Tuesday, May 19, 2009

Veggie CSA Week #4

Half Shares:

Strawberries - 1 pint - $3.00
Lettuce - 1 head - $2.50
Escarole - 1 head - $2.50
Garlic - 2 - $2.00
Beets - 1 bunch - $3.00
Broccoli - 1# - $3.00
TOTAL - $16.00

Full Shares:

Strawberries - 2 pints - $6.00
Lettuce - 1 head - $2.50
Escarole - 1 head - $2.50
Swiss Chard - 1 bunch - $2.50
Beets - 1 bunch - $3.00
Garlic - 4 - $4.00
Broccoli & Cauliflower (RTI) - 2#- $6.00
TOTAL - $26.50

I started out thinking we'd have arugula in the boxes this week, but I just walked the farm and noticed that the arugula wasn't quite big enough, and the broccoli was ready! So broccoli this week, arugula next.

Ugh... so then when I went to harvest "all that broccoli", i discovered that it didn't yield quite enough... sorry :(.... brassicas like broccoli, cauliflower and cabbages are always difficult for me to grow for some reason. Every year, they improve, but still not as good as I would like. So, Thursday, RTI full shares will get 1# broccoli, 1# cauliflower, and Sat. Durham folks will not have broccoli. I will work on getting some for Durham-ers for next week.

Recipes for this week:
Escarole and Beans
recipe image
Rated: rating
Submitted By: KristaP
Photo By: M. Sullivan
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 4
"This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread."
3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans,
3 sprigs fresh parsley, chopped
1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
From Allrecipes.com

Roasted Beet Salad Recipe

By Rebecca Franklin, About.com

This roasted beet salad is a wonderful, healthy dish to make anytime you have access to fresh beets. It’s a whole beet salad because the entire beet – root, stem, and greens – can be used in this recipe. Any vinaigrette or citronette dressing can be used to garnish this versatile salad, but blood orange dressing1 really makes the flavors pop. Add rustic artisan bread and a pureed soup, like butternut squash bisque2 for a filling, nutritious meal.

Prep Time: 5 minutes

Cook Time: 45 minutes


  • 3 tablespoons olive oil, divided
  • 8 medium red beets, peeled, stems reserved
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon finely chopped shallots
  • Greens from 8 beets, washed and coarsely chopped
  • Citronette for drizzling
  • 4 tablespoons chopped walnuts (optional)


Preheat the oven to 425F. Toss the peeled beets and reserved stems in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon ground black pepper and arrange them in a single layer on a large baking sheet. Roast the beets for 40 to 45 minutes, until they are caramelized and tender.

While the beets are roasting, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat. Sauté the chopped shallots for 5 minutes, until they are tender. Add the beet greens to the hot oil and shallots and sauté them for 3 to 5 minutes, until they are just cooked through and wilted. Transfer the greens and shallots to a large serving bowl.

Quarter or slice the roasted beets and place them in the serving bowl. Drizzle the beet salad with citronette or blood orange vinaigrette3 and toss it gently. Divide the salad into four portions and sprinkle 1 tablespoon of chopped walnuts onto each serving. Drizzle with additional citronette, if desired.

This roasted beet salad makes 4 servings.

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