This Week's Delivery Saturday October 15, 2011

Store In The Fridge

Red Candy Onions-Northern Neck Fruits and Vegetables

Turnips with Greens-Northern Neck Fruits and Vegetables

Green Cabbage-Path Valley

Store In A Cool Dry Place

Kennebec Potatoes-Beaver Creek Farm

Sweet Potatoes-Northern Neck Fruits and Vegetables

Winter Squash, Butternut or Spaghetti, Your choice first come first served-Public House Farm (Butternut), Miller Farm (Spaghetti)

German Garlic-Path Valley Farms

Also Available:

Organic Pastured Eggs: $4/dozen

Recipes and Information

Simple Roasted Spaghetti Squash

▪ 1 spaghetti squash

▪ Olive oil

▪ Sea salt

▪ Cut off top and bottom of the squash

▪ Rest squash on cutting board one of the cut sides down and cut down the middle

▪ Scoop out the seeds and place in a bowl to roast later on

▪ Drizzle olive oil in the squash, rub it in and sprinkle with sea salt. Flip the squash over and repeat on the other side.

▪ Repeat for other side.

▪ Place on a baking sheet cut side down, skin side up

▪ Place in oven at about 375-400 degrees for about 30-45 minutes

▪ It is ready when your fork can easily pierce through the skin and squash

▪ Remove from the oven and place on cutting board skin side down

▪ Use your fork to gently scrape out the squash. It should be stringy like spaghetti

▪ Place in a bowl on the side

▪ Top as you’d like or mix it up with regular pasta to lighten up the dish.

• Braised Turnips

• 1 pound baby turnips, trimmed, peeled with a paring knife

• 2 tablespoons butter

• 1/2 cup vegetable broth

• 2 tablespoon fresh parsley, chopped, divided

• 1/2 teaspoon sea salt

• White pepper

Preparation:

1. Heat water in a saucepan until it comes to a simmer. As water is heating, cut any larger turnips in half so all the turnip pieces are uniform in size. Add turnips to the simmering water and simmer for about 7 minutes. Drain turnips in a colander.

2. Return the empty saucepan to the stove and add the butter, melting it over medium-low heat. Add the vegetable broth, the turnips and 1 tablespoon of fresh parsley. Simmer, covered, for 10 to 15 minutes, or until turnips can be pierced easily with a knife.

3. Remove lid from pan and continue to simmer, uncovered, to reduce the liquid a little. Season turnips and butter sauce with sea salt and white pepper. Transfer to a serving bowl and garnish with the remaining tablespoon of chopped fresh parsley.

Cole Slaw with Vinaigrette

1/2 green cabbage, chopped finely
1 tablespoon white wine vinegar
1 tablespoon olive oil or sunflower oil
1 pepper, diced
1/2 red onion, finely diced
1/2 teaspoon salt and pepper
1 tablespoon honey

Method:

Pull away the outside leaves of the green cabbage (red can also be used). Chop finely. Salt it lightly, add 1 tablespoon of white wine vinegar and toss this through for 5 minutes. This draws out the juices from the cabbage. Add olive oil and mix. Add the diced green capsicum, onion, pepper and honey and toss lightly.

with thanks,

christy and tom