July 22, 2021 at 11:49 a.m.
Hodag Farmers' Market report: The secret of beet greens
Hodag Farmers' Market report: The secret of beet greens
By Cassie Shefchik-
This is something I always knew. My mom would serve up boiled or sauteed beet greens throughout the summer just like her mother always prepared. Early summer, when the beets needed to be thinned in the garden to make room for bigger growth, would be one of the first fresh harvests from the garden. Naturally, I did the same for my family. My adult children also do the same.
Steve's farmstead, called Spring Creek Grange, is located just outside of Tomahawk. He not only brings down fresh garden vegetables but also sells a variety of potted herbs. He's also a forager. In the coming weeks he plans on bringing more wild greens, berries and mushrooms.
I plan on buying some wild mushrooms from him because he is exceptionally knowledgeable about the ones he harvests. We've talked at length and he knows about the same wild edible greens as myself. I may even see if I can wrangle an invite for a refresher course on mushroom harvesting. There is an old adage about only trusting a mushroom hunter that just havests specific mushrooms. They are the most cautious and reliable.
The Hodag Farmers' Market is held from 8 a.m. to 1 p.m. Saturdays at Rhinelander's Pioneer Park.
And don't forget to eat your beet greens too!
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