Last Delivery, Saturday, November 19, 2011

38 Weeks Later...

Store In The Fridge:

Yugoslavian Red Butter Lettuce - Hartland Farm

Bulls Blood Beet Greens - Hartland Farm

White Candy Onion - Northern Neck Fruits and Vegetables

Scallions - Northern Neck Fruits and Vegetables

Store In A Cool Dry Place

Butternut Squash - Path Valley

Sweet Potatoes - Path Valley

Also available:

Organic Eggs: $4/dozen

Turkeys for those of you who reserved them. I made a mistake on pricing! They are $4.50 a pound, not $3.99. Sorry! If this is a problem we understand!

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

Recipes

Butternut Squash Fries

1 large butternut squash
2t olive oil

Regular Fries
kosher salt and pepper, to taste

Sweet & Spicy Fries
1T buffalo wing sauce or hot sauce
kosher salt and pepper, to taste

Cozy Fries
2T maple syrup
1t cinnamon
1/4t pumpkin pie spice

Ketchup or Favorite Dip

1. Preheat oven to 425 degrees. Peel squash, slice in half lengthwise and scoop out the seeds and strings. Dice into equal sized sticks.

2. Line a baking sheet with tin foil and coat with cooking spray. Place butternut squash sticks in a large bowl. Add oil and the ingredients for the chosen version of fries. Toss with your hands until the fries are evenly coated. Spread onto the baking sheet and cook for 35 minutes, flipping once at the 20 minute mark.

Scallion Butter

• 1 teaspoon vegetable oil

• 3 scallions, chopped

• 1/2 teaspoon kosher salt

• 8 tablespoons (1 stick) unsalted butter, softened

1. Heat the vegetable oil in a sauté pan. Add the scallions and salt and cook over high heat until the scallions blacken slightly and take on a smoky flavor. Cool and mix with the soft butter.

2. Scoop the flavored butter onto a piece of waxed paper and roll into a cylindrical shape. Refrigerate for at least 1 hour.

Serve on meat, fish, or roasted veggies.

with thanks, this time, for everything.

christy and tom

This Week's Delivery Saturday November 12, 2011

Store In the Fridge:

Leeks - Path Valley Farms

Bunched Carrots - Northern Neck Fruits and Vegetables

Buttercrunch Lettuce - Hartland Farm

Cortland Apples - Northern Neck Fruits and Vegetables

Rainbow Chard - Hartland Farm

Store In A Cool Dry Place:

Carnival Acorn Squash - Path Valley Farms

Also Available:

Organic Pastured Eggs: $4/dozen

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

Recipes and Information

Leeks:

They can spread their special fresh oniony smell around, so keep in plastic bag in the fridge. Don't trim or wash before storing, it makes them break down faster. BUT if space is at a premium, you can chop off the dark green stem part before storing them.

Leek Frittata
Adapted from Nourishing Traditions by Sally Fallon

4 medium to large leeks, well rinsed, dried, sliced
2 Tablespoons olive oil
2 Tablespoons butter
6 eggs
1/3 cup crème fraiche or yogurt or Mexican ‘crema’ or milk or kefir
1 teaspoon finely chopped lemon rind
Pinch dried oregano
½ teaspoon finely chopped fresh rosemary or pinch dried
Salt and Pepper to taste
1 cup grated Monterey Jack or other nicely melting cheese

In a cast iron or other oven-proof skillet, sauté the leeks in 1 T of each butter and olive oil until soft and beginning to brown. Remove with a slotted spoon. Beat eggs with cream (or milk) and seasonings. Stir in the leeks. Melt the remaining butter with the remaining olive oil in the pan and pour in the egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve.

Chard With Parmesan

from Alice Waters

1 bunch of chard

3 tablespoons butter

1 handful freshly grated Parmesan cheese

1. Pull the leaves from the ribs of one or more bunches of chard. Discard the ribs (or save them for another dish) and wash the leaves.

2. Cook leaves until tender in abundant salted boiling water, 4 minutes or so. Drain the leaves, cool, squeeze out most of their excess water, and chop coarse.

3. For every bunch of chard, melt 3 tablespoons butter in a heavy pan over heat. Add the chopped chard and salt to taste. Heat through, and for each bunch of chard stir in a generous handful of freshly grated Parmesan cheese. Remove from heat and serve.

Pumpkin or Winter Squash Puree

Vegetarian Cooking for Everyone Deborah Madison

Easy, versatile and useful, leftovers can fill ravioli, turn into a soup, or be added to muffins, breads, biscuits, and waffles. Preheat oven to 375 F. Halve, seed, and bake 3 pounds pumpkin or winter squash until tender, approx. 30 - 40 mins. Scrape the flesh away from the skin, then beat until smooth with a large wooden spoon This should be easy unless the squash is stringy, in which case, use a food processor or food mill. Stir in butter to taste and season with salt and pepper. Makes about 2 cups. To enrich the puree, grate Gruyére , Fountain, or Emmenthaler into it. Flavor with extra virgin olive oil, or dark sesame oil, or mix in sautéed onions.

with thanks,

christy and tom

This Week's Delivery Saturday November 5, 2011

Please Return Your Bags!

Store In The Fridge

Bulls Blood Beets - Path Valley Farms

Head Lettuce - Hartland Farm

Broccoli - Northern Neck Fruits and Vegetables

Red Candy Onions - Northern Neck Fruits and Vegetables

York Apples -Weakly Farm

Store In A Cool Dry Place

Romanian Garlic - Path Valley Farms

Also Available Are Organic Pastured Eggs $4/dozen

Recipes and Information

Roasted Broccoli with Orange

• 1 lb broccoli tops cut into florets and stems peeled, quartered lengthwise, and cut into 2" lengths

• 2 tbsp olive oil

• 2 cloves garlic, thinly sliced

• 2 tsp grated orange zest (optional)

• 1/2 tsp salt

• 2 tbsp orange juice (from the same orange)

1. Heat oven to 425°F.

2. Line baking pan with foil. Put broccoli on pan and toss with oil, garlic, zest, and salt.

3. Spread in single layer and roast until edges brown and stems are tender, about 20 minutes.

4. Toss with orange juice and season to taste with salt and pepper.

Anise-Scented Balsamic Beets

1 pound beets (about 1 bunch), about 2" in diameter each, trimmed

1 cup orange juice
2 tablespoons balsamic vinegar
2 star anise pods
1 tablespoon sugar
1 medium bunch arugula (about 4 cups), trimmed and washed
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Preheat the oven to 425°F.

2. Wrap the beets in aluminum foil and place directly on the oven rack. Roast for 45 minutes, or until a knife easily pierces the beets. Cool for 30 minutes, then peel and cut each beet into 8 wedges.

3. Meanwhile, in a medium saucepan over medium-high heat, combine the orange juice, vinegar, star anise, and sugar. Bring the mixture to a boil and cook for 12 to 14 minutes, or until reduced to about 2 1/2 to 3 tablespoons of syrup. Discard the star anise pods, then toss the syrup with the beets.

4. Toss the arugula with the lemon juice, lemon zest, oil, salt, and pepper. Arrange over 4 serving plates. Divide the beets into 4 portions and place each on top of the arugula. Drizzle any remaining orange-balsamic syrup over each plate. Serve immediately.

with thanks,

christy and tom