Monday, April 4, 2011

Eat Local: Candy-Striped Beets and Bok Choy

You gotta love a good farmers market.  Aside from showcasing great food for . .  you know . . . eating, it's a great place to get ideas for veggies to grow next year.

Check out the gorgeous bok choy and beets we picked up this weekend.

But wait, those aren't just any beets.  You see, the added bonus of going to a farmers market is that you get to learn about all kinds of new vegetables, like these chioggia, or candy-striped, beets.

Aren't they gorgeous?
The stripes will bleed when fully cooked, so I only blanched them and served them chilled on salad.  The beets are mild and sweet, and they were a huge hit. Then came the bok choy.

There is something special about buying food that still has dirt on it.  And maybe a few bug bites in the leaves.  And knowing that you're eating food that was pulled from the ground within days of eating it . . . so nice.  And when you have something that special, you want to make it the star of your meal.  So, simple beets and bok choy became a meal by themselves.  Well, almost by themselves.  The beets, as I said, were served on top of a simple green salad, and I stir fried the bok choy with garlic, soy sauce, and peanuts (I would have preferred cashews, but we had peanuts in the cabinet) and served it over rice.  Simple and lovely.

Bonus:  I'm sautéing the beet greens to serve with tonight's dinner.


  1. Yummmmmmmmm!:)
    Sounds like your farmer's market is a wee bit better than ours over here.
    Trying to remain UNjealous.
    And heading to the kitchen for a veggie snack. . .

  2. April, they don't have a ton of venders, but the regulars tend to have quality stuff.


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