Box # 1

I picked up the first box this week. So exciting. Like a little box of treasures. It included:

Parsley Plant

Beets:  Red

Lettuce:  Leopard, Green Romaine, Red Leaf

               Green Leaf,  Winter Density

Onions, Young White & Red

Radishes

Spinach, Bunched

Zucchini

Now, what to do with it? 

I will try to include the recipe given in the CSA newsletter. This week it happens to be one of my favorite things: Roasted beets. 

Roasted Beets

In a medium bowl, put:           

            1  Tbsp.  olive oil

            ½  tsp.  salt

            ¼  tsp.  freshly-ground pepper

Remove stems and leaves from the beets and reserve for another use.  Cut off the root and scrub clean.  Cut beets into largish chunks and put into bowl.  Do NOT peel, as it provides better flavor.  Toss with oil, salt & pepper until all beets are evenly coated.  Put the oiled beets into a pan with sides, and bake in a 400 degree oven for 30-60 minutes, or until they’re done enough for a fork or knife to go in and out easily.  Serve hot, or cool and cut up into salads.  Roasted beets make a great snack.  Use the stems and leaves cut up into salads.

(Thank you Terry)

This is were the roasted beets ended up at. Very happy. Mingling with some goat cheese, walnuts and mixed greens.

Veggie Fact of the week:
Beets are rich in Vitamin C, folic acid and iron.
They may lower blood pressure.
Red Beets have been used as natural dye, even as hair dye (Not a big surprise to anyone who has ever cooked one).

Read up on your beets
http://en.wikipedia.org/wiki/Red_beet
25 facts about beets (maybe 25 more, than you wanted to know)
http://www.healthdiaries.com/eatthis/25-facts-about-beets.html