Siena Farms Blog
It’s a shame that there aren’t more beet lovers out there! Each year we get excited to see them poking through the ground, only to spy their rainbow of colors as we harvest them. From red ace, to chiogga, to golden and candy stripes – beets are magically delicious!
At Oleana and Sofra they roast them and blend with greek yogurt, lemon juice, dill, garlic and black pepper to make beet tzatziki… to die for! What about pickling some, grilling, roasting, or even just shaving raw over a summer salad?
Beets, goat cheese and arugula salads are a great balance of sweetness, earth, spiciness (from the arugula), tang and a fresh crunch.
Have you thought about a cold, summer borscht? In Poland they fill pierogies with this tasty root. In New Zealand they always add a slab to the top of their favorite burger. In the Ukraine they serve a beet salad with pickles, carrots, and peas with fresh onion.
Sometimes we like to slice them thinly and roast in a hot oven until they are just a bit toasty on the edges. A bit of the water evaporates and the sugars caramelize… sprinkle those babies with a touch of sea sale for a salty-sweet side that is pretty darn amazing!
What are you doing with your beets?
Have you ever had a Hungarian Hot Wax Pepper? Don’t let the name scare you – while they do pack in some kickin’ flavor, their spice won’t knock you out like some other peppers. Their beautiful, waxy skin and neon golden-green color will clue you in on just how special these little guys are.
Our friends at Oleana and Sofra roast them in a hot oven on a sheet pan and then pulse in a food processor until they’re a pulp. This pulp gets folded in to Greek Style yogurt and is complete heaven with just a squeeze of lemon and a touch of salt. Smear this spicy and cooling yogurt on pita, serve with a grilled vegetable flatbread, or add to your favorite sandwich wrap.
If you felt like stopping by the farm stand for a big bunch of ‘em, you could make one of our favorite things – a homemade peperoncino-style pepper pickled with fresh garlic and salt. There are plenty of good, simple recipes to be found on the web and after a few weeks in brine these babies will be perfection. (Just make sure to prepare enough for good eating all winter long!)
We’re lovin’ the summer and want to know how you’re enjoying your Siena Farms veggies!
Drop us a note or comment and let us know.
Happy Friday from the farm crew! Do you know why we love Fridays? We get to pack up our trucks and head into town for the Copley Market downtown. It gives us a great chance to meet with you, our happy food enthusiasts, and to show you all the great things that happened in the last week!
We know (very well!) how hot it has been and that the mugginess has been getting everyone down… but how could you not be just a bit more smiley when you look at our Joker Sunflowers?
We’re well into the their growing season – and what says “summer” like a bunch of these guys in a nice pitcher on your counter?
Also, it’s that time of year when herbs are really taking off and if you’re anything like us, sometimes time passes too quickly and it’s hard to use a whole bunch by the end of the week. Take a cue from our friends at Sofra and put handfuls of picked leaves in your next salad for a nice punch of flavor with your crunch of greens! Try adding cilantro, parsley, or basil leaves into your salad with nice cuts of fresh scallion tops. Toss with your favorite dressing (or make your own) and top with some finely shredded raw beets. It’s a great, fresh way to add a burst of color and taste to a great summer time staple.