Week #9 (7/20 & 23)

This week your basket contains: potatoes, summer squash, cucumber, GOLDEN BEETS, carrots, onions, basil, kale, and lettuce.

WE ARE HOSTING A SUBSCRIBER DAY ON THE FARM THIS SUNDAY, JULY 25TH, FROM 10:00 TO 3:00.  While we will not be having a full-on potluck, we encourage you to bring a picnic lunch for your family/group and we will be cooking up individual pizzas for families/groups who would like them.  We are excited to have the chance to see you all and show you the farm!

It is not usual for us to give beets two weeks in a row, but we think golden beets are different enough to make an exception.  They have a milder flavor, and they don’t stain like regular beets do.  Additionally, I’ve been wanting to make the recipe below for a while and this is the week!  Truth be told, I’ve taken to buying ponzu sauce instead of making my own which makes this an easier recipe for a busy day. 

PONZU GRILLED SALMON WITH GOLDEN BEET COUSCOUS

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

Sauce:

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

The recipe below would be perfect for your kale and/or beet greens.

BEET RISOTTO WITH GREENS AND FETA

2 Tbs. olive oil

1 ¼ c. chopped onion

1 ½ c. arborio rice

1 ½ Tbs. minced fresh ginger

1 tsp. crumbled dried rosemary

½ c. red wine

3 ½ cups finely chopped peeled beets

2 vegetable bouillon cubes

3 c. water

3 ½ c. chopped greens

4 oz. feta cheese

½ c. chopped toasted walnuts

To toast nuts, heat in a dry skillet over medium heat until they barely start to brown.  Stir often to avoid scorching.  Heat oil in a Dutch oven over medium-high heat, add onion and cook until translucent.  Add ginger, rosemary and rice, stir to coat and cook a minute or two.  Add wine and cook until wine is absorbed, stirring constantly.  Add beets, bouillon cubes and water.  Cover and reduce heat.  Simmer for 20 minutes or until beets are tender, stirring occasionally.  Stir in greens and cook an additional 5-10 minutes.  Add cheese and stir until blended.  Sprinkle each serving with toasted walnuts.  Makes 8 servings.

We grew an Italian heirloom summer squash this summer called Tromboncino.  Unlike other summer squash this one is grown on a trellis.  It looks like a pale green crookneck squash but has firmer flesh.  We’ll put up a blog post on our web site with photos and recipes for you to check out when one shows up in your basket.