Tuesday, June 19, 2012

Farm Staff Part 2; and Beet Recipe

Moises, our only full time staffer, has been with us for twelve years.  You can't visit the fields during the summer without seeing him cutting flowers, picking vegetables or weeding.

Ruby Swiss Chard

Nina, whom you met on our post  Farm Staff Part 1, has a passion for beets.  She will often wander into the rows of beets after a long day working, gathering up an armful to use in multiple ways.

One of our favorite ways Nina prepares them is the simplest (which is how we like to cook) and is as follows:

Remove green leaves (save for leafy salad) and rinse beets till clean.  Place beets on cookie sheet and drizzle with olive oil, sprinkle with salt and pepper.  Roast in hot oven (400) till done (about an hour depending on size).  When tender, remove from oven and twist off skin (we like to leave most of it on), cube with a knife and sprinkle with goat/feta cheese (for added protein if you like).  Delicious and simple.  Nina also shared a family recipe for Borscht soup that we will post in the future.

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