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Wednesday, March 15th CSA supplies


Your Weekly CSA includes:

Fruits

BLOOD ORANGES: from Beck Grove, a certified biodynamic grower

BLUEBERRIES: from Goleta Farming

BANANAS: from Golden State Papayas in Santa Barbara

Vegetables

CARROTS: from Finley Farms in Santa Ynez

RED KALE: from Deardorff Farms in Oxnard

LETTUCE: from Casitas Valley Farms

CHIOGGA BEETS: from Ellwood Canyon Farms

Herbs

ITALIAN PARSLEY: Deardorff Farms

EGGS: from Dare 2 Dream Farms

BREAD: from Helena Ave. Bakery

RECIPE:

CHIOGGA BEET CARPACCIO over Buckwheat Noodles:

With 3 Chiogga beets,

1/4 cup Parsley,

2 Shredded Carrots,

Juice and Zest of half a Blood Orange,

Olive Oil,

Pumpkin Seeds,

Goat Cheese,

1 clove garlic,

Salt

Green Onions or Sprouts to garnish

(sesame oil and ume plum vinegar optional; a personal favorite addition)

Slice Chiogga Beets with a mandolin or sharp knife. place in a pan with water and steam/sautee the beets until they are soft and cooked through.

In a separate pot, boil water to cook the noodles. Add a little salt and oil to the water for the buckwheat noodles to flavor and prevent sticking together.

In a small bowl, mix olive oil, juice and zest from the blood orange, 1/4 cup parsley, minced garlic, salt and pepper to taste. (this is the step where I add sesame oil and ume plum vinegar.) This will be the dressing to top the beets.

Once the noodles are cooked, drain and plate.

Top the noodles with the sliced beets and then drizzle the dressing over top.

Garnish with pumpkin seeds, shredded carrots, and goat cheese. Add sprouts and or green onions to top.

(this photo is captured without cheese and seeds)


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