CSA 2026 WEEK 32

From Our Farm

Basil, Italian

Okra

Potatoes, New Red

Seminole Pumpkin

From Our Partners

Beets – Clem’s Organic Garden

Kale, Curly or Red – Tendwell Farm

Mangos – Natasha and Zach or Paradise Farm

Peaches – Watsonia

Tomatoes, Slicer – Tendwell Farm

Try out this great recipe we found around the web that feature items from your CSA share:

Roasted Beet and Peach Salad Recipe

Ingredients:

• 3 cups small beets, roasted and chopped (about 1.5 )
• 1 peach, pitted and sliced
• 1 pluot, pitted and sliced
• 5 ounces mixed greens
• 3 tablespoons balsamic vinegar
• 2 tablespoons walnut or olive oil
• 1 teaspoon stone ground mustard
• 1 teaspoon honey
• 1/3 cup to 1/2 blue cheese, crumbled*
• 1/4 cup walnuts, roasted and chopped

Instructions:

1. Preheat oven to 400 degrees F.
2. Wash and scrub the beets well.
3. Place beets on a long piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).
4. Chop the beets and set them aside.
5. In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.
6. In a large salad bowl, add the mixed greens and toss with desired amount of dressing.
7. Add the peach and pluot slices, roasted beets and toss again.
8. Serve salad with roasted walnuts and crumbled blue cheese on top!

Recipe adapted from: https://www.theroastedroot.net/roasted-beet-and-peach-salad/