This Week's Delivery Saturday August 14, 2010

Two Important Reminders:

1. We are closed for vacation next week so there is no CSA delivery on August 21.

2. Please, CSA pickup is Saturday only. Do not come on Sunday for your pickup. If you can't come from 11am-11pm on Saturday please e-mail us earlier in the week so that we don't make a bag for you.

"Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish."
Nero Wolfe in 'Murder is Corny' by Rex Stout

Store In A Cool Dry Place:

Red Garlic – Path Valley Farms

Sweet White Onions – New Morning Farm

Serrano Peppers –Northern Neck Fruits and Vegetables

Store In the Fridge:

Red Bell Peppers – Northern Neck Fruits and Vegetables

Zucchini – New Morning Farm

Corn –Eli Peachey

Recipes:

Alice Waters’s Garlic Vinaigrette

1 small garlic clove
Salt
2 tbs. red-wine vinegar
Freshly ground black pepper
3 to 4 tbs. extra-virgin olive oil

Salad greens

(1) Wash the greens and dry them well, first in a salad spinner and then by rolling them up in a towel. Refrigerate until used. (2) Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a purée, with no chunks remaining. Add the wine vinegar, grind in some black pepper, and taste for the balance of salt and vinegar. Allow to macerate for a few minutes, and (3) whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or oily; adjust the salt, vinegar, or oil as needed. To dress the salad, put several generous handfuls of greens in a large bowl. Toss with about three quarters of the vinaigrette, and taste. The greens should be lightly coated but not overdressed; add more dressing as needed.

Roasted and Marinated Red Peppers

serves 2

2 red bell peppers
1/8 cup extra-virgin olive oil
1 tbsp. golden raisins
2 tsp. pine nuts
1 tsp. chopped fresh parsley
1/2 clove garlic, peeled and minced (optional)
Salt and freshly ground black pepper

1. Preheat broiler for at least 15 minutes. Broil peppers, turning frequently, until skin has blackened on all sides, about 20 minutes. Remove from broiler and immediately put into a large paper bag. Close bag tightly and allow peppers to steam until cool enough to handle, about 20 minutes. Remove and discard the blackened skins, stems, and seeds, and cut peppers into 1/4'' thick strips.

2. Transfer pepper strips to a colander set into a bowl, and allow to drain until most of the juices have run off, about 3 hours.

3. Place peppers in a medium bowl. Add oil, raisins, pine nuts, parsley, and garlic (if using). Season to taste with salt and pepper, and toss to combine. Set aside and allow to marinate for at least 1 hour before serving.

Caramelized Onion Dip From 101 Cookbooks. Awesome.

we're heading to oregon this coming week with our parents and kids. having never been to oregon we are not sure what to expect but our friends warn us: YOU TWO will never come back. we know we'll have stories and inspiration to share with you when we (hopefully) return.

with thanks,

christy and tom