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Hutten Family Farm Newsletter for Sunday Jun 27, 2010
This week on the farm we are continuing to work on transplanting fall crops such as broccoli, cauliflower, fennel, kale, and cabbage. Rain is in the forecast for tomorrow which is exactly what we need. The fields are looking really good and we are happy with our summer and fall crops. Today we had a salad with cucumber and cherry tomatoes. Hopefully you too will find these items in your box in the next week or two.
Last week we tossed the first few baby zucchinis in your boxes, when you see them this week it will show you what seven days can do. On the website we added a few new items to the "in season" vegetable list such as broccoli and green beans. Also, all the newsletters are posted online if you need to refer to them for a recipe.
This week we hope to put into the standard box-
Here is a recipe for beets
- snap peas
- shell peas
- salad mix
- bunched beets
- beets and greens
- 1 bunch beets - trimmed, leaving 1 inch of stems attached, greens washed and reserved
- 2 tablespoons olive oil, divided
- 1 small onion, halved and thinly sliced
- sea salt (optional)
- fresh-ground black pepper
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Rub the beets with 1 tablespoon of olive oil and place onto prepared baking sheet. Place in preheated oven, and bake until the beets can be easily pierced with a fork, 20 to 60 minutes depending on size. When done, allow to cool on the baking sheet until cool enough to handle, then remove and discard the skin, and cut the beets into wedges or slices.
- Meanwhile, cut the beet greens in to 1/4 inch wide ribbons. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion; cook and stir until it begins to turn golden brown, about 10 minutes. Once the onions have begun to caramelize, stir in the beet greens and cook until they wilt. Add the beet slices and continue cooking until heated through. Season with sea salt and pepper before serving.
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