A sneak peak

As you may or may not know, the way a CSA program works is you get what is ready to harvest and what the farm has enough to share with you that week.  Different years yield different weather and growing conditions, and some weeks, even the farmer's themselves don't know exactly what will be in the distribution until they are finished packing them up.  So, while the website may list what members got last year for each week, it may differ greatly to this year's harvest.  But it is fun to get an idea of what you might get.  Almost like hints of a Christmas present.  But even better because you get a distribution every week for the length of your membership!

That being said, I would like to offer you a sneak peek at what you will likely see tomorrow, whether you pick up your distribution at The Blasdell Farmer's Market or directly at the farm at farmthisway.  The chickens are still laying, despite a skunk in the chicken tractor incident, so there will be eggs.  Farm fresh brown eggs!  So many ways to use these.  We usually do a breakfast for dinner night once every week or two.  Over easy, scrambles, omelets, or in crepe batter, these eggs are tasty, healthy and just plain wonderful!  This week it looks like we will be getting some green peppers in the mix, so these may favor strongly into an omelet station for breakfast for dinner night this week!

Also in the mix for this week is some more cabbage (see my early post about cabbage if you are looking for something new to try with cabbage), beets (YAY!  These are one of my favorites!) , heirloom tomatoes and a special surprise item....Don't worry, you won't need any recipe for this surprise item, you will know just what to do with it!

I will re-visit my favorite beet recipe for you, as I know some folks are a little beet opposed.  This is a recipe my whole family loves, it is easy and delicious, and I stole it from my chef brother....

Roasted Beets

First, wash your beets.  Spread out a small sheet of aluminum foil for each beet (enough to wrap around with a little extra room).  Put one beet on each piece of foil.  Sprinkle each with a little Extra Virgin Olive Oil, salt and pepper (and any other herbs/spices you like) and wrap tightly.  Place all of the beet packages in a roasting pan and cover.  Cook at 350 degrees until tender, this will depend on the size of the beet.  Usually anywhere from 30 minutes for smaller beets to an hour for the really big ones.  You will notice that you have not peeled your beets yet.  That's ok.  They are FAR easier to peel after they've been cooked!  After they are taken from the oven and cool a bit, so they can be handled, grab a couple of paper towels, and basically just peel off the skin in a turning motion.  You can do this bare handed if you don't mind stained hands for a few days...Slice the beets and arrange either plain on a platter, or on top of a bed of spinach or arugula, and then top with crumbled Feta, and splash with your favorite balsamic vinegar.  One of our favorite salads ever.

Running out of ideas for your heirloom tomatoes?  They can be tossed with olive oil and whatever herbs you have and put on the grill as well.  Last week, we did these tossed with oil, salt, pepper and rosemary and used them as a side with our steaks on the grill, along with some portabella mushrooms.  MMMMM.....

Happy, Healthy Eating my friends!