Tuesday, July 3rd

What's in the Box:

Beets (Red, Chiogga or Golden)

Carrots

Baby Fennel

Collards or Kale

Spicy Mesclun Lettuce Mix

Peas or Zucchini/Squash

Red Onions

Recipes:

Fried Beets & Carrots

2 tablespoons olive oil

2 teaspoons cumin seeds

2-3 beets. sliced 1/4-inch thick

2-3 carrots, sliced 1/4-inch thick

Tamari sauce

Beet tops and/or kale or collard greens

• Heat olive oil in skillet.
• Add cumin; cook about 1 minute.
• Add beets and carrots; fry until tender.
• When beets and carrots are tender, add chopped greens, cover, and cook until soft.
• Toss mixture, sprinkle with tamari, and serve.
• Makes 2-4 servings.

Vegetarian Risotto 

Arborio rice (2-3 cups)
1/2 cup butter
1 onion
1 small clove garlic
Diced Vegetables: carrots, squash, zucchini, peas, kale or chard (any other veggies on hand - mushrooms, etc.)
Herbs (thyme, parsley, rosemary, sage, bay)
Parmesan cheese

• Make vegetable stock by boiling 8 cups of water with herbs and vegetable clippings (i.e., carrot greens, onion skins, kale stems).
• In large flat pan, simmer butter on low heat.
•  Add diced onion, garlic, carrots, squash, zucchini, kale or chard (in that order).
• Add Arborio rice and 1 cup strained stock.
• Turn stove to high heat and stir constantly adding scoops of stock to prevent sticking as rice cooks. 
• Once rice is cooked, mix in grated hard parmesan cheese; add salt & pepper to taste.