March 12, 2012
Farmers' Market Day Recap/Recipe: Ginger Sautéed Beet Greens, Parsnips and Apple
On Saturday I hit up the Winter Farmers' Market with my mum. Until two weeks ago, I had not attended the markets regularly since I moved away to Massachusetts. The scene has grown leaps and bounds in my absence, and it is positively wonderful to see. I walked away with lots of goodies!
All of that shopping made me hungry so I helped myself to a pulled pork sandwich (with Kellie Brook Farm pork) and washed it down with some iced White Heron Cran-Apple tea. Delicious.
After the market, my mom and I returned to my apartment to bake up some turnovers. I did this to use up the last of the strawberry rhubarb preserves from what I've taken to coining as the "Strawberrypocalypse of 2010."
I should never be allowed to bake turnovers, unless I'm having company over, ever AGAIN. Ate way too many of those fluffy pillows of deliciousness!
I whipped up a pretty nice little side dish from some of my market spoils. I ate the first round hot, topped with a lamb burger. Round two I did not bother to reheat, and it was delicious cold! Not only that, but the dish benefited from a night or two in the fridge, and the ginger was more pronounced.
Ginger Sautéed Beet Greens, Parsnips and Apple
1 bunch of beet greens, rinsed and roughly chopped
1 parsnip, roughly chopped
1 apple, chopped
1 inch of ginger, peeled and diced
1 tablespoon of olive oil
Salt and pepper
Infuse olive oil with ginger by heating both over low heat in a skillet. Meanwhile, bring a pot of water to a boil. Briefly blanch the greens and parsnip until the greens turn a bright shade of green. Drain water. Bring the skillet up to medium heat and sautée blanched veggies in the oil, add the apple during the last few minutes of cooking so they maintain their shape. Finish with salt and pepper.