This Week's Delivery Saturday March 27, 2010

"Stay me with flagons, comfort me with apples: for I am sick of love."

-- Song of Solomon 2:5

Before you get to this week's items, just wanted to let you know that we are going to bring in some certified organic plants from our farmers in PA for sale at Food Matters. Right now we are able to get several herbs as well as early Spring plants (broccoli, dark greens, beets, etc.) If you are interested in anything in particular please let us know and we will make it available. Tom and I have ordered kale, mesclun mix, chard, and spinach for our community garden plots. These plants are incredible!

Store In the Fridge:

White Mushrooms - Mother Earth Mushrooms

Gold Beets - Greenbriar Produce

York Apples -Oyler's Eden Valley Farms

Sugar Snax Carrots - Path Valley Farms

Store In a Cool Dry Place:

Roasted Blue Corn Meal - Path Valley Farms

Gold Potatoes - Path Valley Farms

Local Meat

Frozen Gunpowder Bison Chuck Roasts (around 3lbs each, perfect for stews)
$6.99 per pound

Frozen Ground Gunpowder Bison in 1lb packs
$5.99 per pound

Amish Chickens from PA, Path Valley Growers
$3.99/#

Some Info:

For your blue cornmeal there is a recipe for polenta below, but there are many uses for it, including cornbread, muffins, pancakes, johnny cakes, pupusas, etc. Have fun with it!

Recipes:

Polenta

SERVES 6

Serve polenta either right from the pot, scooped out in hot, soft mounds onto the plate, or poured onto a wooden paddle, cooled, and cut into sections with taut string.

1 tbsp. coarse salt
2 fresh bay leaves
7 cups cold water
1 2/3 cups cornmeal
1 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper

1. Put coarse salt and bay leaves into cold water in a heavy medium pot. Stir in coarse yellow cornmeal. (Adding cornmeal to cold water helps keep polenta free of lumps.) Bring to a boil over high heat, add extra-virgin olive oil, then reduce heat to medium and continue cooking, stirring constantly with a wooden spoon, until polenta thickens and pulls away from the bottom and sides of the pot, 30-40 minutes. Season to taste with salt and freshly ground black pepper. Remove and discard bay leaves.

Mustard-Roasted Potatoes
Adapted from Gourmet, December 2007

Makes 10 servings

Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Transfer potatoes to serving bowl.

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.

Grated Carrot Salad

1 tsp. dijon mustard
1 tbsp. lemon juice
5 tsp. peanut oil
5 medium carrots, peeled, trimmed and grated
Salt and freshly ground black pepper

1. Whisk together mustard, lemon juice, and peanut oil in a bowl. Add carrots, and salt and pepper to taste. Toss well.


With Thanks,

christy and tom