This week’s CSA boxes are ready! The boxes this week include: baby chard, carrots, asparagus, rapini, sweet potatoes, kale, spinach, head lettuce, cilantro, baby beets and greens, kohlrabi, and swiss chard. The boxes were so full of these delicious spring-time veggies, that we were not able to fit salad mix into each box. Please don’t forget to pick up your bag of salad mix when you pick up your box.
Here’s a great recipe to try with this week’s beets:
Roasted Beets with Goat Cheese and Herbs
4-6 Beets, about 1-1 ½ total weight (greens removed)
1 tsp chopped fresh thyme
1 tsp green onion or chives (minced)
3 Tbsp extra-virgin olive oil
Salt and freshly ground pepper
2 oz fresh goat cheese, crumbled
Preheat the oven to 400˚F. Wrap the beets individually in aluminum foil and roast until tender when pierced with a fork (about 1 hour, depending on their size). When cool, peel and quarter the beets and place in a service dish. In a separate bowl, mix together the thyme, green onion or chives, and olive oil. Drizzle the olive oil – herb mixture over the beets, season with salt and pepper, and top with the crumbled goat cheese. Serve right away!
Happy Earth Day!