harvest 14 – September 18 & 20 – beets & arugula

the red/maroon decorative is amaranth. it’s very nice with the burnt-red center of the sunflowers. hope you’ll enjoy! (I could not get the photo to both “rotate clock-wise” and “save” before my patience ran out! hope you’ll still enjoy!)

One day after the Garlic Harvest Party I saw a big  jar on the counter. I figured it was leftover lemonade from the party. With pulp. Maybe the girls had left it out after they’d had some.

 

I grabbed the big jar and topped it off with fresh water. Figured I was diluting the juice, which is how I prefer it. Had to add a top because the big jar had no lid for some reason. Went outside and sipped on it all afternoon. I thought I’d really over-diluted it because it really had no taste. Even all that pulp, still no taste.

After my fourth or fifth slug of juice something began dawning on me deep in the pit of my stomach…. See, we use large, half-gallon, wide-mouthed canning jars for a number of (any)things! Liquids, dry-goods, flower vases, etc….

Turns out Kate had tossed some flowers from a “vase” minutes before I picked up the “juice”. Unbeknownst to us both – I’d been sipping on old flower vase water all afternoon. Time passed. I didn’t and don’t seem worse for the wear. One more reason to be happy it’s all organic!

harvest 14 – in your crate

sunflower and amaranth mini-boquet

garlic

hot peppers, black czech &/or jalapeno

green or sweet peppers

carrots

eggplant

beets

radish

ruby streaks mustard

arugula

baby kale

baby collard

swiss chard

yellow summer squash

tomatoes

harvest 14 – recipe –

You’ve got to try this one, especially if you do not like beets. You will like this! If you’ve got a husband or a child who says they don’t like beets: just make it, don’t tell them the ingredients! They will like this!

Beet Chocolate CakeZephyr Community Farm

2 cups sugar

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

3-4 ounces unsweetened chocolate

4 eggs

1/4 cup oil

3 cups shredded beets

Heat oven to 325 degrees. Grease two 9-inch cake pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in double boiler. Cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pans. Bake until fork can be removed from center cleanly, 40 – 50 minutes. Makes 10 servings.

harvest 14 – recipe

Fried Beets’n’Carrots Linda Derrickson, Sunporch Cafe

2 tablespoons olive oil

2 teaspoons cumin seeds

2 medium beets, quartered, sliced 1/4 inch thick

2 medium carrots, sliced 1/4 inch thick

tamari sauce

beet tops, fresh spinach, or swiss chard

Heat olive oil in skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. Add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings.  

harvest 14 – recipe

arugula

arugula pesto

 

Arugula Pesto

Arugula Pesto Recipe from Simply Recipes

Ingredients

  • 2 cups of packed arugula leaves, stems removed
  • 1/2 cup of shelled walnuts
  • 1/2 cup fresh Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves, unpeeled
  • 1/2 garlic clove peeled and minced
  • 1/2 teaspoon salt

Method

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.

Yield: Makes 1 heaping cup.

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