It’s hot and the CSA boxes are bursting! New in the box this week is Swiss chard and napa cabbage. We hope you’re staying hydrated and wearing plenty of sunblock and enjoying the heat!
In your share this week:
Swiss Chard – Napa Cabbage – Lettuce – Cucumbers – Green Onions – Broccoli – Carrots with Tops – Beets – Parsley – Garlic Scapes
2 medium beets
3 small carrots (~1 1/4 medium carrots)
2 medium red-skinned potatoes
2/3 medium onion diced (approximately 2/3 cups, try substitution with the green onions in your box!)
2 stalks celery, diced
1 tablespoon and 1 teaspoon extra virgin olive oil
5 cups vegetable stock
1 1/4 cups shredded red cabbage
1 1/4 cups chopped beet greens or chard
1 tablespoon and 1 teaspoon chopped fresh dill
1 tablespoon and 1 teaspoon white vinegar
1 tablespoon and 1 teaspoon fine sea salt or to taste
freshly ground black pepper or to taste
1/4 cup sour cream vegan or regular (optional)
- Begin by prepping your vegetables. Peel the beets. Scrub the carrots and potatoes. Dice everything up. It’s best if the beets are a slightly smaller dice than the rest as they take a little longer to cook (you could also shred them in a food processor).
- Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and sauté for 5 minutes or until slightly softened. Add the diced carrots and cook for an additional minute or two.
- Tumble in the beets and the potatoes. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until root vegetables are al dente.
- Tip in the cabbage and beet greens. Bring soup back up to a boil, then reduce heat and simmer for 10-12 minutes. Vegetables should be tender.
- Sprinkle in the dill and the vinegar. Season the borscht to taste with salt and pepper.
- Ladle borscht into bowls and serve with a dollop of vegan or regular sour cream.
Cool completely before refrigerating the leftovers in airtight containers. Borscht will keep for up to five days in the fridge and up to six months in the freezer.
Based off a recipe from Simple Bites.
Beets and Chard
Did you know beets and chard are actually the same plant, Beta vulgaris? If you’ve grown both in your home garden, you may have noticed the similarities between the seeds and the leaves. The difference is that Swiss chard has been bred to favor leaf production, while beets have been bred to favor sweet fleshy roots.
The vegetables we eat didn’t just appear in the wild one day. Desirable traits have been “selected” for thousands of years to develop the tasty crops we enjoy today. Seeds are saved from plants that show the genetic variations we enjoy (more leaves versus fleshier roots) and then crossed through pollination with other plants with desirable traits so the offspring are better and better for human production and consumption. Please note, this is different from genetically modified which is done in a laboratory versus going through the generations of plants crossing for desirable traits already present in the species.
Resources for Veg Care and Use!
Remember to use the Vegetable Guide! Click the link below to see a pdf that describes most of the Food Farms crops and how to best care for the produce:
For the farm crew,