Beets for Burlington

 

In your $10 bag we have included:  Ontario Apples, Bananas, Peaches, Ontario Green Leaf Lettuce, Ontario Tomatoes, Ontario Kale, Ontario Zucchini, Ontario Radishes, Ontario Sweet Potato, Ontario English Cucumber, Ontario Green Onion,   Ontario Spinach and Ontario Beet Bunch as an extra item for May box issues.

In your $15 Box we have many of the same items in greater quantity  with additional items: Ontario Apples, Bananas, Peaches, Ontario Green Leaf Lettuce, Ontario Tomatoes, Ontario Kale, Ontario Zucchini, Ontario Radishes, Ontario Sweet Potato, Ontario English Cucumber, Ontario Green Onion,   Ontario Spinach and Ontario Beet Bunch as an extra item for May box issues.

In your $20 Box we have many of the same items in greater quantity with additional items: Ontario Apples, Bananas, Peaches, Ontario Green Leaf Lettuce, Ontario Tomatoes, Ontario Kale, Ontario Zucchini, Ontario Radishes, Ontario Sweet Potato, Ontario English Cucumber, Ontario Green Onion,   Ontario Spinach as well as Ontario Rhubarb and Ontario Kohlrabi and Ontario Beet Bunch as an extra item for May box issues.

Beet Greens Pasta

Beet Bunches can be used for for a variety of recipes as both the beets and the greens attached to them can be utilized. Beet greens cook very similarly to swiss chard and can be used in many of the same ways.

  • 2 tablespoons olive oil
  • 1/2 bunch chopped green onion
  • 2 chopped garlic cloves
  • Freshly ground black pepper
  • Greens from 1 bunch of beets, washed, ribs removed, and coarsely chopped
  • 1 pound penne pasta
  • 1/2 Cup Crumbled feta
  • Salt for taste
  1. Boil a large pot of water and heat the olive oil in a large frying pan over medium heat. Once the oil is simmering add the onion and garlic, season with salt and pepper, and cook until the vegetables are translucent, about 3 minutes.
  2. Add the beet greens and cook until just wilted, about 3 minutes. Season well with salt and pepper, remove from heat, and reserve. Meanwhile, cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
  3. Return the pasta to the pot and place over low heat. Add the reserved pasta water and the beet green mixture, then sprinkle in the crumbled feta. Stir until thoroughly combined and heated through. Taste and adjust the seasoning as needed.

Bunch of beets (and leaves)

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