CSA Week 8

Your Share:

Fresh onion
Green garlic
Freshly dug Yukon Gold potatoes
Sweet potato greens to eat or plant
Yellow zucchini from Moyer Farm
Non-gmo brown eggs from Mast Farm
Red beets from Van Sui Family Farm

SALAD OF SWEET POTATO GREENS AND MORE

Sweet potato greens and some sort of kale, 1 c. each
Roasted beets, 3 medium beets
Toasted almonds, or some such nut, ½ c chopped
Green onions, 1/8 c w/greens
Fresh garlic, 1 clove
blueberries, mulberries, cherries, or apple, 1/2-1 c. depending on preference
Edible flowers, nasturtiums, borage, arugula-gone-to-flower, day lily, etc

The ingredient list can vary and should be about anything you have handy. See below for roasted beet and salad dressing recipes. Rinse and tear greens to easy-to-eat size, slice beets and onions, mince garlic, smash or slice fruit, add salad dressing, top with flowers, serve immediately.

ROASTED BEETS

Cut tops to 1” stem remaining, scrub clean beets and rub with evoo, place in glass baking dish, cover and bake at 450 degrees for two hours. No need to peel. Cool and enjoy.

UNIVERSAL SALAD DRESSING RECIPE

Equal amounts oil, vinegar, water, stir, then add garlic, s&p, a nut butter and sweet plus herbs to taste

FoodJennifer ThomasAugust 4, 2019localfood, eatlocal, onfarmhandson