Wednesday, June 10, 2009

Full Sun Farm 5th Week!

Another very leafy week on the farm! Check out the gorgeous kale in the back! And then the big surprise: squash! It's early for squash in these parts - the farmers worked hard to get it in the ground so we could enjoy a splash of color with all the green.



Here's the breakdown of the Box:

Red Leaf Lettuce
Green Leaf Lettuce
Green Kale
Collards
Red Beets
Summer Squash, 1 lb.
Onions, 2 lbs.
Garlic Scapes

My farmers once again shared some fascinating information about about one of my favorite vegetables - beets! I was slow to love beets but now I love, love, love them - but only in roasted form. I had no idea that they are actually related to swiss chard, but they are grown with emphasis on the the bulbous root that forms below ground, whereas chard has been cultivated to forgo formation of such a root in favor of the greens.

I also love the greens and I prepare them like any other cooking green or I add them to my morning juice.

A very simple and lovely way to eat both of them is from Vegetables from Amaranth to Zucchini:

1 or 2 bunches beets, with greens
1 tsp anise or fennel seeds
1 tbsp butter
lemon juice

Preheat oven to 375. Trim greens from beets and set aside; place each beet on a square of foil large enough to enclose it, and season with anise or fennel. Crimp each package tightly shut. Set beets in roasting pan and bake until tender (40-60 minutes; test by piercing with knife tip). Meanwhile, rinse greens and steam over boiling water, about 5 minutes. Remove beets from oven; keep them wrapped and pinch them back and forth to remove skin. Halve the skinned beets, and heat in pan with butter. Toss steamed greens in lemon juice and arrange in a ring on serving dish with beets nested in the center.

I hope you enjoy it!

5 comments:

Angela Barton said...

Hey Stacey- I'm also a big fan of roasted beets- and swiss chard- so that makes sense. I used our last batch of beet greens immediately just for sauteing, but if we get more, I'll try this recipe.

Stacey said...

Hi Angela! I'm glad you enjoyed that fun fact, too! I'll be heading to your blog in a bit to see what else you are doing with all your farm fresh bounty! :)

colleen said...

Hi Stacey, Beautiful CSA bounty this week, and thanks for the recipe. I was wondering how you make your morning juice? I often do a smoothie with berries, whey protein powder, flax seed oil, but have never made a green morning juice.
Hope the days are long and enjoyable! Waiting for the sun to come out again here in Portland, but am enjoying watching my little garden grow.
Colleen

Stacey said...

Hi Colleen!

I use a Breville juicer and add a bunch of celery, 5-6 leaves of kale, 1-2 apples, 1 lemon, 1 beet and a knuckle-sized piece of ginger. That usually makes about 2-3 12-16 ounce servings.

I've heard it called "green lemonade" (if you don't add the beet!) or "power-ade" - I call it delicious! I hope you will try it.

I still love coffee, but no longer "need" it to get a great start on the day since I started drinking the juice.

colleen said...

Thanks for sharing this, Stacey. I am going to make some. I gave up coffee three years ago, and don't usually miss it, though I still love the smell. I also sometimes treat myself to a decaf mocha. But, the thing about quitting was the realization that I don't NEED it, which was great.
I love smoothies in the morning and I am psyched to have a new juice to try! I sounds delicious!