Hi everyone! A lovely week containing some useful rain and here is what’s in your CSA share this week…

Heirloom Tomatoes – carton of both large and cherry tomatoes for everyone this week!
Salad Mix
Swiss Chard
Russian Red Garlic – this variety is smaller than the Music variety with more and stronger cloves
New Potatoes
Baby Beets with Tops OR Choice Summer Squash

Try using your CSA veggies with a couple of the ol’ classics….

Heirloom tomatoes make sandwiches beautiful and you can add in some of the mustard greens from the spicy mesclun. Here’s my lunch from Tuesday:

Seriously attractive and colourful BLT.

Spaghetti Bolongnese
Add some fresh summer flavour to your usual pasta sauce. With our bolognese sauce, we use the big fresh onions with greens, chopped swiss chard, and garlic.  If you still have your basil plant, add some fresh chopped basil at the end. We used fresh Kamut Linguine from the Algonquin Tea Company, which you can order on the Ottawa Valley Food Co-op.

A pasta dish we made this week using fresh swiss chard, onions and garlic (and giant meat balls). Yum!!

Now for some new ones….

Roasted Beet and Arugula Salad – Great to use with our spicy salad mix containing lots of arugula (and mild too if you chose it!) If you chose the summer squash, try roasting or grilling them instead of the roasted beet.

A couple handfulls of the salad mix
4 baby beets (or more depending on how baby they are. Save the tops for another dish!!)
1 naval orange (save a slice or two for the dressing)
Cheese – i.e. crumbled goat cheese, cubed or crumbled feta…
1 Tbsp. olive oil
1 Tbsp. white wine vinegar
1 tsp. Dijon mustard
Cracked pepper and Kosher salt

Take your baby beets, wrap them in parchment paper, then foil and bake them in the oven for about 15-20 minutes.
Make your dressing: whisk together the ingredients and add the juice from 1 or 2 slices of the naval orange. Toss the salad mix with the dressing in a bowl.
Remove beets from oven and let cool for a few minutes. You can run them under the water and then slip off the skin or peel with a spoon. Cut into chunks and decorate your salad.  Top with orange chunks and cubed cheese. We added some toasted pine nuts on top. Delicious and great way to use the baby beets! Save the tops to sautee in other dishes. Check it out:

Beautiful salad and fantastic way to use those tender baby beets. We used discarded golden beets from last week and look how beautiful they are in there. We also used a yummy artisan cheese from The Back Forty, available at the Carp Farmers’ Market.

Green Bean Salad with Red Onions
1/2 quart of beans (you have a quart of beans in your share this week!)
3 Tbsp. olive oil
2 Russian Red garlic cloves – minced
1 tsp. lemon zest + 1 tsp. fresh lemon juice
2 small red onions – cut in quarters lengthwise

Boil those beans in a pot for about 2 minutes. Cool them immediately in an ice bath or just a bowl of cold water (you can transfer them easily with a slotted spoon).
Mix your dressing: whisk 2 Tbsp. olive oil, the garlic, lemon zest, lemon juice. Toss the cool beans in that.
In a frying pan (or just a BBQ) add the last Tbsp. of olive oil and sautee the onion quarters. Don’t break them up… let the outsides get a bit broiled looking. Add them on top of your beans. So fresh and delicious for a summer BBQ.

Lemony garlicy bean salad. We used the green and dragon’s tongue beans. Those red onions never tasted better on top…wow. Like candy. Next time I may brown them in butter…

Herb and Scallion Rice – interesting way to use those scallions and make the most delicious rice ever!

Next time you need some rice for an asian dish, try this… you’ll know why.

4 Scallions
1 2/3 cup water
1/2 cup fresh packed cilantro
1/4 cup fresh packed mint
3 cloves Russian Red garlic
1 cup jasmin rice
1 Tbsp. olive oil
Kosher salt

Ok, so in a blender or food processor add the water, chopped scallions (with the greens), cilantro, mint, and garlic. Blend until smooth. Heat oil an a saucepan and add the jasmin rice. Stir and cook for about 2 minutes.
Add the herb water and bring to a boil. Reduce heat, cover and simmer for 20 minutes and serve.

I bet you can replace those herbs with parsley and whatever else you have. The cilantro and mint was a great combo. A Thai flavour which was satisfying on it’s own but we will eat the leftovers with a homemade curry tomorrow for sure.

Herb and Scallion Rice – wonderfully flavourful with whole scallions and fresh garlic. We will definitely be doing rice like this more often. I imagine using rosemary and/or thyme instead of the cilantro/mint would be great with chicken.

A happy belly to be had….