This Week's Delivery Saturday May 29, 2010

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis

Store In the Fridge:

Radishes- Path Valley Farms

Zucchini- Northern Neck Fruits and Vegetables

Bok Choy-Northern Neck Fruits and Vegetables

Boston Lettuce- help From Above Farm

Strawberries-Papa's Orchard

Recipes:

The Red Cat's Quick Sauté of Zucchini with Toasted Almonds and Pecorino

from the Red Cat Cookbook

2 small zucchinis

2 tablespoons sliced almonds

Salt

Pepper

2 ounces of pecorino romano, in long shaved pieces

1. Cut the zucchini lengthwise into thin (1/8") slices, then cut crosswise into matchsticks. You should have around 2 1/2 cups.

2. Heat the oil over medium heat and when it's hot add the nuts and cook until they are golden with just a little bit of pale brown showing which will take about 30 seconds.

3. Add the zucchini, cook for about 30 seconds, add salt and pepper, then cook about 30 seconds more, stirring the zucchini. As soon as they begin to give off moisture, they're done.

4. Divide between two plates, scatter the pecorino shavings on top, and serve.

If you want to do this for more than two servings, cook the batches separately -- if you pile too much zucchini in your pan you'll end up steaming it rather than sautéing it.

Radish and Goat Cheese Raita

7 oz of fresh, firm radishes, topped and washed

1 1/4 cup organic yogurt

1/2 cup of fresh soft goat's cheese

2 tsp of chopped fresh mint

Slice the radish across its length into thin rounds.

Place the yogurt in a small bowl and using the back of a fork mash in the goat's cheese. Gently fold in the radish and the mint.

Serve as an accompaniment to spicy foods or as a dip for crudités.

With Thanks,

christy and tom

This Week's Delivery Saturday May 22, 2010

Idiom: Fall off the turnip truck

Idiom Definitions for 'Fall off the turnip truck'

---

If someone has just fallen off the turnip truck, they are uninformed, naive and gullible. (Often used in the negative)

Store In The Fridge

spring onions - green briar produce
red leaf lettuce - northern neck fresh fruits and vegetables
asparagus- papa's orchard
strawberries - papa's orchard
french breakfast radishes - path valley farms
baby white turnips with greens - northern neck fresh fruits and vegetables

Recipes

Asparagus with Lemon Aioli

• 1 bunch asparagus, ends trimmed
• 1 egg yolk
• 1/2 teaspoon Dijon mustard
• 3/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1 lemon, cut into wedges

Directions

1. Fill a large bowl halfway with ice water. Bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 4 to 7 minutes, depending on thickness. Drain the asparagus and transfer to the ice water; drain again.
2. Meanwhile, in a small bowl, whisk together the egg yolk and mustard. Whisking constantly, very slowly add the oil in a steady stream. The aïoli should be quite thick. Whisk in the lemon juice and salt.
3. Serve the asparagus with the aïoli and lemon wedges on the side.
4. 
   

Baby White Turnip Salad with Bacon

small white turnips with their greens attached

1/4 c. pecan halves or pieces

3 oz bacon

1 green garlic stalk or green onion, sliced on the bias

salt and pepper to taste

1-2 Tbsp. balsamic vinegar

1-2 T olive oil

Preheat oven to 350. Remove the greens from the turnips. Tear the leaves with your hands into medium to large pieces and set aside. Slice turnips as thin as possible (use a mandoline if you have one). Put into a bowl of iced water.Toast the pecans in the oven just until they start to brown. Remove from the oven and set aside.In a non-stick pan, saute the bacon until crunchy on the outside. Remove from the pan and set aside, reserving the fat. Prepare a simple vinaigrette: combine vinegar with a pinch each of salt and pepper. Slowly drizzle in about 1-2 Tbsp. olive oil. Set aside. Heat the bacon fat in the same pan. Once hot, add the green garlic/onion and saute until tender. Add greens to the pan, season with salt and just a splash of balsamic vinegar and cook until they are wilted. Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette. Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.

With Thanks,

christy and tom

This Week's Delivery Saturday May 15, 2010- The Mother Lode

“Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it”

Charles Dudley Warner

Store In the Fridge:

Cherry Glen Ash Goat Cheese
French Breakfast Radishes- Path Valley Farms
Cremini Mushrooms - Mother Earth Mushrooms
Red Leaf Lettuce - Landisdale Farm
Romaine Lettuce - Landisdale Farm
Rhubarb - Village Acres Farm
Strawberries - Papa's Orchard

Recipes
The first time I (Christy) ever ate a radish was when I traveled as an exchange student to France. That first night I ate at home with my host family we sat down at a table and they gave me a half glass of sparkling wine (I was 17) and we started our meal with radishes; whole, dipped in salt, then spread with butter. It was at that point that I knew I'd never see the food the same way again. Just the beginning. Radishes are often shunned. I encourage you to enjoy them while they last.

As an aside, the French Breakfast Radish is one of the mildest types of radish, and radishes are great for growing with kids. With the quickest seed to harvest time, kids are able to enjoy the fruits of their labor even faster!

Toasted Baguettes With Radishes and Herb Butter

• 1 baguette, thinly sliced
• 1 bunch radishes, very thinly sliced
• 1 cup Plugra butter, softened
• 2 tablespoons lemon juice
• 2 tablespoons chives, chopped
• 2 tablespoons parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 
  
• Cream butter in a mixing bowl until smooth.
  
• Add in the rest of ingredients and mix until incorporated.
  
• Spread a thin layer of butter over each baguette slice.
  
• Arrange radish slices over buttered bread and serve.

Cherry Glen Ash Goat Cheese-
Many goat cheeses, or chevres, are coated with a sprinkle of ash. Originally, the ash often came from oak charcoal, as was the tradition of cheeses from France's Loire Valley. Today, a recognized food grade activated charcoal ash is used which is sometimes salted and generally tasteless. The ash is helpful in mellowing the acidity to promote the maturing and produce a more delectable cheese. It also helps make the cheese surface more hospitable to the growth of molds that add to the complexity of the overall flavor.
We suggest you remove it from the fridge at least 20 minutes before enjoying. This is your week to stock up on baguettes: for this cheese and the recipe above...


With Thanks,

christy and tom

This Week's Delivery Saturday May 8, 2010

"One must ask children and birds how cherries and strawberries taste." Johann Wolfgang von Goethe

Hello CSA Members!

We apologize that there is no sign-in sheet today because the files on Christy’s computer are not currently accessible. If you are due to double up we trust that fact so please do so. We apologize for the inconvenience. We will be back to normal next week! Enjoy your produce!

Christy and Tom

Please plan to pack your own strawberries to avoid damage!

Store In The Fridge

scallions - Breezy Hill farm
spaghetti squash - Path Valley Farms
strawberries-Papa's Orchard
rhubarb -Path Valley Farms
mixed beets- Tuscarora Organic Coop

Recipes

Roasted Spaghetti Squash

1 Spaghetti Squash (Medium size)

1/4

Cup Chopped garlic

1/6 Cup Extra Virgin Olive Oil

1/8 Cup Chopped Basil or other favorite herb

S& P As needed

Oven Temperature: 375

Cooking Time 2 ½ Hours

Take Spaghetti Squash, wash and dry off. Place in a shallow baking pan. Add ¾” of water and cover baking dish with foil.

Roast squash for 2 hours.

Remove pan from the oven and let the squash cool slightly (maybe 20 minutes).

Split each squash vertically in ½. Remove the seeds and scoop out the mid-section and set aside.

In a large sauté pan, on medium heat, add the olive oil and garlic. Slightly brown the garlic and then add in the squash. Sauté for about 5-8 minutes until done. Add Salt & Pepper to taste. Sprinkle with Basil, toss and serve hot.

Awesome Recipe For Strawberry Rhubarb Galettes Here

With thanks,

christy and tom