NOVEMBER 13, 2018
Here it is: our very last week (unless you ordered a turkey for Thanksgiving. If you did, you will pick it up at the site next Tuesday, November 20.)
I’ve enjoyed our little correspondence each week , although, you never write back. No matter, I still love you. I’ll think of you often during those cold winter months and look forward to seeing you all next June, when we start all over again. I’ll miss your children too. Delightful little beings, they are.
This season, the farm crew battled the rain, which proved damaging to the crops, but they managed to provide us with great vegetables anyway.
So, this week’s recipe is a winter salad, featuring beets and winter fruit. It’s a great way of easing from summer to winter.
WINTER SALAD OF BEETS, FENNEL AND ORANGES
- 2 medium fresh beets
- mixed salad greens
- 2 medium navel oranges, peeled and sliced
- 1 small fennel bulb, cut in half and thinly sliced
- 1/4 cup chopped hazelnuts (or pecans or almonds or walnuts), toasted
- 3 TBS olive oil
- 2 TBS orange juice
- 1 TBS balsamic vinegar
- 2 tsp grated orange zest
- 1/4 tsp onion powder
- Preheat the oven to 425°.
- Cut slits in the beets and place them on a lightly oiled baking sheet.
- Bake the beets until they are tender, about 1 hour.
- When they are cool enough to handle, peel the beets and cut them into wedges.
- Divide the greens among salad plates. Top the greens with beets, oranges, fennel and nuts.
- Combine the dressing ingredients in a jar with a tight-fitting lid. Shake well.
- Drizzle the dressing over the salads.
A nice beet salad may draw us out of our winter funk.
HELPFUL HINT: To hard cook eggs, put them into a pot with cool water and heat until boiling. As soon as they boil, turn off the stove and cover the pot. Let it stand for 15 minutes or so and then drain the water, run cold water over the eggs and, when they are cool, refrigerate them until peeling time.
I hope you have, not just a delicious week, but a delicious winter. Stay warm and cozy and come back next June!