Standard Box
Delicata Squash, 2
Green Kale, 1 bu
Cylinder Beets, 2 lbs
Green Cabbage, 1 hd
Bunched Rainbow Carrots
Cornmeal, Med Grind, 1 pt
Red Chard, 1 bu
Walla Walla Onions, 2
Curly Parsley, 1 bu
Purple Potatoes, 2 lbs
Small Box
Delicata Squash, 1
Apples, 1.5 lbs
Cylinder Beets, 1.5 lbs
Green Cabbage, 1 hd
Bunched Rainbow Carrots
Cauliflower, 1 hd
Red Chard, 1 bu
Walla Walla Onion
Cylinder Beets
Cylinder, or cylindra, beets were developed many decades ago by the canning industry in Denmark so all the pieces would be perfectly round. American processed beets may have turned a lot of us off because of their bland taste, but there is nothing bland about organically grown fresh beets of any kind. If anything, cylinders are even tastier and sweeter, and this year, our cylinder beet crop was quite successful.
Cylinder beets have one of the highest sugar content of all vegetables, so enjoy their sweet, earthy flavor and powerhouse nutrients in moderation.
Beets help to lower blood pressure, can boost stamina, and are a unique source of betaine, a nutrient that helps protect cells, proteins, and enzymes from environmental stress. They are also known to help fight inflammation, protect internal organs, and likely help prevent numerous chronic diseases.
The powerful phytonutrients that give cylinder beets their deep crimson color help to protect the body from cancer. They are also high in immune-boosting vitamin C, fiber, and essential minerals like potassium and manganese. They contain the B vitamin folate, which helps reduce the risk of birth defects, and they have been valued for centuries for their support in detoxification and helping to purify the blood and liver.
Cold Beet Soup
1.5 lbs. cooked beets,* diced
2 cups water
3 Tbsp. sour cream or plain yogurt
1 Tbsp. prepared horseradish
2 tsp. fresh dill
Blend all ingredients together and pour into 4 bowls. Garnish with a dollop of sour cream and a sprig of fresh dill.
*Beets can be steamed or boiled. For a richer flavor, cut them up into 1/2 inch pieces, toss with 2 Tbsp. olive oil and salt and pepper, and place on a baking sheet. Roast in the oven for about 30 minutes or until tender, turning half way through. Use for this soup, or in a salad, or just on their own as a tasty side dish with sautéed kale and goat cheese..
Beet Hummus Recipe
1/2 pound organic beets
1 can of chickpeas, drained and rinsed
2 tablespoons Tahini sesame seed paste
Juice from 2 to 3 fresh organic lemons
1 small clove garlic, chopped
1 Tbsp. ground cumin
1 Tbsp. lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt
Fresh ground pepper to taste
To cook the beets, cut off any tops, scrub the roots clean, cover with water in a saucepan and simmer until tender, about 1 hour. Peel once they have cooled.
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. May need to add 1/4 cup of water to blend smooth.
Chill and store in the refrigerator for up to 3 days. Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.