The Last Delivery Of The Year November 20, 2010

Now this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning. -Winston Churchill

PS-You can keep your bags this week!

Braising Greens Mix - Second Spring Farm

Hakurai Turnips- Second Spring Farm

Bintje Potatoes - Path Valley Farms

Green Leaf Lettuce - Landisdale Farm

Carrots -Breezy Hill Farm

Nittany Apples -Papa's Orchard

Honey -Ferree Bee Products

Monacacy Ash -Cherry Glen Goat Cheese

We're picturing a beautiful Thanksgiving table with loads of thoughtfully prepared local food for everyone to enjoy. And while we're on the subject, thank you.
Thank you for supporting Food Matters as well as local (and really small) farms. You have made a difference in the lives of so many. You have taught your children where food comes from and how to eat well. You have spent your hard earned money and in turn have voted with your dollars for something you feel to be important. You have made a long commitment to eat and cook and pick up and not waste.
Thank you for the bags of donated food that went to people who needed them badly. An anonymous gift is so heart-breakingly generous.
Thanks for your questions and comments and constructive criticism.
We are thankful for your notes and your words.
So very thankful.

We hope to see you again next year because in just four short months this will start up again! Whether or not you choose to join again please share with us any (helpful and kindly-stated) feedback that you feel would make this program better.

In the meantime we'll keep supporting local farmers through our menu, through the Winter months, so we hope to see you at Food Matters.

with thanks,

christy and tom

This Week's Delivery Saturday November 13, 2010

At home I serve the kind of food I know the story behind.
-Michael Pollan

Mushrooms-Mother Earth Farm

Acorn Squash-New Morning Farm

Broccoli-Northern Neck Fruits and Vegetables

Nittany Apples-Papa's Orchard

Turnips-Second Spring Farm

Arugula-Second Spring Farm

Recipes and Information

Nittany apple-Medium to large fruit is a York Imperial type. Apple is green to yellow in color with reddish blush. Flesh oxides very slowly and gives a creamy yellow color to processed products. Outstanding for processing and baking.

Arugula Aioli (Garlic Mayonnaise)

Use this delicious and healthy spread for sandwiches or with cooked vegetables!

• 1/2 cup lightly packed baby arugula
• 1/2 cup lightly packed fresh flat-leaf parsley
• 1 anchovy fillet
• 2 teaspoons chopped fresh chives
• 1 small garlic clove, coarsely chopped
• 1/4 cup mayonnaise
• 1/2 cup plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper

Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.

Mushroom Ragout

A rich mushroom dish, great on it's own, with pasta, or with fish or meat.

1/2 pound mushrooms
1 tablespoons butter
1/2 leek, white part only, thinly sliced (about 1 cup)
1/8 teaspoon coarse sea salt, plus more to taste
1 sprig fresh thyme
1 bay leaf
Pinch of cayenne pepper
1/8 cup dry white wine
1/4 cup stock (chicken or vegetable)
2 T creme fraiche or sour cream (plus a little more if desired)
Freshly ground black pepper to taste

1. Clean the mushrooms and cut them into chunks of roughly even size.

2. Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes.

3. Add the mushrooms and stir to mix well. Add the thyme, bay leaf and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze.

4. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 15 minutes (cooking time will depend on variety and age of mushrooms).

5. Stir in the creme fraiche and heat through. (Add more if you want more liquid.) Taste and add more salt if needed. Season well with pepper and serve.

With Thanks,

christy and tom

This Week's Delivery Saturday November 6, 2010

Rutabagas – Landisdale Farm
Magness Pears – Papa’s Orchard
Sweet Potatoes – Northern Neck Fruits and Vegetables
Butternut Squash – Second Spring Farm
Braising Greens – Second Spring Farm

• Recipes and Information

Braising Greens are a certain combination of greens that are meant to be eaten together. The mix usually includes collard greens, kale, asian greens, swiss chard, mustard greens, turnip greens, beet greens, and/or dandelion greens. Store the greens in a damp cloth in the refrigerator. Remove any tough stems before eating. the greens can be eaten raw but they have a strong flavor and texture and usually taste better cooked. they can be steamed, sauteed, added to pastas, soups, rice, potatoes, or simply cook and toss with olive oil or butter and salt.

Braising Greens Tacos

- serves 2 -

12 ounces braising greens
1 1/2 tablespoons vegetable oil
1 large white or red onion, sliced 1/4 inch thick
3 garlic cloves, finely chopped
1 teaspoon red pepper flakes
1/2 cup chicken or vegetable broth, or water

12 corn tortillas, warmed with a bit of water in a kitchen towel in the microwave
1 cup crumbled queso fresco (or feta, or goat cheese)

A large handful (6-10) cherry tomatoes
1 chipotle pepper in adobo sauce
(Alternatively, a store-bought salsa or hot sauce will work)

Procedure

1. Heat the oil in a large (12 inch) skillet over medium high, add the onion and cook until golden but still a bit crunchy, 4-5 minutes.

2. Meanwhile, slice the greens crosswise into 1/2 inch slices.

3. Add the garlic and chili flakes to the onion and cook for an additional minute, then add the broth or water, a large pinch of salt, and the greens. Reduce heat to low and braise, covered, for about 5 minutes or until the greens are nearing tender, but not quite finished.

4. Meanwhile, put the cherry tomatoes into a dry skillet over medium-high heat until blistered, transfer to a small food processor with the chipotle pepper and a large pinch of salt, and blend until smooth.

5. Remove the cover from the greens and cook off the moisture until it is nearly dry. Season with salt if necessary. Fill each taco—two tortillas thick—with a tongful of the greens, a spoonful of salsa, and the queso fresco.

with thanks,

christy and tom