CSA Week 4
Wow, a month already!
This week...
- 2 bunches of beets with greens attached*
- 1 bunch rainbow chard**
- 1 head romaine lettuce
I was torn between the romaine and some nice looking kale, but decided lettuce is easier to use given the lack of cooking required and a salad goes with everything. Other options included - red and green leaf lettuce, other varieties of chard, and cabbage.
*Golden West cafe had a "CSA Salad" on their specials menu last week. They buy produce from One Straw Farm. The salad included roasted beets on beet and assorted greens with chevre. Sounds like good inspiration, but I'm not sure yet how exactly I'll prepare the beets, you know since I don't think I've ever eaten any save a bite of the pickled variety.
**Rainbow chard probably will go in the aforementioned potential sesame noodles.
4 comments:
Make this! And invite me over! I heart beets.
Food network diva Giada has a great recipe for Swiss Chard and Green Pea manicotti - it looked amazing:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_185162,00.html
BEET SALAD Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley. from the new york times
At least you have some beets now. All those greens are great but, well, redundant, I'm sure!
Throw 'em in a blender and you'll be a "beet mixer" :D
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