I’ve had a garden for quite a few years now, but I feel like I’ve turned a corner with this summer’s garden. In the past, I’ve mostly grown peppers, tomatoes, and herbs. There have been a few other random things thrown in there, but it’s always been the usual “small garden” items.
This summer, we added an additional raised bed to the garden along with new in ground beds, as well. Since I have a bit more space to work with, I decided to try my hand at a few new things this year. In the spring, I planted some beets and broccoli in one of our raised beds. I wasn’t sure how they’d do, but I saw the packs of organic seeds at the nursery, and I knew I had to give it a try. They are two of my favorite vegetables, and they’ve always been ones that I look for at the farmer’s market.
This week, I harvested my very first beets and a small head of broccoli. I couldn’t be more excited about it. Of course, with all of the news about climate change, it makes sense to eat locally and organically. And, there’s nothing more local than the back yard. But, there’s more to it than that. There’s just something about growing your own food. I can’t quite put my finger on it, but it’s something that I think everyone should try.
As the kiddo grows up, it’s really important to me that she learns where our food comes from. We belong to a local CSA, and I plan to take trips to the farm so that it all becomes real to her. I frequently take her to the farmer’s market with me so that it becomes a natural thing to her. And, of course, she loves to help me in the garden. I hope that being a part of growing the food that we are eating and knowing the farmers at the market will help her to appreciate the food that we have and have a healthy relationship with food. She may only be a toddler, but I don’t think it’s ever too early to start.
Simple Beet Greens Frittata
Serves 2 – 3
When you’ve worked hard to grow your own veggies, you don’t want any of your hard work to go to waste. This frittata recipe is a simple and tasty way to take advantage of the lovely dark leafy greens on the tops of your beets. Don’t toss them aside, they are full of nutrients!
The kiddo likes to dip her frittata bites in a bit of ketchup (no HFCS, organic). I prefer to sprinkle mine with a bit of queso fresco and add a generous drizzle of hot sauce.
- 1 tablespoon garlic herb butter
(or 1 tablespoon butter + 1-2 cloves garlic, minced)
- 2 cups chopped beet greens
- 4 eggs
- ¼ cup whole milk
- Kosher salt
- Black pepper
- Queso fresco (optional)
Melt the garlic herb butter in a small (approx. 10-inch) oven-safe nonstick skillet over medium heat. Add the chopped beet greens, and saute until the greens have wilted into the pan.
Meanwhile, whisk together the eggs and milk. Add a generous pinch of salt and some freshly ground pepper. Pour the egg mixture over the greens in the pan. Stir to distribute the greens evenly in the eggs and then cover the pan and reduce the heat to medium low. Cook covered for 5 – 7 minutes, until the eggs start to puff up, but are still a bit runny on top.
While the eggs cook on the stovetop, preheat the broiler to low.
Place the pan under the broiler for an additional 4 – 5 minutes, until all of the eggs are cooked and the top is slightly golden.
While the frittata is still hot, sprinkle with crumbled queso fresco, if desired. Serve warm or at room temperature.