|FRESH THIS WEEK!
Baby Carrots, Baby Beets, Kale, Chard, Green Onions, Spinach, Lettuce, Bok Choi, Broccolini, Salad mix, Rhubarb, Arugula, Potatoes, Cut Flowers, Radishes, Salad Turnips, Cilantro, Dill, Plant Starts
We hope you got to enjoy the sunshine this beautiful Memorial Day weekend! For those of you who were camping, or out-of-town for the holiday, don’t forget that you can stock up on groceries and other goodies at our Wednesday market in downtown CdA. It’s from 4-7pm at Sherman and 5th St.
Music This Week:
Wednesday: Pat Coast
Saturday: Bill Bozly
Beautiful Beets: The Best Value at Market!
Farmer Scott Probert (Royal Highland Produce) says it best: Beets are the best value at market. Why? Because you essentially get two vegetables for the price of one. Many people aren’t aware that beet greens (the leafy tops) are actually more nutrient dense and have more antioxidents than the roots. Just 1 cup of cooked greens has 774% of the daily value of vitamin K! It is also high in vitamin A, iron, amino acids, and has half the calories of a cup of kale.
So how do you use them?
They can be enjoyed much the same way as kale or Swiss chard. They’re wonderful steamed for a few minutes and then sprinkled with a little salt or apple cider vinegar, or chopped and eaten raw in salad.
A word of advice, beet greens wilt quickly, so plan to use them within 24 hours of purchase.
Now on to the roots…these vibrant gems can be used in a variety of ways. For this week’s cooking inspiration, we asked some regular market customers for their favorite recipes.
Butter Beet Salad with Pepitas
Boil or roast beets until fork tender. Let cool to the point you are able to handle them. Once beets are cooled, cut into preferred size (thin slices, matchsticks or cubes). Optional: line serving bowl with Swiss Chard or other large leafy greens. This dish can be served hot or cold, personal preference. Add either warmed or chilled beets to serving bowl and drizzle with melted butter (or oil of choice). Top with fromage blanc, toasted bulgar grains and/or pepitas. Season to taste.
Use any beet root you prefer — red, yellow, golden, candy cane — and either peel them raw or blanch, then peel them. Cut them in quarters and place on a roasting pan. Lightly spritz with oil. Coat in garlic and salt. Then roast at 450 degrees for 30-35 minutes until fork tender. Then I let them cool or chill them and toss with fresh cheese and a little more salt. Delish!
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