This Week's Delivery Saturday May 21, 2011

store in the fridge:

rhubarb - new morning farm

green leaf lettuce - landisdale farm

spring onions - northern neck fruits and vegetables

chard - hartland farm

mustard greens - hartland farm

store in a cool dry place:

strawberries - papa's orchard

also, for any mushroom nerds out there, we have locally foraged (PG County) chicken of the woods (latin name: Laetiporus cincinnatus) mushrooms available at $18 a pound.

These mushrooms can be prepared like chicken, they even taste like chicken but have more of a mushroom texture. They need to be cooked all the way through.

If you are interested please contact tom directly: tom(at)foodmattersva(dot)com

recipes and information:

last night we made tapioca pudding and rhubarb compote to go on top. it also works well on ice cream. this compote recipe is a little different because i used butter in the mix as well, just to make it a little richer, so feel free to throw in a couple of spoons of butter if you wish...

rhubarb compote

and here is a link to a great tapioca pudding recipe

3 cups 1-inch pieces fresh rhubarb

2/3 cup sugar

1/4 cup water

Combine all ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until rhubarb is very soft and begins to fall apart, stirring occasionally, about 20 minutes. Transfer compote to medium bowl. Refrigerate uncovered until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve cold.

sauteed swiss chard with golden raisins and capers

This dish also makes a delicious pasta partner. Tossed with a pound of your favorite pasta and 1/2 cup pasta-cooking water, this Swiss chard goes from a sumptuous side dish to a spectacular main course.

1 pound Swiss chard
1 tablespoon olive oil
1/2 small onion, chopped
1/4 cup golden raisins
1 tablespoon drained capers

1. Trim tough stem ends from Swiss chard. Cut stems crosswise into 1-inch pieces; cut leaves into 2-inch pieces, keeping stems and leaves separate.

2. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook about 4 minutes or until onion begins to brown. Add chard stems and cook, covered, 5 to 7 minutes or until tender. Stir in raisins. Add leaves to stems in batches, covering skillet after each batch; cook 7 to 10 minutes total or until leaves are tender and wilted, stirring often. Remove from heat; stir in capers.

mustard greens wrapped in proscuitto

1bunch of mustard greens

olive oil

red wine vinegar

red pepper flakes

garlic, 3 cloves finely chopped

salt and pepper

1/8-1/4 pound thinly sliced prosciutto, about 8-12 slices


Wash greens, remove stems, and coarsely chop leaves. Leave some water droplets on the greens. In a large saute pan, heat enough olive oil to generously coat the bottom of the pan. Toss in garlic. Cook garlic for just a quick moment and then add the greens. Cook covered for about 5 minutes until the greens are wilted and tender. Set aside to cool. Season with a splash of red wine vinegar, a sprinkling of red pepper flakes, and fresh ground pepper. (Go easy on seasoning with salt - the prosciutto adds plenty.)

Slice each piece of prosciutto in half lengthwise. Place a spoonful of greens on one end of the prosciutto and roll. Repeat. Serve at room temperature.

This Week's Delivery Saturday May 14, 2011

Store in the Fridge:

Asparagus - Berry Simple Farm

Cabbage - Hartland Farm

Spinach - Corvallis Farm

Spring Onions - Greenbriar Produce

Romaine - Hartland Farm

Store In A Cool Dry Place or The Fridge:

Strawberries - Papa's Orchard

Good morning! Everything in your bag this week is all green or red. This is always the case when we are deep into the Spring! We hope you are enjoying this delicious local food!

Recipes and Information

Grilled Asparagus with Spring Onion Vinaigrette

• 1 bunch thin asparagus
• Olive oil
• Coarse salt and freshly ground pepper
• Spring Onion Vinaigrette (see below)
• 
  
• Preheat a grill pan over high heat. Brush asparagus with olive oil and transfer to grill. Grill asparagus for 1 1/2 minutes; sprinkle with salt and pepper. Serve immediately drizzled with vinaigrette.

1. 
   

   Spring Onion Vinaigrette

   • 5 tablespoons extra-virgin olive oil
   • 2 tablespoons red-wine vinegar
   • 1 tablespoon freshly squeezed lemon juice
   • 2 1/2 tablespoons thinly sliced spring onion
   • 1/2 teaspoon minced garlic
   • 2 tablespoons thinly sliced lemon zest
   • Coarse salt and freshly ground pepper

   Place all ingredients in a small bowl and whisk until well combined.

   
   

   
   

   Another Vinaigrette Recipe For Your Mason Jars

   Made this last night. So. Good.

