When we're in the peak of summer's heat it feels like the days last forever, but alas the seasons are changing. We've squeezed the last bit of hay we could from our fields for our sheep, and now we hope to graze them one last time over all of our acreage over the next 2-3 months before we move them to their winter structures. We have many little seedlings of fall crops throughout our fields including beets, cabbage, green onions, radishes, lettuce, and carrots. They should mature to harvestable size over the next 1-2 months. Our plan is to continue weeding and seeding over the next month or so, though the crops we seed towards the end of period won't be ready until late winter or early spring. This week's share has all the ingredients to make some really great mexi dishes, including the golden beets which can make a delicious golden beet salsa (which you'll have to google).
Corn and black bean Salsa
Boil 1/2 cup black beans. Cut the corn off of the cob. If you would like to cook it first boil the corn for 2 minutes then chill in cold water before cutting it. Roughly chop all the sweet peppers about 1/2 cup, half tomatoes about 1 cup, about 2 medium to small, and 1/2 cup onion. Finely chop 1 jalapeno pepper, removing the seeds and ribs for less heat. Chop 2 cloves of garlic and 2 Tbsp of cilantro. Add all ingredients to a bowl along with 2 Tbsp white cider vinegar, 1/2 tsp salt, 1/4 tsp cumin, and 1/4 tsp ground black pepper. Stir and serve.
Tomato and Ground Cherry Pico de Gallo
Combine 1/2 of the tomatoes, finely chopped, all of the ground cherries, removed from their husk and roughly chopped, half of a large onions, 2 Tbsp finely chopped cilantro if preferred, 1 jalapeno pepper, finely chopped (for less heat remove ribs and seeds), 1 tsp salt, and 1 tbsp fresh lime juice. Stir to combine, refrigerate, and allow flavors to meld for several hours before serving. Serve with chips, over eggs, or as a fresh salad.
Roasted Beets with Balsamic Glaze
Preheat oven to 400°
Remove skin from beets with vegetable peeler. Chop beets into 1/2 inch cubes. Add to a roasting dish covered in aluminum with enough aluminum to fold back over the roasting dish to form a pocket. Add 1-2 tbsp of olive oil and 1 tsp of salt to beets in the roasting tray. Close the aluminum pocket and toss beets to coat. Place a tray with an aluminum pocket in the oven and roast for 1 hour and 30 minutes.
To make balsamic glaze- Add 1/2 cup balsamic vinegar and 2 tsp of sugar to a small saucepan and bring to medium low heat. Cook while stirring until the glaze has thickened to syrup consistency, about 5-10 minutes.
Remove beets from the oven and coat with balsamic glaze.
Kale Salad with Creamy Honey Dressing
Dressing- Mix 1/4 cup mayonnaise, 2 tbsp honey, 1 tbsp mustard, 1 tbsp apple cider vinegar, 1 tsp salt, 1/2 tsp pepper.
Cut kale into 1 inch ribbons, then massage with hands to make leaves more tender, then dress salad and add slivered almonds.
creamy roasted tomatoes and pepper dip
Preheat the oven to 450°
Chop all of the cocktail tomatoes and 1/2 the peppers. Mince five cloves of garlic, and 1 tsp parsley. Add everything to a shallow rimmed baking dish. Drizzle with 2 tablespoons of cooking oil Salt and pepper. Bake for 12 to 15 minutes or until the tomatoes are slightly charred and set aside to cool slightly.
In a large bowl add 1 1/4 cup room temperature cream cheese, and 2/3 cup Parmesan cheese. Add roasted tomatoes, mix Salt pepper and stir everything together. Transfer to a cast-iron skillet or ramekin, sprinkle more Parmesan cheese on the top and bake for an additional 15 to 18 minutes or until the top turns golden brown. Servo toasted bread
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Corn and black bean Salsa | Tomato and Ground Cherry Pico de Gallo | Roasted Beets with Balsamic Glaze | Kale Salad with Creamy Honey Dressing | creamy roasted tomatoes and pepper dip | |
| black beans | 1/2 cup | ||||
|---|---|---|---|---|---|
| onion | 1/2 cup | 1/2 | |||
| garlic | 2 cloves | 5 cloves | |||
| cider vinegar | 2 Tbsp | ||||
| cumin | 1/4 tsp | ||||
| lime juice | 1 Tbsp | ||||
| olive oil | 1-2 Tbsp | ||||
| balsamic vinegar | 1/2 cup | ||||
| sugar | 2 tsp | ||||
| Slivered almonds | 2 Tbsp | ||||
| mayonnaise | 1/4 cup | ||||
| honey | 2 Tbsp | ||||
| mustard | 1 Tbsp | ||||
| apple cider vinegar | 1 Tbsp | ||||
| parsley | 1 tsp | ||||
| cooking oil | 2 Tbsp | ||||
| cream cheese, | 1 1/4 cup | ||||
| Parmesan cheese | 2/3 cup |