This Week's Delivery Saturday September 3, 2011

Happy September!

Store In A Cool Dry place

Peaches, Yellow Yowell Family Farm

Colorado Gold Potatoes-Path Valley Farms

Store in The Fridge

Sweet Corn-Miller Farm

Black Beauty Eggplant-Miller Farm

Mixed Italian Sweet Peppers-Whisper Hill Farm

Radishes-Path Valley Farms

Red Beets with Greens-Path Valley Farms

We have medium eggs today, $2.50 a dozen. Please leave cash or check in the box. Checks can be made out to Christy or Tom Przystawik.

Recipes and Information

Roasted Radishes with Balsamic Vinegar Recipe

• One bunch of radishes with tops (about 10 radishes)
• 2 Tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon sea salt or kosher salt
• black pepper to taste

1. Preheat oven to 350 degrees.

2. Wash radishes, removes roots and remove stems. Blot dry with paper towel. If radishes are big, cut them in half.

3. In large bowl, combine olive oil, balsamic vinegar and salt. Whisk ingredients together. Toss in radishes and greens until everything is coated evenly with oil.

4. Spread out radishes and greens on roasting pan or baking dish. Bake in oven for about 10 minutes or until the greens are crispy. Remove the greens and continue roasting the radishes for about another 5 minutes or until tender.

Roasted Potatoes with Fried Sage, Brown Butter Recipe The nutty flavor of brown butter, coupled with the earthy sage is wonderful. Even just one teaspoon of the brown butter and fried sage provides an amazing amount of flavor to all those potatoes! Have fun with the fried sage brown butter and add it to your pasta or noodle dishes.

• about 2 lbs potatoes, washed, cubed
• 2-3 tablespoons olive oil
• salt to taste
• handful of fresh sage leaves
• about 2-3 tablespoons butter, if you have clarified butter-even better

1. Preheat oven to Roast 400ºF.

2. In large bowl, toss cut potatoes, about 3 sage leaves (minced) and enough olive oil to coat potatoes. Add salt to taste

3. Place potatoes on sheet pan and roast in oven for about 30-45 minutes, or until golden brown. Turn potatoes at least once during the roasting period.

4. In frying pan, gently melt butter. Don’t melt the butter too quick, or it will burn.

5. Once butter melts and starts to bubble, add the rest of the sage leaves. Fry sage leaves on both sides, until crispy.

6. Keep an eye on the butter as you fry the sage & the butter browns. Skim as needed (using clarified butter will reduce this step). Take butter off heat when it is nicely brown, think a rich caramel color, and strain the butter to remove any sediment.

7. Toss potatoes with the brown butter and fried sage leaves.

Balsamic Beet Greens & Goat Cheese Crostini Recipe

The best part of this recipe is that you can use the whole part of the beet root, including stems and leaves. Tender beet greens can be eaten raw or cooked if the greens are tougher.

about 2-3 medium Beets w/ Greens still on
1 Baguette, sliced thin (about 20 pieces), toasted in pan or oven
about 6 oz pkg Goat Cheese
1 t fresh Lemon Juice or Lemon Zest
very thin slices of fresh Lemons (optional)
1/2 t Sea Salt
1 t Balsamic Vinegar, or more if needed
fresh cracked Black Pepper

1. If roasting beet root: Pre-heat oven to 375° F. Wash beets, trimming greens @1″ above top of beet. Put beets in a baking dish large enough to lay beets in a single layer. Add 1/4″ of water to dish, cover with aluminum foil and put in oven. (If you want a bit more tang, coat beets with some balsamic vinegar while roasting.)Roast until cooked through, 30 min – 1 hr, depending on size of beets. Test doneness by feeling the resistance of a toothpick when poked into beet. Remove from oven to cool.

2. After beets have cooled, rub off outer skin, then slice or dice to your preferred serving size. If you want to serve warm, quickly saute beets with a little olive oil or butter until heated. Season with sea salt and fresh cracked pepper. (Other serving options: saute some crushed garlic until lightly cooked then saute beets together; finish sauteed beets with a little balsamic vinegar; add some fresh chopped herbs when sauteeing beets-mint, basil, tarragon, etc; add a bit of fresh lemon or tangerine zest after sauteing beets.)

3. For cooking the greens: Wash and cut leaves and stems. Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Taste a piece of stem and leaves until they are blanched to your liking. Quickly drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.

4. In bowl, combine goat cheese, fresh lemon juice and fresh cracked black pepper. Combine well.

5. Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, thin slices of roasted beets and beet green greens (cooked or raw).