Thank-you so much for your support this 2020 season, Ottawa-Gatineau! All of our CSA Memberships and Plant Sale are completely sold out. We are working hard to bring you a Fall Share Basket option so there's still a chance to join our farm-ily and support local, small-scale farming. Sign-up for our newsletter to be notified when our Fall Share becomes available.

Beets + Beet Greens

                                                               

About meBeets are definitely a favourite at Catena Farm! Beets can be eaten raw, boiled, braised, pickled, juiced, roasted, and barbequed. Beets are an excellent source of fibre, vitamin C, magnesium, and folate.

Beet greens are the tops of beets. They are medium-large sized leaves and are thicker than many other greens. Large leaves should be cooked like chard, and small, tender leaves are good in salads. Beet greens are high in potassium, calcium, iron, beta-carotene and vitamin C. Serve cooked greens sautéed with garlic, and lemon juice, in a salad, in a breakfast scramble, in a soup, with pasta, beans, rice, or potatoes.

To store (Beets): If your beets still have greens attached, cut them off, leaving an inch of stem. Store the beet roots, with the rootlets (or "tails") attached, unwashed, in a cotton mesh bag, or paper towel, then place in a reused plastic bag in the crisper bin of your refrigerator. They will keep for several weeks.

(Greens):Cut beet greens from their roots; store beet roots separately. Keep dry, unwashed greens in a cotton mesh bag, then placed in a container and kept in the refrigerator about a week.

To freeze: (Greens) Blanch washed greens for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers, or vacuum seal and freeze.

Recipes

Balsamic Beet Torte with Cashew Cream

 Indonesian Gado Gado

 Cabbage Fennel Apple Soup