Trips to the farmers market still inspire what we will prepare during the next couple of days for our evening meal.
Today there were green tomatoes…yes we have them also, so we passed on by.
Fresh fennel is always great in a salad… just dressed with extra virgin olive oil, fresh squeezed lemon juice, with a little salt and pepper. So crisp and fresh.
Look at that lovely basket of fresh pulled onions, good in so many recipes. Never too bitter or strong early in the season.
Some wonderful aged hard goat cheese, much better than cheddar.
Look at that stack of greens and fennel. I asked if there were any beet greens and they came through with not only beet greens but the loveliest small beets still attached.
Todays dinner was easy. It was just some grilled sausages from the Sausage Kitchen and sauteed beets and greens. Simple and good.
Sauteed Beets and Greens with Garlic
- 1 bunch of beets with their greens
- 2 cloves of garlic, chopped
- 3 T. olive oil
- 2 t. sherry vinegar, or to taste
- salt and pepper
Cut beets from greens. Peel and cut into bite size pieces. Wash greens well and cut stems off but save. Boil beets and beet stems until tender. In a large skillet, saute garlic in oil until golden but not brown. Remove and save. Add beets, stems and greens. Saute until greens are just wilted. Add sherry vinegar and garlic. Season with salt and pepper to taste and serve.