This week’s Community Harvest CSA is packed with colorful, nourishing ingredients that are as versatile as they are delicious. From earthy golden beets Lone Tree Foods in Lincoln, NE to naturally sweet potatoes from Bridgewater Farm in Bridgewater, IA and tender butterhead lettuce from Wolff Farms in Norfolk, NE, these seasonal favorites bring flavor, texture, and nutrition to every meal. Here’s how to enjoy and store each item for maximum freshness.
Golden Beets
Golden beets are slightly sweeter and milder than red beets, with a smooth earthy flavor and vibrant yellow color that brightens salads, roasts, and grain bowls. They’re rich in fiber, folate, potassium, and antioxidants that support heart health and digestion. Unlike red beets, golden beets won’t stain your hands or cutting board as easily, making them a little less messy to prepare.
Storage Tips
Remove the greens if attached and store separately. Keep the beet roots in a loose bag or container in the refrigerator crisper drawer for up to 2 weeks. Beet greens should be used within a few days.
Recipes
Simple Golden Beet Salad
Roast peeled golden beet wedges at 400°F with olive oil, salt, and pepper for 35–40 minutes.
Let cool slightly and toss with goat cheese, arugula, and walnuts.
Drizzle with balsamic vinaigrette before serving.
Serve warm or chilled.
Garlic Herb Roasted Golden Beets
Cube golden beets and toss with olive oil, garlic, thyme, salt, and pepper.
Roast at 425°F for 30–35 minutes until tender and caramelized.
Finish with fresh parsley and a squeeze of lemon juice.
Enjoy as a side dish or grain bowl topping.
Sweet Potato
Sweet potatoes are packed with beta carotene, vitamin C, and fiber, making them a comforting and nutrient-dense staple. Their natural sweetness works beautifully in savory dishes, soups, breakfasts, and even baked goods. They’re incredibly versatile and easy to prepare in the oven, on the stovetop, or in the air fryer.
Storage Tips
Store sweet potatoes in a cool, dry, dark place with good airflow. Avoid refrigerating them, as cold temperatures can affect texture and flavor. Properly stored sweet potatoes can last several weeks.
Recipes
Maple Cinnamon Roasted Sweet Potatoes
Cube sweet potatoes and toss with olive oil, maple syrup, cinnamon, salt, and pepper.
Roast at 425°F for 25–30 minutes until tender and caramelized.
Stir halfway through cooking for even browning.
Serve as a cozy side dish or breakfast addition.
Sweet Potato Breakfast Hash
Sauté diced sweet potatoes in olive oil until browned and fork tender.
Add onions, bell peppers, and smoked paprika and cook until softened.
Top with fried eggs or avocado slices.
Finish with hot sauce and fresh herbs.
Butterhead Lettuce
Butterhead lettuce is known for its soft texture, delicate leaves, and mild buttery flavor. It’s perfect for fresh salads, wraps, and sandwiches. Because the leaves are tender and loosely packed, butterhead lettuce easily absorbs dressings while still staying light and crisp. It’s also a good source of vitamin K and hydration.
Storage Tips
Store butterhead lettuce in the refrigerator loosely wrapped in a slightly damp paper towel inside a produce bag or container. Wash just before using to keep the leaves crisp and fresh longer.
Recipes
Butterhead Lettuce Salad with Lemon Dressing
Tear butterhead lettuce into bite-sized pieces and place in a large bowl.
Whisk olive oil, lemon juice, honey, salt, and pepper for the dressing.
Top with cucumbers, radishes, and shaved parmesan.
Toss gently and serve immediately.
Butterhead Lettuce Wraps
Separate butterhead leaves and use them as wraps or cups.
Fill with seasoned chicken, tofu, or rice and crunchy vegetables.
Top with peanuts, herbs, and a drizzle of sesame sauce.
Serve chilled for a light and refreshing meal.
