In This Week's BEET:
- The Share
- Storage Tips
Pick Up Today: 5:00 to 7:30pm at PS 56 on the Corner of Gates and Downing
FULL SHARE & YELLOW HALF SHARE PICK UP
This Week's Share
- 2 kinds of lettuce
- Tokyo bekana
- Little red onions
- Sweet peppers
What is Tokyo beckana? It is a popular Chinese green similar to Bok Choy, and can be eaten raw or cooked. The taste is similar to spinach, and both the leaf and the stem can be eaten. It's great sautéed, braised, or simmered in a soup.
Since we are getting a lot of greens this week I thought I would include some late summer/ early fall salad recipes- which are great for these nights, where the last thing you want to do is turn the oven or stove on.
This Warm Escarole with Mushrooms Salad is quite simple- and you could easily sub the Escarole for Tokyo beckon.
Try pairing one of the salads from above with this simple carrot soup for a light week night dinner. The best thing about making soup, is that it only gets better the next day!
Storage Tips & Health Benefits for Carrots:
Cut the tops off, and place in a closed container with plenty of moisture: either wrap them in a damp towel, or you can dunk them in a bowl of water every couple of days if you are storing for a long time.
Carrots are rich in antioxidants, specifically beta-carotene (which gives them their bright orange color), and have high levels of Vitamin A & C. In addition, carrots contain fiber, vitamin K, potassium, folate, manganese, phosphorus, vitamin E & zinc.
Eating carrots raw or lightly steamed gives you the most nutritional benefit.