Our bins could not contain the chioggia beet harvest today!
It was great to see all of our CSA members out at the farm last week along with new and returning farm store customers. We love it when the farm is full of people sharing their cooking plans and vegetable enthusiasm! CSA and Barrett’s Bucks Memberships are now full for the 2015 season. We are so grateful for the financial sustainability and encouragement that selling all of our memberships gives to our enterprise. We will continue to have our farm stand open to the public with plenty of veggies to choose from each week. We will be posting a form for our 2016 membership wait list on our website soon. In the meantime, if you'd like to be added to the list email me at melissa@barrettsmillfarm.com.
In the CSA this week:
- Chioggia beets- This Italian heirloom beet variety is a bright red with white rings inside. Cook any way you would other beets and beet greens.
- Kohlrabi- A truly purple vegetable. The interior of a kohlrabi is crisp and juicy- great for salads or coleslaw.
- Curly and Toscano Kale
- Scallions
- Lettuce- Varieties include the favorite standby Panisee and a great crop of Red Rosie, a red romaine we grow a few times a season.
- Bok Choy
- Salanova lettuce mix
- Arugula
- Mustard Greens- Spice your salad with this green with a kick or sautee it for a more mild flavor.
- Baby bok choy
CSA PYO:
- Peas: sugar snap, snow and shelling. The whole pod may be eaten for snap pea and snow peas but as the name suggests be sure to peel the outside off of shelling peas. As always they will labeled at the beginning of the row of plants.
- Strawberries
- Herbs: choose from cilantro, dill, parsley, and basil! Flavor for all your spring dishes!
- Sweet William and Yarrow flowers
In the Farm Store this week:
Everything in the CSA this week will likely be available in the farm store. Quantities of all three varieties of peas may be limited. In addition to the CSA crops we will have some radishes and salad turnips for sale and some additional varieties of greens including red Russian kale.
AVOCADO AND BEET SALAD WITH CITRUS VINAIGRETTE
Adapted from ''The Chez Panisse Cafe Cookbook'' (HarperCollins, 1999) by the New York Times
6 medium red or golden beets
Salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 tablespoon, plus 3/4 cup extra virgin olive oil
1 large shallot, finely diced
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon chopped chervil, plus sprigs for garnish (we have parsley at the farm which may make a good substitute)
1/4 teaspoon lemon zest
1/4 teaspoon orange zest
2 firm, ripe avocados.
1. Preheat oven to 400 degrees. Trim and wash beets, and put them in a baking dish. Add a splash of water, and cover tightly. Roast 45 to 60 minutes, until tender.
2. Let beets cool, then peel and cut into wedges. Place in bowl, and season with salt and pepper; add red wine vinegar and 1 tablespoon olive oil, and toss gently.
3. Combine shallots with white wine vinegar, lemon and orange juices and pinch of salt. Macerate 15 minutes. Whisk in 3/4 cup olive oil, and stir in chervil and zest. Adjust seasonings.
4. Cut avocados in half lengthwise, and remove pits. Leaving skin intact, cut avocados lengthwise into 1/4-inch-thick slices. Scoop out slices with a large spoon, and arrange on a platter or individual dishes. Season with salt and pepper. Arrange beets on top, and drizzle with shallot mixture. Garnish with chervil sprigs.