From Sunflower flats
- Golden Beets
- fresh ginger
From Manakintowne Specialty Growers
- Black Spanish Radishes
From Tomten Farm
This week's recipes:
Quick Raab and Garlic Pasta
1 pound dried pasta
1 pound broccoli raabe, heavy stems removed, remaining stems and leaves cut into 1- to 2-inch sections
1/2 cup olive oil
5 garlic cloves, minced
1/2 teaspoon red pepper flakes
About 1 heaping teaspoon Kosher salt (or more to taste)
To serve: Grated Stoneyman cheese from Everona Dairy or Organic Valley Parm.
Bring a huge pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the raabe.. With a stir, the raabe should wilt and cook alongside the pasta. Drain raabe and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.
Golden Beet and Ginger Soup
4 Tbsp butter
6 or so golden beets, peeled, cut into 1/2-inch cubes (aim for about 6- 7 cups)
3 1/2 cups chopped onions
3 1/2 teaspoons minced peeled fresh ginger
3 teaspoons finely grated lemon peel
4 cups (or more) chicken broth
2 Tbsp fresh lemon juice
Melt butter in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 4 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth, or with immersion blender. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice. Top with a spoonful of Greek yogurt and chopped herbs if you'd like!
We hope you will enjoy this weeks Veggie Box!
- Roasted pork loin with applesauce