Midsummer Farm CSA Weekly Newsletter: Share Pick Up #7 Greetings Midsummer Farm CSA subscribers!
This week we have golden and red ace beets - the beet greens are looking very nice despite this heat and humidity - so take advantage and eat them as well or blanch them lightly and freeze for winter use. You can prepare beet greens the same way you would prepare any dark leafy green or chard.
Below are some summery beet recipes that I love to make this time of year...
There will also be the first of the onions in your baskets as well as lettuce, cilantro, and some greens mixes.
Our cucumber and squash plants are having a bit of a difficult time this year - but don't worry, we have two more succession plantings growing away .... so you'll see cucs and squash again soon in your baskets.
The fruit this week will be plums! And I just received really fresh and beautiful organic portabellas for the mushroom share...
A reminder - please return your baskets if you have them - I'm running really low!!
RECIPE: Grapefruit Glazed Beets
4 medium beets, peeled and cut in small cubes
1 teaspoon extra virgin olive oil
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon orange zest
1/2 cup fresh unsweetened grapefruit juice
1/2 cup orange juice
1 teaspoon honey
1/2 teaspoon minced fresh ginger
Preheat the oven 425F (220 C).
Place the beets on a baking sheet. Toss with the olive oil, salt and pepper. Bake for 15-20 minutes or until the beets have just softened.
For the glacé: Heat a small saucepan over medium high heat and add the ingredients. Bring to a low boil and reduce the sauce by half. Toss the beets with the thickened sauce.
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RECIPE: Roasted Beet and Fennel Salad This recipe keeps well for about 72 hours in the refrigerator.
2 large beets
1 fennel bulb, thinly sliced
1 teaspoon oil
salt and pepper to taste
¼ teaspoon cumin
¼ cup feta cheese
Preheat the oven to 375°F.
Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly.
Put the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool.
Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned, cut into ½-inch cubes.
Mix together the beets, sautéed fennel, salt, black pepper, ground cumin and crumbled feta. Chill well
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RECIPE: Beet Salad I just made this last night - so refreshing! 1-2 pounds of beets 1-2 onions - sliced very thin into rings. ½ - 1 cup of chopped fresh dill or other herbs ... ½ cup Apple Cider Vinegar ¼ cup sugar (optional) ½ cup water Clean beets and trim ends. Put them into a large pot and fill with water. Bring water to a boil. Then turn down heat and simmer about an hour depending on the size of the beets. Stick a fork into them to feel if they are done - they should be soft. Cool beets down in cold water. Then peel off skin and slice. Put beets, sliced onions, chopped dill, about ½ cup of Apple Cider Vinegar, ¼ cup of sugar, and ½ cup of water into a glass bowl. Mix thoroughly. Chill for at least 12 hours before serving. _______________________________________________________________________
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