NPR reported:

If you tune in to NPR for a news update you probably heard a bit about some Kentucky farms being plagued by a fungus called "late blight". We didn't feel it was thoroughly explained so here is our best effort to put your minds at ease about the tomatoes you will see in your shares this week!

Late blight is caused by a fungus-like organism that affects the leaves and stem of the plant, causing them to wither. It really has no affect on the fruit (the tomatoes themselves), except that with withered leaves and stems the fruit gets sunburned and ceases growing. It poses no risk to humans, except where the farmer's wallet is concerned.

farm-fresh green beans

INGREDIENTS

1 pound farm-fresh green beans, ends removed
Kosher or Sea salt
2 tablespoons unsalted butter
1 tablespoons good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

DIRECTIONS

Blanch the string beans in a large pot of boiling salted water for 1 1/2 - 3 minutes, or until crisp-tender.
Drain the beans immediately and immerse them in a bowl of ice water.
Heat the butter and oil in a very large sauté pan and sauté the shallots on medium heat for 5 to 10 minutes until lightly browned. Toss them occasionally.
Drain the string beans, pat try, and then add to the shallots with 1/2 teaspoon salt and the pepper, tossing well.
Heat only until the beans are hot.

Creme Fraiche

Creme fraiche is a staple of French cuisine and is pronounced 'krem fresh'. It is a thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing cream with a special bacteria. Four our purposes we will be using a pasteurized [not ultra-pasteurized] cream, and buttermilk. Buttermilk contains special bacteria that is benign, and it will multiply and protect the cream from any harmful bacteria.

Pour 2 cups cream into a saucepan, heat until tepid [do not exceed 100 degrees]. Add 2 tablespoons cultured buttermilk, stir well. Place in a clean glass jar, loosely covered, and let stand in a warm place for 12 - 24 hours. You are looking for it to thicken, still pour-able, but thicker. Stir occasionally during this time to keep up with the progress. After it thickens, refrigerate for 24 hours. Serve with any savory or sweet dishes! If you like a lighter texture, simply whip it until desired fluffiness. This delicious treat will keep in the refrigerator for 7-10 days.

Recipe

If you have invented, modified, or found any recipes that celebrate what you are receiving in your weekly shares-- tell us! We try to post only recipes we have tried so we know they work and are yummy, but you are our greatest resource. Please share how you are making use of your farm-fresh food!

June Applesauce

¼ PK apples–about 7

Peel, core and slice into 8ths.

Place in 3qt. pan with ½ cup water or apple cider. Simmer until apples are tender.

Add ¼ cup* maple syrup OR honey [natural forms of sugar]

Spices may be added- ½ teaspoon cinnamon or ½ teaspoon nutmeg.

Cook until apples are soft and then mash, puree or put through a food mill until the sauce is as chunky or smooth as you prefer. Return to the pan and add cinnamon and nutmeg. Store in a jar in the fridge.

• more or less sugar depending how sweet you like things!

One of our Owners: John Sharpe gives you a glimpse of his farm and our CSA program

Grasshoppers Distribution - John Sharpe from Fleischaker-Greene Scholars on Vimeo.

Everything you ever wanted to know about Fennel!!

• Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander.
• Like many of its fellow spices, fennel contains its own unique combination of phytonutrients-including the flavonoids rutin,quercitin, and various kaempferol glycosides-that give it strong antioxidant activity.
• In addition to its unusual phytonutrients, fennel bulb is an excellent source of vitamin C. Vitamin C found in fennel bulb is antimicrobial and is also needed for the proper function of the immune system.
• Fennel is a versatile vegetable that plays an important role in the food culture of many European nations. Its esteemed reputation dates back to the earliest times. Greek myths state that fennel was used to carry the coal that passed down knowledge from the gods to men.
• Good quality fennel will have bulbs that are clean, firm and solid, without signs of splitting, bruising or spotting. The bulbs should be whitish or pale green in color. Both the stalks and the leaves should be green in color. Fresh fennel should have a fragrant aroma, smelling subtly of licorice or anise.
• Store fresh fennel in the refrigerator crisper, where it should keep fresh for about a week.