*In the box

In the Box: Summer, Week #16

GEOF leeks
Leeks in the field! Image via GEOF

Veg Share*
Spaghetti Squash – 1 piece
Green Beans – 1 lb (Wow!)
Leeks – 1 bunch
Broccoli OR Zucchini – 1 head
Red Beets – 1 bunch
Red Tomatoes – 2 lb bag
*Contents of the share may fluctuate over the week.

Fruit Share
Gala Apples
Bosc Pears
(Notes on fruit: The apples should be stored in the refrigerator to keep them crisp. Bosc Pears should ripen outside the plastic bag. They will not be soft when ripe, just a little more golden in color. If you wait until they are soft, they will be rotten.)

Herb Share

Milk Not Jails Dairy Share
Weekly dairy share pick up

A few friendly reminders & updates:

Save the Date! CSA Harvest Festival – Sunday, October 14
Our farms annual Harvest Festival will be held on Sunday, October 14th from 11am-3pm. FREE for all CSA members and their families and invited guests.

Hayride Tours, Walking Tours, Cooking Demos, Live Music, Animal Shearing, Kids Events and lots more! Stay tuned for more details…

*In the box

In the Box: Summer, Week #8

Veg Share*
Zucchini – several pieces
Cucumbers – 2-3 pieces
Swiss Chard – 1 bunch
Cippolini Onions – 1 bunch
Broccoli – 2-3 pieces
Garlic – 1 large or 2 medium heads
Beets – 1 quart
Batavian – Green & Red- 2 baby heads
*Contents of the share may fluctuate over the week.

Fruit Share
Peaches – 1 bag
Apricots – 1 bag
Blackberries -OR- Blueberries

Herb Share

Milk Not Jails Dairy Share
Dairy share pick up is weekly. Don’t forget your milk!

Beyond the bountiful harvest, a few friendly reminders:

CSA BBQ Sat, July 28th 4pm
Join your fellow CSA’ers for an evening barbeque at Sunnyside Gardens Park! Bring your friends and family, grilling items and a dish to share. Please RSVP by July 25th.

Lewis Waite Farm CSA Extras
Order your Lewis Waite extras now and have your burgers and brats in time for the CSA BBQ! Order deadline is Sunday, July 22nd for delivery on July 26th.

Milk Not Jails Monthly Specials
It’s time again to make your à la carte dairy purchases from Milk Not Jails. Milk, yogurt, butter, ice cream and more! Order and pay online. Deadline is Monday, July 23rd at 5pm for delivery on August 2nd.

*In the box

In the Box: Summer, Week #7

Veg Share
Zucchini – several pieces
Scallions – 1 bunch
Toscano Kale – 1 bunch
Green Swiss Chard – 1 bunch
Beets – 1 bunch
Carrots – 1 bunch
Parsley – 1 bunch
Batavian Lettuce – 2 heads

Fruit Share

Herb Share

Milk Not Jails Share
Dairy share pick up is weekly. Don’t forget your milk!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite goodies today! Forgot to order? The next deadline is July 22nd for delivery on the 26th. By the way, orders for the next delivery will arrive just in time for the CSA Summer BBQ (July 28th)!

Reminder: Early bird signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up online.


Simple Cucumber Beet Soup

recipe & image via

1 lb sliced beets
1 cup buttermilk
1/4 cup sour cream
1 small seedless cucumber, peeled and quartered
1 hard-cooked egg, peeled and quartered
1 tablespoon chives
Salt to taste

1. Place beets in bowl of a food processor and whirl until smooth. Add remaining ingredients and puree until velvety. Adjust seasonings. Chill.

2. Garnish with a cucumber slice and chives, if desired.


Beet, Cucumber, & Sweet Onion Salad with Dijon-Honey Dressing

recipe via Epicurious

6 medium beets, trimmed
1 large English hothouse cucumber, unpeeled, cut into 1/4-inch-thick rounds
1/2 sweet onion (such as Maui or Vidalia), halved lengthwise, thinly sliced
4 teaspoons honey
4 teaspoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup corn oil

1. Preheat oven to 400°F. Wrap each beet in foil, enclosing completely. Place on rack in oven and bake until beets are tender when pierced with fork, about 1 hour 30 minutes. Cool in foil. Peel beets, then cut each into 6 slices.

2. Arrange beets, slightly overlapping, on half of large platter. Arrange cucumber slices on other half. Scatter onion in center. (Can be made 4 hours ahead; chill.)

