This Week's Delivery Saturday October 30, 2010

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. ~Elizabeth Berry

Broccoli - Northern Neck Fruits and Vegetables

Bintje Potatoes- Path Valley Farms

Delicata Squash - Stolzfus Farm

Magness Pear - Papa's Orchard

Yellow Wax Beans-Northern Neck Fruits and Vegetables

Asian Greens Mix - Second Spring Farm

Recipes and Information

Bintje Potatoes

An heirloom Dutch variety called “Bintje” (Pronounced “ben-jee”). “Bintje” or “Miss Bintje” as it was known at its introduction in 1910 was the work of a botanist schoolmaster named Kornelis Friesland. Master Friesland used potatoes as a hands-on teaching tool in his classroom to illustrate the principles of plant genetics and cross breeding. He named each resulting hybrid potato after one of his children of which he had nine. But when he produced the tenth hybrid potato in ~1905 (a cross between Munstersen and Fransen) he found inspiration in his best pupil, Miss Bintje Jansma. And one might say that the rest of the story is “potato history.”

Today Bintje potatoes are the most widely grown yellow-fleshed potato in the world. Farmers appreciate Bintje’s productivity and its tolerance to a wide range of soils. Commercial produce firms like Bintje for its storage ability and its good looks. Even on close inspection a Bintje is smooth and well rounded. Plus its skin has a silk-like finish. But where Bintje truly excels is in the kitchen. Its starch solid content of ~20% puts it in the middle of the ‘wax vs flour’ spectrum and thus they can play either role. And most important is that the flavor of a Bintje is exceptional. Some describe it as having a unique light, nut-like flavor. I don’t taste that note but I agree that it is an exceptional spud.

Despite Bintje’s world-wide reputation it is largely unknown in America. Much of that may be due to America’s long-standing “potato color barrier.” Until a Canadian university invented the Yukon Gold in the 1970s the American public wouldn’t look twice at a spud unless it had snow-white flesh. But Yukon got a toehold in our market when restaurant chefs were intrigued by its “unusual look.” Growers liked Yukon because they were huge (Remember that Americans nearly always think “Big food is better food.”) and Yukon’s ultra-short growing season allow them to be planted nearly all the way North to the permafrost. But the thorn-in-the-side issue with Yukon Gold is the taste. Yukon is a pretty average-tasting potato. And that’s on a good day.

Magness Pear

This pear was released by the USDA in 1968 as a very high quality dessert pear that will survive under heavy fireblight pressure. Sometimes tardy to start bearing, but the fruit quality makes up for the light early cropping (branch-spreading will significantly help). Mature trees are productive if good pollination is provided. Magness ripens a week after Bartlett. Excellent keeper.

Baked Delicata Squash Rings

1 delicata squash
1 tablespoons butter, melted
1/2 tablespoon olive oil
Coarse salt and freshly ground black pepper to taste
1 tablespoon chopped fresh thyme

Preheat oven to 425 degrees F. Have on hand two (2) large rimmed baking sheets.

With a long paring knife, cut the squash into 1/2-inch-thick rounds. Then cut around the centers of the rounds to remove the seeds.

Place the squash rounds on the baking sheets. Pour the butter and olive oil over the rings. Turn the rings so they're coated on both sides. Sprinkle with salt and pepper.

Arrange the rings so they do not overlap on the baking sheets. Bake approximately 20 to 30 minutes or until they are golden brown and tender when pierced with a fork. Remove from oven.

To serve, stack the rings on individual serving plates or a large platter, sprinkle with salt and thyme, and serve at once.

Honey-Glazed Wax Beans

Gourmet

1 pound wax (yellow) or green beans, trimmed 1 tablespoon mild honey 3/4 teaspoon finely grated fresh lemon zest 1/4 teaspoon salt Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.

with thanks,

christy and tom

This Week's Delivery Saturday October 23, 2010

“It's weird...you know the end of something great is coming, but you want to hold on, just for one more second...just so it can hurt a little more.”

