If you want a veggie box of your very own, check out more information here.
From Origins Farm
- curly leaf lettuce
- spring onions
From Manakintowne Specailty Growers
- green garlic
- new potatoes
- late spring herbs
Beets are in! To store beets with greens, cut the greens from the roots, leaving an inch of stem attached, and place the different parts in separate plastic bags and refrigerate. Beet roots will last at least a month, but you should use the greens within three or four days. Use beet greens like spinach or chard- they are fantastic in a simple sauté with garlic, olive oil, pine nuts and raisins.
Roasted Beets with herbed yogurt sauce
Adapted from this Martha Stewart recipe.
1 bunch medium beets or 3 bunches baby beets (about 1 1/2 pounds total), scrubbed
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup low-fat plain yogurt
1 tablespoon fresh herb (summer savory, spicy basil, mint, oregano) leaves, finely chopped
1/8 teaspoon ground cumin
1 tablespoon fresh lemon juice
Martha's method: Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
Erin's favorite way to roast beets: Peel beets and slice fairly thick. Toss with olive oil, salt and pepper, then roast in 425 degree oven for 20 minutes on each side, until you can pierce easily with a knife and the sides have started to caramelize.
Grill them! Either of the above methods will work on the grill, imparting a smoky flavor to the beets.
Meanwhile, in a small bowl, whisk together yogurt, herbs, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.
Salsa Verde for Potatoes
From this recipe by Orangette
You can toss this sauce with steamed, roasted or grilled potatoes-it will be slightly absorbed if you dress them while they are still warm.
6 Tbsp. olive oil
3 Tbsp. capers, drained and coarsely chopped
2 Tbsp. finely chopped Italian parsley
2 medium garlic cloves, pressed or minced
1 ½ tsp. lemon juice
½ tsp. finely grated lemon zest
1/8 tsp. kosher salt
Pinch of red pepper flakes
Combine the ingredients in a small bowl, and whisk to mix well. Set aside for 15 to 30 minutes, to allow the flavors to meld. Toss with hot roasted, steamed, or boiled potatoes. (But preferably roasted.) Salt to taste, if needed.
Yield: enough for about 1 ½ lb. potatoes