The Co-op Share - Week 21
This Week In Your Share

  • 1 Organic Green Pepper - Reeves Farm, Baldwinsville, NY
  • 1 Organic Eggplant -  Reeves Farm, Baldwinsville, NY
  • 1 Cucumber -  Reeves Farm, Baldwinsville, NY
  • 1 Organic Corn -  Reeves Farm, Baldwinsville, NY
  • 1 Organic Beet - Juniper Hill Farm, Wadhams, 
  • 1 or 2 Organic Carrot(s) - Juniper Hill Farm - Wadhams, NY
  • 1 Organic Cilantro - Whiskey Hill Farm - Waterloo, NY
  • 1 Organic Parsley - Whiskey Hill Farm - Waterloo, NY
  • 2 Hot peppers - Whiskey Hill Farm - Waterloo, NY
     
 

Featured Recipe

Beet Salad
Ingredients:
  • 2 pounds beets
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar, or white-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 stalk celery, finely chopped
  • 1 large shallot, finely chopped
Preparation
  1. Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.
  2. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make dressing.
  3. When the beets are cool enough to handle, slip off the skins. Cut into 1/2-inch cubes and place in a large bowl. Add celery, shallot and the dressing; toss to coat well. Serve at room temperature or chilled.
Recipe  Online
Your Co-op Share Supports: 
Reeves Farm in Baldwinsville, NY


Reeves Farms  Online

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