Jul
29
    
Posted (Lori) in News

CSA, Week 8

This week’s recipes are beet-centered. We may get just a few small beets this week, but we’ll get more throughout the seasons, especially in fall. Many members tell us that they never liked beets until they tasted the ones from Stoneledge.

We are one of about 20 Stoneledge Farm CSA groups. We’re not the only ones that post recipes using the vegetables in our shares. Stoneledge has a great recipe page:

https://www.stoneledgefarmny.com/our-farm/recipes

Some other sites:

Carnegie Hill: http://csasprouts.org/category/chcsa-newsletter/

Chelsea; http://www.chelseacsa.org/about/hudson-guild/# the recipe tab is on the top of the screen

The easiest way to cook beets is to cut off the tops and bottoms, wrap them loosely in foil—I wrap a bunch, some people it’s beter to do each beet separately—and roast them in the oven (375-400 degrees). If they’re very big, cut them into halves or quarters. I find that they are sometimes done (soft when you poke them) in as little as 30 minutes, but sometimes take up to 90 minutes. I just keep checking them; the only constant I find is that if I am in a hurry and need them to be done fast, they take longer. Once they’re soft, the skins peel off easily.

Other ways of cooking: peel and boil them; peel and steam them; slice and broil them.

They can also be microwaved; there are detailed instructions here:

http://www.healthy-beets.com/fresh-beets.html

And beets are delicious raw—crunchy and tasty. I wouldn’t serve whole raw beets, but grated or slivered, they are excellent additions to salads and slaws. They’re too messy to use as crudités—pink fingers–but thin slices of raw beet are great in sandwiches and salsas

A few recipes:

ROASTED BEET, PEACH, and GOAT CHEESE SALAD (Allrecipes)

2 beets, scrubbed

1 bunch arugula, rinsed and dried; or a mixture of mesclun

2 fresh peaches – peeled, pitted, and sliced

2 shallots or one small sweet onion, chopped

1/4 cup pistachio nuts or toasted almonds, chopped

1 (4 ounce) package goat cheese, crumbled

1/4 cup walnut oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Preheat oven to 375 degrees F. Wrap beets in two foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender,. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the greens into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the onions, nuts, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

CSA STIR FRY: Ginger beets and eggplants

Most weeks, most vegetables in our shares can be combined in a stir fry; the ones in this week’s share make an interesting combindation:

Chop an onion and a clove of garlic (if you still have garlicscape, use it here). Heat 2 tbs oil in a large skillet, and sauté the garlic and onion until soft. Add one teaspoon of minced fresh garlic and stir until fragrant. Cube a small eggplant—1/2” cubes–and add it to the pan; Stir until the eggplant starts to brown. Grate or shred (in the food processor) a raw beet and add that to the pan as well; stir for just a minute.  Chop and add the beet greens and a little basil and parsley. Serve over rice or combine with faro, freekah, oat groats, quinoa or another unusual grain.

SPICY BEET, ONION, and WALNUT SALAD

Adapted from Jerusalem—and simplified.

About 1 cup cooked beets, cut into wedges

About 2 cups salad greens—arugula, lettuce, mache, watercress, etc.

1 small onion or leek, sliced into rings and lightly sauted

2 tablespoons of your favorite herbs—basil, parsley, cilantro

Dressing:

1 cup chopped walnuts, toasted (or other nuts)

2 tablespoons crushed garlic or garlicscape

¼ tsp crushed red pepper flakes (more or less to taste)

¼ cup cider vinegar

3 tbs. oil—if you have walnut oil, mix 1 tbs walnut oil with 2 tbs oilive oil.,

Toss the beets, greens, onions/leeks, and herbs. Mix the dressing ingredients and pour over the salad.

GLAZED BEETS

Mix:

¼ cup brown sugar

¼ cup white sugar

1 teaspoon cornstarch

4 tbs cider vinegar

¼ cup water

1 teaspoon ground ginger

1 teaspoon chopped scallions

Combine in a saucepan and bring to a boil. Lower heat and stir over low heat until the sugar is completely dissolved.

Add

4 cups cooked, sliced beets

3 tablespoons butter

1/4 teaspoon salt

Dash white pepper

Keep heat at a simmer; stir until beets are coated and heated through.



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