June 2017 - Early summer

June 2017 - Early summer

Green Goddess Herb Dressing

Yield: 1 ¾ cup

1 clove garlic

1/3 c. gently packed flat-leaf parsley, stemmed

1/3 c. chopped scallions or chives (or both)

3 Tbl. fresh dill, chopped (can also use tarragon or basil)

¾ c. good-quality mayonnaise

¾ c. sour cream

¼ c. fresh lemon juice (about 1 large lemon)

5 anchovy fillets, drained

Pinch salt and generous cracked black pepper

In a food processor combine the garlic,and all of the herbs, pulsing until well-chopped.  Add the mayonnaise, sour cream, lemon juice, anchovies, pinch of salt and generous black pepper.  Blend until completely smooth and a beautiful green color. Taste for seasoning and chill for at least 1-2 hours to develop flavor, or make ahead and store in the refrigerator for several days.  Serve as a dressing over seasonal greens, as a dip for farm vegetables, or sandwich spread.

Chipotle & Maple BBQ Chicken


Yield:  6 servings (sauce yields approx. 1 ¾ cups - enough for 3-4 lb. chicken)

2 Tbl. vegetable oil

1 small onion, finely chopped

4 cloves minced garlic

1/3 c. + 1 Tbl. pure local maple syrup

1/3 c. + 1 Tbl. low-sodium soy sauce

1/3 c. + 1 Tbl. apple cider vinegar

3 Tbl. Dijon mustard

2 Tbl. light brown sugar (or maple sugar)

½ c. crushed tomatoes

½-1 whole single chipotle pepper (use canned in adobo sauce, drained & finely minced) (note: can substitute with ½ tsp. chipotle powder)

Pinch salt, cracked black pepper to taste

3-4 lb. bone-in, skin-on chicken pieces

Prepare the sauce by heating the oil in a medium saucepan over medium-high heat.  Add the onion and cook for 3-4 minutes or until softened.  Add the garlic and cook for one minute before adding all remaining ingredients.  Bring this mixture to a boil then reduce the heat and simmer over medium-low heat until the sauce has reduced and thickened, 25-30 minutes.  Taste for seasoning, adjusting as needed.  Note: the sauce can be pureed for a smooth consistency or left chunky in texture.  Extra sauce can be stored in the refrigerator for up to one week or frozen.

Oven Method: Preheat oven to 400.  Preheat a large skillet (non-stick or cast iron works well here) over high until pan is hot.  Rub the chicken pieces lightly with vegetable oil and season well with salt and pepper.  Place chicken skin-side down in the pan and sear without disturbing until the skin is well-browned, approx. 5-7 minutes in total.  Transfer chicken to a shallow baking dish skin side facing up.  Set aside some extra sauce in a small bowl for serving, and spoon some of the remaining sauce generously over the chicken pieces.  Roast for 35-45 minutes, basting occasionally with pan juices and additional sauce as needed, cooking until chicken is sticky and nicely glazed and the internal temperature reaches 170.  Remove from the oven and serve with extra sauce on the side.

Grilling Chicken: Oil and season chicken as above and grill skin-side down over medium heat for 10-15 minutes or skin is nicely browned.  Turn and cook an additional 20-25 minutes, basting frequently with BBQ sauce until well glazed and internal temp is 170. 

Vinaigrette Potato Salad with Garden Greens

Yield: 6-8 servings


2 lb. Yukon potatoes, skin on and cut into 2” chunks

4 c. lightly packed garden greens (such as chopped spinach, arugula, or finely shredded kale)


¾ c. olive oil

2 Tbl. Dijon mustard

¼ c. red wine vinegar

1 tsp. kosher salt

½ tsp. cracked black pepper

½ small red onion, finely diced

Place the potatoes in a large pot and cover completely with cold water.  Bring to a boil then reduce the heat, simmering gently until the potatoes are just knife tender – approx. 15-20 minutes.  While the potatoes are cooking prepare the dressing in a large shallow mixing bowl, whisking together the olive oil, mustard, vinegar, salt, and pepper.  Taste for seasoning and add the red onion.  Drain the cooked potatoes thoroughly and add the hot potatoes to the bowl with the dressing, tossing gently to moisten.  Fold in the greens and serve the potato salad warm or chilled.

Variation:  use 1 ½ cups of blanched cut string beans in place of greens

Rustic Strawberry & Rhubarb Tart

Yield: 6-8 servings


1 ¼ c. all-purpose flour, plus extra for rolling

1 Tbl. sugar

½ tsp. salt

7 Tbl. cold unsalted butter, cut into small cubes

6-8 Tbl. cold water


2 c. fresh rhubarb, cut into ½” pieces

2 c. hulled strawberries, halved if small, quartered if large

½ c. sugar

2 Tbl. cornstarch

½ tsp. fresh orange zest

1 Tbl. unsalted butter, cut into small pieces


1 egg yolk, beaten + 1 Tbl. sugar

Local-made ice cream for serving

Prepare the dough by combining the flour, sugar, and salt in a medium bowl, and ‘cut’ in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.  Slowly add the cold water, blending gently with fingertips just until a dough is formed (you may not need the full amount of water).  Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate for at least one hour.

Preheat the oven to 375.  Combine the rhubarb, strawberries, sugar, cornstarch, and orange zest in a medium bowl and toss well.   Transfer the chilled dough to a lightly floured piece of parchment and roll into a large circle about 12” in diameter.  Slide the parchment onto a baking sheet, and add the fruit mixture using a slotted spoon, reserving any juices at this point, placing the fruit in the center of the circle and leaving a 1” border all around.  Gently fold over the outer edge of the dough, pleating all around to form a nice border.  Once the border is complete pour any remaining juices over the filling and dot the fruit with nibs of butter.  Brush the edge of the dough with the beaten egg yolk and sprinkle with the tablespoon of sugar.  Bake the tart until fruit is tender and juices run thick and bubbly, approx. 45-50 minutes.  Remove from the oven and let cool to set before serving.



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