When it comes to eating fresh nothing sounds better then fresh picked out of the garden. I have tried and lost so many gardens and so much time. One day scrolling through Facebook I saw a link to Stony Ridge Farm. After checking out with Google and Apple Maps I saw that they were almost in my back yard. Looking through their website I saw they offered a CSA (which I’ve always wanted to do but hadn’t been able to find) and my spring and summer were complete. Every week I got amazing vegetables that had just been picked that morning (and not by me!). The variety was amazing from heirloom tomatoes, radishes, carrots, and Fresh Herbs. It Just doesn’t get any better than that! Except it does, I don’t even have to pick it up it comes right to my door ready to be enjoyed. Of course the Purple and Golden potatoes were a family favorite but my favorite was the beets!
My Favorite Beets-
Bunch of Fresh beets
¼ cup Gorgonzola Cheese ( or Brie, White Cheddar)
Spinach or any Fresh Greens
¼ cup Pecans or Walnuts Toasted Lightly
Zest of One orange
Juice of one orange
½ cup Olive Oil (divided)
1 tsp. Dijon mustard
Salt and Pepper
Boil Beets until fork tender. When they are done cut them into bite size pieces and toss with half the zest and some olive oil and roast for 10-15 minutes at 375. Once the orange has been zested cut the segments into bite size pieces. In a separate bowl mix remaining orange zest, ¼ cup olive oil, ½ Fresh Squeezed Orange Juice andDijon Mustard. In a large mixing bowl place spinach or any fresh greens of the week, Fresh Roasted Beets, Crumbled Blue Cheese, and Dressing to coat. Season it with Salt and Pepper to taste Top with Toasted Pecans and enjoy!
Note: if fresh radishes come in the weekly goodies those sliced paper thin are amazing in this salad as well.