Hello! The shift to cold weather this week has made everything just a little bit more challenging out here. Our packing shed needs some winterizing work, so finding above freezing temperature to harvest and wash is key right now.
In you share you will find:
- Salad Mix
- Red Onions
- Sun Sprouts
- Beets–tops on
- More beets!
There are storage beets and beets from our greenhouse in the shares this week. The greenhouse beets still have pretty nice tops on them, so please use the tops too! I like to saute them with tamari or vinegar. Then you can eat them straight up, use them as a side, or eat them with corn bread. Their earthy flavor is perfect for this time of year. The beets can be roasted, grated or steamed and quick pickled. You can make beet burgers, add them to sandwiches, salads, soups. I loved beets as a kid. Then I went through 25 years where I could take them or leave them. In the last few years, I have definitely fallen back in love again and think they are a wonderful addition to so many meals.(Quick note—top the beets and save the greens in a separate bag to make both the greens and the rest of the roots hold up longer.)
The cabbage and carrots can be sliced or grated into a slaw and topped with red onion and sun sprouts. Or use the onion and sun sprouts in a salad with the greens. I have also been making a lot of beans and rice and guacamole lately and the red onion is a perfect accent to that meal.