Four bags of beets |
We drove out there the next day and, oh my! This woman certainly had a lot of beets. I wish I would have thought to weigh them! She had some really huge ones and on down to very tiny ones. There were two bags already picked, holding an average of 8 - 10 medium sized beets each. She picked and bagged at least 5 more bags while I was there. She had two varieties. Both are the deep red type, but one variety was the regular round kind, where the second were long and narrow, some up to 9 inches long.
3 (10-ounce) bags of beet greens |
That day I had something else going on, so I let the beets cool and refrigerated them. Setting aside the greens from all those beets I baked, I washed them well and then chopped them before tossing them in a hot skillet until wilted. I bagged them in 10-ounce lots, like the boxes of frozen spinach you can buy at the store. Since I am accustomed to using 10-ounces in a recipe, I figured this would be the easiest thing to do. I had 3 bags, plus one that was only 6.5 ounces. I planned to use this bag, after picking a few more beet leaves from the remaining batch of smaller beets to make up the missing 3.5 ounces.
Beet Green and Artichoke Pie |
Beet Green & Artichoke Pie
Beet Green and Artichoke Pie |
Makes one 10-inch pie / 8 servings
10 ounces beet greens
1 onion, chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 - 2 jalapenos, minced
1 (4-ounce) jar diced pimiento
1 (6.5 - 7 ounce) jar marinated artichoke hearts, drained, chopped
1 teaspoon fresh thyme leaves
4 large eggs
1 cup of cream or milk
½ cup sour cream
6 - 8 ounces shredded cheese of choice (Cheddar, Jack, or combinations)
1 teaspoon salt
freshly ground pepper
Preheat oven to 350 degrees (325 on Convection). Spray a 10-inch pie plate with cooking spray and set aside.
If the beet greens are not already cooked and wilted, rinse them well, leaving the water on the leaves and set them in a hot skillet. Toss them with tongs until they are completely wilted. Set them in a colander to drain and when cool enough to handle, squeeze them well. Chop the leaves and place them in a large mixing bowl and set aside.
My dinner: Beet Green and Artichoke Pie |
Wipe the skillet dry and add in the olive oil and onion. Saute the onion until soft and golden, about 15 minutes. Add in the garlic and jalapeno and toss for another 3 minutes. Add the ingredients of the skillet to the beet greens. Add in all the remaining ingredients, mixing well to combine. Pour the mixture into the prepared pie plate. Bake the pie for about 35 to 40 minutes, or until set and golden.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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