This Week's Delivery Saturday September 18, 2010

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns."
- George Eliot

Thanks to those of you who attended last night's chile pepper dinner!

Please Remember-If You Signed Up For Quarterly Payments Your Final Payment is Due Today. the Payments is $209 (or $219.45 with tax)

Store In A Cool Dry Place:

Amish Plum Tomatoes-Sunny Meadows Farm

Bartlett Pears- Papa's Orchard

Store In the Fridge:

Green Beans-New Morning Farm

Bell Peppers- Northern Neck Fruits and Vegetables

Cucumbers- Northern Neck Fruits and Vegetables

Recipes:

Green Bean Salad with Asian-Style Dressing

Gourmet | April 1995

Yield: Serves 2 Dressing 1 1/2 tablespoons white-wine vinegar 1 tablespoon rice vinegar 1 teaspoon soy sauce 1 garlic clove, minced a 1/2-inch piece fresh ginger root, peeled and minced (about 1 tablespoon) 1 teaspoon Asian sesame oil 1/6 cup canola or vegetable oil (we suggest olive) Salad 1/2 tablespoon sesame seeds 1 pound green beans, trimmed 2 scallions, chopped fine (about 2 tablespoons) In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper. In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well. In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature. Thai Cucumber and Bell Pepper Salad 1 tablespoon sugar 3 tablespoons fresh lime juice 1 tablespoon Thai fish sauce 1/4 teaspoon crushed red pepper 2 cups sliced peeled cucumber 2 cups red bell pepper strips 3/4 cup julienne-cut carrot 1/2 cup vertically sliced red onion 2 tablespoons chopped fresh mint 2 tablespoons finely chopped peanuts To prepare the dressing, combine the first 4 ingredients in a small bowl, and stir with a whisk. To prepare the salad, combine the cucumber, bell pepper, carrot, onion, and mint. Drizzle the dressing over cucumber mixture, tossing gently to coat. Sprinkle salad with peanuts.

with thanks,

christy and tom