Farm Fresh Eats

A gracious co-worker shared some garden-grown produce with us earlier this week. The haul included two generous bags of greens — collards & mustard,  a hefty bunch of beets, and several radishes. I haven’t figured out what exactly to do with the radishes yet. Pickle them maybe?  I can report the other vegetables were a smashing success.  Recipes follow.

Sweet & Sour Greens:

Ingredients:

  • Small Vidala onion, chopped
  • 1 TBSP olive oil
  • 1/2 cup vegetable stock
  • 1/4 cup white vinegar
  • 1/4 cup honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 pounds fresh  greens (mustard, collard or combination), tough stems removed and leaves torn into bite-size pieces
  • Optional – red pepper flakes to taste

Directions:

  1. Saute the onion in a large Dutch oven over medium heat in olive oil until tender.
  2. Stir in broth, vinegar, honey, salt, and black pepper  until the sugar has dissolved; bring the mixture to a boil. Place greens into the boiling mixture, and stir to mix well. Cover the Dutch oven, reduce heat to a simmer, and cook until the greens are tender, 30 to 45 minutes. Drizzle in a little more water or vinegar if greens become too dry.
  3. Spoon greens into a serving dish and devour.

Serves 4 as a side dish or one hungry hippo (me) for dinner.

Roasted Beets and Sauteed Beet Greens:

I found this one on Allrecipes.  I love how it’s two-for-one side dish and uses every part of the beet.

Ingredients:

  • 1 bunch beets with greens
  • 2 TBSP olive oil, divided
  • 2 cloves garlic, minced
  • 2 TBSP chopped onion (optional)
  • salt and pepper to taste
  • 1 tablespoon red wine vinegar (optional)

Directions:

  1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
  2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Serves 4.

Eating garden fresh vegetables has ruined grocery store produce for me.    I had to run right out and get a membership to Farmhouse Delivery.  Once a week, they deliver a mixed bushel of high-quality, locally grown produce to your door.  At $37/week, that’s a hard to beat bargain.   I am looking  forward to season full  delicious, ad hoc meals!

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Comments

  1. But doesn’t all this imply that one has to spend time cooking?

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