Wednesday, July 13, 2011

CSA Week 5

Week 5, already?! It's so exciting to see the face of the farm changing daily. All of a sudden we're up to our ears in squash and cucumbers, and we'll have tomatoes before you know it! Let's cut to the chase. This week's share included:

Summer Squash
Cabbage
Scallions
Sugar Snap Peas
Red Onions
Red Leaf Lettuce
Butterhead Lettuce
Beets
Yellow Beans
Cucumbers
Bunch o' Basil



One thing you need to know about me: I love beets! Obviously, I love lots of veggies (can we say I picked the right profession??), but beets are so sweet, earthy and delicious. I love them roasted, grilled, steamed... just give them to me! Here's a few tips for the preparation of beets:

-If you got a smaller bunch of beets, you really don't need to remove the skin at all. Cook and eat them whole!
-The easiest way to cook/peel beets is to cook them whole (or halved if large), skin on. So, when I roast, I typically toss with the olive oil and salt and roast them in a 400 degree oven for about 45 minutes, or until soft when pierced with a fork. Once done, I allow them to cool for a few minutes, then rub them with a dry paper towel, and voila! The skin comes right off.
-Don't forget you can eat the greens, too! Have them as a side- they're delicious after a quick saute with olive oil and garlic (vinegar if you like). Toss them in your pasta or casserole. Use them as a topping for your burger. Eat the greens while they're still good, the beet itself can last awhile (sans greens)!
-Beets go really well with vinegar. It seems to really highlight the sweetness naturally. I often make a simple salad with balsamic or sherry vinegar, olive oil, s&p, maybe some goat cheese and fresh herbs, and eat it hot or cold.

Also, Jess shared with us another one of her delicious recipes today! She made a Zucchini Yogurt Dip. She says, "Here's a recipe I made this weekend with Zephyr zucchini and scallions. Pretty much tzatziki with zuke instead of cuke." So, without further ado:

Jess' Should-Be-Famous Zucchini Yogurt Dip


1 cup of shredded zucchini
2 cups finely diced zucchini
2 scallions, white and green parts, finely diced
3 garlic scapes, finely diced (or 1 garlic clove, minced)
juice of half a lemon or 1 lime, plus more to taste
1 cup greek yogurt (fage 2% is an excellent option)
1 tsp honey
1/2 tsp salt & 10 grinds of fresh black pepper, plus more to taste
a dash of cayenne pepper
1/2 tsp paprika

Salt zucchini and let drain in a colander for 20-30 minutes. Squeeze excess moisture out.

Combine with other ingredients and stir well. Adjust seasonings if needed. Serve with pita chips.

Thanks for the recipe, Jess!

I hope you all enjoy this week's bounty! We look forward to sharing more with you!

Cioa!

-Leah & the Zephyr Farm crew








No comments:

Post a Comment