FEATURED VEGGIE OF THE WEEK: BEETS
VARIETIES:Chioggia: bicolored scarlet red heirloom
Bull’s Blood: flattened round red roots with the most tender leaves
Detroit Dark Red: dark red heirloom
Touchstone Gold: keeps its gold color when cooked
STORAGE TIPS:
If greens are still attached, cut them off. Store greens and roots seperately, unwashed in a plastic bag in the crisper.
COLD BEET BOURSCHT
- SERVES 4
1-1/2 3lb beets with greens
1carrot
1/2tspdill seeds
1/4 peppercorns
3whole cloves
1/3dry white wine
1/2white onion, finely chopped
3/4tspsalt
1/4cup lemon juice
1 2tbsp granulated sugar
1/2cucumber, sliced
3hard-cooked eggs, sliced or quartered
1/2cupsour cream
1 1/4tbsp chopped fresh dill, (optional
Cut stalks off bunches of beets; set stalks aside.
Peel and coarsely grate beets and carrots; set aside.
Place dillseeds, peppercorns and cloves in cheesecloth bag or metal spice (or tea) ball. Set aside.
In saucepan, bring 8 cups (2 L) water, wine, onion, salt and spice bag to boil. Add beets and carrots; reduce heat and simmer until tender, about 30 minutes.
Meanwhile, cut greens from beet stalks; shred greens and discard stalks. Add greens to pot; simmer until tender, about 5 minutes. Remove from heat.
Discard spice bag; stir in lemon juice and granulated sugar. Let soup cool. Refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Ladle chilled soup into bowls. Top each serving with slices of cucumber and egg and dollop of sour cream. Sprinkle with dill (if using).
Peel and coarsely grate beets and carrots; set aside.
Place dillseeds, peppercorns and cloves in cheesecloth bag or metal spice (or tea) ball. Set aside.
In saucepan, bring 8 cups (2 L) water, wine, onion, salt and spice bag to boil. Add beets and carrots; reduce heat and simmer until tender, about 30 minutes.
Meanwhile, cut greens from beet stalks; shred greens and discard stalks. Add greens to pot; simmer until tender, about 5 minutes. Remove from heat.
Discard spice bag; stir in lemon juice and granulated sugar. Let soup cool. Refrigerate for 4 hours. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Ladle chilled soup into bowls. Top each serving with slices of cucumber and egg and dollop of sour cream. Sprinkle with dill (if using).
***www.canadianliving.com
SAY WHAT?
The botanical name for beets is Beta Vulgaris. "Beta, is derived from the second letter of the Greek alphabet, which the bulbous root is thought to resemble, and vulgaris simply means "common." Another story tells us that the English word, Beet, is derived from the French, bete, meaning "beast," as ancient cooks were reminded of bleeding animals when cutting up the vegetables." -viable herbal.com
WHAT'S IN YOUR BOX?
Swiss Chard
Beet Roots and Greens
Heirloom Lettuces
Vidalla
Onions
Fennel Bulbs
Summer Squash
Kohlrabi Greens
Dill and Parsley
Cucumbers
Garlic Scapes
WHO'S GOT THE BEET?
Does anyone know of any vegetable themed hip-hop songs because we are tired of singing old-timey folk songs on the farm?
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