OK, I’ll admit it: I’ve never been a huge fan of beets. As root vegetables go, it’s not one that I routinely gravitated towards. Potatoes, yes. Sweet potatoes, OH MY YES. Beets…? Well, not so much. BUT since part of the point of doing this CSA was to get myself branched out on the fruits and veggies that I eat, now’s as good a time as any to give beets another shot. So, when beets appeared in the CSA box this week, I said, “OK, time to make something with beets! Woo hoo!”
This week’s box contents:
- Red skin potatoes
- Butternut squash
- Yellow onions
- Macintosh apples
- Asian pears
I haven’t yet figured out everything we’re going to do this week; plus, not everything needs to be used this week (or is fully ripe enough to use just yet). The squash is more likely to get cooked next week, after it’s had a chance to finish ripening. The potatoes are likely to be turned into rosemary-garlic fries again, and the kale is destined to be our first batch of kale chips (thanks to Daily Cynema for the recipe and to My Kinda Rain for inspiring her!). Don’t be surprised if the beets end up in the crock pot. Pretty much everything gets a go in the crock pot in this house, eventually.
Price comparison for the week 2 box will go up sometime on Monday, after I’ve had the chance to go to the store. Sunday, our usual grocery shopping day, DH and I will be walking a marathon (YES YOU READ THAT CORRECTLY) to raise $$ for the Jimmy Fund. So, cooking’s not super high on the priority list this weekend. That’s okay – it just gives me fodder for talking about what it takes to train to walk a marathon, assuming I’m able to make my way across the finish line Sunday under my own power. Wish me luck!