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