You Can’t Beat Beets! October 13, 2016Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.
The Farmer’s Market started up again on Saturday, October 1st, after a summer hiatus. The Market, which runs from October to May (instead of May to October), includes artisans, musicians, bakers, butchers, fishmongers, and farmers.
I love seeing how far our veggie dollars go at the Market. Last visit, we spent a grand total of $18 and came home with this:
kale * cucumbers * iceberg lettuce * broccoli * romaine * green peppers * zucchini * baking potatoes * sweet potatoes * beets * beet greens
Once home, I process the produce so that it’s ready to use at a moment’s notice:
* Wash and spin the lettuce
* Chop and sauté the beet greens and kale
* Steam or blanch the broccoli (or just cut it into florets for roasting)
* Store the potatoes and sweet potatoes in our “root cellar”
* Stash most of the cukes, peppers, and zucchini in the fridge
Last week, before leaving the kitchen, I made a pot of wheat-free Minestrone soup, using millet instead of macaroni.
By the time I finished chopping and dropping, the robust and hearty harvest soup included onions, peppers, zucchini, beets, beet greens, broccoli, carrots, celery, and tomato sauce.
Aah . . . that’s yummy!
Do you frequent Farmer’s Markets in season?