This Week's Delivery Saturday April 30, 2011

Good news for all that are back in town-we got strawberries again!

Please continue to bring back your bags-we really need them.


Store In the Fridge:

Asparagus - Fields of Peace, Berry Simple Farm

Red Butter Lettuce - Hartland Farm

Savoy Spinach - Corvallis Farm

French Breakfast Radishes - Path Valley

Strawberries - Chesterfield Berry Farm

Spring Onions - Northern Neck Fruits and Vegetables

Recipes and Information

Roasted Asparagus-Our Favorite Way To Eat This Delicious Vegetable!

1 bunch fresh asparagus
Good olive oil, plus extra for sprinkling
kosher salt
Freshly ground black pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

That's it folks. Mix it up by sprinkling with grated parmesan, or tossing with toasted sesame oil and toasted sesame seeds after roasting.

Strawberry Cake

This recipe is so easy and delicious-despite the fact that we got it from Martha Stewart years ago...

• 6 tablespoons unsalted butter, softened, plus more for pie plate
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1 pound strawberries, hulled and halved

1. Preheat oven to 350 degrees. Butter a 10-inch pie plate or round cake pan. Sift flour, baking powder, and salt together into a medium bowl.

2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Creamy Scrambled Eggs with Spinach

Gourmet | April 2003

Makes 4 servings 8 large eggs 1 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled 1 tablespoon unsalted butter 3/4 lb baby spinach, coarsely chopped 2 oz cold cream cheese, cut into 1/2-inch cubes Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted. Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.

with thanks,

christy and tom

This Week's Delivery Saturday April 23, 2011

Please return bags-we are very low!

Second quarter payments are due this week or by April 30 at the latest. We will accept payment either week given the holiday-thanks!

Store In The Fridge

Strawberries!- Godwin and Miller Farms - 1 quart container -Please pick your own so that they don't get crushed in the bags

Cremini Mushrooms - Mother Earth Mushrooms

Vates Kale - Hartland Farm

Savoy Spinach - Corvallis Farm

Cilantro - Northern Neck Fruits and Vegetables

Place In A Sunny Window or Transplant To A Pot or Garden:

Herb Plant - Whisper Hill Farm - your choice of basil, parsley, or cilantro-please pick your own. Get here early!

National Inventors Hall of Fame has donated seed packets to CSA members. Feel free to grab a packet of Provider Bush Beans!

Recipes and Information

Spinachy Egg Salad

4 large organic eggs
2 cups spinach, finely chopped
2 stalks celery, cleaned and thinly sliced
2 tbsp. plain Greek yogurt (or same amount mayonnaise)
1 tbsp. tahini
1 tsp. salt
1 tsp. hot sauce (optional)

First, hard-boil the eggs. Place the eggs in a saucepan and cover with cold water. Set over high heat. Once the water comes to a gentle boil, shut off the heat, cover the pan and let stand for 7 minutes (still on the burner). Remove with a slotted spoon to a bowl of ice water and let them stand for a few minutes.

Peel the eggs and place them in a bowl with the remaining ingredients. Stir together with a fork, breaking up the eggs (but not too much) as you go. Continue until everything is evenly combined, but the eggs are still chunky.

Makes enough for 2 large sandwiches.

Tagliatelle with Chive Oil and Cremini Mushrooms

1/2 lb. cremini mushrooms, trimmed, small ones
left whole, larger ones cut into halves or quarters
1/3 cup extra-virgin olive oil
1/2 tsp. red pepper flakes, preferably marash
Salt
1/3 lb. dried tagliatelle
1 large bunch chives, roughly chopped
1 1/2 tbsp. fresh lemon juice
Freshly ground black pepper
1/4 cup finely grated parmigiano-reggiano

1. Heat oven to 475°. Combine mushrooms, a drizzle of the oil, 1/2 of the pepper flakes, and salt to taste in a large bowl and toss to coat. Arrange mushrooms in a single layer on a baking sheet and roast in the oven, turning once or twice, until browned, tender, and sizzling, 8–10 minutes. Set the mushrooms aside.

