Hello Readers!!
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| The Farm (Click image to make larger) |
Yesterday most of our staff officially returned to work which
everyone is excited about. Now, we have more hands to help manage the weeds and
more mouths to eat our tasty bounty! Everyone returning from Costa Rica was
thrilled to see the progress we have made in establishing the farm. They
returned to a multitude of healthy (and edible) plants, a cleaned and organized
work shed, and an installed irrigation system. Needless to say, our supervisor
and director, Dr. Michelle Schroder-Moreno, was very happy.
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| Squash harvested 6/13/2012 (Click image to make larger) |
Now, this post is especially for our fellow foodies and culinary enthusiasts. Well, really it’s for anyone who likes the taste of fresh, healthy food. You see, while at the farm yesterday, we harvested quite a bit of food. From goliath summer squash to sweet, earthy beets, it seems the bounty is endless! So when I arrived home, I decided to make a healthy meal using mostly fresh veggies from our farm. What I ended up with was a fantastic beet salad! The diverse flavors in this salad dance across your tongue and remind you of the fresh joys of summer time. It’s a great dinner to enjoy on your porch, patio, or balcony and take in the summer night’s air.
Here’s the recipe:
Roasted Beet Salad
Serves: 2 Total time:
1.25 hours Prep time: 15 mins
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| (Click image to make larger) |
What you’ll need:
3 beets of your choice ½
tsps. Extra-virgin olive oil 2
small radishes
¼ cup fresh orange juice salt
to taste 1 small tomato
2 tsps. Honey black pepper to
taste 2 ounces of goat
cheese
1 ½ tsps. balsamic vinegar 8
lettuce leaves 8
nasturtium leaves
1 tsps. Dijon mustard ½
cup red onion (thinly sliced Capers
1 Preheat
the oven to 425°. Coat the beets in
olive oil then wrap them in foil and roast for about 35
minutes or until tender. Cool the beets
in a bowl of ice, peel, and slice as thin or thick as you prefer. Set
aside.
2 Slice the tomato into about ½ inch slices. Salt
lightly and place in the center of plates on top of lettuce.
3 Add about 4 small scoops of goat cheese on top
of the tomatoes.
4 In a bowl, whisk together orange juice, honey,
vinegar, mustard, and oil; season with salt and pepper.
5 Add the beets to the dressing and toss to coat. Arrange
4 lettuce and 4 nasturtium leaves on each plate.
Slice each radish thinly and add to the plate.
6 Top each plate with beets. Add about 3 more
small scoops of goat to cheese and top with red onion.
7 Top it all with a few capers and light drizzle
of the dressing.
When I made this recipe, I used beets, nasturtium, lettuce,
and radishes from our farm! It’s easy to eat local and sustainably…especially when you use what
you grow. I mean, how much more local can
you get?
I hope everyone who tries this recipe enjoys it! Let us know
what you think if you do try it by commenting here or…
Facebook:
As always, thank you for your support!
-Agroecology Education Farm Staff
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