Week 6- 2015

This Week:

Mini Shares: Lettuce, Swiss Chard, Beets, Yellow Summer Squash, Zucchini, Cabbage, Radishes & Vitamin Greens or Braising Mix…..maybe a Cucumber.

Full Shares: Lettuce, Swiss Chard, Beets, Yellow Summer Squash, Zucchini, Cabbage, Radishes, Vitamin Greens, Braising Mix  Kale & Cucumbers

Braising Mix is Spicy Salad Mix that is to big for a salad and is best cooked.

Roasted Beets

Beets

Heat the oven to 400°F. This is a flexible cooking temperature; if you’re using the oven for cooking something else, beets can be cooked at that temperature. Beets will cook more slowly at lower temperature and more quickly at higher temperatures. At higher temperatures, check more frequently for scorching. Slice off the beet leaves close to the tip of the beet, leaving yourself enough to grip. Save the beet greens for another purpose. Scrub the beets thoroughly, then wrap them loosely in foil. No need to dry the beets before wrapping. Small beets can be wrapped together, but it’s easiest to roast large beets individually. Transfer the wrapped beets to a baking sheet (to catch drips in case the beet juices leak). Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when a fork or skewer slides easily to the middle of the beet. Small beets will cook more quickly than large beets. Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer. Peel the remaining beets. Beets can be stored whole or sliced for up to a week in the refrigerator.

Beet Hummus

2 large beets cooked

1 can Chickpeas

Juice of 1 lemon

2 large garlic cloves (minced)

2 tablespoons tahini

1/2 teaspooon smoked paprika

1/2 tsp olive oil

1/4 tsp salt

Pepper to taste

1/3 cup walnuts for garnish

1 tsp choppped dill for garnish

In a food processor  add chickpeas, lemon juice, minced garlic, tahini, paprika, salt, olive oil and salt. Add Beets to the food processor and purée all ingredients. You can also leave it a bit chunky, if you prefer.

Braised Greens

 2 tablespoon olive oil

1 bunch or 8 ounces of greens

1/2 cup of liquid (white wine, broth, water)

2 cloves garlic, minced

⅛ teaspoon sea salt

¼ teaspoon red pepper flakes, optional

Heat oil in a large skillet over medium-high heat. Add greens & liquid stir until greens are barely wilted. Add garlic, salt and pepper flakes. Continue stirring until greens are tender and liquid has evaporated.

Other Recipes of Interest:

Grilled Cabbage with Honey Mustard Dressing

Roasted Radishes and Swiss Chard

Coleslaw

One thought on “Week 6- 2015

  1. Pingback: CSA 2016 – Week 7 – The Pumpkin Farm CSA

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