Common Ground has teamed up with Turning Point Farm this season to help CSA members find interesting ways to enjoy their shares. Even if you’re not a CSA member, we think you’ll find lots of useful information in these posts about seasonal veggies you’re likely to encounter at farmers markets and in stores. Let us know what you think!
Week 12: Kale, chives, onions, tomatoes, butternut squash, beets, cucumbers, eggplant, red and yellow cherry tomatoes, yellow summer squash
Is it too hot to roast beets? Yes, I think it is, even though it’s my favorite way to enjoy them. Maybe in another month.
This week I’m going to shred them instead, knowing it’ll be a bit messy (yes), but totally worth it cuz when I’m done I’ll have shredded beets.
I use a food processor, which contains most — but not all — of the messiness. You can shred by hand with a box grater, too. Works just fine. Just, you know, messier.
Shredded beets are sweet and handy to have around. You can add them raw to salads or top a sandwich with them. They go well with avocado, and keep for several days in the fridge. You can even get fancy with them. Who knew?
Don’t want to mess with shredding? Turn your beets into a gorgeous smoothie.
Beets also marry well with cabbage. You can make this one-skillet dish with or without the bratwurst. Toss in a handful of chopped chives when it’s done. Mmm.
Butternut squash is another vegetable I like best when it’s roasted. Nothing else brings out the sweetness quite like time spent in a hot oven.
If you’re willing, twenty minutes at 400 degrees will do it. Cut it in half the long way (this is the hardest part of dealing with butternuts), scrape out the seeds. Placing it cut side down on a parchment-lined pan will give you nice caramelization and easy cleanup.
After that, it’s just one step further to The Simplest Roasted Butternut Squash soup ever:
- Scoop the roasted flesh from the shell into a blender
- Add a cup of broth and a quarter cup of cream or coconut milk.
- Blend it until smooth
- Heat in a pan with salt and pepper to taste. Soup for two. Or one hungry cook.
Here’s an almost-as-easy recipe that spares you the cutting of the squash. And gives you the prettiest soup.
I’d sprinkle it with chives. Of course.
What are you making this week?