bertrandfarm

…Come Grow With Us!

Cookin’

Damien and I have been cooking out in the hot weather, but we’ve also made a few dishes in the kitchen.

Harvard Beets
adapted from the Better Homes and Gardens’ New Cook Book

– 1 pound beets (about 4 medium-sized beets)
– 2 tablespoons sugar
– 2 tablespoons vinegar
– 2 teaspoons cornstarch
– 1 tablespoon butter

Cut off the beet greens and roots.  Cook, covered, in boiling water for 40 minutes or until tender. Drain, reserving 1/3 cup liquid.  Slip off the beet skins and slice or dice.

In a medium saucepan combine the reserved beet liquid, sugar, vinegar, and cornstarch.  Cook and stir until it bubbles and thickens.  Cook and stir for two more minutes.  Stir in the beets and butter.  Makes about four servings.

The One-Pot Solution

We had an excess of veggies in the fridge, so I did one of my favorite things in cooking; I threw everything in one pot and hoped it worked out.  Like usual, it tasted great!  I didn’t really measure anything at the time, so my quantities are just estimates and should certainly be experimented with.

– 4-6 cups veggie broth
– 4 kohlrabi, skinned and cubed
– 3 carrots, chopped
– 6 chard leaves, chopped
– 6 kale leaves, chopped
– 1 spring onion, diced
– 1 tomato, diced
– 1-2 cups rice, cooked
– spices (to taste): chili powder, cumin, ground mustard, pepper and a dash of nutmeg and cayenne pepper

Here are my instructions: cook everything, add spices, and dish up.  Bring the veggie broth to a rolling boil and add the kohlrabi.  That can take some time, depending on the consistency you want.  Cook for 15-20 minutes,  then add carrots, followed by greens and the onion about five minutes later, then everything else a few minutes after that.

Every single stew and soup I have made in life has proven to me that letting it sit overnight greatly improves the flavor.  This is not an exception.

Beet Sauce

A few days ago I used this recipe to make a beet sauce.  Damien thinks it’s very much like a beet pesto, and looking at the recipe right now, I have to agree.  I did, however, drastically alter the recipe — these are the main modification, insofar as I can remember:

– omitted cheese
– instead of thyme, I used basil from the farm, and I didn’t tread lightly in this area
– instead of vermouth, I used Moscato white wine
– instead of stock, I used salted water

Because I omitted the cheese, I had to adjust the liquids for a proper consistency.  I’m a big fan of vinegar, so I added much more than the recipe called for, and simply added either milk or water as needed.

I served over veggies — roasted kohlrabi and turnips with sauteed cabbage, kale, squash, and onion.

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