with seasoned breadcrumbs and one-half cup grated pecorino romano cheese.

Place the onion gratin in an oven preheated to 425 degrees Fahrenheit and bake for twenty to twenty-five minutes or until the season breadcrumbs and cheese form a nice golden crust and the cream begins to bubble.

All the onion gratin to rest for about five minutes before serving.

Blueberry Lemon Thyme Smash

Adapted from Half baked Harvest (www.halfbakedharvest.com)

Makes 8 servings

Here’s your weekly cocktail, featuring blueberries!

Ingredients:

2 Tbs fresh or frozen blueberries, plus more for topping

1-2 tsp fresh thyme leaves, plus a sprig for serving

juice from half of a lemon

2 Tbs blueberry or blackberry jam (see recipe notes if you don’t have)

1 ½ ounces bourbon or tequila

½ ounce elderflower liquor (St. Germain)

sparkling water for topping

LEMON SUGAR (OPTIONAL)

zest of 1 lemon

2 tablespoons granulated sugar

1 teaspoon chopped thyme leaves

Directions:

To make the lemon sugar. Combine the lemon zest, sugar, and thyme on a shallow plate. Rim your glasses in sugar, then fill with ice.

In a cocktail shaker or glass jar, muddle the blueberries, thyme, and lemon juice, squashing everything to release the juices. Add the jam, bourbon, and elderflower liquor. Fill with ice and shake until combined.

Strain into your prepared glass. Top off with sparkling water, then gently stir to combine. Enjoy

Recipe Notes:

If you don’t have jam: use an additional 2 tablespoons blueberries and add 1-2 tablespoons honey or granulated sugar to sweet to your taste.  If you don’t have elderflower: omit it and use additional bourbon or tequila.

Blueberry Balsamic Vinegar

Adapted from The Food Network (www.foodnetwork.com)

Time ~ 3 days | Makes 5 ½ cups

Have this on hand as a topping for salads all summer!

Ingredients:

4 cups frozen, thawed or fresh blueberries

1 quart balsamic vinegar

¼ cup sugar

Lime peel cut in strips from 1 lime (green part only)

1 (3-inch) cinnamon stick

Directions:  

In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.

Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.

Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.

Fresh Cherry Granola Balls

Adapted from Honest Cooking (www.honestcooking.com)

Total time ~ 45 minutes

Great snack for kiddos and such a good recipe for them to help prepare!

Ingredients:

2 cups rolled oats

¾ cup dry shredded coconut

2 Tbs fine brown sugar (add more if you like yours sweeter)

2 Tbs honey

¼ cup maple syrup

½ cup chopped almonds

¼ cup raisins

2 cups fresh cherries, pitted and chopped

4 Tbs unsalted butter

2 Tbs water

A pinch of salt

Directions:

Pre heat the oven to 350F. Butter a baking dish and keep aside.

Mix the oats, coconut and almonds and toast in the oven for 10 minutes, till lightly brown.

Heat the butter, sugar, honey and maple syrup in a pot, till the butter melts and the sugar is dissolved. Remove from heat and cool slightly. Add to the oats mixture, along with the raisins, fresh cherries, water and salt. Mix well and smash some of the cherries a bit.

Transfer to the baking dish and press down using your hands so the mixture is loosely packed in the dish. (use a plastic packet on your hands while pressing so the mixture doesn’t stick).

Bake for 20-25 minutes, till the edges are beginning to brown. The centre should still feel soft and moist

Remove from the oven and once at room temperature, scoop out and shape into rounds. The moist cherries and maple syrup help hold them together. Refrigerate to store.

Chocolate Chip Cherry Bars

Adapted from Averie Cooks (www.averiecooks.com)

Total time ~ 1 hour

Alright…here’s your sweet treat for the week!

Ingredients:

½ cup unsalted butter, melted (1 stick)

1 cup light brown sugar, packed

1 large egg

2 tsp vanilla extract

1 cup all-purpose flour

¼ tsp salt, optional

¾ to 1 cup semi-sweet chocolate chips

1 cup cherries (fresh or frozen)*

Directions:

Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

In a medium microwave-safe bowl, melt the butter, about 60 seconds.

To the melted butter, add the brown sugar and stir to combine.

Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough.

Fold in chocolate chips, fruit (I don’t halve the cherries: I like them chunky and big), and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 27 to 32 minutes, or until edges begin to slightly pull away from sides of pan and center is set.**

Allow bars to cool for at least 1 hour before slicing and serving. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months.

*Can also use a combination of plums, peaches, nectarines, raspberries, blueberries, strawberries, and blackberries

**Baking time will vary based on types of fruit used and the moisture content of the fruit; and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit.