Tag: beets

  • 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/

  • CSA 2026 WEEK 28

    From Our Farm

    Basil, Thai

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    From Our Partners

    Beets – Clem’s Organic Garden

    Corn, Sweet – Watsonia

    Kale, Lacinato – Tendwell Farm

    Romaine – Tendwell Farm

    Squash, Zucchini – Watsonia

    Tomato, Cherry – Watsonia

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

    Spicy Thai Basil Eggplant

    Ingredients

    2 tbsp neutral oil, like avocado or grape seed (30 mL)
    2 Japanese eggplants, halved lengthwise, then cut into 3/4-inch pieces (about 6 cups/420 g)
    1 red bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 yellow bell pepper, thinly sliced (approx. 140 g/1.5 cups)
    1 onion, thinly sliced (approx. 155 g/1.5 cups)
    4 garlic cloves, minced or grated (heaping 1 tbsp/20 g)
    1- inch ginger, peeled then grated (1 tbsp/20g)
    1-2 red Thai chili, seeds removed, if desired, thinly sliced
    1 bunch Thai basil, torn (15 g, about 1 cup torn)
    3 tbsp tamari or soy sauce, 45 mL
    1 tbsp dark soy sauce, or soy sauce/tamari, 15 mL
    3 tbsp vegetarian oyster sauce, 54 g
    1 tbsp rice vinegar, 15 mL
    1 tbsp maple syrup or coconut sugar, 20 g
    ¼ cup cold water, 60 mL
    2 tsp cornstarch

    Instructions

    1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, dark soy sauce (or additional soy sauce), vegetarian oyster sauce, rice vinegar and maple syrup until combined. In a separate small bowl, mix together the cornstarch and cold water. Set both aside.
    2. Cook the Eggplant: Heat 1 tbsp of the oil in a large skillet or wok over medium-high heat. Once it’s hot, add the eggplant and toss to coat in the oil. Spread the pieces evenly around the pan in one layer. Sprinkle a little water over the eggplant, cover and cook for 2-3 minutes, flip the pieces and sprinkle with a little more water, cover and cook another 2 minutes. Remove the lid and stir fry until the eggplant is golden brown. It should be tender but still holding its shape. Remove the eggplant from the pan and set aside.
    3. Stir Fry Peppers & Onions: Heat the remaining 1 tbsp oil over medium-high. Add onions and peppers. Cook for 5-6 min, stirring often, until tender-crisp.
    4. Add Aromatics: Add garlic, ginger and Thai chili. Cook for 1 min, stirring constantly, until fragrant.
    5. Add Sauce: To the pan, add the sauce and cornstarch slurry, making sure to re-mix the slurry as the cornstarch will have settled to the bottom.
    6. Add Eggplant and Thai Basil: Bring to a simmer. Once simmering, reduce heat to medium. Add eggplant to the pan. Cook for another 2 minutes stirring often, until slightly reduced, saucy and eggplant absorbs some of the sauce. Turn off the heat and stir in the Thai basil.

    Recipe adapted from: https://runningonrealfood.com/thai-basil-eggplant/

    Find more of our Recipes, CSA and original, here!

  • CSA 2026 SPRING WEEK 1

    From Our Farm

    Beets, with Tops

    Cilantro

    Kale

    Lettuce, Cherokee

    Onions, Sweet Red

    Peas, English

    Radishes, Purple Daikon

    Spring Mix

    Sweet Potatoes, Okinawa

    Try out these great recipes we found around the web that feature items from your share:

    Vibrant Beet Soup with Sweet Potatoes

    Ingredients:

