A few more recipes...

Zucchini + cukes are coming on strong this week. Check out the zucchini recipes at epicurious.com. I may be trying the Summer Salmon Cakes and Fennel Slaw or the Grilled Zucchini Pasta with Pecorino Walnut Crumble this week.

I'd also like to share what Mary and Dean Warner, two of our CSA members, did with their beets a couple weeks ago. It sounds delicious! Beets are back this week.

"Last week I made a yummy fritatta with the chard, beet greens and onion sauteed in olive oil and garlic. I had some leftover whole wheat rolls and crumbled them into the pan too then sprinkled in some shredded swiss cheese and added about 4 eggs whisked up with about 1/2 cup of milk. After the eggs were cooked at the bottom of the pan I put it in the oven and broiled it for about another 7 minutes until the top was puffed up and the eggs cooked (I cook with cast iron so it goes into the oven without consequence). Ohhhhhh that fritatta was so good. Thanks for growing this beautiful food."

Thanks for doing such beautiful things with it, Mary!

Here are a few beet recipes I found that sounded good. One uses tarragon and chives, so I'll be including those in your boxes this week or in the free/trade bin at your pick up site. The recipes below include roasting your beets but if anyone has suggestions for raw beet recipes, please send them to me and I'll share them in the next newsletter! Also, if you want a good beet salad when you're out on the town sometime, try Pambiche's! It's a Cuban restaurant in NE Portland.

Charcoal Roasted Beets and Red Onions
Roasted Baby Beet and Carrot Salad(this is the one with Tarragon and Chives. Also, this calls for sherry vinegar but I wouldn't let that stop you if you don't have it!)
Simple Roasted Beets Recipe