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CSA Week #2

Hey friends,

It was so good to see so many of you last week!  I hadn't quite realized how much I was missing folks until I felt my heart near bursting by the end of CSA!  Pick-up went smoothly I felt, so I think we will mimic the same set up this week, however there will be an option or two in the share this week.  How we plan to do this is have everything packed minus the choice option and then ask and pack this last item when you arrive unless you email me today to let me know your preference.  Also, I have made a public post about the available saplings so if you would like a free bare root tree be sure and grab it tomorrow before they're all gone.  (For those of you the are new and missed the first few emails, we have free tree saplings available to folks that will use some of their extra downtime to plant one!)

Small Share
 

Kale
Kohlrabi
Spinach
Beets
Parsley
Arugula OR Greens Mix
Edible flowers OR Kale Florets

Large Share


Kale
Kohlrabi
Spinach
Beets
Parsley
Green Cabbage
Arugula OR Greens Mix
Salad Turnips OR Radishes
Kale Florets

 
If you have a preference on the choice please email me.  Also, if there is something you know you will not use on this week's list email me to swap out with Chard or Rosemary.  
Email Alyssa
Kale Florets are one of my favorite Spring snacks.  They taste similar to broccoli and if I don't eat them fresh in a wrap  or on a salad then I will usually lightly sauté them and use them as a garnish for a stir fry or any Italian dish.  

 

Balsamic Beets Recipe
(adapted from joyfoodsunshine.com)

Ingredients

  • 1 bunch beets peeled & diced (the leaves can be eaten too! Use similarly to chard)
  • 1 TBS olive oil
  • ½ tsp salt
  • 1 TBS balsamic vinegar
  • 1 TBS honey (pure maple syrup for a vegan version)

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Grease a large baking sheet or dish, set aside.
  • Peel and cut beets into roughly 1” cubes.
  • Toss beets with 1 TBS olive oil and ½ tsp sea salt.
  • Spread onto a greased baking dish in an even layer.
  • Bake in preheated oven for 15-20 minutes.
  • After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
  • Mix together balsamic vinegar and honey.
  • After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
  • Stir until all the beets are evenly coated.
  • Return to the oven for 10 minutes, stirring once half way through.
  • Roast until the balsamic/honey mixture coats the beets (and isn’t runny).
  • Remove from the oven and serve warm or store and serve later over your favorite salads.

 

Notes

*Instead of peeling and cutting the beets, you could roast them whole in the following way: 1) Wrap beets individually in aluminum foil and set on a baking sheet. 2) Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets. 3) Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast) 4) dice and toss with recipe ingredients. 5) Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

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