This Week's Delivery Saturday July 3, 2010

"How should melon be eaten? Not with a spoon, as is usual in restaurants.....The back of the spoon anaesthetizes the taste buds! In this way, it loses half of its flavor. Melon should be eaten with a fork."
From article 'Propos de table'
by J. De Coquet in June 1982 'Figaro'

Store In The Fridge

Canteloupe- Northern Neck Fruits and Vegetables
Corn- Northern Neck Fruits and Vegetables
Swiss Chard- Landisdale Farm
Zucchini- Hare Valley Growers
Apricots-Papa's Orchard

Store On the Counter, In A Hanging Basket, At Your Bedside, Just NOT In The Fridge:

Vine Ripe Tomato- Northern Neck Fruits and Vegetables

Recipes

Summer Zucchini Pasta

		5 qt. salted water in a 6-quart pot
		1 lb. small zucchini (about 4 or 5)
		1 lb. imported penne
		4 Tbsp. good-tasting extra-virgin olive oil
		1/4 tsp. red-pepper flakes, plus more to taste
		4 large garlic cloves, coarsely chopped
		2 cups grape tomatoes, halved, or 2 cups other fresh tomatoes, coarsely chopped
		1-1 1/2 cup (6 ounces) feta cheese, crumbled
		1/3 tight-packed cup fresh basil leaves, coarsely chopped Bring the salted water to a boil. Trim off the ends of the zucchini. Cut the squash into sticks about the size of the penne. Drop the pasta into the boiling water. In the last 3 minutes of boiling (check pasta package for timing), drop the zucchini into the pot. Boil, stirring often, until the penne are tender but still have a little bite. Scoop out 1 cup of the pasta water and reserve it. Immediately drain the pasta and zucchini in a colander. Return the pasta pot to the heat, turning it down to low. Film the bottom of the pot with the olive oil. Add the red-pepper flakes and garlic, and gently sauté just until the garlic is fragrant, 30 seconds to 1 minute. Remove the pot from the heat, and add the drained pasta and zucchini, the tomatoes, feta, basil, and as much of the reserved pasta water as necessary to lightly coat the pasta. Toss gently, taste for seasoning, and serve. Fried Egg Sandwiches with Garlicky Swiss Chard and Cheddar From the Matthew Card collection serves 4 If you prefer, kale may be substituted. Cheddar cheese is just a suggestion; feel free to substitute what you find at the market or happen to have in the refrigerator. It should be assertive; mild cheeses won’t stand up to the garlicky greens.Introduction Ingredients Salt 1 large bunch Swiss chard, leaves trimmed from stems and rinsed; stems trimmed, rinsed, and chopped into ¼-inch-long pieces 4 Tbsp. extra-virgin olive oil 3 garlic cloves, sliced thin Large pinch crushed red pepper flakes 1 lemon 1 small to medium red onion, sliced thinly 1/2 tsp. sugar 4 large eggs 2 oz. extra-sharp cheddar cheese, sliced thin or grated 4 crusty rolls (such as ciabatta or Kaiser), split and lightly toasted if desired Bring large saucepan filled with water to boil. Season generously with salt and add chard leaves. Simmer until just tender, about 2 minutes. Drain and cool under running water. Squeeze dry, chop coarsely and set aside. Combine 2 tablespoons of oil, garlic, and crushed pepper flakes in large, nonstick or well-seasoned skillet over medium-high heat. Cook, stirring frequently, until garlic just begins to color, about 2 minutes. Add greens and cook until glossy and covered in oil and garlic, about 2 minutes. Drizzle with lemon juice to taste; transfer to bowl and set aside. Return pan to burner and reduce heat to medium. Add 1 tablespoon of oil to pan along with chard stems, onion, sugar, and large pinch salt. Cook, stirring frequently, until onions have softened and are beginning to brown, 7 to 10 minutes. Push onion and chard mixture to ring around outside of pan; add remaining 1 tablespoon of oil to center of pan and crack eggs evenly around center of pan. Season eggs with salt and pepper and cover pan. Cook until eggs are just set but yolks are still runny, 2 to 4 minutes. Top with cheese, recover, and cook until cheese has just melted, about 2 minutes longer. Divide greens evenly amongst rolls, top each roll with an egg, and spread onion mixture over top. Serve immediately. with thanks, christy and tom