Chioggia Beets

Looks good; tastes good. Chioggia (pronounced kee-oh-gia) beets are an heirloom variety with a red and white striped interior that makes cooking fun! Wee! Try this exciting recipe:
Beet the Heat Salad

Sautéed Broccoli

The Italians Have it Figured Out! This is the most delectable way to eat broccoli--seriously. Put a layer of olive oil in a cast iron skillet large enough to hold your brocooli spears in a single layer. Turn the heat to medium high. Clean and dry the broccoli (you don't want the water to pop!) and cut into spears with the stems attached--you can use the leaves, too. Peel several cloves of garlic (I use at least six) and smash with the side of a knife. Put the garlic and broccoli in the pan once the oil is hot and put a screen over to stop the grease (it's going to pop even though you dried the broccoli).

Step away from the pan, as tempted as you are to stir it. Leave it until it's turning a nice dark brown. If you use a solid lid rather than a screen, the steam will condensate and drop back into the pan, so be careful of popping oil. Carefully turn the broccoli and garlic, allowing the other side(s) to cook to a golden brown. Sprinkle generously with coarse sea salt and serve immediately. Watch it disappear.

If there do happen to be leftovers, they are delicious in a tortilla with a fried egg and cheese the next morning.