08/02/2025
We’ve laid Buffalo Bill to rest again (or something) and the Golden market is BACK! If Big Ag is really grinding your gears lately come support small, under-subsidized farms at your local farmers market. We’ll support the local pollinators and the soil in exchange.
We’re bringing a lot this week, but the stars of this show are beets 🫜. Try this recipe for the dish in slide 2:
Smoky Beet Pasta Sauce and Braised Greens
Ingredients for sauce:
6 Beets, cooked and Peeled
3 tbsp Nutritional Yeast
2 tbsp Worcestershire Sauce
1 tbsp Soy Sauce (low sodium is best)
2 tsp smoked paprika
1 tsp Garlic powder
1 tsp Umami Mushroom Seasoning
Optional 1/2 cup heavy cream or half block silken tofu to make the sauce bright pink and creamy)
Ingredients for Braised Greens:
2 tbsp high heat oil (optional if water Sautéing)
1 bunch Beet Greens, chopped to bite size pieces
4 Spring onions, sliced at angle
Juice of 1 lemon
2 tbsp minced garlic
2 tbsp Worcestershire Sauce
1 tbsp Soy Sauce (low sodium is best)
1 tbsp smoked paprika
1 tsp fresh thyme
1-3 Pinches Crushed red pepper
Additional:
Al Dente Pasta and and your favorite Italian sausage, meatball or substitute
For braised greens, heat oil on medium in a skillet, add crushed red pepper. Once hot, add spring onions, greens, and lemon juice. Add 2 tbsp of Worcestershire, 1 tbsp of soy, 1 tbsp smoke paprika, 1 tsp Thyme and stir to coat, cook until desired tenderness. Add fresh garlic for the last 2-3 minutes of cooking.
For sauce, thoroughly blend all sauce ingredients in a blender or food processor and heat in a sauce pan.
Serve atop pasta with your favorite Italian sausage or meatball.