Before I reveal what is in our CSA this week lets recap last weeks share:
Last Week’s CSA:
- Bag of Mesclun Greens (haven’t used)
- Peas Cashew-Pea Pesto and here
- Baby Pearl Onions Tequila Lime Veggies
- Zucchini Tequila Lime Veggies
- Garlic Scapes Cashew-Pea Pesto
- Kale sauteed up- didn’t make the blog
- Green Tomatoes Peas Make This and Green Tomato & Herb Couscous
- Red Beets- haven’t been used
- Frozen Squash Puree- still in the freezer
When it comes to beets and mesclun mix I always have a hard time using them up because I’m honestly not a huge fan. What do you like to use them for? Any good salads recipes? Or beet recipes?
This weeks CSA:
- Bag of Mesclun Greens
- Bunch of Basil
- Bunch of Oregano
- Bunch of Celery
- Zucchini
- Green Pepper
- Cabbage
- Shelling Peas
- Bunch of Onions
- Tomatoes
Do you have a CSA?
I got a CSA a few years ago and the first few times beets showed up, they were left to rot in the back of the fridge. Eventually, I got tired of wasting food and forced myself to try them. I scrubbed and peeled them, chopped into large pieces, tossed with olive oil, s&p, and roasted for a half hour or so at 425F. Since you’re on the east coast, I realize you probably aren’t looking to turn on the oven, so I also recommend Harvard beets, one of the first dishes I tried after I was comfortable enough with the roasties to venture out. I got my recipe from Color Me Vegan, but there are probably a bunch of recipes online as well. It’s basically cooked beets (you can steam them to heat the kitchen as little as possible) tossed with an orange-flavored dressing.
If you’re not a huge salad person; I’d just use the greens up in wraps and on sandwiches, or maybe give them away instead of letting them go bad. I”m not a huge beet fan either. I’ve had them one way that I like them, in a cooked but cold curried beet salad that involved soy yogurt.
Yeah I usually find some way to use them or give them away- not wasting on purpose just a busy week and didn’t plan any meals around them or have anyone to give them to.
I like beets two ways: roasted or shredded raw on a salad. For roasting, I leave them whole and chop afterward because I don’t have great knives. I prefer them chilled to hot, with the exception of a rice dish I make: http://veggingoutinttown.com/2010/11/11/riso-allautunno/ (which is super intensive and not really seasonal, but I love it).