I have an almost comical love of beets. Chelsa included some baby beets in the share this week, and here’s how I enjoyed my first beet fix of the season.
I used the greens as part of my breakfast this morning. I did a simple sautee of the beet greens with some EVOO, garlic, and black pepper. I topped this mess of greens with one of the nasturtium flowers that also came in my share.
That is a breakfast fit for finals week. The toast is topped with strawberry-cranberry jam, which is homemade. The egg is topped with chervil from my share.
(My day job is as a private tutor. All of my students have finals this week. This partly explains why I haven’t yet begun obsessively blogging.)
I then steamed the beets in a bamboo steamer until they were tender, shredded them, and made “beet tartare.” The dressing for the beets is mayonaise, mustard, lemon juice, and pepper.
I ate the beet tartare on toast triangles, along with a salad topped with pan-fried tempeh.
Today is the first pickup for the Bloomfield-Montclair CSA, so I anticipate having more to share later.
Dinner was beautiful tonight.
We had a colorful salad, consisting of salad mix, pea shoots, baby salad turnips, and radish flowers from the Coeur et Sol farm share. It also included a cranberry/raisin/blueberry mix, shredded carrots, sliced cucumber, grape tomatoes, and basil orange balsamic chicken.
To make the chicken, I cubed boneless/skinless breast and marinaded it in a ziploc bag. The marinade was a little bit of EVOO, balsamic vinegar, basil from my own container garden, some garlic powder, and a healthy splash of orange juice. After letting it marinade in the fridge for an hour or so, I cooked it in a chef pan over medium-high heat until the chicken was done.
Last week, at Chelsa’s recommendation, we ate sliced breakfast radishes on toasted, buttered bread. Tonight, as a variant on that, I made garlic bread from a loaf of ciabatta bread, and then we topped it with sliced French breakfast radishes (from Coeur et Sol) and fresh chives (from my window box). Heaven.
Little Chef is vehemently against salad at the moment, so he had his meal in pieces, with the addition of some hummus and some almonds.
Food that looks good, tastes good, and makes you feel good. Ohhhh, late spring, welcome back.