Summer Share Nine July 21st/23rd 2020

Important information:

• This is a biweekly and weekly share distribution.
• Please return all fruit & produce boxes.

Farm News from Jane
Everyone must have prayed for rain because we received lots; and that’s great! Although we recorded almost eight inches in the past week, we were still able to finish harvesting the rest of the garlic and were able to transplant seedlings on Friday, just one day to “dry out”. It was a wonderful blessing to get such a good soaking rain. All the plants enjoyed the drink and of course they grew! Our cultural practices combined with our sandy loam soil allowed the soil to “soak up” the rain and will store it in the organic matter that we have been striving to increase. Using cover crops and incorporating them into the soil creates better soil tilth which means the soil can better hold moisture as well as air and also allows for increased drainage.  Considering the weather patterns, over all we are quite pleased with crop production so far. We did lose the early plantings of Bok choy and Napa (Chinese cabbage) due to flea beetles and extreme early heat in June but we continue to try some of those early plantings as some years it is cool and moist until July. The celery finally looks like it may make it into share boxes. From the time it was “set out” in the field it struggled; first it was too cold and then too hot and dry and perhaps now it is like Goldilocks would say “just right”. Let’s hope its earlier stress won’t hold it back from producing a larger head. Last year at this time we had large beautiful head of celery for shares. But different seasons give different results. That is why we plant such a diversity of vegetables.
Summer is really in swing on the farm as we have both sweet corn and potatoes for the first time. We chose to dig the potato plants that the bugs had all but destroyed. Some of the potatoes are very small (which are highly desired for some of us). Although little, these guys are delicious boiled and served with butter and salt. They’re just a sneak preview of what’s coming… The sweet corn is a super sweet variety and holds its sugar content for a week if refrigerated. I don’t know how you could not eat it all the first night! We won’t know the yield until we get into the field and start picking in the morning. So, there is lots of goodies to look forward to this week. We hope that you’ll enjoy them all. We realize that some members are not as familiar eating or cooking beets or chard. Please do peruse the recipe section for prep and dinner suggestions. Almost everything tastes better if grilled or sautéed with garlic and onions. Like one of our worker share members said today, try using sesame seed oil and add some soy sauce or ginger. Be creative with what you have on hand. But most of all enjoy the process as much as the end result! Until next time, look for the stars tonight for it is a new moon. Haddie Mae, one of the little ones was outside after dark this weekend and looked up and proclaimed, “look at those stars”! What a beautiful sight and a gift for all us staying at home to enjoy and marvel at. Blessings, Jane

Produce:   White beets   Green & Yellow beans   Carrots   Sweet corn
Swiss chard   Summer squash   Cucumbers   Scallions

Fruit Share:   Yellow plums   &   Dark sweet cherries
* Fruit needs to be removed form bags, washed and sorted. There is always a variety of ripeness.

Produce tips:
– Sweet corn will hold up to a week if refrigerated.
– Beans; the first two plantings had very difficult growing conditions so the yield is minimal and they are not very “pretty”. They are however crisp and sweet. Subsequent plantings will be much nicer! When cooking bring water to a boil first and then add beans and set timer for 7-8 minutes or to preference. Don’t forget to snap off any stems. There shouldn’t be any “strings” to remove.
– The cucumbers grew tremendously after the rains; hopefully they’ll be a bit slimmer next week…
– New potatoes should be placed in cold water and gently brought to a simmer. Depending on the size it may take 10-20 minutes. They should be tender and easily pierced with a fork when ready.
– Carrots were just dug today. Although they were washed in the barrel washer; with a little scrubbing you should need to peel them. Remember valuable nutrition is found just under the skin so never peel unless you have to!
– Yellow plums should be removed from bag and separated for ripeness. To ripen leave out at room temperature or even place in a brown paper bag to speed the process. Just don’t forget to check them daily.

Recipes
PLUM CRISP
1/2 cup chopped, blanched almonds; 1 tablespoon honey; 1/2 cup whole wheat flour; 2 tablespoons wheat germ 1/4 teaspoon salt; 1/4 cup butter, diced; 2 pounds fresh red or purple plums, pitted and sliced; 1 tablespoon lemon juice; 1 tablespoon honey, or more (to taste); 1 cup plain yogurt or sour cream
In a medium-size bowl, mix the almonds, honey, flour, wheat germ, and salt. Add butter and work into the mixture with your fingers until well blended and crumbly. Refrigerate while preparing the fruit. Preheat oven to 400 F and butter a 9 x 9-inch baking dish. Arrange the plums cut side up in the baking dish. Sprinkle them with the lemon juice and honey. Spoon the almond mixture over the fruit and bake on the middle shelf of the oven for 35 to 40 minutes, or until top is crisp and lightly browned. Cool 15 minutes or longer before serving. Serve with yogurt or sour cream. Yield: 6 to 8 servings Recipe from Naturally Delicious Desserts and Snacks.

