Today's Veggies, including recipes!

Garlic Scapes:  See June 22, 2009, June 20, 2011, or June 7, 2010 for information and a recipe for Garlic Scape Pesto.  Email me if you don't know how to scroll through older blog entries to easily do this.  Or - look down the side right margin and go to the year; then click on June and go to the date.

Beet Greens with baby beets / tips:  This variety is one that we weren't that happy with for full-sized beets last year, so we thought we'd grow it just for the greens and lovely tiny beets.  The greens were some of the best ever, and they are always nicer this time of year. Beet greens can be eaten like any other green - raw, cooked in many ways.  Use the little beet ends, too.  They are sweet.  Remember, sugar comes from sugar beets!


STIR-FRIED BEET GREENS WITH GINGER & GREEN CHILES

1-1/2 tbsp. Peanut or Canola Oil
1/2 fresh Hot Green Chile, cut into long, fine slivers1-1/2 slices Fresh Ginger, cut into long, fine slivers1/2 pound Beet Greens, cut crosswise into fine ribbonsDash Salt, or to taste

• 1. Put the oil in a large pan and set over medium-high heat. When hot, put in the chile and ginger. Stir a few times and put in the beet greens. Stir a few times and then cover the pan.
• 2. Turn the heat down to low and cook until the leaves have wilted. Add the salt and stir a few times. Add 4 tbsp. water, bring to a simmer, and cover.
• 3. Cook on low heat for about 30 minutes (I would cook for a shorter time - 10-15 minutes), or until the greens are tender. Stir every now and then during this period. Serve with pasta or rice.

Yummy Bok Choy Salad

• 1/2 cup olive oil

• 1/4 cup white vinegar

• 1/3 cup white sugar

• 3 tablespoons soy sauce

• 2 bunches baby bok choy, cleaned and sliced

• 1 bunch green onions, chopped

• 1/8 cup slivered almonds, toasted

• 1/2 (6 ounce) package chow mein noodles

• 1. In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.

• 2. Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.