The Co-op Share - Week 23
This Week In Your Share

  • 1 Organic Lettuce - Main Street Farm, Homer, NY
  • 1 Bunch Beets with Greens - Main Street Farm, Homer, NY
  • 1 Organic Kale - Stick and Stone Farm, Trumansburg, NY
  • 3 Organic Carrots - Juniper Hill Farm, Wadhams, NY
  • 1 Organic Parsley - Whiskey Hill Farm, Waterloo, NY
  • 1 Sweet Candy Onion - Graber Family Produce, Waterloo, NY
  • 1 Sweet Bell Suntan Pepper - Graber Family Produce, Waterloo, NY
  • 1 Organic Eggplant - Reeves Farm, Baldwinsville, NY
  • 1 Corn - Reeves Farm, Baldwinsville, NY
Featured Recipe

Roasted Beets and Sauteed Beet Greens

Ingredients:
  • greens
Preparation
  1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
  2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
  3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.
Recipe  Online
Your Co-op Share Supports: 
Main Street Farms in Homer, NY
Main Street Farms  Online

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