Weekly Blog on Grant Family Farms CSA - Week18

Week 18 baskets:

• Cucumber
  
• Small pickling cucumbers
  
• Golden Beets
  
• Eggplant
  
• Green chilies
  
• Acorn Squash
  
• Pumpkin
  
• Flat leaf parsley
  
• Curly parsley
  
• Cilantro
  
• Cabbage
  
• Swish chard
  
• Celery
  

One of my favorite dishes for this week is a simple roasted beet salad with blue cheese. Start off by lightly coating the beets in olive oil, then wrapping each individually in tin foil. Roast in a 350 degree oven until tender, you should be able to easily slide a knife into the center of the beet. Roasting time will vary based on the size of the beets, i usually find medium beets to take about 1.5 hours.

Once done, let cool, then remove from the foil, and remove skin. I use a paper towel to lightly scrub the surface of the beets - the skin comes right off. Next slice the beets into wedges or slices. Toss with olive oil, salt, pepper, balsamic vinegar and top with a blue cheese, like blue or gorgonzola.