Veggie Tip: Beets
beets intensifies their flavor, brings out their earthy sweetness, and makes
their peels as easy to peel off as an oversized sweater. Roasted beets are
particularly delicious in beet salads. If the beets came with their
greens still attached, cut off the greens, wash them, and reserve them for
another use. Rinse any dirt or debris from the beets—some beets may need
to be scrubbed clean. Put beets on a large piece of aluminum foil and preheat
the oven to 375°F (note: beets are fairly flexible veggies, if you have
something else in the oven at anywhere between 325° and 425°, beets will
happily roast up at that temperature alongside what you're already cooking, it
just will take a bit longer at lower temperatures).Drizzle the beets with a bit
of oil before roasting. I like to use olive oil, but grapeseed oil or canola
oil work just fine, too. Sprinkle the beets with salt, too, if you like.
Note: If you're planning on making a salad with the roasted
beets, feel free to use plenty of oil here—you can use the beet-infused oil in
the dressing when they're done roasting.
Latest News from the Farm
Last week of the CSA! Who can believe it? We hope these vegetables make it onto your family’s Thanksgiving table and your own connection to our farm adds to your own Thanksgiving celebration!
Thanks so much to all of our great members for your support. We feel good about the season which although it brought 6 weeks at the height of summer with no rain, we were equipped for this with lots of irrigation and were able to provide bounty, for a very long season. We tried to give out as much produce as you could handle, hopefully you were able to use it all! We will be sending out some online surveys to you, to get your feedback on this season, and ideas for the future. We appreciate your response, in advance.
FALL SHARE WEEKLY subscribers – don’t forget to pick up your extra box this week! (site coordinators – see names for YOUR SITE at the BOTTOM OF THIS EMAIL)
We started many of the crops you are receiving now, way back in February, or April, or July. Our farm apprentices who started in August and September are tired, the crew who started in February is tired, and Chris and Eve, who are finishing our 15th year, are tired. Modern farming involves not just growing the crops, but so many details about handling, distribution, storage, certifications, permits, and more. However, at Garden of Eve, things have barely slowed down, as we get ready for the winter growing season and our many winter projects.
The frosts we receive in the fall actually enhance the flavor of many other crops like kale, cabbage and carrots. When these plants get hit with frost they produce sugar to protect them from the winter weather. That is why the greens that are given out this time of year, and in the Winter Share, are so delicious. It is a real treat to have these vegetables harvested at this late stage of the season, instead of those from grocery stores, which are ripened in warmer growing regions and as a result don’t have as full flavor.
We’re gearing up for winter shares! Don’t forget to sign up for winter shares at at Riverhead, Roslyn, Glendale, Bushwick, Williamsburg, Manhattan, or Kensington-Windsor-Terrace, till Dec 1 and First pickup is Dec 5! http://www.farmigo.com/join/gardenofevefarm/winter201516
These are some of the items that are likely to be in the December Winter share: Kale; Spinach; Swiss chard; Onions; Fingerling potatoes; Garlic; Squash; Mesclun mix; Radishes; Popcorn; Broccoli; 2-3 dozen eggs; Turnips; Broccoli; Broccoli raab.
Returning member signups (with the usual returning member discount – you pay 2015 prices for 2016 shares!) will start soon. We will send you an email with the discount code and signup link within 2 weeks!