We missed the CSA on Saturday because I was in the city studying with my teachers, the Mohans. On the way to the house, we stopped at the farm stand to pick up a few essentials. When I was gathering the produce, I was reminded of a tune we heard on a drive up to Woodstock in March called “Green Corn and Spring” on the Spa channel. I named this plate in it’s honor.
This is one of those things that is not a recipe exactly. It is just a suggestion as to how to put together a beautiful platter for as many people you are going to be serving. Today, the greens are the tops of the beets, sautéed with a little garlic, the corn is fresh off the cob, and the summer vegetables are potatoes, beets, onions, zucchini and yellow squash. Served with quinoa, it is the perfect meal. Use whatever vegetables are in season. I am thinking a platter like this for all seasons…greens, corn and fall or winter or spring!
Beets, red and golden
S and P, to taste
Cook up the quinoa. Cut the potatoes into rounds and brush each side with olive oil. Roast in a 400 oven for 30 minutes or until browned. Cut the greens off the stems (save them) and wrap in tin foil. Roast at 400 for 45 to 50 minutes. Let cool, peel and dice.
Slice up the onions and cook in a little olive oil. Cut up the zucchini and squash and add to the onions. Cut the corn from the cobs and add to the onions and zucchini.
Chop up the beet greens. Sauté garlic in a small amount of olive oil, on low heat until fragrant. Add the greens and cook until. Season with salt and pepper.
Cut up the beets. Wet a small bowl and pack with quinoa. Turn it over and place it in the middle of the platter. Arrange the rest of the vegetables around the quinoa. Enjoy!