CSA Harvest #1!!

Good Day Everyone! We are excited to deliver the first harvest of veggies tomorrow! We have been busy here as you can see from our previous posts. We will have photos to post here during tomorrows harvest which I will post up tomorrow eve.

This week's first harvest will include the following:

Cimarron Red Leaf Lettuce

Tyee Spinach

Snow Peas

Broccoli

Golden and Bulls Blood Beets/use their leaves too! recipe ideas below!

Mesclun Mix (a flavorful blend of tatsoi, mustard, arugula and mizuna)

Collard Greens

Please remember that each basket at delivery will be labeled with name tags. Look for your last name on the label. Full share baskets are larger and if you're getting the half share you will notice they are about half the size. *** Please remember to bring your basket with lid back to the delivery spot next week so that we will have them to refill. We only have two for everyone. Thank you!

Recipe Ideas For This Week: (additional recipes can be found at myrecipes.com)

Beet Salad With Yogurt Dressing
Prep: 10 minutes; Cook: 50 minutes.

Yield

Makes 4 servings (serving size: about 1 1/2 cups beets and 3 tablespoons dressing)

Ingredients

• 4 beets, preferably an assortment of colors, trimmed
• 1/2 teaspoon white pepper
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon ground coriander
• 3/4 cup plain low-fat yogurt, stirred
• 1/4 teaspoon minced peeled fresh ginger
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• Chopped fresh cilantro, for garnish

Preparation

1. Preheat oven to 425°. Scrub beets well, and pat them dry.

2. In a medium bowl, mix pepper, oil, 1 teaspoon salt, and coriander. Add beets, and toss to combine. Place beets on a large piece of aluminum foil, and wrap to cover, ensuring that beets stay in a single layer; close seams tightly to keep steam inside as the beets cook. (If you are using different colors of beets, wrap each color separately.) Discard remaining marinade. Place foil packet on a rimmed baking sheet, and bake 50 minutes or until cooked through. (Beets are ready when easily pierced with a knife.) Remove from oven, and let cool to room temperature.

3. Remove beets from foil. The skin should easily peel off with your fingers or a paring knife. To protect hands from getting stained, you may want to rub skin off with paper towels or wear gloves. (The spice marinade may have concentrated itself on parts of a beet. If so, gently scrape it off.) Cut beets into wedges, and arrange on 4 individual salad plates.

4. Place the yogurt, ginger, sugar, and 1/8 teaspoon salt in a bowl; whisk to combine. If you prefer a thinner dressing, add a little water. Drizzle a bit of dressing on beets, wait a few minutes, and then drizzle some more; the beets will absorb the dressing. Garnish with cilantro, and serve immediately.

Nutritional Information

Calories:

87

Fat:

4g (sat 1g,mono 2g,poly 2g)

Cholesterol:

3mg

Protein:

3g

Carbohydrate:

9g

Fiber:

1g

Iron:

1mg

Sodium:

434mg

Calcium:

98mg

Beet Greens Recipe

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While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

Ingredients

• 1 pound beet greens
• 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
• 1/4 cup chopped onion
• 1 large garlic clove, minced
• 3/4 cup of water
• 1 Tbsp granulated sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Serves 4.

Potato and Beet Greens Frittata

Yield

4 servings (serving size: 1 wedge)

Ingredients

• 2 cups finely chopped red potatoes (about 1 pound)
• 1 cup chopped beet greens
• 1/3 cup fat-free milk
• 2 tablespoons grated fresh Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs
• 3 large egg whites
• 1 teaspoon butter
• Cooking spray
• 1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese
• 4 beet green leaves, optional

Preparation

Preheat broiler.

Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 8 minutes. Add chopped beet greens; cook 2 minutes or until tender. Drain.

Combine milk and the next 5 ingredients (milk through egg whites) in a large bowl, and stir with a whisk. Stir in potato mixture. Melt butter in a medium nonstick skillet coated with cooking spray over medium heat. Pour the egg mixture into skillet; cook 15 minutes or until top is just set. Sprinkle with mozzarella.

Wrap handle of skillet with foil; broil 5 minutes or until golden brown. Garnish with beet green leaves, if desired.

Nutritional Information

Calories:

188 (42% from fat)

Fat:

8.8g (sat 3.8g,mono 3.1g,poly 1.1g)

Protein:

14.7g

Carbohydrate:

12.1g

Fiber:

1.2g

Cholesterol:

232mg

Iron:

1.9mg

Sodium:

395mg

Calcium:

174mg

Collard Greens Taste Great and They're good for you too! Here's some ideas on how to use 'em!


Citrus Collards with Raisins Redux

• 1 large bunch collard greens, ribs removed, cut into a chiffonade (see below) , rinsed and drained
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 2/3 cup raisins
• 1/3 cup freshly squeezed orange juice

Preparation

In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.

Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.

In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately. (This also makes a tasty filling for quesadillas.)

Chiffonade The chiffonade cut is used to produce very fine threads of leafy fresh herbs as well as greens and other leafy vegetables. First, remove any tough stems that would prevent the leaf from being rolled tightly (reserve them for stocks or salads). Next, stack several leaves, roll them widthwise into a tight cylinder, and slice crosswise with a sharp knife, cutting the leaves into thin strips.

Brazilian Collard Greens

yield: Makes 4 servings

active time: 20 Min

total time: 20 min

Collards are normally associated with long, slow cooking, but cutting them into thin strips reduces cooking time dramatically. The result is a... more ›

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Ingredients

• 1 bunch collard greens, stems and center ribs discarded and leaves halved lengthwise
• 3 garlic cloves
• 1 tablespoon olive oil

Preparation

Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.

Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.

Enjoy!! Disfruta! Bon Apetit!