This Spring I learned that Pisgah View Peace Garden has farm shares…and magic in their soil. When I asked Bob White, founding (very hard working) director of the PVPG if indeed he has magic in his soil, he replied that it was hard work that he has in his soil. He used a technique called lasagna gardening…so did I and my greens don’t look like his (above photo).
My CSA share pictured above is just part of what I normally receive weekly. I pick it up at PVPG two blocks from my house, and Bob digs my food from the ground as I stand and talk with him about his amazing gardening techniques. The share also typically includes: free range chicken eggs, strawberries, and I can’t wait for the tomatoes, onions, broccoli, berries, asparagus (next year) and more that is yet to come.
What did I do with those lovely beets (and some of my own from my own, non-magic soil garden)? Here’s a yummy, simple recipe that has beautiful results. (bragging a little here: the greens in photo below are from my garden and the reusable to-go container is from Second Gear.)
Organic plain yogurt
Mayo or substitute
Garlic, salt and pepper
-Cube Beets and steam or boil until slightly soft (to your taste)
-Strain beets and cool by running cold water over them and just letting them sit
-Mix even proportions of yogurt and mayo (I used miracle whip for a little extra taste)
-Coat beets in yogurt/mayo dressing and add fresh or powdered garlic, salt and pepper to taste
-Also try adding fresh herbs