Monday, January 30, 2012

What a beautiful week!

OPEN WEEKENDS 9am-5pm
This week was just beautiful. The farm stand was busy on the weekend. 'Howdy' did great for his first week out.
This weeks offerings included comb honey , turnips, collards, onion tops, beet greens and red choi.


Our slowest seller was the beet greens. We realize that these nutritious greens are more popular in the North, so here is some information to help inspire you to try new things.
Beet greens should be treated like spinach. They are eaten both raw or cooked.


Beet Greens Nutritional Information


Serving Size: 1 cup, raw (38g)

Amount Per Serving
Calories 8 Calories from Fat 0

% Daily Value*
Total Fat 0 0%
Cholesterol 0mg 0%
Sodium 86mg 4%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 6%
Sugars
Protein 1g
Vitamin A 48% Vitamin C 19%
Calcium 4% Iron 5%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Beet Greens are very low in Saturated Fat and Cholesterol. They're also a good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.


Still not convinced? Here is a  simple recipe for cooked beet greens courtesy of Foodista


Ingredients

2 pounds beet greens
3 tablespoons olive oil

Preparation

1.
Trim the beet greens. Slice the garlic thinly. Place the garlic and oil in a cold skillet. Bring up the heat slowly and slightly brown the garlic.
2.
Remove the garlic and add the greens to the skillet. Cover with lid if possible and cook until wilted, about 3 to 5 minutes.
 

Garlic Beet Greens

Yield: 4.0 servings

Creator: Helen Pitlick

Lastly, here are a few shots of sunset at the park ....




 See you soon!


 


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