Week 2

Bring on the sunshine. After the much-needed showers during the last couple weeks, we’re ready for things to dry out and start growing! The hoop house is starting to fill up with tomato plants as we clear out the produce for the first few weeks of our CSA shares. The ‘early wonder’ baby-beets can be grated raw onto green salads, but don’t forget to eat the greens too! (Below is a recipe that uses both at once!)


Fresh- picked from the outside fields this week are a few radish varieties, adding a nice zip for greens salads or braised in a sweet balsamic sauce. Looking forward to trying out the following in the Groundworks “Test Kitchen”:

Radish Dip
“This spicy radish dip is loved by all and so easy to make. Adjust the amounts of radish and garlic to suit your taste. Serve with crackers or vegetables.”
4 cloves garlic, peeled
6 radishes, quartered
2 (8 ounce) packages cream cheese,
1. Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.

From Allrecipes.com


Red Beet Risotto with Mustard Greens and Goat Cheese

Use shaved Parmesan in place of the goat cheese, if you like.


  • 1/4 cup (1/2 stick) butter
  • 2 (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
  • 1 1/2 cups chopped white onion
  • 1 cup arborio rice or medium-grain white rice
  • (try a locally grown Prairie Farro, or Emmer, instead!)
  • 3 cups low-salt chicken broth or vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 1/2 cups chopped beet greens, chinese cabbage or pac choi
  • 1 (5 1/2-ounce) package chilled soft fresh goat cheese, coarsely crumbled


Melt butter in heavy large saucepan over medium heat. Add beets and onion. Cover; cook until onion is soft, about 8 minutes. Mix in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Season with salt and pepper. Spoon into shallow bowls. Sprinkle with greens and cheese.

Read More http://www.epicurious.com/recipes/food/views/Red-Beet-Risotto-with-Mustard-Greens-and-Goat-Cheese-237028#ixzz2VN4nbAVK

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