I can remember like it was yesterday, when Michael Burke called to ask about our CSA. The Burke family had just moved to Delmar and were renting an apartment. They had three adorable little girls then. The Burke’s have been members of our CSA now for at least ten years (we’ve lost track!) We have watched their family grow! The little girls have grown into beautiful young ladies (they take after their mother) and they now have a little brother. We look forward to seeing them each week as they brighten our day! We feel so fortunate to have them as part of our farm family!
1/4 cup balsamic vinegar
3 Tbsp shallots, thinly sliced, or 2 garlic cloves, minced
1 Tbsp honey
1/3 cup extra virgin olive oil
sea salt and freshly ground pepper
1 bunch beets, roasted and diced
1 bunch arugula
1/2 cup walnuts, toasted and chopped
1/4 cup dried cranberries
1/2 avocado, peeled, ptted and cubed
3 oz. soft goat cheese, crumbled
Line a baking sheet with foil. Preheat oven to 450. Whisk vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the baking sheet and roast until the beets are slightly carmelized, stirring occasionally, about 12 minutes. Set aside and cool. Toss the arugula, walnuts and cranberries in a large bowl with enoughvinaigrette to coat. Season the salad with salt and pepper. Place sald on serving plates. Arrange beets around the sald. Sprinkle with the avocado and goat cheese and serve.
— Wendell Berry