Week 9: CSA Box

Here's what's in your box this week with some tips and recipes:

• Red Beets

Roasted Beet Salad w/ Barley, Feta & Garlic Chives

Ingredients:1 cup dry pearl barley
1 bunch of beets, tops removed
1/3 cup minced garlic chives
2-3 ounces crumbled feta
2 tablespoons lemon juice
1 Tablespoon Extra-Virgin Olive Oil

Directions:Heat the oven to 450 degrees. Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender--30 - 45 minutes. Peel and dice the beets into small cubes. Meanwhile, bring 3 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes. If there is extra liquid in the pot, drain the barley, return it to the pan and set aside. Cover with a clean dishtowel until ready to use. Combine barley, beets, feta, and garlic chives in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat. Source:adapted from www.thekitchn.com

• Specialty Beets: Chiogga Beets (bright red and striped on the inside) or Gold Beets Shaved Beet and Arugula Salad
• Purple & Yellow Potatoes
• Summer Squash: This may be the last week for squash so we thought we would bring it back for what might be the last time. For some interesting new ideas check out 15 Spectacular Recipes for Zucchini, Yellow Squash, Pattypan & More
• Arugula Mix - A mix of mostly arugula with Asian greens, mustard & baby kale. Delicious in salads, on sandwiches, or in the recipe above.
• Mixed Tomatoes- Red slicer, Green Zebra, Brandywine, and Cosmonaut Volkov
• Red & Yellow Onions
• Eggplant or Tomatillos - Our favorite way to cook eggplant is on the grill. Tomatillos are best cooked in salsa or sauces for pork or chicken.
• Green Peppers
• Broccoli - The summer heat can give broccoli a bitter flavor. This broccoli is best cooked rather than raw.
• Delicata Squash - Halve the squash lengthwise and remove the seeds. Cut each piece in half again. Drizzle the squash with olive oil. Sprinkle with a generous pinch of salt and sugar. Top with cracked pepper and fresh thyme sprigs. Bake at 425º for 30 minutes. These will hold well in a warm oven if they finish before you are ready to serve them. If they look dry, you can “refresh” them with a little drizzle of olive oil.
• Parsley
• Chives