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 with greens
Tomatoes
Cherry tomatoes
Basil Bouquet
(lemon, cinnamon, sweet and purple basil)
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:
1) Balsamic Glazed Baby Beets – Roots and Greens
from Frog Star Farm
Cooking time (duration): 40
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.
​​Ingredients
10-14 baby beets with greens attached
1 small white onion
3 tablespoons balsamic vinegar
1 Tbsp 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 coarsely chop the greens. Julienne 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.
Here's another one:
2) Red Beet Risotto with Mustard Greens and Goat Cheese
All the best,
Sarah VanNorstrand
for Lucky Moon Farm