Monthly Archives: August 2012

What’s in the Box for August 28 – August 31, 2012

In this week’s box we have:

  • salad greens and/or reds
  • potatoes
  • spinach
  • basil
  • tomatoes
  • green onions
  • Japanese eggplant
  • peppers: golden Marconi and Hungarian hot wax
  • melons (we only have a few – some will get it this week, the rest in the next week or so)

–posted by Steven

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What’s in the Box for August 21 – August 24, 2012

In this week’s box we have:

  • salad greens and/or reds
  • potatoes
  • peaches
  • spinach
  • basil
  • tomatoes
  • globe onions
  • garlic
  • summer squash
  • turnips with tops
  • a variety of peppers

A reminder – we need those cardboard baskets back to be able to continue to give them in your boxes.  They really do keep the tomatoes protected.

–posted by Steven

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What’s in the Box for August 14 – August 17, 2012

In this week’s box we have:

  • little gems romaine lettuce
  • Desiree potatoes
  • wild arugula
  • Satsuma plums
  • rapini and/or spinach
  • basil
  • yet another taste of tomatoes (we still aren’t getting a lot)
  • spring  onions
  • carrots
  • green beans OR summer squash*

* the heat has pretty much stopped the squash from setting new blossoms, and aphids required us to pull out about half our plants, so there will be less summer squash for a while.  We will be alternating something else, and keeping track so everyone gets a good variety.

–posted by Steven

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Recipes for CSA Subscribers – Beets & Turnips

First up, from the NYTimes,

Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill

TOTAL TIME About 30 minutes, plus time to cook the beets.  YIELD 4 to 6 servings.

Ingredients

  • 2 pounds medium golden beets in skin, well washed (or red or other beets)
  • 12 to 16 ounces beet greens (or chard or other greens)
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds

FOR THE VINAIGRETTE

  • 1/3 cup red onion or shallot, finely diced
  • 2 garlic cloves, finely grated
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 1 teaspoon toasted cumin-coriander mixture
  • Pinch cayenne
  • 4 tablespoons extra virgin olive oil

FOR THE YOGURT SAUCE

  • 1 cup full-fat plain yogurt
  • 1 garlic clove, finely grated
  • Salt and pepper to taste
  • Pinch cayenne
  • 1 teaspoon toasted cumin-coriander mixture
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons freshly snipped dill for garnish

Procedure

  • Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
  • Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
  • In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
  • Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
  • Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
  • Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

Next, also from the Times:

Shaved Turnip Salad With Arugula and Prosciutto

There is also this accompanying article: Exploring New Frontiers in Salad

Photo Credit: Andrew Scrivani for The New York Times

Time: About 10 minutes. Yield: 4 servings.

Ingredients

  • 4 teaspoons red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons honey
  • 1/4 cup extra virgin olive oil
  • Pepper
  • 4 small turnips, about 5 ounces, peeled
  • 8 cups arugula, wild if possible
  • 4 ounces thinly sliced prosciutto, torn into bite-size pieces.

Procedure

  • In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
  • Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Finally, here’s a link to 303 beet recipes from Food52.

–posted by Steven

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What’s in the Box for August 7 – August 10, 2012

In this week’s box we have:

  • Italian varietal summer squash
  • salad greens and reds
  • German butter ball OR mountain rose potatoes
  • arugula
  • red ace beets
  • plums (probably satsuma)
  • turnips with tops
  • kale OR spinach
  • basil
  • another taste of tomatoes (we still aren’t getting a lot)
  • cucumbers (carosella OR Armenian)
  • globe onions

 

–posted by Steven

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