This Week's Delivery Saturday July2, 2011

If one dream should fall and break into a thousand pieces, never be afraid to pick one of those pieces up and begin again.

~Flavia Weedn

Thanks for sticking with us.

Please contact Christy or Tom if you have not received pickup details in an e-mail (e-mail addresses to the left.)

Store In The Fridge

Corn-Northern Neck Fruits and Vegetables

Pickling Cucumbers-Northern Neck Fruits and Vegetables

Summer Squash-Whisper Hill Farm

Eggplant-Northern Neck Fruits and Vegetables

Store In A Cool Dry Place

Green Tomatoes-Northern Neck Fruits and Vegetables

Peaches(store upside down)-Papa's Orchard

Recipes and Information

Persian Eggplant Dip

this recipe is from OneTribeGourmet.com

1/8 cup or less, extra virgin olive oil

1 large eggplant, roasted & mashed (see below for how

1/2 large onion, sliced thin

2 cloves of garlic, minced

1 tablespoon dried mint leaves (or 2 T fresh)

1/2 teaspoon saffron threads, soaked in 2 tablespoons of hot water, optional

1/2 teaspoon freshly squeezed lemon juice

salt & pepper to taste

garnish with chopped walnuts, caramelized onions & fresh chopped mint

Roast Eggplant coated with olive oil in a 400 degree oven until the skin is charred and the eggplant releases liquid. Take the roasted eggplant out of the oven, cover and let it rest for 10 minutes. Cut open and remove flesh and mash.

Heat a heavy bottom pan and add olive oil to it. Now add the sliced onions and caramelize the onion on a medium heat. Heat should not be very high, otherwise onions will burn instead of caramelizing.

Spoon out the onions onto paper towels leaving the oil behind in the pan.

Now add garlic & mint and saute for 2 minutes.

Now add to the same pan the roasted eggplant mixture{mashed}, caramelized onions {save some for garnish}, saffron liquid, lemon juice, turmeric powder & salt/pepper. Saute for few more minutes

Serve the dip in a bowl garnished with caramelized onions, toasted chopped walnuts, & chopped fresh mint.

Serve this delicious Persian Dip warm with Lavash or Pita Breads.

Fried Green Tomatoes Recipe

3 medium, firm green tomatoes

1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Stuffed Cucumber Recipe

Use with any size cucumber.

1 Lrg. English Cucumber (or 2-3small), chilled and sliced in 1/2-1″ thick coins

3/4c Feta Cheese, crumbled

1/3 c Roasted Nuts, finely chopped

2 T Sour Cream

Slice of Prosciutto, cut into 1″x1/2″ strips

Dill, in 1/2″ pieces to garnish

Lemon Wedges, to serve on the side

Combine feta, nuts, and sour cream in a bowl. Have prosciutto and dill prepped and ready. Core out some of the cucumber coins’ centers. Fill with a dollop of feta mix. Garnish each stuffed cucumber coin with a slice of prosciutto and a sprig of dill. Serve with wedges of lemon for individual squeezing.

with thanks,

christy and tom

ps-we're working on kombucha, eggs, and yogurt for next week!