CSA Basket 2

This week we received Assorted Lettuce, Chard, Kohlrabi, Beets, Parsley, Kale, Celery, Strawberries, Carrots, Sweet Peas, Navel Oranges, Tangerines, Avocado, Lemon, Apples, Valencia Oranges, Broccoli, and Grapefruit.

We managed to eat or freeze for later use everything in the first basket except one head of iceberg lettuce, three apples, and a meyer lemon. All are still edible. I have the fixings to make a blue cheese dressing for the iceberg lettuce (I made the Classic Caesar Salad from the same article last week and it was awesome) and I'm contemplating making juice out of the remaining apples as the one I ate had a less than awesome texture. I made the fennel and celery salad from Rebecca's comment for brunch and it received warm reviews. They also seemed impressed with the beet salad, the recipe for which follows. I don't have a lot of experience with beets. But this recipe turns out super yummy. The ginger gets WAY stronger the longer this sits, but not in a bad way.

Marjan's Favorite Beets adapted from Eating for Two: Recipes for Pregnant and Breastfeeding Women by Robin Lim
Ingredients

• 6 to 8 small beets, peeled and cut into bite-sized pieces
  
• 1 T butter
  
• 1/2 cube fresh ginger, peeled and grated
  
• 2 cloves garlic, crushed
  
• 1 C fresh orange juice
  
• 2 t sugar
  
• 2 t cornstarch
  
• 1 handful fresh mint, minced
  

Procedure
1. Steam beets until tender, about 12 minutes, and set them aside.
2. In a medium saucepan over low heat, melt the butter. Add the ginger and garlic and saute for about 1 minute.
3. Stir together the orange juice, sugar, and cornstarch until dissolved. Whisk the orange juice mixture into the ginger butter and continue to simmer and whisk until thickened, about 3-5 minutes.
4. Pour the sauce over the beets and toss with the mint. Serve hot or cold.

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