Wednesday, July 25, 2012

Week 9, Rain or Shine


Hello again,
Another week, another bag of beautiful veggies. And the exciting news on the block is that you've got your first round of tomatoes!  Only a few to start with, but plenty more are coming.
We've had lots more dry, sunny weather, but it looks like tomorrow might be pretty stormy. But the CSA always goes on, rain or shine. And honestly, as long as it doesn't hail, we'll take any rain we can get. (please don't hail!)



Here's what's in the bags:

Salad mix
Scallions
Beets w/ greens
Tomatoes
Cherry tomatoes
Basil Bouquet (lemon, cinnamon, sweet and purple basils)
Summer Squash
Beans (green, yellow and purple- they all cook and taste about the same, but they're oh so pretty!)


Here's a recipe recommended by another CSA member:


Balsamic Glazed Baby Beets – Roots and Greens

from Frog Star Farm

Beets_glazed

I love this balsamic beet recipe. The greens cook over the roots, just like they grew in the garden. I serve it chilled as a light, summer side or as a small plate with wine on the patio.

Greens over roots, just like they grew

ingredients

  • 10-14 Baby beets with greens attached
  • 1 small white onion
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 sprigs fresh tarragon or thyme
  • salt
  • pepper

method

Rinse and scrub the beets under cold water. Remove the greens, cut the beets to bite size and corsley chop the greens. Julienee the onion into 1/4″ pieces. Using a pan with a lid, arrange the beets and onion into a single flat layer. Sprinkle EVO and balsamic on top. Add herb sprigs, a pinch of salt and enough water to cover. Bring pot to a boil, then add the lid and reduce to a simmer. Cook the beets for 15-20 minutes or until they are right on the verge of being properly tender. Add the greens to the pan, cover and cook for three more minutes. Fold everything together, reduce the liquid to a glaze (it should evenly coat the back of a spoon) and season to taste.
Cooking time (duration): 40


Here's another one for Roasted Beet Risotto w/ Goat Cheese 

All the best,
Sarah VanNorstrand 
for Lucky Moon Farm

2 comments:

  1. Fun looking bag this week!

    I'm not sure what do with the scallions....how long do they last?

    -Matt G.

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    Replies
    1. I usually use them like onions, but you can include some of the green bits on top of salads, too. Works great in stir fries, in sautes, or any time you want a little raw oniony crunch on top of a dish. They're a bit milder than real onions. Hope that helps! Sarah

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