HONEY PLUMS
1/2-3/4 cup wildflower honey, 10 slightly underripe plums, stones removed, quartered
Cover the bottom of a saute pan with honey. Place over low heat to warm the honey. Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy. Serve with ice cream Recipe from food network.com

CHERRY SOUP
1# fresh cherries, 2 C flour, 10 C milk, 1 t cinnamon, 1 C sugar
Place cherries in saucepan and barely cover with water. Bring to a simmer and cook 5 min. Drain and force through a sieve. Stir the flour into 4 C cold milk to make a smooth paste. Slowly add the flour mixture to the remaining milk stirring constantly. Add the cinnamon, sugar and cherry puree. Bring to a boil and cook, stirring constantly for 5 minutes.

CHERRY-ALMOND LOAF CAKE
1 cup blanched almonds; 1 cup plus 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 1/2 cup (1 stick) unsalted butter, at room temperature; 3/4 cup plus 1 teaspoon sugar 3 eggs, at room temperature; 1/4 teaspoon almond extract; 1/2 teaspoon vanilla extract; 2 1/2 cups pitted cherries; confectioners’ sugar
Preheat the oven to 375°F. Butter and flour a 5×8-inch loaf pan. Coarsely chop the almonds in a food processor. Remove 1.4 cup and set it aside. Add the flour, baking powder, and salt to the remaining almonds and process until the mixture is smooth. Transfer to a bowl. Cream the butter with the 3/4 cup sugar in the food processor, then add the eggs one at a time, incorporating each one fully as you go. Add the flavorings, then half the flour-almond mixture. Pulse several times to incorporate. Add the remainder and pulse until smooth. Scrape into the prepared pan and cover with the cherries. Mix the reserved almonds with the teaspoon of sugar and sprinkle over the top of the cake. Bake the cake for 1 hour and 10 minutes or until a tester comes out clean. Let cool in the pan, then turn it out and transfer to a cake plate. Dust with confectioners’ sugar just before serving. SERVES 8 Recipe from Local Flavors.

FRIED BEETS AND CARROTS
2 tablespoons olive oil; 2 teaspoons cumin seeds; 2 medium beets, quartered, sliced 1/4-inch thick; 2 medium carrots, sliced 1/4-inch thick; tamari sauce; greens
Heat olive oil in skillet. Add cumin; cook about 1 minute. Add beets and carrots; fry until tender. Remove from heat, sprinkle on a little tamari, and serve. Variation: If using young beets save the tops. When the beets and carrots are tender, add chopped greens, cover, and cook until soft. Toss mixture, sprinkle with tamari, and serve. Makes 2-4 servings. Recipe from Linda Derrickson, Sunporch Cafe

CARROT SALAD
1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped flat-leaf Italian parsley, 1 teaspoon, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon sugar, 1 bag (10 ounces) shredded carrots, 1/2 cup dried cranberries, 1 small red onion, chopped, 1/2 cup slivered almonds, toasted
Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Recipe courtesy Family Circle Magazine

HOT BEET & CARROT SLAW
2 T butter, 1 large clove garlic, 2 beets; fist sized, 1 medium carrot, ¾ C orange juice, salt and pepper
Prepare beets and carrots by peeling and grating. Crush and finely chop garlic. Sauté garlic in butter for 2 minutes. Add the rest of the ingredients and cook 5-8 minutes. Season to taste with salt and pepper.

