Beet and Lentil Salad

I love beets, but sometimes I find them tedious to cook. I prefer to roast them in the oven – I like the flavor better than boiled. That means turning my oven on to 400 degrees for the better part of an hour during the summer months, which is something I am loathe to do unless there’s something else that needs cooking in the same way at the same time. So sadly, beets are usually an afterthought – not the status to which they should be relegated.

Newsletter – July 29, 2013

Hello Members,

This week you are getting Yukon Gold potatoes, sweet white onions, Scarlet turnips, carrots, summer squash, regular cucumbers & Lemon cucumbers, eggplant, purple & green bell peppers, green beans, tomatoes, sweet corn, muskmelon (yum) and possibly some basil. Not a bad haul this week! Enjoy!!!

Summer Squash Goat-Cheese Custard

Farm member Elizabeth Staton posted a link to this recipe on the Monroe Facebook page a few weeks ago, and the raves started coming in almost immediately. I made it myself last week (using a mixture of different summer squashes from the farm) and can attest to its deliciousness! I did *not* share the leftovers. I am hoarding summer squash now just to make this tasty dish. Give it a try and let me know what you think!

Serve a savory custard as a new twist on a side dish.  This squash and goat-cheese custard is made with eggs and milk and resembles a quiche without a crust.

Recipe courtesy Real Simple SEPTEMBER 2004

Yield: Makes 6 servings

Newsletter – July 22, 2013

Dear Friends of the Farm;

This week you are getting red potatoes, red onions, Chioggia beets, summer squash, cucumbers, cabbage and purple bell peppers. Two new varieties of summer squash could be in your bag, a green & white striped zucchini and the other is ¾ yellow with a green butt called Zephyr. Chioggia beets are Italian, very sweet and depending on how you cut them will look like a bulls eye or candy striped!

Newsletter – July 15, 2013

Dear Members,

This week you are getting Yukon Gold potatoes, onions, turnips, carrots, fennel, squash, cucumbers and green beans!  I got a couple of phone calls about the fennel.  Treat it like an herb or onion.  The tops are edible and are commonly used on fish, salads, soups or veggies.  The bulbs are commonly split in two along the flat side and baked under roasts.  It can also be chopped and added to salads, stir-fries or other veggie side dishes for flavoring.  It has a very distinct (& mild) black licorice taste!

Green Drink with Basil

I got a VitaMix some months back after drinking a (very expensive) glass of ‘Kale Aid’ at True Foods Kitchen in Denver. The Kale Aid was delicious, and I figured I could replicate it at home. What I didn’t count on was the texture of celery in a regular blender – not so nice. In came the VitaMix.

Newsletter – July 7, 2013

Dear Friends of the Farm,

This is week 4 of your 18 week season. You will be getting garlic, Walla Walla onions, summer squash, cucumbers, fennel, green beans, Swiss chard and basil. I do believe summer is here and that it is reflected in your produce bags…yea!!!

Newsletter – July 1, 2013

Dear Members,

This week you are getting garlic, white onions, white turnips, radishes and summer squash. The summer deliciousness is just beginning! Some crops are starting to catch up because of the hot weather. Each week we should be seeing something new! Very Exciting!!!