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Steamed Beets

Steamed Beets

Total Time 50 mins
Servings 2 Servings

Ingredients
  

  • 4 medium beets about a pound
  • 2 tsp. sherry vinegar
  • 1 tsp. extra virgin olive oil
  • Salt and pepper to taste

Instructions
 

  • Scrub beets clean and then place them in a steamer basket and cook for about 30 minutes or until tender all the way through.
  • Once the beets are cool enough to handle, rub the skins off and cut into small bite size pieces.
  • Toss with vinegar and oil and finish with salt and pepper.
Keyword Beets
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Beets with Walnuts, Goat Cheese, and Baby Greens

Beets with Walnuts, Goat Cheese, and Baby Greens

Total Time 2 hrs
Servings 8 Servnigs

Ingredients
  

  • 6 medium beets (red and golden) about 1 1/2 pounds
  • 1 cup water
  • 8 cups mixed baby salad greens
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tbsp. white balsamic vinegar
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 tbsp. extra virgin olive oil
  • 1/2 cup crumbled goat cheese 2 ounces
  • 1/4 cup chopped walnuts toasted

Instructions
 

  • Preheat oven to 375°. Leave root and 1-inchstem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inchglass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
  • Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 11/2 teaspoons nuts.
Keyword Baby Salad Greens, Beets, Parsley, Walnut
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Sautéed Beet Greens

Sautéed Beet Greens

Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins

Ingredients
  

  • 1 bunch beet greens
  • 1 tsp. extra virgin olive oil
  • 1 clove garlic finely chopped
  • 2 tbsp. golden raisins
  • 1 lemon wedge
  • 1 tbsp. chopped walnuts or pistachios
  • Sea salt and freshly ground black pepper

Instructions
 

  • Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
  • Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt and freshly ground black pepper, and sauté, tossing, until just wilted.
  • Turn off the heat, add the raisins, a big squeeze of lemon, and toss. Transfer to a platter, top with the walnuts and season to taste with more salt and pepper.
Keyword Beet Greens, Garlic, Lemon, Walnut
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50 Days…and Counting

For those of us who live in NW Washington, we know that the summers can be dry. It is not unusual to have 3 or 4 weeks without rain. In fact, if you mentioned how dry it has been to family and friends in say, Virginia, they would think you are joking. Their belief is that it always rains in WA. Of course, this sentiment totally disrespects our fellow Eastern WA neighbors!

The fact of the matter is summers in the PNW are downright beautiful, fairly dry and comfortable. But summer, we are pushing 8 weeks (about 2 months) without any measurable precipitation. I guess I am not really “built” to live in California or Arizona, I prefer it a little wetter. 😊

The challenge for us is the management of the dry weather and soil moisture. We were able to get a good amount of water on most of the crops before that super-hot stretch and our late fall crops have really enjoyed the heat. But the more sensitive salad crops were not as happy. 

We have had to change our planting plans again. This is mostly a normal occurrence for us, but the length of this dry spell has really shifted our fall schedule.

This year we did make some decisions that depended on hot weather, especially when it came to growing tomatoes outside rather than the greenhouse. We have so many happy tomato plants. They love the heat! We are using drip tape to irrigate with to keep their roots watered. Tomatoes do not like to have their leaves get wet and overhead irrigating can lead to “blight”. And blight is no Bueno for tomatoes or potatoes.

I wish it were possible to outfit the entire farm with drip tape, but that is hard to accomplish and manage given the variety of crops we grow, the length to harvest on those different crops and the weeding we need to do. Drip tape is hard to weed around, and don’t forget weeds are getting watered, too. 

Overall, the weather has been a challenge, but not insurmountable. We have had to cut back on our fall plantings, because there is not enough field moisture to germinate seeds and keep them going without a lot of irrigating. The summer loving crops that are established are happy and healthy, a little thirsty, but with their big canopies shading the ground they can conserve moisture. 

And if we do get a little rain in the next few weeks, oh boy, those plants are going to be reminiscent of Jack and the Bean Stalk!

Thanks for supporting our farm, other farms, and the healthy farming everywhere!

-Tristan, Joelle, and the Box of Good crew

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Summer Fruit Salad with Ginger-Lime Dressing

Summer Fruit Salad with Ginger-Lime Dressing

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 6

Ingredients
  

For the ginger-lime syrup:

  • 4 ounces ginger root about an 8-inch piece
  • 2 limes
  • 1 1/2 cups granulated sugar
  • 1 cup water

For the fruit salad:

  • 2 cups fresh blueberries
  • 2 cups bite-sized chunks of honeydew melon
  • 2 cups bite-sized chunks of peaches about 2 medium-size peaches

Instructions
 

For the ginger-lime syrup:

  • Scrub and rinse ginger and cut into 1/4-inchrounds. Use a vegetable peeler to remove zest from limes.
  • Combine sugar and water in a small or medium saucepan. Cook until sugar dissolves, stirring occasionally.
  • Add ginger and lime zest. Bring to a simmer then remove from heat. Set aside for 1 hour.
  • Strain syrup into a container. Discard ginger and lime zest.
  • Store syrup in a sealed container in the refrigerator for up to 3 months.

