Friday, September 2, 2011

CSA Newsletter 08.26.11

Good Morning Everyone! We are very apprehensive about the possibility of hurricane Irene paying us a visit this weekend and are prepping the greenhouses for wind. Our wash up area is held under a large tent and will need to be taken down, so the crew is very busy at the moment. Hopefully Irene dies down before she gets here. Wishing you all the best, be safe!


In your box this week:


Full Shares:
Yukon Gold Potatoes
Mesclun
Beets
Arrowhead Cabbage
Cherry Tomatoes


Half Shares:
Yukon Gold Potatoes
Mesclun
Beets
Green Beans
Cherry Tomatoes
Ailsa Craig Onions

Beet Salad

Ingredients

4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
1/2 cup vegetable oil
salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese

Directions
Preheat oven to 450 degrees. Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.


This salad is really good without the endive too!


~Matt and Heather and the Sparrow Arc Crew

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