An heirloom Italian beet, they are growing as well as they ever have for us right now. After sowing the seeds and letting them come up, we thinned them a little farther apart than normal. That, along with the mild weather of August/September, and the oats/vetch cover crop that preceeded the planting probably all contributed to the success.
The white and red banding of this beet makes it half as red, and much milder than the deep red beets most of you are probably used to. The greens are also quite tender and delicious, both raw and cooked.
Also know as Napa cabbage, this is the first time in over a year that we have had a good crop. Rather than repeat myself, check out our October 7, 2008 blog for a kim chee recipe and more info on Chinese cabbage.
A month ago our good friends from Bad Seed, Brooke and Dan, came by for a Sunday brunch. Their contribution was a delicious beet hash that they often make. Here is our stab at it, it turned out great. This works well with any beets. You can also add some chopped beet greens for the last 10 minutes of cooking.
1 bunch of beets
2 large cloves of garlic
1 tsp salt
1 tbsp dried oregano, marjoram, summer savory or thyme
2 tbsp olive oil
1 tbsp butter
Cut the tops and root end off the beets. Cut them into 1/4 inch thick rounds. Stack the rounds and cut them into matchsticks. Chop the onions and garlic.
Saute the onions and garlic in the olive oil for 2 minutes on medium high heat. Add the beets, salt, and oregano. Mix. Cook for 5 minutes more.
Stir and turn heat to medium low. Cook for approximately 30 minutes, stirring every 10 minutes or so. Add butter during the last 5 minutes of cooking. Hash is ready when beets are tender and slightly browned.
Bulk Order Week of 9/14/09
Green beans $2.50/lb
Jalapenos $2.50/pint, $4.00/quart
Pepperoncinis $2.50/pint, $4.00/quart
Tomato seconds (as available heirloom and hybrids) - $2.50/lb; $2.00/lb over 10 lbs
Dried herbs $2.00/tin (thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)