This Week's Delivery Saturday August 27, 2011

Thanks again to everyone who helped man the CSA pickup last Saturday as well as those of you who came out to Discovery Woods to help with our Farm Project!

See you this weekend for pick up before the storm!

Store In The Fridge:

Eggplant - Retreat Farm
Melon(Charentais or Stripe)- Worley Farm

Store In A Cool Dry Place:

Yukon Gold Potatoes - Northern Neck Fruits and Vegetables
Zucchinis - Northern Neck Fruits and Vegetables
Yellow Peaches - Northern Neck Fruits and Vegetables
Roma Tomatoes - Northern Neck Fruits and Vegetables
German Garlic - Path Valley Farms

Also Available:

Medium Eggs: $2.50/dozen

Large Eggs: $4.00/dozen

Kombucha: $6/750 ml

Please return bottles and jars by placing them on the table by the sign in sheet.

Recipes and Information

Aioli

(use your garlic and egsg!)

• or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
• Large pinch coarse sea or kosher salt
• 1 egg yolk*, at room temperature
• 1/2 lemon, juiced
• 2/3 cup pure olive oil (not extra virgin)
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper

Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.

The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.

Peach Cooler Recipe

1 oz fresh Peach Puree

1 1/2 oz fresh Orange Juice

1 oz Simple Syrup

5 oz Club Soda

optional – 1 oz Gin & dash of peach bitters (this spiked version will be a hit with the 21 & over crowd!)

1. Peel, pit, and core out the peach’s rough pit flesh. Puree in a blender or food processor until smooth. (If your peach isn’t super ripe and juicy & won’t puree very easily, add a touch of OJ to help it out.)

2. (optional) If you aren’t sure you’re puree is super smooth, strain through a wire mesh strainer.

3. Put a few ice cubes in a glass, add the peach puree, OJ, and simple syrup. (If you don’t have simple syrup, you can add @ 1 t sugar, or more to taste, and mix with the OJ to dissolve it.)

4. Slowly pour the club soda along the inside wall of the glass, then gently stir everything to combine. Garnish with a slice of peach and a sprig of thyme if you want to get fancy.

Cucumber and Zucchini Carpaccio Salad Recipe
A perfect elegant summer salad from Cristina Ferrare’s Big Bowl of Love cookbook. Serves 4-6.

• 1/4 c Extra Virgin Olive Oil
• 4 T fresh Lemon Juice
• 1 T Rice Wine Vinegar
• 1 T finely chopped fresh Mint
• 2 t finely chopped fresh Dill
• 1 T finely chopped Italian Parsley
• 2 Zucchini, sliced paper thin
• 2 Cucumbers, sliced paper thin
• 1/2 t Kosher or Sea Salt
• 1/2 c crumbled Feta Cheese
• 1/4 c finely chopped, roasted Walnuts
• fresh cracked Black Pepper

1. Combine olive oil, lemon juice, rice wine vinegar, mint, dill, and Italian parsley in a medium bowl and whisk together to combine. Set aside.
2. Arrange sliced zucchini and cucumbers on a large platter, alternating zucchini slices with the cucumber slices.
3. Sprinkle slices lightly with kosher salt. Drizzle 3 T of dressing over the slices. Sprinkle with crumbled feta, walnuts, and fresh cracked black pepper.
4. Serve immediately. (If you are not going to serve right away, do not dress slices with vinaigrette yet. Wait until you are about to set then add dressing at last moment.)

with thanks,

christy and tom