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Monday June 20, 2011
Greetings CSA Members,
Days like today make one quickly forget how rough and rainy this Spring has been. Brian remarked at how the crops are beginning to improve and the weeds are diminishing and the plagues of pests are calming down. Thank goodness – I have had a few too many nights this Spring fretting. Yet, here we are – the baby cardinals in the nest outside my office window are chirping for their mother, the CSA boxes are being packed with smiles and camaraderie in the barn, and the sun will shine for many hours as the Solstice draws near. I leave you with this quotation from Francis Moore Lappe - a reminder to me just how important our partnership is in this CSA. Thank you for your part.
“Every aspect of our lives is, in a sense, a vote for the kind of world we want to live in.”
Enjoy your share this week – Justine
This week in your share, you will most likely receive:
Lettuce, Sugar Snap Peas, Cucumbers, Broccoli, Bok Choi or Chinese Cabbage,
Beets, and Sage
Beets and Beet Greens
Fresh beets are higher in nutritive value than their canned counterparts. Beets are low in calories, 44 calories for a 3/4 cup serving, and high in vitamin C and folate. The greens of the beet are also high in vitamin C, with 30 percent of the recommended daily allowance (in 1/2 cup cooked greens), and are high in vitamin A. Forty-six percent of a person’s daily requirement for vitamin A is contained in 1/2 cup of cooked greens.
Mature beets can be stored without the tops for up to three weeks in a plastic bag in the refrigerator crisper. Leave the beets unwashed when storing. When cutting tops from beets, leave at least 1/2 inch of the stems and at least two inches of the taproot on the beets. If you cut closer to the beet, the color will bleed from the vegetable during cooking. If the tops are tender and you want to use them, store them separately, and use as soon as possible.
Cumin Roasted Beets
4 medium beets, halved and sliced ¼ inch thick.
1-1 ½ tsp. ground cumin
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. honey
Salt and pepper
1 c. water
In a deep skillet, heat oil over moderate heat. Add beets, cumin, and honey. Stir until beets are well coated. Add salt, pepper and lemon juice. Cook about 1 minute. Add water, and cook over medium low or medium heat until beets are softened and all the liquid is evaporated, about 15-20 minutes. Serve warm or at room temperature.
Sage: Salvia officinalis
The word salvia comes from the Latin “salvare”, meaning to rescue or to heal. In the Middle Ages, sage was thought to impart wisdom and improve the memory. It was valued for restoring energy, lifting the spirit, and promoting longevity.
To use the antioxidants in sage, Native Americans mixed it with bear grease for a salve that would cure skin sores. The leaves were also used as a sort of disposable toothbrush.
This strong-flavored herb combines well with other strong flavors. Mix leaves with onion for poultry stuffing. Cook with rich, fatty meats such as pork, duck, and lamb, or with vegetables. Blend into cheese and butter.
Cooking Tips:
~ Sage aids in the digestion of fatty meats.
~Steep sage leaves in honey for an excellent baste.
~Fresh leaves are delicious dipped in batter and fried.
~Dried sage makes great tea. If you add honey it helps to ease sore throats and colds.
Storage Tips:
~Sage leaves have a strong flavor that increases when they are dried.
~To dry: hang leaves in a bunch on the stem. When dry, store leaves in an airtight container.
~For Freezing - wash, dry, and chop the leaves – no need to blanch – then pack into little plastic containers or pack into ice cube trays, cover with water and freeze. Tip frozen cubes into a plastic bag and store in the freezer (up to 6 months).
Sage Polenta
5 c. water
Coarse salt and pepper
1-1 ½ c. coarse polenta (cornmeal can also be used in a pinch)
2 Tbsp. finely minced sage leaves
3-4 Tbsp. unsalted butter, room temperature
Bring water to a boil in a large saucepan over high heat. Add salt. Whisking constantly to prevent clumping, add all the polenta in a slow, steady stream. Return to a boil. Reduce heat to a very low simmer. Cover partially, and cook stirring occasionally until mixture is creamy and starting to pull away from the sides of the saucepan, about 40 minutes. Add sage in the last 5 minutes. If polenta is too thick, add a little water slowly, stirring constantly. Remove from heat, stir in butter. Polenta can be served hot, or can be spread on a cookie sheet, and placed in the refrigerator for later use.
If using polenta after refrigeration: cut out a square of polenta. Heat oil in a skillet. When oil is hot, place polenta in skillet and cook on both sides until browned and crispy.
Polenta makes a great base for any veggie topping, i.e.: Crispy polenta topped with sautéed vegetables and melted cheese.
Relevant recipes from the website:
Basic Roasted Beets
Beet Salad With Oranges and Romaine
Salmon with Leeks and Bok Choi
Broccoli Almandine
Chocolate Beet Cake (the Best!!)
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