Fall is upon us!
Share this week contains: 2 pounds of nicola potatoes, 1 pound of red onions, 1 garlic, !/3 pound of spicy baby greens, 2 mini heads of romaine, 1 bunch of beets, 1 bunch of dill.
Storage: everything but the garlic needs to be refrigerated.
Nicola potatoes make great potato salad with fresh dill and red onions.
Spicy greens make a great pesto with garlic, lemon juice, olive oil and salt.
Roasted beets, roasted beet greens, and romaine lettuce make a great salad with sherry dijon dressing.
To roast the beets, cut them in half or quarters depending on their size. Toss with olive oil and salt and pepper. (don't peel them!) Roast in 425 degree oven until soft and a little shrunken looking.
To roast the beet greens, pull them away from the stems, tear into the size you want, toss with olive oil and s&p, spread in a thin layer on baking sheet and roast at 425 degrees for 5 to 10 minutes. Chill the beets and greens. Make the dressing.
2 T cooking sherry
6 T red wine vinegar
1 shallot, thinly sliced
2 garlic cloves, quartered
1 tsp salt
2 tsp dijon mustard
3/4 cup extra virgin olive oil
Wash the romaine lettuce and spin out the water. Combine beets, beet greens, romaine, and dressing. Toast sesame seeds and sunflower seeds and top the salad with them.