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

This Week's Delivery Saturday October 29, 2011

ok, just so you know, Fall is now our favorite season. loving the greens!

Store In the Fridge

Red Russian Kale-Hartland Farm

Portuguese Cabbage- Path Valley Farm

Kohlrabi-Northern Neck Fruits and Vegetables

Lettuce-Green Leaf, Red Leaf, or Romaine

Store In A Cool Dry Place

Butternut Squash-Public House Produce

Granny Smith Apples-Quaker Run Farm

Also Available:

Pastured Organic Chicken Eggs: $4/dozen

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

Recipes and Information

Portuguese Cabbage:

check out this article from the Washington Post

Caldo Verde

Considered by many to be Portugal’s national dish, caldo verde is found everywhere — in the dining rooms of Lisbon’s most luxurious hotels to the humblest of country homes. It’s a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What’s crucial when preparing it is that the kale is cut into extremely fine slices; that’s what creates the soup’s distinctive character.—John Villa

1/4 cup olive oil
1 large Spanish onion, diced
2 cloves garlic, thinly sliced
10 ounces chouriço, diced
6 medium potatoes, peeled and diced
8 cups cold water
leaves of a portuguese cabbage plant, cut into very fine julienne

Salt and pepper to taste

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chouriço.

Red Russian Kale and Red Onion Savory Breakfast Squares

1 bunch Red Russian Kale, chopped, or use any other variety of kale

1/2 red onion, chopped

2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)

1/2 tsp. olive oil

1 tsp. Tamari or other soy sauce

1 C grated cheese of choice

1/4 cup 100% whole wheat bread crumbs (optional; I've made this successfully without the bread crumbs)

6 eggs, beaten well

1/2 tsp. salt

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.

Kohlrabi, Apple and Creamy Mustard Salad

Try with slivered almonds or raw sunflower seeds sprinkled on top. Serves 4 as a side dish

• 1/4 cup heavy cream (for whipping)
• 1 tablespoon fresh lemon juice
• 2 heaped teaspoons wholegrain mustard
• 1/4 teaspoon sugar
• Salt and pepper to taste
• 1 kohlrabi bulb, peeled and cut into julienne strips (keep the leaves to use in another recipe!)
• 1 apple, cored and diced

In a bowl whisk the cream until it holds soft peaks then whisk in the lemon juice, mustard and sugar. Season to taste with salt and pepper. Stir in the kohlrabi and apple, and serve.

with thanks,

christy and tom

This Week's Delivery Saturday October 22, 2011

Store In The Fridge:

Cauliflower-Northern Neck Fruits and Vegetables

Yellow Sweet Onion-Northern Neck Fruits and Vegetables

Cherry Belle Radishes-Hartland Farm

Green Beans-Winston Farm

Store In A Cool Dry Place:

Sweet Potato-Path Valley Farms

Asian Pears-Quaker Run Farm

Also Available: Pastured Organic Chicken Eggs: $4/dozen

Recipes and Information:

Cauliflower Gratin

1 large head of cauliflower (about 2-1/2 pounds), 
 trimmed and cut into florets

1/4 cup olive oil, divided

Kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter, plus extra for the baking dish

1/2 cup panko (Japanese breadcrumbs)

2 tablespoons finely grated parmesan cheese

1/4 cup minced fresh flat leaf parsley, divided

2/3 cup finely diced yellow onion

1 large garlic clove, finely minced

2-1/2 tablespoons unbleached all-purpose flour

1-1/2 cups lowfat (2%) or whole milk

2 cups shredded Gruyère cheese (8 ounces)

Position a rack in the middle of the oven and preheat to 425 degrees F. Butter the sides and bottom of a 2-quart baking dish and set aside.

Toss the florets with 2 tablespoons of the olive oil and spread them in a single layer on a rimmed baking sheet. Season the florets with salt and pepper to taste. Roast the cauliflower, stirring once, until it’s crisp-tender, 15 to 20 minutes. Transfer the florets to the prepared baking dish.

Melt the butter in a small skillet over medium heat and add the panko. Cook, stirring frequently, until the breadcrumbs are hot and light golden in color, 3 to 5 minutes. Remove the pan from the heat and stir in the parmesan cheese and half of the minced parsley. Set aside.

Position a rack about 7 inches below the broiler. Preheat the broiler on high.

Heat the remaining 2 tablespoons of olive oil in a medium-size saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add the flour and continue cooking, stirring constantly for 2 minutes. Then add the milk slowly, whisking to blend. Raise the heat to medium-high, and cook until the mixture comes to a boil. Continue cooking until the sauce is thick, about 4 minutes, whisking frequently.

Remove the pan from the heat and add the Gruyère cheese and the remaining parsley. Stir until the cheese melts. Taste and add salt and pepper as needed. Pour the cheese sauce over the roasted cauliflower and stir to coat. Sprinkle the breadcrumbs over the cauliflower and place the baking dish under the broiler. Broil until the top of the gratin is browned, 2 to 4 minutes. Serve hot.

GLAZED RADISHES

1 pound radishes, trimmed

1 T unsalted butter

1 t sugar

½ tsalt

2 T minced fresh parsley leaves

In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.

Silver Dollar Sweet Potatoes

from The Garden of Eating, by Rachel Albert-Matesz and Don Matesz



2 TBS melted, unrefined coconut oil or EV olive oil (but coconut is SO much better!)


2 tsp. apple pie spice or ground ginger or cinnamon, or as needed, optional


4 large or 6 medium sweet potatoes (2-2 1/2 lb.)



Preheat oven to 400F. Put oil in custard cup and set out spices. Rinse and scrub sweet potatoes with bristle brush. Pat dry. Remove rough sections and any soft or black spots. Peel if desired. Cut into 1/3-inch thick rounds with sturdy vegetable or chef knife or use a mandoline for potato chip-like texture. Cut in 1/2-inch thick rounds for softer, French fry-like texture.
Working quickly to keep sweet potatoes from oxidizing, lightly brush cut surfaces with oil, dust with spices, rub spiced halves together and arrange on 2 large cookie sheets or shallow baking pans. (For easy cleanup, line with unbleached parchment paper.) Bake 15 minutes. Flip slices with metal spatula if desired, and bake 10 to 15 minutes longer, until just tender. Serve. Refrigerate leftovers and use within 3 days.




Sweet Potato Fries: Omit spices. Use only enough oil to lightly grease baking pans or line with unbleached parchment. Gently beat 3 to 4 large egg whites until frothy. Slice sweet potatoes, promptly add to egg whites, and turn to coat thoroughly. Arrange on prepared sheets and bake.
Baked Spiced Sweet Potato Halves: To save time, cut raw sweet potatoes in half lengthwise. Rub or brush cut sides with oil or ghee and dust with pie spice or cinnamon. Rub 2 spiced halves together to spread seasonings. Place cut side down on baking sheet lined with unbleached parchment for ease of clean up. Bake until bottom side is golden brown and tubers are tender when poked with a fork or skewer, 20 to 40 minutes, depending on size.

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