Experimental Beet Greens and Garbanzos with Beef

This recipe was inspired by one I heard on NPR's "How Low Can You Go?" recipe challenge. The recipe calls for spinach instead of beet greens, but I wanted to work with what I had on hand. And I had some beets in the fridge with their tops still attached that I didn't even know I could use. Jason was out of town on a business trip, so it was the perfect time for an experiment that could go wrong!

I made this up as I went and made a serving for one, so the proportions can be changed to meet your needs.


1 tbsp olive oil
1/4 large Vidalia onion chopped
3 cloves of garlic
1/8 lb of ground beef
1/2 cup of cooked garbanzos
greens from four beets chopped

In a wok or skillet, saute the onion and garlic in olive oil until the onion is soft
Add ground beef
When beef is mostly browned, add garbanzos
When beef is completely browned, add greens and cook until tender











































I enjoyed eating this experiment! The final product was kind of a clump as the garbanzos became mushy and formed a paste. For future uses, I would probably add some broth to thin it down a bit. The beet greens had a grassier flavor than spinach and were quite tasty! They'd be good sauteed on their own with some garlic.

Green Beans and Tomatoes

Green beans are tasty just about any way you use them! This recipe is a quick and easy way to to add some variety to this a great side dish. The sweetness of the sauteed tomatoes provides a great counterpoint to the earthy-ness of the green beans. Be sure to saute the tomatoes for the full 20 minutes to get the best flavor.



3 tbsp. oil
4 large cloves of garlic
1 1/2 lbs. green beans
4 fresh tomatoes
1 med. onion, chopped

In skillet, add oil and lightly brown garlic and onion.
Add tomatoes and saute for 20 minutes.
Add water if necessary.
Add beans and cook until tender.

Squash and Bell Pepper Soup

This is a wonderful and easy way to use up your yellow squash if, like me, you don't really enjoy eating it! I've tried it the traditional Southern way - fried with onions. I've tried it on the grill - skewered and lightly seasoned. I've even tried it raw, dipped in hummus!

But I've found that using one of my all-time favorite vegetables to mask the texture and complement the flavor of the squash makes me want to eat it every day. Red bell peppers to the rescue! I will admit that red bell peppers are one item that I usually can not get locally grown. The Dekalb Farmer's Market frequently has organic peppers from Canada and I purchase those. I can live without red bell peppers, of course, but many things are much better with them.

I originally found this recipe on Epicurious but made some modifications based on my preferences. The recipe calls for yellow bell pepper and fresh coriander (cilantro). I use red bell pepper and ground coriander.


My version:

1 spring onion chopped white portion only
2 tbsp unsalted butter (from Sparkman's Cream Valley in Moultrie, GA)
1 large red bell pepper chopped
3 medium yellow squash chopped
1 cup homemade chicken broth (you can substitute vegetable broth)
sprinkles of ground coriander to serve

Chop the onion, pepper and squash, keep separate.
Melt butter in a large skillet or stock pot and saute onion until tender, stirring occasionally.
Add red pepper and cook until tender.
Add squash and, yes, cook until tender. Add broth and bring to a simmer.
Transfer to blender to puree.
Return soup to saucepan to heat through.
Add water or additional broth to thin consistency if desired.
Season with salt and pepper if desired.
Sprinkle with ground coriander when in bowls to serve.




















































Whatever you do, don't forget the dusting of coriander or try it with fresh cilantro! When I have had this soup with out it, I can tell a dimension of flavor is missing.

Our Local Food Journey

Our Local Food Journey

My husband, Jason, and I joined a CSA (community supported agriculture) about a year ago. We joined for a number of reasons - organic produce, less transit time from farm to table, reducing our carbon footprint, supporting local business... just to name a few. Being paranoid in nature, I also wanted to secure a local source for food. Our world has been changing so much recently from massive global expansion to seeming to snap back on itself and collapse. OK, so that's a little reactionary, but realizing that I couldn't grow so much as a head of lettuce had me a little worried.

A large part of using a CSA as a primary food source includes eating mainly what we are sent from the farm. Our CSA allows members to pick and choose from what they have available or to order a pre-packed box of seasonal veggies. We usually get the pre-packed box and work around the contents. It has been challenging to try to eat only what is in season as we both are used to having what we want when want it (even though out of season tomatoes bear little resemblance to the seasonal ones). We have not yet gone to acquiring 100% of our food from the CSA, but we are steadily reducing the amount of things we buy from supermarkets. We also try to buy local organic produce when shopping at the huge farmer's market in our area, Your Dekalb Farmer's Market. As yet, we don't have a great source for bacon (a necessity!).

The most challenging thing about eating seasonally and locally has been finding different ways to make the same things. Receiving weekly supplies of sweet potatoes, roots like radishes and turnips, and many tomatoes has been great, but finding ways to inventively use these things is a little daunting. This blog will chronicle our journey through our weekly CSA orders and our attempts to create delicious meals. I'll also be trying to find the most economical ways to eat well since, like most folks these days, our budget is frequently on our minds. I will also be attempting to make some of the things we can not get from the farm like bread and granola bars.


*In the interest of full disclosure - I help our CSA with deliveries twice a week and in return get credit with which to purchase food. I am not being paid by or receiving credit from the CSA to write this blog or to plug their products. I will be honest in discussing the food we receive from them, but this blog's primary purpose is to share recipes and tips, not to provide reviews of products or services.