Week Four (in which we learn we like beets)

This week's box overflowed into a bag. We got:
cauliflower
cabbage
broccoli
carrots
beets
sugar snap peas
hakurei turnips
lettuce
garlic scapes (a dozen this time)

The first thing we ate was sugar snap peas. They are still delicious, just washed with the ends snapped off.

The next easy item was the carrots. I read that some people eat the greens, so I washed them, but they were a little too much like bitter grass for me, and I threw them out. I trimmed and scrubbed the carrots with a vegetable brush, and they were delicious, much more carroty than the average carrot. I included a pen next to the plate to show how petite these little cuties were.

Tracy was supposed to go out for dinner, so I decided to eat the beets. She ended up eating with me and this recipe was just super:
Penne with Beets and Their Greens and Pecans
(from Vegetables from Amaranth to Zucchini)
2 bunches small golden or red beets with perky greens (I used one bunch)
1-2 Tbsp fruit vinegar, such as raspberry
1/2 lb penne rigate (I used linguini because that's all I had)
2 Tbsp olive oil
1 small garlic clove, minced
1/8 tsp chili flakes
salt and pepper
1/4 cup toasted, coarse-chopped pecans


1. Trim off beet stems and greens; reserve. Scrub beets. Drop into boiling water to cover by an inch or so. Boil until not quite tender, about 10 minutes--but timing varies. Drain. When cooled slightly, slip off skins under running water. Quarter beets. Toss with vinegar to taste.
2. Trim and wash beet greens. Cut stems into thin slices. If leaves are large, cut into wide slices; if not, leave whole. Set on rack over boiling water and steam until soft, about 10 minutes--but timing is variable.
3. Cook penne in large pot of boiling salted water until just tender.
4. Meanwhile, heat 1 tbsp oil in large skillet over moderate heat. Add garlic and chili flakes and toss. Add greens and heat through. Season with salt and pepper.
5. Drain pasta and toss with remaining 1 tbsp oil. Add hot greens and toss. Divide between 2 heated shallow bowls. Top with beets and nuts.
Serves 2
 















As for the turnips, I cut off the greens, washed and dried them, and haven't decided what to do with them. They're heading for a soup or salad. The turnips themselves I washed and peeled and I will probably just eat them raw.