Getting the beet right

This week my kitchen looked like I butchered a chicken indoors, novice that I am, and that I lost hold of the bird. Oh my goodness! The mess! Only beets can make for a gruesome show but they are tasty plain, pickled, in a soup, roasted, on pizza, or as a salad.

I had extra cooked beets from making pickles and the following salad was a hit for supper:

Beets Vinaigrette – 2 Cups sliced cooked beets, 1/4 C chopped leeks, 1 clove minced garlic, salt, 2 Tbsp wine vinegar, 1 Tbsp Dijon mustard, 1 Tbsp walnut oil, black pepper

Here is Esther’s Beet Salad with Caramelized Ginger & Citrus that she made to sample for market several weeks ago: Mix together 2 raw grated beets, 1 orange, 2 green onions (or leeks)  Caramelize the following until they are brown: 3 Tbsp grated ginger, 1-5 Tbsp butter, 2 Tbsp sugar. Then add 3 Tbsp soy sauce and 3 Tbsp lemon juice. Serve cold.

This Wednesday is Sunflower Day in Mountain Lake and we will have some entertainment – you! The person who can spit their knack zoat (sunny seeds) the furthest gets a loaf of Sunny Bread or something else of equal value.

Produce should include: beans (wax, purple, green), leeks, beets, tomatoes, cucumbers, summer squash, onions, melons, sweet peppers, carrots, kale, kohlrabi, herbs and maybe raspberries. CSA members may need to take turns and some get berries one week and not the next. We harvest berries everyday but I freeze everything up to two days before market. Raspberries will also be for sale: fresh and frozen.