Now that the U-District market is up and running again, we are back at 2 markets! We are preparing our final 3 weeks of CSA boxes for you. I can’t believe there are only 3 left! Hope you have enjoyed each and every box and look forward to seeing you for our summer CSA in June! Here is this week’s produce:
Small CSA Box: ¼ lb Spinach, 1 bu Carrots, ½ lb Red Potatoes, ¼ lb Mache, 1 bu Leeks, 1 bu Chioggia Beets, 1 ea Butternut Squash, and 2 ea Apples*
Medium CSA Box: ½ lb Spinach, 2 bu Carrots, ¾ lb Red Potatoes, ½ lb Mache, 1 bu Leeks, 2 bu Chioggia Beets, 1 ea Butternut Squash, ½ lb Cannellini Beans, and 4 ea Apples*
Large CSA Box: ¾ lb Spinach, 3 bu Carrots, 1 lb Red Potatoes, ¾ lb Mache, 2 bu Leeks, 1 bu Collards, 2 bu Chioggia Beets, 2 ea Butternut Squash, 1 lb Cannellini Beans, and 6 ea Apples*
*as soon as I have apple information, I will pass it on.
Recipe of the Week
Beets with Goat Cheese and Dill
6-8 small beets or 4 medium or 3 large beets (approx 1 1/4lb total wt)
2 shallots chopped
1 tsp sugar
sea salt to taste
1 TBS balsamic vinegar
juice of half lemon
1-2 TBS chopped fresh dill
3 oz fresh goat cheese
Place unpeeled beets, with stems removed, in a baking pan just large enough to hold them. Pour ½” to 1” water in the pan. Cover the pan with foil or a lid. Place the pan in the oven and heat the oven to 375°F. Roast the beets, adding additional water to maintain the original level until they are fork tender. About 40 minutes for small beets, 1 hour for medium beets and 1 to 1 ½ hours for large beets. Remove the pan from the oven, then remove the beets from the pan. Let them cool about 10 minutes until they are easy to handle but still quite warm. Slip of the skins, using a paring knife where the skin is sticking.
Cut the beets into wedges and remove the stem. Place the warm beets in a bowl, add the shallots and toss to combine. Sprinkle with sugar, salt to taste, the vinegar, and the lemon juice and mix well. Add the olive oil and dill to taste and toss again. Spoon the warm dressed beets into a serving bowl or onto individual plates. Top with dollops of goat cheese, or crumble the cheese and sprinkle it over the top. Serve warm or at room temperature.