Newsletter for August 13 – August 19 (Raw Beet Salad with Carrot and Ginger)

Lots of new produce this week! With the peppers, carrots, and bok choy you could make a fantastic stir-fry. We also (finally!) have beets at for everyone who wants them, so a refreshing shredded beet and carrot salad might be in order. Everyone gets lots of homegrown tomatoes, too, so some home-made pico de gallo – or just a simple tomato and cucumber salad with capers – would be great as well.

Corn will be back next week, as will, hopefully, beans. We dug potatoes the other day but only got 3 ½ bushels, so it looks like it will be a bit longer for those. Blueberries are slowing down, but our early apples are looking great, and so far the geese and other birds have left our mini watermelons alone!

Small Share:

1.5 lbs. tomatoes ($4.5)

1 lb. green bell peppers ($2.5)

1 bunch carrots ($2.5)

1 bunch cilantro OR hot peppers ($1.5)

2 cucumbers (or you can take extra cilantro or hot peppers) ($1.5)

Coupon for $ off peaches or nectarines

Choose 3 options ($9)

1 lb. beets

1 large or 2 small heads lettuce

1.5 lbs. summer squash (possibly: or zucchini)

1 bunch radishes

1 large bunch kale

1 bunch chard

1 $3 PYO voucher

Possibly: Bok choy, turnips, broccoli, hot house tomatoes, pickling cukes, shell beans

Total retail value: $21.50

Single Share:

1 lb. tomatoes ($3)

1 green pepper ($1.25)

1 bunch carrots ($2.5)

Cilantro or hot peppers ($1.5)

2 cucumbers ($1.5)

Coupon for $ off peaches or nectarines

Choose 2 options ($6)

1 lb. beets

1 large or 2 small heads lettuce

1.5 lbs. summer squash (possibly: zucchini)

1 bunch radishes

1 large bunch kale

1 bunch chard

1 $3 PYO voucher

Possibly: bok choy, turnips, broccoli, hot house tomatoes, pickling cukes, shell beans

Total retail value: $16.25

Large Share:

2 lbs. tomatoes ($6)

1.5 lbs. green peppers ($3.5)

1 bunch carrots ($2.5)

1 bunch cilantro and hot peppers (or double of either) ($3)

2 cucumbers ($1.5)

1.3 lbs. broccoli ($3)

Coupon for $ off peaches or nectarines

Choose 4 options ($12):

1 lb. beets

1 large or 2 small heads lettuce

1.5 lbs. summer squash (possibly: or zucchini)

1 bunch radishes

1 large bunch kale

1 bunch chard

1 $3 PYO voucher

Possibly: bok choy, turnips, broccoli, hot house tomatoes, pickling cukes, shell beans

Total retail value: $31.5

read

The bread this week is Red Hen’s Cyrus Pringle. To learn more about this bread made with all VT-grown wheat go to: http://www.redhenbaking.com/cyrus-pringle/

Chard

Our chard took its sweet time growing this year, but now we have plenty! Never tried chard before? It tastes a bit like spinach, with a slightly bitter, earth-y taste. You can sauté it up in olive oil with lots of minced garlic, or you can try one of these ideas:

Wrap a fat slice of tomato and some feta or goat cheese with a large chard leaf. Tie together with kitchen twine or hold together with toothpicks and grill or cook in a shallow pan on the stove.

Sauté lots of thinly sliced onion and sliced mushrooms in butter or oil until onions are soft. Add chopped chard and cook until chard is wilted. Season with salt and pepper and serve over scrambled eggs.

Add chard cut into thin ribbons to home-made corn chowder near the end of cooking.

Beets

Beets are an option this week. They’re delicious roasted or boiled, but if you want to try something different check out these salads. The one with carrots, ginger, and cilantro is particularly good: http://markbittman.com/raw-beet-salad/

Raw Beet Salad with Carrot and Ginger

From How to Cook Everything Vegetarian

½ lb beets

½ lb carrots

2 large shallots

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

2 tablespoons lime juice

1 tbsp. minced, peeled ginger

1/4 cup chopped cilantro

1. Peel the beets, carrots, and shallots. Combine them in a food processor and pulse carefully until shredded; do not purée. (Or grate the beets and carrots by hand and mince the shallots, then combine.) Scrape into a bowl.

2. Toss with the salt, pepper, oil and lime juice. Taste and adjust the seasoning. Toss in the cilantro and serve.

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