This Week's Delivery Saturday September 10, 2011

Just a hint of the upcoming change of season in this week's delivery. We now receive our farm deliveries at Discovery Woods because we use the food for the school as well. We are done with our formal work by the time the delivery from Path Valley Farms comes so we often have time to visit with the farmers for a while, something the restaurant never could have afforded us. While the sting of losing Food Matters is still in our hearts, it is hard not to be grateful for our new experiences.

We hope that you will join us for a gathering anytime after 3pm tomorrow. Bring your own drinks and grab a seat under the tent! And just a reminder to sign the card for Steve Turnage of Northern Neck Fruits and Vegetables after the devastating loss he suffered at his farm recently.

Store In the Fridge

Arrowhead Cabbage- Path Valley Farms

Mixed Bell Peppers- Whisper Hill Farm

Mixed Summer Squash-Whisper Hill Farm

Sweet Corn-Miller Farm

Store In A Cool Dry Place

Red Slicer Tomatoes-Path Valley Farms

Honeycrisp Apples-Path Valley Farms

Small Sweet Potatoes-Path Valley Farms

Also Available:

Yogurt: $3 for 16 oz, $6 for 32 oz.

Home Made From Pasteurized Organic Grassfed Whole Milk and Organic Grassfed Yogurt Culture, Unsweetened

Medium Eggs: $2.50/dozen

Fresh Cut Flowers from Path Valley Farms: $8 a bunch

Checks can be made out to Christy or Tom Przystawik. Leave cash or check in the box on the table.

Recipes and Information

Flan (wonderful use of the eggs we get)

from Saveur Magazine

The secret to making a smooth flan from is to bake the custard until it's completely set around the edges but not in the middle (it should be a little wiggly), as it will gently finish cooking while it cools. If the flan is baked until the center is set, it won't be as creamy.

FOR THE CARAMEL:
1 cup sugar
2 tbsp. fresh lemon juice

FOR THE CUSTARD:
3⁄4 cup sugar
3 1⁄4 cups milk
2 tsp. vanilla extract
1 2" strip lemon zest
6 eggs

1. For the caramel: Set a rack in the middle of the oven and preheat to 350°. Set a kettle of water on to boil. Combine sugar and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring with a fork, just until sugar dissolves, about 3 minutes. Stop stirring and let the sugar gradually caramelize until deep golden brown, about 4 minutes more. Remove from heat and carefully divide caramel between eight 3 1⁄4"-wide flan molds or ramekins to form a layer in the bottom of each. Set the molds aside.

2. For the custard: Put 6 tbsp. of the sugar, milk, vanilla, and zest into a small pot. Bring just to a boil over medium-high heat, then remove from the heat. Discard the lemon zest. Whisk together the remaining sugar and eggs in a large bowl. Slowly pour the milk mixture into the egg mixture, whisking constantly, until well combined.

3. Arrange the molds in a deep baking dish and pour the milk–egg mixture evenly into them. Put the baking dish into the oven and pour in enough hot water from the kettle that it comes halfway up sides of the molds. Bake until flans are set around the edges but still slightly wiggly in the center when the sides are tapped with a spoon, about 30 minutes. Let flans rest in water bath for 5 minutes, then remove and transfer to the refrigerator to let chill completely.

4. To serve: Carefully run a sharp knife around edges of each mold. Dip the bottoms of each mold briefly into a bowl of hot water to warm them slightly. Invert the flans onto small plates, knock on the bottoms for good luck, and lift the molds off to reveal the flans.

SERVES 8

Creamed Corn

3 tbsp. butter
1⁄4 cup heavy cream
4 cups corn kernels
Salt and freshly ground black pepper

1. Put butter and heavy cream into a large saucepan and bring to a gentle simmer over medium heat.

2. Add corn kernels to saucepan and simmer for about 10 minutes. Season to taste with salt and pepper.

with thanks,

christy and tom