3. Whisk honey, vinegar, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. Drizzle over vegetables.


Arugula Salad with Beets & Goat Cheese

recipe and image via Simply Recipes

I make this salad with candied pecans instead of walnuts and use a bottled balsamic vinaigrette when I’m feeling lazy. – Jessica

Salad Ingredients
Beets boiled (until a fork easily goes in it, about an hour), peeled, and sliced into strips
Arugula, rinsed and dried
Goat cheese
Chopped walnuts

Dressing Ingredients
1/4 cup Olive oil
Juice from 1/2 a  lemon
1/4 ts Dry powdered mustard
3/4 ts Sugar
Salt and pepper to taste

1. Mix dressing ingredients.

2. Assemble beets and arugula and dress with dressing.

3. Top with chopped walnuts and goat cheese.


Roasted Rosemary Beets

recipe via Vegetarian Journal

6 large beets
1 Tablespoon canola or olive oil
2 sprigs fresh rosemary, minced finely
Salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Wash, cut and cube beets. (You can bake them whole, but this increases the baking time to 1 hour.)

3. Combine beets, oil, and rosemary, blending well. Place in a baking dish in the oven & roast
uncovered for 45 minutes or until done.

Optional: serve with Horseradish Sauce by blending the below ingredients until well-mixed.
1 cup silken tofu
Juice of 1 lemon
2 teaspoons lemon zest
1 Tablespoon Dijon mustard
2 to 3 teaspoons horseradish
1 Tablespoon sugar
1/2 Tablespoon canola oil

Yield: 6


Cool Beet & Cucumber Soup

A friend made this soup for me. It sounds a little involved, but not having been the chef, it definitely tasted worth the effort! Perfect for a hot summer day.

1 small beet bunch, with greens
water to cover
1 tbsp salt
1 tbsp sugar
3 cups buttermilk
1 cup yogurt, kefir or sour cream
2-3 lemons juiced
1/4 cup pickle juice
lots of cracked pepper
1/2 long english cucumber 1/4″ dice
1 bunch scallions minced
1/4 cup minced fresh dill

1. Cut greens from the beetroot and wash both well to remove any dirt.

2. Peel beets, quarter and thinly slice. Place in a pot and cover with cold water by 1-inch. Bring to a boil, add salt, partially cover and reduce heat.

3. Simmer until the beets are just tender.

4. While the beets are simmering, finely shred the beet greens with their stems. Once the beets are tender, stir the greens and sugar into the pot. Cover and turn off the heat. Let stand 10 minutes.

5. Uncover and cool to room temperature, then chill thoroughly before proceeding. [This step can be prepared up to 2 days in advance, or frozen for 1 month.]

6. In a large bowl, combine the beets, greens and cooking water with buttermilk, yogurt, lemon and pickle juice.

7. Season with salt, cracked pepper, sugar or more lemon to taste.

8. Chill the soup at least one hour.

9. Add cucumbers, scallions, and dill and taste one more time to adjust the seasoning.

10. Serve in chilled bowls.

Yield: 4-6 servings


Beet Rosti with Rosemary

recipe via Mark Bittman; image via A Season to Taste 

I cannot tell a lie. I love Mark Bittman so. Even when he fails me, I still love him. I’ve made this beet rosti recipe THREE times and had a friend make it for me. Not once has it ever been table pretty, but it’s so delicious and ingredient light that I will continue to make it again and again.
Intended presentation aside, it still works wonderfully served up in a bowl. If you make this recipe into the beautiful pancake that Mr. Bittman intends, will you send pics?
[I had the fortunate opportunity to chat with Bittman last January. You bet I grilled him on this recipe. He said the key is a dime-store non-stick pan, something I have not yet put to the test.]

Keep the heat moderate — cooking too quickly will burn the sugary outside of the pancake while leaving the inside raw. And don’t forget to wear an apron when you’re grating the beets.

2 pounds beets (3 very large or 4 to 6 medium)
2 teaspoons coarsely chopped fresh rosemary
Salt and freshly ground pepper to taste
1/2 cup flour
2 tablespoons butter
Minced parsley or a few rosemary leaves for garnish

1. Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.

2. Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.

3. Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat — the pancake should gently sizzle — cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.

Yield 4 servings

*In the box Archives

In the Box; Winter Week 5

Watermelon radish