Greetings!
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This week we will bring two certified organic produce items from the hoophouse to the Matthews Market in addition to our tomato, pepper and herb transplants.
Chioggia Beets
We love to roast these beautiful beets for a SWEET flavor. Roast at 400F covered, whole with the skin, about an hour depending on the size (check after 40 minutes). Remove from the oven but keep covered and after 30 minutes put each beet in a paper towel and rub the skin off. You can serve as a warm side dish with a little salt and olive oil, use them in a salad with oranges and red onions, or shred them over salad greens. We have been known to eat these beets raw, right in the hoophouse or shredded raw on a salad - they are that good!
Beets go nicely with a bleu cheese, feta cheese, or goat cheese and nuts - especially walnuts or hazelnuts. Olive oil or walnut oil, vinegar (balsamic or red wine), and orange juice are always nice as a dressing. Beets are also good with orange zest, dill, black pepper, and course salt, and sour cream.
Baby Broccoli Greens
Imagine flavorful cross between collards and spinach - tender and sweet! These young greens are full flavor and nutrition. We add a bit of olive oil to our iron skillet, saute some garlic, then toss in the greens and quickly stir them in the oil. When the blue-green leaves turn a gourgeous green, immediatly remove the pan the heat and you are ready for a treat! |
