This Week's Delivery Saturday October 8, 2011

Store In The Fridge

Bok Choy-Northern Neck Fruits and Vegetables

Green Beans-Hartland Farm

Summer Crisp Lettuce-Path Valley Farms

Golden Beets-Path Valley Farms

Store In A Cool Dry Place

Sweet Potatoes-Northern Neck Fruits and Vegetables

Acorn Squash- Miller Farm

Also available:

Large Organic Pastured Eggs-$4/dozen

Kombucha- $6/750 ml

Please return yogurt and kombucha bottles to the sign in table.

Checks or cash can be left in the box on the sign-in table.

Checks can be made payable to Tom or Christy Przystawik.

Recipes and Information

There is a great recipe below for an extremely healthy drink we make at home and at work. And here is a link to even more information on beet kvass.

Beet Kvass

Makes about one quart

A sweet and salty cultured beverage infused with all of the vitamins, minerals, and detoxifying properties of beets. Each variety of beets yields a unique brightly colored kvass (ie. bull’s blood is deep red, chioggia bright pink, and golden kvass is radiant yellow).

3 medium organic beets, any variety

1 tablespoon sea salt

3 tablespoons whey or finished beet kvass (optional)

4-6 cups water (well, spring, or filtered)

Peel the beets. Chop them into one-inch cubes. In a half-gallon canning jar combine the beets, salt, and optional whey or kvass. Add enough water to fill the jar while leaving about two-inches of headspace. Stir with a wooden spoon to dissolve the salt. Cover with a cloth or paper towel. Secure the cover tightly with a string or rubber band. Leave at room temperature for 2 days.

Use a small ladle to skim any foam that has risen to the surface of the kvass. Strain out the beets. (Use them to make a second batch and then discard.)

Funnel the kvass into a glass jar with a tightly fitting lid. Place a sheet of wax paper underneath the lid. (The paper prevents the acidic kvass from contacting the lid.) Store in the refrigerator for up to 3 months.

One serving size is four ounce.

bok choy recipe

Servings: 4 Prep Time: Cook Time:

ingredients:

1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil

directions:

1. Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don't even bother peeling off the paper-thin skin)

3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

with thanks,

christy and tom