Week 2: Beets, greens & more

Beets
variety: Red Ace

You can roast almost any root vegetable, and beets can easily be made savory or sweet. They can also be a colorful addition in hummus — simple to make if you’ve never tried! Or, I love making juice with beets. This recipe uses apples (and can be done without a juicer), and you can sub apples for pineapple if you prefer.

Bonus: use the greens! Beet greens can be used similarly to other brassicas (i.e. kale, chard, bok choy, arugula, etc.). Here’s a decadent recipe for sautéing with bacon, onions, garlic, and spices.

Carrots
variety: Rainbow

If you’re looking for something new, or a way to add more vegetables into your repeat dishes, try a carrot marinara sauce. Or, there’s always carrot cake if you want dessert! Though, perhaps the simplest ways to eat carrots are snacking on them whole, with a dip, or shaving or grating on salads.

Bok Choy
variety: Joy Choi

Level up your sautéed greens with sesame dressing and a bit of crunch. You may notice yours is NOT baby sized, so I opt for a rough chop when following recipes using baby choy. You can also add the chopped greens to ramens, soup, or curries throughout the week.

Lettuce
variety: Cegolaine

These smaller leaves are versatile for sandwiches or salads. I like to balance out the flavor with a quick homemade dressing using a citrus like lemon juice, dijon mustard and garlic for an added kick, olive oil, salt, pepper, and a dash of balsamic vinegar for a bit of sweetness.

Rosemary

Rosemary is delicious on any roasted veggies (e.g. carrots or beets). If you make a bone broth or any meat dishes, this can be a lovely aromatic flavor to add.

Basil
variety: Prospera DMR-1

Top pasta dishes, toasts (such as avocado or goat cheese), or caprese salads with fresh leaves from your sprig.