BEETS AND CARROTS IN A LIME VINAIGRETTE
2 medium beets, peeled and cubed, 2 medium carrots, sliced diagonally, 1 medium cucumber, cubed, 6 Tbs veggie oil, 3 Tbs lime juice, 2 Tbs chopped cilantro or dill, 1 garlic clove, minced, salt to taste
Steam beets and carrots separately until tender. Combine dressing ingredients (I find a jar works well because you can put the lid on and shake it all up.) Put the veggies, including the cucumber in a bowl and toss with dressing. Chill. Recipe from Red Fire Farm

ZUCCHINI BREAD
3 eggs; 2 cup sugar; 3 cup flour; 1 tsp salt; 1 Tbsp cinnamon; 1 1/2 cup chopped nuts, coconut, raisins or chocolate chips; 1cup oil; 2 tsp vanilla; 1 tsp baking soda; 1 tsp baking powder; 3 cup grated zucchini
Mix all ingredients together. Pour into greased and floured 4×6 loaf pans. Bake at 350 degrees for 40–60”.

ZUCCHINI BROWNIES
4cps. Flour, 1/4 cup cocoa, l tsp. soda, l/2tsp salt 1 tsp cinnamon sifted together. Blend well with the following ingredients: 1cup oil, 1 3/4cp sugar, 2eggs, 1 tsp vanilla, l/2 cup milk. Stir in 2 cups grated, drained zucchini, ¾ cup walnuts, and 1 cup chocolate chips. Spread in greased 9x 13 or 10xl5 pan and bake 30-40 minutes.

OVEN-FRIED ZUCCHINI SPEARS
1 medium-sized zucchini; 1/2 teaspoon dried summer savory; 1/8 teaspoon garlic powder; 1 1/2 tablespoons dried bread crumbs; 1/8 teaspoon ground black pepper; 1/2 tablespoon grated Parmesan cheese; 1 teaspoon corn oil; 12 teaspoon dried oregano; 1/4 teaspoon dried basil; prepared marinara sauce (Italian tomato and herb sauce) (optional)
Heat oven to 475 degrees. Lightly oil a baking sheet. Wash zucchini and pat dry. Do not peel. Cut into eighths lengthwise, then halves crosswise. On a sheet of wax paper, toss bread crumbs, cheese, herbs, garlic powder, and pepper. Whisk oil and 2 tablespoons water in small bowl. Moisten zucchini spears in this mixture, then roll them in crumb mixture, covering all sides. Arrange on baking sheet. Bake 7 minutes, or until spears are lightly browned. Turn spears over; bake 3 minutes more. Serve immediately with hot marinara sauce, if desired. Recipe from Zephyr Community Farm Makes 4 servings.

MOCK APPLE COBBLER
Filling ingredients: 4 cups peeled, seeded, and chopped zucchini; 1/3 cup lemon juice; 1/2 cup sugar; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg
Crust ingredients: 2 cups flour; 1 cup sugar; 3/4 cups cold butter, cut into small pieces; 1/2 tsp ground cinnamon
Combine zucchini and lemon juice in large saucepan over medium-low heat. Bring to simmer and cook until tender, about 20 minutes. Stir in sugar, cinnamon, and nutmeg; simmer 1 minute longer. Remove from heat. Heat oven to 375 degrees. Oil a 8-by-8-inch baking pan. Combine flour and sugar in a bowl; cut in butter with pastry cutter until mixture resembles coarse crumbs. Stir 1/2 cup of the crust mixture into zucchini mixture. Press half the remaining crust mixture into pan. Spread zucchini mixture over it, then crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake until golden and bubbly, 35 to 40 minutes. Makes 6 or more servings. Recipe from Lisa Kivirist, Inn Serendipity

MARINATED BEET AND SUMMER SQUASH SALAD
2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped
Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices, the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste. YIELD: ENOUGH TO SERVE 3

PESTO- TOPPED GRILLED SUMMER SQUASH
1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick; Canola or olive oil cooking spray
Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.

PICKLED RAINBOW CHARD
2 bunches rainbow Swiss chard, 1 small onion, halved and sliced, 2 teaspoons mixed pickling spices, 1/2 teaspoon celery seed, 1/2 teaspoon mustard seed, 1 cup sugar, 1 cup cider vinegar, 1/3 cup water
Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed.
In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally. Recipe form Tatseofhome.com

GARLIC SCAPE AND SWISS CHARD PESTO
1 bunch garlic scapes,1 bunch swiss chard, leaves only,1/4 C raw walnuts (optional),1/2 – 1 tsp. crushed red pepper flakes (optional), Juice from half a lemon, 1/2 C extra-virgin olive oil, salt and pepper, to taste
Blanch the swiss chard leaves in boiling water for about 30 seconds, just to remove chalky taste. Rinse under cold water and squeeze out the water.
Put blanched swiss chard, garlic scapes, walnuts, crushed red pepper and lemon juice into the bowl of your food processor and process until still slightly chunky. Gradually pour olive oil in to feeder tube and continue processing until smooth. Season with salt and pepper. Serve tossed with your favorite gluten-free pasta, add a little of the cooking liquid from the pasta to loosen up the sauce, if you wish.

