This Week's Delivery Saturday June 11, 2011

Please bring back your bags! Thanks!

Store In The Fridge:

Collard Greens - Hartland Farm

English Peas - Fowler Farm (must be shelled, get your kids involved!)

Summer Squash - Whisper Hill Farm

Red Romaine - Hartland Farm

Store In Damp Paper Towel/Towel:

Flowering Thyme - Jubilee Organic Farm

Store In A Cool Dry Place:

Blueberries(!) - Papa's Orchard

Recipes And Information

Blueberry Pancakes (gluten-free version here!)

2 cups flour

1 1⁄4 tsp. sugar
1⁄2 tsp. fine salt
1 cup yogurt
2 tsp. baking soda
1⁄2 cup seltzer water or club soda
2 eggs, lightly beaten
6 tbsp. unsalted butter, plus more to taste
3 cups fresh blueberries
Confectioners' sugar
Maple syrup

1. Place a sieve over a large bowl and sift together the flour, sugar, and salt. In a large bowl, stir together the yogurt and baking soda; let sit for 10 minutes. Add the yogurt mixture, seltzer, and eggs to the flour mixture and whisk until just combined. Let batter rest for 10 minutes.

2. Heat 1 tbsp. butter in a 12" nonstick skillet over medium heat. Working in 6 batches, spoon 2 portions of batter (about 1⁄4 cup each) into skillet, gently spreading out each portion of batter with the bottom of a spoon or a measuring cup to make disks about 4 1⁄2" in diameter. Cook pancakes until bubbles begin to form around edges, about 2 minutes. Top each pancake with 1⁄4 cup blueberries, press down on them gently with a spoon, flip each pancake with a spatula, and cook until golden brown, about 2 minutes more. (Alternatively, for "silver dollar" pancakes, spoon 1 heaping tbsp. batter into the skillet for each pancake and top with 1 tbsp. blueberries.) Transfer pancakes to a paper towel–lined baking sheet and cover with a towel to keep warm. Wipe out skillet and repeat process with remaining butter, batter, and blueberries to make 12 pancakes in all. Dust with confectioners' sugar and serve with butter and maple syrup.

MAKES 12 PANCAKES

Simple, Perfect Peas with Butter and Salt

Bring a saucepan of water to a boil. While the water is heating, remove the peas from their pods and place in a bowl. When the water reaches a boil, add some salt and the peas. You are just going to cook them for a very short time. Don't leave the stove. Somewhere between ten and thirty seconds. You want them just barely tender, so they still pop in your - mouth, no mushy overcooked peas please. Quickly drain. Return the peas to a bowl with a dollop of butter and a sprinkling of salt.

Incredibly Rich, Awesome Flowering Thyme Ice Cream Recipe Here

Calabacitas Con Crema (Summer Squash In Cream)

1 lb zucchini — (about four small)

1 1/2 cups corn kernels, fresh if possible

1/2 whole onion — thinly sliced

2/3 cup heavy cream

1 whole poblano pepper — roasted, seeded, peeled and cut in thin strips
1 tsp salt

1 tablespoon butter

1 tablespoon oil

1. Chop the zucchini in large chunks (about 3/4 inch to 1 inch) and set aside. Prepare onions ahead and set aside. Grill the poblano chile directly on a gas flame, cool, remove skin, then cut into small strips.
2. Using a very large skillet, heat butter and oil until very hot. Add zucchini and toss until tender. Remove the zucchini from the pan with a slotted spoon, allowing it to drain well. In the remaining oil and butter, fry the onion slices until soft and sweet, then add the corn and pepper slices. Add the zucchini and cream and cook until nice and hot. Taste for salt and pepper and serve.

with thanks,

christy and tom