September 12, 2021
From Our Farmers
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Fresher Together Chicago
@ FresherTogether www.freshertogether.com
Lunchbox Peppers, Pinkeye Purple Hull Peas, Okra, Celery, Garlic
Multiple Harvest Chicago
@multipe_harvest
Honey, Beets, Kale
Shyler Harmony Farm Chicago
Currently no social media
Basil
Hinata Farms Chicago
@hinatafarms https://www.hinatafarms.com/
Bitter Melon, Shiso, Green Onions, Fushimi Peppers
Your Bountiful Harvest Chicago
@yourbountifulharvestfamilyfarm www.yourbountifulharvest.com
Heirloom Tomatoes, African Pepper Sauce
Sunflower Soule Farm Chicago
@sunflowersoulefarm
Mint Bundle, Marigolds & Nasturtiums
Urban Eden Chicago
Website coming soon - Farm is located at @insidetheplant
Micro Greens, Salad Mix
Never hesitate to reach out if you’re unsure what to do with things in your bag! FresherTogether @ gmail.com or text 312-88-Fresh (3-7374)
I’m so excited about this week’s bag. It is loaded down with yummy goodies. I have to admit, I’ve been craving a really good ultimate salad, so there are lots of goodies in here to make a delicious one. I plan to use my lettuce and micro greens from Urban Eden, my tomatoes from Your Bountiful Harvest, my edible flowers from Sunflower Soule Farm, and my beets from Multiple Harvest to fulfill my salad dreams. I can’t wait to roast those beet bottoms! And I’m excited to use my Beet Green tops and stems! They look a little rough, but they are still delicious. Wash them up, chop them fine and make my version of a beet green patty. They are like crab cakes, but with beet greens instead of crab. I plan to load mine up with green onions and garlic. I might even put a spoon full of the African Pepper sauce in to give it more Flava! And I hear this week is suppose to be super hot, so I plan to combine my mint and honey and make a fresh brewed batch of ice mint tea. I’m still debating on whether I’m gonna use my basil for a pesto, throw in with my tomatoes to make a light sauce, or gather a few strawberries from the store and make a Basil Strawberry Lemonade. The lemonade is sounding like a win. I think I have some frozen strawberries in the freezer. The possibilities are abundant, so abundant. What are y’all making this week with your bag? If you get stuck never hesitate to holler, we’re a text or email away! Enjoy
(there a lots of recipe ideas below in the notes from the farmers. I have also included one for the beet green cakes/patties)
~Chef Fresh
Chef Fresh Beet Green Patties
My suggestion is find your favorite crab cake or salmon croquette recipe and instead of the seafood chop up the beet greens and stems and mix those in in the place of crab or salmon. Or feel free to try the recipe below. I hold recipes very loosely. Please add your own flare to this one! This week it would be great to add some of the African Pepper sauce if you want! or fresh garlic instead of powder, or green onions too. I often put a spoon full of mayo or vegan mayo in mine to help hold it together. Do you! and Enjoy!
INGREDIENTS
6+ fresh beet leaves
1 fresh eggs
¾ cup of panko bread crumbs
2 Tbsp flour
garlic powder
Lemon Juice
Dill and other herbs of your choice
Old Bay Seasoning TT
salt
Chop finely beet leaves, add eggs, panko, flour. Mix. Add garlic powder, dill, old bay and salt. Form into small burger like patties. Heat the pan Coat bottom of your frying pan. Place patties in a hot pan and sear on each side. Finish in the oven if needed.
Don’t want to cook them on top of the stove? You can also bake them in the oven. Preheat oven to 375 degrees. Coat baking pan, or a cast iron skillet preferred, with a little oil. Lay down the the patties. Bake for ~7 min on 1 side, then turn over and bake for an additional 3- 5 mins or until done.