Wednesday, June 29, 2011

So Close!

If you are a returning CSA member you know that sometimes shares start out slow but eventually they are full steam ahead! However, if you are new to CSA you may be wondering if this is all there is to it. We know it may seem like your bag has been a little light, but it's SO CLOSE to overflowing! Berries are flowering, beans are practically ready, tomatoes are growing, and the greens are doing great. We can't wait to taste it ourselves and share it with you. Thank you for your patience as we wait. Because a CSA share isn't like a grocery store or produce stand where things are being ordered from other places we have to wait for just the right sun, rain, and heat to bring on the full harvest, but it is worth the wait! There is no comparison to just picked, carefully grown produce!


This week your share has beets, and we know, some of you love beets and some of you don't! We hope maybe you just haven't had them in a way you love yet! This salad may change your mind! If it doesn't, you can make one of your beet loving friends very happy by sharing! This is our version of the Cheesecake Factory's  Veggie appetizer salad.

Early Summer Salad

mixed greens-lettuce, chard, spinach, or kale-chopped

1 chopped apple- we use granny smith

1 cup edamame
1 Cup of nuts, pecans or walnuts
1 chopped cucumber

Green Beans-Blanched for 2 minutes

1/2 cup white cheddar cheese, or 1/2 cup Feta

Roasted beets-simply wash beets, (save the greens for the next recipe) pierce with a fork, wrap in foil, bake at 350 degrees for 25 minutes for small beets, and up to an hour for larger beets. Remove from
oven, peel and dice. 
Mix everything together and enjoy!

At the cheesecake factory they use Pomegranate Vinaigrette, but  you can use your favorite dressing.We LOVE this dressed with a squeeze of fresh lemon and a sprinkle of salt!  

Now for those beets greens! Here is an easy Beet Green Salad

Rinse your greens well and add to a pot of boiling water. Blanch for 1 minute. Drain, rinse with cold water, squeeze dry and chop coarsely.

Next heat 2 tbsp of olive oil and when hot add the greens, 1 clove of fresh garlic, 1/2 t salt,  1/4 t pepper , and 1/2 c slivered almonds. Stir for 2 minutes until greens are cooked, but still bright green. 
Remove to your salad bowl or platter. In a small bowl whisk 1 Tbsp olive oil, 2 Tbsp lemon juice, and  a dash of salt and pepper. Thinly slice 1/4 of a red onion and add to salad, then top with dressing, toss and serve. 

Not only are these beet recipes delicious, they are so healthy! Beets are loaded with fiber, vitamins, and antioxidants! They are recommended for their ability to help promote your body's own cancer fighting response. They are also known to have properties that help to detoxify your kidneys and liver which helps you give your blood supply a necessary boost. And those greens are good for you too! Beet greens contain even more of Vitamins A, C, and iron than the purple roots. So this week, here's to your health!

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