Since I had farm fresh beets, I decided that it was my best chance to try raw beets in a salad. I cobbled together a beet and apple salad from various recipes I saw over the internet. Grated beets, Granny Smith apples and carrots, in a dressing I mixed up with plain yogurt, mustard, lemon juice and seasoning. It was pretty good, although I think I'll use fewer carrots next time.
These are some of the different squashes I got from the CSA. Clockwise from the top: fresh basil, some of which I used to make fresh pesto (below), a green zucchini, a Lebanese Cous-Cous squash, an Eightball zucchini, and a Zephyr (that green and yellow!). I think I'm going to make ratatouille.
And, below, you see most of this week's beets cut up for a borsch (also spelled "borscht") that I made last night. I still need to snap a picture of that. But aren't the beets beautiful? White with red stripes, red with white stripes, white, and deep, dark red. I think they're one of the prettiest vegetables, don't you?