NEW THIS WEEK - back in stock

Chioggia beet salad


  • butter head lettuce
  • deli thin sliced roasted turkey (Organic Prairie)
  • deli thin sliced smoked ham (Organic Prairie)


  • butter head lettuce (GORGEOUS)
  • romaine hearts  (won't be long and we'll have local romaine - full heads again!)
  • squash - butternut & acorn
  • potatoes - russets, reds, purple fingerlings (MN grown)
  • onions - yellow
  • broccoli
  • cauliflower
  • mushrooms
  • chioggia beets (candy-stripe inside) pronounced [kee-oh-jee-uh; Italian kyawd-jah]

The Chioggia beet can be roasted, steamed or braised. Roasting the beet will bring out the most flavor. Chioggia beets can be served cold or hot. They are a great salad beet, whether served alongside greens or as the main ingredient. Chioggia beets pair well with other beets, bacons, apples, butter, cheeses such as goat cheese, gorgonzola and aged pecorino, cucumbers, creme fraiche, hard-cooked eggs, fennel, mustard, oranges, parsley, smoked fish, shallots and vinegars, especially balsamic, sherry and red wine. Chioggia beets can also be preserved by pickling them. (I'm going to try pickling some!)

  • garlic- hardneck MN
  • carrots - rainbow, orange
  • root mix - turnips, rutabagas, carrots, parsnips
  • apples - pink lady, granny smith
  • naval oranges
  • pears - bosc
  • bananas
  • lemons
  • limes
  • grapefruit
  • medjool dates
  • pomegranate seeds (already harvested for you!)
  • nuts & seeds (walnuts, pecans, roasted & salted peanuts, almonds, pine nuts, sunflower seeds, chia seeds, sesame seeds)

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