Let’s begin the self-flagellation process. BAD APRIL, BAD! You Haven’t Posted Since Last Tuesday!
Terrible, I know. But I am sorry for keeping you on the EDGE OF YOUR SEAT as to what I got in my box last Wednesday. It started well enough with good intentions. I took pictures right away and even tried a different format! (Let me know what you think.) The wait is over and hurray for fresh! Here’s the booty:
So what have we used in the last 5 days? We made 5-minute beets (which tasted a LOT like sauerkraut, nomidingdong) and made a wilted green bacon salad with the beet greens. Attempts are being made to sprout the rose geranium for potting and the Mr. took to roasting almost all of our gypsy and bell pepper supply to make a tapenade. He also roasted many of our Poblanos as well but they’re chillin in the fridge. Not sure what to do with those spicy things yet. A single pomegranate has been dissected and enjoyed. Below are the two recipes we used to prepare those massive beets: five-minute beets and wilted green salad.
I don’t know how you feel about beets but my relationship with them borders Intense Dislike. Their strong flavor doesn’t agree with me. I will, however, admit to adoring the strong beety pink color. This first recipe was STANDOUT. Despite the beet greens actually tasting a lot like beets, the ranch-fresh egg and homemade bacon from our buddy, Ryan Freitas, meant there was NO way this recipe would suck. We were not disappointed!
Warm Spicy Greens with Bacon and Eggs
halved and adapted from How to Cook Everything, by Mark Bittman
1 tablespoons extra virgin olive oil
1/4 pound of bacon or pancetta, cut into 1/2 cubtes
1 small shallot, chopped
2 cups torn beet greens
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
salt and pepper
2 poached eggs
- Put the olive oil in a skillet over medium heat. When hot, add the bacon and cook slowly until it’s crisp all over, 10 minutes or more. Add the shallot and cook until softened, another minute or two. Keep the bacon warm in the skillet.
- Warm a salad bowl by filling it with hot water and letting it sit for a minute. Dry it and toss in the greens. Add the vinegar and mustard to the skillet and bring just to a boil, stirring. Pour the liquid and the bacon over the greens, toss, and season to taste (it shouldn’t need much salt). Top each portion with an egg and serve immediately.
This second recipe was good because when it was done, the beets didn’t taste much like beets. They tasted a lot like sauerkraut and because they’re white, LOOKED like sauerkraut. We used lemon juice and dill for the herb.
adapted from the Eatwell Farm newsletter and recipe files, origin unknown
1 tablespoon butter
salt and pepper
1/4 cup water
lemon juice or vinegar to taste
2 tablespoons chopped parsley, tarragon , dill or other herb
Grate beets into coarse shreds. Melt butter in skillet, add beets and toss with salt and pepper. Add 1/4 cup water, then cover the skillet and cook over medium heat until beets are tender (about 5-10 minutes). Remove lid and raise heat to boil off any excess water. Taste for salt, season with lemon juice or vinegar and toss with herbs. A tablespoon yogurt or sour cream is also a good addition.