More Vegetables, Please

Continuing on the theme of eating lots of vegetables, here's what I have prepped for eating in the next couple of days:

Steamed Beets

Sure, not that exciting.  But I love beets like nothing else and can eat them steamed plain!  Maybe I'll make these into a salad for my lunch this week.

Beet Greens

This was a huge bunch of beet greens from the garden.  I sautéed a locally grown shallot in some Driftless Organic sunflower oil and then wilted the greens.  On top is some toasted locally grown sunflower seeds.  I like to toast the seeds in a cast iron skillet and then sprinkle with salt while they're still hot.  It gives the greens some crunch and brings tons of minerals and protein to the dish.

Salsa

Fresh corn is going in everything these days and salsa is no exception.  These are heirloom garden tomatoes with fresh (uncured) garlic, super hot chiles and corn.  Only the corn isn't from my garden- It's from Wheatfield Farm. Just a splash of vinegar and salt and it's a rockin' good salsa.


Lest you think I'm eating too healthily, here's a photo of that giant blackberry biscuit I made a couple days ago.  Just regular biscuit dough with fresh blackberries and sugar pressed into the top.