the hungry pear

So, everyone has their failures. I decided that I would try to make use of every last bit of my beautiful chioggia and golden beets I bought this weekend from the farm. I didn’t do much research, stupidly, and decided to clean the greens, remove the stems and sauté them like you would spinach (garlic, olive oil, red pepper flake). I served them alongside vegan pumpkin ravioli for my quick weeknight meal #1 this week. Ew. I mean, gross -- even Mike wouldn’t eat them. They tasted like dirt and I don’t mean that yummy earthy taste I love about beets, I mean like chewing on grass, hating life and pretending it’s delicious.
I don’t have time for pretending and I don’t want to waste any more greens! What do you do with your beet tops? I’m told they need to be cooked like other bitter leafy greens; braised with some kind of pork fat but I’m not so into that. Any ideas on how to keep it veggie, healthy and more like food/less like licking the ground?

My friends and I finally saw Food, Inc. last Friday after being too slow to grab tickets to last week’s. I cannot stress how important this movie is. Take your parents; take your children and BYO snacks! Reading all the books educates you well enough, but seeing the effect on screen the food industry has on real people is profound.
If nothing, I’ll me stop complaining about how broke I am from buying organic, free range meats and farm market veggies. For a little while.
Afterward, we made the trek (it felt long, okay?) to Taim in the west village for, what was, admittedly, the most delicious falafel I've ever tasted. We've been wanting to go for so long and it was 100% worth the wait. Fluffy, crunchy, light and loaded with fresh toppings. I'm ruined on falafel forever, why do you guys not deliver to soho?!