Recipes & Tips:

Beets:

Roasted Beet Salad with Chickpeas and Red Onion

3 medium beets
2 cloves garlic, peeled
1 sprig rosemary
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups canned chickpeas, drained
1/2 red onion, sliced
1/2 cup roughly chopped dill pickles
Juice of 1/2 lemon
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

Preheat the oven to 350 degrees F. Set beets, garlic and rosemary on a large piece of aluminum foil. Drizzle  1 tablespoon of the olive oil, sprinkle salt and pepper and add a splash of water. Fold the foil up into a pouch , seal the edges. Transfer to oven and cook until beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic. Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve. (Via Food Network)

Thyme:
You have thyme in your bag this week! Yes thyme, not time. We wish we could give you some of that as well :)  Thyme pairs wonderfully with oregano in salad dressings and soups, and is almost essential for cooking meats. What’s wonderful about it is that it’s so small it doesn’t require chopping!

Swiss Chard:

Peanut Butter Banana Basil Rainbow Chard Wrap 
*A farm favorite!*


1 large rainbow swiss chard leaf, rinsed and dried
1.5 Tbsp natural salted peanut butter (crunchy is best)
1 medium (perfectly ripe) banana
1 Tbsp flaxseed meal
1 handful basil

Flatten your rainbow chard and, with a knife, shave the stem down so it’s easier to roll up. Alternatively, cut out the bottom portion that tends to be more rigid. Starting at the bottom about 1/4 of the way up (see photos) smear on peanut butter, add flaxseed, banana and basil and roll the whole thing up like a regular wrap, tucking the sides in as you near the top. If your banana isn’t ripe/sweet enough, add a drizzle of honey or agave to sweeten. Secure with a toothpick and cut in half. Or, simply grasp in your hands and enjoy immediately! I ate half at breakfast and carried the other half in a baggy for a snack later on. It was just as delicious a few hours later. (Via Minimalist Baker)


Try your hand at pickling!
Many of our veggies during the season can be pickled for a side dish to most meals! Suggested veggies, radish, beets, and cabbage. It’s easy and a great thing to learn to do!

First, cut up your vegetables either in slices or chunks. Add flavorings of herbs and spices if desired. Dill is a favorite, but getting adventurous with Turmeric or cumin seed is an idea. Dried and fresh!

Then make a brine such as:
(Makes 6 cups) Combine 3 cups distilled white vinegar (or cider vinegar), 3 cups water, 2 tablespoons plus 2 teaspoons sea salt and 2 tablespoons sugar in a large saucepan. Bring to a boil and stir until the salt is dissolved. Let boil for 2 minutes. Remove from the heat. Fill your jars with the brine to cover the veggies.  Refrigerate for at least 24 hours, pickles will keep for a month! (Via Eating Well)

CSA Details…
June 3 - October 14 (20 weeks)

12:00 - 4:00 * pick up on-farm 15822 S. 63rd St, Papillion, 68133

5:00 - 8:00 * pick up at the Papillion Farmers Market at Papillion City Park at the corner of Washington (84th) and Lincoln

Happy 4th of July!


Don’t you just love this picture? This ‘firework’ is actually an onion bloom. You have one in your bag just for fun (but we advise keeping it in water on an outdoor table for decoration - the smell will fill your house if it stays indoors!) Onions send up a central shoot that flowers if it isn’t cut. If the flower ‘poof’ is left alone it turns to several seed pods, in which are found the seeds that are used to grow new onion plants. We just love how they look and hope you do too! We hope you have a wonderful and safe 4th of July. Maybe you can use your cilantro in some homemade salsa this weekend! 

Kohlrabi
You might notice a strange light green vegetable ball in your bag. It’s a kohlrabi with the leaves cut off (the bugs were having a nice salad of them). To use the kohlrabi, carefully cut off the outer layer of ‘skin’. The flesh inside can be sliced and eaten raw, or is delicious in stir-fry! 




What’s in my bag this week?
Kale - Red Russian (full members)
Swiss chard - Rainbow
Lettuce - Romaine
Snow Peas
Radishes - 
Kohlrabi
Beets - Bulls blood, Golden (full only)
Cilantro
Oregano
Borage

Look Who’s Joined the Farm!
We went to the livestock auction Monday night and brought home 7 lambs and this sweet billy goat, named Blue. They are our lawnmowers and mobile fertilizers, and can be sold for meat near the end of the season. Little boy Blue is a young goat and is super sweet and loves people - he’s like a puppy!

Reduce, Reuse, Recycle!
We would appreciate donations of the following recyclables:

We are sure you’ve noticed that we are starting to use plastic containers. This will only continue as we head into tomato season. We would appreciate any size of plastic fruit/veggie clamshell containers - this helps protect delicate produce. Thank you for helping us reduce cost and waste!

-Clean cardboard or plastic egg cartons (no styrofoam)
-Plastic clamshell containers (all sizes)
-Plastic spinach/salad greens tubs (all sizes)
-Large plastic juice containers with lids
-wood pallets
-cinder blocks
-clean plastic and paper grocery bags
-anything else? Just ask!

Recipes:

Beets
Cooked:

Beet and Goat Cheese Tart

1 sheet frozen puff pastry, thawed overnight
1 leek, halved and thinly sliced
3 medium beets, peeled and thinly sliced
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup crumbled goat cheese
4 sprigs fresh thyme, leaves removed from the stem

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet. Place a cake pan or a plate that’s approximately 9 inches in diameter onto the pastry dough and use a paring knife to trace around it. Remove and discard the excess dough. Score the puff pastry all over with a fork. Sprinkle the leek slices evenly over the round of puff pastry. Arrange the beets in circles on top of the leeks, then drizzle evenly with the olive oil. Season with salt and pepper. Sprinkle the goat cheese and thyme on top of the beets. Bake the tart until the crust is golden and the beets are fork tender, 30 to 35 minutes. The tart can be eaten warm or at room temperature. (Via PureWow)

Roasted Beets

Chop up the beets to desired size, lather in olive oil (and chopped rosemary for an even more robust flavor) and roast in the oven on a baking sheet at 350 until tender.  A yummy side dish or garnish!

Raw:
Salad add-in
Thinly slice the beets to add in a summer salad. Accompany with cheese and nuts to even out the flavor!


Kohlrabi
Cooked:

Roasted Kohlrabi

1 pound kohlrabi (about 2 bulbs)
2 teaspoons olive oil
Sea salt
Preheat an oven.

Ideally 375°F is a great temperature. While the oven heats, trim the kohlrabi: cut off any stray stems, and vigorously peel the bulbs. The peel on kohlrabi is fairly tough and fibrous, so be sure to remove all of it to reveal the tender, creamy white flesh. Cut the peeled kohlrabi into wedges or chunks; put them in a roasting pan or on a piece of aluminum foil. Drizzle with the olive oil and toss to coat the kohlrabi. Sprinkle with salt and put in the oven. Cook until kohlrabi is tender, with plenty of yummy browning on the edges, about 30 minutes. Serve hot or warm.

Details…
June 3 - October 14 (20 weeks)

12:00 - 4:00 * pick up on-farm 15822 S. 63rd St, Papillion, 68133
5:00 - 8:00 * pick up at the Papillion Farmers Market at Papillion City Park at the corner of Washington (84th) and Lincoln

Contact us:
www.negoods.com
catherine@negoods.com
321-544-2821

Have a great week! 


Photography by Birdcage Release Collaborative