Farm Updates · Recipes · Reflections

Big changes! Also, a yummy recipe for beets.

After some major, unexpected, and very wonderful life changes (short version: between the last blog post and this one I found my soulmate, got married, moved to Perkasie, PA, and started the farm here instead of my previous location in Ohio) the garden is finally catching up and all of a sudden I have produce ready for harvest! Some of the crops are coming on a little later than they normally would because I got a delayed start, but it looks like I’ll have a pretty good range of veggies to sell this season, inshallah. So I decided it’s about time to brush the cobwebs off this website, update all the information that has changed, and start posting again.

The first crops I had ready to harvest this year were beets and mint. So, I was kind of in a pickle, because I was very excited to eat things I grew, but I don’t really like beets that much. Or so I thought. I was googling recipes for beets and mint and discovered this Moroccan-style beet salad recipe that turned out to be unexpectedly delicious. The dressing for it also makes a delicious dipping oil for bread.

I gotta go weed carrots so I’m just copying the recipe here. It’s originally from epicurious.com

ROASTED BEETS WITH CUMIN AND MINT

YIELD
Makes 6 servings
ACTIVE TIME
15 min
TOTAL TIME
1 3/4 hour

INGREDIENTS

    • 1 tablespoon fresh lemon juice
    • 1 teaspoon cumin seeds, toasted and lightly crushed
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons extra-virgin olive oil
    • 3 medium beets (1 1/4 pound total without greens), trimmed, leaving 1 inch of stems attached
    • 1/3 cup fresh mint, coarsely chopped

PREPARATION

    1. Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
    2. Put oven rack in middle position and preheat oven to 425°F.
    3. Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
    4. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
    5. Toss warm beets with dressing. Stir in mint just before serving.
Cooks’ note:
Beets can be roasted and tossed with dressing 4 hours ahead, then kept, covered, at room temperature.

 

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