Spotlight on the Farm: Golden Earthworm Organic Farm in Jamesport, New York

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Wilted Beet Greens with Baby Red Potatoes

Ingredients
1/2 pound small red potatoes
1 tablespoon unsalted butter
1/2 tablespoon olive oil
1 small garlic clove, minced
1 bunch beet greens, tough stems discarded and remainder washed well and dried

Method
In a medium saucepan bring potatoes with salted water to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander, let cool, and cut each potato in half. In a heavy skillet, heat butter and oil over moderate heat and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted. Season with salt and pepper to taste and stir until combined well.

Arugula Salad with Figs And Walnuts

Ingredients
4 cups loosely packed arugula leaves
2 cups quartered fresh figs
1/2 cup crumbled feta cheese
2 tablespoons walnuts
4 teaspoons raspberry vinegar
1 tablespoon extra virgin olive oil

Method
Combine all ingredients in a large bowl and gently toss.

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