Regular boxes: 2 large butternut squash, 3 pounds of beets, 1 yellow bell, 1/2 pound antohi romania pepper,1 pound red onion, 1 bunch of chard, 1 pound of okra, 2 pounds of mountain magic/ clementine tomato mix.
(Saturday boxes will have a bunch of kale rather than chard.)
The butternut squash is ready to eat now or can be stored for later use. To store, keep on your counter or in a cabinet.
The antohi romania peppers are an heirloom variety. They have thick walls and are excellent roasted as well as any other way you enjoy sweet peppers.
Roasted Beet Salad
3 pounds of beets
3T olive oil
2 T minced red onion
1-2 T fresh lemon juice
2 T red wine vinegar
1/2 tsp salt
1/4 cup sesame seeds
lettuce, arugula, any salad green
1. in 425 degree oven, roast beets for 1 to 1 1/2 hours (until soft). ( it is recommended to wrap the beets in foil but i always toss them in a little oil and roast uncovered on a sheet pan because I try to avoid using foil)
2. While the beets are cooking, toast the sesame seeds in a hot skillet on the stove top until they start to pop. It takes only a few minutes. Remove from the skillet.
3. Prepare the dressing by combining all other ingredients and shaking in a jar with the lid on.
4. When the beets are done and have cooled enough to handle, slip the peels off and cut into 1/4 inch thick slices. Pour the dressing over them and toss. (The beets can be stored like this in an airtight container in the refrigerator for a few days.
5. To assemble the salad, put the greens in a bowl, add the beets and sprinkle the toasted sesame seeds on top.
|Some of the winter squash curing in the barn. This winters' hay and our All-Crop Combine are in the background.|