Share contents: 2 small heads lettuce, 1 head radicchio, 3 yellow onion, 1 garlic, 1 pound yellow wax beans, 1 pound green Romano beans, 2 pounds red beets, 1.25 pound Turkey Red wheat flour.
Both varieties of beans are string-less. The beets were dug yesterday but the tops are unsightly so we removed them. The flour, if not used right away, will keep best in the freezer. Onions and garlic can be kept out of the refrigerator.
It is time for my annual nudge to eat your bitter greens. The radicchio is great for your blood. Eat it combined with other flavors if the bitter alone is too much for you.
Here is a salad we have been eating.
Equal parts lettuce and radicchio, shredded raw beets, fresh herbs (cilantro, dill, mint), red wine vinaigrette, toasted sesame seed nuggets.
To make the vinaigrette finely dice a shallot and let sit in red wine vinegar for 30 minutes. Add to it extra virgin olive oil, salt and black pepper.
To make the sesame seed nuggets toast half a cup of sesame seeds in a skillet on the stove. When they start popping, remove from heat and drizzle over them some sorghum molasses or honey. Stir to coat well. As they cool, break them apart into little balls and sprinkle over the salad.
After this weeks’ share, there are 2 more weeks in the CSA. We dug the orange sweet potatoes on Monday so you’ll be getting those in the last couple boxes. Broccoli is starting to make heads and carrots are getting bigger.