2019 CSA Week 4


 Hey folks,

We’re getting used to working in the garden with a few extra pounds of mud on our shoes this week.  The garden could definitely use the water, but I wish someone would give me the rain control dial so I could set it to go off after all harvesting was completed.  There’s a few new things in the csa this week, and I expect there’ll be a few more next week as well.  Today you’ll get:
-Golden beets
-baby(ish) carrots
-zucchini
-dill
-head lettuce
-arugula
-swiss chard (if you hate raw chard, try Connor’s recipe.  It’s a different animal cooked)

Storage Tip

If you’re feeling overwhelmed by dill two weeks in a row, freeze it. Toss it in a zip lock bag, smoosh out the air and freeze. Should keep up to 6 months.

Farm Fresh Arugula and Golden Beet Salad 

Adapted from epicurious.com

2 cups arugula, rinsed and spun dry

3 golden beets, cooked, chilled, and cut in wedges

2/3 cup crumbled goat cheese

Dressing

1/4 cup olive oil

2 Tbsp rice wine vinegar

1 clove garlic, crushed

1 tsp dijon mustard

1 tsp honey

1/2 tsp salt

1/4 tsp pepper

  1. Boil beets in a pot over medium heat until easily pierced with a fork (about 20 mins). Drain water, cut beets into wedges and allow to cool completely.

  2. Add all dressing ingredients to a mason jar and shake vigorously.

  3.  Place arugula in a bowl, top with cooled beets, top with crumbled goat cheese, toss with dressing and serve

Grilled Zucchini

By Natural Collective CSA

Trim off stem and tip of zucchini. Cut lengthwise. Brush with olive oil. Sprinkle with salt and pepper. Cook on the bbq face down at medium heat for 7 minutes. Enjoy as a side to any great summer meal!

Sauted Swiss Chard

By Natural Collective CSA

1 bunch Swiss Chard, washed and chopped

2 Tbsp lemon juice

1 Tbsp butter

1/2 tsp salt

1/4 tsp pepper

Add ingredients to a large pan or wok. Cook over medium heat until swiss chard has wilted and darkened, stirring as it cooks to coat swiss chard in all the flavours (about 15 minutes). Serve as a side or better yet, have it on buttered or hummused toast and topped with a poached egg (or your favourite egg style)