Thursday, June 14, 2012

Week 5 of the Main Season CSA


This Week’s Veggies:
Carrots
Japanese Salad Turnips
Beets
Broccoli
Cabbage
Oakleaf Lettuce

Bok Choi*
Garlic Scapes*
Spinach*
Galactic Red Lettuce*

*”Large” share items; not included in the “small” share.
Please Remember to Wash Your Vegetables Carefully and Thoroughly.


This Week's Recipe: Pasta With Beet Greens, Goat Cheese, and Raisins

1/3 cup golden raisins
1/4 cup fresh lemon juice

3 tablespoons olive oil
1 cup finely chopped red onion
2 garlic cloves, minced
1 bunch beet greens (about 6 ounces), stems trimmed, leaves coarsely chopped
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons grated lemon peel

1/2 pound orecchiette (little ear-shaped pasta)
5 ounces soft fresh goat cheese (such as Montrachet)

Combine raisins and lemon juice in small bowl. Set aside.
Heat 2 tablespoons oil in heavy large pot over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add garlic and sauté until fragrant, about 1 minute. Add beet greens and raisin mixture. Cover and cook until greens wilt, about 5 minutes. Mix in ginger and lemon peel. Season greens to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss pasta with remaining 2 tablespoons olive oil. Add greens and goat cheese. Toss to combine. Season to taste with salt and pepper. Transfer pasta to large bowl and serve.


News from the Farmers: Your carrots this week are the first from the field-- we've finally finished off the last of the greenhouse carrots. Seems like we just finished weeding two carrot beds, but there's another two that need weeding now. This summer we'll have some colorful carrots: White Satin, Yellowstone, Atomic Red, and Purple Majesty. Alas, almost all of the melons in the field have succumbed to a combination of cold weather and a fungus; luckily we still have a few in the greenhouse, and a variety that is new to us, Arava, appears to have survived. Next to the carrot beds is our odd roots bed: we've planted parsnips, parsley roots, salsify, and scorzonera. The latter two are tall and vigorous already, but the parsnips and parsley root are slow to germinate and slowly growing.

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