CSA Share Week 6
Carrots- KCFS
Arugula- KCFS
Butterhead Lettuce-Mellowfield Farm
Fennel Bulbs-Mellowfield Farm
Beets-Mellowfield Farm
Onions- Farmer Sisi Cho
Radishes- Farmer Sisi Cho
Grilled Fennel Bulb
Ingredients
2 fennel rinsed, sliced 1/2 inch lengthwise with core intact
2-3 tablespoons olive oil extra virgin
pinch sea salt
pepper
1/2 lemon juice and zest freshly squeezed, juice and zest
Italian parsley (optional) fresh, chopped
Instructions
Heat grill to medium high heat.
Brush both sides lightly with the olive oil.
Place sliced fennel on the grill.
Grill until lightly charred. This should take about 3-5 minutes on each side.
Remove from grill and place on serving dish.
Drizzle with juice of 1/2 lemon. Sprinkle with salt and pepper and serve.
Optional: garnish with parsley and/or fennel fronds.
Sauteed Beet Greens
Ingredients
6 Beet green tops
2 TBS Olive oil
1 small onion
1-2 cloves garlic
Salt
Pepper
Any desired dried herb seasoning
¼ cup chicken broth or water
Place skillet or wok on medium heat.
Add Olive oil to pan.
Dice onion and sauté in oil
Chop beet stems into small pieces and sauté with onion for 2-3 minutes.
Stack beet greens and chop into slightly larger pieces than the stems.
Add beet greens to pan once onions and stems are soft.
Cover and let beet greens cook down for 2 minutes.
Uncover, stir, add salt, pepper and seasoning if desired, and broth or water.
Cover and let cook for 2-3 more minutes.
Enjoy!
Easy Oven Roasted Beets
Ingredients
6-12 beets with greens removed
2TBS Olive oil
Salt
Preheat the oven to 375 degrees.
Wash and dry beets.
Place in oven safe dish.
Toss with olive oil and salt.
Place in oven, uncovered for 1 hour.
Enjoy!