CHARD CHEESE BAKE
1# Swiss chard or spinach; cook and drain thoroughly, 4 eggs, beaten, 1 C milk, 1 C Swiss cheese, shredded, 1 C bread, cubed, 1/2C sliced green onions, 1/4C Parmesan cheese, grated
Combine all ingredients. Pour into a greased 2 qt. baking dish. Cover and bake in preheated oven at 3750 until set. 25-30 minutes. Recipe from Farming magazine

PAN-COOKED SUMMER GREENS
1 to 2 bunches Swiss chard, washed, dried and cut into thin strips; 1 tbsp olive oil; 3 bunching onions, diced; 2 medium garlic cloves, peeled and minced; 2 tbsp soy sauce; Salt and freshly ground black pepper
Steam chard until bright, 4 to 5 minutes. Drain. Immediately immerse the greens in a bowl of ice water for 30 seconds and drain again. Set the cooled greens aside. Heat the oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 7 minutes, stirring frequently. Add garlic and cook for 2 minutes, stirring continuously. Add the greens and toss gently to combine well. Continue to cook for 3 to 5 minutes, depending on the amount of greens. Add soy sauce, and salt and pepper to taste. Gently toss ingredients and cook for 1 to 2 minutes longer. Remove from heat and serve at once. You can also add zucchini and yellow squash to this recipe. Cut then into bite sized pieces and cook with onions. 2-4 SERVINGS

SWISS CHARD PIZZA
First chop the chard leaves and stems separately. Then microwave them separately as the stems will take a bit longer. Knead dough into pan. Massage oil onto dough. Spread on the chopped chard leaves then cover with chopped onion, 4 garlic cloves, oregano, chopped stems and grated parmesan cheese. Cover with another layer of dough which you have rolled out to approximate size. Vent the cover with holes to allow extra moisture to escape. Bake for 25 minutes at 325.

CUCUMBER YOGURT DRESSING
1 medium cucumber, peeled, seeded and coarsely chopped; 2/3 c plain, unsweetened yogurt; 2 Tbsp minced red onion; 1 Tbsp olive oil; 2 tsp white vinegar; 1/4 tsp salt; 2 tsp chopped fresh dill
Puree cucumber, yogurt, onion, oil, vinegar, salt and dill in blender until creamy and smooth. Chill 2 hours. Serve over salad greens, use as dip for raw vegetables, or use as condiment on sandwiches.
Makes 1+ 1/2 cups Recipe from Farm-Fresh Recipes.

SALMON WITH CUCUMBER RELISH
For relish: 1/2 c white wine vinegar; 1/2 c sugar; 1 1/2 tsp minced ginger root; 1/2 tsp salt; 2 medium cucumbers, halved lengthwise, seeded and sliced
For fish: 1/4 c white wine vinegar; 2 Tbsp sesame oil; 1 Tbsp fresh minced ginger; 2 Tbsp minced green onions; 1 tsp salt; 6 (1-inch-thick) salmon steaks
For relish: Combine vinegar, sugar, ginger and salt; stir until sugar dissolves. Add cucumbers; chill 30 minutes.
For fish: Combine vinegar, oil, ginger, onions and salt. Pour over salmon in glass dish; marinate 30 minutes. Grill over medium heat 10 minutes, or until cooked through. If desired, broil instead. Serve relish on top or on the side of salmon. Makes 6 servings Recipe from Farm-Fresh Recipes.

SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom

MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.

