This Week's Delivery Saturday August 6, 2011

Welcome Back! Couple of things:

1. One of our farmers that Tom mentioned last week, Barry Argento of Papa's Orchard, is still very seriously ill and in the hospital. We tried to meet up with his son at the West End Farmer's market last Sunday to find out how he was but his son was unable to make it to the market. We cannot tell you how much we really have come to love Barry and we are especially sad about his illness. Daniel, one of our CSA Members, so graciously suggested that we have a card out on the pick up table for folks to sign. What a wonderful and loving idea! So tomorrow, if you are so inclined, please take a moment to sign Barry's card so that he knows how much is loved.

2. Our family is vacationing after tomorrow night so we will not have CSA pick up on Saturday August 13th. Please make a note of this so you don't show up to a closed garage:)

3. Thirteen people did not pick up last week. Please let us know by Wednesday if you cannot pick up your share. This way will not spend the money to order that much food. As you know, it is not inexpensive.

4. If you have kombucha or yogurt jars please return them so that we can avoid charging a deposit in the future.

Store In the Fridge

Slicing Cucumber - Northern Neck Fruits and Vegetables

Patty Pan Squash - Northern Neck Fruits and Vegetables

Peaches White or Yellow - Weakley Farms or Yowell Farms

Store In A Cool Dry Place

Tomatillos - Northern Neck Fruits and Vegetables

Red Roma Tomatoes - Northern Neck Fruits and Vegetables

Walla Walla Onions - Whipple Farms

Also Available:

Kombucha- $6 for 750ml bottle

Eggs- $4/dozen

Recipes and Information

Tomatillos-

The tomatillo vegetable is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavor are the main culinary contributions of the fruit. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, and are therefore somewhat more suitable for fruit-like uses like jams and preserves. Like their close relatives cape gooseberries, tomatillos have a high pectin content.

Tomatillo plants are highly self-incompatible (two or more plants are needed for proper pollination; thus isolated tomatillo plants rarely set fruit).

Cooked Tomatillo Chile Sauce

1 lb tomatillos, husked and washed

2 jalapeños

6 sprigs chopped cilantro

1/2 cup onions chopped

1 cloves chopped garlic

1 T oil

2C quart chicken or vegetable broth, or water

Boil tomatillos and jalapenos for 10 – 15 minutes. Drain.

Blend in foodprocessor with cilantro, onion and garlic. Not too smooth.

Heat oil in pan. Add sauce all at once and cook 4 – 5 minutes. Sauce should get darker. Add broth or water and simmer 10 minutes until thicker.

Chef Tom's Fresh Tomato Salsa

2C Fresh ripe tomatoes, cored, seeded and diced

1/2C Onion(red, white or yellow) chopped fine

1 Chile Pepper, chopped fine

2 Tablespoons Cilantro, chopped

1 Tablespoon Salt

Juice of 1 Lime(optional)

Mix everything together and let site for about half an hour. If you like salsa a little more tangy - add the lime juice. Sometimes the tomatoes have enough acidity on their own.

Enjoy with tortilla chips, scrambled eggs, fish, pork chops, also delicious on top of hummus!

with thanks,

christy and tom