The best part of gardening is eating the fruits of your labor!
Spring harvest is beginning and today we had our first complete farm to table meal! On the menu: fresh beets, beet greens, lettuce, spinach, avocados, artichokes, and grapefruits.
Combine in a blender:
One peeled and chopped beet
¾ chunk of fresh, peeled, chopped ginger
A handful of spinach
About 1 ½ cup frozen dark organic cherries
Blend using equal amounts of rice milk and freshly pressed apple juice* to desired consistency
*I buy from Trader Joe’s or make my own when our trees produce apples
Chop a few peeled beets into medium sized chunks and sauté in just enough olive oil so as not to stick to the pan. Cook until tender, yet semi crisp inside. Put in the refrigerator to chill.
Rinse and chop lettuce and spinach to desired leaf sizes. Toss.
When beets are chilled, add to the salad along with avocado slices.
You can use my Simply Balsamic recipe to make your own dressing, or use one of my store bought favorites, Newman’s Own Balsamic Vinaigrette dressing.
Rinse and chop up red stems of the beet greens, about 2in lengths
In a large frying pan, heat a couple of tablespoons of olive oil.
Add the stems to the pan first.
On top of the stems, add the large leaves.
Cover and cook until tender. Cooks much like spinach.
Add soy sauce to taste.
For the carnivore of the household, I sautéed two chicken tenderloins in a little bit of olive oil and added a dash of salt, pepper, and fresh crushed garlic to taste.
We had so much food already; I just soaked these and put them aside for the following day. Check out my artichoke recipes.
Halve and squeeze!