Don't forget the beet greens

Did you pick up beets from the market this weekend? Are you going to make a raw or roasted beet dish? Whatever you do, don't discard the beet greens! They can be substituted for chard in recipes. Seriously, beets and red-stemmed chard are related. They both share a wine-colored stem, which I think is pretty rad. That has to mean there's some extra vitamins and minerals in there, right? Right. Beet greens are full of folic acid, vitamins K and A. They also contain more iron and calcium than just the beet itself. So next time, save those greens!

I've been digging the humble beet green lately, and the CSA has kept my crisper full. I sauté them with spring onions and garlic, and finish with this tahini sauce (yes, I'm addicted). They sound good on pizza and in a risotto too.

As you can see there's no Food Matters Project recipe here today, so skip on over to see what Laura and the rest of the members whipped up.

Source: Woods, Rebecca. The Whole Foods Encyclopedia, 2010.

Shishito peppers

Saturday morning I was making my normal rounds at the farmers market. I said hello to familiar faces, picked up eggs and filled my bag with a variety of summer vegetables. I was at one of my favorite farmers' tents ready to pay for lemon cucumbers, when they asked me to try their Japanese shishito peppers. They had just sauteed the peppers in sesame oil and finished them with a splash of soy sauce. I picked up one of the small peppers, browned on both sides, and took a bite. Wow. They tasted like bell pepper and jalepeno, minus the heat. As you can see, I returned home with a carton of them. I cooked them with dinner that very night.

As I put the peppers on the table, I told Josh not to worry, they weren't spicy. He took a bite approvingly, but said he thinks they want to be spicy. I laughed, ate another one, and wham! That little pepper had some heat! There was only one pepper in my bunch that was spicy, so be careful as you're nibbling on these tasty treats.


Shishito peppers
1 tbsp sesame oil
1 bunch shishito peppers
dash of tamari (or soy sauce)

There is no need to peel, chop or dice these peppers. These small peppers are cooked and eaten whole. They have a thin, delicate skin, so they cook quickly.

Heat sesame oil over medium heat. When the pan is hot, toss in the peppers. Now let cook, stirring, so they don't burn. Keep a close eye on them. When the peppers have cooked down and are browned all over, remove from heat. This should take 5-8 minutes. Toss with a dash of tamari. If you don't have tamari or soy sauce, finish with sea salt and lemon. A great appetizer or afternoon snack.

Farmer's market surprise

Look what I picked up at the farmer's market last week.

Yes, that's orange cauliflower. The vibrant orange color comes from extra beta-carotene, which means this guy has more Vitamin A than it's cream-colored sister. That's reason enough to pick it up at the market. I made a version of this roasted cauliflower recipe with it. Oh and this isn't the only strange color you might see cauliflower around your farmers' market.

Have you found an interesting vegetable or hybrid fruit at your market lately?