This Week's Delivery Saturday June 4, 2011

quick note: scallions were "missing" last week because they were not supposed to be on the list. totally my fault.

so far we have not found a way to continue doing the csa but we are hoping/praying to find a way...

store in the fridge:

swiss chard-1 bunch, hartland farm

romaine-1 head, hartland farm

french breakfast radishes-1 bunch, hidden brook farm

fresh oregano-1 bunch, jubilee organic farm

zucchini-1 pound, northern neck fruits and vegetables

store in a cool dry place:

strawberries-1 quart

recipes and information

vanilla custard with strawberries

1 vanilla bean

1 1/2 cups whole milk

4 large egg yolks

1/3 cup sugar

2 cups fresh strawberries

Halve vanilla bean lengthwise and add to milk in a heavy saucepan. Bring just to a boil over medium heat. Remove from heat and set aside to cool. Place egg yolks in a medium bowl and slowly whisk in 1/4 cup of the sugar until sugar has almost dissolved and mixture thickens. Remove vanilla bean from milk and save for another use. Pour milk into egg–sugar mixture in a thin stream, stirring constantly. Return custard mixture to saucepan and place over medium-low heat. Stir constantly, 15–20 minutes, or until custard is the consistency of pancake batter, a little thicker than heavy cream. Do not boil. Strain custard through a sieve and pour into six individual dishes or a large serving bowl. Allow the custard to cool at room temperature, then chill. Wash and trim strawberries. Sprinkle with remaining sugar, mix gently, and let macerate for 1 hour at room temperature. Spoon berries over custard. Serve with shortbread cookies.

chocolate zucchini cake-so surprisingly good.

2 medium zucchini, trimmed and
grated on large holes of box grater
9 tbsp. butter, at room temperature
2 3/4 cups flour
1/4 cup unsweetened cocoa
1 1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
1/2 cup corn oil
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1/4 cup confectioners' sugar

Working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a bowl and set aside. Preheat oven to 325º. Butter a deep 9" cake pan with 1 tbsp. of the butter. Sift flour, cocoa, baking soda, and salt together into a mixing bowl and set aside. Beat together remaining 8 tbsp. butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes. Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low, and beat in flour mixture and buttermilk in 3 alternate batches. Stir in reserved zucchini. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to let cool. Invert onto a plate and dust with sugar.

spinach salad with oregano

1/8 tsp. crushed red chile flakes

2 cloves garlic

1 oil-packed anchovy filet

Kosher salt, to taste

Rind of 1/2 preserved lemon, roughly chopped

1/4 cup loosely packed fresh oregano leaves

1 1/2 tbsp. red wine vinegar

6 tbsp. extra-virgin olive oil

Freshly ground black pepper, to taste

1 lb. large spinach leaves

Place the chile flakes, garlic, anchovy, and a pinch of salt in a mortar and smash with the pestle until ingredients are finely ground. Add the lemon and oregano and continue smashing until the oregano has broken down into tiny pieces. (Alternatively, put the garlic, anchovy, salt, lemon, and oregano on a cutting board, finely chop with a large knife, and transfer to a bowl; stir in chile flakes.) Add vinegar, whisk in olive oil, and season with salt and pepper. Cover with plastic wrap and let vinaigrette sit for at least 30 minutes.

To serve, put spinach into a large serving bowl. Drizzle vinaigrette over spinach, season with salt and pepper, and toss vigorously with your hands until the spinach is thoroughly coated with the vinaigrette.

with thanks,

christy and tom