The boxes this week have:
Purple Beauty Peppers
Five Color Silverbeet Chard
Eggs (except for the Justin Hanson family)
The Chiogga beets are beautiful when they are raw! They have pink and white circles when you cut into them. Since there is such a small amount this week it might be best to eat them raw on a salad, but they are also wonderful roasted in the oven on a salad with goat cheese. To roast: preheat oven to 375 and place the beets in a roasting pan or on aluminum foil on a baking sheet. Drizzle oil over the top and then wrap in aluminum foil then bake for 30 min-1 hour depending on the size of the beets. The skin will easily peel off once the beets are done.
The pea shoots are the young tendrils and leaves of pea plants. They are a great raw snack or they go well on salads or in a stir fry. They cook like greens so make sure to throw them in last and cook for a very short time.
Edamame is fresh soybeans. They can be boiled for 2-3 minutes and salted with a coarse salt. Only the beans are edible, not the pod. They make an excellent snack!
This weekend we'll be cooking up shiitake at the hog roast at Chickentown!!!! Also, the LSP hog roast is out at the Crigler Family Farm next Sunday, Aug. 15. Come check it out!