CSA WEEK 4

p i c k l i s t

GARLIC SCAPES - HAKURAI TURNIPS - LETTUCE - BEETS - CUKES -

SUMMER SQUASH - KALE - PARSLEY - SCALLIONS

POP-UP STRAWBERRY GLEANING THIS SATURDAY

Strawberry Season comes to a close this week so let’s all go glean some berries!  

 

Join us Saturday afternoon for the annual CSA pop-up Strawberry Glean

Pick all you want, for free and enjoy this New England past-time.

 

WHO:  Open to the entire Edgewater Farm C.S.A. community

WHAT:  A Strawberry Gleaning takes place towards the end of a crop's productive season.  The purpose of the glean is to invite the C.S.A. community to the field to pick off any extra berries for their (your) own kitchen.  The gleaning will take place rain or shine (preferably shine).  The field is yours to pick through and whatever berries you can find are yours.  Bottomline, All-You-Can-Pick-FREE-Berries

WHERE:  at Edgewater Farm (park by the greenhouses)

 THE ADDRESS for all your googling:   99 River Road/ Plainfield NH 03781

 WHEN: This Saturday  July 9th... 3:00pm- 5:00pm

 HOW: You pick.  Bring containers!! 

WHY: Because it's awesome, & the berries are free & delicious & there is still some decent fruit out there

 

A heads up::  As it is the end of the season, along with nice berries, you will find rot   


PRO-TIPS:

These smoky grilled beets are perfectly paired with a fresh mint and parsley pesto. A finishing touch of cultured vegan cashew cheese (but you can use feta if youd rather!) and peppery micro greens (but you can use your big head lettuce) rounds everything out. Ten-ish ingredients and simple cooking methods yield an unusual and flavourful vegetable side dish. Instructions for roasting the beets are also included in this recipe.

Prep Time20 minutes/ Cook Time50 minutes/ Total Time1 hour 10 minutes/ Servings4 -6/ AuthorLaura Wright

  • 2 bunches medium-sized beets, scrubbed (about 750 grams)

  • 2 garlic scapes

  • 1 tablespoon capers, drained

  • ¼ cup shelled pistachios

  • 1 cup mint leaves, very lightly packed

  • 1 cup parsley leaves, lightly packed

  • 2 tablespoons lemon juice

  • 2 teaspoons light miso

  • ⅓ cup olive oil, plus extra

  • ½ teaspoon smoked paprika

  • sea salt and ground black pepper, to taste

  • Handful chopped lettuce

  • 1 oz of feta

  1. Bring a large pot of salted water to a boil. Once boiling, drop the beets into the water. Bring the beets up to a boil. Lower the heat to a simmer and cook until the beets are tender when pierced with a knife, about 30-40 minutes. Drain the beets and set aside to cool slightly. Once you can handle them, slip the skins off of the beets. Set the peeled beets aside.

  2. While the beets are simmering, make the pesto. In a food processor fitted with the “S” blade, place the garlic scapes, capers, and pistachios. Pulse these items a couple times until finely chopped. Then, to the food processor, add the mint, parsley, lemon juice, miso, salt, and pepper (being careful on the salt because the miso and capers are quite salty). Pulse this mixture until the herbs are finely chopped. Then, with the motor on low, drizzle the olive oil in through the feed tube until you have a slightly fluid paste. Scrape down the sides of the food processor bowl and pulse a couple more times. Check the pesto for seasoning, adjust if necessary, and set aside.

  3. Preheat a grill to high. Cut the beets into halves (or into quarters if you like and don’t mind fussing with them on the grill). Place the cut beets in a medium bowl and toss them with olive oil, the smoked paprika, salt, and pepper. Once evenly coated, set aside.

  4. Using tongs, carefully place the beets on your preheated grill. Let them sit for about 4-5 minutes, or until there is some slight charring on the side facing the grill. Flip the pieces of beet over and grill for another 4-5 minutes to get slight charring on the other side. Remove the beets from the grill.

  5. To serve, spread the pesto out evenly on a dinner plate-sized platter. Arrange the grilled smoky beets on top. Top the beets with the chopped lettuce, the crumbled cheese (if using), some extra mint, a few twists of black pepper, and some extra capers if you like. Serve warm or at room temperature.

Notes

  • You could also roast the beets. Just fully dry the boiled beets, cut them into halves or quarters, and then toss them with olive oil, the smoked paprika, salt, and pepper before spreading out on a baking sheet. Roast at 400 for about 25 minutes or until you get some light caramelization on the edges.

  • If your beets came with beautiful greens, save them! I usually just sauté them with garlic, chili, and a splash of sherry vinegar at the end.

JENNY’S NOTE: I know I know, a jam recipe but no berries this week!?!?!  This is to prepare you for Saturday’s glean- Because all berries, despite signs of age, bugs, and weathering make a great jam.  

Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.

Yield:Makes 1 3/4 cups

1 quart hulled strawberries

1/2 cup sugar

2 tablespoons fresh lemon juice

In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).