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| Oak leaf lettuce |
Melons - We've got a few different melons this week. Some of you will have the same galias as last week, the yellow melons with green flesh. We'll have some of our yellow-fleshed mini watermelons which are ripe to eat. We're also harvesting our white-fleshed casaba melons. These have a smooth yellow skin without netting and they don't have as strong an aroma as the galia melons.
Lettuce - This week we've got gorgeous green oak leaf lettuce. Mild in flavor with delicate leaves.
Lettuce - This week we've got gorgeous green oak leaf lettuce. Mild in flavor with delicate leaves.
Tomatoes - We've got our larger tomatoes this week, they are finally coming on in force.
Corn - Sadly we are coming to the end of our corn. It has been a great year for corn, we are really happy with out yields. And it is so good! Sad to see it go.
Radishes - The radishes are at their best this week, soft and succulent and very flavorful. I always try to keep some on hand to add to a sandwich or salad or use for slaws or as a garnish.
Beets - We've got mixed bunches this week. For those of you who are dedicated beet fans, you need not worry, there will be more coming!
Red Tonda Onions - Our red onions have sized up and they will store well in your cupboard now that they have dried down. These have the classic strong red onion flavor that makes you cry when you cut into them.
Parsley - Gotta get creative with the parsley. I've tried some good dips and pestos that use it. I just found a recipe for a parsley beet salad that also uses red onion. Perfect for this week's share!
Trim beets, leaving 1 inch of stems attached, then peel.
Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
Thinly slice onion with slicer.
Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
Toss again and season with salt and pepper before serving drizzled with additional oil.
Corn - Sadly we are coming to the end of our corn. It has been a great year for corn, we are really happy with out yields. And it is so good! Sad to see it go.
Radishes - The radishes are at their best this week, soft and succulent and very flavorful. I always try to keep some on hand to add to a sandwich or salad or use for slaws or as a garnish.
Beets - We've got mixed bunches this week. For those of you who are dedicated beet fans, you need not worry, there will be more coming!
Red Tonda Onions - Our red onions have sized up and they will store well in your cupboard now that they have dried down. These have the classic strong red onion flavor that makes you cry when you cut into them.
Parsley - Gotta get creative with the parsley. I've tried some good dips and pestos that use it. I just found a recipe for a parsley beet salad that also uses red onion. Perfect for this week's share!
yield
Makes 6 (first course) servings
Makes 6 (first course) servings
active time
30 min
30 min
total time
1 hr
1 hr
Italian parsley isn't usually valued as a salad green. But when
it’s tempered by earthy, juicy raw beets and a citrus vinaigrette,
the mineral-tinged flat leaves will be the talk of the table.
Ingredients
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
- 1/4 small red onion
- 1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
- Equipment: an adjustable-blade slicer
- Accompaniment: fresh ricotta or farmer cheese, or grated ricotta salata
Preparation
Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.Trim beets, leaving 1 inch of stems attached, then peel.
Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
Thinly slice onion with slicer.
Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
Toss again and season with salt and pepper before serving drizzled with additional oil.
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