Hello CSA members,
This week’s share includes a colorful item many of you have been waiting for–beets! For starters, they are excellent added to a breakfast smoothie. Simply cook them ahead of time, cool, peel, cut into small pieces and freeze. Now they’re ready to use any time you crave one in your smoothie. They are also delicious roasted and served as a side dish or in a salad such as the one titled “Beet Salad with Spinach and Balsamic Vinaigrette”.
Green beans make a second appearance this week, so we are offering two recipes using them. The “Roasted Cauliflower with Green Beans and Mushrooms” will help us use our cauliflower and possibly the mushrooms for those members who signed up for a mushroom share. Or consider trying Bobby Deen’s main dish recipe for “Stir-Fried Chicken with Green Beans and Cashews”. I like the versatility of this one. It seems I always have something extra in the fridge to use up, and I can throw it in for color and flavor variation. (A little broccoli, a couple carrots, leftover onion, you get the idea!). So this recipe never gets old.
And finally, one of our family favorites–“Sweet Corn Salsa”. With taco chips and an ice cold beer, this one doesn’t last long. It’s easily doubled or tripled and makes a great potluck dish. We have a family reunion coming up in a week, and I’m thinking this will be my dish to share. They often expect me to bring corn, so this will please everyone!
Hope you’re all enjoying your summer, attending car shows, county fairs, fishing, boating, any and all of your favorite activities.
Have a great week!
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