Week #16 of CSA

Welcome to Week #16 members and friends!  Members this week can expect to receive the following:

  • Spinach
  • Arugula
  • Radishes
  • Celery
  • Cabbage
  • Tomatoes
  • Potatoes
  • Beets
  • Beans

This week, we’ve been busy harvesting sweet potatoes.


Photo credit: Freeimages.com/ Troy Stoi


Once we dig up the potatoes though, there’s a lot more that needs to happen before they get to you.  First, we need to make sure that it’s not too sunny when we dig up the potatoes because too much sun could harm the tubers.  Then those potatoes need to lay in a warm, well ventilated area for 10 days.  This allows a new “skin” to form over the potatoes, healing any bruises or scratches and allowing the inside to become much sweeter.  If the potatoes aren’t cured, they won’t bake well and won’t be nearly as sweet.  After their time curing, they are put in dry storage, where they can last for up to 6 months.  Members can expect to see sweet potatoes in their share the last week of the season.

Getting back to the vegetables for this week, here’s a great meal you could make with your bounty:

Beet, Arugula, Radish Salad (recipe from Live Earth Farm)

  • 3 medium beets
  • 6 tablespoons olive oil
  • ¼ cup plain Greek yogurt
  • 1 tablespoon red wine vinegar
  • 1 clove green garlic, thinly sliced
  • coarsely ground black pepper
  • 1 large bunch arugula, washed and torn
  • ½ bunch radishes, sliced thinly

Heat oven to 400 degrees. Place beets in a baking dish with 1-inch water; drizzle with 1 tablespoon olive oil and sprinkle with salt. Cover tightly with foil and bake until tender, 45 minutes to 1 hour. Remove beets from oven and drain, and let them cool slightly, then peel and cut into eighths. While the beets are cooking, whisk together remaining 5 tablespoons olive oil, yogurt, vinegar, and garlic in a large bowl. Add 2-3 drops of warm water to smooth and emulsify. Season with salt and pepper. Add beets, arugula, and radishes to dressing and toss to coat. Season with salt and pepper if desired. Serve.

Pasta with tomatoes and spinach (recipe from Green Valley Kitchen)

  • 8 oz of pasta
  • 2 cups of tomatoes, chopped
  • 10 oz of baby spinach, roughly chopped
  • 3 cloves of garlic minced
  • 2 tbs olive oil
  • 12 kalamata olives, roughly chopped
  • ½ cup of parmesan cheese
  • salt & black pepper
  1. Boil pasta.  While pasta is cooking, add 1 tbs of olive oil and garlic to a large sauté pan and cook for 30 seconds over medium high heat until briefly cooked – stirring the whole time so garlic doesn’t burn.
  2. Add chopped spinach to the sauté pan a bit at a time. As it cooks down, continue to add spinach until all spinach has been added to the pan. Once spinach has wilted down, remove spinach to a large bowl. There shouldn’t be a lot of water in the bottom of the pan, but if there is then strain it off.
  3. Add 1 tbs olive oil to the sauté pan, add 2 cloves minced garlic and cook briefly (30 seconds). Add cherry tomatoes, black pepper and a pinch of salt to the pan and cook for 3 minutes over medium high heat until tomatoes cook down and release their juices. Add cherry tomatoes to cooked spinach in the bowl.
  4. When pasta is done, strain and add to the bowl with cherry tomatoes and spinach. Add chopped olives and ⅔ of parmesan cheese. Toss to combine. Sprinkle remaining parmesan cheese over the top of the pasta and serve.

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