May 18, 2016

What’s in the box this week?

Standard Shares include

  • Sugar Snap Peas - For some sesame roasted snap peas: Preheat oven to 475°F.  Toss 1 lb trimmed snap peas, 1 tsp toasted sesame oil, and ¼ tsp sea salt in a bowl. Spread in a single layer on a baking sheet.  Place in the oven and roast, turning halfway through, until snap peas are tender and lightly browned, about 10-15 minutes. Toss with ½ tsp black sesame seeds and serve.

  • Broccoli - Next time you make mashed potatoes, add steamed broccoli into the mix for a tasty alternative!

  • Beets - The star of this week’s recipe!

  • Kale - Kale chip game on point? How ‘bout adding a BBQ seasoning?  After removing the kale chips from the oven, sprinkle with a BBQ blend of ¼ c paprika, 2 tbsp ancho chile powder, 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp salt, ½ tsp dry mustard.

  • Batavian Lettuce  - Also known as French crisp lettuces, summer crisp types are easy to grow, relatively tolerant of hot weather, and harvestable from baby-leaf to full size. They’re like romaine, but sweet and juicy, without the bitterness.

  • Mint - Since it reproduces quickly and conquers new habitats easily, mint is sometimes classified as an invasive species.

  • Spring Onions – Spring onions are delicious on the grill. They turn sweet and a bit creamy, adding lots of flavor alongside roast meats - particularly a nice grilled steak - or as part of a grilled vegetable platter.  Trim any wilted greens at the top of the spring onions and cut the root off – being careful to cut right at the bottom so the bulb stays together.  Brush spring onions with olive oil or vegetable oil.  Put spring onions on a medium hot grill and cook, turning once, covered if possible, until grill marks appear on both sides and the spring onion is tender all the way through, about 15 minutes.  Sprinkle with salt and freshly ground black pepper to taste and spritz with lemon juice, if you like.

 

 

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

 

Vegetable Forecast

Cauliflower, summer squash, snap peas, spring onions, fennel, red cabbage

 

 

News

Our Annual Community Farm Dinner is coming up June 25th! We’ll be sending out announcements in the next two weeks, and, having a link online where we will present the schedule for the evening and request RSVP’s.

In the meantime, please reserve the date.  And, if you’re interested in volunteering for the event, please email us at sayhayfarms@gmail.com with “volunteer” in the subject line.  

Our Community Farm Dinners are community events, coordinating a group effort of volunteers and donors to help celebrate what we do here every day of the year.  We’re so excited to share all of our efforts with you.  We hope to see you here!

 

Recipe

 

Beet and Beet-Greens Salad with Yogurt, Mint, and Dill (Serves 4-6)
 

Ooh, this recipe makes use of both the beets AND the beet greens to make this dynamite side dish.  Also, note the recipe says you can include chard as well!  What a treat with 2-3 box ingredients (4 if you count beets and greens!) Thank you New York Times for the recipe.

 

 

  • 2 lbs medium beets in skin, well washed (yellow, red, or other beets)

  • 12-16 oz beet greens (or chard or other greens)

  • 1 tsp coriander seeds

  • 1 tsp cumin seeds

FOR THE VINAIGRETTE

  • ⅓ c red onion or shallot, finely diced

  • 2 garlic cloves, finely grated

  • 3 tbsp red wine vinegar

  • Salt and pepper

  • 1 tsp toasted cumin-coriander mixture

  • Pinch cayenne

  • 4 tbsp extra virgin olive oil

FOR THE YOGURT SAUCE

  • 1 c full-fat plain yogurt

  • 1 garlic clove, finely grated

  • Salt and pepper to taste

  • Pinch cayenne

  • 1 tsp toasted cumin-coriander mixture

  • 2 tbsp fresh mint, finely chopped

  • 1 tbsp extra virgin olive oil

  • 3 tbsp freshly snipped dill for garnish

 

Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375°F for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.

 

Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.

 

In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.

 

Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.

 

Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.

 

Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

 

 

Pics of the Week:

It's Beet Week at markets and in your box.  Enjoy the last of our spring beets. 

Hauling in your spring broccoli.