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Friday June 24, 2011
Greetings CSA Members,
Tuesday was a glorious day, unlike the past few we have had. Days like Monday and Tuesday of this week make one quickly forget how rough and rainy this Spring has been. Adn then the deluge starts all over again! Nonetheless, 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 again now that Summer has officially arrived. 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, Scallions, Dill, Kale, Cucumbers, Beets, and Broccoli
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.
Cucumber Dill Salad
2-3 slicing cucumbers
½ red onion (scallions can also be used)
1-1 ½ Tbsp. dill, minced
¼ c. feta cheese, crumbled
Salt and pepper to taste
Mix all ingredients together in bowl. Can be topped with yogurt or apple cider vinegar and olive oil.
Kale Chips
8-12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 Tablespoon olive oil
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
Relevant Recipes from the website:
Kale and Mashed Potato
Basil Broccoli Penne
Spinach Broccoli Enchiladas and Spanish Rice
Basic Roasted Beets
Beet Salad With Oranges and Romaine
Broccoli Almandine
Chocolate Beet Cake (the Best!!)
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You received this email because you are a member of the Denison Farm CSA.
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