This Week's Delivery Saturday April 16, 2011

Store In The Fridge:

Radishes-Tuscarora Organic Coop
Pink Lady Apples-Papa's Orchard
Red Swiss Chard- Hartland Farm
Buttercrunch Lettuce-Hartland Farm
Spring Onions-Northern Neck Fruits and Vegetables

Store In A Cool Dry Place:

Colorado Rose Potatoes-Path Valley Farms


Recipes and Information

Grilled Spring Onions with Romesco Sauce
This recipe is a bit more involved, but you can use this romesco on beef, chicken, eggs, as a dip with veggies, as a spread on sandwiches...it's very handy.


1/2 dried ancho chile, stemmed, halved,
and seeded
5 1/2 tbsp. extra-virgin olive oil
1⁄4 cup whole blanched almonds
1 slice crustless white bread,
roughly chopped
2 cloves garlic, smashed
1/2 yellow onion, thinly sliced
2 tsp. smoked paprika
3/4 cup roughly chopped
jarred roasted peppers
1 1⁄2 tbsp. sherry vinegar
Kosher salt and freshly ground black pepper,
to taste
1 bunch scallions

1. Put chile and 1 cups boiling water into a bowl; let soften 5 minutes. Drain chile; roughly chop. Heat 4 tbsp. oil in a 10" skillet over medium-high heat. Add almonds and bread; cook until golden, 3–4 minutes. Transfer almond mixture to a bowl with a slotted spoon. Return skillet to medium heat. Add chiles, garlic, and onions; cook until golden, 3–4 minutes. Add paprika; cook for 1 minute. Put chile mixture, almond mixture, peppers, and vinegar into a food processor; purée. Season romesco sauce with salt and pepper; set aside.

2. Build a medium-hot charcoal fire or heat a gas grill to medium-high heat. Drizzle scallions with remaining oil; season with salt and pepper. Grill until charred and tender, 5–6 minutes. Serve with romesco sauce.

SERVES 2 – 4

This recipe was first published in Saveur in Issue #128

Colorado Rose Potatoes: A potato all the way from the Rocky lands. This early potato has rose red-skin. It is wonderful in all red potato recipes. Try them roasted with some rosemary and sage(also available from Blue Rock Farm) or in a delectable potato salad.

German Potato Salad

1 lb. waxy potatoes, such as red new potatoes
Kosher salt, to taste
2 strips bacon, chopped
1⁄4 yellow onion, chopped
1 1/2t all-purpose flour
1/3 cup chicken broth
1/4 cup white wine
1 tbsp. dijon mustard
3/4 tsp. sugar
1 tbsp. chopped flat-leaf parsley leaves,
plus more for garnish
Ground black pepper, to taste

1. Put potatoes into a 4-qt. saucepan; cover with salted water by 1". Bring to a boil and reduce heat to medium-low; simmer until potatoes are tender, 20–25 minutes. Drain; transfer to a bowl. Cover with plastic wrap to keep warm.

2. Meanwhile, cook bacon in a 2-qt. saucepan over medium-high heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel; set aside. Reduce heat to medium and add onions; cook, stirring, until soft, about 8 minutes. Add flour; cook, stirring constantly, for 45 seconds. Add broth, wine, mustard, and sugar. Bring to a boil, whisking constantly; set aside.

3. Peel potatoes and cut into thick slices; transfer to a bowl. Pour in broth mixture, add parsley, and season with salt and pepper. Toss to coat. Garnish with reserved bacon and parsley.

SERVES 2-4

And finally, check out this post on how to cook swiss chard-with photos!

with thanks,

christy and tom