This is a variety of beets grown especially for the delicious tasting greens. The plants do not form sellable roots. The rich green leaves contrasted with dark magenta stems and veins are very good for you!
Caution: People who are already at risk for developing kidney stones should take precautions when eating foods high in oxalic acid (naturally occurring organic acid) such as beet greens. We recommend you quickly boil your beet greens to free up these acids and release them into the boiling water. Do so by adding water to a 3-quart or larger cooking pot and bring the water to a boil. Add up to 1 pound of beet greens at a time to the boiling water and boil for 1 minute making sure not to cover the pot with a lid. Leaving the pot uncovered allows more of the acids to be evaporated with the rising steam. Remove the beet greens and season to taste. Discard the water after boiling and start the process over by adding fresh water to the pot if you want to cook more beet greens.
All our greens at Toppled Barn Farm are free of harmful chemicals. We cut them within 24 hours of delivery to ensure you get the maximum nutrition possible.
To retain the most nutritional value cook beet greens by bringing water to a boil in a pot, place steamer insert in the pot. Make sure the water level is not above the bottom of the steamer insert then quick steam chopped collard greens for no more than 5 minutes. Season as desired.
All produce is cleaned and raw for those who want to prepare their own salads. These are not ready to eat. We recommend rinsing your produce before eating.
- An excellent source of Vitamin A, vitamin B2 (riboflavin), vitamin C, and vitamin K.
- An excellent source of calcium, copper, magnesium, manganese, and potassium.
A rich source of carotenoids (a class of mainly yellow, orange, or red fat-soluble pigments) that provide antioxidant, anti-inflammatory, and immune-enhancing activity and have strong cancer-fighting properties.