Despite the fact that this Fall roared into Brooklyn with a snowstorm in October, it’s settled into a long, mild season. It’s December already but we’ve yet to have a serious freeze and we’re still getting tons of cauliflower, broccoli … Continue reading…
Beets
Roasted Beets for Salad
My favorite way to use beets is to roast them, in their skins, drizzled with olive oil, salt and pepper, and tightly covered with foil until tender. (Takes about 45minuts to an hour at 350˚) When the beets are cool … Continue reading…
Borscht!
Farmer Ted Blomgren from from Windflower Farm, sent the following letter in my winter CSA box for the month of January… Yesterday, Jan and I harvested scallions from the unheated greenhouse, and bagged root crops, including carrots, parsnips and beets… … Continue reading…
Beet and Chipotle Soup
I know what you’re thinking… “beet and chipotle soup?!” Yes, and it’s as good as it sounds. (serves 4 to 6) 2 pounds whole beets, stems trimmed to less than 1-inch 1 1/2 cups chicken or vegetable stock 1 cup … Continue reading…
Secret Chocolate Cake
This recipe was shared with me by a CSA member. It was inredible; moist, rich and delicious! 2 cups beets (about 3 beets) ½ cup applesauce 1 ½ cups sugar ½ cup oil ½ cup plain yogurt 3 eggs 1 … Continue reading…