Volume 1; Issue 7 July 20, 2009
Are you sure it’s July? The weather is sure playing havoc with the plants. They don’t know if they should bloom, produce fruit or go dormant. The peas we were getting ready to dig up are blooming again. The tomatoes are getting large and beautiful, but they’re still green. The corn is still “tasseling”. And the strawberries are still producing. So figure!
The deer have discovered the sweet corn. So we now have the adventure of installing an electric fence around a section of the garden. Trying to get all the posts in place and electricity to the wire have been “fun”. We drafted Dan’s dad to hook up the power. Can’t say we have every tried to “electrify” an acre before.
Dan is on his own this week as Donna is in California (and its warmer there than here) for her parent’s 50th wedding anniversary. Dan will join the celebration Friday and they will both be back Monday morning.
So from our house to yours, enjoy -
Dan & Donna Moe
This Week’s Items:
ITEM OF THE WEEK – BEETS
Visit our page on Beets for more info
A Few Quick Serving Ideas:
Simply grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
Add chunks of beet when roasting vegetables in the oven.
Serving homemade vegetable juice? A quarter of a beet will turn any green drink into a sweet pink concoction, pleasing both the eyes and the taste buds.
Healthy sauté beet greens with other braising greens such as chard and mustard greens.
Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.
Roasted Beets and Sautéed Beet Greens
- 1 bunch beets with greens
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (optional)
- Salt and pepper to taste
- 1 tablespoon red wine vinegar (optional)
Directions: (Serves 2)
Preheat the oven to 350 degrees F. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside.
Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
You can also add herbs and other root veggies like carrots and potatoes to this receipt. Match this up with your favorite roast and you are set for a delicious meal!