adventures in veggies CSA: week 2

box 2

Week 2 in the land of veggies was a HUGE improvement over week 1.  I ate all of the vegetables in the first box.  My favourite was roasting the potatoes, carrots and beets. Delicious.  I redeemed myself with the Swiss chard.  I prefer it steamed with salt and butter. The lady at the farmer’s market was right about that.  On to week two!

Week 2 the box contained:

  • red potatoes
  • cabbage
  • beets
  • green garlic
  • carrots
  • kale

The first night of the week was swiss chard redemption, mashed red potatoes, peas and carrots and little meat pies.  It was divine. I could eat that all week.  I wasn’t quite convinced that you’d be able to taste the difference with local produce. I was wrong. The potatoes and carrots were crazy good.

meat pies

 

 

 

 

 

 

 

Two things surprised me this week.  It turns out that I like raw kale in salads and I also like roasted beets.  Even better, I found a recipe that combined both into what turned out to be my favourite meal of the week.  A salad of mixed greens with kale, roasted beets, goat’s cheese and spiced nuts.  (It was supposed to be walnuts but I didn’t have enough so I did a mix of walnuts and pecans.)  The recipe for the nuts can be found here.

beet salad

For the salad:

3-4 beats, cubed
red onion
greens
goat’s cheese
candied spiced nuts
olive oil
balsamic vinegar
seasoning (we used Cavendar’s)

Cube the beets and toss with a little oil olive.  Season and place in a small roasting pan. Roast at high heat (400) until tender, approx 45-60 min.  Once the beets are done let them cool a little. Dress the greens in a little oil and vinegar.  Slice the red onion thinly. Top the greens with onion, beets, crumbled goat’s cheese and nuts.  I’ll definitely be making this again.

Kendra found a recipe that involves roasting the cabbage whole. I’ll let you know how it goes.

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