This is our best guess at this point. Actual crops may vary from what's listed here due to a variety of factors. 

  

In the Barn (Picked for You):

Preparation Time: 50 minutes

Inactive Preparation Time: At least 4 hours, or up to overnight

Cooking Time: 50 minutes

"My friend Marla Teyolia suggested that I use nut "cheese" for this salad instead of goat cheese, which I had planned to use, since she does not eat dairy products. I did, and nut cheese works perfectly, as it balances the sweet beets and pecans." You can, of course, use goat cheese as a substitute. 

1 cup sunflower seeds

1/2 cup pine nuts

1 garlic clove [or scape], minced 

2 tablespoons minced fresh basil

1 tablespoon fresh lemon juice

1 tablespoon apple cider vinegar

2 teaspoons extra-virgin olive oil

2 teaspoons tamari

4 medium beets, scrubbed and tops trimmed but root tails intact

Coarse sea salt

1/2 cup pecan halves

1/2 cup plus 4 teaspoons extra-virgin olive oil

2 teaspoons organic raw cane sugar

2 tablespoons pure maple syrup

2 tablespoons red balsamic vinegar

2 tablespoons white balsamic vinegar or apple cider vinegar

1 teaspoon Dijon mustard

Freshly ground black pepper

1. In a large bowl combine the sunflower seeds and pine nuts and add water to cover. Cover and soak in the refrigerator for at least 4 hours, or up to overnight. Drain. 

2. Preheat the oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.

3. Transfer the sunflower seeds and pine nuts to a blender. Add water to cover and blend until creamy, adding more water if necessary. 

4. In batches, pour a cup of the nut mixture into the middle of a piece of cheesecloth or a clean kitchen towel. Squeeze out all the liquid and place the remaining "cheese" into a small bowl. Add the garlic, basil, lemon juice, vinegar, olive oil, and tamari and mix well.

5. Spread the mixture 1/2 inch tick over the prepared baking pan and bake until lightly browned, about 10 minutes. Remove from the oven and set aside to cool. Leave the oven on. Spoon up 16 heaping teaspoons of the nut cheese and shape each teaspoon into small balls with your hands. Set aside.

1. Lower the oven temperature to 275 degrees Fahrenheit.

2. Combine the beets, 3 quarts cold water, and 1 teaspoon salt in a medium pot over high heat. Bring to a boil and boil uncovered for 20 to 30 minutes, or until the beets are easily pierced with a knife. Drain. Peel the beets by holding them under cold running water and rubbing their skins off with your fingers or a clean towel. 

3. Meanwhile, spread the pecans on a large baking sheet and toast for 5 minutes. 

4. Warm 1 tablespoon of the olive oil in a small skillet over medium heat. Add the pecans, sugar, and maple syrup and cook, stirring constantly, until the pecans are thoroughly coated with the syrup, about 4 minutes. 

5. Transfer the nuts to parchment paper to cool, then coarsely chop the nuts. 

6. Increase the oven temperature to 400 degrees Fahrenheit. 

7. Trim the tails off of the bottom of the beets and reserve them for the vinaigrette. Cut the beets into quarters. In a medium bowl, toss the beets with 4 teaspoons of the olive oil. Place cut side up on a baking sheet and roast for 15 minutes. Remove the beets from the oven, place them back in the bowl, and toss in the red balsamic vinegar. Return cut side up to the baking sheet and cook for an additional 5 minutes, or until they are slightly crisp on the edges. Set the beets aside to cool. 

8. In a blender, combine the reserved beet tails with the white balsamic vinegar, mustard, 1/2 teaspoon salt, and black pepper to taste. Blend while slowly pouring in the remaining 7 tablespoons olive oil. 

9. Place 4 beet wedges on each plate and drizzle with the vinaigrette. Place 4 nut cheese balls on each plate. Divide the pecans among the plates.