Also some great little gems from Green Thumb (really my favorite for greens like these), dry-farmed Early Girls from Two Dog (also my favorite and finally they’re here! but only a few yet and had to travel for them) so made a BLT with a mix of Best Foods and Kewpie with piparra peppers and some of their juice mixed in on sourdough.
I’m buying dry-farmed Early Girls from Dirty Girl (at the Tuesday South Berkeley market) each week. Other vendors also have dry-farmed tomatoes, but Dirty Girl’s are always the best, and worth paying a little extra for.
Because of the rain, only a few vendors were there. Mostly fruit and product, not a lot of veg-based farmers so by the late hour we got there, picking were slim, but not so slim that we couldn’t get what we needed.
The beet greens and kale will be garlicky greens as a pasta side dish later this week. The beets will be roasted with olive oil & salt and kept for snacks and a hummus bowl lunch.
Mister is going to eat most of the mandarins but if I am lucky I will be able to steal a few to make a Nigella clementine cake. You can use any mandarins for it but I prefer when the skins are tight.
What are your plans?
I’m sure the beets will get roasted, but not sure what will happen after that. Maybe a salad.
I’ll probably juice and drink most of the oranges, but I’d love to try jam or “jamalade”. I made jamalade last year and we’ve really enjoyed it.
Can the beet greens and kale be cooked together, the same way? I think of beet greens like chard, and they seem to cook faster than kale.
Why does it say serve immediately? I hate when recipes say that!
Yet another reason recipes irritate me too. Assumptive.
This is not the abbreviation of Joy of Cooking. It would nice if you explain “Serve immediately so that the kale retains some crunch.”
Let’s one choose for one’s self.