Week 5, soooo gooooood……

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Yum.   Things started to heat up during week 5 when we received some pretty awesome produce in the box.   Most people don’t get overly excited by cabbage and beets, but we quickly devised several delicious and easy recipes to try.

Roasted Beet and Goat Cheese Salad

Roasting beets is very simple.  Once you cut the chard off of the beets, make sure to thoroughly clean the beets by soaking them in water and scrubbing them to remove the excess dirt.  On a side note, we wanted to clear the air that  really don’t hate chard that much, we just don’t want to eat it anymore or find ways to turn other parts of vegetables into chard.  I digress.  Preheat your oven to 400, make a little pouch of foil, and place the beets inside with a little olive oil and salt.  Wrap up the beets, and throw them in the oven for about an hour.  Once the beets are cooked, let them cool for a few minutes, and peel off the skin.  The skin comes off very easily, and you can use your hands.  The beet juice will stain your fingers, so you can use gloves to avoid pink fingers, or just rub olive oil on your hands to remove the stain.

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We refrigerated the beets over night, and decided to use them in a salad the next day, using the lettuce from the CSA and goat cheese.  We made a quick vinaigrette out of Muscat Orange Vinegar from Trader Joe’s, a quick squeeze of Dijon mustard, a bit of honey, and some salt and pepper.   The end result was a very light and fresh salad.  Citrus and beets are very complementary, and if you prefer, you could use white wine vinegar and a squeeze of orange juice rather than the orange vinegar.

Broiled Peaches

Broiled peaches are so easy to make, and are the perfect dessert in the summer.  Preheat your broiler.  Cut a peach in half, and remove the pit.  In the space where the pit once was, place a dollop of your favorite jam or jelly.  We’ve tried it with all kinds of jams, including strawberry, blueberry, cherry, and cranberry (featured in the photos).  Acidic fruit jams seem to go the best with the peaches, so any of the above are delicious.   Place the peach halves on a cookie sheet, and put them in the oven for about 5-10 minutes.  Make sure to watch them so that the jam does not burn.  While there in the oven, the jam starts to caramelize, the peach becomes extra juicy and soft, and the flavors meld together in a fantastic way.  Yum.

Fish Tacos with Cabbage Slaw

Fish Taco night was a collaborative effort with all of our roommates, which resulted in an AWESOME meal.  Here is the break down of what we made:

For the Fish:

  • 4 Tilapia fillets
  • The sauce from a can of chipotle peppers
  • Juice from 1 lime
  • Salt and pepper

squeeze the lime juice over the tilapia fillets, and season with salt and pepper.  Rub the sauce from the can of chipotle peppers over the fillets.  Heat a pan on the stove, and add a thin layer of unflavored cooking oil (such as canola) into the pan.  Cook the fish for a few minutes on each side, adding more chipotle sauce as desired.  Set aside.

Cabbage slaw, 2 ways

  • 1/2 a head of cabbage, shredded
  • Four ears of corn, boiled, and roasted on a pan and cut from the cob
  • 1/2 cup of chopped red onion
  • Sour cream
  • Fresh cilantro
  • Zest from 2 limes
  • Juice from 1 1/2 limes
  • Sour cream
  • 1 chopped chipotle pepper, and sauce

In a large bowl, combine the shredded cabbage, corn, onion, and chopped cilantro.  Divide this mixture in half, and place in separate mixing bowls.  For the creamy slaw, add the zest of 1 lime, the juice of 1/2 a lime, 1/4 cup of sour cream, and 1 chipotle pepper.  Depending on your spice preference, add the sauce from the chipotle pepper.  Pour the sauce over the cabbage mixture and mix thoroughly.  For the lime slaw, add the zest of 1 lime, the juice of 1 lime, a dash of olive oil, and salt.  Pour over the cabbage mixture, and mix thoroughly.


  • 2 avocados
  • 1 tbsp fresh chopped cilantro
  • 1/4 cup chopped red onion
  • 1 chopped tomato
  • Juice from 1/2 a lime
  • salt

Mash the avocados, and add the cilantro, onion, tomato, and lime juice. Add salt as desired.

Once everything was prepared, everyone made their own fish tacos.  We used whole grain tortillas, and topped the fish with the slaw, guac, pico di gallo, and cheese.  Very yummy and very healthy.  Unfortunately, we have no picture documentation, so you’ll have to trust us on this one.  Things looked and tasted soooooogoooooooood.


2 thoughts on “Week 5, soooo gooooood……

    Sara (FR) McKeen said:
    July 8, 2011 at 8:34 am

    Farm Share Ladies-
    Your beet and goat cheese salad looks delish! I just dined on some beet salads while honeymooning in Charleston and I inquired as to how they prepared theirs. They simply suggested boiling in salted water to enjoy a beet salad.

    farmsharethelove responded:
    July 8, 2011 at 8:47 am

    Awesome, thanks for the tip Sara! We’ll have to try that out on our next round of beets!

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