This weeks share, reprinted from Golden Earthworm
http://www.goldenearthworm.com/newsletter.htm
this week’s
HARVEST
Note: The contents of the veggie boxes can change, depending on the day of the week. We update the below veg list almost daily to reflect the next day’s deliveries. Keep this in mind if you’re looking at the list more than one day before your delivery.
Romano or Green Beans
Qty: 1 lb bag
Garlic
Qty: 2 heads
Red Tomatoes
Some of you will be receiving very ripe tomatoes, and some will receive slightly under-ripe ones. If your tomatoes are a deep red (ripe) and you won’t be eating them tonight, you can put them in the fridge so they won’t start rotting. We recommend bringing them back to room temperature before eating them. If your tomatoes are under-ripe, you should leave them out on the counter until the turn a deep red (but not soft!).
Qty: 5 pieces
Cherry Tomatoes
Be sure to remove these from the plastic bag when you get them home. Put in bowl and allow to ripen on the counter. Then eat right away!
Qty: 1 1/2 pints
Basil
Qty: 1 bunch
Potatoes
Red Gold or Yellow Variety
Qty: 2 lb
Lettuce
Qty: 3 small heads
FRUIT SHARE
Peaches
Qty: 1 bag
Akane or Ginger Gold Apples
New varieties to tickle your taste buds.
Qty: 1 bag
How to ripen fruit…
Apples and Peaches should be removed from the plastic bag and allowed to ripen in a paper bag, or out in the open air. If you leave them in the plastic, they will rot before they ripen.
September 9th, 2007 at 3:31 pm
Yum! I just made this dip and thought I’d share it with others. It’s a great way to eat those AMAZING beans! It would also make a good dressing or binder on a sandwich. I found the recipe in Gourmet, but adapted it to what I had in my fridge. Here’s my version:
1 cup plain yogurt
juice of 1/2 a lemon
1 clove garlic
5-6 anchovy fillet
pepper to taste
Blanch green beans for 30 seconds in boiling water (or even eat them raw they’re so tender!). In a small skillet on medium heat warm anchovy with garlic. Sautee and break down anchovy fillet for about 1 minute, until garlic begins to brown and a paste forms. While anchovy-garlic is warming put yogurt and lemon juice in a bowl, mix. Add anchovy-garlic and pepper, mix to incorporate.
(The version in Gourmet used sour cream and mayo instead of yogurt. I think the yogurt was fine and tasted great.)