Do you have a purpose when you go to the Farmer's Market? I usually wander around aimlessly, wanting everything but afraid to commit. It would probably benefit me to treat it like any food shopping experience, with some sort of recipe or meal plan in mind. But sadly, I'm not that organized of a person. Especially when it comes to food. The old, Dutch, fat man that lives inside of my appetite usually takes over, and I want to buy everything... but I always chicken out and leave with next to nothing. It's very frustrating! I need help from you people that instragram your Farmer's Market purchases every Sunday, because I know you're better at it than me.
Last week, I left with radishes and golden beets. That's it! No one in my house even likes them, besides me! (Oh, and I also bought a log of mozzarella cheese because... fat man.) I was determined to not let my purchases sit there mockingly, until they shriveled up with mold. So I prepared them both in the easiest ways possible, roasting one and quickly sautéing the other. And guess what? My family loved them! (My family = Carson, my kids eat nothing.) See below for my techniques...
Beets...
Preheat oven to 375 degrees. Wash beets and trim the leafy stems (reserving if you wish, they're edible). Place beets on a baking sheet lined with foil. Sprinkle with olive oil, salt and pepper. Place another piece of foil on top of beets. Roast in oven for 45 minutes to an hour. Once cooled slightly, peel the skin off of the beets. Slice, sprinkle with more olive oil, salt and pepper and serve!
Radishes...
Wash radishes and thinly slice them. In a sauce pan, heat a tablespoon of unsalted butter and a tablespoon of olive oil. Saute over medium heat for 15-20 minutes, until they caramelize (sometimes I add sliced shallots as well). Season to taste with salt and pepper.
