If you can't BEET it....EAT it!

Hi-ya folks!  Once again, the Rose Creek Produce Stand will be up and running tomorrow from 9 am - 1 pm.

This week we are featuring our most popular beet variety - an Italian heirloom varietal, known as the CHIOGGIA BEET.  A little off the "beet-en path" - this beet is also known as the candy cane beet.  It's appeal is not only it's sweeter flavor, but it's general aesthetic.  This beet has a beautiful fuchsia-red exterior and when cut open exposes a white and red candy striped inside.  Although these festive rings tend to fade when cooked, you are still left with a beautiful golden-pink beet that is appealing on any plate.   Like any other beet, it can be prepared in the same fashion - steamed, roasted, sautéed, pickled...AND more bang for your buck - you can eat the greens too!  Toss them in a salad or sauté them up! 

And furthermore - just like so many fresh veggies - beets are good for you!  Beets have lots of fiber, potassium, iron, and folic acid, a B vitamin. And betacyanin, the pigment that gives beets their color, is a powerful antioxidant.

And...if you can't beet em....EAT 'em!  Here are 2 delicious recipes to use with any beet variety! 

                       RAW CHIOGGIA BEET SALAD WITH HONEY-LIME VINAIGRETTE:

                       **Perfect for chioggia beets as they are prepared raw and retain their brightly-striped appeal.

                         (4-6 servings)

Vinaigrette

2 tablespoons olive oil

2 tablespoons cider vinegar

2 tablespoons lime juice

2 teaspoons honey

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Salad

4 medium Chioggia beets, washed, peeled and cut into matchsticks 

2 scallions, thinly sliced (about 1/4 cup)

2/3 cup chopped fresh cilantro

2 tablespoons roasted unsalted or salted pepitas (a type of pumpkin seed found in any major supermarket)

Whisk all vinaigrette ingredients in a small bowl and set aside.

Wash and peel beets. (You may want to wear gloves, as the beets may stain your hands.) Using a sharp knife, cut into matchsticks. Place beets in small bowl. Add scallions, cilantro and pepitas, and toss. Add vinaigrette and toss until well coated. Serve at room temperature.

ROSEMARY BEET PANCAKES:

(4 servings)

1-1.5 lbs beets

1 tsp rosemary

1 tsp salt

1/4 c flour

2 tbsp butter

METHOD:

1.  Trim the beets and peel as would a potato. Grate the beets (if doing this by hand be sure to wear gloves as the beet juice can stain your hands!).  Begin preheating a medium sized skillet over medium heat.

2.  Toss the grated beets in a bowl with rosemary and salt.  Add half the flour.  Toss well.  Add the rest of the flour.  Toss again.  Pat into 4 patties.

3.  Place butter in skillet and heat until turns nut-brown.  Place each beet patty in the skillet and press down with the spatula.  Turn the heat to medium high and cook, shaking the pan occasionally, until the beet cake is nicely crisped (6-8 min)

4.  Flip and repeat step 3.

You will also find this week at the stand:

Pasture Raised Eggs

Pecans

Icicle Radishes

Beets

Escarole

And maybe a little kale

Hope to see y'all tomorrow!

For the love of community and all things farming,

Your local farmers,

Will, John & Dana

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The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029