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CSA3 Blue Yonder Organic Farm

Posted 6/13/2016 2:04pm by Sara Creech.

Fencing, Trenching, and Weeding, Oh My!  It has been a busy weekend here at Blue Yonder as we continue to build infrastructure to continue expanding our great tasting farm food! We hope that you are having a great summer as well and finding ways to stay cool. Our ducks are loving their pools this time of year and I have been tempted to hop in a time when doing chores. 

We have a few new items for your baskets this week. We are excited to have some new items to help break up the glutton of greens from spring. Here is what we have planned for the week

  • Baby Carrots
  • Radishes
  • Butter Crunch Lettuce 
  • Summer Squash
  • Beets
  • Green Onions

Just a reminder we have lots and lots of recipes on our Pinterest Page for the farm: Check us out under the handle: BlueYonderOrg.  Here is a sample of some of our recipes for Beets...this comes from Growforagecookferment.com:

Beets are a vegetable that people either seem to love or hate.  Unfortunately they have been maligned by many people, usually only because of the way they are prepared.  Trust me on this one, though… once I show you how to cook beets and their greens I think you will become a convert!  We are going to roast the beet roots which not only gives delicious results, but is also really easy.  I will also show you how to saute the greens with bacon.

The best part about beets is that they are actually two vegetables in one, the roots and the greens.  If you buy them at the farmers market or at your local grocery store make sure to buy them with the greens attached.  Once you get home make sure to wash everything well, cut the root tips off and send them to compost, then cut the greens from the roots.  Preheat your oven to 400°F.

cut beet greens offRoasting the beets does take a bit of time, an hour or more, for them to be completely cooked, so keep that in mind.  First, if your beets are big, cut them into smaller wedges.  If they are small leave them whole or simply cut them in half.  Put them on a piece of tinfoil on a sheet pan or cast iron skillet, drizzle the wedges with olive oil, and sprinkle with a little salt and pepper.

put beets in foilClose up the tinfoil and put it in the preheated oven for at least an hour.

beets in foilIn the meantime, cook your beet greens.  Roughly chop up the greens.  Heat a large skillet on medium heat and add a handful of bacon or pancetta pieces.  Of course this is an optional ingredient, but I highly recommend it!

pancetta in panOnce they start to get a little crispy, add the beet greens to the pan.  You may need to add a little oil or butter if your bacon or pancetta didn’t render a lot of fat.

beet greens in panAdd a little salt and pepper and saute until the greens start to soften just a bit.  Then add some minced garlic to the pan and continue to cook until the greens are wilted and fully cooked through.

saute beet greensAfter an hour check the roasting beet roots with a knife to see if they are tender.  They may need to cook for up to 30 minutes longer.  Once they are fully cooked pull them out of the oven and open the foil to let them cool for a little while.

roasted beetsThe next step is to peel the beets, which is easy to do once they are cool enough to handle.  Just use a paring knife on the skins and they literally come right off!

peeling beetsAnd that’s all there is to it!  You’ll never want to have beets any other way after this.  I like to do a lot at a time if I can because of the long roasting time and also because once you have roasted beets in the fridge they are an easy addition to salads or other meals.  And the greens are fabulous with eggs or  added to soups or stews.

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