Detroit Lakes Farmers Market, September 2006
Things have progressed to the point where a recent Star Tribune headline read “Too Many Markets or Too Few Farmers?” It described a new farmers market in
IN THE BOX:
Broccoli: A later variety than we had a couple of weeks ago.
A couple Summer Squash: You may already be getting sick of this stuff, so I took it down to two this week.
Fresh Italian Parsley
Lacinato Kale: A Italian variety of kale which most call “Dino Kale” since it looks like it comes from prehistoric times.
Mini-head of lettuce: There was an area of salad mix uncut from last week which basically produced some mini-heads of lettuce…
Chiogga Beets : An heirloom variety. See recipe below.
Five Minute Beets
From Deborah Madison, Vegetarian Cooking for Everyone
4 beets, about 1 pound
1 T butter
Salt and pepper
Lemon juice or vinegar to taste
2 T chopped parsley, tarragon, dill, or other herb.
Grate beets into coarse shreds. Melt the butter into a skillet, add the beets, and toss with ½ teaspoon salt and pepper to taste. Add ¼ cup water, then cover the pan and cook over medium heat until the beets are tender. Remover the lid and raise the heat to boil off any excess water. Taste for salt, season with a little lemon juice or vinegar—balsamic or red wine is good—and toss with the herb. If you don’t mind the shocking color, you can stir in a tablespoon of yogurt or sour cream, always a good addition to beets.