This Week's Delivery Saturday October 2, 2010

Our vegetable garden is coming along well, with radishes and beans up,
and we are less worried about revolution that we used to be.
- E. B. White

Store In The Fridge:

Broccoli –Northern Neck Fruits and Vegetables

Lacinato Kale – Help from Above Farm

Green Beans – Northern Neck Fruits and Vegetables

French Breakfast Radishes – Path Valley Farms

Store In A Cool Dry Place:

Acorn Squash – New Morning Farm

Mutsu Apples – Papa’s Orchard

Sweet Potatoes – Windy Knolls Farm

Recipes and Information

Best way to cook a sweet potato:

roast whole in the oven.

peel, scoop out flesh.

mix sweet potato with fresh chopped herbs, salt, and tons of good quality butter.

yum.

Green Bean & Whole grain Mustard/Honey Vinaigrette Recipe

about 1 pound green beans, haricot verts

1/4 cup Olive oil or Grape seed oil

1 Tablespoon whole grain Mustard

1 teaspoon Honey

1 Tablespoon Balsamic Vinegar

1 Tablespoon fresh Lemon Juice

1. Wash & trim stems of green beans.

2. Prepare ice bath. In large bowl, fill with cold water and add about 8-10 ice cubes.

3. In large pot, bring water to boil. Add green beans and cook for just about 2-3 minutes, or until beans become tender.

4. Drain green beans in colander, rinse quickly with cold water from faucet, then immediately add green beans to ice bath. When green beans have cooled, remove from ice bath and allow to drain.

5. In bowl or mason jar, add oil, whole grain mustard, honey, balsamic vinegar and fresh lemon juice. Mix well.

6. Toss green beans and vinaigrette. Add extra squeeze of fresh lemon juice or lemon zest right before serving.

Roasted Radishes with Soy Sauce and Toasted Sesame Seed

(Makes 3-4 servings)

20 medium radishes, trimmed and cut into fourths (use all red, or a mixture of red and white)
1 1/2 T roasted peanut oil
1-2 T soy sauce (I used about 1 1/2 T)
2 green onions (scallions) sliced thin
1 T sesame seeds, toasted in a dry pan

Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. I cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices.

Toss radishes with peanut oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more.

During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot.

with thanks,

christy and tom