My Fine Homestead Newsletter, August 8 , 2018

Summer Share #11

My Fine Homestead Newsletter

8/8/2018

In This Issue:

Announcements
Full Share Box
Half Share Box
Recipe - "Chinese" Beef & Broccoli
Farm Pictures

Announcements

Thanks to everyone for remembering to return boxes, silver insulating bubble wrap in MES boxes, egg cartons and clear plastic & green pulp pint/quart boxes.

It's the 11th week of Summer Vegetable Shares.

EOW Vegetable members @ LEUCC & SGFM pick up boxes this week.

This week MES boxes = Waban Hill & The Office Market. You will find ground beef & eggs in your box.
Next week (#3 for August) MES boxes will be for LEUCC.

Full Share Box

Zucchini/Summer Squash - 3 (combo of green zucchini, yellow squash, and/or patty pan) Summer Squash skin is tender and can be eaten.

( Patty pans - delicious stuffed or grilled, these can also be eaten raw, or blanched and sliced across the circumference to make a decorative saute or stir-fry.)

Eggplant - 1

Yellow Wax Snap Beans - 1 lb Use like green beans.

Cucumber - combo of 2, ( Lemon Cucumber - named for their yellow lemony color - these taste like their green counterparts only with less of the bitter biochemical that can make cucumbers bitter & hard to digest. Often eaten raw, they are also good pickled.)

Broccoli - 2 lb (Stalk & leaves are also edible & quite tasty.) We soak heads in water to get rid of bugs but suggest you submerse them in salt water for 20 to 30 minutes.

Cabbage, Green - 1 head

Red Russian Kale - 1 bunch

Green Onion - 1 bunch

Sage - 1 bunch

Half Share Box

Zucchini/Summer Squash - 1 (either green zucchini, yellow squash, and/or patty pan) Summer Squash skin is tender and can be eaten.

( Patty pans - delicious stuffed or grilled, these can also be eaten raw, or blanched and sliced across the circumference to make a decorative saute or stir-fry.)

Yellow Wax Snap Beans - 1 lb Use like green beans.

Cucumber - 1 lemon ( Lemon Cucumber - named for their yellow lemony color - these taste like their green counterparts only with less of the bitter biochemical that can make cucumbers bitter & hard to digest. Often eaten raw, they are also good pickled.)

Broccoli - 1 lb

Cabbage - 1

Red Russian Kale - 1 bunch

Sage - 1 bunch

"Chinese" Beef & Broccoli

serves 2 (adjust accordingly)

3/4 lb tender steak, such as rib-eye or filet mignon

Kosher salt & freshly ground black pepper

1 lb broccoli & stems, trimmed and peeled, stems sliced crosswise into 1/8 in coins, and tops cut into florets

1/3 c vinaigrette

1 c dried breadcrumbs

Season the steak heavily with salt & pepper. Let it sit for at least 10 minutes and up to 1 hour.

Heat a heavy medium skillet over high heat. Blot off any moisture from the surface of the steak, add it to the skillet, reduce the heat to medium, and cook until the first side is nicely browned and the steak looks about 1/3 done.

Flip the steak and cook until rare or medium-rare. The timing depends totally on the thickness and texture of your steak; a 1-inch filet mignon will take about 10 minutes total to get to medium-rare. Transfer to a plate to rest and tent with foil. Don't wipe out the skillet.

Pile the broccoli florets and coins into the still-hot skillet, increase the heat to high, add 1/2 cup water, cover, and steam for 3 to 4 minutes. Uncover and cook until the broccoli is tender and the water has evaporated, another 3 to 4 minutes, depending on the size of your florets.

Remove the pan from the heat, add 1/3 cup viniagrette, and toss to combine. Taste and adjust with more viniagrette, salt, or pepper.

Slice the steak across the grain. Arrange the broccoli on a plate or platter, top with the steak and any accumulated juices, sprinkle the breadcrumbs over everything, and serve right away.