This Week's Delivery Saturday November 5, 2011

Please Return Your Bags!

Store In The Fridge

Bulls Blood Beets - Path Valley Farms

Head Lettuce - Hartland Farm

Broccoli - Northern Neck Fruits and Vegetables

Red Candy Onions - Northern Neck Fruits and Vegetables

York Apples -Weakly Farm

Store In A Cool Dry Place

Romanian Garlic - Path Valley Farms

Also Available Are Organic Pastured Eggs $4/dozen

Recipes and Information

Roasted Broccoli with Orange

• 1 lb broccoli tops cut into florets and stems peeled, quartered lengthwise, and cut into 2" lengths

• 2 tbsp olive oil

• 2 cloves garlic, thinly sliced

• 2 tsp grated orange zest (optional)

• 1/2 tsp salt

• 2 tbsp orange juice (from the same orange)

1. Heat oven to 425°F.

2. Line baking pan with foil. Put broccoli on pan and toss with oil, garlic, zest, and salt.

3. Spread in single layer and roast until edges brown and stems are tender, about 20 minutes.

4. Toss with orange juice and season to taste with salt and pepper.

Anise-Scented Balsamic Beets

1 pound beets (about 1 bunch), about 2" in diameter each, trimmed

1 cup orange juice
2 tablespoons balsamic vinegar
2 star anise pods
1 tablespoon sugar
1 medium bunch arugula (about 4 cups), trimmed and washed
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Preheat the oven to 425°F.

2. Wrap the beets in aluminum foil and place directly on the oven rack. Roast for 45 minutes, or until a knife easily pierces the beets. Cool for 30 minutes, then peel and cut each beet into 8 wedges.

3. Meanwhile, in a medium saucepan over medium-high heat, combine the orange juice, vinegar, star anise, and sugar. Bring the mixture to a boil and cook for 12 to 14 minutes, or until reduced to about 2 1/2 to 3 tablespoons of syrup. Discard the star anise pods, then toss the syrup with the beets.

4. Toss the arugula with the lemon juice, lemon zest, oil, salt, and pepper. Arrange over 4 serving plates. Divide the beets into 4 portions and place each on top of the arugula. Drizzle any remaining orange-balsamic syrup over each plate. Serve immediately.

with thanks,

christy and tom