SUMMER CSA // WEEK 12

WHAT'S IN THE BOX?

Green Beans    Tierra Sana                   Alamosa, CO      2 lbs
Beets              White Mountain Farms   Mosca, Co         1 bunch
Calabacitas       Tierra Sana                  Alamosa, CO      2 lbs 
Carrots            Weathervane Farm        Buena Vista, Co   1 bunch
Cucumber        Tierra Sana                  Alamosa, CO      2 lbs
Lettuce            Brightwater Farms       Monte Vista, Co   1 clamshell
Red Onions      Francisco’s Farm          Alamosa, CO       1 bunch
Tomatoes         Graber’s Produce         Alamosa, CO        2 lbs
Cauliflower
Sunflower Oil

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RECIPES

Red Root Relish

• Bunch of beets, about 4 cups diced and peeled
• 4 cups red cabbage, finely chopped
• 3 cups white vinegar
• 1 1/2 cups sugar
• 1 cup red onion, finely chopped
• 1 cup red bell pepper, finely chopped
• 1 jalapeno, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp horeradish
• 1 tbsp salt
• 2 tsp pepper

1. Prepare your canning jars:
2. Wash jars and lids in hot soapy water 
3. Fully submerge jars in simmering water
4. Leave in hot water until recipe is ready
5. Place lids in simmering water until ready to use
6. Make relish:
7. In a stainless steel sauce pan combine beets, cabbage, vinegar, sugar, onions, red pepper, horseradish and salt
8. Bring to a boil- stirring occasionally – reduce heat – cook until vegetables are tender – about 20 minutes
9. Pour relish into jars leaving ½ inch at the top – remove air bubbles – wipe rim – center lid on jar – place band on jar and screw until slightly tight
10. Submerge jars completely in canner  - bring to a boil for about 30 minutes – remove lid – wait to cool and remove jars
11. Cool the jars and store

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Carrot Pepper Salsa​

• 6 cups tomatoes, peeled and cored, chopped
• 3 cups carrots, grated
• 1 1/2 cups cider vinegar
• 1 cup brown sugar, lightly packed
• 1/2 cup red onion, finely chopped
• 1/2 cup jalapeno peppers, finely copped
• 1 tbsp garlic, finely chopped 
• 1 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 1/4 cup cilantro, chopped
• 1 tbsp ginger, grated

1.   Prepare jars as described in the recipe above
2. In a large stainless steel sauce pan combine tomatoes, onions, carrots, peppers, vinegar, sugar salt, black pepper and ginger – bring to a boil – stirring constantly – reduce heat – boil gently – stirring occasionally until thickened about an hour
3. Stir in cilantro and cook for 5 minutes
4. Follow the procedure for canning as described in the above recipe, steps 9 -11

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