Spring is ending early this year. The recent heat and forecast of 10 straight days in the 90’s makes this year the earliest warm up we have seen. So we are glad we could get some nice cabbage out of the field and start getting you more storage type crops.

Keep the cabbage in a produce bag (preferably vented) in your crisper until you want to enjoy its crisp, sweet taste. They add a nice crunch to a salad when cut into thin strips.

The beets are another vegetable you don’t have to get to right away (and stores the same as cabbage). With us though, the first picking usually deserves immediate gratification. And as we are lucky enough to have a stash of Wisconsin maple syrup, I thought they seemed like a good combo.

Chiogga and Detroit Dark Red beets

Beets with Butter and Maple Syrup

Ingredients:
One bunch of beets
Butter
Maple syrup
Salt
Pepper

Method:

1. Cut the greens off the bunch, rinse, chop coarsely
2. Trim any roots or scarred areas from the beet. Chop into half moons
3. Put beets in saucepan with 1/2 inch of water, sprinkle with salt 
4. Heat to boiling, turn down to simmer (covered) for 10 minutes
5. Add beet greens, stir, simmer 2 minutes (add water if needed)
6. Remove lid, add 2 to 3 tablespoons of butter, and 1/4 cup or more of maple syrup
7. Simmer uncovered for 5 minutes
8. Serve hot or cold