SOUR CREAMED CORN
4 large ears corn; 2 Tbsp butter; 1/4 c sour cream; Dash of Tabasco; Salt and black pepper, to taste; 1/4 c chopped fresh dill; Chopped parsley for garnish
Cut corn kernels from cobs, and place kernels in a bowl. You should have about 2 1/2 c. Hold each cob over the bowl and scrape with back of a knife to extract juices. Melt butter in a large heavy skillet over medium-low heat. Stir in corn; cook until barely tender, 4-5 minutes. Add sour cream and Tabasco. Cook until warmed through; do not allow to boil. Add salt and pepper. Sprinkle with dill and parsley. Makes 4 servings

YELLOW BEETS AND GREEN BEAN SALAD
1/2-pound crisp green beans with the ends snipped; 3 medium-size yellow beets, diced; 1 teaspoon minced fresh tarragon; 2 tablespoons chopped fresh parsley; 5 ounces plain low-fat yogurt; 1 tablespoon tahini (sesame seed paste); 1 tablespoon fresh lemon juice; 1 garlic clove, crushed; Salt and freshly ground pepper
In a saucepan, cook the green beans in rapidly boiling water for 7 minutes or until they are tender but crisp. In a separate saucepan, cook the beets until they are tender. (You may cook both in the microwave according to your oven’s instructions if you prefer.) Cool rapidly under cold running water and peel the beets. Combine the beans with the beets, the tarragon, and half the parsley in a medium-size serving bowl. Mix well but gently. In a small bowl, combine the yogurt, tahini, lemon juice, garlic, and salt and pepper to taste. Mix well. Stir the yogurt mixture into the green bean mixture and garnish with the remaining parsley. Serve immediately. 4 SERVINGS Recipe from Herbal Soups, Salads, Breads and Sweets.

White beet and Carrot Salad with curry dressing and pistachios
1/2 cup pistachios, 1 teaspoon plus 1/2 cup olive oil, Kosher salt, 1 tablespoon curry powder, 2 garlic cloves, finely grated, 3 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 4 small beets (any color), peeled, thinly sliced on a mandoline, 4 medium carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler, Lemon juice (for serving)

Preheat oven to 350°F. Toss pistachios and 1 tsp. oil on a rimmed baking sheet; season with salt. Roast, tossing once, until pistachios are golden brown, 5–7 minutes. Let cool, then coarsely chop. Meanwhile, bring curry powder and remaining 1/2 cup oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool. Blend garlic, vinegar, and mustard in a blender, then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt. Toss beets and half of dressing in a medium bowl; season with salt. Let sit until beets soften slightly, 8–10 minutes. Add carrots and remaining dressing and toss to combine; season with salt and lemon juice. Serve topped with pistachios. Do Ahead: Curry dressing can be made 2 days ahead. Cover and chill.

Recipe from Epicurious.com

GRAPEFRUIT AND WHITE BEETS WITH YOGURT AND TARRAGON

3 tablespoons pine nuts, 4 medium white or Chioggia (candy-stripe) beets (about 1 lb.), 1 tablespoon olive oil, Kosher salt, 2 tablespoons white wine vinegar, 2 grapefruits, ¾ cup plain Greek yogurt, ¼ cup fresh tarragon leaves
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes; let cool. Increase oven heat to 400°. Place beets on a sheet of parchment paper set on top of a sheet of foil; rub beets with oil and season with salt. Close up parchment and foil around beets. Place packet on a baking sheet and roast beets until tender, 40–50 minutes. Unwrap beets and let cool. Peel beets and thinly slice into rounds. Toss beets and vinegar in a medium bowl; season with salt and let stand 15 minutes. Meanwhile, finely grate ½ tsp. zest from 1 grapefruit and set aside. Using a sharp, small knife, cut all peel and white pith from both grapefruits; discard. Thinly slice grapefruit into rounds. Place yogurt in a small bowl; season with salt and mix well. Spoon onto plates. Top yogurt with beets and sliced grapefruit, then tarragon, toasted pine nuts, and reserved grapefruit zest.

DO AHEAD: Beets can be roasted 2 days ahead; let cool. Cover and chill. Pine nuts can be toasted 1 day ahead; store airtight at room temperature. Recipe by Christopher Baker; BONAPETIT

 

GREEN BEANS WITH LEMON VINAIGRETTE
2 tsp minced fresh parsley; 2 Tbsp lemon juice; 1 Tbsp plain, unsweetened yogurt; 2 tsp chopped chives or green onion with green top; Salt and black pepper, to taste; 1/3 c canola oil; 1 lb. fresh green beans, trimmed
Combine parsley, juice, yogurt, chives, salt, pepper, and oil in jar with tight-fitting lid. Shake vigorously. Chill. Blanch green beans 4 minutes; plunge in ice water to stop cooking. Drain. Toss green beans with vinaigrette. Makes 6 servings

ROASTED BEANS
2 tbsp olive oil; 1 lb. whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts
Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts. Serves 6