12866 Route 78, East Aurora, NY 14052 Google Map 716-655-4486
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Beets and Greens Bowl

Beets and Greens Bowl- This recipe is very flexible! Use whatever grain you have on hand. We like to make variations of this bowl all summer long, depending on what’s in season. As long as you have a nice balance of items, whatever you substitute in will be delicious. The best grain and veggie bowls have a mixture of salty, sweet, crunchy, creamy, and acidic (think something pickled, or a chevre cheese such as feta) ingredients, so try to fill each of those categories for the most satisfying results.


1 bunch beets, with beet greens

2 cups snow or sugar snap peas, or 1 cup shelled peas

3 tablespoons minced chives

Juice of 2 lemons

1 teaspoon honey or maple syrup

¼ cup olive oil         

½ cup crumbled feta or chevre

Your choice of cooked grains such as farro, barley, quinoa, or rice

Handful toasted pumpkin or sunflower seeds


Remove greens from beets, then chop the stem ends into ¼ inch pieces. Roughly chop the greens and set aside for later. Peel beets, then dice into ½ cubes. In a non-stick frying pan over medium heat, sautee chopped beets with your choice of oil and salt until tender. Placing a lid over the pan to create steam will speed up the process. Once beets are tender, remove from pan and add the chopped beet green stems along with a little more oil and salt. Saute stems until crips/tender, then add roughly chopped beet greens and cook until wilted.

Add stems and greens to the already cooked beets and set aside.

If using snow or sugar snap peas, remove stem end and the string that runs along the top of the pea, then slice diagonally into ¼ inch pieces. If using shelling peas, you can blanch them or simply toss them with the beets and greens if you don’t feel like blanching them.

Wisk the lemon juice, honey/maple syrup, and chives together. Slowly drizzle in olive oil until incorporated, then season with salt and pepper.

To make the bowls, put about ½ cups cooked grains in the bottom of a shallow bowl, then top with beets and greens. Scatter the peas on top, then crumble your choice of feta or chevre over everything. Drizzle with the dressing, and top with any fresh herbs you have on hand such as thyme, dill, or parsley, plus your choice of toasted nuts or seeds for crunch!  

Products for saleMarch 21st, 2018

 Our farm store hours can be found here.  *We only accept cash or checks at this time. Thank you! ** The office is closed Saturday & Sunday. ***Please call the office for availability of

Farm store hoursMarch 10th, 2018

Our current farm store hours are as follows:  Monday, Tuesday, Wednesday, Thursday, Friday - 8:30 am-6:00 pm Saturday - 8:30 am - 5 pm Sunday- closed Office hours are generally Monday,

Store HoursMarch 10th, 2018

Our current farm store hours are as follows: Monday, Tuesday, Wednesday, Thursday, Friday - 8:30 am-6:00 pm Saturday - 8:30 am - 5 pm Sunday- closed Office hours are generally Monday, Wednes

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We're hiring a bread baker, cashier, and milker for the upcoming season at the farm! Click here for more details and job descriptions. 

Citrus is here!

Our organic oranges, tangerines, and red grapefruit are available for sale in our farm store! 

Mushroom CSA

We are partnering with Rusty Bucket Mushrooms to offer a CSA mushroom share option for our upcoming CSA season! Click here for more info. 

Pork alert!

Our farm store freezer is freshly stocked with sausage (Italian, mild, hot, Polish and breakfast), ground pork, hams/ham steaks, smoked pork chops, hocks, shoulders, loin roasts, spareribs and more. Bacon too, but that's selling out quickly. All cuts of beef are available, even the more unusual ones. 

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