   
   

   Perfect Vinaigrette

   serves 6 to 8

   
   

   3 Tbsp vinegar (I recommend champagne, white or red wine, or tarragon vinegar)

   1/2 tsp Dijon mustard

   1/2 tsp finely minced or grated garlic

   1 large egg yolk

   3/4 tsp sea salt

   1/4 tsp freshly ground pepper

   1/2 cup good olive oil

   
   

   I keep a couple of glass bottles on hand for the purpose of making salad dressing. Should you have one on hand, just dump all of the ingredients in and give it a thorough shaking. If you don't, whisk together all of the ingredients save the oil, then slowly drizzle the oil in, whisking as you go.

   
   

   
   

   Chinese Cabbage Salad with Scallions and Roasted Peanuts

   Fresh cabbage salads are lovely, but chopped peanuts and mellow scallions put a little extra crunch in this salad.

   1 tbsp. rice wine vinegar

   1 tbsp. nam pla (Vietnamese fish sauce)

   Salt and freshly ground black pepper

   1⁄2 cup light sesame oil

   1 shallot, peeled and sliced into thin rings

   4 scallions, thinly sliced

   1 small Chinese cabbage, trimmed and julienned

   1⁄2 cup chopped roasted peanuts

   In a small bowl, whisk together rice wine vinegar, nam pla, and salt and pepper to taste. Slowly drizzle in sesame oil, whisking constantly to make a smooth vinaigrette. Add the shallots and set aside for at least 1⁄2 hour. Adjust seasoning before using.

   Quickly sauté scallions in a little sesame oil. Place cabbage in a large serving bowl and add vinaigrette. Toss well.

   Sprinkle the sautéed scallions and peanuts over top of salad before serving.

   
   

   with thanks,

   christy and tom

This Week's Delivery Saturday May 7, 2011

Store In The Fridge

Tatsoi - Hartland Farm

Swiss Chard-Hartland Farm

Strawberries-Chesterfield Berry Farm

Rhubarb- Greenbriar Produce

White Scallions-Greenbriar Produce

Chives-Jubilee Organic Farm

Recipes and Information

Tatsoi

Tatsoi is also a dark leafy green that, if possible, would be the child born to the combination of bok choy and spinach. The leaves of tatsoi closely resemble that of baby spinach and even boast a similarly high amount of calcium. Its mild mustard kick, on the other hand, is definitely derived from the closely related crop, bok choy, both of which are forms of Chinese cabbage. To easily identify tatsoi amongst a box full of greens, look for the plant's distinctive spoon-shaped leaves which not only deliver good nutrition (in the form of calcium, antioxidant vitamins A and C, and the all important poop-stimulating-nutrients, fiber and water), but a soft creamy texture as well.

Browned Butter Pasta with Tatsoio

Serves 2

Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
1 bunch tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional

Cook pasta to al dente in salted water.

When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.

Strawberry Rhubarb Crumble with Honey and Lavender

3 stems of rhubarb, chopped into 1 inch pieces

1 pint of strawberries, quartered

2 tbsp honey

1 1/2 tbsp balsamic vinegar

1 tsp lemon zest

1 1/2 tbsp lavender, chopped fine, optional

1 1/2 tbsp mint, chopped fine, optional

1 tbsp whole wheat flour

1/2 cup whole wheat flour

1/2 cup walnuts, chopped

1/3 cup light brown sugar

4 tbsp butter, melted

2 tsp cinnamon

1 tsp vanilla

Preheat oven to 350. Mix rhubarb, strawberries, honey, balsamic, lemon zest, flour and herbs in a bowl until well coated. In a second bowl, mix flour, walnuts, sugar, cinnamon, vanilla and melted butter until crumbling. Scoop fruit mixture into muffin tins and top with walnut crumble. Bake until brown and bubbling.

The flavors of this dish come alive with the subtle sweetness of honey, the freshness of lavender, and the cooling sensation of mint. Serve with a scoop of vanilla ice cream and sprig of lavender for a delightful treat.

this recipe is from: http://ayearlivingcsa.blogspot.com/

This isn’t the usual hand-held, pizza-dense scallion pancake you find at Chinese restaurants, but a fork-tender pancake reminiscent of a vegetable fritter.

Fast Scallion Pancakes

This same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions. I use peanut oil for this recipe, but that's only because I associate it with soy sauce. If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings -- you can use any vegetable oil or even a good olive oil.

• Salt and freshly ground black pepper
• 1 pound scallions or spring onions
• 1 egg
• 1 teaspoon soy sauce
• 1/2 cup flour
• Peanut, canola or olive oil as needed

• 1. Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
• 2. Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
• 3. Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

with thanks,

christy and tom

This Week's Delivery Saturday April 30, 2011

Good news for all that are back in town-we got strawberries again!

