We're grateful rainfall has been consistent the past few weeks so that the soil is nicely saturated going into next week's heat wave. We've been preparing beds for our next round of seeding. This week we hope to seed cilantro, beans, carrots, green onions, beets, and fennel. Next week is going to be brutally hot, so we're planning ahead and hoping to get all of our work done very early and late in the day. This week we wiped out large sections of both beets and lettuce, so we included the last of those for a month. We just started to harvest our mature garlic, and the heads are looking great.
Sweet Beet Latkes
Peel and grate 1 bunch of beets. Sprinkle grated beets with 1 1/2 tsp salt. Lest rest 20 minutes and then squeeze out excess moisture. In a large bowl mix 1 cup flour and 1 tsp ground cardamom. Peel 1 thumb size ginger root and grate in. Mix in beets. Lightly beat 3 eggs in a small bowl and then mix into beets until everything is fully combined. Warm a couple tablespoons of oil in a pan. Using an ice cream scoop form mixture into round balls and transfer to pan. Press balls flat with spatula and fry on both sides until golden brown. Approximately 4 to 5 minutes on a medium heat. continue cooking until all of the mixture is used. Serve with a dollop of sour cream.
Green Onion Pesto
Blend 1 cup green onion tops, 2 cloves minced garlic, 1/2 cup olive oil, 1/4 cup walnuts. Blend until desired texture, add water if needed. Blend in 1/4 cup grated parmesan cheese.
Oregano and Pistachio Pesto over Farro
Remove 1 bunch of oregano from the stems (about 1/4 cup) and add to a blender or food processor. Add 1/2 cup of roasted pistachios, 1 anchovy (or just 1 tsp of salt), 2 tbsp of lemon juice (about the juice of 1 lemon or 1/2 1 large lemon), and 1/4 tsp of ground black pepper. Blend ingredients, then stream 1/2 cup of olive oil into mixture and continue blending until mixture is consistent. Mix into a bed of cooked grains, such as farro, quinoa, or rice.
tomato & garlic flatbread
To form dough combine 2 cup white flour and 1 cup wheat flour, a pinch of salt, 2 tbsp olive oil, and 1-1/2 cups warm water. Allow to rise for 30 minutes.
Preheat the oven to 425F. Form dough into 2-4 ovals and place on a greased baking sheet. Drizzle 2 Tbsp olive oil over flatbreads, then spread 4 cloves minced garlic, 1/2 tsp salt, and a pinch of pepper. Bake for 15 minutes. Remove from the oven and top with 2 cups diced tomatoes and a splash of balsamic vinegar.
salad with Garlic Parmesan Vinaigrette
1/4 cup grated Parmesan cheese, 3 tablespoons extra-virgin olive oil, 2 tablespoons white vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove , minced salt and fresh ground pepper , to taste, add water for a thinner dressing.
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.