>> Beet Greens <<

Special cooking note for “rougher” greens such as kale, beet greens, collards, etc.  Consider blanching these greens for a less bitter, more tender finished product:

Blanching process:  Boil large pot of water (can be salted) and add the greens and let boil for a min. or two depending on desired tenderness.  Have an ice bath ready before you add the greens in the boiling water.  Remove the greens and immediately add to the ice bath to stop the cooking process.  Once cooled, put your greens in a colander till ready for your recipes.  Your greens should still be bright in color.

Braised Beet Greens

1 pound beet greens (beet tops)
1 small onion, chopped fine
1 tablespoon olive oil or butter
salt and pepper
flavorful vinegar

Cut greens off about 1 inch above the beet. Wash and remove any heavy center ribs. (Hold a few stems in one hand, tear greens away from stems with the other hand.) Tear into pieces or cut into strips.

Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil, and lightly salt and pepper. When greens wilt down, add 1/4 cup water or broth. Cover and cook until tender–the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture.

Serve warm, with a cruet of flavorful vinegar.

Courtesy of RecipeTips.com For more of their recipes, try visiting: http://www.recipetips.com/recipe-cards/

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