Vicki’s Seasonal Vegetable Quinoa Burgers

Seasonal Quinoa Root Vegetable Burgers, by CSA member Vicki Ingredients: 2 cups seasonal root vegetables [beets, carrots, turnips, summer squash (okay, it’s not a root veggie, but it’s still delicious) and whatever veggies you love, grated or chopped in Food Processor] 3 to 4 cloves of fresh garlic or ½ cup garlic scapes 1 cup […]

Beet and apple salad with sprouted wheat berries

Apprentice LolaJean sprouted wheat berries for three days to make this delicious salad! Here are the instructions she followed. (We grow our own wheat, spelt, and rye, and the grain berries are available at the farm store and markets). Adapted from www.chefconsortium.com: Sprouting wheat berries takes about three days.  First soak dry wheat berries in […]

LolaJean’s Beet Hummus

Try using golden or Chioggia beets for a bright yellow hummus, or red beets for pink! Ingredients: 1/2 lb beets (about 4 medium sized beets), scrubbed, cooked, peeled-if necessary, and cubed 2 Tbsp tahini (sesame seed paste) 5 Tbsp lemon juice 1 small clove garlic, chopped 1 Tbsp ground cumin 1 Tbsp lemon zest generous […]

Arugula and Goat Cheese Salad

ARUGULA & GOAT CHEESE SALAD 4 cups of arugula ¼ red onion, thinly sliced ½ cup of steamed beets 2 tbsp balsamic vinegar 1 tbsp plus olive oil Salt and pepper 2 oz goat cheese Combine arugula, onion, and beets in a large bowl. Toss veggies with balsamic vinegar and olive oil, season with salt […]

Baby Beet Bowl

Ingredients: Beets Apple cider vinegar Fresh herbs Butter Balsamic vinegar Directions: Wash beets, leaving the skin on, and cut in half or quarters, depending on how small they are. Heat a saucepan and add a few tablespoons of water just to coat the bottom. Add the beets with a tablespoon of apple cider vinegar and […]