I also saw this interesting one that I’m going to try tomorrow that I thought was great since it used the squash AND basil.

• 1 tablesoon olive oil
• 2 yellow squash, cut into 1/8 in. thick slices
• 2 garlic cloves
• 1/2 cup water
• salt and pepper
• 1/4 cup chopped basil

Saute the squash on high heat until browned, add garlic and saute for a minute, then add water and seasonings. Simmer covered until most of the liquid has evaporated. Add basil!

I ran across this recipe tonight while looking for interesting recipes with fennel. I thought it was an interesting way to use fennel!

The original recipe is this:

• 1 1/2 oz G’Vine Floraison Gin
• 1/2 oz Martini & Rossi Bianco
• 3/4 oz fresh lime juice
• 1/2 oz The Liquid Chef Aloe-Lemongrass Syrup
• 2 Tablespoons chopped fennel

Muddle the fennel and syrup in a mixing glass. Add the rest of the ingredients and ice. Shake and double stain into rocks glass filled with ice.
Garnish with a sprig of fennel greens.

I don’t particularly like gin, but I think I’m going to make a version of it for a friend who does and change the recipe to this:

• 1 1/2 ounce gin
• 3/4 ounce lime juice
• 1/2 ounce lemongrass simple syrup (1/2 water, 1/2 sugar boiled with lemongrass – available at the market!)
• 2 tablespoons chopped fennel

The heat is unbearable but remember last winter? We are keeping things alive but that’s about all. Right now we are farming 3 locations and haven’t had rain at any of them in at least a week and more than that at our new farm near Hindsville. To compound the problem we have no watering capabilities there as of yet because of well issues. We would welcome your prayers for rain.

We will have market this Wednesday, June 23rd at the depot. I think it will just be me but I look forward to seeing all of those who can support us. This is what we will have:

BLUEBERRIES: from the Wallaces …I will go late Monday so the sooner you let me know the more likely that I can get enough to cover orders. They are priced this year: $4.00/pint, $7.50/quart, $22/gallon

Dwight & Candye Wynn, Little Farm in the Big Wood, Hindsville: :O)
Squash & Zucchini, raspberries, blackberries, green beans, and other odds and ends

Madolyn has also had a beautiful array of flowers and her bouquets are as pretty as ever.

FRESH PORK: All of our cuts have been lowered by $.25 – $.50 per pound to clear our inventory.
Our animals are given a stimulated, healthy, free life. They are never given antibiotics (they don’t need it our way) or hormones (we let nature work on its time table.) They are never caged. We give them cover and fodder for their nests (which is like a giant bird’s nest) and our children love them and care for them. They are processed in a USDA-inspected facility and come to you fresh. They will appear more like beef, but it’s all pork. You may have to add fat with some cuts! We received no cured products this year again to avoid adding back chemicals. If you want to make sausage, our ground pork is perfect; and we will offer a sausage recipe if you are interested. I have been given several interesting sausage recipes (including breakfast sausage, sweet/spicy sausage, & Italian sausage); if someone would like to try, let me know!

• bone-in ham roast: $5.00/lb roughly 3.0 lbs per pkg Succulent slow roasted or allowed to stew in a skillet
• pork roast: $5.00/lb roughly 3.0 lbs per pkg
• ham hocks: $3.00/lb roughly 1.5 lb per pkg
• freshside: $5.00/lb 20 pkgs roughly 1 lb per pkg
• neckbones: $ .99/lb 5 pkg roughly 2 lbs per pkg try for STOCK with this!
• hog jowl: $3.00/lb. chunks of great stew meat…perfect for beans and soup

• ½ lb smoked meat
• bunch collards
• hot sauce to taste
• salt, garlic, & pepper to taste
• 8 tbsp butter

Bring 3 qts water to boil. Add seasonings. Reduce to medium. Cut off thick stems only. You can strip leaves completely but our greens are young and tender right now. Stack and roll leaves, cutting into thin strips. Place in water with meat. Add butter. Cook 45-60 minutes. Great with a starch like corn bread. I have an easy, cakey recipe if anyone needs it.

*Paula Deen has a unique recipe for collard wontons!

KALE

• 9 inch pie crust
• ½ lb kale
• 2 tbsp butter
• ¼ cup chopped onion
• chopped garlic
• 3 cooked Italian sausage
• 2 eggs
• 1 cup mozzarella/parmesan
• ½ cup ricotta
• salt & pepper
• ¼ cup light cream
• egg wash

This recipe actually calls for 1 lb of kale and I cut it down to accommodate your order, which has about a ½-lb of kale. You might want to add some extra greens if you have them and increase the recipe amounts. Partially bake off the crust per packaging instructions. Blanch kale just to bring up color. Squeeze off water and rough chop. Sauté with ½ of the butter over high heat to evaporate the  water. Set aside. Use same pan and sauté onions with remaining butter until wilted. Add garlic and stir for a minute. Combine with kale. Cool.

