5th Harvest Week <> May 28th - June 3rd, 2001

Tom tells me we will have an abundance of spinach this week, so let’s see what kind of good info I can provide you with on the subject. I also notice we have cauliflower, and thought people might like some ideas for that too. - Debbie

Spinach prep
This technique has worked well for me, as if I prepare my spinach this way shortly after I get it home, it will easily last me the week without wilting or rotting. It also helps at mealtime, as the spinach is ‘ready to go’, making for quick salads and stir-frys. Thoroughly rinse leaves (to remove all traces of dirt and any resident critters) removing stems if you do not like them (some do, some don’t). Spin in a salad spinner to remove excess water. Lay a strip of 2 - 3 paper towels out and top with a layer of spinach. If you have lots of spinach, add another layer of paper towels and spinach. Carefully roll this arrangement up and then slip it into a plastic bag. Gently squeeze the air out, tie with a twisty & refrigerate.

And since we’re still getting beets...

Spinach & Roasted Beet Salad with Ginger Vinaigrette
serves 4
from "Bon Appetit

4 medium beets, trimmed
3 tbsp. rice vinegar
2 tbsp. vegetable oil
2 tsp. soy souce
2 tsp. minced peeled fresh ginger
1/2 medium red onion, thinly sliced
8 C fresh cleaned spinach leaves

Preheat oven to 450 degrees F, wrap beets in foil and roast ‘til tender when pierced w/skewer, about 1 hr 15 min. Cool slightly and peel (skins should slip off easily), cut into wedges and set aside in a medium bowl. Whisk vinegar, oil, soy and ginger in small bowl to blend. Season w/salt and pepper. Add red onion and half of vinaigrette to beets and toss. Place spinach in a large bowl, drizzle w/remaining vinaigrette and toss. Arrange beet mixture atop spinach.


North African Roasted Cauliflower (revised June 2003. click here for photo!)
serves 4
from "Moosewood Daily Special"

The flavor of this recipe is so unique, which is what compels me about it! The hardest part involves grinding the caraway seeds (can you purchase ground caraway?**) -- I tried in a mortar and pestle once and didn't have much luck. They are darn hard seeds! So instead I used my coffee grinder (I know, you're supposed to have a separate grinder for spices and coffee but I figured essence of caraway in coffee -- which we don't drink that often anyway -- would be interesting!). ;-)

4 C large cauliflower florets (I basically cut up one head of cauliflower)
3 tbsp. olive oil

1 garlic clove, minced or pressed
1/2 tsp. ground caraway seeds (use spice grinder or mortar & pestle)
1/2 tsp. ground coriander
1/2 tsp. salt
1 C chopped tomatoes (I use canned chopped plain tomatoes lifted from their juice if fresh tomatoes are out of season. Muir Glen makes great chopped canned organic tomatoes!)
1 to 2 tbsp. chopped fresh parsley

Preheat oven to 450 degrees F. Toss cauliflower w/oil, garlic, caraway, coriander and salt until well mixed and evenly coated (I mix the oil spices and garlic in a cup, drizzle it over the florets in a bowl, then toss with my hands). Place in a single layer on an unoiled baking tray and bake until cauliflower is tender and begins to turn a golden brown, 20 - 30 minutes (I like it nice and browned around the edges!). Carefully stir a few times during baking (aaah, I just shake the pan once or twice!). Remove the roasted cauliflower from the oven and transfer it to a platter or shallow serving bowl. Allow to cool to room temp, then top w/tomatoes and parsley. Decorate w/lemon wedges and serve.

**Update, 8/21/03: another CSA member, Sumit Sen, emailed me and said that he has been able to purchase ground caraway at Bharat Bazaar (and Indian Grocery) in Santa Clara. It is on El Camino at Lawrence (3680 El Camino Real), next to K-Mart.


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