Veggie CSA Week #6

Half Shares:

Squash - 1# - $3.00
Rainbow Chard - 1 bunch - $2.50
Beets - 1 bunch - $3.00
Carrots - 1 bunch - $3.00
Onions - $2.00
Sugar Snap Peas - 1/2# - $2.25
TOTAL - $15.75

Full Shares:
Squash - 1.5# - $4.50
Rainbow Chard - 1 bunch - $2.50
Beets - 1 bunch - $3.00
Carrots - 1 bunch - $3.00
Onions - $4.00
Sugar Snap Peas - 1/2# - $2.25
Cucumbers - 2/3# - $2.00
Radishes - 1 bunch - $2.00
Parsley - 1 bunch - $1.50

TOTAL - $24.50

This is the perfect week to re-post my favorite spring recipe (seriously, give it a try if you haven't yet):

Roasted Beets & Sugar Snap Pea Salad

• 5-6 small beets, trimmed
• 1/2 pound sugar snap peas, trimmed
• 1 tablespoon plus 1 teaspoon Dijon mustard
• 1 tablespoon plus 1 teaspoon cider vinegar
• 1/4 cup olive oil
• 3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
• 1 1/2 teaspoons sugar
• arugula or lettuce
  

Preparation:

Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.

Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)

Line platter with arugula or lettuce. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop greens.

PS -Use the beet greens like you would cook chard or spinach. We usually make a stir-fry with some Italian sausage, garlic, olive oil, a bit of corn starch for thickening, and any other greens you may have lying around. (rinse the beet greens, chop em up and just toss them in the pan with a little water... put the lid on and steam just a bit)