Part of greenhouse maintenance is replacing the plastic every five or so years. Ours was a little overdue, so earlier in the season we pulled the giant piece of plastic off. We left the greenhouse roof-less for a couple of months in order to flush out the soil that’s in there, and also because it gets really hot in the summer. Yesterday, we unfolded the new piece of plastic, and put it on. It was an incredible feat of strength, coordination, good timing, and a lot of luck. Not to mention help from not just the farm team, but the program team, maintenance team, construction team, and a few crucial volunteers. The greenhouse is now functional, and very hot these days. We’re excited to use the new digs to start growing for next season.
The Share Was:
- Kale OR Collards
- Eggplant OR squash
- Peppers (1 big, 2 small)
- Broccoli (Park heights Only)
Roasted Beets and Sautéed Beet Greens
- 1 bunch beets with greens
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (optional)
- salt and pepper to taste
- 1 tablespoon red wine vinegar (optional)
- Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
- Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.