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