July 5

Manakintowne:

  • Fennel
  • Yellow Wax beans
  • Sweet Banana peppers

Rudy's Exotic Mushrooms:

  • Tomatillos (Dodd's Acres--Hanover County, VA)

Agriberry:

  • Donut peaches

Sion House:

  • Romaine lettuce

 

From Bon Appetit July 2013

 

Charred Tomatillo Salsa Verde

 

Makes 2 cups

 

Ingredients:

½ small white onion, halved lengthwise, keeping root intact

½ head of garlic, unpeeled, halved crosswise

1 jalapeño

1 pound husked tomatillos

1 tablespoon vegetable oil

½ bunch cilantro leaves and tender stems

¼ cup fresh lime juice, plus more

Kosher salt; freshly ground pepper

 

Directions:

Prepare a grill for medium-high heat. Toss onion, garlic, jalapeño, tomatillos, and oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5–8 minutes. Transfer to a plate and let cool slightly.

Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, cilantro, and lime juice until a chunky sauce form; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.

 

Do Ahead: 

Salsa verde can be made 5 days ahead. Cover and chill.

 

 

From Food And Wine

 

Warm Yellow Wax Beans in Bacon Vinaigrette

 

Serves 6 to 8 

 

Ingredients:

2 pounds yellow wax beans, trimmed

3 tablespoons extra-virgin olive oil

4 ounces thickly sliced bacon, cut into lardons (1 cup)

2 tablespoons sherry vinegar

10 ounces cherry tomatoes, halved

1 small shallot, very finely chopped

2 garlic cloves, very finely chopped

1/3 cup chopped basil

Kosher salt

Freshly ground pepper

 

Directions:

Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.

In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.

 

 

From Eating Local: A Cookbook Inspired by America's Farmers by Janet Fletcher; modified for donut peaches

 

Grilled Peaches with Mascarpone Ice Cream and Crushed Amaretti

 

Serves 6

 

Ingredients:

Donut peaches, halved and pitted

1 TBSP unsalted butter, melted

Mascarpone Ice Cream OR store-bought vanilla ice cream

6 heaping TBSP coarsley crushed amaretto cookies

 

Ingredients for Mascarpone Ice Cream:

1 cup half and half

1 cup heavy cream

1/2 vanilla bean (halved crosswise)

6 large egg yolks

2/3 cup sugar

Pinch of kosher or sea salt

1 cup mascarpone cheese

 

Directions for Ice Cream:

To make the ice cream, put the half and half and heavy cream in a medium saucepan. Cut the halved vanilla bean in half lengthwise and scrape the seeds into the saucepan, then add the bean pod as well. Bring to a simmer over moderate heat, cover, and let steep for 15 minutes. 

In a bowl, whisk the egg yolks, sugar, and salt until pale and thick. Add the contents of the saucepan gradually, whisking constantly, then return the mixture to the saucepan and set over moderate heat. 

Cook, stirring constantly with a wooden spoon until the custard reaches 178 degrees F on an instant-read thermometer. It will visibly thicken and coat the spoon. Do not let it boil or it will curdle. Immediately remove from heat, stirring for a minute or two to cool custard rapidly. Cool for 15 minutes, then remove the vanilla pod and whisk in the mascarpone. Cover the custard and refrigerate until well chilled, then freeze the custard in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a freezer container and freeze for at least 30 minutes to allow to firm up before serving.  

 

Directions:

Prepare a moderate charcoal fire or preheat a gas grill to medium. 

Brush the peach halves on both sides with the melted butter. Place the peaches, cut side down, on the grill directly over the coals or gas flame. Cover the grill and cook until the nectarines are hot throughout, lightly caramelized on the surface, and slightly softened 5 to 10 minutes. If they char too much before they soften, move them away from the coals or flame to finish cooking. 

Put the peach half in each compote dish or stemmed glass. Top each peach half with a scoop of ice cream and a heaping tablespoon of crushed armaretto cookies. Serve immediately.