oh, how i love the bounty of the summer season. and the experimentation fresh produce allows and inspires. today, i give you blissful beet blueberry goodness.
apparently, i’ve been struck by the fruit cupid. all my savory dishes these days arrive at the table studded with fruit– pasta con peaches, pasta con grapes (that’s my mom’s recipe. look for it soon), and today for your tongue’s delight, beets and blueberries.
i cannot even begin to explain the deep satisfaction this particular meal gave me. literally everything came from the community garden, shipperd greens, most of it picked a half hour before i began chopping, sauteing, tasting, spicing. so fresh, so bright, so life-giving! i am still struck by how fantastic and simple fresh food is– it needs so little help to be so DELICIOUS! ha, a good thing i’m so easily excited by all this even after working on a farm for two years now. so easily entertained.
fresh tomatoes– green zebra and some other heirloom red variety. garlic. green peppers. beet greens. green beans. blueberries. oil. salt. pepper. curry powder. red chili flakes. altogether?! heaven on a plate.
from my happy stomach to yours, i wish you merry august sunshine, sweet corn on the cob, delightful trips to your favorite farmers’ produce stands and markets, eager trips to your backyard/community/neighborhood gardens, and delicious beets & blueberries!
beets & blueberries
a few notes: i steam the beets for at least 5-10 minutes before actually beginning the saute so that it all gets done around the same time. use that time to dice up all the veggies. i think you could really add any vegetables you’ve got to this– the blueberries just act as pockets of color, bursts of tangy sweetness, so good with the curry powder and pepper flakes. if the tomatoes don’t seem to be adding enough liquid to the dish, you could add stock, wine, beer, water, tomato sauce, etc to maintain enough moisture.
4-8 beets with greens, depending on size (or as many as you can get! i say the more the merrier!)
2-3 cloves of garlic, minced
extra virgin olive oil
2 red tomatoes, diced (for the sauce)
3 green tomatoes, diced (they’ll add moisture and texture)
red pepper flakes
salt & pepper
green pepper, diced
handful of green beans
handful (or two) blueberries
a hungry stomach
1. first wash beets and cut off the greens. steam them for 20-40 minutes, until a fork can easily prick them. when they are looking close to done, throw in the green beans for final 2 minutes or so.
2. meanwhile, warm enough oil to cover the bottom of a large saucepan over medium heat. chop the stems of the beet greens as you would celery, add to oil with garlic. then add diced tomatoes and peppers.
3. while that cooks down for about 2-3 minutes, ribbon the beet greens. then add them to the tomato mixture, and let ’em cook down.
4. add a few shakes of curry powder (probably a 1/2 – 1 tablespoon) and a pinch of red pepper flakes and salt and pepper. taste and adjust spicing.
5. remove from heat and stir in blueberries. plate with green beans and beets. enjoy!