HARVEST #5

Each one gets better and better.  In the box this week:
fennel bulb
peas
beets
green onion
head lettuce
arugula
broccoli
calendula
chard

Here is a beet recipe that I absolutely love!  It was introduced to me by my friend Gentiana- the market manager at the luscious St. John's farmer's market.  She knows her vegetables!


Indian beet recipe from 5 Spices, 50 Dishes
 
2 lbs beets
3 T canola oil
1/2 t mustard seeds
2 small serrano chiles, sliced into 1/4-in rounds
1 t salt
1 T lemon juice
2 T minced cilantro
 
Clean beets. Cover w/water in med. pot and bring to boil. Lower heat and cook until tender, 20-30 mins (use knife to check for doneness). Drain, cool and peel beets, then chop into 1/2 cubes or quarter if beets are small.
 
Make tadka: Heat oil in wok or skillet over high heat. When the oil begins to smoke, add mustard seeds covering pan with lid or splatter screen. When the seeds are browned, add chiles and stir. Then thrown in beets and salt. Toss, cover and steam over low heat for 6 to 8 min to allow the flavors to blend.
 
Remove to serving dish and toss with lemon and cilantro. Serve warm or cold.