So our second CSA harvest took place today, and I must say the baskets look delicious! This week we've added various herbs (spearmint, peppermint and dill) in addition to beets, green tomatoes, and wild mulberries.
If you were wondering how to eat/prepare beets, here are a few tips:
Cook beets lightly. Studies show beets' anti-cancer activity is diminished by heat.
Don't peel beets until after cooking. When bruised or pierced, beets bleed, losing some of their vibrant color and turning a duller brownish red. To minimize bleeding, wash beets gently under cool running water, taking care not to tear the skin since this tough outer layer helps keep most of beets' pigments inside the vegetable. To prevent bleeding when boiling beets, leave them whole with their root ends and one inch of stem attached.
Since beet juice can stain your skin, wearing kitchen gloves is a good idea when handling beets. If your hands become stained during the cleaning and cooking process, simply rubbing some lemon juice on them will remove the stain.
A Few Quick Serving Ideas:
Simply grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
Add chunks of beet when roasting vegetables in the oven.
Sauté beet greens with other braising greens such as chard and mustard greens.
Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.
Also, we've gotten a few more chickens on the farm. Check em' out!
And I know you were all wondering- Olivia is doing very well. I think she's enjoying the beginning of summer as much as we are.
Once again we will be at the East Lake Farmers Market on Saturday from 9am-1pm. It's located at 2nd Avenue and Hosea L. Williams Drive in Kirkwood.
Here's a website for more information on the market:
Hope you all are enjoying summer as much as we are! Enjoy your beets and berries if you are a CSA member, and come see us at market on Saturday.