CSA Week 6: We Got the Beet

csa-week-six-title-image

As the spring quickly turns into summer, we’re getting ready to see the last of our hearty leafy greens.

I’ll miss some more than others. I really enjoy Swiss chard, but I’m kinda meh about kale. I’m still figuring out bok choi, but I think I enjoy it.

CSA Weeks 6 brought us:

  • Lettuce
  • Broccoli
  • Strawberries
  • Turnips
  • Beets
  • Chard
  • Parsley
  • Broccoli

Strawberries are also on their way out. Our farm got hit with a fungus and being that it’s an organic farm, they don’t go dousing the fruit with fungicides. It’s part of the risk that comes with being part of a CSA. I will miss having strawberries with my breakfast. When it comes to healthy eating, breakfast is the only meal I seem to get right. I always manage to screw it up with lunch and dinner.

Strawberries, multigrain English muffin with coconut oil and a hardboiled egg with sweet chili sauce. Photo // After the Knot

Strawberries, multigrain English muffin with coconut oil and a hardboiled egg with sweet chili sauce. Photo // After the Knot

Beets are one of those root vegetables that weren’t part of my diet when I was growing up. I’m generally at a bit of a loss as to what to do with them, but I also don’t want to throw them in the garbage.

A quick scan of Pinterest gave me a couple of ideas. I decided to kill two birds with one stone by making a root vegetable medley that included both beets and turnips. I also added two sweet onions and a few potatoes. For flavor, I tossed in some sage, oregano and rosemary from my garden.

Photo // After the Knot

Photo // After the Knot

I’m trying to include two vegetable sides with each of our meals. I decided to chance things up a bit and saute the bok choi in butter and lemon juice. I don’t typically use butter, but wanted to try something a little bit different. Admittedly, half a lemon was a bit too much and the flavor was quite overpowering. Next time I’ll a quarter.

Photo // After the Knot

Photo // After the Knot

Both sides were a great complement to the flounder I picked up from Locals Seafood at the State Farmers Market. Flounder is my favorite cooked fish. I like to prepare it by battering it in egg and coating it in breadcrumbs mixed with a generous helping of parmesan cheese.

I toss it in the oven at 350 until it starts to turn golden brown or about 20 minutes. Once I see that it’s browning, I turn the heat off so it continues to get crispy, but doesn’t burn  (I have an electric oven so I’m not exactly sure how that would work with gas).

Photo: After the Knot

Photo // After the Knot

This week it looks like we’re getting some broccoli and cucumbers, which is pretty exciting. Like carrots, cucumbers are a zillion times better fresh from the garden than from the grocery store.

Hopefully, I’ll have my act together this week and I can share some yummy inspiration.

More info about In Good Heart Farm can be found here.

 

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