“Do not fear mistakes. You will know failure. Continue to reach out.”
~Benjamin Franklin~
Summer Share Box 16 Crop List
- Potatoes – All Shares
- Garlic – All Shares
- Hot Peppers – All Shares
- Beets – All Shares
- Turnips – All Shares
- Kale – All Shares
- Lettuce – All Shares
- Edamame – Half Shares
- Tomatoes – Flex Shares
- Apples – Full Shares
- Zucchini – Full Shares
- Green Beans – Full and Flex Shares
- Radishes – Full and Flex Shares
- Eggplant – Full and Half Shares
Farmer Notes
Crop of the week – Beets
Beets are a crop that few people have never heard of and are common here in the United States. The ancestor of the commercialized beet – like the ones you received in your box – are thought to have originated during prehistoric times in North Africa and could be found growing along both Asian and European shorelines. Before they were cultivated, people only ate the leafy greens. The Romans were some of the first to grow them for their roots and later invading peoples were responsible for spreading them throughout Europe. During the 19th century they were noted for their concentrated sugar content and the first sugar factory to process beets was built in Poland. During a time when sugar cane access was restricted by the British, Napoleon ordered that the beet be used as the primary source of sugar, solidifying its well-known status.
Tasty juiced, baked, or plain raw, the beet is a powerhouse of vitamins and minerals. They are high in copper and manganese, while promoting kidney health and delivering both antioxidant and anti-inflammatory benefits. They have even been studied to help protect against heart disease, birth defects, and certain cancers, especially colon cancer.
Some recipes to try:
| Servings |
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- 9 Tbsp unsalted butter, divided 1 for skillet, 8 for sauce
- 4 1/2 pounds beets and turnips peeled and sliced thinly crosswise
- 3/4 cup onion finely chopped
- 2 tsp minced garlic
- 2 tsp fresh thyme chopped
- freshly ground black pepper
- kosher salt
- 3/4 cup chicken stock
- 1 Tbsp chopped chives
Ingredients
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- Preheat the oven to 400°F. Grease a 12-inch cast iron skillet with 1 tablespoon of butter.
- Working from the outside in, tile sliced beets and turnips in a rosette pattern. I started with red beets on the outer edge and then turnips.
- Warm 3 tablespoons of butter in a small skillet set over medium heat. Add onions and cook until soft, stirring frequently (about 4 minutes). Add the garlic and thyme and cook, stirring constantly, for 1 minute more. Take the pan off the heat, and stir in the remaining 5 tablespoons of butter. Once the butter is melted and incorporated, season to taste with kosher salt and freshly ground black pepper.
- Pour the butter-garlic mixture evenly over the prepared beets and turnips, then pour over the chicken stock. Cover the skillet tightly with foil, then bake in the oven for 45 minutes. Remove the foil and cook until the top of the gratin is just starting to brown and get crispy (about 30 minutes). Let the gratin cool for 30 minutes. Sprinkle with chopped chive just before serving.
| Cook Time | 1 hour 10 minutes |
| Servings |
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- 1 bunch beets with greens
- 1/4 cup olive oil divided
- 2 cloves garlic minced
- 2 Tbsp chopped onion
- 1 Tbsp red wine vinegar
- salt and pepper to taste
Ingredients
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- Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
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- olive oil for grill and drizzling
- 2 pounds red beets (about 3-4 large)
- 2 Tbsp fresh lemon juice
- 1 Tbsp Tahini
- 1 clove garlic peeled and grated
- kosher salt and freshly ground black pepper
- crushed red pepper flakes, sumac, za'atar, or aleppo pepper; grilled flatbread or pita breads (for serving)
Ingredients
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- Prepare a grill for medium-high heat; lightly oil grate. Grill beets, turning occasionally, until skin is charred and flesh is fork-tender, 50–60 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.
- Halve beets; scoop flesh into a food processor. Add lemon juice, tahini, and garlic and process until smooth; season with salt and pepper.
- Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread. Dip can be made 3 days ahead. Cover and chill.
