Thursday, June 4, 2009

Beet Salad + Swiss Chard Pasta

We are loving beets right now, and we got our hands on some from Downing Hollow Farm yesterday at the Botanic Gardens Wednesday farmer's market. Many were nice striped beets, too! The Wife made a salad with bits of honeycomb, thyme, pink peppercorns, and local goat cheese. Boil and peel the beets and sauté them in some olive oil, and then add the rest of the ingredients above -- that's all there is to it. TCV also made summer pasta with Whitton Farms swiss chard, Van Cheesman's garlic, and some broken-apart grape tomatoes. Andria's Summer of Magical Eating potlucks have us trying out our ideas for what to do with local produce all week long now; we'll keep you posted on what we try next.

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