This Week's Delivery Saturday September 25, 2010

"Comfort me with apples: for I am sick of love."
The Song of Solomon 2:5

Store In A Cool Dry Place:

Red Potatoes - Top of the Harvest Farm
Red Tomatoes - Locust Brook Farm
Honey Crisp Apples - Papa's Orchard

Store In The Fridge:

Broccoli - Northern Neck Fruits and Vegetables
Red Peppers - Northern Neck Fruits and Vegetables
Cucumbers - Northern Neck Fruits and Vegetables


Recipes:

Oven Roasted Broccoli
3/4 pound broccoli crowns, cut into florets (about 4 cups)
2 1/4 tablespoons olive oil, divided
2 garlic cloves, minced
Large pinch of dried crushed red pepper

Preheat oven to 450°F. Toss broccoli and 2 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to baking sheet. Roast 15 minutes. Stir remaining 1/4 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Caramel Sauce For Your Apples: Never Buy It Again.


Easy Cucumber Salad

• 1-2 large cucumbers peeled, quartered lengthwise, then sliced crosswise
• 1-2 Tbsp chopped fresh dill, basil, or Thai basil*
• 2-3 Tbsp seasoned rice vinegar
• Salt and pepper to taste

*To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

Method

Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.

Serves 2-4

with thanks,

christy and tom