Well, this is very exciting, we finally have a website, complete with blog! First I must extend my thanks to my daughter Hope. She built this entire website, by herself, as a mother's day gift. And now, without further ado......


THIS WEEK'S BOX - PICKUP Wednesday May 13th!

Our local farmers are providing much of this week's box for us which is terrific. 

NY Asparagus
NY tomatoes on the vine 
NY Fuji Apples
NY Spinach
PA Rhubarb
PA Rome apples
PA Portabella Mushrooms
PA Baby Lettuce Blend (Wildfire)
FL Cucumbers
CA Kiwifruit
CA Carrots
Fairtrade Organic Bananas
Local Russett Potatoes
Local Yellow Onions


Also available:
PA Goat Chevre $4/6oz log
PA Goat Feta $6.75/8oz piece
NY Strawberry Jam $5/8oz jar
NY Raspberry Jam $5/8oz jar
NY Fuji apple juice (unbelievable taste) $3.50/Qt
NY Blackcurrant/Apple juice $5/Qt


Recipes
GRILLED CHÈVRE-STUFFED TOMATOES
Serves four   From PIPER RESTAURANT
3 tomatoes 
2 Large Portobello Mushrooms
8 oz. Chèvre (goat) Cheese
4 oz. Olive OilTabasco Vinaigrette - Recipe below
to taste
Fresh Cracked Black Pepper
Fresh Basil, for garnish

Directions
Cut tomatoes lengthwise in half. Gently scoop out seed pockets, reserving halves. Using a slightly damp cloth, brush portobellos to clean off debris.Divide goat cheese into 12 equal portions.Place tomatoes and mushrooms in a bowl. Add olive oil and fresh cracked pepper. Toss to coat.Grill mushroom until slightly softened, about 5 minutes per side. Move mushrooms off to the side away from direct heat. Place tomatoes on grill, skin side up. Grilled tomatoes until they begin to char and shrink slightly.Turn over to the skin side. Add goat cheese to the inside of tomatoes.Grill an additional 3 to 5 minutes. Carefully remove tomatoes and mushrooms to a platter.
Assemble Slice portobellos into thin strips. Divide equally to about four plates. Place 3 stuffed tomato halves on top of mushrooms. Top with about 2 Tbl. of vinaigrette per plate. Garnish with fresh basil and walnuts.

TABASCO VINAIGRETTE
2-3 Tbs. Red Wine Vinegar
3/4 tsp.Tabasco Sauce
6 Tbs. Grape Seed Oil
1/2 tsp. Minced Basil
3/4 tsp.Honey
1/4 tsp. Kosher Salt
Directions
Combine vinegar, Tabasco, oil, basil, honey and kosher salt.
Whisk until smooth.
Can be made ahead.
Cover and refrigerate.
Let stand at room temperature 10-15 minutes before using.

Roasted Asparagus Recipe
from Alanna @ simply recipes
In place of the lemon juice, you can drizzle a little balsamic vinegar over the asparagus. Add a little freshly grated Parmesan cheese for an extra touch.

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher Salt
Freshly grated black pepper
Lemon juice
METHOD
1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.

3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.

Serves 4.

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