Saturday, July 18, 2015

CSA Newsletter - Week 5

Hello members!

Here is what you can expect at your pickup next week:
A quick and easy way to prepare your beets is to cut off the greens, leaving an inch or two attached to the bulb, wash (don't bother to peel) and quarter lengthwise.  Toss with olive oil, salt and pepper, then roast for 45-55 minutes, until tender.  I roasted beets and broccoli together, then tossed in lemon juice and fresh dill before serving.  Delicious and so simple!  Save your beet greens for salad, smoothies or to sauté with garlic scapes, if you have any left.
Beans and baby carrots are great for snacking raw but also taste great cooked.  Check out the links above for lots of recipe ideas.  The cucumbers are so juicy and crisp!  Enjoy on salads or make this chilled Cucumber basil and mint soup to beat the heat!
Make zucchini chips by thinly slicing and baking on parchment paper.  Zucchini cakes, muffins and breads are a great way to use your zucchinis.  Barbecuing zucchini medallions allows you to avoid heating up your kitchen.  Toss the gorgeous purple basil into your daily salad with cucumbers and raw grated beets.

Have a great weekend and happy cooking!

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