Last week I got zucchini, beets, cucumbers, carrots and pattypan squash. I've been indulging in my new favorite zucchini (and baby bok choy) recipe (you don't have to have bok choy. Apparently the baby bok choy was only a one week thing at the farm share. It was tasty while it lasted!)
I've been collecting beets for the past few weeks and storing them in preparation for making borscht, a Russian beet soup. My brother-in-law lived in Russia for 2 years and has a genuine recipe. I thought my attempt tasted great. Jason told me it was the wrong color. Despite the color issue, he managed to choke down a few bowls. Apparently the tomato paste I put in overwhelmed the bright red beet color. (If you've never worked with beets before, beware the staining red juice.)
A friend told me she just roasts beets in the oven like potatoes, which I'm going to try with this week's batch.
Anyway, on to Week 9. Behold!
3 large zucchini, 3 short but thick cucumbers and a bunch of beets. It doesn't look like much, but one of those zucchinis will make enough for a large side dish for me and Jason for 2 meals. As for the cucumbers, I like to chop one up, drizzle a little balsamic on top, and eat it with my lunch or for an afternoon snack.
2 comments:
A few cucumber slices in water is also a good option if you ever have extra.
That sounds so nice and refreshing!
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