Beets (some organic and local) are delivered in 25# bags for distribution on Thursdays. The red root has been featured in news articles for their rich source of nutrients.

Here’s a recipe for Quick Pickled Beets:

1/2 cup red wine vinegar or white vinegar
1/2 cup water
5 whole peppercorns
2 or 3 whole cloves
2 dried bay leaves
2 Tbsp. honey
2 or 3 beets, scrubbed and thinly sliced – peel if you prefer

In a medium saucepan, bring everything but the beets to a boil. Turn heat to low and simmer the mixture for about 5 minutes. Place beets into a bowl or jar and pour the hot liquid over them. Let cool to room temperature then place in the refrigerator for 24 hours.

Eat as is or chop and serve over your favorite salad greens.

Here are this week’s statistics: