This Week's Delivery Saturday September 17, 2011

Store In The Fridge

Radishes - Path Valley Farms

Eggplant - Miller Farm

Mixed Peppers - Miller Farm

Store In A Cool Dry Place

Purple Potatoes - Beaver Creek Farm

Honeycrisp Apples - Path Valley Farms

Romanian Garlic - Path Valley Farms

Also available:

Medium Eggs: $2.50 per dozen

Kombucha: $6 for 750ml

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

If you owe your last quarter payment today the amount is $212.74 and you can make the check out to Christy or Tom Przystawik.

Recipes and Information

Campfire Baked Apples

1 large apple of choice

1 tablespoon brown sugar or honey

3/4 teaspoons butter

cinnamon

dates

walnuts

Core apple while leaving it whole. Place sugar, butter, cinnamon, dates, and walnuts in the hole of the apple. Wrap in foil. Place wrapped apple into hot coals and cook until apple is done. Baking time varies with the variety of the apple but is usually 10-15 minutes. Apple may be tested for doneness by poking it with a fork.

You can also do this in an oven.

Roasted Garlic Cream Sauce

Serves 3-4

Prep & Cook Time - about an hour

INGREDIENTS

1 head garlic, roasted (instructions to follow)

Olive oil

1 cup cream or half & half

2 TBSP milk

1-3 TBSP butter

1 clove garlic, minced

dash salt

1/8 tsp pepper

1/2 cup freshly grated Parmesan cheese

Red pepper flakes, optional

Pasta

DIRECTIONS

Preheat oven to 450 degrees F

Cut the garlic head in half (you should have a top and bottom half, not a left and right side). Place each half on a sheet of tin foil. Drizzle with olive oil and sprinkle with salt & pepper. Bake for about 25 minutes. Remove from oven, let sit about 5 minutes, and then open the tin foil to let the garlic cool.

Meanwhile, cook the pasta to al dente. Drain & set aside.

In a medium skillet, combine cream, milk, butter, minced garlic, and salt & pepper. Thicken by whisking in about 2 tsp flour, if necessary. Bring to just boiling. Reduce heat to low. Add cheese and whisk till smooth. If sauce is too thin, add some stock (chicken or veggie) or some more milk.

Now, squeeze the garlic out of the paper-y skin. The bottom half should take a bit more work than the top. They should just sort of fall out of the top with just a little squeeze from the top. You might have to dig a little on the bottom. Mash with a metal potato masher or the back of a fork. Add to the cream sauce and whisk together. Cook for about 2 minutes, stirring occasionally. Sprinkle with red pepper flakes.

Serve over pasta. Sprinkle with more red pepper flakes, to taste.

with thanks,

christy and tom