Experience Spring in the Farm Market!
- posted on: April 19, 2018
- posted by: Eva Jacobson
It’s beet season! We have three varieties in the Farm Market: Red, Gold, and Chioggia… the Red and Gold Beets come to us from Ralph’s Greenhouse in Mount Vernon, while the Chioggia Beets are from our friends at Boldly Grown Farm in Burlington.
Shop in the 21 Acres’ Farm Market Friday, from 11am-6pm, or Saturday, from 10am-4pm*, and take home farm fresh beets and other delicious, locally-grown produce!
*Market hours change to 4 days a week starting Wednesday, May 2. Visit our Farm Market page for more info.
Wondering how best to enjoy your market purchases? Try this tasty beet salad recipe created by farm-to-table culinary instructor, Rebecca Sornson (whom you may remember from Foraging For A Feast or Eat Your Weeds: An Introduction to Spring Foraging).
Beet Salad with Pesto Vinaigrette
4-6 steamed beets
Toasted nuts or seeds (pumpkin, walnuts, pistachios, hazelnuts)
Crumbled cheese (goat cheese, feta, sliced parmesan)
1 cup packed greens (basil, arugula, chickweed, etc.)
½ cup oil
¼ cup acid (lemon juice, apple cider vinegar, etc.)
1 clove garlic
First, make the salad dressing — place everything in a blender and give it a whirl.
Then, cook the beets and let them cool. Once cool, peel and chop the beets into wedges.
Next, toast the nuts/seeds for 8-10 minutes at 400 degrees (watch them carefully to keep from burning).
Finally, toss the beets with salad dressing to coat and add in the toasted nuts/seeds and crumbled cheese.
Let us know how you enjoyed the finished product!