CSA July 10, 2013

This Week’s CSA

This week’s share includes salad mix, kale, swiss chard, marjoram, snow peas, a small bunch of baby beets, fresh garlic bulbs, sweet onions, and new potatoes.

Storage Notes

The peas will store nicely in a plastic bag in the refrigerator.  New potatoes should be kept in a well ventilated low light area.  The sweet onions can be stored at room temperature but they will not last long since they have a high water content, so they should be used within a few weeks.  If the onions start to sprout or you do not have a cool storage spot, store them in the refrigerator.   I forgot to mention last week that the green tops should be cut off the fresh garlic before storage!  Beets can be stored in the refrigerator in a plastic bag, but make sure to remove the greens before storing.

Usage Notes

I know not everyone wants greens as a side dish or can convince their children to eat them, but they can be incorporated into various dishes.  Both kale and swiss chard can be included in various stir fries, casserole dishes, soups, enchiladas, burritos, and quiche.  Swiss chard leaves can also be filled with a meat or vegetable filling, rolled and baked with a tomato sauce for an entrée dish.

Both the sweet onions and new potatoes go well in salads this time of year.  Sweet onions can also be caramelized to top your grilled burgers or favorite grilled meat.  For those needing a great appetizer, try this recipe for onion rings.  The snow peas make for a great raw snack but they can also be cooked in a variety of ways and go well in stir fries.  Beets can be either cooked or served raw.  If serving raw, they should be grated so the beets are not too crunchy.  Please check the webpage for additional notes on how to treat beets to avoid pink stains.


Endive can take many forms depending on the specific variety so don’t be concerned if the bunch of endive we received last week does not look the photograph of Whitloof endive. Many varieties can be used interchangeably.  This salad recipe makes an eye catching dish.  If you don’t want to roast the beets, they can be grated and tossed with the vinaigrette.  If you have already used up the endive from last week, finely chopped kale leaves can be substituted.  This recipe is adapted from The Herbfarm Cookbook by Jerry Traunfeld.

Roasted Beet, Dill, and Endive Salad

(serves 4-6)

8 small beets, about 1 1/2″ in diameter or 4 medium beets

1 tablespoon finely chopped lemon zest

2 tablespoons freshly squeezed lemon juice

1 tablespoon maple syrup or brown sugar

1/4 cup fresh dill

1 small sweet onion, julienned

1/2 teaspoon salt

freshly ground pepper

5 tablespoons olive oil

3/4 cup toasted walnuts, roughly chopped

one head endive

To roast the beets, preheat the oven to 425 degrees F.  Trim the stems on the beet to 1/2 inch and wash well.  Put them in a shallow baking dish large enough to hold them in a single layer.  Pout 1/2 inch water into the dish and cover dish with aluminum foil.  Bake the beets until a pairing knife easily pierces the center of the beet, 30 to 60 minutes, depending on the size of the beet.  The water will form a syrupy liquid and bubble up.  You may need to add a little more water near the end; don’t let the water completely dry up.  Remove the pan from the oven, remove cover, and let beets cool.  Cut the top and tail off each beet and rub them under running water to slip off the skins.  Or you can hold each beet with a paper towel and rub off the skins.  Cut each beet into 8 wedges.

Stir together the lemon zest, lemon juice, maple syrup, dill, shallot, salt and pepper.  Coat the beets with this dressing and let sit at room temperature for at least 1 hour or cover and refrigerate overnight.

Wash and dry the endive and remove any thick stems.  Cut into bite size pieces.  Pour the olive oil over the beet mixture, then combine with the endive.  Taste for salt and pepper.  Garnish with toasted walnuts.