beet greens – Sheetar.com

Another salad, I know, but the greens, they call to me! Also, we still don’t have much else available in terms of vegetables. At least this one is a little more creative? I added a whole bunch of toppings to this one including some amazing bison chorizo. Our local bison farmer (rancher?) is super nice, and I enjoy cooking with bison over beef any day of the week. I’ll admit that my diet is skewed about 80% towards vegetables with about 20% meat in there, so while I’m not all vegetarian, I certainly appreciate vegetables in my dish. So, this salad is a mix of three types of greens (romaine, mesclun, beet greens), roasted beets, chevre, grilled turnips, and that yummy chorizo. I decided to pour myself a glass of homebrewed hard cider since it’s been a little warm this week, and since I cooked everything out on the grill and the evening was starting to cool off.. well it felt right. The beets were put in an aluminum foil package with some olive oil on the grill first. Then the turnips with some olive oil and salt in a slotted grill pan, and then finally the chorizo. The rest is fresh, so it was easy to put together.

Chorizo Salad:
Romaine – Charlestown Farm
Mesclun – My Garden
Turnips – Jack’s Farm
Chevre – Shellbark Hollow
Beets & Greens – Charlestown Farm
Bison Chorizo – Backyard Bison
Non Local – dressing, olive oil, salt

Seeing as our local farmer’s market kicked off its first regular market of the season, I figured I’d start One Local Summer back up again. I seriously contemplated whether or not to do this again. This year would be my fourth year of a summer’s worth of making one meal a week using only local ingredients. To be honest, I’m lacking motivation this year, and have gotten pretty busy with a bunch of other things. But, reason won out, and said hey, this is good for your health, it doesn’t have to be complicated, so cook something local once a week, no big deal. This year may be a little less inspired than other years, but I’m still doing this. ON TO THE FOOD!

This is pretty basic. It’s still early in the vegetable growing season, so my veggie options are limited. Our opening farmer’s market with the Phoenixville Farmer’s Market was a honey bee festival, so I included that here. Going around the plate clockwise, we have chicken marinated in honey and olive oil, then crispy beet greens from the grill, crimini mushrooms, and wilted beet greens with wee little baby beets on the end. When they ‘thin the herd’ so to speak, to prevent overcrowding with the beets, the greens and baby beets are perfect for eating. The whole thing is edible – the greens are sort of spinachy and the teeny beets on the end grill up in short order and are perfectly tender. The wilted beet greens were done up in foil with a little olive oil and salt and set on the grill. EVERYTHING on that plate was cooked on the grill! Easy peasy. Here’s the rundown on ingredients.

Chicken and Beet Greens with mushrooms:
Chicken – Mt View Organics
Honey – Baues’ Busy Bees
Beets and Beet Greens – Charlestown Farm
Mushrooms – Oley Valley Mushrooms
Non Local – Salt, Olive Oil, homebrew beer (Saison)

Tag: beet greens

One Local Summer 2012 – Week 3

One Local Summer 2012 – Week 1