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CSA Goodies

June 9, 2013


We used our farmer’s market finds to make rosemary roasted beets, creamy polenta with local goat cheese and fresh herbs, and paired it with spicy turkey Italian sausage with peppers and onions.

Rosemary Roasted Beets

Preheat oven to 400
Clean beets. Peel with vegetable peeler and cut or quarter large beets. Mine were HUGE! Had to cut one of them into eighths.
Toss with olive oil and season with salt and pepper.
Strip the leaves off of some fresh rosemary (I used two 4 inch stalks) and scatter over the top.
Roast at 400 degrees for 25-30 minutes or until beets are tender.
Mix 2 tbs honey and the juice of half an orange- drizzle over fresh cooked beets.

Creamy Polenta with Chèvre and Fresh Herbs
3 cups chicken stock
1 cup coarse grind corn grits
4 oz chèvre
Fresh herbs ( I used basil, parsley, and chives)
Bring liquid to a boil.
Add grits.
Stir and lower heat to a simmer.
Cook over low heat for five minutes.
Remove from heat. Add chèvre and stir till combined. Allow to sit for five minutes before serving.
Top each portion with fresh herbs of your choice.

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