Expect the following produce in your shares this week:
1 bunch arugula
1 bunch kale
1 bunch beets
1 bunch turnips
1.5 pounds carrots
about 2 pounds tomatoes
Eat Your Beets
I have to say, I am pretty proud of our beet crop right now. They are the most glorious beets I have ever grown. I have been waiting for weeks to pick them, knowing just how great they would turn out to be. These beets do not dissapoint in looks or flavor. (I took the liberty of taste testing them yesterday.) I crafted a fine recipe this week to celebrate the entire beet in all it’s glory, but first some nutrition facts.
DID YOU KNOW: Beets have a good amount of high quality iron, which makes them an excellent blood builder. The greens are a good source of calcium and vitamins A, C, B1, B2 and B6. The roots are high in potassium, folic acid and fiber. Oh yeah, and natural sugars, which make them delicious!
Beet Risotto with the Greens and Rosemary
serves 2 main course or 4 side course servings
1 cup chopped onion
3 large cloves garlic, minced
2 medium beets, cleaned and cut into ¼ inch dice
plus the beet tops, cleans and chopped
½ cup white wine
1 cup arborio rice
4 cups stock (plus more hot water if needed)
1 TBS chopped rosemary
plenty of black pepper
1. Saute garlic, onion and beets in olive oil over med-low heat until onions are cooked, about 10 minutes. Heat stock in separate pan till boiling. Add rice and cook for about 5 minutes. Add white wine and let reduce while stirring.
2. When the wine has reduced, turn the heat to low and begin adding hot stock, ½ cup at a time. Stir constantly and do not add more stock until all the liquid is absorbed. Continue stirring and adding stock in this fashion until risotto is chewy and creamy, about 35-40 minutes. (You may find that you need more liquid. In that case, use water.)
3. Add rosemary, plenty of ground black pepper and salt to taste. Stir in beet tops and let wilt. Turn off the heat and serve hot.