Field clearing, flailing of cover crops along with the carrot harvest, which we are about half way through continues.
This weeks basket:
Carrots - This recipe uses your carrots and green onions! bunched carrots and spring onions in parchment
Kale - Stuffed squash with kale and beets.
Sweet Potatoes - Sweet potato and lentil bake with greens!
|Julie's sweet potato & arugula salad.|
Julie's Sweet potato and arugula salad.
6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes) leaving skin on if you wish
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed baby arugula
4 scallions, white and light green parts only, thinly sliced
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan
Preheat the oven to 400 degrees F. Line baking sheet with parchment paper or spray with non-stick spray
Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
Beets - Harissa falafels with spiced beetroot.
Squash - It will either be Delicata (you can eat the skins on this one) or Acorn squash.
Turnips - These turnips can be eaten raw or cooked. Middle eastern pickled turnips
Kalettes -We have had mixed reviews on these this year!
One of our CSA members told me how she ate them and lets just say we are heading out to buy blue cheese. The kalelettes where roasted in the oven with beets and walnuts and then once cooked blue cheese added to the mix!
Greens - This weeks greens are our own blend of Asian greens, some mild some spicy! Can be eaten raw or cooked.