This Week's Delivery Saturday July 31, 2010

"An apple is an excellent thing -- until you have tried a peach."
George du Maurier


Store In The Fridge:

Corn – Northern Neck Fruits and Vegetables
Eggplant –Northern Neck Fruits and Vegetables
Okra –Mose Hostetler
Plums – Papa’s Orchard
Peaches – Papa’s Orchard

Store In A Cool Dry Place:

Vine Ripe Tomatoes Northern Neck Fruits and Vegetables

Sautéed Okra

(this recipe is great because leaving the okra whole keeps the dish from getting slimy)

• 1/2 pound fresh, unblemished small okra
• 1 tablespoon olive oil
• Red-pepper flakes
• Salt and freshly ground black pepper

1. Trim the stems off the ends of the okra, taking care not to cut into the interior of the pods.

2. Pour the oil into a large skillet over medium-high heat and allow it to heat until almost smoking. Add the okra and red-pepper flakes to taste. Sauté until the pods have softened slightly, but are still crisp and brightly colored, 6 to 7 minutes. Season with salt and pepper.

Bellini
3 parts Prosecco
1 part peach puree*

*Make peach puree by removing skins and pits from ripe peaches, cutting and blending in a blender on medium until well processed.

Step 2

Read more: How to Make a Peach Bellini Recipe | eHow.com http://www.ehow.com/how_4447962_peach-bellini-recipe.html#ixzz0vDUGRVpn

1. Combine Prosecco and peach puree in a well-chilled highball glass or champagne flute.

with thanks,

christy and tom

This Week's Delivery Saturday July 24, 2010

"One day, Little Sal went with her mother to Blueberry Hill to pick blueberries."

Blueberries For Sal

* Special note: If there are members in Del Ray who would like to alternate pickups with another family, please e-mail Christy:

christy(at)foodmattersva(dot)com

Store In the Fridge:

Blueberries - Papa's Orchard

White Nectarines - Papa's Orchard
Corn - Northern Neck Fruits and Vegetables

Zucchini - Smith's Organic Farm

Store in A Cool Dry Place:

Walla Walla Onions - Landisdale Farm

Sun Gold Cherry Tomatoes - New Morning Farm

Vine Ripe Tomatoes - Northern Neck Fresh Fruits and Vegetables

Recipes and Information:

Walla Walla Onions

The story of the Walla Walla Sweet Onion began over a century ago on the Island of Corsica, Italy. It was there that a French soldier, Peter Pieri, found an Italian sweet onion seed and brought it to the Walla Walla Valley.
This sweet onion developed over several generations through the process of carefully hand selecting onions from each year’s crop, ensuring exceptional sweetness, jumbo size, and round shape.
Walla Walla Sweet Onions get their sweetness from a unique blending of natural ingredients. First, there’s the low sulphur content. It’s half that of an ordinary yellow onion. Second, Walla Walla Sweets are 90 percent water. Finally, combining those elements with Walla Walla’s mild climate and rich soil grows an onion that’s wildly acclaimed for all its sweetness.
Walla Walla sweet onions are available mid-June through mid-August. No bite, no tears, just exceptional sweetness.

Baked Spicy Onion Slices
from Chez Panisse Vegetables by Alice Waters

Onions cooked this way can be served warm or cold, as a side dish, or by themselves. Sweet, juicy yellow onions are best for this recipe. Peel them, slice them 1/4-inch thick, season well with salt, and place them on a well-oiled baking sheet. Brush the exposed sides of the onions with olive oil and bake them in a preheated 375 F oven for about 30 minutes, or until the onions are soft, and browned on their undersides. When the onions are cooked, place them carefully in a shallow dish, keeping the slices intact. Pour over them a vinaigrette made with 1 part sherry vinegar, 4 parts extra virgin olive oil, salt and a pinch of ground cayenne or hot pepper flakes. Let the onions marinate in the vinaigrette for about 20 minutes. Serve them cool, or warm them gently in the oven. Sweet red onions are also good baked this way. Peel, slice, season, and brush red onion slices with oil as above, then sprinkle some good balsamic vinegar over them. As they bake, the vinegar helps them caramelize. Either serve them warm right off the tray or dress them in a shallow dish with olive oil and a little more balsamic vinegar and marinate them a while first.

Easy Tomato Salsa

red tomatoes diced fine (we use skins, seeds and all, but others like to remove at least the seeds.)
roasted jalapeños, skins removed, diced fine. (we put them under the broiler until blistering, then into a pyrex dish that has a tight fitting lid, then they steam for a few minutes, then remove the skins and they're ready to dice.)
onion, diced very fine
garlic, also diced very fine (this is optional, just a little)
cilantro, washed and chopped up
salt to taste

Mix and eat.

