Bonjour!

Small Share

1# Beets
1# Carrots
1 Head Garlic
2 Onions
Summer Squash or Cucumbers

Large Share

1# Beets
1# Carrots
1 Head Garlic
2 Onions
Summer Squash or Cucumbers
1 bunch Kale
1/3# Salad Mix
Beans


I’m feeling a little Frenchy this week, so here are two bistro classics:

Beet salad with goat cheese: Peel beets and cut into bite size chunks. Boil until tender, then cover with cold water to cool them. Place in a bowl, top with salad greens, toasted walnuts and some goat cheese. Dress with vinaigrette: olive oil and good vinegar in a 3:1 ratio whisked together with salt, pepper a little chopped garlic.

Soupe aux carottes: Beautiful carrots make beautiful soup. Saute a little chopped onion and garlic in butter in a heavy bottomed pot. Add sliced carrots with just a little more water than you need to cover them. Simmer until carrots are cooked. Turn off heat and puree with a hand mixer. Season with salt and pepper. If you’re feeling a little indulgent you can add a drizzle of cream and/or garnish with some crumbled bacon. Makes a nice start to a summer meal.

Bon appetit!