This Week's Delivery Saturday August 20, 2011

Welcome back after a week of vacation! Thanks to all of you who volunteered to cover a shift this week. We have the day completely covered and some of you will also be joining us at Discovery Woods for our Crop Mob work day!

Please continue to let us know you will be out of town by Wednesday of the week you'll be gone. We continue to have a number of excess bags each week.

Here's what we've got going on this week:

Please return Kombucha and Yogurt Bottles.

In addition to shares we have

Medium Eggs* (smaller and cheaper) at $2.50 a dozen- *please go by Farmer-Attached label that says medium

Kombucha $6.00 for 750 ml- Glad to see so many of your trying it!

Checks can be made out to Tom or Christy Przystawik or pay cash, leave money in the provided box.

And in your bags this week:

Store In the Fridge:

Bell Peppers - Northern Neck Fruits and Vegetables

Fennel - Path Valley Farms

Peaches - Northern Neck Fruits and Vegetables

Jalapenos - Northern Neck Fruits and Vegetables

Store In A Cool Dry Place:

Vine Ripe Tomatoes - Northern Neck Fruits and Vegetables

Walla Walla Onions - Whipple Farm

Recipes and Information

Fennel Baked in Milk

1 medium bulb fennel, fronds reserved

1 1/3 cups milk

1 tbsp. plus 1 tsp. unsalted butter

1/4 tsp. fennel seeds, crushed

Kosher salt and freshly ground black pepper,

to taste

1/3 cup freshly grated Parmesan

Heat oven to 475°. Remove tough outer layer of fennel. Halve bulbs lengthwise and

cut into 1⁄2" wedges. Combine fennel, milk, and 2

tbsp. butter in a 4-qt. saucepan over medium-high heat and cook, stirring

occasionally, until fennel is just tender, 30–45 minutes. Add

fennel seeds and season with salt and pepper. Using a slotted spoon, transfer fennel

to a 2-quart oval baking dish; pour 1 cup of the

milk mixture over fennel. Sprinkle with Parmesan, dot with remaining butter, and

bake until golden brown and bubbly, about 20

minutes. Serve fennel garnished with some of the fronds.

Cabbage and Fennel Coleslaw

If you're a fennel fan (that alone is fun to say), you'll love this easy and delicious

coleslaw. To me, plain old cabbage slaws are too often

boring, drenched in mayo, or both. This version has the lovely sweet crispness of

fennel and the creaminess of Greek yogurt. For best

results, allow it to macerate a bit in the fridge before the final dressing.

Stuffed Bell Peppers

• 1 1/2 to 2 cups cooked white rice (starting from about 3/4 to 1 cup raw white rice)

• 4 to 6 bell peppers (red, yellow, or green), use 4 large, or 6 medium sized

• 1 to 1 1/4 lb of ground beef (ground chuck, 16% fat)

• 6 large fresh basil leaves, chopped (or 1 1/2 teaspoons dried basil)

• 1/2 teaspoon dry summer savory

• 1/2 teaspoon ground marjoram (or 2 teaspoons of fresh chopped)

• (Can substitute herbs with other herbs such as an Italian herb mix)

• 1 teaspoon salt

• Freshly ground black pepper

• 1/4 cup olive oil

• Paprika

1 If you haven't already made the rice, start cooking the rice following the package

instructions (usually 1 cup of raw white rice plus 1 1/2

cups of water and 1/2 teaspoon of salt, bring to boil, reduce heat to low, cover and

cook for 15 minutes.)

2 Cut the tops off of the bell peppers. Remove and discard (compost) the stem and

seeds. Place bell peppers cut side up on a steaming

rack over an inch of water in a large covered pot. Bring to boil, let steam for 10

minutes.

3 Heat oven to 350°F. In a large bowl mix together the ground beef, basil, summer

savory, marjoram, salt, several turns of black

pepper, and rice.

4 Remove bell peppers from steamer pan. Place cut side up in a pyrex or other oven-

proof casserole. Gently stuff the peppers with the

ground beef rice mixture. Drizzle olive oil over the stuffed peppers, along the outside of

the peppers, and into the pan. Rub the oil over

the outside of the peppers; it will help with browning. Sprinkle the tops generously

with paprika.

5 Place on middle rack and cook for 35-50 minutes, or longer, until the meat is cooked

through.

with thanks,

christy and tom