Beet Slaw

Simple salad in the New York Times Magazine this week.  Oddly, I forgot to add the saffron when I made the dressing.  It was still good, and used most of our beets.

Beet Slaw with Saffron Aioli

1½ pounds beets
⅓ cup mayonnaise
2 tablespoons lemon juice
2 teaspoons minced garlic
1 chopped shallot
¼ cup chopped fresh parsley, plus extra for garnishing
Saffron

Shred beets. Whisk together mayonnaise, lemon juice, garlic and a crumbled pinch of saffron. Toss with the beets, shallot and parsley. Garnish: More parsley.

No pumpkins this year

This week we heard that the farm lost its pumpkin crop due to downy mildew, which has been a problem this year due to all the rain.  It sounds like they've been worried about the winter squash as well, so they harvested all they could to give us this week.  Otherwise, the tomatoes are tapering down, and the greens increasing again.

• Beets
• Cilantro
• Eggplant
• Garlic
• Green beans
• Lettuce
• Peppers
• Tomatoes
• Winter squash

You say celery root, I say celeriac

So what's the difference between celery root and regular celery?  The celery we get from the CSA doesn't look that much different from the top of the celeriac.  The weekly newsletter tells us that the root "is the only part used for cooking purposes" though.

• Broccoli
• Celeriac
• Cilantro
• Collards
• Garlic
• Hot peppers
• Lettuce
• Peppers
• Sauce tomatoes
• Tomatoes
• Butternut squash

Plum tomatoes

Time to make tomato sauce, some nice plum tomatoes this week.

• Arugula
• Eggplant
• Garlic
• Kale
• Parsley
• Peppers
• Scallions
• Tomatoes
• Sauce tomatoes
• Heirloom tomatoes

More nice tomatoes

Still lots of tomatoes, and starting to get some fall greens.

• Basil
• Beets
• Celery
• Collards
• Eggplant
• Garlic
• Hot peppers
• Parsley
• Peppers
• Tomatoes
• Heirloom tomatoes