Cherry Tomatoes, from a 35 year old cookbook

"Try cooking cherry tomatoes. Saute them in a skillet in butter for only 2-3 minutes. Season with salt and pepper and a sprinkle of sugar to make them shine. A bright and tasty addition to a dinner plate."

with thanks,

christy and tom

This Week's Delivery Saturday July 17, 2010

"Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it."
-Patience Gray

Store In The Fridge:

Serrano Peppers – Northern Neck Fruits and Vegetables

Corn – Northern Neck Fruits and Vegetables

Cucumbers- Northern Neck Fruits and Vegetables

Green Beans – Northern Neck Fruits and Vegetables

Basil – New Morning Farm

Store In a Cool Dry Place:

Romanian Red Garlic – Northern Neck Fruits and Vegetables

Field Ripened Tomatoes-Northern Neck Fruits and Vegetables

we will have some nectarines and plums available for members until they run out. please feel free to take what you know you can use.

Recipes and Information:

romanian red garlic: This is a Porcelain variety that started out in Romania and was imported to Canada. This garlic usually has about 4 or 5 cloves to each bulb and is described as being "hot and pungent with a healthy, long lasting bit." The flowering scapes on this variety can reach over 5 ft. tall.

serranos:These have thin walls, so they don't need to be charred, steamed, and peeled before using. Five times hotter than jalepenos.

Pesto

1-2 cloves garlic
2 T pine nuts (or walnuts)
1 C basil leaves
1/4 C olive oil
1/4 C grated Parmesan cheese
salt & pepper

by hand:

The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt, and pine nuts to the mortar and grinding them to a paste. Pound in the cheese. Finally whisk in the oil until you have the desired consistency.

food processor method:
roughly puree the basil leaves, garlic (pressed or sliced thin) & nuts in a blender or food processor with enough oil to facilitate mixing. Then stir in the remaining oil & cheese, and season to taste with salt & pepper.

Mexican Pico De Gallo:

1 white onion, finely chopped
4 small or 2 large ripe plum tomatoes, seeded and finely chopped
2 or 3 jalapeño peppers, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
1 tablespoon lime juice
Salt to taste

Combine all the ingredients, cover, and refrigerate for an hour.

Nicoise Salad Recipe

INGREDIENTS

Vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

Salad
2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies (optional)

METHOD

*Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.

1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.

2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Transfer potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.

3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on a serving platter (I used two serving platters, shown in the photos). Cut tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in bowl; arrange tomato-onion mixture on the lettuce bed. Arrange reserved potatoes in a mound at edge of lettuce bed.

4 Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste; arrange in a mound at edge of lettuce bed.

5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.

with thanks,

christy and tom

This Week's Delivery Saturday July 10, 2010

Just a reminder that if you chose the two or four payment plan for your CSA then your second payment is due this Saturday July 10, 2010.

If you have a four pay plan the amount due before tax is $209.

If you have a two pay plan the amount due before tax is $418 and this will be your final payment.

If you are going to be out of town and have already notified us then your payment will be due at your next pickup.

Thanks!

"Shallots are for babies; onions are for men; garlic is for heroes."

Store In The Fridge

Canteloupe - Northern Neck Fruits and Vegetables (much better shape this week)
White Eggplant- Northern Neck Fruits and Vegetables
Corn - Northern Neck Fruits and Vegetables
Apricots - Papa's Orchard
Methley Sweet Plums - Papa's Orchard

Store In A Cool Dry Place

Fresh Red Garlic - H&M farm

Green Frying Tomatoes - Sunny Ridge Farm

Rose Gold Potatoes - Daniel S. Lapp

Recipes

Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce

(Makes 4 side dish servings, recipe adapted slightly from Two Dudes One Pan.)

3 small or 2 medium white eggplants (purple or Asian eggplant will also work)
salt, for drawing water out of eggplant
3 T olive oil, divided (may need a little more if you don't have a non-stick pan)
1/3 cup finely chopped red onion (or shallots)
1 tsp. minced garlic
2 T capers
2 T fresh lemon juice
1 T balsamic vinegar
2 T chopped fresh parsley
1 T chopped fresh basil (or use a bit more parsley if you don't have basil)

Wash eggplants and cut off both ends. Cut eggplants into 3/4 inch thick pieces and arrange on cutting board in a single layer. Sprinkle both sides of eggplant with salt, then let sit about 20 minutes, or until you see some water that has been drawn out by the salt. Blot both sides of eggplant with paper towel. (Some people feel that salting eggplant is completely unnecessary, so skip this step if you'd like.)

Heat 1 T olive oil in large non-stick frying pan over medium-high heat until oil starts to shimmer. Add eggplant and cook on first side until starting to brown, about 5-6 minutes. Turn over and cook on other side until eggplant is cooked through and browned on both sides. You may have to cook the eggplant in two batches if you don't have a big enough pan.) Remove eggplant to serving dishes.

While eggplant cooks, chop onion, garlic, parsley, and basil. Put capers, lemon juice, balsamic vinegar, parsley, basil, and 1 T olive oil in food processor and pulse a few times. (I used the bowl of my immersion blender. You can also skip this step if you want a chunkier sauce.)

