Tag Archives: beets

Yes, Your (Purple) Majesty

Look for Purple Majesty potatoes in the CSA boxes this week. These antioxidant-rich potatoes are purple on the inside and out.

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Please note that the garlic has already been divided into cloves this week. It has been cured, but the rainy weather has negatively impacted the durability of the garlic requiring that it been broken up to salvage.

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This week’s box includes:

Cucumbers

Summer squash

Rattlesnake Pole Beans

Shishito peppers

Winter squash

Chard

Jalapenos

Summer greens (Purslane, Dandelion, and Nasturtiums)

Copenhagen or Capture cabbage

Ichilleum Red garlic

Carrots

Beets

Purple Majesty potatoes

Purplette onions

Kohlrabi

Parsley

Cilantro

Basil

Mint

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Crazy about carrots…

Our first spring carrot harvest has arrived. The strawberries are ripe and delicious again this week, and a massive kohlrabi awaits our CSA patrons.

 

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This week you will find the following items in the CSA box:

Broccoli

Beets

Carrots

Kohlrabi (Don’t forget to grab one)

Chard

Collards

Kale

Bulb Fennel

Napa cabbage

Strawberries (Don’t forget to get a quart)

Garlic Scapes

Cilantro

Dill

Parsley

Basil!

 

 

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Baby Beets- delicious cold!

A quick and cool recipe for your beets. Wash well and quarter beets. Steam until tender. Allow to cool and skin will come off very easily.

Now there are a few ways I enjoy fixing them from this point:

  • thinly slice 1/2 a Vidalia onion t, lay in bottom of glass bowl, cover with raspberry balsamic vinegar, slice peeled beets on top, cover with lid, shake and refrigerate at least 2 hours but overnight is better. Sprinkle with dill and toasted walnuts when serving.
  • stir 1/2 cup of sour cream in beets and onions – the color will be beautiful! And the flavor is wonderful- I had beet salad made this way in Ireland.
  • juice one or two lemons and use lemon juice instead of vinegar as your ‘pickling’ liquid (when I do this I don’t use onions, but you can)

 

CSA boxes

Hi everyone,

In your CSA box this week you will find some old favorites (ahem, salad mix) and a few first timers (strawberries, yum!)

The contents of your box will be:

Asparagus

Beets

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Broccoli Raab

Kale

Kohlrabi

Parsley

Salad Mix

Strawberries

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With your kohlrabi, try using this recipe for an awesome side-dish or appetizer:

‘Carpaccio’ of Kohlrabi with Radishes and Blue Cheese

2 small, young kohlrabi
6 young radishes
4 Tbsp extra-virgin olive oil
4 tsp (20 ml) white wine vinegar, or white balsamic vinegar
a pinch of Hot English mustard powder
blue cheese (Gorgonzola, Roquefort, or whatever you fancy)
flaky sea salt
freshly milled black pepper

Strip the leaves off the kohlrabi and cut off the tops and bottoms. Using a mandolin, cut the bulbs into paper-thin slices. Do the same with the radishes. Arrange the kohlrabi and radish slices on a platter, or on individual salad plates. Whisk the olive oil, white wine vinegar and mustard powder together in a small bowl, and drizzle the dressing over the slices. Season well with salt and pepper, and sprinkle with crumbled blue cheese.

Serve immediately.

Serves 4.

Happy eating,

Justin

Kale and Beets make delicious pesto

An inventive, new, mock ad campaign for a winter favorite: broccoli! by Victor and Spoils for the NY Times

It’s getting cold and wet out there! It’s time to enjoy some of those fall harvest favorites like kale, beets, carrots, spinach and more.

It may not be basil season but you can still enjoy pesto! Below are delicious ways to use those kale and beets, creating a fresh, seasonal pasta dish or dip.


Kale Pesto

Ingredients
1/4 – 1/2 cup chopped walnuts,sunflower seeds, almonds, or other nuts
1 1/2 – 2 teaspoons salt
1/2 pound kale, stems removed, coarsely chopped (1 medium bunch should do)
2 cloves garlic
1/2 cup olive oil (less works fine)
1/2 cup grated Parmigiano-Reggiano, Romano or Asiago
ground black pepper to taste

Method
Toast chopped nuts in a dry, heavy skillet (such as cast iron) over high heat, stirring constantly until they start to brown and become fragrant. Alternatively, place on a baking sheet and toast at 325 degrees. Keep an eye on nuts – they burn quickly and will get bitter!
Bring about two cups of water to a boil. Add a pinch of the salt, then add kale. Cook, uncovered, until tender, about 2 minutes. Remove from pot and drain.
In a blender or food processor, add garlic, nuts and drained kale and whiz until well combined. Pour in oil in a steady stream, and pulse until combined. Add cheese, pepper, 1 teaspoon salt, pulse, then taste. Add more salt to taste if necessary.
For 1/2 pound pasta, use 2-3 tablespoons pesto. Keeps really well in an airtight container in the refrigerator, for up to a week, or freeze for longer storage.
Makes about one cup. Adapted from “The Real Dirt on Vegetables” by John Peterson


Beet Pesto

Ingredients:
3 large beets, roasted
3 cloves garlic
1/2 cup nuts
1/4 cup fresh lemon juice
1/4 cup olive oil
1 cup grated hard cheese like Parmigiano-Reggiano, Romano or Asiago
salt

Method:
Chop beets into quarters and place in the bowl of a food processor. Add the garlic, nuts, lemon juice, cheese and pulse to combine. Slowly add the olive oil until all ingredients are well combined. Add salt to taste.
Makes about 1 1/2 – 2 cups.

Post contributed by Andrea Wood.