Fairy Godmother's Garden and My Organic Supply

Let us work a little magic on your dinner plate!


Roasted Root Vegetables
One bunch beets
One bunch rutabagas
Red Potatoes
Olive Oil
Kosher Salt

Peel and cut up vegetables into bite size pieces. about one inch squares.  Spread the pieces out on a shallow baking dish.  Drizzle with olive oil and salt liberally.  Roast at 500 degrees for up to one hour until tender stirring every ten minutes.

Creamed Rutabaga Greens
Cooking fat (they suggest olive oil & butter)
Bunche of greens
1 med onion, diced
minced garlic cloves as you like
1/2 to 1 cup heavy cream

1. Rinse greens and remove the stems. Cut them into ribbons.
2. Heat the cooking fat, add the onion + garlic and lightly brown.
3. Add cut greens a handful at a time. Toss with tongs continually, to prevent burning, until all are slightly wilted.
4. Add cream and toss. Reduce heat to low and cover for 15-20 minutes. This should allow the greens to soak up some cream.
They suggest blending or processing for some texture, or can be served as-is.

Simple Beet Greens
  •   bunch beet greens, stems removed

  • 1 tablespoon extra-virgin olive oil, or to taste

  •   1 cloves garlic, minced

  • 1/4 teaspoon crushed red pepper flakes (optional)

  • salt to taste

  • freshly ground black pepper to taste

  • 2 lemons, quartered

  1. Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Beet Greens can also be added to salads fresh by just chopping them and tossing them with lettuce!