Summer is finally here. I know because I cut hay yesterday. Highs in the 80’s and low’s in the 60’s, that’s what really makes things grow. You can actually see a difference in the tomatoes every day!

*Today’s Vegetables*

The red potatoes are yielding very nicely in the greenhouse. The reds beets from the high tunnel are excellent as well. The tops are as nice as the bottoms. Whatever you do don't throw those tops out. Check out the recipe for roasted beets and sautéed greens. (Excellent!) The spinach is at its peak, so is the spring mix. Both of these do not like hot weather. They also get covered with weeds when the weather gets warm and the weeds grow faster than the lettuce & spinach. Peas are close to being ready…..maybe they will be.
THIS WEEK ON THE FARM
School is finally out. All of a sudden I have 7 people show up for work yesterday. Well, I had no trouble keeping them busy. The weeds in the cole crops were long overdue and today we can get to those carrots and red beets at the Hawkins farm and clean the weeds out of them. This year has been unusual for weeds in the plastic because of how warm it was in April. As long as there are weeds, young people in this community should never be idle!

Coming up next week….
Shell Peas!


Susan Anderson is in charge today. Susan is a preschool teacher at Promises Preschool

Vegetable Of the Week

Red Beets
Care and Handling

Beets are low in sodium and fat. Beets are saturated-fat-free, cholesterol-free, providing a small amount of vitamin C and are a source of fiber. Beets contain a high amount of folate, which is believed to help prevent depression and fatigue. Note: Never cut beets before cooking. Just twist off the tops, or color and flavor will be lost during cooking. To store, cut off greens two inches above the beet. Store beets and greens separately in a plastic bag; refrigerate. They keep several days.

Recipe of the Week

Roasted Beets and Sautéed Beet Greens
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable. Prep Time: approx. 10 Minutes. Cook time: approx. 1 Hour . Ready in: approx. 1 Hour 10 Minutes.
Makes 4 servings.
Printed from Allrecipes, Submitted by BN61079
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)
Directions
1 Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. 2 Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. 3 When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.