From the Land 3/14

food for thought
full share: snap peas, chioggia beets, fennel, sorrel, green kale, red potatoes, romaine lettuce, and garlic
partial: snap peas, red potatoes, romaine, and garlic


We have tickets for Crooked Sky’s Artichoke Festival available for sale at CSA today! CSA member price is only $20 (half price!), and we’ll organize carpool arrangements. This is a great opportunity to see the farm, including a chef demo, dinner, an artichoke harvest, entertainment, and more! You can check out Crooked Sky’s website for more info:


Slow Food meeting
Tuesday, March 20 5pm
Prescott College Crossroads Center
Ariel Ruben will present a slideshow of her 2010 trip to Terra Madre, the annual Slow Food conference in Italy. Hosted dinner (donations requested) with dessert potluck.

Artichoke Festival at Crooked Sky
March 30 and 31 5:30-9:30pm

Prescott Farmers Market
opens May 12!
Yavapai College

veg of the week

snap peas: Pisum sativum var. macrocarpon

Known as mange tout (“eat all”) throughout Europe, sugarsnap peas are a round edible-pod pea that grows on a climbing plant often planted near fences or trellises. They are a cool weather plant, and can be planted as soon as the soil can be worked, and can tolerate light frost. The entire pod is edible, and do not require the membrane to be pulled out when harvested young.

Uses: They are usually eaten raw in salads or eaten whole, and can also be stir-fried or steamed.

Nutrition: Snap peas are low in calories, high in fiber when eaten whole (which helps lower cholesterol, regulate weight, and prevent constipation), and rich in vitamin C (immune system support), folic acid, phytosterols (immune system), vitamin K (bone health, and reduces the risk of Alzheimers), and antioxidants (lowers risk of cancer).

To store: Store in a plastic container (bag or tupperware) and place in crisper drawer of your refrigerator. For optimal flavor and freshness, eat within 3 days.


roasted beet and sugar snap pea salad
adapted from

  • 3 medium beets, trimmed
  • 1/2 pound sugar snap peas, trimmed
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 tablespoon plus 1 teaspoon cider vinegar
  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
  • 1 1/2 teaspoons sugar
  • 2 2/3-ounce packages fresh arugula, trimmed.

Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.

Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar.

Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.

hearty garlic and snap pea soup
adapted from

  • 4 cloves garlic, chopped
  • 2 Tbsp. olive oil
  • 1/4 cup chopped onion
  • 1 lb. red potatoes, quartered
  • 2 C chicken or veggie broth
  • 1-3/4 cups water
  • 1 medium fennel bulb, thinly slivered (fronds reserved)
  • 1-1/2 cups sugar snap peas, trimmed
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. fresh snipped fennel fronds
  • plain yogurt (optional)
  • olive oil (optional)

In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute.

Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to boiling; reduce heat. Cook, covered, 15 to 18 minutes, or until potatoes are tender. Cool soup slightly.

Using a food processor or blender, purée soup in batches until smooth. Return to saucepan. Add fennel and peas. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.

Stir in salt and pepper. Top with fennel fronds. Spoon on yogurt and drizzle with olive oil. Makes 8 side-dish servings or 4 main-dish servings.

sorrel-wrapped goat cheese and beet stacks
adapted from

  • 3 medium yellow or red beets, trimmed, leaving 1 inch of stems attached
  • 2 T extra-virgin olive oil
  • 1 (1 1/2-inch-diameter) log fresh mild goat cheese (herbed or plain; 4 ounces total), chilled
  • 15 fresh sorrel leaves (about 4 by 2 inches), leaves halved lengthwise and center ribs and stems discarded
  • Special equipment: a 1 1/2-inch round cookie cutter (at least 1 inch deep); wooden picks

Preheat oven to 425°F.

Wrap beets in foil packages and roast in middle of oven until tender, 1 1/4 to 1 1/2 hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface. Cut out a cylinder from each half with cookie cutter. Halve each cylinder lengthwise, then cut crosswise into generous 1/4-inch-thick slices.

Line a tray with plastic wrap and brush plastic wrap with some oil. Cut cheese logs crosswise into 1/4-inch-thick slices with an oiled knife, then halve slices. Arrange cheese slices in 1 layer on tray and brush with some oil, then top each with a slice of beet.

Arrange sorrel leaf halves, veined sides up, on work surface. Put a cheese and beet stack in middle of each leaf half, then wrap sorrel over stack and secure with a pick.


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