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June 26, 2005
This week's CSA
Berries are starting to hit their prime, so we are planning on providing you with both raspberries and strawberries this week! The rain may make the berries too wet to keep well, if they are looking too wet we will substitute. Our medium and large share customers are getting a real treat with the first harvest of our tender haricot vert. These delicious beans are best prepared simply. I like to steam them until crisp tender then serve them with a splash of walnut or hazelnut oil and crumbled feta. We also have a nice scallop and haricot dish recipe for that special dinner. Everyone is getting spinach and raspberries this week, for a taste treat try a spinach raspberry salad with raspberry vinaigrette and smoked turkey.
Small Shares: 1/2 lb salad, 1 head lettuce, 1/2# spinach, 1/2 pt raspberries, 1/2 pt strawberries, 1 small head broccoli and 1 bunch radishes.
Medium Shares: All of the above plus more spinach, strawberries and broccoli. These shares will also receive the first of our tender haricot vert beans.
Large Shares: Everything in a medium share, plus more salad, spinach raspberries and haricot vert. Large shares will also receive two bunches of bullsblood beet greens and 1/2# of our saute mix.
Bullsblood beet greens are a staple in both our saute mix and salad mix. We love it for it's color and texture. The large shares have some bunches for you to enjoy. Toss braised bullsblood greens with a little garlic and olive oil and serve over pasta and ricotta for a pretty pasta dish.
Posted by Christine at June 26, 2005 07:06 PM
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Comments
I wanted to share a great beet recipe for those of you who don't know what to do with them:
This is from a book called from Asparagus to Zucchini, a Guide to Farm Fresh Seasonal Produce, published by the Madison Area CSA Coalition. I highly recommend it for CSA members.
Moen Creek Pickled Beets
4 lbs beets
3 cups thinly sliced onions
2 1/2 cups cider vinegar
1 1/2 cups sugar
1 TBPS mustard seed
1 tsp allspice
1 tsp whole cloves
3 sticks cinnamon, broken
1 tsp salt
Scrub beets with vegetable brush and trim tops, leaving 2" of stems and roots. Cover with boiling water and cook until tender. Lift out beets and drain. Peel and remove stem (quarter any beets larger than golf ball size); set aside.
Combine remaining ingredients with 1 1/2 cups water in a large pot. Bring to a boil, reduce heat and simmer 5 minutes. Add beets; heat through. Remove cinnamon sticks. Chill in juice. These will keep in refrigerator for several weeks but will probably disappear long before. Use as a condiment or salad topping (chopped or sliced). Delicious as appetizer with cottage cheese or hard cheeses. Makes four pints.
Posted by: Lindak8 at June 30, 2005 04:29 PM