Slice sausage into ¼” pieces. Combine eggs, cheeses, salt & pepper, and cream. Fold in kale and sausages. Pour into pie shell and cover with additional piecrust. Crimp the edges. Cut slits into top. Brush with egg wash. Bake at 350 degrees for 1 hour.

GREEN GARLIC from S. Patton

• 1 lb. green garlic
• ½ lb peeled potatoes
• 2 med. onions
• ¼ lb unsalted butter
• 2 qts. chicken broth
• salt

Cut garlic into half circles. Use lower couple of inches of green stalk. Dice onion. Melt butter in heavy bottomed pot, add onion, and cook until softened. Salt, add garlic and potatoes. Cook for five minutes in the butter. Add stock and bring to a boil. Lower the heat to simmer and cook until the potatoes are tender. Serve chunky or puree.

ESCAROLE

• 1 egg
• 1lb ground beef
• ½ cup bread crumbs
• ¾ cup parmesan cheese
• 2 tbsp chopped parsley
• 1 tsp garlic
• salt & peppe
• 2 qt beef broth
• 1/3 cup pasta
• 1 ½ lb escarole

Beat egg and combine with ground meat, breadcrumbs, ¼-cup cheese, parsley, and garlic. Season with salt and pepper. Form into ¾-inch meatballs. Heat broth to boiling and drop in the meatballs and the pasta. Cover pan and simmer for 15 minutes.

Chop escarole into large chunks. Uncover the simmering pan and drop in escarole after 15 minutes. Cook for 10 more minutes or until escarole is wilted and tender. Serve with remaining cheese.

You could add diced carrots or celery. You could exchange potatoes for the pasta.

I have enclosed a few preparation ideas for this week’s vegetables. I hope they help.  Next week, I have one for green garlic that sounds terrific–and was submitted by one of you!

Great Eating,
Wynn’s Tomato Ranch

GREEN MUSTARD
If desired, to cut the bitter taste, you can blanch in boiling water before you use. I don’t. Simple idea:

Sauté onion and garlic in olive oil till clear. Add greens rough chopped, stems and all. Add ¼ cup water. Let those cook down – lid on or off. When they are close to your desired consistency, add a tbsp of honey. Also add a bit of vinegar (your preference type). Mine ends up just a bit soupy but not overdone. You’re left with a very tender green that is slightly sweet and tangy. My kids love it! (though Noah adds more honey)

GREENS SOUP
1 lb. greens
¼  cup rice
2 qts. broth
smoked ham hock

Boil broth. Chunk greens into large julienne strips. Slowly add to boiling broth. After they have wilted, sprinkle in the rice, stirring constantly. Cook for 15 – 20 minutes. Add a smoked ham hock, and cook until warmed through.

CHINESE CABBAGE
1 lb. cabbage
dash red pepper
1 ½ Tbsp peanut oil
ginger to taste
¼ tsp sugar
salt to taste
1 tbsp water or broth

Cut cabbage crosswise into 1 ½ inch pieces. Heat oil in skillet. Stir in ginger, and toss for a minute. Add cabbage and pepper. Stir constantly, and lower heat if cabbage  browns. Stir in sugar and salt. Add broth. Cover and cook for 2-3 minutes or until cabbage is tender but crunchy.

TURNIPS
Grate them into your salad for a healthy and unique taste. Or:

Cut your greens from the turnips. Wash and dry greens. Cut leaves diagonally. Peel turnips for pretty. Melt 3 Tbsp of butter in skillet. Add turnips only, and sauté for 5-6 minutes until lightly browned all over. Lower heat, cover, and cook till tender but crisp, 5-8 minutes. Season to taste. Time depends on size of turnip. Remove and keep warm. Melt 2 tbsp butter in same pan, add greens, and stir to coat. Wilt, 3-5 minutes. Season to taste.  Serve both side by side or PILE EM UP!

A few more ideas:

Squeeze the guts of overripe tomatoes into anything. Even canned things will taste better.

Mince the green garlic and put into jar with lid. Add olive oil. Refrigerate.

Any root crop does fairly well roasted. Oil them well and season. Roast at high heat on cookie sheet till fork tender and brown and yummy!

Don’t be afraid of unknown greens. When the Dr. says eat dark, leafy greens, this is what he means. Pungent greens go especially well with meats. Rolled inside and baked or sautéed and placed underneath, or slowly braised in the meat juices. EAT YOUR GREENS!

Try julienned cucumbers tossed with oil or butter and just slightly warmed through. Try with pasta.

I have other ideas. If you want ‘em, email me.