This Week's Delivery Saturday April 3, 2010

"I'm strong to the finish cause I eats me spinach..."
-Popeye

Reminders:
Pick up is on Saturday only. No Sunday pickups.
Please return your bags.
Please communicate any need by e-mailing Christy:
christy@foodmattersva.com
Thank You!

Store in the Fridge:

Tender Young Spinach - Help From Above Farm
Parsnips - Windy Knolls Farm
Sugar Snax Carrots- Path Valley Farms
Cremini Mushrooms - Mother Earth Mushrooms (Psst-It's cool to wash them!)

Store In A Cool Dry Place:

Mixed Soup Beans - Path Valley Farms
Small Gold Potatoes- Path Valley Farms


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


Recipes:

Don't Forget To Check the Website Links To Find More Recipes like this one for a bean soup!

Wild Mushroom Omelette

SERVES 2

1 tbsp. olive oil
5 tbsp. butter
1 small yellow onion, peeled and thinly sliced
4 oz. mushrooms, cleaned and thinly sliced
Salt and freshly ground black pepper
6 eggs
2 tbsp. half-and-half
Leaves from 1 sprig fresh tarragon, chopped

1. Heat oil and 2 tbsp. of the butter together in a large non-stick skillet over medium-high heat. Add onions and cook, stirring often, until soft, 3–5 minutes. Add mushrooms and cook, stirring often, until soft, 3–5 minutes. Season to taste with salt and pepper, then transfer to a small bowl and set aside. Wipe skillet clean with paper towels and set aside.

2. Crack eggs into a medium bowl and thoroughly beat with a fork. Add half-and-half and tarragon, season to taste with salt and pepper, and mix well.

3. Return skillet to medium-high heat. Melt the remaining 3 tbsp. butter in the skillet. Pour eggs into skillet and, working quickly, stir surface of eggs constantly to make small, tight curds. When eggs are about halfway set, spoon mushroom filling down center of eggs. Carefully fold sides of omelette over filling and cook for 1 minute more. Slide omelette onto a warm serving platter.

Potato Pancakes

MAKES ABOUT 10 PANCAKES

In the Dordogne, the Truscotts chose local Trappist cheese for this traditional recipe. The author suggests using Port-Salut, or another semisoft cheese, in the U.S. These pancakes are crispy outside and surprisingly smoky and creamy inside.

1/4 lb. sliced bacon
2large or four small potatoes, peeled
2 cloves garlic, peeled and minced
1/4 lb. Port-Salut or other semisoft cheese,
coarsely grated
1 egg, lightly beaten
1 tbsp. flour
Salt and freshly ground black pepper
1/4 cup goose or bacon fat

1. Place bacon in a large skillet and cook over medium heat, turning once, until crisp, about 10 minutes. Drain on paper towels.

2. Crumble bacon into a large bowl. Coarsely grate potatoes into bowl, then, working quickly so that potatoes don't discolor, mix in garlic, cheese, egg, and flour. Season with salt and pepper and mix thoroughly.

3. Heat fat in a large skillet over medium heat. Form potato mixture into pancakes about 2'' in diameter, squeezing out any excess moisture. Cook in batches until golden, about 4 minutes per side. Drain on paper towels and serve warm.

With Thanks,

christy and tom