Red Beets with Tops — Fresh Bunch (Certified Naturally Grown)

$5.00 · 5–7 beets per bunch, tops on · Harvested this week

Fresh red beets pulled from living soil and delivered with the greens still on. Deep in color, sweet all the way through, and two vegetables for the price of one. The beet and the greens are both worth eating, and neither one needs much done to it.

The beet is dense, earthy, and sweet with a little minerality underneath. The greens cook like chard — tender, slightly bitter, good in a hot pan with garlic and olive oil in five minutes. Don't throw them away.

Good for: roasting the beets whole, sautéing the greens as a quick side, slicing into salads with the Yoder goat cheese and walnuts, pickling, a simple dinner where one bunch does double duty on the plate.

Remove the greens when you get home and store separately — they pull moisture from the root if left on. Roast beets with an inch of stem on to hold color and moisture in. Both keep well in the fridge for the week.