Store In The Fridge:

CHERRY BELLE RADISH – Path Valley Farms

CHIOGGIA BEET ROOTS – JACOB HOSTETLER

HAKUREI TURNIPS – SECOND SPRING FARM

BROCCOLI – Northern Neck Fruits and Vegetables

Store In A Cool Dry Place

BUTTERNUT SQUASH – SECOND SPRING FARM

FUJI APPLES – PAPA’S ORCHARD

Recipes

Apple and Butternut Squash Soup

¼ cup olive oil
1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
2 flavorful apples, preferably Gala, peeled, cored, and cut into 2-inch pieces (about 2 cups)
1 large onion, peeled and coarsely chopped (about 1 cup)
¾ tsp curry powder
¾ tsp ground mace
½ tsp ground cardamom
1 cup good-quality apple cider
1 quart chicken stock (vegetable works fine as well)
½ tsp salt
¼ freshly ground pepper, preferably white

Heat oil in a large stockpot over medium-low heat. Add the squash, apples, and onion, and stir to coat with oil.

Sauté uncovered, stirring occasionally, for ten to fifteen minutes, or until onion is transparent.

Stir in the mace, curry, and cardamom, and continue cooking until the onion begins to brown.

Add the cider. Bring the mixture to a boil over medium-high heat, and cook for three minutes. Add the stock, lower the heat to medium-low, and simmer the mixture, partially covered, for another 35 minutes, or until squash is tender.

Working in batches, blend mixture in a food processor or blender until smooth (be careful to not overfill, as hot liquid could expand when machine is switched on, making a huge, burning-hot mess). Return soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally. Stir in salt and pepper, and serve hot.

Serves 4-5.

braised turnips, onions & carrots
1 T butter (use non-dairy spread for a vegan version)
2 small turnips, sliced
1/2 sweet onion, cut into thin slices
1 large carrot, sliced on the diagonal
1/2 yellow pepper, sliced
1/2 c vegetable broth
1/2 t sugar
4 sprigs of thyme
salt & pepper

In a large pan, melt butter over medium-high heat and add turnips, onions, and carrots and yellow pepper. Gently toss vegetables around the pan until glistening and warm. Pour in vegetable broth and add in sugar. Put a lid on the pan and let everything come to a boil. Add in thyme. Reduce heat and simmer for 20 minutes or until the turnip and carrots can easily be pierced with a fork. Season with lots of black pepper and add salt if needed.

broccoli crunch slaw
1 large head of broccoli
1/4 red onion, diced
1/4 c roasted almonds, coarsely chopped
1/4 c dried cranberries
2 T greek yogurt
2 T mayo
juice of 1/2 lemon (or the whole thing, depending on taste)
couple of dashes of hot sauce
a small squirt of honey
salt & pepper to taste

Use a large knife to thinly chop up the broccoli into a rough slaw. Dump into a medium sized bowl along with the red onion, almonds, and cranberries. Put the remaining ingredients into a small jar with a lid and shake. Taste & adjust seasoning if necessary. Pour onto broccoli slaw and toss until everything is coated.

with thanks,

christy and tom

This Week's Delivery Saturday October 16, 2010

We do have a small amount of local grassfed beef roast this Saturday. Please ask a manager if you'd like some, Eva or Christy.

Store In The Fridge:

Hakurai Turnips with Greens – Second Spring Farm

Siberian Kale – Second Spring Farm

Arugula – Second Spring Farm

Scallions – Greenbriar Produce

Store In A Cool Dry Spot:

Asian Pears – Papa’s Orchard

Yukon Gold Potatoes – Help From Above Farm

Recipes

I know we link this site here on the blog but in case you never check it, they have an awesome kale recipe

right here.

