Weird Pink Beets, also Marinated

So we've gotten a lot of beets over the last few weeks, and we'll be getting more in the weeks to come. Mostly we've been marinating them with this recipe. For a variety of reasons, one of which is that it's damned tasty. But the beets we got this week were a different variety. It may be odd, but this was the first time I realized that beets come in different colors.

Pretty colors.

And when these beets were cooked up, they looked like salmon. A lot like salmon. Which gave us an idea.

Next time we can find these salmon-colored beets, we will be using them to make a vegetarian nigiri. That's right, beet sushi. So stay tuned.

Loot: Week 4 and How I Keep the Flowers Fresh

This week we found a lot of repeats at the farm stand. Not that repeats bother us, of course. Beets are still beets, whether they're the first beets you've eaten this summer or not. Beets, summer squash, lettuce, cabbage, and garlic scapes we've seen before this season. New this week were the green onions, mint, and cucumbers.

We got, of course, another beautiful bouquet of flowers as well.

The flowers have been lasting quite well, especially considering the fact that the air outside most closely resembles boiling soup. All I do to keep them perky all week is mix some sugar and some vinegar into the water, and change the water every few days.

Beauty and the Beets

Beets. Beets! Denizens of salad bars everywhere. We are huge fans of the beet.

They are most commonly known for their red bulbous roots, but the greens of the beet are edible too. This week? Too much work! So we tossed the greens and made my personal favorite incarnation of the beet, the marinated beet.

Marinated Beets

Ingredients:
beets
few tbsps vinegar
1/2 tsp mustard
1 tbsp olive oil
pinch of sugar
pinch of salt
pepper to taste

Steps:
1. Boil peeled beets until they slide easily off a fork.
2. Slice cooked beets
3. Mix all non-beet ingredients in a bowl
4. Add beets, let sit for 30 minutes
5. Devour

Loot: Week 2

Week 1 of our CSA experience went well. We ate well, had fun, and got through all our vegetables.

Week 2 was a little tougher. This is for quite a few reasons, none of which are particularly interesting, or related to the CSA. Jobs, small children, real life kind of stuff. We didn't feel much like cooking, so we took week 2 a little easier. Used simpler recipes, ordered some takeout (and wrote blog posts way after the fact).

Regardless of how we felt all week, the bounty from the CSA continued. We got fennel, beets, garlic scapes, red russian kale, cilantro, frisee, snap peas, cabbage, and of course a beautiful bouquet. None of these are particularly unfamiliar or difficult to prepare, so they're perfect for a lazy week.