Updated Produce List for Week 4
Good evening all,
We anticipated having Red Romaine, Swiss Chard, Kale, Zucchini, Blueberries, Radishes and Broccoli this week. After walking through the broccoli field this evening we noticed they weren’t as big as we’d like them to be. We will wait until next week to harvest so they will be about twice as big!
We will be replacing broccoli with beets. Beets have always had a reputation for great health benefits, they are a root crop high in vitamins A, C and carotenoids. If you are using your greens as well, you will get a generous portion of vitamin C, calcium and iron. Both the beets and the greens can be enjoyed cooked or raw. We enjoy them at our house roasted, but have also tried grilling, and baking with them as well. Here is a recipe to try!
Roasted Beet Salad with Chickpeas and Red Onion
3 medium beets 2 cloves garlic, peeled 1 sprig rosemary 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 1/2 cups canned chickpeas, drained 1/2 cup roughly chopped dill pickles 1/2 red onion, sliced Juice of 1/2 lemon 1/4 cup crumbled goat or feta cheese 2 tablespoons chopped fresh cilantro
Preheat the oven to 350 degrees F.
Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with cheese and cilantro and serve.
Have a great week! ~The Farmer’s Wife