Wednesday, June 23, 2010

And the Beets Go On and On and On!!

Happy Summer!!
Thanks to those who came out to help us celebrate the solstice on Sunday evening. We had a great time sharing food, stories and listening to great music by The Spinning Leaves!

The heat is definitely on, and unfortunately, we have not had much rain at all and the forecast looks dry. Great for going to the beach, but not so great for growing. If the dry weather continues, we may need to wait a bit longer before lettuces are available again.

Peas and favas are on their way out, but, alas zucchini are on their way- Yellow, Green, Costata Romanesco and Bush Baby.....mmmmm- hold tight!!

And, the beets are continuing. Aren't they beautiful this year!! If you are running out of things to do with your beets, have you ever thought of drinking them? Sure, you can add about a quarter of a beet into fresh vegetable juice, or you can ferment it!

A traditional Ukranian drink known as BEET KVAAS is a very valuable tonic. According to Sally Fallon, author of Nourishing Traditions "Beets are loaded with nutrients. A four ounce glass of beet kvaas in the morning and at night is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments"... Quite poweful for one little vegetable!

It is a great refresher during this hot weather, and it is incredibly easy to make.
The recipe below is taken again from Nourishing Traditions.

3 medium or 2 large organic beets, peeled and chopped up coarsely (not grated)
1/4 cup of whey (available through Pleasant Pastures)
1 Tablespoon Sea Salt (celtic Sea salt is also available through Pleasant Pastures)
filtered water

Place the beets, whey and salt in a 2 quart glass container. Add filtered water to fill the container. Stir well and cover securely. Keep at room temperature for 2 days before transferring to the refrigerator.

We will have some kvaas for sampling next week during the pickups!!

We are now carrying fresh, locally roasted coffee from the new Kimberton Whole Foods coffee line. All of the coffee is Fair Trade or Rainforest Alliance, and all are purchased organic at origin. Kimberton Whole Foods will soon be participating in the USDA certification.
Ed Humpal, the coffee roaster writes a blog: More than Just a Pretty Cup, where you can read all about some of Kimberton's social objectives in coffee roasting.

We will be carrying their most popular blends: Morning Mojo, Midnight Special and Lost Coal Mine. We will also carry their Mexican and Peruvian coffees. All bags have "roast meters" on the back so that you can see the degree of roast.
If you are interested in Decaf, please let us know, as we can carry a pre-blended half decaf or a full decaf.

This recipe was provided by CSA member Cristie Kennie- Thanks, Cristie!!

Glazed Carrots and Turnips:
1 1/2 tablespoons butter
1 pound white turnips, peeled, trimmed and cut into 3/4 inch cubes
2 large carrots, trimmed and peeled; the fatter end sliced in half lengthwise, then cut in 1/2 inch slices on the diagonal
2/3 cup chicken broth
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1 teaspoon lemon juice

In a large skillet, melt butter over medium high heat. - or melt it on medium to avoid the butter from burning, if you are preparing the vegetables at the same time!
Add the turnips and carrots in an even layer in the pan and stir to coat. Let cook undisturbed for 4 minutes. Stir again and let cook for another 4 minutes.
Add broth, brown sugar, salt, pepper, thyme, lemon zest
Stir to coat.
Cover and simmer until vegetables are soft, about 8 minutes.
Uncover and turn heat to high until liquid cooks down to a glaze (stirring frequently)- this could take a few minutes!
Stir in lemon juice and serve immediately.

See you around the farm!
Sam and Annmarie

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