18th Harvest Week <> August 27 - September 2, 2001

Sometimes things just work out so nicely! This morning while preparing this week's newsletter I got an email from member Renee Lion with two recipes just right for this week's box. Thanks Renee! - Debbie

Two-Bean and Beet Salad with Feta
from Food and Wine magazine
8 servings

2 pounds small golden or red beets, scrubbed
2 pounds mixed yellow wax and green beans (Renee sez she used all green)
1/2 cup extra-virgin olive oil
1/4 cup black currant vinegar or red wine vinegar
2 tablespoons minced chives
1/4 pound feta cheese, crumbled (1 cup)

1) Preheat oven to 375 degrees. Arrange the beets in a baking dish and fill with 1/4 inch of water. Cover with foil and bake for 45 minutes or until tender. Let cool, then peel beets and cut them into 1/2-inch-thick wedges.
2) In a very large pot of boiling salted water, cook the beans over high heat until crisp-tender, about 5 minutes. Drain and refresh under cold water. Drain well and pat dry.
3) In a small bowl, whisk the olive oil with the vinegar until blended. In a large bowl, toss the beans with 1/2 cup of the vinaigrette and transfer to a platter. In the same large bowl, toss the beets and chives with the remaining 1/4 cup of vinaigrette and spoon over the beans. Season with salt, sprinkle the feta on top and serve.

Leek and Chard Bisque
from Sunset magazine
serves 6?

1 leek (about 1 1/2in. thick)
3/4 pound Swiss Chard
3 cups fat-skimmed chicken broth (Renee sez veggie broth worked)
1 cup milk
About 1/4 teaspoon white or black pepper
1 hard-cooked large egg, shelled and finely chopped
1/4 cup minced fresh chives

1) Trim and discard stem end and tough green top from leek; peel off and discard outer layer. Cut leek in half lengthwise and hold each half under cold running water, separating layers to rinse well. Coarsely chop.
2) Rinse and drain chard. Trim off discolored stem-ends and discard. Thinly slice stems crosswise and coarsely chop leaves.
3) In a 3- to 4-quart pan, mix broth with leek and chard stems and leaves. Bring to a boil over high heat; cover, reduce heat, and simmer until vegetables are very tender when pierced, about 12 minutes.
4) With a slotted spoon, transfer vegetables to a blender or food processor. Add about 1/2 cup cooking liquid and whirl until smooth. Pour puree back into pan. Add milk and 1/4 teaspoon pepper; stir just until steaming, 3 to 4 minutes.
5) Ladle bisque into wide bowls. Sprinkle equally with chopped egg and chives. Add salt and more pepper to taste.


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