Add last tablespoon of olive oil to pan, heat about 30 seconds, then add onion and saute 2-3 minutes. Add minced garlic and saute another minute or two. Add caper mixture and heat about a minute, then pour sauce over eggplant and serve immediately.


This printable recipe from KalynsKitchen.com.

Warm Garlic Green Beans

1 pound mixed yellow and green string beans
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons minced garlic
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flat-leaf parsley, chopped
1 tablespoon grated lemon zest

PREPARATION
1. Blanch string beans for 2 minutes.

2. Rinse to cool.

3. Return to a saucepan with olive oil, butter, garlic, lemon juice, salt, and pepper.

4. Cook 4 minutes on medium-high heat.

5. Toss with parsley and lemon zest. Serve warm.

This Week's Delivery Saturday July 3, 2010

"How should melon be eaten? Not with a spoon, as is usual in restaurants.....The back of the spoon anaesthetizes the taste buds! In this way, it loses half of its flavor. Melon should be eaten with a fork."
From article 'Propos de table'
by J. De Coquet in June 1982 'Figaro'

Store In The Fridge

Canteloupe- Northern Neck Fruits and Vegetables
Corn- Northern Neck Fruits and Vegetables
Swiss Chard- Landisdale Farm
Zucchini- Hare Valley Growers
Apricots-Papa's Orchard

Store On the Counter, In A Hanging Basket, At Your Bedside, Just NOT In The Fridge:

Vine Ripe Tomato- Northern Neck Fruits and Vegetables

Recipes

Summer Zucchini Pasta

		5 qt. salted water in a 6-quart pot
		1 lb. small zucchini (about 4 or 5)
		1 lb. imported penne
		4 Tbsp. good-tasting extra-virgin olive oil
		1/4 tsp. red-pepper flakes, plus more to taste
		4 large garlic cloves, coarsely chopped
		2 cups grape tomatoes, halved, or 2 cups other fresh tomatoes, coarsely chopped
		1-1 1/2 cup (6 ounces) feta cheese, crumbled
		1/3 tight-packed cup fresh basil leaves, coarsely chopped Bring the salted water to a boil. Trim off the ends of the zucchini. Cut the squash into sticks about the size of the penne. Drop the pasta into the boiling water. In the last 3 minutes of boiling (check pasta package for timing), drop the zucchini into the pot. Boil, stirring often, until the penne are tender but still have a little bite. Scoop out 1 cup of the pasta water and reserve it. Immediately drain the pasta and zucchini in a colander. Return the pasta pot to the heat, turning it down to low. Film the bottom of the pot with the olive oil. Add the red-pepper flakes and garlic, and gently sauté just until the garlic is fragrant, 30 seconds to 1 minute. Remove the pot from the heat, and add the drained pasta and zucchini, the tomatoes, feta, basil, and as much of the reserved pasta water as necessary to lightly coat the pasta. Toss gently, taste for seasoning, and serve. Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar From the Matthew Card collection serves 4 If you prefer, kale may be substituted. Cheddar cheese is just a suggestion; feel free to substitute what you find at the market or happen to have in the refrigerator. It should be assertive; mild cheeses won’t stand up to the garlicky greens.Introduction Ingredients Salt 1 large bunch Swiss chard, leaves trimmed from stems and rinsed; stems trimmed, rinsed, and chopped into ¼-inch-long pieces 4 Tbsp. extra-virgin olive oil 3 garlic cloves, sliced thin Large pinch crushed red pepper flakes 1 lemon 1 small to medium red onion, sliced thinly 1/2 tsp. sugar 4 large eggs 2 oz. extra-sharp cheddar cheese, sliced thin or grated 4 crusty rolls (such as ciabatta or Kaiser), split and lightly toasted if desired Bring large saucepan filled with water to boil. Season generously with salt and add chard leaves. Simmer until just tender, about 2 minutes. Drain and cool under running water. Squeeze dry, chop coarsely and set aside. Combine 2 tablespoons of oil, garlic, and crushed pepper flakes in large, nonstick or well-seasoned skillet over medium-high heat. Cook, stirring frequently, until garlic just begins to color, about 2 minutes. Add greens and cook until glossy and covered in oil and garlic, about 2 minutes. Drizzle with lemon juice to taste; transfer to bowl and set aside. Return pan to burner and reduce heat to medium. Add 1 tablespoon of oil to pan along with chard stems, onion, sugar, and large pinch salt. Cook, stirring frequently, until onions have softened and are beginning to brown, 7 to 10 minutes. Push onion and chard mixture to ring around outside of pan; add remaining 1 tablespoon of oil to center of pan and crack eggs evenly around center of pan. Season eggs with salt and pepper and cover pan. Cook until eggs are just set but yolks are still runny, 2 to 4 minutes. Top with cheese, recover, and cook until cheese has just melted, about 2 minutes longer. Divide greens evenly amongst rolls, top each roll with an egg, and spread onion mixture over top. Serve immediately. with thanks, christy and tom