    • 1 tbsp extra virgin olive oil
    • 1/2 medium yellow or red onion, diced
    • 4 cloves garlic, minced
    • 1 jalapeño pepper, seeded and minced
    • 2 tbsp ginger, minced or grated (about 1 ½-inch knob)
    • 1 cup chopped celery, about 2 stalks
    • 1/2-1 cup chopped beet green stalks, or swiss chard stalks
    • 1 cup diced carrot, about 1 large carrot
    • 2 cups cubed beets, Peeled. about 2 large beets
    • 6 cups vegetable broth, or water plus 2 tablespoon Better than Bouillon Vegetable paste or 2 bouillon cubes
    • 1 tsp black pepper
    • 2 cups cubed sweet potato, about 2 small, sweet potatoes
    • 2 cups chopped beet greens, or swiss chard greens
    • 3-4 tbsp red wine vinegar
    • 1 cup chopped fresh parsley, for garnish

    Instructions:

    1. Warm the oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic, jalapeño, ginger, and celery, and beet green stalks, and sauté for about 5 minutes until the onions are translucent.
    2. Add the beets and carrots and sauté for another 3 minutes.
    3. Add the vegetable broth (or water and bouillon) and black pepper. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium and simmer the soup with the lid ajar for 10 minutes, adding more vegetable broth to thin the soup if preferred.
    4. Add the sweet potatoes and cook with the lid ajar for another 20 minutes or until the beets and sweet potatoes are tender.
    5. Stir in the beet greens and cook another 5 minutes until they are tender.
    6. Remove the soup from the heat and stir in the red wine vinegar. Season with salt to taste and serve hot, garnished with chopped parsley.

    Recipe adapted from: https://sweetpotatosoul.com/hearty-beet-sweet-potato-soup/

  • CSA 2026 WINTER WEEK 11

    From Our Farm

    Beets, with Tops

    Bok Choy

    Cabbage, Red Napa

    Celery

    Dill

    Onions, Green/Scallions

    Spring Mix

    Sweet Potatoes, Okinawa

    Try out these great recipes we found around the web that feature items from your share:

    Simple Baby Bok Choy and Snow Peas

    Ingredients:

    • 1 tablespoon peanut oil
    • 2 garlic cloves, finely minced
    • 1 teaspoon grated fresh ginger
    • 3⁄4 lb baby bok choy, leaves separated
    • 1⁄2 lb snow peas
    • 1⁄2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
    • 2 tablespoons oyster sauce
    • 1⁄2 teaspoon sesame oil

    Instructions:

    1. Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
    2. Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minutes until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

    Recipe adapted from: https://www.food.com/recipe/simple-baby-bok-choy-and-snow-peas-425819#recipe

  • CSA 2026 WINTER WEEK 9

    From Our Farm

    Cabbage, Green Baby

    Lettuce, Red Leaf

    Sweet Potatoes, Yams, Fingerling

    Turmeric

    From Our Partner Growers

    Beets, Red (loose) – Urban Vegetable Project

    Curly Kale – Urban Vegetable Project

    Rosemary – Little Pond Farm

    Peppers, Sweet Mix – Little Pond Farm

    Strawberries – Topside Produce Company

    Try out these great recipes we found around the web that feature items from your share:

    One Pan Turmeric Cabbage and Potatoes

    Ingredients:

    • 2 tablespoons olive oil
    • 1 small onion, thinly sliced
    • 1 ½ pounds baby yukon gold potatoes, sliced about ¼ inch thick
    • 1 small head of cabbage (or half a large head), roughly chopped
    • 2 teaspoons salt 
    • ¼ teaspoon pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon turmeric 
    • ½ teaspoon cumin 
    • 1 teaspoon paprika
    • Chopped cilantro for garnish

    Instructions:

    1. Preheat a large pan (ideally with higher sides or a pot), over medium/high heat. Add the olive oil, onions, potatoes and ½ teaspoon salt. Cook for 5-7 minutes, stirring occasionally. 
    2. Add the cabbage, remaining 1 ½ teaspoons salt, pepper, garlic powder, turmeric, cumin and paprika. Toss until everything is well coated. 
    3. Turn heat down to low, cover and cook for 25-30 minutes, stirring occasionally. When the potatoes are cooked through, sprinkle with fresh cilantro and serve.

    Recipe adapted from: https://www.lifeisbutadish.com/one-pan-turmeric-cabbage-and-potatoes/