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