Yeah, we got the beets! Since we’d just visited the farm earlier this month, we knew that these were coming: beets. We always hear that people don’t like beets, and, in fact, Susan didn’t really care for beets until she had fresh beets made into Beets and Walnuts in an Orange-Balsamic sauce. If you’ve only ever had those rubbery red cubes from a can, we certainly understand your aversion to this nutritional powerhouse. But, we think that if you try fresh beets, you’ll find that they’re a whole ‘nother vegetable.
This week’s share consisted of:
- Beets (1 bunch)
- Gold onions (2) traded for more beets
- Mizuna (1 bunch), which is a Asian mustard green
- Navel oranges (4)
- Red LaSoda potatoes (5)
- Spinach (1 bag)
- Lettuce (2 heads)
- Fresh rosemary (1 bag)
We’ll give you an update on how we used all this produce.
Update 26 February. We had the beet greens and mizuna as slow-cooked greens, although we also used some of the mizuna along with a potato in a frittata. We microwaved the other four potatoes for a quick and easy lunch. Our lunches always include a fruit, so you can guess when we had the oranges. Lettuce, both heads, were turned into salads, such as the one with the Rosemary-Lime Dressing, and the spinach made a tasty dinner by using it in some Ricotta and Spinach Dumplings; we’ll post the recipe tomorrow.