Box #3: Root Rendezvous!

Have you ever visited Animal Place?  Come on out for a guided tour of the sanctuary this Saturday, June 15.  Meet the resident animals and see your farmers in action!

Meet Summer this weekend!

Meet Summer this weekend!

Some bad news:  We really wanted to give you broccoli this spring.  The plants now have beautiful yellow flowers instead of the dark green crowns we all know and love.  Why?  The plant experiences stress, i.e. extreme heat, and rushes to flower, set seed and ultimately reproduce.  Survival of the species!  What would have been superfood for you is now superfood for the bees.  We fear that the cauliflower may go next.

The good news:  We wanted to give you some variety in spite of the losses, so we’ve included a special treat for you this week:  a guest crop of sweet potatoes from Weimar Farm (part of

Digging sweet potatoes at Weimar Farm

Digging sweet potatoes at Weimar Farm

Weimar Center of Health and Education), certified organic and veganically grown in Placer County.  Farmer Darren Greenfield says, “Growing veganically is for the ultimate good of our planet and every creature that occupies it.”

What’s inside:

Sweet Potatoes – from Weimar Farm (veganic)

Carrots – Bigger this week.  Slice them, juice them, grate them, roast them!

Tokyo Market Turnips – yes, here they are again.  Still great for salads, or try roasting them with the sweet potatoes, carrots, beets  and rosemary (see tip below).

Red Beets – just the roots.  Don’t worry about food going to waste, the pigs greatly enjoyed the beet greens.

Green “Golden Acres” Cabbage – a tender heirloom variety.  Think salad, stir fry, cole slaw or kimchi!

Green Leaf Lettuce – our red leaf variety has a habit of bolting just before harvest time.  I hope you like the green version!

Green Towers Lettuce – a full-bodied romaine.  Crisp!

Sugar Snap Peas – they made it through another heat wave, and we were able to give you 4x more than last week!  A light, crunchy snack or salad topper.

Rainbow Chard – red, yellow, pink and white leaves add color to any dish, cooked or raw

Watermelon Radishes – spicy, and beautifully magenta inside.  Raw, sautéed or roasted.

Fresh Rosemary

Tip:  Roasted Roots and Rosemary, they go well together!

Preheat the oven to 425 degrees Fahrenheit.

Peel and dice the root vegetables…such as sweet potatoes, beets, carrots and turnips from this week’s box.  You can even try roasting the watermelon radishes.

Mix about 4 Tbsp of olive oil (or any cooking oil) with chopped rosemary, 2-3 cloves of minced garlic, salt and pepper (to taste).

Toss the veggies with the oil mixture and spread them out on a baking pan.

Roast for about 40 minutes or until the veggies are a bit crispy.

Roasted turnips, beets and rosemary by Farmer Steph, 2012 season

Roasted turnips, beets and rosemary by Farmer Steph, 2012 season

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