2. Bring a large pot of salted water to a boil. Add tagliatelle and cook until al dente, about 8 minutes. Ladle out and reserve 1/4 cup of the pasta water, then drain tagliatelle. Transfer tagliatelle to a large bowl.

3. Meanwhile, put remaining oil, remaining pepper flakes, 3/4 cups of the chives, lemon juice, and salt and pepper to taste into a blender; purée until smooth and emulsified. (Make chive purée as close as possible to serving time: its vibrant color diminishes as it sits.) Transfer chive purée to bowl with tagliatelle along with the mushrooms, reserved pasta water, parmigiano, and salt and pepper to taste. Toss well. Serve immediately, garnished with remaining chives.

SERVES 2

with thanks,

christy and tom

This Week's Delivery Saturday April 16, 2011

Store In The Fridge:

Radishes-Tuscarora Organic Coop
Pink Lady Apples-Papa's Orchard
Red Swiss Chard- Hartland Farm
Buttercrunch Lettuce-Hartland Farm
Spring Onions-Northern Neck Fruits and Vegetables

Store In A Cool Dry Place:

Colorado Rose Potatoes-Path Valley Farms


Recipes and Information

Grilled Spring Onions with Romesco Sauce
This recipe is a bit more involved, but you can use this romesco on beef, chicken, eggs, as a dip with veggies, as a spread on sandwiches...it's very handy.


1/2 dried ancho chile, stemmed, halved,
and seeded
5 1/2 tbsp. extra-virgin olive oil
1⁄4 cup whole blanched almonds
1 slice crustless white bread,
roughly chopped
2 cloves garlic, smashed
1/2 yellow onion, thinly sliced
2 tsp. smoked paprika
3/4 cup roughly chopped
jarred roasted peppers
1 1⁄2 tbsp. sherry vinegar
Kosher salt and freshly ground black pepper,
to taste
1 bunch scallions

1. Put chile and 1 cups boiling water into a bowl; let soften 5 minutes. Drain chile; roughly chop. Heat 4 tbsp. oil in a 10" skillet over medium-high heat. Add almonds and bread; cook until golden, 3–4 minutes. Transfer almond mixture to a bowl with a slotted spoon. Return skillet to medium heat. Add chiles, garlic, and onions; cook until golden, 3–4 minutes. Add paprika; cook for 1 minute. Put chile mixture, almond mixture, peppers, and vinegar into a food processor; purée. Season romesco sauce with salt and pepper; set aside.

2. Build a medium-hot charcoal fire or heat a gas grill to medium-high heat. Drizzle scallions with remaining oil; season with salt and pepper. Grill until charred and tender, 5–6 minutes. Serve with romesco sauce.

SERVES 2 – 4

This recipe was first published in Saveur in Issue #128

Colorado Rose Potatoes: A potato all the way from the Rocky lands. This early potato has rose red-skin. It is wonderful in all red potato recipes. Try them roasted with some rosemary and sage(also available from Blue Rock Farm) or in a delectable potato salad.

German Potato Salad

1 lb. waxy potatoes, such as red new potatoes
Kosher salt, to taste
2 strips bacon, chopped
1⁄4 yellow onion, chopped
1 1/2t all-purpose flour
1/3 cup chicken broth
1/4 cup white wine
1 tbsp. dijon mustard
3/4 tsp. sugar
1 tbsp. chopped flat-leaf parsley leaves,
plus more for garnish
Ground black pepper, to taste

1. Put potatoes into a 4-qt. saucepan; cover with salted water by 1". Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20–25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.

2. Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, wine, mustard, and sugar. Bring to a boil, whisking constantly; set aside.

3. Peel potatoes and cut into thick slices; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.

SERVES 2-4

And finally, check out this post on how to cook swiss chard-with photos!

with thanks,

christy and tom

This Week's Delivery Saturday April 9, 2011

Store In The Fridge:

Red Leaf Lettuce- Hartland Vegetable Farm

Lacinato Kale- Hartland Vegetable Farm

Mustard Spinach- Hartland Vegetable Farm

Cameo Apples-New Morning Farm

Store In A Cool Dry Place:

Red Onions-Tuscarora Organic Coop

Recipes and Information

Thanks to long time CSA member Anna for reminding us that Kale Chips are an awesome way to use your kale! Here's a recipe from Smitten Kitchen which has the added bonus of Kale Chip Dusted Popcorn (delish!):

Baked Kale Chips
Adapted from a bunch of inspiring places

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt. I liked this snack, but I think Parmesan and Kale-Dusted Popcorn would be even more delicious. Next time!

