v
Recipe of
the Week
Arugula Salad
WINTER CSA NEWSLETTER
March 26, 2015
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
1 tablespoon extra-virgin olive oil
2 cups arugula
1 cups fresh basil leaves, torn
½ cup flat leaf parsley
¼ cup shredded Romano cheese
Whisk together the first 4 ingredients in a large bowl. Add the arugula, basil and
parsley; toss to coat. Top with shredded Romano and serve.
THIS WEEK’S SHARE
Arugula; The season’s first
greens were harvested fresh this
week from our hoop houses! Use
in this week’s salad recipe, mix up
your own or use on sandwiches for
a taste of spring!
Beets, cubed: Beautiful red beets
are cubed and ready to use in our
recipe of the week or in one of
your own.
Butternut Squash, cubed:
Squash is cubed and ready to use.
Roast with butter, brown sugar and
cinnamon for a wonderful side
dish.
Garlic: Is a flavorful addition to
most dishes and stores very well
after curing.
Rutabaga: These sweet root
vegetables are great peeled and
cubed in a soup or mashed with
potatoes and a bit of salt and
butter.
Onion, Bulb: Red or white storage
onions will keep for several
months in a dry, cool, dark
location. Slice them as a raw
addition to a salad, caramelize
them in a vegetable toss, or add
them to a casserole.
Peppers or Apples, frozen:
Frozen sweet peppers or apples
are included this week as a tasty
addition to a variety of recipes.
Radishes, Sliced: Enjoy the mild
kick and delicious crunch of these
radishes in a salad or cole slaw.
Squash Granola: Baked fresh in
our kitchen with oats, coconut,
squash and spices. Enjoy as a
snack, with milk or as a topping for
yogurt.
Cheddar Bread: A fan favorite!
Eat as is or make some great
grilled cheese sandwiches!
* Ingredient included in this week’s share
Brown Sugar Glazed Beets
Recipe of
the Week
3 tablespoons dark brown sugar
2 tablespoons orange juice
1 tablespoon unsalted butter
¼ teaspoon salt
¼ teaspoon black pepper
3 cups steamed cubed beets
Combine brown sugar, orange juice and butter in a large non-stick skillet. Cook
over medium heat until the sugar and butter are melted and starting to bubble. Stir
in beets and cook until most of the liquid has evaporated and beets are coated with
glaze, approximately 6-8 minutes
Serve warm.
* Ingredient included in this week’s share
News & Events
Thursday, April 9, 3pm-6pm:
Next Winter CSA pick-up, located at
the cabana building at 1101 S.
Oneida Street.
Friday, May 8:
Deadline to sign up for our 2015 CSA
shares. Shares are limited so sign-up
soon at riverviewgardens.org!
Questions or Feedback about our CSA Program?
Contact us at: farm@riverviewgardens.org or 920-358-0388
Thank you for supporting our mission!