What’s in the box this week?
Standard Shares include
- New Potatoes – Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled. Potatoes should not be refrigerated; keep them in a cool, dark place and use within a week or so of buying.
- Detroit Beets – The star of this week’s recipe!
- Red Curly Kale – Braising tenderizes and adds flavor. To braise, slow cook 1 pound of greens in a ½ to ¾ cup of seasoned cooking liquid (chicken or vegetable stock or wine) or water for about 20 minutes or until greens are tender and ready to eat.
- Nelson Carrots – The leafy tops, which are similar to parsley, taste herbaceous and vaguely reminiscent of, well, carrots. They can be eaten raw in salads, though their taste can be a little bitter. Consider softening the greens by blanching, sautéing them with olive oil, garlic and some of your other favorite greens, or cooking them into a soup or stock.
- Little Gems Lettuce – Sweet Gem lettuce, botanical name Lactuca sativa, is actually an annual plant of the sunflower family, Asteraceae — who knew?!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Zucchini/Summer Squash, Carrots, Spring Onions, Batavian Lettuce, Yukon Gold New Potatoes, Sage
This year’s potatoes are looking and tasting excellent - see for yourself in this week’s box. Typically potato plants are allowed to mature, then are mowed or top killed and allow to sit underground for 1-2 weeks to allow the skins to thicken and mature to help in the storage process. New potatoes are yanked up early, giving us a chance to savor the gourmet vegetable that a potato can be. The difference between varieties can be significant and interesting. Given our small size, we focused on two of our favorites this year for the CSA: yukon gold and banana fingerling. Yukon golds are very versatile and easily adaptable to boiling, baking, frying, roasting, or even grilling. Because they do not have their storage-ready skins, and we washed the dirt off, they should be stored in the fridge and eaten within a week to enjoy them to their fullest.
Coming up next: We have new varieties of summer squash for you to try this year.
Little Gem Lettuce with Roasted Beets and Feta Dressing (Serves 4-6)
Fresh herbs and bold flavors make this a delicious dish that you can eat as a main or serve on the side. Use two veggies from this week’s box to make a memorable salad as we move into summertime! Thank you Food & Wine!
- 1 tbsp cumin seeds
- 1 tsp flaky sea salt
- 4 beets (2 lbs), peeled and cut into wedges
- 2 medium red onions, cut into wedges
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tsp honey
- 3/4 c crumbled feta cheese
- 2 tbsp plain Greek yogurt
- 1/2 tsp grated lemon zest
- 2 heads of Little Gem or baby romaine lettuce (10 oz)
- Chopped cilantro and mint, for garnish
Preheat the oven to 375°F. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.
In a mortar, coarsely grind the cumin seeds with the salt. Transfer to a bowl and add the beets, onions and olive oil; toss to coat. Scrape the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until tender. Let cool to room temperature.
In a bowl, whisk the lemon juice and honey. In another bowl, mix the feta, yogurt and lemon zest so it remains a bit chunky. Season with pepper.
Arrange the lettuce on plates. Top with the beets and onions and drizzle the lemon honey on top. Dollop the feta dressing on the salad; season with pepper. Garnish with cilantro and mint and serve.
Make Ahead: The roasted beets can be refrigerated overnight.