To say that we have a lot of greens right now would be an understatement. Our greenhouses are overflowing with the stuff, our fridge is positively jammed, and our kids are ready to stage a revolt. But we are not daunted. Getting creative with the often proflic output from our gardens is one of the most fun things about growing produce. And we're happy to share what we've learned with you if you stop by one of our farmers markets in the next few weeks. First of all, people, you have got to try some beet greens! Every week I carefully bundle these dewy beauties, and every week I end up bringing at least some of them home to sautee for myself. I feel so guilty! So here's what I'm going to do: Stop by one of our farmers markets during the month of June -- we're in Canterbury on Wednesdays and Northwood on Thursdays -- tell us you read this blog, and we'll give you a free bundle of beet greens to try. Here's what to do with them: Chop off the stems, tear the leaves into bite size pieces and sautee them in olive oil til they're tender, about 4-5 minutes. Add a clove of minced garlic, a splash of balsamic vinegar, a sprinkling of sugar and a heavy-handed dash of salt. Serve them as a side dish or mix them into a pasta or potato dish. They're packed with vitamins, lovely on a plate and truly delicious.
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