CSA, Week 5!

I especially love when I have a day off on the day that our CSA is available for pick-up. I have time to peruse through the box, search and sift through countless recipes, make my shopping list, and really think about the meals/recipes I’ll be making over the next week. Some people think it’s a chore, but I think it’s fun!

Without further ado, here’s this week’s farm share:

Week of July 17, 2012

  • cilantro
  • jalapeno peppers
  • fresh garlic & onion
  • zucchini (3 different kinds)
  • lettuce
  • cauliflower
  • beets (I’m told they are the red & white striped ones)

Can you tell we’re getting into salsa season? ๐Ÿ˜‰

My work schedule for the next week is such that I have several evenings free to really have some fun the kitchen. Look for a few recipes to come out here in the next week!

Question of the Day:ย The Beets! (cue in ‘Killer Tofu’…anyone?! :)) What is your favorite way to eat your beets?ย 

 

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7 thoughts on “CSA, Week 5!

  1. Oh Sis…bringing Doug to the table, literally with those beets ๐Ÿ˜›
    I can’t say that I’ve had beets, not sure if I ever will.

    Keep up the writing!

  2. Favorite way is to grate them and then mix with a bit of flour, rosemary, black pepper and some feta. Then I mash them in cakes and saute. They’re terrific.

  3. my new favorite beet recipe is this lovely roasted beet salad…http://inherchucks.com/2012/05/29/roasted-beets-with-gorgonzola-and-walnuts/. But you could always go the sweet route with this cake…http://inherchucks.com/2011/12/10/beet-cake-with-cream-cheese-frosting/, or these muffins…http://inherchucks.com/2012/04/13/chocolate-beet-muffins/.

    Come and link up to this week’s link party when you get a chance….http://inherchucks.com/2012/07/11/whats-in-the-box-34/.

    Looking forward to seeing you there ๐Ÿ™‚

  4. Pingback: Ginger and Cilantro Baked Tilapia | The Spicy Simmer

  5. I like to dry roast beets, then make a salad using them. Spread salt in a loaf pan or casserole pan. Add beets, without the leafy greens. Roast at 350ยฐ for about 25-30 minutes. They shrivel up and once cooled, the skins come off easily. I put them in the fridge and take them out to slice over salads. Usually with goat cheese and some sort of nuts, along with lettuce or spinach.

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