Notes From the Farm
This Week’s Veggie Feast
Beets, Basil, Green Cabbage, Romanesco, Sweet Onion, Parsley, Chard, Zucchini
New This Week
Beets are a versatile root which can be eaten raw, roasted, steamed, grilled, or boiled. Their natural earthy sweetness pairs well with olive oil, sour cream, vinegars, citrus, mustard, horseradish, dill, tarragon, onions, apples, and goat cheese. Red beets bleed and tint everything they touch but leaving the skin, tail, and at least 1 inch of the stems intact while cooking will help keep all those juices locked inside.
Beets store best if the greens are removed. With a sharp knife, remove greens just above the stem and store separately in a plastic bag in the refrigerator. The beet root will keep well for weeks in the refrigerator in a paper bag or perforated plastic bag, while the greens are best used within a few days.
Italian basil is a tender herb commonly associated with Mediterranean dishes, but in fact is used in cuisines worldwide. Popular in pesto, and tomato based dishes.
Beet Risotto with Greens
This recipe from Deborah Madison is delicious on its own or served with grilled salmon, lamb, or pork.
- 5 ½ to 6 ½ cups vegetable or chicken stock
- 3 tablespoons butter
- ½ cup finely diced onion
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 to 3 medium beets, peeled and grated,
- about 2 cups 2 to 3 cups greens (beet, kale, chard, spinach) stems removed and finely chopped
- Salt and freshly milled pepper
- Grated zest and juice of 1 lemon
- ½ cup freshly grated Parmesan
Have the stock simmering on the stove. Heat the butter in a wide, heavy bottom pot, add the onion and cook over medium heat until soft, about 3 minutes, stirring frequently. Add the rice, stir to coat it well, and cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in half the parsley, the basil, grated beets, and the chard or kale. Add 2 cups stock, cover, and cook at a simmer until the stock is absorbed. Begin adding the remaining stock in ½ cup increments, stirring constantly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens or spinach. Taste for salt, season with pepper, then stir in the lemon zest and juice. Serve dusted with the cheese and remaining parsley.
Source: Adapted from Vegetarian Cooking for Everyone