Please continue to bring back your bags-we really need them.


Store In the Fridge:

Asparagus - Fields of Peace, Berry Simple Farm

Red Butter Lettuce - Hartland Farm

Savoy Spinach - Corvallis Farm

French Breakfast Radishes - Path Valley

Strawberries - Chesterfield Berry Farm

Spring Onions - Northern Neck Fruits and Vegetables

Recipes and Information

Roasted Asparagus-Our Favorite Way To Eat This Delicious Vegetable!

1 bunch fresh asparagus
Good olive oil, plus extra for sprinkling
kosher salt
Freshly ground black pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

That's it folks. Mix it up by sprinkling with grated parmesan, or tossing with toasted sesame oil and toasted sesame seeds after roasting.

Strawberry Cake

This recipe is so easy and delicious-despite the fact that we got it from Martha Stewart years ago...

• 6 tablespoons unsalted butter, softened, plus more for pie plate
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1 pound strawberries, hulled and halved

1. Preheat oven to 350 degrees. Butter a 10-inch pie plate or round cake pan. Sift flour, baking powder, and salt together into a medium bowl.

2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Creamy Scrambled Eggs with Spinach

Gourmet | April 2003

Makes 4 servings 8 large eggs 1 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled 1 tablespoon unsalted butter 3/4 lb baby spinach, coarsely chopped 2 oz cold cream cheese, cut into 1/2-inch cubes Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted. Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.

with thanks,

christy and tom

This Week's Delivery Saturday April 23, 2011

Please return bags-we are very low!

Second quarter payments are due this week or by April 30 at the latest. We will accept payment either week given the holiday-thanks!

Store In The Fridge

Strawberries!- Godwin and Miller Farms - 1 quart container -Please pick your own so that they don't get crushed in the bags

Cremini Mushrooms - Mother Earth Mushrooms

Vates Kale - Hartland Farm

Savoy Spinach - Corvallis Farm

Cilantro - Northern Neck Fruits and Vegetables

Place In A Sunny Window or Transplant To A Pot or Garden:

Herb Plant - Whisper Hill Farm - your choice of basil, parsley, or cilantro-please pick your own. Get here early!

National Inventors Hall of Fame has donated seed packets to CSA members. Feel free to grab a packet of Provider Bush Beans!

Recipes and Information

Spinachy Egg Salad

4 large organic eggs
2 cups spinach, finely chopped
2 stalks celery, cleaned and thinly sliced
2 tbsp. plain Greek yogurt (or same amount mayonnaise)
1 tbsp. tahini
1 tsp. salt
1 tsp. hot sauce (optional)

First, hard-boil the eggs. Place the eggs in a saucepan and cover with cold water. Set over high heat. Once the water comes to a gentle boil, shut off the heat, cover the pan and let stand for 7 minutes (still on the burner). Remove with a slotted spoon to a bowl of ice water and let them stand for a few minutes.

Peel the eggs and place them in a bowl with the remaining ingredients. Stir together with a fork, breaking up the eggs (but not too much) as you go. Continue until everything is evenly combined, but the eggs are still chunky.

Makes enough for 2 large sandwiches.

Tagliatelle with Chive Oil and Cremini Mushrooms

1/2 lb. cremini mushrooms, trimmed, small ones
left whole, larger ones cut into halves or quarters
1/3 cup extra-virgin olive oil
1/2 tsp. red pepper flakes, preferably marash
Salt
1/3 lb. dried tagliatelle
1 large bunch chives, roughly chopped
1 1/2 tbsp. fresh lemon juice
Freshly ground black pepper
1/4 cup finely grated parmigiano-reggiano

1. Heat oven to 475°. Combine mushrooms, a drizzle of the oil, 1/2 of the pepper flakes, and salt to taste in a large bowl and toss to coat. Arrange mushrooms in a single layer on a baking sheet and roast in the oven, turning once or twice, until browned, tender, and sizzling, 8–10 minutes. Set the mushrooms aside.

2. Bring a large pot of salted water to a boil. Add tagliatelle and cook until al dente, about 8 minutes. Ladle out and reserve 1/4 cup of the pasta water, then drain tagliatelle. Transfer tagliatelle to a large bowl.

3. Meanwhile, put remaining oil, remaining pepper flakes, 3/4 cups of the chives, lemon juice, and salt and pepper to taste into a blender; purée until smooth and emulsified. (Make chive purée as close as possible to serving time: its vibrant color diminishes as it sits.) Transfer chive purée to bowl with tagliatelle along with the mushrooms, reserved pasta water, parmigiano, and salt and pepper to taste. Toss well. Serve immediately, garnished with remaining chives.

SERVES 2

with thanks,

christy and tom