First month of farmers market

18Jun08

Our local farmers market finally opened for the season around a month ago, and for local produce we are currently looking at onions, rhubarb, and asparagus. We did get some lovely beets and greens from our CSA, as well as some ramps — all of which I promptly roasted and stuck in a wrap with some herbed cream cheese. I often find that is our default menu when I am not feeling energetic in the kitchen — roast’em and poke’em. It is probably not the wisest in terms of thrift because you are condensing them down and the water in raw veggies is what helps fill you up. So, it is pure, concentrated, goodness.

I am on the search for beet recipes, as my editor is looking for ones that don’t “taste like dirt.” Any ideas on getting the “earthy” out of beets?

 

 

 

 

 

 

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Tags: beets, Eating Local, farmers market