Woodstock CSA Week 14


Great recipes and ideas for you below


Cherry tomatoes, Beets, parsley and oregano.

My youtube link:  https://www.youtube.com/user/mmgraff1

Beets and squash: https://www.foodnetwork.com/recipes/food-network-kitchen/shaved-summer-vegetable-salad-recipe-2043133

Beet & Squash baked : https://www.farm2counter.com/recipes/vegetarian/baked-summer-squash-beets/  (use your herbs)

Cherry tomatoes and Beet Greens: https://feedmephoebe.com/on-the-job-spaghetti-with-beet-greens-and-blistered-tomatoes/

Basil Pesto with Squash

Summer Squash and beets: Recipe:  Summer Squash Salad with Beets
This recipe uses ALL of the beets — leaves and roots.  If you like raw zucchini in salads this way, you should consider getting a spiralizer or other kitchen utensil that does it easier and quicker.  Beet roots cooked this way have a texture and sweetness similar to dried figs.

Cut the tops off 1 bunch of beets.  Soak the leaves in a bowl of water while you slice the roots in rounds about 1/4″ thick.

Toss the sliced beets with 2 t. olive oil, salt, and pepper.  Arrange on a baking sheet and bake at 350.  When they are lightly browned on the bottom — which will take 15-20 minutes — flip them.  The other side will brown much more quickly.

Meanwhile, drain the beet leaves, cut the stems off and then chop roughly.  Chop 1 spring onion, whites and greens.  Cook the onions in 1 T. olive oil until soft and beginning to brown, then add the beet greens and cook until tender, about 5 minutes.  Season with salt and pepper.

Slice 1 lb. of zucchini  or sunburst squash thinly.  Cut the squash slices into ribbons.  Toss in a bowl with the hot beet greens and allow to sit for 5 minutes.  Dress with 1 T. balsamic vinegar or fresh squeezed orange juice, 1 T. olive oil, salt and pepper.

Serve the salad topped with crumbled goat chevre or feta cheese and the roasted beet slices.



Chicago Getaway and Monthly Local CSA pickup at M’s Organic FArm +xtras

* see xtras down below you must pre order so I can pick for you 🙂

Greetings, Mousketeers!

https://www.youtube.com/user/mmgraff1      I may have recipe ideas here 🙂

I was gonna surprise you but here it is:


Green Peppers


Heirloom Cherry tomatoes

Velencia and New girl tomatoes

Specialty summer Squash


Summer Squash $15 half bushel, I pickle these

Carrots $25 half bushel , can them or make carrot soup and freeze for winter( i love cream cheese in my soups)

Cherry tomatoes $6 quart

Green tomatoes $4/lb

Frozen BAsil, or Cilantro pesto  $7

M’s Sunshine Salsa $7