June recipes

Beets: Truthfully, I have spent a lot of time trying to like beets. I’ve tried them baked, boiled, pickled, raw and hidden among other veggies. It has taken me practice to appreciate them and their many health benefits. I particularly have grown to love their greens. If you do not really like them the first several times you eat them, keep at it, its worth your health!

Beets are packed with essential vitamins, minerals and medicinal plant compounds. They help regulate blood pressure, increase your oxygen use up to 20%, and combat inflammation. Aaaaaand, they are very good for digestion, keeping you regular!

Garlic scapes: Garlic scape season is one my favorite times of the year! Garlic scapes are only around for 3 weeks and they do not store very long, so its an extra special time in the garden. The garlic scape is the start of the garlic flower. It pops right up through the middle of the plant about a month before its time to harvest. We pop it off the plant so that the bulb will continue to grow and ready itself to be harvested. Personally, I’m partial to a grilled scape, slightly crispy. I can also get down with a sautéed scape with eggs or scape pesto.

Cabbage: On the farm we grow 2 types of cabbage, but there are hundreds of varieties. You will likely see a cone shaped cabbage called Caraflex that has thin and sweet leaves. It is perfect for use raw. We also grow a variety called Red Express which is a sturdier cabbage that either needs to be sliced thinly for eating raw or cooked. This is a very beautiful cabbage, but we don’t just love it for its eye-catching physique, Red Express reduces the risk of osteoporosis, combats chronic disease and promotes a healthy gut.

  • Mustard glazed red cabbage– this is one of the better cabbage recipes out there. I will often forgo the apple and add some garlic right at the tail end of cooking.
  • Red cabbage porterhouse– one of the best things we have put in our mouths!
  • Addictive again cabbage salad– yes and yum. I never add the romaine to this and sometimes I’ll add some crushed up raw ramen noodles for some added texture.