We hope you are enjoying your vegetables so far. Week 8 marks the halfway point in the CSA! The late-summer and fall crops will start appearing at your pickups in the coming weeks, such as tomatoes, eggplants, peppers, potatoes, shallots, red cabbage, spinach, (hopefully sweet potatoes) and winter squash. And at the pickup this coming week:
- baby beets
- new potatoes!!!!
Baby beets are full of antioxidants, apparent in their rich colour, and can be eaten raw grated into salad, sliced and baked on trays to make chips (a mandoline kitchen slicer would be handy this time of year for beets, zucchinis, cucumbers, potatoes, sweet potatoes, etc.) as well as roasted or boiled and tossed with goat cheese, your favourite vinaigrette and a sprinkling of toasted nuts. Beet greens are delicious raw in salad, sautéed, chopped and added to any dish; pastas, omelettes, etc.
Beans are also fantastic in different forms; raw served with dip, steamed, roasted, stir-fried with soy sauce and sesame oil or blanched and frozen for winter feasting. Most of these recipes call for 2 pounds of beans so half them to suit the 1 pound you will receive:
Carrots are fantastic roasted with a touch of maple syrup, grated raw into coleslaw, or served alongside beans with a creamy dip.
Leeks are delicious and sweet roasted whole and can be added to omelette, quiche, on pizza, in a stir-fry or just about any other dish you're making. Don't forget the garlic!
Sage is a versatile herb that can be dried and used in soups, stews, stuffings (think Thanksgiving turkey) or fresh in any of the above and also on pizza.
This weekend, I used my mandoline slicer to make a cucumber salad with thinly sliced onions, fresh herbs, goat cheese and a creamy dressing. The interns have been enjoying thinly sliced zucchinis as noodles, served with tomato sauce or pesto. Be creative and enjoy the process as well as the finished product. Put on some tunes and have a dance party while you chop, roast, grate, garnish and serve.