The last share of the 2022 summer season!
Last week the leaves along the road were golden (pictured left) and this week there are more leaves on the ground than in the trees (pictured right). It is time for us to wrap up our 2022 delivery season. Winter shares will start November 14th. See below what to do with your Summer Share boxes. In your email inbox soon you will find a link to an online survey about how the Summer Share worked for you this season–thanks for taking the time to help us improve!
It has been a pleasure having you as part of the Food Farm family!
In your share this week:
Arugula – Beets – Brussels Sprouts – Red Cabbage – Carrots – Celery – Greens Mix – Onion – Sweet Red Peppers (not hot) – Yellow Potatoes – Rutabaga – Spinach – Winter Squash – Tomato – Thyme
What should I do with my CSA box now that the season is over?
I’m so glad you asked! You have two options:
- Bring your own bag or box to your CSA pick-up location. Take your produce and leave the CSA box for us.
- Bring your empty Food Farm CSA share box back at your Please have your box back to your pickup site by next Thursday, October 20th, or bring bags with you to take your veggies home.
Returning your box helps us avoid buying more plastic.
Beet Arugula Salad
- 6 medium (2 lbs) beets
- 5 oz (6 cups) baby arugula, rinsed and spun dry
- 4 oz or 1/2 cup feta cheese or blue cheese, diced or crumbled
- 1/2 cup pecans or walnuts, toasted
- 1/2 cup dried cranberries
- 1/2 cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard (we love Grey Poupon brand)
- 1 garlic clove, pressed or finely minced
- 1/4 tsp salt
- 1/8 tsp black pepper
- Try adding minced rosemary and/or thyme
How to Cook Beets in an Instant Pot:
1. Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long.
2. Place basket insert into instant pot and add 1 cup water. Arrange the beets in a single layer over the insert.
3. Lock the lid and make sure the valve on the lid is pointed at the “Sealing” position. Press the “Pressure Cook” button and cook on high pressure for 15 minutes. (If you have smaller beets, it might take just 10 min to cook. Larger beets, however, will take 20 to 30 minutes to cook.)
Or without an Instant Pot:
1. If you don’t have an instant pot yet: Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat in a sheet of foil, wrapping tightly to seal and arrange the beets on the lined baking sheet. Bake in a preheated oven for 1 hour or until largest beet is easily pierced. Remove from oven, unwrap and allow them to cool to room temperature then peel the skins (see Pro Tip Below) and slice into halves and then wedges.
2. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and cool to room temperature.
3. Transfer the arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, 1/2 cup feta cheese, 1/2 cup toasted pecans and 1/2 cup dried cranberries.
4. To make balsamic vinagreate, combine all dressing ingredients in a small jar and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Recipe based off Natasha’s Kitchen.
For the farm crew,