June 14th CSA Newsletter

Things are buzzing along here at the farm as new crops are ready and the heat really starts to come on.  This week we have these gorgeous, candy-striped “Chioggia” beets.  An heirloom, these brightly-colored beets are sweet when roasted, boiled or grated for a raw salad. You can also eat the greens!  Also new this week are two kinds of peas:  “Sienna” shell peas and (everybody’s favorite) “Cascadia” sugar snap pea.  The fat, light-colored ones are the sugar snap.  (You can tell the difference easily when you bite into the shell.)  Sugar snaps are amazing eaten raw (with the tops snapped off, of course).  I’ve added some baby “Fordhook” swiss chard, new this week as well.  If you don’t have a tried and true recipe for chard, simply boil or steam it up lightly, drain it and add vinegar and salt.  My kids love it this simple way.  Have a great week!

In your share this week:

“Chioggia” Beets and Greens

Baby Swiss Chard

Sugar Snap and Shell Peas

Romaine Lettuce

Spring Onions

Basil

(CSA members will receive Cauliflower as it comes ready.  If you don’t get it this week, you will get it next)

Sugar Snap Pea and Radish Salad (Martha Stewart Living)

½ lb. sugar snap peas, ends trimmed, and halved crosswise if desired
* 4 radishes, sliced paper-thin
* 1 teaspoon finely grated lemon zest
* 2 tablespoons fresh lemon juice
* 1 tablespoon extra-virgin olive oil
* Coarse salt and freshly ground pepper, to taste

Method:

1. Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
2. Toss well. Season with salt and pepper, and serve immediately.

Roasted Beets with Oranges and Basil Vinaigrette–Didi Emmons

  • 5 small beets, cut into 4ths (no need to peel)
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1 seedless orange
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons chopped basil, some whole leaves for garnish

Heat oven to 400F.  Put beets in roasting pan with 1 Tbs. of olive oil drizzled over.  Season with salt and pepper.  Bake for 35-40 minutes, or until tender.  Remove and let cool for 10 min.  Grate orange rind and  then section the orange, leaving the membranes.  In a bowl, combine the grated rind, vinegar and basil.  Whisk in the remaining oil.  Add salt and pepper.  Place beet and orange peices on a large plate and spoon on the vinaigrette.  Serve when the beets have cooled.

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