The star of this past Saturday's Market trip (next to the honey, cookies, persimmons, etc.): beets
I've never cooked with beets before. I don't recall ever having eaten them, either.
Roasted in foil, allowed to cool
What about the leafy tops? The farmer at Crooked Sky told me he'd saute them and eat them, and I liked the sound of that.
Oh. My. Yum. Tossed with some mustard powder, a dash of tumeric, some salt, and a squeeze of lemon juice.
The sturdy greens has a pleasant, slightly bitter tang to them, and the soft, sweet beets reminded me of baby corn. Odd, I know. It took awhile to figure out why the taste was so familiar. I wrung my brain to try to remember if I had eaten beats before, but just forgotten. As I read up on beet fact, it compared the sugar contents between beets and corn. Corn. Baby corn. Bingo. Maybe it's me, maybe it's the beet, maybe it's what happens when beet mets tongue. Whatever it is, sweet beets laced with lemon, mustard, and tumeric, entwined with the tartness of their own green tops, made an awesome dish.