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Hit our local farm stand early this morning—it’s still slim pickings. But they had young garlic, beets with nice green tops, and a handful of asparagus. We challenged ourselves to use the whole darn beet.So we roasted the beet root, sautéed the stems with young garlic and added them to a rice salad, and crisped the leaves in the oven. We are polishing up our vegetable moves.

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