August 12-18, 2012
In this weeks full share box:
Red Gravenstein apples
Basket of Satsuma plums
Heirloom & early girl tomatoes
Basket of cherry tomatoes
Blue Lake, Romano & Trionfo Violetto beans
Basket of Padron peppers
Zucchini & summer squash
Chard or Kale
Pork Tenderloin with Apples
2 pork tenderloins
2 cloves garlic, slivered
salt and pepper
2 tsp ground cumin
2 tb oil
1 cup broth (chicken or beef)
1 cup apple cider
2 medium sized apples, peeled, cored and slicedPreheat oven to 400° F. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin. • Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (about 10 minutes). •Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. Add the broth and white wine to the roasting pan. Cook in the oven at 400°F for 10 minutes. •After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan. • After the tenderloins have cooked for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board. • Pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream. Adding the sliced apples back to the skillet and mashing some up a little will help to thicken it up. Stir in a little flour if needed. • Slice the tenderloin and return to the pan – cook in gravy until no longer pink. • Place on serving dish, drizzle some gravy over and serve immediately.
Those of you that have been with us for a while have no doubt seen me print this recipe before. And you will see me print it again! It is the easiest most delicious pie ever, and a great way for us to use those overripe, soft, bruised pears that we inevitably end up having. We try to be sure you all get perfect pears in your boxes, but they are so finickiy it can be tricky not to let any over-ripe ones slip in. We will always take bad stuff back in the event that this happens, or this recipe is the perfect solution! Otherwise we are happy to sell you some softies for cheap if you would rather eat the ones in your boxes fresh.
5 or 6 very ripe Bartlett pears, cored, peeled and halved
1 unbaked pie shell (homemade or store bought)
¼ c butter ½ c sugar ¼ c flour
2 eggs 1 tsp vanilla extract
Preheat oven to 325°
Arrange pear halves in pie shell, rounded side up, with small ends pointed toward the center. (see photo at right)
Pour over pears and sprinkle lightly with sesame seeds (optional, but really nice)
Bake 45-50 minutes, til light golden brown on top.
NO BAKE SUMMER LASAGNA
I haven’t tried this one but it sounds good! Of course a traditional baked lasagna (using the no-boil lasagna noodles) layered with squash, basil and tomatoes would be yummy too!
· 1/2 cup ricotta
· 3 tablespoons grated Parmesan
· 3 tablespoons plus 2 teaspoons extra-virgin olive oil
· Coarse salt and ground pepper
· 8 lasagna noodles, broken in half crosswise
· 1 small garlic clove, minced
· 4-6 tomatoes, chopped
· 2 zucchini (about 1 pound total), halved if large and thinly sliced
· 1 tablespoon torn fresh basil leaves, plus more for serving
1. In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.