Posted by / Friday, July 1, 2011

Garden to Table

What a perfect start to a 3 day weekend. Dinner tonight with the exception of the lamb (for obvious reasons) came from the backyard. The rosemary, thyme, garlic, beets, carrots, and even the greens from the top of the beets.

If you are in the habit of buying beets and discarding the colorful nutrient rich tops or greens here's your E.A.T. tip:

Clean the greens by soaking in water. Swirl and change the water several times to remove the grit. Once dry, these can simply be sauteed in olive oil with salt and pepper to wilt. I also like to make a simple mixture of horseradish & sour cream to dollop on top. Depending on how many greens just add horseradish to sour cream to taste with black pepper. Dollop on top of warm greens. Serve with your sliced beets.

Hoping everyone enjoys the 3 day weekend!

E.A.T. local and E.A.T. well

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.



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