This Week's Delivery Saturday April 30, 2011

Good news for all that are back in town-we got strawberries again!

Please continue to bring back your bags-we really need them.


Store In the Fridge:

Asparagus - Fields of Peace, Berry Simple Farm

Red Butter Lettuce - Hartland Farm

Savoy Spinach - Corvallis Farm

French Breakfast Radishes - Path Valley

Strawberries - Chesterfield Berry Farm

Spring Onions - Northern Neck Fruits and Vegetables

Recipes and Information

Roasted Asparagus-Our Favorite Way To Eat This Delicious Vegetable!

1 bunch fresh asparagus
Good olive oil, plus extra for sprinkling
kosher salt
Freshly ground black pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

That's it folks. Mix it up by sprinkling with grated parmesan, or tossing with toasted sesame oil and toasted sesame seeds after roasting.

Strawberry Cake

This recipe is so easy and delicious-despite the fact that we got it from Martha Stewart years ago...

• 6 tablespoons unsalted butter, softened, plus more for pie plate
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1 pound strawberries, hulled and halved

1. Preheat oven to 350 degrees. Butter a 10-inch pie plate or round cake pan. Sift flour, baking powder, and salt together into a medium bowl.

2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Creamy Scrambled Eggs with Spinach

Gourmet | April 2003

Makes 4 servings 8 large eggs 1 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled 1 tablespoon unsalted butter 3/4 lb baby spinach, coarsely chopped 2 oz cold cream cheese, cut into 1/2-inch cubes Whisk together eggs and tarragon in a bowl and season with salt and pepper. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted. Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.

with thanks,

christy and tom