A diverse array of flowering shrubs, trees and forbs provides nourishment for this female hummingbird. Here she is taking refuge from the rain in a flowering wild clematis.
This Week’s CSA
Due to the cool weather and rain the crops have slowed down. No problem, the moisture makes everything lusher, greener and juicier. The heat is supposed to kick on mid-week which means the plants will grow quickly.
This week you will have lettuce mix (especially young and tender!) parsley, chives, fresh garlic, zucchini and…
Baby beets, yum. Beets and Swiss chard are actually one in the same plant species, one has been selected for the root development and the other the leaves. Young beets have especially tender and tasty leaves, use them as you would any leafy green.
Snap peas are like green candy, except they taste better. These sugary delights could be lightly steamed or sautéed if you can resist eating them raw. Also lovely on salads. Pod and all can be eaten, no need to shell them.
New potatoes are melt-in-your-mouth tasty. These potatoes do not have to be cooked as long as storage potatoes because their skins are so thin. New potatoes do not store well and are best eaten within a few days of harvest. They store best sealed in the refrigerator.
Raspberries. Everyone likes them; Robins, Cedar waxwings, chickens, dogs and most people. Enjoy yours!
Italian Parsley and Beet Salad
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 2 1/4 pounds assorted beets with greens
- 1/4 small red onion
- 1 1/4 cups Italian parsley leaves, torn if desired
- Equipment: an adjustable-blade slicer
- Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata
Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
Trim beets, leaving 1 inch of stems attached.
- Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin match sticks.
- Thinly slice onion with slicer.
- Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
- Toss again and season with salt and pepper before serving drizzled with additional oil.
Roasted Beets and Sautéed Beet Greens
- 1 bunch beets with greens
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (optional)
- salt and pepper to taste
- 1 tablespoon red wine vinegar (optional)
- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.