How to Roast Any Vegetable (Great For The Turnips)

• Pre-heat oven to 425°F
• Chop or break up vegetables, or roast them whole. The larger the piece, the longer it will take to cook.
• Place in an oven-safe skillet or cast-iron pan, or a roasting pan. Have neither? Make a boat out of aluminum foil. Whichever you use, tent the top with foil.
• Drizzle with a spoonful or two of olive oil, just enough to very lightly coat when tossed. Toss.
• In general, the harder (to the touch) the vegetable, and larger in size, the longer it takes to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes and doesn't need the tenting.
• Test for doneness by pricking with the tip of a paring knife. Knife should pull out easily. Also notice the aroma becoming rich and even listen for sounds from the oven.
• For a crispy finish, remove when you have 5-10 minutes left.
• Serve with a light shower of sea salt or sprinkle nuts (whole, chopped or ground), breadcrumbs, or grated cheese (like Parmesan) on top.
• Don't be afraid to experiment: while the classics like potatoes, squash, beets and carrots are always good, try branching out with cabbage, fennel, leeks, even fruit like grapes, oranges, quince.

Fried Brown Rice with Ginger and Scallions
serves 2

1 cup brown rice
2 1/2 cups water
1 tablespoon vegetable or olive oil
1 teaspoon sesame oil
Drizzle chili oil (optional)
3-inch chunk of ginger, peeled and grated into pulp
2 tablespoons soy sauce
1 tablespoon rice vinegar
5-6 scallions, sliced very fine
1 small bunch flat parsley, chopped
2 eggs, beaten (optional)

Bring water to a boil in a 2-quart saucepan. Add the rice, stir, then cover and lower heat to a simmer. Cook for about 45 minutes or until tender. Put in the fridge to cool.

Heat the oil over medium-high heat in a large frying pan until quite hot. Add the ginger and fry for about a minute. Don't let it burn, though. Add the rice and toss to coat with oil and ginger. Cook for about a minute.

Stir the vinegar and soy sauce together and add to the rice. Cook, stirring, for about 2 minutes or until the liquid has evaporated. Add the scallions and parsley and cook for another minute or until everything is warmed through.

If adding the egg, add now and cook for one more minute, or until egg is thoroughly cooked.

with thanks,

christy and tom

This Week's Delivery Saturday October 9, 2010

Store In A Cool Dry Place:

Delicata Squash-Tuscarora Mountain Farm

Sweet Potatoes- Northern Neck Fruits and Vegetables

Stayman Apples- Papa's Orchard

Store In The Fridge:

Red Russian Kale-Second Spring Farm

Wax Beans-Northern Neck Fruits and Vegetables

Arugula-Second Spring Farm

Recipes:

Roasted Delicata Squash Stuffed with White Beans, Greens & Sage

from Eggs on Sunday

Ingredients

1 delicata squash, halved and seeds scooped out (you can save them and roast them for snacking!)

1/2 large garlic clove, minced

extra-virgin olive oil

1/2 15-oz can small white beans (such as navy beans), drained and rinsed

about 2 large handfuls greens - baby spinach, chopped chard, chopped collards,(or your kale!) - washed and spun dry

2 teaspoons minced fresh sage leaves

1/4 cup fresh breadcrumbs

1/8 cup grated parmesan cheese

Directions

Preheat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.

Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add the greens and saute until wilted. Now add your drained, rinsed white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.

Now you'll fill the squash halves: first, preheat the oven to 425 degrees F. In a small bowl, mix together the breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly, stir half of the breadcrumb mixture into it -- this will help bind the filling together slightly. Divide this filling mixture between the cooked squash halves, mounding it in each.*

Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves until the topping is golden, about another 15 minutes or so (check a little bit before so the topping doesn't burn.)

Miso Wax Bean Salad – serves 4 as a side dish

• 1/2 pound (about 5-6 handfuls) fresh yellow wax beans – ends snipped
• 1 tablespoon dashi miso paste (this kind already has the dashi in it for soup – use whatever kind you have access to)
• 3 tablespoons rice vinegar
• 1 tsp. toasted sesame oil
• 1/3 cup roasted, unsalted peanuts
• a handful chopped fresh cilantro
• • • • • • fresh ground black pepper and salt, to taste

- Start a large pot of water on the stove to boil. Have a large bowl full of ice water on hand at the ready to stop the beans from cooking once blanched.

