CSA Week 12

CSA Week 12! In your share this week:

Beets
Magic Molly Potato
Zucchini
Cucumber
Eggplant

Full shares only:
Broccoli
Cherry tomato
Salad

Half shares only:
Maxibel Bean
Tomato
Romaine head

Welcome to the purple veggie csa! Some great grilling or roasting veggies with the zukes, beets, potatoes and eggplant for you. Both shares also have cukes, tomatoes, and salad greens or romaine lettuce. Try out this cucumber salad dressing recipe. Now all about the purples…

Beautiful beets are here and look scrumptious. Beets are rich in folate (vitamin B9) which helps cells grow and function. They are naturally high in nitrates, which are turned into nitric oxide in the body. You can bake them, boil, them, juice them and pickle them! Many people peel them, but I don’t find it necessary with our beets, especially tThe greens are also edible and similar to chard; an easy way to use them is to sautee with salt and pepper in a little oil. To store beets, remove the greens, and store the roots and greens in separate bags in the fridge. Check this out for many beet recipes as well as the one below!

Next purple veggie is Magic Molly potatoes, which most of you will have; some will have fingerling or Purple Sun. The dark purple, almost black color of the skin and flesh are retained when boiled, roasted, or baked. Magic Molly potatoes have a waxy consistency, containing low starch and high moisture, and develop a soft, fine-grained, and creamy texture when cooked with a sweet, earthy flavor. Magic Molly potatoes are an excellent source of anthocyanins, pigments found in the flesh containing antioxidant-like properties, and are high in copper, a mineral that helps to strengthen bones and maintain optimal metabolism. The tubers are also a good source of vitamin C to boost the immune system, vitamin B6 to regulate the nervous system, and contain lower amounts of potassium, iron, and fiber. If you’ve got some napa cabbage leftover, check out the recipe below.

Your final purple is eggplant. You may get the long, skinny Japanese eggplant, they’re excellent for grilling and broiling, or the stripey Aninas, which are bulbous in shape and have a slightly more delicate flavor than their more purple cousins. There are also fewer seeds, making them ideal for any eggplant recipe. You can eat the skins of both, however, if you don’t like them you may peel the skins.

Try this recipe for the stripey variety and this recipe for the Japansese. To store, place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.

Half shares have a new variety of bean, the Maxibel. This is the elegant bean you see in European-style restaurants with all the “gourmet” flavor you expect. Superb for eating alone with light seasoning or diced and added to a variety of dishes. Delicious when lightly steamed or boiled. Try out this recipe for a simple dish. Preserve by canning, drying, or freezing. Keep beans refrigerated in a plastic bag. If you’re going to store them for very long, slip in a piece of paper towel to absorb any extra moisture.

Enjoy your share!

Beet Fritters With Beet Greens Yogurt

MAKES 10-12
4 medium beets with greens (about 1 lb.)
1 large or 2 medium Yukon Gold or russet potatoes (about 10 oz.)
1 medium onion
1½ tsp. kosher salt, plus more
4 Tbsp. (or more) extra-virgin olive oil, divided
2 large eggs, beaten to blend
6 Tbsp. panko
¼ cup cornstarch
2 tsp. coriander seeds, crushed
2 tsp. cumin seeds, crushed
1 lemon, halved
½ cup plain whole-milk yogurt
½ cup coarsely chopped dill
Freshly ground black pepper

  1. Preheat oven to 300°. Line a sieve with 2 layers of paper towels; set over a large bowl. Remove stems and greens from beets; set aside. Scrub beets and potato, then grate on the large holes of a box grater into prepared sieve, followed by onion. Season with salt and toss well. Let vegetables sit at least 25 minutes.
  2. Meanwhile, finely chop reserved beet stems and greens. Heat 2 Tbsp. oil in a large skillet over medium-high. Add greens, season with salt, and cook, stirring occasionally, until wilted and starting to stick to pan, about 5 minutes. Transfer to a bowl and let cool. Wipe out pan; reserve.
  3. Working with a large handful at a time, squeeze grated vegetables to expel as much liquid as possible, transferring vegetables to a medium bowl as you go; discard liquid. Mix in eggs, panko, cornstarch, coriander, cumin, and 1½ tsp. salt.
  4. Heat 2 Tbsp. oil in reserved skillet over medium-high. Working in batches and adding more oil between batches if needed, scoop three ¼-cupfuls of vegetable mixture into pan and flatten into thin pancakes. Cook until browned, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven until ready to serve. If you notice your beet mixture giving off a lot of moisture as it sits, you can add a bit more cornstarch and squeeze before adding to the pan.
  5. Meanwhile, squeeze juice from a lemon half into beet greens. Add yogurt and dill and mix well; season with salt and pepper. Slice remaining lemon half into wedges.
  6. Serve fritters with beet greens yogurt and lemon wedges.

Magic Molly Potato Salad with Green Beans and Cabbage

2 lbs magic molly purple potatoes (or any other potato)
1 lb green beans
1 small head napa cabbage
1 cup olive oil
1/2 cup dijon mustard
1 tsp salt
1 T honey
1 bunch parsley

  1. Clean and then boil the potatoes in heavily salted water
  2. While the potatoes are boiling, blanch the green beans until bright green and tender
  3. Cut the cabbage into ribbons
  4. Chop the parsley
  5. Whisk together the olive oil, mustard, salt, and honey
  6. When the potatoes are tender, drain and smash into irregular pieces
  7. Dress the warm, smashed potatoes with the dijon dressing
  8. Just before serving toss the cabbage and green beans together with a big glug of olive oil and salt
  9. Place the potatoes on a serving platter and then top with the cabbage-green bean salad and serve

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