This Week's Delivery Saturday June 26, 2010

"Weather means more when you have a garden. There's nothing like listening to a shower and thinking how it is soaking in around your green beans."

Store In The Fridge:

Apricots - Papa's Orchard
Fennel - Help From Above Farm
Sour Cherries - Papa's Orchard
Gold Zucchini - Northern Neck Fruits and Vegetables
Sugar Snap Peas - Sunny Ridge Farm
Green Beans Northern Neck Fruits and Vegetables
Green Tomatoes - Sunny Ridge Farm

Recipes:

Fried Green Tomatoes

(you knew we'd have to send you this one)

1 cup stone-ground cornmeal

1 cup all-purpose flour

1 tablespoon garlic powder

Pinch cayenne

1 1/2 cups buttermilk

Kosher salt and freshly ground black pepper

4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed

1/2 cup frying oil of choice

1 tablespoon unsalted butter

Hot pepper sauce, for serving

Lemon wedges, for serving

Directions

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.

Easy Apricot Crisp

8 cups halved apricots (or sliced peaches)

1/2 cup white sugar
1 cup quick oats
1-1/2 cups brown sugar
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1-1/2 sticks melted butter

Toss 8 cups of apricots with 1/2 cup white sugar. Spread sugar/apricot mixture in a 9×12 casserole dish. Melt butter in a bowl in the microwave. In a medium bowl combine oats, brown sugar, flour, baking powder, and salt. Mix well. Add melted butter and combine until mixture resembles coarse crumbs. Sprinkle over the top of the apricot mixture. Bake for 30 minutes at 325 degrees. (Add 15 minutes cooking time if you are using fresh fruit instead of canned.) Serve warm or cool. Wonderful with ice cream or whipped cream.

Sauteed Green Beans with Coconut

Gourmet| January 2006; originally published 1981

If you're tired of serving the same old green bean dishes, here's a way to give them a South Indian spin. The coconut augments the sweetness of the beans and, along with the crunchy mustard seeds, lends texture as well. Yield: Makes 4 servings 2 cup finely grated unsweetened coconut* (1 1/2 oz) 1/3 cup water 1 lb green beans, trimmed 3 tablespoons vegetable oil 2 teaspoons black mustard seeds* 1 (1 1/2-inch) dried hot red chile, seeded and crumbled 1 Turkish bay leaf or 1/2 California 1/4 teaspoon salt 1/4 teaspoon black pepper Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour. Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper. With Thanks, christy and tom