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