CHECK OUT THIS ARTICLE IN THE OGDEN STANDARD EXAMINER ABOUT OUR GARLIC HARVEST PARTY! HOPE TO SEE YOU THERE!
HTTP://VISUALS.STANDARD.NET/2017/07/02/EDEN-FARMER-INVITES-COMMUNITY-TO-GARLACTICA-AN-ANNUAL-GARLIC-HARVEST/

Strawberry Rhubarb Pie via smittenkitchen.com Serves 8 For crust 3 cups all purpose flour 2 1/2 teaspoons sugar 3/4 teaspoon salt 2/3 cup chilled solid vegetable shortening, cut into pieces 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces 10 tablespoons (about) ice water For filling 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed) 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups) 1/2 cup (packed) golden brown sugar 1/2 cup sugar 1/4 cup cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze) Make crust:  Combine flour, sugar and salt in processor. [Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.) Make filling:  Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend. ​Assemble Pie:  Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish [er, I used a metal one and it was just fine]. Trim excess dough, leaving 3/4-inch overhang. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes. [The original recipe suggested a total baking time of 1 hour and 55 minutes. No joke. Mine was done in just shy of an hour.] Transfer pie to rack and cool completely.

CREAMED CHARD AND SPRING ONIONS ​ ​ INGREDIENTS 1 1-POUND BUNCH SWISS CHARD, THICK STEMS REMOVED AND LEAVES SLICED INTO RIBBONS 3 SPRING ONIONS, ENDS TRIMMED, WHITE AND SOME GREEN PARTS SLICED INTO THIN COINS 3 TABLESPOONS BUTTER 3 TABLESPOONS ALL-PURPOSE FLOUR 1 1/4 CUPS MILK SALT AND PEPPER DIRECTIONS WASH YOUR CHARD, BUT NO NEED TO DRY IT, JUST PLACE IT IN A LARGE POT OVER HIGH HEAT. COOK, COVERED, WITH JUST THE WATER CLINGING TO LEAVES, STIRRING OCCASIONALLY, UNTIL WILTED, ABOUT 6 MINUTES. PRESS OR SQUEEZE OUT THE EXCESS LIQUID ANY NUMBER OF WAYS, EITHER BY WRINGING IT OUT IN CHEESECLOTH (MY FAVORITE METHOD), PUTTING IT IN A MESH STRAINER AND PRESSING THE MOISTURE OUT WITH A SPATULA OR LARGE SPOON OR LETTING IT COOL LONG ENOUGH TO GRAB SMALL HANDFULS AND SQUEEZING THEM TO REMOVE AS MUCH WATER AS POSSIBLE. WIPE OUT THE LARGE POT SO YOU CAN USE IT AGAIN. HEAT MILK OR CREAM IN A SMALL SAUCEPAN OVER MODERATE HEAT, STIRRING, UNTIL WARM. KEEP WARM. MEANWHILE, COOK ONION AND GARLIC, IF USING, IN BUTTER IN YOUR WIPED-OUT LARGE POT OVER MODERATELY LOW HEAT, STIRRING OCCASIONALLY, UNTIL SOFTENED, ABOUT SIX MINUTES. WHISK IN FLOUR AND COOK ROUX, WHISKING, ABOUT THREE MINUTES. ADD WARM MILK OR CREAM IN A SLOW STREAM, WHISKING CONSTANTLY TO PREVENT LUMPS, AND SIMMER, WHISKING, UNTIL THICKENED, THREE TO FOUR MINUTES. STIR IN CHARD, THEN SALT AND PEPPER TO TASTE AND COOK, STIRRING, UNTIL HEATED THROUGH.  ​TO MAKE CREAMED CHARD AND SPRING ONION PASTA: USE 1 3/4 CUPS OF MILK INSTEAD OF 1 1/4 CUPS. STIR 1/4 CUP FINELY GRATED PARMESAN INTO THE SAUCE WHILE COOKING, AND KEEP EXTRA ON HAND FOR SERVING. THIS SHOULD BE ENOUGH TO TOSS WITH ABOUT HALF A POUND OF PASTA (MORE OR LESS DEPENDING ON HOW SAUCY YOU LIKE YOURS).

CSA Box #2 Contents

Celery Risotto with Kale and Parsley Ingredients: 7 cups well seasoned chicken or vegetable stock 2 tablespoons extra virgin olive oil ½ cup minced onion 6 celery branches, diced (2 cups diced celery) 1 ½ cups Arborio rice 1 to 2 garlic cloves (to taste), minced  Salt and freshly ground pepper to taste ½ cup dry white wine 1 cup chopped kale 2 tablespoons chopped flat leaf parsley 1 tablespoon chopped chives ⅓ cup (1 1/2 ounces) freshly grated Parmesan cheese

PREPARATION Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned. Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown. Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning. Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Lemon Balm Sun Tea -Toss a half cup to 1 cup of fresh herbs into a jar. - Add water, a lid and a few shakes. -Place the jar where it will receive full sunlight. -As the sun goes down, the tea should appear rich and translucent in color. While still warm, shake the mixture, strain the contents. -Pour fresh tea on ice and enjoy. -add honey to taste

CSA Box #1 Contents

SCape Pesto REcipe

1/4 cup pine nuts. 3/4 cup coarsely chopped garlic scapes* Juice and zest of 1/2 lemon. 1/2 teaspoon salt. A few generous grinds of black pepper. 1/2 cup extra virgin olive oil. 1/4 cup grated Parmigiano Reggiano cheese.      Mix ingredients together in Food          Processor

Shaved Fennel Salad
​With Ovations Greens and Lettuce

Salad serves 4 1 fennel bulb, trimmed and shaved as thinly as possible  1/2 container ovation greens mix 1/3 head lettuce add chives to taste 1 bunch red radishes trimmed and very thinly sliced. ​add a few amaranth leaves Dressing 2 tablespoons plus 1 1/2 teaspoons fresh lemon juice 6 tablespoons olive oil salt and freshly ground pepper