Produce update

I have not posted a recipe for several weeks for a couple of reasons. First, due to wisdom teeth removal, I spent a week eating food that was not very exciting. Second, I have been busy wrapping up several projects that need finishing by the end of the month. More on those later.

Despite my lack posting, good food is being produced in our yard and at local farms. More recipes are on the way.


This week, we made our annual trip to West Union Farms to stock up on berries for the year. We hit the Blackberry Jackpot and now have a full freezer.

Our first backyard squash blossom arrived yesterday! I hope the flowers to attract plenty of bumblebees to our garden.

Recipe of the Week #6

During the 4th of July weekend, Sarah and I enjoyed some down time tending to our house and garden.

Our cool-season crops such as beets, radishes, and greens had grown quite rapidly and were in need some thinning.

I pulled several small beets from a crowded row, but I did not want to waste their tiny bulbs and delicate greens, so I came up with an simple recipe to uses both parts.

Sauteed Micro Beets

Ingredients
Young beets
Olive oil
Salt and Pepper

Instructions
Remove all but the most tender stalks and leaves from each beet. Rinse the bulb thoroughly and snip off the root tips. To ensure beets are evenly cooked, slice the largest bulbs in half lengthwise. Cover frying pan with a thin layer of olive oil and bring to medium heat. Add beets and salt and pepper to taste. Saute for several minutes, until leaves are wilted and slightly browned. Finish cooking the beets by adding a small amount of water to the pan. Cover and let steam for ten minutes. When the largest bulb is easily pierced with a fork, remove all from heat and enjoy.