July 14th Newsletter: Beets are a treat!

CSA Week 5, Cycle A Pick-up

Go team!
Starting next week, this newsletter and the CSA website, will be produced by a great team of volunteers. We still need a Veggie Guru to compile storage, cleaning, preservation, and nutrition info for CSA veggies, as seen in the what's new section of the newsletter. Contact Olivia at sugarshakes@gmai.com if you'd like to volunteer for this position.

What's new this week?


Beets
It is difficult to believe how the hardy, crunchy often rough looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. Beets have the highest sugar content of all vegetables, yet are very low in calories. They are an excellent source of Folate and a good source of Potassium and Vitamin C.

It is best to cook beets whole to retain flavor and nutrients; they can be baked or steamed. Beet leaves have a rich flavor resembling that of spinach. If they are crisp and bright green, they can be steamed or braised with onions and garlic in a little olive oil.

Beets can be stored in a plastic bag in the refrigerator for about a week.


Cabbage
The word cabbage itself derives from the French caboche, a colloquialism meaning "head." Cabbages range in color from pale green to purple-red, and have dense, compact heads with smooth, tightly packed, waxy leaves. Savoy cabbage has leaves that are brighter green and crinkled, while ruby red to purple colored leaves distinguish red cabbage. Chinese cabbage, such as Pe-Tsai, grows in an elongated form with tightly wrapped, pale-green leaves. However, the Napa variety is more barrel-shaped with yellowish-green leaves. They are all flavorful. Cabbage is an excellent source of Vitamin C.

Wash cabbage just before using. To steam cabbage, cut it into wedges, leaving some of the center core attached to the sections to keep it from falling apart during cooking. Stew with onions and potatoes, or thinly slice it and sauté in a little olive oil, salt, and black pepper. Cabbage may also be cut in fine shreds and used raw in salads, or in stir-fry dishes.

Cabbage can be stored tightly wrapped in the refrigerator for about a week.

Info from MothererNature.com.


Green Beans may be other colors as well as green hence their other nome, String beans.(Last year we had gorgeous purple ones!) String beans have long, edible pods and small inner beans. They're a good source of Vitamins A, C, K; folate and fiber.

To prepare green beans, snap off ends of pods by hand or trim with a small knife. Some also have strings that need to be removed before cooking. Very fresh beans are best boiled or steamed to retain their color and flavor, but older beans are more flavorful when braised or roasted. Fresh green beans make a tasty raw snack.

Refrigerate green beans no more than a few days in a loosely sealed plastic bag. Before using, wash well.

Info from Simply in Season.

Mediterranean Beet Salad
by Rebecca
This is a recipe that I pieced together after eating this amazing beet salad at Tillie's coffee shop in Clinton Hill. I've since spoken to a friend of mine who does most of the cooking there, and it turns out I got it just about right. The quantities may be a little off because I cook by taste but I tried to take notice when I made it last week.

• 4 medium size beets
• 1 cup of beet greens
• 2 tbsp. tahini
• juice from 1/2 lemon
• 1/2 medium sized granny smith (or other tart) apple
• salt and pepper to taste
• (I think Tillie's adds a little olive oil but I think that the oil from the tahini is plenty.)
  

1. Wash the beets thoroughly, removing the tip and the top of the beet below the stalk.
2. Roast the beets in a 450 degree oven for about 45 minutes or until a fork pierces the largest beet easily.
3. Let the beets cool and then remove their skin. (Be careful to protect your clothing or stainable countertops or kitchenware. If you've never cooked beets before, you'll soon learn why they were used as an early textile dye. And as a side note: they will also tint your digestive system, if you know what I mean.)
4. Cut the beets into 1 inch chunks.
5. Cut the apple half into 1 inch chunks.
6. Add the rest of the ingredients.
7. Refrigerate. (I think it tests MUCH better chilled.)

Arugula Coleslaw
Recipe from VegWeb.com
Serves 4
Fresh, nutty, crunchy.

• bunch of fresh arugula
• 1/2 head of cabbage
• 1 cup mayo
  
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

1. Shred cabbage with grater/chopper and set aside.
2. Rinse arugula and cut off stems. Roll arugula length wise into rolls. Cut roll with sharp knife to make shreds.
3. Mix mayo, salt and pepper, arugula and cabbage together.
   

Green Beans with Fresh Dill
Recipe from Recipezaar.com
Serves 4

• 9 ounces fresh green beans
• 1/3 cup vegetable broth
• 3 tablespoons chopped fresh dill
• 2 tablespoons margarine
• salt & freshly ground black pepper
  

1. Place fresh green beans in a saucepan with vegetable broth and dill. Cover; bring to a boil.
2. Separate green beans with a fork, reduce heat and simmer for 10 minutes or until tender.
3. Drain.
4. Stir in margarine, adding salt & freshly ground black pepper to taste.
5. Serve and enjoy!

Lebanese Stuffed Swiss Chard
by Retu
Serves 10

• 40-50 leaves swiss chard leaves
• 1 cup rice, washed & drained
• 1/2 cup chickpeas
• 1/2 cup vegetable oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 6 green onions
• 1 cup lemon juice
• 2 tablespoons dry mint
• 3/4 cup parsley, finely chopped
• water

1. Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
2. Remove the ribs from the leaf.
3. Set leaves aside.
4. Drain chick peas.
5. Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
6. Mix well.
7. Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
8. Arrange in saucepan, alternating the direction of each layer.
9. Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
10. Bring to boil, then cover and simmer for 45-60 minutes .
11. All water should have evaporated.
12. If not, remove lid and simmer for a further 10 minutes.
13. Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
14. Serve with yogurt.

Radish and Squash Papusas
A Central American Recipe by Retu

• 2 c Masa harina (corn flour)
• 1 1/2 c Warm water
• 1 T Ground cumin,-lightly toasted cumin seed
• Salt and pepper to taste
• 6 oz Ranchero cheese, or mild -melting cheese such as Monterey jack, grated (2 cups)
• 1/2 c Chopped cilantro
• 2 cups shredded radish and squash

1. In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 teaspoon salt and stir into a manageable dough.
2. The dough should be soft but not sticky; add more flour if needed.
3. If dough is dry and hard to form, add more water.
4. To make 4-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa.
5. Roll into a ball and flatten in your hand.
6. Put 1/3 cup cheese, 1/3 cup radish squash mixture, 1 teaspoon cilantro, and salt and pepper to taste in the center of flattened dough.
7. Work the edges up over the filling and again form a ball, completely enclosing the filling.
8. This takes only a few seconds.
9. Flatten each ball to about 1/4 inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned.
10. Serve warm with salsa or pickled cabbage slaw.