Black Dog Farm
Kalispell Kreamery (WMGC)*
Three Hearts Farm
Reed Family Farm
*WMGC = via Western Montana Growers Co-op, which allows us to source farther afield.
I make Greens Burritos almost every week because it's a quick and tasty way to use up greens. You could use the chard or the beet greens for this, or both if you don't know what else to do with them. Greens cook down considerably, so though it will seem like a lot at first, it's not!
Hardy Greens Burritos
What you'll need:
1 Tbs oil for cooking
1/2 a yellow onion, chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 - 1/2 C water or broth
1 bunch hardy greens like chard, beet greens, mustard greens, or kale
Salt to taste
Black or pinto beans, canned or cooked dry beans - warmed + seasoned
Quinoa or other cooked grain (optional) - cook with a little broth, or salt + cumin
Toppings: shredded cheese, diced red pepper, avocado, cilantro, radishes, sour cream or plain yogurt, hot sauce, squeeze of lime, etc.
Rinse greens, remove stems, and chop leaves into small-ish pieces: stack the leaves, cut them into ~1/2" strips crosswise, then chop them lengthwise once or twice. If you don't chop them up they are hard to eat in burritos! With chard or beet greens, chop up the stems and use them, too. Warm oil in a large skillet. Add onion and cook until soft, 5-8 minutes. Add garlic and red pepper flakes, stir for ~30 seconds, then add chopped greens and stems, liquid, and salt (more with water, less with broth). Cover and simmer until greens and stems are tender, 10-15 minutes. Remove lid and continue cooking until liquid is mostly gone. Taste and season as needed. Build each burrito with a big spoonful of greens, beans, grains, and toppings of your choice.
Beet Salad with Tarragon
Beets can be roasted, boiled, steamed, grilled, pickled, or eaten raw (preferably sliced thin). You can switch up the cooking method for this recipe depending on your preference and time constraints. The method here is the quickest to prep, but takes longer to cook.
One way to cook beets: preheat oven to 375 or 400. Rinse beets and cut off the tops and
tails. Place whole beets in a baking pan and add just enough water to cover the bottom of the pan. Sprinkle with salt, cover the pan tightly with foil, and bake. Check after 30 minutes, and then every 15 minutes or so until you can pierce beets to the center easily with a knife. Uncover, let cool until you can handle them, then slip off the skins with your fingers. If they're still quite warm, I do this under cool running water. Don't want to get a pan dirty? Just wrap whole beets in foil with a little sprinkle of water and salt and cook the same way.
What you'll need:
I bunch cooked beets, diced or sliced
2 tsp any wine vinegar, cider vinegar, or lemon juice
salt + pepper
1 Tbs chopped fresh tarragon (you can add more, but taste the salad first!)
2 tsp olive oil
Put cut beets in a bowl, add vinegar and a little salt + pepper and stir a few times to coat. Let sit for a few minutes, then toss with the oil and tarragon. Taste and season with more vinegar, salt, or herbs as desired. Sub in other herbs like dill, mint, or cilantro when you don't have tarragon.
Variation: omit the olive oil, add 1/4 C plain yogurt. Mix yogurt, vinegar, salt + pepper, and herbs together. Toss with the beets, taste, and adjust seasoning. Be warned that the whole thing will turn pink! I think it's beautiful - you might think it's weird. If you have time, let it sit in the fridge for a while for the flavors to meld. You could also grate or dice the beets up small, increase the yogurt + herb amounts, and use it as a condiment for pita bread or pita chips, rice, falafel, etc.
Other Uses for Tarragon:
I don't cook with a lot of tarragon, but I'd like to! This week was a challenge to myself to find more ways to use it. I've learned that a little goes a long way, and it pairs especially well with chicken, fish, eggs, potatoes, and root veggies. Let me know how you use it! Send an email or tag us on Instagram @farmcartfoods