Storage Tips

• Beet greens are best used fresh, but may be refrigerated unwashed in a plastic bag, eaten within 3-4 days.  
• For beet roots, cut off leaves and stems 1" above the root.  Store unwashed in the crisper drawer, will store for several weeks. 

Culinary Tips   

• Young beet greens can be tossed raw into a  mixed green salad, older greens can be eaten steamed or sauteed.  Use in any dish calling for a mild green, such as spinach or chard. 
• No need to peel the root, only scrub clean; trace minerals lie just below the surface of the skin. 
• Beets can be grated and eaten raw, steamed, boiled, or baked.  Baking enhances their natural sweetness.   

How Much Do I Have?  

Summer squash: 10 medium = 1 lb. = 2 Cups sliced, diced and  cooked

3 lbs. Beets

1 cup chopped Onion 

Salt

3 Garlic cloves 

1/2 cup fresh Orange juice

2 tsp. Lemon juice 

2 tsp. sherry vinegar 

Pepper

• Cook 3 lbs. of beets; cool, peel and cut into large pieces 
• Saute 1 cup chopped onion with 1/4 tsp. salt in 1 tbs. olive oil over medium heat until tender, about 7 minutes. 
• Add 3 garlic cloves, finely chopped and saute 2 minutes more. 
• Combine onions and beets in a blender or food processor.
• Add 1 or 2 cups water and puree until smooth.
• Add 2 to 3 cups more water to reach desired consistency, being careful no to make the soup too thin.
• Add 1/2 cup fresh orange juice,  2 tsp. lemon juice, 2 tsp. sherry vinegar, 1 tsp. salt, and a few grindings of fresh pepper

Serve  chilled with a dollop of creme fraiche (adding 2 tbs. orange juice and 1/4 tsp. zest per 1/2 cup)

Variation:  For a more traditional soup often enjoyed in the 1970s at kosher restaurant on West 72nd, omit the orange and lemon juice and sherry vinegar.  Add a cold boiled potato, cut into chunks.  Top with diced cucumber, sliced radishes and scallions, dill and a dollop of sour cream    

• Heat 5 - 6 cups light vegetable broth (or water and beet stems) and keep it at a low simmer on the stove. 
• Heat 3 Tbs. butter in a large pot and add 1/2 cup onion, finely diced and cook on medium low to medium heat for 3 minutes, stirring frequently. 
• Add 1/2 cup Aborio rice.  Stir to coat well and cook for 1 minute 
• Add 1/2 cup dry white wine and simmer until it is totally absorbed.
• Stir in 1 Tbs. parsley, chopped, 2 Tbs. basil chopped, and 2 cups beets, peeled and grated (2 to 3 medium beets). 
• Add 2 cup stock, stirring until it is totally absorbed. 
• Add the remaining stock in  1/2  cup increments, stirring constantly until each addition is thoroughly absorbed.    
• With 1 cup stock remaining, add 2 - 3 cups beet greens, chopped (chard, kale, or spinach can also be used).  
• Taste for salt, season with pepper, and stir in the zest and juice of 1 lemon (to taste). 
• turn into a dish, sprinkle over top 1/2 cup Parmigiano cheese, grated, and another 1 Tbs. parsley, chopped, and serve.

What's Coming Soon

In the coming weeks look forward to these delicious vegetables that will be added to your harvest . . . carrots, cucumbers and tomatoes!

Tuesday Music Series / Recipe Swap

Farm Store  

We just got our first delivery of Consider Bardwell Farm cheese!  It will be for sale at the Farm Store as of this Saturday!  As a reminder, we are selling the Quail Hill Farm Cookbook and French Fridays at the Farm Cookbook, dairy products:  milk, chocolate milk, butter, ice cream, yogurt and Carissa's breads (on Tuesdays and Saturdays)!  

Children are invited to participate in the Children's Garden every Saturday at 9:30 am