I have barely enough space on this page to summarize our lovely week on the farm. Crisp cool mornings and breezy days created an environment perfect for farm work. We spent some time on the new barn and many pleasant hours in the fields cultivating and planting. Ansley helped me over a big hurdle by snapping some photos of our wonderful wool roving back from the Ohio fiber mill (yarn just finished and will be sent next week!). With some great images she helped me set up our Etsy shop! Yahoo for Hill and Hollow’s first foray into e-commerce. More on the wool project when space allows, but any of you on Etsy can check out the newly emerging Hill and Hollow Farm shop! http://www.etsy.com/shop/HillandHollowFarm I hope you love this root basket as much as I do…with some pretty amazing leaves also!
week six in your basket:
Hakurei salad turnips
Save the greens! This basket certainly highlights some of our favorite roots, but that is no reason to throw away their beautiful tops!
Sautéed Beet Greens With Garlic and Olive Oil
from NY times
1 bunch beet greens
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/8 teaspoon dried red pepper flakes (optional)
Freshly ground pepper
1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.