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!
- Spicy roasted golden beets
- Spring greens with pickled veggies- a pickled beet might be my favorite beet. This is a bomb salad and you can just quick pile whatever it is you have!
- Marinated beets with pistachios– this salad is delicious and can be made with whatever nuts you have on hand. We’ve made it a few times and immediately packed it as lunches for the week. Its easy and great.
- Barley, fennel & beet salad– this is my favorite of the beet salads. It is filling, tangy and feels homey.
Storage information: should store for 1 month or more
- cut off the green tops of your radishes
- you can use the greens in a stir fry, a soup, or just wilt them on toast with a little butter for breakfast
- store your beets in your vegetable or crisper drawer
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.
Storage information: should keep from 21 days to 2 months
- keep all of the leaves on the cabbage until you are ready to use it (this helps to lock in the moisture of the innards and allows the cabbage to store longer)
- do not wash the cabbage before putting it in your fridge
- store it in a vegetable or crisper drawer (if it is too large for a drawer, wrap it in plastic wrap and stick it anywhere in the fridge)
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.
Storage information: Garlic scapes will go floppy quite quickly. The good news is that floppy still tastes great for these delectable twirls. You can store them in a closed plastic bag inside of the crisper drawer. This should help to keep their moisture in and keep them crisp longer, but there is no need to go through too much effort to preserve their crispness.