This Week's Delivery Saturday July 9, 2011

Thanks again to this week's volunteers!

PLEASE RETURN YOUR BAGS. WE KNOW YOU HAVE THEM STASHED IN A CLOSET, IN YOUR TRUNK, OR BY YOUR FRONT DOOR. WE NEED THEM. A FEW PEOPLE WILL BE THE LUCKY RECIPIENTS OF PINK GIANT BAGS THIS WEEK. NO JOKE.

Store In the Fridge:

Corn-Northern Neck Fruits and Vegetables

Wax Beans-Ashland Farm

Cucumbers-Northern Neck Fruits and Vegetables

Cubanelle Peppers-Northern Neck Fruits and Vegetables

Store In A Cool Dry Place:

Tomatoes-Northern Neck Fruits and Vegetables

German Butterball Potatoes-Berry Simple Farm

Sugar Plums-Papa's Orchard

Recipes and Information

Cubanelle Peppers:

A long slender banana-shaped pepper that is considered to be a sweet pepper, despite having a mild to moderate spicy heat. Ranging in color from green to yellow or red, this pepper has a glossy outer skin that is smooth and firm in texture. Also known as Italian frying pepper, this pepper is mildly hot and very similar to an Anaheim pepper. Cabanelle peppers are often used in casseroles, salads, pizzas, and as a pepper to be stuffed with a savory filling.

Warm Parslied Potato Salad

(adapted from The Zuni Cafe Cookbook by Judy Rodgers)

1 lb potatoes cut into 1 inch chunks
1 tablespoon tightly packed, coarsely chopped, fresh flat-leaf parsley
4 tablespoons olive oil
2 tablespoons white wine vinegar
salt and pepper
4 ounces salami, sliced 1/16 inch thick, totally optional
1 large red roasted pepper cut into strips
12 oil-cured meaty black olives with pits removed, such as Nyons

Place the potatoes in a 2-4 quart saucepan and add cold water to cover. Salt the water, stir to dissolve, and taste — the water should taste a little too salty. Bring to a simmer, uncovered. Cook at a bare simmer, stirring once or twice, until the potatoes are tender and the edges soften, usually about 6 minutes Drain well.

As soon as they have stopped steaming, transfer the potatoes to a wide bowl. Using a rubber spatula, fold in the parsley and enough olive oil to coat. The edges will break down a little, shredding potato into the oil. Cover with plastic wrap and leave a few minutes so the parsley really gets into the oil. Fold in the vinegar and black pepper, both to taste.

Arrange the slices of salami and the strips of roasted pepper on plates or a platter, and mound the juicy potatoes and the olives on the side.

Need an easier potato recipe? Try these delicious salt potatoes!

Cheese-Stuffed Cubanelle Peppers

• 4 large cubanelle peppers (also. mild Italian frying peppers, Hungarian hot wax peppers)

• 8 ounces monterey jack cheese, grated

  1. 
     

  1. On a medium-hot grill, roast the peppers or chiles, turning occasionally, until completely charred (about 10 minutes).

  1. Place charred peppers in a paper or plastic bag to steam for a further 10 minutes to loosen the skins.
  1. Peel peppers, then cut a slit down the length of each and remove the seeds & membranes.
  1. Stuff each pepper with the cheese.
  1. Secure with toothpicks to hold the peppers closed.
  1. Using heavy foil, wrap the peppers so that a packet is formed that will hold in any juices.
  1. Grill the packet until heated through (about 10 minutes).
  1. Allow packet to cool for 5 minutes. This will give the cheese time to harden us and make the peppers easier to handle.
  1. Remove toothpicks and serve warm.

  

  Yellow snap or string beans that probably picked up the name “wax beans” because their color is similar to bee’s wax.

  
  

  Honey-Glazed Wax Beans Gourmet | April 2002

  1 1/4 pounds wax (yellow) or green beans, trimmed 1 tablespoon mild honey 3/4 teaspoon finely grated fresh lemon zest 1/4 teaspoon salt Cook beans in a 4-quart pot of boiling salted water until just tender, 3-5 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl. with thanks, christy and tom