August 12th Market & Farm Share Pickup 13

Peppers are coming in to season and they are my very favorites!  I use them in everything!  I love to stuff them, cut them and dip them in hummus and then of course roast them!  We grow mostly sweet peppers and a few hot peppers.  They are all great!

This week, our CSA members will be receiving golden beets.  These beets are my favorite beet variety and are super sweet when roasted.  We grow these beets for many chefs, they love them because they are super sweet but do not bleed which helps them plate things nicely.


This week, our Farm Share members will be receiving kale, field greens, onions, garlic, turnips, radishes, golden beets, and shishitos.

Here is my recipe plan for the week:

Monday:  Beet Soup served with a Pork Loin
Beet Soup (about 4 servings)
1 T cooking oil
1/2 cup chopped onion
about 5 medium raw beets (1 1/2 pounds) peeled and grated
1 medium carrot, peeled and grated
3 cups stock or water
Salt and pepper to taste


Saute onion in oil 4-6 minutes or until soft.  Add grated beets and carrots and continue to saute – about 10 minutes, medium heat.  Add stock or water and cover – simmer about 30 minutes or until vegetables are tender.  If desired, cool and puree in a blender or food mill.

Serve the soup with a dollop of sour cream or a few drops of balsamic vinegar.  It is also great with fresh dill our chives.  This soup is great served warm or cold.

Tuesday:  Honey Mustard Chicken Avocado Bacon Salad

I love this recipe!  I am thinking about making it for my lunches next week! It is so delicious and easy to whip together.

Wednesday/Thursday:  Mushroom Kale Lasagna Rolls

This is one of my favorite recipes and in my family we are able to eat it for 2 nights and being a busy mom and principal, I love leftovers!  I have posted this recipe before but I love it so much, I am posting again.

LasagnaRollsI have to say, I cheat when I make this, I will used either the sauce I have canned or if I haven’t canned any, I will use jar spaghetti sauce.

Friday:  Beer-Battered Fish Tacos with Radish Pico de Gallo

I love a good taco, and these are the bomb!  If you are eating healthy, you don’t have to fry the cod, you can grill it.  I honestly do not like the heaviness of fried foods so I grill it. The addition of the Radish Pico de Gallo gives these tacos a nice kick.

So what is coming to market?  We look forward to seeing you at the South of the James Farmer’s Market from 8-12 this Saturday!

  • Garlic
  • Tatsoi
  • Kale
  • Lettuces
  • Radishes
  • Baby Arugula
  • Field Greens
  • Spicy Micro Greens
  • Basil Micro Greens
  • Tropea Onions
  • Red, Yellow, and White Onions
  • Fingerling Potatoes
  • Beets
  • Carrots
  • Tomatoes
  • Basil

We will see you at market from 8-12 each Saturday!

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