From theSweetBeet.com Ingredients a handful of tat soi, kale, chard, bok choy, or collards one fried egg avocado, sliced bread (preferably rye or another dark bread) salt and pepper to taste hot sauce (if desired) Directions 1. Saute the greens in olive oil or butter until just wilted. 2. Fry the egg 3. Assemble your … Continue reading Tatsoi with Avocado and Egg
Week 11 Newsletter
In Your Box: --Basil --Carrots --Collards --Cucumbers or summer squash --Edamame --Head lettuce --Sweet pepper --Tomatoes As the calendar flips to September, we continue sinking slowly intro a drought across Minnesota. It's hard to believe we could ever want for rain after all the soakings we got this past spring, but the dirt can … Continue reading Week 11 Newsletter
Tomato and Fresh Basil Soup
from Vegetarian, by Linda FraserIngredients1 TB olive oil2 TB butter1 medium onion, finely chopped2 lb. ripe tomatoes, roughly chopped1 garlic clove, roughly choppedabout 3 c. vegetable stock1/2 c. dry white wine2 TB sun-dried tomato paste2 TB shredded fresh basil2/3 c. heavy creamsalt and pepperwhole basil leaves, to garnishDirectionsHeat the oil and butter in a large … Continue reading Tomato and Fresh Basil Soup
Week 10 Newsletter
In your box: Beans or ground cherries Beets Cucumber Head lettuce Summer Squash Sweet corn Sweet onion Sweet pepper Tomatoes Most people have thermometers and weather forecasts to help them gauge the weather. We have a lazy cat and a sticky door. Our dear cat Nelson is eternally cold, spending the whole of the winter … Continue reading Week 10 Newsletter
Whole Beet Skillet
from Simply in Season Ingredients: 4-6 medium beets with fresh greens 1-2 TB lemon juice 1-2 tsp ginger root, peeled and minced 1-2 tsp honey Directions Cut greens off beets, leaving about 1 inch of greens on beets. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and … Continue reading Whole Beet Skillet
Week 9 Newsletter
In your box: Beans Carrots Cucumbers Head lettuce Red Onion Summer Squash Sweet corn Tomatoes Remember a couple weeks ago when I was lamenting the lack of summer this year? Thankfully, it finally showed up. Personally, I was more than happy with the great weather we had been having since late July. But the heat … Continue reading Week 9 Newsletter
Double Chocolate Zucchini Cake
From Asparagus to Zucchini, 3rd ed. Ingredients ¾ c. oil 1 ¼ c. sugar 2 eggs 1 tsp. Vanilla 2 c. grated summer squash ½ c. sour milk or buttermilk 3 TB cocoa or carob powder ½ tsp baking powder 1 tsp baking soda ½ ts. Each cinnamon and cloves 2 ½ c. flour small … Continue reading Double Chocolate Zucchini Cake
Marinated Cucumber Tomato Salad
From Asparagus to Zucchini, 3rd ed. Ingredients: 2 cucumbers, sliced into rounds 4 large tomatoes, sliced into rounds ½ c. thinly sliced red onion ½ c. extra-virgin olive oil ¼ c. red wine vinegar 1 TB sugar salt and pepper 1 TB slivered fresh basil strips 1 TB chopped parsley Directions: Arrange cucumbers, tomatoes, and … Continue reading Marinated Cucumber Tomato Salad
Middle Eastern Lentils and Endive
from New Vegetarian Cooking, by Rose Elliot Ingredients: 1 TB olive oil 1 onion, sliced 1 tsp ground coriander 1 tsp. ground cumin 6 c. endive or spinach 2 x 15oz cans green lentils, drained 2 garlic cloves, crushed juice of 1/2 lemon salt and pepper to taste Directions: Heat the olive oil in a … Continue reading Middle Eastern Lentils and Endive
Week 8 Newsletter
In your box: --Cucumber --Endive --Parsley --Summer squash –Sweet corn --Sweet onion --Sweet pepper --Tomatoes or beans This week we finally welcome Sweet Corn, about two weeks behind its usual arrival. It looks like we will have three weeks of corn this year, lasting us into September. I know corn doesn't have much to offer … Continue reading Week 8 Newsletter
