Week 13

Week 13 Share

5oz Red Arrow Radish Microgreens
1 bunch Beets (Golden OR Chioggia OR Early Wonder OR Bull's Blood)
1 bunch Red Russian Kale
1 bunch Tokyo Long White Bunching Onions
1 bunch Mixed Rainbow Carrots
5 Peppers (Serrano and Pepperoncini)
1 bag Basil
String beans
2 Pattypan Squash
Several Eggplant
2 Yellow Tomatoes
3 Red Cherry Tomatoes

Week 12 Share

Week 12

8oz Red Arrow Radish Microgreens
1 bunch Bulls Blood Beets
1 bunch Tokyo Long White Bunching Onions
1 bunch Mixed Rainbow Carrots
2 Green Serrano Peppers
1 bag Thai and Purple Ruffles Basil
Purple String Beans
1 Yellow Tomato
3 small Cherry Tomatoes
3 small Walla Walla Onions

A peak into this weeks share.

A sample of this week's share in the form of deliciousness (We also made hummus and baba ganoush):

Open-faced fried eggs and toast with Swiss chard, tomato, and Parmesan cheese.


The makings of marinated beets from Alice Waters "The Art of Simple Food."

Purple string beans turn green when cooked: Sauteed purple string beans and peanuts with soy sauce.

Lessons learned:
1) I really don't like beets. I tried. Hard.
2) I sort of miss fresh salads already. This was our first week without salad greens.
3) Freezing veggies is exciting. This was also the first week we first starting freezing a few veggies. Putting the little baggies of sauteed green onions, serrano peppers, and Swiss chard gave me something to look forward to when summer harvest is long gone.
4) Despite being adamant (well aware of the fact that this is not "cool") about prefering canned green beans over fresh, I LOVED the sauteed string bean snack I cooked up. And I thought I didn't know how to season.

Veggie Burgers

My sister, Jess, and I attempted veggie burgers, and it was a success! Not only did we throw in tons of our week's veggie share, but we also thoroughly enjoyed eating them! After a lot of chopping and a bit of mashing, we had burgers. Not a pretty start, but so good.

They turned out very nutty and a little bit sweet. I'll definitely be making these again.

Here is the recipe, adapted from Sharon Leopardi, owner of BUG Farms:

Baked Beet-and-Carrot Burgers with Brown Rice, Sunflower Seeds, and Cheddar Cheese

• 1/2 cup sesame seeds
• 1 cup sunflower seeds
• 2 cups peeled, grated beets (4-5 small beets)
• 2 cups grated carrots
  
• 1 cup minced onion (about 1 medium onion)
• 3 eggs, lightly beaten
• 1 cup cooked brown rice
• 1 cup grated Cheddar cheese
• 1/2 cup vegetable oil
• 1/2 cup finely chopped fresh parsley
• 3 tablespoons flour
• 2 tablespoons soy sauce
• 1 clove garlic, minced or pressed (about 1/2 teaspoon)
• 1/8–1/4 teaspoon cayenne pepper

1. Preheat the oven to 350°F. Lightly coat a baking sheet with butter.

2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.

3. Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds.

4. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, Cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic (your hands work best here). Add cayenne (use 1/4 teaspoon for spicier burgers) and mix until thoroughly combined.

5. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.

6. Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to turn them. Serve alone or on buns.

Week 11

Week 11
10oz Red Arrow Radish Microgreens
1 bunch Beets (Bull's Blood)
1 bunch Swiss Chard
1 bunch Red Russian Kale
1 bunch Tokyo Long White Bunching Onions
1 bunch Parisienne Carrots
7 Green Serrano Peppers
1 bag Thai Basil
2 Purple Eggplants
2 Brazilian Oval Orange Eggplants
Pile of Purple String Beans

Week 10

Week 10

2.5 oz Red Arrow Radish Microgreens
6.5 oz Mustard Mix (Mizuna, Red Mustard, Giant Curled, Bok Choi)
1 bunch early Wonder Beets
1 bunch Swiss Chard
1 bunch Kale
1 bunch Tokyo Long White Bunching Onions
1 bunch Parisienne Carrots
1 8 oz bag Royal Burgundy and Roma Green Beans
4 Green Serrano Peppers