3 THINGS!
1. Please return your bags! We are running very short on bags now. Please return your bags so that there are enough for everyone.
2. This Saturday September 11 Food Matters will close for a private event at 6pm. Please plan on picking up your CSA bag before 6pm or we will not be able to give it to you on Saturday.
3. Just a reminder that if you chose the four payment plan for your CSA then your final payment will be due next week, Saturday September 18. Please do not try to pay this week!
If you have a four pay plan the amount due before tax is $209.
If you are going to be out of town and have already notified us then your payment will be due at your next pickup.
Now, onto this week...
the night i fell in love with a pear
it was sometime last fall, the night I fell in love with a pear.
i stood in juxtaposition
a city apartment not a sunny farm
dishwasher swishing, not crickets chirping
thirsty from a diet-dictated workout not a day of work in the field
i suppose i should have reached for a giant plastic bottle of dayglo sweet sweat but instead it was a pear
i picked up.
sliced into four pieces
i had no idea that
the next few minutes i’d be fighting back tears while
biting through a skin just strong enough to hold a pure subtle sweet water and
with a texture that was soft-granular and reminiscent of the flesh itself.
i took a moment to consider the possibility that i’d finally crossed the line of true appreciation for fruit.
i’d been waiting for that day to come and let me tell you
i never could have predicted it’d be a pear.
1. Please return your bags!
We are running very short on bags now. Please return your bags so that there are enough for everyone.
2. This Saturday September 11 Food Matters will close for a private event at 6pm. Please plan on picking up your CSA bag before 6pm or we will not be able to give it to you on Saturday.
3. Just a reminder that if you chose the four payment plan for your CSA then your final payment will be due next week, Saturday September 18. Please do not try to pay this week!
If you have a four pay plan the amount due before tax is $209.
If you are going to be out of town and have already notified us then your payment will be due at your next pickup.
i suppose i should have reached for a giant plastic bottle of dayglo sweet sweat but instead it was a pear
i picked up.
sliced into four pieces
i had no idea that
the next few minutes i’d be fighting back tears while
biting through a skin just strong enough to hold a pure subtle sweet water and
with a texture that was soft-granular and reminiscent of the flesh itself.
i took a moment to consider the possibility that i’d finally crossed the line of true appreciation for fruit.
i’d been waiting for that day to come and let me tell you
i never could have predicted it’d be a pear.
Store In the Fridge:
Sweet Bell Peppers- Old Meadow Farms
Okra-Windy Knolls Farm
Yellow Squash-Northern Neck Fruits and Vegetables
Cucumbers –
Northern Neck Fruits and Vegetables
Store in A Cool
Red Tomatoes- Hares Valley Growers
Pears-Papa's Orchard
Cherry Tomatoes-Pineview Acres
Recipes
Pear Flan
8 1/2 oz. rice milk, hemp milk or coconut milk
3 eggs
1/2 cup sugar
Half a pear, thinly sliced
Whisk together the eggs and the sugar. Slowly add in the milk and whisk until thoroughly combined. Strain through a fine sieve and pour the custard in your ramekins. Place ramekins in a baking sheet or deep baking dish and add some hot water to go up about an inch high. Bake at 300F for about 25 minutes, but it will depend on the size of the ramekins. The center should still jiggle a little but the rest should be set. Let them cool for a bit and store in the refrigerator.
recipe from:
http://cannelle-vanille.blogspot.com
Tomato Bread Salad
Newest favorite hot-weather activity: tearing day-old bread into shards, tossing them with olive oil, baking them for ten minutes or until crispy, then tossing them while piping hot with halved garlic cloves, adding chunks of deep crimson and/or green zebra heirloom tomatoes, splashing on balsamic, splashing on olive oil, scattering slivered basil over the top, salting, peppering, letting the whole sit and get juicy for ten or so minutes, removing the garlic cloves, and eating aggressively. But aggressively. This is heirloom tomato-bread salad.
this one courtesy of:
http://www.orangette.blogspot.com/
with thanks,
christy and tom
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