This Week's Delivery Saturday September 4, 2010

Please Return Your Bags! We are Running Low and You Should Only Take a Bag With You if You Are Returning One. Please-We need Bags!

Here's an event that you might be interested in attending and there's a discount for CSA members!

Local Chile Pepper Dinner

Friday September 17

7pm

$65 for food and pairings

($55 for Food Matters CSA Members)

Late Summer and Early Fall are prime time for chile peppers in this area. Tom is so inspired by the local bounty that he has decided to do a chile pepper dinner! This is a four course dinner (plus some other goodies) with pairings that may include wine, beer, or liquor.

Please call 703-461-3663 to make a reservation.

Now, onto this week's delivery!

"Onions can make even heirs and widows weep."
Benjamin Franklin

Peaches-Papa's Orchard

Cantelopes-Papa's Orchard

Okra-Mose Hostetler

Tomatoes-New Morning and Locust Brook Farms

Onions-Jubilee Organic Farm

Cherry Tomatoes-Hare's Valley Growers

Recipes

Cantelope or Watermelon Agua Fresca

4 cups diced, peeled ripe watermelon or cantaloupe

3 cups water

2 to 3 teaspoons fresh lime juice

1 tablespoon sugar

1. Blend together the watermelon or cantaloupe with 1 1/2 cups of the water, the lime juice and the sugar at high speed until smooth. Strain through a medium strainer into a large pitcher or bowl. Stir in the remaining water. Refrigerate for 1 hour or longer. Fill a glass with ice, pour in the agua fresca, garnish with a mint sprig, and serve.

Yield: Four servings.

Curry Okra

• 1/2 cup / 125 ml onion (sliced)
• 1/4 teaspoon garlic (minced)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon chili powder
In frypan saute onion in 2 tablespoons oil until golden. Add ginger, garlic and spices and saute for a few minutes.

• 1 pound okra (cleaned and trimmed)
• 1/2 teaspoon salt
Add and cook a few minutes.

• 1 cup tomatoes (sliced)
Add and fry for a few minutes until liquids evaporate.

Onion Rings

2 large onions
2 cups buttermilk
1 1/2 cups flour
1/2 cup white cornmeal
Cayenne pepper
Salt and freshly ground black pepper
Vegetable oil

1.Peel onions, cut into 1/2''-thick slices, and separate into rings.

2. Pour buttermilk into a bowl. Combine flour and cornmeal in another bowl and season to taste with cayenne, salt, and pepper.

3. Heat about 3'' vegetable oil in a skillet over medium-high heat. Dip a few rings into buttermilk, shake off excess, dredge in flour mixture, shake off excess, then repeat, coating again with both buttermilk and flour mixture.

4. When oil is very hot, add rings and cook until golden, about 3 minutes. Drain on paper towels and sprinkle with salt. Repeat process with remaining rings.