For the fruit salad:

  • Place blueberries, melon, and peaches in a large bowl. Pour 1/3 cup ginger-lime syrup over fruit. Toss gently to combine.
  • Taste and add more syrup if desired.
Keyword Blueberries, Ginger, Honeydew, Peaches
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Blueberry Peach Crumble

Blueberry Peach Crumble

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

For the Filling

  • 2 cups blueberries
  • 2 1/2 cups peeled and sliced peaches about 5-6 peaches
  • 1 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 1/4 tsp. vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour

For the Crumble Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 6 tbsp. cold butter diced

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.
  • For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.
  • Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
Keyword Blueberries, Lemon, Oats, Peaches
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Leafy Greens with Spicy Garlic Oil

Leafy Greens with Spicy Garlic Oil

Prep Time 20 mins
Cook Time 10 mins
Servings 4

Ingredients
  

  • 4 cloves garlic thinly sliced
  • 1/4 cup olive oil
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. kosher salt plus more
  • Freshly ground black pepper
  • 2 large bunches Swiss chard

Instructions
 

  • Prepare a grill for medium-high heat. Bring garlic, oil, red pepper flakes, and ½ tsp. salt to a boil in a small saucepan over medium. Cook until garlic is golden. Let cool; season with salt and pepper.
  • Combine greens and oil in a large bowl, massaging oil into greens. Grill until lightly charred and softened, about 1 minute per side.
Keyword Garlic, Swiss Chard
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Rigatoni Chard Toss

Rigatoni Chard Toss

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 10

Ingredients
  

  • 8 oz. rigatoni or large tube pasta
  • 2 tbsp. olive oil
  • 1 bunch chard coarse chop
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • 3 medium tomatoes chopped
  • 1 can cannellini beans rinsed and drained
  • 1/2 tsp. salt
  • 1/8 tsp. crushed pepper flakes
  • 1/8 tsp. fennel seed crushed
  • 1/8 tsp. pepper
  • 1/4 cup minced fresh basil
  • 1/2 cup grated parmesan cheese

Instructions
 

  • Cook rigatoni according to package directions.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add Swiss chard and onion; cook and stir 4 minutes. Add garlic; cook 2 minutes longer. Stir in tomatoes, beans, salt, pepper flakes, fennel and pepper. Cook 3-4 minutes longer or until chard is tender.
  • Drain rigatoni, reserving 1/4 cup pasta water. Add rigatoni, pasta water and basil to skillet; toss to combine. Serve with cheese.
Keyword Basil, Garlic, Onion, Swiss Chard, Tomatoes
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Roasted Golden Beets and their Greens with Garlic Orange Dressing

Roasted Golden Beets and their Greens with Garlic Orange Dressing

Total Time 40 mins

Ingredients
  

  • 1 pound golden beets
  • 1 head garlic
  • 3 tbsp. plus 1 tbsp. extra virgin olive oil
  • 1/4 tsp. real salt or to taste
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. fresh squeezed orange juice
  • 1 tbsp. minced onion
  • 1 pinch cayenne pepper
  • 1/4 cup feta cheese optional

Instructions
 

  • Preheat oven to 350 degrees. Trim the beet tops, leaving a 1-inch tail, reserving the top greens. Scrub the beets.
  • Break the garlic up into individual cloves, but don’t peel them. Put the beets and the garlic cloves in a small casserole, add about ½ cup of water and cover with a lid or foil.
  • Bake until a knife slips easily into the largest beet, about 1 hour; the time will vary depending on the size of the beets.
  • Meanwhile tear the beet greens off their stems, discarding any yellowed or wilted greens. Cut them into 1-inch ribbons. Set aside.
  • When the beets are tender, let them cool enough so you can slip off the skins. Trim the tips and tails and cut the beets in wedges or slices.
  • Squeeze about half the cloves of cooked garlic into a bowl and mash it well with a fork. Add the first 3 tablespoons of olive oil, the balsamic vinegar, orange juice, minced onion, salt and cayenne, and whisk together well. Toss the beets with half of this dressing.
  • Heat the remaining olive oil in a skillet. Add the beet green ribbons. Cook and stir until the greens are wilted and tender. Toss in the remaining dressing. Season to taste with salt and pepper.
  • Transfer the greens to a serving plate. Arrange the dressed beets over the greens. If desired, sprinkle with crumbled feta cheese.
Keyword Balsamic Vinegar, Beets, Garlic, Onion, Orange
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Beet Fried Rice

Beet Fried Rice

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients
  

For the Beets and Aromatics:

  • 1 1/2 tbsp. coconut oil
  • 340 g. beets peeled and finely diced ( 2 medium-sized beets)
  • 1 inch ginger peeled and minced
  • 2 cloves garlic minced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1/8 tsp. ground black pepper
  • 3 tbsp. Thai red curry paste

For the Stir-Fry:

  • 1 crown broccoli cut into florets
  • 1 bell pepper cut into strips
  • 1 onion sliced
  • 1/2 small head purple cabbage chopped
  • 3 cups cooked brown rice
  • 1/2 cup diced pineapple

For the Sauce Mixture:

  • 1/4 tsp. fresh orange juice
  • 2 tbsp. fresh lime juice
  • 1/4 cup low-sodium soy sauce

Instructions
 

  • Heat the coconut oil in a large, wide pan over medium-high heat. Add the diced beets and stir well. Continue to cook, stirring frequently, for 5 minutes or until beets are starting to soften. Add the ginger and garlic and cook for 30 seconds, until fragrant.
  • Add the cumin, coriander, turmeric, and black pepper, and stir. Immediately add the Thai red curry paste. Cook, stirring constantly, for about 2-3 more minutes or until fragrant.
  • Next add your vegetables to the pan and stir well; continue to cook while stirring frequently until the vegetables have turned bright in color and are crisp-tender. Add the cooked rice and diced pineapple and stir to combine. Finally, add the sauce to the pan and cook, stirring frequently, until hot throughout.
  • Served warm, garnished with chopped scallions, toasted cashews, and other accompaniments as desired.
Keyword Beets, Bell Pepper, Broccoli, Cabbage, Garlic, Ginger, Lime, Onion, Orange, Pineapple