CSA WEEK #24

 

Beets are in! I think Joe & I have declared that beets are our spirit vegetable. Having eaten them nearly every day since we started to harvest, you could say that we love beets! Their sweet, earthy flavor is one of my favorites.

Eat them roasted, tossed into soups, or grated into a salad. The greens are edible as well so try and avoid tossing them away if possible. They taste similar to chard and are great raw, sautéed, or steamed! Try them under an organic egg in the morning. You'll find these, leeks, cucumbers, green beans and more in this weeks box!


ROASTED BEETS & TURNIPS WITH MISO-YOGURT
PREP TIME: 10 MINUTES    COOK TIME: 40 MINUTES    SERVES: 4

  • 1 cup full fat Greek style yogurt (plain)
  • 1 1/2 tablespoons white miso
  • 2 teaspoons honey
  • 1 tablespoon rice wine vinegar (unseasoned)
  • toasted sesame seeds
  • 4 medium-sized beets, quarted
  • 5 small to medium-sized turnips, sliced in half or quartered
  • 2 sprigs of fresh thyme
  • olive oil
  • salt and pepper

Prepare

  1. Combine the yogurt, miso, honey and vinegar in a bowl. Whisk until smooth. Taste for seasonings and adjust as needed. Top with toasted sesame seeds and set aside.
  2. Preheat the oven to 425F. Toss the beets and carrots with the thyme sprigs, olive oil and sprinkle with salt and pepper. Roast in the oven until tender and lightly browned. About 35-40 minutes. toss halfway through cooking.
  3. Serve the veggies with the miso-yogurt and enjoy!

BEET & CHICKPEA PASTA WITH LEMON TAHINI SAUCE
PREP TIME: 15 MINUTES    COOK TIME: 30 MINUTES    SERVES: 4

Pasta

  • 4 medium sized beets, washed and sliced into 1/2 inch pieces
  • 2 Tablespoons olive oil
  • pinch of salt and pepper
  • 8 ounces penne pasta
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/4 cup lightly toasted almonds, roughly chopped
  • 1/2 cup parsley, minced
  • salt and pepper to taste
  • pinch of crushed red pepper flakes for serving

Tahini Sauce

  • 1/4 cup tahini
  • 1 large clove of garlic, minced
  • 1/2 cup water + additional to thin if necessary
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon olive oil
  • 1 teaspoon honey
  • 1/8 teaspoon cayenne pepper
  • 1 Tablespoon minced parsley
  • salt and pepper to taste

Prepare

  1. Preheat the oven to 425F. Toss the beets with the oil and pinch of salt and pepper. Place on a prepared baking sheet. Roast in the oven until tender. About 20 minutes. Toss beets halfway through cooking.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain and return pasta to the pan.
  3. While pasta cooks prepare your sauce. Combine all the ingredients and whisk until smooth and creamy. This works best with an immersion blender or small food processor for the creamiest texture. Add more water to thin if necessary. Taste test and adjust flavors as necessary.
  4. To the pan with the pasta add the chickpeas. Drizzle in half of the sauce and toss until well combined. Continue to add more sauce, while tossing the pasta, until everything is evenly coated. Add the almonds and parsley and season to taste with additional salt, pepper and crushed red pepper flakes. Divide between plates or bowls and enjoy.

LENTIL LEEK MUSHROOM AND KALE STEW
PREP TIME: 15 MINUTES    COOK TIME: 30 MINUTES    SERVES: 4

  • 1 cup dried French Green Lentils
  • 4 cups homemade vegetable stock (reconstitute/soak the dried mushrooms in veggie stock to add flavor!)
  • 2 bay leaves
  • 3 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 leek, chopped (white and pale green parts only)
  • 1 bag of dried porcini or chanterelle mushrooms, chopped (get these at our market while they last!)
  • 6 cloves of garlic, chopped
  • hefty pinch of fine sea salt
  • 3/4 cup dry white wine
  • 1/2 cup heavy cream (may substitute with full fat canned coconut milk for a dairy free version)
  • 1 cup chopped kale
  • salt and pepper to taste

Prepare

  1. Rinse the lentils and place them in a stock pot with 3 cups of the vegetable stock (reserving the remaining 1 cup for later) and the bay leaves. Bring to a boil, reduce heat to medium low, cover and cook until the lentils are tender and have absorbed much of the liquid, about 20-25 minutes. Remove from the heat and discard the bay leaves.
  2. Heat the olive oil in a large pot over medium high heat. Add the onion and leek, cook, stirring occasionally until lightly browned and fragrant. Add the mushrooms and a hefty pinch of salt, continue to cook undisturbed, until the mushrooms soften up and turn a deep golden brown on the bottom, about 3 minutes. Give the pot a good stir and continue to cook the mushrooms until all sides are deeply browned. Add the garlic and cook for about 1 minute longer. Stir in the wine and deglaze the pan by scraping up all the flavorful brown bits on the bottom of the pan. Cook until most of the wine has evaporated.
  3. Reduce the heat to medium low and add the cream, remaining 1 cup of vegetable stock, cooked lentils and kale. Cook until the kale wilts a bit and the stew has thickened and warmed through. Season to taste with plenty of salt and pepper and serve warm.

CRISPY BRUSSELS SPROUTS WITH LEEKS AND ALMOND DUST
PREP TIME: 15 MINUTES    COOK TIME: 10 MINUTES    SERVES: 2

  • 2 Tablespoons olive oil, divided
  • 1 large leek, thinly sliced
  • 1 pound brussels sprouts, trimmed and sliced in half lengthwise (larger sprouts quartered)
  • fried eggs for topping
  • salt and pepper to taste

Almond Crumble

  • 1 cup raw almonds
  • 2 1/2 Tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt

Prepare

  1. Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the sliced leek and cook, stirring often, until lightly browned on all sides. About 3 minutes. With a slotted spoon remove the chopped leek from the pan and place on a paper towel lined plate. Add the remaining oil to the pan and stir in the brussels sprouts. Cook, flipping the sprouts every two minutes or so, until they're browned and slightly crisp on all sides. Add the leeks back to the pan and stir until everything is evenly incorporated. At this point you can reduce the heat and crack eggs into the pan and cook until desired doneness or fry your eggs in a separate pan in a little olive oil. Season everything with salt and pepper.
  2. In a small dry skillet over medium heat add the almonds. Toast until lightly browned, giving the pan a few good shakes while toasting. Remove from the heat and place the almonds along with the remainder of the crumble ingredients into a food processor and processes until a coarse meal is achieved.
  3. Divide the brussel sprouts and leeks between plates, top with a fried eggs and a few healthy pinches of the almond crumble.

 

Cheers from Black Finger Farm!