July 24

Tricycle:

  • Fingerling potatoes

  • Sweet pepper mix

Community Food Collaborative:

  • Cherry tomatoes

Agriberry:

  • Yellow nectarines

Bow Tide Farms:

  • Cucumbers

  • Chiogga beets


From The Moosewood Restaurant Table cookbook by the Moosewood Collective


Roasted Beet and Walnut Dip

Makes 2 cups


Ingredients:

1 1/2 LB raw beets

3/4 cup plain Greek yogurt

2 large garlic cloves, minced or pressed

2 TBSP olive oil

2 TBSP red wine vinegar

1 TSP salt

Dash of cayenne pepper

3 TBSP chopped fresh mint

3/4 cup toasted walnuts

Thinly sliced scallions, for garnish


Directions:

Preheat oven to 400 F. Rinse the beets and place them on a roasting pan. Roast until a knife can easily pierce the beets; the oven time will depend on the size and age of the beets, usually between 45 minutes to an hour. Allow the beets to cool enough to handle and then rub the peel off with your hands or peel with a knife. Cut the beets into chunks.

Place the beets,yogurt, garlic, oil, vinegar, salt, cayenne, mint and walnuts in the bowl of a food processor and whirl until smooth.

Serve garnished with sliced scallions.


From Martha Stewart Living March 2008


Baked Nectarines with Pistachios

Serves 4


Ingredients:

4 tablespoons shelled pistachios
2 tablespoons unsalted butter
1/2 cup confectioners' sugar
2 drops (less than 1/8 teaspoon) almond extract (optional)
1/8 teaspoon salt
2 nectarines, halved and pitted
1/2 lemon
1/2 cup creme fraiche
1 tablespoon granulated sugar

Directions:

Preheat oven to 400 degrees. Chop 3 tablespoons pistachios in a food processor until finely ground. Add butter, confectioners' sugar, almond extract, and salt. Process until combined.

Place nectarines, cut side up, on a baking sheet, and squeeze lemon over top. Place a generous tablespoon of pistachio mixture on each nectarine half. Chop remaining tablespoon pistachios, and sprinkle on top. Bake until fruit is tender and topping is crisp, 10 to 15 minutes. Let cool for 5 minutes. Transfer to 4 plates.

Whisk together creme fraiche and granulated sugar. Spoon over nectarines, and serve.


From Cooking with the New York Times January 2002


Potato and Cucumber Salad

Serves 2 to 4


Ingredients:

Cucumber, peeled and sliced paper thin

Salt

Fingerling potatoes

Pinch caraway seeds

Freshly ground black pepper

1/4 cup chicken stock

2 TBSP chopped onion

1/2 tablespoon Dijon mustard

2 TBSP cider vinegar

1 tablespoons extra virgin olive oil

1/2 tablespoon canola or sunflower seed oil

1 tablespoon sour cream, crème fraîche or plain yogurt, optional

1 tablespoon finely chopped fresh dill


Directions:

Put cucumber slices in bowl, toss with 2 teaspoons salt, and set aside.

Put potatoes in saucepan, cover with water, add generous pinch salt and caraway, bring to a boil, and cook until potatoes are just tender. Drain, peel, and slice into a bowl while still warm. Season with salt and pepper.

In a saucepan, bring stock and onion to a simmer. Add to potatoes, and toss gently until silky and lightly thickened. Fold in mustard, vinegar and oils.

Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.) Fold cucumbers into potato salad. Add more salt, pepper and vinegar if needed. Add sour cream, crème fraîche or yogurt if wanted. Fold in dill, and serve as first course or side dish.