Week #11

• • Beets (We have to eat them all before the gophers get them!)
• • Carrots (Nelson – great summer variety and a few Purple Haze)
• • Lettuce (romaine or iceberg)
• • Broccoli and/or cauliflower
• • “Purplette” bunching onions (nice fresh onions use in Kale Salad)
• • Garlic
• • Chinese broccoli
• • Zucchini (still poking along, someday it will just explode!)
• • Parsley
• • Kale or chard
• • Cabbage (“Carafax” sooo sweet, sorry no break from cabbage you just have to eat it when we have it)
• • Sugar snap peas (still going strong)

News flash, I got the gopher that was eating the beets! I tried twice and the third time was the charm, he sure was fat. thanks to all the great helpers this week, harvest was fun and speedy, I could get used to this. The farm looks so good, I can’t wait for Juvencio to get home and tour around.

The family will be back later tonight, below is a photo of Diego and Luna enjoying a meal with their Abuelo in Santa Rosita, Honduras.

Cabbage and Beet Salad

Bon Appetite

by Jerome Navarre

From Chez Navarre in Toulouse, France

These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.

Yield: Makes 6 to 8 servings

Ingredients

Beet salad:

2 tablespoons Sherry wine vinegar

2 teaspoons Dijon mustard

5 tablespoons safflower oil

3 large raw beets, peeled, coarsely grated

 

Cabbage salad:

1/4 cup distilled white vinegar

1 tablespoon soy sauce

1 tablespoon sugar

5 tablespoons safflower oil

6 cups very thinly sliced green cabbage

2 tablespoons chopped fresh mint

 

For beet salad:

Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.

 

For cabbage salad:

Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Beet with Sesame Vinaigrette

1 pound beets (after cooking there should be about 2 cups)

6 tablespoons mild olive oil

2 teaspoons Oriental sesame oil

2 tablespoons fresh lemon juice

2 teaspoons sesame seeds, additional for garnish

salt and pepper to taste

Trim tops from beets, leaving about ½ inch from the beets, so that they don’t bleed too much. Put the beets in a pot and cover with cold water. Heat to boiling, then reduce the heat and simmer uncovered until tender. Pour off most of the hot water and add cold water to the pot. Peel the beets while they are still warm. Or you may rub the beets with a little oil and bake them in a covered pan at 350 until tender. If the beets are large, cut them into ¼ inch slices. If they are small, cut them into 4 – 8 wedges. Place the beets in a large mixing bowl.

Whisk the remaining ingredients together, pour over the still warm beets, and toss to coat. Sprinkle more sesame seeds if you like and serve.