Week of June 30, 2019

Produce from Our Farm

Young beets with Greens,  Romaine Lettuce,  Red Leaf Lettuce,  Cilantro,  Radishes,  Chicory

A word on young beets:  Young beets, or beets right out of the ground for that matter, do not need to be peeled.  Simply wash with scrubby side of sponge and trim off tap root.  They are easily prepared by chopping root, stems and leaves and saute’ with garlic and olive oil.  Serve on their own as a side or add more olive oil and toss with pasta for a one dish meal, or try the following recipe:

Beet Slaw with Pistachios and Raisins

2 garlic cloves, smashed

1/2 cup golden raisins

2 Tbsp white wine vinegar

1 bunch beets, tap roots trimmed off, washed and chopped with leaves and stems

2 Tbsp fresh lemon juice

1/2 cup lightly packed cilantro or parsley

1 tsp mint

1/2 tsp dried chile flakes

sea salt and freshly ground pepper

extra virgin olive oil

pistachio butter

combine garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.  Remove the garlic from the raisins and discard.  Add beets, lemon juice, mint, chile flakes and most of the cilantro or parsley.  Season with 1 1/2 tsp salt and lots of black pepper and toss.  Let sit for 5 minutes and adjust seasonings if needed.  Add 1/4 cup olive oil and toss.

Pistachio butter:

1 cup pistachios, lightly toasted

1/3 cup water

1 Tbsp red wine vinegar

1 tsp sea salt

3 Tbsp extra virgin olive oil

Process the pistachios in a food processor until fine.  With the motor running, pour in the water, vinegar, and salt and process until smooth, scraping down the sides as needed.  Again with the motor running, drizzle in the olive oil.  Taste and adjust with more salt or vinegar.  Store in the fridge for up to 10 days.

To serve, spread a layer of pistachio butter onto each plate and top with the slaw.  Finish with the reserved herbs and a drizzle of olive oil

adapted from Six Seasons by Joshua McFadden

Cilantro Lime Dressing

1 jalapeno pepper, seeded and coarsely chopped

1 clove garlic

3/4 tsp minced fresh ginger root

1/4 cup lime juice

1/3 cup honey

2 tsp balsamic vinegar

1/2 tsp salt

1/4 cup packed cilantro leaves

1/2 cup extra virgin olive oil

Blend all ingredients in a food processor or blender until smooth.  Adjust salt as needed.

from allrecipes.com

 Try using lettuce leaves to make sandwich wraps!

Next Week

Escarole, Red leaf lettuce, Romaine Lettuce, Crispino lettuce, Parsley

 Have a wonderful week!