Elysian Fields Farm
May 25th, 2005
|Big bok choi|
Recipe of the Week: Baked Beets
4-6 large beets
1 1/2 cup plain yogurt
1/2 cup chopped chives
salt and pepper to taste
Wrap each beet in aluminum foil. Bake at 425 degrees until tender, about 1 hour. Let stand until cool enough to handle. While beets cool, combine remaining ingredients. Unwrap beets; with fingers and paring knife, slip off skins and trim. Mash or cut in half. Serve with yogurt mixture.
1 lb. beet greens, shredded
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons toasted sunflower seeds
Toss beet greens, garlic, and oil in large sauce pan or skillet. Cover and saute until greens are just wilted. Add sunflower seeds.
What's going on?
Hello everyone! I hope you all have had a nice week. We have here, enjoying this spring weather we have been having. This week I will be posting the past four newsletters to my web page along with some fairly recent photos of the farm. Please check out the web page in a week or so to see these pictures. The farm had a nice afternoon on Monday with a Borwnie Troop from Durham that one of our members leads. Shelley brought out about 10 eight year old girls to run around the farm, ask questions about farming and eat some strawberries. It was really a nice time. Katie and I were able to find time this week to transplant this season's winter squash planting. We have one new variety that we are trying as compared to last year. Once again we are doing the winter squash in a no-till style planting. This means partly that I have minimized the disturbance to the soil as well as created a mulch out of the over wintered cover crop that previously occupied the area. The second planting of tomatoes will join the winter squash on Thursday in that same area. Speaking of tomatoes, the first planting looks very healthy and is growing slowly but surrely. I am worried about the eslowly' part though, as all this cool weather may push back our first harvest time by a couple of weeks. We'll see.
Storage and Produce Information
You can eat young beets raw or cooked, grated or cubed in a variety of manners. You do not have to peel the beets, in fact trace minerals lie just below the surface of the skin. If you do want to peel the skins (as some folks think they are bitter) it is easier once the beets have been cooked. Eat your peas as soon as possible, storing them will sacrifice some of their sweetness and crisp texture. Store in the refrigerator for no more than 4-5 days. Peas freeze well, but will loose their crunchy texture. If you blanch them for two minutes, run them under cold water and then put them in a zip lock bag, you can freeze them for storage. Snap peas do need to be stringed, snap off the stem tip toward the flat side of pod and pull downward.
Elysian Fields Farm: Community Supported Agriculture