Harvest Basket List and Store Specials for 3-30-21
Sorry for the delay in creating this list. It has been one of those days.
The heat has brought on the frenzy of crazy at the farm and s$3.75 tore. It is funny how the heat is making everything and everyone want to go faster. Yes, everything is about timing, but the faster we go, the faster we tire out. Instead, we should be taking it in a good straide and everything in moderation. Remember, just because it is 80, today, next week we are barely going to be in the 60 degree day time highs and check out the lows. So, in this reminder, fruit comes to those who wait and who read the soil.
I am so appreciative to all the growers who have been suppling Nature's Touch Nursery and Harvest for all of these years and with out them and all of us doing this together, we would not have the food choices we do today.
1.Buy One dozen eggs, Get one dozen eggs free.
2. Buy 15 summer veggie plants and price drops to $5.00. Does not include Strawberry plants.
3. Buy one Fava Bean plant at $3.75 and get the second one free.
4. All lettuce, celery, cilantro, broccoli plants in 1 gallon are $4
Check out our growing, using and storing mushroom class, coming up on Tuesday April 13, 2021 at 5:30 at Nature's touch Nursery and Harvest.
We will be closed this Sunday for Easter. Back to normal on Monday.
Here is what is going into today's harvest basket:
The Need For Green:
White or gold beets, Red or green cabbage, Cauliflower, celery, rainbow chard, Dill, Meyer lemons, red leaf lettuce.
White or gold beets, Red or green cabbage, Cauliflower, celery, rainbow chard, Dill, Meyer lemons, red leaf lettuce, blood oranges.
White or gold beets, Red or green cabbage, Cauliflower, celery, rainbow chard, Dill, Meyer lemons, red leaf lettuce, blood oranges, olive oil.
Brown Sugar-Glazed Golden Beets
- 6 to 8 golden or white beets
- 4 tablespoons brown sugar (light or dark, packed)
- 3 tablespoons apple juice (or orange juice)
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper (freshly ground)
Cook the Beet: Put the whole, unpeeled beets in a large saucepan and cover with water. Bring to a boil; cover the pan, and simmer over medium heat for about 20 to 30 minutes, until tender. Alternatively, coat each whole beet with olive oil and wrap in foil. Place them in a baking pan and roast in a preheated 375 F oven for about 45 minutes to 1 hour, or until tend Slip skins from the cooked beets and cut into 1/4- to 1/2-inch pie
Make the Sauce
In a large skillet or saute pan, combine the brown sugar, apple or orange juice, butter, salt, and pepper. Bring to a simmer over medium heat.
Add the cooked, peeled, and diced beets to the sauce. Continue cooking, stirring constantly, until the liquid has evaporated and the beets are glazed with the sauce, about 5 to 7 minutes.