Over this past weekend, we spend the last of August’s glorious days & evenings with friends & family in Sebec, Maine. Our visit to my dad’s house was spent playing croquet & forging through his beautiful vegetable garden, inspiring all of our meals. We stayed up late chatting, snacking, drinking, sharing, laughing…it was all good.
On Saturday we had the pleasure of celebrating our friends’ Dustin & Natasha wedding. After nine years the high school sweethearts united under the waning summer sun on Sebec Lake. With a twinge of autumn in the chilly evening air, everyone danced, laughed, & reconnected in honor of their special day. So to the Farmer & his Wife, we wish you both many years of joy & your very own bountiful garden.
Beet Greens and a Fried Egg
Here is a simple way to use up the very delicious and nutritious beet greens that are often thrown away.
1 bunch of beet greens, cleaned of any dirt
1 TBL garlic infused olive oil
sea salt & cracked pepper to taste
2 free range eggs
- Cut the stems off from the beet greens & chop the stems up. Reserve the leaves because you will add them to the pan later, once the stems have softened up a bit. In a medium sized pan or cast iron, heat the oil over medium heat & add the beet green stems. Cook for about 4-5 minutes until the are soften, stirring them often. Add the greens & cook another 3 minutes & season to taste.
- Meanwhile, over medium heat in a lightly oiled or buttered cast iron pan, crack the eggs into the pan. Cover with a lid for about 4 minutes until the whites are cooked all the way through. Season with salt & pepper & transfer to a plate with the beet greens underneath.