We started to put together our order this week and found that not only was there not anything new (you would think that vegetables would be added as they become available), but also things had been removed, we placed a call to Trevor. We really thought it would be better to be able to choose half of our share, but the choices left a lot to be desired. AND we were not able to get a lot of the items that came in the large share (beets, for instance). After talking it over with Trevor, we made the decision to switch our share to the large share. We will still have a credit to either spend or get refunded. I am thinking we will continue to take a look at what is available week to week. Especially since we are both looking forward to having strawberry rhubarb pies next week!
So, when I got the share home and started unpacking, I found that the bunch of beets had 5 very small red beets, however, it also had the most beautiful bunch of beet greens I have seen in a long time. My husband's family loves beet greens in their borscht and despite the fact that there wouldn't be a lot of beets in it, the greens will more than make up for it. I know that I have posted this recipe before, but I will post what I did with this particular bunch:
Simple Borscht with Greens
- 1 bunch small beets with greens*
- 6 cups water
- 3 mushroom soup cubes
Cut the greens off the beets about 1 inch above the beet. Wash greens; set aside. Carefully wash the beets; place in large Dutch oven with water. Bring to a simmer and then simmer for 20 minutes. Remove beets to ice water; reserve cooking water. When cool enough, peel with a paper towel and dice into 1/2" pieces. Slice the beet greens and stems; chop leaves to bite-size pieces. Add beets and greens to water in Dutch oven. Break mushroom soup cubes up into the water and stir well. Return to simmer and cook until stems are cooked. Serve with a tablespoon of plain yogurt or sour cream.
*CSA ingredients
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