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Share Details – Week of 8/10

August 10, 2009

Almost mid-August? Really?! Already? Wow.

Well, Chloe and Rob pulled off the most fantastical wedding ever at the Dirtbox this weekend. All of their incredibly hard work paid off with an amazing celebration that will go down in the books.

And we found a bit of time to pull together a harvest between wedding events, so when you pick up your shares, you should find:

Homemade Apple-Blackberry Sauce!! – A big, fat thanks to Micah for cranking these out with apples and blackberries harvested from the Dirtbox. Our canning genius…

Zucchini – no comment

Beets – I was scolded by my aunt today, a fanatical lover of beets, for praising beet greens last week, but leaving out any mention of the actual veggie root itself! So use the greens, but don’t forget the beet! I mean, they are “nature’s candy” right? So listen to this NYTimes podcast on why beets deserve more respect:, and then visit their blog for some recipe ideas: (I’m going to make the risotto – with beets AND beet greens!)

Radicchio – Radicchio is a member of the chicory family, but in basic terms, its a leafy vegetable. You may know radicchio as the red-leafed, white-veined lettuce-y stuff, but the stuff you received in your share this week is green. That’s because we didn’t follow the method that Belgian agronomist, Francesco Van den Borre, began in 1860 called imbianchimento (whitening), with which the radicchio plants are taken from the earth and placed in water in darkened sheds, where lack of light and ensuing inhibition of chlorophyll production cause the plants to lose their green pigmentation. We didn’t really see the need to do this. But take your green leaves and grill them up, add olive oil and some italian cheese, or add them to the beet risotto above!

(and did you know chicories can be used as coffee substitutes?

Baby Nantes Carrots – We pulled these a little early to thin out the overall crop, but they are still flavor-packed and very convenient for throwing into a stir fry or soup – you don’t even need to chop them up – they’re bite-sized already! That’s great customer service, folks.

Walla Walla Onions – See previous post on the deliciousness of these onions…

Purple Scallions – I read one blog post that said these onions showed best worked into a huevos rancheros recipe… sounds like a great idea to me!

Amaranth & Parsely

Happy cooking, experimenting and feasting!

3 Comments leave one →
  1. Vanessa permalink
    August 12, 2009 4:28 am

    Thanks for this ladies!!! I was lost on what the heck we got this week! didn’t recognize a lot of stuff. 😉 But, now I know – what a great blog to accompany your CSA shipments.
    V (& M on his last week of enjoying the CSA ’09 crop)

  2. dede heath permalink
    August 13, 2009 1:26 pm

    From Alix’s scolding aunt: my favorite beet recipe comes from Laurie Colwin’s “Home Cooking,” books one & two —
    Grate peeled raw beets (use a food processor with the grating insert). In a big frying pan, sauté the grated beets in olive oil till they’re cooked (taste them!), and add plenty of smashed garlic & chopped fresh rosemary (you West Coasters have it all year round; Mainers get it only in summer). Cook any sort of pasta (I use vermicelli most often), save a bit of the cooking water. Add pasta to beet pan, also with a bit of the cooking water if needed. Toss the lovely red mess. Grate lots of fresh Parmesan & enjoy with good bread & red wine. ~ Dede Heath

  3. dede heath permalink
    August 13, 2009 1:28 pm

    Forgot one: If you have beet greens too, chop them up & add to the grated beets while sautéing them. ~ Dede

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