The Parsnippet: Farmers market launches with array of goods, food

The Parsnippet: Farmers market launches with array of goods, food

Margie Holm discusses produce from Fury’s Farm with customers at the Cortez Farmers Market on Saturday.
Emily Meyers with Summit Roots sells bags of fresh greens at the Cortez Farmers Market on Saturday.
Roasted Beets with Feta

Prepare: Peel 4 medium beets (available at several different booths at the Cortez Farmers Market) and cut into ½ inch thick rounds.
Toss with 1 Tbs. olive oil, 1 tsp. salt, and pepper to taste on a baking sheet.
Cook: Grill or roast at 450 degrees F, turning once or twice, until tender, about 30-35 minutes.
Assemble: Transfer to a bowl; toss with 4 chopped scallions and 2 tsp. lemon juice.
Top with crumbled feta cheese.
This would serve up beautifully as a side dish to a Supper Salad from Stone Free Farm (I call it the High Tunnel Special):
High Tunnel Special
Use a mix of local salad greens such as lettuce, arugula, spinach, kale, beet greens.
Cook: Cook up a favorite grain such as rice, quinoa, or other grain.
You’ll also need a couple of chopped carrots, about a cup of chopped cabbage, and a mix of seeds and/or nuts like pumpkin, sunflower, or sesame or a combination.
Steam: While the rice or grain is cooking, steam the carrots and cabbage until just tender. You can do this by adding the chopped vegetables in the same pot as the cooking grain, just wait until the last 5 – 10 minutes. You may need to add extra water.
Toast: While these are steaming, toast the seeds/nuts in a dry pan (cast iron works well for this) over a low heat, stirring constantly until they’re light brown and aromatic.
assemble: Lay a base of greens and top it with the still warm rice and steamed vegetables. Arrange the beets (see above) around the edge of the greens and sprinkle with more feta cheese (optional) and the toasted seeds.
Dress: Top with your favorite dressing. But be careful. You don’t want to drown a fresh salad like this in too much heavy dressing. If you really want to wake up the taste of the greens and keep the calorie count low, try a spritz of fresh lemon or lime juice or even fresh orange juice.

The Parsnippet: Farmers market launches with array of goods, food

Margie Holm discusses produce from Fury’s Farm with customers at the Cortez Farmers Market on Saturday.
Emily Meyers with Summit Roots sells bags of fresh greens at the Cortez Farmers Market on Saturday.
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Cortez ~ Events
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Cortez ~ Events