Mustard Spinach(Komatsuna) Information:

Also known as Tendergreen, they are sure to please anyone who loves fresh greens. Tastes great fresh, stir-fried, or steamed. A traditional Southern favorite.

An early maturing flavorful nutritious vegetable. Leaves are mild flavored, smooth and dark green. Usually cooked as greens but can be used raw in salads like spinach. Easy to grow and it is rich in vitamins and minerals.

As we learn more and more about the the health benefits of whole foods, Tom and I are amazed that specific combinations of certain foods yield very specific results. Here are some combinations for Mustard Spinach:

-Combined with dried sardine whiting, or with sakura ebi/Cherry blossom shrimp, or with scallops, or with konbu/seaweed, helps preserve human bones, and activate rejuvenation.

-Combined with tomatoes, or with wakame seaweed, or with carrots, or with green chili peppers, povides for extra stamina, and helps prevent cancer.

-Combined with rice vinegar, or with orange, or with lemon, or with strawberries, helps prevent stress, and sore back/articulations, and helps swift recovery.

-Combined with konnyaku/devil’s tongue tuber, or with mushrooms, or with celery, or with bamboo shoots, helps combat obesity and prevent high blood pressure. Helps lower down blood cholesterol.

Awesome!

Here's a recipe for Caramel Sauce that is really simple and great for dipping all those apples. Extra (yeah, right!) can be poured over ice cream.

Caramel Sauce

INGREDIENTS

1 cup of sugar

6 Tbsp butter

1/2 cup heavy whipping cream

METHOD

1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Makes a little over one cup of sauce.

This Week's Delivery Saturday April 2, 2011

Store In The Fridge

Fuji Apples- Papa’s Orchard

White Carrots- Country View Farm

Mushrooms-Mother Earth Mushrooms

Kale- Hartland Farm

Scallions- Northern Neck Fruits and Vegetables

Store in A Cool Dry Place

Cannellini Beans-Path Valley Farm

Recipes and Information

We know, maybe you're getting tired of Kale by now, but it is SO good for you. At home we strip the leaves off the stems, wash them, then keep them in a bowl with a wet towel.

Salads and smoothies, salads and smoothies.

The scallions were the first of the season's deliveries from Farmer Steve Turnidge in the Northern Neck, a long time farmer friend. Tom meets him on the Mall at 7am every Thursday morning until late Summer/early Fall. Labor of love.

Use them in these scallion pancakes.

Mushrooms with Sherry and Sage

1/2 lb. white mushroom caps, quartered (save the stems and add them to stock later, or to a pot of rice while it's cooking)
1 cup heavy cream
Salt and freshly ground black pepper
1 tbsp. dry sherry
2 tsp. chopped fresh sage leaves

Put caps into a pan. Add cream and salt and pepper to taste. Simmer over low heat until cream is thick.

Add sherry and sage. Simmer for a few minutes more. Spoon over toast. Or pasta. Or chicken. Or steak. Or eggs...

Cannellini Bean Hummus

1/2 pound dried cannellini beans

1 lemon, juiced

1 teaspoon ground cumin (I would not add this because I find it overwhelming, your choice)

2 garlic cloves, chopped

1/2 cup tahini paste

Salt and pepper

1/2 cup extra-virgin olive oil

To cook the dried beans, soak them overnight in plenty of water. Drain, put them in a pot, and cover them with fresh water by 1-inch. Bring them to a boil, lower the heat, and simmer until they are tender, about 30 to 40 minutes.

Put the beans into the bowl of a food processor. Add the lemon juice, cumin, garlic, tahini paste, and salt and pepper, to taste. Turn the processor on and slowly pour in the olive oil. Process until smooth and thick.

Serve the hummus with your carrots!

Organic Pastured Amish Chicken Eggs: $4 a dozen

with thanks,

christy and tom