Week #11 (8/6 & 9)

This week your basket contains: BEANS (full shares only), eggplant (half shares only), carrots, kale, cucumber, summer squash, GOLDEN BEETS, tomatoes, cherry tomatoes (half shares only). 

Golden beets are a nice alternative to the traditional red beet.  Not only stain less than regular beets, their flavor is less strong which (for some) is a positive attribute.  Like all beets, the greens are essentially Swiss chard, so save them for later use.  This recipe is a summer favorite for us.  We’ve made it with regular beets as well and like the brilliant color they give to the couscous.



1  teaspoon  extravirgin olive oil

2  tablespoons  thinly sliced peeled shallots (about 1 large)

8  ounces  small golden beets, thinly sliced, peeled, and quartered (about 1 1/2 cups)

1  cup  uncooked Israeli couscous

2  cups  water

1/4  teaspoon  salt

1  cup  raw spinach leaves, trimmed


1/2  cup  fresh orange juice

2  tablespoons  brown sugar

3  tablespoons  low-sodium soy sauce

2  tablespoons  sake (rice wine)

1  tablespoon  fresh lime juice

1/2  teaspoon  cornstarch

1/8  teaspoon  crushed red pepper

Remaining ingredients:

4  (6-ounce) salmon fillets with skin (about 1 inch thick)

Cooking spray

Lime wedges (optional)

To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots and beets; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.

To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.

To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired. Yields 4 servings.  Adapted from Kathryn Conrad, Cooking Light, JUNE 2005

A number of years ago we were fortunate enough to spend some time in Kenya where we were introduced to Sukuma Wiki.  It is the perfect marriage of tomatoes and kale and we make it as often as we can.


1 – 1 ½ Lbs greens

1 onion

2 cloves garlic

1 – 2 lbs tomatoes

2- 3 Tbs. Olive oil

Sauté onions and garlic in olive oil until onions are translucent.  Add diced tomatoes and cook until they have released their moisture.  Add chopped greens and continue cooking until the greens are fully wilted and tender.  Serve over polenta.

BLACKBERRIES are ripe!  If you want to come out to pick (free of course) send us an email letting us know when you would like to come out.  We’ll do our best to be available to say hello and point you to the best spots.

HOT PEPPERS will only be put in your basket if you ask for them.  If you got them last year, you are on the list already.  If you want to receive hot peppers, just drop us an email and we will send them along as they are available.