This Weeks Box 5/30/2010

green beens
young salad greens mix
5 lb bag of valencia oranges for juicing
3 large beet roots
eureka lemons
collard greens
half head of cabbage
pink lady apples
haas avocados
sweet mexican onions
heirloom potatoes
fresh tarragon
package of dried herb tea from Following The Seasons “local herbalist Cindy Christ”
either kabosha or butternut squash
hand full of cumquats

Here is a recipe for tarragon green beens:

Lately we have been slicing and steaming the beets before putting them in a shallow dish and splashing olive oil, balsamic or red vinegar and some favorite spices like tarragon.
After marinating 15 minutes or so we throw them on the grill and turn them once. They come out chewy on the outside and soft and sweet on the inside. Delicious!!


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