This Week's Delivery Saturday July 10, 2010

Just a reminder that if you chose the two or four payment plan for your CSA then your second payment is due this Saturday July 10, 2010.

If you have a four pay plan the amount due before tax is $209.

If you have a two pay plan the amount due before tax is $418 and this will be your final payment.

If you are going to be out of town and have already notified us then your payment will be due at your next pickup.

Thanks!

"Shallots are for babies; onions are for men; garlic is for heroes."

Store In The Fridge

Canteloupe - Northern Neck Fruits and Vegetables (much better shape this week)
White Eggplant- Northern Neck Fruits and Vegetables
Corn - Northern Neck Fruits and Vegetables
Apricots - Papa's Orchard
Methley Sweet Plums - Papa's Orchard

Store In A Cool Dry Place

Fresh Red Garlic - H&M farm

Green Frying Tomatoes - Sunny Ridge Farm

Rose Gold Potatoes - Daniel S. Lapp

Recipes

Pan-Fried White Eggplant with Onion, Caper, and Herb Sauce

(Makes 4 side dish servings, recipe adapted slightly from Two Dudes One Pan.)

3 small or 2 medium white eggplants (purple or Asian eggplant will also work)
salt, for drawing water out of eggplant
3 T olive oil, divided (may need a little more if you don't have a non-stick pan)
1/3 cup finely chopped red onion (or shallots)
1 tsp. minced garlic
2 T capers
2 T fresh lemon juice
1 T balsamic vinegar
2 T chopped fresh parsley
1 T chopped fresh basil (or use a bit more parsley if you don't have basil)

Wash eggplants and cut off both ends. Cut eggplants into 3/4 inch thick pieces and arrange on cutting board in a single layer. Sprinkle both sides of eggplant with salt, then let sit about 20 minutes, or until you see some water that has been drawn out by the salt. Blot both sides of eggplant with paper towel. (Some people feel that salting eggplant is completely unnecessary, so skip this step if you'd like.)

Heat 1 T olive oil in large non-stick frying pan over medium-high heat until oil starts to shimmer. Add eggplant and cook on first side until starting to brown, about 5-6 minutes. Turn over and cook on other side until eggplant is cooked through and browned on both sides. You may have to cook the eggplant in two batches if you don't have a big enough pan.) Remove eggplant to serving dishes.

While eggplant cooks, chop onion, garlic, parsley, and basil. Put capers, lemon juice, balsamic vinegar, parsley, basil, and 1 T olive oil in food processor and pulse a few times. (I used the bowl of my immersion blender. You can also skip this step if you want a chunkier sauce.)

Add last tablespoon of olive oil to pan, heat about 30 seconds, then add onion and saute 2-3 minutes. Add minced garlic and saute another minute or two. Add caper mixture and heat about a minute, then pour sauce over eggplant and serve immediately.


This printable recipe from KalynsKitchen.com.

Warm Garlic Green Beans

1 pound mixed yellow and green string beans
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons minced garlic
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flat-leaf parsley, chopped
1 tablespoon grated lemon zest

PREPARATION
1. Blanch string beans for 2 minutes.

2. Rinse to cool.

3. Return to a saucepan with olive oil, butter, garlic, lemon juice, salt, and pepper.

4. Cook 4 minutes on medium-high heat.

5. Toss with parsley and lemon zest. Serve warm.