Farmers Markets are one of my favorite places to go.... Fresh veggies, vibrant colors, and "earthy crunchy people" who have genuinely kind hearts and loving souls. Their passion and love for their crops are what make their organic and local produce item so special! Organic means there are no pesticides, no added hormones, antibiotics, and for chicken/beef they are fed natural feed and raised with care.
However, organic and LOCAL can be very different... Local fruits, veggies, meats, you name it - they are picked only a few days sometimes hours before they get into your hands. Vitamins and minerals can be quickly lost in transportation and storage, so the quicker we can get our veggies once they are harvested and picked, the more NUTRITION, FLAVOR, COLOR, AROMA, and FRESHNESS you will get! Also, getting to know your farmer, and understanding their practices and care for the crops will lend an additional special aspect to your food - it was prepared with LOVE! Seasonal fruits and veggies local to your land were evolved to give your body the nutrients it needs at this time of year! Lots of root veggies are warming foods (like beets), and the pumpkins and squashes I've seen in my local markets are loaded with Vitamin C and Beta-carotene (preventing colds and fighting off infection which is quite common in the Fall season).
This weekend I was at Findley Market and wanted to share the love of beets and local warming veggies! Coming from the beautiful soil, energetic sun, and caring farmer these baby beets wound up in my hands to bring home and prepare.. and now share with you!
- 1 Large Handful Baby Beets (Yellow, Red, Orange, Red, Purple)
- Beet Greens
- 1-2 cloves minced Garlic
- 1-2 Tbsp Olive Oil
- 1-2 Tbsp Balsamic Vinegar
- PREP BEETS: Wash beets well. Remove the beet's wirey stringy ends as well as the top head. Slice into very thin rounds (as thin as you can get with a sharp knife).
- PREP BEET GREENS: Wash the beet green heads. Chop off the stems, so that only the green leaves remain. Bunch the greens together in one hand while you roughly slice into thin strips with your knife in the other hand.
- SAUTE: Sauté olive oil and garlic 2-3 minutes over medium heat in a frying pan.
- ADD BEETS: Add beets and beet greens to the frying pan. Drizzle 1-2 Tbsp Balsamic Vinegar (I used white balsamic vinegar to prevent the beets from turning color)
- COOK 5 MIN: Cover the pan and let beets and greens cook for 3-5 minutes (or until beets are just slightly soft).
- SERVE: Remove from frying pan and serve. Add salt/pepper to taste. Serving suggestions: Serve as is, as a side to a meat/protein dish, or make a fried egg to serve over top.