csa e-news July 19-25
Just a quick newsletter this week - we are adding an extra flower share pick up this week for Tuesday flower shareholders because we have a ton of blooms this week, in addition to the regular scheduled Thursday flower share!
We have decided to go forward with our annual Farm to Fork dinner! All supporting shareholders will receive two tickets to a beautiful dinner. We will have new COVID guidelines for the event and allow each party plenty of space to enjoy the evening outside. More details to come.
We hope you all enjoyed those beautiful deep orange carrots of last week. Hitting the scene this week is a crop that we have just started harvesting - garlic! Chatfield grows several varieties of hard-neck garlic, and this week we will hand out one of the first varieties to be dug up. It is uncured so if you don't use it all right away (doubtful) then keep it in the fridge.
harvest list for July 20 - 24
featured recipe - beet salad with honey and walnuts
This roasted beet salad is a great light summer dinner or side or appetizer, and it packs up well for weekday lunches! Add quinoa to make this beet salad a meal on its own.
- 3 medium-sized beets, any variety (I used a mix of red and golden beets)
- a small drizzle of olive oil, for roasting the beets
- 1 ripe pear, chopped into ½ inch pieces
- ¼ cup walnuts, toasted
- ¼ cup feta cheese, crumbled (or more)
- A few handfuls of salad greens of your choice
- ¼-1/2 cup cooked quinoa (optional, for a heartier salad)
- Micro sprouts or fresh parsley for garnish (also optional)
- 1-2 tablespoons walnut oil
- A drizzle of balsamic vinegar
- A drizzle of honey
- Sea salt and fresh black pepper
- Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt, and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool. As soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
2. Assemble your lettuce or salad greens, then add all salad ingredients on a platter over the salad. Drizzle with a liberal amount of oil, balsamic, and honey - add some salt and pepper. Garnish with micro-greens or fresh parsley.
The cheese, walnut, and honey will complement the earthy deep flavor of the roasted beets.
Remember to wash all your produce very carefully - we are handling the vegetables less this year so we appreciate your careful attention and proper handling after pick up.