Saturday, October 15, 2011

fall's bounty

wish i had thought to take a photo of fall's bounty at market today! People often think that things are winding down as the days shorten, but that is not the case at all! There are a few of the last hanger ons of the warm season summer crops, there are still fresh greens, and roots with fresh edible tops like beets and turnips, there are storage crops that will sustain local eats through the fall and winter and the amalgam of the three makes for a great spread for cooking local foods!

Turnips are the word right now, the lovely white salad turnips shine and if you haven't tried them yet, don't miss out! they are crunchy and sweet and lovely raw or it turns out- cooked! i had always thought they wouldn't stand up to cooking but a CSA member undeterred by my warning tried them cooked, and reported that they are great that way. Bolstered by the report we have since had them roasted with other veggies as well as stir fried. they did hold up! Also this week really pretty red turnips! Nice raw as well as cooked!

A few ideas for your produce!
Try your watermelon radishes in this pretty salad!

Confetti Salad: from the asparagus to zucchini cookbook
3 watermelon radishes
4-6 medium carrots
8 ounces few cheese or substitute fresh chevre
1/4 cup extra virgin olive oil
2-3 T rice wine vinegar
2 T fresh chopped fresh mint
2 T chopped fresh dill
1 T chopped fresh parsley
salt and pepper to taste

This is a fun cake that is blushed red, has a hint of the earthy beet flavor, and actually contains more beets than sugar!

Beet chocolate cake:
2 cups sugar
2 cups flour
1/2 t salt
2 t baking powder
1 t baking soda
3-4 oz unsweetened chocolate
4 eggs
1/4 cup oil (walnut is nice)
3 cups of shredded beets

heat oven to 325 degrees. grease two 9 inch cake pans. Wisk dry ingredients together. melt chocolate very slowly over low heat or in a double boiler. cool chocolate; blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with beets. Pour into pans. Bake until fork can be removed from center cleanly, 40-50 minutes. from asparagus to zucchini cookbook.


this is a yummy dessert, too! found on the early morning organic CSA blog.
carrot brownie (or aubernies as they are more auburn than brown, since they don't contain any chocolate, but they are nice with a good texture and great flavor!)

1 stick of butter
1 1/2 cups brown sugar firmly packed (can be halved)
2 cups flour
2 tsp baking powder
1/2 tsp salt (optional)
2 eggs
2 cups finely grated carrots
1/2 cup chopped walnuts

preheat oven to 350.
in saucepan melt butter or margarine, add brown sugar and stir until well blended.
remove from heat, beat in eggs. cool
sift together flour baking powder and salt.
stir butter mixture into flour mixture.
add carrots and walnuts; mix well.
spray or butter a 9X13 pan. fill with brownie mixture.

bake 30 minutes until center springs back when pressed with finger.
cool completely.
frost with cream cheese frosting or dust with powdered sugar, then cut into squares.


happy eating this week! liz and matthew

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