A few weeks ago, I signed us up for a produce delivery service. I have not been making it to the farmer’s market as much as I would like. My cousin and his fiancee signed up for one earlier this year and I was impressed by the quality and taste of the produce. I did not sign up for that CSA as the delivery schedule was a bit too ambitious for us.
My friend mentioned Farm Fresh to You during our walk. I liked that I can stop it when we travel or even put produce on the exclude list if we really never want to eat it. My goal is to sample everything they send and try not to exclude anything based on fear of what to do with it.
It was like opening a gift when our first box arrived last week. Inside, we found beets, carrots, lettuce, strawberries, plums, broccoli, and onion.
Thankfully, I had also discovered the cookbook Ripe, which if you receive a CSA is honestly a must buy. The cookbook makes it easy to find a simple recipe to make with a produce that you are either unfamiliar with or want to make something different. This week I made carrot soup and broccoli soup from the cookbook as well as our favorite composed beet salad.
I roasted the beets according to Joy of Cooking. Wash and trip beets, then place in 8×8 pan with 1/2 cup water, cover with tin foil and roast at 350 for 45 min to 1 hr, allow to cool slightly, then slip off skins) and cut them into a nice, chunky dice.
For the beluga lentils, I used a recipe from Super Natural Cooking. Put lentils in large saucepan with 4 cups of stock (whatever you have on hand works), bring to a boil, then lower heat for 15 to 20 min until tender. Add 1 to 2 tsp of salt if using unsalted stock or a bit less if salty stock. Remove pot from heat and drain.
Then I doctored her recipe a bit and toasted some walnuts at 400 for about 7 to 10 min until they were golden and smelled yummy.
To plate the salad, I used a bit of the lettuce as a bed, then put the cool lentils tossed with some chopped parsley and walnut oil, topped that with the diced beets, added half of a burrata cheese ball to each plate, then topped with the chopped walnuts and a bit more fresh parsley, finally adding a drizzle of walnut oil on top.
This was delicious for dinner and even better for lunch the next day.