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Fresh from the garden this morning: yellow squash, zucchini, beets + beet greens. Saturday mornings in spring are best spent with a bit of time roaming the garden, seeing what's brand new, eyeing it all lovingly/hungrily while sipping coffee and brainstorming breakfast. We planted our garden a little early this year (we were impatient and eager...) so lots of things are growing in already all at once. I get unspeakably happy when I gaze out the porch door everyday and see the squash climbing a little higher...the chard getting more lush and colorful...and the tomatoes bursting out of their frail little cages. We can't bear to waste anything, so harvesting and throwing as many veggies in every single meal is most welcome. This morning, I was craving a fresh garden veggie frittata, and the garden was bountiful and generous to oblige. 

Beets and beet greens are probably my absolute favorite garden veggie. I love them. Everything about them. And I especially love how they turn everything a sweet shade of pink. They contain almost every nutrient I crave (and need), including vitamin C, folate, magnesium and a bit of iron. They're also one of the best vegetables to support liver detoxification (especially phase-2 liver detox) and are jam packed with antioxidants. Also, they're naturally sweet and make a great roasted "chip" for this potato intolerant girl. So we planted something like 100+ beets in the garden this year. And I'm sure we'll go through every single one. 



This frittata recipe is extremely generous and welcoming to pretty much any veggies you have in your fridge and is perfect to batch cook on a Sunday to enjoy for the entire week. Optional add in's include mushrooms, red peppers, broccoli, scallions, chives, spinach, and cauliflower. Make sure to wash all fresh veggies well and pat dry slightly . 

Garden Veggie Frittata + Sautéed Beet Greens

10 eggs
4 small beets cubed and peeled
1 small yellow squash, cubed
1 medium zucchini, cubed
1/2 cup coarsely chopped red onion
1/4 cup nutritional yeast
1 tbsp fresh dill
1 tbsp ghee
pepper, salt, garlic powder to taste
2 heaping cups beet greens, coarsely chopped
1 tsp garlic powder
1 tsp turmeric powder
1 tbsp olive oil
Serves 8

For the Frittata:

Pre-heat oven to 425F. Rinse the beets well, chop off the greens and peel. In a large skillet, heat the ghee and add the cubed and peeled beets. Sauté on medium heat, covered, until just tender (about 10 minutes). Add the cubed squash and zucchini and onion. Mix and saute for another 5-7 minutes, covered, until the squash is just tender. Remove from heat and add to a deep dish pie pan or cast iron skillet. In a separate bowl, add the 10 eggs, nutritional yeast dill, pepper, salt and garlic powder. Whisk with a hand mixer until richly yellow and thick, about 60 seconds. Pour the egg mixture over the vegetables in the pie pan. Place on the center oven rack and let cook for 25-27 minutes. Remove from heat and let cool 10 minutes before serving. 

For the Beet Greens:

Coarsely chop about 2 cups of beet greens. In the same skillet, heat 1 tbsp olive oil then add the beet greens, turmeric, garlic and sauté on medium heat, covered, for about 10 minutes, stirring occasionally. Remove from heat and serve immediately alongside the frittata. 

 

"Nature is our home, and in nature we are at home. This strange, multicolored and astonishing world that we explore - where space is granular, time does not exist, and things are nowhere - is not something that estranges us from our true selves, for this is only what our natural curiosity reveals to us about the place of our dwelling. About the stuff of which we ourselves are made. We are made of the same stardust of which all things are made, and when we are immersed in suffering, or when we are experiencing intense joy, we are being nothing other than what we can't help but be: a part of our world...." -- Carlo Rovelli

I've been tearing through some books and podcasts recently. It may be the wooing of my front porch swing or the hours and hours spent on long road trips that allow for more time to read for pleasure and zone into a podcast series more intensely. In any case - it's most welcome. For the past several months, almost ALL of the books and podcasts absorbed into my brain have been recommendations from friends and colleagues that did not disappoint. I've been really drawn to science meets intuitive wisdom lately and reading anything I can get my hands on to this extent. 

Books  ------

Braiding Sweetgrass - a gift from my Aunt this past holiday, and a lovely reminder of our connection to our ancestry, our traditions, our connection with the earths seasonal gifts, and our ability (and responsibility) to share life's pleasures and nature's bounty.

The Hidden Life of Trees - to quench my desire to get to know my towering, leafy friends on a more personal level. 

Harvest - if you have a garden, you must read this book! Not only is it strikingly beautiful (those photos!), but the recipes it provides for dozens of garden and backyard treasures are so fun! I want to make every single thing in this book - especially the pickled rhubarb and the herbed salts. 

Medicinal Plants of the Southern Appalachians - I'm planning a private retreat in June to the Virginia mountains of Appalachia to do a weekend herb walk and medicine making workshop with some of my friends and colleagues (you can read about last year's dry run here). Appalachia is SO FULL of traditional folk medicine with a rich history of herbal use, although so little of this knowledge is in written form. It's a verbal tradition, passed from generation to generation. But for some preliminary reading (and to brush up a bit myself), I'm re-reading this tried and true classic, filled with dozens of Appalachian herbs, their use and medicine making tips. 

7 Brief Lessons on Physics - a sweet find from listening to the On Being podcast with guest Carlo Rovelli. His interview is one of my favorites in that podcast series, and his little pocket sized book is a much needed reminder of the wonders and complexities all around us (and the basics of physics I've forgotten over the years...)

Podcasts ------

On Being - with every free moment I'm listening to Krista Tippet's interviews in this beautiful podcast. Her guests have really opened my eyes to new ways of thinking and perspectives I've never considered on everything from poetry to physics to music to religion. Definitely worth a listen. 

Invisibilia - all about the invisible forces that control human behavior and it's mind blowing

Stuff You Should Know - what to know more about __________? They've got it on this podcast. Applicable to all the gardeners right now : How Composing Works

Revisionist History - this was a frequent go-to on a recent road trip I took to New Orleans, and if you're a history junkie like me, it's an interesting perspective on the little bits of history we may not think twice about - but dives deep into the long forgotten details of those seemingly insignificant historical characters and their bigger impact on the world today. 

What are some of the books and podcasts that you've been loving lately? I'm on the hunt for upcoming summer reads and podcasts for upcoming road trips and travels! Share yours below...

Photo by Renee Byrd


In early May, when everything is crisp, fresh and bursting with colorful blooms, one of my favorite ways to indulge in this sweet and vibrant bounty is with a shared spring bitters salad. This recipe really takes advantage of the local herbs and greenery that's all around you (or at least making an appearance at your local grocery stores) while providing not only a deliciously fresh and crisp salad, but a digestively supportive light meal to boot! Early spring bitters - such as Dandelion Greens in this case - are slightly bitter and jam packed with good minerals and nutrients. We are often not accustomed to eating bitter foods today (alas!), however not long ago, this was the whole reason people would eat a salad before meals! Salads used to be made of wild bitter greens, freshly picked from the garden and lazily tossed in a bowl, topped with some fresh veggies and a bit of vinegar. Bitter foods are magic - and once you've ventured back to your salad roots with this recipe, you'll soon see why....Continue reading on the Suite One Studio Blog

HELLO, I’M LINDSAY.
Herbal medicine and nutrition is my expertise. Understanding plants, their properties, and their powers is my passion.

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