Bow Tide Farms:
White peaches (Hanover Peaches--Hanover County)
From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher
Grilled Quesadillas with Mozzarella and Squash Blossoms
1 TBSP canola oil, plus more for brushing
1/2 small white onion, minced
1 clove garlic
1/2 TSP dried Mexican oregano (Can substitute Italian dried or fresh oregano if Mexican oregano unavailable)
Kosher or sea salt
1 small avocado
2 flour tortillas, 9 inches in diameter
1/4 LB low moisture whole-milk mozzarella cheese, grated on the large holes of a box grater
Prepare a moderate charcoal fire or preheat a gas grill to medium (375 F). Tear the squash blossoms in half lengthwise and inspect for ants. Dunk the blossoms in a large bowl of cold water, swish well, then lift them out into a sieve or colander to drain. Pat dry. If the blossom halves are large, tear each one lengthwise into 2 or 3 pieces.
Heat the canola oil in a large skillet over moderately low heat. Add the onion, garlic, and oregano, crumbling the herb between your fingers as you add it. Saute until the onion is soft, about 10 minutes. Add the squash blossoms, season with salt, and cook, stirring to coat them with the seasonings, just until the blossoms began to soften, about 1 minute. Do not let them wilt.
Halve and pit the avocado. With a large spoon, scoop both halves out of the peel in 1 piece, cut side down, on a cutting board. Slice thinly lengthwise.
Brush one side of a flour tortilla with canola oil, then place it, oiled side down, on a rimless baking sheet. Top one half of the tortilla with a quarter of the cheese, then a quarter of the squash blossom mixture. Fold like a turnover. Repeat with remaining tortilla. Slide the folded tortillas onto the grill directly over the coals or gas flame. Cook until browned on the bottom, about 1 minute, then turn and grill until the quesadilla browns on the second side and the cheese melts, about 1 minute longer.
Top each quesadilla with homemade or prepared salsa (try also topping with those fresh cherry tomatoes in this week's box!), a few slices of avocado, and a sprinkling of cilantro leaves. Serve immediately.
From Southern Living Magazine
10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into 1/2-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
1/4 cup thinly sliced fresh basil
Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, fresh okra, and garlic to a skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted about 1 minute. Remove from heat.
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.