- While the water is coming to a boil, add your miso paste to a small mixing bowl. Drizzle in the rice wine vinegar and sesame oil and whisk it until the miso paste has incorporated into the other ingredients and the dressing is smooth. Taste dressing for salt level and adjust to your liking.

- When your water has come to a boil, drop the trimmed wax beans into the water. Blanch for 1-2 minutes. With a slotted spoon or tongs, pull them out and drop them into the ice bath – this will stop them from cooking further and getting soggy. Leave them in the ice bath for a minute or so then drain the beans thoroughly.

- On a serving platter, arrange the wax beans in an even layer. Drizzle the dressing over the beans. Top with a sprinkle of chopped cilantro and chopped peanuts. Grind a touch of fresh black pepper over the plate. Serve immediately – the beans will get too soggy if you wait to serve them once they're dressed.

Garlic Vinaigrette For Arugula
Adapted from In the Green Kitchen, by Alice Waters
4 servings

Ingredients
1 small garlic clove
Salt
2 tbsp red wine vinegar
Freshly ground black pepper
3 to 4 tbsp good olive oil

(use the washed arugula as your lettuce)

Directions
Put a peeled garlic clove and 2 big pinches of salt in a mortar and pound into a puree, 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 whisk in olive oil. Taste the dressing with a leaf of lettuce. It should taste bright and lively without being too acidic or too oily; adjust the salt, vinegar, or oil as needed.

To dress a salad, put several generous handfuls of washed and dried lettuce into a large bowl. Toss with about three quarters of the vinaigrette, and taste. The lettuce should be lightly coated but not overdressed; add more dressing as needed.

*A squeeze of lemon juice added to the dressed salad at the last moment can add a brightness that brings up all the flavors.

with thanks,

christy and tom

This Week's Delivery Saturday October 2, 2010

Our vegetable garden is coming along well, with radishes and beans up,
and we are less worried about revolution that we used to be.
- E. B. White

Store In The Fridge:

Broccoli –Northern Neck Fruits and Vegetables

Lacinato Kale – Help from Above Farm

Green Beans – Northern Neck Fruits and Vegetables

French Breakfast Radishes – Path Valley Farms

Store In A Cool Dry Place:

Acorn Squash – New Morning Farm

Mutsu Apples – Papa’s Orchard

Sweet Potatoes – Windy Knolls Farm

Recipes and Information

Best way to cook a sweet potato:

roast whole in the oven.

peel, scoop out flesh.

mix sweet potato with fresh chopped herbs, salt, and tons of good quality butter.

yum.

Green Bean & Whole grain Mustard/Honey Vinaigrette Recipe

about 1 pound green beans, haricot verts

1/4 cup Olive oil or Grape seed oil

1 Tablespoon whole grain Mustard

1 teaspoon Honey

1 Tablespoon Balsamic Vinegar

1 Tablespoon fresh Lemon Juice

1. Wash & trim stems of green beans.

2. Prepare ice bath. In large bowl, fill with cold water and add about 8-10 ice cubes.

3. In large pot, bring water to boil. Add green beans and cook for just about 2-3 minutes, or until beans become tender.

4. Drain green beans in colander, rinse quickly with cold water from faucet, then immediately add green beans to ice bath. When green beans have cooled, remove from ice bath and allow to drain.

5. In bowl or mason jar, add oil, whole grain mustard, honey, balsamic vinegar and fresh lemon juice. Mix well.

6. Toss green beans and vinaigrette. Add extra squeeze of fresh lemon juice or lemon zest right before serving.

Roasted Radishes with Soy Sauce and Toasted Sesame Seed

(Makes 3-4 servings)

20 medium radishes, trimmed and cut into fourths (use all red, or a mixture of red and white)
1 1/2 T roasted peanut oil
1-2 T soy sauce (I used about 1 1/2 T)
2 green onions (scallions) sliced thin
1 T sesame seeds, toasted in a dry pan

Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. I cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices.

Toss radishes with peanut oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more.

During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot.

with thanks,

christy and tom